Shinn Estate Wild Boar Doe, Long Island, USA

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Combining small amounts of Petit Verdot, Malbec, and both Cabernets with its more than 70% Merlot, and matured in a majority of new barriques, the Shinn 2007 Wild Boar Doe smells of lightly-cooked dark cherry and mulberry tinged with cumin, cardamom, tobacco, and black pepper. With refined tannins and soothing allure as well as luscious primary juiciness such as you won’t find in Bordeaux blends in either their homeland or in California, this reveals invigorating salt and spice in its long, saliva-inducingly savory finish. I expect it will be worth following for 5-6 years at least. Husband-wife team Barbara Shinn and David Page are passionately and meticulously devoted to sustainable viticulture. They plan to top-out at around 5,000 cases production, but for now quantities are still increasing as vines mature. Shinn and Page consider 2007 to have represented “a paradigm change, a fundamental metabolic change” for their vines and wines, with the lowest yields, highest alcohol, and ripest flavors they have yet achieved, and some lots fermented and left on their skins for as long as 50 days. That said, their lovely 2006s testify to the potential in a marginal, less ripe vintage, potential of a sort that will be enhanced now that their facility can operate pump-free.Tel. (631) 804-0367

The 2006 Wild Boar Doe reveals how successful the team of Shinn and Page and their vineyards can be in a vintage when achieving ripeness and retaining health in the fruit is a challenge (as – barring, and perhaps even with climatic change – it is likely to remain in Long Island more often than not). A lovely nose of dried cherries, fresh blackberries, iris, peony, vanilla, and cedar leads to a texturally gentle yet still refreshing palate, almost delicate in weight but with inner-mouth floral notes and high-toned esters that flatter its light frame, and a savory salinity that delightfully extends the ripe berry fruited finish. This has started to become amber around the rim and given a balance so nicely poised and flavors so rarified, I would drink it up now. Husband-wife team Barbara Shinn and David Page are passionately and meticulously devoted to sustainable viticulture. They plan to top-out at around 5,000 cases production, but for now quantities are still increasing as vines mature. Shinn and Page consider 2007 to have represented “a paradigm change, a fundamental metabolic change” for their vines and wines, with the lowest yields, highest alcohol, and ripest flavors they have yet achieved, and some lots fermented and left on their skins for as long as 50 days. That said, their lovely 2006s testify to the potential in a marginal, less ripe vintage, potential of a sort that will be enhanced now that their facility can operate pump-free.Tel. (631) 804-0367