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|Appellation/Sub-Region||North Fork of Long Island|
|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine, Vegan|
The grapes for both cabernet #1 and #2 come from a small, secret backyard on the North Fork with 20-year-old vines. They were both crushed by foot, but #1 saw two weeks of whole-cluster fermentation in open top neutral oak and aging in tank, whereas #2 saw more extraction, more pushing, stomping, and squeezing. So, #1 is the more delicate, brighter version of the two. The fruit is complex and exotic, with traditional dark fruit with streaks of raspberry and strawberry, with fine, rustic tannin. Organically grown, low-intervention, vegan.
About Floral Terranes:
Shattering the boundaries of American wine and cider making, Floral Terranes is the unique melding of agriculture, art, and cultural preservation. Erik Longabardi and Benford Lepley draw on the hidden agricultural history of Erik's native Long Island to produce wines and ciders that are exceptional expressions of terroir. Once an epicenter of farming that supplied Manhattan with food, the landscape of Long Island was inexorably transformed in the latter part of the 20th century, as motorways carved a direct path through the Hempstead plains to the city. Farms gave way to mansions and suburban sprawl, yet the remnants were remarkably preserved, often as part of institutional landscapes (Erik and Benford found 28 apple trees at Banbury Farm, part of the Cold Spring Laboratory complex, and seminaries and monasteries are a valuable part of Floral Terranes’ “suburban terroir”.) The Floral Terranes project can also trace some of it's DNA back to the Hudson Valley, where Benford worked with Andy Brennan of Aaron Burr Cider, who is one of the key figures in New York's wild apple cider renaissance.
Central to their micro-cider thesis is the ability to inspire preservation of the land, through raising awareness of the bounty that it offers. All fruit is foraged (with landowner’s permission of course), and pressed with a simple basket press (cider) or by foot (wine), while fermentations are done with naturally occurring yeasts. Absolutely nothing is added or taken away in the cellar, and they bottle everything by hand in Erik’s garage in his 18th century home in Roslyn (true garagistes).