Winery Profile

Southold Farm + Cellar is a small family winery in the town of Southold, on the North Fork founded by husband and wife team Regan and Carey Meador. After working, living, and meeting in Manhattan, they left the city life behind in 2011 to start Southold with a desire to push the boundaries and explore the possibilities of winegrowing on the North Fork from both a stylistic and varietal point of view. The property is a 24-acre homestead and winery on which they raise a family, a winery and vineyard, and everything in between. Currently 9 acres are planted to vines including Teroldego, Lagrein, Syrah, and Goldmuskateller. They are also working with several of the best growers on the North Fork, including Rex Farr (owner of the certified organic Faarm vineyard) and Steve Mudd, of Mudd Vineyard. The philosophy at Southold is one of minimal intervention to achieve as much transparency of terroir and varietal character as possible. Their approach includes pigeage à pied (foot stomping), natural fermentations, low levels of sulfur, and as little movement of the wine as possible. Each wine’s elevage is based on its own needs and while they are not diametrically opposed to things like filtration or fining, you won’t see these implemented unless it’s absolutely necessary for the wine.


“We rely heavily on our intuition and experience. Each fermentation, each wine is a learning experience and we hope it always remains that way. We strive to make wines that are connected to where they came from, which means getting out-of-the-way and following our gut.” – Regan Meador, owner/winemaker



Wines

“La Belle-Fille” Brut Nature : Sustainable. A blend of Pinot Noir and Chardonnay (85/15) aged on the lees over 55 months before being disgorged with zero dosage. Peconic Bay started a high-end sparkling project in 2009, putting 1200 bottles (100 cases) away, before closing its doors in 2013. When dropping by Peconic to buy some equipment, Regan from Southold spotted a few dusty crates of the yet to be disgorged bottles and takes home a few to try. After taking one home and being blow away, Southold purchased the entire lot to continue the elevage and ultimately disgorged it.

Old Vines Chardonnay “The Devil’s Advocate”: Sustainable. 100% Chardonnay Musque from 40 year-old vines in Steve Mudd’s eponymous vineyard (Mudd was the second vineyard planted in Long Island way back in 1974). The vines sit on Haven Loam with some portions of Riverhead Sandy Loam. Hand-harvested and sorted, crushed and kept on the skins for 7 days to extract the unique character from Chardonnay Musque. Barrel-fermented in large, used oak casks (230 gallon) with native yeast over 4 months with naturally occurring malo. Unfined and unfiltered with no additions except for a small amount of sulfur at bottling.

Sparkling Red Blend “Damn the Torpedoes”: Sustainable. 60% Merlot, 20% Petit Verdot, 20% Pinot Noir. A sparkling red blend inspired by dry Lambrusco. The Bordeaux varieties are picked early from the certified organic & practicing biodynamic Faarm Vineyard with the Pinot Noir coming from Sheldrake Point in the Finger Lakes. Native yeast fermentation, aged for 5 months in 228 gallon oak casks before carbonation and bottling.

Cabernet Franc “Cast Your Fate to the Winds”: Certified Organic & Practicing Biodynamic. 100% Cabernet Franc sourced entirely from the Faarm Vineyard (LI’s only certified organic vineyard) which sits on gravelly loam soils. The yields are miniscule here (less than 1 ton/acre). Cast Your Fate to the Wind is a departure from how Cabernet Franc is generally handled on the North Fork. With an eye towards the Loire and Beaujolais, Southold set out to make something much more light on its feet. After hand harvesting and field sorting, 60% of the lot was fermented with its stems with the rest going in as whole berries. It was allowed to start fermentation naturally on its own, which began about 8 days after the bins had sat outside in the cool shade. Pigeage (foot stomping) followed once a day, switching over to one punchdown the final 7 days for a total fermentation lasting 2 weeks. Ageing was done in neutral 228 gallon oak casks before being bottled with minimal sulfur.

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