What's New

The new addition to Lamoreaux Landing Wine Cellars is nearly complete. The outside of the building is finished, and we are working on the cellar and new wine lab, which should be ready by harvest season. The new tasting room and retail area in the new wing will open sometime this winter. This additional space will allow us to accommodate more visitors and provide a larger facility for weddings and other special events held at the winery.

Lamoreaux Landing's latest awards include a Double Gold Medal from the 2004 International Eastern Wine Competition for the 2001 Cabernet Franc, a Gold for the 2002 Merlot from the 2004 New York Wine and Food Classic, and a Gold Medal for the Methode Champenoise sparkling wine, 2000 Blanc de Blanc, from the 2004 Indy International Wine Competition. As always we are happy to win awards with our wines, but we are happiest when our customers find our wine to their liking.

New releases now available are the very food friendly 2003 Dry Riesling that has apricot, pear and citrus notes, and the 2003 Gewürztraminer that is an exotic blend of floral fruit and spice. Both the 2001 Pinot Noir Reserve and 2002 Merlot are complex yet very approachable with lots of berry character. Just released is the T23 Cabernet Franc. This stainless steel fermented red is brimming with fruit.

Plans for the Fall Winemaker's Dinner are in place. Simply Red Bistro of Trumansburg will present a feast perfectly paired with Lamoreaux Landing wines on Saturday, November 6, at the winery. If you haven't yet attended one of our Winemaker's Dinners you are missing out on one of life's real pleasures! Make your reservations early by calling the winery at 607-582-6011.

We are very pleased to announce that we have a new winemaker at Lamoreaux Landing Wine Cellars. Martha Gioumousis has been making wine professionally for nearly 7 years. She has a background in plant science from Cornell University and has extensive experience with Finger Lake wines. Martha insists, "wine makes itself when you start with good grapes and give them a little guidance". It does look like the 2004 vintage will be a small crop with good quality. We welcome everyone to stop by and see the new building and enjoy all Lamoreaux Landing has to offer during this most glorious season.

Mark Wagner, Owner

From the Cellar – New Releases
by Martha Gioumousis, Winemaker

Looking back, it¹s fair to say it was an eventful summer downstairs in the wine cellar at Lamoreaux Landing. I¹ve been excited to be here amidst a lot of changes. After some delays, the construction on the cellar area in the new wing, as well as the new lab, is nearly complete. The new wing adds about 30% more floor space to the wine cellar. This gives us more room for the tools of winemaking barrels in which to make and store the wine, plus all the equipment we use.

In addition to making accommodations for construction, this summer was a time for finishing and bottling wines scheduled for release in the upcoming months. These included the much anticipated 2003 T23 Cabernet Franc (now available). Aged in stainless steel, not oak barrels, allows the Cabernet Franc fruit character to stand out. If has a bold red currant and cherry fruit profile cloaked in a red violet hue. If your menu or guests require a softer, less oaky red wine you should give it a try.

Other wines to watch for include the 2002 Chardonnay Reserve, a rich, full-bodied and aromatic treat (to be released soon), and the 2002 Cabernet Franc, another fine vintage of this Finger Lakes specialty.

After a rough winter and a wetter than average spring and summer, we were pleased to see the grapes ripening in the vineyard. Our crop will be smaller than usual, but with good flavors and ripeness. By the time you read this, we will have tanks and barrels full of vintage 2004 juice fermenting and wines aging. We look forward to your visits in the fall months.

Blanc de Blanc Captures the Attention of The New York Times

"Lamoreaux Landing's 2000 blanc de blanc, an all-chardonnay sparkling wine from the Finger Lakes, is so indistinguishable from $30 to $40 French Champagnes that it can turn July 4 into a celebration of fraternité. Dry and light, this brut is a fine apéritif but can also accompany seafood. Vintage New York at 2492 Broadway (93rd Street) and Broome Street (Wooster Street) in SoHo, charges $19.99."

FYII – For Your International Information

Lamoreaux Landing Wine Cellars 2003 Dry Riesling was selected to be served at a wine and seafood pairing event early in September, hosted by the American Embassy in Stockholm Sweden. The occasion was called "The Art of Pairing American Wine and Seafood." The aim for the event was to show wine and seafood from different regions of America, including the best of what the New York region has to offer. Our 2003 Dry Riesling was identified by sommelier Michel Jamais as "an excellent wine for this wine and seafood pairing event."

– Howard Goldberg, The New York Times Dining & Wine, June 27, 2004

On Display

As a regional resource for printmaking, The Ink Shop offers workshops for professionals and the community. The Shop also organizes collaborative projects, as well as group and exchange exhibitions. One such project is the exhibit now on display at Lamoreaux Landing. We invite you to come see some of our region's very talented artists' works, which will be on on display through mid-December. The winery is open for tours, tastings and receptions. Our hours are Monday through Saturday from 10:00 am. to 5:00 p.m. and Sunday from noon to 5:00 p.m.

Food and Wine Pairing: Pan-Roasted Chicken Breasts with Lamoreaux Landing 2003 T23 Cabernet Franc/Cherry Tomato Sauce
by Grady Wells

This lovely unoaked cabernet franc fills the Beaujolais niche in Finger Lakes wines. With intense forward fruit and plenty of crisp acidity, it paired with and worked perfectly to poach pesto-stuffed squid. I like it equally much with these quick pan-roasted chicken breasts.

Grady Wells is a radio producer and recipe developer who lives in Ithaca, New York. 'Wine Tour of the Finger Lakes' by Grady Wells, with photos by Kristian S. Reynolds, published by McBooks Press, Inc., is available at Lamoreaux Landing and area bookstores, and at finger-lakes-wine.com.

Pan-Roasted Chicken Breasts with Lamoreaux Landing 2003 T23 Cabernet Franc/Cherry Tomato Sauce

Ingredients 4 large bone-in chicken breasts with skin 2 tbsp. olive oil salt and pepper to taste two medium shallots, diced 1 pt. Cherry tomatoes, halved 2/3 c. chicken stock 1/3 c. T23 Cabernet Franc

Directions Preheat oven to 450º F. In a heavy oven-proof skillet, heat the oil over medium high heat until it shimmers, sprinkle chicken breasts with salt and pepper then brown them skin side down for 5 minutes, turn them over for 5 minutes, then place skillet in the oven. Roast the breasts for a further 15 minutes, or until they reach 155º. Place the chicken on a platter and let it rest covered loosely with foil while you make the sauce. Place the same skillet over medium heat and cook the shallots briefly, stirring, then add the cherry tomatoes with a little salt. Stir vegetables for several minutes, until the tomatoes release their juices, then add the stock and wine. Bring the pan contents to a slow boil for several minutes to thicken. Taste for, and correct, seasoning. Add breasts to the skillet, turn them several times in the sauce. Serve the chicken with T23/cherry tomato sauce and with oven-baked sweet potato fries and a simple salad with lemon dressing, and Lamoreaux Landing's 2003 T23 Cabernet Franc.