2015 Dornfelder

Here is another very special, very small production wine made from a single varietal that we have not released before. Let us introduce this delicious bottling of our 2015 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 Zweigelt (9%) (An Austrian variety grown in the research vineyard) and Pinot Noir (7%) for elegance, flavor and aromatic complexity. This wine was raised in older oak barrels for ten months and bottled by gravity. All the fruit was hand-harvested, de-stemmed, crushed by foot, punched down by hand and fermented with wild yeast. This is a darkly fruited, brambly, savory and delicious bottle of wine. Our 2015 Dornfelder is super youthful and will benefit from decanting (if drinking now) as well as another 4-5 years of time in the bottle. Match with fatty fish dishes, braised meat dishes, roast pork and wild boar pappardelle! 70 cases. 4 bottle max per customer.

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2015 Syrah — Mudd West Vineyard

We made a super small lot of pure Syrah in the 2015 vintage...just a couple barrels culled out from our Due Uve lot that we tasted and recognized something that would be fun to show on its own. So here is our 2015 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. Fermented wild and bottled by gravity on July 10, 2016 after eight months in older oak. This is a sweetly fruited, blackberry and lilac-driven wine with a great savory quality and wonderful length. 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. While quite youthful now, our 2015 Syrah will continue to develop in the bottle for at least five years. Teeny-tiny production at just 49 cases so don't wait. 3 bottle max per customer.

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2015 Ribolla Gialla

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 likely Robola in Greece, this variety has been celebrated for hundreds of years. There is very little grown in the United States...with most of the bottling's 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 122 cases and this Ribolla has a great deal of charm and personality so it likely won't stick around. Our 2015 Ribolla is an aromatic and textural delight. Hand-harvested and fermented on its skins (for 15 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 2015 Ribolla Gialla spent about eleven months in older neutral oak barrels. This wine offers boundless opportunities at the table from local fish and shellfish to fall &winter 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.

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2017 Gewürztraminer Petillant Naturel

     In 2017 we did again, producing ten, yes 10, different and distinct and delicious pet-nats! We will again have them available throughout the year, released a couple at a time as appropriate to the season. The first release is a new one for us...our 2017 Gewürztraminer Petillant Naturel.         These 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 sometimes there is a bit less pressure than in a bottle of Champagne. Ours contain just between 3-6 bar whereas Champagne and other sparkling wines have about six bar.  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 (though we are finding these wines are aging very well). 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 in cocktails and with so much food too. With the alcohol being quite moderate (8-12%) 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! Again we made TEN variations this year; four whites, five pinks and a red! Right now we are releasing the Gewürztraminer so everyone can have a bubbly, festive and delicious Holiday Season. 

2017 Gewürztraminer Petillant Naturel

100% Gewürztraminer
Light gold in color. Beautiful balance of bubbles, acidity and slight sweetness. Just dynamite flavors and aromas of peaches, pineapple and lychee as well as pears and salty minerals. Awesome on its own and a super match for anything fried, especially fish & chips. Great with slightly spicy Thai and Indian foods and flavors in addition to seasonal fresh cheeses and salads. Watch out --this wine goes down really, really easy! 11.5% alc. 76 cases produced. 4 bottle max per customer.

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2014 L'Enfant Sauvage Chardonnay

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 with no topping until blending and bottling. A decade ago L'Enfant had 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 2013 had 22 months. This release, our 2014 L'Enfant Sauvage, spent 23 months in barrel! This way the wine has a chance to live through two winters in wood and "then able to stand on its own two feet".  The wine is delicious, elegant, satisfying, juicy, wild and complex! The 2014 L'Enfant Sauvage is a beautiful clear gold color and possesses clean, piercing flavors and aromas of apples, lemon curd, pears, just baked brioche, pineapple, brown baking spices and salty minerals. The wine is dry, medium-bodied, has balanced acidity, moderate 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. 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, aliveness and 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, arctic char and mushroom dishes. As we like to say, our 2014 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 September 7th, 2016 a mere 208 cases were bottled by gravity. 6 bottle max per customer.

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2014 Ramato

Ramato is a special skin-fermented white wine, or what many are now calling "orange" wine. 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 16 days) and raised in older French and Slovenian oak for eighteen 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 2014 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 exciting wine that yearns to be seen, smelled and tasted. Drink this wine now at cellar temp in large glasses and over the next six plus years. 588 cases were produced.

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2013 Dorn & Blau – Sylvanus Vineyard, The Hamptons, LI

Our Dorn & Blau is a wine we have only made once before, in 2011.  2013 presented us with lots of beautiful fruit and both our Blaufrankisch and our Dornfelder were gorgeous, so we wanted to make this unique expression again (not to mention the blend is just plain delicious). Over the years these varieties have proven their affinity to each other and with our climate and we love to use both. So here you go…Our 2013 Dorn & Blau is comprised of 62% Dornfelder and 38% Blaufranksich.  We feel the Dornfelder and Blaufranksich are a great match and together highlight the darker colors, briary, bramble, game meat and spiced fruit character of these two grapes. This 2013 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, tar, a resiny savory spice and a touch of smoked game 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 our Sylvanus Vineyard on our farm 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 old French and Slovenian oak barrels and hogsheads. The wine was bottled by gravity on October 27th, 2014. Our 2013 Dorn & Blau Sylvanus Vineyard is a great match with wild game (flying or four-legged), venison, pork roasts, lamb burgers, sausages (especially merguez or chorizo), short ribs, truffle cheeses, hoisin, terriyaki and would be delicious with pappardelle and wild boar ragu or any salted, cured porcine product! This wine is still youthful and tight and while quite delicious now, it will benefit from additional cellaring for another 8-10 years. 132 cases produced. 6 bottles max per customer.

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2014 Blaufrankisch – Mudd West Vineyard

We are always very happy to release a new vintage of our lovely Blaufrankisch. And while this wine is always really good...this vintage may be exceptional. 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 2014 version is comprised of 86% Blaufrankisch and 14% Dornfelder. The 2014 wine has a light ruby-red colored rim with purple inflections and an opaque core. The aromas and flavors are pronounced, sexy and full of purple flowers, black plum, black raspberry, boysenberry, 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-stemmed 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, bold 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 18 months in older oak puncheons, hogsheads and barrels. The wine was bottled by gravity without fining on April 9 th 2016. Our 2014 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 to taste along its evolution. 105 cases produced. 6 bottles max per customer.

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2015 Petit Verdot – Mudd West Vineyard North Fork of Long Island AVA

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 here on Long Island. We have now made Petit Verdot into a delicious red wine in the 2010, 2012, 2013, 2014 and 2015 vintages and there is no doubt it is a star in our cellar. 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 2015 version is comprised of 100% Petit Verdot all from the Mudd West Vineyard on the North Fork. The 2015 Petit Verdot is a dark, dry, spicy red wine full of black and blue fruit character. The wine is very aromatic...purple flowers, minerals, blueberries, black currants, wet stone, wild blackberries, 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 neutral oak barrels for 18 months. This wine will match fantastically with prime rib, roast lamb and pork, grilled steaks, mushrooms, duck confit, squab and grain dishes. Our 2015 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. We only made a little bit, 239 cases, so don't wait on securing some. It's not going to last that long! 6 bottle max per customer - put at least three or four of those bottles away for a long time! 

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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.

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2016 Scuttlehole Chardonnay

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 2016 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 terrific versatility in food pairing and our 2016 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. 1228 cases produced. 

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2016 Pinot Grigio – Long Island, AVA

We always love offering a new vintage of Pinot Grigio as it defies the usual expectations of the grape. Our 2016 Pinot Grigio is alive with aromas and flavors of tree-ripe peaches (yellow and white), golden and granny smith apples, pears, white flowers, brown 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 naysayers with a Pinot Grigio of superior character. For our 2016 version all the fruit was hand-harvested, whole cluster-pressed, fermented in stainless steel barrels (75%) and older/neutral oak barrels and hogsheads (25%). The wine was handled minimally and bottled by gravity (after eight months on its lees) on April 27th, 2017. Our 2016 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 2016 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 412 cases of this wonderful wine and suggest taking advantage of the real and very attractive quality/value ratio. 18 bottle max per customer.

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2016 Rosato Cabernet Sauvignon Petillant Naturel

Yes...we have one more delicious Pet-Nat for you from the 2016 vintage. Made from 100% Cabernet Sauvignon this bubbly has a gorgeous pale pink-salmony orange color and intoxicating aromas and flavors of sour cherry, sugar plums, yellow plums and watermelon accompanied by our telltale minerality. Quite dry and delicious with great texture and balance as well as luxurious feeling bubbles. Super versatile and can go with just about anything. This one is easy to open with very little foaming...but still make sure to ice it down for thirty minutes before opening as it enhances this delectable sparkler...and have your glasses and your senses ready!  9.5% alc. 208 cases produced.  1 case max per customer.

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2013 Sculpture Garden

This is the fifth 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 wild 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 oak barrels for 24 months. The wine was handled minimally (only racked once) and was bottled by gravity with no 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 2013 Sculpture Garden smells of ripe red and black fruit and is awash in aromas and flavors of black raspberry, black plum, red & black cherry and purple flowers in addition to some smoke, wet stones 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 warm 2013 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 rich meaty pastas, burgers and grilled fatty fish. 188 cases produced. 4 bottles max per customer.

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2014 Mosaico

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 2014 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 (56%) and new (20%) and older oak barrels (24%).  All the fruit was hand-picked and whole cluster-pressed, except for a couple of bins of the Muscat and Gewurztraminer grapes as well as coupe of bins of all the varieties, which were fermented ambiently/wild on their skins and blended back in (37% on skins). This is a texturally delicious and aromatically unique white wine. The color is a beautiful golden tone with a touch of amber from the skin- fermentation. 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 (pineapple, mango, lychee)...in addition there are beautiful notes of flowers, honey, brown spices and saline minerality. The wine is medium-bodied, the alcohol and acidity are balanced and the finish is long, clean, persistent and delicious. The 2014 Mosaico spent 18 months on its lees and was bottled by gravity on April 1st, 2016. 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 2014 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 378 cases were produced of the 2014 vintage. 6 bottle max per customer. 

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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.

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2016 Rosso Fresco – Long Island AVA

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, Fresh, Delish and darn good!" These are the first words out when writing the notes about our new 2016 vintage of Rosso Fresco and have been for years. Rosso Fresco is an easy-going red blend whose varieties and proportions change with each vintage. The 2016 version is comprised of 33% Dornfelder, 27% Cabernet Franc, 15% Merlot, 13% Syrah, 6% Refosco and 6% Petit Verdot. There are high-toned aromas and flavors of red cherry, red raspberry, red plum, red current, spice and earth  This dry red wine is medium bodied, has moderate (12%) 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 2016 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 2016 Rosso Fresco was fermented wild/ambiently, was not fined and filtered once. The wine spent eight months in all older oak barrels before bottling. Our 2016 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 May 17th 2017. Enjoy our 2016 Rosso Fresco at cellar temperature over the next two to four years. We bottled 398 cases of this yummy wine. (Last year's vintage of Rosso Fresco was recently featured by Eric Asimov in the New York Times list of 20 wines under $20.) 12 bottle max per customer.

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2015 Cuvee Tropical – North Fork of LI

This is an enchanting, exotically-fruited, exuberant white wine! Our 2015 Cuvee Tropical is alive with white peaches, yellow nectarines, golden apples, white flowers, 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 light golden colored white wine is dry, medium-bodied with moderate alcohol and possesses a juicy acid balance. The wine is comprised of 76% Chardonnay, 8% Pinot Grigio, 8% Muscat Ottonel and 8% Tocai Friulano. The Chardonnay is the special musque clone from the Mudd Vineyard and was fermented wild/ambiently in new oak hogsheads and puncheons (45%), old/neutral French oak barrels (9%) and stainless steel barrels (46%). The Muscat comes from the Mudd West Vineyard and was fermented on its skins wild, for 15 days, like a red wine and blended into the final wine. The Pinot Grigio and Tocai are from the Mudd West Vineyard on the North Fork as well. This is a delightful, gregariously aromatic, satisfying, jewel-like white wine. The 2015 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 276 cases of this wine and it was bottled by gravity on August 16th, 2016.  A final note...please do not drink this wine too cold - instead consume after just a few minutes in the fridge as to encourage its jovial, playful, perfumed personality. Cheers! 12 bottle max per customer.

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2016 Sylvanus Petillant Naturel

Oh yes we did...AGAIN!!! A pet-nat from our classic field blend Sylvanus! Everything was grown, picked and fermented together...just like in Sylvanus our still wine. This is a joyous, sparkling reflection of the Sylvanus vineyard in the 2016 vintage! This is a flavorful, juicy, brisk and aromatic bubbly that will provide lots of smiles and tons of enjoyment. Great treble tone lift from the Muscat grape. In addition this wine is light in alcohol, super satisfying and mouth-watering.

Created from 50% Pinot Grigio, 40% Muscat, 10% Pinot Bianco. Only 378 cases produced.  1 case max per customer.

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2014 Research Cab – North Fork of Long Island

Research Cab is a very special 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 2014 vintage is comprised of 46% Merlot, 22% Pinot Grigio, 10% Cabernet Sauvignon, 4% Petit Verdot, 3% Blaufrankisch, 3% Pinot Noir, 3% Zweigelt, 2% Cabernet Franc, 1% Dornfelder, 1% Muscat, 1% Barbera, 1% Syrah, 1% Sangiovese, 1% Malbec, 1% Teroldego. 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 the wine was racked to all neutral French and Slovenian oak barrels where it spent twenty months. The wine was only moved (racked) once and 198 cases were bottled by gravity on June 3rd, 2016. 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 8-10 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 2014 Research Cab to go around...first come first served, sorry...so don't tell too many people and be sure to take advantage of the six bottle max sooner than later! 

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