Peconic Bay Winery, which derives its name from the eponymous body of water by which it is located, was established in 1979 by Ray Blum, making it one of the oldest wineries in Long Island. Owned by Paul and Ursula Lowerre, who live and work in New York City, the winery closed its doors in October of 2013, because, according to Paul, as quoted in the North Fork Patch of October 28, “Our decision to stop production at Peconic Bay Winery was based on simple economics. . . . I’m not going to say we’re finished producing wine – but we’re most likely finished making wine for ourselves.”
In fact, in 2017 an attempt was made to use the winery tasting room to sell a variety of wine, beer, and spirits from producers in New York State, somewhat along the lines of Empire State Cellar, albeit on a small scale. The experiment lasted about a year, but in the end it was shut down. However, in October 2019, Peconic Bay Winery was sold to Stefan Soloviev, a real estate investor who owns other agricultural properties in Long Island. His former wife, Stacey Soloviev, will run the estate once it reopens in late Spring or early Summer. It is probable that the vineyards will be tended by Bill Ackerman, who looks after the vineyards of other wineries on the North Fork. More details about this story are to be found in this Newsday article: Soloviev buys Peconic Bay Winery
When it was in full operation under the ownership of Paul and Ursula Lowerre, the day-to-day running of the winery was by a very capable team that included Jim Silver, the General Manager, Greg Gove, the winemaker (who now makes wine under his own label, Race Wines), Zander Hargrave, the assistant winemaker (and now winemaker at Pellegrini), and Charlie Hargrave, Peconic Bay’s vineyard manager (now retired).
The varieties grown at the vineyards included Riesling, Cabernet Franc, Merlot, and Chardonnay, which produced some of their best wines. For example, on the parcel called Sandy Hill the grapes are more subject to drought than elsewhere in the vineyard. Its terroir, however, also grows grapes with sugars that are higher and more concentrated, ultimately resulting in the best Chardonnay grapes of the property.
Until the purchase of Peconic Bay by Stefan Soloviev, the Oregon Road vineyard parcels had been taken over by Premium Wine Acquisitions, and under the supervision of Russell Hearn was being managed by Bill Ackerman, of North Fork Viticultural Services. How this evolves under the new ownership remains to be seen. A critical decision will also be the choice of a winemaker and a vineyard manager. Perhaps by May or June of 2020 all of this will be resolved and there will be more to the story.
Following is a highly selective list of books that I’ve read or consulted that I consider particularly worthwhile. If I haven’t read or consulted a book, I do not recommend it. Alas, there are more that I’ve not read than have—I’ve only 140 books on wine in my library, and some are still waiting to be read, though nearly all have served as references.
Grapes, Wine, Wineries, and Vineyards
There are seven general wine books that one should own in order to be truly well- and completely informed:
1. Jancis Robinson’s Oxford Companion to Wine, 4th ed. (2015) is just indispensable, with a comprehensive coverage of just about every topic bearing on wine that one can think of, a true Abbocatto to Zymase encyclopedia. All articles are signed, all cited references noted. Robinson was both the editor and a contributor. The 4th edition adds 300 additional, new terms, though many will only be of interest to wine professionals. For a full review on this blog, see the post: The Three Indispensable Wine Books.
2. Equally indispensable is Hugh Johnson & Jancis Robinson’s The World Atlas of Wine, 8th ed. (2019). How else could one find the way around the vinicultural regions of the world, including NY State? The maps are in full color, ranging in scale from street-level for the Champagne towns and the lodges in Oporto, to 1:45,000 and larger for wine regions. The text for the many regions is the very model of pithy, clear writing. For a full review on this blog, see the post: The Three Indispensable Wine Books.
3. In 2013, two new, serious reference books on wine—sure to become indispensable and classic are: Jancis Robinson and Linda Murphy’s American Wine: The Ultimate Companion to the Wines and Wineries of the United States (a very useful feature is its summary of each AVA, including the best grapes grown, and listing the top wineries by category); the other must-have is Jancis’s encyclopedic Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including their Origins and Flavours, written in collaboration with Julia Harding and José Vouillamoz. See my post, The Three Indispensable Wine Books, for a complete review of Wine Grapes.
4. Emile Peynaud’s vital and perennial The Taste of Wine: The Art and Science of Wine Appreciation (trans. Michael Schuster, 1987). Originally written in French as La Goût du Vin in 1983), it is considered definitive by many in the field.
But then, there is always Jancis Robinson’s How to Taste (2000), which is both a how-to for tasting and a guide to the aromatic and gustatory sensations of the different varieties and how they can differ from place to place (i.e., from terroir to terroir). Robinson’s is certainly the more approachable for most readers.
5. WSET students and graduates, anyone interested in wine certification, and indeed, even winemakers can benefit from David Bird’s Understanding Wine Technology: The Science of Wine Explained, 3rd ed., which has been required reading for all WSET students, is a very clear and lucid explanation—in laymen’s terms—of what goes on right down to the molecular level of yeasts, viruses, and chemistry generally. It’s also a very good read.
6. I very much enjoyed and admired Jamie Goode and Sam Harrop’s Authentic Wine: toward natural and sustainable winemaking (2011), which has many really interesting insights into what really goes on in a vineyard, a winery, and what it takes to be a sustainable winegrower and producer. Much food for thought, though some may cavil about a few of the authors’ conclusions.
7. If one wanted to carry as much information about wine in a portable package, there’s one that I cannot live without: Hugh Johnson’s Pocket Wine Book 2020. It is pithy, witty, thicker than ever, and claims to be the Number One Bestselling Wine Guide, which it deserves to be. I’ve bought every edition since the very first one, published in 1977 (it was rather slim then). Also available as a Kindle Book from Amazon.
8. A book not to be overlooked is Kevin Zraly’s Windows on the World Complete Wine Course,Revised, Updated & Expanded Edition (2018). Zraly is a truly gifted instructor and virtually anyone can benefit from his guidance. His approach is original and his book is the most popular wine book of its kind, with over three million copies sold worldwide.
New York and East Coast Wine
Long Island Wine Country: Award-Winning Vineyards of the North Fork and the Hamptons, is an useful guide to visiting Long Island vineyards and wineries. Written by Jane Taylor Starwood, editor-in-chief of Long Island Wine Press, she gives us an insider’s track on the owners, the winemakers, and the wineries themselves. In a conversational tone (and amply illustrated), the book leads the reader from East to West on the North Fork, and then down to the Hamptons, as though it would be followed geographically. It’s a bit frustrating an approach if one wants to do research and would prefer an alphabetical organization, but it’s a quibble given the overall quality and usefulness of the book, although it’s now rather out-of-date, given that it was published in 2009.
Louisa Thomas Hargrave wrote a gracious memoir, The Vineyard: The Pleasures and Perils of Creating an American Family Winery. One cannot begin to understand what was involved in creating the Long Island wine industry without reading this charming and touching account of the establishment of Long Island’s first winery, Hargrave Vineyard, in 1973, when there were only small farms and potato fields. It is charming in its modesty, touching in its honesty, and a remarkable tale of what it takes to start a vineyard from scratch when you don’t even know what you’re doing! And look at what it started–a whole industry that is one of the dominant features of the East End of Long Island, begun with passion, commitment, and hard work, but ultimately at the cost of heartbreak and renewal. Now out of print, it may be available, used, on Amazon or AbeBooks.
In Marguerite Thomas’s Touring East Coast Wine Country: A Guide to the Finest Wineries (1996) we have the first important guide to the wines and wineries of the East Coast, from Maine to Virginia, replete with useful insights and a good background on the history of the viniculture of each state. It also provides biography capsules of some of the most important or interesting winemakers. Given that the book was first published in 1996, a good deal of its information is now more of historical interest, and it needs, and deserves, a new edition.
More recent is Carlo DeVito’s East Coast Wineries: A Complete Guide from Maine to Virginia, published in 2004. Still, even this needs to be brought up-to-date, but its value lies in its own take on East Coast wineries, with listings of the wines offered by each estate with brief descriptions, recommendations and excerpted tasting reviews of the wines. Let’s hope that, like Thomas’s guide, DeVito’s will also receive a new, updated edition soon. For the serious wine tourist, one guide complements the other, so why not buy both?
An interesting and somewhat chatty book is The Story of North Fork Wine: Historical Profiles and Wine Country Recipes (2009), John Ross’s up-close-and-personal look at the people who work in and run the wineries. A chef who owned Ross’s North Fork Restaurant, he became close to many in the wine trade, especially given that he was interested in devising recipes and menus that would best accompany the wines of the region.
Vital–thanks to its clear, lucid writing and very useful history of LI viticulture and winemaking–is the excellent Wines of Long Island, 3rd edition (2019) by José Moreno-Lacalle, based on the 2nd edition by Edward Beltrami & Philip E. Palmedo. It includes profiles of the most important personalities in the LI wine world as well as all the producers, with descriptions and reviews of wineries and their wines–both past and present–and a generally judicious insight into the trends and achievements of the region. Definitely worthwhile owning, if you love LI wines. (Is this called self-promotion?)
Organic and Biodynamic Viniculture
Rudolf Steiner’s Agriculture Course: The Birth of the Biodynamic Method, is the foundation text of the biodynamic movement. A compilation of eight lectures delivered in Germany in 1924 provides, in Steiner’s own words, the basis for what he called a new science based on the natural rhythms of the world and the cosmos, as recovered from the traditional practices of the peasant farmers of yore. It is meant as a healthy antidote to the rise of farming methods based on industrial chemicals and fertilizers. Many leading vineyards are farmed by this method, from the Domaine de la Romanée Conti in Burgundy to Shinn Estate in Long Island. You owe it to yourself to read the lectures if you wish to really understand what Biodynamics is about.
Nicolas Joly is a leading proponent of Biodynamic viticulture, and he practices his preaching at one of the greatest vineyards of the Loire, the Coulée de Serrant. Joly’s Wine from Sky to Earth: Growing and Appreciating Biodynamic Wine, is a true believer’s panegyric to Biodynamics. His ideas and those of the founder of Biodynamics®, Rudolf Steiner, are put into practice at two vineyards that I know of: Macari Vineyards and Shinn Estate.
Lon Rombough’s The Grape Grower: A Guide to Organic Viticulture, is an excellent introduction to how to grow grapes organically. It’s also very practical, as the guide is really intended for the novice who wants to start a backyard vineyard or even a commercial one. It takes the reader step-by-step on establishing an organic vineyard, imparting along the way a good deal of knowledge and savvy advice.
Other Wine Books of More than Passing Interest (or Not)
Tyler Colman, Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink (UCal Press, 2008). I highly recommend this book for its clarity and scholarship. The subject of politics in the wine world proves to be fascinating, and the author chose to approach it by comparing, for example, the AOC laws of France (and by extension, much of the EU) with the AVA regulations promulgated by the TTB (Alcohol and Tobacco Tax and Trade Bureau). There are surprising insights into how and why wine is grown and made in different countries, why labels look the way they do on each side of the Atlantic, and the effects of custom, religion, crime, regionalism, nationalism, and so forth on the wine trade. Eminently worthwhile for the serious wine-lover.
John Hailman, Thomas Jefferson on Wine (UMiss Press, 2006). Another book that is based on sound scholarship and research, also well-written, but one may wish to skip all the tables and lists, which are difficult to grasp at times simply because the wines of Jefferson’s period (1743-1826) varied so much in name, currency, weights and volumes, that clear comparisons with our own period are so difficult to make. Still, if one has the patience, there is reward in seeing how all-encompassing were the interests and tastes of the first great oenophile of the United States of America.
Thomas Pellechia, Wine: The 8,000 Year-Old Story of the Wine Trade (Thunder’s Mouth Press, NY, 2006) A work with great potential written by someone who has long been in the wine trade but whose sense of history is lacking in scholarship and critical acuity. Some of what he writes is couched in such vague or confused historical terms as to be virtually useless, especially when dealing with antiquity and the Middle Ages. The writing style is breezy and casual, but it lacks polish and lucidity. Such a shame.
A far better foray into wine history would be the classic Gods, Men, and Wine, (1966) by William Younger, or the more recent Story of Wine (1989)—or the New Illustrated Edition (2004)—by Hugh Johnson, both of which are better-written and historically more reliable. Neither of the latter books is available in Kindle versions, but they do enjoy the virtue of been on real, durable paper bound in hardcover.
A History of the World in 6 Glasses, by Tom Standage (2005), is more than just about wine. It tells its story by means of six beverages: beer (Mesopotamia & Egypt), wine (Ancient Greece & Rome), spirits (Colonial America), Coffee (Europe in the Age of Enlightenment), Tea (the British Empire), and Coca-Cola (Modern America and the Age of Globalization). It’s both amusing and informative, but I’d put the emphasis on the amusement. Unless you’ve utterly uninformed about wine or the other beverages, this is really History 001, rather lightweight.
Questions of Taste: The Philosophy of Wine, edited by Barry C. Smith (2007), with essays by experts such as Paul Draper, Jamie Goode, Andrew Jefford, and others, with an enthusiastic Foreword by Jancis Robinson. The contributors also include a couple of philosophers and a linguist. The language of wine as presented in this book is clearly academic. A worthwhile but challenging book, well worth the time to read.
Wine Wars, by Mike Veseth (2011), which, with chapter headings like “The Curse of the Blue Nun,” “The Miracle of Two-Buck Chuck,” and “The Revenge of the Terroirists,” is an interesting and amusing way of treating the effects of globalization on the modern world of wine. It is also rather informative, and occasionally provides some surprising nuggets of information (such as the fact that Trader Joe’s is actually a German company).
Bedell Cellars was established by Kip Bedell in 1980, making it one of the oldest vineyards on the East End and only one of ten that have vines that are 30 years old or more. Bedell was eventually sold in 2000 to Michael Lynne, executive producer of the Lord of the Rings trilogy and a former head of New Line Cinema. Lynne, who already had just purchased Corey Creek Vineyards, brought both great enthusiasm and deep pockets to Bedell, has turned the winery and its tasting room into an elegant and modern space to make and display some of the most distinctive wines on the North Fork, as well as a collection of fine Contemporary Art. Unfortunately, Lynne died in March 2019 after a struggle with cancer.
Bedell’s winemaker, Richard Olsen-Harbich, is himself a long-time veteran of the wine trade in Long Island, both as a vineyard manager and winemaker, first working at Mudd Vineyards, and then worked at Bridgehampton Winery in both capacities. It was while he was at Bridgehampton that he drew up the applications for the Hamptons AVA and then one for the North Fork, and finally one for Long Island. It was at there that Rich saw the effects of bad vineyard siting, when the vines collapsed during a hard winter, due to cold spots and poor drainage. Nevertheless, he managed to produce a number of award-winning wines at Bridgehampton, in the end working with purchased fruit. He then went on to work at Hargrave Vineyard—the pioneer vineyard that had started viticulture on the island—and later helped establish Raphael with Steve Mudd, a well-known grower and vineyard consultant. He remained at Raphael until 2010, when he moved to Bedell. With a degree in agronomy from Cornell and his years of experience in the business, Rich has among the strongest credentials of anyone in the East End wine business. As pointed out by Jay McInerney, wine writer for the Wall Stret Journal, in his wine column of Sept. 6, 2013, “The Other Bordeaux Lies Closer to Home,” “The arrival of Richard Olsen-Harbich in 2010 seems to have marked a turning point. . . . [and he] has taken Bedell Cellars to new heights since he arrived at the winery.”
David Thompson, Bedell’s former vineyard manager, was responsible for, among other things, helping to write the Long Island sustainability guidelines for Cornell University’s Vine Balance Initiative, a ‘best practices’ handbook for sustainable grape growing in New York State. Rich, who has a complete grasp of what goes on in the Bedell vineyards, worked closely with vineyard Thompson, who had been there with Kip since its inception, until he retired in June 2016 and Donna Rudolph filled his shoes. Donna came to Bedell in 1996, having worked at Ressler Vineyards for 13 years before that. At Bedell, she oversees sustainably-grown grapes on three vineyard sites spanning 75 acres on the North Fork.
With respect to the vineyards and the cultivation of the vines, he says that:
“When we plant a new field we start a liming program early on; our aim is to bring the pH up to 6.2 to 6.4. Thereafter we only need to replenish the soil with lime once or twice in every ten years. We use a water tank to irrigate new vines when there’s a dry spell.
“Our preferred vine spacing varies, according to the plot of vines: it can range from 9’ by 7’ or 8’, 8’ by 3’ for Syrah vines, and even 8’ by 4’. I’d say that the average spacing works out to about 9’ by 5’. We typically harvest about two tons an acre and we prefer to pick the grapes manually.”
“Practicing sustainable agriculture means that you have to have a system that pays attention to both ecology and economy. You need low-impact strategies because, after all, our vineyards are near towns and we have an obligation to be good neighbors. So, we hire local people, do not foul our own nests, and we have social obligations as well. For example, in order to preserve the vineyards as farmland forever, we have sold our development rights to the Peconic Land Trust. “We make our own compost, using the natural by-products of grape pressing and fermentation and returning these to the vineyard soil. In my opinion, using fish fertilizer is not sustainable, as it means devastating wild fish populations, so I consider that to be ‘dirty’; it’s better and cleaner to use commercial nitrogen fertilizer made from peanut byproducts.” The Website adds that “We avoid or minimize the use of synthetic fertilizers, instead encouraging responsible natural stewardship of soil health, fertility, and stability.”
Bedell participated in the Cornell University VineBalance program for years, and the winery is also a founding member of the North Fork Sustainable Winegrowing certification program, itself an outgrowth of VineBalance.
With respect to organic farming, Rich says that he believes that the science of organics is flawed and that much more work needs to be done before we can say that we really understand what organics add to sustainability. In this respect he points out that both copper and sulfur of the kind that is used in farming are industrial products, so neither can be considered ‘natural’ or ‘organic,’ and copper, while highly toxic and with long persistence in the soil, is permitted in organic agriculture. Both sulfur and copper are insuperable fungicides and are difficult to replace when humid conditions may prevail, as is often the case in Long Island.
Bedell’s excellent Website adds the following information:
There are several other ways we have worked for the public interest through a sustainability-minded vineyard program:
We participate in the U.S. Department of Agriculture Natural Resources Conservation Service Environmental Quality Incentive Program and Conservation Security Program, which rewards good land stewardship through nutrient, pest and cropland management, natural windbreaks, and non-planted wildlife buffer areas.
We established a dense cover crop of grasses, fescues, and clovers between the rows of grapevines to maintain high biological species diversity in the vineyard. These row-middle cover crops also reduce soil erosion and promote symbiotic relationships between plants and beneficial insects.
We minimize off-farm inputs such as agricultural chemicals to protect the farmer, the environment, and society at large.
If we have to spray a fungicide to control a specific grapevine pathogen such as powdery mildew, we use one with the lowest possible environmental impact.
We avoid or minimize agricultural chemicals that do not biodegrade and might build-up in the soil over time.
We scout the vineyard for insects using Integrated Pest Management principles and economic threshold evaluation to eliminate or minimize insecticide use.
We encourage a natural flow of ecosystem elements through the presence of Bluebird houses, honey bee hives, and deer migration corridors. At Bedell, we employ sustainable, ecological viticulture to ensure the highest quality fruit without unnecessary, high-risk practices. We grow grapes for our own unique environmental conditions – the first step toward a pure expression of local terroir in our wines.
Bedell’s conviction about terroir is found, vividly expressed, in the cave of the winery, where a plexiglass box hanging on the wall displays a cross-section of vineyard soil (though compressed vertically many times over) showing how loam, sand, clay, and gravel are layered. (The image also holds the reflection of wine barrels, appropriately perhaps.) It helps explain how stratification can account for such factors as drainage and/or retention of water in the soil—which is important in understanding how vines respond to the terroir in which they grow, along with the effects of slope, aspect to the sun, etc. (See “Olson-Harbich’s Obsession with Soil . . . ” on the New York Cork Report blog, June 2, 2011.)
Furthermore, it goes on to say, “We maintain viticultural practices that produce the highest quality fruit possible, while also being sensitive to the environment and financially viable over time. . . . Each of our three unique vineyard sites is a holistic ecological system,” and together total approximately 80 planted acres: Bedell Home Vineyard on the Main Road in Cutchogue, behind the winery and tasting room; Corey Creek Vineyards on Main Road in Southold, adjacent to the Corey Creek tasting room; and Wells Road Vineyard on Main Road in Peconic. According to Rich, there are five sections planted to Merlot, its most important variety, for a total of 32 acres in 50 separate plots, as can be seen on the maps below. The other varieties planted at the sites include Chardonnay, Gewürztraminer, Riesling, Viognier, Cabernet Franc, Cabernet Sauvignon, Malbec, Petit Verdot, and Syrah.
Bedell’s viticultural philosophy is presented very clearly on its Website (about the vineyards); indeed, I find it is the fullest, yet pithiest exposition of its viticultural practices of any of the Island vineyards, and the only one to offer plot maps. Rich’s blog posts on the Website are especially worth reading-for example, his assessment of the 2013 vintage: Lucky 13.
As a vintner dedicated to making ‘natural’ or ‘minimalist’ wines, he points out, first of all, that “we try to stay away from late season fungicide applications in order to preserve the wild yeasts that are used for fermentation.” Indeed, one of Bedell’s hallmark’s is its commitment to the use of indigenous yeasts, thanks to Rich, who, in fact has inaugurated what has become a new ritual at Bedell–the care and feeding of the yeast in preparation for the fermentation of the new harvest. It’s a bit of a witch’s brew, minus the eye of newt and leg of toad–perhaps it should be called a ‘fairies’ brew,’ given the addition of wildflowers, freshly-picked local fruit, including apple, pear, and a white peach. (A post on Facebook about this provoked an article in October 2013 by Louisa Hargrave, The Yeasty Beasties, which is well-worth reading.) In fact, Eric Fry has an amusing anecdote about Rich’s commitment to wild yeast:
That’s his thing and he does it… he’s been doing it for years and he seems to have it figured out, and cool, that’s good fine, yeah, good for him, good for him. It’s really funny because when Rich moved from Raphael to Bedell, he showed up at Bedell and he’s looking around, he’s rummaging around, and seeing what’s there and everything like that, and he came over [to see me at Lenz] and said “I’ve got like six or eight boxes of yeast here, do you want them?”
I said “OK, I’ll take them.” Because [Rich] says “I don’t want them.”
As with all of the top vineyards that I’ve visited on the East End, Bedell’s wines begin in the vineyard and the results are telling. For example, it’s Bordeaux-style blend (with some Syrah), Musée, was awarded 91 points by Wine Spectator for the 2007 vintage—one of the highest scores by that publication for a red wine from the East End. The sample I tasted was already rich in flavor, with good acidity and tannins to give it backbone, but it was still a bit closed. Clearly, it needs to be laid down for a few years. Bedell claims that it can keep for up to 15-20 years. Any wine that can develop for that long has to be exceptional, so to drink it now would be to commit infanticide. I also bought a few bottles of Corey Creek’s Gewürztraminer, which I found to be among the best of that variety of any North American ones that I’ve tasted. Irresistible.
In April 2016 the 2014 Sauvignon Blanc earned 90 points from WA while the 2014 Chardonnay also got a score of 90 with the remark: “ beautifully balanced . . . all about the finesse.” The 2010 ‘Taste Red’ earned 90 points from WA. In April 2017 WE awarded the Bedell 2014 Cabernet Franc 90 points and others are rated in the high 80s. In January 2019’s Cork Report, Lenn Thompson rated the Taste Rosé as 90 points, given its “nice fruit flavors.” These are very good to excellent scores indeed. There is also a zippy, straightforward quaffing wine, known as ‘Main Road Red’ that is always reliable.
The 2014 Taste Red (a blend of Merlot, Syrah, Petit Verdot, and Cabernet Franc) is a real favorite of ours and is meant for serious oenophiles. Rich and full-bodied, it offers a bouquet of cherry, plum, and toast, and is complex in the mouth, offering cherry, plum, chocolate, and herbs. It can be laid down for several years.
This is a vineyard and winery that commands high respect and praise. I recommend visiting winery and its elegant tasting room, festooned with a collection of contemporary art including works by Barbara Kruger, Chuck Close, and others. If you cannot get there soon, at least visit the Bedell Website.
Due to Lynne’s death, the winery is now for sale. The asking price is $17.8 million.
Based on an interview with Richard Olsen-Harbich on 12 May 2011, with additions from the Bedell Website updated 4 April 2019
“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
Whisper Vineyard is well off the beaten track in Long Island, given that it’s located in St. James, which is near Stony Brook, close to the middle of the Island and miles from the North and South Forks that comprise the East End. Owned and operated by Steve & Laura Gallagher and Barbara Perrotta of Borella’s Farms. They believe that by continuing the agricultural use of their land, they can help to retain the farming history of Long Island and preserve their family’s farming roots dating back to 1945.
In 1950, Joseph Borella purchased the properties known today as Borella’s Farmstand. In 1954 he married Theresa Scarcella, founder of Scarcella’s Florist in Cold Spring Harbor. Together they raised their two daughters, Barbara and Laura – instilling in their children a passion for the land and a strong work ethic. Farming was a family way of life.
In 1967, Joseph diversified from potatoes and cabbage to a larger venue of vegetables along with floriculture and horticulture, spearheaded by his wife Theresa. He farmed every single day until his death in 2008 at the age of 89.
Their son-in-law Stephen Gallagher joined the family business in 1986. Steve developed a great passion for the land and deep appreciation for farming. Looking to keep their agriculture roots intact and to keep the family farm viable, Steve began extensive research into vineyards, wine and winery production. Studying geological climate, soil conditions and which clones would be most compatible with the terroir, the family planted their first clones in 2004.
It all began when Steve thought to use a patch of ground that was lying fallow as a vineyard. He spoke to his father-in-law and asked if he could use that land for a few years. Joseph replied, “Fine, go ahead. I can plow it up any time.” What can one say, it was a father-in-law/son-in-law relationship. Thus were vines planted on 14 acres of an 18-acre plot. The vineyard is currently maintained by Michael Kontokosta, who in addition to being an owner and the vineyardist at Kontokosta, is also a vinicultural consultant.
The varieties planted included three Dijon clones of Chardonnay, three clones of Merlot, Napa clones of Cabernet Sauvignon, as well as a small patch of Malbec, some Albariño, Cabernet Franc, and Pinot Gris. The Albariño was planted by accident when it came mixed in with an order of Cab Sauv. They use the small amount of Albariño they have to blend in with the Chardonnay to give it greater depth and definition with a touch of lemon zest. All the wine is made on contract by Eric Fry at Lenz, and the wines are made to reflect the soil and climate of the vineyard’s area of Long Island. Well, there is one exception: Whisper buys Sauvignon Blanc fruit from Raphael and has the wine made by Anthony Nappa. With respect to the wines made from estate fruit by Eric, there is little question of the winemaker’s hand at work, but it enjoys the character of its distinctive terroir. All the wines sampled were of very high quality, which is to be expected, given the winemakers.
The vines are grown sustainably in what Whisper Vineyards’ owners feel reflects a deep respect for the land. Although not members of the LISW program, they were thinking about sustainability from the very beginning. For example, they purchased a tunnel sprayer to contain the sprays and prevent drift. After all, they have a school nearby and neighbors living in the area. Thus, Whisper Vineyards wines are crafted with grapes that are sustainably-farmed and hand-harvested – just like the vegetables at Borellas Farm have been for over half a century. In fact, there is no mechanical harvesting at all, and picking and sorting with care by hand are crucial to the quality of the wine that’s made.
According to Steve Gallagher, an important advantage enjoyed by the farm and the vineyard is its isolation from the vineyards on the East End, particularly those of the North Fork. In his view, having so many vineyards cheek by jowl means that disease, spray drift, and so on are too easily shared across properties. To him, this isolation has meant that when problems, such as fungus and mold, are encountered at the vineyards to the east, they have little or no effect on Whisper’s vines.
Another point he made is that having taken six years to research viniculture meant that he was able to select the best clones and rootstocks for his vines—something that earlier vineyards had to learn by trial and error. Before he planted anything he examined the soil in the fallow field and determined that it had an organically-rich topsoil four feet deep with two feet of clay beneath that. Indeed, Steve told of how his father-in-law, an experienced farmer, was looking for property to buy for a farm in 1950, and coming to this property, took a handful of soil in his hand and compressed it, thereupon making an offer to the then owner. That’s how good the soil is.
They opened the Saint James Tasting room/Wine Boutique in November 2013 for tastings, wine sales, wine gift-related items & small events. Open Fridays and weekends, they offer music every weekend. They have a wine club as well, with a nice selection of wines: Sparkling, Chardonnay, Pinot Gris, Dry Rosé, Sauvignon Blanc, Off-Dry Riesling, Merlot and Cabernet Sauvignon. They also offer reserve wines: 2007 Chardonnay, 2007 Merlot, and a 2007 Red Cape Blend.
Whisper has a big secret as well: plans to build an impressive new tasting room, as seen in the elevation plan at left. Perhaps a winery could be installed as well, but all of this is well down the road, as at present the only impediment is money. After all, they do not have the deep pockets of a Wölffer, Raphael, or Kontokosta, but they have the passion.
based on an interview with Steve Gallagher, March 30, 2015
Corwith Vineyards, in Watermill on the South Fork of Long Island, is a very new wine operation that was started with idea that it would be run as a sustainable operation from the beginning, and it became the first vineyard to begin operation as an already-certified member of the Long Island Sustainable Winegrowing organization.
Dave Corwith, its owner and vineyard manager, has proven to be an iconoclast in his field from the outset, beginning with his choices of wine grape varieties to plant. He’d been a farmer for years, so I asked him, “Well, what motivated you to start a vineyard?”
He replied, “I’d done some nursery stock. I just didn’t have the interest in it. My heart wasn’t in it, and I started looking. . . . I’ve always wanted to do grapes. I wanted to do them with my brother twenty years ago and he said, ‘No. You can’t do it, Dave. Our season’s two weeks shorter than the season on the North Shore. It won’t work,’ and I sort of took his word for it [then], but I’ve always had it in the back of my mind and I said, ‘I’m going to give it a go.’ We went to Channing Daughters and Wölffer [Estate], [and if they] can do it, why can’t I?”
Dave started with a first planting of 300 vines on about half an acre three years ago. So far, he says, they’re doing well, promising to provide a small yield at this point. He deliberately began with varieties that are a bit easier to grow and have earlier seasons: Austrian varieties such as Lemberger, Blaufränkisch, and 100 vines of Dornfelder, a pretty popular red variety: it produces a light red wine, and the vine is very vigorous. Dornfelder was planted at Channing Daughters, where it does very well, and Dave says there’s also some on the North Fork, and that they’re pleased with it there too.
Though these are hardly run-of-the-mill varieties, so far only Channing Daughters has planted them in Long Island, along with a number of other German and Italian vines rarely seen in other vineyards in New York. However, over the years the viability of these varieties has been proven by Channing, and the popularity of the varietals made from them is proof enough.
Dave went on to explain, “I’m starting out. I was advised, and this is what I want to do, I want to start small . . . . Then again, there’s a learning curve, José. So I’ve got to learn how everything works. I’m not new to farming because I’ve been doing that since I was a kid. I’m new to grapes and all the idiosyncrasies that come along with it.”
“I’m about, I don’t know, three or four miles [west] from Channing Daughters. Channing Daughters probably [has] about the closest profile to what mine is as far as weather conditions, microclimates, etcetera. They’ve got thirty acres of good grapes over there and they really do the later varieties I was advised to stay away from, such as Cab Sauvignon and the fluffy Pinot Noir. So I’m not taking those on. You can grow Cab Sauv on the South Shore, but it’s going to be a little bit on the green side when it comes up and it will make a rosé, but you’re not going to make a first quality Cab Sauv that you can put away for a while. You will one in ten seasons, okay? But those other nine seasons you’re going to be making rosé, which is okay . . . . I chose not to go after the later [ripening] varieties, at least not until I get to know everything.
“I have two acres [planted] now. Lemberger, Dornfelder, those are two reds. Grüner Veltliner (‘green velvet’ in German). One Woman Vineyards has it on the North Shore. [Claudia Purita and her daughter] Gabrielle are the only ones I know of that have it. I was just over there last weekend and we got a couple of bottles. So I put in 300 plants of the variety . . . .
“Then last year, José, I was up at the Rochester Convention. Once every three years they do a viticulture convention in the Northeast, and they named two grapes that Cornell’s been working on for probably 15 years plus, called Arandell and Aromella. Arandell is the red variety, which is highly disease resistant and it makes a really good grape. It has a Pinot Noir parentage and a complex parentage with it, as well as the interbreeding there; they made it a disease-resistant variety that still makes a good fruit. So I was very pleased with what I saw and I ordered a couple hundred plants of Arandell. ([Arándano] means ‘blueberry’ in Spanish, and Ell is [for] Cornell.) They had a naming contest last year in Rochester, and that’s the name that won for this grape. It has a blueberry nose to it, apparently. They gave us some at the conference. It was pretty good, so I put in 200 plants of that last year, and I’m excited, really eager to see how that’s going to play out.”
There is more information about Arandell and Aromella in Cornell’s Issue 13, March 2013, of the Viticulture and Enology Newsletter. They’re referred to as the 55th and 56th grape varieties named by the Agriculture Experiments Station in Geneva run by Cornell. Dave’s information was particularly interesting, even newsworthy, because hybrid varieties have barely made a dent in LI viniculture, except for at Pindar. This is probably the first time that a new hybrid, Arandell, has been introduced to the LI wine region in years. Furthermore, Dave is one of the early adopters of Arandell and unique in planting a hybrid variety in Long Island when hybrids have mostly been eschewed entirely by other growers.
Dave went on to say: “I have 300 plants [of Arandell] this year. I’m very pleased with the growth and the disease resistance. It’s noticeably better disease resistant, and I’m just an amateur at this, and I can tell. Huge difference. So from a sustainable standpoint, . . . I’m very much involved with Long Island Sustainable Wine Council. Everyone [else who joined was already] established. I’m . . . the first guy to kind of take the Long Island Sustainable program from scratch. So one of the things that we don’t really talk too much about because everybody’s got theirs planted already is new planting. A good approach is to put in a disease-resistant variety that still makes a good wine. Those are hard to come by. This is where I’m sort of hedging my bet a little bit with the Arandell.
“What I’m learning in my research is that when you go either upstate, mid-west, Minnesota, and you get into these slightly colder climates, they really look hard at the cold hardiness of a specific variety as one of their key things that they have to pay attention to. We are not so much that way. We don’t pull up our grapes here on Long Island. It’s mild enough … I don’t even really worry about that at all when I’m trying to decide on a variety. But they have to. Vinifera, the European grapes, don’t do so well with the colder climates.
I replied that while his remark about vinifera varieties is largely true, there is considerable success in the Finger Lakes with Cabernet Franc, Pinot Noir and, of course, Riesling, which is most definitely a cool-climate grape. To which Dave said: “Right. So they made it work. They figured out how to make it work up there and I applaud them for being able to do that. Down here, on Long Island, I’ve had people tell me, ‘You can pretty much grow any variety you want.’ I’m sort of taking that advice, but carefully.
I pointed out that it’s absolutely astonishing how many varieties there are growing on Long Island. In a database about Long Island vineyards that I maintain I have listed so far thirty-seven: twenty whites and seventeen reds; add Arandell into the mix and that would make it eighteen red varieties.
Dave then popped another German variety to me: “Well, here’s another one for you that I’m working with too. You probably have this on your list: Zweigelt.”
I replied, “Well, I think Zweigelt is being grown at Channing Daughters right now.”
He remarked, “They may have some. I don’t know. I know that Research Station has a little bit. I got a couple hundred plants of Zweigelt too. They’re babies. Here’s a story for you. Zweigelt and Lemberger, Blaufränkisch, are cousins. They have the same parentage. Zweigelt is just a little bit spicier and it’s a little bit earlier maturing variety than Lemberger. So that’s another reason why in my research in trying to find a variety of grapes, when I came across Zweigelt I jumped on that. I think that would be a really cool one to have out here.”
To which I said, “Well, it looks like you’re trying to make your mark with varieties that are not typically grown in Long Island other than somebody like Channing Daughters, which loves to experiment.”
Dave replied, “Right. Part of my approach was, there’s fifteen hundred acres of Merlot on the north shore. Why am I going to put in more Merlot and compete? It’s a little bit of a ‘I’m a new kid on the block approach.’ I’m sort of going after some of the varieties that are not as commonly grown. That’s the marketing technique, the approach that I’m using. Because . . . initially I won’t have the high volume.”
At this point I asked him if he was growing grapes with the intention of selling them to other producers or have them made for you by another winery or a crush facility like Premier Wine.
Dave pointed out that “Actually, I’m a do-it-yourself. I’m making the wine myself right now. The last two years I got some fruit from the north shore, Merlot and some Chardonnay, and we made up a nice batch last year. We made a rose, an orange, a Chardonnay, and a Merlot. You learn exponentially when you get your hands dirty and get in there and do it. I’m working out a garage right now . . . and I’m making small batches, okay? I have 100 to 150 gallons of wine. That’s all I have. A couple [of] barrels.”
I told Dave that it struck me that he was another garagiste, like Le Pin, the great, small winery in Pomerol. He must be farming other crops in the meantime to derive some cash flow.
He said, “Yes. I put in about an acre or so of vegetables right now. I just put my tomatoes in today, this morning. I’m doing that and I take the organic approach to the maximum extent that I can, within reason. Without the onerous oversight of the federal government, which is difficult to sustain.”
This led to a discussion of organic farming in Long Island. At this point I feel that quoting the interview verbatim is useful, as the exchange between us was especially interesting (I should, however, point out that I don’t exactly agree with Dave about some of his ideas about the genealogy of some grape varieties, but they’re interesting in their own right):
JM-L: Well, you know, Rex Farr, of course.
DC: I know Rex. Yep. He’s taking the organic approach. He’s the only game in town, I think, [though] Barbara [Shinn’s] pretty close.
JM-L: Barbara’s close, but not quite there. Rex, of course, has been farming other crops organically for years. I think he only started growing grapes in 2005. The fruit is excellent from what I understand and this other startup in the North Fork, Southold Farm and Cellar, is buying its fruit from Rex Farr.
DC: Where my farm is there’s a forty-acre parcel that I share. I can expand if necessary, and I have farmland on another piece that I can work with. That’s not as good for potatoes; it would be better for grapes. So I got to look at that, but it’s presenting some challenges when I split the operation a mile away and you’ve got to have the earth cracks, you’ve got to have water, and you have to be able to get over there. When I retire from my full-time job and this becomes my full-time job, down the road, I’ll put in five or ten acres over there of something else I really like.
JM-L: Of course. So tell me something. To whom did you turn for advice on how to prepare your fields and plant your vines?
DC: Okay. A couple of things. I started with learning extensively about organic farming in general via dynamic approach, as well as the Soil Foodweb approach, which is Dr. Elaine Ingham. Look her up or Google Soil Foodweb. She’s the mother of compost teas. So I’ve been working a lot with compost teas the last several years for all of my crops.
Not just the grapes. I’ve had good results with it, but it’s something I would really like to see more testing done with. Compost teas are really good … They’re, basically if you take compost and you mix it with water and you mix it all up and you bubble it or you fish bubble it for 24 hours, you can culture the bacteria, fungi, protozoa, nematodes. Then once you culture that and you grow those, remember from your science class bacteria splits every four hours, so same thing. If you can grow the fungi and the bacteria, that’s really what we’re after. Then you spray that on the plants as a foliar spray. The theory is you will push out [the good] from the bad guys. If you cover the leaf with beneficial bacteria and fungi, when the bad guys try to show up to eat the leaf, they get kicked out.
JM-L: So this is Biodynamics?
DC: Well, it’s a cousin to Biodynamics, [which] is taking compost, particularly what they call barrel compost, that’s been buried in the ground over the winter, put it in cow horns and it’s a dairy-based, or cow-based, manure compost, which is excellent. Then they spray that on. With compost tea, you take, particularly, a fungal dominated compost that you have made from a real thick compost pile. So you have to make compost correctly. You can’t just make dirt. You get a good quality compost, particularly one that has worm cavities in it, which is about as good as it gets, and then you put that in a teabag and you boil it … Well, you don’t boil it. You just bubble it in a barrel of water for 24 hours and you can take that and spray it out around your plants as a foliar nutrient spray, if you will. So I’ve been working with that, and that’s very, very similar to what the Biodynamics people are doing. Biodynamics takes it to the next level and they add a celestial component to it. What’s the phase of the moon when we’re doing all this?
JM-L: Well, this, of course, is where Biodynamics becomes controversial.
DC: I guess when people are . . . . When I try to explain Biodynamics to people, the simplest way, as I said, ‘Well, does the full moon change the tides on the Earth,’ and most of us know the answer is yes. Sure. It changes the high tide, low tide effect. So if the moon can change the high and low tides, why can’t the moon change the effect of way the plant is growing on a full or new moon. Then add that in and now Biodynamics goes five levels more than that, you know? Get in all the planets as well. That’s where it gets, like you said, controversial.
So I started with biodynamic and compost teas, learning how to work with those . . . . when it came time to look at grapes, I went over to talk to Alice Wise, kind of got to feel her out, and I went over and talked to Steve Mudd who’s put in probably half the grapes on the north shore. Talked to Steve about things and he was very helpful. Then I sort of got involved with the Long Island Sustainable program last year, and that’s been a tremendous benefit for me, a new guy learning how all this stuff works because they’re really promoting the educational side. Some of the speakers they brought [in] are really, really good.
The workbook that we use is excellent. It’s based on the Vine Balance Workbook, which is excellent with regard to how we’re farming it and … It looks at the big picture, which is good.
JM-L: Actually, what’s interesting is that when the Vine Balance program was first developed by Cornell up in Geneva. They developed it for use statewide but they never took into consideration the proliferation of Vinifera grapes and, of course, at the time that they first came out with Vine Balance, there were no grapes being grown on Long Island. They had to modify it for the Long Island growers.
DC: Okay. Well, then that sort of became the Long Island Sustainable [program], which they just started and that’s done very, very well. So that’s sort of how I got into it, and I very carefully researched for a couple of years different varieties and decided to go with earlier[-ripening] varieties. I ran them by some of the vineyard managers and they said, ‘Yeah. Those will all work for you.’
JM-L: That’s fabulous. Now what, by the way, is your vine spacing?
DC: I’m using nine by four and a half to five; nine feet on the rows and then five on the plants, four and a half to five. The first group I put in, I actually put them in about eight by three but that was too tight. It was too close.
JM-L: Okay. Are you using machinery in the rows?
DC: I use a mechanical weeder. I don’t use any herbicides. José, one of the things that came about with the Soil Foodweb model … I’m going to back up just a little bit here. The Soil Foodweb model talks about the fungi in the soil. It’s really … Dr. Ingham, for 30 years, she studied, “Well, what does the plant look like underground? What’s going on in the root system of the plant?” That’s what she studied. Okay? One of the things that she talks a lot about is what’s called mycorrhizal fungi. It’s a type of fungi that … I don’t know if you’re familiar or not, but I’ll give it to you. It’s root extensions. If you add extensions on the spiderweb of fungi that go out and get the nutrients for the plant. Dr. Ingham talks about this fungi going down, not feet, but higher than feet, they can connect. You can have fungi in the soil that can connect for even up to miles, distances. So it’s this fascinating web of fungi underground. With herbicides we kill the mycorrhizal fungi, so when I put my plants in, I gave them a shot of mycorrhizal fungi in with the soil mantis that I was using with the roots. I gave them a shot of that. Now they say you get another 20/25 percent growth if you put in mycorrhizal fungi. I talked to Larry [Perrine of Channing Daughters] a little bit about it. Richie Pisacano over at Wölffer’s has been very helpful too.
JM-L: Rich is fabulous. Rich is called the Grape Whisperer, you know?
DC: I talked to him about Pinot Noir the other day. I said, “Richie, can I grow Pinot Noir here?” and he goes, “It’s a tough grape to grow.” It’s really tough. Although I talked to a guy that I order my grapes from upstate, and he has a clone that he said would work for me, what I’m trying to do. Pinot Noir 19, I think it is. That’s not what Ritchie’s got over at Wölffer. They put in Pinot 20 years ago and they make a rosé out of it, or they make a champagne out of it. They don’t make a [red wine].
Again, Dave began talking about other alternative wine-grape varieties, some of which have not been seen in Long Island before this:
I got a couple of out-of-the-box ideas for you for varieties that I’m sort of researching. I’ve got mixed emotions about all of them. Cabernet Sauvignon can’t do it. What about its sister grape? There’s Cabernet Dorsa, which is a cross of Cab Sauvignon and Dornfelder, earlier, that you can’t plant. You’ve got Franc, which is its own variety. Then there’s another one, Cabernet Mitos, which is a cross of Cab Sauvignon and Lemberger. These are varieties that I’m growing now, so I thought, ‘Well, okay. Maybe that’s how I can bring a Cabernet into the picture.’ Cabernet Mitos, I wasn’t able to find it . . . . I haven’t even tried it yet. There’s only 750 hectares worldwide, and it’s all in Germany. It’s a German-developed variety, so I’ve got to see what it can do. I’m looking at those and then the other ones that I think Chris and Larry are doing is Tempranillo, [which] is a sister to Grenache. Yes, and Grenache, they think, was originated in Sardinia and they called it Cannonau. At least that’s what they say, but it’s only grown in Sardinia. And a sister to that is Tempranillo. I think Tempranillo would be a cool grape to try to grow around here. A good blender, you know what I mean? Also, Albariño.
JM-L: Albariño! Well, you know, there are two people who are growing Albariño now. One is Miguel Martin at Palmer and Rich Olsen-Harbich has planted some at Bedell.
DC: I put in 200 plants; that’s an experiment too. I got mine from upstate, The Grapevine, which is up by Geneva. They, I’m almost sure, grafted it for me. They put it on 3309 and Sl4 [rootstocks].
JM-L: Miguel has been making a splendid Albariño himself. You should try it if you haven’t.
DC: Yeah. I have. I’ve been over there. Miguel helped us make our Chardonnay this year. He is . . . terrific. Good people. You know, I want to say something, José. I kind of got into the grape thing, predominant over on the North Shore, but as I get to know people over these last three or four years, what I’ve discovered is it’s a small fraternity of wonderful people that all want to help each other out, and a rising tide lifts all boats. So I haven’t found anyone who has not been willing to help as I, have gone along the way. They’ve been very, very nice.
JM-L: Well, Dave, thank you very much. I think we’ve had a very interesting and instructive interview. What you’re doing is exciting, and I want to continue to follow your progress.
This interview took place on May 20, 2014; a visit followed on November 17, 2015.
A trip to the Hamptons to visit my daughter was an opportune time to also see Dave at his farm. The result was a delightful time in his garage winery and seeing the handmade and used equipment that he was using for his winemaking. It’s pretty basic, and some would be familiar to any home winemaker. Here are some pictures of the equipment, rudimentary and inventively-designed as it is:
The basket wine press was purchased used and needed extensive repairs, which were done by Dave’s father. It is very small–it has barely 50 gallons capacity–and not at all efficient, but it adequate for the small batches of wine that he’s currently producing. This is a far cry from the much more advanced pneumatic presses that are used in most of the LI wineries, which have much larger capacity and press fruit with greater precision and control.
This is a handmade crusher-destemmer, again of very small capacity, so it requires considerable patience to work with it, but it works just as well as the much larger industrial versions and, after all, it is only being used for very small batches of fruit. The crusher is at the upper left, and the fruit then drops into the perforated basket below, where the rotating wooden destemmer (with plastic tips removed from the posts) separates the stems, which are pushed out of the basket and fall on the ground while the crushed grapes pour through the perforations into a trough that flows the juice into a bin.
The must to be fermented is then placed in a metal or oak barrel, which in Corwith’s case are small and few in number. Dave buys his oak barrels from a cooperage, East Coast Wine Barrels in Medford, a Long Island town.Their barrels are meticulously made from Romanian oak. Dave has them medium-toasted to somewhat abate the oakiness that could be imparted to the wine.
When the wine is ready to be bottled, the bottles themselves first need to be properly sterilized by a dose of sulfur gas followed by a whiff of nitrogen to expel the sulfur so that it will not add flavor to the wine. This is an entirely handmade device which has perforated wood bars allowing up to 12 bottles at a time to be treated. Beneath the inverted bottle necks are nozzles that inject the gases into the bottles. Rough-hewn as it is, it works perfectly well, even if it’s no match for industrial sterilizers that can handle far more bottles at a time with much less manual labor per bottle.
The final stage, of course, is filling the bottles with wine. Yet another hand-crafted gizmo is brought to bear on this all-important function. In this case only four bottles at a time can be filled, but it goes fairly quickly, especially if there are only small batches of wine. However, each label has to be affixed to each bottle by hand and for now the contents are written by hand as well. A completely automated device to do everything from filling the bottles to inserting the corks and adding the neck capsule, and finally applying the pre-printed labels costs many thousands of dollars and Corwith may never be able to afford one, but a larger rig like the one in the picture would certainly be called for once Corwith goes into commercial production.
Of course a barrel-tasting was in order, and Dave very happily obliged.
The first wine was a “poor man’s” Bordeaux-style blend made of equal parts Merlot, Cabernet Franc, and Cab Sauvignon 2014 from North Fork vineyards, aged in Romanian oak. It will continue aging in barrel for some more months, but it already is showing promise, with good fruit, lively acidity, and form tannins.
A Chardonnay from Lenz Vineyards fruit of 2015 is just weeks in stainless steel but the wine is from good, clean fruit and also shows good promise.
Also in steel is a Grüner Veltliner from 2015 grapes of Corwith’s own vineyards. Promising as well, but still too young to say much more.
An Arandell wine comes across as a tad foxy, but then it is a Cornell hybrid. Dave plans to treat it like a Syrah or Petit Verdot but it will certainly have to be blended with a red vinifera to bring the foxiness under control.
All of this is the achievement of a “newbie garagiste.” Not bad, not at all bad.
Corwith Vineyards LLC
851 Head of Pond Rd
Water Mill, NY 11976
Based on interviews with Alex and Joe Macari, Jr on 9 July 2009 & 17 June 2010; updated 21 November 2014
Macari Vineyards is on the North Fork of Eastern Long Island (aka the East End) in Mattituck, and owned and operated by the Macari Family. Joseph Macari Jr., now runs the winery with his wife, Alexandra (called Alex by those who know her—but actually Alejandra, for she’s originally from Argentina). Though Macari Vineyards was established in 1995, the Macari Family has owned the 500-acre estate—bounded by the south shore of Long Island Sound—for nearly 50 years [though in 2009 they sold 60 acres of non-vineyard land, so it is now down to 440 acres]. What were once potato fields and farmland now includes a vineyard of 200 acres of vines with additional fields of compost, farmland, and a home to long-horn cattle, goats, Sicilian donkeys and ducks.
Macari sees itself as on the cutting edge of viticulture and has long been committed to as natural an approach to winemaking as is possible. Since 2005 Joseph Macari, Jr. has been considered as a pioneer in the movement towards natural and sustainable farming on Long Island, employing principles of biodynamic farming beginning with the vineyard’s first crops. By giving consideration to the health of the environment as a whole and moving away from the noxious effects of industrial pesticides towards a more natural and meticulous caretaking of the soil and plants, Macari believes that it has found a more promising way to yield premium wines (recalling the old French axiom, that wine begins in the vineyard). This does not mean that Macari claims to be producing organic grapes, nor organic wines—that, in Joe’s view, is not possible for a vineyard of its size in Long Island, given the climate, with its high humidity and much rain during the growing season, both of which tend to encourage the ravages of fungal and bacterial infections of the vines, as well as attacks by a range of insects.
My first visit was in July of last year, and my follow-up visit was this June. We started in the new and modern Tasting Room at the Winery. Alex, as Joe’s wife is called) began with a tasting of a range of Macari wines, all of which were well-made and at the least, quite good, with some of very fine quality, well-balanced, with good acidity and fruit. The winery produces both barrel-fermented and steel-fermented whites as well as barrel-fermented reds and a couple of cryo-ice wines (“fake” ice wine, as Alex teased, but Joe is an enthusiast, and the wine is actually delicious and has won awards). In fact, the winery employs two winemakers, one of whom is Austrian and makes the steel-fermented whites as well as the ice wines. (I’ll review the wines when I write about wine-making at Macari in a separate post.)
The vineyard tour in a 4-wheel-drive pickup truck began with an exploration of the composting area, where manure from the farm animals is gathered (cows—including long-horn steers—horses, and chickens) as well as the vine detritus (which is charred in order to render any infection or harmful residue neutral), and 35 tons of fish waste that is delivered once a week by a Fulton Fish Market purveyor (Joe says that the fish guts & bones provide excellent nitrogen & DNA for the compost, so it is highly nutritive for the vines). At the time of my visit the compost heaps—some of which were from six to eight feet high—were covered in weeds, which will be removed before the compost is applied as fertilizer.
In order to save time and space—two valuable commodities in growing wine grapes—vineyards sometimes graft new vines onto a mature rootstock, rather than starting an entirely new plant. According to the Macari Website, theirs is the first vineyard on Long Island to successfully grow over-grafted vines. With over-grafting, a new variety can be grown from the rootstock of a different plant, which is a much faster way of growing vines than planting new ones. The future of every vineyard depends on the carefully executed process of planting new vines. Macari’s vision of the future is constantly evolving as the owners, vineyard manager and winemaker learn more about their vines, and the microclimates found in the fields.
The vineyard proper is very well-tended, the various varieties separated into blocks, using Vertical Shoot Positioning (VSP), and in many parcels irrigation tubes were carefully aligned along the bottom wires of the rows to provide drip irrigation if necessary, though the high humidity and rainfall of the region reduces the likelihood of needing its use. In fact, the 2009 season thus far has had such an excess of rainfall—often very heavy—that in many parts of the vineyard there was blossom damage and many of the developing bunches of grapes were, in effect, incomplete due to fruit loss.
Joe has been using, to the extent possible, both organic and Biodynamic® methods of viticulture, but due to the highly-humid conditions in the vineyard, he must still resort to conventional sprays from time to time, so he refuses to claim to be organic or biodynamic, though he finds that to the extent that it is possible to use these viticultural methods, it is worthwhile. For one thing, Joe worships Mother Earth, and believes in the Rudolf Steiner principle that there ought to be a harmony between earth, sky, and water, and in consequence has resorted in the past to planting cow horns at the ends of rows, with the requisite composting “teas” that are recommended by the biodynamic movement. He plans to return to this practice again in coming years. Though Alex appears to be skeptical of the remedy, the special attention and care demanded by organic and biodynamic practice are evident in the vineyard, as can be seen in the picture above, which shows the cover crop extending from between the rows right into the vines themselves, weeds and all, in order to allow the greatest amount of vegetative variety and expand the quantity of beneficial insects and other fauna to find their natural habitat.
Another reason that Macari does not seek Organic Certification is economical. It is one thing to apply expensive organic sprays on, say a 20-acre field, quite another to do so on 200. The sprays cost twice as much as the industrial alternatives and the spraying would involve higher labor costs, as the number of times that the spray needs to be applied would be higher than for conventional applications. Furthermore, the fact that you can practice organic and/or biodynamic farming without going for 100% organic—being pragmatic about using industrial sprays when absolutely needed, but otherwise being committed to organic ones when it is suitable—means that you can have a sustainable, healthy vineyard in almost all respects.
In other words, as Joe sees it, Organic Certification may be economically viable for a small vineyard, but is much less so for large ones.
One additional bit of evidence regarding the exceptional care given the Macari vineyards is the employment of a team of specialized grafters from California, who travel around the country—and the world—grafting new shoots to old roots, so that, for example, a field of Chardonnay can be quickly converted to Sauvignon Blanc. The process is highly meticulous, requiring special knowledge of the condition of the roots. For example, in the case of a root with splitting bark, one type of graft and wrapping may be applied as opposed to another for a root that doesn’t suffer from the problem. This team of five men can graft about 500 roots a day at a cost of $2.00 per root—a highly efficient rate that is cost-effective for the vineyard. (This team had earlier been working in Hawaii, and has also done grafting for Château Margaux—yes, that one in Bordeaux of 1855 Classification fame—and at the same time was working at Peconic Bay Vineyards nearby.)
As a further example of the globalization of viticultural practices, Joe also has a French specialist in tying vines to the trellising system come from Southern France with his own team in order to train his Guatemalan workers in how to properly tie vines to the wires, for it must be done properly if the vines are to be held to the wires for the duration of the growing season.
To the extent that one can achieve balance with nature in viticulture (or in agriculture as whole), Joe Macari has certainly shown that he in the vanguard of that search. It is not for the sake of certification, either organic or biodynamic, that he does this, but out of respect for his vineyard’s terroir, which is to say, the land, the soil, the vines, the climate. But all viticultural work involves experimentation, and Joe is always experimenting, as new ideas and information become available to him. There is always a better way. The pursuit is endless, and the story therefore never ends.
PS–For another recent appreciation of Joe Macari’s work, see the informed and thoughtful account by Louisa Hargrave in the January 14, 2010 issue of the Suffolk News at https://www.macariwines.com/macari.ihtml?page=awards&awardid=184
In fact, a favorite wine of ours offered at the New York Uncorked wine tasting was a really sublime 2013 Sauvignon Blanc by Kelly—deeply perfumed with floral aromas and the typical Sauvignon flavor profile beautifully tamed with a fine balance of citrus fruit and floral notes against a firm acidic backbone. The best American SB that I can remember, frankly. Kelly was so happy with the result that she said that she wished that she could “swim in it”–in a tank, to be sure.
In the summer of 2014, Macari was named New York State Winery of the Year at the NY Wine & Food Classic, a tasting competition of over 800 wines from across the state’s viticultural areas. Macari’s 2010 Cabernet Franc was named by the competition’s judges as the Best Red Wine of the show.
150 Bergen Avenue, Mattituck, NY 11952
Cutchogue Tasting Room
24385 Route 25, Cutchogue, NY 11935
In exploring vinicultural practices in Long Island, I intend to particularly examine the practice of sustainable farming, which includes organic and Biodynamic® agriculture. My original, first posting on 15 June 2010, Can 100% Organic Grapes be Grown in Long Island?, provoked some interesting and even useful responses. I have since renamed it The Challenge of Growing Certified Organic Grapes in Long Island, given the developments at Shinn Estate and The Farrm that have taken place since that 2010 posting. The series now continues with this posting (now updated to April 2015 to include new developments and information, particularly with the Long Island Sustainable Winegrowing [LISW] program established in 2012).
This Part II post serves as an introduction to the Part III articles devoted to the individual vineyards and wineries of Long Island.
To put things in perspective, one should bear in mind that New York State is the 3rd-largest producer of grapes by volume in the United States, after California and Washington. Admittedly, most NY vineyards grow table grapes, but as of 2014 there were, according to the NY Wine & Grape Foundation (NYWGF), 373 wineries in the State, of which of which one in six are in Long Island. Of all the wine regions of the State, Long Island is the one that is most committed to growing Vitis vinifera varieties, with very little planting of French-American hybrid vines and no Native American grapes at all.
I want to point out some factors that I believe appertain to most of the vineyards that I’ll be writing about—which is to say, all of the ones in Long Island, of which there are sixty-six bonded wineries, all but a handful of which are on the North Fork, as well as seven vineyards that sell their fruit to others. They comprise, by my own calculation, about 2,565 acres of planted vines (the NYGWF calculates 2,041 acres.)
Geology & Soils
Geologically, Long Island is extensively formed by two glacial moraine spines, with a large, sandy outwash plain extending south to the Atlantic Ocean. These moraines consist largely of gravel and loose rock that would become part of the island’s soils during the two most recent extensions of Wisconsin glaciation during the Ice Age some 21,000 years ago (19,000 BCE). The northern, or Harbor Hill, moraine, directly runs along the North Shore of Long Island at points. The more southerly moraine, called the Ronkonkoma moraine, forms the “backbone” of Long Island; it runs primarily through the very center of Long Island. The land to the south of the Ronkonkoma, running to the South Shore, is the outwash plain of the last glacier. When the glaciers melted and receded northward around 11,000 BCE, their moraines and outwash produced the differences between the North Shore and the South Shore soils and beaches.
A General Soil Map (below), devised by the USDA Soil Conservation Service and the Cornell University Agricultural Experiment Station in 1972, shows the different kinds of soils that dominate the East End of Suffolk County, the part of Long Island that is home to most of the vineyards there.
The soil associations (or types) for Suffolk County as listed in the General Soil Map (and relevant to viniculture) are as follows:
“Carver-Plymouth-Riverhead association [N. shore of the North Fork, extending across the Fork at Mattituck and then running East along the S. shore of Great Peconic Bay to Southold]: Deep, rolling, excessively drained and well-drained, coarse-textured and moderately coarse-textured soils on moraines
“Haven-Riverhead association [running from Brookhaven along the southern edge of 1 (above). With an interruption at Mattituck, then extending as far as Orient Point; this is the dominant soil of the North Fork]: Deep, nearly level to gently sloping, well-drained, medium-textured and moderately coarse-textured soils on outwash plains
“Plymouth-Carver association [runs across the middle of the West-East axis of the county, encompassing Riverhead just south of 2. It then extends into the Hamptons or South Fork as far as East Hampton but at no point touches the south shore.] rolling and hilly: Deep, excessively-drained, coarse-textured soils on moraines [the Ronkonkoma Moraine].
“Bridgehampton-Haven association [actually runs immediately adjacent to, and south of, 3.]: Deep, nearly level to gently sloping, well-drained to moderately well-drained, medium-textured soils on outwash plains”
“Textures refer to surface layer in major soils of each association.” [A caveat regarding the use of the map says,] “The map is . . . meant for general planning rather than a basis for decisions on the use of specific tracts.”
(There are ten soil types shown on the map, but we list only the four that form part of the terroir of the vineyards of the East End.)
With respect to the soil types in the North Fork and Hamptons AVAs, Louisa Thomas Hargrave wrote an article, “The Dirt Below Our Feet,” in the Spring 2011 issue of Edible East End, in which she made some important observations:
Every discussion of a wine region’s quality begins with the soil. Going back to ancient Roman times, around ad 50, Lucius Columella advised, in his treatise on viticulture, De Re Rustica (“On Agriculture”), “Before you plant a piece of ground with vines, you should examine what sort of flavor it has; for it will give the wine a similar taste. The flavor can be ascertained…if you soak the earth in water and taste the water when the earth has [g]one to the bottom. Sandy soil under which there is sweet moisture is the most suitable for vines…any soil which is split during the summer is useless for vines and trees.”
The “useless” soil that splits is clay, a colloidal suspension of particles similar to Jell-O. Clay retains too much moisture when it rains, making the tender roots of wine grapevines rot; it withholds nutrients from the vine when the weather is dry.
There is little clay on the East End of Long Island, except in specific and easily identified veins. We have remarkably uniform sandy soils here that vary in available topsoil (loamy organic matter), but all contain the same fundamental yet complex mixture of minerals. These soils are ranked by the U.S. Soils Conservation Service as “1-1,” the most auspicious rating for agriculture. Any single handful of Long Island soil will show the reflective glint of mica; the dull gray of granite; the mellow pink, salmon and white of quartz; the red and ochre of sandstone; and black bits of volcanic matter. To describe them simply as “sandy loam” fails to acknowledge the profound effect that having this mixture of minerals must have on the vibrancy and dynamic quality of Long Island’s wines.
It should also be pointed out that Long Island soil, regardless of its composition, tends to have a rather low pH, which is to say too acidic for Vitis vinifera vines to grow well as it weakens the vines’ ability to assimilate nutrients from the soil. The vines need the addition of lime to balance the pH and is something that nearly every vineyard must do to get itself established for vinifera. It can take years—Paumanok Vineyards was adding lime to its vineyards every year for twenty years before it was able to relax the practice. It nevertheless has to be done again every few years when the pH gets too low again, as it appears that the added lime may get leached out of the soil over time.
Overall, Long Island displays a cool maritime climate. The brutal summer heat seen in the Iberian Peninsula, which is at the same latitude, is tempered in the Hamptons AVA by the Labrador Current which moves up the eastern Atlantic Ocean. Summer temperatures are also moderated by Little Peconic Bay to its north. The North Fork enjoys the moderating influences of Long Island Sound. These same bodies of water help to temper the effects of the Canadian air masses that move in during the winter. The influence of these waters helps prevent late spring frosts which can kill young grape buds. The cumulative effect is a lengthening of the growing season to approximately 210-220 days. Wine-grape varieties can thrive here, as they can grow better and ripen further than just about anywhere in the U.S. outside of California. The North Fork is such a narrow band of farmland, situated between the bay and the sound that virtually all of the vineyards or near or on the water. According to the Appellation American Website:
Despite being next door to each other, there are notable differences between the South Fork and the warmer North Fork. The South Fork is more exposed to onshore Atlantic breezes, delaying bud-break by as much as three weeks. Even after bud-break, the area is frequently foggy, keeping early season temperatures and sunshine hours lower than on the North Fork. By the end of the growing season, the seemingly subtle weather differences between the Forks add up to quite different overall climates. The Hamptons are generally very cold to moderately cool, while the North Fork is moderately cool to relatively warm. The damper silt and loam soils of The Hamptons, along with climactic differences, create a unique style, with wines from The Hamptons generally being more restrained and less fruit-forward than wines from the North Fork.
Wineries & Vineyards
By my own count, as of March 2015, there are a total of 76 wine production entities in Long Island, of which:
21 are wineries with vineyards, though they may also buy fruit from others
3 are wineries without vineyards that buy their fruit from growers
11 are wine producers that have neither a winery nor a vineyard, but outsource their production, having their wine made to their specifications from purchased grapes
33 are vineyards without a winery, but use an outside facility to make wine to their specifications from their grapes
1 is a crush facility that makes wine from fruit, provided by others, to the providers’ specifications
7 are vineyards that sell their fruit to wine producers
In all, there are 58 tasting rooms in Long Island
Regardless of the different terroirs of either Fork, the first point that I’d like to make is that, based on my visits, so far–to Wölffer Estate and Channing Daughters in the Hamptons AVA, and to Bedell Cellars, Castello Borghese, Diliberty, Gramercy, Jamesport, Lieb, Lenz, Macari, Martha Clara, McCalls, Mudd Vineyard, The Old Field Vineyards, Osprey’s Dominion, Palmer, Paumanok, Peconic Bay, Raphael, Kontakosta Winery, Sherwood House, and Shinn Estate in the North Fork AVA–the standards of vineyard management are of a very high order. The neatness of the rows of vines, their careful pruning and training (most, if not all, are using Double Cordon trained on two wires with Vertical Shoot Positioning, or VSP, and cane pruning), the use of cover crops between rows, and much else besides, attest to the high standards and sustainable practices to which the vineyard managers aspire.
A handful of vineyards are endeavoring to farm organically and/or Biodynamically, though only a single vineyard, Shinn Estate, is actually working to obtain actual certification for both. Then there is The Farrm, in Calverton, run by fruit and vegetable grower Rex Farr, who obtained full organic certification in 1990 and planted vinifera vines in 2005–thus harvesting the first certified-organic grapes on LI in 2012. It is expected that the first wine to be made from its fruit will be produced in 2013 by a newly-established winery on the North Fork. None of this is to say that a vineyard that does not seek to grow organic or Biodynamic grapes is the lesser for it, though all should seek to farm sustainably. Excellent, even great wines have been and shall continue to be produced whether farmed organically or not. Indeed, as I pointed out at the beginning of my first post, there is no proven correlation of quality of a wine because it is made with organic or Biodynamic grapes. (A case in point is the famous and incredibly expensive wine of the Domaine de la Romanée Conti, in Burgundy. It has been long acknowledged as the source of some of the greatest red and white wines of all of France, and this was the case before it was converted to Biodynamic farming, and continues to be the case today.) Part of what makes it so difficult to quantify the quality of a wine made by either method is that fact that there is vintage variation every year, due primarily to factors of weather and climate. Thus, there is no objective way of being sure that viticultural practice was the dominant reason for the quality of a particular vintage, rather than the weather of a particular season. Nevertheless, those who practice organic/Biodynamic viniculture do aver that it is reflected in the wine and there are consumers who do think that they can detect the difference.
By now virtually all of the vineyards on the two forks are attempting some form of sustainable farming, though the kind of sustainable work can vary considerably across the gamut of over sixty vineyards. Along these lines, an important development took place when a new accreditation authority was created in May 2012: Long Island Sustainable Winegrowing, Inc., with the intent of setting out the guidelines for sustainable viticultural practices for all wineries in the region. Membership is voluntary, but already, as of April 2015, there are sixteen vineyards that have joined, with thirteen already certified and three in transition. Others are giving membership serious consideration. A post devoted to the LI Sustainable Winegrowing authority was published on this blog inApril 2012 (since updated as of 21 June 2013).
Another important factor to keep in mind is the role of clone selection for the vineyards. A very useful article about the significance of clones was posted by Richard Olsen-Harbich of Bedell Cellars on March 19, 2013: Revenge of the Clones. The piece is well worth reading in its entirety, but there are two salient paragraphs that are worth quoting:
Over the past 10 years, grapevine clones have shown themselves to be of increasing importance in our vineyards. Simply put, clones are a genetic variant of a particular variety. The Chardonnay grown on Long Island decades ago is not the same vine we have today. Plantings since that time – especially in the past 10-15 years, have benefited from a wider selection of available plant material. Back in 1990, if you wanted to plant Chardonnay, you had one choice. Today there are more than 70 registered clones of this noble white grape being grown throughout the world and they all have their particular nuances and characteristics. Many of these clones are already in existence in Long Island vineyards – from the tropical and aromatic Musqué to the classic and alluring Dijon clones from Burgundy. Although these are all Chardonnays, each exhibits their own distinctive character.
This fact is also true of grapes like Merlot and Cabernet Franc, where profound differences in wine quality can be seen between clones grown in the same vineyard, on the same soils. Over 50 clones of Merlot have been identified in Bordeaux. Pomerol alone has over 35 clones of Cabernet Franc. Newer French clones, long kept overseas as tightly held trade secrets, are finding their way into the United States. In most cases these new clones are better suited to our maritime climate. Often these clones will ripen earlier than the older selections we used to have. Some are more resistant to disease. The ultimate result is higher quality wines. I’ve seen clones so different from each other that you would think the wines were made from another variety entirely.
In other words, when the first vinifera vines were planted in the 70s and 80s most of the clones came from California. Many of these clones had been developed at the University of California at Davis (UCD) but of course were created with California vineyards in mind. This meant that the clones were less suitable for the very different, maritime climate of Long Island. For example, the Sauvignon Blanc clone 1 (the ‘Wente clone’) was very vigorous and produced large clusters but it was also very susceptible to rot in LI. Only in the 90s were new clones planted to replace clone 1, and all of these came not from California but France (primarily from Bordeaux, in the case of the Sauvignon Blanc.) This process was true for several other varieties. In other words, the new clones are part of what makes Long Island the most ‘European’ of the wine-growing regions of the United States.
As a matter of fact, the Long Island Wine Region, which includes both the North Fork and the Hamptons AVAs, in 2010 became signatory to the Declaration to Protect Wine Place and Origin that was first enacted in 2005 in Napa (it is also known as the Napa Declaration on Place). The original signers included not only the Napa AVA but also Washington and Oregon State AVAs, and Champagne, Jerez/Sherry, and Oporto/Port in the EU, among others. (The point of this, of course, is to control the use of place names and prevent the misuse of the name ‘Champagne’ for example, on any sparkling wine that is not from there. Chablis, Port, and Burgundy were also place names that were widely abused around the world.)
There is no intention whatsoever in my series to judge a vineyard because it does or does not grow or intend to grow organically or Biodynamically. (Indeed, wineries that are technically organic can still choose not to be certified. Among the many reasons for this, for example, are that a winery may not want the added costs and the bureaucracy entailed in registering, or a winery may disagree with the government standards. Whatever the case, such wineries are not allowed to use the term organic on their labels.)
In any event, the point of this series is to understand the reasons for choosing a particular approach to grape production over another. We want to understand why Long Island vineyards do what they do before we go on to explore their methods of vinification, for between what is done in the vineyard and what happens in the winery is what determines the quality of the wine that is produced. The wines from Long Island have long been improving since those first, tentative years going back to 1973 (when the Hargraves planted the first vinifera vines in LI) and in recent years are receiving their due recognition in the form of positive reviews, awards, and high scores for individual bottlings.
Important Terms Defined
AVA or American Viticultural Area: An area defined by a unique geology and climate that is distinctive from other vine-growing areas and hence that produces wines of a distinctive overall character. There are none of the restrictions as to varieties planted, vine density, allowable harvest per acre, or any of the other limitations that exist in European appellations, such as the French Appellation d’Origine Contrôlée (AOC). Long Island has three AVAs, all applied for to the TTB (Alcohol and Tobacco Tax and Trade Bureau) which administers the program, in the mid-1980s: The Hamptons (South Fork), the North Fork AVA, and the Long Island AVA.
Biodynamic®, or Demeter USA, certification; also, Demeter USA, FAQ, Biodynamic wine (PDF file). Also, see an excellent discussion in a 5-part series beginning with New York Cork Report, Biodynamics, Part I, by Tom Mansell, along with the ensuing debate in the comments that follow each of the postings. There is also a controversial series against Biodynamics by Stuart Smith, a winemaker in California, called Biodynamics is a Hoax, a polemic that is worth reading, along with the comments in response.
Compost Tea: A type of natural compost mixed with water for distribution in liquid form (it may be seen as agricultural homeopathy); see National Sustainable Agriculture Information Service, Compost Tea Notes
Cover crops: Vegetation that is either deliberately planted between vineyard rows (e.g., clover, to replenish nitrogen in the soil) or weeds that are naturally allowed to grow between and into rows (the Biodynamic approach); see UC Davis, Cover Crop Selection and Management for Vineyards
Integrated Pest Management (IPM): A major component of sustainable agriculture, it is labor-intensive but effectively reduces the need for certain kinds of pesticides; pheronome ties are a typical method of disrupting the reproduction cycle of some insect; see EPA, Factsheet on IPM
Macroclimate: The climate of a large area or region, such as that of all of Long Island, or perhaps just the East End of LI.
Mesoclimate: The distinct climate of a smaller area, such as that of a single vineyard or a parcel thereof.
Microclimate: The climate of a very small area; it could be as small as a single vine or a distinctive climate of a tiny part of a vineyard, such as a depression in a row of vines. (NOTE: These terms are often used interchangeably, but most often microclimate may be used to refer to the mesoclimate of a vineyard.)
Organic Certification: USDA, National Organic Program, Organic Certification
Serenade: A biologically-based pesticide; see PAN Pesticide Database, Products–Serenade
Stylet oil: defined in the industry as a Technical Grade White Mineral Oil, it is used as a biodegradable fungicide and insecticide in integrated pest management programs. It also serves as as a substitute for sulfur, reducing or eliminating the need for that application, according to Steve Mudd, a LI vineyard owner and consultant.
Sustainable agriculture: according to Mary V. Gold, on the USDA Website, “Some terms defy definition. ‘Sustainable agriculture’ has become one of them. In such a quickly changing world, can anything be sustainable? What do we want to sustain? How can we implement such a nebulous goal? . . . If nothing else, the term ‘sustainable agriculture’ has provided talking points, a sense of direction, and an urgency, that has sparked much excitement and innovative thinking in the agricultural world.” Follow this interesting, full explanation of the term at USDA, Sustainable Agriculture definition. Another excellent source for information about sustainable agriculture is to be found on the NY State VineBalance Program website, which is dedicated to sustainable practices in NY State vineyards, and as mentioned above, the Long Island Sustainable Winegrowing certification program, with sixteen vineyards already committed to its regulations and guidelines.
Variety vs. Varietal: not to be pedantic (though I can be), Variety is the term applied to a particular kind of vine and its grape; e.g., Cabernet Franc or Riesling; Varietal is the wine made from a variety or a blend of different varieties. The terms are often used interchangeably but shouldn’t be.
Vertical Shoot Positioning: is a training system used with single or double Guyot, cane-pruned training, or with a Cordon, spur-pruned system. VSP is very common in cool and/or humid climate regions with low to moderate vigorous growth, as it encourages better air flow through the vine. This is accomplished by making all the shoots grow vertically, with no vegetative vine growth allowed below the cordon/cane. The increase in air flow helps prevent problems associated with disease and also allows the fruit to dry out more quickly after it rains.
Both cluster thinning and harvesting are generally made easier using VSP, given that there is better access to the fruit. The objective is to train the shoots so as to create a narrow layer that provides good sunlight exposure and air flow in the fruiting zone of the canopy. Each shoot is thus trained to grow vertically by attaching it to movable catch wires. The shoot’s length can easily be controlled by pruning any growth above the top catch wire. The fruiting zone is generally kept at waist height, which makes it more convenient for the vineyard workers, given that the vineyard rows are worked throughout the season.)
For a full explanation of VSP, see Cornell Univ. Agriculture Extension, Training, and Trellising Vinifera Vines.
Viticulture vs. Viniculture: again my pedantic side will out–Viticulture is the general term for the growing of any kind of grape vine, whether intended for the table or for wine; Viniculture refers to the raising of wine grapes in particular.
The vineyards that I intend to write about are listed below in alphabetical order (those wineries that have no vineyard but purchase their grapes from others will not be part of the vinicultural survey– these are shown in gray; the ones that have already had articles posted on this blog are shown in purple; those that have been ‘indirectly interviewed’ are shown inlight purple. If the vineyard has been certified by the Long Island Sustainable Winegrowing Group (LISW), that is indicated:
Ackerly Ponds, North Fork AVA (85 acres) is now part of Sannino’s Bella Vita Vineyards (which see)
Anthony Nappa (no vineyard) posted 6/14
Baiting Hollow Farm Vineyard, North Fork AVA (11 acres)
Bedell Cellars, North Fork AVA (78 acres, LISW sustainable-certified); Rich Olsen-Harbich interviewed on May 12, 2011; posted June 2, 2011
Bouké Wines (no vineyard)
Castello di Borghese Vineyard & Winery [formerly Hargrave Vineyard], North Fork AVA (85 acres); Giovanni & Allegra Borghese interviewed on Nov. 18, 2014 and Mar. 27, 2015, to be posted
Channing Daughters Winery, Hamptons AVA (25 acres, LISW sustainable-certified); Larry Perrine interviewed on April 30 & May 21, 2012; posted January 22, 2013
Clovis Point, North Fork AVA (20 acres); see Bill Ackerman interview
Coffee Pot Cellars (no vineyard)
Corey Creek Vineyards, North Fork AVA (30 acres, LISW sustainable-certified), owned by Bedell Cellars; posted June 2, 2011
Corwith Vineyards, Hamptons AVA (3 acres; LISW sustainable-certified); Dave Corwith interviewed May 20, 2014 and Nov. 16, 2015; posted Oct. 15, 2014, updated Nov. 19, 2015.
Croteaux Vineyards, North Fork AVA (10.5 acres); see Steve Mudd interview
Deseo de Michael, North Fork AVA (.3 acres)
Diliberto Winery, North Fork AVA (4 acres); Sal Diliberto interviewed Mar. 28, 2015, to be posted
Duck Walk Vineyards, Hamptons AVA, and Duck Walk Vineyards North, North Fork AVA (130 acres; LISW candidate); Ed Lovaas, winemaker, on Nov. 16, 2015. to be posted.
Gramercy Vineyards, North Fork AVA (3.5 acres); Carol Sullivan, owner, interviewed October 2, 2012; posted; as of June 2015 the vineyard is leased out; no longer making wine
The Grapes of Roth (no vineyard)
Harbes Family Farm & Vineyard, North Fork AVA (5 acres, LISW sustainable-certified)
Harmony Vineyards, LI AVA (7 acres); see Steve Mudd interview
Influence Wines (no vineyard); Erik Bilka interviewed 6/15; to be posted
Jamesport Vineyards, North Fork AVA (60 acres); Ron Goerler, Jr. interviewed on April 14, 2014; posted Sept. 9, 2014.
Jason’s Vineyard, North Fork AVA (20 acres)
Kings Mile, North Fork AVA (leased vineyard); Rob Hansult interviewed on Sept. 26, 2013; posted same day
Kontokosta Winery (23 acres, LISW sustainable-in transition); Michael K. interviewed Nov. 18, 2014, Gilles Martin interviewed Mar. 28, 2015; to be posted
Laurel Lake Vineyards, North Fork AVA (21 acres); Juan Sepúlveda interviewed Sep. 26, 2015
Lenz Winery, North Fork AVA (65 acres); Sam McCullough interviewed April 20 & 27, 2011; posted May 16, 2011; Eric Fry interviewed Mar. 27, 2015, to be added to original Lenz post
Leo Family Wines; John Leo interviewed for PWG on October 3, 2012; posted February 11, 2013
Lieb Family Cellars, North Fork AVA (50 acres, LISW sustainable-in transition); Logan Kingston, Sarah Kane, & Jildo Vázquez interviewed June 6, 2013; posted October 4, 2013
Loughlin Vineyards, Long Island AVA (6 acres)
Macari Vineyards & Winery, North Fork AVA (200 acres); Joe Macari, Jr. interviewed July 9, 2009 & June 17 2010; posted June 30, 2010
Martha Clara Vineyards, North Fork AVA (101 acres, LISW sustainable-certified); Jim Thompson & Juan Micieli-Diaz interviewed Feb. 3 & March 27, 2012; posted May 3, 2012
Mattebella Vineyards, North Fork AVA (22 acres, LISW sustainable-in transition)
McCall Vineyards, North Fork AVA (22 acres); see Steve Mudd interview
Mudd Vineyards, North Fork AVA (50 acres, LISW sustainable-certified); Steve Mudd interviewed; posted September 18, 2012
The Old Field Vineyards, North Fork AVA (12 acres); Ros & Christian Baiz & Perry Weiss interviewed on May 12, 2011; posted on June 7, 2011
Onabay Vineyard, North Fork AVA (180 acres total, not all with vines): see Bill Ackerman interview
One Woman Vineyards, North Fork AVA (12 acres, LISW sustainable-certified)
Osprey’s Dominion Vineyards, North Fork AVA (90 acres); Adam Suprenant interviewed April 23 & May 8, 2012; posted February 3, 2013
Palmer Vineyards, North Fork AVA (100 acres, LISW sustainable-certified); Miguel Martín interviewed October 12 & 22, 2010; posted November 13, 2010
Paumanok Vineyards, North Fork AVA (72 acres planted, LISW sustanble-certified); Kareem Massoud interviewed May 3, 2011; posted May 23, 2011
Peconic Bay Winery, North Fork AVA (58 acres); Jim Silver & Charles Hargrave interviewed; posted May 9, 2011; winery is now closed but see interviews with Steve Mudd & Bill Ackerman, since Peconic Bay’s vineyards have been turned over to Lieb Cellars as of January 2013
Pellegrini Vineyards, North Fork AVA (72 acres); see Steve Mudd interview
Pindar Vineyards, North Fork AVA (500 acres; LISW candidate); Pindar Damianos interviewed Sept. 26, Ed Lovaas on Nov. 16, 2015. to be posted.
Pugliese Vineyards, North Fork AVA (45 acres); Pat Pugliese interviewed Jan. 19, 2015
Raphael, North Fork AVA (55 acres, LISW sustainable-certified); Leslie Howard & Steve Mudd interviewed May 21 & June 13; posted September 17, 2012; Anthony Nappa interviewed
Roanoke Vineyards, North Fork AVA (10 acres, LISW sustainable-certified); interviewed Richard Pisacano, owner; posted July 10, 2013
Sannino’s Bella Vita Vineyard (5.25 acres, LISW sustainable-certified); interviewed Jan. 30, 2015; to be posted
Sherwood House Vineyards, North Fork AVA (36 acres); interviewed Bill Ackerman on September 26, 2012; posted
Shinn Estate Vineyard, North Fork AVA (20 acres, LISW sustainable-certified); Barbara Shinn & David Paige interviewed June 18, 2010; posted July 12, 2010
Southold Farm+Cellar, North Fork AVA (9 acres; as of Sept. 2014 just entering production); Regan Meador interviewed Jan. 30 & Nov. 16, 2015; to be posted
Suhru Wines (no vineyard); Russell Hearn, owner, interviewed for PWG on October 3, 2012
Surrey Lane Vineyards, North Fork AVA (25 acres, LISW sustainable-in transition); see Steve Mudd interview
T’Jara Vineyard, North Fork AVA (14 acres); Russell Hearn , owner, interviewed for PWG
Vineyard 48, North Fork AVA (28 acres planted)
Waters Crest Winery (no vineyard); interviewed Nov. 17, 2014, to be posted
Whisper Vineyards, Long Island AVA (17 acres); interviewed Steve Gallagher on Mar. 27, 2015, to be posted.
Wölffer Estate, Hamptons AVA (174 acres, LISW sustainable-certified); interviewed Roman Roth & Rich Pisacano on April 30, 2012 & June 20, 2013, updated and posted on July 10, 2013
Three very useful links that serve as portals to most of these vineyards are 1) Long Island Wine Country which lists only those wineries and vineyards that are members of the LI Wine Council; 2) Uncork New York! (aka the New York Wine and Grape Foundation) which provides links to all wineries and wine vineyards in New York State. Also indispensable for New York State wines is the New York Cork Report by Lenn Thompson, with its many interviews, coverage of wine tastings, reviews, and more.
A framable 24 by 36-inch map of the wineries and vineyards of the East End of Long Island, by Steve De Long, can be purchased on Amazon:
Virtually every wine grape vineyardist in Long Island wants to work his fields as organically as possible, though very few ever actually intend to become fully organic or certified organic. Most of them farm sustainably, and about twenty vineyards are practicing Certified Sustainable Winegrowers. Shinn Estate in September 2010, succeeded when it harvested its first entirely organic grapes, 2.6 acres of Sauvignon Blanc, but it has been a struggle to maintain organic practices from season to seaason, given the disease pressures on Long Island. a year later the first certified-organic grapes were harvested by a little-known farm with a vineyard in Calverton. The Farrm, owned by Rex Farr, has been organically-certified since 1990, growing various vegetable crops such as heirloom tomatoes, leeks, and lettuce. Its first vinifera grapes were planted in 2005 though its first successful grape harvest took place in October of 2011. On August 28, 2013, Southold Farm announced on its Website that it plans to produce the first Long Island wine made from certified organic grapes purchased from The Farrm’s 2013 harvest.
The challenge has been met, but as Ron Goerler, Jr., former president of the Long Island Wine Council has said, “it’s extremely challenging” and other farmers have tried and failed at it. Nevertheless, several East End gardeners and farmers of other crops have been using organic and biodynamic methods with some success for years now. An excellent article, “Farming to a Different Beat” by Geraldine Pluenneke, published in April 2011,  discusses in a very fair-minded way the issues of biodynamic farming and viniculture in Long Island. It points out the success that some of the practitioners have had, such as Amy Pink, a backyard vegetable gardener, or K.K. Haspel, who grows “legendary tomato seedlings,” or Mary Wolz, a beekeeper in Southold who maintains a hundred hives on both forks of the island.
Kareem Massoud, of Paumanok Vineyards, is cited in Pluenneke’s article as saying that “Whatever viticultural methodology allows me to achieve the healthiest, ripest grapes possible is the course that I shall pursue, regardless of whether that method is known as conventional, IPM, sustainable, practicing organic, organic, biodynamic or any other name.” In a separate interview that I had with Louisa Hargrave a years ago, the doyen of Long Island wine vineyards made clear that if she had to do it all over again, she’d consider using Biodynamic® practices.
There is a series of posts in this blog that deals with the individual vineyards and takes off from this piece (now updated to April 2014). So far, twenty of the vineyards of the East End have been written about in Wine, Seriously.
Both the sustainable and organic/Biodynamic® movements in winegrowing are among the most important developments in the wine world in recent years. Whether or not it results in superior wines is difficult to say with any certainty, but that is a separate argument that will not be pursued here. Rather, the focus is on the challenge not only to produce organic wine in Long Island, which represents a special challenge, but also to look at the issue of sustainability in viticulture as a whole.
Let us begin by looking at two excellent wineries: Channing Daughters Winery and Wölffer Estate Vineyards, both in the Hamptons Long Island AVA, which is to say the South Fork of the island, which has fields of Bridgehampton loam—sandy and well-drained—and a Bordeaux-like maritime climate, with Atlantic breezes that ward off frost until late in the harvest season. The two forks, or East End–as they are collectively known, also enjoy the most days of sunshine and longest growing season of all of New York State, though the South Fork has a slightly later onset of spring and a somewhat longer season than the North, as well as a less windy clime. All of the East End has high humidity and, potentially, a great deal of rain right into harvest time.
In discussions with Larry Perrine of Channing Daughters and Richard Pisacano of Wölffer’s, I learned that both had decided against seeking organic certification, though they do practice sustainable viticulture as far as is possible. Their primary reason for rejecting the organic certification route was that the climate conditions—cool and very humid—seriously militates against organic farming. As Perrine pointed out: “Organic is virtually impossible in rainy climates like Bordeaux, Friuli, and LI; downy mildew and black rot cannot be contained by using organic methods.” In Pisacano’s view, “organic certification is too demanding and expensive, apart from the fact that the level of humidity in the area is just too high to allow for organic practices for preventing the control of diseases and molds like powdery mildew and botrytis.” Both want to be able to use conventional pesticides as a fallback if needed, and they also find that added sulfites are needed in the wineries, and these are precluded by USDA Organic Certification; nevertheless, both vineyards do participate in the New York Sustainable Viticulture Program, or VineBalance, as well as in the Long Island Sustainable Winegrowers program, which is itself based on VineBalance and provides a different kind of certification for sustainable (not organic) practices. But all of this was said back in 2009.
The North Fork Long Island AVA shares much of the same terroir as the Hamptons AVA, but it is affected more by its proximity to Long Island Sound than to the Atlantic, and it suffers from similar issues. Only one of its fifty-six vineyards are yet organically certified (The Farrm, as mentioned above), although a number of them, such as Macari Vineyards and Palmer Vineyard work their land as organically and sustainably as possible, as do other vineyards, such as Peconic Bay. In 2009 Joe Macari told me that he no longer believed that 100% organic viticulture is possible in the North Fork, though he practices sustainable farming to the extent possible, using only organic fertilizers and soil work, for example. Back then Jim Silver of Peconic Bay Winery had said flatly that any idea of producing organic grapes in Long Island is simply impossible—the stuff of dreams.
On the other hand, Shinn Estate has been working on conversion to full organic USDA certification and Demeter certification for the last thirteen years. It is now 100% organic in soil work and pest control, and as noted above, has harvested the first (albeit not certified) organic/Biodynamic® grapes in Long Island. If Shinn could have grown 100% organic/ Biodynamic® grapes for three successive years, the Estate would then have become certified, and that would be a major achievement for the East End. Unfortunately despite continued and dedicate effort, disease pressure due to high humidity was such that it did not happen. Instead, Shinn has chosen to join the Long Island Sustainable Winegrowers program, established in 2012 and based on Cornell’s VineBalance. This is a far more viable approach for most if not all vineyards on the Island. (The sole exception has been Rex Farr, who has been growing certified organic produce since 1990 (certification came through the Northeast Organic Farming Association or NOFA). His vines were planted in 2005, with the first harvest taking place in October 2011. Farr sells his fruit to wine producers.)
The discussions mentioned above have taken place over a period of six years and it is clear that the perceptions and ideas about organic/sustainable viniculture in Long Island are still evolving.
What is it that makes it so challenging to grow certified organic wine grapes in Long Island?
Let us then look at what is required to produce certified organic grapes: of first importance is how the chosen method will affect the quality of the wine made from organic grapes, along with the cost of the conversion to a new viticultural regimen, as well as the long-term operating costs—a determining factor with respect to profit. Much literature has been devoted to the advantages of organic or sustainable viticulture, despite the significant obstacles that need to be overcome.
In the United States, the various forms of sustainable grape-growing are:
Organic (certified, which is to say, 100% organic as defined by the United States Department of Agriculture, [USDA] and its National Organic Program [NOP])
Organic (but not USDA certified, falling under categories 2,3, and 4, listed further below)
Biodynamic® (a special category of organic, but following the tenets of Demeter; not recognized by the USDA)
Sustainable or natural (incorporating organic viticulture, but not completely)
Organic farming is defined by the USDA, as explained by the Organic Consumers Association Web page: 
[In 1990] . . . along came the National Organic Program (NOP), also part of the USDA. The NOP’s goal has been to set guidelines for the processing and labeling of organic products and to maintain the “National List” of allowed and prohibited substances. According to the NOP and the ATF . . . there are four categories that organic products can claim:
Made With Organic Ingredients [70-95%]
Some Organic Ingredients; i.e., less than 70%.
As can be seen, the range of choices is wide, the ramifications of any particular approach daunting. Time and cost are important considerations in the process of converting from conventional to organic/sustainable practice, and these vary according to the chosen option. In the case of the USDA organic certification, at least 3 years is required to convert a vineyard for certification; if Biodynamic®, the transition is the same as for USDA certification and, in fact, overlaps it.
A comparative study performed by Gerald B. White, of Cornell University, ca 1995, broke out the costs of conventional vs. organic viticulture, and provides a basis for projecting those to be sustained after conversion. The study concluded that the costs of organic farming could be considerably higher than it would be for conventional, but it was conducted in 1995 at a vineyard in the Finger Lakes, using very different varieties (one labrusca & two hybrids) from the vinifera ones grown in Long Island. However, the fact that the three varieties in the experiment each had different issues, results, and costs, suggests that the same may be true with different vinifera varieties. An article in the October 2007 issue of Wines & Vines Magazine, tells of wineries that have had some success with the transition to organic viticulture, including Shinn Estate. Though more an anecdote than a scientific study, it captures much of what has changed since the 1995 Cornell study.
Nevertheless, the choices remain dauntingly complex, for the issue is not merely to choose between USDA-certified organic or non-certified, or between Demeter certification or ACA-only certification, but there are different degrees or types of sustainable farming that go beyond standard certification (“natural” winemaking vs. conventional [or interventionist] winemaking as well as socially-responsible viticulture are two matters beyond the purview of this essay, as they are not directly concerned with viticulture proper).
Clearly, a three-year transition period is really a minimum period, as was the case with Shinn Estate, where the process took much more time, before they finally decided to not try to be certified. For certification, the transition needs considerable preparation, including establishing a USDA-mandated buffer zone of at least 25 feet (8 meters) to separate organic transition fields from those farmed conventionally. The conversion also entails some significant adjustments: there can be no chemical sprays, herbicides, and pesticides, or use artificial fertilizer for the vineyard plot, replacing them instead with natural pesticides and herbicides, foliate sprays, and organic manure or compost, which are all more expensive than the industrial versions. On the other hand, fixed costs should not change, nor wage levels, but more manual field work would be necessary, especially if machine harvesting were not used, which would be the case a vineyard went the “natural” route.
As pointed out by Kingley Tobin, “The three main areas of vineyard management to focus on are Weeds, Disease, and Pests.” For weed control, using ground cover is a good sustainable practice, and helps reduce the use of glyphosate-based herbicides that tend to shut down the main precursor to plant phenolics; the improved phenolic content of the grapes should result in a better product.
For disease, as the soil returns to a more natural state and the vines are no longer exposed to industrial products that diminish their ability to resist bacterial and fungal infections, they should, over time, develop Systemic Acquired Resistance (SAR). Foliate inputs can be made organic by switching to highly-effective silicate applications such as the Demeter 500-series preparations (e.g., 501 horn-silica) or even horsetail tea, which has been used successfully upstate. Periodic applications of chemical sprays may be needed until SAR has been induced, but the use of tunnel spraying apparatus should keep such sprays from entering the soil. Even this may be avoidable if one applies safe, organic sprays such as sulphur for powdery mildew, while liquid seaweed, fatty acids, compost sprays can all be applied against botrytis. Given the high humidity of the Long Island region, more frequent applications may make up for their general lack of toxicity as compared to industrial ones.
For pest control, properly-selected ground cover, such as clover, will attract bees and other beneficial insects. Ladybugs can be purchased in quantity and released after flowering to prey on aphids, eggs, larvae, scale, and other parasites.  Pyrethrums (made from flowers) work naturally to deter wasps and yellow jackets that are attracted to the fruit. Soil-borne pathogens that feed on the root damage caused by phylloxera may be controlled by measured use of hydrogen peroxide, as well as by application of harpins (e.g., Messenger®) on the grapes, while BTH can be used to help increase resistance to Botrytis. All this means much more attention must be paid to the condition of the vineyard throughout the season, compared to a conventional approach. This is essentially the practice of Integrated Pest Management (IPM).
This can all be accomplished over time, though much experimentation as well as trial-and-error will usually be necessary, as every vineyard will have unique issues of its own. The bottom line is that organic viticulture is more labor-intensive, but with potentially lower supply-and-materials costs, so that the fruit that results should be of higher quality, entirely free of industrial residue or traces, safer for consumption, and better for the land. The question: can 100% certified organic grapes, as stipulated in the USDA guidelines, be grown long-term in the Long Island AVAs, or is sustainable viticulture the best that can be hoped for? The Farrm has been raising organically-certified fruit and vegetables since 1990, and vinifera grapes since 2005. He has achieved this in part because he has been willing to accept smaller crops when the disease pressure is very strong, and that depends on the weather from year to year.
United States Department of Agriculture, National Organic Program, “Labeling: Regulatory Text,” § 205.303 (5). (Henceforth referred to as USDA, NOP, Labeling:)
New York Guide to Sustainable Viticulture Practices: Grower Self-Assessment Workbook, “[the Program] . . . is designed to encourage practices with low environmental impact that maintain or improve soil.” Also see Channing Daughters Winery, “A Vineyard With a Purpose” Web page.
 Interviews with Alejandra Macari and Barbara Shinn, 20 April 2009, with Jim Silver at Peconic Bay Winery, 7 July 2009, and with Miguel Martín of Palmer Vineyards, 12 October 2010.
 Despite Shinn’s involvement with VineBalance, she does take issue with the term “sustainable,” holding that it can mean anything that a practitioner wants it to, and prefers to speak of “natural viticulture.”
 The five categories are my summation of several sources: USDA, NOP, Labeling: § 205.301; Monty Waldin, “organic viticulture” The Oxford Companion to Wine, p. 498; Jon Bonné, “A fresh take on sustainable winemaking”; also, Sustainability in Practice (SIP) ™ Vineyard Certification Program, FAQ PDF.
 Organic Consumers Association, “Clearing up the confusion about Organic Wine,” introduction. Also see the USDA, NOP, and Labeling: § 205.301a-d, the source for the list. Only the first two items on the list (a & b) are of concern to us.
 Gerald B. White, “The Economics of Growing Grapes Organically,” 19white.pdf. This and other studies to be found at the http://www.nysaes.cornell.edu/hort/faculty/pool/ website were all part of a project funded by the federal Sustainable Agriculture Research and Extension program (SARE) from 1991-95.
 Suzanne Gannon, “Extreme Viticulture: How Northeast growers farm vinifera organically and sustainably,” Wine & Vines Magazine, online, sections on Shinn Estate Vineyards (Long Island) and Cornell’s Program (n.p.)
 The need for certifying agents is mentioned in passing in the USDA, NOP, Labeling: § 205.303 (5). For a discussion of Accredited Certifying Agents (ACA) see Renée L. Robin, “Defining Organic Practices for Wines and Grapes,” in Wine Business Monthly online, section on “Getting Certified: What Rules Apply?”:
These ACAs can be private, public or non-profit entities that have received authorization to certify from the USDA. As of January 2006, there are 53 domestic ACAs and 40 foreign-based ACAs. Currently 11 of these ACAs are located in California.
 Joe Dressner, “Natural Wine,” The Wine Importer, speaks of the “French Natural Wine Movement,” whose members refer to themselves, “. . . as the sans soufistres” because they refuse to add sulfur to their wine when vinifying. The movement to make wine without sulfites has spread to the United States and has, indeed, been incorporated into the USDA certification standard for 100% organic (USDA, NOP, Labeling: § 205.302). The issue of what actually constitutes “natural” winemaking is open to debate, as pointed out in Pameladevi Govinda’s “Natural Progression: The Real Dirt on Natural Wine,” Imbibe Magazine online.
 Actually, practically speaking, it is more like ten to fifteen years, according to my interview with Barbara Shinn.
 See Russo and Taylor’s “Yield and Quality of Vegetable Crops . . .” Technical Abstract, which set up such a 70-meter buffer zone for their experiment.
 According to an article by Renée L. Robin, “Defining Organic Practices for Wines and Grapes,” in Wine Business Monthly online, production cost increases can be “as much as 5 to 10 percent” during the period of transition, after which such costs should be about the same or even less that conventional methods.
 Jancou, Pierre. MoreThanOrganic.com: French Natural Wine, “As it is picked, the fruit must be collected into small containers, to avoid being crushed under its own weight, and taken to the winery as quickly as possible.”
 Kingsley Tobin, “Organic Viticulture & Winemaking: Changing New Zealand Grapegrowing and Winemaking to an Organic Philosophy,” section on Solution to Problems, n.p.
 Don Lotter, “Wine quality, organic viticulture and vine systemic acquired resistance to pests,” section on “Vine systemic acquired resistance and wine phenolics” (n.p.). Lotter states that “SAR is induced by low to moderate levels of insect and pathogen attack, the ability of plants, particularly organically managed plants, to induce a type of situation-responsive immunity to attack by diseases and pests is known as systemic acquired resistance (SAR), in which defensive compounds, mostly phenolics, are produced.”
 United States Environmental Protection Agency (EPA) Web site, “Integrated Pest Management (IPM) Principles.”
 Barbara Shinn e-mail to me, 7 June 2010. She further asserts that “This is a huge success for the region and a big tipping point. Hopefully the region will take comfort that it can indeed be done and done well.”
Anderson, Lisa. “Organic Winemaking, Northwest Style,” WineSquire.com, at http://winesquire.com/articles/2001/wnw0107.htm, accessed 25 March 2009.
Asimov, Eric. “The Pour: Natural Wines Redux,” New York Times, 16 March 2007.
Pluenneke, Geraldine. “On Good Land: Farming to a Different Beat,” Edible East End, Spring 2011; published online on 25 April 2001 at: http://www.edibleeastend.com/online_magazine/farming-to-a-different-beat/
Railey, Raven J. “Wine with a conscience: How three local wineries go green,” San Luis Obispo’s website, 4 April 2009, at http://www.sanluisobispo.com/183/story/674260.html
Robin, Renée L. “Defining Organic Practices for Wine and Grapes,” Wine Business Monthly, 15 April 2006.
Robinson, Jancis, MW, editor. The Oxford Companion to Wine, 3rd edition. New York: Oxford University Press, 2006
Robinson, Jancis, MW, “More French Wineries go Biodynamic,” SFGate.com, home of The San Francisco Chronicle, 2 February 2006.
Russo, Vincent and Merritt Taylor. “Yield and Quality of Vegetable Crops in Conventional and Organic Production Systems,” USDA Agricultural Research Service, at http://www.ars.usda.gov/research/publications/Publications.htm?seq_no_115=194264, 1 December 2006; last modified 14 April 2009. [NOTE: this is an interpretive summary and technical abstract of a 2006 article: “Soil amendments in transition to organic vegetable production with comparison to conventional methods: Yields and economics.” HortScience, 41(7):1576-1583.]
Shinn, Barbara, Vineyard Manager, Shinn Estate, telephone interview conducted on 20 April 2009.
Sustainability in Practice (SIP) ™ Vineyard Certification Program, “Frequently Asked Questions” [FAQ], PDF file downloaded from http://www.vineyardteam.org, accessed 8 April 8, 2009.
Tobin, Kinsley. “Organic Viticulture & Winemaking: Changing New Zealand Grapegrowing and Winemaking to an Organic Philosophy”, at http://organicnz.vibrantplanet.com/page/2020-18, accessed 25 March 2009.