Ventimiglia Vineyards ~ The Whites (New Jersey)

July 9, 2009 by MTB

Marguerite Barrett Ventimiglia Vineyards Tasting Room / Photo: Marguerite Barrett
Contributing Writer

Ventimiglia Vineyards specializes in dry wines, all hand-crafted and produced in small batches. Almost all of their wines are barrel-aged, and all are unfined and most unfiltered. Fining is the process by which agents, such as charcoal, bentonite, gelatin, etc., are introduced to the wine to help clarify it by binding with microscopic particles that could cloud the wine or produce odors or excessive tannins. Through the binding process, these elements sink to the bottom as sediment and can be removed from the wine through racking or filtering. Gene Ventimiglia prefers more traditional, natural methods of winemaking and avoids chemical or mechanical intervention whenever possible, and he’ll rack his wines four or five times to achieve the same result as fining. The result, he believes, are wines with greater character and depth.

Ventimiglia currently produces 13 wines: 1 blush, 4 whites, and 8 reds; six of the wines are made from grapes grown in New Jersey, the rest from California.

La Sorella 2006 This is Ventimiglia’s Blush wine. Made from New Jersey grapes, this is a drier Rosé, not overly sweet, but crisp and refreshing. There are notes of raspberry and citrus on the nose and mouth, and it’s a charming wine to serve chilled on a warm Spring or Summer afternoon. Fans of sweeter blushes may find this a bit dry, but it’s worth a taste. According to the Ventimiglia website, the 2006 vintage is sold out, so they may not have it currently available on the tasting menu. But if you like blushes, and you do stop by, I recommend asking Gene when the 2007 will be available and making a point to come back and give it a try.

Sauvignon Blanc 2006 Made from California grapes, the Sauvignon Blanc is a semi-dry wine with a grassy nose and notes of green pepper on both the nose and palate. Fermented in very cold conditions for 3-4 months, the wine has a stronger mouth-feel than comparable Sauvignon Blancs. It would pair nicely with shellfish, particularly with a slightly spicy grilled shrimp or lobster.

Chardonnay 2006 Also made from California grapes, Gene ages his Chardonnay in very old oak barrels. As a result, there is just the lightest touch of oak to smooth out the flavor and give the wine a soft, velvety mouth-feel. There are notes of peach and pear on the nose and in the mouth, and the oak provides a hint of vanilla, particularly at the end. Gene recommends serving the wine “well-chilled,” although I found I preferred it a bit warmer, only slightly chilled – it brought out a depth of flavor that was missing when it was served colder.

Buon Giorno 2007 A New Jersey White, this is a dry Cayuga. The nose is very light. On the palate, the wine is crisp with notes of green apple and citrus. An interesting wine, but not one of my favorites – I found it a bit tart for my taste. The Buon Giorno won a Bronze Medal at the 2008 NJ Wine Competition, but unfortunately, like the La Sorella, the Buon Giorno is currently sold out.

Vidal Blanc 2007 Also a New Jersey wine, this is a dry full-bodied white that would be great on its own or paired with food. Like the Buon Giorno, the Vidal Blanc also has a light nose, with subtle floral notes. There are interesting notes of grapefruit and apricot in the mouth that give the wine a touch of sweetness, providing a depth that I didn’t necessarily find in the other whites. The wine finishes with just a touch of acid which balances the fruit very nicely. A Bronze Medal Winner at the 2009 NJ Wine Competition, this was my pick of the day among the Ventimiglia Whites.

Also – congratulations to Ventimiglia Vineyards, who celebrated their one-year anniversary of being open to the public this past Saturday, July 5th!