FAQ

WE ARE A FAMILY-RUN WINERY HEADQUARTERED ON THE NORTH FORK OF LONG ISLAND.

WE CREATE WINES FROM THE NORTH FORK OF LONG ISLAND, THE SOUTH OF FRANCE AND UNIQUE BLENDS OF BOTH.  OUR FLAGSHIP PRODUCTS BLEND WINES FROM LONG ISLAND AND FRANCE, MARRYING THE STRENGTH AND DYNAMISM OF THE AMERICAN EXPERIENCE WITH THE FINESSE OF FRENCH TRADITION.

WE SEEK TO DELIGHT ALL WHO DRINK WINE WITH ORIGINAL AND UNEXPECTED BLENDS, TO SHARE FRENCH WINE CULTURE IN AMERICA, TO RELENTLESSLY PURSUE BEAUTY AND QUALITY IN ALL WE DO, AND TO SHARE AN UNRIVALED PASSION FOR THE FINEST THINGS IN LIFE.

WE BELIEVE THAT WINE INSPIRES SOCIALIZING, FRIENDSHIP AND STIMULATING CONVERSATION, AND THAT RESPONSIBLE CONSUMPTION OF WINE IS PART OF A FULFILLING LIFESTYLE.

How did Maiden + Liberty start and who is on the team now?

A life long passion of wine led him here. Established by James Medwick in 2015 on a hunch that he could create something meaningful and innovative in the wine industry, James pulled together his life-long passion for wine, expertise and network to create a truly unique wine experience.

In addition to James, the company is currently run by James' sister Julia, Director Marketing and Sales, and father Craig, Senior Advisor, along with a tremendous amount of help and support from the rest of their family including his mother Rosalie, sister Jennifer and brother John. They even had the pleasure of their cousin Claudia intern for them between school semesters. It's truly a family-run business.

What are some blends that M+L currently offers?

Right now, we offer two different French-American blends: a red and a white. The red blend sources Merlot and Cabernet Sauvignon grapes (66 2/3% of total blend) from the North Fork region of Long Island, and Syrah and Grenache (33 1/3% of total blend) from the Languedoc region of France. It has an ABV of 13.9% and is aged 100% in oak with about 10% of it in new oak. The full-bodied white blend is crafted from Chardonnay and Viognier grapes (75% of total blend) from the North Fork, and Macabeu and Vermentino (25% of total blend) from the Languedoc, with an ABV of 12.8%. It’s aged 75% in stainless steel and 25% in old oak. 

How do the blends taste?

French-American White Blend: Full bodied and full of complexity. Aromas of honeyed peach and apricot are layered with floral notes. Incredibly long finish.

French-American Red Blend: Full bodied with soft tannins. Aromas of black cherry, cassis (black current) and plum. Smooth, pleasant texture.

What are the best food pairings for these blends?       

Our White Blend is great with lobster along with other rich seafood plates.  The Red Blend is very food friendly in a versatile way, but is especially good with hamburgers, chicken dishes, and Italian food. We do not consciously set out with a pairing in mind, but we do insist that our wines be well balanced and food friendly.

Do you make any other wines and how do they taste?

Yes we certainly do. We are very proud of our Long Island Chardonnay, French Rosé and French Cabernet Sauvignon. 

French Rosé: A full bodied and complex rosé that maintains a healthy freshness. It has aromas of red cherry and raspberry. Watch for the delightful long finish.

How are you sourcing wines from the Languedoc regions, and you from the New York region? Are you working with specific vineyards?

James works with friends and family who own and operate vineyards and wineries in the Languedoc, and do the same with Long Island.  He likes to work with specific vineyards on an ongoing basis valuing long term relationships.

Merlot, Cab Sauv, Syrah, and Grenache is a really unusual blend. How did you arrive at this final blend?

We focused on the varietals that perform best in each region.  For me, that is Merlot and Cabernet Sauvignon (and Cabernet Franc too, but it’s not in the blend) for Long Island and Syrah and Grenache for the south of France.  We tinkered with a few variations, but this one came out head and shoulders above the others.  The Long Island Merlot gives beautiful, generous fruit, and the Cabernet Sauvignon gives gravitas, as does the Syrah, which also adds a bit of spice and “garrigue” and the Grenache adds “garrigue”, fruit and bumps nudges the alcohol level slightly higher.

How are the wines aged, together as a blend or separately? How do you get them to your facility in Mattituck?

Both.  We believe in vinification by lot, so each lot is given a tailored treatment.  They are often aged separately to begin, but are blended and aged together after blending as well. Once the French grapes are chosen, we then ship the grapes already fermented to our facility in Mattituck, NY where they are blended, cellared and bottled. The alcohol from the fermentation process preserves them for the journey. 

Any specific blending/winemaking techniques you are using to arrive at the final wine?

There’s no special technique, just the ability to taste and to imagine how different combinations will come together.

Where can people currently find them?

Our wines are currently sold in various retail locations throughout the Tri-State area, along with placements on restaurant wine lists from White Plains, NY to Manhasset, NY. We are looking to continue expanding first in the north east, then nationwide. You can find a full list of retail and restaurant locations here.