48% Cabernet Franc, 43% Cabernet Sauvignon, 8% Petit Verdot, 1% Merlot. The grapes were harvested on October 10, 18 and 24 of 2018, and loaded directly in the press. After four to six hours of skin contact, the press cycle was started. Average fermentation temperature was kept cool, around 60º F. The wine was fermented entirely in stainless steel tanks to preserve its character. It was sealed with a screw cap for freshness and cleanliness. Bottled mid-January. Pale, salmon pink color. Fresh, bright, clean aromas and flavors of cranberry and apple. On the palate, light to medium-bodied with a dry finish. 12% alcohol. 500 cases plus kegs were produced.
The 2018 growing season got off to a slow start as cool weather delayed bud break in early May. While dry overall, June and July saw periodic rain along with unwanted humidity. The Summer months brought ample heat and, with enough water in the ground, growth took off. 2018 saw more humidity and rain than was needed, and made for lots of work in the vineyard. In the end, there was plenty of beautiful, blue sky weather to balance out the less desirable days and yield a crop that was sufficiently ripe to produce high quality wines.
About the Producer
Paumanok is a Native American name for Long Island, and is used by the great poet Walt Whitman to describe this special place in his 1860 poem "Starting from Paumanok”. Located in Aquebogue, the 127 acre estate was founded in the spring of 1983 by Ursula and Charles Massoud. Born and raised in the "Old World" - Charles in Lebanon and Ursula in the Pfalz, Germany - wine had always been a part of their lives. They dreamed of becoming vintners themselves. After reading about pioneers Alex and Louisa Hargrave, they visited them, fell in love with the North Fork, and luck stroke a few years later when they found their property. Today, the estate is run by their son Kareem (winemaker), who after a brief career as a private equity analyst returned to his family's estate winery. Kareem's brothers are also on board: Nabeel is the vineyard manager, and Salim oversees administrative functions.
The domaine is exclusively planted with premium vinifera grapevines consisting of Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The traditional dense planting of the vineyards at 1100 to 1400 vines per acre produces more concentrated fruit and therefore higher quality wines. All wines are made with estate fruit and the production is limited to fewer than 12,000 cases. The winery is a renovated turn-of-the-century barn that houses a fermentation tank room and lab. The spacious tasting room was built on top of the barrel cellar and an inviting deck overlooks the vineyards.
The terroir in general is defined by the prevailing maritime climate and sandy, loamy soils. In the winter, the bodies of waters surrounding Paumanok act as giant heat sinks insulating the vineyards from the extreme lows measured further inland. In the summer, they act as coolers moderating the heat experienced in the city and inland. At harvest, Paumanok often experiences an "Indian Summer" elongated by the maritime climate. The topography on the North Fork is primarily flat. However, success as a wine-growing region is due to particularly good drainage. The top soils are sandy loam followed by sandy, gravelly subsoils, which makes for excellent drainage. The third aspect of terroir is the human component. On Long Island, most winegrowers have concluded that viticultural practices such as maintaining an open canopy and leaf removal to expose the fruit are critical to achieving their goal of growing the healthiest, ripest fruit obtainable.
Farming/sustainability practices: Paumanok is certified sustainable by Long Island Sustainable Winegrowing (LISW). LISW is the first organization of its kind on the east coast and is modeled off of similar organizations on the west coast such as Oregon LIVE and Lodi Rules. The winery is solar powered.