Coffee Pot Cellars: Puppy Love December 1, 2018

Coffee Pot Cellars: Puppy Love   December 1, 2018

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What you can’t quite see is the “winasaur” made from used corks.

http://www.coffeepotcellars.com/

As you enter Coffee Pot Cellars’ cozy tasting room, you will be greeted by Beasley, Laura Klahre’s adorable, friendly, and tiny black pug dog.  The day we went, Beasley was sporting a set of monarch butterfly wings, to help promote their merlot to monarch campaign.  For every bottle of merlot they sell, they will, with the cooperation of the Girl Scouts of America, plant a milkweed seed.  Milkweed, though deemed a weed by most people, is crucial for the survival of the monarch butterfly, whose caterpillars will only feed on it in their early lives.  So of course before we left we had to buy a couple of bottles of merlot, bringing the running tally on the blackboard to 731 bottles sold.

Laura, who is also a beekeeper and lover of nature, was pleased.  She and her husband Adam Suprenant own Coffee Pot Cellars, a tiny winery named for the distinctive lighthouse out near Orient Point.  She also runs Blossom Meadow Farm, where she not only makes honey, but also makes various beeswax products, such as candles, and promotes the usefulness to pollination of carpenter bees.  If you would like to host some carpenter bees on your property, you can buy bee houses for them from Laura.  We bought a little jar of her newest product, a raspberry jam.

In addition to a line-up of very good wines, Coffee Pot has an asset in the person of Laura, who is friendly and talkative, full of stories about bees and wine and Beasley.  If you happen to go there the weekend of December 8-9, you will be in time for the celebration of Beasley’s twelfth birthday, which will be marked by the release of their 2015 Beasley’s Blend—of which we had a preview.  And if you have ever been there before, Laura will remember you and greet you like an old friend.

The menu features six tastes for $12, but as long as they still have the Cyser (about which more in a moment), Laura will pour you seven tastes, so you don’t have to make any decisions.

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The Cyser is a sparkling hard cider made with honey, and it’s quite yummy.

  1. Cyser                    $19.99

Hard cider is made with sugar, and is often too sweet for me.  Mead is made with fermented honey, and can be sweet as well, but this cyser is hard cider made with Blossom Meadow honey, and the Coffee Pot version is delicious—dry and sparkling, made with the méthode champenoise, hand disgorged by Adam.  Laura informed us and another couple at the bar that it was made with 50% Liberty apples, 25% Black Twig, 10% Granny Smith, and 15% Crisp Golden, all from the local Breeze Hill Farm.  It tastes like a slightly apple-flavored champagne, and would be lovely with charcuterie.

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  1. 2014 Sauvignon Blanc   $21.99

We already miss summer, so perhaps that’s why we envisioned sipping this wine with a summery salad dinner, perhaps salade niçoise.  It is fruitier than many North Fork sauvignon blancs, with an aroma of minerals and honeysuckle.  Good.

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Though the chardonnay is oaked, it is so lightly done so that I like it.

  1. 2014 Chardonnay    $19.99

As she rinses our glass with a bit of the next taste, Laura informs us that this wine was fermented in thirteen-year-old oak barrels.  I’m happy, because I don’t generally care for oaked chardonnays, but when they are fermented in old—called neutral—oak, the taste is different from a steel-fermented chard, but not buttery.  There is s slight taste of the oak, but I mostly taste and smell apples and tropical fruits, with some nice acidity.  It would go well with fish tacos, which I am making for dinner tonight with locally caught cod.

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  1. 2014 Gewürztraminer   $21.99

Although this is just called gewürztraminer, it is also 12% riesling.  The aroma is quite flowery.  I taste lychees and pineapple, but it is a bit too sweet for me.  However, it would go well with spicy food.

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If you buy a bottle of merlot, you will also be helping the monarch butterflies!

  1. 2012 Merlot    $19.99

Now we get a new glass for the reds.  The famous merlot-for-monarchs merlot is aged eighteen months in French oak, and we smell cherries and spice and smoke.  It’s a light, dry red, a Friday-night-hamburger wine, suggests Laura.  We agree, liking the hint of spiciness which balances the cherry taste.

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Note the portrait of Beasley, standing guard on the lighthouse. Watch out, he might lick you to death!

  1. 2015 Beasley’s Blend    $23.99

All the labels show the Coffee Pot lighthouse, but this one also shows Beasley standing guard on the upper level of the lighthouse. Though it will be officially released next weekend for Beasley’s birthday, Laura gave us a preview taste.  It’s a blend of 60% cabernet franc and 40% merlot, and we can smell the cherry of the merlot when we take a whiff.  We taste dark fruit—cherries, plums—and nutmeg.  A soft, dry red with nice tannins, this would be drinkable on its own.  Good work, Beasley!

  1. 2014 Meritage    $27.99

Another blend, this one is  a Bordeaux-style 56% merlot, 23% petit verdot, 14% cabernet franc, and 7% cabernet sauvignon, and it’s also really good, though given the tannins I think it would be better in a few years.  It is fairly complex, with layers of flavor, including that merlot cherry flavor plus blackberries and spices, and would stand up to steak or lamb chops.

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They have some little tables for two on the porch, in case you come in the summer.

Reasons to visit:  Laura and Beasley; the chance to taste some lovely wines, especially the Cyser, the sauvignon blanc, the Beasley’s Blend, and the Meritage; all sorts of interesting gift items you won’t find other places, like the carpenter bee houses, beeswax candles and other products; the opportunity to support monarch butterflies by buying the merlot; and I haven’t even mention the “winasaur” they’re building from used corks on the front lawn (Laura says when it’s done she’s going to make herself a dress from corks!).

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After spending an afternoon with Beasley, it seemed appropriate that on the way home we saw the solar phenomenon known as a sun dog!

 

 

 

 

Coffee Pot Cellars: Fun Tasting, Serious Wines    November 5, 2017

 

Coffee Pot Cellars: Fun Tasting, Serious Wines

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The name “Coffee Pot” refers to the lighthouse out near Orient Point’s shape, hence the name of the winery. They don’t serve coffee. And that’s a wineasaur, made from corks.

http://www.coffeepotcellars.com/

https://www.etsy.com/shop/BlossomMeadow

As we entered the cozy tasting room of Coffee Pot Wine Cellars, we were greeted by Beasley, the sweet-tempered pug who graces one of the labels: “Because we decided if Beasley drank wine, he would be a red wine drinker,” jokes Laura Klahre.  Laura is the co-owner of Coffee Pot Cellars, along with her wine-maker husband Adam Suprenant, and she is also a beekeeper and bee enthusiast.

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The tasting room is in a building that was once a house, which seems appropriate since the owners make everyone feel at home right away.

Every time we come there we learn something new about bees from Laura’s lively explanations.  This time we learned about mason bees—not to be confused with carpenter bees—which like to nest in hollow grasses and are excellent pollinators (about which more later), though not honey makers.  That morning she had been harvesting mason bee cocoons, which she happily showed us.

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Beasley, the welcoming committee.

Meanwhile, she also gracefully served a bar full of people (some of whom had brought their own snacks), keeping track of where everyone was in the tasting of six—actually seven—beverages.  I say beverages because the listed tasting is of six wines for $12, but she adds in a taste of their Cyser, a champagne-like cider beverage made with apples and her own honey.  She was quite the busy bee!  (Sorry, couldn’t resist.)  As to the delicious honey, we have bought it in the past and wanted to get more, but she was all out, as she needs to leave some for the bees for the winter.  Next time we’ll stop by in the summer to pick some up.  In the summer you can also observe a demonstration hive of bees as they busily go about their “beesness” behind a glass window.

The tasting room consists of a bar with bar stools plus shelves lining the walls, featuring Blossom Meadow bee-based products.  No tables.

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Some of the items for sale.

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The little figurines are beeswax candles.

Laura was excited we had come that day, since they had just released their latest merlot.  Adam is also the winemaker for Osprey’s Dominion, where he uses some space to make his own wines.  They buy their grapes, Laura explained, having decided they would rather stay small and control exactly what they wanted to make than expand to own a vineyard as well.

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  1. 2014 Sauvignon Blanc   $21.99

Spending six months in steel, this is a “nice and crisp” sauvignon blanc with aromas of mineral and honey and tastes of lime, melon, and mineral.  Nicely dry and very drinkable, it would be great with local oysters or scallops.

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You can clearly see the Coffee Pot lighthouse on the label.

 

  1. 2014 Chardonnay          $19.99

If you don’t care for an oaky chardonnay, but you find steel-fermented ones too tart, you might like this chard.  It spends six months in “neutral oak” barrels, which Laura explains to another guest is just a fancy way of saying “used,” so it is a little softened but has only a touch of wood.  I smell peach and rocks and taste citrus and maybe also a little peach.

  1. Cyser   $19.99

According to the tasting menu we should be having the gewürztraminer, but Laura suggests the Cyser works better at this point, and who are we to argue?  This is a hard cider which Adam makes into a sparkling wine using the méthode champenoise.  He only makes 90 cases, since it is very work-intensive to produce.  And the bees work hard, too, Laura explains.  The mason bees pollinate the apple orchard, and then the honey bees provide honey which is added to the cider.  Despite the honey, this is a dry drink, fizzy and fun, tasting like a green-apple-flavored champagne.  It is only 7 ½ % alcohol.

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  1. 2014 Gewürztraminer $21.99

Thinking ahead to Thanksgiving, we decide this gewürztraminer would be perfect with turkey.  Made with 12% riesling, it is nonetheless dry, with lots of tropical fruit flavors.  The tasting menu mentions lychee and pineapple, and I agree.  The aroma is fruity, with some vegetable notes.  Some gewürztraminers are so sweet that you would only want them as a counterpoint to spicy food, but this one is not.  Laura confides that when Adam makes roast chicken for dinner this is the wine she brings home to drink with it.  Sounds good to me.  We decide to bring home a bottle as well.

  1. 2012 Merlot $19.99

As we switch to reds, Laura gives us a fresh glass.  She also rinses glasses with a few drops of wine, which she then pours out into the dump bucket.  She noted that she works hard to keep those buckets cleaned out, since otherwise they attract fruit flies at this season, something we’ve noticed at other wineries.  This is a pleasant, simple, very cherry-flavored merlot.  It is nicely dry, with plenty of fruit, a good wine for pasta or pizza.

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Beasley want to know how everyone likes his Blend. Laura says that at home, when she is getting ready to come to the tasting room, Beasley follows her around so she won’t leave without him.

  1. Beasley’s Blend $21.99

Apparently, Beasley likes cabernet franc more than merlot, since this is a blend of 60% cabernet franc and 40% merlot.  Beasley has good taste, as we like this very much.  The aroma is of fruit, cherries and dark plums, and the taste is layered, with those fruits plus more.  Nice tannins.  We decide to get a bottle of this, too, to have with beefy entrees, such as pot roasts.

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Note the image of Beasley standing guard on the lighthouse.

  1. 2013 Meritage $25.99

A Right Bank Bordeaux blend, this is 56% merlot, 22% cabernet sauvignon, 11% petit verdot, and 11% cabernet franc.  As you might expect (though it’s not always true), this is a fairly complex wine, with tastes of dark fruits and spices such as nutmeg and lots of tannins.  Supposedly, one only makes a Meritage in a good year, and clearly 2013 was a very good year.

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Reasons to visit:  a chance to talk with Laura and/or Adam, both of whom are quite fun to talk with (though Adam had left before we got there that day); lots of bee and wine related gift items, including clever little beeswax candles; all the wines, but especially the Gewürztraminer and the Beasley’s Blend, also the Meritage; Beasley; the demonstration hive in the summer and monarch butterflies in the early fall; everything you ever wanted to know about bees.

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Laura in the midst of one of her lively discussions of bees.

 

Coffee Pot Cellars: How to Grade Wine July 12, 2015

http://www.coffeepotcellars.com/

The cozy building that houses Coffee Pot Cellars--where they do not sell coffee.

The cozy building that houses Coffee Pot Cellars–where they do not sell coffee.

“So, the way to grade a wine is this:  you bring the bottle to a party.  At the end of the night you look to see—if the bottle is empty, it was good.  But if it is still half or three quarters full…”  All of us gathered at the bar of the Coffee Pot Cellars tasting room chuckled at Adam Suprenant’s joke, one of a number of humorous comments with which he entertained the small group.  No joke, however—if you bring one of his bottles of wine to a party, don’t expect to take home any leftover wine!

Adam Suprenant in action

Adam Suprenant in action

Since he first opened three years ago, Adam has expanded his list from four wines to six, all made from grapes which he sources locally (since he doesn’t have his own vineyard).  The winemaker for Osprey’s Dominion, he notes that they pay him to make their wines, and then he pays them to use their facilities to make his wines.  Making his own wines gives him a chance to express his own taste and creativity, and he does very well.  We liked all six.

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The small, cheerful yellow tasting room is in a small building on the Main Road, and consists of a bar and some stools, plus shelves featuring wine-related items but also many honey products from the bee-keeping business Blossom Meadow run by his wife, Laura Klahre, who is also a very likeable presence behind the bar.  On one wall you can see a beehive behind glass, and Laura will happily explain to you what exactly is going on in it.  She is also in the process of creating a “Wineosaur,” a wire sculpture on the front lawn which she is creating using corks.  Some day she hopes to attach it to some skateboards and join a local parade.

Laura Klahre explains the

Laura Klahre explains the “Wineosaur.”

Adam also points out the music series, named “The Buzz,” which they are running this year featuring local singer/songwriters performing their own music, rather than the covers they have to sing at other wineries.  The series runs Saturday nights from 7-10, and you can check out their web site for details.  (http://www.coffeepotcellars.com/ )

Tasting options include one for $2.50, four for $8, or all six for $10.  A glass is $8. We decide we will each get our own tasting.

  1. 2012 Sauvignon Blanc                   $17.99

This is a fairly typical sauvignon blanc, steel-fermented, with lots of citrus flavor.  I also feel as though I smell some honey or honeysuckle.  It would go great with some Pipes Cove oysters.  Apropos of grades, we are informed this scored an 89 in Wine Advocate.  We like it.

  1. 2012 Chardonnay                            $15.99

This is the chardonnay he didn’t plan to make, which ended up being a prizewinner.  The 2012 is almost sold out, and the 2013 will be released this week.  Adam apologizes that they are not yet serving it, because he thinks it is a terrific wine.  The 2012 is not so bad!  Because he uses ten-year-old oak barrels, it is not heavily oaked at all, with only a slight butterscotch aroma and taste.  We taste LOTS of ripe pineapple, and though there is some sweetness it is not at all cloying.  Good.

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  1. 2013 Gewürztraminer $21.99

Gewürztraminer can be too sweet or not sweet enough, but this one is just right.  It is fairly refined, with aromas of honeysuckle and lychee and tangerine, reminding me of dessert in a Chinese restaurant.  Yet it is also dry.  Also good.

Beasley standing guard

Beasley standing guard

  1. Beasley’s Blend                 $14.99

Now we move to the reds, and Adam rinses our glasses with a quick swirl of the red wine.  Who is Beasley?  Their black pug, a photo of whom recently graced the pages of Wine Press, a local wine magazine.  And why is the wine named for him?  Laura and Adam joked that Beasley often joins them for dinner, and this is the type of wine he likes.  The label features a drawing of him standing on a deck of the Coffee Pot Lighthouse, and Adam says that he stands watch there, so if you go by on the ferry to New London, listen for his bark.  Anyway…Beasley has good taste.  This blend of 63% merlot, 19% cabernet franc, 12% cabernet sauvignon, and 6 % petit verdot is better than your usual everyday red blend, especially given the price.  We scent lots of berry and spice aromas, with a touch of woods.  It is soft and easy to drink, with plenty of berry taste as well.   A good wine to bring to that party…

  1. 2009 Merlot $17.99

Adam notes that he sources all the merlot grapes for this wine from McCullough’s vineyard, so that it can express the terroir.  We smell smoke and cherry, and taste cherry.  This is nice and dry, and would complement pasta really well.

  1. 2010 Meritage $25.99

A blend of 59% merlot, 23% petit verdot, 14% cabernet franc, and 4% cabernet sauvignon, this wine also got a high grade—a 90—from Wine Advocate.  And, Adam adds, he feels it is yet 3-5 years from its peak, so this may be a good wine to store in the cellar for a while.  We like this one, too, as it is dry with good dark fruit tastes, but my notes are a bit sketchy because at this point we were the only people left in the room and Adam revealed that he likes my blog.  Outed!  Nice to know I have a reader aside from my nearest and dearest.

We decide to buy a bottle of the Beasley’s Blend because we are always looking for everyday reds—we eat a lot of pasta—and a bottle of the 2013 Chardonnay so we can try it.  We have it with some spicy stir-fried chicken and eggplant I make, and it is delicious.  Quite different from the 2012, though it also has a slight butterscotch aroma and flavor, this is much more balanced, with less of a pineapple taste and a touch more citrus—maybe Meyer lemon?  I think I’d really like it with some grilled salmon.

Don't worry, the bees are behind glass.

Don’t worry, the bees are behind glass.

Bees!

Bees!

Reasons to visit:  Adam and Laura, still wine-country’s cutest couple; all of the wines, but especially the Sauvignon Blanc, the 2013 Chardonnay, the Beasley’s Blend and the Meritage; honey and honey-related items, including beeswax candles in all shapes and sizes; a nice small room where you can really talk to the owner/wine-maker and learn about wine (and bees–which got me wondering, should they try their hand at making mead?).

The

The “Wineosaur”!

Coffee Pot Cellars: Wine Country’s Cutest Couple 8/23/14

http://www.coffeepotcellars.com/

http://blossommeadow.com/

No, they don't serve coffee here!

No, they don’t serve coffee here!

“Perhaps a sign that says ‘Live Bees!’ is not the best way to get people into a winery,” I suggest to winemaker Adam Suprenant, owner of Coffee Pot Cellars.  He chuckles, and notes that when people ask if he has live music he says no, but they have live…bees.  Never fear, however, the bees are behind glass, and you can observe their activity while you sip Mr. Suprenant’s lovely wines and visit with him and his charmingly chatty wife, Laura Klahre, the beekeeping owner of Blossom Meadow.

A year ago when we stopped into the tasting room it had just recently opened, and we were the only ones there.  This time there were several other couples, including some who were clearly regulars, and much of the discussion centered around the award Mr. Suprenant was to receive that night from Governor Andrew Cuomo for producing the best oaked chardonnay in New York State, his 2013 vintage (not available for tasting).  “And I didn’t even want to make a chardonnay!” he confessed to us, but more about that later.

The tasting room is a small but pleasant space that had previously housed an antique store and after that a real estate agency.  Now the simple yellow-painted space has a tasting bar and shelves filled with Blossom Meadow goods—honey, beeswax candles and crayons in various shapes, and bee-related beauty products.  Last year we bought cat-shaped candles as a gift for cat lovers we were about to visit.

Some of the gift items available

Some of the gift items available

Both Mr. Suprenant and Ms. Klahre are enthusiastic and passionate about their fields, and it is fun to chat with them both about the intricacies of bee-keeping and wine making.  Did you know a bee has to visit two million flowers to make one pound of honey?

More gifts!

More gifts!

The tasting menu offers all six of their wines for $10, four for $8, or individual tastes for $2.50.  We opted for two complete tastings.

  1. Sauvignon Blanc 2012             $17.99

We sniff, and detect aromas of citrus and mineral or wet rock.  The taste is tart, almost grassy, with lots of lemon.  Not a wine to sip by itself, it would go well with a seafood in cream sauce dish.

The labels feature the Coffee Pot light house.

The labels feature the Coffee Pot light house.

  1. Chardonnay 2012 $15.99

As we enjoy this very lightly oaked chardonnay, Mr. Suprenant tells us why he didn’t plan to make a chard.  “Like a cliché?” I ask (ever the English teacher), and he agrees.  But a grower from whom he buys his grapes asked him to buy some chardonnay grapes due to an oversupply, and so he gave in.  Using older oak barrels, he fermented tow clones of chardonnay for only five months, and then arrested the malolactic fermentation with sulfites.  “Butter cookies!” I say of the aroma, and then sip.  Pineapple and what Mr. Suprenant confesses he compares to Juicy Fruit gum compose the actually very good taste.  Sippable.

  1. Gewürztraminer 2012 $21.99

The grapes for this wine come from Osprey’s Dominion, where Mr. Suprenant is the winemaker (He’s been a winemaker on the North Fork for 17 years.).  Nice flowery honeysuckle aroma, not too sweet, with some tangerine flavor, this is also a sippable wine.

  1. Merlot 2009 $17.99

A nice touch—he rinses the glasses with a bit of the merlot before we taste it.  The gewürtz would overpower anything else in the glass, he notes, but I also think that sometimes when wineries rinse with water you get a taste of chlorine!  Like all his wines, this is made with grapes purchased from North Fork growers, and 2009 was a notoriously bad year, with an excess of rain.  However, this wine has turned out pretty good, with aromas of berry and no earthiness. Though I think I scent wet rags, my husband says pine forest.  Wine tasting is not an exact science!

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  1. Meritage 2008 $21.99

A Bordeaux blend, this version is 69% merlot, 19% cabernet sauvignon, and 6% each petit verdot and cabernet franc, according to the tasting menu which, Ms. Klahre points out, she is proud they finally have.  Complex aromas of berry, flint and a bit of smoky forest precede tastes of blackberry and herbs.  Very nice, but the next is better.

  1. Meritage 2010 $25.99

2010 is known to be a good year, and this wine proves it.  59& merlot, 23% petit verdot, 14% cabernet franc, and 4% cabernet sauvignon, this Bordeaux blend really does taste like a Bordeaux.  The aroma is brambly, with a hint of earth that is not present in the taste.  We taste blueberry and some spice and like it so much we decide to buy two bottles for the cellar, marking them 2016.

Adam Suprenant

Adam Suprenant

Reasons to visit: you like bees and honey and beeswax products; you enjoy talking with people about their passions; the 2012 chardonnay (and maybe the 2013), the gewürztraminer, the 2010 Meritage; Adam and Laura.

 P.S.  The name refers to the lighthouse at Orient Point, which is said to resemble a coffee pot.  They do not, in fact, serve coffee at the winery!

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The building was originally a house, and Adam and Laura will make you feel right at home.

The building was originally a house, and Adam and Laura will make you feel right at home.