Long Island’s bucolic North Fork is home to Shinn Estate Vineyards, producers of organic and biodynamic wines (owners Barbara Shinn and David Page are pursuing certification). Besides shunning hazardous fertilizers and sprays, the crop cover between vine rows is a mix of 25 plant species to attract beneficial pest-preying bugs. Compost is fashioned from the previous year’s grape seeds, stems, pressings and grass clippings, not to mention manure from a neighbor’s horse. Wines are fermented with natural, or “wild,” yeast. And recently, the 22-acre vineyard turned to the wind and sun for energy, erecting a 120-foot wind turbine to power the winery and installing solar panels (both pictured) to run its bed and breakfast. The restored 1880s farmhouse offers guests vineyard views and hearty breakfasts cooked up with fresh ingredients from the organic kitchen garden.