Updates to Wines of Long Island, 3rd ed., since it was published.
The book was published on August 19, 2019; since then, significant changes have taken place in the wineries of Long Island. This, of course, is no surprise. I knew that my book would be out-of-date the day it was published. But I’m not planning to write yet another edition. I haven’t even sold all the copies that I had printed so am still out of pocket. However, it’s now possible to update a book online, so I urge all the purchasers of my book to read this and even download it for reference when using the book.
First, the really good news: not a single winery in Long Island went out of business due to the Covid outbreak. In fact, the wineries thrived in 2020, partly because people couldn’t travel abroad, so locals and people from the City made their way to Long Island Wine Country.
Indeed, the Long Island Wine Council has changed its name to Long Island Wine Country, and as of May 2021 has 30 members, up from 24 at the time of publication.
Recently, three wineries have changed their names. Most notably, Shinn Estate, which was sold by Barbara Shinn and her husband, David Page in 2017, is now Rose Hill, according to an article in the Northforker by Grant Parpan (April 15, 2021). The owners, Randy and Barbara Frankel, felt that enough time had passed and they wanted a name that resonated for them. Rose Hill is a neighborhood in Manhattan where they first lived, and though the terrain of the vineyard is flat as a pancake, they chose the name Rose Hill for apparently sentimental reasons.
The second winery to change its name is Laurel Lake, which changed hands this winter when it was sold by the Chilean consortium that had owned it. The new owner, Dan Abrams of ABC News, also chose a personal name of great sentimental meaning, taking the names of his two young children, Everett and Emily, and deriving from them the logo EV&EM. For now, Juan Sepúlveda continues as the winemaker. While Rose Hill is now an official and registered name, EV&EM will not be official until this summer. Sentimental names are not unusual, by the way. Consider Channing Daughters, named in honor of the late Walter Channing’s two daughters when that winery was established, or Martha Clara, named for the mother of Robert Entemann, who purchased the property 1978, initially as a horse farm, but eventually it became a 100-acre vineyard, which was recently bought by a Mexican winemaking family, Ribero-González, which renamed it RGNY.
Then, Sal Diliberto, now 75, decided that it was time to sell his eponymous winery and vineyard, given that none of his children was interested in continuing the business, and it was purchased in February 2021 by a young couple from Riverhead, Jacqui and Greg Goodale. They have renamed it Terra Vite Winery & Vineyard. They hired Kelly Koch, formerly of Macari, as their winemaker, which means that they’ll be making very good wine in the future. The tasting room and winery have been renovated and opened again for business on Memorial Day. diliberto-long-island-wine-country
Another name change since publication is that of Chronicle Wine at Peconic Cellar Door. This needs some explanation. Originally, Alie Shaper and Robin Epperson-McCarthy were independent winemakers. A few years ago they decided to offer their labels from a tasting room on Peconic Lane that they called Peconic Cellar Door. That is now Chronicle Wines at Peconic Cellar Door, but their individual labels remain. In the book Alie’s main brand, BOE, has its own entry, though she has other labels of her own, including Shindig, As If, and Haywater Cove. So too does Robin have her own entry under Saltbird Cellars. Today they would be written of as a single entry, which by no means would diminish their individual accomplishments. In fact, it’s a real and very successful partnership.
In December of 2020 Juan E. Micieli-Martinez, the former winemaker of Martha Clara Vineyards, and his sommelier wife Bridget Quinn Micieli-Martinez, proudly unveil Montauk Daisy Wines in collaboration with Theresa Dilworth and her husband Mineo Shimura of Comtesse Therese Vineyard. Collectively, the group shares 80 years of experience within the Long Island Wine industry. Juan and Bridget, after multiple years of making wine and running operations for many noteworthy producers including Pellegrini Vineyards, Shinn Estate Vineyards, Martha Clara Vineyards, Palmer Vineyards, Clovis Point, and Premium Wine Group, decided it was time they produce wine for themselves. So now there is a new winery, formed taking the fruit of the Comtesse Therese vineyard and Juan making the wines at PWG. This deserves a blog post of its own, which should be forthcoming this summer.
Most remarkable may be the resurrection of the Peconic Bay Winery, now Peconic Bay Vineyard, purchased by Stefan Soloviev, with Stacey Lynne (formerly Mrs. Stefan Soloviev) listed as the owner, and Ken Cereola is the General Manager. Happily, winemaker Greg Gove has returned to his old haunt to resume his work and continue producing excellent and distinctive wines. Furthermore, Evan Ducz, who was at Sparkling Pointe, is the tasting room manager, which means that the room will be very well-managed and run. The winery had been closed for eight years and the vines had been tended by other wineries, so they’re in very good shape. There are now 125 acres planted to grapevines. The winery and its tasting room officially opened in May. As the winery had been closed when the book was published, it was not included, but it will have a new blog post dedicated to it pending an interview with Stacey, which we hope we can do this coming June.
In the meantime, a few wineries are currently for sale: Osprey’s Dominion and Bedell are now on the market and Castello di Borghese is selling a parcel of acres along with the family house, but not the tasting room. Meanwhile, they continue producing wine as they always have.
If you haven’t yet bought my book, please do so here, and download this page to insert in it.
By 2017 Barbara Shinn and her husband, David Page, had worked very hard for twenty years to create a natural ecosystem in their vineyard. In order to achieve this they committed themselves to growing grapes that they hoped would be organically certified by the USDA, as well as being fully certified by Demeter as a Biodynamic vineyard. It didn’t work out, at least not exactly. More about that below.
They did, however, become leaders in the sustainable farming movement in Long Island, so what happened in April 2017 was a complete surprise to the wine community. Interestingly, it was a surprise to Barbara and David as well. They received an unanticipated, solid offer to purchase Shinn Estate, including the winery, vineyard, inn, and windmill, that they could not refuse. The property was sold to Barbara and Randy Frankel, who live in the Hamptons.
When Barbara and David bought their property on the North Fork in 1998, they knew nothing about grape-growing or wine-making. At the time, they already owned a successful restaurant, Home, in New York City, but they were drawn to the North Fork by its excellent produce and seafood, as well as the rural charm and unspoiled villages. Already committed to the idea of using local produce served with local wines, a philosophy that was embedded in the cuisine and wine offerings of their restaurant, the wineries of the area also beckoned, and they finally bought a 22 -acre plot of what was once a wheat field. It has since been expanded to 28 acres of planted vines. They became friends with many vintners, including Joe Macari, Jr., who showed them how to develop a vineyard according to sustainable practices.
At first they only grew grapes for sale to other wineries, but by 2006 had one of their own. In 2007 David and Barbara opened their converted farmhouse into a B&B so that they could continue to pursue their devotion to the locavore movement along with their own wines. They moved from conventional farming to an increasingly organic and then Biodynamic approach slowly and carefully beginning in 2002, then started the transition to organic viticulture in 2005, and to Biodynamic practices by 2008. Unfortunately, they never got there.
The greatest problem facing Rose Hill–as well as all vineyards in Long Island (and for that matter, all of the East Coast)—is the hot and humid climate, which helps promote all manner of diseases of the vine, including powdery and downy mildew, black rot, and phomopsis viticola, or dead-arm. To control these pests, conventional farmers use a host of industrial pesticides with great success—it is this that has made vinifera grape-growing possible in regions where it would otherwise wither and die. However, there are new weapons for the organic and Biodynamic growers, such as Regalia (according to the manufacturer, “a patented formulation of an extract from the giant knotweed plant (Reynoutria sachalinensis). Its unique mode of action switches on the plant’s natural defense mechanisms to inhibit the development of bacterial spot, bacterial speck, target spot, powdery mildew, [etc].”). Shinn also uses Serenade (which according to its producer, “consistently helps growers win the battle against fungal and bacterial diseases, as it contains a unique, patented strain of Bacillus subtilis . . . to destroy diseases such as Fire Blight, Botrytis, Sour Rot, Rust, Sclerotinia, Powdery Mildew, [etc].”).
Nevertheless, as Barbara Shinn admits, the Achilles Heel for any organic or Biodynamic viticulturalist is downy mildew. By far the most effective control of this blight is copper sulfate, which is an industrial product that is almost unique in being accepted for both USDA Organic as well as Biodynamic farming. While there are usually few limits as to how much copper sulfate can be applied in the course of a growing season, anyone using it is aware that the copper content is inimical to healthy soil. While it may destroy downy mildew, it is also highly toxic to organisms in the soil, and in sufficient quantities it will drive out beneficial ones such as earthworms. Worse, it is a strong irritant to workers and also has long persistence in the soil, to which it bonds strongly, so it accumulates over time. However, Biodynamic farming does allow up to three pounds of copper sulfate per acre to be added in the course of a year. For many farmers, this would not be enough, and double that application would not be unusual, especially in this region. Still, Shinn tried to abide by this strict limit.
Like all Long Island viticulturalists, the Vineyard uses Vertical Shoot Positioning (VSP) for training their vines. The vines are planted to a 7’×4’ European-type density, which helps to lower yields and leads to more intense wine. Then, shortly after budbreak they select the shoots that each vine will grow to provide canopy, removing the rest. Once the vines bear fruit, they go through each one again, removing about two-thirds of the berries so that the remainder will benefit better from the resultant increased nourishment they receive from the vine. This means that the wines made from this fruit will have more intense flavor and aroma without having to resort to very much intervention in the winery.
One approaches the winery from a narrow country road distinguished only by the sign for the estate and the attractive farmhouse by the entrance. A tall windmill, installed to generate electricity for the winery spins its blades in the wind and stands as a testament to the commitment to self-sufficiency and sustainability. Carefully-tended rows of vines have been planted nearly to the edge of the road. Barbara and David were in the parking area with Anthony Nappa, their winemaker back in 2010, when I arrived. (Anthony is now winemaker at Raphael and Patrick Caserta has taken his place.) Shortly, we went to the warehouse where they age their wines in oak barrels.
Tasting from the barrels is always an interesting challenge, as one is tasting a wine in the process of maturation rather than when it is ready to drink, but quality is evident in each sample of the red wine that we taste . . . much of which is destined for eventual blending. Shinn produces a large variety of wines, red, white, rosé, and even a sparkling wine. Their best wines are made exclusively from estate-grown grapes (the other wines are from grapes bought from local growers). These are the wines that are meant to benefit from the organic and Biodynamic procedures that they follow. We then proceeded to taste their many, distinctive wines in the tasting room. (A full discussion of the wines will come in a separate posting.)
The vineyard tour brought us first to the irrigation system, which is an electrically-controlled mechanism that Shinn uses primarily for its Biodynamic compost tea inoculation, which is administered once a month. The tea is made by taking the Biodynamic preparation that has been aged in cow horns buried in the ground, then mixed with water into a 50-gallon batch that is fed into the twenty-two acre vineyard over a period of an hour. This is but one of several means by which Shinn provides the necessary, natural nutrients to keep the soil healthy. Other organic soil amendments include limestone, potassium, humic acid, kelp, and fish hydrolizate (liquefied fish, which is rich in nitrogen).
Furthermore, the Shinn vineyard uses a full cover crop, which is to say, the crop is not only between the vine rows, but grows right into them. They do not even till the soil. As the Shinn Website explains it:
As a vineyard is a monoculture crop, vegetal diversity is attained by planting various kinds of cover crops between the rows of vines. Thus there are different kinds of grass, clover, and perennials and annuals that grow throughout the vineyard. This cover crop provides habitat for all manner of insect life, enhances the organic mix of the soil, and is a healthy environment for the microorganisms of the soil.
In addition to its diversity, the cover crop also helps reduce the vigor of the vines by forcing them to compete for water with other vegetation when it’s rainy (a good thing when one is growing wine grapes) and at the same time helps the soil retain moisture better when it’s dry.
Like any vineyard that is farmed according to sustainable practices, Rose Hill employs Integrated Pest Management to deal with insect pests (which means using natural predators to help control them). They also have sought to encourage insectivore bats to live in special habitats built for them in the vineyard—so far, however, the bat houses have no takers.
They planted different clones of each grape variety, with six selections of Merlot, for example, and three each of Cabernet Franc, Cabernet Sauvignon, Malbec, and Petit Verdot. There are also two selections of Sauvignon Blanc and Semillon that account for the white varieties. Each block of grapes is hand-harvested separately, with the east and west sides of each row of vines being picked separately as well. In addition, they also lease a small, five-acre plot, Schreiber Vineyards, which is planted with 30-year-old vines of Chardonnay and Riesling, which adds more variety to their portfolio of wines. It lies just a mile up Oregon Road and is farmed identically to the Shinn vineyards.
Given all of this care and attention in the vineyard, the fact remains that weather will inevitably have an impact, and in a region like Long Island—unlike California—weather variability is a given. It is, of course, a major reason for vintage differences. Last year, for example, there were very heavy rains that affected some vineyards much more than others. Where some vineyards only a few miles away lost up to 30 or 40% of their fruit, Shinn only lost about 10 to 15%. The reason was their particular mesoclimate—the heavy rains left their crop thoroughly soaked, and the vines looked as though they were on the verge of collapse, but just after the rain was over, a strong, persistent wind came up that dried the vines quickly, so that even the wild yeasts on which they depend in the winery were restored after only a few day. The berries lost all the water they’d absorbed very quickly too, so the damage was minimal. (Of course, the weather of another summer could produce the reverse of this outcome; there is never a guarantee.)
By 2012 Shinn Estate was one of the founding Vineyards to join the Long Island Sustainable Winegrowers certification program (for more about it see the post, LISW). That was the easy part, as it were, since they were already following all the practices set forth in the LISW workbook. The hard part, organic certification, still eluded them in 2017 as downy mildew, in this humid climate, still cannot be tamed by strict adherence to organic grower’s guidelines.
And now they have sold Shinn Estate to a New Jersey financier and his wife, Barbara and Randy Frankel: Shinn Estate Announcement of Sale. Newsday wrote that the sale had “not been part of the plan,” but an unexpected offer changed that. “It came as a surprise to us someone would walk through the door and make us an offer,” he said. He declined to discuss terms of the sale or the new owners.
Randy Frankel is a former managing director at Goldman Sachs, whose various business interests include a minority stake in the Tampa Bay Rays baseball franchise and part-ownership of Windham Mountain Ski Resort in Windham, N.Y., according to an online biography. The Frankels wanted to take a new path in business, and as residents of the Hamptons were well familiar with the wineries of the East End of the Island. They hired Robert Rudko as an advisor. Rudko, who has been in the wine trade for many years, helped find the property, which fit their hopes and expectations exactly.
Rudko is now running the property as both CEO and General Manager; he is working with the new owners, assessing the vineyard, the winery and tasting room, and the B&B. Already, according to him, an expanded tasting room with a real “Wow” design is in the works. The winery is due for some significant equipment upgrades and the B&B is being refurbished. He said that once all the work is completed, it will leave visitors “slack-jawed” by the transformation.
Patrick Certa, who has worked with the Shinns as winemaker for several years now, has continued in that role since 2017. The vineyard and the sustainable practices used to work it continue as well. However, the new owners are hoping to acquire new vineyard parcels to add to the current acreage in order to expand production.
Barbara and David were apparently mentally ready for this break, as they already had a commitment to running a hydroponic farm that they own in Maine. Nevertheless, they said they will remain connected to the business as consultants for the “foreseeable future.”
The sale represents the closing of a distinguished and dramatic chapter in the story of the wineries of Long Island and the opening of a new one. Shinn Estate is no more; as of 2021 it is now called Rose Hill Vineyards. They still run the Farmhouse as an inn.
Rose Hill Vineyards
2000 Oregon Road
Mattituck, NY 11952