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Our vineyards
The Lenz Winery

In The Lenz Winery, their philosophy is low-touch; the wines express the character taken from the vineyard by developing full "varietal ripeness".

 

Lenz have nearly 70 acres planted with: Chardonnay, Gewürztraminer, Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit verdot, Pinot gris and Pinot noir.

Explore our vineyards

The Lenz Winery

Founded in 1978, The Lenz Winery has some of the most mature vineyards in the region in fact in the country, given the extensive replanting of California vineyards to reduce phylloxera damage.   Lenz have nearly 70 acres planted with: Chardonnay, Gewürztraminer, Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit verdot, Pinot gris and Pinot noir.  At The Lenz Winery, the philosophy in the vineyard is high-touch.   The Lenz team are extremely hands on in the vineyard, micro-managing each vine to full ripeness and highest quality each year. Leaf removal, shoot thinning, cluster thinning, crop reduction, triple catch wires, super-attentive pest and fungus control (the "open canopy" approach keeps fungus problems to a minimum), all combine to create their deliciously old world style wines. 

In The Lenz Winery, their philosophy is low-touch; the wines express the character taken from the vineyard by developing full "varietal ripeness".

One important facet of this approach is the "estate" element. All wines are "estate bottled" the legal definition means that the wines are made entirely from grapes grown in their own vineyards or vineyards under their own direct care and control. The winemaker’s commitment to creating only "estate bottled" wines shows his passion for creating top class wines, melding every aspect of terroir with chemistry, like an ancient alchemist.  For more information about Lenz, please visit www.lenzwine.com

 

 “Micro-biologist Eric Fry reached New York from his native California 25 years ago on the recommendation of mentor Andre Tchelistcheff and has long ago become a Long Island veteran. He and owner Peter J. Carroll follow a release regimen that would give most winery proprietors headaches and heartburn not to mention red ink, with whites usually appearing a couple of years after harvest, while red wines and the estate’s wonderful sparkling wines are typically released after four or more years. Fry believes oxygen is a friend at the right time, and his reds often get “splashed” following what usually are very slow malos; are given extended time in barrel before racking to tank; and are bottled extremely late.”

         - David Schildknecht, erobertparker.com

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