Our Rose’ is made from grapes grown specifically for rose’, harvested early to retain their acidity and fermented dry. With aromas and fruit flavors of raspberry and watermelon, full bodied and savory, showing bright acidity, with a long dry finish.
Our first label Sauvignon Blanc is hand selected from our oldest vines which produce balanced and structured wines. Made with partial skin contact and cold fermented in stainless steel, this dry wine exhibits a bright floral nose of citrus fruit. With crisp flavors of pineapple, grapefruit and lemongrass, a full body and a long dry acidic finish.
Cool fermented in stainless steel to retain fresh fruit flavors. This dry wine with balanced acidity exhibits a beautiful floral nose of honeysuckle. Fruit flavors of lime, apple and nectarine contribute to a crisp savory finish.
This Dry Riesling offers a balanced acidity that is matched by the fruit concentration which reflects the warm climate of the North Fork. Intensely aromatic and full bodied with a dry finish, this wine shows flavors of fresh apricot and pear skins.
La Tavola means “The Table” in Italian. Our non-vintage white wine is made from the same red grapes used in our popular Red La Tavola blended with some Chardonnay and Sauvignon Blanc. Bright and fruity, with berry and candied aromas, this wine is sweet in the middle with fresh acidity on the finish. This delightful white wine is made for everyday enjoyment.
When Richard Olsen-Harbich, winemaker at Peconic's Raphael, started his winemaking career, it was in the Finger Lakes region of central New York. As you probably know, the Finger Lakes region is best suited - and best known — for its aromatic white wines, particularly Riesling. Much of the time, the classic red varieties of Bordeaux struggle to ripen in central New York. Some wineries make wines like Merlot and Cabernet Sauvignon anyway, but many of the better ones are made using fruit (or bulk wine) grown here on Long Island. Anyway, Olsen-Harbich may have started his career dealing mostly with racy, minerally whites, but in his 27 years making wine on Long Island, he's more than adjusted to the climate and grapes here. In fact he doesn't even make Riesling or Gewurztraminer right now, though they have planted some Riesling in the back of the vineyard for the future.