Anthony Nappa Wines was established in 2007 by Winemaker Anthony Nappa and Chef Sarah Evans Nappa with the production of 200 cases of Long Island Pinot Noir.
At Anthony Nappa Wines, they are crafting premium wines representing New York’s unique climate and soils. Based on the North Fork of Long Island, winemaker Anthony Nappa creates remarkable wines from the best vineyards in New York. Their family winery makes wines with no additives, unadulterated and straightforward, with honest marketing and labeling to allow their wines to shine their best on their own. The grapes that grow in the maritime climate and their handcrafted approach produce distinctive wines. Combining new world technology and old world traditions they focus on accentuating the full expression of the wine grown in this place.
Learn more at www.anthonynappawines.com
View our varietals below.
This Viognier was handcrafted from
small quantities of
North Fork fruit
.
Made
in the distinctive French style, this
wine is exuding honeysuckle and floral
notes. A creamy mouthfeel gives way to
a waxy finish. Fruition was hand
harvested, hand sorted and wild
fermented without any additives after 3
days of cold soak skin contact. Aged in
French oak barrels for 10 months, this
wine will age nicely in the bottle for
many years to come.
90 Points -Robert Parker (2014 Vintage)
Our
Reserve Merlot is
handcrafted from small
quantities
of North Fork fruit,
A balanced full
bodied wine
with deep structure, soft tannins,
and a long dry finish.
Blackbird
was hand
harvested,
hand sorted and wild fermented
without any additives,
aged in French oak for
18
months
(50% new)
and bottled unfiltered
& unfined.
This wine
will age nicely in the
bottle for
many
years to come.
76 cases produced.
88 Points -Robert Parker (2013 Vintage)
91 Points- Wine Enthusiast (2013 Vintage)
This Pinot Noir is a white wine made from red grapes. Challenging your perceptions, it displays a rich, full body in an unoaked style, showing white cherry and strawberry fruit aromas and flavors, leaving you with a long dry finish and a zing of acidity.
89 Points -Robert Parker (2016 Vintage)
Fermented wild and without additives, named Ripasso this wine was “re-passed” over the leftover pomace of our Petit Verdot and Malbec grape skins for a 6 month period of extended maceration; expressing a dark hue and a rich full body, with notes of plum and olives, earthy, with hints of tobacco leaf, coffee bean and a long finish.
90 Points -Robert Parker (2014 Vintage)
Named Bordo, after the traditional Italian name for Cabernet Franc, this wine made in a rustic Italian style, fermented wild and without additives, expresses a soft hue with a rich full body. Showing notes of raspberries, licorice and graphite, hinting of ripe tomato leaf and summer garden herbs.
88 Points -Robert Parker (2016 Vintage)
90 Points- Wine Enthusiast (2016 Vintage)
This Riesling was handcrafted from small quantities of fruit sourced from Sheldrake Point Vineyards in the Finger Lakes region of New York. This bright wine has natural residual sugar occurring from arresting the fermentation. With aromas of honeysuckle and citrus blossoms, expressing golden apple and guava fruit, this delicate wine balances a sweet, round middle with a crisp, dry, acidic finish.
90 Points- Wine Enthusiast (2016 Vintage)
A blend of 51% Pinot Noir and 49% Viognier this wine is made sparkling by a secondary fermentation in the bottle and aged ‘Sur Lie’ in a bottle conditioned style. Produced in the traditional Italian Col Fondo method, lightly sparkling and intensely aromatic with floral notes and cotton-candy flavors, this wine finishes with a crisp dry acidity.