Wednesday, April 07, 2010

Wolffer Estate Fatalis Fatum 2006

Does one need to introduce or offer some semblance of explanation as to what Wolffer Estate is or who Roman Roth is? It seems silly to have to retread that old ground. Roth is in the pantheon of wonderful east coast winemakers, up there with Eric Fry and Richard Olsen-Harbich, making up the esteemed Long Island contingent.


But at a recent tasting Roth's newest meritage, Fatalis Fatum 2006 set tongues wagging, noses working, and eyes twinkling. Wow! Roth dominated the room and he wasn;t even there.

42.0% Merlot from their oldest Merlot vines planted in 1990 with a low yield of 1.5 tons/acre. 29.0% Cabernet Franc planted in 1991 with a yield of 1.9 tons/acre.
27.5% Cabernet Sauvignon from Roanoke Vineyards planted in 2000 with a yield of 3.0 tons/acre.
1.5% Barbera from Indian Neck Farm planted in 1990 with a yield of 3 tons/acre.

This is a big red wine. Deep, dark, almost opaque. A slightly reddish-purple rim in the glass. The nose tells of dark raspberry, blackberry, cassis, vanilla with the slightest hint of cedar and sandalwood. And the taste across the palate is also deep and rich plums, blackberries, dark cherry, minerals, and a touch of mocha. This is a big layered red, with deep, dark flavors, and lots of beautiful fruit.

Easilly one of my favorite reds from Long Island....or the east coast. This is truly a great wine! An important wine!

Technical Data:
After the detailed selection process on assorting-table, the lots were fermented separately. The Merlot was fermented in a 6000 liter upright French oak tank, the Cabernet Sauvignon and Cabernet Franc in stainless steel and the Barbera in a 1 ton bin. They fermented at a peak temperature of 86° with a total maceration of 22 to 26 days. The pump-overs and punch-downs were done very meticulously 3 times a day (every 8 hr) during the peak of fermentation. The wine was then gently pressed, and the press fraction >1.1 Bar was separated. After 7 days it went straight into French Barriques (90 % new oak). Malolactic fermentation finished 100%.

The wine spent 22 months in oak and was gently racked a total of 5 times. The goal was to make the perfect blend, to bring together the best wines in the cellar, crafting a flavor and taste quilt of seamless beauty and intensity. The final blend was done in February 2008, and the wine was bottled on October 26th, 2008. 589 cases were produced.