DAMIANI WINE CELLARS
4704 State Route 414
Burdett, NY 14818
(Dec 1–May 31)
7 Days a week: 10a-5p
(June 1-Nov 30)
Days: 7 days a week
Opici Wine Company
of New York
6970 Schuyler Road
East Syracuse, NY 13057
DAMIANI WINE CELLARS
Damiani Wine Cellars is located on the eastern shores of Seneca Lake in the Finger Lakes Region in what is known as the Banana Belt — a 9-mile stretch that runs north from Burdett through Hector to Valois, and is typically warmer than surrounding areas. Damiani Wine Cellars produces elegant, hand-crafted wines in an old world style.
Production Notes: With the perfect balance of warm temperatures and occasional rainfall, the 2012 season turned into an exceptional vintage. These wines are beautifully balanced with bright acidity and fresh fruit flavors.Harvested September 21 through October 1 of 2012. Bottled on May 15, 2013. 310 cases produced.
Tasting & Pairing Notes: Fragrant orange blossoms mingle with fresh lemon and minerality on the nose. Ripe peach and tart grapefruit is present on the palate, leading to a racy, mineral-driven, lingering finish. This Semi-Dry Riesling is well-suited for dishes such as grilled shrimp with a lemon-ginger glaze, or charcuterie accompanied by gruyère or asiago cheeses.
2012 Pinot Grigio
Production Notes: Harvested on September 15, 2012 at 24.4° Brix. 309 cases produced. Residual sugar: 1.0%, pH: 3.48, Total Acid: 7 g/l, Alcohol: 13.8%
Tasting & Pairing Notes: Bursting with bosc pear, lemon and a hint of vanilla on the nose, following through to refreshing citrus fruits and minerality on the palate. Refreshing, clean and crisp. Pair with grilled, herbed white fish, or a platter of green apples, sharp cheddar cheese and prosciutto.
Production Notes: The 2010 vintage was full of excitement, with record-breaking temperatures and an abundance of growing degree days. As one of the warmest vintages the Finger Lakes had seen in nearly 40 years, the wines respond with beautiful fruit-focused concentration and strong depth and weight. This is a traditional Meritage, with a 3-grape blend of 44% Cab Sauv, 37% Merlot and 19% Cab Franc. The grapes were harvested between October 11-30, 2010, with 21.0-25.5° Brix at that time. 385 cases were produced. Residual sugar: 0.4%, pH: 3.55, Total Acid: 6.2 g/l, Alcohol: 13.7%
Tasting & Pairing Notes: Cigarbox aromas mingle with rich cocoa and coffee on the nose. The round and smooth mouthfeel is braced by ripe blackberry and blueberry with hints of oak and a touch of vanilla on the finish.