Who enjoys Lemberger?

Fox Run, of Finger Lakes fame, has always caught my attention especially their Riesling and Cab Franc so last year I picked up the Lemberger. I was not sure what to expect so here are my thoughts. I feel sure that there will be a discussion after this post.

2013 Fox Run Vineyards Lemberger, NY Finger Lakes.

Good natural cork, 12% alc, $26 Cdn, opened one hour, serve slightly chilled initially.

Very nice color with some reddish tones and light strawberry rim. On the nose dark berries, mineral, some pepper. Herbs after an hour..thyme? Strawberry on day 2 and still some oak influence.
Initial entry thoughts are dry, earthy, not that ripe (how was the vintage). There is quite a mineral element on the finish.."to me bitter" from across the table. Not quite as austere on day 2 but am not sure about Lemberger typicite here? Could be some pomegranite too, also some boysenberry.

Tom Hill talks about Blaufrankisch ..earthy loamy character. I see that Fox Run also has a Cab Franc/Lemberger blend, that would be of interest.

[David M. Bueker]

I don't always drink Lemberger, but when I do, it's called Blaufränkisch.

Lemberger has caught on in NY State with a few from the Niagara Escarpment, which begs the question: "Why aren't they growing it across the river in the Niagara Peninsula of Ontario?" A friend of mine, Don DeMaison, owns Long Cliff Winery near me and has been growing and making it for at least 10 years. He makes a solid version of it and generously sells me grapes every year, including Lemberger. The latest version I made is from 2013, which I aged in a near neutral barrel for 2 years. I like it. Kinda like Pinot Noir, not as complex, but a bit deeper color and a touch of black pepper on the finish. I like it. 7 years ago I hosted Lemberger tasting. Here is the link: http://forums.wineloverspage.com/viewtopic.php?f=3&t=34657&p=292331

I have greatly enjoyed wines from Austrian Blaufränkisch for their peppery fruitiness at an entry level. Some people claim that it is capable of great things in a Burgundian style. I have been unconvinced by some very expensive examples from Moric but I don't think that either the grape or the terroir were to blame, the culprit being over-oaking. I can't get them here except by web order.

I have no idea how the grape adapts to conditions outside Austria and Germany.

I like a little Lemberger every now and then, and am fortunate to live in the Pacific NW, where the variety has been treated respectfully. Early on, and still today, Kiona over in the Columbia/Red Mountain area, was the Lemberger of choice.

Way, way back---before WA exploded on the market---Covey Run made an inexpensive, simple but tasty Lemberger for grocery store shelves. It sold pretty well, and had some fans.

Bob, I know you read French so you may enjoy this article which makes great claims for Blaufränkisch/Lemberger https://les5duvin.wordpress.com/2016/06 ... e-de-lest/ .

[David M. Bueker]

Way, way back---before WA exploded on the market---Covey Run made an inexpensive, simple but tasty Lemberger for grocery store shelves. It sold pretty well, and had some fans.

I remember tasting that wine in 1999 at the winery.

I'm a fan.