originally posted by Jeff Grossman:
originally posted by mlawton:
More to your actual question - at this point I put "orange-ness" and botrytis in the same category in my mind when it comes to terroir. As in, I'm not sure that they really allow the terroir to speak very loudly. OTOH, other than I Clivi, I cant think of a non-orange peer to an orange wine for comparison. But maybe that's a good thing when we're talking about Long Island? I don't really know.
In any event, terroir expression aside, I was more wondering if anyone had tried and enjoyed them?
I agree that orange-ness tends to obscure terroir, at least now, when orange is still the exception rather than the baseline of wines I drink.
Anyway, I find myself out on Shelter Island for the week, I will attempt a visit and report back.