Over & Over-Variation 9 - Long Island AVA

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 again in 2014 for Variation Eight and yet again in 2015 for this Variation Nine!!! This wine has undergone ten primary and ten malo-lactic fermentations and has in it memories of the 2004, 2006, 2007, 2008, 2009, 2010, 2012, 2013, 2014 and 2015 harvests. We WILL continue to do this over & over.

Variation Nine 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, prunes 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. 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. 168 cases produced. 6 bottle limit per customer. 

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2014 Tocai Friulano - Sylvanus Vineyard

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 one of 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 who offer two distinct vineyard-designated Tocais.  Our Sylvanus Vineyard Tocai was harvested by hand, whole cluster-pressed and fermented and raised in 44% stainless steel barrels and 56% older French and Slovenian oak for ten 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 2014 Tocai Friulano Sylvanus Vineyard was bottled by gravity on July 10th, 2015 and enjoyed the benefits of time in the bottle before release! 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 our local clams (in pasta, casino, baked, raw and on a pizza!) 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 the next one to three years.  348 cases produced. 

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2016 Rosso Petillant Naturel

75% Petit Verdot 19% Refosco 4% Merlot 1% Syrah 1% Cabernet Franc

Dry and juicy, light ruby red color...Super bright aromas and flavors of red cherries, deep red watermelon, raspberries and red plums. Red wine structure with slight tannins apparent. Will be irresistible with pasta, lasagna, burgers, chops, ribs, BBQ and of course PIZZA! 11.0% alc. 216 cases produced. Make sure this is very cold before opening to avoid a bit of foaming! 

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2016 Rosato Merlot Petillant Naturel

100% Merlot 

Gorgeous pale pink-salmon color. Intoxicating aromas and flavors of cherry, plum and watermelon accompanied by our telltale minerality. Dry and delicious, great texture and balance as well as luxurious feeling bubbles. Super versatile and can go with just about anything. This one likes to foam over more than the others...so please make sure to ice it down for thirty minutes before opening and have your glasses and your senses ready!  10.5% alc. 186 cases produced.  

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2016 Tocai Friulano Petillant Naturel

100% Tocai Friulano

Straw colored with green inflections. Beautiful balance of bubbles, acidity and slight sweetness. Just dynamite flavors and aromas of grapefruit as well as pears and salty minerals. Super match for fritto misto and fish & chips and Fricos. Great with fresh cheese and salads. And charcuterie is a match made in heaven for this wine. Watch out this wine goes down really, really easy! 9.5% alc. 256 cases produced

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2016 Rosato Cabernet Franc/Refosco Petillant Naturel

84% Cabernet Franc 16% Refosco  

Pale pink-salmon color.  Delicate, alluring aromas and flavors of soft red fruits, berries and ocean minerality. Great balance of alcohol, fruit, very slight sweetness, acidity and bubbles. So easy to drink and so delicious you can pair almost any food with this bottle and the wine will work it out! 11.0% alc. 115 cases produced. 

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2007 Mudd

We have been saying for years that our red wines benefit from bottle age. It has become even more apparent that they really hit their stride from about 8-12 years of cellaring and still continue to improve. Since it is rare for folks to actually buy and cellar wine for aging...we have decided to do it for you. We held back a little over 200 cases of our 2007 MUDD which we knew would reward long aging and now are offering it to you with nearly ten years of bottle age! Below are the original notes when we released the wine. We encourage you to see how the wine has changed and blossomed with time. Secondary and tertiary bottle bouquet has become apparent and the fruit presents a more dried, potpourri character while spice box, cedar and tobacco notes emerge. This wine is gorgeous now and will still improve for a few more years. But we have done the work and now it is time to enjoy and drink this gem.

Channing Daughters 2007 MUDD North Fork of Long Island AVA

The 2007 Vintage, along with 2005 and now 2010 (2012,2013,2014,2015) is considered one of the best growing seasons for ripening red grapes on the East End of Long Island, ever. We believe this wine is a scrumptious reflection of that great 2007 vintage. Not only is our 2007 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 2007 MUDD is composed of 60% Merlot, 21% Syrah, 9% Dornfelder, 5% Cabernet Franc and 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 a variety of barrels, hogsheads and puncheons (42% new oak, 23% 1yr old, 16% 2yr old, 16% 3yr old and 3% 4yr old) where it spent twenty-three months before being bottled by gravity without fining or filtration on September 22nd 2009. Our 2007 MUDD is dry, medium-bodied, has moderate 12.8% 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 aromas and flavors of black plums, 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. 848 cases were bottled along with 48 magnums and 12 three-liter bottles.

We only held back about 200 cases. We can only offer three additional bottles per customer while it lasts!

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2014 Vino Bianco

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 excels. Our 2014 Vino Bianco is made from 27% Sauvignon Blanc, 23% Pinot Grigio, 29% Tocai Friulano and 21% 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 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 2014 Vino Bianco offers a wealth of opportunities and 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 hogsheads.  The wine spent ten months on its lees and 428 cases were bottled by gravity on July 30th, 2015.  This wine has benefited some resting in the bottle and is absolutely delicious now and will drink wonderfully for another three to four years. One case max per customer.

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2012 Sculpture Garden

This is the fourth 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 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 2012 Sculpture Garden smells of sweet fruit and is awash in aromas and flavors of black 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 2012 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. 

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2014 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 2014 vintage of Tocai Friulano from the Mudd West Vineyard. This dry white wine was fermented in 55% old French and Slovenian oak barrels and 45% 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 June 4th, 2015. 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 254 cases were made so do not wait. We recommend drinking this wine in the first 2-3 years after its release.

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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. 

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2014 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 on Long Island. We have now made Petit Verdot into a red wine in the 2010, 2012, 2013 and 2014 vintages (and yes there is PV in the cellar from 2015 and the current 2016 vintage too). 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 2014 version is comprised of 100% Petit Verdot all from the Mudd West vineyard on the North Fork. Our 2014 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, 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 19 months. This wine will match fantastically with prime rib, roast lamb and pork, grilled steaks, mushrooms, duck confit, squab and grain dishes. Our 2014 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, 182 cases, so don't wait on securing some. It's not going to last that long! 1 case max per customer (and put at least six of those bottles away for a long time!) 

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2015 Rosso Fresco

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. 

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2015 Muscat de Boom

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.

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2012 Envelope

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.

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2015 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 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.

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2014 Ribolla Gialla — The Hamptons, Long Island

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.

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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.

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