Like a true New Yorker, cab franc is charming yet edgy; it’s resilient and brawny in the vineyard yet needs lots of sensitivity and a gentle touch in the cellar.
You’ve heard the stories about terroir. It’s true. All of it.
An ancient grape makes itself comfortable on Long Island.
People are always the most valuable asset.
A new association looks after the workers who look after our vines.
What we hear can affect how we taste. • Illustration by Dorothy Acierno
There’s no place like loam.
It’s about learning what works where you are. • Photograph by Lindsay Morris
A new seal on wine labels can tell you about a vineyard’s practices. • Illustration by Bambi Edlund
A tour of our roads can help you discover what you can find in your glass.
The terms “Old World” and “New World” have been part of the wine lexicon for decades. Old World wines, defined as the product of terroir and tradition, are grown in less than perfect conditions and yield wines of elegance and balance. New World wines, commonly grown in warmer climates, are dark with inky extraction, high alcohol and overtly ripe fruit. This holds true for the most part, except when it comes to a certain atypical member of the New World: Long Island.