Wölffer Estate an American Winery in the Classic European Tradition. Sagaponack, New York: Here, in the heart of the Hamptons, a collection of quaint villages stretched like a string of pearls on the shores of the Atlantic, is Wölffer Estate, a winery like none other on the east end of Long Island.
Beautifully sweet nose of peaches and almonds. Hints at olives. High sugar and low acidity make the wine overly flabby and out of balance. The finish, however is much better and redeems the wine well.
75% chardonnay, the blend also contains gewurztraminer, vignoles and trebbiano. OK, pineapples leap out at me when i drink this wine! Very rich, low acid, but it just about holds its balance. Very thick and viscous. Nice nose. Very lush - id try pouring it over icecream!
Intense aromas of apricots, kiwis, limes, tropical fruits and honey jump out of the glass on a terrific nose. Ripe, rich fruit – apricot, peach, tropical and citrus – greets your taste buds along with plenty of sweetness balanced by frisky acidity. The great thing about this bottling is a minerally lime note – think fresh lime margarita with salt – towards the end of a long finish.
All earth, tobacco and pepper up front giving way to cranberry, watermelon and coco powder. Fresh and light on the palate. Seamless, balanced and above all, very tasty and drinkable.
Nose that’s lightly floral and filled with ripe peach and apricot aromas. This stone fruit character carries over to palate, with balanced sweetness and superb acidity.
Fruity nose layered with strawberries, cherries and hints of apricot and grapefruit. Extremely fresh and fruity in the mouth with red berries and citrus, it’s crisp, but doesn’t feature as much acidity as the 2003, giving it a slightly fuller mouthfeel that is almost creamy on the finish.
ripe, blackberry-laced, earthy nose is enchanting with hints of cedar and violets in the background.The palate is just as ripe with sweet blueberries, blackberries and leather with subtle notes of toffee, caramel and wet earth. Ripe tannins provide well integrated structure and a long, dry finish makes this a real stunner. Again, this isn't a wine I can afford to drink every day, but it's delicious none the less.
External Reviews for Wolffer Chardonnay Late Harvest
Cabernet Franc, known to flourish in the Loire Valley, also thrives on Long Island. Enjoy this bottle's spicy black fruit and its relative ease (in contrast to its Loire Valley counterparts, which tend to be more structured).
The color is dark red with a faint brown hue. Thenose suggests vibrant fruit of blueberry and blackberry jam, a hint of white pepper, and fine vanilla and cedar notes. The mouth-feel is elegant, with wonderful ripe fruit notes balanced by soft-layered tannins. The finish is smooth, with notes of dark chocolate and fine acidity.
A beautiful blend of Merlot, Cabernet Franc, Cabernet Sauvignon and a splash of Barbera this wine is balanced with dark plum, dried cherries, and licorice rounded by well integrated oak tones. Best with red meat, lamb, dried aged cheese, truffle-infused pasta or just savored on its own.
Cabernet Franc, known to flourish in the Loire Valley, also thrives on Long Island. Enjoy this bottle's spicy, black fruit and relish its relative ease in contrast to many of its Loire Valley brethren.
Wolffer Estate, one of two quality-focused producers in the Hamptons, focuses mainly on two varieties: Merlot and Chardonnay. They make no fewer than four different bottlings of each - including Long Island's most expensive wine, the Premier Cru Merlot, which retails for $125, and a succulent, lively late harvest Chardonnay. Some of those wines are good for everyday drinking. Some are stunningly delicious and complex. But still, who can live on only Merlot and Chardonnay? I know that I can't and, as you probably know, I'm a big fan of Long Island Cabernet Franc. Wolffer's winemaker, Roman Roth, makes a Cab Franc too - just over 600 cases of it - and it's among my favorite wines in the portfolio. Wolffer Estates’ 2004 Cabernet Franc ($40) is a blend of 78 percent Cabernet Franc, 15 percent Cabernet Sauvignon and 7 percent Merlot and it is definitely the star of their latest round of red releases. Though clearly not priced for everyday consumption, the ripe, blackberry-laced, earthy nose is enchanting, with hints of cedar and violets in the background. The palate is just as ripe with sweet blueberries, blackberries and leather with subtle notes of toffee, caramel and wet earth. Ripe tannins provide well integrated structure and a long, dry finish makes this a real stunner. Again, this isn't a wine I can afford to drink every day, but it's delicious none the less.
Golden in color with fine strings of beads, showing off the well-integrated bubbles. The wine is loaded with wonderfully clean and classic aromas of fine yeast, almonds, light toast and lots of fruit of ripe pear and apples. The mouth-feel is rich yet elegant with a beautiful mousse, fine roasted nuts and racy acidity. The wine is rich and concentrated with lively acidity making it age-worthy and a fabulous food wine.
As anyone who drinks wine with any level of serious knows, Chardonnay is a wine with many guises. There are steely, super-fresh steel fermented renditions, barrel-fermented, big-and-buttery Chardonnays, and there are wines that can fall anywhere in between those two extreme. On Long Island, where a long, slow growing season and typically cooler night breezes help white wine grapes their natural acidity, there are tasty examples of Chardonnay in all of its iterations. One of the most consistent producers is Wolffer Estate, one of three wineries on the even cooler South Fork. Roman Roth, winemaker since the wineries inception, crafts three different Chardonnays that run the gamut from every day white all the way to his flagship Chardonnay, the Estate Selection. I used to eschew barrel-fermented Chardonnay, but wines like Roth Wolffer Estate's 2003 Estate Selection Chardonnay are the reason I don't anymore. It's fermented 100 percent in French oak (20% new) and it is among the best barrel fermented Chardonnays produced locally. The nose is toasty, as you'd expect, but ripe peaches and apricots are joined by marshmallows toasted over a bonfire, providing depth and complexity on the nose. Medium-to-full bodied, the stone fruit flavors are rich and mouth-filling with more subtle toasty oak and vanilla play beneath. Perfectly balanced by acidity, there is an intriguing kiwi note on a very lengthy finish. Roth is the maker of the East Coast's most expensive and luxurious Merlot, Wolffer's Premier Cru Merlot ($125). With Chardonnay like this one, can a Premier Cru Chardonnay be far behind?
Food Pairings for Wolffer Chardonnay Late Harvest
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