Sauvignon Blanc, skin fermented using spontaneous fermentation (wild yeast), 28 year old vines, North Fork Long Island AVA
- clear, medium intensity, yellow hues
- grapefruit and pineapple
- grapefruit dominant with some green apples, dry, medium plusĀ intensity, long finish
Riesling, cultured yeast, single property, Finger Lakes AVA
- clear, paleĀ yellow
- clean, medium intensity, apples, peach, nectarines,
- clean, medium intensity, dry, medium body, long finish apples, stone fruit, hints of tropical fruit, balanced
Chardonnay, whole cluster fermentation neutral barrel , single property, North Fork Long Island AVA (manipulation assisted by students in the fall 2017 course)
- very clear, low intensity, pale yellow
- lemon/lime, apple, white flowers
- dry,crisp green apples, medium acidity, light bodied, medium body
Syrah, partially destemmed/open top fermentation while resting on lees, neutral oak, spontaneous fermentation, South Hold, North Fork Long Island AVA
- clear, garnet red, bright, medium viscosity
- clean, blackberries and plums, baking spices, light smoke
- clean, medium intensity, dry, plum, nutmeg and black pepper
Merlot, open top wood fermentation, destemmed, spontaneous yeast, North Fork Long Island AVA
- clear, low intensity, garnet
- medium intensity, dark berries, some rosemary, hint of vanilla, youthful expression
- dry, medium acidity, low tannin, medium low body, soft and silky palate
Cabernet Franc, destemmed then fermented in partial stainless steel and partial young oak kept at warm temperatures, Seneca Lake AVA
- ruby color, medium plus intensity,
- Clean, cherries
- clean medium body, green peppers, black pepper, long finish and balances
