Onabay > New York

ONABAY VINEYARDS is a new name on the North Fork of Long Island (2006 is their first vintage), but it has a long history. The 18 year-old vineyard is part of a larger, historic farm owned by the Anderson family. Today, the property encompasses over 180 acres of fertile fields, meadows, and forests as well as over a mile of bay and creek frontage. It is a wondrous, peaceable kingdom of great horned owls, deer, osprey, herons, and shorebirds. Striped bass, bluefish, and flounder abound in the tidal creeks and the deeper bay. The vineyards spread over 20 acres.

The North Fork's temperate climate is often compared to Bordeaux, as it has a superb microclimate for viticulture. The surrounding waters of Peconic Bay, Richmond Creek, and Long Island Sound create a long and warm growing season. The soils are deep and loamy, the perfect medium for growing.

Brad Anderson is committed to producing high quality vintages with the help of Bruce Schneider, international wine consultant, and Steve Mudd, veteran North Fork viticulturist. Francesca Anderson is a renowned botanical artist. Her drawings of herons appear on the front labels. Daughter, Mia C. Anderson's poems also grace the labels. She is a published poet of natural history themes and the environment.

Chiara Anderson Edmands oversees the marketing of Onabay Vineyards. She and her husband, Ben, delight in pairing wine with the delicious bounty of the North Fork.

Two generations of Andersons are committed to artisanal winemaking (the vineyards are hand harvested). With their dedication and diverse talents, they create exceptional wines. A taste of this paradise "on a bay."

Bruce Schnieder (wine maker, left) and Steve Mudd (vineyard manager) explain what makes Onabay exceptional.

Onabay Website

Blanc de Blancs

This wine gets its inspiration from the Blanc de Blancs Champagnes of the Cote des Blancs region. The wine is made from 100% Chardonnay. By hand-picking the grapes two to three weeks earlier than the Chardonnay grapes destined for still wines we are able to retain all of the nervous acidity and minerality made possible by the North Fork's cool maritime climate.

The wine is made by the traditional method, with a second fermentation taking place in the bottle. It benefits from contact with the lees that allow the acidity of the wine to soften just enough to achieve an elegant balance. The very modest level of sugar in the dosage that is added back during disgorgement ensures that the wine remains crisp and refreshing on the palate.

10.5% Alcohol

Only 135 cases produced

Tasting Notes

The wine possesses aromas of green apples, lemon verbena, and honey blossoms. On the palate these aromas are joined by refreshing and mouth filling Bosc pears and Fuji apples that lead to a crisp and refreshing finish with citrus notes.

Striper White NV

Striper is what the locals in the North East call Striped Bass (Morone saxatilis). They are anadromous fish that migrate between fresh and salt water. Spawning takes place in fresh water.

This fragrant and refreshing white originates from vineyards located near the Peconic Bay and the Long Island Sound. It is made with all estate grown fruit from the Anderson family’s vineyards on the North Fork of Long Island.

100% Chardonnay, 70% is fermented in barrel and 30% is fermented in stainless steel tanks.

3,000 bottles produced.

Striper White has aromas of apple and vanilla with a creamy palate and subtle flavors. Perfect with today’s catch of the day, shellfish or a roasted chicken.

Helldiver red NV

Named Helldiver from the local name for The Horned Grebe (Podiceps auritus). Grebes are not ducks they are water birds. Helldivers are very wary and dive at the first sign of trouble.

This Bordeaux-Style Blend originates from vines near the intersection of the Peconic Bay and the Long Island Sound, on the North Fork. The vineyards are well drained sandy loam soils that are influenced by the Atlantic Ocean. Merlot, Cabernet Sauvignon and Petit Verdot are combined to create this sturdy red.

All grapes are hand-harvested from the Anderson family’s vineyards, after destemming the whole berries soak for 48 hours to extract color prior to fermentation. The wine ages in seasoned French Oak barrels for 12 months before bottling.

Helldiver Red has aromas of red berries and dark plums; the palate is medium-bodied with soft tannins and a lush mouth feel. Accompanies any meat, game birds or pasta dishes.

Chardonnay - Unwooded

This wine gets its inspiration from the great white wines of Chablis, interpreted through the unique conditions on the North Fork. After the alcoholic fermentation, malo-lactic fermentation is blocked by maintaining low temperatures in order to maintain bright acidity in the wine. During the first six months of aging in stainless steel, the fine lees are stirred on a regular basis to enhance the structure of the wine on the palate. The wine is bottled ten months after harvest.

Tasting Notes

Bright citrus and green apple aromas are accompanied by a pronounced wet stone minerality. On the palate the wine is refreshing and medium bodied making it the perfect accompaniment to oysters or anything else that benefits from a squeeze of lemon.

12.5% Alcohol

Only 174 cases produced

Chardonnay - North Fork

64% of this easy drinking Chardonnay was fermented and aged in small stainless steel barrels and 36% was barrel fermented and barrel aged in seasoned French oak barrels for ten months. During the first six months of aging the fine lees are stirred on a regular basis to enhance the structure of the wine on the palate. The wine is bottled ten months after the grapes are harvested.

Dijon clone.

Tasting Notes

Aromas of pears and Fuji apples are complemented

by citrus notes. On the palate the wine is clean,

fresh, and medium-bodied.

12.5% Alcohol

Only 314 cases produced

Chardonnay - Wild Ferment

This full-bodied Chardonnay is made from Dijon clonal selections and yields were restricted to two tons to the care for maximum concentration of flavors and aromas. It was barrel-fermented in two-thirds French oak and one-third stainless steel barrels using the indigenous ("wild") yeast that are naturally found on the grapes when harvested. During the first 6 months of aging in barrel (new French oak), the fine lees are stirred on a regular basis to enhance the structure of the wine on the palate. The wine is bottled 10 months after harvest.

Tasting Notes

This wine has aromas of ripe pears, spice, and a touch of vanilla bean. On the palate the wine is full-bodied and rich yet balanced by firm acidity that leads to a long lemon cream finish.

12.5% Alcohol

Only 100 Cases produced

Merlot - Night Heron

This Merlot is made from Entav clonal selections 181, 343, and 347, the most widely planted selections on the right bank of Bordeaux. Yields were restricted to two tons per acre. The wine was aged for 15 months in 50% new French oak and the balance in seasoned French oak. It is a blend of 86% Merlot, 9% Cabernet Franc, and 5% Syrah.

13% Alcohol

Only 154 cases produced

Tasting Notes

This wine has aromas of ripe plums, blackberries, and sweet smoke. On the palate, the wine is full-bodied, with silky tannins, ripe fruit, and a long finish.

Black Crown Merlot

All of the grapes were hand-harvested. After destemming the whole berries soaked for 2 days at 58 degrees F to extract color prior to the beginning of fermentation. The wine is then warmed to approximately 82 degrees for the start of alcoholic fermentation. Following the completion of alcoholic fermentation, the wines were racked to barrel. Malolactic fermentation was started and completed in barrel and the lees were stirred one time per week for 4 months in order to build elegant tannins. It was aged for 12

months in 20% new French Oak and the balance seasoned French Oak.

800 cases produced

Tasting Notes

This elegant Merlot possesses aromas of bright fruit with accents of plums, cherries and cigar box. On the palate red fruit is complemented by white chocolate and spice.

Great Blue Heron

All of the grapes were hand-harvested. After destemming; the whole berries soaked for 2 days at 58 degrees F to extract color prior to the beginning of fermentation. The wine was then warmed to approximately 82 degrees for the start of alcoholic fermentation. Following the completion of alcoholic fermentation, the wines were racked to barrel. Malo-lactic fermentation was started and completed in barrels, and the wine was stirred one time per week for 4 months in order to build elegant tannins.

This blend of 68% Merlot and 32% Cabernet Franc was inspired by the "Right Bank" of Bordeaux where these two varieties thrive side by side and produce exceptional wines. These varieties

have proven to be equally well-suited partners on the North Fork of Long Island. The wine was aged for 15 months in 25% new French Oak and the balance in seasoned French Oak.

Tasting Notes

This wine has aromas of plums, raspberries, and a hint of licorice. On the palate the wine is medium-bodied, with elegant tannins and bright acidity.

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