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Stonington Vineyards

Stonington Vineyards Stonington Vineyards was established by Nick and Happy Smith in 1987, when purchasing 58 acres in the Stonington Uplands on which winegrapes had been planted earlier in the decade. The winery was constructed in 1988/89 incorporating the latest in winemaking technology and the traditional methods of barrel fermentation. From the start, Mike McAndrew has been the Winemaker, garnering the reputation for producing quality, European-style table wines that have won numerous awards over the years. Stonington is best known for its barrel fermented Chardonnays and its proprietory blends Seaport White and Seaport Blush. We also produce, as varietals, Fum├ę Vidal Blanc, Riesling, Gewurztraminer, Merlot, and Cabernet Franc.

From Mystic, New York and parts West: Take I-95 North to exit 91 (Stonington Borough). Turn left off exit ramp onto Taugwonk Road. 2.4 miles on the left. From Providence, Boston, and Down East: Take I-95 South to exit 91 (Stonington Borough). Turn right off exit ramp onto Taugwonk Road. 2.3 miles on the left. From Norwich, Hartford, and the North: Take CT Route 2 South past the casino to North Stonington traffic circle. Turn right onto Route 184 (west) for 2.3 miles. Turn left (south) at blinking light onto Taugwonk Road. Vineyard is 0.6 miles on the right.

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Address Web Social
523 Taugwonk Road, Stonington, CT, US, 06378 Email:
Phone: 860-535-1222 Web:
Fax: 860-535-2182
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  Cabernet Franc
We planted our first Cabernet Franc in 1999 and a second larger vineyard will go in this Spring. Until these vines mature, we have sourced grapes on the North Fork to develop a market for our red wine program. This 2002 Cabernet Franc is pure pleasure! While young, it is ready to drink. A wonderful aroma of berry fruits, leather and pepper. Medium body, upfront briar fruits with soft tannins and a dusty dry and lingering aftertaste.
This wine has been fermented and aged in both French and American oak barrels. This adds to its complexities, and gives an up front yet not overpowering oak finish. There are also wonderful tones of pear and butter. This wine is wonderful with classic French cuisine.
Subtle hints of freshly cut rose and spice, with a background of dried fruit in the nose, medium bodied and well balanced with a slightly sweet finish giving this richly complex wine a wonderful aristocratic air.
This Riesling was selectively hand-picked in mid-October and cold fermented in stainless steel. The wine, finished in a dessert style, has a delicate balance of fruit and acidity with aromas of pineapple, grapefruit and apricot. We recommend pairing this Riesling with spicy curries, oriental cuisine and your favorite desserts!
  Seaport Blush
The blush is donning a beautiful label. Michael Melford captured sunset at the West Reef Light! This response to White Zinfandel gives one all the fruitiness desired while cutting the sugars in half. The wonderful flavors of cherry and berry are a must for lobster, pasta dishes and Summer salads.
  Seaport White
This wine has its faithful followers. There's a sparkle to the latest bottling of this off-dry Vidal/Chardonnay blend that has been quite well received in the tasting room. But that's not all that is new with this wine... The label now features a photograph of Ledge Light off New London by Michael Melford. A great wine with scallops.
  Seaport White
This wine has its faithful followers. There's a sparkle to the latest bottling of this off-dry Vidal/Chardonnay blend that has been quite well received in the tasting room. A great wine with scallops.
  Vidal Blanc
This wine is finished for 7-8 months in older oak barrels to give it just a hint of toasty oak to balance the pungent fruit of Vidal Blanc. A lean textured white, it is an excellent choice for complementing seafood. The fruity citrus finish of this wine allows it to travel through the seasons with grace.


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