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Long Island is rapidly becoming one of the most exciting wine producing regions in the world. “In a single generation, Long Island winemakers have proved that applying passion and skill to the natural advantages of soil and climate can produce wines of harmony and finesse. Few other regions in the world have come so far, so fast.” (Tom Matthews, Executive Editor, Wine Spectator)
Thirty years ago there were no vinifera grapes planted on Long Island. Today, some 30 wineries produce a full spectrum of international wine varieties – principally Merlot and Chardonnay, but also Cabernet Franc, Cabernet Sauvignon, Sauvignon Blanc, and Meritage-style wines.
Set in a picturesque region of quaint villages, unspoiled beaches, woods and farmland, the vineyards of Long Island preserve the historic rural quality of this region, just 90 miles from Manhattan. The beauty of the vineyards can be experienced at the winery tasting rooms located among the vineyards, many with decks overlooking the vines.
Surrounded by the Atlantic, Long Island Sound and Peconic Bay, this “air-conditioned” region is New York’s answer to Bordeaux, both in its climate and in the structure of its wine. The ocean breezes warm the region in the winter and cool it in the summer, reducing the threat of killer frosts, and giving the region a longer growing season than that of inland New York sites. It is divided into two AVA’s (American Viticultural Areas), the Northfork where most of the wineries are located, and the cooler Hamptons or South Fork. The North Fork has less silt and loam than the South Fork and thus its soil retains less water and requires irrigation.
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