Patsy’s Restaurant, NYC, 1/19/2010
Wine is alive and well and being made at an exceptional level on the east coast in the state of
The gracious Duffeler family started the Williamsburg Winery almost 25 years ago, having started the operation in 1985 and releasing its first wine in 1988. I was lucky enough to sit with the Duffeler family that night and got to know them and the Williamsburg Winery. The Duffeler’s are a well traveled, well versed, friendly and warm family. Patrick and Patrick II welcomed us to their table and discussed the tough aspects and the glamorous side of owning and operating a winery. It’s not all beautiful scenery and drinking fine wines, a lot of work goes into the marketing and selling aspects. There are plenty of beautiful moments I am sure, but being a winery that is not from
The Adagio Launch Party was a great affair with many industry and media guests, such as the eponymous, and surprisingly exuberant Kevin Zraly. Mr. Zraly is best known for his wine education classes and best selling book “Windows on the World”. Mr. Zraly kicked things off with a monologue for the night full of zingers and one offs to keep the crowd rallied and fresh. Having read many of his past books and articles, I was surprised to hear him delivering a speech studded with jokes like a comedian. Make no joke about it, he knew his stuff, but the delivery was refreshing. It was a great treat and I look forward to meeting with him again soon as our paths cross in the wine biz. We enjoyed a 4 course dinner which Sal, the executive chef of Patsy’s
Back to the Wine
Adagio, in Italian known as “ad agio” in English means 'at ease'. Adagio is also a musical term indicating the tempo of a composition that is meant to be slow and stately. It is from these philosophies that this wine is named in honor of Adagio’s extraordinary depth, elegance and grace.
The winery’s website describes the wine as follows:
“Balance is the focus of this Merlot, Petite Verdot, and Cabernet Franc blend. The fruit, oak, tannins and alcohol all come together delightfully. An initial hint of black cherries progresses into more mature dark fruits such as figs and dates. Mixed in with the fruit is a lovely note of fresh cocoa, along with a bit of soy and eucalyptus. Earthiness and minerality blend agreeably with the fruit. The tannins are firm but approachable and contribute to a wine that will age gracefully over many years.”
I agree with most of those sentiments and have a few of my own to add from that night’s festivities. But before we do that, I wanted to mention this was the best wine we had that night and recommend anyone that likes their wines big, but with a touch of elegance and European flair to place their orders. I had a few similarities with winemaker Matt Meyer’s notes.
Dark in color, purple black core with purple/red edges. Very complex nose of currants, plum sauce and black cherry, some earth and a touch of oak folds in adding further depth. These aromas flow down to the palate expressing extra notes of delicious mocha and chocolate, more black cherry and finishes with firm tannins. Decant for sure, at least an hour. This is made to last, 10-15 years easy. 40% Merlot, 40% Petit Verdot, 20% Cabernet Franc.
Wine #2: Trianon
“Trianon is our Virginia Cabernet Franc. Rich and full-bodied, with a superb balance of red berries and darker fruit of cherries, figs and blackberries. This wine will age gracefully for many years.”
The winery explains this one well, but I have a few other notes from my tasting. While to me the best Cabernet Francs from
Matt Meyer is a talented and congenial wine maker. We discussed a few things the wine regions of