2025 Tocai Friulano

— Sylvanus Vineyard, The Hamptons, Long Island AVA

We are excited to offer you the new vintage of our Tocai Friulano! This delightful 2025 white wine is 100% Tocai Friulano from our Sylvanus Vineyard on the home farm in Bridgehampton. We are one of just a couple of producers growing and making Tocai Friulano on the East End of Long Island, and one of only a handful in the United States.

Our Tocai was harvested by hand, whole cluster-pressed, fermented and raised in stainless steel tanks on its lees for eight months. We have been growing this white grape since 1999. Native to the Friuli-Venezia Giulia region in Northeast Italy, our version offers wonderful aromas and flavors of green and yellow apples, white grapefruit, green almonds, minerals, talc, Asian pears, white flowers, green melon and spice.

Our Tocai is pale straw in color with gold/green reflections, the wine is bone dry and possesses medium-body, moderate alcohol, juicy acidity and great persistence on the long, flavorful finish. There is an alluring sea salt minerality that keeps you coming back for more. This 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.

This is the quintessential prosciutto wine and 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 or on a pizza!) are a tasty match.

We hope you enjoy this delicious and unique white wine. 398 cases produced.

2024 Ramato — Long Island AVA

Our Ramato is a special skin-fermented white wine, or what many are now calling an “orange” wine. Ramato refers to the old Friulian style of fermenting Pinot Grigio on its skins, thus creating a coppery-colored wine (in fact the Italian word “Ramato” refers to the copper color).

All the Pinot Grigio fruit (from both our home farm in Bridgehampton and the Mudd West Vineyard on the North Fork) for our Ramato was hand-picked, handled minimally, fermented on its skins (with wild/ambient yeast) in small bins for an average of eighteen days and raised in stainless steel tanks for eight months.

Not only is the wine alluring and delicious to smell and taste but our Ramato possesses an absolutely gorgeous color to admire…star-bright and somewhere between electric orange and burnished copper. There are aromas and flavors of honey, brown spices, chamomile, dried apricots, pear skin, tropical citrus, earl grey tea, baked apples, caramel and peaches.

The wine has balanced acidity, only 12% alcohol, medium-plus body and great persistence of flavor on the finish. This dry, exotic, textured and aromatic wine falls somewhere between a white and a red but does not fit neatly into the pink category, thus the “orange”.

Pair our Ramato with hard cheeses, charcuterie, fish, chicken and pork preparations that include spices, nuts, grains or squash. Also lightly spiced and earthy foods will work marvelously with this wine. Our 2024 Ramato will be a great addition to the table year-round with its cornucopia of savory and sweet aromas juxtaposed by dryness and complex texture.

This is an exceedingly delicious and exciting wine that yearns to be seen, smelled and tasted. Drink this wine now at cellar temp in large glasses and over the next six plus years. 608 cases produced.

2020 Petit Verdot — North Fork of Long Island, AVA

This new vintage of Petit Verdot is absolutely delicious! We now know and are convinced of the great potential of Petit Verdot as a stand-alone grape here on the East End of Long Island. We have made Petit Verdot into a delicious red wine in the 2010, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019 and now 2020 vintages and there is no doubt it is a star in our cellar. This tenth vintage proves it!

Petit Verdot is a black grape variety most often found in the red blends of the Medoc region of Bordeaux. Planted in small quantities around the world it is a small-berried, thick-skinned variety. Our 2020 version is comprised of 75% Petit Verdot (from the Mudd West Vineyard in Hallockville) and 25% Cabernet Sauvignon (from the original Mudd Vineyard in Southold on the North Fork). Those are special-old Cabernet vines planted back in 1974.

Our 2020 Petit Verdot is a dark, dry, spicy, deep ruby red wine full of black and blue fruit character. The wine is rich and delicious, very aromatic and almost too easy to drink. Purple flowers, minerals, blueberries, black currants, wet stone, wild blackberries, and brown spice are all there along with a touch of licorice or anise. So too is depth, purity and sex appeal. The wine is long, enticing, concentrated, textural, complex…simply, utterly delicious!

There is balance of fruit character, moderate alcohol, juicy acidity, ripe, grippy tannins and integrated oak. As with all our red wines this wine was made from hand-harvested fruit that was de-stemmed, fermented wild, stomped on by foot and punched down by hand. The wine was raised in all older/neutral oak barrels for 30 months.

This wine will match fantastically with prime rib, roast lamb and pork, grilled steaks, smoked bluefish, mushrooms, duck confit, squab and grain dishes.

Our 2020 Petit Verdot is really a baby still and while approachable and delectable now the wine will continue to improve in the bottle and reward for more than a decade.

PRO TIP: Buy a case and put at least three to six of those bottles away for a long time!

We only made 218 cases, so don’t wait to secure some. It may not last that long!

2017 Envelope — The Hamptons, Long Island AVA

Once a wine club member told us they were so enamored of the aromas and textures of our Envelope that they wanted to wear it like a perfume. This wine lives up to that desire.

And now…The Envelope, please…

This wine is electric! The color, the aromas, the flavors, the textures all pulse with vitality. Our 2017 Envelope is exotic, enticing, exciting and is all about paradox. A white wine with color… made like a red…a white with tannin and structure…a full-bodied, broad wine with moderate alcohol and a cleansing, juicy quality with full malo-lactic fermentation! This is fantastic stuff! Our 2017 Envelope is an intriguingly aromatic and an intoxicatingly delicious skin-fermented “orange” wine.

The flavors and aromas are reflective of dried apricots, peaches, honey, roses, lychees, brown spice, brown sugar, apple compote, minerals, butterscotch and dried papaya. These flavors only seem to intensify with oxygen as the wine expands after opening. This is nuts, yes there are those flavors too in this complex, inviting wine. Made from 73% Chardonnay, 23% Gewürztraminer and 4% Malvasia Bianca. This is a dry, full-bodied white that has a gorgeous psychedelic orange appearance. This is a balanced, long wine that would be delicious with corn, squash, smoked ham, duck and figs, quince paste and cheese, seeds, root vegetables, caramelized flavors and most things porcine. Not to mention a good Cioppino or Bouillabaisse or Chowder!

All the fruit was hand-harvested and was gently de-stemmed, crushed by foot and fermented on its skins. The wine was all co-fermented (all with wild/ambient yeast) for 18-25 days on its skins after which the wine was bucketed out and pressed off, then put in 50% new and 50% in old/neutral oak puncheons, barrels and hogsheads where the wine spent 38 months, yes 38, before it was bottled. Only 198 cases of this gem were produced!

2020 Blaufrankisch — Sylvanus Vineyard The Hamptons, Long Island AVA

We are always very happy to release a new vintage of our lovely Blaufrankisch. Over the years this variety has proven its affinity with our climate and we love to use it both as a blending grape and as a varietal bottling. Our 2020 Sylvanus Vineyard Blaufrankisch is comprised of 75% Blaufrankisch and 25% Dornfelder. We feel the Dornfelder is a great match as a blending grape with its darker color, lower acid, briary, bramble and spice fruit character.

This 2020 wine has a ruby-red colored rim with purple inflections and an opaque purple core. The aromas and flavors are full of black raspberries, blackberries, plums, boysenberries, violets, brown spice and black pepper. This is a dry, supple, sexy wine with Burgundian texture and great concentration. The alcohol is moderate (12%), the acids juicy and balanced, the tannins are present but soft, and the wine offers a great deal of pleasure and a long delicious finish.

All the fruit was hand-picked from our Sylvanus Vineyard here in Bridgehampton on the South Fork, de-stemmed, crushed by foot, punched down by hand and fermented wild in small one-ton bins. The wine spent about 10 months in puncheons and barriques made from old French and Slovenian oak.

Our 2020 Blaufrankisch Sylvanus Vineyard is a great match with venison, sausages, pork roasts, meatballs, duck, game birds, veal chops, hard mountain and washed-rind cheeses as well as earthy grain and squash-based dishes in addition to mushrooms of all sort. This wine would also be a great choice for smoked bluefish and richer fish preparations.

Our 2020 Sylvanus Vineyard Blau is still quite youthful and will age in the bottle easily for at least another five+ years! Irresistible now as well, it will benefit from decanting and large stemware! Enjoy. 150 cases produced.

We have been grooving this harvest with beautiful weather and gorgeous grapes for the 2025 vintage so far!

Excited to release our 2023 Petillant Naturel ROSSO this month!

2023 Rosso Petillant Naturel

40% Merlot 30% Syrah 20% Blaufrankisch 10% Dornfelder

Light, pale burnished ruby red color, aromas and flavors of red flowers, licorice, raspberries, strawberries, red plums and black cherries, as well as tilled earth and baking spices. Dry, balanced 10.5% alcohol, refreshing acidity and delicious savory berry fruit character keeps you coming back for more of this super yummy red sparkling wine. You can pair this one with pizza, pasta, burgers, chops, grilled fish and veg and just about anything else you can think of! 128 cases produced.

1: Either cut the beef in cubes or have the butcher do for you. In a zip lock bag place the meat and pour in your favorite teriyaki sauce to fully cover. Seal and refrigerate four to twenty-four hours.

2: Heat up the grill .

3: Cook the white rice.

4: Cut onions and red peppers into skewerable bits!

5: Assemble the marinated beef and onions and red peppers onto the skewers and season with salt and pepper.

6: Place skewers on grill on high heat for about two-three minutes then either turn off burners where skewers are or move skewers to side of grill where burners are off. Close grill lid and roast skewers until onions are tender and beef is crispy and medium/medium rare in the center.

7: Serve your grilled Teriyaki beef skewers with white white rice and diced avocado drizzled with a little lime juice and salt.

8: Enjoy with a bottle of 2017 Sculpture Garden

Click here for Printable Recipe

Originally published on Channing Daughters’ website.

1: Crack the three eggs and combine with 1/2 cup of milk in a large bowl and whisk together.

2: Slice the chicken breasts in half horizontally.

3: Place either parchment paper or plastic wrap on cutting board. Put one piece of chicken on board and cover with another piece of plastic or parchment. Pound thin with meat pounder or a small frying pan or something heavy, try to evenly pound it out. Repeat to other pieces of chicken. Season pounded chicken with salt and pepper both sides.

4: Place chicken in bowl with egg wash mixture and coat completely. 

5: Put bread crumbs on a sheet pan and remove the chicken from egg wash one piece at a time and place in breadcrumbs and coat completely. Move to other side of sheet pan and repeat until all the chicken is breaded.

6: Heat a large cast iron pan or large frying pan with a third of an inch of canola oil until very hot.

7. Carefully sauté/fry the chicken until golden brown on both sides and remove to a cutting board (about two or three minutes per side)

8: serve with a fresh green salad and your favorite dressing along with some crusty bread.

9. Squeeze a lemon wedge over the crispy chicken and salad. 

10: Enjoy with a chilled bottle of 2019 Scuttlehole Chardonnay

Click here for Printable Recipe

Originally published on Channing Daughters’ website.

So we’re super excited to be sending you out the 2017 Mosaico, here it is.

Beautiful, light golden color. 2017 vintage.

As always the field blend from the complanted block  from the Sylvanus Vineyard so everything’s grown together, picked together, pressed together, vinified together to be an expression of that particular place of land, a vin de terroir if you will.

32% Pinot Grigio, 29% Chardonnay, 14% Sauvignon Blanc, 10% Muscat Ottonel, 7% Tocai Friulano and 8% Gewurztraminer.

298 cases so that’s the 2017 Mosaico.

Beautiful aromas you guys, super complex, fresh aromas of all kinds of fruit - citrus fruit, tree fruit, stone fruit, tropical fruit, touch of honey, touch of like brown baking spices. Gonna be super versatile at the table.

Just delicious, super delicious.

It’s early in the morning, and ya know, we’re working, so I’m still spitting a little bit but… I gotta drink it, it’s so damn good.

Any manner of fish and shellfish. Local stuff. Chicken dishes, pork dishes, veal dishes. Anything with a little bit of exotic spice to it, nothing too spicy, but some sort of aromatic you know, gingers, turmerics, some of those brown baking spices in like a pork dish or in a monkfish dish with pancetta, or something like that might be absolutely delicious.

So 2017 Mosaico, we hope you guys enjoy it. It’s gonna age well for a few more years, but it’s hard to resist right now. So drink it up, get some more and cheers!

Originally published on Channing Daughters’ website.

In a rocks glass, combine all ingredients over ice.
Stir for 28 seconds
Garnish with orange peel
Sip slowly

Click Here for Printable Recipe

BUY VerVino Variation 3

Originally published on Channing Daughters’ website.

Second wine in the September Wine Club shipment - yes, September 2020 - is the 2018 Dornfelder.

So Dornfelder is a German grape variety that we grow.

Darkly pigmented, kind of brambly, funky variety that’s great for blending in with Blaufrankish. And we’ve only released it as a varietal wine a few times before. Here we’ve blended in a little Zweigelt and Pinot Noir as well for some aromatic complexity, texture, acid balance, and this is a crisp, you know, youthful, little wine, super, like cranberry, strawberry, fruit, really reminds me almost like of a cru Beaujolais or regional Burgundy.

Yeah, really youthful, fun, kind of like I said, light red fruit aromas, a little bit of bramble, and kind of earth quality to it as well. Delicious with, and like I said, great, crisp, lively acid in this wine. So fatty foods, fatty fish, Arctic char, wild salmon would be awesome with this, like a Wild Boar Pappardelle would be delicious, any of those kind of game sausage would be amazing. Roast duck, a good Long Island roast duck with this, you know a fatty breast piece with this good juicy, kind of light tart cranberry fruit would cut right through that and be super delicious. So really charming wine, Beef Bourguignon, you know ‘cause it kind reminds me of a Burgundy. Or if you’re making Beef Stroganoff still, every now and then with that sour cream in there as well, that would be a hoot with a wine like this.

So again not a lot made, 188 cases. Dornfelder, fun, charming wine. It’s youthful, I think it’ll benefit from some time in bottle, help silken out kind of the acid and the tannins will soften and kind of silken. But if you’re gonna do it now, eat it with some fatty foods, maybe decant it. Or let it develop some bottle bouquet and some mellowness as well, you can go either way with it — so enjoy the 2018 Dornfelder.

Originally published on Channing Daughters’ website.

Anthony: Christopher! How are ya?

Christopher: I’m awesome, how are you today?

Anthony: Doing well, doing well and tasting the new 2017 Blaufrankisch

Christopher: Awesome, on this muggy, humid, just starting to rain sort of day.

Anthony: Indeed, delicious

Christopher: Awesome, what do we have there?

Anthony: Well, we have 80% Blaufrankisch, 20% Dornfelder

Christopher: Sylvanus Vineyard, so all Hamptons fruit, all state fruit here.

Anthony: All Hamptons fruit, all grown and raised on the Hamptons estate.

Christopher: Awesome! Hand-picked, lots of whole berries, few whole clusters, stomped on by foot, punched down by hand. Super minimal, wild yeast, ambient fermentation. And what do you think, how’s it smell?

Anthony: It smells awesome. Has a nice cherry, black cherry, kind of ripened cherry profile.

Christopher: It’s got great structure but it’s gonna age well, still youthful wine, little bit of bottle age on it, but still super youthful.

Christopher: Great with all sorts of things, right? What do you like to eat with it.

Anthony: I paired it last night with a rack of ribs.

Christopher: Oh, that’s awesome! That is awesome! Yeah, we love it with ribs, pork, pork belly. I like it with fish - fatty fish, blue fish, smoked blue fish.

Anthony: Sure, sure

Christopher: Like aged cheeses, I think are awesome with it. Just a super versatile wine all around.

Anthony: And one of my favorites.

Christopher: Awesome! Awesome Anth, thanks so much.

Anthony: My pleasure

Christopher: Hang in there, man

Anthony: You too!

Originally published on Channing Daughters’ website.

Anthony: Hey Christopher!

Christopher: What do we got there?

Anthony: We are tasting the 2019 Rosso Fresco

Christopher: Awesome, what’s in it?

Anthony: It’s a beautiful blend. It’s Merlot, Syrah, Petit Verdot, Cab Franc and Dornfelder

Christopher: Awesome, super fresh, crunchy, crushable, just easy to drink, goes with everything 

Anthony: A delicious wine. I do it in the summertime chilled with my burgers and ribs off the grill

Christopher: Awesome point

Anthony: If not, it could be my Friday night pasta

Christopher: Oh, pasta! It goes with everything - pasta, pizza, burgers, grilled fish, veg. It goes by itself when you need to —

Anthony: When you need to just have a nice easy Red. 

Christopher: Absolutely. Let’s see that color.

Christopher: It’s got a little bit more color than last year but still super light, fragrant, just easy-going, fun, crushable Red.

Anthony: And delicious

Christopher: That is awesome. This is like the Beatles, you know? It’s just popular from the early days, the easy listening, almost pop style music to you know Sgt. Peppers and Abbey Road and “Come Together,” right? I mean, this wine rocks so I hope you guys enjoy drinking it. Anth, got anything else to say about it?

Anthony: I’m gonna go home and drink a bottle tonight

Christopher: Perfect. Alright guys, enjoy!

Anthony: Cheers!

Originally published on Channing Daughters’ website.

Anthony: This is the new 2017 Mudd

Christopher: What! We haven’t made that since 2008!

Anthony: Indeed we have not, and it’s back and better than ever.

Christopher: Awesome! Tell us about it

Anthony: Completely refined, drinking beautifully right now. It’s a nice blend of Cab Sauv, Merlot, Petit Verdot, Syrah, Teroldego and that 1% of Blaufranksich.

Christopher: Yeah, it’s youthful wine, right? It’s gonna age beautifully - 5-10 years.

Anthony: Indeed it will, indeed it will.

I paired it recently with a nice bleu cheese, some fig spread and Orwasher’s Bread.

Christopher: Awesome!

Anthony: …

Christopher: Awesome, shout out to Keith!

Anthony: Shout out to Keith!

Christopher: And that would be great with a leg of lamb, huh? Ribeye steak.

Anthony: Ribeye steak.

Christopher: Some mushrooms

Anthony: A carnivor’s dream!

Christopher: That’d be awesome. Maybe just a hunk of gouda!

Anthony: Maybe a hunk of gouda or a little mushroom risotto would work well as well.

Christopher: That’s awesome. And what’s on the label of that wine? Why do we call it Mudd?

Anthony: Well that is the soil break down

Christopher: That’s like the dirt that we grow it in, right?

Anthony: Indeed it is

Christopher: And we have the break down there right on the label so people can check it out and see what our soil’s made out of, the soil schematic there. And it’s also a celebration with our growing partners, right?

Anthony: Indeed it is

Christopher: Yes, so that Dave and Steve Mudd started Mudd vineyards, are super important to us and we like to celebrate our partnership with that wine, huh

Anthony: Indeed we do

Christopher: And what else do you find in that wine? Lots of nice blue, what kind of fruit?

Anthony: Notes of dark fruit - blackberry, blueberry, black cherry.

Christopher: Awesome.

Anthony: And an earthy profile. It’s delicious.

Christopher: That’s awesome, Anth. I know that people are missing coming in here and tasting with you and Laura and Kat and our whole crew and so it’s nice to see you here in the tasting room. I know you guys are working hard packing up boxes. We’re keeping distant, I’m outside! Yeah, we’re keeping far, oh you can’t see him I didn’t turn it around, oh well that’s cool. There’s Marilyn, guys, just in case you need Marilyn over the grate, woo! Alright, and there’s Anth, we love you Anthony! You’re the best!

Anthony: Miss you all!

Christopher: Cheers!

Originally published on Channing Daughters’ website.