Chateau LaFayette Reneau Pinot Noir 2013, Finger Lakes New York

I have sent my tongue along the Hudson River. I've sent it to Long Island – where by the way the best wines in the Empire State might come from - but that's just my opinon … and even more scary might be the fact that these pretty convinving potations were made from, errr from … I almost not dare to type it: Mmm ... Merlot! Whatever, today I am glad to send my tongue to the Finger Lakes betweeen Syracuse, Buffalo, the outback of north Pennsylvania and mighty Lake Ontario. Of course it is not the first time I let my tongue venture in this area. I had a few fairly good Rieslings, some solid Chardonnay, one or two interesting over-peppery Cabernet Sauvignons and wines from unmentioned varietals I actually don't want to try all too often. Anyway, but I've never had a fairly good Pinot Noir, although quite a lot of producers offer wines made from this finest of the finest. Most Pinots I had where easy-drinking fruit-driven at best, quite often displeasingly sugary and unfortunately without exception rather thin representatives of their kind. Today I'll have a Pinot Noir from Chateau LaFayette Reneau from the southeastern slopes of Lake Seneca. Lafayette Reneau was established in 1985 by Dick and Betty Reno. Like so many other winelovers all over the world they decided to go one step further. Not just collecting and drinking. They wanted more. Since then, their main focus lies on wines made from Riesling and Chardonnay from gravely loam soils. Today's Pinot originated from the same gravely loam. After harvest and fermentation it was aged for 12 months in new and used French, Hungarian and American oak barrels then racked together in a tank as well as filtered and stabilized. So, let's give it a try ...

The colour of the Chateau LaFayette Reneau made a slightly sluggishly-bored dark-ruby red impression to me. Could have looked a bit more vital. The nose was dominated by blood orange, blood orange peel, cucumber, perhaps some bright cherries, surely a bit too kitsch'y strawberries, some hay and straightforward savoury. On the second day everything seemed a bit more precise and clean cut, but still mostly driven by lean and not too cool appearing fruit and unfortunately not so much else. On the palate the first hours, and actually the entire first day, this Finger Lakes Pinot appeared quite sweet and very fruitful. Luckily it was overall lean (not thin), cooler than the nose tried to predict and showed some decent life thanks to a solid infusion of acid. Apart all of that the fruitful flavours seemed pretty much the same like the nasal ones. I should not forget to mention the rather shy herbal characteristics and a distinct flavour of caramel-toffee. However, these ones were really shy. I mean the herbs. The toffee was very much present. Apart of this last sensation no trace of the partly new oak. Which was fine to me. The tannins were a bit too sleepy for my understanding. On the second day the sweetness lost enough impact and the fruit lost a bit of its over pacing drive to leave a mostly balanced, easy-drinking final impression on my admittedly outrageously discerning tounge. Altogether a nice, easy, lean and very solid so-lala*** Pinot … but unfortunately not more. However still by far the most pleasing Pinot from New York I had ... so far!

Prossima volta I will send my lingua esigente to bellissima Piemonte to have a rather particolari kind of Pinot Nero. A presto! Ciao tutti!

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