Channing Daughters Winery
Channing Daughters Winery
Atlantic breezes cool our vineyards creating a climate hospitable to a wide array of fascinating grape varieties. At Channing Daughters we grow and create wines from over two dozen varieties. The white grapes include Chardonnay, Pinot Grigio, Tocai Friulano, Sauvignon Blanc, Muscat Ottonel, Malvasia, Gewurztraminer, Ribolla Gialla and Pinot Bianco, and the red varieties include Merlot, Blaufränkisch, Dornfelder, Syrah, Cabernet Franc, Cabernet Sauvignon, Teroldego, Refosco and Lagrein. We are the only winery on the East End growing and producing wines from many of these grapes. Our home is a beautiful plot of land in Bridgehampton that contains twenty-eight acres of vines, our small winery and tasting room. We source about fifty percent of our grapes from special sites and people on the North Fork.
- Over two dozen varieties.
- Meeting / Conference Facilities:
- Wedding Facilities:
- Picnic Facilities:
- Dog Friendly:
- Winery Tours:
- Wine Tasting:
- Art or Architecture:
- Organic / Biodynamic:
- Wine Club:
- Lodging / Bed & Breakfast:
Christopher attended schools on both the East and West coasts, and after earning a BA in Performing Arts/Philosophy, he migrated to NYC to pursue graduate theatre training. In 1993, with wife Allison Dubin, he co-founded the Momentary Theatre, a not-for-profit organization that performed in California, New York, Texas, Connecticut and Hungary.
After several years of writing restaurant reviews in NYC, on the side, Christopher attended the French Culinary Institute in Manhattan. He graduated first in his class and received a Grand Diplome. Christopher worked as the Pastry Sous Chef at March restaurant and then as Executive Sous Chef of Robbins Wolfe Eventeurs, both based in NYC. While working as a chef Christopher earned his Sommelier Certificate from the Sommelier Society of America as well as the Higher Certificate from the Wine and Spirits Education Trust. He was awarded the Diploma from the Wine & Spirits Education Trust (WSET) which entitles him to the D.W.S. distinction. He also holds a certification from the CWE (Certified Wine Educators) and is currently a candidate for the Masters of Wine.
Christopher's initial involvement with Channing Daughters Winery was as a Wine Club Member, then as a Team Merlot member. In 2001 Christopher began developing several new products and prestige cuvees for the winery. Through the introduction of indigenous yeast fermentations, longer extraction periods, small batches, crop reduction, astute barrel control, and most importantly, blending, he believes Channing Daughters and the Long Island region will keep on growing and producing world-class wines. As Christopher says, "its just the magic of givin' the wines some love." He is now a partner in the company, as well as the winemaker.
Walter Channing was born and grew up in Boston, Massachusetts. His mother was a painter. His father's avocation was building wings onto their house. Channing went to local schools and adopted his father's hobby of working with wood and constantly rebuilding the house. Summer vacations were spent doing tree surgery, working for a building contractor and programming computers.
After graduating from Harvard College and the Business School, Channing moved to New York City and became involved in healthcare consulting and later venture capital investing in start-up medical businesses. On the side, he found a preoccupation in recovering and reworking discarded materials. The demolition of Hudson River piers led to a new focus: rescuing the wood from destruction. Hundreds of feet of strong seasoned wood were scheduled to be hauled out to sea for burning, but Channing stashed away as much of it as he could. Over the next few years, the wood was reborn as furniture, interior walls and art objects, all illustrating the form and quality of the original wood. Later he retrieved discarded trees from the Easthampton dump. This led to a new medium: roots and trunk forms. More recently he created his own personal dump in Bridgehamtpon to have on hand a ready inventory.
The nobility of stumps about to be plowed into oblivion became a cause for Channing. He reworked them and gave them a new identity, often with a touch of humor.
Channing's work has been shown since 1975 at such places as the O.K. Harris Gallery, the Webb and Parsons Gallery, Handschin Gallery, Basel, Switzerland; the Indianapolis Museum of Fine Arts and the Root Art Center, Hamilton College. Other shows: the Squibb Gallery in Princeton, New Jersey, and the Elaine Benson and Louise Himmelfarb Galleries in the Hamptons. He also routinely shows his work at the annual Century Association's Sculpture Show in New York City.
More recent work includes inverted, whole trees mounted on scaffolding, chain saw carvings, wood "Berms", and curvilinear stacking of wood. Some of these portray tree roots in an anthropomorphized form, acting like and even imitating humans. The mischief goes on as carved human figures return the gesture, imitate and mime the nethers of the tree.
Channing's studio is in Bridgehampton, Long Island and his venture capital business is in New York City.
In Mr. Channing's other life, he is a founder and partner in C.W. Group, a venture capital business focusing on investments and business development in the healthcare, biotechnology, and managed-care provider service sectors. C.W. Group, its first fund started in 1983, has invested in over 40 companies and has acted as lead investor or originator of 25. Mr. Channing is a member of the Venture Advisory Committee of the Brigham and Womens's Hospital in Boston and the Center For The Prevention of Cardiovascular Disease at The Harvard School of Public Health.
Channing planted his first Chardonnay vines at his Bridgehampton, Long Island farm in 1982.
Larry Perrine, Partner/CEO:
Larry Perrine was born and raised in Los Angeles, California. His father is an inventor, gardener, and worked in aerospace industries for 40 years. His parents raised Larry and his siblings beside the orange groves of northern Orange County. Perrine went to local schools and developed an interest in growing plants and landscaping. By the time he came of majority, the California Wine Industry was booming and Perrine pursued the hard-to-find wines of the early 1970's winery start-ups.
After studying Soil Science and graduating from California State Polytechnic University, Perrine moved to Minneapolis, Minnesota and pursued advanced soil studies and microbiology. On the side he became increasingly preoccupied with tasting and learning about quality wines of the world and the terroirs they were made from. This lead Perrine to move to the Finger Lakes Region in Upstate New York, enter Cornell's Graduate Program in Enology and Viticulture, and commit his life to Bacchus. It was there that Perrine began his studies of the soil/climate/wine interaction on Long Island, for which he is known.
Upon completing his graduate work at Cornell in 1985, Perrine moved to the North Fork of Long Island to work for Mudd's Vineyard, the Long Island vineyard pioneer and today the most important custom vineyard operator in the Long Island Industry. Shortly after, Perrine became a research viticulturist for Cornell on Long Island and developed the first formal Grape Research Program for this Industry. In 1988 he went to work for Gristina Vineyards in Cutchogue, where he made some of Long Island's finest wines from 1988-1994.
Perrine's viticulture and enology consulting career has spanned 11 years and over 20 vineyard and winery clients. He has worked with businesses in New York, Long Island, Connecticut, Massachusetts, Rhode Island, and Michigan. Perrine has also taught extensively in Manhattan at the International Wine Center, and for the Master of Wine Training Program.
Since 1995 Perrine has worked intensively with Walter Channing on improving his vineyard planting in Bridgehampton, Long Island. In 1996, he came on board as Managing Partner to work with the Channings to create and manage Channing Daughters Winery. Perrine is now President, CEO, and part owner of CDW.
Allison Dubin, Partner/General Manager:
Allison Dubin was born and raised in New York City, and on the East End of Long Island. Her parents encouraged creativity and exposed her and her sister, visual artist Mindy Dubin, to good food and wine at an early age, laying a foundation for a life obsessed with culinary and oenophilic hedonism! Allison started acting in NYC as a child, and spent many years working in the theater, including founding and running the not-for-profit company, The Momentary Theatre, with husband, partner and now winemaker Christopher Tracy. Allison has acted in, written, directed and produced a variety of theatrical events in New York, the United States, and around the world. Her producing work also includes news, internet and large scale events. In addition, Allison has also worked in PR for visual arts, including two years with artist Robert Indiana. She also spent several years reviewing restaurants in New York, and has traveled extensively for food & wine. Allison is a graduate of The Dalton School in New York and of Trinity College in Hartford, CT.
Allison is thrilled to be at Channing Daughters Winery where she is now a partner in the company and the General Manager. She first came to the winery in 1999 as a member of the wine club and then as a member of Team Merlot-her first winemaking adventure. Allison is proud to be a part of this challenging, creative and quality-driven team that is Channing Daughters, of being a full-time resident of the East End of Long Island and mother of Cooper Dubin Tracy. She also serves on the board of the Goat on a Boat Puppet Theater in Sag Harbor.
Abel Lopez, Vineyard Manager:
Anyone who has visited the winery at harvest time knows that Abel and his vineyard crew work around the clock picking and pressing grapes. What most of us do not know is that even during the wintertime, there is still plenty of work to be done outside. Abel and his four assistants work year-round tending the vines. Abel also works with the winemakers filtering and bottling wines.
Originally from Puebla, Mexico, Abel has been working at Channing Daughters for nine years. Before coming to work at the winery, he spent a number of years working for landscape companies on Long Island. Although he misses his parents in Mexico, Abel likes living and working on the East End. When Abel isn't at work, he likes to spend time with his wife, Jacoba, and their eight year old son, Jonathan and baby daughter Shayla (who also keeps him pretty busy!) He enjoys living close to the beach. In the summertime, he can be found fishing for bluefish and striped bass or playing soccer with friends. Visit the winery and taste the fruits of his labor.
Jacqui Perrine has been working in the food and beverage/entertainment business for three decades. Her family roots are in Ohio farm country. After striking out on her own at age 18 Jacqui moved to Woodstock, NY where she began working in restaurants and clubs doing everything from waiting tables to bartending and managing. In addition, she learned how to plant and maintain organic gardens.
Ms Perrine arrived in NYC in 1979 where she landed at the club that was the home to Jazz Fusion music, Seventh Avenue South. She eventually ran and booked the club while contracting bands for such notable artists as Eric Gale, Jeffery Osborne, Denise Williams, Jaco Pastorius and Bernie Worrell. Soon after, she returned to the restaurant business where she became the General Manager of Tortilla Flats.
With the partners from Tortilla Flats, Ms Perrine helped open and became partner of the the wildly successful Southern restaurant, The Gulf Coast. With her partners she then opened the Southwestern themed Cowgirl Hall of Fame, which has been in business for over 15 years. In 1992, Ms Perrine realized a dream when she opened her most successful restaurant, the Grange Hall. This labor of love paid homage to her family's heartland roots, with a seasonal menu and emphasis on organic meats and vegetables. This was the first farm-to-table restaurant in NYC which featured an all-American wine list, where she poured many cases of Channing Daughters wines. When the Grange Hall closed in 2004, Jacqui had already met now husband Larry Perrine, who had lured her to the East End of Long Island and Channing Daughters where she now works and lives. At the winery you can find Jacqui in the tasting room, or keeping the books, both jobs a natural segue from her restaurant operation days.
Practices & Techniques
Our foremost commitment at Channing Daughters Winery is the care of our grapevines and the quality of wine in the bottle. Starting with intense and careful culture of our vines to the hand-picking of ALL grapes, gentle whole cluster-pressing of white fruit, stomping by foot with punch-down by hand of red grapes, and gravity bottling, our methods remain traditional and artisanal. Wine is grown by hand at Channing Daughters. We are proud of every single bottle and are excited about your interest in our wines.
Wine From Unique Vineyards
We allow our wines to naturally express the earth that grows them. Small and unique vineyard lots of grapes are fermented and bottled separately, bearing a Vineyard Designation and Appellation of Origin. Channing Daughters is proud to produce wines bearing all three Long Island AVA’s. The North Fork of Long Island, The Hamptons, and Long Island are all utilized. Whether it is a varietal Sauvignon Blanc from the Mudd Vineyard on the North Fork, Blaufrankisch from our Sylvanus Vineyard on our Estate in Bridgehampton or a blend of varieties and vineyards like our Vino Bianco, which bears a Long Island AVA, we believe in celebrating the place, vineyards and region from which we are lucky enough to produce wine. We are also grateful to be working with mature vineyards. Our own Sculpture Garden Vineyard was planted in 1982 and the Mudd Vineyard on the North Fork (one of our most prized sources) was planted between 1975 and 1983.
We are interested in continually pushing the boundaries of what is possible in our vineyards, our cellar and our region. Currently we are producing about seven thousand cases of wine a year spread across twenty-six different bottlings. We strongly believe there are different foods, occasions, people, seasons and moods that demand different flavors, smells, textures and styles of wine. To this end we create single vineyard varietal wines and blended wines, wines made with indigenous, wild yeast as well as commercial yeast, and occasionally a blend of both. Some wines are filtered and fined, some are not. Stainless steel tanks and barrels as well as French, Slovenian, American and Hungarian oak barrels are used in various sizes, formats, percentages and ages. We will co-ferment white and red fruit. We enjoy fermenting some white wines on their skins. We seek deliciousness. We do everything by hand in small batches with lots of love and attention in order to fulfill our commitment to quality wine in the bottle.