This small batch of Cabernet Franc was co-fermented with 10% Viognier for 7 days. During this time it was gently punched down by hand. After pressing it was aged in amphora and used oak barrels for 8 months. Bright ruby color, flavors of cherry and raspberry with floral aromatics.
90% Cabernet Sauvignon
10% Viognier
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Our first ever orange wine is a delectable treat! Hand-harvested clusters of Pinot Gris were crushed and fermented on the skins just as we do when making red wines. The result is a gorgeous orange color and creamy full body owing to the tannins derived from the grape skins. Definitely a must-try from Corey Creek this vintage!
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Gently hand-harvested from our estate's venerable 43-year-old Gewürztraminer vines, this wine embodies tradition and timelessness. The grapes are whole cluster pressed, fermented with wild yeast, and aged in clay amphorae to give the wine a harmonious complexity, elevating its inherent mineral nuances. Crafted exclusively from 100% Gewürztraminer, a luminous gem from the bountiful 2023 vintage.
92 pts - Vinepair (2022 Vintage)
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Coquillage means seashell in French. This wine is 100% Chardonnay, harvested by hand, and fermented with wild yeasts in stainless-steel. Aged on sea shells foraged from the shorelines of the North Fork! Crisp and clean with subtle hints of saline minerality.
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The first North Fork wine with it's own playlist! AUX is made with 100% Auxerrois, a grape native to Alsace which we grow and hand-harvest from a single acre vineyard on our estate. Fermented with wild yeast in stainless-steel, resulting in this beautiful and elegant dry aromatic white wine.
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Petit Verdot reveals its true essence in this exceptional offering. Hand-harvested and fermented with wild yeast in stainless-steel, then matured in neutral barrels for 21 months to allow the grapes dark berry fruit essence to take center stage. Boasts a profound, rich purple hue and a full-bodied character.
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This delightful blend is achieved through the co-fermentation of 90% Syrah and 10% Malbec in a one-ton bin fermenter using wild yeast. Over the course of seven days, the grape skins were meticulously punched down into the juice by hand, after which the wine was gently pressed off the skins and aged for a period of ten months in neutral French oak barrels. The resulting synergy between Syrah and Malbec is truly remarkable: the Syrah contributes a captivating spice profile, while the Malbec infuses the blend with a burst of vibrant fruit flavors.
