Located in a magnificent Greek revival building set among vineyards overlooking Seneca Lake, in the heart of the Finger Lakes district of New York, Lamoreaux Landing Wine Cellars offers an exciting range of estate bottled vinifera wines. The original vineyards are planted on lands recognized as far back as the 1800's as ideal for grape cultivation.
Superior soil content, gently sloping hills, unusual prevailing wind patterns, ample sunlight and proximity to the deep waters of Seneca Lake are all individually important ingredients which contribute to the production of first-class grapes and, therefore, first-class wines.
Owner Mark Wagner comes from a grape-growing family and has spent his entire life working with grapes. Today he applies his many years of experience to the delicate task of cultivating European vinifera grape varieties and to the production of premium award-winning wines.
barrel aged This full-bodied red has rich aromas and flavors of raspberries, blackberries and figs with a hint of almonds and chocolate. Barrel aging adds depth and complexity to its well-balanced structure. Serve with your heartiest fare including game meats, beef and rich tomato-based dishes. Drink now and put some away in your cellar.
Double Gold Medal 2005 New York Wine & Food Classic.
Gold Medal 2005 Great Lakes Great Wine Competition.
barrel aged "Burgundy Velvet" best describes this wine with its soft tannins, bright fruit character of cherry, blackberry, strawberry and some spice in the finish. Drink now, but do cellar some, it will age quite well. Serve with grilled meats, fowl, salmon, fresh tuna, marinara sauce and good cheese.
A harmonious blend of Pinot Noir and Cabernet Franc with a ripe black cherry aroma and flavor, and a deep red claret color. Serve with pizza, simply prepared beef dishes and most cheeses.
Silver Medal 2003 New World International Wine Competition
barrel aged This wine is chock full of dark berry fruit and black pepper spice. The fruit on the mouth nicely balances the well-integrated tannins resulting in a lovely mouth feel and flavors that refuse to fade. Serve with roasted and grilled meats, tomato sauces, hard cheeses and dark chocolate.
barrel fermented (new release) Buttery aromas are followed by toasty oak notes that highlight the depth of flavor. This extraordinarily rich and complex wine is bold enough to be served with the richest, creamiest cheeses, gravies and sauces.
barrel fermented (new release) A flavor profile of apple, citrus, tropical fruit and a touch of vanilla round out this classic Chardonnay. This wine, with its impressively long finish, is very drinkable now but would also be a good choice for your wine cellar. Pairs well with most seafood, fish, white meats, good cheese, and everything in a butter or cheese sauce and good conversation.
Peach, apricot and lime citrus highlight this new Dry Riesling. Wonderfully crisp and refreshing with a long finish, this wine is food friendly and also shines on its own. Serve as an aperitif or with Asian, French or German dishes.
Beautifully balanced with sweetness and fruit, this classic Lamoreaux Riesling expresses aromas and flavors of peaches, apricots and pineapple. Delicious on its own, it also pairs well with many foods, including those with some sweetness, such as a summer fruit salad. Also try with salty and spicy foods, including many Asian or Indian style dishes..
Silver Medal 2004 Riverside International Wine Competition
Silver Medal 2004 Great Lakes Great Wine Competition