2014 Dorn & Blau — Mudd West Vineyard, North Fork of Long Island, AVA

Wine Club Member Exclusive

Our Dorn & Blau is a wine we have only made twice before, in 2011 and 2013. This 2014 version is without a doubt the most realized and best version yet. 2014 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 2014 Dorn & Blau is comprised of 81% Dornfelder and 19% Blaufranksich. We feel the Dornfelder and Blaufranksich are a great match and together highlight the darker colors, briary, bramble, gamey meat and spiced fruit character of these two grapes. This 2014 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 silky texture and great concentration. The alcohol is moderate, the acids juicy and balanced; the tannins are present but soft and the wine offers a great deal of pleasure and a long delicious finish. All the fruit was hand-picked from the Mudd West Vineyard in Hallockville on the North Fork, de-stemmed, crushed by foot and punched down by hand in small one-ton bins. The wine spent 18 months in old French and Slovenian oak barrels and hogsheads. The wine was bottled by gravity on April 10th, 2016. Our 2014 Dorn & Blau 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, teriyaki 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 6-8 years. For optimal immediate enjoyment we suggest splash decanting this wine into a decanter or carafe to give it some air and allow it to open up! Enjoy! 134 cases produced. Sorry, only enough to send our beloved wine club one bottle each. While no follow-up purchases will be available, our 2013 vintage is linked below.

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2018 Tocai Friulano Petillant Naturel — Long Island, AVA

Wine Club Exclusive through March

100% Tocai Friulano
We finally made enough to go around...Bubbly Tocai...need we say more! Straw colored, alluring aromas and flavors of white flowers, biscuits, apples and pears, yeasty bread, talc and salty minerals. Dry with refreshing acidity and great balance of mousse, alcohol, acid and fruit character. Mouthwatering...irresistible stuff and only 10% alcohol. 479 cases produced. 8 bottles...yes EIGHT...per customer.

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2016 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 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 who offer two distinct vineyard designated Tocai's. Our Sylvanus Vineyard Tocai was harvested by hand, whole cluster-pressed and fermented and raised in 85% stainless steel barrels and 15% new French oak barrels for eleven 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 2016 Tocai Friulano Sylvanus Vineyard was bottled by gravity on July 15th 2017 and has enjoyed the benefits of sometime 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. 195 cases produced. 6 bottle max per customer.

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2018 Rosso Petillant Naturel

40% Merlot 30% Syrah 20% Cabernet Franc 6% Blaufrankisch 4% Refosco
Light ruby red color, aromas and flavors of red flowers, raspberries, strawberries, red 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! 128 cases produced. 6 bottle max per customer.

A note about opening: To avoid foaming please make sure the bottle is well very chilled (on ice for thirty minutes) The colder the bottle the less foaming! You can also open very slowly...just cracking the crown cap slightly to let pressure release for a minute or two then you can continue to open slowly. If you open rapidly or the bottle is not well chilled just have your glass nearby to quickly pour...HAVE FUN AND ENJOY!!!!

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2015 Sculpture Garden — The Hamptons, Long Island AVA

This is the seventh 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/ambiently 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 18 months. The wine was handled minimally (only racked once) and was bottled by gravity April 6th 2017. 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 2015 Sculpture Garden smells of red and black fruit and is awash in aromas and flavors of black raspberry, black plum, red & black cherry, purple flowers in addition to some smoke and cinnamon notes. There is an underlying beautifully inviting herbaceousness and tobacco leaf quality along some earthy minerality and touch of 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 2015 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 (really try this wine in ten years)! 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. Just 74 cases produced. 4 bottle max per customer.

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2015 Research Cab

Wine Club Exclusive

Research Cab is a very special red wine that generally only our Wine Club gets to enjoy since it is made in such small quantities. Born out of a long-standing relationship with a "Research" vineyard on the North Fork we fashion a deliciously expressive wine out of what is essentially a field blend of many different varieties. Our 2015 vintage is comprised of 57% Merlot, 15% Cabernet Sauvignon, 5% Petit Manseng, 4% Cabernet Franc, 3% Syrah, 2% Barbera, 1% Malbec, 1% Petit Verdot, 1% Sangiovese and 1% Blaufrankisch. 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 older neutral French and Slovenian oak barrels where it spent eighteen months. The wine was only racked (moved) once and just 95 cases were bottled by gravity on April 7th 2017. 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 2015 Research Cab to go around and it is killer...so, first come first serve, sorry...so don't tell too many people and be sure to take advantage of the 4 bottle max per Wine Club member.

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2017 Cabernet Franc - North Fork of LI AVA

We have re-kindled our love affair with Cabernet Franc and have begun to consistently craft this grape into delicious refreshing red wines. . 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 regularly offering this grape as a red wine with all the wonders it brings to the table and our glasses. Our 2017 Cabernet Franc is a treble clef, alive, high-toned and happy wine! Beautiful, melodic aromas and flavors of bright red fruit, raspberries, strawberries, cherries, currants and purple flowers coupled with a very faint herbaceousness. The silky texture 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 6 months in older oak. Our 2017 Cabernet Franc was handled minimally and bottled by gravity on March 20th 2018. 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 easy to drink immediately...however it will continue to evolve in the bottle for the next five years or so. Nota Bene: this wine along with several others were recently written about and delightfully received by James Suckling and his crew at jamessuckling.com. About the 2017 Cabernet Franc they penned "Super fragrant and perfumed nose with red currants, strawberries and wild raspberries. The palate has impeccably fresh and vibrant strawberries with fine tannins and energetic appeal. A light, modern and delicious red" We just say Yummy! 8 bottle max per customer.

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2016 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 nine 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 is tight and young; unfolding in the glass slowly and with complexity that suggests it will develop for three or four years and drink well for at least five or more. Match this wine with salmon, arctic char, lobster pasta, smoked trout, ham, roast chicken, mushroom risotto or winter squash. Our 2016 Brick Kiln has a long, round, juicy finish that is persistent with 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. Our 2016 Brick Kiln was bottled by gravity on August 3rd, 2017 and 426 cases were produced. 1 case limit per customer.

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2018 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 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% alc. 108 cases produced. 6 bottle max per customer.

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2015 Due Uve

Due Uve is a fun, playful and aromatic wine. Our new 2015 vintage is a rich, delicious and inviting experience. The 2015 Due Uve (two grapes) is a blend of 65% Syrah and 35% Dornfelder. The Syrah comes from the Mudd West Vineyard in Hallockville on the North Fork and the Dornfelder comes from our Sylvanus Vineyard here on our farm in Bridgehampton. All the fruit was hand-harvested, de-stemmed into one-ton bins, stomped on by foot, and punched down by hand and shovel. After a wild/ambient primary fermentation the wine was racked to all older neutral barrels, where it spent nine months before being gravity bottled on July10th, 2016. Our 2015 Due Uve is a ruby red color with purple inflections and a dark core. The wine is dry, medium-bodied, and juicy, has moderate alcohol and is vibrant and tasty. There are floral, fruit, mineral and spice components to the flavor and aroma profile. Violets, blueberry, black raspberry, blackberry, black cherry, wet stone, cocoa, cinnamon and just a touch of black pepper are some of the descriptors that come to mind. This wine possesses lightness and elegance but is robust and deep enough to tackle some exotic flavor experiences. Try with soy and teriyaki flavors as well as more classic preparations of fish, poultry, grain, pork, and veal and pasta dishes. Due Uve is very attractive, very approachable and very versatile. This is an uber-delicious wine to enjoy in its vibrant youth and over the next 5-7 years on top of being priced and styled to enjoy every day with great satisfaction. Only 130 cases were bottled of the 2015 vintage!

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2015 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 2015 version is comprised of 75% Blaufrankisch and 25% Dornfelder. This 2015 Blau 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-stem them in a bin. The alcohol is moderate, the acid is juicy and balanced; the tannins are present but soft and the wine offers a great deal of pleasure, 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 12 months in oak hogsheads and barrels of which one third were new. The wine was bottled by gravity on September 21, 2016. Our 2015 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. 138 cases produced. 6 bottle max per customer.

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2013 Lagrein – Home Farm Vineyard, The Hamptons AVA

Long Island Lagrein...delicious, singular, expressive and downright super-cool! Lagrein is a bit of an off the beaten-track variety for the East End and we were the first winery growing and making wine from this great black grape variety that hails originally from the Alto Adige in Northeast Italy (there is now another block on the North Fork, yay!). Our 2013 version has a deep purple almost opaque color with deep, sexy aromas and flavors of blue and black fruit, like blueberries and black raspberries; along with black pepper and graphite, purple flowers (iris and violets), cocoa, stone, mineral and an alluring exotic resin note. This is seriously distinctive stuff. It is a satisfyingly rich, deep red wine with an uplifting elegance and lightness of being likely due to the juicy acidity and the wines medium body and moderate alcohol. As always, this vintage of Lagrein saw the grapes hand-harvested, de-stemmed, crushed by foot, punched down by hand and fermented ambiently/wild...old-school! This wine then spent one year in older French and Slovenian oak hogsheads and barrels. It stayed in barrel without movement until we racked and bottled the wine on October 29th, 2014. Only 118 cases of this divine Lagrein were bottled so don't sit around if you want to take possession of your allocation! This is tasty now and has greatly benefited from the extra time spent in bottle and it will still drink beautifully for at least a decade more. Pair this dynamic red wine with rich, savory fish dishes like monkfish wrapped with pancetta or swordfish with an olive tapenade or tuna atop seared foie gras as well as stews and braises, grain and rice dishes like farro, spelt, risotto, lentils and our local wheat berries, especially with mushrooms and roasted meats (pork and lamb!!). This would also be fantastic with cured items like speck and lardo either on a charcuterie board or even atop some crispy flatbread or pizza. 6 bottle max per customer.

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2016 Mosaico

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.

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Over & Over-Variation 11 – 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 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.

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2013 Envelope — The Hamptons, Long Island AVA

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.

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2015 Ramato — Long Island AVA

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.

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2017 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 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. 

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2016 Vino Bianco – Long Island AVA

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.

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2017 Rosato Cabernet Sauvignon Petillant Naturel

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.

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2015 L'Enfant Sauvage Chardonnay — AVA The Hamptons, LI

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.

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