Russell Hearn, WinemakerRussell has made extensive contributions to the New York wine industry over the past three decades with his wines garnering extensive critical acclaim and industry wide respect. His innovative winemaking style has influenced the quality of many wineries in our region, none more so than Pellegrini Vineyards and more recently Suhru Wines and Lieb Cellars.
Australian born, he grew up around wine as his mother was in the business. Russell started his career in Western Australia and has taken his training with him throughout his journey with experience gained working in New Zealand, France, and regions across the USA. Russell founded Premium Wine Group a custom crush facility in 2000, encouraging small, fine quality wine producers like Suhru Wines to flourish.
As the winemaker of Suhru & Lieb, Russell brings his knowledge, experience, and relationships with quality New York State growers.
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!
