Coffee Pot Cellars: Time for a Chat

October 15, 2021

Watch for the large dinosaur—excuse me—wine-o-saur on their lawn to find Coffee Pot Cellars’ tasting room.  Made from corks inserted into a wire frame, this not-yet-completed structure symbolizes the quirky charm of this little winery.  When you walk in, you will get an enthusiastic greeting from Laura Klahre, the wife of winemaker Adam Suprenant, and possibly also from their little black pug, Beasley.  Beasley, however, is less enthusiastic these days, as his age of fourteen has begun to take its toll, and he was fast asleep during our recent visit. 

Though we last visited Coffee Pot (named for the lighthouse near Orient Point—and no, they do not serve coffee) in November 2019, Laura immediately recognized us, and included us in the conversation she was having with another couple, who also had not been there for a long time, about an amusing incident they had witnessed.  Several new customers came in while we were there, and, since they all opted to sit outside on the wrap-around porch, we had Laura to ourselves for much of our visit.  For them, she set up their complete tasting on a labeled tray, while for us she poured each one separately, so we had time to chat. 

According to the chalkboard, a complete tasting includes six of their seven wines for $15: three whites and three reds, but not the rosé.  However, as Laura put it, to acknowledge the tough year we have all had, and because we are on vacation and shouldn’t have to make decisions, the six is actually seven, as she also pours the rosé.  At the moment, she is using “corn plastic”—which is compostable—rather than glass, because their dishwasher is broken.  It would, she confesses, “hurt my soul” to use regular plastic.  That’s because in addition to her work in the tasting room—which is open Friday-Monday—Laura is a beekeeper and environmentalist, and sells her Blossom Tree Farm honey in the tasting room.  She also makes award-winning jam—we bought a jar of blueberry—and has a project to plant milkweed to help stem the decimation of the monarch butterfly population.  On our last visit, Beasley was wearing little monarch wings to promote this last project, but he’s getting too old to parade around in a costume.

As we sipped and chatted, we noted how much we like the wines, as well as the conversation!  And when we left, we took with us, in addition to the jam, a bottle of the Meritage and another of the rosé.

  •  2019 Sauvignon Blanc                 $21.99

Aged in stainless steel, this has a lovely aroma of melon and flowers, and is quite tasty.  We get lemon/lime, but it is more fruity than tart, though it is dry.  As with most North Fork sauvignon blancs, this would be lovely with some clams or oyster.

  • 2015 Chardonnay           $19.99

I was a bit leery of this, since it is oak aged, but then Laura noted that it is aged in fourteen-year-old barrels—in other words, neutral oak—so I took a sip.  Very nice.  Though you do get a bit of that I -chewed-on-my-pencil taste, overall it is more lemony than oaky. 

  • 2017 Gewürztraminer   $21.99

Thanksgiving is coming, so we discussed what a good wine gewürztraminer is for that holiday, because it is so versatile.  It also has enough taste to stand up to turkey, cranberry sauce, etc.  This is a dry one, which is good for me, with lovely honeysuckle aromas and tastes of pineapple and nutmeg.

  • 2020 Rosé          $24.99

A blend of 95% cabernet sauvignon and 5% merlot, this is a rosé with more oomph than most, with lovely aromas and flavors of strawberry.  This is also dry, and we got into a conversation about dry versus sweet wines, since one person had come in asking, did they have any sweet wines.  I suggested that she could offer them this rosé because, though it is dry, it has lots of fruit, which might read sweet to some.

  • 2016 Beasley’s Blend     $21.99

Laura observed to another customer who had come in and opted to just taste the reds, that her husband loves making reds.  That shows, as all three reds are better than the average North Fork ones.  Beasley apparently likes Bordeaux wines, as this is a Bordeaux blend of 58% merlot, 31% cabernet franc, 6% petit verdot, and 5% cabernet sauvignon.  It smells like cherries, no doubt the effect of the merlot, and is a soft and very drinkable red, with tastes of plums and chocolate.

  • 2014 Merlot      $25.99

If you buy a bottle of this, they plant more milkweed to help the monarchs, as a little blackboard keeps track of them.  Aged 18 months in French oak, this is a fairly typical North Fork merlot, with cherry flavor and aroma. 

  • 2015 Meritage  $28.99

Yum.  We bought a bottle of this to put in our cellar, as it is too good for just weeknight hamburgers.  A blend of 83% merlot, 12% cabernet franc, and 5% cabernet sauvignon, this has interesting tastes that include ripe cherries and cocoa and spice.

Reasons to visit:  a quirky little winery that has very good wines; Laura’s conversation and Beasley’s charm; you can also buy jam and honey and other interesting items; all the wines, but especially the rosé and the Meritage; you can bring your dog if you sit outside.

There’s an antique store next door, in case you want to browse.

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.