We are thrilled to release the next vintage of our delicious white wine Mosaico (especially since we did not make one in 2015). Mosaico is an exotic field blend that comes from a complanted block in our Sylvanus Vineyard on our estate in Bridgehampton. Our 2016 Mosaico is comprised of 32% Pinot Grigio, 29% Chardonnay, 14% Sauvignon Blanc, 10% Muscat Ottonel, 8% Gewurztraminer and 7% Tocai Friulano . This is a dry white wine where all the varieties were grown, harvested, pressed and fermented together in new (10%) and older (90%) oak barrels, hogsheads and puncheons. All the fruit was hand-picked and whole cluster-pressed, except for a bin of the Muscat and Gewurztraminer grapes which were fermented ambiently/wild on their skins and blended back in. This is a texturally delicious and aromatically unique white wine. The color is a beautiful light golden tone. 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 2016 Mosaico spent 11 months on its lees and was bottled by gravity on September 13th, 2017. 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 2016 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 418 cases were produced of the 2016 vintage. 1 case max per customer.
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 again in 2015 for Variation Nine and again in 2016 for Variation Ten and yet again in 2017 for this Variation Eleven!! This wine has undergone twelve primary and twelve malo-lactic fermentations and has in it memories the 2004, 2006, 2007, 2008, 2009, 2010, 2012, 2013, 2014, 2015, 2016 and 2017 harvests. We WILL continue to do this over & over.
Variation Eleven is bright with dark fruit and there is a purity of red and black berry 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. Yes, it does keep getting better all the time. 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, lyrical wine with all manner of game birds, fatty fish, pork, veal, lamb, grains, mushrooms and root vegetables. Drink now and over the next decade. 178 cases produced. 6 bottle max per customer.
We have not released a new vintage of this very special wine for nearly two years! Wait no more...The Envelope please...and this wine is Electric! The color, the aromas, the flavors, the textures all seem to pulse with vitality. Our 2013 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 2013 Envelope is an intriguingly aromatic and an intoxicatingly delicious white 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 53% Chardonnay, 29% Gewurztraminer and 18% Malvasia Bianca this is a dry, full-bodied white that has a gorgeous deep golden appearance. This is a balanced, long wine that would be 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 14 days on its skins after which the wine was bucketed out and pressed off then put in 45% new oak and 55% old/neutral oak (4-year-old) where the wine spent 24 months before it was bottled by gravity on November 13th 2015. Only 108 cases of this very special wine were produced. 4 bottle max per customer.
Ramato is a special skin-fermented white wine, or what many are now calling "orange" wines. Ramato refers to the old Friulian-style of fermenting Pinot Grigio on its skins, thus creating a coppery-colored wine. All the Pinot Grigio fruit (from both our home farm in Bridgehampton and the Mudd West Vineyard on the North Fork) for our Ramato was hand-picked, handled minimally, fermented on its skins (with wild /ambient yeast) in small bins (for 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 and 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 2015 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. 152 cases were produced. 6 bottle max per customer.
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 2017 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 2017 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.
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 2016 Vino Bianco is made from 36% Pinot Grigio, 26% Sauvignon Blanc, 15% Tocai Friulano and 23% 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 can often create more complex, complete and ultimately delicious wines. This is demonstrated by the versatility of the wine at the table. Able to pair with shellfish and fish dishes as well as feel comfortable with poultry, veal (vitello tonnato) and even pork, our 2016 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, 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 eleven months on its lees and 396 cases were bottled by gravity on September 14th, 2016. This wine has benefited from some resting in the bottle and is absolutely delicious now and will drink wonderfully for another three to four years.
Yes...we have one more delicious Pet-Nat for you from the 2017 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! 10.5% alc. 208 cases produced. 1 case max per customer.
A new vintage of L’Enfant Sauvage is always released with great excitement. L’Enfant Sauvage is made from 100% Chardonnay grapes hand-harvested from our Brick Kiln and Sculpture Garden Vineyards here in Bridgehampton. The grapes are gently whole cluster-pressed, the juice settled overnight and then all new French oak barrels are filled to the top. The ambient/wild/spontaneous yeast kick in and the wine ferments. The secondary malo-lactic fermentation also happens spontaneously and we leave the wine on its yeast lees with no topping until blending and bottling. This release, our 2015 L’Enfant Sauvage, spent 16 months in barrel! The wine is delicious, elegant, satisfying, juicy, wild and complex! The 2015 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 8-12 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 2015 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 February 3rd 2017 a mere 282 cases were bottled by gravity. 8 bottle max per customer.
Here is a very special, very small production wine made from a single varietal that we have released only once before. Let us introduce you to this delicious bottling of our 2016 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 (15%) for elegance, acid balance, as well as flavor and aromatic complexity. This wine was raised in older oak barrels for eight months and bottled by gravity. All the fruit was hand-harvested, de-stemmed, crushed by foot, punched down by hand and fermented with wild/ambient yeast. This is a darkly fruited, brambly, savory and delicious bottle of wine. Our 2016 Dornfelder is super youthful and will benefit from decanting (if drinking now) as well as another 4-5 years of time in the bottle. This wine has wonderful 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! 198 cases produced. 6 bottle max per customer.
100% Tocai Friulano
Bubbly Tocai...need we say more! Straw colored, alluring aromas and flavors of biscuits, apples and pears, yeasty bread and minerals. Drier than the Bianco or the Sylvanus with refreshing acidity and great balance of mousse, alcohol, acid and fruit character. But there is hardly any of this one so do not wait! 10% alcohol. 39 cases produced. 3 bottle max per customer.
50% Pinot Grigio 40% Muscat Ottonel 10% Pinot Bianco
Sylvanus is a field blend...a Vin de Terroir. Straw colored, inviting aromas and flavors of white flowers, tree fruit, musk melon, minerals and salty air. A hint of sweetness balances the refreshing acidity and keeps you coming back for more sips of this super satisfying white sparkling wine. You can pair this one with just about anything from morning to noon, or tonight! 10% alcohol 225 cases produced. 1 case max per customer.
42% Merlot 35% Syrah 22% Cabernet Franc 1% Teroldego
Ruby red colored, aromas and flavors of red flowers, raspberries, plums and cherries, as well as earth and spice. Dry, balanced 10.5% alcohol, refreshing acidity and delicious savory fruit character keeps you coming back for more of this super yummy red sparkling wine. You can pair this one with pizza, pasta, burgers, chops, grilled fish and veg and just about anything else you can think of! 104 cases produced. 6 bottle max per customer.
We always love offering a new vintage of Pinot Grigio as it defies the usual expectations of the grape. Our 2017 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 2017 version all the fruit was hand-harvested, whole cluster-pressed, fermented in stainless steel barrels (73%) and older/neutral oak puncheons (27%). The wine was handled minimally and bottled by gravity (after eight months on its lees) on April 30th, 2018. Our 2017 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 2017 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 582 cases of this wonderful wine and suggest taking advantage of the real and very attractive quality/value ratio.
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.
We know and are now convinced of the great potential of Petit Verdot here on Long Island. We have made Petit Verdot into a delicious red wine in the 2010, 2012, 2013, 2014, 2015 and 2016 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 2016 version is comprised of 100% Petit Verdot all from the Mudd West Vineyard on the North Fork. The 2016 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 older/neutral oak barrels for 13 months. This wine will match fantastically with prime rib, roast lamb and pork, grilled steaks, mushrooms, duck confit, squab and grain dishes. Our 2016 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, 198 cases, so don’t wait on securing some. It’s not going to last that long! 6 bottle max per customer.
Our Mudd Vineyard Sauvignon Blanc has become a CDW classic…a staple that gets snatched up very quickly. Our 2017 Mudd Vineyard Sauvignon Blanc is a clean, crisp, aromatic dry white wine that displays mineral, citrus, stone and tree fruit flavors and aromas. This wine was fermented entirely in stainless steel. This wine was made from the fruit of some of the oldest Sauvignon Blanc vines on Long Island which were planted in 1975 (on their own roots!) The soil in the Mudd Vineyard is mostly the Haven Loam with some portions being Riverhead Sandy Loam. As always, all the fruit was hand-picked, whole cluster-pressed, handled minimally and bottled by gravity on March 12th, 2018. Our 2017 version is 100% Sauvignon Blanc. This is a dynamic wine exhibiting medium body, moderate alcohol, juicy acidity and a long lasting, persistent finish with beautiful subtlety and delicacy. The 2017 Mudd Vineyard Sauvignon Blanc is fresh, vibrant, precise and alive! It possesses flavors and aromas of white grapefruit, lime, herbs, cut grass, tangy white peach, a chalky, salty minerality and even some hints of tropical fruits and white flowers. Our 2017 Mudd Vineyard Sauvignon Blanc is just plain delicious and will match well with local oysters and clams, fresh chevre, spring onions and ramps, charcuterie, asparagus and egg dishes as well as most white-fleshed fish. Don’t wait this year as yields were down a bit in 2017 and we only made 408 cases. 1 case max per customer.
A new vintage of Rosso Fresco is out and we are stoked! So, we open the bottle, pour a glass...swirl, sniff, taste...and "Wow...Fun, Fresh, Delish and darn good!" These are the first words out when writing the notes about our new 2017 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 2017 version is comprised of 76% Merlot, 11% Syrah, 8% Blaufrankisch, 4% Cabernet Franc, 1% Teroldego. There are beautiful 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 2017 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 2017 Rosso Fresco was fermented wild/ambiently, and was not fined or filtered. The wine spent four months in all older oak barrels before bottling. Our 2017 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 February 16th, 2018. Enjoy our 2017 Rosso Fresco at cellar temperature over the next two to four years. Or put a slight chill on it if its hot out! We bottled 568 cases of this yummy wine.
48% Pinot Grigio 42% Sauvignon Blanc 10% Tocai Friulano
Straw colored, inviting aromas and flavors of white flowers, tree fruit, yeasty bread, minerals and salty air. A hint of sweetness balances the refreshing acidity and keeps you coming back for more sips of this super satisfying white sparkling wine. You can pair this one with just about anything from morning to noon, or tonight! 10% alcohol 378 cases produced. 1 case max per customer.
96% Merlot 4% Lagrein
Gorgeous electric ruby pink sparkling wine. Intoxicating aromas and flavors of ripe black cherry, plum and watermelon accompanied by our telltale minerality. Just a touch of sweetness, irresistibly delicious, great texture and balance as well as a lovingly luxurious feeling of bubbles. Super versatile and can go with just about anything. 11% alc. 165 cases produced. 1 case max per customer.
We are always very happy to release a new vintage of our lovely Blaufrankisch. Over the years this variety has proven its affinity with our climate and we love to use it both as a blending grape and as a varietal bottling. Our 2014 Sylvanus Vineyard Blaufrankisch is comprised, as it often is, of 75% Blaufrankisch and 25% Dornfelder. We feel the Dornfelder is a great match as a blending grape with its darker color, briary, bramble and spice fruit character. The 2014 wine has a dark ruby-red colored rim with purple inflections and an opaque purple core. The aromas and flavors are full of lilacs, raspberries, black raspberries, plums, boysenberries, violets, brown spice and black pepper. This is a dry, supple, sexy wine with Burgundian texture and great concentration. The alcohol is moderate (12%), the acids juicy and balanced; the tannins are present but soft and the wine offers a great deal of pleasure and a long delicious finish. All the fruit was hand-picked from our Sylvanus vineyard here in Bridgehampton on the South Fork, de-stemmed, crushed by foot and punched down by hand in small one-ton bins. The wine spent 17 months in older hogsheads, puncheons and barriques of French and Slovenian oak. This Blau was bottled by gravity without fining on April 8th, 2016. Our 2014 Blaufrankisch Sylvanus Vineyard is a great match with venison, pork roasts, meatballs, duck, game birds, veal chops, hard mountain and washed rind cheeses as well as earthy grain and squash-based dishes. This wine would also be a great choice for smoked bluefish and richer fish preparations. Our 2014 Sylvanus Vineyard Blau is still youthful and will age in the bottle easily for at least another five years! Irresistible now as well, it will benefit from decanting and large stemware! Enjoy...150 cases produced. 4 bottles max per customer.