2018 Rosato di Sculpture Garden – Sculpture Garden Vineyard

Wine Club Member Exclusive

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

Wine Club Member Exclusive

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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2018 Rosso Fresco – Long Island AVA

A new vintage of Rosso Fresco is out and we are stoked! So, we open the bottle, pour a glass...swirl, sniff, taste...and "Wow...Fun, Fresh, Delish and damn good!" These are the first words out when writing the notes about our new 2018 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 2018 version is comprised of 64% Merlot, 26% Cabernet Franc, 6% Blaufrankisch and 4% Dornfelder. 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 2018 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 2018 Rosso Fresco was fermented wild/ambiently, was not fined, and filtered once. The wine spent five months in stainless steel tanks and a few older oak barrels before bottling. Our 2018 Rosso Fresco is a very versatile red wine and will bring you year-round pleasure. The wine was handled minimally and bottled on March 11th, 2019. Enjoy our 2018 Rosso Fresco at cellar temperature over the next two to four years. Or put a slight chill on it if it's hot out! We bottled 818 cases of this fragrant and amazingly yummy wine.

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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 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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