On the South Fork of Long Island, 55-acre Tuscan-style Wolffer Estate, in Sagaponack, was founded in 1987. Thanks to the excellent terroir of the South Fork, comprised of water-retaining Bridgehampton loam soils and temperate Atlantic coast breezes, Wolffer Estate's German winemakers produce exquisite Chardonnays, Merlots, and Rosé wines. Grapes are grown low on the vine and are hand-harvested as late as possible to achieve optimal sugar levels. Wolffer's wines are aged in French oak barrels, which accent the wine's acidity with a subtle undertone. Long Island's costliest wine, the Premier Cru Merlot, is made from grapes grown on Wolffer's steepest slopes. Layers of tannins, well-balanced acidity, and oak accents are what make the lively Premier Cru Merlot a Long Island favorite.
Wölffer Estate wines embody the region as well as a classical style of winemaking, with a rich concentration of fruit and lively acidity born of the unique terroir of these Sagaponack vineyards, similar in some respects to those in Bordeaux -- though unique in their own right. In fact, it is the condition of the local soil, called Bridgehampton loam, a by-product of the glacial moraine that formed Long Island, that provides a perfect host for grapevines.
The German-born winemaker, Roman Roth, together with vineyard manager, Richard Pisacano, spare no effort or expense in tending to the vineyards and grape production, all to exploit the full potential of the terroir and microclimate, which is constantly bathed in cooler breezes from the Atlantic, only 2.6 miles away. It is this winning combination of climate and soil that ensures the ripeness and acidity necessary for producing elegant wines.