McCall Wines
McCall Wines, located in Cutchogue, focuses on crafting low yield, quality-driven wines with a commitment to sustainability.
Russ McCall planted vines in 1996 on a 100-acre Cutchogue farm his family has worked for generations, and McCall Wines now farms the largest Pinot Noir block on Long Island alongside an equally sized Merlot planting — a deliberate, French-leaning bet that has paid off in serious press. Winemaker Gilles Martin (also of Sparkling Pointe) leans Burgundian on the Pinot program: whole-cluster ferments, restrained extraction, neutral oak, and bottle age before release. The Pinot Noir, the Ben's Blend Merlot-led Bordeaux blend, and the Cabernet Franc Reserve have all earned 90+ scores and routinely appear on regional best-of lists. Beyond wine, McCall became Long Island's first wind-powered farm in 2010 and has expanded into rotationally-grazed Charolais beef — the on-site ranch is a working operation, not an accessory. The rustic tasting room, a converted potato barn, offers seated flights by reservation amidst pastoral views.
Pinot Noir, Merlot, Ben's Blend, Cabernet Franc Reserve
McCall is the answer to anyone who says Pinot Noir doesn't work on Long Island. The estate Pinot in a cool vintage shows real Côte de Beaune nerve, and Ben's Blend is the bottle I bring to dinner parties when I want to prove a point about North Fork reds.
The estate and the cattle
McCall Wines farms its vines on the Corchaug Estate in Cutchogue, a family farm that has been worked for generations. Alongside the vineyard, the property raises grass-fed beef cattle, and the tasting room sells a selection of that beef together with wine.
Tasting room and reservations
The tasting room is open daily and takes both reservations and walk-ins. The General Reservation is a 90-minute outdoor seating at picnic tables overlooking the Merlot vines, with a choice of a three-wine flight, wines by the glass, or by the bottle, plus optional artisanal cheese and charcuterie; it is capped at six guests and does not admit limousines or tour buses. The Vineyard Tour & Reserve Tasting adds a guided walk through the vineyard with a sommelier, a stop to see the cattle, and a seated reserve tasting indoors.
Getting there and parking
McCall Wines is at 22600 Main Road (Route 25) in Cutchogue. Groups of seven or more are charged a $40-per-person minimum, and reservations should be made in advance through the winery's site.
What it costs
| Vineyard Tour & Reserve Tasting | $75 per person |
| Groups of 7+ | $40 per person minimum |
Prices checked 2026-09-11 — McCall Wines tasting room page
Sources
Frequently asked questions
- What are McCall Wines's tasting room hours?
- McCall Wines's tasting room hours vary by season — typically Friday through Sunday during the off-season and daily in summer and harvest. Always check the winery's website before driving out, especially mid-week.
- Do I need a reservation to taste at McCall Wines?
- Reservations are strongly recommended at McCall Wines on weekends and during harvest season (September–November). Walk-ins are sometimes accepted on weekdays. Booking ahead also locks in your group size for seated tastings.
- Where is McCall Wines located?
- McCall Wines is in Cutchogue, NY, on the North Fork of Long Island. It's an easy stop on most North Fork or Hamptons wine-tasting day trips.
- What wines is McCall Wines known for?
- McCall Wines is known for pinot noir, merlot, ben's blend, cabernet franc reserve. On the tasting menu, ask about their Pinot Noir, Merlot, Ben's Blend, and Cabernet Franc Reserve.
- When was McCall Wines founded?
- McCall Wines was founded in 2007, making it one of the more established producers on Long Island's North Fork.
- How do I get to McCall Wines from NYC?
- From Manhattan, McCall Wines is about a 2–2.5 hour drive via the LIE (I-495) to the North Fork, exiting toward Cutchogue. The LIRR reaches nearby Ronkonkoma and Greenport; from there you'll need a car, taxi, or a booked wine tour to reach the tasting room.
- What's the best time of year to visit McCall Wines?
- Late spring through fall is peak on the North Fork — May and June are quietest with the vines leafing out, July–August is busiest, and September–October harvest brings the best energy in the tasting room. Winter weekends are lower-key with shorter hours; always confirm before making the drive.