Chamard Vineyards: 'Its Wines Please Me Every Time I Taste Them'

By HARVEY FINKEL, Contributing Writer

Chamard wines please me every time I taste them, but then I lose sight of them, for I live in Massachusetts and they sell out in their native Connecticut and a small selection of Manhattan restaurants. I was again pleased by the wines and informed by conversation with Larry McCulloch - hence, this column, long overdue.

Chamard Vineyard, located in CLinton, was founded in 1983, planted in 1984, and next vinified its first commercial vintage in 1988.

The name is an anagram of names of the family of owner Bill Chaney, chairman of the board of Tiffany and Company. Chaney comes from Kansas, hardly a hotbed of wine production, but he appreciates wine and food, and may have been looking ahead to a retirement project. McCulloch has been at Chamard since the beginning. He graduated in horticulture from Ohio State, then worked for a time at Benmarl Vineyards in the Hudson Valley before coming to Chamard.

The 20 acres of vineyard are located in southern Connecticut, about halfway between New Haven and New London, on land that slopes down to Long Island Sound. The Sound modulates the rigors of the New England climate.

Vineyard care is emphasized. Burgundy is the model. Of the 20 acres under vine, 16 are planted to chardonnay, the rest merlot, cabernet sauvignon, cabernet franc and pinot noir. Grapes are also purchased from Mudd Vineyards on the North Fork of Long Island, a stabile relationship.

Between 6,000 and 7,000 cases are produced annually, 80 percent Chardonnays. The Chardonnays and red wines from North Fork grapes are made in sufficient quantities to sell at shops and restaurants. The estate reds, however, are made in such small quantities (as little as one barrel, 25 cases) that they are sold only at the winery, when available.

Here is a list of the wines Chamard makes and their current vintages:


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