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Castello di Borghese Vineyard & Winery

Castello di Borghese Vineyard & Winery Nestled in the North Fork of Long Island's Bordelaise microclimate, we are blessed with a 210 day growing season and sandy loam soils. Many of our vines are amongst the maturest on Long Island. Exceptional fruit quality and careful attention to the winemaking process has resulted in classically proportioned wines since 1975. Ann Marie and Marco Borghese purchased the vineyard in the fall of 1999. The Borghese's are hands-on owners, committed to producing wines of the highest distinction. Look for more information and images from the vineyard in the months to come.

Western Suffolk & Nassau: 495 East (L.I.E.) to Exit 71 (Calverton) Left off exit ramp onto Edwards Ave. N; 3.8 miles north on Edwards to Sound Ave. Right onto Sound Ave. (East) 11 miles. We are 3 miles from the start of the double lanes. South side of Rt. 48. The Hamptons: Route 27 West to Route 24 West to Route 105 North. At the traffic light take the right fork, Rte.43 and follow onto Rte. 48. Turn right on to Sound Ave./ Rte. 48. We are 3 miles from the start of the double lanes. South side of Rt. 48

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Address Web Social
17150 County Rte 48, Cutchogue, NY, US, 11935 Email:
Phone: 631-734-5111 Web:
Fax: 631-734-5485
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Aged for two years in premium French Oak this dark ruby full-bodied wine is a blend of Cabernet Franc (66%), Merlot (12%) and Cabernet Sauvignon (12%). Enjoy the firm rich flavors of rasted coffee, mocha and the delicate toasty kisses of oak. Seductive and silky, Ovation is truly 'class' in a glass.
A classy Bordeaux blend of 65% Cabernet Sauvignon, 21 % Merlot and 14% Cabernet Franc. We used only our highest quality, estate grown reserve grapes to make this Meritage. Smoky cedar and dense plum scents. Plump, soft, gorgeous mid-palate feel. Pairs well with Goose, garlic-roasted chicken, thyme seasoned lamb or red meats/steaks. This is our first Meritage wine. Very Limited Supply!!
A natural with red meats and even salmon, our Cab Franc is a gutsy Loire-style red. Focus of the enticing flavors of black pepper, ground spices, blackberries and a grounding earthiness all bundled in a beautifully fruited nose. Aged in vintage European oak barrels. Gerald Asher ( GOURMET) calls our Cab Francs "impressive with immediate appeal" Peter Mayle (A YEAR IN PROVENCE) says "it has gutsiness" (NYT).
A rich and generous wine with marvelously deep and focused flavors of red berry, blackberry, and black tea. An abundance of smoky, minty, cedar hints framed by fine-grained tannins. Finger Lakes International Wine Competition - A Silver Medal was awarded San Francisco International Wine Competition - A Silver Medal was awarded
Deep garnet in color. Nose of cherries, espresso, briar and vanilla. Mouth is soft and satiny. Tannins are mature and supple. Flavors of dark fruits, plums, cedar and currants. Pair with smoked ribs, grilled pork chops with raspberry plum chutney or roasted squash & fennel with leeks.
Deep ruby garnet appearance. A highly extracted wine with a moderately tannic flavor. A rich start that tapers to a textured, rounded and well balanced finish. Cassis flavors with hints of licorice, black plum, vanilla and black cherry that shine through to the finish.
Stainless steel fermented to preserve the fresh lemony and fruity balance; not oaky light and mellow on the finish. The WALL STREET JOURNAL calls it "charming" and "a delightful gulping wine." NY TIMES: "like a village-level Chablis." Also available in magnums, perfect when you are thinking big!
Stainless steel fermented, then aged in seasoned French barrels for 10 months, which adds complexity and depth to a naturally well-structured wine. Hints of lemon, butter, cream and vanilla meld to create a gracious well-balanced dinner wine.Frank Prial (NY Times) calls our Chardonnays "truly first"
This wines luxuriously rich and creamy finish is a testament to our Winemakers brilliance. Fermented and aged for 10 months in virgin French oak barrels.
A delightful, mildly dry and elegant Rose made from Pinot Noir and Pinot Blanc grapes. This wine complements fish, poultry or just plain cheese and crackers. "Think Pink" and serve it slightly chilled.
Aged in French oak barrels for 13 months; a well-balanced wine with showy aromas of rose petals and cinnamon. Soft fruit flavors with hints of black pepper and earth. A beautiful garnet colored wine from an exceptional harvest. Many experts feel that Merlot is the best varietal to grow in Long Island's microclimate.
Aged in French oak barrels for 18 months. This wine is complex, deep and well balanced. Inhale the aromas of cinnamon, roses and blueberries. A classic velvety Merlot flavor that is smooth and elegant. Tom Matthews (WINE SPECTATOR) describes our Merlots as "elegant and seductive." Finger Lakes International Wine Competition - A Bronze Medal was awarded
A traditional Bordeaux blend of Merlot and Cabernet Franc. Our Estate Red is medium bodied and food friendly. Mellow and well balanced with soft tannins and good, solid fruit elements. Serve with anything from salmon to pasta Bolognese. Also available in magnums, perfect when you are thinking big!
A classic Burgundian wine, balanced with subtle aromas of mocha and berries. Exotic flavors of chocolate, black cherry and currants that hold a firm yet delicate finish. Pairs well with lamb, beef, quail or other game dishes. Long Island's NEWSDAY describes our Pinot Noirs as ". the family masterpiece[s]." We like to feel that we are "specialist's "at growing this sometimes difficult to grow grape, on Long Island. Our 2001 harvest has produced a great Pinot Noir vintage.
Exotic aromas of black cherry, roses and hints of leather. A harmonious blend of vanilla, has flavors of vanilla, currant and a layering hint of tasted oak. Aged in new French Oak barrels for 10 months gives this glorious wine a spicy finish with cedar accents and mineral notes.
Lovely aromas of jasmine and orange peel with hints of rose petals and orange peel. This well balanced wine has pear and peach flavors with crisp acidity followed by layers of green apple. Stainless steel fermented for 3 weeks this mouth watering acidic wine is complimented by touches of mineral flavors and pear overtones.


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