Greetings from the Long Island Wine Council
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Where we've been
A blank page does not create a best-selling book, nor does an empty canvas create a beautiful picture. This is true of the soil as well. Empty acreage does not make a world-class vineyard. For the past three decades, we've had to learn what varieties will grow in our cool climate, how to train our vines and the best way to protect them from birds, deer and disease. It was certainly worth the effort, because our vineyards are now considered world-class, and their product — our grapes — is at the top of its form.
Where we are
The result of all the care and attention that have gone into the growing process is a collection of excellent wines. This is being recognized by wine merchants and restaurateurs throughout Long Island. Proof of the excellence of our wine is the number of visitors to our tasting rooms. Not only has the gas crisis not deterred them from sampling our product, but the number of repeat visitors is proof of our quality.
Where we're going
In the natural evolution of product marketing, those closest to home become your first and most loyal customers. It's time to expand to the next geographic area: New York City. We have already made the beginnings of progress, with a major steak house, several hotels and some upscale restaurants already on board. Their success proves that we belong in the world's largest wine market. To further our cause, we are about to embark on a major public relations effort to educate wine stewards, restaurant owners, wine shop proprietors and consumers in New York City about our quality wines. I have no doubt that this will be successful, and I would encourage your cooperation by requesting our excellent Long Island wines whenever you dine or purchase wine. Together we will move on to the next successful step.
Robert Palmer, president
Long Island Wine Council
Long Island Wine Council
