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 · 4 winesScuttlehole1991Brick Kiln1991 · 1 wineSylvanus1999 · 9 winesHome Farm2007 · 4 wines

The story and soil of each block

Fig. 2 The East End

The estateBridgehamptonMudd West VineyardJamesportMudd VineyardSouthold

At home Bridgehampton

The Hamptons, Long Island AVA 28 acres in six blocks

1982Channing Experimental Block1.0 acwithin the Sculpture Garden Vineyard
2025 Rosato di Merlot 2025 Rosato di Sculpture Garden 2019 Sculpture Garden 2010 Sculpture Garden, Magnums
1991Scuttlehole Vineyard6.0 ac
2021 Brick Kiln Chardonnay
2025 Rosato di Franconia 2025 Tocai Friulano 2024 Tocai Friulano 2023 Sylvanus Pétillant Naturel 2023 Sylvanus Skins 2022 Mosaico 2020 Blaufränkisch 2014 Sylvanus 2011 Sylvanus
2025 Rosato di Lagrein 2025 Rosato di Refosco 2021 Lagrein 2012 Refosco

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.

Every one of them bottled by gravity

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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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.
BottlingBottled by gravity

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.

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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.
BottlingBottled by gravity

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.
BottlingBottled by gravity

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.
BottlingBottled by gravity

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.
BottlingBottled by gravity