March 11, 2026

I’ve been to Macari many times, but only a few times for a tasting, since a book club I belong to meets there during the winter months, when business is slow and the tasting rooms and porch are quiet.  We always get a bottle (or two, depending on how many of us are there) of white, either the “Life Force” Sauvignon Blanc or, more recently, the Katherine’s Field Sauvignon Blanc.  Both are very sippable whites, with enough fruitiness to take the edge off, but not sweet.  Easy to drink!  And the truffled potato chips go well with both.

It’s been quite a winter.  We were literally snowed in several times, and it got so cold that the furnace couldn’t keep up, so when a couple of warm days popped up, so did we.  How better to celebrate an almost-spring day than with a visit to a winery?  Our friends, the winery aficionados, are members of the Macari wine club, and I was happy to join them for a tasting.

Macari has a cozy bar room with a fireplace, a larger tasting room decorated with a huge tree-like structure in the middle (I’m not sure what to call it, but it is very pretty.), and a generous porch that looks out on the fields and has plastic window coverings, plus some outdoor seating areas and private rooms for groups.  The wines are all made from grapes grown and fermented on the estate, and several of them are often available at local restaurants. In addition to a menu of snacks, you can build your own accompaniments from the cheeses and charcuteries and array of crackers and jams, etc., along one wall of the bar room. We ordered the hummus, a generous mound sprinkled with za’atar and olive oil, which came with a hefty serving of pita chips.

Then it was time to decide on which wines to taste.  The wine menu includes, at the moment, eleven wines available by the glass or taste or bottle ($8 per taste), plus nine more by the bottle, though, if they have the bottles open, they can also be had by the taste or glass. (Though that may be a privilege most likely to be accorded to wine club members, like our friends.)  Three tastes generally comprises a tasting, and, since the pour is fairly generous, that probably should be all one has. 

It took us a while to decide, as our discussion veered into reflections on the use of oak barrels vs. steel vats, and the various ways barrels can be used.  Our friend the aficionado (who has been to at least one winery in all 48 contiguous states) has become fascinated by the subtleties of aged vs. neutral (i.e. previously used) in varied combinations.  He and I differ on chardonnays, since I generally prefer the sharp citric taste of steel-fermented, and he likes the more rounded butterscotchiness of oak fermented.  As the French say, “Chacun á son goût.” 

Finally, we settled on three reds to have in common, plus one to share.  Abbie, our waitress, was happy to launch into her descriptions of each wine, suggesting the best order in which to taste them, before leaving us to munch, sip, and discuss.  All the wines we had were from the 2022 harvest, which was a very good year for reds, as it was hot and dry most of the summer, mimicking the Mediterranean climate.  She also proudly informed us that the vineyard employed biodynamic techniques, leading to “clean” wines. 

Clean or not, they’re good.

• Merlot $40

We shared sips of this one, which was fermented first in stainless steel and then transferred to oak for an additional nine to ten months.  It is a rather light red, smooth, and easy to drink, though our friend thought it seemed a bit “watered down.” It had the characteristic cherry aroma and taste of North Fork merlots.

• Dos Aguas $40

This is a blend of merlot, cabernet sauvignon, cabernet franc, and petit verdot, and is a popular choice.  I’ve had it at some local restaurants, like Michelangelo’s (a classic red-sauce Italian in Mattituck), where it goes well with the pasta and pizza.  Like the merlot, it is also easy to drink, with tastes of dark plum, berries, and cherry.  “Charming,” opined our friend.

• Cabernet Sauvignon $60

Abbie described this as their “go to” wine, which seems to mean one they feel well represents their style and taste.  It is similar to but fuller tasting than the Dos Aguas, and could stand up to lamb chops or steak.  It is aged in new French oak, and is dry yet also has plenty of red fruit taste. 

• Bergen Road $75

Though it is usually not on the list for tasting, they had an open bottle, so we were able try it (though that may also be due to our friends’ status as active wine club members).  This is one of their special wines (as you can see by the price), which they only make when the conditions are ideal.  Abbie told us that, in the thirty-one years of the winery’s life, they have only released Bergen Road fifteen times.  A classic Bordeaux blend of merlot, cabernet franc, cabernet sauvignon, and petit verdot, it is aged partially in new French oak barrels for almost two years.  It is delicious, with a complex aroma of dark berries and cedar, and complex tastes of cranberry, pomegranate, and wood.  The winery web page suggests you can age this in your cellar for as long as fifteen years.  Yum.

Reasons to visit:  pleasant tasting rooms, with plenty of space; a nice menu of snacks plus various items to build your own; the freedom to choose your own tastes from a menu of eleven—and potentially more—wines; the Ketherine’s Field Sauvignon Blanc, the cabernet sauvignon, and the Bergen Road (though the price is high); reliably good quality wines.