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Our Wines



Molti Rosati Pink Wines - links to online store

Molti Rosati Pink Wines - links to online store

2018 Molti Rosati

Our 2018 Rosato di Sculpture Garden is part of Molti Rosati (Many Rosés) which is our varietal specific, vineyard-designated Rosé program. Multiple grape varieties and multiple sites make our distinct Rosés. Our Rosati program has grown significantly since 2005 and in 2018 we made six different Rosati. We believe Rosé is a versatile and rewarding wine on its own and at the table. It goes well with dishes from seafood to steak. These dry Rosés are full of character and each offers a different and delicious experience. We take Rosé seriously. The East End of Long Island has the climate, the food and the feeling that engenders the production of great Rosé. We want to celebrate Rosé, especially with the bounty of the ocean, the bays, and the land where we grow our grapes and make our wine.

All six of the 2019 Rosati were made from hand-harvested fruit that was whole cluster-pressed and fermented in stainless steel tanks. All of the Rosati are dry, balanced and delicious and the color comes only from the 3-4 hours in the press. This is red fruit selected specially for pink wine production that is processed like we were making white wine. Each wine offers a different appearance, aroma, flavor and textural experience. We hope you have as much fun exploring the pink wines, and especially this Rosato di Sculpture Garden, as we have had making and consuming them!




VerVino Vermouth

VerVino Vermouth is a fortified, aromatized wine. Inspired by the long history of vermouth and aromatized wines and wanting to make local, seasonal examples we fortified our wine with neutral grape brandy and macerated twenty to forty different aromatic local botanicals in the wine, then sweetened it slightly with local honey. All of the botanicals were grown or foraged by us or our farmer friends all within a few miles from the winery. Marilee Foster, Amber Waves, The Milk Pail, and Dave Falkowski played important roles as did Mary Woltz whose Bees’ Needs honey, which come from the same farms as the plants, was used. We have made six different variations, a white VerVino with Spring botanicals, a white and a pink with early Summer botanicals and a white and again a pink with late Summer botanicals and finally a red from autumn botanicals. These VerVino vermouths are a reflection of our place through wine as well as other edible aromatic plants. It is amazing to see the other farmers we worked with have an opportunity to taste their work from a glass long after the harvest is over!  These VerVino vermouths are a reflection of our place through wine as well as other edible aromatic plants. We encourage you to drink this wonderful elixir many ways but suggest you start by first tasting and smelling it on its own at cellar temp. Then move on to chilled VerVino…over ice…maybe a spritz…or some juice. Go wild and make a martini or some manhattans…next create your own VerVino cocktails! We have found we love it (and it goes dangerously fast) when we fill glasses with crushed ice, pour over with VerVino and top with a bit of lemonade and garnish with some mint or maybe lemon balm…oh boy! Many have now tasted our wonderful concoction and honestly we have been stunned by the reactions. This really is supremely aromatic, tasty and inspiring stuff. This is an example of a response emailed by a friend: “We drank the VerVino last night. It was so enjoyable and so complicated; I'm still trying to figure out what feedback to share. We finished nearly half the bottle. First straight up, then on the rocks, then with soda and gin. (Seriously.) I kept having images of fairies and other woodland creatures drinking this ambrosia.” You may by now be asking what the botanicals are that we and our friends grew, harvested and aromatized the wine with. There is a long history of keeping these recipes proprietary which is intriguing and somewhat fun. But we like you to have a window inside and thus the label is an actual photograph of the plants steeping in the wine. You don’t see everything but a quite a bit can be discerned…calendula, fennel, sage, nasturtium, lemon balm, rose, basil, spiked za’tar, and much, much more. We believe VerVino is a unique expression of our terroir and joins a long history, thousands of years really, of people fortifying and adding special plants to wine and not only is VerVino a local vermouth but a seasonal one as well.


new Releases of 2018 Petillant Naturel

In 2018 we did again produce ten, yes 10, different and distinct and delicious pet-nats! We will again have them available throughout the year, released a couple at a time as appropriate to the season.

These wines we have produced are part of an ancient tradition and are made in a process known as "Methode Ancestrale" and the wines are often referred to as Petillant Naturel or Pet-Nat's. This is how it works...we hand harvest the grapes, whole-cluster press them and settle the juice. We started wild/ambient fermentations in small stainless-steel tanks and watched the ferments very carefully until they were at their tail-end. Then we coarsely filtered the wine and bottled it (with no sulfur dioxide or stabilization) in sparkling wine bottles closed with a crown cap to contain the carbon dioxide being given off by the continuing fermentation in bottle, trapping the gas in solution and making the wine sparkling. The wines are also not disgorged like traditional method sparklers and Champagnes...so you will see some sediment in the bottle from yeast lees and tartrate crystals. This is part of the charm, rusticity and deliciousness of this style of wine. Embrace the slightly cloudy nature when pouring out the end of the bottle...it is yummy (and arguably good for you), so bottoms up!

These wines are referred to as Petillant because sometimes there is a bit less pressure than in a bottle of Champagne. Ours contain just between 3-6 bar whereas Champagne and other sparkling wines have about six bar pressure. We recommend you drink these Pet-Nat's very cold and suggest you drink them in larger white wine glasses as opposed to flutes to take advantage of their lovely primary aromas and delicately creamy mousse. We also suggest you drink these wines sooner than later (though we are finding these wines are aging very well). While they will develop beautifully and develop autolysis like Champagne from sitting on their lees, they are just too irresistible to not drink in their youth. Reminiscent of Prosecco and Moscato's and Champagne and Sparkling wines all at once our Pet-Nat's are delicious unique creatures that illicit tons of smiles and great pleasure.

While these really are just so good on their own, they are fantastic in cocktails and with so much food too. With the alcohol being quite moderate (8-11%) these also make fine companions at the Brunch and Lunch tables; you don't have to wait till the sun sets to crack these bottles. And don't forget the bottle opener...no need for a corkscrew with the crown cap closure! We really have had so much fun making and drinking (lots already) of these Pet-Nat's, so get what you can while they last and have as much fun as we are! Again, we made TEN variations this year; four whites, five pinks and a red!