2016 Ribolla Gialla

WINE CLUB MEMBER EXCLUSIVE

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 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 141 cases and this Ribolla has a great deal of charm and personality. Our 2016 Ribolla is an aromatic and textural delight. Hand-harvested and fermented on its skins (for 20 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 2016 Ribolla Gialla is comprised of 80% Ribolla, 12% Pinot Grigio and 8% Muscat Ottonel and spent ten months in older neutral oak barrels. This wine offers boundless opportunities at the table from local fish and shellfish to fall veggies and root vegetables including squash, parsnips, potatoes, 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 music. 141 cases produced.

There are no follow-up purchases available as production was so limited so enjoy this Wine Club special, rare and delicious wine!

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2017 Syrah — Mudd West Vineyard

WINE CLUB MEMBER EXCLUSIVE

We made a super small lot of pure Syrah in the 2015 vintage...and because it was fun and delicious, we decided to do that again in 2017! So, here is our 2017 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 on March 21st, 2018 after six months in older oak. This is a sweetly fruited, blackberry, bacon and lilac-driven wine with a great savory quality and wonderful length. Our 2017 Syrah is medium-bodied and has a beautiful purple colored rim with an opaque core. Bright, juicy acidity and moderate alcohol carry the flavors and aroma on and on. This wine will be awesome with roast chicken, steaks and chops, mushrooms and grains and anything from the Pig! While quite youthful now, our 2017 Syrah will continue to develop in the bottle for at least five years. This is a special, small production wine at just 220 cases so don't wait! 3 bottle max per customer.

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2018 Sylvanus Petillant Naturel

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 228 cases produced. 1 case max per customer.

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2018 Sauvignon Blanc — Mudd Vineyard, North Fork of Long Island AVA

Our Mudd Vineyard Sauvignon Blanc has become a CDW classic...a staple that gets snatched up very quickly. Our 2018 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 and 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, and handled minimally. Our 2018 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 2018 Mudd Vineyard Sauvignon Blanc is fresh, vibrant, precise and alive! It possesses flavors and aromas of white grapefruit, lime, herbs, cut grass, talc, tangy white peach, a chalky, salty minerality and even some hints of tropical fruits and white flowers. Our 2018 Mudd Vineyard Sauvignon Blanc is just plain delicious and will match well with local oysters and clams, fresh chevre, charcuterie, asparagus and egg dishes as well as most white-fleshed fish. Don't wait this year as yields were down a bit in 2018 and we only made 348 cases. 1 case max per customer.

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2018 Rosato Cabernet Sauvignon Petillant Naturel

Yes...we have one more delicious Rosato Pet-Nat for you from the 2018 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. Dry and delicious with great texture and balance as well as luxurious feeling bubbles. Super versatile and can go with just about anything. Make sure to ice it down for thirty minutes before opening as it enhances this delectable sparkler to drink and open...and have your glasses and your senses ready! 10.5% alc. 208 cases produced. 1 case max per customer.

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2016 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 2016 version is comprised of 75% Blaufrankisch and 25% Dornfelder. This 2016 Blau has a 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 (11.5%), 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 eight months in older oak hogsheads and barrels. The wine was bottled on May 15th, 2017. Our 2016 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. 128 cases produced. 6 bottle max per customer.

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2018 Rosato di Sculpture Garden – Sculpture Garden Vineyard

This is our blended rosato; and not just a blend, but a field blend-where everything was planted, grown, picked, processed and fermented together. Light coppery pink hue...merlot based (91%) but with a wild edge including bramble fruit and spice emerging from the Blaufrankisch(3%) and Terroldego(6%)...red and black fruit, floral, herbs and spices...cleansing acidity, great balance, beautiful texture...persistent length, rich and light simultaneously... complex and structured...super versatile at table...from tomatoes Provencal to grilled ribeye to local bluefish and fluke. 158 cases made. 6 bottle max per customer.

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2016 Sculpture Garden — The Hamptons, Long Island AVA

This is the eighth year that our Sculpture Garden is grown and produced as a true red field blend. This beautiful light 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 15 months. The wine was handled minimally (only racked once) and was bottled on December 21st, 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 2016 Sculpture Garden smells of red and black fruit and is awash in aromas and flavors of black raspberry, red plum, red cherry, purple flowers in addition to some smoke and cinnamon notes. There is an underlying beautifully inviting tar resin 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 displays ripe fruit coupled with juicy acidity 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 208 cases produced. 6 bottle max per customer.

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2015 Research Bianco

Our stable of skin-fermented white wines continues to grow with this addition of our 2015 Research Bianco. A partner in deliciousness to our Research Cab but fashioned from white fruit instead of red, this is our white scale version.  Our "Research Bianco" is a skin-fermented white wine blend in which the proportions and varieties change with each vintage. A good friend supplied the grapes from a "research" vineyard on the East End. All the grapes were grown together (a field blend), hand-picked, destemmed, crushed by foot and punched down by hand and shovel. Our 2015 Research Bianco is made from 36% Chardonnay, 17% Sauvignon Blanc, 7% Albarino, 7% Auxerrois, 7% Verdejo, 6% Gruner Veltliner, 4% Viognier, 3% Aligote, 3% Tocai Friulano, 2% Semillon, 2% Pinot Grigio, 2% Malvasia, 2% Vermentino, 1% Arneis and 1% Muscat. Research Bianco was raised in one year-old hogsheads for eleven months.  It was fermented ambiently/wild with all the varieties co-fermented and spent nineteen days on its skins. Our 2015 Research Bianco is full of flavors and aromas reminiscent of poached pears, quince, and honey, butterscotch, brown spice, apple compote, burnt orange and golden raisins. The wine possesses medium body, juicy acidity and medium alcohol with pronounced aromatic intensity and long persistent length. There is something so heightened, so treble, so Freddy Mercury about this wine...in fact Queen would be great to pair with this skin-fermented white! Along with chicken sausages and charcuterie boards and hard aged cheeses and fondue and friends. This wine was bottled by gravity on September 9th 2016. 58 cases produced. 3 bottle max per customer.

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2018 Rosato Merlot Petillant Naturel

100% Merlot

Gorgeous deep electric ruby pink color. Intoxicating aromas and flavors of ripe black cherry, plum and watermelon accompanied by minerality. Just a touch of sweetness, drinks dry, irresistibly delicious, great texture and balance as well as a lovingly luxurious feeling of bubbles. Super versatile and can go with just about anything. 10.5% alc. 395 cases produced. $23.80/btl for 6-11 btls and $22.40/btl for a case through June. 1 case (12 bottle) max per customer.

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2018 Bianco Petillant Naturel — Long Island, AVA

45% Pinot Grigio 45% Sauvignon Blanc 10% Tocai Friulano
Straw colored, inviting aromas and flavors of white flowers, tree fruit, yeasty bread, and minerals. A slight 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 388 cases produced. 1 case (12 bottle) max per customer.

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2016 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 13-16 days) and raised in older French and Slovenian oak for eight 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 2016 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. 408 cases were produced. 1 case (12 bottle) max per customer.

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2016 Cuvee Tropical – North Fork of LI

This is an enchanting, exotically-fruited, exuberant white wine! Our 2016 Cuvee Tropical is alive with white peaches, yellow nectarines, golden apples, white flowers, pineapple, melon and 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 75% Chardonnay, 10% Pinot Grigio, 6% Muscat Ottonel and 9% Tocai Friulano. The Chardonnay is the special musque clone from the Mudd Vineyard and was fermented wild/ambiently in older oak hogsheads and older French oak barrels and stainless-steel barrels. 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 2016 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 426 cases of this wine and it was bottled on September 20th, 2017. 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! 1 case (12 bottle) max per customer.

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2016 Sauvignon – Mudd West Vineyard

This is a delicious, distinctive Sauvignon Blanc for many situations and all seasons. This jewel-like white wine was created from 77% Sauvignon Blanc and 23% Pinot Grigio grapes hand-harvested from the Mudd West Vineyard on the North Fork. All the fruit was whole cluster-pressed and the juice and wine handled minimally throughout its life. The wine was barrel-fermented (fermented wild/ambiently) and raised in 60% new French and Slovenian oak barrels & hogsheads and 40% older/neutral oak barrels for ten months. This is a refined white wine offering medium body, moderate alcohol, juicy acidity and a long, persistent, tangy finish. There are aromas and flavors of green and golden apples, yellow peach, lemon curd, pears, lemon thyme and brown spice. There is a strong core of salty minerality and piercing stone fruit and tree fruit flavors in this silky textured yet precise white wine. Our 2016 Sauvignon is an exciting, tasty, integrated and sexy Sauvignon that is just a pleasure to smell and taste. Deep, plush and polished (kinda like a cross between a killer white Bordeaux and a barrel fermented Pouilly-Fume or Sancerre)...Match this wine with all the local seafood, herbed pasta dishes, poultry, creamy cheese, smoked bluefish or salmon, trout or Arctic char as well as other fish dishes with green sauces like cress or sorrel or cream sauces. Only 233 cases produced. 6 bottles max per customer.

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2016 Research Bianco

WINE CLUB MEMBER EXCLUSIVE

Our stable of skin-fermented white wines has continued to grow and this is our second vintage of Research Bianco. A partner in deliciousness to our Research Cab but fashioned from white fruit instead of red, this is our white-scale version. Our 2016 Research Bianco is a skin-fermented white wine blend in which the proportions and varieties change with each vintage. A good friend supplied the grapes from a "research" vineyard on the East End. All the grapes were grown together (a field blend), hand-picked, de-stemmed, crushed by foot and punched down by hand. Our 2016 Research Bianco is made from 53% Pinot Grigio, 13% Sauvignon Blanc, 10% Muscat Ottonel, 7% Auxerrois, 6% Gruner Veltliner, 3% Arneis, 2% Gewurztraminer, 2% Semillon, 2% Tocai Friulano, 1% Moscato Giallo and 1% Malvasia. This 2016 Research Bianco was raised in older barrels, hogsheads and puncheons for ten months. It was fermented ambiently/wild with all the varieties co-fermented and spent nineteen days on its skins. Our 2016 Research Bianco is a gorgeous deep golden color with flecks of orange and copper and is full of flavors and aromas reminiscent of poached pears, quince, honey, butterscotch, brown spice, apple compote, burnt orange and golden raisins. The wine possesses medium body, juicy acidity and medium alcohol with pronounced aromatic intensity and long persistent length. There is something so heightened, so treble, about this wine...this skin-fermented white will pair well with roast chicken, grilled fish, pork chops, sausages and charcuterie boards, hard aged cheeses and cheese fondue! This wine was bottled on August 17th, 2017. 143 cases produced. This is a Wine Club exclusive and there is only enough to get each member one bottle!

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2018 Rosato di Refosco

Our Refosco is always a wonderfully surprising rosato... gorgeous vibrant purplish pink color, sweet wild red and black fruit character... sexy, exuberant and most importantly, fun! This is a mouthwatering, crisp, moderate alcohol, and dry rosato... alpine wild strawberries (fraise des bois), ripe wild blackberries, black raspberries and other bramble fruit... SPICY... also floral, citrus and mineral notes... lengthy finish. Match this delicious pink wine with prosciutto and melon, charcuterie, fricos, fish salads or tacos, pastas, porchetta, poultry and grilled seafood. Tiny production like always. 218 cases made.

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2018 Rosato di Merlot

Plump and jovial! An ode to versatility...light salmon pink color...alluring, playful, aromatic, and quite gulpable...red raspberries, strawberries, red apple skin, red cherries, spice and minerals...persistent finish, great character and a wonderful zing....Beautiful texture, dry, moderate 12.5% alcohol...pair this wine with almost anything...tomatoes and mozzarella to hanger steak with chimichurri sauce or charcuterie. Can't go wrong...crowd pleaser! 738 cases made.

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2018 Rosato di Cabernet Sauvignon – Mudd Vineyard

Grapes from some of the oldest vines planted (in 1975) on Long Island! This is essentially a Blanc de Noirs (white from red) with a beautiful jewel-like yellow onion skin color...the white color belies the red fruit character and aromas and flavors of red currant, watermelon, red raspberry, golden raspberry, spice and flowers...Plump, delicious, inviting, moderate alcohol, juicy and persistent...wonderful fruit intensity, a clean, satisfying finish...Match with smoked fish and charcuterie. In addition, tacos from beef, lamb, chicken or pork. Or try with lobster, sausages, tuna, grilled vegetables, and mushrooms as well as mildly spicy food, especially Mexican and Thai preparations. Gulpable and Smashable! 398 cases made.

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2018 Rosato di Cabernet Franc

Crisp, medium-bodied, elegant...Coppery, very pale pink onion skin hue...Light and ethereal...Beautiful floral notes, raspberry, watermelon, currant, saline minerality, yellow plum, light red fruit and citrus profile. ....raw bar, shellfish, local fluke and flounder, sushi, ceviches, fresh cheeses and fried foods. Moderate, balanced alcohol. Crushable. 838 cases made.

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2018 Rosato di Syrah - Mudd West Vineyard

Pretty, elegant, full and fine...juicy with balanced alcohol, pale pink color...delicious red plum fruit, slate, spice, black raspberries, lilacs, violets, pepper and minerals...long and persistent...very versatile, goes with just about anything! Deceptively fleshy...Inviting and comforting. 328 cases made.

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