54 Acre North Fork Vineyard Planting 11 Vinifera Varieties | Lieb Cellars Skip to Content

Vineyards

Three estate vineyard sites totaling 54 beautiful acres, all farmed sustainably and influenced by our unique maritime climate

Our grapes are grown on 3 vineyard sites totaling 54 acres, all planted on sandy-loam soils less than a mile from the Long Island Sound or Peconic Bay.

We have 11 vinifera varieties planted (Pinot Blanc, Chardonnay, Cabernet Franc, Merlot, Petit Verdot, Malbec, Cabernet Sauvignon, Syrah, Teroldego, Lagrein, Gold Muskateller) and are proud to say that our vines are some of the oldest on Long Island.

Chardonnay and Pinot Blanc at the Bridge Lane Vineyard were planted in 1983, shortly after the founding of our region in 1973. In 1999 we planted the reds, all Bordeaux varietals, at the Oregon Road vineyard. Finally, Syrah, Teroldego, Lagrein and Golden Muskateller were planted in 2013 at a vineyard that we lease a few miles away in Southold. We boast the largest contiguous plot of Pinot Blanc in the US at 14 acres.

Sustainability

Lieb Cellars is proud to be a member of Long Island Sustainable Winegrowing, the first certified sustainable viticulture program on the east coast of the US, and is certified sustainable.

Sustainable Viticulture is a set of locally adopted “best practices” based on 3 general components: environmental stewardship, social equity and economic viability. These practices and guidelines vary from region to region according to local eco-systems and environments (soil types, climates and other factors) but share the common goal of protecting the long term health and viability of local agriculture, eco-systems and environments.

Lieb Cellars uses only organic and/or low-impact pesticides and in very limited, controlled quantities. We use mechanical cultivation to control weed growth (vs. spraying chemicals such as Round Up, a common practice in many vineyards and farms) and physical barriers to control pests. Deer fencing and bird netting are examples of pest control.

Fungus (powdery or downy mildew) can be a challenge in our region and is best treated with a variety of low-impact compounds including copper, stylet oil (mineral oils), phostrol (phosphorous acid) and sulfur. We also go an extra step in using a recyclable sprayer, which recovers 90% of the materials applied rather than emitting them directly into the air.

Other sustainable practices include hand harvesting (which reduces gas consumption and carbon pollution while positively impacting local economy/workforce) and packaging our wines in eco-friendly containers, which also greatly reduces our carbon footprint.

Our goal in all of these practices is to lessen our impact on our local environment while promoting and protecting the health of our region and our local agriculture and economies.

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