Anthony Nappa Wines - Long Island, NY

about the producer

After studying botany at the University of Massachusetts, Amherst, Anthony Nappa headed to Christchurch, New Zealand to study Viticulture and Enology at Lincoln University. He went on to work as a winemaker in New Zealand, Southern Italy, California, Massachusetts, and New York. Making wine for Shinn Estate from 2007-2011 followed by Raphael Vineyards (where he is still the winemaker) introduced him to the Long Island wine industry.

Anthony’s goal is to produce distinctive, terroir-expressive, genuine Long Island wines. His range of wines showcases what can be done with dedication in this appellation. Producing organic wines in this wet region’s climate is a feat; Anthony works closely with growers to keep his wines certified organic and sustainable.

WINE #1

2022 Anthony Nappa White Pinot Noir

Full-bodied and unoaked, this 100% Pinot Noir bursts with aromas and flavors of white cherry and strawberry. A long, dry finish with a refreshing touch of acidity makes it a versatile companion to fresh cheeses, salads, and fried appetizers. This wine is made with a period of skin contact followed by pressing and continued fermentation to give it complexity, structure, and its beautiful color.

WINE #2

2020 Shared Table Farm Refosco

Refosco hails from the northeast of Italy, where its most famous examples are crafted. This Refosco transcends tradition, showcasing the grape’s potential in a modern style. Medium-bodied with balanced tannins, it offers a captivating bouquet of blackberries and plum jam woven together with hints of wild herbs, forest floor, and a touch of baking spice and licorice. It’s a perfect partner for roasted meats, charcuterie platters, and game dishes.

WINE #3

2021 Bordo Antico Cabernet Franc

This medium-bodied example of Cabernet Franc from a moderate climate is very Bordeaux. It offers a burst of blackberry and black cherry with a surprisingly savory twist - hints of black tea, tomato leaf, and fresh herbs support the fruit. Soft tannins and bright acidity allow it to pair with a wide array of dishes, from grilled tuna to herbed lamb.