Tucked into 60 acres in Calverton on Long Island's North Fork, Farrm Vineyard is unlike any other winery on the Island. Owned by Rex and Connie Farr, the farm hasn't seen a chemical since 1985 and became Long Island's first certified organic farm in 1990 — and remains its only certified organic vineyard today.

The Farrs farm by biodynamic principles laid out by Rudolf Steiner in 1920 — a regenerative method that treats the farm as a living organism, uses herbal and mineral preparations in place of synthetic inputs, and follows a planting and harvest calendar tied to lunar cycles. In 2026, Farrm earned full biodynamic certification from Demeter USA, the gold standard in ecological farming. The Farrs were also honored with the Sierra Club's Environmentalist of the Year award for four decades of protecting Long Island's soil and aquifer.

That commitment is the reason the wine is what it is. Eight and a half acres of hand-picked Bordeaux varieties — Cabernet Franc, Merlot, Malbec, and Petit Verdot — grown on land that's been allowed to live the way land is supposed to live. The process takes 220 days, 25 separate jobs, and a lot of luck to bring three tons of grapes per acre to harvest.

These photographs were made on the property — the vines, the light, the seasons, and the people behind one of the most quietly remarkable vineyards on the East Coast.