Wine from the Edge of New England
Marzae Wine is Massachusetts' first and only natural winery — a husband-and-wife project that has emerged as the tip of the spear for natural wine in New England. [^79^] Founded in 2023 by Eliot Martin and Katie Luczai, Marzae sources hybrid grape varieties from regional producers across Vermont, the Finger Lakes, Long Island, and Massachusetts, then ferments them with native yeasts in stainless steel, concrete eggs, terra cotta amphorae, and French oak. [^71^] [^67^] The result is a portfolio of wines that are technically precise yet creatively free — expressions of a region not traditionally known for viticulture, made with scientific acumen and a hands-off philosophy. [^67^] With plans to plant 26 varieties on 1.7 acres at Whittier Birthplace in Haverhill, and an urban tasting room coming to Cambridge's Central Square, Marzae is building a local, sustainable winemaking scene from the ground up. [^74^] [^71^]
From Backyard Gardening to Natural Winemaking
Eliot Martin did not grow up in wine country. As a child in the suburbs of Chicago, he cultivated fruits and vegetables in his own backyard garden — not helping his parents, but growing one himself. [^71^] That early passion for sustainable food and agriculture parlayed into a lifelong commitment to the art and science of food, cooking, and ultimately, winemaking.
Eliot holds a master's degree in Food Policy and Nutrition from Tufts University's Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy — an academic foundation that informs his focus on sustainable and regenerative agricultural practices. [^71^] [^67^] His passion for natural wine was cultivated through extensive international travel and hands-on experience at wineries across Europe, including in Portugal, Spain, England, Italy, Croatia, and Slovenia. [^67^] A notable part of this journey was managing the only vineyard within London's city limits — an experience that proved wine could thrive in unexpected places.
By the time COVID-19 hit, Eliot and his wife Katie were in the early stages of discovering sustainably produced natural wine, finding inspiration from producers along the East Coast. [^71^] "Then, with the pandemic, all of a sudden we didn't have a sommelier to help us pick out wines," Katie recalls. So the couple started trying natural wines on their own — and realized there was a gap in the market for New England–produced sustainable, natural wine, specifically in Massachusetts. [^71^]
Eliot describes the moment Marzae was conceived as an "aha! moment" — the realization that it perfectly combined everything he'd been interested in: sustainable agriculture, food science, community building, and creative expression. [^71^] He put together a pro forma to determine if there was a viable way to close the gap. The next couple of years became about gaining experience and knowledge; then, with fruit and equipment on order, Eliot and Katie — who live in Bedford — found an industrial garage space to lease in Acton, with a long-term goal of developing their own vineyard someday. [^71^]
In August 2023, Eliot and Katie officially launched Marzae — the name a blending of their surnames, Martin and Luczai. [^68^] [^71^] That fall, they welcomed the winery's first vintage with 20 wines. Their second vintage, in 2024, expanded to 29 wines — a remarkable trajectory for a brand-new operation in an untested region. [^71^]
"It was all like a big iterative business development and expertise-building adventure."
— Eliot Martin
Hybrid Varieties, Native Yeast & Regional Sourcing
Marzae's winemaking philosophy is a marriage of science and art — technically precise but never prescriptive. Eliot doesn't aim to "engineer a certain flavor profile" but rather to guide the fermentation process to a harmonious conclusion, letting the fruit do its thing and decide what it wants to ultimately be. [^71^] [^67^]
A key technical aspect of Marzae is their focus on hybrid grape varieties — crosses between European Vitis vinifera and American Vitis labrusca or riparia — which are better suited to the humid, cold New England climate than pure vinifera. [^67^] Eliot sources grapes from producers in Vermont, the Finger Lakes (New York), Long Island, and Massachusetts — building a regional supply chain that keeps transportation emissions low and supports fellow Northeast growers. [^71^]
The wines are fermented with native yeasts and made without fining or filtering. [^67^] The only addition is a small amount of sulfites at bottling to ensure shelf stability — typically kept to what is already naturally occurring in the wine. [^67^] Aging vessels include stainless steel tanks, concrete eggs, terra cotta amphora barrels, and new French oak — each providing different levels of oxygen exposure and character to the finished wines. [^71^] Eliot explains the process for each wine like a chemistry lesson, reflecting the intersection of art and science that defines Marzae. [^71^]
Beyond grapes, Marzae experiments with co-fermented fruit wines — cherries, apples, and blueberries — incorporating the full spectrum of New England agriculture into their bottles. [^71^] Their "Sauvage" brand features wines named for edible flora and fauna of Massachusetts, with beautiful label art by Olivia Bush. [^71^] V. trilobum is a juicy sparkling pink wine named for the highbush cranberry; S. nigra's label shows an elderflower, complementing a floral orange wine drawn from Riesling, Chardonnay, La Crescent, and Aromella. [^71^]
Focus on hybrid grapes (vinifera × American species) that thrive in humid, cold Northeast conditions — better disease resistance, lower chemical needs. [^67^]
Grapes from Vermont, Finger Lakes (NY), Long Island, and Massachusetts. Fruit for co-ferments from local growers. Low transport emissions, high community support. [^71^]
All fermentations are spontaneous. No fining, no filtering. Minimal sulfites at bottling only — kept to naturally occurring levels. [^67^]
Stainless steel, concrete eggs, terra cotta amphorae, and new French oak — each wine matched to the vessel that best expresses its character. [^71^]
Science & Art & Community Building
Marzae's cellar is a study in controlled experimentation. Eliot approaches each wine like a chemistry lesson — thinking through the intersection of art and science, conceptualizing what different components will do when fermented together. [^71^] But it is never rigid. "We're not trying to engineer a certain flavor profile," he explains. "There's a general style or flavor profile we're going for and we adapt as we go, letting the fruit do its thing and decide what it wants to ultimately be." [^71^]
Katie Luczai serves as co-founder and head of community, bringing skills in communication, creativity, and economic development to build the brand's presence and foster a community around their shared values. [^67^] She is the social and experiential half of the operation — the one who ensures that Marzae is not just a winery, but a gathering place.
The couple's vision extends far beyond their Acton industrial garage. They are working to open an urban winery in Cambridge's Central Square — a space where people can come, have a good time, try everything Marzae is doing, and have that experience in a social setting and in an affordable way. [^71^] "We want to create a space where people can come and can have a good time and try everything we're doing," Katie says. [^71^]
Most exciting of all is the vineyard project at Whittier Birthplace in Haverhill, Massachusetts. Eliot and Katie are preparing to plant 26 varieties of grapes on 1.7 acres of land — a historic site that will become their own estate vineyard. [^74^] This is the culmination of their long-term vision: not just making wine in New England, but growing it there too. The 26 varieties suggest an experimental, exploratory approach — finding which grapes thrive in Massachusetts soil and climate, and building a truly local wine culture from the ground up.
The Sauvage Brand — Wines Named for Massachusetts Flora & Fauna
Marzae's "Sauvage" line is a love letter to New England's edible landscape. Each wine is named for a native plant or animal, with label art by Olivia Bush that captures the spirit of the namesake. [^71^]
V. trilobum — A juicy sparkling pink wine named for the highbush cranberry. Light, effervescent, and utterly drinkable.
S. nigra — A floral orange wine drawn from Riesling, Chardonnay, La Crescent, and Aromella, named for the elderflower. The label shows a delicate elderflower bloom.
These wines embody Marzae's ethos: local, sustainable, creative, and deeply connected to the place they come from.
The Marzae Range
Marzae produces an ambitious portfolio for a young winery — 20 wines in their first vintage (2023), expanding to 29 in their second (2024). [^71^] The range includes wines from hybrid grape varieties sourced across the Northeast, co-fermented fruit wines, and the Sauvage brand named for Massachusetts flora and fauna. [^71^] All wines are fermented with native yeasts, made without fining or filtering, and receive minimal sulfites at bottling. [^67^] Aging vessels vary by wine: stainless steel, concrete eggs, terra cotta amphorae, or new French oak. [^71^] Prices are approximate and in USD.