Recently I lead a panel discussion and virtual tasting of hybrid and heirloom grapes for the New York Wine & Grape Foundation. One of the wines I tasted was the Fulkerson Winery Vincent 2019.
In 1805, the same year Lewis & Clark set out on their expedition to explore the west, Caleb Fulkerson journeyed north from New Jersey in search of fertile farmland. He was the first of seven generations of Fulkersons, and the land he claimed is today Fulkerson Winery & Farms, the oldest continually operating farm in the region. From classics like Riesling and Merlot to unique varietals such as Dornfelder and Albarino, the Fulkerson Wines family has something to please every palate. Fulkerson is a well-established, respected winery in the finger lakes, and is a large supplier of juice to the state industry and beyond. You grow a great number of vinifera as well as different hybrids as well.
The winemaker is Dan Gobush has been at Fulkerson since August 2016. Before that, he was the winemaker at Sanctuary Vineyards, from 2011 to 2015 in Jarvisburg, NC. While there, he was the hands-on winemaker for the 2011-2014 vintages. He was responsible for all winemaking from vine to sales. He returned for the 2015 harvest as part of their winemaking team. During his tenure production increased from 2500 to 6000+ cases.
According to Cornell University and Horticultural Research Institute Ontario (Canada), the grape was released in 1967, and was really first gained renown in Ohio. It was named for the patron Saint of Burgundy, St. Vincent, and is a cross of Chelois and other hybrids. Its supposedly very pinot like.
That said, I've always known Vincent to be a blender which adds color, since it's practically opaque in its darkness. Dark purple. But Gobush, and owner/winermaker Steve Fulkerson, decided to release the Vincent as a stand alone red. I was a little suspicious about this.
But hats off. Firstly, the color as expected was a deep, deep purple. And the up front flavors were dark cherry, black currant cassis, cranberry, and prune. But those big flavors faded nicely, to a soft, approachable wine with nice a acidity and only small tannins. The result is a soft wine that is imminently drinkable. It would pair beautifully with sharp, crumbly cheeses, or with any kind of white meats. It was a welcome shocker, and a delicious wine!!!
Get a bottle a try it out!!!!