We love Chardonnay! Often we crave a pure, clean style that celebrates the fruit of our region and is very versatile at the table. Our 2015 Scuttlehole Chardonnay certainly fits the bill. This is a captivating and salivatingly delicious 100% Chardonnay. This wine is fermented in stainless steel tanks with no malo-lactic fermentation resulting in a dry wine with flavors and aromas of minerals, apples, pears, citrus fruit and lemon curd. This fresh, unoaked wine is medium-bodied with balanced acidity and alcohol. The wine is wonderfully juicy with the textural interplay of both linearity and roundness that provides great pleasure and interest. There is a creaminess that is unmistakably Chardonnay. As always the fruit for this wine was hand-picked, whole cluster-pressed, handled minimally and bottled by gravity. The Chardonnay (from the classic Dijon clones) was harvested from vineyards on both the North and South Forks, thus the Long Island AVA. Our Scuttlehole Chardonnay continues to be a favorite restaurant by-the-glass pour due to its unbelievable versatility in food pairing and our 2015 Scuttlehole Chardonnay continues the tradition of boundless pairing potential at the table. Comfortable with either complimentary or contrasting flavors, try this wine with crisp, briny shellfish or oily bluefish and wild salmon; fresh cheeses, a citrus roast chicken or a fresh salad with duck confit. We encourage you to experiment with our Scuttlehole Chardonnay as it is so adaptable, versatile and delicious. Drink now through the next 1-3 years. 843 cases produced.
Sylvanus is a wine of place, a vin de terroir. This bone-dry, aromatic white wine is a true field blend comprised of 60% Muscat, 30% Pinot Grigio and 10% Pinot Bianco all grown together, harvested together and fermented together. Sylvanus is not only the name of the wine, but also the name of the vineyard and the legendary Green Man who this vineyard and wine honor. In creating a field blend as opposed to blending different wine lots together, we are capturing the essence of our time and place as expressed by the vineyard Sylvanus. All of the fruit was hand-harvested, whole cluster-pressed, fermented in stainless steel barrels (42%) and older oak barrels (58%). Two bins of grapes were skin-fermented for 15 days and blended back in adding a punch of aromatics, flavor and texture. The wine was handled minimally and bottled by gravity on September 4th, 2015. Our 2014 Sylvanus is straw colored and possesses a clean, pronounced aromatic personality. The wine is medium-bodied, has moderate alcohol and juicy acidity. The flavors and aromas are reminiscent of grapes, tangerines, grapefruit, minerals and flowers like honeysuckle and nasturtium. Our Sylvanus is juicy, tangy and alive with a long gratifying almost spicy and saline finish. This is the perfect aperitif wine and also pairs with stuffed squash blossoms, fresh cheeses, oysters and clams on the half shell (or a clam pie!), light salads, or charcuterie. There is a lovely inter-play between the light, ethereal qualities of this wine and its satisfying ripeness and swelling texture. Our 2014 Sylvanus encompasses the paradoxical quality of aromatic lift, lightness and fleshy weight. 396 cases produced.
We always love offering a new vintage of Pinot Grigio as it defies the usual expectations of the grape. Our 2015 Pinot Grigio is alive with aromas and flavors of tree-ripe peaches (yellow and white), golden and red apples, pears, white flowers, spice, a touch of honey and what is becoming a tell-tale note in our whites; a salty, chalky minerality. This lovely dry white wine is clean, alluring and focused with loads of personality and a silken mouthfeel. We have often said that Pinot Grigio gets a bad rap from the thin, dilute industrial examples and we are proud to enlighten the naysayer's with a Pinot Grigio of superior character. For our 2015 version all the fruit was hand-harvested, whole cluster-pressed, fermented in stainless steel barrels (64%) and older/neutral oak barrels and hogsheads (36%). The wine was handled minimally and bottled by gravity (after ten months on its lees) on July 14th, 2016. Our 2015 is again composed of 100% Pinot Grigio. The wine possesses a golden straw color, medium body, moderate alcohol, medium acidity and a long juicy, satisfying finish. The 2015 Pinot Grigio features fruit from both our home farm in Bridgehampton and from the Mudd West Vineyard on the North Fork, hence the blended Long Island AVA. We are proud of our Pinot Grigio and encourage you to drink it with local fish and shellfish (especially fried), sheep's milk cheeses, zucchini frittatas, light chicken dishes, pastas and charcuterie. We made 416 cases of this wonderful wine and suggest taking advantage of the real and very attractive quality/value ratio. 18 bottle max per customer.
This is an enchanting, exotically-fruited, exuberant white wine! Our 2014 Cuvee Tropical is alive with white peaches, yellow nectarines, green apples, white flowers, tropical fruits like pineapple and that alluring grape scent from the Muscat as well as that undeniable saline minerality that runs through so many of our wines. This green tinged-straw colored white wine is bone dry, medium-bodied with moderate alcohol and possesses a juicy acid balance. The wine is comprised of 75% Chardonnay, 18% Pinot Grigio and 7% Muscat. The Chardonnay is the special musque clone from the Mudd vineyard and was fermented wild/ambiently in older oak hogsheads, old/neutral French oak barrels and stainless steel barrels. The Muscat comes from the Mudd West vineyard and was fermented on its skins (for 15 days, like a red wine), then raised in neutral/old French oak (for ten months) and blended into the final wine. The Pinot Grigio is from both our home farm in Bridgehampton as well as the Mudd West vineyard on the North Fork. This is a delightful gregariously aromatic, satisfying, jewel-like white wine. The 2014 Cuvee Tropical is delicious on its own or as a match with mildly spicy foods and Pacific Rim flavors. The Cuvee is also at home with shellfish (raw or cooked), white-fleshed fish and fresh cheeses. Our Cuvee Tropical is always comfortable with a variety of world cuisines from Japanese to Indian to Mexican to Caribbean to Spanish and back to American, so we encourage experimentation. We made 316 cases of this wine and it was bottled by gravity on June 19th, 2015. A final note...please do not drink this wine to cold - instead consume after just a few minutes in the fridge as to encourage its jovial, playful, perfumed personality. Cheers! 1 case max per customer.
Our Mudd Vineyard Sauvignon Blanc has become a CDW classic...a staple that gets snatched up very quickly. Our 2015 Mudd Vineyard Sauvignon Blanc is a clean, crisp dry white wine that displays mineral, citrus, stone and tree fruit aromas and flavors. This wine was fermented entirely in stainless steel tanks with no malo-lactic fermentation and was made from the fruit of some of the oldest Sauvignon Blanc vines on Long Island, which were planted in 1975 on their own roots! The soil in the Mudd Vineyard is mostly Haven Silt Loam with some portions being Riverhead Fine Sandy Loam. As always, all the fruit was hand-picked, whole cluster-pressed, handled minimally and bottled by gravity. Our 2015 version is 100% Sauvignon Blanc. This is a dynamic wine exhibiting medium body, moderate alcohol, juicy acidity and a long lasting, persistent finish with beautiful subtlety and delicacy. The 2015 Mudd Vineyard Sauvignon Blanc is fresh, vibrant, precise and alive! It possesses flavors and aromas of white grapefruit, lime, herbs, cut grass, tangy white peach, a chalky, salty minerality and even some hints of tropical fruits and white flowers. It is just plain delicious and will match well with local oysters and clams, fresh chevre, spring onions and ramps, charcuterie, asparagus and egg dishes as well as most white fleshed fish. Don't wait this year, as yields were down a bit in 2015 and we only made 588 cases. 1 case max per customer.
A new vintage of L'Enfant Sauvage is always released with great excitement. L'Enfant Sauvage is made from 100% Chardonnay grapes hand-harvested from our Brick Kiln and Sculpture Garden vineyards here in Bridgehampton. The grapes are gently whole cluster-pressed, the juice settled overnight and then all new French and Slovenian oak barrels are filled to the top. The ambient/wild/spontaneous (whatever you want to call them) yeast kick in and the wine ferments. The secondary malo-lactic fermentation also happens spontaneously and we leave the wine on its lees until blending and bottling. In the past L'Enfant has spent 13-14 months in oak....beginning with the 2008 and again in 2009 the wine spent 18 months in barrel; in the 2010 vintage our L'Enfant had 20 months to make those barrels home, the 2011 vintage spent 22 months, our 2012 release spent 20 months and this our 2013 spent 22 months in barrel! This way the wine has a chance to live through two winters in wood and as the Burgundians' say "then able to stand on its own two feet". And the wine? Delicious, rich, elegant, satisfying, juicy, complex, Unique! The 2013 L'Enfant Sauvage is a beautiful clear gold color and possesses clean, youthful flavors and aromas of golden apples, lemon curd, pears, just baked brioche, pineapple, brown baking spices and salty minerals . The wine is dry, full bodied has balanced acidity and alcohol...and a long, complex, persistent finish. The aromas and flavors are fairly intense and long-lasting yet there is restraint, elegance and finesse enrobed in the rich, barrel-fermented style. The wine is just plain yummy and easily competes with the big names from California and Burgundy! One of the very rewarding aspects of L'Enfant is how approachable it is in its youth yet it really is a wine meant for 5-10 years of aging in bottle. It is thrilling to see the wine develop beautifully and still offer remarkable freshness, alivenessand potential for further development at six or eight or ten years of age. As always L'Enfant is a great match for lobster, scallops, truffles, roast chicken, goose, wild salmon, artic char and mushroom dishes. As we like to say, our L'Enfant Sauvage is a wine with a wild treble, a deep bass, a funky rhythm section, unforgettable melodies and beautiful harmony...don't miss the music! On August 7th, 2015 a scant 191 cases were bottled by gravity.
It is very exciting for us to be able to work with specific sites and see their imprint and expression upon individual varieties and blends. In 2005 we planted the Mudd West Vineyard with Steve Mudd in several varieties including Tocai Friulano. We are one of only a handful of producers of Tocai Friulano in the United States. We have made Tocai from our Sylvanus Vineyard in Bridgehampton since 2002 and thought it would be cool, interesting and delicious to make one from their site on the North Fork. The soils are a bit different with the North Fork site a bit drier and a degree or two warmer. Now we are proud to offer you the 2013 vintage of Tocai Friulano from the Mudd West Vineyard. This dry white wine was fermented in 75% old French and Slovenian oak barrels and 25% small stainless steel barrels and offers medium-plus intensity of aromas and flavors. There are white flowers, Meyer lemons, fresh green almonds, white peaches, apple skin, brown spices, minerals, white grapefruit and something reminiscent of an ocean breeze. The wine is medium-bodied and has moderate alcohol and balanced acidity. There is a lovely, lengthy, refreshingly tangy finish. As always, the fruit was hand-harvested and whole-cluster pressed. The wine was bottled by gravity on October 16th, 2014. Match this long, pure, tasty wine with prosciutto, salami, porchetta, risi e bisi, fresh pea risotto or pasta, fava bean salads, fried fluke or fricos. Only 188 cases were made so do not wait! We recommend drinking this wine in the first two-three years after its release. 4 bottle max per customer.
Restraint…Elegance…Finesse. These are the words that consistently spring to mind after smelling and tasting a new vintage of Brick Kiln Chardonnay. Deliciousness and reflection of place are what we seek, and they continue to find a home in this graceful white wine. Crafted from 100% Chardonnay grapes that were hand-picked from our Brick Kiln Vineyard in Bridgehampton this beautiful white wine was whole cluster-pressed then barrel fermented and raised in (67%) old French and Slovenian oak hogsheads (300L) and barriques (228L) and, in a nod to the first vintage back in 1996, (37%) stainless steel barrels for eleven months. The resulting wine is light, straw-colored with green and gold inflections and is bone dry, medium-bodied, possesses moderate alcohol and juicy, balanced acidity. There are gorgeous aromas and flavors of pears, baked apples, white flowers, nectarine, lemon curd, brown spice and a saline minerality. Very tasty now, this wine is young; unfolding in the glass slowly and with complexity that suggests it will develop for three or four years and drink well for at least five or more. Match this wine with salmon, arctic char, lobster pasta, smoked trout, ham, roast chicken, mushroom risotto or winter squash. Our 2014 Brick Kiln has a long, round, juicy finish that is persistent with pleasure. It is wonderful to have a white wine that offers richness and satisfaction in the cold weather and which still offers a lightness of being and keeps you coming back for more. Our 2014 Brick Kiln was bottled by gravity on September 14th, 2015 and 411 cases were produced. 1 case max per customer.
We are excited to offer you the new vintage of our Tocai Friulano from our home farm in Bridgehampton from the Sylvanus Vineyard. We are the only producer (for the moment) growing and making Tocai Friulano on the East End of Long Island, and one of only a handful in the United States who offer two distinct vineyard designated Tocais. Our Sylvanus Vineyard Tocai was harvested by hand, whole cluster-pressed and fermented and raised in 60% stainless steel barrels and 40% older French and Slovenian oak for 12 months. This white grape is native to the Friuli-Venezia Giulia region in Northeast Italy and our version offers wonderfully fresh aromas and flavors of green and yellow apples, white grapefruit, minerals, talc, asian pears and spice. Our Tocai is pale straw in color with gold/green reflections, the wine is bone dry and possesses a medium body, moderate alcohol, juicy acidity and great persistence on the long flavorful finish. Our Tocai has a great mouthfeel and manages the very gratifying textural paradox of a light, fresh, aromatic wine with a weighty, fleshy, fluidity that is just delightful. Our 2013 Tocai Friulano Sylvanus Vineyard was bottled by gravity on October 21st, 2014 and enjoyed the benefits of another year in the bottle before release, a luxury we can't always afford! This is the quintessential prosciutto wine and also works well with other salumi and fresh cheeses, fricos, pastas and risotto, white-fleshed fish dishes and local clams (in pasta, casino, baked, raw and on a pizza!) We hope you enjoy this delicious and unique white wine. Beware of overchilling the wine and muting the aromatics and enjoy this wine over the next one to three years. Only 151 cases produced. 6 bottle max per customer.
This is a delicious, distinctive Sauvignon Blanc for all seasons. This jewel-like white wine was created from 82% Sauvignon Blanc and 18% Tocai Friulano grapes which were hand-harvested from the Mudd West Vineyard on the North Fork. All the fruit was whole cluster-pressed and the juice and wine handled minimally throughout its life. The wine was barrel-fermented (the sauvignon blanc fermented wild/ambiently while the tocai was inoculated) and raised in 64% one-to-four-year- old French and Slovenian oak barrels and 36% stainless steel barrels for 11 months. This is a refined white wine offering medium body, moderate alcohol, juicy acidity and a long, persistent, tangy finish. There are aromas and flavors of white peach, lemon oil and lemon curd, musk melon, pears, lemon thyme, brown spice, brioche and a touch of vanilla. There is a strong core of salty minerality and piercing flavors of candied white grapefruit. All in all, this is an exciting, tasty, integrated and seductive Sauvignon that is just a pleasure to smell and taste. Deep, plush and polished... Match this wine with all the local seafood, herbed pasta dishes, poultry, fondue, smoked salmon or trout as well as other fish dishes with green sauces like cress or sorrel. Only 309 cases produced. 12 bottle max limit per customer.
Our Vino Bianco is a delicious, symphonic white blend. This wine celebrates both forks of the East End of Long Island and has since its first vintage in 2001. Likely the first "white blend" in the region, it has inspired a slew of new blends from other producers creating a category in which the Long Island region now excels. Our 2013 Vino Bianco is made from 38% Sauvignon Blanc, 31% Pinot Grigio, 22% Tocai Friulano and 9% Chardonnay. The wine is alive with aromas and flavors of citrus fruit, white flowers, green apples, lemon curd, white peaches, pears, spice and the sea. The wine is juicy and texturally satisfying, succulent, complex, long and beguiling. We believe in blending because it creates more complex, complete and ultimately delicious wines. This is demonstrated by the versatility of the wine at the table. Able to pair with shellfish and fish dishes as well as feel comfortable with poultry, veal (vitello tonnato) and even pork, our 2013 Vino Bianco offers a wealth of opportunities, tastes and textures. For this wine all the varieties were harvested and vinified separately and then blended together. The Sauvignon Blanc was fermented in stainless steel. The Tocai, Chardonnay and Pinot Grigio were all fermented and raised in a combo of stainless steel, new oak and older oak barrels and puncheons. In total 62% of the wine was in steel, 25% in older oak and 13% in new oak. The wine spent nine months on its lees and 398 cases were bottled by gravity on June 5th, 2014. This wine has benefited some resting in the bottle and is absolutely delicious now and will drink wonderfully for another three to four years.
We are thrilled to release the next vintage of our delicious white wine Mosaico. Mosaico is an exotic field blend that comes from a complanted block in our Sylvanus vineyard on our estate in Bridgehampton. Our 2013 Mosaico is comprised of 32% Pinot Grigio, 29% Chardonnay, 14% Sauvignon Blanc, 10% Muscat Ottonel, 7% Tocai Friulano and 8% Gewurztraminer. This is a dry white wine where all the varieties were grown, harvested, pressed and fermented together in a stainless steel tank (92%) and new French oak barrel (8%). All the fruit was hand-picked and whole cluster-pressed, except for a bin of the Muscat and Gewurztraminer grapes which were fermented on their skins and blended back in. This is a texturally delicious and aromatically unique white wine. The flavors and aromas are complex and deep and range from citrus fruit (lemon), tree fruit (pears, apples), stone fruit (peaches, apricots), and tropical fruit (mango, lychee)…in addition there are beautiful notes of flowers, honey and brown spice. The wine is medium bodied, the alcohol and acidity are balanced and the finish is long, clean, persistent and delicious. The 2013 Mosaico spent on year on its lees and was bottled by gravity on September 10th, 2014. Try this wine with all manner of fish and shellfish dishes as well as vegetables, chicken, pork or veal sausage and white meats that incorporate exotic and/or aromatic seasoning and spices. Our 2013 Mosaico is delicious now and will offer great drinking opportunities over at least the next five to seven years as our past vintages of Mosaico have been aging effortlessly for 5-8 years. Only 308 cases were produced of the 2013 vintage.
Sylvanus is a wine of place, a vin de terroir. This bone-dry, aromatic white wine is a true field blend comprised of 60% Muscat, 30% Pinot Grigio and 10% Pinot Bianco all grown together, harvested together and fermented together. Sylvanus is not only the name of the wine, but the name of the vineyard and the legendary Green Man who this vineyard and wine honor. In creating a field blend as opposed to blending different wine lots together, we are capturing the essence of our time and place as expressed by the vineyard Sylvanus. All of the fruit was hand-harvested, whole cluster-pressed, fermented in stainless steel barrels (41%) and older oak barrels (59%). One bin of grapes was skin-fermented for 13 days and blended back in accounting for 18% and adding a punch of aromatics, flavor and texture. The wine was handled minimally and bottled by gravity on September 21, 2012. Our 2011 Sylvanus is pale-straw in color and possesses a clean, pronounced aromatic personality. The wine is medium-bodied, has moderate alcohol and juicy acidity. The flavors and aromas are reminiscent of grapes, tangerines, grapefruit, minerals and flowers like honeysuckle and nasturtium. Our Sylvanus is juicy, tangy and alive with a long gratifying almost spicy and saline finish. This is the perfect aperitif wine and also pairs with stuffed squash blossoms, fresh cheeses, oysters and clams on the half shell, light salads, or charcuterie. There is a lovely interplay between the light, ethereal qualities of this wine and its satisfying ripeness and swelling texture. Our 2011 Sylvanus encompasses the paradoxical quality of aromatic lift, lightness and fleshy weight. 258 cases and sixty plus kegs of the 2011 vintage were produced and we are proud to offer you this playful yet serious and delicious white wine.
“Clones” is a barrel-fermented chardonnay with a skin-fermented twist! Our 2013 “Clones” is wild, alluring and sexy. “Clones” is a unique white blend that is based primarily on ten distinct clones of Chardonnay and also includes four other grape varieties. The 2013 version is composed of 58% Chardonnay, 19% Pinot Grigio, 12% Gewurztraminer, 10% Tocai Friulano and 1% Muscat Ottonel. This dry white wine is light gold in color with pronounced aromas and flavors of poached pear, toasted apple, minerals, brown spices, lemon glaze, honey, brioche and white flowers and marcona almonds. Our 2013 “Clones” is medium-bodied, has moderate alcohol, juicy acidity and long, persistent flavorful finish. The wine was fermented and raised in Slovenian and French oak hogsheads and barrels of which only 13% were new and 87% were older and neutral. The majority of the wine was fermented with ambient/wild yeast (save for the Pinot Grigio and Tocai) and went through a “natural” secondary or malo-lactic fermentation. The oak integration (13 months spent in barrel) in our 2013 “Clones” is wonderful and the balance of fruit, acid, alcohol and oak coupled with the finesse and paradoxical texture of rich and round with a precise and angular mouthfeel make this a truly excellent bottle of Chardonnay. The finish is long, complex and persistent. The fruit for the wine was all hand-harvested and the Chardonnay, Pinot Grigio and Tocai were whole cluster-pressed while a bit of the gewurz, tocai and muscat were fermented on their skins and then blended back into the Chardonnay lot. The juice and wine were handled minimally and the wine was bottled by gravity on October 21st 2014. While irresistible now our 2013 “Clones” will improve for two or three years in the bottle and drink well for at least five years. Pair this tasty white with a roast chicken, smoked trout, crispy skin wild salmon or char, local bluefish, sautéed scallops, local monkish, mushroom risotto or a clam pie. 213 cases produced.
We are proud to offer our 2012 Mudd West Vineyard Sauvignon Blanc. This 100% Sauvignon Blanc is a clean, crisp, dry, expressive, bright, flavorful, jewel-like white wine. Sauvignon Blanc has always been important in our portfolio and is becoming more and more important in general on the East End of Long Island. As many of you know we love to celebrate place. In the broadest sense we celebrate the entire East End in blended wines like Vino Bianco and Pinot Grigio that carry a Long Island AVA and come from fruit sourced from both forks. More specifically we celebrate the individual forks in blended wines from various vineyards like Rosso Fresco and MUDD which carry a North Fork of Long Island AVA. Then the most specific celebration of place comes in wines from single vineyards or single plots/blocks within in a vineyard. Sylvanus, Mosaico, and this Sauvignon Blanc represent this kind of individual place expression. Our 2012 Mudd West Sauvignon Blanc has persistent deliciousness. It is fresh, unoaked and offers clarity and purity of Sauvignon Blanc fruit. This wine was hand-harvested, whole cluster pressed and fermented in stainless steel tanks. It did not go through malo-lactic fermentation. There is pronounced intensity of aromas and flavors, long length, complexity of fruit character and wonderful balance of crisp acidity, medium body, balanced alcohol, and texture and fruit expression. The Mudd West Vineyard is in Hallockville (Aquebogue) and is a warm dry site. The soil is predominately Riverhead Loam. The Mudd West Vineyard was planted in 2005 making the vines there 8 years old. The Mudd West bottling emphasizes the classic nature of Sauvignon Blanc with aromas and flavors of cut grass and hay, herbs, lime, lots of white grapefruit and minerals. This wine is delicious, racy and fun. Our 2012 Mudd West Sauvignon Blanc will pair wonderfully with anything from the raw bar as well as white fleshed fish dishes, asparagus and other vegetables, ceviches, citrus grilled chicken and fresh sheep and goat’s milk cheeses. 1058 cases made.
Restraint…Elegance…Finesse. These are the words that consistently spring to mind after smelling and tasting a new vintage of Brick Kiln Chardonnay. Deliciousness and reflection of place are what we seek, and they continue to find a home in this graceful white wine. Crafted from 100% Chardonnay grapes that were hand-picked from our Brick Kiln Vineyard in Bridgehampton this beautiful white wine was whole cluster-pressed then fermented and raised in two old hogsheads (300L oak barrels), two old barrels (228L) and two old puncheons (500L) for eleven months. The resulting wine is straw-colored with green and gold inflections and is bone dry, medium-bodied, possesses moderate alcohol and juicy, balanced acidity. There are gorgeous aromas and flavors of pears, baked apples, just baked brioche, cream, lemon curd, brown spice and a saline minerality. Very tasty now, this wine is tight and young; unfolding in the glass slowly and with complexity that suggests it will develop for three or four years and drink well for at least five or more. Match this wine with salmon, arctic char, lobster pasta, smoked trout, ham, roast chicken, mushroom risotto or winter squash. Our 2012 Brick Kiln has a long, round, juicy finish that is persistent with pleasure. It is wonderful to have white wine that offers richness and satisfaction in the cold weather and which still offers a lightness of being and keeps you coming back for more. Our 2012 Brick Kiln was bottled by gravity on August 30th 2013, and only 146 cases were made. 6 bottle max per customer.
We are excited to offer you the new vintage of our Tocai Friulano from our home farm in Bridgehampton from the Sylvanus vineyard. We the only producer (for the moment) growing and making Tocai Friulano on the East End of Long Island, and one of only a handful in the United States who offer two distinct vineyard designated Tocais. Our Sylvanus vineyard Tocai was harvested by hand, whole-cluster pressed and fermented and raised in 47% stainless steel barrels and 53% older French puncheons for eleven and a half months. This white grape is native to the Friuli-Venezia Giulia region in Northeast Italy and our version offers wonderfully fresh aromas and flavors of minerals, citrus fruits, fresh green almonds, spice and a salty tang. The wine is bone dry and possesses medium body, moderate alcohol, juicy acidity and great persistence on the long flavorful finish. Our Tocai has a great mouthfeel and manages the very gratifying textural paradox of a light, fresh, aromatic wine with a weighty, fleshy, fluidity that is just delightful. Our 2012 Tocai Friulano Sylvanus vineyard was bottled by gravity on September 13th, 2013. This is the quintessential prosciutto wine and also works well with other salumi and fresh cheeses, fricos, pastas and risotto, clams and white fleshed fish dishes. We hope you enjoy this delicious and unique white wine. Beware of over chilling the wine and muting the aromatics and enjoy this wine during is vibrant youth over the next one to three years after release. 268 cases produced.
Channing Daughters 2015 Molti Rosati
Molti Rosati (Many Rosés) is our varietal specific, vineyard-designated Rosé program. Different grape varieties and different growing sites make many distinct Rosés. Our Rosati program has grown significantly since 2005 and in 2015 we made six different rosati! We believe Rosé is a versatile and rewarding wine on its own and at the table. It goes well with dishes from seafood to steak. These dry Rosés are full of character and each offers a different and delicious experience. We take Rosé seriously. The East End of Long Island has the climate, the food and the feeling that engenders the production of great Rosé. We want to celebrate Rosé, especially with the bounty of the ocean, the bays, and the land where we grow our grapes and make our wine.
All six of the rosati were made from hand-harvested fruit that was whole cluster-pressed and fermented in stainless steel tanks. All of the rosati are dry, balanced and delicious and the color comes only from the 3-4 hours in the press. This is red fruit selected specially for pink wine production that is processed like we were making white wine. Each wine offers a different appearance, aroma, flavor and textural experience. We hope you have as much fun exploring these pink wines as we have had making and consuming them!
Grapes from some of the oldest vines planted (in 1975) on Long Island! Beautiful jewel-like, quite pale pink copper color…red currants, earth, herbs and flowers…Plump, delicious, balanced and persistent wine…wonderful fruit intensity, a clean, satisfying finish…Match with smoked fish and fare from the grill; beef, lamb, chicken, pork, BBQ, lobster, sausage, tuna, vegetables, and mushrooms as well as mildly spicy food, especially Mexican and Thai preparations. 588 cases made.
Our blended rosato; and not just a blend, but a field blend-where everything was planted, grown, picked, processed and fermented together. Light coppery pink hue…merlot based but with a wild edge including bramble fruit and spice emerging from the blaufrankisch and teroldego …red and black fruit, floral, herbs and spices…cleansing acidity, great balance, beautiful texture…persistent length, rich and light simultaneously… complex and structured…super versatile at table…from tomatoes Provencal to grilled ribeye to local bluefish. 163 cases made.
Our Refosco is always a wonderfully surprising rosato... gorgeous ruby/pink color, sweet red and black fruit character, pronounced aromatics... rich, robust, exuberant and most importantly, fun! Crisp, balanced, DRY rosato... alpine wild strawberries (fraise des bois), ripe blackberries, black raspberries and other bramble fruit... SPICY... also floral, citrus and mineral notes... lengthy finish. Match this delicious pink wine with prosciutto and melon, charcuterie, fricos, fish salads or tacos, pastas, porchetta, poultry and grilled seafood. 203 cases made.
Plump and jovial! An ode to versatility…light coppery, pale salmon pink color…alluring, playful, aromatic, and quite gulpable…raspberries, strawberries, watermelon, cherries, spice and minerals…persistent finish, great character and a wonderful zing….Beautiful texture…pair this wine with almost anything…tomatoes and mozzarella to hanger steak with chimichurri sauce or charcuterie. 1208 cases made.
Pretty, elegant and fine…Juicy and balanced, light pink color…delicious red fruit, slate, spice, black raspberries, lilacs, violets, minerals…long and persistent…very versatile, like the merlot goes with just about anything! Deceptively fleshy…Inviting and then comforting…395 cases made.
Crisp, medium-bodied, elegant…Coppery, very pale salmon hue…Light and ethereal…Beautiful floral, light red fruits, saline minerality, yellow fleshed, light red fruit and citrus profile. ….raw bar, shellfish, local fluke and flounder, sushi, ceviches, fresh cheeses and fried foods. 1168 cases made. Limited Magnums also available!
It's Electric. The color, the aromas, the flavors, the textures all seem to pulse with vitality. Our 2012 Envelope is exotic, enticing, exciting and is all about paradox. A white wine with color...a white made like a red...a white with tannin and structure...a full-bodied, broad wine with moderate alcohol and a cleansing, juicy quality with full malo-lactic! This is fantastic stuff! Our 2012 Envelope is an intriguingly aromatic and an intoxicatingly delicious skin-fermented white (orange) wine. The flavors and aromas are reflective of apricots, peaches, honey, roses, lychees, brown spice, brown sugar, apple compote, minerals, butterscotch and dried papaya. This is nuts, yes there are those flavors too in this complex, inviting wine. Made from 66% Chardonnay, 26% Gewurztraminer and 8% Malvasia Bianca this is a dry, full-bodied white that has a gorgeous deep golden appearance. This is a balanced, long wine that is delicious with corn, squash, smoked ham, duck and figs, quince paste and cheese, seeds, root vegetables and caramelized flavors. All the fruit was hand-harvested from our home farm in Bridgehampton and was gently de-stemmed, crushed by foot and fermented on its skins. The wine was all co-fermented (all with wild/ambient yeast) for 16 days on its skins after which the wine was bucketed out and pressed off then put in 75% new oak and 25% old/neutral oak (3 year old) where the wine spent 21 months before it was bottled by gravity on June 10th, 2014. Only 103 cases of this very special wine was produced. 4 bottle max per customer.
We are very excited to offer you a new vintage of Ribolla Gialla! Ribolla Gialla is an ancient white grape variety most often found in Friuli-Venezia Giulia. This delicate, floral, high-acid white grape has documentation back to the 13th century in Friuli. Known as Rebula in Slovenia and Robola in Greece, this variety has been celebrated for hundreds of years. Very little is grown in the United States... with most of the bottlings originating from George Vare's Vineyard in California. We grow a small plot here on our farm in the Scuttlehole and Brick Kiln vineyards. This is a small production wine, there are only 132 cases and this Ribolla has a great deal of charm and personality, so it likely won't stick around. Our 2014 Ribolla is an aromatic and textural delight. Hand-harvested and fermented on its skins -- (for 19 days) like a red wine -- this wine displays a polished golden color and offers aromas and flavors of yellow peaches, lemon curd, apricots, yellow plums, apple skin, white flowers and salty minerals. There is a bit of grip and the wine offers great balance of fruit, light skin tannins, zippy acidity and moderate 12% alcohol, which makes this wine amazingly spry on its feet for all the complexity. Our 2014 Ribolla Gialla spent about 10 months in neutral oak and stainless steel barrels. This wine offers boundless opportunities at the table from local fish and shellfish to fall veggies including squash, parsnips, cauliflower and pumpkin to lighter white meats like pork and veal. Journey and explore with this wine... it is fun, delicious and a little bit like Jazz. 132 cases produced. 6 bottles max per customer.
Ramato is a special skin-fermented white wine, or what many are now calling "orange" wines. Ramato refers to the old Friulian-style of fermenting Pinot Grigio on its skins, thus creating a coppery-colored wine. All the Pinot Grigio fruit (from both our home farm in Bridgehampton and the Mudd West Vineyard on the North Fork) for our Ramato was hand-picked, handled minimally, fermented on its skins (with wild /ambient yeast) in small bins (for 15-18 days) and raised in older French and Slovenian oak for a dozen months. Not only is the wine alluring and delicious to smell and taste but our Ramato possesses an absolutely gorgeous color to admire....somewhere between deep electric orange and copper. There are aromas and flavors of honey, brown spices, dried apricots, pear skin, tropical citrus, baked apples, coriander and peaches. The wine has balanced acidity, only 12% alcohol, medium-plus body and great persistence of flavor on the finish. This dry, exotic, textured and aromatic wine falls somewhere between a white and a red but does not fit neatly into the pink category. Pair our Ramato with hard cheeses, charcuterie, fish, chicken and pork preparations that include spices, nuts, grains or squash. Exotic, lightly spiced and earthy foods will work marvelously with this wine. Our 2013 Ramato will also be a great addition to the table year-round with its cornucopia of savory and sweet aromas juxtaposed by dryness and complex texture. This is an exceedingly delicious and unusual wine that yearns to be seen, smelled and tasted. Drink this wine now at cellar temp in large glasses and over the next five plus years. 408 cases were produced. 1 case max per customer.
Meditazione is an exotic, delicious, non-traditional white skin-fermented blend initially inspired by the “Vino da Meditazione” wines in the Friuli region of Northeast Italy. Some now like to call this style of wine “orange” or “amber” due to their deeper golden, orange, amber hued tones the wines take on after contact with the skins of the white grapes. This is our TENTH vintage of this wine and we are thrilled that the following for our Meditazione by consumers, the press and sommeliers has soared. This is a style of wine that is ancient yet only relatively recently revived and touted and appreciated again in the wine world. Indeed the color of these wines are darker than other whites due to the skin maceration, ours has a beautiful rich, deep golden almost red inflected hue. Our 2013 Meditazione is comprised of 28% Pinot Grigio, 21% Sauvignon Blanc, 19% Chardonnay, 15% Muscat Ottonel, 15% Tocai Friulano and 2% Pinot Bianco. All the fruit for our Meditazione was hand-harvested from our estate in Bridgehampton and the Research vineyard on the North Fork. The fruit was de-stemmed and the grapes were fermented together wild/ambiently on their skins for nineteen days in one ton open top fermenter bins. Raised in 57% new and 43% neutral French and Slovenian oak puncheons and a hogshead for 26 months; this is a textured, aromatic and delicious white wine that appeals to both the senses and the intellect. Our 2013 Meditazione is dry, medium bodied, on the low side of moderate alcohol (12%) and possesses juicy acidity. The flavors and aromas are exotic, concentrated, penetrating and complex. They remind one of chamomile tea, citrus and apple blossoms, fresh and dried apricots, pear skin, brown baking spices, white yellow and orange flowers, peaches, honey, caramel and dried mango. The fruit spectrum runs the gamut from herbal and citrus to tropical! This rich wine has sex appeal and a long persistent finish. The 2013 Meditazione is complex, full of deliciousness, long, lingering, sweet, savory, intoxicating, paradoxical, irresistible and still just a baby! Drink our 2013 Meditazione with game birds (squab, quail), pork belly, sausages, aged alpine cheeses and fish, poultry and pork dishes containing nuts, seeds or squash. It will also be excellent with veal Marsala and items with sherry sauces. Do not over chill this wine as it will mute the flavors and try thinking about it more in the context of a red wine (in fact pour it in a large glass) which will open a new universe to you. 228 cases were produced. 6 bottle max per customer.
A new vintage of Rosso Fresco is out and we are stoked! So we open the bottle, pour a glass...swirl, sniff, taste...and jot down, "Fun & Delish!" These are the first thoughts when writing the notes about our new 2015 vintage of Rosso Fresco. Rosso Fresco is an easy-going red blend whose varieties and proportions change with each vintage. The 2015 version is comprised of 47% Merlot, 30% Blaufrankisch, 10% Dornfelder, 10% Syrah and 3% Cabernet Franc. There are aromas and flavors of blackberry, black raspberry, black cherry, black plum, black current, spice, earth and some roasted meat! This dry red wine is medium bodied, has moderate alcohol, balanced acid, very soft, silky tannins and a juicy persistent finish. Rosso Fresco is a playful, full-flavored, fun, friendly red wine that pairs well with pastas and just about any fish, fowl or four-legged food you serve with it. The 2015 Rosso Fresco has a Long Island AVA and is made from hand-harvested grapes from both the North and the South Forks... All the grapes were de-stemmed, crushed by foot and punched down by hand. Our 2015 Rosso Fresco was fermented wild/ambiently and was not fined and filtered once. The wine spent eight months in all older oak barrels before bottling. Our 2015 Rosso Fresco is a very versatile red wine and will bring you year-round pleasure. The wine was handled minimally and bottled by gravity on June 18th, 2016. Enjoy our 2015 Rosso Fresco at cellar temperature over the next two to four years. We bottled 223 cases of this yummy wine.
Long Island Lagrein...delicious, singular, expressive and downright super-cool! This is our fifth vintage bottled of our Lagrein as a red wine and we are thrilled with the results of our planting and we want more. There was no Lagrein bottled in 2011 and we are still holding on to the 2013 in the cellar till we believe it is ready for release. Lagrein is a bit of an off the beaten-track variety for the East End as were the first winery growing and making wine from this great black grape variety that hails originally from the Alto Adige in Northeast Italy (there is now another block on the North Fork, yay!). Our 2014 version has a deep purple almost opaque color with clean, youthful, sexy aromas and flavors of blue and black fruit, like blueberries and black raspberries; along with black pepper and brown spices, purple flowers (iris and violets), cocoa, dark chocolate, stone, mineral and an alluring exotic resin note. This is seriously distinctive stuff. It is a satisfyingly rich, deep red wine with an uplifting elegance and lightness of being likely due to the juicy acidity and the wines medium body and moderate alcohol. As always this vintage of Lagrein saw the grapes hand-harvested, de-stemmed, crushed by foot, punched down by hand and fermented ambiently...old-school! This wine then spent 17 months in older French and Slovenian oak puncheons, hogsheads and barrels. It stayed in barrel without movement until we racked and bottled the wine on April 7th, 2016. Only 116 cases of this divine Lagrein were bottled so don't sit around if you want to take possession of your allocation! This is tasty now but is young and tightly wound and will develop well in the bottle for at least 5-6 years and will drink beautifully for at least a decade more. Pair this dynamic red wine with rich, savory fish dishes like monkfish wrapped with pancetta or swordfish with an olive tapenade or tuna atop seared foie gras as well as stews and braises, grain and rice dishes like farro, spelt, risotto, lentils and our local wheat berries, especially with mushrooms and meats (pork!!). This would also be fantastic with cured items like speck and lardo either on a charcuterie board or even atop some crispy flatbread or pizza. 6 bottle max per customer.
Research Cab is a very special red wine that generally only our wine club gets to enjoy since it is made in such small quantities. Born out of a long standing relationship with a "Research" vineyard on the North Fork we fashion a deliciously expressive wine out of what is essentially a field blend of many different varieties. Our 2013 vintage is comprised of 38% Merlot, 17% Petit Verdot, 16% Chardonnay, 9% Cabernet Sauvignon, 4% Refosco, 4% Lagrein, 3% Syrah, 2% Cabernet Franc, 2% Blaufrankisch, 2% Segalin (an almost forgotten Bordeaux variety), 1% Barbera, 1% Malbec, 1% Sangiovese. All the fruit (red and white) for this wine was harvested by hand, de-stemmed, stomped on by foot and punched down by hand. After primary fermentation (40 days) the wine was racked to all old neutral French and Slovenian oak barrels where it spent twenty two months. The wine was only racked (moved) once and 158 cases were bottled by gravity without fining or filtration on August 12th, 2015. Beautiful clarity and a deep ruby red hue coupled with pronounced aromas of red and black raspberry, cherry, black plum, dark bramble fruit, spice, purple flowers, earth and wet stone are met with an elegance of texture and a supple, smooth silky palate with enough underlying tannic structure and juicy acidity for the wine to develop and improve in the bottle. This is a young wine and while delicious already, will easily improve in the bottle for the next 6-8 years. Since it is hard to resist now we recommend splash decanting the wine before you plan on consuming it! Pair this luscious, tasty red with Long Island duck, herb crusted lamb chops, beef and pork roasts or mushroom and grain based dishes. But there isn't much 2013 Research Cab to go around...first come first serve, sorry...so don't tell too many people and be sure to take advantage of the six bottle max per customer sooner than later!
Due Uve is a fun, playful wine. Due Uve engenders excitement. Our new 2014 vintage is a fresh, delicious experience. The 2014 Due Uve (two grapes) is a blend of 84% Syrah and 16% Dornfelder. The Syrah comes from the Mudd West Vineyard in Hallockville on the North Fork and the Dornfelder comes from our Sylvanus Vineyard here on our farm in Bridgehampton. All the fruit was hand-harvested, de-stemmed into one ton bins, stomped on by foot, and punched down by hand. After primary fermentation the wine was racked to all old neutral barrels, where it spent fourteen months before being gravity bottled on December 9th, 2015. Our 2014 Due Uve is a ruby red color with purple inflections. The wine is dry, medium-bodied, and juicy, has moderate alcohol and is vibrant and tasty. There are floral, fruit, mineral and spice components to the aroma and flavor profile. Violets, blueberry, black raspberry, blackberry, black cherry, wet stone, cocoa, cinnamon and just a touch of black pepper are some of the descriptors that come to mind. This wine possesses lightness and elegance but is robust and deep enough to tackle some exotic flavor experiences. Try with soy and teriyaki flavors as well as more classic preparations of fish, poultry, grain, pork, veal and pasta dishes. Due Uve is very attractive, very approachable and very versatile. This is an uber-delicious wine to enjoy in its vibrant youth and over the next 5-7 years on top of being priced and styled to enjoy every day with great satisfaction. Only 318 cases were bottled of the 2014 vintage! 1 case max per customer.
We are always very happy to release a new vintage of our lovely Blaufrankisch. Over the years this variety has proven its affinity with our climate and we love to use it both as a blending grape and as a varietal bottling. Our 2013 Sylvanus Vineyard Blaufrankisch is comprised, as it often is, of 75% Blaufrankisch and 25% Dornfelder. We feel the Dornfelder is a great match as a blending grape with its darker color, briary, bramble and spice fruit character. The 2013 wine has a dark ruby-red colored rim with purple inflections and an opaque purple core. The aromas and flavors are full of lilacs, raspberries, black raspberries, plums, boysenberries, violets, brown spice and black pepper. This is a dry, supple, sexy wine with Burgundian texture and great concentration. The alcohol is moderate (12%), the acids juicy and balanced; the tannins are present but soft and the wine offers a great deal of pleasure and a long delicious finish. All the fruit was hand-picked from our Sylvanus vineyard here in Bridgehampton on the South Fork, de-stemmed, crushed by foot and punched down by hand in small one ton bins. The wine spent 12 months in hogsheads, puncheons and barriques made from old French and Slovenian oak. This Blau was bottled by gravity without fining or filtration on October 27th, 2014. Our 2013 Blaufrankisch Sylvanus Vineyard is a great match with venison, pork roasts, meatballs, duck, game birds, veal chops, hard mountain and washed rind cheeses as well as earthy grain and squash based dishes. This wine would also be a great choice for smoked bluefish and richer fish preparations. Our 2013 Sylvanus Vineyard Blau is quite youthful and will age in the bottle easily for at least five years! Irresistible now as well, it will benefit from decanting and large stemware! Enjoy...219 cases produced.
This is a ridiculously fun, fascinating and delicious red wine! There are people in the world making red wines with a ripasso method and there are people in the world using a solera system of blending for some red wines but we know of no one, other than us, who have put both together to create a distinctive and tasty red wine. It all began with four barriques of 2004 Merlot that was taken out of barrel and re-passed over the fresh 2006 Merlot and Dornfelder fruit. The wine underwent another primary fermentation and was racked to barriques, hogsheads and puncheons where it underwent another malo-lactic fermentation. Half of the wine was taken and bottled after ten months in oak, and this was Variation One. The other half remained in barrel until the next harvest where it was re-passed over the 2007 Merlot, Syrah and Dornfelder fruit. It was all repeated and we bottled half as Variation Two. We did this again in the 2008 harvest and bottled Variation Three. This happened to Over and Over again in 2009 for Variation Four and again in the beautiful, warm, dry 2010 vintage for Variation Five. Took a year off and the wine spent the time in barrel during the 2011 vintage, then we re-passed the lot again over the 2012 vintage for Variation Six and again in 2013 for Variation Seven and yet again in 2014 for this version…Variation Eight! This wine has undergone nine primary and nine malo-lactic fermentations and has in it memories of the 2004, 2006, 2007, 2008, 2009, 2010, 2012, 2013 and 2014 harvests. We WILL continue to do this over & over.
Variation Eight is a bit brighter with deeper, darker fruit than past examples and there is a purity of red and black fruit expression coupled with an integrated oak component this year that is remarkably sexy and alluring. Violets, black raspberries, black pepper, black cherries, red plums and brown baking spices are the primary descriptors that come to mind in this well-balanced, dry, medium-bodied and seamless red wine. This is the most pure and polished variation of this wine yet. Imagine if Over & Over were a jazz musician that started out in slightly dirty, seedy little jazz clubs in the village and lower east side, developing chops and adding maturity and refinement until it was finally ready to play Lincoln Center. Well Over & Over’s time has come with this variation! Delicious, long complex flavors and textures fill one’s mouth and mind. The finish is persistent and shows great complexity and intermingling of both the mature secondary characteristics and its youthful attributes. This is a wine that reflects the old and the new, the North and the South, the warm and the cool and provides us with something entirely different to experience and think about. Drink this musical wine with all manner of game birds, fatty fish, pork, veal, lamb, grains, mushrooms and root vegetables. 308 cases produced. 1 case max per customer.
We always keep our minds (and mouths) open to something new (or old) and delicious. We now know and are convinced of the great potential of Petit Verdot on Long Island. We seized the day when presented with an opportunity to create a tasty and expressive wine. 2013 was a truly great vintage and afforded us the chance to produce this stunning Petit Verdot, something we have only offered two other times (2010 and 2012) as a varietal red wine before! Petit Verdot is a black grape variety most often found in the red blends of Bordeaux. Planted in small quantities around the world it is a small-berried, thick skinned variety. Our 2013 version is comprised of 100% Petit Verdot all from the Mudd West Vineyard on the North Fork. Our 2013 Petit Verdot is a dry, spicy red wine full of black and blue fruit character. The wine is very aromatic... purple flowers, minerals, blueberries, black currants, wild blackberries, and exotic spice are all there. So too is depth, purity and sex appeal. The wine is long, enticing, alluring, concentrated, textural and complex... simply delicious! There is balance of fruit character, moderate alcohol, juicy acidity, ripe, grippy tannins and integrated oak. As with all our red wines this wine was made from hand-harvested fruit that was de-stemmed, stomped on by foot and punched down by hand. The wine was raised in neutral oak barrels for 22 months. This wine will match fantastically with prime rib, roast lamb and pork, grilled steaks, mushrooms, duck confit, squab and grain dishes. Our 2013 Petit Verdot is really a baby and while approachable and delectable now, the wine will continue to improve in the bottle for more than a decade. Only 290 cases produced. 6 bottle max per customer.
This is the third year that our Sculpture Garden is grown and produced as a true field blend. This beautiful ruby red wine consists of 91% Merlot, 6% Teroldego and 3% Blaufränkisch. All the varieties were grown together in our Sculpture Garden vineyard (the oldest on the South Fork, planted in 1982 & 1987), picked together and fermented together. All the fruit was hand-harvested, de-stemmed but not crushed, stomped on by foot and punched down by hand. The wine went through a natural malo-lactic fermentation and was raised in older French and Slovenian oak barrels for 24 months. The wine was handled minimally (only racked once) and was bottled by gravity with one coarse filtration. The wine may throw sediment over time and we would recommend decanting after several years in the bottle. While delicious now this wine will improve wonderfully for six to eight years and drink well for a decade plus. Our 2011 Sculpture Garden smells of sweet fruit and is awash in aromas and flavors of raspberry, black plum, red & black cherry and purple flowers in addition to some smoke and cinnamon notes. There is an underlying earthy minerality and touch of bacon and brown spice in this seductive and complex red wine. The wine is dry and retains a medium body, moderate alcohol and balanced acidity. The wine reflects the 2011 growing season with ripe fruit coupled with juicy acidity, medium body and youthful tension which beautifully expresses our maritime climate with its savory rather than sweet palate and elegance that is alluring. There is always a silky, smooth, supple quality to our Sculpture Garden and the great length is complemented by a textural, aromatic and flavor complexity, whose qualities truly improve with age! When feeling more formal pair this wine with Long Island duck, lamb chops or a prime rib roast and when you’re in a more casual mood match with pastas, burgers and grilled fatty fish. 328 cases made.
What can we say…Long Island Refosco has arrived! Since 2009 we have fashioned a beautiful rosato from our Refosco grapes, but in 2012 a section of the vineyard produced grapes that seemed to yearn to be made into red wine. It wasn’t a lot. Just enough to fill up two old hogsheads. But we did it and we are quite excited, and now you can taste the results. Refosco is a black grape variety native to Friuli-Venezia Giulia. We are the only winery on the East End growing and producing this variety. Our version smells and tastes of red and black stone fruits, dark berries, minerals, spice and flowers. As usual all the fruit was hand-picked, stomped on by foot, fermented in small one ton bins, punched down by hand and raised in older oak for thirteen months. The 2012 Refosco was bottled without fining or filtration on November 22nd, 2013. This is a tasty, juicy, exciting, invigorating red wine. Enjoy with roasts, braises, all things porcine, mushrooms, grains, duck and richly sauced fatty fish dishes. Only 58 cases were produced so do not wait…it will not last.
This is one of the few, maybe only, extended barrel aged red wines from the East End. We believe this wine is a scrumptious reflection of the 2008 vintage. We have wanted to do this for some time and our 2008 MUDD proved the perfect candidate for long maturation. Not only is our 2008 MUDD delicious now and showing the complexities of maturation but…it is still just a baby, and will improve in the bottle for at least five to seven years and drink well for a solid decade! Our 2008 MUDD is composed of 51% Merlot, 21% Syrah, 9% Petit Verdot, 8.5% Dornfelder, 4% Cabernet Sauvignon and 6.5% Blaufrankisch. All the fruit was hand harvested on the North Fork and de-stemmed into small one ton bins where it was stomped on by foot and punched down by hand. After primary fermentation the wine was racked to three barrels, one hogshead and one puncheon (of which 65% was new oak) where it spent FORTY-TWO months before being bottled by gravity without fining or filtration on May 8th, 2012. Our 2008 MUDD is dry, medium-bodied, has moderate alcohol, balanced acidity, soft, ripe tannins and wonderfully persistent length. The wine is complex and displays finesse and elegance in its captivating texture and expression of fruit and wood. There are amazingly fresh aromas and flavors of black plums, cherries, brown spice, forest floor, black raspberries, black peppercorns and cocoa. Come back to the glass again and get black liquorice, cinnamon stick and cedar spice box; the wine is alluring and sexy…fresh yet wise. Pair this graceful, satisfying red wine with Italian dishes from Bolognese to Milanese; or with a pork roast, a juicy rib-eye or a succulent rack of lamb. In addition a mushroom risotto, braised pancetta wrapped monkfish or a cozy fire and a hunk of aged alpine cheese would do the trick quite nicely. 141 cases were bottled along with 54 magnums.
We are always very happy to release a new vintage of our lovely Blaufrankisch. Over the years this variety has proven its affinity with our climate and we love to use it both as a blending grape and as a varietal bottling. Our 2012 version is comprised of 100% Blaufrankisch. The 2012 wine has a dark ruby-red colored rim with purple inflections and an opaque core. The aromas and flavors are full of black raspberry, black plum, blackberry, lavender, violet, a resiny savory spice and smoked meat. This is a dry, supple, sexy wine with Burgundian texture and great concentration. And all we did was pick ripe, healthy, beautiful grapes and de-stem them in a bin. The alcohol is moderate, the acid is juicy and balanced; the tannins are present but soft and the wine offers a great deal of pleasure and a long delicious finish. All the fruit was hand-picked from the Mudd West Vineyard in Hallockville on the North Fork, de-stemmed, crushed by foot and punched down by hand in small one ton bins. The wine spent 12 months in two older Slovenian oak puncheons. The wine was bottled by gravity without fining or filtration on September 5, 2013. Our 2012 Blaufrankisch Mudd West is a great match with wild game, venison, pork roasts, lamb burgers, beef stew, mushrooms, hoisin and would be delicious with pappardelle and wild boar ragu or any salted, cured porcine product! 99 cases produced. 6 bottle max per customer.
A new wine! From one of our prized sites! 2011 presented us with some low yields for some varieties. Blaufrankisch was one of those, and our lack of fruit provided a new opportunity. The Dornfelder was beautiful as was the little bit of Blau so why not take the chance to feature a grape of ours that is rarely featured. Not to mention, the blend is just plain delicious. Over the years these varieties have proven both their affinity to each other and to our climate, and we love to use both. So here you go…Our 2011 Dorn & Blau is comprised of 68% Dornfelder and 32% Blaufranksich. We feel the Dornfelder and Blaufranksich are a great match and together highlight the darker colors, briary, bramble and spice fruit character of these two grapes. This 2011 wine has a dark ruby-red colored rim with purple inflections and an opaque core. The aromas and flavors are full of black raspberry, black plum, blackberry, lavender, violet, a resiny savory spice and a touch of smoked meat. This is a dry, supple, sexy wine with Burgundian texture and great concentration. The alcohol is moderate, the acids juicy and balanced; the tannins are present but soft and the wine offers a great deal of pleasure and a long delicious finish. All the fruit was hand-picked from the Mudd West vineyard in Hallockville on the North Fork, de-stemmed, crushed by foot and punched down by hand in small one ton bins. The wine spent 18 months in old French and Slovenian oak barrels and hogsheads. The wine was bottled by gravity on April 23rd, 2013. Our 2011 Dorn & Blau Mudd West Vineyard is a great match with wild game, venison, pork roasts, lamb burgers, beef stew, mushrooms, hoisin and would be delicious with pappardelle and wild boar ragu or any salted, cured porcine product! 163 cases produced.
We always keep our minds and mouths open to something new and delicious. We now know and are convinced of the great potential of Petit Verdot on Long Island. We try to seize the day when presented with an opportunity to create a tasty and expressive wine. 2012 was a particularly strong vintage and afforded us the chance to produce this stunning Petit Verdot, something we have only offered one other time (2010) as a varietal red wine before. Petit Verdot is a black grape variety most often found in the red blends of Bordeaux. Planted in small quantities around the world it is a small-berried, thick-skinned variety. Our 2012 version is comprised of 92% Petit Verdot all from the Mudd West vineyard on the North Fork and 8% Merlot from Sam McCullough’s home vineyard in Aquebogue. Our 2012 Petit Verdot is a dry, spicy red wine full of black and blue fruit character. The wine is very aromatic…purple flowers, minerals, black currants, wild blackberries, rare meat and exotic spice are all there. So too is depth, purity and sex appeal. The wine is long, enticing, alluring, concentrated, textural, complex…simply delicious! There is balance of fruit character, moderate alcohol, juicy acidity, ripe, grippy tannins and integrated oak. As with all our red wines this wine was made from hand-harvested fruit that was de-stemmed, stomped on by foot and punched down by hand. The wine was raised in mostly neutral oak barrels (one barrel was new accounting for 11%) for 13 months. This wine will match fantastically with prime rib, roast lamb and pork, grilled steaks, mushrooms, duck confit, squab and grain dishes. Our 2012 Petit Verdot is a baby and while approachable and delectable now the wine will continue to improve in the bottle for at least a decade. 234 cases made.
Thrilled to have this exciting wine for only the second time to release to our wine club. Our 2015 Muscat de Boom is a sweet, fortified, wildly aromatic wine! This wine is made in a style often called Vin doux Naturel (in the south of France). So, it's made from Muscat Ottonel grapes, a wild fermentation is started on the skins and allowed to go for a few days...then the wine is fortified with neutral grape spirits to arrest the fermentation and leave behind the residual sugar. We are left with a luscious, aromatic, textured and beguiling wine. Strong (16.6% alcohol), sweet (105 grams residual sugar...that's more than 10% sugar) and aromatic this wine will light fireworks on your palate and send sensory signals to every part of your being! Aromas of Muscat grapes, dried apricots, caramelized peaches, baked apples, nuts, pineapple curd and golden raisins rise from the glass and the flavors tickle your taste buds. Crazy delicious just sipped by itself, our Muscat de Boom will also be great with classic sweet wine combos like blue cheese and foie gras preparations. Also great with nuts, and fruit based desserts especially containing apples, pears, apricots and peaches. Honestly it's an elixir that will just make you tingle and smile. Chill lightly and enjoy! There is a tiny amount, only 126 cases. Six 500ml bottle max per customer.
Pazzo is delicious. Pazzo is an island wine. Pazzo is a fortified and madeirized wine made from the Merlot grape, the first and only on Long Island and maybe the world! This is the second bottling of our 2004 Pazzo. The first version spent five years in barrel, this version, the second coming (bottling), spent a little over seven years in barrel. For a long time we had wanted to create a wine to pair with all the activities that come after the entrée; whether that is a cheese course, or nuts or a dessert featuring chocolate or fruit or just a tipple sitting by a warm fire. Now we have just the right drink and it only took us five years to make the first bottling and 8 years to make the second! It all started with merlot fruit from the 2004 vintage that was hand-harvested and crushed by foot in small one ton bins as usual. The wine was fermented dry, then fortified to 18% alcohol (with neutral grape spirits), put in barrels and placed outside to madeirize for five years. This means the wine was subjected to the elements, the heat of the summer and the cold of the winter. The wine evaporates and is not topped up. The wine cooks, the wine oxidizes. Something magical begins to happen to the aromas and flavors, just like what happened to the Madeiras in the ballasts of ships making a trip across the equator a hundred and fifty years ago. Our Pazzo is filled with aromas and flavors of figs, caramel, orange peel, Christmas spices, raspberry liqueur, nuts and dried fruit. So when we finally decided to bottle some of this elixir, we took half of the wine (the other half remained outside for another couple years and that is this new release!) and when the merlot arrived for our rosato we pressed and settled the juice and added a bit of that sweet merlot juice to give our Pazzo just a pinch of sweetness. This was the final touch to bring the wine into that pleasure place of great balance, length and complexity. Pazzo means “mad” or “crazy” in Italian and this is our play and nod to the island of Madeira, and her wines, and the fact we are a little nuts to make a wine like this…though when you taste it you will be as happy as we are that we did. This second bottling is remarkably similar to the first with a bit more richness from continued evaporation (the Angel’s share) and a bit more depth and complexity. 228 cases (of half bottles) produced.
VerVino Vermouth is a fortified, aromatized wine. Inspired by the long history of vermouth and aromatized wines and wanting to make local, seasonal examples we fortified our wine with neutral grape brandy and macerated twenty to forty different aromatic local botanicals in the wine, then sweetened it slightly with local honey. All of the botanicals were grown or foraged by us or our farmer friends all within a few miles from the winery. Marilee Foster, Amber Waves, The Milk Pail, and Dave Falkowski played important roles as did Mary Woltz whose Bees’ Needs honey, which come from the same farms as the plants, was used. We have made six different variations, a white VerVino with Spring botanicals, a white and a pink with early Summer botanicals and a white and again a pink with late Summer botanicals and finally a red from autumn botanicals. These VerVino vermouths are a reflection of our place through wine as well as other edible aromatic plants. It is amazing to see the other farmers we worked with have an opportunity to taste their work from a glass long after the harvest is over! These VerVino vermouths are a reflection of our place through wine as well as other edible aromatic plants. We encourage you to drink this wonderful elixir many ways but suggest you start by first tasting and smelling it on its own at cellar temp. Then move on to chilled VerVino…over ice…maybe a spritz…or some juice. Go wild and make a martini or some manhattans…next create your own VerVino cocktails! We have found we love it (and it goes dangerously fast) when we fill glasses with crushed ice, pour over with VerVino and top with a bit of lemonade and garnish with some mint or maybe lemon balm…oh boy! Many have now tasted our wonderful concoction and honestly we have been stunned by the reactions. This really is supremely aromatic, tasty and inspiring stuff. This is an example of a response emailed by a friend: “We drank the VerVino last night. It was so enjoyable and so complicated; I'm still trying to figure out what feedback to share. We finished nearly half the bottle. First straight up, then on the rocks, then with soda and gin. (Seriously.) I kept having images of fairies and other woodland creatures drinking this ambrosia.” You may by now be asking what the botanicals are that we and our friends grew, harvested and aromatized the wine with. There is a long history of keeping these recipes proprietary which is intriguing and somewhat fun. But we like you to have a window inside and thus the label is an actual photograph of the plants steeping in the wine. You don’t see everything but a quite a bit can be discerned…calendula, fennel, sage, nasturtium, lemon balm, rose, basil, spiked za’tar, and much, much more. We believe VerVino is a unique expression of our terroir and joins a long history, thousands of years really, of people fortifying and adding special plants to wine and not only is VerVino a local vermouth but a seasonal one as well.
Base of Sauvignon Blanc. 30 plus botanicals.
Botanicals include calendula, fennel, sage, nasturtium, lemon balm, rose, basil, black birch, chives and spiked za’tar.
VVV1 Batch #1 208 cases / made in early June 2013 / alc. 18 % / residual sugar 4.16 grams per liter
VVV1 Batch #2 358 cases / made in early June 2014 / alc. 19.5% / residual sugar 5.78 grams per liter
EARLY SUMMER; WHITE
Base of Sauvignon Blanc. 30 plus botanicals. Slightly spicy…
Botanicals include thai green chili peppers, paper lantern habaneros, jalapeños, borage, tarragon, cucumbers, angelica and zucchini blossoms.
VVV2 Batch #1 232 cases / made in July 2013 / alc. 20% / residual sugar 5.5 grams
VVV2 Batch #2 188 cases / made in July 2014 / alc. 19.7% / residual sugar 7.95 grams
early summer; pink
Base of rose wine.
Thirty plus botanicals. Botanicals include beets, arugula, black birch, fennel, blueberries and much more.
VVV3 Batch #1 84 cases / made in July 2013 / alc. 19% / residual sugar 11.51 grams
VVV3 Batch #2 138 cases / made in July 2014 / alc. 19.4% / residual sugar 14.58 grams
VVV3 Batch #3 157 cases / made in July 2015 / alc. 21% / residual sugar 9.64 grams
late summer; pink
Thirty plus botanicals. Botanicals include red and yellow watermelon, shitake mushrooms, carrots, rose petals, mint, rosemary and much more.
VVV4 Batch #1 198 cases / made in August/September 2013 / alc.19.8 % / residual sugar 9.65 grams
VVV4 Batch #2 237 cases / made in August/September 2014 / alc. 19.8% / residual sugar 10.05 grams
late summer, white
Base of white wine, usually a blend like our Mosaico.
Thirty plus botanicals. Botanicals include musk melon, peaches, flowering basil, flowering dill, lemon balm, papalo, lemon verbena and more.
VVV5 Batch #1 182 cases / made in August/September 2013 / alc. 18.3% / residual sugar 7.93 grams
VVV5 Batch #2 208 cases / made in August/September 2014 / alc.19.9% / residual sugar 9.29 grams
Base of red wine...often Petit Verdot and Sculpture Garden.
Botanicals include apples, Asian pears, pumpkin, butternut squash, calendula, sage, borage and more...
VVV6 Batch #1 190 cases / made in October/November of 2014 / Alc.19.26% / residual sugar 19.45 grams
The wines we have produced are part of an ancient tradition and are made in a process known as "Methode Ancestrale" and the wines are often referred to as Petillant Naturel or Pet-Nat's. This is how it works...we hand harvest the grapes, whole-cluster press them and settle the juice. We started wild/ambient fermentations in small stainless steel tanks and watched the ferments very carefully until they were at their tail-end. Then we coarsely filtered the wine and bottled it (with no sulfur dioxide or stabilization) in sparkling wine bottles closed with a crown cap to contain the carbon dioxide being given off by the continuing fermentation in bottle, trapping the gas in solution and making the wine sparkling. The wines are also not disgorged like traditional method sparklers and Champagnes...so you will see some sediment in the bottle from yeast lees and tartrate crystals. This is part of the charm, rusticity and deliciousness of this style of wine. Embrace the slightly cloudy nature when pouring out the end of the bottle...it is yummy (and arguably good for you), so bottoms up!
These wines are referred to as Petillant because there is a bit less pressure than in a bottle of Champagne. Ours contain just under 5bar whereas Champagne and other sparkling wines have about six bar (the same as a NYC bus tire!). We recommend you drink these Pet-Nat's very cold and suggest you drink them in larger white wine glasses as opposed to flutes to take advantage of their lovely primary aromas and delicately creamy mousse. We also suggest you drink these wines sooner than later. While they will develop beautifully and develop autolysis like Champagne from sitting on their lees, they are just too irresistible to not drink in their youth. Reminiscent of Prosecco and Moscato's and Champagne and Sparkling wines all at once our Pet-Nat's are delicious unique creatures that illicit tons of smiles and great pleasure.
While these really are just so good on their own, they are fantastic with so much food too. With the alcohol being quite moderate (10-12%) these also make fine companions at the Brunch and Lunch tables, you don't have to wait till the sun sets to crack these bottles. And don't forget the bottle opener...no need for a corkscrew with the crown cap closure! We really have had so much fun making and drinking (lots already) of these Pet-Nat's, so get what you can while they last and have as much fun as we are! We made six variations this year; two whites, three pinks and a red! Right now we are releasing three Petillant Naturels so everyone can have a bubbly Holiday Season!
A blend of 60% Syrah and 40% Cabernet Franc grown in the Mudd West vineyard in Hallockville. This wine possesses a beautiful ruby/pink jewel like color and playful soft red fruit that dances with the refreshing acidity. Just barely off dry and only 12% alcohol you can drink this sparkling wine all day with just about anything. 103 cases made. 6 bottle max per customer.
A blend of 35% Refosco, 29% Syrah, 25% Merlot, 5% Dornefelder, 2% Zweigelt, 2% Teroldego and 2% Blaufrankisch. This is so cool to have a sparkling red to offer. Dry, delicious red fruit with just a touch of tannin this offers your mind and mouth so much to enjoy! Playful yet serious at the same time this lightly colored red sparkler will be raucously good with pizza and burgers and pastas and steaks and fish and cheese and really, again….anything! 112 cases made. 6 bottle max per customer.
Created from 100% Merlot, only 147 cases produced. 1 case max per customer.
Best Wine 2015 list
We are super excited and proud to see our 2015 Rosato Merlot Petillant Naturel featured as one of the year's top 10 wines by Elin McCoy at Bloomberg Business news.
Oh yes we did!!! A pet-nat from our classic field blend Sylvanus! Everything was grown, picked and fermented together...just like in Sylvanus our still wine.
Created from 50% Pinot Grigio, 40% Muscat, 10% Pinot Bianco. Only 67 cases produced. 6 bottle max per customer.
Created from 50% Sauvignon Blanc, 33% Pinot Grigio and 17% Tocai Friulano. Only 265 cases produced. 1 case max per customer.