| Wine region | |
| Type | American Viticultural Area |
|---|---|
| Year established | 1985 [1] |
| Country | United States |
| Part of | Long Island AVA, New York |
| Climate region | Maritime/humid subtropical |
| Soil conditions | Silt, loam |
| Total area | 136,448 acres (55,219 ha) [2] |
| Grapes produced | Aligote, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Dornfelder, Gewurztraminer, Lemberger, Merlot, Muscat Ottonel, Pinot blanc, Pinot gris, Pinot Meunier, Pinot noir, Sauvignon blanc, Semillon, Tocai Friulano [3] |
The Hamptons, Long Island AVA is an American Viticultural Area located entirely within eastern Suffolk County, New York, and includes the entire South Fork of Long Island and the townships of Southampton and East Hampton. Authored by winemaker Richard Olsen-Harbich in 1984, it was the first AVA to be approved for Long Island. The region covers an east–west oriented peninsula approximately 54 miles (87 km) long and between 0.5 miles (0.8 km) and 10.0 miles (16.1 km) wide. The local climate is heavily influenced by the nearby Atlantic Ocean and Peconic Bay. The region is generally cooler and more prone to fog than the nearby North Fork of Long Island AVA. The soil is silt and loam. [3] The area is in hardiness zones 7a and 7b.
References
- ^ Code of Federal Regulations. "§ 9.101 The Hamptons, Long Island." Archived 2012-02-12 at the Wayback Machine Title 27: Alcohol, Tobacco and Firearms; Part 9 — American Viticultural Areas; Subpart C — Approved American Viticultural Areas. Retrieved Feb. 7, 2008.
- ^ Wine Institute, The (2008). "American Viticultural Areas by State". Retrieved Feb. 7, 2008.
- ^ a b Appellation America (2007). "Hamptons Long Island (AVA): Appellation Description"[ permanent dead link]. Retrieved Feb. 7, 2008.
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