|White Pinot Noir - (90 pts WE)
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.
2014 Anomaly - 90 pts Wine Enthusiast This barely-blush Pinot Noir vinified like a white wine (with no skin contact) is rapidly becoming a new Long Island classic. It’s gorgeously aromatic, wafting of cherries and citrus blossom. The palate is brisk and zesty, yet mouth-filling, concentrated in crisp peach and red cherry flavors. — A.I. (9/1/2015)
2013 Anomaly - 90 pts Wine Enthusiast Exuberant on the nose, with aromas of fresh blossoms, luscious melon and peach, this wine is a welcome harbinger of long summer nights to come. It’s rich and ripe with red cherry and berry flavor, but refreshingly brisk. A chalky minerality lingers on the finish. — A.I. (7/1/2014)
2012 Anomaly - 90 pts Wine Enthusiast Quick to sell out, Anthony Nappa’s Anomaly is the newest cult classic amongst Long Island wines. Dry and intensely minerally on the palate, it’s effortlessly easy drinking, yet surprisingly complex, with concentrated red plum and cherry flavors accented by hints of white florals and a slightly waxy tone. — A.I. (8/1/2013)
2011 Anomaly - 90 pts Wine Enthusiast Winemaker Anthony Nappa describes Anomaly as a Pinot Noir vinified like a white wine. Bone dry, with understated black-cherry flavor, it’s bracing with acidity and an intensely chalky, minerally palate. It’s refreshingly quaffable, yet lingers long, sip after sip.— A.I. (9/1/2012)
|Riesling - (91 pts WE)
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.
2013 Luminous - 91 pts Wine Enthusiast Luminous is an apt word to describe this sun-kissed, blossomy wine chock full of plump yellow peach, mango and pineapple flavors. There’s so much more beyond fruit here though. A strike of lemon-lime acidity cuts through the palate, lending balance and vibe. The finish is long, accompanied by a delightfully astringent kick of lime zest. Drinks well now but should mature well through 2020. — A.I. (11/1/2015)
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 - 90 pts Wine Enthusiast Green gooseberry and freshly-cut grass lend elegant perfume to this ripe, full-bodied Sauvignon Blanc. It’s silky in mouthfeel, with opulent Meyer lemon and honeysuckle tones, but balanced with a squeaky-bright acidity that cleanses the mid palate. Finishes with a lingering sheen of oyster-shell minerality.— A.I. (11/1/2014)
2013 Reminisce – 90 pts Wine Advocate "Reminisce" is a big, grassy and gorgeous bottle, unoaked and exuberant. Completely dry, it had skin contact to get more body, but was picked a bit early to keep it bright and crisp. With fine structure, good acidity, vibrancy and a solid mid-palate for the grape and style, it touches all the bases on its way to home plate. It is, of course, a touch green–it's Sauvignon Blanc–but it is not overly vegetal.
|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.
|Chardonnay - (90 pts WE)
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 - 90 pts Wine Enthusiast Sun-ripened apricots and yellow flowers perfume this lush, richly textured Chardonnay. It’s fresh and primary in sunny tangerine and stone fruit flavors, yet deep and penetrating on the palate. It finishes long, with a chalky, briny, mineral tone.— A.I. (11/1/2014)
This wine is made in a rustic style, fermented wild and without additives. It expresses a dark hue with a rich fruity body, showing violet aromas, slate minerality dark fruit notes; plum, blueberry and a dark chocolate undertone. Bottled unfiltered & unfined, 150 cases produced.
2014 La Strega - 89 pts Wine Enthusiast There’s a distinctly floral grapiness to this Malbec—evocative of Argentinian archetypes—yet rustic touches of bramble wood and a delicate, dancing mouthfeel make it quite uniquely a New Yorker. Blackberry and cherry flavors are rich and ripe, yet maintain vivacious freshness through the finish.— A.I. (11/1/2015)
Cabernet Franc - (92 pts WE)
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.
2014 "Bordo" – 92 pts Wine Enthusiast A standout amid a number of excellent red wines from winemaker Anthony Nappa, this unoaked Cabernet Franc (made with indigenous yeast) shines a spotlight on Cabernet Franc’s raw, somewhat vulnerable expression. It’s unabashedly herbal and green, almost minty, yet simultaneously luscious and berried in flavor. It’s fleshy in its suppleness, yet elegantly framed within a structure of taut tannins and acidity. — A.I. (12/31/2015)
Merlot - Malbec - Petit Verdot
This Merlot is handcrafted from small quantities of fruit sourced from Shinn Vineyards, fermented wild and without additives. Named Ripasso this wine was “repassed” over the leftover pomace of our Petit Verdot and Malbec grape skins for a 6 month period of extended maceration; expressing a dark hue and a rich full body, with notes of plum and olives, earthy, with hints of tobacco leaf, coffee bean and a long finish. 370 cases produced.
|Cabernet - Merlot - (91 pts WE)
‘tredici’ named for the exceptional year in which these grapes were grown is 18% Cabernet Sauvignon, 67% Merlot, and 15% Cabernet Franc. Bright fruit with tobacco and 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 (24% new oak). 346 cases produced.
2013 tredici – 91 pts Wine Enthusiast Concentrated and ripe, yet still muscular and rigid, this Bordeaux-style blend was made to age. On the palate, touches of earth, tobacco and balsamic vinegar lend a savory tone to lip-smacking black cherries and plums. Dense, deep tannins mark the finish, but should yield and meld with time. Hold till at least 2018. It should continue to reward cellaring for another decade. — A.I. (12/31/2015)
2012 dodici - 91 pts Wine Enthusiast Wisps of fresh cedar and violet lend complexity to tart red-cherry and cassis notes in this cool, crisp Bordeaux-style red. The palate is concentrated and juicy with red fruit, but squarely structured by zesty acidity and a fine fringe of velvet tannins. — A.I. (11/1/2014)
2010 dieci - 90 pts Wine Enthusiast Soothing menthol and green floral notes lend vibe to crisp sour-cherry flavors in this bold, penetrating Bordeaux-style blend. It’s rich and brawny on the palate with juicy, primary cherry and plum flavors, yet streaked with delicate touches of oak and earth.— A.I. (11/1/2014)
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.
2010 Spezia 89pts - Wine Enthusiast Wisps of smoke and savory garam masala add dimension to the plush pink-grapefruit and mango flavors on this unusually spiced Gewürztraminer. The palate is dry and brisk with grapefruit acidity, yet it’s lusciously textured. Deep, gravelly minerality and an exotic tea note linger on the finish. — A.I. (9/1/2012)
This Viognier was handcrafted from small quantities of fruit sourced from Peconic Bay Vineyards. Made in the distinctive French style, this wine is exuding honeysuckle and floral notes. A creamy mouth-feel gives way to a waxy finish. Fruition was hand harvested, hand sorted and wild fermented without any additives after 3 days of cold soak skin contact. Aged in French oak barrels for 10 months, this wine will age nicely in the bottle for many years to come. 122 cases produced.
|Reserve Merlot - (91 pts WE and
90 pts RP)
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 (50% new) and will age nicely in the bottle for years to come. 76 cases produced.
2013 Reserve Merlot - 91 pts Wine Enthusiast Fleshy, sun-kissed black plums and cherries abound in this supple, velvet-textured Merlot. It’s mouthfilling and rich, but brisk cranberry acidity lends firm structure. The palate is subtly nuanced, marked by soft tannins and layers of brambly wood, cedar and baking spice. Aged 19 months with a large proportion of new French oak, it drinks well now but should meld beautifully from 2020–2028. — A.I. (11/1/2015)
2013 Reserve Merlot - 90 pts Robert Parker The 2013 Reserve Merlot was aged for 18 months in French oak (50% new). It comes in at 14.4% alcohol, on the big side for Long Island, but it doesn't seem anywhere near that big. In fact, consistent with the general style of these releases, this is a refined wine that seems to have impeccable balance. Easy to drink young, it has moderate tannins and just enough concentration to feel reasonably substantial. It is very pleasing for early consumption, but its graceful demeanor combines well with its appealing mouthfeel. We'll see where it goes in time, but don't hesitate to dive in as it is surprisingly approachable and still completely seductive. Drink 2015-2026
2010 Blackbird Reserve Merlot - 90 pts Wine Enthusiast Ripe black-cherry notes are accented by herbs and stems that lend a dark savoriness to this bold, penetrating Merlot. Rich with fruit, and layered with spice and granite, it lingers long on the finish in a murmur of velvety tannins. — A.I. (8/1/2013)
Our Petit Verdot is handcrafted from small quantities of fruit sourced from Jamesport Vineyards; A balanced full bodied wine with deep structure, soft tannins, and a long dry finish. Piccolo Pio was hand harvested, hand sorted and wild fermented without any additives, aged in French oak for 18 months (45% new) and bottled unfiltered & unfined. This wine will age nicely in the bottle for many years to come. 49 cases produced.
2013 Piccolo Pio – 89 pts Wine Enthusiast A swathe of violet and jolt of pomegranate acidity lend freshness to this voluptuously ripe, rich Petit Verdot. It’s an unabashedly forward, full bodied wine chock full of fleshy, plump black-cherry and plum flavors. Despite its brawn, however, it’s not at all overbearing, finishing with remarkable balance.— A.I. (12/31/2015)
|Cabernet Sauvignon - (92 pts WE)
Our Cabernet Sauvignon is handcrafted from small quantities of fruit sourced from Onabay Vineyards; A balanced full bodied wine with deep structure, soft tannins, and a long dry finish. The Savage was hand harvested, hand sorted and wild fermented without any additives, aged in French oak for 18 months (42% new) and bottled unfiltered & unfined. This wine will age nicely in the bottle for many years to come. 100 cases produced.
2013 The Savage – 92 pts Wine Enthusiast Long Island is not typically known for Cabernet Sauvignon, but in the hands of winemaker Anthony Nappa (who also crafts excellent Cabs at Raphael), the variety shows remarkable promise. Juxtaposing heady notes of bramble and dried herb against a backdrop of luscious black currant and plum, this wild-fermented red is enticingly “savage” in style. Sharp cranberry notes and mineral tones lend edge to a lingering finish. — A.I. (12/31/2015)
|Late Harvest Sémillon - Orange Wine
Named giallo, Italian for “yellow”, this late harvest Sémillon was produced in a dessert wine style. These grapes were skin fermented for 3 weeks and aged in French oak barrels un-topped and allowed to oxidize for 2 years. pH 3.95, TA 6.8 g/L, Residual Sugar 48 g/L, 15.2% Alc/vol, 55 cases produced, 500 ml bottle.
|Riesling Ice Wine - (90 pts WA)
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. pH 3.32, TA 12.4 g/L, Residual Sugar 88 g/L, 16.2% Alc/vol, 52 cases produced, 375 ml bottle.
2013 Leonardo - 90 pts Wine Advocate The 2013 Riesling Eiswein "Leonardo," wild-yeast fermented, was sourced from Sheldrake in the Finger Lakes. Winemaker Anthony Nappa noted another anomaly--the grapes are from the 2012 growing season, but picked so late that they are labeled 2013. Coming in with 88 grams per liter of residual sugar, this also spent nine months in barrel and comes in with 16.2% alcohol–a lot less typical in Eiswein style. This has a very different character than most Rieslings and most Eisweins due to those vinification choices. How you use it will determine how much you like it. Thick and unctuous, it has oxidative notes and an aggressive personality. Matched with cheese or food, this will go down well. On its own, it will likely be less enticing. The style ages well, but it may pick up even more oxidation as it goes along and keep changing. There were only 52 cases produced.
2013 Leonardo - 88 pts Wine Enthusiast This is a unique, oak-aged Finger Lakes ice wine made by Long Island winemaker, Anthony Nappa. Fermented spontaneously and intentionally oxidized, it juxtaposes silken caramel with sea salt and bitters. It’s a fascinatingly funky wine worthy of some contemplative sipping.— A.I. (3/1/2015)
2013 Leonardo - 88 pts Wine Spectator A cloudy amber color, with an unctuous feel to the core of dried apricot, peach and nectarine flavors, backed by a wax-textured finish and a lingering dried golden raisin note. Ambitious and slightly heady, but manages to hold together. Drink now. 50 cases made. –JM
Sold Out Wines
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.
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
This Vintage Hard Cider was made Unpasteurized, Unfiltered and Unfined. Lightly sparkling occurring from a secondary fermentation in the bottle this cider was aged on its lees for 18 months. Refreshing when served cold with ripe apple and bready flavors. Only 400 (750 ml) bottles were made.
$14 per bottle