Sparkling Pointe

A winery that makes nothing but sparkling wine is a strange and excellent thing to get married at. There is no red-versus-white negotiation and no house pinot to apologize for. Tom and Cynthia Rosicki bought the Southold land in 2004 and opened the winemaking facility in 2009, and everything grown there since has gone toward one method and three grapes.

One method, three grapes, forty acres

Pinot Noir, Pinot Meunier and Chardonnay, farmed across 40 acres and made entirely in the traditional méthode. The winemaker is Gilles Martin, who grew up near Champagne, trained at Montpellier and worked at Roederer Estate in California and Delas Frères in France before coming here. The cellar runs a 2,000-bottle gyropalette and an automated disgorging line, and the Brut Seduction sits on its yeast for eight years before it sees a cork.

Cynthia Rosicki, who co-founded the place after a career as a mortgage-banking lawyer, died in June 2026; the Suffolk Times ran the obituary. The Cuvée Cynthia, made only in exceptional vintages, is named for her. If you are booking a 2027 date it is reasonable to ask how the ownership and the events calendar look now.

120 inside, 250 on the terrace, and a rule about fifty

Those two capacity figures come straight from Sparkling Pointe’s own events page: up to 120 seated inside the Tasting House, up to 250 on the terrace. Access to the vines for the ceremony and for photographs is included at no additional charge, which on the North Fork is not a given. There is a bridal suite with a fireplace, called the VIP Bubble Room, and a private powder room off it.

The Vendry’s listing for the property adds a detail their own site leaves out: any group over 50 guests requires a full venue rental, and the standard rental window is 6pm to 11pm with extra hours billed on top. Treat that as a starting point for the conversation, not gospel.

The number they will not post

Sparkling Pointe does not publish a site fee anywhere on its own website. PartySlate’s listing puts the range at $2,000 to $22,000 depending on day of week, month, season and holidays, with peak-season receptions starting around $8,000. That is an aggregator figure and we are labelling it as one. Get it in writing.

What is clear is the catering structure. You choose from their preferred caterer list, and that caterer handles food, rentals and every alcoholic drink at the party except the toast. Sparkling Pointe bubbly for the toast is included with the rental, with additional sparkling available at a 10 percent discount. Budget the caterer as a separate, large line item rather than assuming the site fee is the number that matters.