Throwback Thursday: Time to Toast at Jamesport Vineyards

With April’s showers on their way, now seems like a good time to reminisce about the sunny days of the 2007 growing season—a season Amy Zavatto called “undeniably about as good as it gets on eastern Long Island” in her 2009 Behind the Bottle feature on Jamesport Vineyards.

JamesportVineyards_CourtesyOfInsideVineyards

With April’s showers on their way, now seems like a good time to reminisce about the sunny days of the 2007 growing season—a season Amy Zavatto called “undeniably about as good as it gets on eastern Long Island” in her 2009 Behind the Bottle feature on Jamesport Vineyards.

“Bring a glass of the 2007 Reserve Sauvignon Blanc to your nose,” she writes. “If you were expecting typical grassy, flinty, herby aromas, your nostrils are in for a big surprise. There’s nothing austere here—you might say it’s downright sensual, in all its tropical, lusty flair. When I sniff, I smell bananas, a little bit of lily and freshly torn bay leaf. Its creamy texture is mildly oily, but its nice acidity keeps it from falling from grace as it my fills my mouth with flavors of white pepper and Meyer lemons. It’s not your typical sauv blanc—certainly not in the parameters of the Old World—and Ron Goerler [vineyard manager and owner of Jamesport Vineyard] doesn’t particularly want it to be.”

Thirsty for more? You’re in luck. You can read more about Jamesport Vineyard and its East End peers in A Time to Toast, Edible East End’s first e-book, available for purchase here. Or subscribe and get it for free.

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Meghan Harlow

Meghan is the editor of Edible East End and Edible Long Island.