Back to Nature

Written by Nicole Papantoniou

The Macari family cares about their wine. Though they established Macari Vineyards in 1995, they have owned the 460 acre estate in Mattituck for nearly 50 years. During that time they developed the land to become the 180 acres of thriving vines it is today. Macari Vineyards uses little or no pesticides. They tend to the soil and vines naturally using compost made with local seafood and manure from their farm.

Macari Vineyards is perhaps best-known for their Sauvignon Blanc, a light, fruit-forward wine that has a crisp, dry finish to according to Gibson Campbell, winery representative. Macari Vineyards is also well-known for their early wine made immediately from the first harvest. “While most wineries are still picking their reds,” says Campbell, “we’re making our white.” The 2010 Early Wine is layered with ripe green apple, white peach and lemon notes. The 2011 Early Wine will be similar, and will be available in early November, says Campbell. In addition to their Whites, Macari is well-known for their Reds—their 2008 Cabernet Franc, which they poured at Queens Uncorked 2011, was awarded 89 points by Wine Spectator and won a silver award by the International Wine & Spirit Commission. Campbell suggests pairing the Cab Franc with gamey meats like duck or short ribs.

Mattituck Winery, 150 Bergen Ave., Mattituck, 631-298-0100, macariwines.com