Pair this long, pure, tasty wine with prosciutto, salami, porchetta, risi e bisi, fresh pea risotto or pasta, fava bean salads, fried fluke or fricos.
The foremost commitment at Channing Daughters Winery is the care of the grapevines and the quality of wine in the bottle. Their priorities are deliciousness and reflection of their place! Starting with intense and careful culture of their vines to the hand-picking of ALL grapes, gentle whole cluster-pressing of white fruit, stomping by foot with punch-down by hand of red grapes, and gravity bottling, their methods remain traditional and artisanal. Wine is grown by hand at Channing Daughters. They are proud of every single bottle and are excited about your interest in our wines.
Channing Daughters allows their wines to naturally express the earth that grows them. Small and unique vineyard lots of grapes are fermented and bottled separately, bearing a Vineyard Designation and Appellation of Origin. Channing Daughters is proud to produce wines bearing all three Long Island AVA’s. The North Fork of Long Island, The Hamptons, and Long Island are all utilized. Whether it is a varietal Sauvignon Blanc from the Mudd Vineyard on the North Fork, Blaufrankisch from their Sylvanus Vineyard on their Estate in Bridgehampton or a blend of varieties and vineyards like their Vino Bianco, which bears a Long Island AVA, they believe in celebrating the place, vineyards and region from which they are lucky enough to produce wine. They are also grateful to be working with mature vineyards. Their own Sculpture Garden Vineyard was planted in 1982 and the Mudd Vineyard on the North Fork (one of our most prized sources) was planted between 1975 and 1983.
They are interested in continually pushing the boundaries of what is possible in their vineyards, their cellar and their region. Currently they are producing about fourteen thousand cases of wine a year spread across nearly three dozen different bottling’s. They strongly believe there are different foods, occasions, people, seasons and moods that demand different flavors, smells, textures and styles of wine. To this end they create single vineyard varietal wines and blended wines, wines made with indigenous, wild yeast as well as selected yeast, and occasionally a blend of both. Some wines are filtered and fined, some are not. Stainless steel tanks and barrels as well as French, Slovenian, American and Hungarian oak barrels are used in various sizes, formats, percentages and ages. They will co-ferment white and red fruit. They enjoy fermenting some white wines on their skins. They seek deliciousness. They do everything by hand in small batches with lots of love and attention in order to fulfill their commitment to quality wine in the bottle.
A far-reaching peninsula extending into the Atlantic Ocean from the city of New York, the Long Island appellation includes The Hamptons and North Fork AVAs. With a maritime climate and conditions not unlike that in Bordeaux, the region excels in the production of Bordeaux varieties, namely Merlot and Cabernet Franc.
Thriving in the NE Italian region of Friuli-Venezia Giulia near the border of Slovenia, Friulano makes a uniquely high-pitched and vibrant white with a delicate perfume. Extensive in the area by the early 1930s, today Friulano grows in all of the best zones and is usually, but not always, bottled as a single-varietal wine. Somm Secret— The Friulano grown today, while named for its present home of Friuli, is actually the Sauvignonasse grape, a minor cultivar that came from Bordeaux.