Tasting Notes: Light-bodied, dry white wine with brisk acidity and lemon tart and green apple flavors
Food Pairing: Oysters, salads, seafood
Vintage & Winemaking Notes
2018 was a challenging growing season which required a diligent vineyard management approach. To promote airflow through the canopy, we were proactive with hand leaf removal and our sustainable spray program. Aug-Oct saw double the average rainfall during the period. Despite this, heat spikes in August helped push the fruit for sparkling wine, still white and rosé to clean maturity.
Grape Varieties: 91% Chardonnay, 9% Pinot Blanc
AVA: New York State
Harvest: October 2018
VL1: Selected by the Bordeaux Institute of Oenology
This strain enhances natural varietal aromas and, given sufficient nutrients, VL1’s relatively slow fermentation rate will ferment to dryness with a minimum of H2S, SO2 and VA production.
Bridge Lane is changing the way you think about wine. We make GOOD wine and package in 4 different formats so that you can choose the one that’s right for your lifestyle or occasion. One format does not fit all. Bridge Lane does.
Produced by Lieb Cellars, a small farm-winery on the North Fork of Long Island, Bridge Lane is named after the farm road adjacent to one of Lieb’s vineyards and is Lieb’s second label. The grapes for Bridge Lane wines are grown sustainably on Lieb’s estate vineyard and sourced from some of the best vineyard sites in New York State. We grow (and find) the good stuff!
Bridge Lane produces 6 wines - a white merlot, unoaked chardonnay, sauvignon blanc, dry rosé, red blend and a sparkler - all in a fresh, light, dry, fruit-forward style. The wines aren’t meant to be studied and drunk in fancy glasses. They’re meant for casual sipping and sharing with friends. BYE, wine snobs.
Each Bridge Lane wine is available in 4 containers - 750ml bottle, 3L box, 375ml can and 20L keg - because we’re eco-conscious and don’t want to charge you a million dollars for good wine. AND because sometimes you want to throw some cans of wine in a cooler at the beach or show up to a party like a baller with a KEG of rosé. Winning!
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I was fortunate enough to be picked as a rat for this offering. This is a bright refreshing wine, pale yellow in color with a prominent crisp green apple nose and tastes of sour apples, citrus, lemon peels, with a hint of wet slate. I really enjoyed the change of pace from my collection of mostly medium to full body reds. If it weren’t for an already full wine fridge and a case of the Onesta Cinsault coming, I would be picking up a 1/2 case of this.
Actually the 375ml can thing (which these also come in) is catching on. There are some good quality wines coming out in that format, including some fine Oregon producers like Underwood and AtoZ. Would be fun to see a deal on something like that sometime.
I received the bottle in plenty of time, but saved it to open last evening, before the sale went live, expecting to have something helpful to post early on.
Before giving up and logging off last night, I’d written: “In terms of style, I would say this is more Burgundian, but it doesn’t taste altogether like a Chardonnay to me… It’s pleasant enough, I just can’t place it… White Rioja? Torrontes without that weird pine needle undertone?..” From the 1st couple of glasses I found myself overly distracted by what I couldn’t name, and that I was discouraged feeling I didn’t have much to say. I decided to sleep on it and come back after work tonight.
I’m still not sure I’m going to add a lot of value to the discussion or help sway anyone either way if they’re on the fence, but, pouring the last glass, I’m finally able to tell it reminds me of a Muscadet (aka Melon de Bourgogne, and not to be confused with Muscadelle, Muscat… too many “Musc”-s out there gets messy!).
The wine, as I said before, is pleasant enough, if not particularly remarkable. The price listed as “typical” isn’t what I’d expect to spend, but the sale price here seems fair enough. It’s a little late in the year to recommend it for “summer sipping”, but I’m quite sure it will hold 'til warm weather hits again, if you’ve got room to store it.
I’ll make sure to check back for any questions and do my best to answer well – here’s hoping with some nudging I’d come up with better guidance!
And thank you for another chance to 'rat, it’s always a pleasure.
Is that the official grape of SC? Duplin Winery in the Myrtle Beach area makes over 2 dozen wines and all but maybe 2 of them are made from the Muscadine grape. They are all basically the same wine with different labels and they are all pretty horrible. We have had some Muscadine wines in Augustine, FL that were also pretty bad. They had a Rose that tasted like turpentine, mmm!
I guess I shouldn’t condemn the grape altogether based on 2 bad experiences but I will anyway.
Ironically? While searching for an answer to tonight’s clue, I stumbled upon this; “Others turning booze into something you can wash your hands with include North Carolina’s Duplin Winery, which provided 15,000 gallons of Muscadine to the Hackney Distillery”.
Hallelujah! That’s 15,000 gallons less Muscadine that people have to drink! I’ll wash my hands to that!
@alexa84@chipgreen Well I don’t know if it’s the official grape but from what I understand they are the only grape that will grow in the heat and humidity here. Perhaps thankfully never had a wine. Most folk around here call them Bull grapes. As far as eating them depending on the grape best to not eat the skin and just suck the insides out.
Bought the case to be split between my mom and a good friend in NYC, since we can’t enjoy it. They both want some white and red in the fridge, and having something local for them seems like a great bonus.