We made super small lots of pure Syrah in the 2015, 2017 and 2019 vintages...and because it was fun and delicious, we decided to do it again! So here is our 2020 Syrah from the Mudd West Vineyard. This wine is 100% Syrah fruit, as always hand-harvested grapes, stomped on by foot and punched down by hand and shovel. Fermented wild and bottled on September 1st, 2021 after ten months in older oak barrels. This is a blue-fruited, blackberry, bacon and lilac-driven wine with a great savory quality and wonderful length. Our 2020 Syrah is medium-bodied and has a beautiful purple colored rim with an opaque core. Bright, juicy acidity and moderate alcohol carry the flavors and aroma on and on. This wine will be awesome with roast chicken, steaks and chops, mushrooms and grains and anything from the Pig! While quite youthful now, our 2020 Syrah will continue to develop in the bottle for at least five years. This is a special, small production wine at just 398 cases so don't wait! 12 bottle max per customer.
2018 Blaufrankisch – Mudd West Vineyard
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 2018 version is comprised of 75% Blaufrankisch and 25% Dornfelder. This 2018 Blau has a ruby-red colored rim with purple inflections and a dark core. The aromas and flavors are sexy and full of purple flowers, black plum, black raspberry, blackberry, lavender, violet, tobacco leaf and a resiny savory spice. 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 (12%), the acid is juicy and balanced; the tannins are present but soft and the wine offers a great deal of pleasure, alluring aromatics and a long delicious finish. All the fruit was hand-picked from the Mudd West Vineyard in Hallockville on the North Fork, de-stemmed, fermented wild/ambiently, crushed by foot and punched down by hand in small one-ton bins. The wine spent eight months in older oak hogsheads and barrels. This wine was bottled on June 4th, 2019. Our 2018 Blaufrankisch Mudd West Vineyard is a great match with grains, game meats, pork and lamb chops, beef roasts, mushrooms, aged cheeses and veal. While irresistible now this wine will be even better with another 6-8 years more bottle aging, so pick up a few extra bottles to taste along its evolution. 158 cases produced. 6 bottle max per customer.
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2017 Brick Kiln Chardonnay — The Hamptons, AVA
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% sustainably-grown 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 older (two to ten-year-old) French and Slovenian barriques (228L) for twelve 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, golden apples, white flowers, nectarine, lemon curd, brown spice and a saline minerality. Very tasty now, this wine has the luxury of a few years of bottle age and is still unfolding in the glass slowly and with youthful complexity that suggests it will develop for a couple more years and drink well for a decade. Match this wine with salmon, arctic char, lobster pasta, smoked trout, ham, roast chicken, mushroom risotto or winter squash. Our 2017 Brick Kiln has a long, round, juicy finish that is persistent with great pleasure. It is wonderful to have a Chardonnay that offers richness, satisfaction and weight and which still offers a lightness of being and keeps you coming back for more. We are proud to offer you our 2017 Brick Kiln Chardonnay! 418 cases were produced. 1 case limit per customer.
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2019 Research Bianco
Wow, this wine jumps out of the glass and envelops you in a whirlwind of tropical and stone fruit aromas! Our stable of skin-fermented white wines has continued to grow and this is our fifth vintage of Research Bianco. A partner in deliciousness to our Research Cab but fashioned from white fruit instead of red, this is our white-scale version. Our 2019 Research Bianco is a skin-fermented white wine blend in which the proportions and varieties change with each vintage. A good friend supplied the grapes from a "research" vineyard on the East End. All the grapes were grown together (a field blend), hand-picked, de-stemmed, crushed by foot and punched down by hand. Our 2019 Research Bianco is made from 39% Chardonnay, 37% Muscat, 8% Sauvignon Blanc, 6% Malvasia, 3% Verdejo, 3% Albarino, 1% Gewurztraminer, 1% Semillon, 1% Tocai Friulano, and 1% Pinot Grigio. This 2019 Research Bianco was raised in older oak barrels, hogsheads and puncheons for one year. It was fermented ambiently/wild with all the varieties co-fermented and spent just over thirty-six days on its skins. Our 2019 Research Bianco is a gorgeous deep golden color and is full of flavors and aromas reminiscent of pineapple, mango, dried apricots, poached pears, quince, and honey, butterscotch, brown spice, apple compote, burnt orange and golden raisins. The wine possesses medium-body, juicy acidity and medium-alcohol with pronounced aromatic intensity and long persistent length. There's something so heightened, so treble, so Freddie Mercury about this wine...in fact, music by Queen would be great to pair with this skin-fermented white! (Along with roast chicken, grilled fish, pork chops, sausages and charcuterie boards, hard aged cheeses and fondue and friends). This wine was bottled on November 12, 2020. 308 cases produced.
2019 Cabernet Franc - North Fork of LI AVA
YUMMY...We have re-kindled our love affair with Cabernet Franc and have begun to consistently craft this grape into delicious refreshing and reflective red wines. To arrive here has been a long time coming and we are quite excited. Cabernet Franc is a red grape very well suited to our Long Island terroir. We have made delicious, gulp-able Rosati out of it for years and are jazzed about occasionally offering this grape as a red wine with all the wonders that brings to the table, our glasses and our souls. Our 2019 Cabernet Franc is a treble clef, alive, high-toned, bell-ringing and happy wine! Beautiful, melodic aromas and flavors of bright red fruit, raspberries, strawberries, cherries, currants and purple flowers coupled with a very faint sprinkle of herbs, silky textures and a wonderful lightness of being make this wine irresistible. Comprised of 100% Cabernet Franc from the North Fork this wine was hand-harvested, de-stemmed, crushed by foot and punched down by hand. The wine was fermented wild/ambiently and spent 8 months primarily in stainless steel tanks along with some older oak barrels. Our 2019 Cabernet Franc was handled minimally and bottled on June 26th, 2020. This wine will pair fabulously with charcuterie, light meat dishes, grilled fish and vegetables, pastas, wood-fired pizzas and most anything coming from a pig! This wine is very easy to drink immediately...however it will continue to evolve in the bottle for the next five years at least, so grab some extra, taste the evolution and be a part of the Cab Franc revolution! 588 cases produced.
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Sparkling Grape Cider — AVA New York
We have long wanted to make a Sparkling Grape Cider. Our grapes, local apples...Co-Fermented! Thrilled with the opportunity to work with tasty local apples grown and crushed right down the road at The Halsey Farm and The Milk Pail, we created this delicious sparkling grape cider made in a Method Ancestral style, also known as a Petillant Naturel. This is a super delicious and fun wine. It is created from 32% Chardonnay juice and 68% apple cider fermented together wild. We wanted to call it "c/Hard Cider" a play on hard cider made with Chardonnay, but the federal regulatory bureau would not have it! We cherished the chance to work with the Halsey family and their incredible apples and cider. Jenn Halsey said there are many varieties of apples in the cider we received including; Red Delicious, Fuji, Mutsu, RubyFrost, Jonagold, Winesap, Granny Smith, Gala, Honeycrisp, Macoun, Snapdragon and likely a few others. There are dynamic aromas and flavors reminiscent of both wine and cider and the interplay back and forth between the two is a delight to experience. The aromas and flavors and fun just seem to be heightened by the bubbles. The wine possesses moderate alcohol at only 9.3% and delicious lively acidity that keeps you coming back for more. There is a fair amount of carbonation in this version so make sure the bottle is very well chilled upright and be ready to pour when opening! We only made 71 cases of this delicious sparkler in 2020. While regulations do not allow us to put a vintage on this wine for some reason all the fruit, both grape and apples, is from the 2020 vintage. We think this wine is pretty special and there are not too many examples of this magical combination of grape juice and apple cider. So don't miss the experience and delicious expression of our East End told through two farms and two distinctly different fruits alchemized together for this awesome wine!We have long wanted to make a Sparkling Grape Cider. Our grapes, local apples...Co-Fermented! Thrilled with the opportunity to work with tasty local apples grown and crushed right down the road at The Halsey Farm and The Milk Pail, we created this delicious sparkling grape cider made in a Method Ancestral style, also known as a Petillant Naturel. This is a super delicious and fun wine. It is created from 32% Chardonnay juice and 68% apple cider fermented together wild. We wanted to call it "c/Hard Cider" a play on hard cider made with Chardonnay, but the federal regulatory bureau would not have it! We cherished the chance to work with the Halsey family and their incredible apples and cider. Jenn Halsey said there are many varieties of apples in the cider we received including; Red Delicious, Fuji, Mutsu, RubyFrost, Jonagold, Winesap, Granny Smith, Gala, Honeycrisp, Macoun, Snapdragon and likely a few others. There are dynamic aromas and flavors reminiscent of both wine and cider and the interplay back and forth between the two is a delight to experience. The aromas and flavors and fun just seem to be heightened by the bubbles. The wine possesses moderate alcohol at only 9.3% and delicious lively acidity that keeps you coming back for more. There is a fair amount of carbonation in this version so make sure the bottle is very well chilled upright and be ready to pour when opening! We only made 71 cases of this delicious sparkler in 2020. While regulations do not allow us to put a vintage on this wine for some reason all the fruit, both grape and apples, is from the 2020 vintage. We think this wine is pretty special and there are not too many examples of this magical combination of grape juice and apple cider. So don't miss the experience and delicious expression of our East End told through two farms and two distinctly different fruits alchemized together for this awesome wine! 6 bottle max per customer.
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HEART | 2020 Red Table Wine
At the end of May 2020 amidst quarantine we had an idea and acted quickly to bring it to life. We created HEART/Artists Series 2019 White Wine to celebrate our Winery, our Community and our Earth. We wanted to create something special in the bottle and send Love and Heart out into our world. We wanted to make a new Channing Daughters wine, taking advantage of the wonderful raw materials we had in the cellar. A wine that over-delivered Deliciousness and Joy and celebrates our Winery and our Community!
After blending the first wine, we began brainstorming about the name and label and all that seemed appropriate was "Heart". The idea, the word, the image, the love, the organ, the metaphor, the abstraction. We imagined a series of labels inspired by Heart and Channing Daughters Winery. We wanted 12 different labels of Love and Heart to adorn the wine and fill the case. We wanted local artists, deeply connected to us and the winery. So, we asked a dozen stellar humans/local artists to create special artwork for this wine inspired by "Heart". We couldn't be more thrilled with what they all created and with the Joy and Beauty engendered by this collaboration with our community and friends.
The wine was received wonderfully and left us wanting to do this one more time as we always want to send more Heart out into the world. But this time we created a wine from the fruit of the 2020 vintage that we grew and harvested during our shutdown. We wanted it to be equally special and of course different so this time it is a dynamic, delicious red wine. And we were lucky enough to collaborate with a whole new crew of incredible Artists/Humans who are connected to our community and winery. Once again this has been an incredible journey to deliciousness and we are so excited to share our new 2020 Heart / Artists series Red wine with you. We hope it brings the same joy and deliciousness and love and heart into your world and your home. ❤
Our 2020 Heart / Artist series Red wine is a symphonic red blend that combines the best of five grape varieties. This is made from 48% Merlot, 22% Dornfelder, 11% Refosco, 10% Syrah and 9% Petit Verdot. You can imagine the wine as a dynamic red blend bolstered by aromatic bursts of exotic red-fruited Refosco, fleshed out by briary dark Dornfelder berries, with added verve, freshness and geometry provided by the Petit Verdot and Syrah all balanced together by plump, satisfying, enveloping ripe Merlot. This is a complex and unique red wine full of deliciousness and life. The texture is plump and beguiling with cleansing acidity, moderate alcohol and a long finish. The aromas and flavors are ripe, deep, savory, pleasure-filled and range in fruit character from red to blue to black fruit and berries. The texture is silken, giving and it can be hard to put the glass down. There is a generosity coupled with raciness in this dry red wine that is quite satisfying and keeps one coming back for more.
All the fruit was hand-harvested, de-stemmed and fermented ambiently/wild in small bins. Punched down by hand and shovel until fermentation was complete then raised in stainless steel and older/neutral oak barrels for eight months before bottling on May 21st, 2021.
Our 2020 Heart / Artists series Red wine is as comfortable at a summer picnic luncheon as it is in the winter on a white tablecloth with fancy glassware. Super versatile with foods, people and places this wine will pair beautifully with the astounding bounty of our farms, fields, bays and ocean that offer up a plethora of vegetables, meats, poultry, fish, shellfish, cheeses, fruits and more. Simply prepared summer and autumn veggies. Striped Bass, smoked bluefish, black sea bass, blackfish, scallops, baked clams, pastas, poultry, pork, beef and veal preps are all going to work. In fact this wine pairs wonderfully with anything anyone makes with "Heart"! Our 2020 Heart red wine will easily match with foods that range from lightly poached or sautéed all the way through grilled and braised, so have fun and experiment with this one, you will love the possibilities it presents.
We produced 618 cases of this wine and we encourage you all to buy it by the case. We labeled the wine so it would allow us to have all 12 different artists' work in each limited-edition box. Get a case and get them all!*
We are eternally grateful for the participation and contribution of the wonderful artists involved in this project:
* Please note: Purchasing a case gets you each artist's label (we encourage purchasing the case). Purchases under 12 bottles will be fulfilled randomly. We cannot guarantee specific label requests, however we will do our best to fulfill.
2017 Sauvignon – Mudd West Vineyard
This is a delicious, distinctive Sauvignon Blanc for many situations and all seasons. This jewel-like white wine was created from 82% Sauvignon Blanc and 18% Tocai Friulano grapes 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 (fermented wild/ambiently) and raised in 37% new French oak barrels & hogsheads, 28% stainless steel barrels and 35% older/neutral oak barrels for ten 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 green and golden apples, yellow peach, lemon curd, pears, lemon thyme, brown spice and a hint of almonds, likely from the Tocai. There is a strong core of salty minerality and piercing stone fruit and tree fruit flavors in this silky textured yet precise white wine. Our 2017 Sauvignon is an exciting, tasty, integrated and sexy Sauvignon Blanc that is just a pleasure to smell and taste. Deep, plush and polished (imagine a cross between a killer white Bordeaux and a barrel fermented Pouilly-Fume or Sancerre)...Match this wine with all the local seafood, herbed pasta dishes, poultry(poached or roasted), creamy cheeses, smoked bluefish or salmon, trout or Arctic Char as well as other fish dishes with green sauces like cress or sorrel or cream sauces. Only 308 cases produced. 6 bottle max per customer.
Click here to watch the 2017 Sauvignon - Mudd West Tasting Video
2017 Muscat de Boom
We are thrilled to have this exciting wine (for only the fourth time in CDW history) to release to our Wine Club. Our 2017 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 was 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 (18.2% alcohol), sweet (113 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 smile. Chill lightly, maybe turn on some George Clinton and enjoy! There is a tiny amount, only 137 cases produced.
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2018 Dornfelder
Here is a small production wine made from a single varietal that we have released only three times before. Let us introduce you to this delicious bottling of our 2018 Dornfelder. Dornfelder is a black grape variety originating from a German crossing of two vinifera grapes called Helfensteiner and Heroldrebe. Dornfelder has great pigmentation, is juicy and aromatic. We have blended in a bit of Pinot Noir (2%) and Zweigelt (3%) for elegance, acid balance, as well as flavor and aromatic complexity. This wine was raised in older oak barrels for eight months and bottled on June 4th, 2019. All the fruit was hand-harvested, de-stemmed, crushed by foot, punched down by hand and fermented with wild/ambient yeast. This wine possesses savory cranberry and red raspberry fruit, some brambly character and strawberry notes reminiscent of cru Beaujolais or old-world pinot noir. Our 2018 Dornfelder is super youthful and will benefit from decanting (if drinking now) or better yet another 4-5 years of time in the bottle that will allow for the tannins and acid to mellow and silken. This wine has crisp, juicy acidity so match with rich, fatty fish dishes, braised meat dishes, roast pork and wild boar pappardelle in addition to smoked bluefish, wild salmon, lobster thermidor and surf and turf! 188 cases produced. 2 bottle max per customer.
2017 MUDD – Long Island, AVA
The last time we made MUDD was 2008, so we are excited to bring back this gem of a wine! We believe the MUDD we are sending you is a scrumptious reflection of the delicious 2017 vintage. Not only is our 2017 MUDD delicious now...it is just a baby, and will improve in the bottle for at least six to eight years and drink well for a solid dozen! Our 2017 MUDD is composed of 37% Cabernet Sauvignon, 28% Merlot, 22% Petit Verdot, 10% Syrah, 2% Teroldego, 1% Blaufranksich. All the fruit was hand harvested and de-stemmed into small one-ton bins where it was stomped on by foot and punched down by hand. After primary (wild/ambient) fermentation the wine was racked to a variety of barrels, hogsheads and puncheons where it spent eighteen months before being bottled on June 8th 2019. Our 2017 MUDD is dry, medium-bodied, has moderate alcohol, wonderful aromas, 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 aromas and flavors of black plums, raspberries, cherries, brown spice, forest floor, black raspberries, black peppercorns and cocoa. Pair this graceful, satisfying red wine 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. This wine celebrates our growing partnership with Steve Mudd and the Mudd family as well as the dirt in which we grow our wine. The label is actually a drawing of our soil with the various contents noted at different depths. It's pretty cool, check it out! Cheers. Only 208 cases were bottled. 3 bottle max per customer.
2017 Tocai Friulano – Long Island AVA
WINE CLUB EXCLUSIVE
We are excited to offer you the new vintage of our Tocai Friulano! In 2017 it is a 100% Tocai Friulano blend of the two vineyards we work with, one from our home farm in Bridgehampton from the Sylvanus Vineyard, the other the Mudd West Vineyard in Hallockville on the North Fork! We are one of just a couple producers growing and making Tocai Friulano on the East End of Long Island, and one of only a handful in the United States. Our Tocai was harvested by hand, whole cluster-pressed and fermented, and raised in 60% stainless steel barrels and 40% older French oak barrels for eight months. This white grape is native to the Friuli-Venezia Giulia region in Northeast Italy and our version offers wonderful aromas and flavors of green and yellow apples, white grapefruit, marcona almonds, 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 2017 Tocai Friulano was bottled on May 16th 2018 and has enjoyed the benefits of some time in the bottle before release, a true luxury! This is the quintessential prosciutto wine and also works well with other hams, salumi, fresh cheeses, fricos, pastas and risotto. Also, white fleshed fish dishes and our local clams (in pasta, casino, baked, raw and on a pizza!) are a tasty match. We hope you enjoy this delicious and unique white wine. 398 cases produced. 12 bottle max per customer.
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2016 Tocai Friulano – Mudd West Vineyard
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 several varieties including Tocai Friulano at the Mudd West Vineyard with Steve Mudd. 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 the site on the North Fork. The soils are a bit different, the North Fork site a bit drier and a degree or two warmer. Now we are proud to offer you the 2016 vintage of Tocai Friulano from the Mudd West Vineyard. This dry white wine was fermented in 28% old French and Slovenian oak barrels and 72% small stainless-steel barrels and offers medium-plus intensity of aromas and flavors. There are white flower and talc, 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 July 14th, 2017. 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 193 cases were made so do not wait. We recommend drinking this wine in the first 2-3 years after its release. 1 case max per customer.
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2014 Clones
Clones is a barrel-fermented chardonnay with a skin-fermented twist! Our 2014 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 five other grape varieties. The 2014 version is composed of 70% Chardonnay, 13% Tocai Friulano, 8% Sauvignon Blanc, 5% Pinot Grigio, 2% Muscat Ottonel and 2% Gewurztraminer, This dry white wine is light gold in color with pronounced aromas and flavors of poached pear, toasted apple, minerals, brown spices, lemon glaze, lemon curd, honey, brioche, white flowers and marcona almonds. Our 2014 Clones is medium-bodied, has moderate alcohol, juicy acidity and a long, persistent, flavorful finish. The wine was fermented and raised in Slovenian and French oak puncheons, hogsheads and barrels of which 33% were new and 67% were older and neutral. The majority of the wine, but not all, was fermented with ambient/wild yeast and went through a "natural" secondary or malo-lactic fermentation. The oak integration (12 months spent in barrel) in our 2014 Clones is lovely 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, Sauvignon Blanc and Tocai were whole cluster-pressed while a bit of the gewurz, tocai, pinot grigio 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 September 11th, 2015. The wine has benefitted from time in bottle and is irresistible now, however our 2014 "Clones" will improve for two or three years more in the bottle and drink well for at least another 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. 322 cases produced. 8 bottle max per customer.
2015 Cabernet Franc – Mudd West Vineyard, North Fork of LI
The last time we made a red wine from Cabernet Franc was 2001! So this has been a long time coming and we are quite excited. Cabernet Franc is a red grape very well suited to our Long Island terroir. We have made delicious, gulpable rosati out of it for years and are jazzed about occasionally offering this grape as a red wine with all the wonders that it brings to the table and to our glasses. Our 2015 Cabernet Franc is a treble clef, alive, high-toned and happy wine! Beautiful, melodic aromas and flavors of bright red fruit, raspberries, cherries, plums and purple flowers coupled with a faint herbal note, silky textures and a wonderful lightness of being make this wine irresistible. Comprised of 93% Cabernet Franc and 7% Merlot from the North Fork this wine was hand-harvested, de-stemmed, crushed by foot and punched down by hand and shovel. The wine was fermented wild/ambiently and spent 8 months in older oak. Our 2015 Cabernet Franc was handled minimally and bottled by gravity on June 17th, 2016. This wine will pair fabulously with charcuterie, light meat dishes, grilled fish and vegetables, pastas, wood-fired pizzas and most anything coming from a pig! This wine is hard not to drink immediately however it will continue to evolve in the bottle for the next five years or so. 113 cases produced. 5 bottle max per customer.
2014 Sauvignon — Mudd West Vineyard, North Fork of Long Island AVA
This is a delicious, distinctive Sauvignon Blanc for all seasons. This jewel-like white wine was created from 92% Sauvignon Blanc and 8% Tocai Friulano grapes 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 35% new French and Slovenian oak barrels, 57% old/neutral oak barrels and 8% stainless steel barrels for eleven 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, garden herbs, 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 exciting, tasty, integrated and sexy 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 bluefish or salmon or trout as well as other fish dishes with green sauces like cress or sorrel. Only 268 cases produced. 1 case max per customer.
2014 Sylvanus — The Hamptons, Long Island
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.
2011 Sylvanus
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.
2012 Refosco - Home Farm Vineyard
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.
2004 Pazzo
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.
