EXPLORE OUR WINES

A discovery in every bottle

Our winemaking philosophy is guided by curiosity. Working with fruit from our Bridgehampton estate and our partner growers on the North Fork, we experiment with lesser-known varieties to produce exceptional small-batch wines that delight and surprise.

How the wines are made or go straight to the index

The vineyards

Where the grapes grow.

Fig. 1 The estate, Scuttlehole Road

Sculpture Garden1987 · 7 winesScuttlehole1991 · 5 winesBrick Kiln1991 · 6 winesSylvanus1999 · 12 winesHome Farm2007 · 5 wines

The story and soil of each block

Fig. 2 The East End

The estateBridgehamptonMudd West VineyardHallockvilleMudd VineyardSouthold

At home Bridgehampton

The Hamptons, Long Island AVA 28 acres in six blocks

From the North Fork

North Fork of Long Island AVA

Vine to bottle

Five wines.
Five paths from grape to glass.

Follow the grapes on their journey through the cellar to see how each wine takes shape.

Choose a wine to follow how it was made Or hover over a root to follow its path

Picked by hand

01 · Fruit

100% Tocai Friulano

02 · Fermentation

Whole-cluster pressed; juice fermented

03 · Vessel

Stainless steel

04 · Time

6 months on lees

Tocai Friulano2024

Picked by hand

Fruit

Fermentation

Vessel

Time

100% Tocai FriulanoWhole-cluster pressed; juice fermentedStainless steel6 months on leesSix varieties, grown together84% pressed16% on skinsBlended backStainless steelAbout a year on leesChardonnay · Gewürztraminer · Malvasia18–25 days on skinsOak: 50% new, 50% neutral38 months in oakFive varieties, Mosaico block16 days on skinsOak: 89% neutral34 months + a year in bottle75% Blaufränkisch · 25% DornfelderFoot-crushed; hand punch-downsOld French & Slovenian oakAbout 10 months in oak

Tocai FriulanoWhites · 2024 · 158 cases100% Tocai Friulano from Sylvanus Vineyard. Whole-cluster pressed, then fermented in stainless steel. Fermented and raised in stainless steel tanks. Six months on its lees.
MosaicoWhites · 2022 · 288 casesSix white varieties from a complanted block in Sylvanus Vineyard. 84% whole-cluster pressed; 16% fermented on skins in one-ton bins, then blended back. Both portions fermented with ambient yeast. The main portion fermented in stainless steel; the wine matured in stainless steel. About a year on its lees in tank.
EnvelopeOranges · 2017 · 198 cases73% Chardonnay, 23% Gewürztraminer and 4% Malvasia Bianca. Destemmed, foot-crushed and co-fermented with ambient yeast on skins for 18–25 days, then pressed. 50% new and 50% old/neutral oak, in puncheons, barrels and hogsheads. 38 months in oak before bottling.
MeditazioneOranges · 2018 · 468 casesFive white varieties, led by Chardonnay and Sauvignon Blanc, from the estate’s Mosaico block. Destemmed and co-fermented with ambient yeast on skins for 16 days in open-top bins. French and Slovenian oak vessels, 89% neutral. 34 months in oak, followed by one year in bottle.
BlaufränkischReds · 2020 · 150 cases75% Blaufränkisch and 25% Dornfelder, from Sylvanus Vineyard. Destemmed, foot-crushed, punched down by hand and fermented with ambient yeast in one-ton bins. Old French and Slovenian oak puncheons and barriques. About 10 months in oak.

Tocai Friulano

Whites · 2024

In the winery’s tasting notes

Bone dry, with medium body, juicy acidity, and aromas of apples, white grapefruit and green almonds.

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Taste it on a visit

Tocai Friulano, step by step

HarvestPicked by hand
Fruit100% Tocai Friulano from Sylvanus Vineyard.
FermentationWhole-cluster pressed, then fermented in stainless steel.The juice is separated from the skins before fermentation.
VesselFermented and raised in stainless steel tanks.
TimeSix months on its lees.Lees are the sediment left after fermentation, including yeast cells. Contact with them can develop texture.

Mosaico

Whites · 2022

In the winery’s tasting notes

Light golden, medium-bodied, with citrus, pear, peach, floral and honey notes and a long, clean finish.

Read the vintage’s cellar notes

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Mosaico, step by step

HarvestPicked by hand
FruitSix white varieties from a complanted block in Sylvanus Vineyard.A field blend: the varieties grow together and are harvested together.
Fermentation84% whole-cluster pressed; 16% fermented on skins in one-ton bins, then blended back. Both portions fermented with ambient yeast.Skin contact is part of this white wine’s story. The drawing splits to follow both portions, then rejoins them.
VesselThe main portion fermented in stainless steel; the wine matured in stainless steel.The skin-fermented portion joins the rest of the wine rather than becoming a separate bottling.
TimeAbout a year on its lees in tank.Lees contact can develop texture. Time on lees is different from time on grape skins.

Envelope

Oranges · 2017

In the winery’s tasting notes

Dry and full-bodied, with orange color, tannic structure, and notes of dried apricot, roses and brown spice.

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Envelope, step by step

HarvestPicked by hand
Fruit73% Chardonnay, 23% Gewürztraminer and 4% Malvasia Bianca.White grape varieties are the starting point for this orange wine.
FermentationDestemmed, foot-crushed and co-fermented with ambient yeast on skins for 18–25 days, then pressed.Fermenting white grapes on their skins extracts color and tannins. This wine also completed malolactic fermentation.
Vessel50% new and 50% old/neutral oak, in puncheons, barrels and hogsheads.New and neutral oak make different contributions; calling both simply “barrel-aged” loses that distinction.
Time38 months in oak before bottling.The days on skins and the months of maturation are separate chapters in this wine’s history.

Meditazione

Oranges · 2018

In the winery’s tasting notes

Dry and medium-bodied, with juicy acidity, deep golden-orange color, and notes of chamomile, apricot and pear skin.

Read the vintage’s cellar notes

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Meditazione, step by step

HarvestPicked by hand
FruitFive white varieties, led by Chardonnay and Sauvignon Blanc, from the estate’s Mosaico block.Mosaico and Meditazione share a vineyard block, but these bottlings come from different vintages and grape proportions.
FermentationDestemmed and co-fermented with ambient yeast on skins for 16 days in open-top bins.Here the white grapes ferment together on their skins, giving a different cellar path from Mosaico’s divided portions.
VesselFrench and Slovenian oak vessels, 89% neutral.The proportion of neutral oak distinguishes this maturation from Envelope’s half-new-oak regime.
Time34 months in oak, followed by one year in bottle.The bottle rest is part of the documented maturation, after the time in wood.

Blaufränkisch

Reds · 2020

In the winery’s tasting notes

Dry, with juicy acidity, soft tannins, and notes of black raspberry, plum, violets and black pepper.

Read the vintage’s cellar notes

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Blaufränkisch, step by step

HarvestPicked by hand
Fruit75% Blaufränkisch and 25% Dornfelder, from Sylvanus Vineyard.The winery describes Dornfelder’s contribution as darker color, lower acidity and brambly, spicy fruit character.
FermentationDestemmed, foot-crushed, punched down by hand and fermented with ambient yeast in one-ton bins.Punch-downs bring the floating grape skins back into contact with the fermenting wine.
VesselOld French and Slovenian oak puncheons and barriques.Older oak is a different maturation choice from Envelope’s 50% new oak.
TimeAbout 10 months in oak.A shorter period in wood than either of the two skin-fermented white blends shown here.

The index

All 72 of our wines, shelf by shelf. Pick a shelf, or search by style, grape, or aroma.

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72 wines

Sparkling 12

Our pétillant naturel

These sparkling 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 Pétillant Naturel or Pet-Nats.

How our pét-nats are made

This is how it works…we hand harvest the grapes, whole cluster-press them and settle the juice. We start wild/ambient fermentations in small stainless-steel tanks and watch the ferments very carefully until they are at their tail-end. Then we coarsely filter the wine and bottle 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, so bottoms up!

These wines are referred to as Pétillant because sometimes there is a bit less pressure than in a bottle of Champagne. We recommend you drink these Pet-Nats 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 Moscatos and Champagne and Sparkling wines all at once our Pet-Nats are delicious unique creatures that elicit 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 (8–12%) 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!

Christopher Tracy, Winemaker & Partner