Taste Camp tasting notes – Day 2: part 3

P5020241After leaving Paumanok Vineyards we headed over to Shinn Estates Vineyards for lunch and of course some wine tasting. Shinn Estates also doubles as a B&B and we ate in the dining room that separates the guest rooms and where the owners Barbara Shinn and David Page live. Prepared for us was a beautiful feast with quite a few vegetarian friendly items that I of course didn’t write down. But my friend and fellow Taste Camper Erika Strum put up the list of what we ate on her blog yesterday, so I snagged it.

What we ate: rocket salad with a mustard-thyme vinaigrette, peconic bay calamari, piccolini pasta with asparagus, spring onion, lemon and fire-roasted shiitake mushrooms with ramps and fregula and crescent duck breast with sea salt, pepper and apricot-mustard sauce.


To go with all this fabulous food we had 8 or so wines to pair with it all. Providing the wines were of course Shinn Estates as well as Jamesport Vineyards and Macari Vineyards. While we sipped and savored all the food and wine, wine makers from each of the estates gave us a good rundown of what they are all about, as well as their philosophies on sustainable viticulture.

shinn_SBWhat we drank:

2008 Shinn Estates Sauvignon Blanc (blended with 4% Semillion)

nose: grassy, gooseberry, lemon rind, slightly tropical

taste: lime, grass, general citrus note, touch of grapefuit

mouthfeel: clean and crisp, razor sharp acidity

finish: long and clean

2008 Macari Sauvignon Blanc

nose: “tight”, lemon, grapefruit

taste: citrus, minerality

mouthfeel: touch of effervescence, bright acidity

finish: medium in length, nice mineral note

2008 Jamesport Sauvignon Blanc

nose: tropical with apricot and guava

taste: lime, apricot

mouthfeel: softer acidity than the previous two, but still crisp

finish: short – medium in length, clean

2008 Macari Rose

nose: watermelon rind, strawberry

taste: fuji apple peel, mineral/slate

mouthfeel: slight effervescence, medium body

finish: long for a Rose

2006 Jamesport Pinot Noir (Sarah’s Hill)

nose: cedar, walnut, cherry, cassis

taste: cherry, slightly chemical, truffle and herbs

mouthfeel: medium body, beautiful acidity

finish: medium – long in length, bright red fruit flavors

2007 Shinn Estates Cabernet Franc (barrel sample, release date 2010)

nose: mushroom, red currant, raspberry and cherry

taste: hazelnut, caramel, boysenberry, clove, thyme

mouthfeel: full body, smooth and velvety with a nice hint of spiciness towards the back of the palate

finish: long with earthy mushroom and nut flavor lingering

2005 Jamesport Cabernet Franc

nose: earth, toast, black currant, fresh herbs

taste: cherry and spices

mouthfeel: slightly hot, full body with leathery tannins

2005 Shinn Estates Reserve Merlot

nose: mocha, black cherry, coconut and boysenberry

taste: cocoa, cranberry and cherry

mouthfeel: full body, big velvety tannins

finish: long and fruity

The wines are all very nice and the pairings worked out great with the delicious food. After lunch we headed out to the vineyard with David and Barbara to talk more about their vineyard practices. I wrote about it last week and put up a video here.

Next up was a trade style tasting in the Shinn barrel room with quite a few Long Island wineries including Lieb Family Cellars, Sparkling Pointe, Croteaux Vineyards, Harbes, Bouke, and the The Old Field. I was too diligent during this part of the tasting but did take a few notes here and there, and here are a couple of my highlights/legible notes!

2007 Croteaux Vineyards Merlot “3” Rose

nose: toast, vanilla, strawberry, coconut

taste: strawberry, watermelon rind, sour cherry, SLATE

mouthfeel: clean, crisp, crisp acidity

2007 Lieb Bridge Lane Chardonnay

nose: apple, “rich”, a slight bread yeast component (??)

taste: tropical, coconut, apple and pear

mouthfeel: full body, round and smooth

Thanks again to Shinn Estates for hosting us for lunch and to all the wineries that poured their wines for us. It was my pleasure.


Categories: Taste Camp, wine review, winery review | Tags: , | 4 Comments

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4 thoughts on “Taste Camp tasting notes – Day 2: part 3

  1. Pingback: Wine Conscience » Blog Archive » Pass the poop, please

  2. Drew Shapely

    Why don’t you ask some of these “producers” about how natural their wines are. Ask about chaptalization, the yeasts they use, oak chips, mega-purple. You know L.I. gets a lot of rain and humidity. A lot of mold and fungus rot on the vines. Ask if they are spraying their vinyards down with tons of pesticides. Some wineries compare their growing conditions to that of the Loire Valley, see if you can find an honest Cabernet Franc for $12. People need to know what is in their glass.

    • Drew,
      Excellent post! Thank you very much, These are all important questions, many of which were asked and answered at theTasteCamp lunch by a very savvy audience. We look forward to meeting you on your next visit out to the North Fork. Bring all of your questions.

  3. ithacork

    not sure that too much teinturier grows out in long island….

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