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 2016 vintage of Tocai Friulano from the Mudd West Vineyard. This dry white wine was fermented in 28% old French and Slovenian oak barrels and 72% small stainless-steel barrels and offers medium-plus intensity of aromas and flavors. There are white flower and talc, 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 July 14th, 2017. 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 193 cases were made so do not wait. We recommend drinking this wine in the first 2-3 years after its release. 1 case max per customer.