Long Island has been growing serious wine since 1973, when the Hargraves planted vinifera on the North Fork against everyone's advice. The maritime climate — surrounded by water, cooled by the Sound and the Atlantic — gives a long, slow ripening season that looks far more like Bordeaux or the Loire than like California.
That's why the reds here are Cabernet Franc and Merlot rather than big Cabernet Sauvignon, why the whites keep their acidity, and why the sparkling is genuinely good: cool climates are where traditional-method wine works. Sparkling Pointe brought in a French winemaker specifically to make it, and it is, honestly, the finest sparkling wine grown within driving distance of here.
We sell a lot of Napa and a lot of Tuscany. This case is the one that surprises people, and it's the only one in the range a customer can't price-check against a website — because the wineries are small enough that they don't sell through them.