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Raphael Sauvignon Blanc North Fork 2010

Member Review by LennThompson:

The nose is classic sauvignon blanc — bright grapefruit, lemon, kiwi and lemongrass aromas. The palate, which is on the full side of medium bodied, is zesty and refreshing with loads of grapefuit, kiwi and mineral flavors and lively acidity.The finish is a little light and short, but this wine still serves as proof that sauvignon blanc is the white wine future of Long Island.

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Raphael:
The winemaking philosophy is based on an understanding of the cycle of nature, the climate and soil, the ripeness of the grapes and the success of time-honored techniques. Utilizing gravity flow and a natural winemaking philosophy, Raphael wines are produced sustainably, utilizing spontaneous fermentation with little fining and filtration resulting in wines that purely express our local terroir... Read more
The winemaking philosophy is based on an understanding of the cycle of nature, the climate and soil, the ripeness of the grapes and the success of time-honored techniques. Utilizing gravity flow and a natural winemaking philosophy, Raphael wines are produced sustainably, utilizing spontaneous fermentation with little fining and filtration resulting in wines that purely express our local terroir. Our goal is to produce ripe, fruit-driven wines that exhibit a marriage of depth, finesse, elegance, and balance – the flavors of the North Fork – provided first by the terroir and secondly, by the dedicated, impassioned attention of our own hands. The winery was designed by John Petrocelli who was inspired by the Italian monasteries of his ancestral home. Our production facility blends classic Mediterranean architecture with modern winemaking equipment. By building the winery 12 feet underground we are not only able to make our wines using a gentle gravity-flow method, but were able to construct a very energy efficient building using the earth’s natural 55F temperature to cool the winery in the summer and warm it in the winter. Read less

Member Reviews for Raphael Sauvignon Blanc North Fork

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Snooth User: LennThompson
28312133
3.00 5
Vintage: 2007 11/24/2008

The nose is classic sauvignon blanc — bright grapefruit, lemon, kiwi and lemongrass aromas. The palate, which is on the full side of medium bodied, is zesty and refreshing with loads of grapefuit, kiwi and mineral flavors and lively acidity.The finish is a little light and short, but this wine still serves as proof that sauvignon blanc is the white wine future of Long Island.


Snooth User: mwmeyers312
72222118
0.00 5
Vintage: 2007 07/29/2008

This is a review that I wrote on Snooth about a wine that I drank. Try it!


Snooth User: Strumerika
27901285
3.00 5
Vintage: 2007 07/22/2008

Three glasses


Snooth User: LennThompson
28312133
0.00 5
Vintage: 2006 12/10/2008

Fermented entirely in stainless steel at 45 degrees, this wine is explosively aromatic on the nose with grapefruit and gooseberries accented by intense grassiness and salty minerality.Medium bodied and tremendously flavorful, it's citrusy, fresh and and deliciously tart with terrific acidity, hints of herbs and minerals and a lingering, lemony finish. Local shellfish is the ideal match for this fine example of Long Island sauvignon.


Snooth User: LennThompson
28312133
0.00 5
Vintage: 2005 12/10/2008

Scents of grapefruit, lemons and minerals and the palate offers similar flavors along with more tropical notes of kiwi and melon, with a slatey finish and even more acidity.


External Reviews for Raphael Sauvignon Blanc North Fork

External Review
Vintage: 2006 10/16/2008

Lots of Long Island winemakers talk about the parallels between their own region and Bordeaux. Merlot and the Cabernets - Sauvignon and Franc - are clearly the dominant red grapes and they do well here (except maybe Sauvignon, which only thrives in the best years in the best locations). But, market conditions being what they are, most white wine made in these parts is made with Chardonnay, the white grape of Burgundy. Those wines can be simple and gulpable or rich, complex and truly Burgundian, but they are nothing like white Bordeaux, which are made with Sauvignon Blanc and Semillon. Luckily, many of the region's top producers have been making some terrific Sauvignon Blancs that are some of the wines I'm most excited about. Richard Olsen-Harbich got his start in winemaking in the Finger Lakes, so it shouldn't be any surprise that the man knows what he's doing with aromatic, steel-fermented whites. His Raphael 2006 Sauvignon Blanc ($22) reflects that - as well as his dedication to Long Island's unique terroir. Fermented entirely in stainless steel at 45 degrees, this wine is explosively aromatic on the nose with grapefruit and gooseberries accented by intense grassiness and salty minerality. Medium bodied and tremendously flavorful, it's citrusy, fresh and and deliciously tart with terrific acidity, hints of herb and minerals and a lingering, lemony finish. Local shellfish is the ideal match for this fine example of Long Island SB



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