Pretty, elegant and fine...mouth-watering with balanced 12.1% alcohol, light 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. 368 cases made.
Our blended rosato; and not just a blend, but a field blend-where everything was planted, grown, picked, processed and fermented together. Ruby pink hue...Merlot based but with a wild edge including bramble fruit and spice emerging from the Blaufrankisch and Teroldego ...black fruit, black plum, black cherry, blackberry and wild blueberries, floral, herbs and spices...cleansing acidity, great balanced 12.9% alcohol, beautiful texture...persistent length, rich and light simultaneously... complex and structured...super versatile at table...from tomatoes Provencal to grilled ribeye to local bluefish. 298 cases made.
Our Refosco is always a wonderfully surprising Rosato... gorgeous ruby/pink color, sweet wild red and black fruit character... sexy, exuberant and most importantly, fun! This is a mouthwatering, crisp (highest acid profile of all the rosati), balanced alcohol at 11.5%, 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. 335 cases made.
Plump and jovial! An ode to versatility...light coppery, pale 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% alcohol...pair this wine with almost anything...tomatoes and mozzarella to hanger steak with chimichurri sauce or charcuterie.1208 cases made.
Juicy, medium-bodied, refined...quite pale color, onion skin...super fragrant aromas of pink grapefruit, golden raspberry, tart cherry, red/yellow peach, salty minerality...swelling texture, dry, balanced 12.9% alcohol and a touch of spice! Pair with charcuterie, light fish preparations, pastas and summer vegetables! 398 cases made.
Grapes from some of the oldest vines planted (in 1975) on Long Island! Beautiful jewel-like, deep pink/purple color...cassis, black raspberry, black cherry, black currant, spice and flowers...Plump, delicious, inviting, balanced (12.8% alcohol), juicy and persistent wine...wonderful fruit intensity, a clean, satisfying finish...Match with smoked fish and fare from the grill; beef, lamb, chicken, pork, BBQ, lobster, sausage, tuna, vegetables, and mushrooms as well as mildly spicy food, especially Mexican and Thai preparations. 518 cases made. A few magnums also available!
Crisp, medium-bodied, elegant...Coppery, very pale salmon hue...Light and ethereal...Beautiful floral notes, raspberry, watermelon, currant, saline minerality, green plum, light red fruit and citrus profile. ....raw bar, shellfish, local fluke and flounder, sushi, ceviches, fresh cheeses and fried foods. 12.5% alcohol. 1228 cases made. Limited Magnums also available!
This is a ridiculously fun, fascinating and delicious red wine! There are people in the world making red wines with a ripasso method and there are people in the world using a solera system of blending for some red wines but we know of no one, other than us, who have put both together to create a distinctive and tasty red wine. It all began with four barriques of 2004 Merlot that was taken out of barrel and re-passed over the fresh 2006 Merlot and Dornfelder fruit. The wine underwent another primary fermentation and was racked to barriques, hogsheads and puncheons where it underwent another malo-lactic fermentation. Half of the wine was taken and bottled after ten months in oak, and this was Variation One. The other half remained in barrel until the next harvest where it was re-passed over the 2007 Merlot, Syrah and Dornfelder fruit. It was all repeated and we bottled half as Variation Two. We did this again in the 2008 harvest and bottled Variation Three. This happened to Over and Over again in 2009 for Variation Four and again in the beautiful, warm, dry 2010 vintage for Variation Five. Took a year off and the wine spent the time in barrel during the 2011 vintage, then we re-passed the lot again over the 2012 vintage for Variation Six and again in 2013 for Variation Seven and again in 2014 for Variation Eight and yet again in 2015 for this Variation Nine!!! This wine has undergone ten primary and ten malo-lactic fermentations and has in it memories of the 2004, 2006, 2007, 2008, 2009, 2010, 2012, 2013, 2014 and 2015 harvests. We WILL continue to do this over & over.
Variation Nine is a bit brighter with deeper, darker fruit than past examples and there is a purity of red and black fruit expression coupled with an integrated oak component this year that is remarkably sexy and alluring. Violets, black raspberries, black pepper, black cherries, red plums, prunes and brown baking spices are the primary descriptors that come to mind in this well-balanced, dry, medium-bodied and seamless red wine. This is the most pure and polished variation of this wine yet. Delicious, long complex flavors and textures fill one's mouth and mind. The finish is persistent and shows great complexity and intermingling of both the mature secondary characteristics and its youthful attributes. This is a wine that reflects the old and the new, the North and the South, the warm and the cool and provides us with something entirely different to experience and think about. Drink this musical wine with all manner of game birds, fatty fish, pork, veal, lamb, grains, mushrooms and root vegetables. 168 cases produced. 6 bottle limit per customer.
We are excited to offer you the new vintage of our Tocai Friulano from our home farm in Bridgehampton from the Sylvanus Vineyard. We are one of a couple producers growing and making Tocai Friulano on the East End of Long Island, and one of only a handful in the United States who offer two distinct vineyard-designated Tocais. Our Sylvanus Vineyard Tocai was harvested by hand, whole cluster-pressed and fermented and raised in 44% stainless steel barrels and 56% older French and Slovenian oak for ten months. This white grape is native to the Friuli-Venezia Giulia region in Northeast Italy and our version offers wonderful aromas and flavors of green and yellow apples, white grapefruit, marcona almonds, minerals, talc, Asian pears and spice. Our Tocai is pale straw in color with gold/green reflections, the wine is bone dry and possesses a medium body, moderate alcohol, juicy acidity and great persistence on the long flavorful finish. Our Tocai has a great mouthfeel and manages the very gratifying textural paradox of a light, fresh, aromatic wine with a weighty, fleshy, fluidity that is just delightful. Our 2014 Tocai Friulano Sylvanus Vineyard was bottled by gravity on July 10th, 2015 and enjoyed the benefits of time in the bottle before release! This is the quintessential prosciutto wine and also works well with other salumi and fresh cheeses, fricos, pastas and risotto, white fleshed fish dishes and our local clams (in pasta, casino, baked, raw and on a pizza!) We hope you enjoy this delicious and unique white wine. Beware of over chilling the wine and muting the aromatics and enjoy this wine during the next one to three years. 348 cases produced.
75% Petit Verdot 19% Refosco 4% Merlot 1% Syrah 1% Cabernet Franc
Dry and juicy, light ruby red color...Super bright aromas and flavors of red cherries, deep red watermelon, raspberries and red plums. Red wine structure with slight tannins apparent. Will be irresistible with pasta, lasagna, burgers, chops, ribs, BBQ and of course PIZZA! 11.0% alc. 216 cases produced. Make sure this is very cold before opening to avoid a bit of foaming!
Gorgeous pale pink-salmon color. Intoxicating aromas and flavors of cherry, plum and watermelon accompanied by our telltale minerality. Dry and delicious, great texture and balance as well as luxurious feeling bubbles. Super versatile and can go with just about anything. This one likes to foam over more than the others...so please make sure to ice it down for thirty minutes before opening and have your glasses and your senses ready! 10.5% alc. 186 cases produced.
100% Tocai Friulano
Straw colored with green inflections. Beautiful balance of bubbles, acidity and slight sweetness. Just dynamite flavors and aromas of grapefruit as well as pears and salty minerals. Super match for fritto misto and fish & chips and Fricos. Great with fresh cheese and salads. And charcuterie is a match made in heaven for this wine. Watch out this wine goes down really, really easy! 9.5% alc. 256 cases produced
84% Cabernet Franc 16% Refosco
Pale pink-salmon color. Delicate, alluring aromas and flavors of soft red fruits, berries and ocean minerality. Great balance of alcohol, fruit, very slight sweetness, acidity and bubbles. So easy to drink and so delicious you can pair almost any food with this bottle and the wine will work it out! 11.0% alc. 115 cases produced.
We have been saying for years that our red wines benefit from bottle age. It has become even more apparent that they really hit their stride from about 8-12 years of cellaring and still continue to improve. Since it is rare for folks to actually buy and cellar wine for aging...we have decided to do it for you. We held back a little over 200 cases of our 2007 MUDD which we knew would reward long aging and now are offering it to you with nearly ten years of bottle age! Below are the original notes when we released the wine. We encourage you to see how the wine has changed and blossomed with time. Secondary and tertiary bottle bouquet has become apparent and the fruit presents a more dried, potpourri character while spice box, cedar and tobacco notes emerge. This wine is gorgeous now and will still improve for a few more years. But we have done the work and now it is time to enjoy and drink this gem.
Channing Daughters 2007 MUDD North Fork of Long Island AVA
The 2007 Vintage, along with 2005 and now 2010 (2012,2013,2014,2015) is considered one of the best growing seasons for ripening red grapes on the East End of Long Island, ever. We believe this wine is a scrumptious reflection of that great 2007 vintage. Not only is our 2007 MUDD delicious now...it is just a baby, and will improve in the bottle for at least six to eight years and drink well for a solid dozen! Our 2007 MUDD is composed of 60% Merlot, 21% Syrah, 9% Dornfelder, 5% Cabernet Franc and 5% Blaufrankisch. All the fruit was hand harvested on the North Fork and de-stemmed into small one ton bins where it was stomped on by foot and punched down by hand. After primary fermentation the wine was racked to a variety of barrels, hogsheads and puncheons (42% new oak, 23% 1yr old, 16% 2yr old, 16% 3yr old and 3% 4yr old) where it spent twenty-three months before being bottled by gravity without fining or filtration on September 22nd 2009. Our 2007 MUDD is dry, medium-bodied, has moderate 12.8% alcohol, balanced acidity, soft, ripe tannins and wonderfully persistent length. The wine is complex and displays finesse and elegance in its captivating texture and expression of fruit and wood. There are aromas and flavors of black plums, cherries, brown spice, forest floor, black raspberries, black peppercorns and cocoa. Pair this graceful, satisfying red wine with a pork roast, a juicy rib-eye or a succulent rack of lamb. In addition, a mushroom risotto, braised pancetta wrapped monkfish or a cozy fire and a hunk of aged alpine cheese would do the trick quite nicely. 848 cases were bottled along with 48 magnums and 12 three-liter bottles.
We only held back about 200 cases. We can only offer three additional bottles per customer while it lasts!
Our Vino Bianco is a delicious, symphonic white blend. This wine celebrates both forks of the East End of Long Island and has since its first vintage in 2001. Likely the first "white blend" in the region, it has inspired a slew of new blends from other producers creating a category in which the Long Island region excels. Our 2014 Vino Bianco is made from 27% Sauvignon Blanc, 23% Pinot Grigio, 29% Tocai Friulano and 21% Chardonnay. The wine is alive with aromas and flavors of citrus fruit, white flowers, green apples, lemon curd, white peaches, pears, spice and the sea. The wine is juicy and texturally satisfying, succulent, complex, long and beguiling. We believe in blending because it creates complex, complete and ultimately delicious wines. This is demonstrated by the versatility of the wine at the table. Able to pair with shellfish and fish dishes as well as feel comfortable with poultry, veal (vitello tonnato) and even pork, our 2014 Vino Bianco offers a wealth of opportunities and tastes and textures. For this wine all the varieties were harvested and vinified separately and then blended together. The Sauvignon Blanc was fermented in stainless steel. The Tocai, Chardonnay and Pinot Grigio were all fermented and raised in a combo of stainless steel, new oak and older oak barrels and hogsheads. The wine spent ten months on its lees and 428 cases were bottled by gravity on July 30th, 2015. This wine has benefited some resting in the bottle and is absolutely delicious now and will drink wonderfully for another three to four years. One case max per customer.
Created from 52% Pinot Grigio, 32% Sauvignon Blanc and 16% Tocai Friulano. Only 318 cases! 1 case max per customer.
Created from 57% Syrah & 43% Cabernet Franc Only 131 cases! 6 bottle max per customer.
This is the fourth year that our Sculpture Garden is grown and produced as a true field blend. This beautiful ruby red wine consists of 91% Merlot, 6% Teroldego and 3% Blaufränkisch. All the varieties were grown together in our Sculpture Garden Vineyard (the oldest on the South Fork, planted in 1982 & 1987), picked together and fermented together. All the fruit was hand-harvested, de-stemmed but not crushed, stomped on by foot and punched down by hand. The wine went through a natural malo-lactic fermentation and was raised in older French oak barrels for 24 months. The wine was handled minimally (only racked once) and was bottled by gravity with no filtration. The wine may throw sediment over time and we would recommend decanting after several years in the bottle. While delicious now this wine will improve wonderfully for six to eight years and drink well for a decade plus. Our 2012 Sculpture Garden smells of sweet fruit and is awash in aromas and flavors of black raspberry, black plum, red & black cherry and purple flowers in addition to some smoke and cinnamon notes. There is an underlying earthy minerality and touch of bacon and brown spice in this seductive and complex red wine. The wine is dry and retains a medium body, moderate alcohol and balanced acidity. The wine reflects the 2012 growing season with ripe fruit coupled with juicy acidity, medium body and youthful tension which beautifully expresses our maritime climate with its savory rather than sweet palate and elegance that is alluring. There is always a silky, smooth, supple quality to our Sculpture Garden and the great length is complemented by a textural, aromatic and flavor complexity, whose qualities truly improve with age! When feeling more formal pair this wine with Long Island duck, lamb chops or a prime rib roast and when you're in a more casual mood match with rich meaty pastas, burgers and grilled fatty fish.
It is very exciting for us to be able to work with specific sites and see their imprint and expression upon individual varieties and blends. In 2005 we planted several varieties including Tocai Friulano at the Mudd West Vineyard with Steve Mudd. We are one of only a handful of producers of Tocai Friulano in the United States. We have made Tocai from our Sylvanus Vineyard in Bridgehampton since 2002 and thought it would be cool, interesting and delicious to make one from the site on the North Fork. The soils are a bit different, the North Fork site a bit drier and a degree or two warmer. Now we are proud to offer you the 2014 vintage of Tocai Friulano from the Mudd West Vineyard. This dry white wine was fermented in 55% old French and Slovenian oak barrels and 45% small stainless steel barrels and offers medium-plus intensity of aromas and flavors. There are white flowers, Meyer lemons, fresh green almonds, white peaches, apple skin, brown spices, minerals, white grapefruit and something reminiscent of an ocean breeze. The wine is medium-bodied and has moderate alcohol and balanced acidity. There is a lovely, lengthy, refreshingly tangy finish. As always, the fruit was hand-harvested and whole cluster-pressed. The wine was bottled by gravity on June 4th, 2015. Match this long, pure, tasty wine with prosciutto, salami, porchetta, risi e bisi, fresh pea risotto or pasta, fava bean salads, fried fluke or fricos. Only 254 cases were made so do not wait. We recommend drinking this wine in the first 2-3 years after its release.
This is a delicious, distinctive Sauvignon Blanc for all seasons. This jewel-like white wine was created from 92% Sauvignon Blanc and 8% Tocai Friulano grapes hand-harvested from the Mudd West Vineyard on the North Fork. All the fruit was whole-cluster pressed and the juice and wine handled minimally throughout its life. The wine was barrel-fermented (the Sauvignon Blanc fermented wild/ambiently while the Tocai was inoculated) and raised in 35% new French and Slovenian oak barrels, 57% old/neutral oak barrels and 8% stainless steel barrels for eleven months. This is a refined white wine offering medium body, moderate alcohol, juicy acidity and a long, persistent, tangy finish. There are aromas and flavors of white peach, lemon oil and lemon curd, musk melon, garden herbs, pears, lemon thyme, brown spice, brioche and a touch of vanilla. There is a strong core of salty minerality and piercing flavors of candied white grapefruit. All in all this is exciting, tasty, integrated and sexy Sauvignon that is just a pleasure to smell and taste. Deep, plush and polished...Match this wine with all the local seafood, herbed pasta dishes, poultry, fondue, smoked bluefish or salmon or trout as well as other fish dishes with green sauces like cress or sorrel. Only 268 cases produced. 1 case max per customer.