Southold's history is a Homeric tale. In 2012, Carey and Regan Meador purchased two properties on the North Fork of Long Island. Their goal was to make wines that reflect where they come from, without being limited by the expectations of the region. The tool: planting grapes that clearly express terroir, whether they be traditional or unusual (think Lagrein or Teroldego). The energetic, vivid wines quickly found their fans, but the New York zoning board had other plans and, in 2017, the Meadors picked up and journeyed to Texas Hill Country. While the terrain and the grapes changed (this time Picpoul Blanc and Mourvèdre), the approach remained consistent and the resulting wines captured the spirit of Texas just as their previous iteration had in Long Island. After six years in Texas, the Meadors set down permanent roots in Francs, Bordeaux in 2023.

In Francs, the site is once again different but the methodology is unchanged. The conditions (limestone soil, late ripening) provide the tension Regan loves to play with: nervy but not sharp, fruity but not heavy, elegant but never pretentious. A stone barn has been converted into a cellar and, while kind neighbors helped out during a tricky first vintage, Regan continues to do all the cellar work himself. Single parcels, small fermentations, and individual personality guide the winemaking process. Farming is organic, all grapes are hand-harvested, and fermentations are carried out with native yeasts. The property had only Merlot and a half-hectare of Chardonnay when they arrived, but Cabernet Franc and Chenin Blanc have since been planted, with a few other surprises to come. Southold Bordeaux builds on a centuries-old foundation, while carving a path all its own.