Winemakers Notes

Malbec Rosé

Whole cluster pressed, fermented and aged in stainless steel. Vibrant pink color with bright acidity and flavors of raspberry and beach plums, and a stony minerality.

“The nose is filled with fat juicy raspberries and hints of fresh-cut watermelon. It’s wonderful. The palate is broad yet focused with active natural acidity and a nice round mouthfeel that leaves a creamy finish. I never thought Malbec could be so expressive.”
- Keith Beavers

94 points (2022) Vinepair

Syrah Rosé

Two acres are planted at Bedell. Syrah is normally grown in warmer regions than the North Fork, but our cool, maritime climate influences Syrah with a lower alcohol level, a refreshing saline minerality. Whole clusters were loaded into the press by hand and gently pressed to minimize color extraction. Fermented and aged in a small stainless-steel tank. Enjoy this delicious wine with local North Fork produce.



Fields Rosé

A blend of Cab Franc and Syrah fermented with local lavender to subtly enhance the aromatics of this beautiful wine. Truly a one-of-a-kind offering from the North Fork found only at Corey Creek!

62% Cabernet Franc 38% Syrah
11.6% Alcohol by volume

Salt-Air

Salt-Air is made from 100% Sauvignon Blanc that was hand-harvested and gently crushed before pressing. After pressing, the juice was fermented and aged in barrels for two and a half months. For the 2024 vintage, Winemaker Marin Brennan selected combination of 50% new and 50% neutral oak to shape the wine’s character. Blending these wines after fermentation created a beautifully balanced Sauvignon Blanc with depth and complexity. An exceptional expression of North Fork terroir.

12.5% Alcohol by volume

Cabernet Sauvignon Rosé

Made with 100% Cabernet Sauvignon from new plantings at our Corey Creek Vineyard site, marking the first vintage we've crafted from these vines. Since it takes three years for grapevines to begin bearing fruit, this an exciting milestone for our winery! This rosé is made in the classic saignée style, which involves reserving a portion of the juice from a tank of red grapes to concentrate the red wine, and in addition produce a rosé with the reserved juice. It was fermented with wild yeast in stainless-steel, retaining the varietal’s natural vibrancy and depth. Aging on it's lees for four months enhanced the richness of the mouthfeel, while complementing its bright, refreshing acidity.

Golden Hour

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!

100% Pinot Gris
11.3% Alcohol by volume

White Cabernet Franc

Unlike a traditional Cab Franc that is fermented with skins for color extraction; this small batch was gently whole-cluster pressed and fermented and aged in stainless steel with no skin contact. A red wine made like a white wine. Flavors of white peach, eucalyptus, nutmeg, and savory herbs define this dry, aromatic stunner.

93 points (2022) Vinepair

Coquillage

Coquillage means seashell in French. This wine is 100% Chardonnay, harvested by hand and fermented with wild yeast in stainless-steel. After the wine finished fermentation, shells were collected from both Peconic Bay and Long Island Sound beaches. They were then cleaned by ‘washing’ them with the wine to preserve flavor and minerality. The shells were gently placed into the tank and floated down to the bottom where they aged with the wine for 3 months. The wine is crisp and clean with subtle hints of the seashore.
94 points (2021) Vinepair

Cabernet Franc

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 Points - Vinepair

90% Cabernet Sauvignon
10% Viognier

Petit Verdot

Petit Verdot reveals its true essence in this exceptional offering. Winemaker Marin Brennan used wild yeasts to begin the fermentation in stainless-steel, incorporating pump overs to immerse the ascending grape skins. This meticulous technique elevates the wine's structure, color, and showcases its inherent character. Aged in neutral barrels for a protracted maturation of 21 months. This wine stands as a pure embodiment of Petit Verdot, boasting a profound, rich purple hue and a full bodied mouthfeel.