Peconic Bay Winery, which derives its name from the eponymous body of water by which it is located, was established in 1979 by Ray Blum, making it one of the oldest wineries in Long Island. Owned by Paul and Ursula Lowerre, who live and work in New York City, the winery closed its doors in October of 2013, because, according to Paul, as quoted in the North Fork Patch of October 28, “Our decision to stop production at Peconic Bay Winery was based on simple economics. . . . I’m not going to say we’re finished producing wine – but we’re most likely finished making wine for ourselves.”
In fact, in 2017 an attempt was made to use the winery tasting room to sell a variety of wine, beer, and spirits from producers in New York State, somewhat along the lines of Empire State Cellar, albeit on a small scale. The experiment lasted about a year, but in the end it was shut down.
The account that follows is now primarily of historic and vinicultural interest only:
When it was in full operation, the day-to-day running of the winery was by a very capable team that included Jim Silver, the General Manager, Greg Gove, the winemaker (who now makes wine under his own label, Race Wines), Zander Hargrave, the assistant winemaker (and now winemaker at Pellegrini), and Charlie Hargrave, Peconic Bay’s vineyard manager, not to speak of the vineyard crew.
Indeed, because of its commitment to sustainable viticulture, Peconic Bay is directly involved with the VineBalance program of Cornell University Agricultural Extension. In fact, an entire row of Chardonnay had been turned over to the program by Jim, the GM, so that they could experiment with it as they wish.
Much of the care and nurturing of grapes simply cannot be done by machine. Pruning and tying, shoot positioning, thinning the leaves (also referred to as “opening up the canopy”) is vital to providing proper air circulation and sun exposure to the grape clusters; all these methods require knowledgeable, practiced hands.
The varieties grown at the vineyards included Riesling, Cabernet Franc, Merlot, and Chardonnay, which produced some of their best wines. For example, on the parcel called Sandy Hill the grapes are more subject to drought than elsewhere in the vineyard. Its terroir, however, also grows grapes with sugars that are higher and more concentrated, ultimately resulting in the best Chardonnay grapes of the property.
Charlie also knows the region and its climate better than most on the North Fork, and understands what weather changes can mean to fruit growing in any parcel of the vineyard, so he would quickly grasp what needed to be done through all vagaries of weather, be it excessive rain or periods of drought. For example, Greg Gove, the winemaker, said, “In 1999 we had hurricane Floyd come through. We were picking the grapes around these rain events, and in the midst of it all, the press broke down. We had to borrow a refrigerated truck to load it with as many grapes as we could.”
Jim Silver, Greg Gove, and Charlie conferred throughout the harvest, comparing notes on what affects each aspect of their responsibilities in deciding when to pick. The perfect balance of three factors are vital to deciding when to pick the grapes: pH, sugar levels (measured in Brix), and Total Acidity, or TA. Then they considered issues like short-term weather forecasts, available tank space in the winery, and the ready availability of a machine harvester or a hand-picking crew.
The result of this kind of collaboration and attention wass that Peconic Bay wines won many awards over the years. To mention but a few: La Barrique, an oaked Chardonnay has won multiple awards, including Best Wine Discovery (White) at the 2007 Wine Literary Awards in California, their Riesling was named one of the top ten Rieslings in the United States, a Merlot was designated as Best in New York State, and so on. Quite a track record. And it all began in the vineyard.
In the meantime, the Oregon Road vineyard parcels have been taken over by Premium Wine Acquisitions, and under the supervision of Russell Hearn is being managed by Bill Ackerman, of North Fork Viticultural Services. The vineyards, at least, shall remain in production for the foreseeable future.