On April 27 a group of friends and I decided to visit Channing’s Daughters winery, located at 1927 Scuttle Hole Rd in the Hamptons. Their 28 acres of vines grows grape varieties such as Chardonnay, merlot, Cabernet Sauvignon, Cabernet franc. According to Channing daughter’s website there are six vineyards on the farm planted across a span of 25 years. Most of their wines are named after the vineyard in which the grapes are grown and the vineyards are named after the surrounding street names. Their winemaker Christopher Tracy ages their wines in either stainless steel tanks or oak barrels.
Channing Daughters takes an pro environmental approach to their wine growing practices, implementing Long Island Sustainable Winegrowing an Independent, Third Party-Certified Sustainable Viticulture Program. They recycle, using grape pulp, skins, seeds and manure from neighbors to make compost. Then used the compost as an organic source of nitrogen and also cover crops and social responsibility.
We took a $14 flight piloted by a young man by the name of Anthony Persico that was initially supposed to be 6 wines; 2013 Sylvanus a blend of three grapes, 2014 Scuttlehole stainless steel fermented without any secondary fermentation meaning that fermentation is stopped before it gets to the malolactic stage producing a more crisp fruit forward wine, 2013 Sauvignon oak aged , 2013 Vino Bianco, Variation 8 Over and Over and a vermouth. But our guy added a stainless steel Cabernet franc Provence style rose, drier more aromatic than fruity tasting. Can be paired with most barbecued foods. Another vermouth and their wine Brick Kiln to our flight. I’d say that Anthony is very skilled at what he does,with his extensive wine knowledge he carried out three flights to three different groups at the same time all while making sure everyone got all the information they needed without the other groups getting restless.
Their wine Over and over was my favorite and most interesting. According to the website they have combined the ripaso and solera method where they take a year’s harvest of merlot and repass it over fresh merlot and dornfelder this is what they called variation one. They then save some of this blend and repass it over their next year’s harvest and call it variation two this is one over and over to make variation 3 and 4 and so on. Hence the witty and clever name over and over.
Overall I had a great experience, it was a bit rocky to start, but when we finally got there and had a chance to do our tasting and take a look at the vineyards I was satisfied. I would definitely make this trip again, without having to be concerned with taking notes. The drive away from the city was comforting and it was a nice getaway.
The “Over and Over” wine seems very interesting, I wonder if it is sold any where in the city.
Ripaso is a popular wine making technique in Italy.