Long Island is Redefining Cabernet Franc and Sauvignon Blanc

Long Island may be best known for its beaches and coastal charm, but it has firmly established itself as a premier American wine region. Primarily situated on the North Fork, but with vineyards and over 56 producers across the North and South Forks, this maritime corner of New York is quietly producing some of the most expressive Cabernet Franc and Sauvignon Blanc wines in the country.

LIWC Blanc & France Summit

Long Island Wine Country recently held its first Blanc & France Summit to showcase these two grapes that are performing really well on the North Fork. While Merlot has historically been the most widely planted grape, this event was designed to show that people also need to take note of Long Island Cabernet Franc and Sauvignon Blanc. The Summit involved library vintage pours, a panel discussion featuring winemakers and wine experts like Roman Roth of Wölffer Estate Vineyard, Vanessa Price (NBC’s TODAY Show), and Russell Hearn of Lieb Cellars & Suhru Wines,and a walk-around wine tasting with wines from over 20 Long Island Wine Country members. 

Maritime Terroir

What makes Long Island unique is its geography—two narrow peninsulas surrounded by water on nearly all sides. The nearby coastal breezes of the Atlantic Ocean, Peconic Bay, and Long Island Sound act as natural temperature regulators, keeping summers warm but not scorching and extending the growing season well into the fall. This gentle climate allows grapes to ripen slowly, building depth of flavor while retaining fresh acidity. Beneath the vines, there is soil of glacial origin, mostly sandy loam and gravelly clay, that drain well and naturally limit vine vigor, resulting in concentrated, aromatic fruit. It is clear to see why this terroir is particularly well-suited for Cabernet Franc and Sauvignon Blanc.

In terms of climate change, Long Island’s winegrowers continue to refine their approach, adapting canopy management and harvest timing to make the most of the region’s conditions. While humidity and late-season rains can challenge growers, many producers now embrace these elements as part of their terroir, producing wines that are balanced, energetic, and true to place.

Cabernet Franc: The Aromatic Red 

With 215 acres planted, it’s the third-most planted red grape, after Merlot and Cabernet Sauvignon. Cabernet France is well-suited to Long Island’s cooler conditions. The result is a style of red that feels unmistakably coastal—medium-bodied with lively acidity and notes of red cherry, cranberry, violet, and just a hint of green herb or pepper. Long Island Cabernet Franc tends to be approachable and elegant rather than heavy, offering versatility with food, good aging potential and a distinct expression of place. 

While there are several leading producers defining the style, some notable Cabernet Franc included: 

• One Woman Winery: Their 2020 Cabernet Franc is elegant and refined, showing beautiful structure and a harmonious blend of red fruit and subtle earthy notes.

• OnaBay Vineyards: Night Heron Cabernet Franc is an excellent expression, with a silky texture and ample spice. 
• Lieb Cellars: Their Cabernet Francs, grown on sandy soils, are refined and structured, balancing juicy fruit with herbal and mineral notes.

• Paumanok Vineyards: Paumanok offers a benchmark for the region’s classic style, producing a Cabernet Franc that balances its signature aromatic intensity with polished fruit and a clean finish.

• Coffeepot Cellars: This Cabernet Franc is smooth and balanced, with fresh acidity and soft tannins carrying hints of cherry, raspberry, and a touch of earth.

• Macari Vineyards: Macari crafts complex Cabernet Francs that display richness, balancing fruit and earthiness. Horses Pet Nat is a delightful expression of the grape.

• Wölffer Estate Vineyard: Their Cab Francs were quite surprising! The palate is smooth and balanced, showing juicy red fruit, light earthiness, and easygoing tannins. 

Sauvignon Blanc: Crisp, Coastal, and Bright

Though Sauvignon Blanc accounts for a smaller planted area (82 acres), it’s rapidly gaining critical recognition and popularity. The cool maritime air is the key to its success, allowing the grapes to retain the necessary acidity that defines world-class white wine. The Long Island expression of Sauvignon Blanc is typically a crisp, zesty, and highly aromatic wine. It often leans toward a profile that is more Sancerre-esq, rather than the intense, herbaceous style of New Zealand. Long Island Sav Blanc yields bright notes of citrus, gooseberry, tropical fruit, and stone fruit, all underpinned by a vibrant, mineral-rich acidity and a refreshing, dry finish. This makes it an ideal pairing for local seafood, particularly oysters, clams and fish.

While each of the participating wineries are helping shape Long Island’s growing reputation for Sauvignon Blanc, these left their mark:

• Saltbird Cellars: Their Sauvignon Blanc, crafted with neutral oak, really exemplifies the best of North Fork white wine (Migratus Cabernet Franc is also lovely!) 

• Macari Vineyards: Macari’s expression is known for its elegant, crisp minerality and bright citrus notes, which beautifully reflect the coastal influence of the North Fork.

• Wölffer Estate Vineyard: While I didn’t have it at the tasting, their popular “Summer in a Bottle” Sauvignon Blanc is a perfect example of the style—fresh, vibrant, and incredibly appealing, with elegant fruit and distinct minerality.

Long Island’s unique blend of Old World varietals and a coastal, cool-climate sensibility continues to drive its reputation. Both Cabernet Franc and Sauvignon Blanc are standout examples of maritime winemaking, marked by freshness and finesse and compelling reasons to explore this dynamic American wine region and taste its distinctive wines.