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WTN: 2006 Hart Cellars Dry Cayuga

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Sam Platt

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WTN: 2006 Hart Cellars Dry Cayuga

by Sam Platt » Sat Mar 10, 2012 9:49 am

This bottle was a gift from the most generous Mr. Hart. I was bit afraid that we had held the wine too long and it would be DOA. I was wrong.

Color: Wet straw yellow.

Nose: I uncorked the wine a bit on the cold side. After letting it warm in the glass a wonderful nose of flowers and peaches developed. I thought that I picked up some boxwood notes as well, but my wife disagreed. I will defer.

Taste: Super crisp with nice acidity. Off-dry character with great melon and honey flavors. Extended finish that was just a bit on the tart side.

A very enjoyable wine that complimented our peppered whitefish and ravioli dinner very nicely. Wish I had more of this juice. Very tasty indeed. Thanks Howie.
Sam

"The biggest problem most people have is that they think they shouldn't have any." - Tony Robbins
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Howie Hart

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Re: WTN: 2006 Hart Cellars Dry Cayuga

by Howie Hart » Sat Mar 10, 2012 7:54 pm

I'm happy that you enjoyed it. There is something special about that 2006 that makes it distinctive, but I'm not sure what. It was not a particularly good growing year for most varieties in our area, but this was a unique wine. I also wish I had more of this (I think I have 3 bottles left).
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
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Paul B.

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Re: WTN: 2006 Hart Cellars Dry Cayuga

by Paul B. » Sat Mar 31, 2012 11:23 pm

Interesting! I made a Cayuga in 2006 too, but the wine didn't age all that well. That said, the vineyard where I picked was a bit neglected; today I wouldn't repeat the same mistake.

I like Cayuga. It's an uncommon grape in Ontario, but I recall how I tried a regional white blend about a decade ago that had some Cayuga blended in. In cool years, the Cayuga is citrusy-neutral; but in warmer years, it can give a hint of candied pineapple and just a dash of torrefied coffee beans.
http://hybridwines.blogspot.ca
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Howie Hart

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Re: WTN: 2006 Hart Cellars Dry Cayuga

by Howie Hart » Sat Apr 07, 2012 6:00 am

I just got back from a 10 day trip - 7 days in Hawaii and 3 days in California (will post some notes on Santa Cruz Mtns when I get caught up). In the past few years, I've been adding about 20% Vidal to my Cayuga to enhance the mouthfeel.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.

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