100-acre family owned estate nestled between the peconic bay and the Long Island sound. Richard Olsen-Harbich, the winemaker, pioneered the use of wild yeast to express the authentic flavors of the region's maritime climate.
This is the first of this varietal planted on the East Coast, primarily known as Muscadet in France. It was whole cluster pressed, fermented with wild yeast, and aged in stainless steel. Aged on the lees for 6 months. It has bright acidity with flavors of apple, pear, citrus and a saline minerality common to wines grown on the North Fork.
region: north fork, LI
varietal: melon de bourgogne
style: crisp white
farming & cellar: whole cluster pressed, fermented with wild yeast, and aged in stainless steel. Aged on the lees for 6 months.
pairing: widow's hole oysters
