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Offering aromas and flavors of just picked raspberries, strawberries and fresh citrus blossoms, this is a very pleasant, dry, full-bodied rosé. A versatile wine, our “fleur de la terre” is wonderful as an aperitif or as we dare to say paired with anything on the table from seafood to steak. This year our rose is 100% merlot from the Mudd Vineyard. We de-stemmed the fruit into small, one-ton bins which we filled only ¼ full. We then stomped on the fruit by foot and allowed the grapes to soak overnight for 18 hours. The contents of the bins were then lightly pressed and, the beautifully colored juice is then racked into stainless steel barrels where it is fermented like a white wine. This is a process that allows us to produce a traditional, delicious and fun small-lot rosé perfect for all your al fresco activities.

Mudd is a distinctive red blend whose varieties and proportions change with each vintage. We believe that the best red wines made here on Long Island are the products of careful viticulture, delicate handling and creative blending. Our 2003 “MUDD” is a dry, medium-bodied red wine made from 86% Cabernet Sauvignon, 12% Merlot and 2% Blaufrankisch. The Cabernet always comes from the Mudd Vineyard on the North Fork, which was planted in 1975 primarily on its own rootstock... The Merlot and Blaufrankisch come from our estate in Bridgehampton. All the fruit was hand-picked, de-stemmed, crushed by foot and punched down by hand. This wine was raised in eleven French oak barrels and one American oak barrel, ranging from new to four years old, for twenty one months. Racked minimally, this wine was bottled by gravity, unfined and unfiltered, and may throw a sediment. The wine is a deep ruby color and offers flavors of plums, black cherries, blackberries, lilacs, pepper, vanilla and roasted meats. The addition of Merlot and Blaufrankisch have really helped flesh out the mid-palate of the wine and as a result the “MUDD” 2003 offers a plump, supple, seamless drinking experience with a persistent finish. This wine will develop beautifully in the bottle, so is a good candidate for cellaring. The reason the wine is called “MUDD” is both a reference to David and Steve Mudd with whom we have a special relationship, and the name of their vineyard from where the Cabernet is grown. It is also a tribute to our local terroir, the earth, the mud that Mudd Vineyard and our Estate find home.

“Pinot Envy” is a blend of Pinot Noir and Merlot. With Pinot Noir a notoriously difficult grape, especially in our cool, maritime climate, and Long Island Merlot often emulating Pinot Noir characteristics, we thought a wine blended from the two would be different and delicious. Full of toasty, smoky, red cherry fruit and possessing a lovely mouth feel this is a lightly styled, medium bodied, fun and very versatile red wine. We mean it when we say that this wine is lightly styled; it is light in color, light on tannins, super soft, charming and very easy to drink. This is the perfect red wine for fish. We unveiled this wine at a beautiful farm dinner at the Quayle hill farm with local grilled wild striped bass and chicken, and the wine made quite a splash. All the fruit was hand harvested, de-stemmed, lightly crushed by foot and raised for seven months in older French oak barrels. The merlot is from our estate in Bridgehampton, the Mudd vineyard and Sam McCullough’s vineyard on the North Fork. This is a new way to enjoy Pinot Noir, don’t miss out and become envious. Cheers!

The 2002 "Research Cab" is a red wine made from 81% Cabernet Sauvignon, 17% Dornfelder and 2% Merlot. A friend supplied the Cabernet Sauvignon from a “research” vineyard and the Dornfelder and Merlot are from our estate in Bridgehampton. All the fruit was hand-picked, de-stemmed, crushed by foot, and punched down by hand. The “Research Cab” is full of cherry, red plum, red currant, lilac and violet aromas and flavors. A versatile Cabernet-based wine this will match well with rich salmon and tuna dishes as well as veal, pork, beef and duck. The wine was raised in three French oak barrels for over twenty months, racked three times and bottled by gravity. This wine is unfined and unfiltered and may throw a sediment. Enjoy this delicious wine now and over the next four to five years. .

“The Sculptor” Merlot consists of the four most concentrated and aromatic barrels selected from the Sculpture Garden Merlot lot, the oldest existing vineyard on the South Fork of Long Island. This wine was created differently, allowing the raw material to dictate its treatment and final form. “The Sculptor” was raised in a variety of French oak barrels for 18 months and was bottled by gravity with neither fining nor filtration. This wine is a supple, elegant red wine full of black cherry, black plum, toast and vanilla flavors. "The Sculptor" has a silky texture and a refined finish, leaving you longing for another sip! Enjoy this limited release Merlot with red meats, roasts and hearty fare.

We are always very happy to release a new vintage of our lovely Blaufränkisch. Over the years this variety has proven its affinity with our climate and we love to use it both as a blending grape and as a varietal bottling. This is a special grape, classified by Charlemagne in the 8th century and grown all over middle and northern Europe with a particular fondness for Austria. Our 2008 version is comprised of 75% Blaufränkisch and 25% Merlot. The wine has a clear ruby red color with purple inflections. The aromas and flavors are full of red and black raspberries, plums, anise, liqourice, spices and a touch of smoked meat. This is a dry, supple, sexy wine with Burgundian texture. The alcohol is moderate, the acid juicy and balanced, the tannins are present but soft, and the wine offers a great deal of pleasure and a delicious finish. All the fruit was hand-picked from our farm in Bridgehampton, de-stemmed, crushed by foot and punched down by hand in small one ton bins. The wine was raised in one to eight year old French, American and Slovenian oak barrels for fourteen months. The wine was bottled by gravity without fining or filtration on December 18, 2009. Our 2008 Blaufränkisch is a great match with game (furred or feathered), hard mountain and washed rind cheeses, earthy grain and squash based dishes, and would be yummy with a pasta dish like pappardelle and wild boar ragu.

The perfect example of a well-made, barrel fermented Chardonnay from a cool climate. What better to match with a piece of wild salmon, a fresh lobster, a plate of scallops or an herb-roasted chicken? All those yummy lemon, golden apple and pear flavors well integrated with toasty oak, yet still with that bright acidity to wash everything away and make you want to start again…Well, that’s what our 2003 Brick Kiln Chardonnay offers. It’s a clean, bright, tasty chardonnay made like a high quality village wine from meursault in burgundy. Our Brick Kiln has spent ten months in new, one year old and two year old French oak barrels, and was put through partial malolactic fermentation. Don’t miss out…this is a well rounded, versatile chardonnay that will easily make the transition from season to season at the dinner table.

The Fresh Red Merlot is a smooth and supple wine, 100% merlot and full of exuberant red cherry and red plum attitude. delivered in the style of quality Beaujolais, “Fred” is fun, easy-going, silky and spicy . A perfect accompaniment for the summer grill, it will take a light chill quite nicely.

Fresh Red Merlot, affectionately know around the winery as Fred, is such a nice, pleasant guy. He is comfortable in almost any situation. Fred dresses down for the BBQ and loves a formal table too. Fred adores fish, beef, pork, vegetables, pizza, pasta and just about anything you put in front of him. Fred is smooth and supple, medium-bodied, 100% Merlot and full of exuberant red cherry and red plum attitude. Fred is fun, friendly, easy-going, silky and spicy. Fred’s so cool in the summertime he even takes well to a slight chill. So the next dinner or date, drink or picnic, party or casual evening at home, invite Fred along. He complements your food, your friends and is just good to have around. We have made some changes with this vintage-bottle for one. We finally have matched the style of the wine to the style of the bottle. Our Fresh Red is made and tastes more like a regional Burgundy or Beaujolais Cru than a wine from Bordeaux. As a result we have placed the wine in a Burgundian bottle to reflect its true style. 2004 was also a warmer and drier year than 2003 and as a result the 2004 Fresh Red is a little deeper and plumper than the previous vintage. The wine spent only two months in oak and is still the light, charming, versatile and yummy Fred we have all come to know and love.

L’enfant Sauvage is made from grapes hand-harvested and selected from the Brick Kiln and Sculpture Garden vineyards. This wine was fermented with naturally-occurring wild yeast and took over one year to complete primary fermentation. The wine was raised in five new oak barrels and one of stainless steel. This rich wine was minimally handled, unfined and, as always bottled by gravity. L’enfant Sauvage is a serious chardonnay. This wine is broad, deep, complex, full-bodied and amazingly long and flavorsome. Full of apple, pear, tropical and citrus fruits, L’enfant combines high-toned ethereal flavors and aromatics with low, base-tinged earthy notes and minerality. This is a chardonnay for your richest food pairings. Match with lobster, scallops, salmon, shad roe, chicken, veal as well as mushroom dishes and you will not be disappointed.

An exotically furtied white wine crafted from a specially selected "Musque" clone of Chardonnay, this is a dry, medium-bodied, well-balanced and versatile white wine full of pineapple, white stone fruit and citrus flavors. This version is the most interesting to date with more depth and persistence in the finished wine created by fermenting one new French oak barrel filled with Musque Chardonnay on its own yeast. This was then blended back in with the stainless steel fermented lot and the wild yeast comprised 18% of the blend. Still a lighter style Chardonnay, this pairs perfectly with sushi, citrus-based dishes, Asian flavors and local shellfish. The finish is long with complex flavors and aromas. The grapes were hand-picked from the Mudd Vineyard, whole-cluster pressed very gently and bottled by gravity.

From one of the oldest vineyards on Long Island, the 2002 Mudd Merlot is supple, fleshy and fruity. This is a medium-bodied, soft, plummy and satisfying red wine. The fruit for this wine was hand harvested, just under two tons per acre, and destemmed but not crushed. The whole berries were placed in one-ton open-top fermenters and punched down by hand and feet for an 8 day period. The wine aged in French oak barrels for 12 months without movement when finally the Mudd Merlot was delicately racked out of the barrels into a bottling tank and bottled without fining or filtration. This wine has a beautiful texture with aromas and flavors of plums, cherries, vanilla, spice and a hint of chocolate. Stunning with Long Island duck, this wine also pairs wonderfully with all meat, fatty fish, and mushroom based dishes.

This Sauvignon Blanc, from some of the oldest vines on Long Island, is virtually springtime in a glass. This is a fresh, vibrant, balanced light bodied white wine full of grapefruit, citrus and mineral flavors. As always this wine was hand-harvested from old vines and whole-cluster pressed lightly in a bladder press. The must was settled overnight and the juice was then fermented in a stainless steel tank and stainless steel barrels. The wine was handled very gently and gravity bottled in the winter after harvest to protect these delicate qualities. Drink this delicious wine on its own or with fresh goat and sheep’s milk cheeses, vegetable dishes and all varieties of fish and shellfish. $

White flowers, minerals, lime and white grapefruit abound in this crisp, clean, clear Sauvignon Blanc. Created from fruit hand-harvested from Mudd Vineyard (planted in 1975), whole-cluster pressed and fermented in a stainless steel tank (91%) and one lone Slovenian oak Hogshead (9%). This is a dry, light bodied white wine with very attractive flavors of lime, grapefruit, minerals and a light spice. The wine has no discernable oak influence and the aromatics and flavors are long and focused. Production is way down this year due to winter kill on the old vines, but we were blessed with a great vintage and have fashioned a more complex and broader Sauvignon. As always, the wine was bottled by gravity on the very cold day January 28, 2005. Drink this wonderful wine over the next 18 months with goat’s mild cheesed, seviches, shellfish, white-fleshed fish, and most vegetable dishes.

The 2002 Cabernet Franc is made from hand-picked fruit from our estate vineyards in Bridgehampton. The fruit was de-stemmed, crushed by foot and punched down by hand. Our Cabernet Franc was raised in two French oak barrels for over 18 months, racked three times, and bottled by gravity. The wine is unfined and unfiltered and may throw a sediment. This is a dry, medium-plus bodied, supple red wine full of plum, cassis and black cherry fruit. Delicious now, it will improve from a year or two in the cellar and drink well for at least another five or six years. Enjoy!

We are proud to release our new 2003 Channing Daughters Sculpture Garden Merlot. Grown, produced & bottled on our estate in Bridgehampton, this is one of our most realized red wines to date. This Merlot comes from the Sculpture Garden Vineyard which is the oldest existing vineyard on the South Fork of Long Island, having been planted in 1982. The wine is 100% Merlot and made from yields well under two tons per acre. As with all our red wines all the fruit was hand-picked, destemmed, crushed by foot and punched down by hand. This luscious Merlot was raised in a mix of French oak barrels for twenty-one months. A beautiful deep ruby red color, our Sculpture Garden Merlot is a medium-bodied supple, expressive and hedonistic red wine. Focused, clean and clear the pronounced aromas and flavors are awash in black cherries and plums, pepper and brown spice, vanilla and anise, a touch of smoke and a n elusive character that keeps you coming back for more. Delicious now, this wine will develop in the bottle and offer up eight to ten years of rewarding experience. Fabulous with lamb, duck and beef it also marries well with rich tuna and salmon dishes, mushroom and squash. The wine was bottled by gravity, unfined and unfiltered and may throw a sediment so consider decanting.

Containing our excitement for the wines from the 2005 vintage is impossible. The white grapes were harvested in perfect condition. This was the hottest, driest, healthiest vintage our region has seen. This wine is the foundation of our Chardonnay program, offers amazing value, and is the wine we produce the greatest quantity of at Channing Daughters. We love Chardonnay! Often we crave a pure, clean style that celebrates the fruit of our region and is very versatile at the table. For this reason our Scuttlehole Chardonnay is made entirely in stainless steel tanks with no malo-lactic fermentation. This crisp, focused white wine displays aromas and flavors of minerals, citrus, white flowers and tree fruits. This is the naked expression of cool-climate Chardonnay. All the fruit was hand picked, whole-cluster pressed, handled minimally and bottled by gravity. Pairing this wine with food is almost foolproof. Our Scuttlehole Chardonnay can offer complimentary and/or contrasting flavors to almost anything you serve it with. Able to compliment the zest of local shellfish, seviches, fresh cheeses or a lemon roast chicken, it can also provide a great match as it cuts through the richness of a charcuterie platter, poached salmon or a grilled lobster with a wonderful contrast that keeps your palate refreshed. Approachable through the seasons, our Scuttlehole Chardonnay has something to offer everyone in almost every situation.

Sylvanus is a vin de terroir. This wine is a field blend comprised of 60% Muscat, 20% Pinot Grigio and 20% Pinot Bianco, all harvested and vinified together in the same stainless steel tank. Sylvanus is not only the name of the wine, but the name of the vineyard and the legendary Green Man who this vineyard and wine honor. In creating a field blend as opposed to blending different lots together, we are capturing the essence of our time and place within the context of the vineyard Sylvanus. This is a dry white wine full of floral, orange blossom and mineral scents. Long, light and flavorsome this wine is the perfect aperitif. Only 111 cases made in our inaugural release. One case maximum per customer.

The Channing Daughters Tocai Friulano is the only one if its kind being produced on Long Island. The 2004 Tocai displays mineral, citrus, pineapple, fresh almond and savory spice notes on a wonderfully crisp, clean and focused framework. Medium-bodied with a great acid balance, this is a fleshy, juicy and persistent white wine. Fermented and matured in older French oak and stainless steel barrels, this wine has a lightness of being but profound depth of flavor. The finish lingers and its expressive character is cleansing and full. All the fruit was estate-grown, hand-harvested, whole cluster pressed and bottled by gravity. The quintessential prosciutto wine, our Tocai also pairs well with fried fish and shellfish, spring and summer vegetable dishes, Montasio cheese and all variety of pork. Salute!

Made in the spirit of the “Super Friulian” white blends of Northeast Italy, our 2003 Vino Bianco is dry, complex, aromatic full-bodied and unique. This well-balanced white wine combines the best of four varieties and alternates between flavors of tree fruit, citrus fruit, stone fruit and tropical fruit with strains of both high-toned mineral and base-toned earth components running through. This year’s blend is composed of 29% Sauvignon Blanc fermented in stainless steel and older oak barrels, 28% Chardonnay (Dijon 96 clone) fermented in a stainless steel tank, 28% Pinot Grigio fermented in stainless steel barrels, 10% Chardonnay (“Musque” clone) fermented in new French oak, and 5% Tocai Friulano fermented in four year old French oak. The Sauvignon Blanc and Musque Chardonnay are from the North Fork, and the Pinot Grigio, Tocai and Dijon Chardonnay are from our Estate Vineyards here on the South Fork; this is why the wine carries a general Long Island appellation. All these different sources and ingredients – vineyards, grape varieties, fermentation vessels, type of oak, time on lees – helps us blend a wine of character, balance, finesse and complexity.