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McGregor Vineyards Cabernet Franc, '02 - Printable Version

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- brappy - 03-22-2007 01:46 AM

At first, I thought this wine was going to be undrinkable. The slate note in the nose was almost too much to bear. After about two hours, this has pretty much blown off. The fruit, on the nose, has come to the forefront. On the palate, the oak is in the background. The slate note is also in the background of the incredibly concentrated fruit. the fruit is of cherries, red cherries, baked red cherries. Medium to long finish. Great acidity.

This wine is made in an older fashion. The wine is well made. It's the terroir that throws me off a bit. That slate note, although in the background now, is still there. That part of the wine is unpleasant. That's too bad, because this wine has the rest of the stuffing to be a good to great wine.

mark


- winoweenie - 03-22-2007 11:20 AM

Had the same trouble with the reds when we had the FL offline. Just couldn't find any that were solid enough to want to cellar. Glenora had a cab fraanc in barrell that had promise but didn't get to see it in bottle. WW


- wondersofwine - 03-22-2007 03:53 PM

Yet the slate in Mosel-Saar-Ruwer wines is part of the attractive package.


- Innkeeper - 03-22-2007 05:05 PM

Maybe slate tastes better in white than red!


- brappy - 03-22-2007 11:05 PM

Interesting concept IK. That very well could be it. Or at least part of it. I also believe that in certain areas of the Finger Lakes, this note is just too strong. And that is regardless of how concentrated the juice is.

There are plenty of great reds in the Finger Lakes. They all have at least a hint of this note. But a "hint" adds a bit of complexity. More than a "hint" and it overpowers the wine.

Of course, it could be that I'm as sensitive to slate as you are with oak, especially in Chardonnay.

But I think you're right, slate goes better with white, especially riesling, than red.

BTW, I've never had a red from Germany.

mark