When the founders of Clovis Point Winery first laid eyes on the 10-acre plot of North Fork farmland, they knew they had found the perfect spot to transform their vision of a boutique winery into a reality. The plot hit everything on their checklist?sun-swept fields, accessibility, and a picturesque 1920s potato barn that would later be transformed into a tasting room complete with mahogany doors, bluestone floors, and a heated patio overlooking the vineyards. The barn isn't Clovis Point Winery's only nod to the past. According to the New York Times, which lauds the winery as ?emblematic of the versatility of some East End boutiques,? the name stems from stone spear tips believed to originate from the Clovis people, a tribe of Indians who inhabited North Fork during the Paleolithic Age.
Today, the winery has grown to span 15 acres of merlot, cabernet franc, and chardonnay vines, which winemaker John Leo ferments into award-winning wines. He also maintains the founders' original vision of keeping production on a smaller scale, producing only 2,000 cases per year to ensure that each bottle has the interesting flavors and easy-going personality reflective of its small-town upbringing.
Passengers lounge on the wooden benches inside the vintage red and green trolley, gazing through arched windows to watch the scenery pass. Though old-fashioned, this trolley isn't limited by rails; North Fork Trolley Company's drivers freely navigate the rolling country roads of Twin Forks and North Fork. On guided tours, they usher groups to the countryside's private wineries and vineyards, where they may stop for tastings, lunches, and in-depth tours that demystify the fermentation process and reveal which wines can give you the courage to ask if you can try a barrel on for size. Tours also roll into the scenic, historic villages of Greenport, Southampton, and Sag Harbor for sightseeing and walking tours. Upon request, the company can design personalized trolley charters for events such as weddings, birthdays, and family reunions.
For more than 30 years, Cousins Paintball has been at the forefront of the paintball industry, equipping hundreds of thousands of players for battle. In addition to fun and thrill, the business prioritizes safety, providing participants with full masks to protect eyes and faces, and specially designed paint is free of any harmful ingredients. With referees overseeing competitive battles, players are free to keep their eyes on the prize as they race to capture the flag or compete in special events.
The soft light of the setting sun creeps across the water. Above the placid reflection, a paddle boarder floats silently. These quiet moments are what Step Into Liquid's instructors hope to give to their pupils. Along the north and south shores of Long Island, they help groups balance atop boards during lessons or tours, which pass by resplendent coastal homes. The personal watercrafts also serve as floating mats for on-water yoga workouts, which call students to stretch their muscles and strengthen their cores.
The Survival Race?s 5-kilometer track challenges racers to navigate a gauntlet of mud-laden terrain. Staggered waves of up to 300 runners each conquer military-style obstacles, wade through murky water, and slide through muddy trenches before reaching the finish line to celebrate at a shindig awash with delicious eats and smitten swamp monsters. Afterward, a Facebook album aids online nostalgia by showcasing dirt-caked athletes and their marshy feats.
The close-knit crew at DoLittle’s Restaurant slings out a diverse menu of continental cuisine that runs the gamut from basic burgers and pastas to lobster tails and steak. Patrons seeking homespun fare can dive into Cajun-chicken-club wraps ($14) and baskets of crispy fish 'n' chips ($15) and upscale appetites chow down on 16-ounce New York–sirloin steak ($22) or seafood pasta teeming with mussels, clams, and shrimp ($22). As the fight about the herb-stuffed brie ($12) and its toasted french bread and green-apple slices rages at tables around the room, DoLittle’s Restaurant’s master mixologists are busy behind the bar pouring drams of ale and whipping up cocktails.