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|Appellation/Sub-Region||North Fork of Long Island|
|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine, Vegan|
The marquette grapes come from the backyard of an inn just down the road from Macari Vineyards. Marquette is a hybrid grape, not v. vinifera, which may account for its unique nature on the palate. The aromas are rather feral in nature, with dark sweet plums and blackberries joined by exotic notes of palo santo, cinnamon, cloves, and sauvage. It is light to medium in body with soft, fine tannin and a sanguine, savory finish. Fantastic with a slight chill. 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).