Not widely planted on the North Fork of Long Island, we believe this varietal to have a natural affinity to the coastal micro-climate and local seafood fare. A portion of this wine is tank-fermented to accentuate the fresh varietal characteristics of the grape. The remaining juice is barrel fermented and left in contact with the yeast lees to gain complexity and roundness.
This wine exhibits classic Sauvignon Blanc characteristics of grapefruits and grassiness on the nose and refreshing citrus, lemongrass flavors. This wine is a perfect match with shellfish and other seafoods, and also compliments dishes with strong herb seasonings.