Suhru Blog
Snippets with Shannon: Chapter 3
Just because you don't like it, doesn't mean it's bad.
Let me say that again, just because you don't like it, doesn't mean it's bad. Now, as I'm sure you all already know, my personality is just as sweet as molasses (unless it's first thing in the morning,) but that doesn’t necessarily mean I like my wine to match my personality. Even though a super sweet, jammy wine may be the last glass I would choose, I'll never say no to a tasting. Why you ask? Why would I knowingly choose to drink something I probably won't enjoy? Well, I guess you could say, I'm always open to the possibility of changing my mind.
A wise man (cough, cough Tim) once told me, that a wise man once said, “drink the wine in your glass, not the wine in your head.” When I first heard this I had to stop and ponder what that really meant. I understood it on a surface level, but it goes deeper than just those twelve words. What it means is, don’t let your assumptions keep you from the potential of a new experience.
If I had a dollar for every person that immediately shunned the idea of our Dry Riesling all because of a preconceived notion that it is "sweet," well, I would probably be able to buy a couple bottles of Suhru Wine. For a majority of people, Riesling = too Sweet and while I'd like to think that I'm pretty persuasive, I can't always convince people to change their minds, so, unfortunately, they miss out on tasting our 0.9% residual sugar, DRY Riesling made from the grapes of the Finger Lakes which is one of the top tier regions in the world for Riesling. Now, when someone does take my advice and gives our Riesling a chance, they almost always are pleasantly surprised. Heck, sometimes they even buy an entire bottle because they never thought they would find a Riesling that they enjoyed so much! Of course, the pleasantly surprised reactions are a huge testament to the incredible talent that our winemaker, Russell Hearn possesses. He truly is a mad scientist, artist, and magician all in one but it’s also because at Suhru, we like to present wines that you've either never heard of (think Teroldego and La Crescent) or wines done in a way that isn't typical (Dry Riesling, cool climate Australia style Shiraz, and Pinot Grigio—I dare you to find another true Pinot Grigio, not Pinot Gris on Long Island.)
Could this be a political post? Sure… there's one generation that seems to be a bit too “stuck in their ways,’ while another generation is trying to “change too much,” and then my generation is the middle child that just wants happiness and balance between everyone. But honestly, I like to keep those political ice cubes out of my wine. I have read, though, that our taste buds change every seven years. Whether this is true or just a human biology myth, I know for a fact that there are things I've grown to like as an adult that I never would have thought about consuming as a kid. If I do nothing else, I want to encourage you to live outside your preconceived notions; re-try the things you’ve already decided you don't like. I mean, even Santa Claus checks his list twice before he decides who's naughty and who's nice, right?
Want to Read More Snippets with Shannon? Keep Reading!
Mar 22, 2023 at 3:00 AM
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History of the Grape: La Crescent
We are proud to announce the release of Suhru Wines's 2022 La Crescent, released March 15, 2023, the first La Crescent produced on Long Island. The launch of this wine marks Assistant Winemaker Brad Ulrich's debut as a winemaker and a very promising start to his career. “I was drawn in by the flavor. This varietal has very strong citrus notes and a fruity aroma. After using it in blending for Suhru’s 2021 Rosé I believed it could be made into a very nice stand alone wine.”
A Brief History of the Grape
A new wine varietal, La Crescent is a Hybrid variety developed at the University of Minnesota and released to the industry in 2002. The grape was named “La Crescent” (pronounced like crescent moon), after a town along the Mississippi River in Minnesota. It has shown strong promise and is well suited to the cool and cold climates of the Northeast. Its winter hardiness, vigor and climate adaptability make it a natural fit for a Sustainable minded winemaker.
This grape is often characterized by its fruitiness due to high levels of aromatic, phenolic compounds like terpenes. Known to have floral, fruit forward flavors, rich tropical and citrus notes, La Crescent is a descendant of Muscat. Another key characteristic of the grape is high acidity, making it well suited to a variety of winemaking styles.
A Note from Assistant Winemaker Brad Ulrich
I am very excited to release our 2022 La Crescent. It is a variety that caught my attention during the 2020 and 2021 harvests and that I have been looking forward to working with more closely. One of the reasons I was so excited to work with La Crescent as a single variety wine, is because it is a new grape variety to the wine world; there are very few examples and no real road map to follow. There are only a handful of other La Crescent wines out there that are currently being produced. Because it is such an “unknown” grape it allowed us the freedom to get creative in the winery and experiment with a number of winemaking techniques and blending options to accentuate the natural citrus flavors of the varietal.
A Closer Look at Suhru La Crescent
The release of our 2022 La Crescent marks the start of a new collection of Suhru Wines, designed to highlight some of the lesser known grape varietals being grown across New York State. Gone are the days when wine lovers only reach for the classic European grape varieties. As evident by the success of our Teroldego, which we first produced in 2019. Wine enthusiasts are excited by and interested in trying something new. “We are finding this particularly true with the younger generation of wine drinkers, making it the perfect grape for Assistant Winemaker Brad Ulrich debut wine, as he continues to express and define his personal winemaking style,” said winemaker Russell Hearn.
A refreshing, bright, approachable wine with dynamic fruit notes and a big burst of flavor. This easy drinking white is light bodied with a soft, refreshing finish and a touch of sweetness.
Learn More About La Crescent
Comments (1)Snippets with Shannon: Chapter 2
Ok, so, it’s not that I have a bad palate, it’s just that I'm inexperienced?
I've recently watched the Somm documentaries and when the group of Sommeliers were doing the blind tasting they were able to name the exact region and vintage of each wine. My mind was blown and I thought to myself, how could my palate ever be that good?!
Maybe it's not so much about having the perfect palate and more about knowing the ins and outs of each wine varietal, region, vintage, etc. Don't get me wrong, palate training is 100% important but how can you recognize the flavor of Gooseberry if you've never had one? Well, as soon as you're done reading this, go to your local grocery store, start sniffing all the spices, buy all the produce and if anyone looks at you funny just tell them you're improving your palate. How can you tell the difference between Long Island wine and California wine? Well, stop scrolling on social media and start Googling.
Let’s think of it like a game of Guess Who. Your opponent has poured themselves a glass of secret vino and you have 12 different photos of wine in front of you. If you know what questions to ask, you can very easily deduce which one they poured. Start simple: Red or white? They say red; you can eliminate half of the wines in front of you. Red fruit notes or dark fruit notes? They say red fruit; flip down more photos. French or Italian grape? They say Italian; eliminate all the Frenchies.
Now just imagine you're playing this game with yourself every time you're tasting wine. When your brain to palate connection is strong enough to recognize that soft tannin, red fruit forward Italian grape varietal… you’re probably drinking Teroldego and maybe you’ll also recognize those same nuances in say, a new red blend at the Suhru Tasting house? *Cough*Cough* Ember. We all can become a Sherlock Holmes of wine— just look for the clues.
I doubt that there will ever be a day that I will know absolutely everything about wine and even now, I’ve only barely scratched the surface. But honestly, that’s really exciting. The magic of wine is that when you're properly tasting it, you are fully living in the present with each sip expanding your knowledge. Every bottle you open has a story to tell and a lesson to be taught. Wait, so does that mean I'll get a little smarter with every glass I drink? I’m not sure if that’s the exact takeaway from this but whatever floats your boat. Cheers to being a forever student!
Want to Read More Snippets with Shannon? Keep Reading!
Feb 15, 2023 at 3:00 AM
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History of the Grape: Merlot
One of the world's most popular red wines—Merlot is loved for its versatility! Here on the North Fork of Long Island it is one of the most prolific and widely planted varieties. A consistent ripener, Merlot makes beautiful blends as well as single varietal wines.
Although currently one of the most popular wines in the world, Merlot was originally considered a secondary grape by winemakers, believed to be best suited for blending rather than as a “stand alone” varietal. While there are now a plethora of delicious single varietal Merlot’s to choose from on the East End as well as around the globe, Merlot continues to be a favorite amongst winemakers when it comes to blending.
A Brief History of the Grape
Merlot was first mentioned in 1784, in Bordeaux. Back then it was called Merlau or Merle. It is said that Merlot was named after the “blackbirds” that loved to eat the ripe grapes, these birds were a similar blue, black color to the ripe grapes.
Still the most planted grape in Bordeaux France, Merlot grows alongside the other classic Bordeaux red varietals including Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. In Italy, Merlot was originally called Bordo and is widely used as a blending grape in Super Tuscan wines.
Planted all over the world, Merlot grows well on sandy loam or well-drained soils that have good moisture holding capacity. Well suited to cool climate regions (think Long Island) Merlot ripens into dark blue to black berries with thin skins and loose, large bunches.
Fun Fact: the most expensive Merlot was sold at auction in 2011. A case of 1961 Petrus went for $144,000 USD which comes to $12,000 a bottle!
Merlot reached its peak popularity in the US in the 1990’s, then experienced a drop in popularity after the movie Sideways came out in which Paul Giammatti's character poked fun at the wine, saying Merlot is bland and the market is oversaturated with the varietal. In the two decades since, Merlot has made a comeback and is currently the second most popular grape varietal in the United States.
A Closer Look at our Merlot
Classic old-world style, our Merlot was released to the public on February 1, 2023 and is quickly becoming a crowd favorite! This old-world style red is a beautiful representation of North Fork Merlot. The staple of Long Island Wine Country, Merlot is wonderfully well suited to our cool, maritime climate with consistent ripening and excellent aging potential. A medium bodied wine with beautiful red fruit notes and hints of spice on the nose with red fruit flowing onto the palate. It is elegant with a light hint of vanilla and a seamless, silky finish.
Recommended Food Pairings
Like all reds, Merlot is best served at room temperature (60 – 65 degrees F). Medium to full-bodied reds in general are recommended to be served at a low 60 degrees Fahrenheit to best showcase the ripe fruit notes and soft tannins. Merlot pairs well with a variety of foods including white and dark meats from chicken, turkey and pork as well as pasta, burgers and pizza, cheese plates, beef stew and more.
Make sure to open your favorite bottle of Merlot and toast this versatile grape as you savor every sip!
Learn More About our Merlot
Feb 1, 2023 at 4:00 AM
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Snippets with Shannon: An Introduction
To say that I'm a novice when it comes to wine would be an understatement, but there is no greater driving force than that which is passion. I would be lying, however, if I said that embarking on this journey doesn’t feel daunting and, well, kinda scary. Wine has such a vastly rich history; I mean, hell, even Jesus drank it. (and yes, the irony in that sentence was 100% planned.)
Applying to be the Assistant Tasting Room Manager at Suhru was a spur of the moment, “why not,” decision. At least, that’s what I thought at the time. It turns out that, maybe, some things do happen for a reason.
Living on the South Shore of Long Island for the majority of my life, coming out to the North Fork was a bit of an endeavor, but that 40-60 minute drive was always worth it. I’ve experienced the East End wineries and tasting houses, in both small and large group settings, with family, and even with a few strangers that I had only met that morning. Regardless of the who, or how many, the common denominator was always… wine.
I’ve been able to have conversations with people that probably wouldn't have happened if it wasn't for the bottle that sat between us. I guess you could say that wine is the proverbial Conch Shell. (That was a Lord of the Flies reference for all of my literary nerds.) I’ve shared bottles with people who have made wine a way of life, and with those who only cared about the alcohol content. But with each sip I took, the unknowing vinifera passion grew. While others immediately grabbed their glass from the bar after it was poured, I was always the last to walk away, because to me, the story behind what was poured into my glass was more important than the glass itself.
I remember the day I met Shelby at the Tasting House for my interview like it was yesterday. It was only 6 months ago, but you know what I mean. One of the first things she asked me was, “What do you know about wine?” Now, the term, Word Vomit, is typically used in a negative sense but in this case, I ralphed up everything I've absorbed through my wine journey thus far. Most interviews don’t last very long but when you’re in the right place at the right time, an hour and a half goes by pretty quickly. Interview questions just felt like friendly conversation, and I guess being a wine sponge all these years really paid off because the next morning I was offered the position.
In the short time that I’ve worked here the most common question I get asked is, “Are you one of the daughters?” my response is often, “Well, not by blood, but by choice, so I know they must like me.” While my sarcastic tone is abundantly present when I say this, there is very much an underlying truth to it. The Hearn family as well as the Suhru staff immediately welcomed me with open arms. This Tasting House is more of a Tasting Home and I couldn’t be more grateful for the Family, Friends, and Neighbors I've met thus far. I will keep being the best sponge I can be, while I continue my wine education journey learning from not only the incredible staff here but the knowledgeable guests I get to hang out with 5 days a week!
Follow along with Shannon's wine education as she expands her pallet and explores the world of wine. Check back each month to read about her latest wine musings. Want to know more about Shannon? Checkout her Bio
Jan 18, 2023 at 3:00 AM
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What's to Come in 2023
It’s a big year for Suhru—2023 marks five years in our Cutchogue Tasting House and fifteen (wow that went fast!) years making Suhru Wines. We officially opened our Tasting House doors in May of 2018 and since then have worked every day to cultivate the friendly, inviting, relaxed tasting room experience that you know and love!
I am very proud of how the Suhru team has managed the storms of the past few years and am excited to share that in 2023 we will be launching a number of the projects that we have been working on.
New Wines—
We are continuing to grow the Suhru Portfolio with the addition of THREE new wines this year! On February 1st we will be releasing the first Suhru Merlot, this classic old-world style red is a beautiful representation of North Fork Merlot and a staple of Long Island Wine Country. Merlot is wonderfully well suited to our cool, maritime climate with consistent ripening and excellent aging potential. At Suhru, we are making a medium-bodied, soft tannin Merlot aged for 9 months in Hungarian oak barrels, setting it apart in style from the majority of Merlots made in this region. An elegant wine with red fruit, hints of cardamom, tarragon and anise on the nose, with red cherries, currants and raspberry on the palate; this wine has a light hint of vanilla and a seamless, silky finish.
Later this Spring we will be releasing an exciting and little known new white wine that is quite different from anything else you are seeing on Long Island at the moment. And if that isn’t enticing enough, we are pleased to share that towards the end of 2023 we will be releasing a Petit Verdot, a highly anticipated red for Suhru that we will only be making in the best of vintages!
New Events—
There are a lot of things happening this year that I am excited for, but none of them more so than the addition of New Events. It’s going to be a busy year so get your calendars ready!
- New Happy Hour—Wednesdays & Thursdays from 3-6pm featuring glass specials and weekly small plates!
- Suhru Sommelier—monthly Comparative Tasting & Continuing Wine Education classes led by in-house wine expert Beth Santosuosso. These exciting classe will be held on the third Sunday of each month starting in February. Learn More
- Southold Bay Oysters Return on Sunday, May 28th of Memorial Day Weekend and Sunday, September 3rd of Labor Day Weekend from 1-5pm.
- Fireside Fridays—these fun Friday evening events are back with extended hours starting May 26th and running through October 6th the Tasting House will be open until 7pm on Fridays with outdoor fire pits lit at 4:30pm.
- Save the Date for our First Annual Suhru Summer BBQ which will be held on Sunday, July 30th with Winemaker Russell Hearn and Assistant Winemaker Brad Ulrich on the grill!
New Hours—
Amongst all the changes this year, we are making a slight change to our hours. We will now be open Wednesdays - Sundays year round, Closed weekly on Mondays & Tuesdays and select holidays throughout the year including Easter Sunday, July 4th, Thanksgiving, Christmas Eve, Christmas Day, and New Years Day.
New Look—
The Tasting House is getting a facelift this year with lots of changes happening both indoors and out. get excited for the return of bar seating, a fresh new look in the Wine Garden, some new furniture making its debut and a plethora of other changes coming to the Tasting House! We will be continuing to make changes throughout the entirety of 2023 so be sure to stop in and see what we have been up to!
More to Come—and if that’s not enough, (I told you we’ve been busy!) we have a few more surprises up our sleeves for 2023 so stay tuned for more special events, food pairings, wine dinners, and more!
Happy 2023!
Jan 11, 2023 at 7:02 AM
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Holiday Cookie Recipes from the Suhru Family Kitchen
The only thing better than milk and cookies, is wine and cookies!
I love the holidays—cutting down a tree, lighting the menorah, driving through the neighborhoods and seeing the North Fork all lit up with lights, holiday shopping on Main Street—there is something truly magical about it all!
While I love all of the festivities and decor, one of my favorite holiday traditions is baking with family and friends, and I make a point of carving out at least one full day of baking each year.
There is something very comforting about gathering in the kitchen and creating something with your own two hands, passing down recipes and finding new ones. We tend to stick to the "classics" over here, however I have recently learned that my classics are not the norm so, I am sharing a few of my favorites which hopefully inspire you this holiday season!
Almond Shortbread Cookies
This is one of my absolute favorites! The recipe was shared with me years ago by a close friend and has quickly become a holiday staple in my house.
Shortbread cookies (in my opinion) are far superior to a sugar cookie in taste but still allow for the fun of holiday decorating. I usually keep mine relatively simple, with powdered sugar on top or a simple drizzle of icing. What's great about these cookies is, you can also go full out with traditional sugar cookie frosting and decorating!
The key to the icing, is to add almond extract which adds a nice level of complexity and contrast to the sweetness of the icing. Plus its a nice elevated surprise when you bite into it. These are great with a cup of tea or a softer, fruitier red like Teroldego.
Rugelach
Growing up in a house that celebrated both Chanukkah and Christmas, rugelach was a must! This recipe is an adaptation from one of my mother's Jewish cookbooks—one of those cookbooks that has been passed down through multiple generations and has notes in the margins.
I have made it my own over the years through slight tweaks. I have kept this recipe fairly traditional with the raspberry jam, cinnamon sugar, walnut and raisin filling but feel free to experiment. I have made them with a variety of other nuts (pecans add a nice flavor) and strawberry jam also works nicely.
As with most Jewish recipes, it is a bit time consuming to make but is worth the work in the end!
I enjoy these as an after dinner treat paired with a glass of Shiraz to bring out the raspberry and red fruit notes!
Peanut Butter Blossoms
An absolute classic and a holiday staple. There is something so nostalgic about peanut butter blossoms, to me they have always screamed holiday!
Whether you make them with the traditional Hersheys Kiss or opt for my personal favorite the Hersheys Hug (plus the swirl of the white and milk chocolate add a little extra festive touch) you really can't go wrong with peanut butter and chocolate!
You absolutely can pair this one with a bottle of red (and I often do), but recently I keep reaching for the bubbly with these. Grab yourself a bottle of Brut, a warm fuzzy blanket, and settle in on the couch for a cozy night in (that's how I plan to spend my holiday break at least)!
We'd love to know what you and your families bake this time of year, so please comment below with your favorites as well. Wishing you and yours a very happy holidays and a happy, healthy New Year!
Dec 21, 2022 at 4:09 AM
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Holiday Appetizer Inspiration from the Suhru Kitchen
The holiday season is upon us meaning our lives are all filled with holiday cheer and lots of delicious wines, incredible foods, and family recipes galore!
It should come as no surprise that one of our favorite family traditions is to gather with a bottle of wine and share a delicious spread of snacks. There are many excellent chefs in the extended Suhru Wines family, so we often find ourselves gathering over appetizers to allow everyone's culinary expertise to shine!
We have compiled a selection of our holiday favorites and recommended wine pairings perfect for any get together. These three small bite appetizers were recently featured in our December Wine Club tasting event and make a great addition to your holiday and New Years celebrations!
Smoked Salmon Endive paired with Sauvignon Blanc
When it comes to holiday pairing, I for one tend to think of warm dishes, however it is always nice to add something bright, crisp and fresh into the mix! One of my favorite white wines this time of year is Sauvignon Blanc. While often thought of as a warm weather wine, Sauvignon Blanc offers a deliciously rich texture and savory quality that makes it an excellent winter white!
A few years ago I was introduced to a version of this recipe at a dinner party and have been tweaking it ever since—fresh endive leaves filled with crumbled goat cheese and smoked salmon topped with fresh dill and a lemon dill sauce adds a bit of brightness to any cocktail party and plays nicely with the rich undertones and light grassiness you so often see in Sauvignon Blancs.
Raspberry Brie Crostini paired with Shiraz
Baked brie is the best appetizer, there I've said it. No-one is sad when they arrive at a party and there is a baked brie on the table, however sometimes it can become a little unruly having everyone hacking into the brie sending melted cheese every which way. If you are looking for a more elevated version I recommend brie crostinis, they are quick and easy to make and delight every time!
WWhen it comes to brie there are endless pairing options but this holiday season I am reaching for our Shiraz. The bright red fruit notes that come forward in this wine make it an excellent pairing with the fresh raspberries and raspberry balsamic glaze in this recipe.
Local Cheddar & Prosciutto Crostini paired with Ember
One of our most popular wines this and every time of the year is our Bordeaux style red blend, Ember. As one of our favorite wines we have a wide variety of excellent food pairings and this one is always a crowd favorite! If you are local to the North Fork be sure to stop into Goodale Farms in Aquebogue to pick up some of their Reserve Aged Cheddar which is one of our favorite local cheeses and pairs beautifully with wine!
Melt a piece of the Reserve Cheddar on a toasted crostini then top with prosciutto, a drizzle of honey and some fresh thyme for a simple and delicious bite, that pairs beautifully with a fruit forward, medium bodied red like our Ember. The fresh thyme brings out the dried herb notes on the nose while the hint of sweetness and richness from the prosciutto plays wonderfully with the robust flavors in the glass.
The Best Wines for Your Cheese & Charcuterie Spread
You can't go wrong with a cheese and charcuterie board especially around the holidays! When is comes to pairing wine and food there are a lot of factors to take into account, when you apply that to a dish like a cheese and charcuterie plate with so many components and flavors, it can become overwhelming. There are endless options when it comes to wine pairing but my three go to's are Brut, Dry Riesling & Teroldego.
Sparkling Brut is a classic choice and will bring a little sparkle to your get together! The the light, delicate flavors and touch of brioche on the finish will work well with most cheeses and is there anything more festive than a glass of bubbles?
For a more traditional wine pairing I recommend Dry Riesling in white and Teroldego in red. Both wines are incredibly food friendly, fruit forward and offer a nice acidity making them well rounded wines to pair with a spread. The light hint of sweetness in Riesling offers a refreshing contrast to the rich flavors of cheeses and cured meats and acts as a natural palate cleanser. Teroldego is a medium to light bodied red offering more robust flavors without the heavy oak notes which can sometimes overpower a dish. An incredibly fruit forward wine, Teroldego offers a refreshing burst of fruit followed by soft flavors on the finish allowing the flavors on the plate to shine through.
No matter what wines you choose to pair this holiday season we wish you nothing but happiness! Here's to a happy holiday season filled with good foods, good company, and excellent wines! Cheers to 2022 and to all that 2023 has to bring!
Dec 15, 2022 at 12:05 AM
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Cooking with Suhru: Dry Riesling
One of the many joys of Fall is apple picking, however once you get all of those delicious apples home, the question is always what to do with them? There are only so many sweet apple dishes a girl can eat!
While I love making apple pies and crisps, I find myself gravitating more and more to savory apple dishes like this sweet and savory Apple Goat Cheese Tart! A true North Fork farm-to-table recipe, everything you need can be picked up locally.
After a beautiful Fall day spent apple picking on the North Fork, stop by one of our local cheesemakers Catapano Dairy Farm or Goodale Farms for chevre goat cheese, and stop at one of the many North Fork farm stands for local honey and fresh herbs.
A quick and simple recipe, this Apple Tart pairs splendidly with the crisp acidity and rich stone fruit notes in our Dry Riesling and makes both a wonderful appetizer or dessert.
Nov 20, 2022 at 3:00 AM
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The Ageability of Suhru Reds
One of the things I love most about winemaking is the cyclical nature of the profession and its ties to nature. It is very rewarding each year watching the progression of the vine throughout the growing season moving from bud break in the Spring, to fruit set and cluster development over the Summer months, ripening and harvest in the Fall and then watching the vines go dormant for the Winter months before it all starts up again.
While Harvest and the vineyard tend to get most of the attention in the wine world, as a winemaker I also get to see what goes on behind the scenes in the tank, barrel and bottle. Much like the cyclical cycle of the growing season, the winery runs the same with the hustle and bustle of Harvest in the Fall with fermentation, racking, filtrations followed by barrel aging for our reds and the beginning of bottling of whites and rosés in the Winter Months moving into red blending trials and red bottling in the Spring and Summer before it all starts up again.
While the vineyard and winery work is often the most visible, there is a lot happening in the bottle as it continues to bottle age in the months, years, and decades after it is initially bottled. Which brings us to our Library wines. We are excited to be sharing a selection of Library Reds.
A Closer Look at the Long Island Wine Region
The Long Island Wine Region, specifically the North Fork is what is referred to as a Cool Climate growing region, meaning that we get "cool" not "cold" temperatures in the Winter months. While it may not always feel that way to us, and we do get inarguably very cold days, those extreme cold temperatures are moderated by our proximity to the ocean. Being surrounded by water on three sides, the water acts as a blanket in the cooler months insulating us from the extreme cold temperatures that you see in Northern wine regions such as the Finger Lakes. This allows us to grow vitis vinifera grape varietals and for the wines made from those grapes to retain higher acidity and moderate alcohols typically in the 13-13.5% range.
The Ageability of Suhru Reds
As a winemaker, my style preference of not trying to extract much of the astringent tannin from the seeds by shorter soak times during fermentation, creates softer red wines. That coupled with the fact that Long Island reds retain higher acidity and moderate alcohol levels, means that wines from our region can comfortably age in the bottle for 10-15 years. As we approach the end of 2022 this means that wines from the 2013 vintages, undisputedly one of the best growing years on Long Island, are quickly approaching their 10 year age mark.
The 2013 vintage was a near perfect growing season on the North Fork of Long Island, regarded as one of our region's best vintages to date. This was due to a hot, dry summer and absolutely zero rainfall during the entire Harvest, meaning every varietal was able to reach optimal growth and development unimpeded. We saw this trend of high quality vintages continue into 2014 and 2015 leading to excellent wine in the bottle.
We hope you will join us this weekend for our Library Reds Tasting, available by reservation Thursday, November 17th - Monday, November 21st. Can't make the event but still interested in exploring these delicious wines? Click Here.
Nov 17, 2022 at 3:00 AM
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