The Hamptons, Long Island AVA
| Wine region | |
| Type | American Viticultural Area |
|---|---|
| Year established | 1985 |
| Country | United States |
| Part of | New York, Long Island AVA |
| Other regions in New York, Long Island AVA | North Fork of Long Island AVA |
| Growing season | 150–176 days |
| Climate region | Region I-II |
| Heat units | 2,403–2,575 GDD |
| Precipitation (annual average) | 44 in (1,100 mm) |
| Soil conditions | Silt and loam |
| Total area | 136,448 acres (213 sq mi) |
| Size of planted vineyards | 55.5 acres (22.5 ha) |
| Grapes produced | Aligote, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Dornfelder, Gewurztraminer, Lemberger, Merlot, Muscat Ottonel, Pinot blanc, Pinot gris, Pinot Meunier, Pinot noir, Sauvignon blanc, Semillon, Tocai Friulano |
The Hamptons, Long Island is an American Viticultural Area (AVA) located entirely within eastern Suffolk County, New York, and includes the entire South Fork of Long Island and the townships of Southampton and East Hampton. It was the nation's 77th and the state's fourth wine appellation established on May 16, 1985, by the Bureau of Alcohol, Tobacco and Firearms (ATF), Treasury after reviewing the petition, authored by winemaker Richard Olsen-Harbich, and submitted by Mr. Lyle Greenfield, owner of the Bridgehampton Winery of Bridgehampton, for the land area of the South Fork of Eastern Long Island known as "The Hamptons, Long Island."
It was the initial AVA established on Long Island. The viticultural area covers an east–west oriented peninsula approximately 54 miles (87 km) long and between one-half mile (0.8 km) and 10 miles (16 km) wide. The local climate is heavily influenced by the nearby Atlantic Ocean and Peconic Bay. The region is generally cooler and more prone to fog than the nearby North Fork of Long Island viticultural area. The soil is silt and loam. The area is in hardiness zones 7a and 7b.