By Lenn Thompson

Over the last two weeks, Shinn Estate Vineyards has done something that no one else has on Long Island — harvest their first 100% organically grown grapes — their first year working towards organic certification.

Pictured at right is co-owner and vineyard manager Barbara Shinn holding a lug of just-picked sauvignon blanc for a wine they call "Haven."

According to her husband, David Page, the grapes were "Field blended with 15% semillon, and are now on extended skin contact in refrigerated press. They will get pressed after 48-72 hours. Brix is 23.6. pH is 3.35. 2.81 tons picked from 9 tenths of an acre. The wine will be wild fermented in 50% new french oak and 50% one year old french oak. We expect to prodcuce about 125 cases."

Haven is named for the soil type in the vineyard, by the way.

Congratulations to the team at Shinn. Growing grapes organically in a climate like Long Island's is no easy task.

In addition to her work in the vineyard, Barabara has someone found time to write a series of posts for Organic Wine Journal about the challenges and triumphs of growing grapes organically on the North Fork. It's definitely worth checking out.