About us

At Anthony Nappa Wines, we are crafting premium wines representing New York’s unique climate and soils. Based on the North Fork of Long Island, winemaker Anthony Nappa creates remarkable wines from the best vineyards in New York. Our family winery makes wines with no additives, unadulterated and straightforward, with honest marketing and labeling to allow our wines to shine their best on their own. The grapes that grow in our maritime climate and our handcrafted approach produce distinctive wines. Combining new world technology and old-world traditions we focus on accentuating the full expression of the wine grown in this place.

Anthony Nappa studied botany at the University of Massachusetts in Amherst and completed a degree in ‘Fruit and Vegetable Agriculture’ from the Stockbridge School of Agriculture. Anthony went to New Zealand to receive his formal training in winemaking from Lincoln University in Christchurch where he received degrees in both Viticulture and Oenology. Anthony has extensive experience, particularly in cool climate farming and winemaking. He has worked as a winemaker in New Zealand, Southern Italy, California, Massachusetts, and New York. 

Anthony joined the winemaking community on the east end of Long Island in 2007, in the same year establishing his own wine brand Anthony Nappa Wines with the production of 200 cases of Long Island Pinot Noir. Anthony was Head Winemaker for Shinn Estate Vineyards from 2007 to the 2010 vintage. Starting in the 2013 vintage Anthony Joined Raphael Vineyards as Head Winemaker.

Sarah Nappa studied Animal Science at Colorado State University; during that time Sarah spent a year abroad at Lincoln University in Christchurch, New Zealand, where she met Anthony. After college, Sarah taught English in Italy, Greece, Peru, and Korea and traveling everywhere in between. After 6 long years, the two reconnected and the rest is history. Upon moving to New York she began to pursue her longtime interest in the culinary arts. After working in several well-known New York City restaurants she continued her education at the International Culinary Center (formerly FCI) in the Italian Culinary Arts Program, which brought her back to her beloved Italy. Studying outside of Parma and then externing on Sardinia, Sarah honed her culinary skills in cooking seasonally and locally. Sarah previously worked at the North Fork Table & Inn, Luce & Hawkins, & Scrimshaw as Sous Chef.

Now her Chef work is exclusively for the Anthony Nappa Wines Members Club, cooking for their members only B&B, pop-up dinners, brunches, and hosting farm & wine events. Sarah, Anthony, & their two boys live on a 3-acre self sufficient farmstead in the heart of Southold Town. Sarah tends to all the animals, vegetables, bees, fruit, and cooks all she can with the bounty of Shared Table Farm. Sarah also serves as an elected official as a councilwoman on the Southold Town Council.