The Coffee Pot Cellars Winasaur — everyone’s favorite Brontosaurus-shaped, cork-studded topiary — now has its own song and music video.
For those who don’t know, the Winasaur, a seven-foot tall, 18-foot long public art project, is the brainchild of Coffee Pot Cellars co-owner Laura Klahre. Tasting room visitors and Coffee Pot fans are asked to decorate used wine corks, which are wrapped around the sculpture to “flesh out” its body.
To date, 3,100 corks have been strung along the Winasaur’s frame. Klahre estimates it will take about 6,000 more corks and a year and a half to complete it.
A song, she thought, was a natural progression for the project. (more…)
Coffee Pot Cellars in Cutchogue. (Credit: Katharine Schroeder, file)
Coffee Pot Cellars in Cutchogue received a rather presidential visitor last Friday — Daniel Shanks, the White House’s director of food and beverage and its sommelier.
Shanks purchased a bottle of Coffee Pot’s 2013 Meritage, some Blossom Meadow honey, a T-shirt and even decorated corks for Coffee Pot’s winasaur, a dinosaur-shaped topiary made of wine corks.
Shanks and his wife Linda tasted through the wines with Coffee Pot Cellars tasting room manager Laura Klahre and discussed the First Lady’s healthy eating intiatives.
“You just never know who is going to walk in,” said Klahre, who is also a beekeeper and sells her Blossom Meadow Farms honey products in the tasting room. “[We’re] so glad to be part of the fabric of the North Fork.” (more…)
North Fork beekeeper Laura Klahre with her husband, Coffee Pot Cellars and Osprey’s Dominion winemaker Adam Suprenant. (Credit: Monique Singh-Roy)
If one half of a married couple is a beekeeper and the other a winemaker, you can count on hearing one question fairly regularly.
“People always come and ask, ‘When are you going to make a honey wine?'” said Coffee Pot Cellars owner and winemaker Adam Suprenant, whose wife Laura Klahre sells her Blossom Meadow honey out of their Cutchogue tasting room. (more…)
A bottle of Coffee Pot Cellars 2013 Chardoonay. (Credit: Lenn Thompson)
As I’ve reacquainted myself with Long Island chardonnay (look for my report in the upcoming issue of the Long Island Wine Press) one thing has become evident: as fresh and refreshing as unoaked, steel-fermented chardonnay can be, it’s rarely complex or particularly interesting. They are great on a hot summer day or with a picnic lunch, but rarely more than that. (more…)