Physica Wines by Grimm

Physica Wines

Physica Wines emerge organically from grapes that are carefully selected by our friends on the North Fork of Long Island.

Our process is ancient and low-tech; we employ whole-cluster spontaneous fermentations with skin and stem contact. We use zero added yeasts and zero added sulfites.

Physica is the experimental sister winery to Grimm Artisanal Ales. These projects are united by dedication to excellence: complex results that come from simple, quality ingredients, transfigured by fermentation.

SKYLIGHT 2022

Sparkling orange wine made by whole cluster maceration and spontaneous fermentation of Long Island-grown Riesling, Chardonnay, and Sauvignon Blanc. Each of these varietals was fermented separately and aged separately in neutral oak for nine months, before being blended and conditioned three months in the bottle. The aroma is of citrus, spice, and apricot. Zippy and bright on the palate with a slight tannic grippiness, the flavor begins with stone fruit and white grape, then displays a steely character, before ending on citrus and peppercorns. The finish is long and clean. This is what we came here to do!

SKYLIGHT 2022

Earthwork 2022

Long sold-out, Earthwork was by far the most popular release of our debut vintage, and we bring this wine back by popular demand. We feel this year’s vintage improves upon last year’s in a number of ways. A sparkling red wine that will appeal to fans of Lambrusco, Earthwork is blended from Cabernet Sauvignon, Cabernet Franc, and Merlot. Purple fruit leads the charge here with blackberries, sweet cherries, and prunes. A minerally character of pencil lead can be found, and noticeable tannin is a harbinger of an ageable wine that should only improve in the bottle.

EARTHWORK 2022

IN CONCERT 2022

Our first wine to include an ingredient other than grapes! We couldn’t be more excited about this unique, ultra-small-batch orange wine: the result of a spontaneous co-fermentation of tree-ripened apricots grown by Bittner-Singer Orchard in Appleton, NY with whole-cluster Chardonnay grown biodynamically at Macari Vineyards on the North Fork of Long Island. It was macerated for one month in stainless steel before being laid down in a single neutral oak barrel to rest for nine months, and then conditioned in the bottle for three months. An intoxicatingly funky gueuze-like aroma of apricot skin and sweet tarts foreshadows balanced and fruity wine with lively lactic tartness. With only a single oak cask produced, quantities of In Concert are limited.

IN CONCERT 2022

THE WILD 2022

This still orange wine is focused exclusively on the beautiful Sauvignon Blanc grapes grown by our friend Jon Viviano in Cutchogue, NY. Jon is a captain on the Staten Island Ferry and his cultivation of his family vineyard is the passion project he does on the side. These grapes arrived in perfect clusters and produced a clean and complex wine with balanced acidity. After one month’s maceration and fermentation in full skin and stem contact, we racked the free-run juice to neutral oak barrels for nine months’ rest. As always, we used no added sulfites, exogenous yeasts, chaptalization, filtration, or other interventions. The Wild is a delight, with ample notes of citrus and passionfruit.

THE WILD 2022

GNOME 2022

This elegantly rustic skin-contact Riesling is produced by whole cluster maceration and spontaneous fermentation of grapes grown by Baiting Hollow in Calverton, NY. It fermented in full skin and stem contact in stainless steel for one month before we racked the free-run juice to neutral oak barrels for six months’ rest. We used no added sulfites, exogenous yeasts or bacteria, filtration, or other interventions.

GNOME 2022

PRESAGE 2021

This complex and luscious red is made by whole-cluster maceration and spontaneous fermentation of Merlot grapes grown at Viviano Vineyard in Cutchogue, NY. The free-run juice was matured in neutral oak barrels for over 12 months. We used no added sulfites, exogenous yeasts or bacteria, filtration, or other interventions.

PRESAGE 2021

HUSH (piquette)

Produced with a second steeping on Cabernet Sauvignon grapes grown by Sannino Vineyard in Cutchogue, NY, this sparkling piquette received a botanical infusion of rose petals and chamomile flowers. It is made by spontaneous fermentation with an additional dose of yeast added to assist in producing natural carbonation in the bottle. No sulfites were added. (7.2% ABV)

HUSH (piquette)

Birthstone (piquette)

This smashable, sparkling piquette is made by a second steeping of whole-cluster Cabernet Franc, Cabernet Sauvignon, And Merlot grapes grown on the North Fork of Long Island. It was spontaneously fermented and no sulfites were added. (6.6% ABV)