When one thinks of white vinifera wines made in New York state, Riesling and Chardonnay immediately come to mind. Other well-known cultivars that have been produced include Gewürztraminer and Pinot Gris. Now Sauvignon Blanc is becoming part of the mix. Thought to be improperly suited for New York’s cool-climate viticulture, Sauvignon Blanc initially found some success on Long Island, where the maritime influences favored Cabernet Sauvignon and Merlot.
The efforts of two producers of New York Sauvignon Blanc—Hosmer Winery of Ovid, in the Finger Lakes, and Bedell Cellars, in Cutchogue, on Long Island’s North Fork—are indicative of the variety’s budding future in the Empire State.