In 2014 Robibero Family Vineyards won a competition double gold for their 2012 Cabernet Franc. That was quite an achievement for a Hudson Valley winery, but it was made with Finger Lake fruit. There’s nothing wrong with that; many wineries purchase fruit from other regions, depending on the varieties that they need which may not grow in their own region. And a double gold is a double gold, period. It certainly spoke to the skills of the winemaker, Cristop Brown.
Also in 2014, an important article by Steve Kolpan was published in The Valley Table vol. 65, March-May issue: “A Signature Grape for the Hudson Valley?” In it he pointed out that the Finger Lakes had established the Riesling grape as its signature variety, and Long Island has its Merlot. Both of these are true vinifera varieties, European in origin and widely known and accepted throughout the wine world as fine-wine fruit. The issue for the Hudson Valley, with its harsh and variable climate, was that many of its most successful varieties have been hybrids, which is to say, crosses of a vinifera vine with an American one. The idea was to produce a hardy, cold-resistant variety that also offered a palatable wine. Indeed, Baco Noir is a very successful hybrid that produces very red nice wines, and Seyval Blanc makes some truly nice whites. But neither offers the cachet of a Riesling or Merlot. They’re just not on the radar of serious wine drinkers. It’s a shame, but that’s the reality.
Mr. Kolpan suggested that there was indeed a successful European variety that actually could and did thrive in the Valley, if properly tended to in the vineyard. He suggested that it should be Cabernet Franc.
Historically, Cabernet Franc (aka Cab Franc) has often been seen as a lesser variety than Cabernet Sauvignon, so is often not given the respect it deserves. In fact, DNA analysis has shown that Cabernet Sauvignon is in fact a descendant of Cabernet Franc—in a cross with Sauvignon Blanc—so Cabernet Franc has lost all sense of inferiority. Cabernet Sauvignon enjoys its renown because it is more assertive and bold (it has more acidity and tannin) but Cabernet Franc has some exceptional qualities of its own. It is softer, spicier, and more delicately perfumed. When young it is much more approachable. When blended with Cabernet Sauvignon, the result is often a wine than is more complex than either variety alone.
Like Merlot, it is used to soften the hard edges of Cabernet Sauvignon, and contributes its own complexity and floral bouquet. There is sometimes a spicy or briary flavor to Cabernet Franc wines; Robert Parker detects a “weedy, olive-like aroma,” while Jancis Robinson is reminded of the aroma of pencil shavings. This is sounding less and less like something one would be inclined to drink, but to the world of fine wine, these apparently negative qualities can give the wine an intriguing complexity.
It is an important part of many of the great blended wines of Bordeaux, and is a signature red variety of the Loire Valley. One of the reasons that Cab Franc can do so well in the Hudson region is that it is a much earlier ripener than Cab Sauvignon or even Merlot.
Established in 2016, the Coalition set out to define the criteria that had to be met in order to be a member. Choosing a hawk as its symbol (they are ubiquitous in the Valley), the hawk sticker on a bottle guarantees the wine in it is at least 75% Cabernet Franc and that 85% of the fruit was grown in the Hudson Valley. Furthermore, all these wines are to be aged for 12 months in oak barrels before being released for sale.
This is not to say that other Valley wineries don’t also produce Cab Francs: among them are Bashakill, Brimstone Hill, Cereghino-Smith, Hudson-Chatham, Palaia, Stoutridge, and Warwick Valley. They have not yet joined the Coalition for any variety of reasons.
In 2018 Whitecliff was awarded a coveted Double Gold Medal from the prestigious San Francisco International Wine Competition (SFIWC) for its 2016 Cabernet Franc. This makes 2018 a great year for Whitecliff: it marks the beginning of its twentieth year in business, and it began with yet another international Double Gold—for Whitecliff’s Gamay Noir at the Finger Lakes International Wine Competition. With two international awards for Hudson Valley reds this year, Whitecliff is chipping away at the outdated assumption that New York doesn’t produce great red wines. Furthermore, it confirms the idea that Cabernet Franc is indeed the red variety of the Hudson Valley.
To really enjoy the wine, it should be decanted or at least poured into glasses for about an hour before drinking it, so that the exposure to air will soften the high acidity—typical for so young a wine. Already it offers aromas of dark red fruit, delicate herbal notes, and a hint of oak. It has good body and the flavors confirm what the nose tells you. I late January I had a bottle which I decanted, following my own advice, and consumed about half the bottle with dinner. I didn’t drink the balance until two days later. That longer period of oxygenation had transformed the wine. It had become more balanced as the acidity had become better integrated and the fruit flavors were enhanced. It was, quite simply, an excellent Cab Franc, as good as any that I’ve had from an East Coast producer.
Enjoyable now, I think that it would benefit from being laid down for a few years. Buy a case and open a bottle every few months. You’ll find that it will evolve over time. It really is good, and will get even better. But then, a Double-Gold Cabernet Franc should do exactly that!
This high level of achievement for Whitecliff’s Cabernet Franc, which was made from estate-grown grapes at their home vineyard in Gardiner, will no doubt contribute to recognition of the Valley as a significant producer of this variety. This time Whitecliff’s winemaker, Brad Martz has bragging rights!
Oh, yes, and Robibero has now planted an acre of its own Cabernet Franc. That’s why they were able to join the Coalition. We await their next wine.
You can read more about Whitecliff here and about Robibero here, as they both have posts on this blog.
The Hudson River Region has three wine trails, of which two are on the East side of the river and one on the West. The western one is the Shawangunk, of which Whitecliff Vineyards is one of the wineries on the trail, which has the oldest continually-operating winery in the United States, now known as Brotherhood Winery. Located in Gardiner, NY, Whitecliff is easy to get to from the New York Thruway at exit 18, at New Paltz, where the earliest vinifera vines in the valley were planted in 1673—unsuccessfully—as they knew nothing then about pests like the devastating root louse, Phylloxera. Today winegrowers know plenty about vine pests and diseases, and the Valley now has dozens of successful wine-grape vineyards planted to both hybrid and vinifera varieties.
Whitecliff is a family-owned, award-winning winery and vineyard with 20 varieties currently planted. Many are experimental, but the production wines include both vinifera varieties such as Cabernet Franc, Pinot Noir and Riesling, and hybrids like Seyval, Marquette, and Vignoles. Red, white, pink, and sparkling wines are made from these and other grapes. The owners are Michael Migliore and Yancey Stanforth-Migliore.
As of 2018 Whitecliff has one of the largest vineyards in the Hudson River region. Its 32 acres are primarily in Gardiner, with six additional acres now established on the eastern bank of the river in Hudson. Focused on Gamay Noir, Cabernet Franc, Pinot Noir, Chardonnay and Seyval Blanc, their vineyards serve as the foundation for a 6,500-case annual wine production. Of the varieties on the 32 acres of vineyard in Gardiner there is a roughly a fifty-fifty balance of vinifera and hybrids. The experimental varieties may have just a row or two of vines. All the varieties are Vertical Shoot Positioning (VSP) trained, which is a standard system for vinifera vines. Other vineyards in the Valley may use high wire for their hybrids, but at the time of harvest it’s really difficult, as one has to “fight through this jungle of leaves and tendrils and shoots” in order to get at the grapes. Using VSP with the hybrid varieties doesn’t really have much of a downside, given that the ones grown here are all pretty tame, like Traminette, Noiret, and so on. They have pretty restrictive soil, so there isn’t too much vigor and VSP helps manages it well. The soil is composed of clay of three different types: Churchville soil, which is a heavy clay, Castile, and Cayuga. The latter two have more sand and are sandy loams, more like the soils in Long Island. Cayuga soil has larger stones, small gravel, and affords good drainage and runs down from the top of the hill, where the Castile and Cayuga soils appear on either side of the winery at the base. This was once a flood plain for the Wisconsin Era glacial melting. There’s visible evidence of washout and conglomerate rock from the glacial action. The acidity is naturally at about 5.6 pH so every other year lime has to be added to the soil so that the acidity is kept at about 6.5-6.6, which is pretty basic. Also typical of the soils of the Hudson Valley is a deficiency of phosphorus. That’s another reason that one has to get into the soil and really work it, because added phosphorus is not mobile. It can’t just be spread it on the ground in the expectation that it will get down to the roots on its own.
Michael is an organic chemist by both degree and experience; he spent years at IBM working on projects involving optical lithography among other things. He planted the vineyard one year after he started working at IBM in 1978, so it took a long time to grow it to what it is today. They originally purchased eighteen acres of land and later on added another fifty acres. The vineyard was started by planting a one-and-a-half acre plot and another three-acre plot. They now have twenty-six acres under vines. It is now one of the largest vineyards in the Valley. He and his wife Yancey opened the winery when he was still working for IBM in 1999, offering wines from the 1998 harvest. For years before that they had sold their fruit to other wineries until they finally had their own facility.
Michael’s prowess in both the cellar and in the vineyard is such that he not only has won awards but is also the role model for other wineries in the region. Indeed, he is also the current president of the Hudson Valley Wine and Grape Association.
The Vineyard plots sit in clear proximity of the Shawangunk Cliffs–the most important rock-climbing site on the East Coast–hence the name of the vineyards. The vines are planted about 4’ 6” to 5’ apart, and about 6’ for the Seyval–even that could be brought down to 5 feet. As Michael says, “If there’s anything that I’ve learned in thirty-six years of growing grapes, it’s that closer planting is better.” The rows are 9 feet apart but with replanting that may change over time.
Among red varieties Whitecliff has about an acre and a quarter of Pinot Noir, some of which is used for the sparkling wine, which has a cuvée that is 40% Pinot and 60% Chardonnay. Some goes into the sparkling rosé, which is 100% Pinot Noir. The rest goes into the still wine. It does well on the site, planted on a south-facing hillside with good drainage that seems ideally suited for the variety. They also grow Cabernet Franc and Merlot as well as some hybrids such as Noiret and Marquette.
There are roughly an acre-and-a-half each of the Pinot Noir and Cab Franc at 4’ 6” spacing, which is good for the soil in which they are planted. The other big red-wine grape here is Gamay Noir—in fact, Whitecliff is one of only two vineyards in the state that grow that grape. In fact, Michael thinks that this is more of a Burgundian than a Bordeaux-like climate in that Pinot Noir, Gamay, Cab Franc, and Chardonnay all do well here. There is also a small plot of Merlot but no Cabernet Sauvignon, which just doesn’t do well here due to the short growing season.
On the other hand, Riesling thrives at the vineyard. With respect to Rieslings from the Finger Lakes or Long Island, Michael finds that when they bring them in they lack acidity, so they have to add Whitecliff Riesling to give it some backbone, then it’s really good. There is one acre of Riesling as well as three acres of Traminette, Another three acres are planted with Chardonnay.
The Gewürztraminer x Joannes Seyvel 23.416 hybrid, Traminette, was released by Cornell, but it had been developed in Illinois by the hybridizer Herb Barrett in 1965. For Michael, Traminette is a great success story. Though he has both the Traminette and Gewürz planted in his vineyard, he finds the former easier to grow. It’s yields are higher, it’s less prone to disease, it’s more cold hardy. It has the core of the Gewürztraminer characteristics: lychee and rose aromas and flavors. Gewürz is more of a challenge to the winegrower in order to get the full range of flavors that it can offer. It needs to hang longer for fuller ripeness, but the more time it spends on the vine, the more prone it is to rot, for example. Now the Migliores have embarked on a new 75% Traminette-25% Gewürz blend called White Rose. The reason that Whitecliff doesn’t produce a Gewürz varietal is that the quantity grown presently doesn’t yield enough to reach a hundred cases, which is the minimum that they want for any of their wines. In truth, White Rose is a field blend—something that they’ve never done before. The Gewürz is added to the Traminette to bring up the blend’s flavor profile.
While they do use machinery for spraying, all the other field work is done by hand. They don’t need to use a curtain or recycling sprayer here because drip is not a problem with the neighbors so far away. The tower sprayer is more than adequate for the work that has to be done in the vineyard. At Whitecliff they try to follow an Integrated Pest Management Program (IPM), but they are not organic or Biodynamic. They deeply care about the environment and use as much of the organic inputs as possible, including copper and lime and phosphoric acid (about which there is a debate about whether or not it can be considered part of a certified organic program. They try to use minimal spray inputs and are constantly monitoring what they use. If a sprayer is fully loaded and taken into the field it can be worked all day, but the cost comes to about $500 to $600 each time, so obviously there’s no incentive to spray too much. The idea is to spray before any fungi or insects can take hold of a field, a kind of prophylactic treatment. Once anything takes hold, it is far more difficult and expensive to get it under control. Besides that, the winery needs to keep a lookout for new pesticides that might be more effective than what it currently is using. (One reason for this is that organisms that survive a toxic application will beget resistant offspring. This is now a big problem in New York due to so much overuse.) Basically, the spray schedule for the season is from ten to fourteen days of spraying. They’ve done well so far, as they’ve not had any major breakouts in the vineyard.
Another problem with spraying is that many vineyard managers think that sprays contain systemic chemicals, which is to say that they remain in the plants and do not wash away in the rain, and they’re wrong. There are only a couple of them that are systemic, the rest need to be resprayed after a rain. Furthermore, as Michael says, “once or twice in every ten years you are going to have to use non-organic sprays because this isn’t the Napa Valley, it isn’t a desert; this is where it’s cold and damp.” All of which adds to the disease pressure. Last summer there was a great deal of rain. When a New York vineyard is hit by a lot of rain, it must be put on a seven-day spray schedule to save the crop and one doesn’t have much choice in terms of what must be sprayed. Copper, which is approved for organic farming, is an important input that gives excellent results, but over time it accumulates in the soil and is toxic, so one may have an organic farm but under these circumstances, but ironically, not be sustainable.
About disease pressure, Michael says that “Among the diseases that most press on the vineyard is Downy Mildew, which rears its ugly head every July. The next is Powdery Mildew, and then there’s Botrytis, which comes in at the end of the season. Black rot is another disease to reckon with, so it needs to be sprayed assiduously, and that includes the mummies that may be clinging to the canopy, where they can sporelate.”
The thing that Michael stresses about spraying is that the vineyard needs constant vigilance to always be ready to spray when needed.
It is because of Michael’s background as a chemist and years of experience with the high tech of IBM that he eventually invested in a state-of-the-art winery: a large, open structure built in 2011—the building could, in his words, also be called “an above-ground cellar.” It uses geothermal heating and cooling, costing about one-third of what it would be if doing it any other way. There are also supplemental heat exchangers that can also cool it off or heat it up. The heating comes up through the floor. This takes care of a space that is forty by eighty, or thirty-two hundred square feet. In addition, they have a fifteen by eighty-foot covered pad in the back, which though it has a roof, remains exposed to the outside.
Another way in which the winery is efficient is in using the glycol for the air conditioning for the cooling jackets for the fermentation tanks. When using the air conditioning for cooling the building, they use the extracted heat for their hot water. The winery is already oriented to the south so that if they install solar panels the energy use will be a net-neutral system. (Perhaps at that point Whitecliff will even have a surplus that can be sold back to the grid.)
According to Michael, the system that’s in place cost about 30% more than one using a standard energy system, but because so much energy is saved the RTO is about seven years.
With respect to Michael’s philosophy about winegrowing, he sums it up in one word: “Quality.” In his case this means that the first thing he looks for is quality in the grapes that they’re going to harvest. For Whitecliff, when they bring good fruit into the winery the winemaker’s first obligation is to “not screw it up. Work with what is given and the rest is very simple.” They look for a balanced wine, so if necessary they will chaptalize if the Brix isn’t high enough. If a wine is too thin or too acidic, they will take the necessary measures to bring the wine into balance. Given that this is not Napa Valley, and it’s a cold climate, and no two vintages are the same, adjustments of this kind will have to be made from time to time. Because of this, it is very challenging for the winemaker, and as far as Michael is concerned, if a winemaker can make good wine in the East, he or she will certainly succeed in Australia or California and have a much easier time of it.
When it comes time to harvest the crop, they typically bring in about ten people to help out. They also handle the fruit in other vineyards, so the crew can be kept busy for a number of days. In some cases they will work in a vineyard from which Whitecliff buys fruit—the owner may have a small crew and they supply the rest of the pickers. It’s all done by agreement.
In the winters of 2013 and 2014 deep freezes seriously damaged the Gamay Noir vines so Whitecliff has now purchased a six-acre plot on the East side of the Hudson near the foot of the Rip Van Winkle Bridge and just below the hills of Olana, Frederick Church’s legendary home. Records indicate that this particular plot does not freeze, in good part because it enjoys the “river effect” where large bodies of water ameliorate the climate. The vines are being planted and should be productive in a couple of years or so.
When they harvest, they drop the grapes into lugs that they then bring to the crush pad and deposit them in macro-bins capable of holding about 1,200 pounds, and then do as much gravity-fed processing as possible. The crusher sits directly over the press so that there’s no need for pumping the white grapes. One thing that they do at Whitecliff that is different from what is done by most other East Coast wineries, is not to use gravity settling for its whites, but instead use flotation clearing. This began with their 2009 Riesling, which subsequently won a Double-Gold medal in the San Francisco International Wine Competition. (More about this below.)
In Germany this floation process, called Floatclear, is widely used. After crushing winemakers add enzymes to the juice, then run it through a centrifugal pump and bleed in nitrogen at a 6-bar pressure at a rate of four liters a minute. This results in nitrogen bubbles in the juice adhering to the particulate matter in it, which floats up to the top of the tank instead of letting the particles settle to the bottom. It greatly speeds up the process of clearing the wine prior to fermentation, because they can clarify about 3,000 liters an hour: in an hour-and-a-half they can finish a whole tank of juice to be ready for the yeast to be added, instead of having to wait about 24 hours or so for the settling to take place on its own. Also, the normal loss [of juice] is about five to ten percent when using gravity for clearing the juice as opposed to about three percent with this process.
As Michael said, “The result is so much cleaner, much better–we’re so glad that we’ve gone down this path that they can’t believe that not everybody is using it. Not only that, but just think of the energy that’s involved in cooling the tank for twenty-four hours, then bringing it back up to a temperature where you can get the fermentation started. It’s a brilliant tool. We’re one of the first in the state to adopt it. I know that some up in the Finger Lakes are doing it but I don’t know of anyone out in Long Island that’s doing it right now.”
Whitecliff has recently undergone several changes to its processing. For one, they’ve gone to synthetic corks for the whites. Screw caps, the other alternative to natural corks, require a capital investment of about $15,000 in machinery. Synthetic corks demand no changes in the equipment used for natural corks. Furthermore, synthetics cost less than natural, on the order of 16 cents versus 26 cents. Screw caps cost about 6 to 7 cents, but the investment up front is very high so that it takes a long time to get back your return on investment. They’re really more suited to larger operations than Whitecliff.
Natural corks allow an ingress of oxygen of about 30 parts per million, whereas synthetic ones allow only five parts. Screw caps had a problem with the barriers that were used for a long time; even today they aren’t recommended for keeping white wine for longer than about two years. Instead, Whitecliff uses a top-of-the-line Nomacorc product that is especially designed to control and limit the transfer of oxygen.
Production this year is about the same as last year—about 7,000 cases. And they want to rebalance their production. That is, “We over-produced on some and under-produced on others.”
Whitecliff’s number-one selling wine is Awosting White, a Vignoles-Seyval Blanc blend. They had hugely boosted production of it, so they overproduced it, so they’ve got to cut back on it. Michael says that, “It’s probably our signature wine. It’s held up well. The production of Traminette is growing, but it’s a problem where it is in that field, which is shielded so doesn’t get any wind. So it tends to get Botrytis and sour rot, too. This is something we’re still trying to figure out.” But this year they decided to harvest it early as a result of an experimental program over the last couple of years, and they’re going to move it into the sparkling wine program.
The winemaker is Brad Martz. He came to Michael after tasting some wines and he asked if they needed any volunteer help. So he helped out in the cellar, and worked with them in the sparkling wine processing. After a couple of years he came on as assistant winemaker. He learned much of what he knows about winemaking on the job at Whitecliff. He also did self-study as well as earning a degree from UC Davis. “We worked together and he learned as we worked,” Michael said of Brad, “The thing about him is that he’s committed, he’s mature, and he has a good intellect and excellent palate.”. Brad joined the firm as winemaker in 2014; he is critical to the final decision of what goes into the bottle of every wine. He believes that it’s better to learn on the job at the winery than to go spend that time earning a degree in winemaking, after which the graduate knows the concepts but not the practice.
So to the extent possible, they try to make natural wines, but they won’t touch ambient yeasts for the most part, so they use yeasts that are commercially available. In Michael’s view, companies have done very well with their yeasts, and he can decide, for example, to cold-ferment Riesling for eight weeks and there will be a yeast to do that. With natural yeasts that cannot be done; one may get the desired result sometimes but at other times one can end up with a stuck fermentation. In fact, once a winery has used a particular yeast for many fermentations, and the pomace is thrown into the fields, then that strain will become the dominant yeast out there, even if it’s not native.
They use gravity feed instead of pumps because if the must goes through a pump connected to a hose at high pressure there is the possibility that there could be sheared seeds that release green tannins. When running the red grapes through the destemmer they remove the rollers because they don’t want to macerate the fruit, so the grapes go into the fermenter as whole berries. The grapes will then initiate an internal carbonic fermentation on their own, and that will release more subtle fruits, which is part of what Whitecliff is after.
On the other hand, it makes punchdown in the tank much more difficult, which is why the winery uses pumpovers. To make sure that seeds are not in the pumpover must the tanks have mesh filters that catch the seeds as they sink to the bottom, so the filter can be removed and the seeds discarded. Thus, if harvest had to take place before there was phenolic maturation, then the green seeds can be removed before they can add a green, harsh character to the wine.
Generally they look for balance and do not seek to make sweet wines, but they make many bench tests, primarily to balance out the acidity, which tends to be high with the sugar on the low side, as the grapes are usually brought in at 20 to 21 Brix. That often means that they have to chaptalize the must. The resulting Riesling then comes in at 1.3% RS.
As an example of Michael’s scrupulous care and attention, before Whitecliff even made a sparkling wine to sell, bench tests were made for six years. The result is North River (a historical name for the Hudson, not just long ago, but even today, when boatmen may refer to the North River along certain spots of the waterway), Whitecliff’s second label for its sparkling wine, which is made in the traditional method, where the second fermentation takes place in the bottle in which the wine will be released. They make a cuvée, a rosé, and a Blanc de Blanc. The cuvée is made up of 60% Chardonnay and 40% Pinot Noir. Both varieties are estate grown, but from two vineyards, The Pinot is grown here, while the Chardonnay comes from a vineyard on the Hudson in Middle Hope, that Michael owns with a partner, John Hudelson, who’s a professor of oenology and viticulture at Central Washington State University on the West Coast. The New Hope vineyard sits on limestone at the warmest spot on the entire river, so that it never freezes. They do everything at the winery including the second fermentation, the autolysis, riddling, adding the final dosage, and bottling. Whitecliff also getting ready to create another line—“it’s really expanding, and we’re committed.”
One thing that they lack and need is a sorting table. Michael observed that if he had to spend money on new equipment, the $15,000 that a screw-cap bottler would cost could instead go to buy a $10,000 sorting table. That will raise the quality of the wine, whereas a screw-cap will not affect it at all.
Michael went on to point out that “We’re a whole team here, not just Brad and myself. There’s also Santiago—the vineyard manager-cum-factotum—and Paco, who are key parts of the winery. You need people for processing the grapes, help in the vineyard, the cellar . . . cleaning out barrels, all sorts of things. The great thing about Santiago is that I can just tell him, ‘Go do this.’ And he goes and does it, I don’t have to watch to make sure that he does it right.” And it is a family business that involves two other members, Michael’s wife, Yancey, and their son Tristan. Yancey handles marketing and wholesale, keep the books, answers the phones, and so on. They also have a Tasting Room manager, Matt Student. The tasting room is a popular destination for tourists, but, he says, they have little curiosity or interest about what’s going on when they arrive at the winery. Work can be going on at the crush pad and they’ll just walk by without so much as a glance. Michael has had people ask, “When do you harvest the grapes?” Yancey recalls one visitor who saw a bin full of fermenting grapes and asked if they were cranberries.
In other words, visitors don’t see or care about the business side of a winery–the hard work in both vineyard and winery, the technology, etc.–but they clearly love the wine. After all, as one can see, they win prizes. I’d certainly give them a prize for their 2013 Pinot Noir–a light-bodied, red-berries and cherries on the nose and in the mouth, a touch of minerality, light tannins and ready to drink right now. A perfect summer wine and terrific with fowl or fish, as well as roast lamb–a versatile wine indeed! So too the Gamay Noir–it reminds one of Beaujolais (same grape variety) but with earthier flavors. The Traminette is excellent, and though made from a hybrid variety, it has much of the aroma and flavor of Gewürztraminer (one of the parents), albeit toned down a bit. The Riesling is just off-dry but extremely well made. All of their wines, in fact, are honest ones that reflect their terroir and varietal character. In fact, the 2012 Reserve Gamay Noir earned 90 points from the March 2017 issue of Wine Enthusiast Magazine for its tasty, elegant, sprightly character.
Another thing that is remarkable about their wines was pointed out by a rival winery not far away. That is the fact that their standard wines, Awosting White and and Red Trail are remarkably consistent blends from year to year, a very difficult thing to achieve in a small winery, particularly given the fact that the Hudson Valley is so challenging for winegrowing.
In March 2015 the New York State Wine and Grape Foundation’s Grower of the Year award was given to Michael, which is especially notable given that the preponderance of the state’s wine grapes are grown in the Finger Lakes and Long Island. Last December his Gamay won 90 points from Wine Spectator. Out of over a 4,000 entries in the 2010 San Francisco International Wine Competition (the largest, most influential international wine competition in America, judged blind by a prestigious panel of nationally recognized wine experts). Whitecliff’s 2009 Riesling won a Double Gold and Best White in Show and other awards have been given for the Reserve Chardonnay and Awosting White. Its 2013 Traminette won a double gold in the 2015 SF International Wine Competition.
In 2018 Whitecliff was awarded a coveted Double Gold Medal from the prestigious San Francisco International Wine Competition (SFIWC) for its 2016 Cabernet Franc. This makes 2018 a great year for Whitecliff: it marks the beginning of its twentieth year in business, and it began with yet another international Double Gold–for Whitecliff’s Gamay Noir at the Finger Lakes International Wine Competition. With two international awards for Hudson Valley reds this year, Whitecliff is chipping away at the outdated assumption that New York doesn’t produce great red wines.
This high level of achievement for Whitecliff’s Cabernet Franc, which was made from estate-grown grapes in their home vineyard in Gardiner, will no doubt contribute to recognition of the Valley as a significant producer of this variety. In fact, there is now a Hudson Valley Cabernet Franc Coalition, which has proclaimed the variety to be the signature red-wine grape of the Valley. Whitecliff, of course, has joined the Coalition.
If there are any doubts about whether Hudson Valley wines can age, we can report that Whitecliff’s 2010 Cab Franc, which was opened in 2019, had developed beautifully, with acidity and tannins subdued and well-integrated and aromas and flavors of red and dark fruit dominating. Their Gamay Noir, made from the grape of Beaujolais, was five years old when it was opened and it, too, had developed beautifully. Naturally low in acidity and tannin, it nevertheless offered strawberry and dark cherry aromas and flavors. We paired it with salmon, and it was a happy marriage.
Their Vidal Blanc earned a Double Gold at the Hudson Valley Wine Competition recently. Furthermore, In my own opinion, its barrel-aged Seyval Blanc defies all expectations of what a hybrid varietal should taste like. It tastes like a vinifera, close to Sauvignon Blanc in character. Then Whitecliff wins a Gold for its 2015 Merlot-Malbec blend at the International Eastern Wine Competition. What a track record. It seems that when it come to wine, Whitecliff can do no wrong. Perhaps they should invest in gold stocks, at this rate!
For several years there was a winery called Rivendell that called 714 Albany Post Road in New Paltz home. Then, in 2003, Harry Robibero and his wife Carole purchased the 42-acre property with the hope that someday the winery operation would become theirs. As a matter of fact, the owners of Rivendell, Bob Ransom and Susan Wine, gave notice in 2007 and left the property for a new location.
Harry mentioned this over family dinner one night. “Did you hear? Rivendell is leaving. Do you guys want to start your own winery? Should I look for another tenant?” Tiffany replied, “Let’s do it. Let’s start a winery.” Ryan, then her husband, agreed. So they took a chance and quit their jobs.
Very shortly after, Harry and his family were busy refurbishing and renovating the existing building. In May of 2010, Robibero Family Vineyards opened for business.
When I first visited Robibero shortly after they’d opened and tasted some of their wines I was frankly disappointed. The wines that I tasted, made from purchased fruit, were thin, sharp, and unbalanced. I told them so and did not return for a couple of years. But eventually I did go back and each time thereafter it was evident that the wines were improving, so much so that in 2014 Robibero won a Double Gold for their 2012 Cabernet Franc from fruit sourced from Sheldrake Point in the Finger Lakes, which came in at 24 Brix. It was aged for nine months in French oak, 50% of which was new. Once the wine was bottled they entered the wine in the competition before they even had an approved label. A Double Gold.
The change in quality came about in large part due to the winemaker who was hired soon after they started, Cristop Brown. Cristop came to Robibero after a stint in Washington State working for Long Shadows. He’d first worked at Millbrook Winery as the tasting room manager. After a few years, he went to Benmarl, in Marlborough, which has the oldest working vineyard in the country, and it was there that he learned to make wine from Eric Miller, son of Mark Miller, the owner. In fact, Eric made it clear to Cristop that a condition of his being hired was that he had to take courses in biochemistry so that he could better understand the processes that go on in the ripening of the fruit and in fermentation; making the wine was learned on the job. Soon he was assistant winemaker. In a few years, Eric sold the winery to Matt Spaccarelli and moved to Pennsylvania, and Cristop then became the Benmarl winemaker. Now it was his turn to teach Matt the art of winemaking and they worked together for nearly four years before he took off for Washington State to see how wine and grape growing are done outside of New York State.
By the time of his return from Washington, Cristop had become a very accomplished oenologist and had become committed to making clean wine marked by varietal typicity and good balance. In fact, it was Matt Spaccarelli who then directed Cristop to Robibero, which had placed a “help wanted” ad in a wine journal.
When we stepped out in the vineyard our conversation there went on for a while. We were standing on the east-facing slope of the acre of Vidal and Cab Franc, and discussed viniculture.
Members of the family do all the handwork in the vineyard. They try to use organic sprays to the extent possible. Cornell came and gave them advice on how to plant a vineyard, including the orientation of the vine rows, the density, the recommended varieties for the location, and so on. Spacing is about 8 by 8, with original fescue between the rows. Soil pH was just right so that no input was needed to neutralize the soil. According to Ryan, the Cornell team told them that rootstock 101-14 would work best in their soil and then provided a list of the vines and clones that they thought would do well on that stock. [101-14 is a rootstock that was developed in France and released in 1882 by hybridizers Millardet and de Grasset. It is the result of an interspecific cross between V. riparia and V. rupestris. It produces moderate vigor in scions—the vine cuttings that are grafted to the stock—and has very good resistance to the devastating root louse Phylloxera, scourge of European-variety vineyards.]
Cornell wasn’t the only source of good advice for Robibero. Another was John Whiteman, from Crop Protection Services in Marlborough. When they were thinking of digging up the soil and mixing shale and other matter, then grading to aerate the soil, Whiteman made an important observation: “You know what? It took nature ten million years to create that soil. Don’t mess with it. Just put in some drainage . . . .” He went on to explain that the colloids in the soil [the chemically most active part of soil] took millions of years to develop. Bringing in topsoil would not improve the vineyard because vines grow well in soil that may be too poor for other plants.
In 2015 it was decided to plant a new block of vines across the road–actually, the driveway–from the original plot. Following Whiteman’s advice, and given that Harry is a construction contractor with a great deal of experience managing building sites and the hydrological issues that need to be dealt with–particularly water drainage and runoff–they first excavated the soil along the length of each row to be planted. The 4-inch thin topsoil lies atop a clay stratum about 4 feet deep, beneath which is a layer of shale. By excavating down to the shale they were then able to install a drainage system so that any water would run out of the vineyard, and the clay, now broken up, then was returned to the excavation trench. Now, when the 1,000 Cab Franc vines were planted the roots would be able to penetrate all the way down to the shale and not be harmed by an excess of water held in by clay. The rows, set 9 feet apart with the vines spaced 5 feet from each other, ran almost exactly north to south, slighted angled askew from a true north-south axis so that surface water would run out of the vineyard onto the road. All had been very carefully thought through, thanks to Ryan’s careful research and Harry’s excavation skills.
So, Robibero is dealing with the land that it has by providing the drainage needed because there is lots of clay there and vines don’t like wet feet.
The winery’s cellar is very small but adequate for the level of production that they have at present. Cristop and Ryan worked together both in the vineyard and the winery, but since Ryan’s departure, Jonathan H. Lander, the current general manager, lends a hand. Concerning the wines, at present virtually all is made from purchased fruit from the Finger Lakes, Long Island, and the Hudson Region itself. Most are made from vinifera varieties like Chardonnay, Riesling, Merlot, Cabernet Franc, and so on. However, one of their most popular wines, Rabbit’s Foot (non-vintage) has a base of 75% Baco Noir plus Merlot and Cabernet Sauvignon, of which 453 cases were made last year. They also have a Bordeaux-style blend that they call 87 South, made with Cab Sauv, Cab Franc, Merlot, and Petit Verdot, of which 210 cases were produced for the 2013 vintage. The 2013 New Yorkie Rosé is also a Bordeaux blend, and it quickly sold out.
Robibero has won a Best in Category White Wine in the 2014 Hudson Valley Wine and Spirits Competition for their 2013 87 North as well as Gold Medals for their 2013 Traminette and New Yorkie Rosé, the last of which I find to be a perfect summer quencher—austere, dry, and delicately flavored. It goes well with anything you wish to serve, as long as it’s not too spicy.
Its newest red wine is called The Stray and was introduced in 2015. It is dominated by Cab Franc and Petit Verdot, with a dollop of Malbec. It’s a dry wine with a solid acidic backbone, mild tannins, and tasty red fruit. The 2015 has sold out, but the 2016 is now on offer. It’s worth laying down.
The tasting room is ample, well-organized, and offers a very good space for parties. A large veranda invites people to sit out-of-doors and enjoy the fresh air and the pleasant view. Because too many visitors seem not to understand that a small operation like Robibero’s depends on the sale of all manner of beverages including wine, a local craft beer, and bottled water, signs are prominently displayed telling visitors not to bring in their own drinks of whatever kind. But this is a problem all small wineries face.
Robibero Family Winery & Vineyards and its wines have arrived and the results are impressive. It is certainly worth a visit and a taste or two or three, or buy a case.
Interview with Ryan Selby & Cristop Brown 1 May 2015
updated 27 January 2019
Robibero Winery, 714 Albany Post Road, New Paltz, NY 12561
Owners: Harry , Carole and Tiffany Robibero
Winemaker: Kristop Brown
Manager: Jonathan Lander
Acreage: 42 in land, 3 planted
Varieties planted: Cabernet Franc, Vidal Blanc
Grape Sources: Estate, North Fork Long Island, Seneca Lake
Production: 3,800 Cases
“At Paumanok we practice viticulture that allows us to achieve our goal of growing the ripest, healthiest grapes our vineyards can produce while managing the vineyards in a responsible, sustainable way. In general, we follow the program and principles of New York State’s Sustainable Viticulture Program set forth here: VineBalance, by Cornell Cooperative Extension with whom Paumanok has had a productive relationship since my parents planted our first vines in 1983. We believe that the most important factor in making great wine is starting with the healthiest, ripest fruit possible. Growing grapes in order to achieve this goal and growing them sustainably are not mutually exclusive; in fact, they are one and the same.”
–Statement from an essay by Kareem Massoud, “Sustainable Viticulture at Paumanok”
Established in 1983, the 103-acre estate (with 72 acres currently planted to vine) is entirely owned and managed by Ursula and Charles Massoud, and their three sons, Salim, Kareem, and Nabeel . The main red varieties are Merlot & Cabernet Sauvignon; the main white ones are Chardonnay and Chenin Blanc. As for clones, a field already planted with Cabernet Sauvignon was replanted with clone 412, which produces very tiny grapes, which provide more flavor and tannins (it was developed by ENTAV/INRA of France, to which a royalty of $.20-.25 per plant is paid). However, there are no experimental plots as such here, for, as pointed out by Kareem, everything planted in the vineyard could be said to be experimental.
The dense planting of the vineyards (at 1,100 vines per acre) they say produces more concentrated fruit and therefore higher quality wines. Their wines are only made from estate-grown grapes and production is limited to just under 9,000 cases.
The first vineyard was planted across the street from the winery in 1982 (42 acres) but was not acquired until the late 1980s; the first Paumanok vines were planted in 1983, and the winery opened in 1991 with the release of the first estate-bottled wines; 12-15 acres were planted in a new field in 2005. They had to apply one to two tons of lime (calcium carbonate) per acre for the first twenty years on their original plots to bring soil acidity into balance so that it is now stabilized to the higher pH that is more amenable for vinifera varieties.
A more recent addition to Paumanok vineyards is a plot of 25 acres that was purchased from the Riverhead School Board in June of 2014, which will be planted to Chenin Blanc, the signature grape of the property. The property had originally been purchased by the school district for a school that was never built. The proceeds from the sale add to the coffers of the school district and represent an important resource for Paumanok, which will plant the first five acres to Chenin Blanc in 2015.
Certainly the newest and biggest addition occurred in August 2018, when Paumanok acquired Palmer Vineyards on Sound Avenue. This has added another 40 acres of vineyards to Paumanok’s holdings. It is a good fit with regards to the varieties planted at Palmer. Perhaps most appealing is the Albariño, which has been a great success at Palmer, so much so that other wineries are also planting the variety. Indeed, Paumanok has ordered an acre’s worth of this variety that is to be planted next year. The plan is that the new Paumanok planting will eventually be incorporated with the Albariño at Palmer to make even more wine of that variety. Meanwhile, the relatively small planting of Riesling at Palmer will be used to augment the larger Riesling planting at Paumanok.
The juice from the Palmer vineyards will be fermented at that winery but will be finished at Paumanok’s facility. Kareem will be responsible for all the winemaking for both properties.
Kareem, the eldest son, has been the winemaker in partnership with his father, Charles, for the last sixteen years. He also works very closely with his brother Nabeel, who manages the vineyard. Salim, the second son, is the factotum of the family business. For the Massouds, “sustainable” means “healthy,” for “the riper and healthier the berries the better the wine made with the least intervention.”
In the essay he provided me for this article, Kareem writes that “My perennial barometer of whether what we are doing is sustainable is the biodiversity in our vineyard: lady bugs, praying mantis, dragon flies, earth worms, etc., are present in our vineyard in abundance. As you probably know, some farms and vineyards actually introduce populations of some of these beneficial insects as biological controls. So the fact that we have them without having to introduce them says to me that we must be doing something right. We maintain a permanent cover of grasses and wild clovers and other vegetation [between the rows] and under the vine which create a habitat for all the biodiversity cited above.” In other words, at Paumanok they have naturally achieved the symbiotic diversity that is essential to sustainable viticulture.
Though Paumanok practices sustainable viticulture, Kareem thinks that organic farming, at least as understood by the general public, is a myth, insofar as organic farming allows the use of both copper and sulfur; nevertheless, some organic producers will claim that they are not “spraying chemicals” (but what are copper or sulfur if not chemicals?). Such farmers are therefore using the term “organic more as a marketing tool” than acknowledging the actuality of what organic farming entails. It is, in other words, a matter of the use , or misuse, of language. To him, it is more important to be “selecting more benign synthetic pesticides relative to more toxic organic (not an oxymoron) controls. The best example of a toxic organic control is copper. Copper does a great job at controlling downy mildew, but it is a heavy metal which is something we would rather not spray as it will destroy our soils as it accumulates in the soil over time. The sulfur used in [both conventional and organic] farming is made as a byproduct of petroleum production. There are numerous synthetic pesticides which are far more benign that we may opt to use instead.” Indeed, for Paumanok, organic is incidental to the outcome at the vineyard; however, he remains open-minded about aspects of biodynamics, as he thinks the compost tea preparations may be of value, but he remains skeptical of the ‘hocus-pocus’ associated with it, such as following astrological signs or stirring the compost teas in two different directions (the ‘biodynamic’ part of biodynamics). On the other hand, if the mystical aspects of biodynamics could be scientifically proven to be efficacious, he’d use it if it meant growing better fruit.
As Kareem points out, “at Paumanok, we manage our vineyard as sustainably as possible. . . . we do not use any more inputs (crop protectants, micro nutrients and fertilizers) than necessary to grow the ripest fruit possible.” For example, Integrated Pest Management (IPM) is driven by self-seeded ground cover, mostly rye grass and sorghum. The cover is allowed to grow into the vine rows and is kept under control by a special vineyard mower that is towed by a tractor. This machine, the Fischer GL4K, is described on the manufacturer’s Web site as “the world’s first hinged mid row and undervine slasher, offering total chemical free weed control solutions for growers with delved, ‘V’ shaped or uneven grounds.” It does, however, have some drawbacks, one of which is that it is capable of damaging or even cutting off the vine from its roots, as can be seen in the photograph to the right. Kareem explains that the vineyard crew is still learning how to use the machine without causing damage to the vines. The point is that it should allow control of weed growth in the vineyard without the need to use herbicides at all. (There is a video of the machine in action on Paumanok’s Facebook page.)
Further IPM control is managed by:
. . . employing] various IPM (Integrated Pest Management) tactics to reduce our reliance on pesticides. For example, we perform the following activities on the entire vineyard: manual-shoot positioning with catch wires and clips to hold the shoots up straight, suckering, shoot-thinning, fruit-thinning or “green-harvesting”, hedging and leaf removal in the fruit zone. All of these practices increase the vines’ natural ability to resist disease (such as powdery mildew or downy mildew) by allowing UV rays from sunlight to burn off the inoculum [material that introduces disease to a previously healthy plant] and generally make conditions less favorable for mildew and other pathogens by creating a microclimate within the vine that minimizes moisture and allows it to dry quickly after a rain event by allowing better ventilation. In any vineyard, but particularly on Long Island [emphasis mine], these activities are essential to give the vine its best chance of naturally fending off pests such as powdery mildew which would take hold much more easily and rapidly – and require more spraying – had we not done these activities. We carry out these practices as diligently, meticulously and thoroughly as possible. What does that mean? For example, when we drop fruit, i.e., green-harvest, we don’t do it just once but repeatedly until harvest. Some vines may have been visited four, five, six or more times (for green-harvesting alone) to ensure that only the cleanest, most desirable fruit remains hanging on the vine upon harvest.
In addition, “Several of the pesticides we use would qualify for an organic program, however, there are some grape pests for which we feel there is no satisfactory organic control [my emphasis] that we know of at this time, such as black rot, phomopsis and botrytis. Given that grapevines must be sprayed (if you know of a grower that never sprays their vines, please let me know), our belief from day one has been to use the most effective, least toxic material available regardless of whether that product is labeled for organic or biodynamic use or not.” Paumanok has therefore invested in state-of-the-art spraying technology. Kareem says that “we use a recycling tunnel sprayer to spray our vineyard. This sprayer greatly reduces drift, and, as the name implies, recycles much of what would have otherwise been lost as drift. This results in a reduced environmental impact and improved profitability, two key pillars of sustainability.”
With respect to the Cornell University Agricultural Extension VineBalance program, Paumanok is very involved; it has the book and follows it. Indeed, Ursula Massoud is on the Cornell Cooperative Extension Advisory Committee for viticulture. VineBalance is working towards a certification program for New York grape growers, but there are politics involved that inhibit its advancement, which has to do with growers and producers of juice grapes by corporations like Welch’s. They do not want third-party certification versus the wine-grape growers who do want it. So the certification program is still in development. Another way in which Paumanok shows its commitment to sustainability is by the installation of the first solar panels at any vineyard. As Kareem points out, the family lives on the property and drinks water from their own well, so they have one more reason to be responsible custodians of the lands they farm. Theirs is a “terroirist” stewardship that respects the land and its produce.
In the vineyard they make sure that at harvest the vines are all clean before the machines go through. (Their machinery uses synthetic food-grade hydraulic fluid (costing $20-25/gallon) in order to minimize the amount of industrial fluid that can find its way into the environment. Nevertheless, they prefer hand-picking, but to ensure that boxes of picked grapes never touch the ground, an empty one is used underneath the box with grapes to keep the fruit clean. The goal always is to pick clean as well as healthy grapes.
Kareem has one last thought:
As Paumanok continues to experiment in the vineyard and improve on our [30+] years of viticultural experience on Long Island, we will pursue whatever methodology allows us to achieve our goal of growing the healthiest, ripest grapes possible regardless of whether that method is known as organic, practicing-organic, biodynamic, IPM, sustainable, etc. There is only one dogma to which we will adhere:
GREAT WINE IS MADE WITH THE HEALTHIEST, RIPEST GRAPES OBTAINABLE.
Consequently, given all the above, Paumanok joined the Long Island Sustainable Winegrowers group, becoming the twentieth member as of November 2015.
And the results show in the wine that Kareem, as winemaker, produces at Paumanok. For me the proof is in one of the finest Sauvignon Blanc wines made in this country that I’ve tasted, and an excellent Chenin Blanc that is unique in Long Island. Paumanok also sells: steel-fermented Chardonnay, barrel-fermented Chardonnay, two Chenin Blancs, Cabernet Franc, three different Merlots, two Cabernet Sauvignons, a late-harvest Riesling, a late-harvest Sauvignon Blanc, two Rosés, and several blends, all made by what Kareem calls “minimalist” wine making (he dislikes the term “natural wine making,” which implies something that it really is not).
Paumanok Vineyards in Aquebogue also earned some impressive numbers, with four scores of 93 and three scores of 92.
“In the world of wine, Robert Parker has been recognized as possibly the world’s most influential wine critic,” said Paumanok winemaker Kareem Massoud. “We think of [wine ratings] as a necessary evil. Like it or not, people are going to evaluate your wine and give your wine a score. In spite of all of the limitations of relying on a number, it still feels good to end up with a highly rated wine.”
Massoud said Mark Squires of WA visited the winery in March of 2015 and later requested a second set of samples of the wines he tasted, a common practice for wine critics.
“Even the best critics will get palate fatigue,” Massoud explained.
One of the Paumanok standouts for Squires was its 93-point 2007 Merlot Tuthill’s Lane.
“Here, [Paumanok] makes a wonderful Merlot,” Squires wrote. “Full-bodied and caressing on the palate, this shows very fine depth, but it retains its elegance all the while.”
All in all, 23 of Kareem’s wines earned a score of 90 or more. That is more than any other winery on the Island and a remarkable achievement.
Most recently, Paumanok was named NY Winery of the Year 2015 by the NY Wine and Food Classic held in August at Watkins Glen in the Finger Lakes. This is the second time that the winery has been so honored. Its 2014 Medium-Sweet Riesling was declared best white wine in the competition. See Edible East End’s article.
Based on an interview with Kareem and Nabeel Massoud on 3 May 2011 with additions from “Sustainable Viticulture at Paumanok Vineyards,” an essay by Kareem; last updated September 15, 2018
Paumanok GPS Coordinates
North Fork of Long Island
1074 Main Road (Route 25)
P.O. Box 741
Aquebogue, NY 11931
Based on interviews with Miguel Martin & Josh Karp in October 2010; updated May & August 2018
Palmer Vineyards was opened to business in 1986 when Bob Palmer, a New York City advertising and marketing executive, purchased farmland on the North Fork of Long Island in 1983. He built what was then the most modern winery on the island and planted a vineyard. Before long, using his marketing savvy and traveling worldwide to promote his new venture and its product, Palmer became one of the best-known LI wineries. Since then many other vineyards and wineries have been established on the East End, some of them even larger and more modern. Yet Palmer still has one of the largest vineyards, at 100 acres planted to vines (in two parcels, each of 50 acres), with an annual production of 10,000 to 12,000 cases, including red and white wines, a rosé, and a traditional-method sparkling wine.
Until 2018, Palmer’s winemaker was Miguel Martín, who was hired by Mr. Palmer in 2006 to succeed Tom Drozd as winemaker. Miguel an experienced and highly knowledgeable vintner had previously worked at, among others, Robert Mondavi in California, Caliterra in Chile, and Gonzalez Byass in Spain. While living in Barcelona (he worked in the Penedés wine region of Cataluña) he and his wife, Ellen, who is from the Hamptons area, saw an ad in a trade publication for a winemaker in Long Island. When Palmer took Miguel on he was told that he had free rein to do whatever he deemed fit to run the winery and make wine. It was an offer Miguel could not turn down, so he moved back to the Island with his family and took over winemaking at Palmer. He has done exactly as Palmer told him to do, making very good, often excellent wines, and constantly extending Palmer’s offerings: Cabernet Franc, Cabernet Sauvignon, Chardonnay, Gewürztraminer, Merlot, Muscat, Pinot Blanc, Sauvignon Blanc, Riesling, and Viognier. He was also the first to plant Albariño–a Spanish variety from Galicia– in the region in 2010. Its wine is aromatic, with a touch of spice, yet dry, and it became an immediate hit.
Over the years, Miguel continued to introduce a new range of wines. The latest, released in 2018, is Reposo, a dessert wine made from raisined, botritised Gewürztraminer grapes left on the vine for weeks after harvest. The grapes were then fermented in used brandy casks and allowed to age for eight years before being bottled and released. A fine account of the production of this wine can be found at Edible Long Island: Palmer Reposo wine.
I’d visited Palmer Vineyards a few times before, but in mid-October, 2010, I arrived at the time of the harvest. I observed first-hand the work of a mechanical harvester—a $300,000 behemoth that is share-owned with another vineyard in order to make it more affordable. The harvester is used for collecting the grapes so efficiently that it can complete a 200-yard row in about 10 minutes or less, with little damage to the fruit, but of course without the selectivity that comes with hand-picking. Obviously, this is not the method the winery uses for producing top-quality wines with prices to match, but rather is one means of producing decent wines at affordable prices. In this case the vineyard lot in question was planted with Merlot, and a crew of experienced vineyard workers efficiently went through the rows to be harvested, lifting and fixing the bird netting to expose the grape clusters. The harvester straddles a row and using a set of mechanical beaters shakes the vines so that the ripe grapes fall to a conveyor belt of plastic cups that carry the grapes up to a collection grid that dumps the grapes into either of two mechanical arms—one on either side of the harvester—with bins large enough to hold about a ton-and-a-half of fruit each. When the bins are full—after four or five rows have been harvested—the harvester delivers its largess to a stainless-steel gondola with a capacity of five to six tons. Once the gondola is filled with grapes, it proceeds to the winery, where it is immediately hooked up, by means of a 4-inch diameter hose, to a pump that then feeds the grapes into a destemmer-crusher.
The destemmer-crusher is a compact machine that accomplishes two things at once: it removes any stems or leaves from the grapes by means of a steel rotating spindle with long steel pins, hurtling them out at one end of the machine while the grapes pass through, by gravity, to the crusher. The crusher does just that to the fruit, which is to say that it crushes the grapes enough to break their skins and allow the juice to flow out. (Pressing is a much more forceful way of getting the maximum juice out of the grapes, leaving behind only the pomace—but more on that at a later time.)
On a subsequent visit in late October, I observed a handpicked harvest, where Merlot and Cabernet Sauvignon were being selectively clipped, stems and grapes together, and delivered to the winery. This time, a crew received the bins of grapes and dumped them on a sorting table. Any bad bunches were removed and the rest pushed into the destemmer-crusher, which this time was piling the removed stems so quickly that they needed to be regularly removed by pitchfork and placed in a wagon. These grapes were destined for the high-end wines made at Palmer.
So, back at the winery, after a day’s harvest, I had a chance to sit down with Miguel and talk about another matter that is of special significance to this series of posts on viticulture in LI: the question of terroir, which is something that has long been discussed, argued over, embraced as a concept of agriculture in France, while seriously questioned in the United States.
Here is a classic statement about it by one of its adherents:
‘The very French notion of terroir looks at all ‘the natural conditions which influence the biology of the vinestock and thus the composition of the grape itself. The terroir is the coming together of the climate, the soil and the landscape. It is the combination of an infinite number of factors: temperatures by night and by day, rainfall distribution, hours of sunlight, slope and drainage, to name but a few. All these factors react with each other to form, in each part of the vineyard, what French wine growers call a terroir.’ –Bruno Prats, the proprietor of Château Cos d’Estournel in Bordeaux, as quoted in The Vintner’s Art: How Great Wines are Made, by Hugh Johnson and James Halliday (1992)
(One of the factors not named explicitly above is the human one: culture, politics, agricultural practices, even belief systems play a part in terroir. In other words, human intervention, such as the choice of varieties to be grown, the vine density, pruning and training methods, how the vine rows are laid out—e.g., to take advantage of sun or to deal with prevailing winds—etc.)
According to Miguel, the most important issue in LI is the climate (which includes the weather), as it is the one element that cannot be controlled, being highly variable and therefore the greatest challenge to both the viticulturist and the vintner. In 2009, for example, the vineyard lost 10-15% of harvest due to heavy rains, but had to spend more in order to retain the fruit that was still hanging. Indeed, climate is definitely a controlling factor in terms of site choice, viticultural practices as mentioned in the paragraph above, and dealing with such issues as vine diseases and pests, which is particularly problematic given the high humidity that prevails in LI. Thus, virtually all vineyards on the North Fork , including Palmer, use double-cordon training with Vertical Shoot Positioning (which is explained in my introductory post to this series, Viticulture in Long Island, introduction to Parts 2-xx).
With respect to the soil as a part of the concept of terroir, Miguel is firm in saying that the effects of soil alone are exaggerated, and he cites for evidence an article published in The New York Times in May of 2007, by Harold McGee and Daniel Patterson, “Talk Dirt to Me.” The point is made in the article that what we like to call goût de terroir (taste of the earth), is in fact not at all the result of rocks and soil alone, but more the result of the fermenting yeasts and human intervention. “Plants don’t really interact with rocks,” explains Mark Matthews, a plant physiologist at the University of California, Davis who studies vines. “They interact with the soil, which is a mixture of broken-down rock and organic matter. And plant roots are selective. They don’t absorb whatever’s there in the soil and send it to the fruit. If they did, fruits would taste like dirt.” He continues, “Any minerals from the solid rock that vine roots do absorb — sodium, potassium, calcium, magnesium, iron, a handful of others — have to be dissolved first in the soil moisture. Most of them are essential nutrients, and they mainly affect how well the plant as a whole grows.” This insight is a clarification of the soil factor in terroir, but would seem to put to rest the notion of a goût de terroir as something discernible in wine.
In the Palmer vineyard, historically a combination of both natural and synthetic composts has been used based on soil needs, such as additional nitrogen or phosphate. The lack of either of these would be visible in the vine leaves by means of certain patterns of discoloration. Indeed, in what should be seen as a move towards a more organic viticulture, Josh wrote in an e-mail: “With some (much needed) advice from Barbara Shinn I have started a [natural] compost pile. At Palmer we always put the pomace back into the fields along with the prunings from the winters’ pruning but a [natural] compost I feel will affect the soil faster and with more nutrients.”
Palmer, like most East End vineyards, uses clones designed for late blooming and early ripening in its newer plantings, such as of Albariño, Viognier, and Muscat, in order to avoid the damages inflicted by spring frosts and autumn weather. Clover (which is self-seeding) is planted for ground cover between the rows, because it is low-growing and nitrogen-fixing. Copper-sulfate sprays are used up to one month before the harvest. One should only spray the foliates, not the fruit (there is a type of curtain spray system used for this—it has a trough that recovers and recycles dripped spray so that it doesn’t enter the soil, an important factor, as high levels of copper in the soil can be toxic to the topsoil biota). As harvest-time approaches, the copper sprays are put aside and alternative, more environmentally-friendly sprays such as Serenade or Stylet oil are used. (Stylet oil is a highly-purified white mineral oil which is extremely versatile and it functions as an effective insecticide, fungicide, and miticide.) Thus, if there is a late appearance of, say, powdery mildew, it can then be dealt with in a way that poses no risk to the plant, the fruit, the land, or the worker. Furthermore, said Josh: “Any product used is always being checked to see if it can be used less (fewer times used along with a lower rate) with the same effectiveness or can be replaced for a product that can be organic or that is considered less harsh.”
What this all means is that supervision of the vineyard is a constant, requiring that both the winemaker and vineyard manager are checking daily for signs of disease, pests, vine malnourishment, and so on. For example, overlapping canes lead to problems of rot, so must be corrected regularly by the vineyard workers in the field. Bird netting (seen in the picture wrapped and marked for the row on which each will be set) has to be carried, after veraison, into the rows of vines and set properly, otherwise birds would decimate the crop. (The nets do not trap the birds, but merely keep them from reaching the grape bunches.) That still leaves raccoons, deer, foxes, and other vermin to feed on low-lying fruit. Groundhogs need to be monitored too, for their tunnels and underground burrows can heave vines and kill them. One must love nature in a tough way in the vineyard. This year Palmer has installed both bat and owl boxes to help keep insects and animal pests under better control. Unfortunately, owls and bats seem to be rather particular about where they nest and the offer of domiciles has so far gone ignored. It doesn’t mean that they aren’t around, though. Both are among the vineyards natural friends, but there are also insect predators who feed on aphids, mites, caterpillars, moths, and so on. Ladybugs, for instance, are a natural control for aphids, which suck the vine leaves and can cause them to wither. In other words, to the extent possible, natural pest controls are used.
What all this has meant is that Palmer Vineyards was very ready to join the Long Island Sustainable Winegrowing group some years ago, and in May 2018 was again recertified as complying with the standards of LISW, the Vinebalance Workbook, and international standards of sustainability.
Bob Palmer died in January of 2009, and though the winery continues as he had envisioned it, his family had put the property up for sale. In July 2018 it was purchased by Paumanok Vineyards, owned by the Massoud family. Paumanok had been seeking to expand and Palmer fit it plans very well. Unfortunately, while they held on to most of the Palmer staff, they could not justify having two winemakers and had to let Miguel go. Kareem Massoud, the very gifted winemaker at Paumanok, will handle winemaking at both wineries. The story was published in the Wine Spectator:Paumanok Vineyards buys Palmer
Miguel is held in such high esteem that when it was reported that he was now unemployed, Wölffer Estate immediately contacted him and offered him the position of Assistant Winemaker to Roman Roth. But then, they’d known Miguel for years, and he also makes the white wines for Roanoke Vineyards, owned by Richie Pisacano, who is the vineyard manager at Wolffer. That story is told in an article in Edible East End: Miguel Martin moves to Wölffer Estate
Jason’s Vineyard is in Jamesport on the North Fork of Long Island, encompassing 20 acres that he planted in 1996. But this was not Jason Damianos’s first vineyard. He had already worked at Pindar for much of his adolescence, so he really knew what it was like to work in one.
Jason, an intense and determined man, spent many of his weekends and summers during high school on Long Island working among the vines, cutting, pruning, suckering, and weeding, under the tutelage of the then winemaker Bob Henn. This is where he got his first exposure to the hard work in the fields that is the essential precursor to successful winemaking.
After studying business at the University of Hartford and obtaining two degrees, Jason found himself wearing a suit and being miserable. On visits to Pindar he would chat with Bob Henn, who advised him, “Jason, why don’t you become a winemaker? You don’t have to wear a suit. Do something you really care about.” The proverbial light bulb brightened and Jason went west and obtained a degree in oenology at California State University in Fresno, where he graduated with honors, followed by several years of training at the University of Bordeaux—a Mecca for wine students; he worked in renowned regions like the Médoc, Premiere Côte de Bordeaux, Loupiac and Cadillac.
Influenced by his experience in Bordeaux, Jason planted his vineyard with very little space between the rows, largely to reduce the number of buds to about 30 instead of 60 on each vine, which should help promote superior fruit. Today the vineyard flourishes with carefully-selected French clones of Chardonnay, Merlot, and both Cabernets. The spacing he chose directly contradicted what the Cornell viticulturists who had come to dispense advice had told the new vineyardists of Long Island, going back to the time of the Hargraves. The Cornell team advocated nine by twelve-foot spacing between the vines. Jason remonstrated with them, saying that the soil here was different—not clay as in Northern New York, but topsoil and sand (not to speak of the difference in climate)—and he refused to take their advice. His experiences in France had convinced him that Long Island needed to look to the maritime province of Bordeaux for inspiration, rather than California, since he is convinced that climatically and topographically there are more similarities between Bordeaux and the Twin Forks than perhaps anywhere else, particularly Northern New York, so Jason planted accordingly; his vines are spaced one meter by two meters apart.
In the spirit of the Golden Fleece, Jason brought a flock of sheep and alpacas to look after the vineyard in the most sustainable way he knew. They keep the weeds down and mow, with no need for mechanical intervention and, as a bonus, they fertilize the vines. The alpaca helps ward off pests.
Jason produces tightly-structured, full-bodied, and age-worthy wines that can, after reposing in a cellar over a span of time, eventually ripen into deeply-rewarding and long-lasting wines. This poses a dilemma for him since he feels the marketplace wants wines that are more immediately accessible. This dilemma is faced by a number of Long Island wineries. A compromise is not always easily obtained except by offering a wide selection of wines, some of which provide immediate and pleasurable consumption while others are for the more patient drinker who is willing to let the wine evolve in bottle for several years before pulling a cork.
The tasting room as the good ship Argo, which took Jason & his Argonauts to their fate.
The tasting room is unique, given its abstracted representation of the ship Argo, which was sailed by Jason and his Argonauts in search of the Golden Fleece. It adds a certain rather wacky charm to what would otherwise be just another tasting room. Greek mythology, history, and literature all enjoy a large place in the Damianos panoply of Long Island wineries: Pindar, after all, is named after the great ancient Greek poet, and two of Jason’s wines are named Golden Fleece and Hercules.
Jason & one of his sheep
Tragically, Jason, 49, died after a traffic accident on December 30, 2016. His family, which is very close-knit, is determined to keep his vineyard and winery in business for the foreseeable future. After all, they also run Pindar, Duckwalk, and Duckwalk North, so they know what they are doing. Still, his loss is a significant one for the wine community. He was also director of wine making at Pindar.
In January 2018 it was announced that Jim Waters, of Waters Crest Winery, has closed his tasting room and winemaking facility to become winemaker at Jason’s. Jim has long had a relationship with the Damianos family, and they have agreed that Jim can continue to make his own wine at the facilities as well for his Waters Crest wine-club members. His wine will be made in small batches for a club that he wishes to limit to no more than 500 members; there are already 400.
Wine offerings may vary from this list. 5 whites: ‘Golden Fleece’ (an assemblage of five white grapes: dominated by stainless-steel-fermented Chardonnay plus Seyval Blanc, Cayuga, Vidal Blanc, Riesling), Chardonnay, Pinot Blanc, Riesling, Sauvignon Blanc, 2 pinks: ‘Andy’s Candy,’ Rosé; 5 reds: ‘Hercules’ (a sweet red blend of Cabernet & Merlot), Cabernet Sauvignon, Malbec, Meritage, Merlot; 1 fortified: a port-style dessert wine.
In 1978 Robert Entenmann—of the Entenmann’s Bakery family—purchased a potato farm in Riverhead and transformed it into a Thoroughbred horse farm, once breeding up to two hundred mares. Apparently he was eager to do something new and different after a time, so he converted the farm into what is now Martha Clara Vineyards—named after his mother—in 1995. The vineyard, comprising 113 contiguous acres out of a total of 205 that compose the Big E farm, is now planted with fourteen varieties of grapes, including Chardonnay, Gewürztraminer, Riesling, Semillon, Viognier, Cabernet Sauvignon, Merlot, Syrah, and Malbec. Because so much was invested in creating a first-class vineyard with its equipment and facilities, a planned winery was never built. Meanwhile, Clydesdale draft horses for the weekend carriage rides available to visitors still graze in a paddock, and there is a small zoo with Baby-Doll sheep, Scottish Highland cattle, goats, a donkey, a llama, and other farm animals for the entertainment of children. Martha Clara has a family-oriented visitor’s center, and there is a very spacious tasting room where there are twenty-five wines to choose from, including several quaffable versions, some of them rather sweet.
However, in April 2018 the property was sold by the Entenmann family for $15 million to the Rivero-González family. This would appear to be a major step in the family’s ambition for international recognition. The property had been on the market since 2014.
The Rivero-González family said in a release that it owns an eponymous winery and vineyard in Parras, Coahuila, Mexico. It has “15 years [of] experience in the Mexican wine industry and is excited about this acquisition, which will help the members of this family expand their interests beyond Mexico.” María Rivero will run the family’s wine operations at Martha Clara. The Vineyard Website says that “the Riveros are willing to work with the local community in order to encourage and enhance the legacy of the former owners of Martha Clara Winery in a successful way.” Further plans have not been announced as yet.
This makes it the second wine-producer on the East End to be owned by Latin-Americans; the other is Laurel Lake, which is in Chilean hands.
At present all the wines are made at Premium Wine Group under the watchful direction of the new winemaker, María Rivero. The word is that a winery will eventually be built on the Martha Clara property.
Jim Thompson came to Martha Clara from Michigan as Vineyard Manager in 2009. Steve Mudd told Jim, at the time of his first interview with Martha Clara, that in the North Fork the vineyard will be soaked with moisture every morning, but of course the grapes and vines need to be dry in order to develop healthily. This is because Long Island vineyards are on very flat land, so that there is no natural circulation of air unless a breeze comes up.
Originally, the vines were planted in rows that were treated with herbicides to such an extent that they were as smooth and clean as a billiard ball, but, since coming on board, Jim prevailed on Mr. Entenmann to reduce the use of herbicides and pesticides (he liked a trim, clean look in his fields) and allow cover crops to grow, such that now even toads have returned to the vineyard—a particularly good sign, given that toads are especially vulnerable to toxins, which they can absorb through the skin. The cover crops are white clover and low mow grass which is a combination of shorter growing fescues and a combination of the two.
Given the very flat, horizontal terrain of the property, Jim said that 7-foot spacing between rows is too narrow for tall vines that may reach 7 feet in height or more, because it means that when the sun is at its zenith of about 45° in the summertime, a shadow is still cast across the edge of a row immediately adjacent of another row, thus reducing solar exposure under the vines themselves, making it difficult to dry the soil adequately. It means that there is good sun from, say, 10:00am to 2:00pm, whereas a spacing of 8 feet could mean that the soil could enjoy the effects of the sun from 9:00am to 4:00pm. Presently, the spacing is 5′ x 7′ except for twenty acres that are 4′ x 7.’
He also remarked that, “It is a very different thing to sustain 15 acres versus 100. It is one thing to scout 15 acres and another to do so with 14 varieties on 100 acres. At Martha Clara, each variety is planted in at least two separate, non-contiguous blocks, so with 14 varieties we would have at least 24 blocks to scout, but it is more likely as many as 40. Clearly, with this many varieties in that many blocks it is difficult to manage. Scouting is time-consuming and needs to be done on a pretty regular basis to catch infestations before they can spread and do serious damage.”
“Fortunately, he went on, “Martha Clara is well laid-out for a right-brain mentality, with very straight rows which are perfect for mechanical harvesting, which is essential for a vineyard of this size. After all, it would take 20 to 30 people in the vineyard to pick enough grapes to fill one stainless-steel fermentation tank, whereas the harvester can do so in a matter of an hour or so.”
Martha Clara is “a vineyard in a box” according to Jim, for its 101 acres of planted vines are hemmed in on all sides by neighboring structures. It is also one of the four properties that forms the core group of the Long Island Sustainable Winegrowers certification program. In preparation for that, Jim says that , “I have narrowed my herbicide strip to 1/3 the total row width or less, I am doing some bud thinning which I anticipate/expect will reduce pesticide requirements. We have hired an intern whom I expect to be scouting for diseases and insects on a regular basis. I am reading related materials and articles.”
It is often difficult to find good vineyard workers to hire, according to Jim. Not long ago he had an applicant come to him who stood at the door to his office, leaning his right side against the door frame. Jim asked the man about his qualifications and then inquired about his work experience with the hoe. “It is not a problem,” averred the applicant. A day later, when Jim went to see the new crew at work, he found that the new “hoe worker” had no right arm. It was not a problem because he had gotten others to do the work.
Given all that, there are varieties that are easier to grow and maintain than others. Some vinifera varieties are especially difficult to deal with in the LI area, including Pinot Noir, Semillon, Syrah, and Viognier. For Martha Clara, the Pinot Noir is problematic because it can begin well and seem promising, but in the end produces unexciting wine. Semillon, Syrah, and Viognier have promise, but Juan pointed out that “Syrah may come up short on sugar, but flavors are beautiful in our Syrah in warmer years; in cooler years they tend to show more intense notes of black pepper. As for Viognier, it makes beautiful, well-rounded wines, but Jim [did comment on the] difficulty in handling it in the vineyard.”
The vinifera varieties that do best in this climate are Cabernet Sauvignon, Cabernet Franc, Chardonnay, Sauvignon Blanc, Merlot, and Riesling. In fact, Jim would like to expand the Riesling planting, but first would need to research the available clones for their appropriateness in the North Fork soil. (Clone selection, as a matter of fact, is as vital to the success of a varietal as the choice of terroir for the vineyard, or, to put in another way, it’s vital to select a clone that will thrive in a given terroir.) He has also added two acres of Malbec (a French variety that often associated with Argentina), using three different clones, and will see how those do here. The one vinifera variety that Jim would also like to plant, once he knows more about it, is Torrontés (the aromatic grape from Argentina). Were he to do so, it would be the first planting of that variety in the Eastern US.
However, because vinifera vines are so susceptible to fungal disease in the LI climate—given its high humidity and volatility—Jim and Juan have planted three experimental plots of hybrid varieties: Marquette (a U. of Minn. red hybrid with Pinot Noir in its sap along with excellent cold hardiness and good disease resistance), La Crescent (another Minn. hybrid), and NY 95.301.01 (also known as “No-spray 301,” a Cornell hybrid that needs minimal inputs against mildews and fungi) to determine if these could handle the climate and terroir better than some of the vinifera vines. Juan explained that, “this has been done more out of curiosity as we have one row of each vine type. There is not enough for commercial production.” It is enough, however, to explore vines with the very traits that are lacking in virtually all vinifera varieties: resistance to cold and mildew—the bête noir of humid-climate vineyards.
A visit to the tasting room proved especially interesting, not only because of the range of wines offered, but because Martha Clara is promoting the use of kegs for dispensing wine by the glass. To them, kegs offer several advantages: 1. they help preserve wine better than do opened bottles; 2. they eliminate bottles altogether, thus reducing the amount of materials and energy required to make bottles; 3. they reduce the cost of shipping and storage, which can be expensive in the case of bottles; 4. they can be reused for up to fifteen to twenty years. There seems to even be a difference in the character of the wine from the keg compared to that from a bottle. The Pinot Grigio served from a keg had a tad more fruit than that which was poured from a bottle. Consequently, the winery would also like to sell wine in kegs to restaurants and tasting bars.
In tasting six of the wines on offer, it was apparent that the fine wines can be very fine indeed, with a pronounced house style. The Syrah from the 2009 vintage was nearly mature and manifested the typical traits of a Syrah that had been barrel-aged for thirteen months—black fruit and cigar-box notes with an unusually forward expression of cracked peppercorns. It had been fermented with 3% Viognier blended in—as is the case in Côte Rotie. The strong spiciness appears to be the result of a cool vintage, though I suspect terroir and style also played a role here. In fact, the 2009 Viognier varietal (with its characteristic aromatics of spice and ripe white peaches with floral notes also had a strong spiciness on the palate—pronounced lemongrass, or was it white pepper? Both wines had a firm acid backbone to give them structure. I liked them both for their unusual spiciness, which makes them suitable for Indian, Thai, and Mexican cuisine or any well-seasoned food. The 2009 Cabernet Franc, made from hand-picked fruit, unfined and unfiltered, was also very nice, with herbal & chocolate notes on the nose & palate, integrated tannins and firm acidity, now ready to drink but still to benefit from some cellar aging. Terrific for accompanying barbecued steak, for example.
Because Martha Clara had spent so much money on developing its vineyard it was decided not to build a winery, given its enormous cost, and to contract its wine assemblage to Premium Wine Group. A visit to PWG, where Juan now works, allowed an opportunity for some barrel tasting. Several wines were sampled, including the 2011 Viognier—developed on its lees in steel, and the 2010 Syrah—which will be blended with 3% Viognier in the Côte Rotie style—which, tasted from the barrel, showed a more demur peppery flavor given the cooler vintage than that of 2007.
based on interviews with Jim Thompson & Juan Micieli-Martínez
3 February & 29 March 2012; updated 30 April 2018
as well as online & printed sources
Barney Loughlin, who died in early 2017 at 91 years of age, was a true American original.
He grew up on Meadow Croft Estate, right in the middle of Sans Souci Lake Nature Preserve in Sayville. His property of 20 acres, including his 7-acre vineyard, was acquired from the Roosevelts after the war.
After he left the army Barney first worked as a linotype operator for a small Sayville paper and then opened a print shop in town. However, he hated the work and was seeking an alternative.
Having served in Europe he had learned about wine and liked it. So Barney became interested in what was going on in the North Fork with the vineyards and wineries proliferating there. When he was told that wine grapes couldn’t be successfully grown near the South Shore of Long Island, he assumed the challenge (“it drove me nuts.”) and bought 1,800 vines which he, his wife Christine, and their three daughters planted by hand in 1984.
To get to the tasting room one takes a long drive down a dirt lane that runs past the magnificent home of John E. Roosevelt–a nephew of Theodore–Meadow Croft Estate. Shortly after that there are a couple of very decrepit structures, which include a storage shed and the winery.
Much further on (about a quarter of a mile, stands a shed that contains the tasting room. It’s a rough clapboard structure that announces itself with a neon OPEN sign.
On the particular day that we visited (in March 2016) there was a nip in the air and the wood stove inside was roaring. Barney was seated with his back to the heat and in front a portable radio blared Country & Western. When we asked him questions we had to shout to be heard, for he didn’t turn the volume down. His eyes were weak, his hearing worse, and the day before he’d fallen off his tractor and walking was painful for him.
The interview, such as it was, drew from Barney some profane reminiscences of his time as an U.S. Army infantryman in Italy, France, and Germany during World War II. He saw combat at Monte Cassino, which he described as “hell.” It turned out that Barney had myriad press clippings and photographs in an album that he’d had printed as a book. It covers the period from World War II to the present. His granddaughter, Brittany, pulled it out for our perusal, as can be seen in the photo above.
One of the biggest problems facing Barney’s vineyards is the fact that it is surrounded by forest. Deer, bugs, and birds have ravenous appetites sated by eating his grapes. The crop loss can be significant. Hence, his output each year can vary considerably, not only because of the weather.
Originally his wines were made at Peconic Bay Winery by Ray Blum. After the Lowerres purchased Peconic Bay they hired Greg Gove as winemaker, who then took over winemaking for Loughlin. As it turned out, Greg raised the quality level of Loughlin wines so much that Barney would accept whatever advice Greg gave him. In fact, Greg urged Barney to start a winery operation of his own, so with Greg’s guidance and advice he purchased grape-handling equipment, a bottling line, tanks and barrels, and by 2008 Greg was making the wines at his property (mis en boteilles au château).
Since Barney’s death his daughters, Mary Ellen Loughlin, Beth Cutrone, and Patricia Jones, have decided to keep the business going. Patricia works in the vineyards, Greg now is a consultant, while Beth is the winemaker. Mary Ellen keeps the books. Brittany, who lives in the city, comes out every weekend to run the tasting room. But Barney’s irrepressible personality shall be deeply missed.
Recommended wines: Chardonnay (dry, rather bright, lemony aroma and flavor, well balanced)
Also, Cabernet Sauvignon, Merlot; South Bay Breeze Blush (a blend of the Merlot and Cabernet grapes with no skin contact and has residual sugar.)
They are also coming out with a rosé, called Pinky Rosé, as a homage to their old donkey (depicted on the label).
Year Established: 1984, winery 2008 Vineyard: 7 acres
Annual production (varies by vintage): about 1,000 cases
From the east or west of Long Island, go south on Lakeland Ave off Sunrise Highway, towards Sayville. Lakeland Ave will eventually turn into Railroad Ave.
Take that further south toward Main Street and the center of town. Turn left at the light and stay to your immediate right and proceed east down South Main Street. Pass one light and continue on east. You will pass St. Ann’s Church on your left, and before you go over a small bridge there will be a white sign on your left and winetasting sign on your right.
Turn left and proceed down the dirt road bearing to the right of Meadow Croft Estate.
Brooklyn Oenology Winery (pron. ‘EN-ology’, or simply ‘BOE’), started as a locally-focused winery based in Williamsburg, Brooklyn, founded in 2006 by winemaker Alie Shaper. BOE’s intention is to bridge the creative culinary, agricultural, and art worlds by crafting regional wines from New York State grapes, primarily from the Finger Lakes and Long Island, and by displaying the work of New York City artists on the bottle labels.
Alie’s own trajectory into the wine world was rather inadvertent. An engineering student at Cornell University, in her Senior year she enrolled in a course on beverages at the famous Hotel Management School. She thought that this would be an easy, relaxing course, but it led to her becoming hooked on wine. A second course at the School about the wines of New York State was another revelation for her. Nevertheless, she earned an engineering degree and went to work in Silicon Valley. It wasn’t long before she decided this wasn’t the life she wanted to lead so she quit and took some time figuring out what she wanted to do. She answered a help-wanted ad for the tasting room at Rivendell Winery, in New Paltz, NY. While there she developed a database for tracking their wines. When the owners, Robert Ransom and Susan Wine, opened a New York State-only wine store in Manhattan called Vintage NY, she went to work there. It would be the model for BOE.
In 2000 Alie went to live in Long Island and walked into a newly-opened wine bar-cum-restaurant run by Tom Schaudel and offered her services as a wine steward. Well, they hadn’t thought about that and hired her immediately. She became responsible for the wine lists of all three Long Island restaurants. Next she joined Southern Wines and Spirits, the largest wholesaler/distributor in the country. In 2005 she moved to Brooklyn, where “lightning struck” and she realized what she really wanted to do.
However, there was a “small problem.” She had wide experience and a solid education but had never done production work in a winery. In 2006 she sent résumés to wineries out West, but only applied for a position at a single producer in the East: Premium Wine Group. She had long admired Russell Hearn’s winemaking and, fortunately for her, with degrees in science and engineering, she was hired as a technical lab assistant, working with Robin Epperson McCarthy, then the lab head. She took samples of every batch of wine, bring them to the lab, and smell, taste, and analyze all of them. This and work in the cellar gave her the experience she needed.
After two seasons at PWG, she purchased two batches of wine for sale, blended them, and bottled them with the BOE label. Now she had 500 cases of two wines, a Chardonnay and a Merlot, and she decided, given her shoestring budget, to start wholesale, given that she still couldn’t afford a space. This was what she calls “phase one.”
Setting up her new business proved to be more challenging than she expected, particularly because the State Liquor Authority (SLA) suffered from a serious case of the “slows.” She was issued three temporary licenses in a row before she finally got a full permit. As she couldn’t sell wine without an active license, it hampered her work significantly and affected her cash flow.
She got on her feet and moved on to “phase two.” She found a space in a commercial building, opening for business in 2010 as the BOE Tasting Room and Gallery. It featured regular shows of label artists’ works, wine-pairing events, classes, private parties, and more.
Unfortunately, the Brooklyn tasting room was closed at the end of November 2016 due to rising rents. BOE will continue to make wine at PWG from purchased fruit and the line of wines will remain intact, but a new tasting room has now been opened in Peconic. The wines continue to be offered to wine club members as well as on line at the BOE Website. They are also sold in over 150 stores and restaurants around NYC, Washington DC, Virginia, and beyond.
“Phase three,” the last of her long-term plan, was to build her own winemaking facility on whatever new premises she finds. That would require a large capital investment that, for now, is a long way off. Meanwhile, she also serves as consulting winemaker for Croteaux Vineyard and phase three has been put off for the time being. Instead, Alie has entered into a partnership with a long-time friend and former PWG colleague, Robin Epperson-McCarthy, of Saltbird Cellars, to open a shared tasting room, Peconic Bay Cellar Door. All of which is to say that BOE is no longer in Brooklyn, but it had a mighty good run there.
The February 2016 issue of Wine Enthusiast listed BOE as one of the top urban wineries in the country. In the March 2016 issue of WA, BOE’s 2014 As If ‘Serendipity’—a Chardonnay, Viognier, Sauvignon Blanc blend—was awarded 90 points, with the comment that it was “beautifully focused.” She worked on this blend until she got it “just right.” The Viognier, a variety she loves, is only 30% of the blend, but it stands out. Wine Enthusiast loved the 2013 Broken Land White (Finger Lakes) made with extended skin contact and awarded 90 points.
There are 13 wines under the BOE label, four wines under the Shindig brand (a collaborative effort with Andrew Stover, who’s in the DC area), as well her new ‘As If’ label, which was launched in June 2016. This is her small-batch, high-end, signature series, a celebration of the success that BOE has enjoyed so far.
From the Website: “We are committed (in the lunatic sense) to making very calculated wines in the rebel way. This label represents the culmination of years of trans-equatorial wine wanderings. We apply learned methods from this and other cool climate regions to make unique wines that honor the distinctive maritime terroir in which they are grown– here in this place, at this time”
It all started in 2003 when Robin Epperson-McCarthy was studying for a future in medicine and the rent was due. So, through word of mouth among the Peconic Bay Sailing circuit she heard of a job that could utilize her science training, was interesting, and paid lots of overtime. That turned into working 6 days a week and 10-hour days in the PWG wine lab in the course of a harvest. That one vintage turned into 12 years of global wine trotting; she never completed her medical studies
In 2007, which was one of Long Island’s standout vintages, there was an abundance of quality fruit and Robin decided to try making just one ton of Chardonnay into wine using skills recently acquired in New Zealand and Tasmania. This stainless-steel Chardonnay was the start of something. Most was sold to a close friend for a superior Chardonnay blend, but before the blend was made a few bottles made their way to the tables of family and friends.
2014 proved to be another outstanding vintage and again Robin decided this would be the year to make just one label sourcing Sauvignon Blanc from some of the best vineyard masters. In the hunt for fruit she found not one but two blocks of vines that encompassed all that North Fork of Long Island Sauvignon Blanc could be. Then she found Chardonnay planted in a unique clay deposit that could not be left without a destiny. Then came a block of inky black Merlot and a block of sensual Cabernet Sauvignon. One original variety has now been accompanied by four others, so it now offers a barrel-fermented Sauv Blanc (Migratus), a rosé (Cabernet Frank/Syrah) and a red blend of Merlot and Cabernet Sauvignon called Harbinger.
As the Website says, “Saltbird Cellars collection of wines are bred purely from passion and the freedom to follow your (in)sane ideas.”
As of August 2017 Saltbird and Brooklyn Oenology have teamed up to share a tasting room:
Peconic Cellar Door
Opened in August 2017, this is a joint venture by Alie Shaper of BOE and What If wines, and Robin Epperson-McCarthy of Saltbird Cellars. Both are small producers who purchase their fruit from local vineyards and make their wines at PWG, but each has her own distinctive style, or better put, styles of wine. They joined forces to open a shared tasting room, with both a bar and a table for six.
Cellar Door is the Australian term for tasting room (Alie’s boyfriend is from Australia), and the 600 sq. ft. space is an old storefront with a minimalist décor but inviting ambience.
By 2017 Barbara Shinn and her husband, David Page, had worked very hard for twenty years to create a natural ecosystem in their vineyard. In order to achieve this they committed themselves to growing grapes that they hoped would be organically certified by the USDA, as well as being fully certified by Demeter as a Biodynamic vineyard. It didn’t work out, at least not exactly. More about that below.
They did, however, become leaders in the sustainable farming movement in Long Island, so what happened in April 2017 was a complete surprise to the wine community. Interestingly, it was a surprise to Barbara and David as well. They received an unanticipated, solid offer to purchase Shinn Estate, including the winery, vineyard, inn, and windmill, that they could not refuse. The property was sold to Barbara and Randy Frankel, who live in the Hamptons.
When Barbara and David bought their property on the North Fork in 1998, they knew nothing about grape-growing or wine-making. At the time, they already owned a successful restaurant, Home, in New York City, but they were drawn to the North Fork by its excellent produce and seafood, as well as the rural charm and unspoiled villages. Already committed to the idea of using local produce served with local wines, a philosophy that was embedded in the cuisine and wine offerings of their restaurant, the wineries of the area also beckoned, and they finally bought a 22 -acre plot of what was once a wheat field. It has since been expanded to 28 acres of planted vines. They became friends with many vintners, including Joe Macari, Jr., who showed them how to develop a vineyard according to sustainable practices.
At first they only grew grapes for sale to other wineries, but by 2006 had one of their own. In 2007 David and Barbara opened their converted farmhouse into a B&B so that they could continue to pursue their devotion to the locavore movement along with their own wines. They moved from conventional farming to an increasingly organic and then Biodynamic approach slowly and carefully beginning in 2002, then started the transition to organic viticulture in 2005, and to Biodynamic practices by 2008. Unfortunately, they never got there.
The greatest problem facing Rose Hill–as well as all vineyards in Long Island (and for that matter, all of the East Coast)—is the hot and humid climate, which helps promote all manner of diseases of the vine, including powdery and downy mildew, black rot, and phomopsis viticola, or dead-arm. To control these pests, conventional farmers use a host of industrial pesticides with great success—it is this that has made vinifera grape-growing possible in regions where it would otherwise wither and die. However, there are new weapons for the organic and Biodynamic growers, such as Regalia (according to the manufacturer, “a patented formulation of an extract from the giant knotweed plant (Reynoutria sachalinensis). Its unique mode of action switches on the plant’s natural defense mechanisms to inhibit the development of bacterial spot, bacterial speck, target spot, powdery mildew, [etc].”). Shinn also uses Serenade (which according to its producer, “consistently helps growers win the battle against fungal and bacterial diseases, as it contains a unique, patented strain of Bacillus subtilis . . . to destroy diseases such as Fire Blight, Botrytis, Sour Rot, Rust, Sclerotinia, Powdery Mildew, [etc].”).
Nevertheless, as Barbara Shinn admits, the Achilles Heel for any organic or Biodynamic viticulturalist is downy mildew. By far the most effective control of this blight is copper sulfate, which is an industrial product that is almost unique in being accepted for both USDA Organic as well as Biodynamic farming. While there are usually few limits as to how much copper sulfate can be applied in the course of a growing season, anyone using it is aware that the copper content is inimical to healthy soil. While it may destroy downy mildew, it is also highly toxic to organisms in the soil, and in sufficient quantities it will drive out beneficial ones such as earthworms. Worse, it is a strong irritant to workers and also has long persistence in the soil, to which it bonds strongly, so it accumulates over time. However, Biodynamic farming does allow up to three pounds of copper sulfate per acre to be added in the course of a year. For many farmers, this would not be enough, and double that application would not be unusual, especially in this region. Still, Shinn tried to abide by this strict limit.
Like all Long Island viticulturalists, the Vineyard uses Vertical Shoot Positioning (VSP) for training their vines. The vines are planted to a 7’×4’ European-type density, which helps to lower yields and leads to more intense wine. Then, shortly after budbreak they select the shoots that each vine will grow to provide canopy, removing the rest. Once the vines bear fruit, they go through each one again, removing about two-thirds of the berries so that the remainder will benefit better from the resultant increased nourishment they receive from the vine. This means that the wines made from this fruit will have more intense flavor and aroma without having to resort to very much intervention in the winery.
One approaches the winery from a narrow country road distinguished only by the sign for the estate and the attractive farmhouse by the entrance. A tall windmill, installed to generate electricity for the winery spins its blades in the wind and stands as a testament to the commitment to self-sufficiency and sustainability. Carefully-tended rows of vines have been planted nearly to the edge of the road. Barbara and David were in the parking area with Anthony Nappa, their winemaker back in 2010, when I arrived. (Anthony is now winemaker at Raphael and Patrick Caserta has taken his place.) Shortly, we went to the warehouse where they age their wines in oak barrels.
Tasting from the barrels is always an interesting challenge, as one is tasting a wine in the process of maturation rather than when it is ready to drink, but quality is evident in each sample of the red wine that we taste . . . much of which is destined for eventual blending. Shinn produces a large variety of wines, red, white, rosé, and even a sparkling wine. Their best wines are made exclusively from estate-grown grapes (the other wines are from grapes bought from local growers). These are the wines that are meant to benefit from the organic and Biodynamic procedures that they follow. We then proceeded to taste their many, distinctive wines in the tasting room. (A full discussion of the wines will come in a separate posting.)
The vineyard tour brought us first to the irrigation system, which is an electrically-controlled mechanism that Shinn uses primarily for its Biodynamic compost tea inoculation, which is administered once a month. The tea is made by taking the Biodynamic preparation that has been aged in cow horns buried in the ground, then mixed with water into a 50-gallon batch that is fed into the twenty-two acre vineyard over a period of an hour. This is but one of several means by which Shinn provides the necessary, natural nutrients to keep the soil healthy. Other organic soil amendments include limestone, potassium, humic acid, kelp, and fish hydrolizate (liquefied fish, which is rich in nitrogen).
Furthermore, the Shinn vineyard uses a full cover crop, which is to say, the crop is not only between the vine rows, but grows right into them. They do not even till the soil. As the Shinn Website explains it:
As a vineyard is a monoculture crop, vegetal diversity is attained by planting various kinds of cover crops between the rows of vines. Thus there are different kinds of grass, clover, and perennials and annuals that grow throughout the vineyard. This cover crop provides habitat for all manner of insect life, enhances the organic mix of the soil, and is a healthy environment for the microorganisms of the soil.
In addition to its diversity, the cover crop also helps reduce the vigor of the vines by forcing them to compete for water with other vegetation when it’s rainy (a good thing when one is growing wine grapes) and at the same time helps the soil retain moisture better when it’s dry.
Like any vineyard that is farmed according to sustainable practices, Rose Hill employs Integrated Pest Management to deal with insect pests (which means using natural predators to help control them). They also have sought to encourage insectivore bats to live in special habitats built for them in the vineyard—so far, however, the bat houses have no takers.
They planted different clones of each grape variety, with six selections of Merlot, for example, and three each of Cabernet Franc, Cabernet Sauvignon, Malbec, and Petit Verdot. There are also two selections of Sauvignon Blanc and Semillon that account for the white varieties. Each block of grapes is hand-harvested separately, with the east and west sides of each row of vines being picked separately as well. In addition, they also lease a small, five-acre plot, Schreiber Vineyards, which is planted with 30-year-old vines of Chardonnay and Riesling, which adds more variety to their portfolio of wines. It lies just a mile up Oregon Road and is farmed identically to the Shinn vineyards.
Given all of this care and attention in the vineyard, the fact remains that weather will inevitably have an impact, and in a region like Long Island—unlike California—weather variability is a given. It is, of course, a major reason for vintage differences. Last year, for example, there were very heavy rains that affected some vineyards much more than others. Where some vineyards only a few miles away lost up to 30 or 40% of their fruit, Shinn only lost about 10 to 15%. The reason was their particular mesoclimate—the heavy rains left their crop thoroughly soaked, and the vines looked as though they were on the verge of collapse, but just after the rain was over, a strong, persistent wind came up that dried the vines quickly, so that even the wild yeasts on which they depend in the winery were restored after only a few day. The berries lost all the water they’d absorbed very quickly too, so the damage was minimal. (Of course, the weather of another summer could produce the reverse of this outcome; there is never a guarantee.)
By 2012 Shinn Estate was one of the founding Vineyards to join the Long Island Sustainable Winegrowers certification program (for more about it see the post, LISW). That was the easy part, as it were, since they were already following all the practices set forth in the LISW workbook. The hard part, organic certification, still eluded them in 2017 as downy mildew, in this humid climate, still cannot be tamed by strict adherence to organic grower’s guidelines.
And now they have sold Shinn Estate to a New Jersey financier and his wife, Barbara and Randy Frankel: Shinn Estate Announcement of Sale. Newsday wrote that the sale had “not been part of the plan,” but an unexpected offer changed that. “It came as a surprise to us someone would walk through the door and make us an offer,” he said. He declined to discuss terms of the sale or the new owners.
Randy Frankel is a former managing director at Goldman Sachs, whose various business interests include a minority stake in the Tampa Bay Rays baseball franchise and part-ownership of Windham Mountain Ski Resort in Windham, N.Y., according to an online biography. The Frankels wanted to take a new path in business, and as residents of the Hamptons were well familiar with the wineries of the East End of the Island. They hired Robert Rudko as an advisor. Rudko, who has been in the wine trade for many years, helped find the property, which fit their hopes and expectations exactly.
Rudko is now running the property as both CEO and General Manager; he is working with the new owners, assessing the vineyard, the winery and tasting room, and the B&B. Already, according to him, an expanded tasting room with a real “Wow” design is in the works. The winery is due for some significant equipment upgrades and the B&B is being refurbished. He said that once all the work is completed, it will leave visitors “slack-jawed” by the transformation.
Patrick Certa, who has worked with the Shinns as winemaker for several years now, has continued in that role since 2017. The vineyard and the sustainable practices used to work it continue as well. However, the new owners are hoping to acquire new vineyard parcels to add to the current acreage in order to expand production.
Barbara and David were apparently mentally ready for this break, as they already had a commitment to running a hydroponic farm that they own in Maine. Nevertheless, they said they will remain connected to the business as consultants for the “foreseeable future.”
The sale represents the closing of a distinguished and dramatic chapter in the story of the wineries of Long Island and the opening of a new one. Shinn Estate is no more; as of 2021 it is now called Rose Hill Vineyards. They still run the Farmhouse as an inn.
Rose Hill Vineyards
2000 Oregon Road
Mattituck, NY 11952