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 just 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 Tocai's. Our Sylvanus Vineyard Tocai was harvested by hand, whole cluster-pressed and fermented and raised in 85% stainless steel barrels and 15% new French oak barrels for eleven 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 2016 Tocai Friulano Sylvanus Vineyard was bottled by gravity on July 15th 2017 and has enjoyed the benefits of sometime in the bottle before release, a true luxury! This is the quintessential prosciutto wine and also works well with other hams, salumi, fresh cheeses, fricos, pastas and risotto. Also, white fleshed fish dishes and our local clams (in pasta, casino, baked, raw and on a pizza!) are a tasty match. We hope you enjoy this delicious and unique white wine. 195 cases produced. 6 bottle max per customer.
Restraint...Elegance...Finesse. These are the words that consistently spring to mind after smelling and tasting a new vintage of Brick Kiln Chardonnay. Deliciousness and reflection of place are what we seek, and they continue to find a home in this graceful white wine. Crafted from 100% sustainably -grown Chardonnay grapes that were hand-picked from our Brick Kiln Vineyard in Bridgehampton, this beautiful white wine was whole cluster-pressed then barrel fermented and raised in older (two to ten-year-old) French and Slovenian barriques (228L) for nine months. The resulting wine is light straw-colored with green and gold inflections and is bone dry, medium-bodied, possesses moderate alcohol and juicy, balanced acidity. There are gorgeous aromas and flavors of pears, golden apples, white flowers, nectarine, lemon curd, brown spice and a saline minerality. Very tasty now, this wine is tight and young; unfolding in the glass slowly and with complexity that suggests it will develop for three or four years and drink well for at least five or more. Match this wine with salmon, arctic char, lobster pasta, smoked trout, ham, roast chicken, mushroom risotto or winter squash. Our 2016 Brick Kiln has a long, round, juicy finish that is persistent with pleasure. It is wonderful to have a Chardonnay that offers richness, satisfaction and weight and which still offers a lightness of being and keeps you coming back for more. Our 2016 Brick Kiln was bottled by gravity on August 3rd, 2017 and 426 cases were produced. 1 case limit per customer.
We are thrilled to release the next vintage of our delicious white wine Mosaico (especially since we did not make one in 2015). Mosaico is an exotic field blend that comes from a complanted block in our Sylvanus Vineyard on our estate in Bridgehampton. Our 2016 Mosaico is comprised of 32% Pinot Grigio, 29% Chardonnay, 14% Sauvignon Blanc, 10% Muscat Ottonel, 8% Gewurztraminer and 7% Tocai Friulano . This is a dry white wine where all the varieties were grown, harvested, pressed and fermented together in new (10%) and older (90%) oak barrels, hogsheads and puncheons. All the fruit was hand-picked and whole cluster-pressed, except for a bin of the Muscat and Gewurztraminer grapes which were fermented ambiently/wild on their skins and blended back in. This is a texturally delicious and aromatically unique white wine. The color is a beautiful light golden tone. The flavors and aromas are complex and deep and range from citrus fruit (lemon), tree fruit (pears, apples), stone fruit (peaches, apricots), and tropical fruit (pineapple, mango, lychee). In addition there are beautiful notes of flowers, honey, brown spices and saline minerality. The wine is medium bodied, the alcohol and acidity are balanced and the finish is long, clean, persistent and delicious. The 2016 Mosaico spent 11 months on its lees and was bottled by gravity on September 13th, 2017. Try this wine with all manner of fish and shellfish dishes as well as vegetables, chicken, pork or veal sausage and white meats that incorporate exotic and/or aromatic seasoning and spices. Our 2016 Mosaico is delicious now and will offer great drinking opportunities over at least the next five to seven years as our past vintages of Mosaico have been aging effortlessly for 5-8 years. Only 418 cases were produced of the 2016 vintage. 1 case max per customer.
We love Chardonnay! Often we crave a pure, clean style that celebrates the fruit of our region and is very versatile at the table. Our 2017 Scuttlehole Chardonnay certainly fits the bill. This is a captivating and salivatingly delicious 100% Chardonnay. This wine is fermented in stainless steel tanks with no malo-lactic fermentation resulting in a dry wine with flavors and aromas of minerals, apples, pears, citrus fruit and lemon curd. This fresh, unoaked wine is medium-bodied with balanced acidity and alcohol. The wine is wonderfully juicy with the textural interplay of both linearity and roundness that provides great pleasure and interest. There is a creaminess that is unmistakably Chardonnay. As always the fruit for this wine was hand-picked, whole cluster-pressed, handled minimally and bottled by gravity. The Chardonnay (from the classic Dijon clones) was harvested from vineyards on both the North and South forks, thus the Long Island AVA. Our Scuttlehole Chardonnay continues to be a favorite restaurant by the glass pour due to its terrific versatility in food pairing and our 2017 Scuttlehole Chardonnay continues the tradition of boundless pairing potential at the table. Comfortable with either complimentary or contrasting flavors, try this wine with crisp, briny shellfish or oily bluefish and wild salmon; fresh cheeses, a citrus roast chicken or a fresh salad with duck confit. We encourage you to experiment with our Scuttlehole Chardonnay as it is so adaptable, versatile and delicious. Drink now through the next 1-3 years. 1228 cases produced.
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 2016 Vino Bianco is made from 36% Pinot Grigio, 26% Sauvignon Blanc, 15% Tocai Friulano and 23% 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 can often create more 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 2016 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, 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 eleven months on its lees and 396 cases were bottled by gravity on September 14th, 2016. This wine has benefited from some resting in the bottle and is absolutely delicious now and will drink wonderfully for another three to four years.
A new vintage of L’Enfant Sauvage is always released with great excitement. L’Enfant Sauvage is made from 100% Chardonnay grapes hand-harvested from our Brick Kiln and Sculpture Garden Vineyards here in Bridgehampton. The grapes are gently whole cluster-pressed, the juice settled overnight and then all new French oak barrels are filled to the top. The ambient/wild/spontaneous yeast kick in and the wine ferments. The secondary malo-lactic fermentation also happens spontaneously and we leave the wine on its yeast lees with no topping until blending and bottling. This release, our 2015 L’Enfant Sauvage, spent 16 months in barrel! The wine is delicious, elegant, satisfying, juicy, wild and complex! The 2015 L’Enfant Sauvage is a beautiful clear gold color and possesses clean, piercing flavors and aromas of apples, lemon curd, pears, just-baked brioche, pineapple, brown baking spices and salty minerals. The wine is dry, medium-bodied, has balanced acidity, moderate alcohol…and a long, complex persistent finish. The aromas and flavors are fairly intense and long-lasting yet there is restraint, elegance and finesse enrobed in the rich, barrel-fermented style. One of the very rewarding aspects of L’Enfant is how approachable it is in its youth yet it really is a wine meant for 8-12 years of aging in bottle. It is thrilling to see the wine develop beautifully and still offer remarkable freshness, aliveness and potential for further development at six or eight or ten years of age. As always L’Enfant is a great match for lobster, scallops, truffles, roast chicken, goose, wild salmon, arctic char and mushroom dishes. As we like to say, our 2015 L’Enfant Sauvage is a wine with a wild treble, a deep bass, a funky rhythm section, unforgettable melodies and beautiful harmony…don’t miss the music! On February 3rd 2017 a mere 282 cases were bottled by gravity. 8 bottle max per customer.
We always love offering a new vintage of Pinot Grigio as it defies the usual expectations of the grape. Our 2017 Pinot Grigio is alive with aromas and flavors of tree-ripe peaches (yellow and white), golden and granny-smith apples, pears, white flowers, brown spice, a touch of honey and what is becoming a tell-tale note in our whites; a salty, chalky minerality. This lovely dry white wine is clean, alluring and focused with loads of personality and a silken mouthfeel. We have often said that Pinot Grigio gets a bad rap from the thin, dilute industrial examples and we are proud to enlighten the naysayers with a Pinot Grigio of superior character. For our 2017 version all the fruit was hand-harvested, whole cluster-pressed, fermented in stainless steel barrels (73%) and older/neutral oak puncheons (27%). The wine was handled minimally and bottled by gravity (after eight months on its lees) on April 30th, 2018. Our 2017 is again composed of 100% Pinot Grigio. The wine possesses a golden straw color, medium body, moderate alcohol, medium acidity and a long juicy, satisfying finish. The 2017 Pinot Grigio features fruit from both our home farm in Bridgehampton and from the Mudd West Vineyard on the North Fork, hence the blended Long Island AVA. We are proud of our Pinot Grigio and encourage you to drink it with local fish and shellfish (especially fried), sheep's milk cheeses, zucchini frittatas, light chicken dishes, pastas and charcuterie. We made 582 cases of this wonderful wine and suggest taking advantage of the real and very attractive quality/value ratio.
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.
Our Mudd Vineyard Sauvignon Blanc has become a CDW classic…a staple that gets snatched up very quickly. Our 2017 Mudd Vineyard Sauvignon Blanc is a clean, crisp, aromatic dry white wine that displays mineral, citrus, stone and tree fruit flavors and aromas. This wine was fermented entirely in stainless steel. This wine was made from the fruit of some of the oldest Sauvignon Blanc vines on Long Island which were planted in 1975 (on their own roots!) The soil in the Mudd Vineyard is mostly the Haven Loam with some portions being Riverhead Sandy Loam. As always, all the fruit was hand-picked, whole cluster-pressed, handled minimally and bottled by gravity on March 12th, 2018. Our 2017 version is 100% Sauvignon Blanc. This is a dynamic wine exhibiting medium body, moderate alcohol, juicy acidity and a long lasting, persistent finish with beautiful subtlety and delicacy. The 2017 Mudd Vineyard Sauvignon Blanc is fresh, vibrant, precise and alive! It possesses flavors and aromas of white grapefruit, lime, herbs, cut grass, tangy white peach, a chalky, salty minerality and even some hints of tropical fruits and white flowers. Our 2017 Mudd Vineyard Sauvignon Blanc is just plain delicious and will match well with local oysters and clams, fresh chevre, spring onions and ramps, charcuterie, asparagus and egg dishes as well as most white-fleshed fish. Don’t wait this year as yields were down a bit in 2017 and we only made 408 cases. 1 case max 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 just a couple of producers growing and making Tocai Friulano on the East End of Long Island (2 distinct vineyard-designated wines to boot!), and one of only a handful in the United States. Our Sylvanus Vineyard Tocai was harvested by hand, whole cluster-pressed and fermented and raised in 62% stainless steel barrels and 38% older French and Slovenian oak for five 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 2015 Tocai Friulano Sylvanus Vineyard was bottled by gravity on December 16th 2016, and enjoyed the benefits of some time in the bottle before release. This is the quintessential prosciutto wine and also works well with other hams, salumi, fresh cheeses, fricos, pastas and risotto. Also white fleshed fish dishes and our local clams (in pasta, casino, baked, raw and on a pizza!) are a tasty match. We hope you enjoy this delicious and unique white wine. 2 bottle max per customer (sorry we only produced 145 cases of this wine and it will be gone swiftly).
This is a delicious, distinctive Sauvignon Blanc for all seasons. This jewel-like white wine was created from 75% Sauvignon Blanc and 25% Chardonnay 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 (with wild/ambient yeast) and raised in 33% new French and Slovenian oak barrels and 67% stainless steel barrels for fifteen 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 apples, yellow peach, lemon curd, pears, lemon thyme and brown spice. There is a strong core of salty minerality and piercing stone fruit and tree fruit flavors in this silky textured yet precise white wine. All in all this is an exciting, tasty, integrated and sexy Sauvignon that is just a pleasure to smell and taste. Deep, plush and polished (like a cross between a killer white Bordeaux and premier cru Burgundy)...Match this wine with all the local seafood, herbed pasta dishes, poultry, creamy cheese, smoked bluefish or salmon, trout or Arctic char as well as other fish dishes with green sauces like cress or sorrel or cream sauces. Only 136 cases produced. 6 bottle max per customer.
Our stable of skin-fermented white wines continues to grow with this addition of our 2015 Research Bianco. A partner in deliciousness to our Research Cab but fashioned from white fruit instead of red, this is our white scale version. Our "Research Bianco" is a skin-fermented white wine blend in which the proportions and varieties change with each vintage. A good friend supplied the grapes from a "research" vineyard on the East End. All the grapes were grown together (a field blend), hand-picked, destemmed, crushed by foot and punched down by hand and shovel. Our 2015 Research Bianco is made from 36% Chardonnay, 17% Sauvignon Blanc, 7% Albarino, 7% Auxerrois, 7% Verdejo, 6% Gruner Veltliner, 4% Viognier, 3% Aligote, 3% Tocai Friulano, 2% Semillon, 2% Pinot Grigio, 2% Malvasia, 2% Vermentino, 1% Arneis and 1% Muscat. Research Bianco was raised in one year-old hogsheads for eleven months. It was fermented ambiently/wild with all the varieties co-fermented and spent nineteen days on its skins. Our 2015 Research Bianco is full of flavors and aromas reminiscent of poached pears, quince, and honey, butterscotch, brown spice, apple compote, burnt orange and golden raisins. The wine possesses medium body, juicy acidity and medium alcohol with pronounced aromatic intensity and long persistent length. There is something so heightened, so treble, so Freddy Mercury about this wine...in fact Queen would be great to pair with this skin-fermented white! Along with chicken sausages and charcuterie boards and hard aged cheeses and fondue and friends. This wine was bottled by gravity on September 9th 2016. 58 cases produced. 3 bottle max per customer.
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.
This is an enchanting, exotically-fruited, exuberant white wine! Our 2015 Cuvee Tropical is alive with white peaches, yellow nectarines, golden apples, white flowers, pineapple, and that alluring grape scent from the Muscat as well as that undeniable saline minerality that runs through so many of our wines. This light golden colored white wine is dry, medium-bodied with moderate alcohol and possesses a juicy acid balance. The wine is comprised of 76% Chardonnay, 8% Pinot Grigio, 8% Muscat Ottonel and 8% Tocai Friulano. The Chardonnay is the special musque clone from the Mudd Vineyard and was fermented wild/ambiently in new oak hogsheads and puncheons (45%), old/neutral French oak barrels (9%) and stainless steel barrels (46%). The Muscat comes from the Mudd West Vineyard and was fermented on its skins wild, for 15 days, like a red wine and blended into the final wine. The Pinot Grigio and Tocai are from the Mudd West Vineyard on the North Fork as well. This is a delightful, gregariously aromatic, satisfying, jewel-like white wine. The 2015 Cuvee Tropical is delicious on its own or as a match with mildly spicy foods and Pacific Rim flavors. The Cuvee is also at home with shellfish (raw or cooked), white-fleshed fish and fresh cheeses. Our Cuvee Tropical is always comfortable with a variety of world cuisines from Japanese to Indian to Mexican to Caribbean to Spanish and back to American, so we encourage experimentation. We made 276 cases of this wine and it was bottled by gravity on August 16th, 2016. A final note...please do not drink this wine too cold - instead consume after just a few minutes in the fridge as to encourage its jovial, playful, perfumed personality. Cheers! 12 bottle max per customer.
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.
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.
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.