For my winery analysis assignment, I had decided to visit Paumanok Vineyards based on a recommendation from a fellow classmate. The vineyard is located in North Fork of Long Island at 1074 Main Rd. Aquebogue, N.Y. 11931. They offer different four different tour options: a free self-guided tour, a guided tour for $5 per person, a proprietor tour at $20 per person, and a VIP tour for $55 per person by appointments only. I opted for the proprietor tour at $20 per person since that had seemed to be the most informative at a reasonable price. As advertised, the proprietor tour is an in-depth guided tour of Paumanok Vineyards and winemaking facilities with one of the owners and usually runs from half an hour to an hour. In our case, our proprietor tour guide was Ursula Massoud, co owner of the 103-acre estate.

Paumanok Vineyards is a family-owned operation which is run by Ursula and Charles Massoud along with their three sons: Salim, Nabeel, and Kareem. Ursula was very helpful and informative. As the granddaughter of a vintner from the Pfalz region along the French border of southern Germany, she holds approximately 450 years of winemaking experience passed down from her maternal grandparents. Ursula and Charles have three sons who all work to maintain the vineyard. Salim Massoud works on the vineyard dealing with the day-to-day operations. Nabeel Massoud has been working on the vineyard since 2002 and manages the establishment. Kareem Massoud deals with much of the public relations as well as the winemaking that occurs on the vineyard. The three sons maintain an active online presence through social media and are vigorously engaged with the vineyard.

You can also find on YouTube (click here) and in numerous articles talk about viniculture and innovative sciences that are helping vineyards like solar panels. In 2009, solar panels came on the property. This winery’s barn is a renovated turn-of-the-century barn that houses a fermentation tank room and lab.

The spacious tasting room was built on top of the barrel cellar. An inviting deck overlooking the vineyards surrounds it. The estate only plants premium vinifera grapevines, consisting of Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. The family believes that the traditional dense planting of the vineyards at 1100 vines per acre produces more concentrated fruit and therefore higher quality wines. The wines produced at Paumanok Vineyards uses only estate-grown grapes and production is limited to fewer than 9000 cases.

Up until 1983, the vineyard was originally a potato farm until Charles and Ursula bought the farm and began to convert the land into one that was suitable for viticulture. The farm was renamed after a connotation utilized in a Walt Whitman poem, which Ursula stumbled upon during her studies of Native American culture in college. The ambiance of the vineyard evokes a feeling of intimacy, comfort, and serenity, which may be due in large part to the business being a family-owned establishment.

Throughout the tour, Ursula emphasized the importance of the soil and how vital it was to the viticulture. Due to glaciers, the soil in the North Fork region is much like that of Oregon possessing sandy qualities which make it absorbent, yet well-draining, which prevents flood pockets. That, along with the microclimate, makes it suitable for growing grapes of a European variety since it helps the soil retain heat in the winter. Since Paumanok Vineyards specializes in the Old World traditions of wine making, Ursula explains that with the change of the seasons, the cool grape growing maritime helps especially with their red wines that have many similarities to Bordeauxs during the growing and harvesting seasons.

During our tour, we were able to witness an early bud break. It was explained that this was not necessarily a bad thing unless there is frost; it depends mainly on the weather. Typically a new batch will begin to grow but the quality of the grapes will moderately diminish. Their approach to agriculture relies on some handpicking along with harvesting machines, which are utilized to safely remove the grapes from their vines. During this process, harvest nets are used to protect the grapes from being poached by birds. Noble rot is not preferred but if a substantial amount occurs, then a late harvest will be done, which in result makes the grapes extra-sweet. It is also mentioned that sometimes, after the bud break stage, some vines are cut off to control the amount of grapes that are grown in order to help produce a superior batch.

The winery mainly uses stainless steel tanks in their vinification process; however, depending on the type of wine being produced, sometimes-oak barrels are also used. Prior to the expansions affording the vineyard the ability to make their own wines, the grapes were sent to an offsite location and were sent back already fermented and bottled. Presently the wine is made right on the property and no product is ever bottled right out of the oak, which helps with Paumanok’s unique clean and crisp taste. They are sure to use a hose when transferring the wine from the oak barrels so as to prevent contamination of the product. Each of these barrels run for about $800 each, and in large part due to the support of the New York restaurant market, Paumanok earns anywhere from one to five million dollars annually. Once bottled, the wines are shipped to over 500 different distributors within the Tristate area, five within Chicago, and even one in Aruba. The bottles use screw caps as opposed to corking because they believe that it keeps the wine fresher for a longer period of time.

At the end of our guided tour we arrived at the tasting room. It was simple and bright, with a beautiful unobstructed view of the vines. The staff was attentive and very knowledgeable on all the wines in the portfolio.

The Semi-Dry Riesling was my favorite of their offerings; it held a golden yellow hue with fruit foreword with apple, apricot, and peach aromatics as well as on the palate and had a crisp finish. The single-block estate Reds were pretty nice, but they were in the $75/bottle price range. There was also an outdoor seating patio; the scene is absolutely gorgeous and serene when accompanied with a glass of wine. Overall the establishment is friendly, easy-going, scenic, and provides an excellent experience. The environment is a great change of pace from the city and suits those who look to get away from the hustle and bustle of the city.

Overall, the trip to the winery was educational and enjoyable. One thing for sure is that the Massoud family, one of the original twelve grape farmers of the North Fork AVA and one of the last three remaining original owners, seems to be in great and capable hands as the business continues to be passed down to invested and passionate people within the wine industry. I sincerely believe that Paumanok Vineyards has come a long way from their 1983 purchase, to their first wine production in 1989, and official debut in 1993 and will continue to be successful in the years to come.

References

“Paumanok Vineyards – History.” Paumanok Vineyards – History. N.p., n.d. Web. 11 May 2015. <https://www.paumanok.com/history.html>

Koplan, Steven, and Smith, Brain, and Weiss, Michael. 2010. Exploring Wine. New York City, NY: Wiley

For the purpose of the wines and beverages class, our class project required that we attend an AVA Winery or vineyard, and write a response paper. At 29 years old, prior to this class, I had a great knowledge of spirits due to working in the Live Events sector, but never had an understanding of Wines. I also had never had alcohol, choosing to stay away as i was hit by a drunk driver at the age of 7. By the time wine became a popular past time in the US, I had already gone so long without it that I didn’t feel like I was missing anything, so I decided to stay away. Up until this point, all the wines that we have experienced have been either department or professor recommended, so I took great care in mulling over the decision of what I wanted my first chosen drink to be.

I thought long and hard about what it was I wanted to experience before I choose the location that I wanted to visit. I have always had an extreme fascination with alcohol, and more importantly the effects it has had on status and pop culture. After studying here in class, I found myself very intrigued by the concepts around German and African wines, but seeing as how the assignment didn’t come with a plane ticket, no Gewurztraminer for me. Then a few days ago, knee deep in the planning for my 30th birthday, the thought hit me.  I want to study Champagne, which due to the trends in live events, falls right into that category of information i should know just in case. After doing some research, the information pertaining to Champagne and more so, Champagne in the US, that I was hooked. Upon research into Long Island Wine Country, I booked a rental, and scheduled a trip to Sparkling Point in North Fork, Long Island.

AVA- North Fork, Long Island

Located at the very eastern point of Long Island, North Fork is an AVA that is surrounded on 3 sides by the ocean, and the home of the Long Island Wine Trail. North Fork is one of the very few places on the north east coast where Vitis Vinifera grapes ripen, and producers specialize in Merlot, Cabernet France, Chardonnay and Sauvignon Blanc.

Travel

Approximately an hour and a half from the city via the Long Island Expressway, i appreciated that the travel time to get to the location was no more than my regular commute to work. Compared to New York City, Sparkling Pointe is located in what feels like a rural city, peppered with farmers markets, flower shops, and a Cheesecake stands that garners the fame of being the best in the world. Momentarily distracted by the thought of stopping at the notorious Tanger Outlets in Riverhead that i passed getting off the expressway, i found myself so anxious to reach my destination, that once I saw the sign indicating that i had arrived, I pulled over and took a picture of it from the roadside.

Sparkling Pointe

Upon parking the car, I immediately began taking pictures of this beautifully serene location.

The view from the road. I have arrived!!

While it didn’t seem as large as I thought it would be

based on the pictures, I would soon realize just how big of an effect point of view has on personal perception. I parked the car, and headed toward the entrance to the house. Once I entered the house, I was impressed with the Cape style house, with a beach feeling, straight out of the scene of Hampton Weddings. Upon entering, there was a gift shop set up like a wine store to my left, with the sparkling wines categorized and titled for easy purchasing.

The Bubbly Botique, where you can purchase the wines of the vineyard.

Walking past the shop, you were immediately in the middle of a very large tasting room, with the hints of other rooms that it led to in each corner.

The largest of the 3 tasting rooms.

The beautiful VIP tasting room, also used for private events.

The house had glass windows, which allowed you to see the lovely entrance (a different side from which I entered), and to the back yard, which was set up in a large patio style, which then led right into the grapes.

Coming back into the first tasting room, to the left was a bar, which was manned by the lovely woman named Ann, who would go on to provide the amazing customer service, warmly welcomed me to Sparkling Pointe and began to tell me about their offerings. I set my bag down, and began my experience.

A case containing Press Clippings and Awards of the Vinyard.

I fell in love with this piece that was hanging on the wall, which was depicting a scene from Carnival time, which tied into the theme of their Sparkling Rose.

Champagne vs. Sparkling Wine Designation

Traditionally, as we have learned that the French are very big on terrior, the term “Champagne” refers to a product made from traditional methods

The vines!

using grapes specifically grown in the Champagne region of France, which was so important to them, that it was included in the Treaty of Versailles at the end of WW1.  In 2006, a wine trade agreement was signed between the US and France, and it was agreed that the term would not be used in a generic manner, in terms of wines, not beer and other spirits.

Methode Champenoise

Originally used in Champagne region of France, Methode Champenoise is the traditional method to produce sparkling wine. In this process, there is a primary fermentation, followed by blending, the wine is then bottled, and fermentation is then undergone in the bottle. The second fermentation is the point at which Carbon Dioxide is trapped in the wine, causing the bubbles. Here at Sparkling Pointe, the grapes used in the process are dominantly Merlot, Chardonnay and Sauvigon Blanc.

Tasting Notes

For a great price of $17, I engaged in a tasting menu of the 4 jewels of Sparkling Pointe. While she offered me tasting notes, I politely declined, as I attempted to test my knowledge by doing the tasting on my own, and then going thru it with Ann, and letting her talk me thru each tasting.

A copy of the menu I was provided for the tasting.

1. 2011 Brut
   

   2011 Brut

56 % Chardonnay, 32% Pinot Noir, 12% Pinot Meunier

$29.00

Appearance: Pale yellow, with light hints of green, tiny amount of bubbles

Nose: apple, apricot (as per Ann, it is fresh apple, pear, orange blossom)

Taste: Apple, feeling somewhere in-between skim milk and regular milk (thanks Raj) (As per Ann, crisp, complex, creamy with a floral and mineral laden taste that is well balanced.)

Food Pairings: Seafood (As per Ann, oysters, Sushi, Caviar, and any kind of sharp cheeses.)

Ann’s notes: This is one of her favorites, as she described that 2011 was a hard year, as it had a lot of rain and a lot of heat, requiring them to drop a lot of fruit to allow what was left to ripen fully. While it did not affect the sparkling wines as much, they harvested at 19 brix.

2. 2010 Balanc de Blancs

2010 Balanc de Blancs

100% Chardonnay

$42.00

Appearance: a beautiful deep yellow color

Nose: floral, possible citrus (As per Ann, tree blossoms, green apple, and biscuit.)

Taste: fruit forward, light, lemon (As per Ann, lemon zest and doughy characters)

Food Pairings: Grilled Tilapia with asparagus (As per Ann, triple cream chesses, truffle popcorn, smoked salmon, eggs benedict, as well as garlic stuffed mushrooms and Greek cuisine)

Ann’s Notes: 2010 was a year where the grapes ripened quickly, and was their earliest harvest ever. It was aged for 3 years on its fine yeast lees, and it is one of their prized sparkling wines, but not a favorite of hers.

3. 2005 Brut Seduction

2005 Brut Seduction

57% Pinot Noir, 43% Chardonnay

$60.00

Appearance: deep yellow color (as per Ann she said golden)

Nose: almonds and floral (As per Ann, Almonds, brioche, wild berry and floral)

Taste: Almonds, and a taste that I can’t place. Something very fruit forward. (As per Ann, Its Wild Berry and Florals)

Food Pairings: seafood, specifically boiled crab (As per Ann, Lobster and butter sauce, foie gras, creamy mushroom risotto)

Ann’s Notes:

Brut Seduction is the Vineyard’s prized possession, (prestige cuvee) receiving tons of accolades in the press, and designation as 2014 Best Sparkling wine in NY State. The harvest this year took place the 1^st wk. of September, and resulted in excellent ripeness and balance.

4. NV Cuvee Carnaval Rose
   

   NV Cuvee Carnaval Rose

62% Chardonnay, 38% Pinot Noir (24% Reserve Wine)

$34.00

Appearance: a beautiful light red/pink color (As per Ann, pale pink)

Nose: strawberries, floral (As per Ann, strawberry, cherry, florals.)

Taste: fruit forward, cherry (As per Ann, subtle sweetness of brioche and sugar cookie)

Food Pairings: Duck (As per Ann, rich cheeses and game meats, leg of lamb, or ham)

Ann’s notes: Her other personal favorite, most of the fruit was sourced from a 2012 blend, as there was the a mild winter and early budbreak, and minus some frost at certain sites, the warm temps sped up the flowering. It’s a lush and ripe and makes for a great aperitif.

Additional Comments:

Overall, the experience was an amazing one.

Ann convinced my to do my tasting a the edge of the grape vines.

The vineyard being located on such a beautiful part of the island was heightened by the beautiful summer breeze of the day.

The pallet cleanser

The warm welcoming hospitality and customer service displayed by the staff, allowed this tasting to feel more like a one day destination getaway as opposed to a trip to a vineyard. The only downfall for me was that the vineyard did not contain a full restaurant, only limited items for pairing with the sparkling wines, as per regulations. As a picky eater, I did bring my own assortment of honey roasted almond, and helped myself to a Gluten Free Brownie, which was surprisingly amazing, but alas, expensive.

The amazing Gluten free brownies that I tasted.

Overall, it was such an amazing experience that I scheduled a larger group tasting for later on this month, for the first time I actually drink alcohol. Thank you for inspiring this experience, as it was a great one!

The gems of Sparkling Pointe and their various awards by bottle.

North Fork of Long Island Wine.” Wine Searcher. Wine-Searcher, 14 June 2014. Web. 10 May 2015. <http://www.wine-searcher.com/regions-north+fork+of+long+island

Vinny, Dr. “Ask Dr. Vinny.” What’s the Story with the Use of the Word “Champagne” on American Products? Wine Spectator, n.d. Web. 15 May 2015. <http://www.winespectator.com/drvinny/show/id/5011>.

So many terms and philosophies in this one very short video. It can be useful to those students studying for their first quiz on Wednesday.

Rebuilding a Vineyard in the Rhone %7C Video %7C Wine Spectator.