Named Spezia, Italian for spice, this wine was fermented wild, 40% skin contacted fermentation, and 60% whole cluster carbonic maceration lasting one week. With an intensely floral nose of rose and lychee aromas and flavors giving way to fig, mango and exotic spices, this dry wine pairs with fresh fruit, stinky cheeses and hot and spicy foods.
2010 89pts - Wine Enthusiast Wisps of smoke and savory garam masala add dimension to the plush pink-grapefruit and mango flavors on this unusually spiced Gewürztraminer. The palate is dry and brisk with grapefruit acidity, yet it’s lusciously textured. Deep, gravelly minerality and an exotic tea note linger on the finish.
|Viognier – (90 pts WA)
This Viognier was handcrafted from small quantities of fruit sourced from Peconic Bay Vineyards. Made in the distinctive French style, this wine is exuding honeysuckle and floral notes. A creamy mouth-feel gives way to a waxy finish. Fruition was hand harvested, hand sorted and wild fermented without any additives after 3 days of cold soak skin contact. Aged in French oak barrels for 10 months, this wine will age nicely in the bottle for many years to come. 122 cases produced.
2014 – 90 pts Wine Advocate The 2014 Viognier was aged in neutral French oak for nine months. It also has 14% Semillon added. Slightly elevated in sugar at seven grams per liter, it still seems dry-ish, but it finishes with a bit of sugar on the edges. Dark in color, this is lovely, with a fresh feel and a lively demeanor. Its delicious finish makes this special, though. That finish is cut by nice acidity and it remains fresh all the while, never heavy or cloying. I liked this a lot. It will be interesting to see how it ages. I bet it will hold well for several years, maybe more. On the other hand, there is no real reason to wait.
|Reserve Merlot - (91 pts WE and
90 pts RP)
This 100% Merlot was handcrafted from small quantities of North Fork fruit. Showing dark fruit; plums, cassis, blackberry, with deep structure, soft tannins, and a long dry finish. This wine was aged in French oak for 18 months (50% new) and will age nicely in the bottle for years to come. 76 cases produced.
2013 Reserve Merlot - 91 pts Wine Enthusiast Fleshy, sun-kissed black plums and cherries abound in this supple, velvet-textured Merlot. It’s mouthfilling and rich, but brisk cranberry acidity lends firm structure. The palate is subtly nuanced, marked by soft tannins and layers of brambly wood, cedar and baking spice. Aged 19 months with a large proportion of new French oak, it drinks well now but should meld beautifully from 2020–2028. — A.I. (11/1/2015)
2013 Reserve Merlot - 90 pts Robert Parker The 2013 Reserve Merlot was aged for 18 months in French oak (50% new). It comes in at 14.4% alcohol, on the big side for Long Island, but it doesn't seem anywhere near that big. In fact, consistent with the general style of these releases, this is a refined wine that seems to have impeccable balance. Easy to drink young, it has moderate tannins and just enough concentration to feel reasonably substantial. It is very pleasing for early consumption, but its graceful demeanor combines well with its appealing mouthfeel. We'll see where it goes in time, but don't hesitate to dive in as it is surprisingly approachable and still completely seductive. Drink 2015-2026
2010 Reserve Merlot - 90 pts Wine Enthusiast Ripe black-cherry notes are accented by herbs and stems that lend a dark savoriness to this bold, penetrating Merlot. Rich with fruit, and layered with spice and granite, it lingers long on the finish in a murmur of velvety tannins.
|Petit Verdot - (89pts WE)
Our Petit Verdot is handcrafted from small quantities of fruit sourced from Jamesport Vineyards; A balanced full bodied wine with deep structure, soft tannins, and a long dry finish. This wine was hand harvested, hand sorted and wild fermented without any additives, aged in French oak for 18 months (45% new) and bottled unfiltered & unfined. This wine will age nicely in the bottle for many years to come. 49 cases produced.
2013 – 89 pts Wine Enthusiast A swathe of violet and jolt of pomegranate acidity lend freshness to this voluptuously ripe, rich Petit Verdot. It’s an unabashedly forward, full bodied wine chock full of fleshy, plump black-cherry and plum flavors. Despite its brawn, however, it’s not at all overbearing, finishing with remarkable balance.
|Cabernet Sauvignon - (92 pts WE)
Our Cabernet Sauvignon is handcrafted from small quantities of fruit sourced from Onabay Vineyards; A balanced full bodied wine with deep structure, soft tannins, and a long dry finish. The wine was hand harvested, hand sorted and wild fermented without any additives, aged in French oak for 18 months (42% new) and bottled unfiltered & unfined. This wine will age nicely in the bottle for many years to come. 100 cases produced.
2013 – 92 pts Wine Enthusiast Long Island is not typically known for Cabernet Sauvignon, but in the hands of winemaker Anthony Nappa (who also crafts excellent Cabs at Raphael), the variety shows remarkable promise. Juxtaposing heady notes of bramble and dried herb against a backdrop of luscious black currant and plum, this wild-fermented red is enticingly “savage” in style. Sharp cranberry notes and mineral tones lend edge to a lingering finish.
|"Giallo" - Late Harvest Sémillon - Orange Wine
- (90pts WA)
Named Italian for “yellow”, this late harvest Sémillon was produced in a dessert wine style. These grapes were skin fermented for 3 weeks and aged in French oak barrels un-topped and allowed to oxidize for 2 years. pH 3.95, TA 6.8 g/L, Residual Sugar 48 g/L, 15.2% Alc/vol, 55 cases produced, 500 ml bottle.
2013 – 90 pts Wine Advocate The 2013 Giallo Semillon, in the small squat bottle, is a late harvest wine with 48 grams per liter of residual sugar and 15.2% alcohol. Calling this sweet would be a bit of an exaggeration, though. It really isn't that sugary, although it does have a touch of that something different that takes the edge off as it finishes. It is quite cloudy to boot, looking more like non-fortified apple cider and tasting a little like a dry cider, too. (With less apples, of course.) As it airs, there is some serious pop on the finish and it shows fine structure. This works pretty well, but the alcohol does pop out here and there, my only quibble. It doesn't destroy things, but it will be interesting to see if it holds itself in balance as time goes on. It seems pretty fine now. There were 55 cases of 500-milliliter bottles produced.
2013 – 89 pts Wine Enthusiest Bold and unconventional, there's nothing quite like this late-harvest wine. Made from Sémillon grapes left to ripen and shrivel through midwinter, it's deeply concentrated with dried mango and orange-peel flavors. Fermentation via natural yeast on its skins lends a deeply phenolic astringency to the palate. It's dusty and mineral with a sherried aldehydic character attributable to deliberate oxidation in barrels, yet somehow, it maintains a luminous core of fresh fruit. A curious and thought-provoking wine for the adventurous wine lover.
|"Leonardo" - Riesling Ice Wine - (90 pts WA)
This is the first true Ice Wine made on Long Island with grapes frozen on the vine in the Finger Lakes. Harvested at 14°F on January 22th 2013, with 37 degrees brix, this wine was fermented in French oak for 9 months, and bottled unfiltered & unfined. Made in an oxidized style with aromas of raw honey and citrus blossoms, expressing apricot and stone fruit, this delicate wine balances caramelized flavors, a full sweet body and a long finish. pH 3.32, TA 12.4 g/L, Residual Sugar 88 g/L, 16.2% Alc/vol, 52 cases produced, 375 ml bottle.
2013 Leonardo - 90 pts Wine Advocate The 2013 Riesling Eiswein "Leonardo," wild-yeast fermented, was sourced from Sheldrake in the Finger Lakes. Winemaker Anthony Nappa noted another anomaly--the grapes are from the 2012 growing season, but picked so late that they are labeled 2013. Coming in with 88 grams per liter of residual sugar, this also spent nine months in barrel and comes in with 16.2% alcohol–a lot less typical in Eiswein style. This has a very different character than most Rieslings and most Eisweins due to those vinification choices. How you use it will determine how much you like it. Thick and unctuous, it has oxidative notes and an aggressive personality. Matched with cheese or food, this will go down well. On its own, it will likely be less enticing. The style ages well, but it may pick up even more oxidation as it goes along and keep changing. There were only 52 cases produced.
2013 Leonardo - 88 pts Wine Enthusiast This is a unique, oak-aged Finger Lakes ice wine made by Long Island winemaker, Anthony Nappa. Fermented spontaneously and intentionally oxidized, it juxtaposes silken caramel with sea salt and bitters. It’s a fascinatingly funky wine worthy of some contemplative sipping.
2013 Leonardo - 88 pts Wine Spectator A cloudy amber color, with an unctuous feel to the core of dried apricot, peach and nectarine flavors, backed by a wax-textured finish and a lingering dried golden raisin note. Ambitious and slightly heady, but manages to hold together. Drink now. 50 cases made.
|"Enzo" - Riesling Ice Wine - (93 pts WA)
This is a true Ice Wine made on Long Island with grapes frozen on the vine in the Finger Lakes. Harvested at 14°F on November 30th 2013, with 37 degrees brix, this wine was wild fermented in French oak for 12 months, and bottled unfiltered & unfined. With aromas of raw honey and citrus blossoms, expressing apricot and stone fruit, this delicate wine balances floral flavors, a full sweet body and a long finish. 46 cases produced, 375 ml bottle. This wine was named after our son Enzo Armando Nappa who was born January 30, 2016, 1:27am
2013 Enzo – 93 pts Wine Advocate The 2013 Riesling Ice Wine "Enzo" is sourced from the Finger Lakes (Sheldrake Point). It comes in at 203 grams per liter of residual sugar and 11.2% alcohol. This eschews the rich, honeyed and unctuous for a brighter and fresher feel, adding more perceptible acidity. Its brightness lifts and defines fresh peach flavors, with less apricot. It leads to a somewhat drier conclusion than expected. It always delivers plenty of flavor in its own style, though. It doesn't seem as sweet as it is. This is relative, though, as there is still a certain unctuousness under the bright demeanor. I rather loved the freshness supporting this wine. There were 46 cases produced of 375-milliliter bottles.
2013 Enzo Ice wine - 90pts Wine Enthusiast Named after the winemaker's newborn son, Enzo is a bold unabashedly unique take on Finger Lakes Riesling in the hands of a Long Island producer. Made from grapes frozen on the vine and fermented via indigenous yeast in French oak, it's intensely spicy, wafting of caramel and candied orange rinds. The palate is unctuously honeyed but dusted by layers of earth and mineral. It's a far departure from a classic ice wine yet intriguingly complex and impeccably balanced.
This 100% Pinot Noir is a white wine made from red grapes. Challenging your perceptions, it displays a rich, full body in an unoaked style, showing white cherry and strawberry fruit aromas and flavors, leaving you with a long dry finish and a zing of acidity.
2015 - 90 pts Wine Enthusiast Sweet scents of sun-kissed watermelon and raspberry perfume this irresistibly zingy rosé. The bright berry palate is deeply concentrated, but also shaded by tones of bramble and mineral that lend depth and substance. It's satisfyingly full in body with a thirst-quenching finish.
2014 - 90 pts Wine Enthusiast This barely-blush Pinot Noir vinified like a white wine (with no skin contact) is rapidly becoming a new Long Island classic. It’s gorgeously aromatic, wafting of cherries and citrus blossom. The palate is brisk and zesty, yet mouth-filling, concentrated in crisp peach and red cherry flavors.
2013 - 90 pts Wine Enthusiast Exuberant on the nose, with aromas of fresh blossoms, luscious melon and peach, this wine is a welcome harbinger of long summer nights to come. It’s rich and ripe with red cherry and berry flavor, but refreshingly brisk. A chalky minerality lingers on the finish.
2012 - 90 pts Wine Enthusiast Quick to sell out, Anthony Nappa’s [White Pinot Noir] is the newest cult classic amongst Long Island wines. Dry and intensely minerally on the palate, it’s effortlessly easy drinking, yet surprisingly complex, with concentrated red plum and cherry flavors accented by hints of white florals and a slightly waxy tone.
2011 - 90 pts Wine Enthusiast Winemaker Anthony Nappa describes [this wine] as a Pinot Noir vinified like a white wine. Bone dry, with understated black-cherry flavor, it’s bracing with acidity and an intensely chalky, minerally palate. It’s refreshingly quaffable, yet lingers long, sip after sip.
This Sauvignon Blanc was fermented wild after three days of skin contact prior to pressing. With bright acidity, hints of bell pepper, melon and fragrant with grapefruit and gooseberry, this wine shows a round middle and a long full finish.
2013 - 90 pts Wine Enthusiast Green gooseberry and freshly-cut grass lend elegant perfume to this ripe, full-bodied Sauvignon Blanc. It’s silky in mouthfeel, with opulent Meyer lemon and honeysuckle tones, but balanced with a squeaky-bright acidity that cleanses the mid palate. Finishes with a lingering sheen of oyster-shell minerality.— A.I. (11/1/2014)
2013 – 90 pts Wine Advocate This is a big, grassy and gorgeous bottle, unoaked and exuberant. Completely dry, it had skin contact to get more body, but was picked a bit early to keep it bright and crisp. With fine structure, good acidity, vibrancy and a solid mid-palate for the grape and style, it touches all the bases on its way to home plate. It is, of course, a touch green–it's Sauvignon Blanc–but it is not overly vegetal.
A blend of 78% Pinot Noir, 10% Riesling and 12% Gewürztraminer, this wine is produced by a secondary fermentation in the bottle and aged ‘Sur Lie’ in a bottle conditioned style. Lightly sparkling and intensely aromatic with floral aromas and fruit flavors, this wine has crisp acidity, showing cherry blossom, white peach and apricot.
This wine is made in a rustic style, fermented wild and without additives. It expresses a dark hue with a rich fruity body, showing violet aromas, slate minerality dark fruit notes; plum, blueberry and a dark chocolate undertone. Bottled unfiltered & unfined, 150 cases produced.
2014 - 89 pts Wine Enthusiast There’s a distinctly floral grapiness to this Malbec—evocative of Argentinian archetypes—yet rustic touches of bramble wood and a delicate, dancing mouthfeel make it quite uniquely a New Yorker. Blackberry and cherry flavors are rich and ripe, yet maintain vivacious freshness through the finish.
|$22 per bottle|
This Vintage Hard Cider was made Unpasteurized, Unfiltered and Unfined. Lightly sparkling occurring from a secondary fermentation in the bottle this cider was aged on its lees for 18 months. Refreshing when served cold with ripe apple and bready flavors. Only 400 (750 ml) bottles were made.
|$14 per bottle|