Producer wine
Liten Buffel

COUNTRY :
United States

REGION :
Niagara

PRODUCTION :
12,000 bottles/year

Patrick Vaughn and Zack Klug

“We focus on low intervention wines that reflect a sense of place and time. We are minimalists in the cellar, and in the vineyard. Our wines are dry, unfined, unfiltered, and with no sulfites added. Just foot crushed grapes, settled in old wood, and bottled by hand at the proper time.”

More Info Here

CUVÉES
Wine

“Faucheaux”

Region: New York
Grape: Cabernet Sauvignon
Vineyard Size: 4 hectares
Soil: loam, slate
Average Age of Vines: 20 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: whole cluster, pigéage, spontaneous fermentation in old oak with indigenous yeasts
Aging: 10 months in old oak
Fining: none
Filtration: none
Added S02: none

Wine

“Hear the Drums Echoing”

Region: New York
Grape: Chardonnay
Vineyard Size: 4 hectares
Soil: loam, slate
Average Age of Vines: 20 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: whole cluster, pigéage, 1-2.5 months on skins, spontaneous fermentation in old oak with indigenous yeasts
Aging: 11 months in old oak
Fining: none
Filtration: none
Added S02: none

Wine

“Colors and Allegory”

Region: New York
Grape: Chardonnay, Pinot Gris, Riesling, Pinot Noir
Vineyard Size: 8 hectares
Soil: clay, limestone, loam, slate
Average Age of Vines: 14 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: whole cluster, pigéage, spontaneous fermentation in old oak with indigenous yeasts
Aging: 18 months in old oak under flor
Fining: none
Filtration: none
Added S02: none

Wine

“There Was a Fire Here”

Region: New York
Grape: Chardonnay, Pinot Gris, Riesling
Vineyard Size: 6.85 hectares
Soil: loam, slate, clay, limestone
Average Age of Vines: 12 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: whole cluster, pigéage, 1-2.5 months on skins, spontaneous fermentation in old oak with indigenous yeasts
Aging: in old oak
Fining: none
Filtration: none
Added S02: none

Wine

“De la terre, Pour la winediva”

Region: New York
Grape: Pinot Gris
Vineyard Size: 0.40 hectares
Soil: clay, limestone
Average Age of Vines: 15 years
Farming: biodynamic
Harvest: by hand
Winemaking: whole cluster, pigéage, 1-2.5 months on skins, spontaneous fermentation in old oak with indigenous yeasts
Aging: 8 months in old oak
Fining: none
Filtration: none
Added S02: none

Wine

“Parking Lot;”

Region: New York
Grape: Pinot Noir
Vineyard Size: 3.63 hectares
Soil: clay, limestone
Average Age of Vines: 20 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: blend of Perfetto Pinot Noir and Quast Vineyard Pinot Noir, whole cluster, pigéage, spontaneous fermentation in old oak with indigenous yeasts
Aging: 9 months in old oak
Fining: none
Filtration: none
Added S02: none

Wine

Riesling

Region: New York
Grape: Riesling
Vineyard Size: 11.11 hectares
Soil: sand, limestone
Average Age of Vines: 15 years
Farming: organic, sustainable
Harvest: by hand
Winemaking: whole cluster, pigéage, 1-2.5 months on skins, spontaneous fermentation in old oak with indigenous yeasts
Aging:
10 months in old oak
Fining: none
Filtration: none
Added S02: none

Wine

Shaw Vineyard Riesling

Region: New York
Grape: Riesling
Vineyard Size: 20.23 hectares
Soil: loam, slate
Average Age of Vines: 20 years
Farming: organic
Harvest: by hand
Winemaking: whole cluster, pigéage, 1-2.5 months on skins, spontaneous fermentation in old oak with indigenous yeasts
Aging:
10 months in old oak
Fining: none
Filtration: none
Added S02: none

Wine

Quast Vineyard Pinot Noir

Region: New York
Grape: Pinot Noir
Vineyard Size: 4.04 hectares
Soil: clay, limestone
Average Age of Vines: 20 years
Farming: organic
Harvest: by hand
Winemaking: whole cluster, pigéage, spontaneous fermentation in old oak with indigenous yeasts
Aging: 9 months in old oak
Fining: none
Filtration: none
Added S02: none

Wine

Perfetto Vineyard Pinot Noir

Region: New York
Grape: Pinot Noir
Vineyard Size: 3.23 hectares
Soil: clay, limetsone
Average Age of Vines: 20 years
Farming: biodynamic
Harvest: by hand
Winemaking: whole cluster, pigéage, spontaneous fermentation in old oak with indigenous yeasts
Aging: 9 months in old oak
Fining: none
Filtration: none
Added S02: none