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Flat front label of wine

Bedell Cellars First Crush White 2013

Other White Blends from New York
    11.5% ABV
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    11.5% ABV

    Winemaker Notes

    This wine is a blend of the first grapes of the season, offering a sneak peek at our latest vintage. A dry aromatic blend unique to Long Island, made in the North Fork style with crisp acidity, moderate alcohol, and a distinct minerality. It was fermented in steel from sustainably grown grapes using indigenous yeasts. 75% Chardonnay, 20% Riesling, 5% Sauvignon Blanc.

    Apple, citrus. Young vines and vibrant aromas. Light and fresh, a unique aromatic blend.

    Critical Acclaim

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    Bedell Cellars

    Bedell Cellars

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    Bedell Cellars, New York
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    Bedell Cellars is a boutique farm winery and vineyard located in the small hamlet of Cutchogue, on the North Fork of Long Island. The North Fork is a narrow strip of land wedged between the Long Island Sound to the north, and the Peconic Bay to the south. This proximity to water, and our latitude combine to create a maritime "micro-climate" which provides optimum growing conditions for grapes. It is said to be similar to that of Bordeaux, France.

    Cutchogue currently is the center of the North Fork's increasingly renowned wine industry. Prior to the 1970's the North Fork mainly produced potatoes, cauliflower and fruit. Now, almost 2000 acres are planted in wine grapes, with more acreage being planted daily. Vineyards help keep our fork the uniquely scenic, serene, rural, agricultural maritime area it is.

    The vineyard and winery were established in 1980 by Kip and Susan Bedell with the planting of seven acres. The vineyard has since expanded to thirty-two acres planted with the following varieties: Merlot, Chardonnay, Riesling, Gewurztraminer, Cabernet Franc, Cabernet Sauvignon, Viognier and Petite Verdot.

    On August 10, 2000 Michael Lynne became the new owner of Bedell Cellars. Mr. Lynne and Kip Bedell, who remains the winemaker, will continue to work closely together focusing entirely on quality. Mr. Lynne is an avid wine enthusiast and president of New Line Cinema.

    New York

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    An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

    The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    PIN355366_2013 Item# 133925