Sparkling Pointe, located in Southold, produces sparkling wine using the Méthode Champenoise. Winemaker Gilles Martin is committed to crafting exceptional bubbles at the vineyard, which recently celebrated its 20th anniversary. We interviewed him to learn more.
Tell us about your background and experience as a winemaker.
I began my career working with prestigious Champagne houses, where I learned the intricacies and magic of the Méthode Champenoise. This experience has shaped my approach to winemaking, and I was excited to bring this knowledge to Long Island, where the potential for sparkling wines was largely untapped. My passion for this traditional method has been central to my work at Sparkling Pointe.
Can you talk a bit about the history of Sparkling Pointe and how you began your time there?
Sparkling Pointe was founded in 2004 by husband and wife duo Tom and Cynthia Rosicki. I joined them at the start, having been introduced through Steve Mutt, who managed vineyards where I previously worked. Steve knew of Tom and Cynthia’s love for Champagne and saw an opportunity. When they decided to go into the wine business, they weren’t sure what direction to take, so Steve asked them what they enjoyed drinking most. Their answer was Champagne. Steve connected us, and from there, we embarked on creating something that no one was doing on Long Island — sparkling wines made exclusively using the Méthode Champenoise. In 2010, we opened the winery and produced our first vintage. Today, everything is done in-house across our 40-acre vineyard. We produce around 68,000 cases and offer five distinct varieties of wine.
You aim to “make New York and Long Island sparkle.” Can you tell us about the sparkling wines you create using Méthode Champenoise exclusively at the vineyard?
One of the wines I’m most proud of is our Brut Nature, which is a no-dosage wine made from a blend of different vintages. Some are aged in oak barrels, and others in stainless steel. It’s a wine you appreciate for its vinosity — its wine character — rather than just for the effervescence. It’s more serious and complex, with a focus on quality and aromatic depth. I’m also proud of our Topaz Imperial and Brut Seduction, which are both unique and high-quality wines that really embody what we aim to achieve with our sparkling wines. The Topaz Imperial, in particular, was honored at the Champagne and Sparkling Wine World Championships in London, and receiving that kind of global recognition is truly a privilege. These three wines are what make Long Island sparkle.
Congratulations on your 20th Anniversary. Can you tell us about the Harvest Brunch and Legacy Wine Tasting that took place recently and what this milestone celebration meant to you and the team?
The Harvest Brunch is a special event for us. It’s a time to come together with our followers and wine club members, who are such an important part of Sparkling Pointe’s foundation. For us, it’s about celebrating the harvest season — a generous time of year — and sharing that joy with those who have supported us. It marks both the culmination of a year’s hard work and the excitement of a new vintage.
Can you tell us about the grapes used to make your sparkling wines and how they flourish on Long Island?
Long Island’s unique maritime climate is perfect for growing the varieties we use in our sparkling wines — Chardonnay, Pinot Meunier, and Pinot Noir. The constant breezes help keep the grapes dry, which optimizes ripeness while preserving the freshness and acidity we need for sparkling wine. It’s always breezy and sunny, which creates ideal conditions for producing high-quality fruit.
What’s next for you and Sparkling Pointe Vineyards?
We’re working hard to expand our market beyond Long Island. We’ve recently begun distributing our wines in Connecticut and Massachusetts, and we’re also excited about our first export to Puerto Rico. I’m currently in discussions with Canadian importers, and expanding our distribution to neighboring states and select international markets is our next big goal. This is an exciting new phase for Sparkling Pointe.
