2014 Clones

Clones is a barrel-fermented chardonnay with a skin-fermented twist! Our 2014 Clones is wild, alluring and sexy. Clones is a unique white blend that is based primarily on ten distinct clones of Chardonnay and also includes five other grape varieties. The 2014 version is composed of 70% Chardonnay, 13% Tocai Friulano, 8% Sauvignon Blanc, 5% Pinot Grigio, 2% Muscat Ottonel and 2% Gewurztraminer,  This dry white wine is light gold in color with pronounced aromas and flavors of poached pear, toasted apple, minerals, brown spices, lemon glaze, lemon curd, honey, brioche, white flowers and marcona almonds. Our 2014 Clones is medium-bodied, has moderate alcohol, juicy acidity and a long, persistent, flavorful finish. The wine was fermented and raised in Slovenian and French oak puncheons, hogsheads and barrels of which 33% were new and 67% were older and neutral.  The majority of the wine, but not all, was fermented with ambient/wild yeast and went through a "natural" secondary or malo-lactic fermentation.   The oak integration (12 months spent in barrel) in our 2014 Clones is lovely and the balance of fruit, acid, alcohol and oak coupled with the finesse and paradoxical texture of rich and round with a precise and angular mouthfeel make this a truly excellent bottle of Chardonnay. The finish is long, complex and persistent. The fruit for the wine was all hand-harvested and the Chardonnay, Sauvignon Blanc and Tocai were whole cluster-pressed while a bit of the gewurz, tocai, pinot grigio and muscat were fermented on their skins and then blended back into the Chardonnay lot. The juice and wine were handled minimally and the wine was bottled by gravity on September 11th, 2015. The wine has benefitted from time in bottle and is irresistible now, however our 2014 "Clones" will improve for two or three years more in the bottle and drink well for at least another five years. Pair this tasty white with a roast chicken, smoked trout, crispy skin wild salmon or char, local bluefish, sautéed scallops, local monkish, mushroom risotto or a clam pie. 322 cases produced. 8 bottle max per customer.

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2015 Cabernet Franc – Mudd West Vineyard, North Fork of LI

The last time we made a red wine from Cabernet Franc was 2001! So this has been a long time coming and we are quite excited. Cabernet Franc is a red grape very well suited to our Long Island terroir. We have made delicious, gulpable rosati out of it for years and are jazzed about occasionally offering this grape as a red wine with all the wonders that it brings to the table and to our glasses. Our 2015 Cabernet Franc is a treble clef, alive, high-toned and happy wine! Beautiful, melodic aromas and flavors of bright red fruit, raspberries, cherries, plums and purple flowers coupled with a faint herbal note, silky textures and a wonderful lightness of being make this wine irresistible. Comprised of 93% Cabernet Franc and 7% Merlot from the North Fork this wine was hand-harvested, de-stemmed, crushed by foot and punched down by hand and shovel. The wine was fermented wild/ambiently and spent 8 months in older oak. Our 2015 Cabernet Franc was handled minimally and bottled by gravity on June 17th, 2016. This wine will pair fabulously with charcuterie, light meat dishes, grilled fish and vegetables, pastas, wood-fired pizzas and most anything coming from a pig! This wine is hard not to drink immediately however it will continue to evolve in the bottle for the next five years or so. 113 cases produced. 5 bottle max per customer.

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2014 Sauvignon — Mudd West Vineyard, North Fork of Long Island AVA

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.

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2014 Sylvanus — The Hamptons, Long Island

Sylvanus is a wine of place, a vin de terroir. This bone-dry, aromatic white wine is a true field blend comprised of 60% Muscat, 30% Pinot Grigio and 10% Pinot Bianco all grown together, harvested together and fermented together. Sylvanus is not only the name of the wine, but also the name of the vineyard and the legendary Green Man who this vineyard and wine honor. In creating a field blend as opposed to blending different wine lots together, we are capturing the essence of our time and place as expressed by the vineyard Sylvanus. All of the fruit was hand-harvested, whole cluster-pressed, fermented in stainless steel barrels (42%) and older oak barrels (58%). Two bins of grapes were skin-fermented for 15 days and blended back in adding a punch of aromatics, flavor and texture. The wine was handled minimally and bottled by gravity on September 4th, 2015. Our 2014 Sylvanus is straw colored and possesses a clean, pronounced aromatic personality. The wine is medium-bodied, has moderate alcohol and juicy acidity. The flavors and aromas are reminiscent of grapes, tangerines, grapefruit, minerals and flowers like honeysuckle and nasturtium. Our Sylvanus is juicy, tangy and alive with a long gratifying almost spicy and saline finish. This is the perfect aperitif wine and also pairs with stuffed squash blossoms, fresh cheeses, oysters and clams on the half shell (or a clam pie!), light salads, or charcuterie. There is a lovely inter-play between the light, ethereal qualities of this wine and its satisfying ripeness and swelling texture. Our 2014 Sylvanus encompasses the paradoxical quality of aromatic lift, lightness and fleshy weight. 396 cases produced.

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2011 Sylvanus

Sylvanus is a wine of place, a vin de terroir. This bone-dry, aromatic white wine is a true field blend comprised of 60% Muscat, 30% Pinot Grigio and 10% Pinot Bianco all grown together, harvested together and fermented together. Sylvanus is not only the name of the wine, but the name of the vineyard and the legendary Green Man who this vineyard and wine honor. In creating a field blend as opposed to blending different wine lots together, we are capturing the essence of our time and place as expressed by the vineyard Sylvanus. All of the fruit was hand-harvested, whole cluster-pressed, fermented in stainless steel barrels (41%) and older oak barrels (59%). One bin of grapes was skin-fermented for 13 days and blended back in accounting for 18% and adding a punch of aromatics, flavor and texture. The wine was handled minimally and bottled by gravity on September 21, 2012. Our 2011 Sylvanus is pale-straw in color and possesses a clean, pronounced aromatic personality. The wine is medium-bodied, has moderate alcohol and juicy acidity. The flavors and aromas are reminiscent of grapes, tangerines, grapefruit, minerals and flowers like honeysuckle and nasturtium. Our Sylvanus is juicy, tangy and alive with a long gratifying almost spicy and saline finish. This is the perfect aperitif wine and also pairs with stuffed squash blossoms, fresh cheeses, oysters and clams on the half shell, light salads, or charcuterie. There is a lovely interplay between the light, ethereal qualities of this wine and its satisfying ripeness and swelling texture. Our 2011 Sylvanus encompasses the paradoxical quality of aromatic lift, lightness and fleshy weight. 258 cases and sixty plus kegs of the 2011 vintage were produced and we are proud to offer you this playful yet serious and delicious white wine.

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2012 Refosco - Home Farm Vineyard

What can we say…Long Island Refosco has arrived! Since 2009 we have fashioned a beautiful rosato from our Refosco grapes, but in 2012 a section of the vineyard produced grapes that seemed to yearn to be made into red wine. It wasn’t a lot. Just enough to fill up two old hogsheads. But we did it and we are quite excited, and now you can taste the results. Refosco is a black grape variety native to Friuli-Venezia Giulia. We are the only winery on the East End growing and producing this variety. Our version smells and tastes of red and black stone fruits, dark berries, minerals, spice and flowers. As usual all the fruit was hand-picked, stomped on by foot, fermented in small one ton bins, punched down by hand and raised in older oak for thirteen months. The 2012 Refosco was bottled without fining or filtration on November 22nd, 2013. This is a tasty, juicy, exciting, invigorating red wine. Enjoy with roasts, braises, all things porcine, mushrooms, grains, duck and richly sauced fatty fish dishes. Only 58 cases were produced so do not wait…it will not last.

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2004 Pazzo

Pazzo is delicious. Pazzo is an island wine. Pazzo is a fortified and madeirized wine made from the Merlot grape, the first and only on Long Island and maybe the world! This is the second bottling of our 2004 Pazzo. The first version spent five years in barrel, this version, the second coming (bottling), spent a little over seven years in barrel. For a long time we had wanted to create a wine to pair with all the activities that come after the entrée; whether that is a cheese course, or nuts or a dessert featuring chocolate or fruit or just a tipple sitting by a warm fire. Now we have just the right drink and it only took us five years to make the first bottling and 8 years to make the second! It all started with merlot fruit from the 2004 vintage that was hand-harvested and crushed by foot in small one ton bins as usual. The wine was fermented dry, then fortified to 18% alcohol (with neutral grape spirits), put in barrels and placed outside to madeirize for five years. This means the wine was subjected to the elements, the heat of the summer and the cold of the winter. The wine evaporates and is not topped up. The wine cooks, the wine oxidizes. Something magical begins to happen to the aromas and flavors, just like what happened to the Madeiras in the ballasts of ships making a trip across the equator a hundred and fifty years ago. Our Pazzo is filled with aromas and flavors of figs, caramel, orange peel, Christmas spices, raspberry liqueur, nuts and dried fruit. So when we finally decided to bottle some of this elixir, we took half of the wine (the other half remained outside for another couple years and that is this new release!) and when the merlot arrived for our rosato we pressed and settled the juice and added a bit of that sweet merlot juice to give our Pazzo just a pinch of sweetness. This was the final touch to bring the wine into that pleasure place of great balance, length and complexity. Pazzo means “mad” or “crazy” in Italian and this is our play and nod to the island of Madeira, and her wines, and the fact we are a little nuts to make a wine like this…though when you taste it you will be as happy as we are that we did. This second bottling is remarkably similar to the first with a bit more richness from continued evaporation (the Angel’s share) and a bit more depth and complexity. 228 cases (of half bottles) produced.

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VerVino Vermouth - Variation 1 Batch 2

SPRING; WHITE

Base of Sauvignon Blanc. 30 plus botanicals.

Botanicals include calendula, fennel, sage, nasturtium, lemon balm, rose, basil, black birch, chives and spiked za’tar.

VVV1 Batch #1 208 cases / made in early June 2013 / alc. 18 % / residual sugar 4.16 grams per liter
VVV1 Batch #2 358 cases / made in early June 2014 / alc. 19.5% / residual sugar 5.78 grams per liter

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VerVino Vermouth - Variation 2

EARLY SUMMER; WHITE

Base of Sauvignon Blanc. 30 plus botanicals. Slightly spicy…

Botanicals include thai green chili peppers, paper lantern habaneros, jalapeños, borage, tarragon, cucumbers, angelica and zucchini blossoms.

VVV2 Batch #1 232 cases / made in July 2013 / alc. 20% / residual sugar 5.5 grams
VVV2 Batch #2 188 cases / made in July 2014 / alc. 19.7% / residual sugar 7.95 grams

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VerVino Vermouth - Variation 3 Batch 2

early summer; pink

Base of rosé wine.

Thirty plus botanicals. Botanicals include beets, arugula, black birch, fennel, blueberries and much more.

VVV3 Batch #1 84 cases / made in July 2013 / alc. 19% / residual sugar 11.51 grams
VVV3 Batch #2 138 cases / made in July 2014 / alc. 19.4% / residual sugar 14.58 grams
VVV3 Batch #3 157 cases / made in July 2015 / alc. 21% / residual sugar 9.64 grams

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VerVino Vermouth - Variation 4

late summer; pink

Thirty plus botanicals. Botanicals include red and yellow watermelon, shitake mushrooms, carrots, rose petals, mint, rosemary and much more.

VVV4 Batch #1 198 cases / made in August/September 2013 / alc.19.8 % / residual sugar 9.65 grams
VVV4 Batch #2 237 cases / made in August/September 2014 / alc. 19.8% / residual sugar 10.05 grams

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VerVino Vermouth - Variation 5

late summer, white

Base of white wine, usually a blend like our Mosaico.

Thirty plus botanicals. Botanicals include musk melon, peaches, flowering basil, flowering dill, lemon balm, papalo, lemon verbena and more.

VVV5 Batch #1 182 cases / made in August/September 2013 / alc. 18.3% / residual sugar 7.93 grams
VVV5 Batch #2 208 cases / made in August/September 2014 / alc.19.9% / residual sugar 9.29 grams

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VerVino Vermouth - Variation 6

Autumn; Red

Base of red wine...often Petit Verdot and Sculpture Garden.

Botanicals include apples, Asian pears, pumpkin, butternut squash, calendula, sage, borage and more...

VVV6 Batch #1 190 cases / made in October/November of 2014 / Alc.19.26% / residual sugar 19.45 grams

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