South Eastern New England AVA
Date AVA Established: March 27, 1984
Total Size/Acreage: 1,875,200
Number of Wineries: 19
Most Planted Red Wine Grape: Cabernet Franc
Most Planted White Wine Grape: Chardonnay
Climate: Coastal, Maritime
“Not to overstate it, but it really is about pride of place—it’s about the integrity of the place—and trying to maximize what can be done here.”
-Michael Connery, owner of Connecticut’s Saltwater Farm Vineyard
The Southeastern New England AVA spans 13 counties along the Atlantic Coast between Connecticut, Rhode Island and Massachusetts. Most vineyards are rooted on 19th-century (or older) dairy or potato farms and are planted, in some measure, with the AVA’s star varietal, Chardonnay. The boundaries of the Southeastern New England AVA run along the coastline from New Haven Connecticut to just south of Boston Massachusetts. The southwesterly path between the two cities measures 120 miles and bisects Rhode Island's Providence County. Most vineyards south and east of that line qualify as Southeastern New England. This includes a thin strip of coastline in Connecticut, much of the land surrounding Narragansett Bay in Rhode Island, and the Cape Cod Peninsula in Massachusetts.
As well as mainland vineyards, the Southeastern New England appellation also covers several small islands, which are dotted around the three neighboring states. Among them is the famous Martha's Vineyard, which has its own Nested AVA – not to be confused with the well-known vineyard of the same name in Napa Valley.
Southeastern New England is surrounded by the Long Island Sound, Cape Cod Bay and Massachusetts Bay. All of these take a warming influence from the Atlantic Gulf Stream. Temperatures throughout the AVA are moderated by these waters, and as a result the growing season is longer than in further-inland areas of New England, with lower seasonal and diurnal temperature variations.
The AVA, which encompasses the land no more than 15 miles (32km) from the coast, is heavily influenced by its proximity to the Atlantic Ocean – something which is reflected in the crisp, fresh wines made here. Chardonnay, Riesling, Vidal and Pinot Noir are among the most important grape varieties planted in the AVA.
Most vineyards are planted on slopes where constant coastal breezes help to keep the canopy dry – an important consideration given the relatively high humidity in this part of New England and the consequent risk of fungal vine diseases. Sea breezes also prevent cold air from pooling in the vineyards, lessening the risk of frost in the springtime.
The critical reason that “good” wine is viable is the Atlantic Ocean, a thermal store that holds warm air in summer and cool air in winter. The spring growing season begins slowly, as the ocean blows in cold air after a long winter, thus delaying budbreak until after spring frosts. In autumn, the ocean releases the heat it gathered during the summer, prolonging the growing season into September and, in some areas, even October.
Bill Wilson, winemaker for Greenvale Vineyards in Rhode Island, says the extended, extremely cool growing season ensures bright, high-acid wines from their Chardonnay, Pinot Gris and Albariño grapes. Cabernet Franc, a thick-skinned and productive red variety, is also widely planted. Westport Rivers is acclaimed for sparkling wine, an identity Russell sees the region further embracing. A flagship Brut cuvée is a classic blend of Chardonnay, Pinot Noir and Pinot Meunier. Apart from Cabernet Franc, which is cold hardy and “shrugs off storm events,” according to Connecticut winemaker Jonathan Edwards, red wines are always a question mark, as ripening is challenging. But hybrids offer possibilities.
