History

Farrm Wine was created by Rex and Connie Farr practicing organic/biodynamic farming methods. No chemicals have been used on the farm since 1985. They became the first certified organic farm (1990) on Long Island.

The vineyard was planted in 2005, with four varieties of Bordeaux grapes;  8.5 acres of Cabernet Franc, Merlot, Malbec, Petite Verdot.

The first wines were made from the 2012 harvest and then only two bottles were made; Farrm Reserve and Farrm Rose. Our wines reflect the quintessential “terroir”, the taste of North Fork of Long Island, NY.

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Production

  Our production methods follow the principles of Rudolf Steiner, Biodynamics is the PHD of organics. Understanding the relationship between the moon and the tides might help understanding some of these principles. (Please see the diagram above) 


From pruning to harvest, 220 days, 25 jobs, and a lot of luck. We hope to harvest roughly 3 tons an acre. 


Hand picked at their peak of ripeness, the grapes are then taken to our wine maker where the process of de-stemming, maceration, fermenting and eventually bottling will take place. 

Every bottle of wine has a story, 

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