The Old Field Vineyards is Long Island’s easternmost vineyard and winery on the North Fork, situated on Southold Bay of the Peconic Bays one mile east of Southold’s village center. Established in 1974, The Old Field Vineyards is Long Island’s oldest continuously run vineyard by the same family. Christian and Rosamond Baiz with their daughter Perry Weiss have thoughtfully developed their vineyard and wines to be a model of “sustainable” agriculture. They grow and produce both Burgundian and Bordeaux winegrapes and wines, from Pinot Noir and Chardonnay to Merlot and Cabernet Franc. Under daughter Perry’s direction, The Old Field Vineyards is adding Sauvignon Blanc to their winegrape portfolio with new plantings beginning in Spring 2008.

The Old Field, an agricultural area east of Southold, was farmed by Native Americans for nearly two thousand years prior to the arrival of the “first settlers” from Europe in 1640. Since 1918, Christian Baiz’s maternal ancestors continued to farm The Old Field. At the advent of vinifera wine growing on Long Island, Christian led The Old Field’s redirection from the Long Island potato to the new agricultural paradigm of Long Island wines. Today, Ros, Perry, and Chris enjoy welcoming wine seekers to The Old Field for its wines, its pastoral and maritime beauty, and feathered barnyard entertainment. A visit is worth ten thousand words of enjoyment.

2014 marks 95 years of family ownership and operation of the farm and 39 years of wine growing at The Old Field Vineyards.


Hand-harvesting, hand leaf pulling, hand pruning, etc., keeps the tractor out of the vineyards and thereby lessening soil compaction and diesel usage.
Flail chopping vine prunings  adds mulch back into the soil.
Organic sprays are used whenever possible.
Cover crops (grasses and legumes in between and under some vine rows) add nitrogen-fixing bacteria and cut back on wind and water erosion.
Bats, barn swallows, dragon flies, frogs, and ladybugs help keep the insect population under control.
A wild flower patch encourages promotion of "good" insects in our vineyards.
Chickens are raised for fertilizer, bug control, and eggs.
Many unique micro-climates influenced by salt water, fresh water, and diverse flora and fauna.
Bio-dynamic fertilizers are sprinkled throughout some of our vineyards.
In our winery we use the gentle gravity approach to transfer, rack and bottle our wines.  We hand bottle and hand label each wine.  Often we start our fermentation with wild yeasts already flourishing in our vineyards


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