2017 Saltbird Cellars Harbinger Red Wine
Cherry cordial and smoked cherry wood on the nose with flavors of black raspberry, cassis, and cocoa nibs. Long tannins are folded in with a splash of bright acidity that makes for a lush and fresh wine. One of the most exciting aspects of being part of the Long Island wine industry is the co-evolution of wine and food that is happening now. Long Island has long been known internationally for Long Island Duck. When paired with Long Island Merlot the result is a perfectly balanced mingling of rustic earthy proteins and rich luscious dark fruits.
The grapes are left to hang on the vine until the last possible ray of sunshine is absorbed. A meticulous clean pick and a long cold soak prior to fermentation result in dark black juice before indigenous yeast kick off the initial fermentation. Post-alcoholic fermentation malo-lactic fermentation takes place naturally in the barrel and the wine is then left on lees for months before the initial racking. Winemaker Robin Epperson-McCarthy coined the phrase while making this wine, “just leave it be”.
76% Merlot, 12% Cabernet Sauvignon, 12% Petit Verdot
Nadira Vlaun, www.nadiravlaun.com