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This is a blend of 78% Chardonnay, 15% Sauvignon Blanc and 7% Riesling. The Chardonnay creates a signature of citrus with creamy honeysuckle while the Sauvignon Blanc adds grapefruit and slight mango. The Riesling was initially a bit hidden but is beginning to show a hint of petroleum that will exhibit more minerality and earthiness in the next several months. Campania Bianco exhibits a tangy and fragrant bouquet of grapefruit and grassiness. The vibrant acidity creates a crisp mouth feel with minerality on the back palate affirming an intense dry finish.

This Bordeaux style red blend is comprised of 70% Merlot, 10% Cabernet Sauvignon, 12% Cabernet Franc, and 8% Petite Verdot. As the wine is poured into the glass, the black currant, plum, dark chocolate and cherry notes quickly fill the air. The bright acidity dances on the tongue as the firm tannins explode on the finish.

Chardonnay is rather fragrant and displays zesty lemon peel with light burnt toast, hints of straw, hay and beautiful citrus. The firm bright acidity on first sip continues with a mid palate finish of creamy vanilla, buttermilk and honeysuckle. We hand picked the grapes in October from Steve Mudd’s home farm in Southold. The fermentation was kept cool at 58 to 64 degrees to hold in the bright aromatic aromas.

This dark golden ice style wine is comprised of 70% Chardonnay, 20% Gewürztraminer, and 10% Riesling. The nose is full of rich tropical fruits with aromas of pineapple and apricot. It has a well balanced acidity matched by lush fruit and honeysuckle.

The 2006 Merlot is a full bodied wine with a rich, round mouth-feel enhanced by a vibrant and bright acidity. The oak is well integrated and is balanced harmoniously between the fruit characteristics and alcohol. Immediately upon swirling this Merlot in the glass, the dark roasted coffee notes are evident, with hints of spice, dark chocolate and a beautiful black cherry finish. Our winemaker suggests cellaring this wine for one to two years.

This uniquely complex barrel fermented Chardonnay has an unmistakable smoky burnt toast aroma. The bright acidity, lemon zest, fresh hay and vanilla are complemented by a hint of soft butter finishing round and creamy from the secondary fermentation. The grapes were hand picked from Steve Mudd's home farm in mid-October at the peak of ripeness. The wine fermented in new French oak for 7 months and was stirred on the lees for 2 months.

This is made from 100% Cabernet Franc the wine was harvested at peek ripeness displaying wet hay field and black licorice with elegant dark chocolate and blackberry aromas. The tannins are soft and silky, with dark black fruit and a hint of wood on the pallet finish. Aged for 16 months in new French Oak.