Jackie really liked. Erik was just - it was ok — 3 months ago
Scored this back-vintage Mineral+ off the shelf at Flatiron, actually my first go at this wine. I get the hype! Complex and delicious tree fruit, oxidized yellow apples, pears, lemons, dank sea spray and beach aromas, ripping acid with plenty of meat on the bones. Very very savory and saline, literally smells salty. I imagine the vintage gave this wine some extra weight, but the thiccness suits my palate fine. This wine actually reminds me of @Erik Longabardi ‘s Suburban Moraines cider- brings me back to an early fall day on the LI sound. Love it. — 6 months ago
A gift from Erik and Kate Johnson — 7 months ago
Gift from Erik and Brenna — 4 months ago
Lean, mean, crisp apple and lemon oil, fresh herbs, intensely marine-influenced minerality and salinity. Lovely Chenin-like wooliness and energizing acid on the palate. Bravo to my friend @Erik Longabardi on this profound expression of Long Island history and terroir. — 7 months ago
Gift from Erik and Brenna. Really good — 2 months ago
It is such a delight to be drinking these wonderful wines and ciders from Long Island that are pushing the envelope forward. And great to “know your farmer” so to speak and get the download on how best to enjoy this wine. Per @Erik Longabardi ‘s suggestion I decanted for 2 hours and paired this with an EVOO/herb roasted spatchcocked chicken, both suggestions were spot on.
Upon opening, the wine presented quite green and pyrazine-heavy, but this integrated beautifully over the course of the decant. I was initially surprised and delighted at the freshness of the fruit profile- red plums, blackberry, red cherry and orange rind. Secondary flavors are here in spades and are the star of the wine in my opinion - black pepper, lavender, violet, bell pepper, and a touch of smoke. Complex and delicious.
Whole clusters and a light touch do wonders to keep things fresh and lively on the palate. Medium bodied, tannins are very restrained for a CS, and acid is elevated. The tiniest bit of VA, which I love. With little experience with wines from LI this almost read more like a good natural cru Beaujolais or Loire Cab Franc. It’s balanced and drinkable, and I’ll certainly be getting some more when it makes its way back to CA this year. — 5 months ago