For more than three decades, Russell Hearn has helped shape the modern New York wine industry. As the winemaker behind Suhru Wines and Lieb Cellars, Russell has earned widespread recognition for producing elegant, balanced wines that highlight the unique character of Long Island’s North Fork wine region.
Originally from Western Australia, Russell grew up around wine thanks to his mother’s work in the industry. He began his winemaking career in 1979 and has since worked across some of the world’s most respected wine regions, including Australia, New Zealand, France, Virginia, and New York.
Russell arrived on the North Fork for his first vintage in 1990 and quickly became one of the region’s most influential winemakers. Over the years, his work at wineries including Pellegrini Vineyards, Premium Wine Group, Suhru Wines, and Lieb Cellars has helped elevate the quality and reputation of Long Island wine.
Known for his thoughtful, technically precise approach to winemaking, Russell focuses on crafting wines that express both vineyard and vintage while maintaining balance, freshness, and structure. From North Fork Cabernet Franc to crisp cool-climate white wines, his winemaking style reflects decades of global experience combined with a deep understanding of Long Island’s maritime climate.
We sat down with Russell to talk about winemaking on the North Fork, Cabernet Franc, harvest season, food pairings, and what continues to inspire him after more than 40 years in the wine industry.
A: My first vintage on the North Fork was 1990, after starting in the wine industry in Western Australia (where I grew up) in 1979.
A: The maritime influence of our region moderates our climate year round, ensuring our winters aren’t too cold, our summers aren’t too hot AND the well drained soils on the North Fork provide good drainage, shedding the summer rainfall.
A: This varietal only grows well in a few regions of the world—it requires a cool but long growing season and very good vineyard management. Long Island Cabernet Franc is known for bright, aromatic fruit with delicate tannins.
A: Being Australian, I have to go with a classic Australian pairing here: Lamb & Shiraz!
A: My mother worked in marketing for a winery in Western Australia, so I grew up around the industry. It appealed to me from the start as a great blend of science and art!
A: It’s almost the opposite approach with red wines but similar with whites. White wines express the fruit and acidity in both cool (Long Island) and warm (Australia) climates, where as the goal for red wines on Long Island (in a cool climate) is to minimize astringency where in warmer climates like Australia, you want to emphasize it. The higher the astringency, the higher the tannins.
A: My wife was from Boston, so we wanted to explore working on the East Coast of the US. We spent 2 years in Virginia (where I worked for Dominion Wine Cellars) but it didn’t feel right. Long Island has been a great move to be part of helping establish a new wine region.
A: During harvest I am walking through the vineyards daily—looking at the health of the canopy, testing the fruit, and keeping an eye on the upcoming weather. Leading up to harvesting the fruit we test for: Brix (sugar content) acidity, and pH. When the fruit flavors develop into what I am looking for in the wine, it is time to pick.
A: Tasting of course! No, I really enjoy the seasonality of the process. Growing, harvesting, finishing, bottling. Each season of the year is different. You feel very connected to the cycles of the seasons and what needs to be done in each.
A: As a professional winemaker, my goal is to produce technically correct wines, showing off fruit/vineyard expression. Technical flaws are unacceptable. As both my family and my staff can attest, I always say winemaking is 70% sanitation, 20% perspiration, 9% inspiration, and 1% degustation (drinking) but only at the end of the day!
