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This wine is a blend of 57% Chardonnay and 43% Pinot Noir. The Chardonnay grapes were hand picked on October 1st and the Pinot Noir on October 3rd. The grapes were handled and pressed - as whole clusters - as gently as possible. A slow fermentation was achieved by keeping the juice at cool temperatures (60°F) in stainless steel tanks. Malolactic fermentation was strictly avoided to keep the wine’s lively acidity. The wine was blended and then aged for eight months prior to clarification and filtration. In June 2001, the wine was bottled and went through its second fermentation (Méthode Champenoise). After three years of aging, it was hand riddled and disgorged, with a dosage added of 9.0 grams per liter (brut).

Dark red brick in color. Lush aromas of spices - nutmeg, clove, and cinnamon - and ripe fruit notes of blackberry and date, surrounded by well-integrated oak characters with hints of fine tobacco and cedar. This food-friendly wine has a classic Bordeaux-style mouthfeel showing balanced fruit and acidity with flavors of leather, lead pencil, sweet bell pepper, and raspberries. The long finish has great structure with ripe tannins, vanilla, and ripe cherries. While ready to drink, this wine will continue to develop with long-term aging.

Bright, golden yellow in color, this is a luscious Chardonnay, graceful and harmonious in a traditional Burgundian style. The nose shows rich, lush aromas of pears and ripe pineapple with a classic mineral and toasty note. On the palate, layers of fruit flavors pair with hints of butterscotch, toasted oak, and a yeasty note of fine lees, adding to the wine’s complexity. The wine has a full-bodied mouthfeel, balanced by bright, elegant acidity and a vanilla note that leads into the long finish. This vintage’s excellent aging potential reminds winemaker Roman Roth of the remarkable 1995 Estate Selection Chardonnay, which is still continuing to evolve beautifully.

Dark claret red in color, this very traditionally made, Bordeaux-style wine has lush aromas of blackberries, violets, almonds, and cedar. It is full-bodied, with elegant yet concentrated fruit framed by mineral and tobacco notes and round, well-integrated tannins. This wine’s exceptional balance gives it both food-friendliness and great aging potential.

Golden straw in color. Bright, flinty and floral aromas with hints of peach and fresh apricots, not unlike a young Riesling. On the palate, the medium-bodied mouthfeel is clean and elegant, with lemon and baked apple flavors. The long, refreshing finish is deliciously appetite-awakening, showing minerals and lively acidity enveloped by notes of vanilla and toasty French oak.

95% Merlot and 5% Cabernet Franc. The grapes were hand picked between October 29th and November 2nd. They were cold macerated for 4 days at 50° Fahrenheit prior to fermentation. All was tank fermented (not very hot) up to a peek temperature of 78° Fahrenheit and the pump over method was applied 3 times a day every 8 hours to extract color. The overall maceration (Skin contact) was between 12 to 15 days providing structure and mouth-feel. 15% of the wine was aged in Stainless steel tanks and 85 % was aged for 12 months in French barrels (10% new oak). In the first two month MLF was 100% completed. The wine was racked four times and carefully blended. It was bottled unfiltered and unfined.

This wine is a blend of 92% Chardonnay, 7% Vignoles (a white French-hybrid variety that is a cross of Pinot Noir and Siebel 6905), and 1% Gewurztraminer. The slightly cool growing season in 2003 was especially good for making an Icewine-style wine with Chardonnay, as the grapes’ natural acidity was strong enough to balance sweetness. The grapes were hand picked from specially designated lots on November 7th. The grapes were immediately transported to a commercial freezer and stored for 30 days at 18° Fahrenheit. Then, the frozen grapes were gently pressed, yielding exceptional juice with 39° Brix and 1.3% Total Acidity. Fermentation, which took place in stainless steel tanks, required two months due to high sugar levels and a cool temperature. A combination of racking, chilling the wine, and addition of SO2 stopped the fermentation, resulting in an 8.7% alcohol level and a residual sugar of 22%. Malolactic fermentation was strictly avoided to preserve fruit character.

Red brick in color, with a Burgundian-style aroma of ripe red cherries and hints of wet earth and vanilla. The medium-bodied mouthfeel shows a perfect balance of dried fruits, lush tannins, a touch of acidity, and well-integrated toasty oak. The finish is long with dark chocolate and marc characters. The classic wine is both complex and playful, making it a great partner with food.

The wine has a deep ruby color, almost inky. Intense aromas of plums, blackberries, violets, and sweet tobacco. Full-bodied, with a concentrated mouthfeel revealing layers of ripe, voluptuous tannins and well-integrated toasty oak notes balanced by flavors of red currant and a hint of cardamom. The finish is long and elegant, with a classic mineral thread showing a personality that can be compared with the best Bordeaux Merlots. The most concentrated wine Wölffer Estate has made to date, Premier Cru has both long aging potential and exceptional food-friendliness, a tribute to both its Hamptons terroir and its European-style winemaking.

The Reserve Chardonnay 2001 has a bright, golden color with subtle pear and peach aromas, with a floral touch and hints of minerals. The mouthfeel is elegant and fresh, with fruit, acidity, and flintiness all in perfect balance. The long finish displays delectable pear character, making this wine exceptionally food-friendly.While ready to drink now, it can also be cellared and will age beautifully.

This wine is 95% merlot and 5% cabernet franc. After a long and wonderful growing season the merlot was hand picked between October 17th and November 2nd at full maturity. The cabernet franc was picked on November 5th. The grapes were cold macerated at 50°Fahrenheit for up to three days prior to beginning of fermentation. The wine was tank fermented up to a temperature of 84° Fahrenheit and the pump over method was applied three times a day (every 8 hr) to extract color and mouthfeel. Total skin contact lasted 22 days. The wine stayed in French barrels (28% new oak) for 12.5 months during which in the first two months malolactic fermentation was completed.

The color is orange with a copper hue. This is another classic Wölffer Rosé. Vibrant aromas of ripe strawberries and blueberries, with hints of lime and mint, fill the glass. This is a rich, yet elegantly dry wine with layers of fruit accented with perfectly balanced acidity. The finish is lively with mineral notes and refreshing vibrancy making the wine particularly food-friendly.

Wölffer Verjus is a fresh, flavorful product with the focus on bright acidity and lime notes. The crisp acidity is balanced by a slight sweetness and pronounced fruit flavors of gooseberries and green apples.