|White Pinot Noir
This 100% Pinot Noir is a white wine made from red grapes. Challenging your perceptions, it displays a rich, full body in an unoaked style, showing white cherry and strawberry fruit aromas and flavors, leaving you with a long dry finish and a zing of acidity.
2013 Anomaly - 90pt Wine Enthusiast Magazine June 2014 issue
2012 Anomaly - 90pt Wine Enthusiast Magazine August 2013 issue
2011 Anomaly - 90pt Wine Enthusiast Magazine September 2012 issue
This Riesling was handcrafted from small quantities of fruit sourced from vineyards in the Finger Lakes region of New York. This bright wine has natural residual sugar occurring from arresting the fermentation. With aromas of honeysuckle and citrus blossoms, expressing golden apple and guava fruit, this delicate wine balances a sweet, round middle with a crisp, dry, acidic finish.
2012 Luminous - 87pt Wine Enthusiast Magazine November 2014
2010 Luminous - 89pt Wine Enthusiast Magazine September 2012
This Sauvignon Blanc was fermented wild after three days of skin contact prior to pressing. With bright acidity, hints of bell pepper, melon and fragrant with grapefruit and gooseberry, this wine shows a round middle and a long full finish.
2013 Reminisce - 90pt Wine Enthusiast Magazine November 2014
|Sparkling White Wine
A blend of 78% Pinot Noir, 10% Riesling and 12% Gewürztraminer, this wine is produced by a secondary fermentation in the bottle and aged ‘Sur Lie’ in a bottle conditioned style. Lightly sparkling and intensely aromatic with floral aromas and fruit flavors, this wine has crisp acidity, showing cherry blossom, white peach and apricot.
2013 Frizzante - 88pt Wine Enthusiast Magazine November 2014
Although pronounced the same, we use the Italian phonetic spelling to highlight this wine’s rustic Italian style. Fermented without additives or manipulation produces a rich full body, un-oaked, with intense mouthfeel, tropical fruit, minerality and a buttery finish.
2013 Sciardonne - 90pt Wine Enthusiast Magazine November 2014
2012 Sciardonne - 89pt Wine Enthusiast Magazine November 2014
Named Spezia, Italian for spice, this wine was fermented wild, 40% skin contacted fermentation, and 60% whole cluster carbonic maceration lasting one week. With an intensely floral nose of rose and lychee aromas and flavors giving way to fig, mango and exotic spices, this dry wine pairs with fresh fruit, stinky cheeses and hot and spicy foods.
2013 Spezia - 87pt Wine Enthusiast Magazine November 2014
2010 Spezia - 89pt Wine Enthusiast Magazine September 2012 issue
This wine is made from grapes grown specifically for rosé, harvested early to retain their acidity and fermented dry. With aromas and fruit flavors of raspberry and watermelon, full bodied and savory, showing bright acidity, with a long dry finish.
Named Bordo, after the traditional Italian name for Cabernet Franc, this wine made in a rustic Italian style, fermented wild and without additives, expresses a soft hue with a rich full body. Showing notes of raspberries, licorice and graphite, hinting of ripe tomato leaf and summer garden herbs.
2013 Bordo - 87pt Wine Enthusiast Magazine November 2014
2010 Bordo - 88pt Wine Enthusiast Magazine September 2012
|Cabernet - Merlot
‘dodici’ named for the exceptional year in which these grapes were grown is 5% Cabernet Sauvignon, 67% Merlot, & 28% Cabernet Franc. Bright fruit with tobacco & licorice on the nose, full bodied, with a warm spice palate and a long lingering finish. The grapes were fermented and aged separately in French oak for 18 months (30% new oak). 173 cases produced.
2012 dodici - 91pt Wine Enthusiast Magazine November 2014
2010 dieci - 90pt Wine Enthusiast Magazine November 2014
This 100% Merlot was handcrafted from small quantities of North Fork fruit. Showing dark fruit; plums, cassis, blackberry, with deep structure, soft tannins, and a long dry finish. Blackbird was aged in French oak for 18 months (55% new) and will age nicely in the bottle for years to come. 128 cases produced.
2012 blackbird - 88pt Wine Enthusiast Magazine August 2013 issue
2010 blackbird - 90pt Wine Enthusiast Magazine August 2013 issue
|Riesling Ice Wine
This is the first true Ice Wine made on Long Island with grapes frozen on the vine in the Finger Lakes. Harvested at 14°F on January 22th 2013, with 37 degrees brix, this wine was fermented in French oak for 9 months, and bottled unfiltered & unfined. Made in an oxidized style with aromas of raw honey and citrus blossoms, expressing apricot and stone fruit, this delicate wine balances caramelized flavors, a full sweet body and a long finish. 52 cases produced, 375 ml bottle.
2013 Leonardo - 88pt Wine Spectator
Only made with the best fruit in the best years. This deep ruby red Pinot Noir is intensely flavorful with a fruity aroma. Nemesis is earthy and full-bodied with a spicy elegance on the finish.
$35 per bottle