Barbara Shinn and David Page – native Midwesterners – met in 1988 when they were both living in the San Francisco Bay Area. Barbara had just received her Master of Fine Arts degree from the California College of Arts while David was completing his first decade as a chef. Their first few years together were spent immersed in the culture of Northern California art and cuisine.
In the early 90’s Barbara and David made a bold choice when they decided to move to NYC to further their careers by opening Home – one of the first farm to table restaurants on the East Coast. Home is now a restaurant institution – still serving “Neighborhood American” cuisine that Barbara and David created by pairing New York State wines with the bounty of the local region.
Their cookbook Recipes from Home was published by Artisan Press in 2001 and received a James Beard Foundation nomination for Best American Cookbook – as well as winning the Julia Child Cookbook Award from the International Association of Culinary Professionals.
After building a successful neighborhood nano-empire with the addition of Drover’s Tap Room and Home Away from Home, Barbara and David set out to reconnect with nature when in 1998 they purchased the historic Tuthill homestead on Oregon Road in Mattituck, NY. They planted 20 acres of grapevines and built an estate winery and Farmhouse bed and breakfast which has been named a top American wine destination by Gayot, Fodors, U.S. News Travel, Food and Wine and Bon Appetit.
In the summer of 2009 and spring of 2010 a solar and wind power system was installed making Shinn Estate Vineyards and Farmhouse the first East Coast winery and inn to be solely powered by alternative energy.
A 400L copper alembic pot still arrived from Portugal during harvest 2010. Shinn Estate became the first Long Island winery to hold a farm distilling license. As distiller David produces grappa, eau de vie, grape vodka and fine alembic brandy.
A new tasting patio and outdoor bar and grill serving small bites, wine and special cocktails was built in the spring of 2013.
As owner and viticulturist Barbara grows the wine utilizing holistic farming techniques that result in wines that exemplify both grace and clarity. As owner, vintner and distiller David works with winemaker Patrick Caserta to steward the wines and spirits from vine to glass. Please visit the Vineyard and Winery pages here for an in depth understanding of our practices and principles.
The wines of Shinn Estate Vineyards have received praise from the New York Times, Wall Street Journal, Wine Spectator, Wine Advocate, Wine Enthusiast, Food and Wine and Bon Appetit – as well as scores of other local and national publications.
Come join us in our tasting room, walk the vines, or pamper yourself as a guest in the Farmhouse Inn.
Barbara Shinn and David Page