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2015

Guide to the region’s craft beverage industry

INSIDE: Beyond the Bottle Little-known reasons to visit the Hudson Valley’s producers PLUS: Port Wine Underground New Wineries and Distilleries


WELCOME

CONTRIBUTORS J. Stephen Casscles (Wines of the Hudson Valley) is a long-time local vintner and viticulturist, and currently a winemaker for Hudson-Chatham Winery. As counsel and member of the State Senate Task Force for Hudson Valley Fruit Growers he was responsible for several ground-breaking laws on viticulture. His new book, Grapes of the Hudson Valley (Flint Mine Press) is a definitive volume on cold-weather varietals culled from decades of personal grape growing and winemaking experience.

EVERY ONCE IN A WHILE it’s good to change things up a bit. You know, put on a fresh coat of paint, try a new restaurant, explore a different angle. So if you’re wondering if this issue looks just a bit different than it has in the past, well, you’re right. We’ve changed it up a bit. While “WINE” is a prominent part of our name, on this issue’s cover we’ve featured a striking cocktail, instead. The colors of our masthead are swapped. Even the producer profiles inside are reversed! You’ll find first beer, spirits, mead, then wine. And, in this special issue there’s a pull-out map. So, have we gone completely mad? Not really. While it seems we’ve downright broken with some of our own conventions, this is all meant to cast attention on the current trend among the Hudson Valley’s craft beverage producers. As you delve inside the issue, you’ll read about the ways they’ve been changing things up, too.

Wendy Crispell WSET Advanced Certificate, Certified Specialist of Wine (CSW), (Wine-ing a Whey) is a wine and cheese specialist based in both the Hudson Valley and NYC. She writes a blog, sassysips.com, and instructs weekly wine and cheese classes aboard the motor yacht Manhattan, as well as at private and corporate tasting events. www.wendycrispellwine.com

You’ll find unprecedented collaboration and innovation between wine makers and spirits makers, brewers, and growers. They’re swapping, bartering, and utilizing each others’ products and expertise to create new and unique beverages, all with a resulting Hudson Valley flair. You’ll read about growth and expansion, and ventures into new craft beverage businesses. It’s all part of the evolution of this industry in New York, and what makes our region particularly exciting.

Dominique DeVito (Beyond the Bottle) is a freelance writer, editor, and publisher whose interests include food and wine (of course!) and also pets, health, and lifestyle. Dominique is also an owner of the HudsonChatham Winery in Ghent, NY. She is awed by the beauty and bounty of the Hudson Valley on a daily basis. dominique.devito@gmail.com

On a larger scale, the Hudson Valley is also undergoing some change. Just pull out the new Hudson Valley Wine & Craft Beverage Map on the inside back cover and you can’t help but notice the growing number of producers and tasting rooms on the landscape. To create this map, we partnered closely with Hudson Valley Tourism’s ten county offices so it reflected the most up-to-the-minute information available – which wasn’t easy! New producers sprouted up faster than we could pinpoint them on the map. (Flash-back to our first edition of the map ten years ago, when there were one-third the number of producers – a number which hadn’t fluctuated much in nearly two decades!)

So, take our cue and change things up a bit this season, too. Grab the pull-out map, venture off the beaten track, and see where change can lead! Cheers!

Linda Pierro Managing Editor & Publisher

Traci L. Suppa (Talking Terroir) loves sharing stories about the places and people of the Hudson Valley, her home for nearly 20 years. A freelance writer, she covers a range of lifestyle topics, including food, travel, design and parenting. Her blog, Go BIG or Go Home, chronicles her family’s quirky visits to “world’s largest” places. www.wordscapesny.com

Dominick Fiorille

While change is often good, we’re also proponents of looking at things that haven’t changed, from a new perspective. In Beyond the Bottle (page 2), we explore some little-known details about several established producers. We view wine from a different vantage point in Wine Underground (page 70), and ponder a report on yet another potential health benefit of drinking wine (page 72). And, we take a new look at Port (page 7) and the fresh combinations of wine and spirits that producers are using to craft this beverage rooted in Hudson Valley tradition.

Debbie Gioquindo Certified Travel Counselor (CTC), Certified Specialist of Wine (CSW), Wine Location Specialist (WLS) (Wine Country Travel) is a wine blogger and educator, also known as the Hudson Valley Wine Goddess. Debbie is owner of Exclusive Wine Vacations, and co-creator of Happy Bitch Wines. www.hvwinegoddess.com

Michael Taiani Certified Specialist of Wine (CSW), (Ty’s Take-Away), aka “Ty the Wine Guy,” is a food and wine consultant and marketer. Assisting people with food and wine is his passion. Ty is the current Director of 327wine.com, an online source for exclusive wines in the fine wine marketplace. ty@327wine.com

Lindsey A. Zahn (Legal Tastings) is an alcohol beverage and food attorney at Lehrman Beverage Law, PLLC. She regularly assists wine, beer, spirits, and food companies with regulatory counseling, licensing, and labeling. She is an award-winning author on wine law and publishes the blog, On Reserve: A Wine Law Blog (www.winelawonreserve.com). lazahn@bevlaw.com


HUDSON VALLEY WINE

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Volume 8 Issue 2 Fall 2015

ROBERT BEDFORD EXECUTIVE EDITOR LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR

H U D S O N VA L L E Y

WINE

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MAGAZINE

CHERYL ELKINS ADVERTISING SALES

I N S I D E

J. STEPHEN CASSCLES VITICULTURAL CONSULTANT MARYANN PIERRO CONTRIBUTORS

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7 ADvERTISINg INquIRIES: Contact us at ads@hvwinemag.com or call 518-731-1332. SuBSCRIPTIONS: Order at www.flintminepress.com

CONTACT US: Hudson Valley Wine Magazine PO Box 353, Coxsackie, NY 12051 Phone: 518-731-1332 Email: info@hvwinemag.com VISIT US AT: www.hvwinemag.com

Remember to drink responsibly.

by Dominique DeVito

by J. Stephen Casscles

EDITORIAL CONTRIBuTIONS: We invite ideas for articles, photographs, letters and other contributions from readers. Please write us at the address below or email info@hvwinemag.com. Any manuscript or artwork submitted by mail should be accompanied by a self-addressed stamped envelope if you would like it returned. HVW is not responsible for the return or loss of submissions.

HUDSON VALLEY WINETM Magazine (ISSN 2325-8519) is published semi-annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2015 Flint Mine Group, llc. All rights reserved. Hudson Valley Wine is a trademark of Flint Mine Group, llc. Material may not be reproduced in whole or in part in any form without written permission. The magazine assumes no responsibility to return unsolicited material. No statement in this publication is to be construed as a recommendation. Every effort is made to avoid errors, misspellings and omissions.

Beyond the Bottle

Wines of the Hudson Valley: Port

68 69 70 72

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Talking Terroir

12 14 28 30

Brewery Distilleries Meadery Wineries

by Traci L. Suppa

Legal Tastings by Lindsey A. Zahn, Esq.

Seedlings... Events Wine Country Travel by Debbie Gioquindo, CTC, CSW, WLS Ty’s Take-Away by Michael “Ty the Wine Guy” Taiani, CSW www.hvwinemag.com • Fall 2015

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BEYOND Little-known but really great reasons to visit the [ THE BOTTLE craft beverage producers of the Hudson Valley ] Dominique DeVito

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GEORGE WASHINGTON SLEPT HERE Well, not really, but even better: Whiskey made from George Washington’s stills at Historic Mount Vernon is included in Hillrock Estate Distillery’s Estate Edition George Washington Rye Whiskey. This amazing bit of history in a glass is being produced right here in Ancram, NY! How did it come to be? It was Master Distiller Dave Pickerell who resuscitated Washington’s recipe and began making the whiskey at Mount Vernon. When Jeff Baker and he were developing the business in Ancram, they realized that it was very possible General Washington may have visited or at least seen Hillrock Farm. It seemed synergistic that Pickerell would incorporate what he’d created with what was his and Baker’s current vision — growth of the first New York distillery since Prohibition to hand-craft whiskey from estate-grown grain. The collaboration is an exciting success, truly living history that you can see and taste in a glass. Learn more at hillrockdistillery.com.

EXPERIENCE

SO YOU WANT TO MAKE WINE If you’ve ever had the itch to learn more about the winemaking process – from vine to wine – then you need to check out Millbrook Vineyard & Winery’s Winegrowing Boot Camp. Participants work with Millbrook’s veteran viticulturist and winemaker, John Graziano, to cultivate their own vines and follow their growth from bud break to harvest. Boot Camp starts with pruning and tying of select Tocai Fruliano and Cabernet Franc vines in mid April, and follows their growth, harvest, and production into bottled wines through seven additional seminars over the course of 11 months that include bud break, vertical shoot positioning, leaf pulling, vineyard assessment, harvest, and bottling. It’s not all labor, either. Participants enjoy the Tocai New Release Party and the Harvest Party at the winery, and after bottling in March, go home with a case of hand-crafted wine from the very vines they tended. Boot Camp was started in 2012 and is going strong. It’s limited to 20 people. Learn more at millbrookwine.com.

MUSIC

FEELIN’ THE LOVE At Palaia Vineyards, you can release your inner Woodstock wild child and revel in their theme of “Good wines, good times, good vibes, good food.” At their site in Highland Mills, NY, where they opened their winery in 2001, they wanted to tap in to the nostalgia for an “eclectic and groovy vibe” that focused on an enjoyable experience. You can feel it at every level, from the focus on music and festivals that happen throughout the year, to the very bottles of wine themselves, whose labels have recently been updated to reflect Palaia’s peace-loving passion. The redesign features their iconic tree with a peace sign at its center and a wolf howling at its base, but each wine has been color-coded with a hue that, together, forms a rainbow over their selection of eight wines. Now you can find Pinkish Floyd, Zappa Franc, Pearl Power, and their other signature offerings with labels that keep you tuned into the experience. How cool is that? Check it out at palaiavineyards.com.

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A TRULY DIVINE WINE We all know it can be difficult to find just the right adjective to describe a love interest. You want to share your joy, and have to find the perfect word to express it. When it’s a white wine grape developed by Cornell University that’s identified by its number only, what do you do? If you’re the Graessles at Clearview Vineyard, you decide on Divinity. The Graessles discovered the grape (NY81.0315.17) in a catalog and bought the vines with a promise to let the catalog company know how they worked out. It’s a cross between Cayuga and Riesling, with the resulting flavor profile leaning toward a dry-style Riesling with floral notes. The grape is rare and few vineyards grow it. Estate Divinity White is a must-try in the tasting room. You’ll fall in love, too. More at clearviewvineyard.com


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EXPERIENCE

WHERE THE WILD THINGS ARE

BRING THE FAMILY — DOGS, TOO!

It’s not just carefully cultivated grapes, grains, berries, apples, and other fruits that lend flavor and variety to the craft beverages produced in the amazing Hudson Valley. At Hudson Valley Distillers and Helderberg Meadworks, there’s magic happening with wild-grown sumac and wild-cultivated yeast, respectively. At Hudson Valley Distillers, Tom Yozzo realized he was on to something when he became interested in a plant that grew so prolifically where he grew up in Newburgh, NY – Staghorn sumac. He learned that Native Americans as well as early settlers used the flowers as medicinal tea. Intrigued, he harvested some himself, dried it, and used it in their small-batch gin. He loves the floral nose and almost lime-like flavor it provides. The flowers are plentiful at the distillery property, too, and he is able to source a completely organic, locally grown product to create something unique. Similarly, at Helderberg Meadworks, Peter and Kristen Voelker became fascinated in the role of wild yeast, and spent nearly two years capturing and cultivating a wild strain. Now that it’s captured, they keep a supply of it on hand. It is what they use in the fermentation of their Feral Mead to bring the alcohol up to at least 12%. This lovely mead is then bottled in ceramic to protect it from any exposure to light until it can be enjoyed in the glass. Find these innovators at hudsonvalleydistillers.com and helderbergmeadworks.com

The Hudson Valley’s agricultural heritage is one that’s great to share with family members of all ages. Whether it’s apple and pumpkin picking in the fall, visiting a goat or sheep farm where cheese is made, or enjoying meeting farmers and local producers at a market on the weekend, the connection between the land and good living is all around us here in the Hudson Valley. For families who like to combine more kid-friendly activities with the adult-friendly activity of wine tasting, it’s essential to everyone’s enjoyment to find a place where all feel welcome. If that sounds like you, look no further than Robibero Winery in New Paltz, NY and Nostrano Vineyards in Milton, NY.

EXPERIENCE

TIME IS ON THEIR SIDE Slow and steady is the way they like it at Stoutridge Vineyard, where a visit leaves you not only appreciating the wines made there, but the unique way they are brought from vineyard to bottle. The philosophy at Stoutridge is about sustainability, and you will see it at every turn. While other wineries are installing solar panels to help with energy conservation and doing other things to reduce their energy-consuming impact, Stoutridge is going beyond the ordinary. One of the most visually impressive aspects of their production facility is the room that houses their 700-gallon Hungarian oak barrels. The casks are not toasted, and are used only for aging, not to impart any additional flavors or characteristics typically added with oak. The casks are filled by gravity at their tops, and the aged wine feeds out the bottom to a bottling system below when the wines are ready. They are cleaned with steam only, and are built to last about 100 years. This eliminates the need for many smaller barrels. Impressive. And beautiful. Learn more at stoutridge.com.

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WELCOME TO CLERMONT

At Robibero, families with two- and four-legged members are welcome to picnic on and enjoy the grounds extending from the tasting room on the hill. There’s a fire pit that serves as a great gathering spot in the evenings. There is a similar feel at Nostrano Vineyards, which literally translates to “of our own” in Italian, and is intended to extend to all parts of the experience on the grounds. Beautiful and accommodating in every sense, Nostrano offers walking trails, picnic areas, and a fire pit for gatherings. All that and fabulous estate wines, too. There’s no need to feel you can’t include wineries on your family outings in the Hudson Valley. Check out rnewyorkwine.com and nostranovineyards.com. If you’re looking for a warm, tail-wagging welcome for all, you’ll find it at these wineries. They’re just 12 miles apart, too!

Columbia County – the gem of an area between Dutchess and Rensselaer Counties – is now home to three wineries! The newest addition is Clermont Vineyards & Winery, owned by Tony and Louise Trigo. It’s always fun to scout out a new winery in the Hudson Valley, and this one will certainly not disappoint. Located almost directly across from the gorgeous and popular Clermont State Historic Site (a national park and historic landmark also well worth a visit), the Trigos’s winery and vineyards by the same name only complement the natural beauty of this very special location. The tasting room and production facilities are housed in a big, red barn that has been outfitted with a deck from which the view of the Catskill Mountains across the Hudson is truly breathtaking. The mature vineyards stretch out in neat rows, and the feeling is one of utter enjoyment. Add to that a glass of estate wine, and you may find yourself making an entire day of your visit. Learn more at clermontvineyards.com.

www.hvwinemag.com • Fall 2015

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TASTE HISTORY

KIR HERE APPLEWOOD’S PAST AND PRESENT When you arrive at Applewood Winery in Warwick, NY, get out of your car and take a minute to just look around the orchards. You are on land that was hunted by the Minisink Indians for thousands of years, and that is currently the oldest working farm in Orange County! A mere 315 years ago, Samuel Staats, whose family migrated from the Netherlands in 1664, acquired 5,000 acres that included what is now Applewood. On one of the massive shale slabs used to build his stone house, Staats inscribed his initials and the date – SGS 1700 – and you can see them there today (to the right of the front door). Flash-forward to 1949 when the farm was bought by the Hull family, who planted orchards and established what would be known as today’s Applewood Orchards. Jonathan Hull opened the winery in 1993. The Hulls love to share the history of their place with guests, and a visit is rich with speculation and imagination of how generations lived on the land, right up to the current vintage of wine, cider – and now, vodka – offered in the tasting room. Learn more at applewoodwinery.com.

Adair Vineyards was established in 1985 – 30 years ago! – and the folks there know a thing or two about making wines from all kinds of Hudson Valley fruits. They produced a peche wine from fresh peaches that was legendary in the Hudson Valley and beyond. These days, the focus is on a growing line of kirs – grape-based wines that are enhanced with wines made from fresh fruits. Kir is a French aperitif that’s traditionally made by adding dry or sparkling white wine to a small amount of black currant liqueur (crème de cassis). Following in his French ancestors’ footsteps, Marc Stopkie concocted a wine called Black Currant Kir which is actually a dry red wine–based wine to which wine made from black currants was added. Just over a year ago, Adair launched its Peachberry Kir, a white wine–based wine to which wines made with peaches and raspberries have been added. This fall, a Nectarine Kir is being introduced. Marc and his wife Lori source all their fruit locally, so their fruited wines are still 100% Hudson Valley. Learn more at adairwine.com.

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LE VRAI FRANÇAIS A true Francophile when it comes to wine (his wife, Valerie, was from the Loire Valley, after all!), Dick Eldridge of Brimstone Hill Vineyard wanted to really get behind the scenes of the French Méthode Champenoise, the tradition of making true Champagne. His dedication to the process dates back to 1989, when he embarked on the journey to create his Domaine Bourmont Sparkling Wine. He learned that Hudson Valley grapes, with their higher acidity than those of California, were more like the kinds grown in the Champagne region of France. Through experimentation, he’s settled on Vidal Blanc to get the flavor he loves. Made in small batches and worked by hand at every stage, fermentation occurs individually in the bottles, and it spends a year on its side before it is disgorged. For over two decades Eldridge has crafted this distinctive product. If a limited production is available when you visit his tasting room, snap it up and say “Salut ! A votre sante!” It’s a fantastic marriage of the Old and New Worlds to create a wine worth celebrating. Learn more at brimstonehillwinery.com.

A ROOM WITH A VIEW When you turn into the driveway of Glorie Farm Winery in Marlboro, you begin an ascent up a lane that’s flanked by an amazing stone wall. This is a beautiful sight in and of itself. Then there’s a majestic, big, gray barn, which is circa 1913, and to which the tasting room is attached. It’s an impressive structure. Doug Glorie and his wife have been growing grapes on the property since 1983, and established their winery in 2004. A tasting at Glorie Farm is rich in a variety of wines that have great stories behind them. But there’s more. What Glorie Farm visitors can’t help but remark on (in addition to what’s already been mentioned) is the truly amazing view from the property. It is Glorie-ous!!! Explore more at gloriewine.com

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TRIPLE TREAT The folks at Tuthilltown Spirits Distillery are at it again. The newest reason to visit this groundbreaking Hudson Valley distiller? The release of the first New York State-produced triple sec! Using a 100-year-old cognac still imported from France (mais oui !) and working with orange peels and dried oranges, Ralph Erenzo and team have crafted a triple sec orange liqueur that rivals the finest Grand Marnier. Tuthilltown has a building devoted to research and development of new additions to their line of classic offerings of bourbon, vodka, rye, whiskey, and gin, and it is here that the triple sec was hatched. Another unique offering is their Cacao liqueur, featuring beans that have been roasted and milled to their specifications to produce an earthy, rich, chocolate-lovers sensation. Yes, here in the Hudson Valley! Learn more at tuthilltown.com.

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Sip & Savor

the charm and flavor of Orange County, NY

Contact us for a free travel guide: 845-615-3860 | www.OrangeTourism.org

www.hvwinemag.com • Fall 2015

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continued from page 4 HISTORY

EXPLORE

TURNING IN THEIR GRAVES If Dutch Schultz and Patrick Ryan could visit Harvest Homestead Farm today, they would feel vindicated. It was 83 years ago, on October 17, 1932, that federal agents raided their underground complex in Pine Plains where thousands of gallons of Moonshine were being produced and destroyed all the equipment. It was Prohibition, after all. The operation was terminated, but the story survived, and in 2008 Ariel Schein and Alex Adams (a descendant of a potato farmer who was involved in Dutch’s operation at the time) decided to breathe new life into it. They opened Dutch’s Spirits on the site in 2010, and their signature Sugar Wash Moonshine is served and consumed with enthusiasm in broad daylight across the land. Find out more at dutchsspirits.com.

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RIDING THE RAILS When you visit Brookview Station Winery, you’ll soon discover that pride in the wine runs as deep as pride in a railroad heritage. Brookview is part of Goold Orchards, which has been a family-owned farm for over 100 years. Sue Goold’s great grandfather, Henry, was the Frontenac Estate Grown and Bottled in Castleton on Hudson, NY Deputy Superintendent of the New York Central Railroad in the early 1900s, and with the Brookview Train Station located just a mile from the orchard, it was easy for the family to travel back and forth to Albany (and all for free). Current owners Sue Goold Miller and Ed Miller started planting grapes in 2008, and they’ve recently released an Estate Marquette and an Estate Frontenac from these cold-hardy hybrid grape varietals that are thriving on their property, Both wines have striking labels that join their other train-themed wines, including All Aboard Red, Whistle Stop White, and The Conductor’s Cassis. Fun! Learn more at brookviewstationwinery.com 12.5% ALC. BY VOL.

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SCOPING OUT SCHOHARIE If Schoharie County isn’t on your radar yet, it’s time to program it into your GPS. It’s a bit off the beaten path of the Hudson Valley, but it’s well worth the extra miles. Located midway between Albany and Cooperstown, for years its attractions have included Sharon Springs (now home of The Beekman Boys); Cobleskill (where SUNY Cobleskill has been graduating preeminent agricultural specialists); and Howe Caverns (the #2 natural attraction in New York after Niagara Falls!). Adding to the agriculturally inclined region is the newly announced Schoharie County Beverage Trail. Pride in their products and their heritages shine through for each of the four founding members of the Trail. KyMar Farm Winery and Distillery in Charlotteville is the first licensed farm winery and distillery in the county since Prohibition, and works with local providers to make its line of spirits and wine, which features a sorghum-based vodka. Green Wolf Brewing Co. sources much of its hops and grains for production from local growers, helping to restore a history of hops production in the county and throughout NY state. Their location on Main Street in Middleburgh includes a Beer Garden where guests can enjoy local entertainment with their beers. At the newly opened Royal Meadery in Richmondville, meadmaker Greg Wilhelm uses honey from his own bees and other local hives to craft his line of distinctive meads. Barber’s Farm in Fultonham has been a Schoharie fixture for over 150 years. At the new Barber’s Farm Distillery they make 1857 Potato Vodka from their crop, and are one of the only potato vodka producers in the world to grow their own potatoes on site. The affiliate Trail members are Under the Nose in Middleburgh, and Schoharie County Tourism. For more information as well as links to all the venues, visit schohariecountybeveragetrail.com.


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Warming up to Port J. Stephen Casscles ocally produced dessert wines are a specialty in the Hudson Valley. Dessert wines, which tend to be sweeter and more alcoholic than regular table wines, can include late harvest wines, sherries, ports, and fortified fruit wines such as cassis, which is made from currants. And while you may think that some of these wines are solely after-dinner sippers to be enjoyed after a heavy meal with a cigar, in the Hudson Valley you’ll find these wines to be fresh and approachable. You might consider them in a cocktail or as an apertif. So for this article, let’s focus on what are commonly known as “ports”, a good choice to enjoy this time of year.

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A Primer on Ports There is often confusion about what constitutes a port, so one thing we should clear up first is: What exactly is port? Historically, “Port” (also “Porto” or “Vinho do Porto”) was a fortified dessert wine, usually red, that was produced exclusively in the Douro Valley in northern Portugal, near the coastal city of Oporto (Porto in Portuguese). It is “fortified” in the respect that brandy, or a neutral grape-based spirit, is added to the fermenting wine, which incapacitates the yeasts, and leaves unfermented sugar. The result is a richer, sweeter, dessert wine with a higher percentage of alcohol content, usually 18 to 23 percent. Ports, therefore, have a reputation for being higher in alcohol, noticeably sweeter, with more body and density than other wines. Despite the popularity of ports worldwide, federal law and agreements between the United States and important European wine-producing countries have allowed producers in the U.S. to call their fortified dessert wines “ports”, but not in a way that indicates that they originate from Portugal. So, in the U.S., these dessert wines can be labeled as a “port” (with a lower case “p”), but not as “Porto” or “Vihno do Porto”, and must include the region or state designation. Labels aside, what all ports have in common is that they have sufficiently high levels of sweetness to balance their high levels of alcohol and high total acidity. In contrast, table wines generally have between 11 and 13 percent alcohol. Ports are usually barrel aged for several years and are allowed to oxidize so that they mellow and become pale brick in color, and develop delicate flavors of nuts, brown sugar, and dried fruits and raisins. The process of port making begins by filling a wooden barrel with red, white, or blended wines only eighty-five to ninety-five percent full. This air space purposely encourages oxidation (exposing the wine to air in order to break it down), which browns the wine and gives it a nutty bouquet and taste. This is part of their charm! The oxidation process, however, must be done in a manner that protects the wine so it does not turn to vinegar or become spoiled. This is accomplished through the addition of brandy (a grape-based spirit) that protects it from adverse bacterial growth. As mentioned earlier, the addition of brandy also raises the alcohol content from approximately 12 percent to 18 percent. (A note here: brandy starts as a wine that has been distilled, so that it is converted into a spirits beverage with approximately 40 percent alcohol (80 proof). Cognac and Armagnac, produced in France, are two well-known brandies. And, while brandy is made in limited quantities in New York, it is extensively made in California.)

Port Styles

A PORT FOR EVERY TASTE Hudson Valley ports are produced from different varieties of grapes and other fruit. Try Demarest Hill Winery’s Italian-styled Porto Fino made from late harvest grapes; Whitecliff Vineyard’s newly released White Ruby, made from a blend of Hudson Valley–grown Vignoles and Traminette; Brookview Station Winery’s Porter’s Port, a blend of dark cherries; and Brotherhood Winery’s classic New York State Ruby Port.

Ports are generally classified by their sweetness and how long they have been aged in wood. Ruby Ports are generally not aged for very long, and have little oxidation, hence they are younger and retain much more of their full deep red color. Tawny Ports may have one to three years of barrel aging under their belts before being bottled, and are golden brown, or brick red in color, mellow, and moderately sweet. They can also be made in a process in which they are back blended with other older and younger ports to keep the same consistent taste year after year. The character of a Vintage Port is derived not so much from oak maturation, as from bottle aging. These are often blends of Ruby Ports made from what are considered the best “vintage years”, and left to age and mature in the bottle for a number of years. On the other hand, White Ports are made solely from white grape varieties and can be made from very dry to semi-sweet styles. White Ports are typically fruitier, and a bit fuller-bodied than other fortified white wines, and often served as an apertif, or in cocktails. Ports, both red and white, are regaining popularity in the Hudson Valley, as they once were in the early 19th century at the beginning

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Talking Terroir Traci L. Suppa TREND SPOTTING WITH TISH Staying ahead of consumer tastes and trends is the trick to any successful retail business, and it’s an even bigger challenge within the wine and craft beverage industry. W.R. Tish—the professional name of William R. Tisherman, known to many simply as “Tish”—is the managing editor at Beverage Media, a national trade publisher for suppliers, distributors, brokers and retailers.

DEBRA BECHTOLD, VISIONS OF SCHOHARIE VALLEY

Discover

A former executive editor of Wine Enthusiast, Tish has been writing and speaking about wine and food for more than two decades. He has owned a wine and food event production company; taught at the Institute of Culinary Education and Sarah Lawrence College; and is a certified instructor of Bordeaux wines. He resides with his family in Katonah, a hamlet in the lower Hudson Valley.

Savor

We asked Tish what current and emerging trends he’s seeing, through the perspective of the 100,000 beverage alcohol licensees his publication serves. Q: How do you stay on top of wine trends through your role at Beverage Media? A: Being a trade magazine, we are always trying to track trends. For instance, in August we have a cover story on red blends—wines that are soft and jammy and unbelievably popular right now. Q: What recent changes have you seen in consumer wine trends? A: I think people are becoming more comfortable with wine, period.

We in the trade had for decades, literally, nattered on about the so-called confused consumer. But really, even though the wine market has expanded dramatically, it’s not such a challenge to find, drink and enjoy wine. And over time, the average wine enthusiast, I think, has been able to find his/her way to wines that bring pleasure, both at meals or by themselves. MITCH WOJNAROWICZ/BREW CENTRAL

Here I give a lot of credit to retailers and restaurants that have made an effort to engage their wine-curious clientele. Smart wine merchants and consumers alike are relying less on wine ratings and keeping their eye on the prize: finding styles of wine that fit theirs tastes. And context and budget, ideally. Q: Do you think that retailers in the northeast are knowledgeable about Hudson Valley wines, or is more education necessary? A: They are probably not as knowledgeable about Hudson Valley

Explore CALEB JACOBUS PHOTOGRAPHY

Halfway between Albany and Cooperstown, Schoharie County has a little bit of everything: quaint museums, gentle hiking trails, New York State’s newest beverage trail and more. Our fall colors are just beginning to show and the best of our harvest is coming in from the orchards and fields. As a bonus, our show caves – two of the largest in the Northeast – continue to welcome visitors to their underground worlds. Come visit picture-perfect Schoharie County, less than an hour west of Albany!

Schoharie County Chamber of Commerce 143 Caverns Road, Howes Cave, NY 12092 1-800-41-VISIT • upstatevacations.com

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HUDSON VALLEY WINE • Fall 2015

wines as they could be. But I would steer away from the “education” word; exposure is the key. And remember, they are businesses—they need to stock products that sell. Q: What brought your family here to the lower Hudson Valley, and why do you enjoy living here? A: When I moved from Maryland to New York for a job, I didn’t

really understand how important geography is around the whole metro area. After meeting my wife, we looked for a house for a year, and Katonah turned out to be ideal for us. Close enough to the city, but far enough upstate to enjoy the sense of open space. Q: As a Hudson Valley resident, how do you describe the region’s winemaking culture and capabilities to others? A: Culture is a good word. I tell people that the Hudson Valley

wineries are dealing quite well with the deck that was dealt to them in terms of what grapes they grow. Modest expectations wine-wise are usually rewarded. Even better, many wineries really reflect the valley’s natural beauty. The view from Benmarl in Marlboro is priceless; I love suggesting people stop there. Q: Are there any Hudson Valley wineries on your “watch” list? A: Millbrook and Whitecliff are the two I think I know best. I continued on page 10


LEGAL TASTINGS

From Farm to Glass: The Cultivation of New York Wines, Beers, and Spirits By Lindsey A. Zahn, Esq.

Eating local produce and food is a powerful movement for the foodie community, and drinking alcohol beverages from craft producers is certainly not excluded from eating local. The ability to form a connection with a local distiller, winemaker, or brewer while enjoying their craft is an incredible experience for the consumer and helps create an intimate relationship between farm and table. But what goes into crafting these local beers, wines, and spirits? n the beverage alcohol world, there is no formal definition of what constitutes “local.” In New York State, however, there are laws that separate larger distilleries, breweries, and wineries from farm or micro distilleries, breweries, and wineries. The designation “farm” generally implies two things: (1) the producer may be located on a farm in New York (generally true for farm wineries); and (2) they tend to have a smaller scale production.

I

Still, “farm” has another important meaning in New York: to be eligible for a farm alcohol manufacturer license, the licensee is required to source a certain amount of ingredients from New York. The percentage of ingredients depends on the commodity, as outlined below: 1. For farm wineries, wine must be produced from 100% grapes, fruits, or agricultural products grown or produced in New York State. 2. Farm breweries are required to use 20% of their hops and 20% of all other ingredients from New York State, but the amount for both hops and all other ingredients is planned to increase to 60% each in 2019 and 90% each in 2024. 3. Farm or micro distilleries must produce liquor “primarily” from farm or farm products (which are considered to be fruits, vegetables, grain, honey, maple sap, and other agricultural products). “Primarily” has been interpreted to mean at least 75% by volume. In the 1800s, New York was actually the top producer of hops in the U.S., but the combination of a mildew epidemic and Prohibition ravaged the industry for several decades. The growth of farm brewers, in tandem with improved pest management options, has helped regenerate the state’s hop industry. Several apple orchards—a competitive business in what some believe may be an oversaturated market—are even converting to hop farms to supply hops to the increased number of farm brewers in the state. Hop farms have also become increasingly attractive because of the higher prices New York hops are said to obtain at market, due in part to the state’s soil characteristics. On the other end of the spectrum, New York distillers also experienced an extreme setback during Prohibition, an impediment that also took decades for both the law and producers to recover from. Today, the state’s alcohol laws favor a distilling economy and encourage the use of local crops. Farm distillers receive perks, such as significantly reduced license fees and the ability to operate a tasting room, if they source local products.

At this point, there’s really no reason not to use New York ingredients. In fact, many of these “farm” producers have taken advantage of their livelihood as farmers and use agricultural products grown entirely on their properties. Bryan Ensall, co-founder of Orange County Distillery in Goshen, entered the industry with the idea he and his partner would source their own ingredients. The pair distills vodka, whiskeys, and scotches from vegetables—such as sugar beets and corn—and botanicals they grow and harvest on their property. “Because we grow our own ingredients, we have flexibility; we can grow a lot and keep leftover in storage for future batches. We don’t have to rely on a supplier and we find this model more feasible for our business.” Some local distillers have even found that terroir—a French term generally associated with wine, meaning a taste or flavor conveyed to the wine because of soil, topography, and climate—extends to production of spirits with local grains. As Danielle Eddy of Hillrock Estate Distillery explains, “Jeff Baker, Hillrock’s owner, always had an inclination you do terroir with whiskeys. And he was right—our whiskeys have distinct flavors of clove and cinnamon, which are innate to the Hudson Valley’s land. This helps make our whiskeys distinguishable, with their unique flavor characteristics.” Hillrock, like Orange County Distillery, also grows all of the ingredients found in its whiskeys and ryes right on its estate. Still, Danielle adds that this very distinct terroir found in Hillrock’s whiskeys helps creates a very localized perception of the product and helps the consumer connect with the land and the distiller. Peggy Schwartz, owner of Town & Country Liquors in Saugerties, remarks that there are certainly a couple of trends with consumers who come into her store. “Right now, it’s not only that people want to be on the trend, drinking different wines and liquors with friends, but they want to have greater involvement and a greater connection with the producer and the product—they are excited to experience all of this, the craft and the mastery behind local production, and they want to share it. There is so much artistry now in local production.” She mentions that many customers will come in and ask for specific brand names, but they will also ask for recommendations. “People are excited when you recommend the small, local products,” she says. “It’s like being a foodie—you really enjoy the whole experience from smelling, savoring, tasting, and conversing about the product. They want to be part of the entire movement.” With laws supporting economic growth, it seems only probable that New York’s beer, wine, and spirit movement will continually grow, expand, and succeed.

www.hvwinemag.com • Fall 2015

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Talking Terroir continued from page 8

Providing quality legal services to the Hudson Valley in a personalized and cost effective manner.

probably need a better list “to watch.” I think Happy Bitch sparkling wine is a surefire gift. Nobody doesn’t smile at that! Q: What types of wines do you stock at home for personal enjoyment or for serving guests? A: I am a big proponent of thinking about wine seasonally. Summer

means more Chenin Blanc, Riesling, rosé for light wines; Pinot Noir and Rioja in reds. From the Hudson Valley, I’d be thinking Seyval in white and Cab Franc in red. Q: Have any regionally-produced beers or spirits caught your attention? A: Captain Lawrence has gotten so big you almost can’t call them

regional anymore. Hillrock Estate in Ancram and Hudson Whisky distilled at Tuthilltown can hold their own with any American whiskeys. Catskill Distilling makes superb whiskey from buckwheat. My secret tipple is applejack. I love both Cornelius from Harvest Spirits in Valatie and Black Dirt made in Pine Island.

Specializing in... NYS Liquor Licensing • Business Formation Real Estate and Commercial Leases • Estate Planning

845.214.1133 • AngelinoLaw.com 42 Catharine Street Poughkeepsie, NY 12601

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HUDSON VALLEY WINE • Fall 2015


RENSSELAER

WINERIES, DISTILLERIES & BREWERIES OF THE HUDSON VALLEY BREWERY

Meadery Helderberg Meadworks . . . . . . . . . . . . . . . . . . . . .28

Dutchess Millbrook Vineyards & Winery . . . . . . . . . . . . . . . . .62

WINERIES BY COUNTY

Columbia Hudson-Chatham Winery . . . . . . . . . . . . . . . . . . . .64

SPIRITS & MEAD

Rensselaer Brookview Station Winery . . . . . . . . . . . . . . . . . . . .66

GREENE

Orange Applewood Winery . . . . . . . . . . . . . . . . . . . . . . . .30 Brotherhood Winery . . . . . . . . . . . . . . . . . . . . . . .32 Clearview Vineyard . . . . . . . . . . . . . . . . . . . . . . . .34 Demarest Hill Winery & Distillery . . . . . . . . . . . . .36 Palaia Vineyards . . . . . . . . . . . . . . . . . . . . . . . . . .38

COLUMBIA

Distilleries Dutch’s Spirits . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Harvest Spirits . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 Hillrock Estate Distillery . . . . . . . . . . . . . . . . . . . . .18 Hudson Valley Distillers . . . . . . . . . . . . . . . . . . . . .20 Orange County Distillery . . . . . . . . . . . . . . . . . . .22 Taconic Distillery NEW! . . . . . . . . . . . . . . . . . . . . .24 Tuthilltown Spirits Distillery . . . . . . . . . . . . . . . . . .26

Ulster Adair Vineyards . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 Baldwin Vineyards . . . . . . . . . . . . . . . . . . . . . . . . . .44 Benmarl Winery . . . . . . . . . . . . . . . . . . . . . . . . . . . .46 Brimstone Hill Vineyard . . . . . . . . . . . . . . . . . . . . . .48 Brunel & Rafael Winery NEW! . . . . . . . . . . . . . . . . .50 Glorie Farm Winery . . . . . . . . . . . . . . . . . . . . . . . .52 Nostrano Vineyards . . . . . . . . . . . . . . . . . . . . . . . . .54 Robibero Winery . . . . . . . . . . . . . . . . . . . . . . . . . . .56 Stoutridge Vineyard . . . . . . . . . . . . . . . . . . . . . . . . .58 Whitecliff Vineyard . . . . . . . . . . . . . . . . . . . . . . . . . .60

ALBANY

Crossroads Brewing Company . . . . . . . . . . . . . . .12

Warwick Valley Winery & Black Dirt Distillery . . . . . . . . . . . . . . . . . . . . . . . .40

KEY  TO  SYMBOLS: Shawangunk Wine Trail

Dutchess Wine Trail

Hudson Berkshire Beverage Trail

DUTCHESS

Christopher Jacobs Winery

Pennings Vineyards

ULSTER

Hudson Valley Wines Tastings Vineyard Views Outdoor Venue Picnic Area Seasonal & Special Events

ORANGE

Saturday & Sunday 12pm - 5pm www.christopherjacobswinery.com 320 Crawford St. Pine Bush NY 12566 Open Seasonally Memorial Day to October 31st

www.hvwinemag.com • Fall 2015

11

WESTCHESTER

(845) 728-8066


CROSSROADS BREWING COMPANY

ABOUT US

Established 2010

AFTER YEARS OF SEARCHING for a suitable property to build their dream, Ken Landin and Janine Bennett purchased the historic Brooks Opera House in October of 2009. A year of renovations later, Crossroads Brewing Company opened with a 7 barrel brew house and a small tasting room, with the first taste being poured in October of 2010. Renovations continued with their pub opening in June of 2011, then finally the full kitchen and restaurant in June 2012. This unique building has once again become the pride of this beautiful riverside village just as it was in 1893. The walls are filled with old photos of Athens, as it was in its heyday, and many of their customers are thrilled to find their own relatives among the snapshots. The name Crossroads has several different meanings to Ken and Janine. Most simply, it came from being at a crossroads in life and deciding to choose the path that headed towards their dream of opening a brewery. But more deeply, it’s about the journey and choices that bring a person to where they are at that moment in their life. It’s about direction, purpose and choosing to make a difference. They have an unshakable dedication to supporting their PRODUCTS community which has shaped the business into what it is today with its loyal following that continues to grow. OUTRAGE INDIA

PALE ALE Crossroads is proud to feature meats, cheeses and produce from several small farms in the Hudson Valley on their menu. They have 10 of their own brews on tap and a few New York State wines as well. They’ll be adding a handful of local liquors to the lineup before the summer. Their customers enjoy knowing that when they support Crossroads, they are supporting the incredible farming and artisan heritage that the valley is known for. Their craft brews are also available at several bars and restaurants throughout the Hudson Valley. Check our website for a complete list.

BLACK ROCK STOUT LIGHTHOUSE WHEAT BRADY'S BAY CREAM ALE BRICK ROW RED ALE

PLUS

5 S E A S O N A L LY Along with their other weekly specials, Crossroads’ awardROTATING TAPS winning Head Brewer, Hutch Kugeman, taps a fresh cask brew every Thursday. Cask ale starts out the same as any other, but instead of being force carbonated near the end of the brew process, it’s put in a cask and allowed a secondary fermentation which creates natural carbonation. The cask ale is also served slightly warmer than draft which helps bring out the complex flavors of the beer. Most weeks, the customer can try the cask brew along side the draft and taste the difference themselves. Tune in! Co-owner Ken Landin takes to the airwaves on the third Tuesday of every month to host Hudson Valley Tap Talk on WGXC 90.7FM. The program includes discussions with brewers, hop farmers and distillers from throughout the Hudson Valley and beyond. If you’re out of the listening area, you can listen live at WGXC.org.

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HUDSON VALLEY WINE • Fall 2015

MEET THE BREWER & CHEF Hutch Kugeman, Head Brewer: Hutch was born and raised in Redding, CT and began his brewing career working under esteemed brewer Darron Welch at the Pelican Pub & Brewery in Pacific City, OR in 2002. In 2003 he moved across the country to work for Great Adirondack Brewing in Lake Placid, NY. Hutch took over Great Adirondack as Head Brewer in 2004 and during his tenure there he received numerous awards for his beer at the Great American Beer Festival, World Beer Cup, North American Beer Awards and TAP NY festival. After a stop at Ithaca Beer Company he joined Crossroads as the founding brewer in 2010 and brewed the inaugural batch of Outrage IPA in September of that year. Hutch is a graduate of the University of Virginia as well as the American Brewer's Guild program in Brewing Science & Engineering. He brews a variety of different beers throughout the year but prefers to focus on full-flavored and drinkable American and Belgian-style ales. Paul Parillo, Executive Chef: Paul was born into the restaurant business in Amsterdam, NY and was later educated and trained in New York City. After attending the Institute of Culinary Education, he gained valuable experience working in Manhattan at Tribeca Grill and at Corporate Chef Catering. In 2012 he moved to the Hudson Valley to be closer to the top quality farms and purveyors he had been working with in New York, and to embrace farm-to-table cuisine. That same year, Paul joined the Crossroads team as they opened their kitchen. Paul is proud to be serving classic and inventive American pub fare using the freshest locally sourced ingredients the area has to offer.


BREWERY

IN THE SPOTLIGHT B R E W E R ’S R E S E RV E SERIES

Hutch hand bottles a different beer for his Brewer’s Reserve Series for limited release each month. You can take your bottle to go or enjoy it right at the pub. AWA R D S & AC C O L A D E S

2015 TAP NY Silver Medal Best Craft Beer in New York State: Barleywine 2014 World Beer Cup Gold Medal: Best Foreign Style Stout – Black Rock Stout TAP NY Silver Medal Best Craft Beer in the Hudson Valley: Outrage IPA Hudson Valley Magazine Best Restaurant in Greene County Coxsackie Regional Chamber of Commerce – Presidents Award 2013 Hudson River Craft Beer Festival Second Place: Outrage IPA Great American Beer Festival Bronze Medal: Belgian Style Saison 2012 Hunter Beer & Wine Festival Best Brewery 2011 Mathew Vassar Cup Best Brewery in the Hudson Valley TAP NY – Best Beer New York State: Bronze Medal John Calen Award Best IPA New York Hudson Valley Magazine Best Brewery in the Hudson Valley Greene County Planning Board Ellen Rettus Planning Achievement Award

GETTING HERE FROM NORTH (ALBANY): NYS Thruway South to Exit 21B Coxsackie. Turn left onto  Rt. 9W South. Follow Rt. 9W for 7.4 miles to Schoharie Turnpike and make a left. In 2.8 miles turn left onto Second St. and head down the hill. Crossroads is on the right, two blocks before the Hudson River. FROM SOUTH (NYC): NYS Thruway North  to Exit 21 Catskill. After the toll, make a right onto 23B. Make your first right on Forrest Hills Ave. Then make the first right onto Leeds Athens Rd. Follow Leeds Athens Rd. under  the Thruway and across Rt. 9W until you get  to Second St. in the village of Athens. Make a right on Second St. and head down the hill. Crossroads is on the right, two blocks before the Hudson River.

THE ESSENTIALS BREWERY CROSSROADS BREWINg COMPANY

OWNERS Janine Bennett, Ken Landin

ADDRESS 21 Second Street Athens, NY 12015

BREWER Hutch Kugeman

PHONE 518-945-BEER EMAIL xroadsbrew@aol.com WEBSITE crossroadsbrewingco.com

CHEF Paul Parillo

EVENTS For more on events and beer festivals check the website. Aug Belgium Comes to Cooperstown

OPEN Mon–Thurs, 4–9pm; Fri, 4–10pm;  Sat, 1–10pm; Sun 1–9pm CLOSED Tuesdays, Thanksgiving, Christmas

Sept

Hudson River Craft Beer Fest, Beacon

Oct

Bethel Woods Craft Beer Festival

Apr 2016 TAP NY

TOURS Free, Saturdays between 1–4pm  (call ahead) PRODUCTION 850 barrels

www.hvwinemag.com • Fall 2015

13


®

DUTCH’S SPIRITS

ABOUT US

Established 2010

WITH A HISTORY DATING BACK to colonial times, Dutch’s Spirits is reviving American craft and agriculture traditions at Harvest Homestead Farm. Spirits production on the 400-acre farm first took place during the Prohibition era, when a sprawling complex concealed a massive underground illegal distilling operation. Reportedly financed in 1931 by notorious mobster, Dutch Schultz, and operated by former New York City policeman and fingerprint expert Patrick Ryan, Harvest Homestead Farm produced thousands of gallons of PRODUCTS moonshine combining sugar with local water from underground aquifers. Federal agents raided the Pine DUTCH’S SPIRITS® Plains farm on October 10, 1932. Thanks to all the S U G A R WA S H escape tunnels, only two of the many workers were M OONSHINE arrested and two days later, it took twelve federal agents to destroy all of the equipment seized. Only the DUTCH’S SPIRITS® PEACH BRANDY industrial sized electrified bunkers were left intact. Decades later the story came full circle when the property was acquired by Janet and Charles Adams. In the 1930s Charles had been a young “potato harvester,” serving as part of the liquor operation’s cover during the Dutch Schultz days. In 2008, intrigued by the passage of the New York farm distillers’ law, Adams’ grandson Alex and close friend Ariel Schlein decided to write another chapter in Dutch’s history. The two co-founded Dutch’s Spirits with Schlein serving as president and creative force behind the developing project. For Schlein, it was really all about the story. More than 70 acres of grain from the working farm is currently harvested for on-site spirits production and a new 10,000 square foot Dutch gambrel-inspired barn now stands in the footprint of the original bootleggers’ bunkhouse – home to the craft distillery operation, a developing farm-to-table restaurant headed up by James Beard recognized chef Sara Lukasiewicz, and gift shop.

DUTCH’S ® COLONIAL C O C K TA I L B I T T E R S DUTCH’S BOOM TOWN BITTERS ®

D U T C H ’ S® PROHIBITTERS D U T C H ’ S® AMERICAN ERA VA R I E T Y 3 - PA C K D U T C H ’ S® D I Y C O C K TA I L B I T T E R S S TA R T E R K I T Exclusively for Williams Sonoma

D U T C H ’ S® D I Y TONIC KIT Exclusively for Williams Sonoma

The 1930s bunkers have been incorporated into the contemporary operation serving as rickhouse and Prohibition museum, and space for outdoor dining on top. Visitors to the site experience lush natural landscapes of wetland and wildflowers. The summer fields of corn and barley waving in the breeze will someday be used to make vodka, bourbon, malt whiskey, and more. Opening soon for tours, events, food and drink, and outdoor recreation, Dutch’s Spirits at Harvest Homestead Farm aims to become a self-sustaining farm operation and agritourism destination ideal for exploration in all four seasons.

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HUDSON VALLEY WINE • Fall 2015

MEET THE DISTILLER Distiller and Production Manager Colin Coan is a natural fit for Dutch’s Spirits, combining a penchant for using local ingredients and his experience with fermentation, grain handling, brewing and distillation. Growing up in Connecticut, the son of gifted artisans, his passionate view of production as “beautiful expressions of art, science, and creativity” translates into all aspects of the operation at Dutch’s Spirits. Colin’s career in distilling began when a fateful coin toss in 1996 landed in his favor, earning a coveted spot as a brewing assistant at Atlantic Brewing Company. Brewing provided an ideal foundation and gateway into distillation and Coan’s broad experience has been instrumental in designing the state-of-the art facility at Dutch’s Spirits. Dutch’s Spirits at Harvest Homestead Farm offers an ideal platform for many of Colin’s other creative endeavors, including home charctuterie and cheese making, wine making, beer brewing and flyfishing.

Spirits production on the 400-acre farm first took place during the Prohibition era.


DISTILLERY

IN THE SPOTLIGHT D U TC H ’S S P I R I TS ® S U G A R WAS H M O O N S H I N E

Distilled from 100% pure demerara sugar, Dutch’s Spirits Sugar Wash Moonshine is a grain free, neutral cane spirit crafted with a nod to Dutch’s original blend. 2014 Awards: American Distilling Institute Silver Medal and Best in Category Tastings International Review of Spirits Silver Medal D U TC H ’S S P I R I TS ® P E AC H B R A N DY

Peach brandy was once the second most popular spirit in America, just after rye whiskey. Hand-crafted by Dutch’s Spirits in small batches, each bottle contains liquid gold – the essence of one hundred New York State-grown peaches.

THE ESSENTIALS DISTILLERY DuTCH’S SPIRITS

PRODUCTION 10,000 cases annually 

ADDRESS 98 Ryan Road  Pine Plains, NY 12567

OWNER Ariel Schlein

PHONE 518-398-1022 EMAIL tours@dutchsspirits.com WEBSITE DutchsSpirits.com

D U TC H ’S S P I R I TS ® A M E R I CA N E R A VA R I E T Y 3 - PAC K

Hand-blended from natural botanicals and inspired by our nation’s colorful history, original recipes blend unique flavors from each era to create a distinctive line of cocktail bitters. Each pack includes 1 oz. bottles of Dutch’s Colonial Cocktail Bitters, Boomtown Bitters, and ProhiBitters, along with recipe ideas.

DISTILLER Colin Coan

EVENTS To receive announcements on the distillery opening, tours and events, visit dutchsspirits.com/newslett/ and register for newsletter updates.

OPEN See website for fall/winter hours TOUR & TASTING $10.00  See website for details and dates ACREAGE 400 acre working farm

www.hvwinemag.com • Fall 2015

15


HARVEST SPIRITS

ABOUT US

Established 2006

LOCATED ON A 200-ACRE APPLE FARM in Columbia County, Harvest Spirits benefits by having fresh ingredients (apples) grown and pressed year round on location. Our third-generation farm, Golden Harvest Farms, benefits by having a new market for our cider apples and increased traffic to our retail farm store. The symbiotic relationship allows us to make fresh spirits from fresh fruit all year long. We also buy extra fruit from local farms and promote strong ties between local agriculture and craft distilling. Our retail farm market is open daily and the distillery tasting room is open weekends or by appointment. We offer tastings and bottle sales of locally-made hard cider in addition to our full selection of award-winning spirits. We distill right in the tasting room, so you can learn how we make it while you enjoy a taste. Pick-your-own apple season is September and October. Our small distillery is a very modern work of art. Though we only distill 100 gallons at a time, we can create virtually any kind of spirit, from vodka to whiskey, brandy and gin. Manufactured in Germany by the world’s oldest distillery fabricator, our state-of-the art equipment allows us to consistently produce spirits of the highest quality. Core Vodka (40% abv) is our original and most popular product—meticulously hand-crafted in small batches using nothing but apples and filtered water. It is distilled three times from hard cider, non-charcoal filtered, and gluten free. Aromas of McIntosh skin and creme brulee with a smooth finish, our vodka is distinctive and delicious. Each bottle is made from 50 lbs. of fresh apples. Cornelius Applejack is New York’s first applejack since anyone can remember. Applejack is an apple brandy that historically was made by freezing hard cider. Nowadays, applejack is an aged apple brandy that is distilled, not frozen. Named after the guy who’s made our cider for a generation, Cornelius Applejack is double distilled from hard cider and aged in ex-bourbon barrels, giving it an amber color and whiskey-like flavor . Our Peach (30% abv) and Cherry Applejack (35% abv) are made by soaking fresh fruit in our 2-year-old applejack —no sugar added and macerated for 6 months, with minimal filtration. Peach Applejack mixes well with champagne and hard cider. Cherry Applejack is excellent in Manhattans or on its own. Core Black Raspberry (40% abv) is infused with home-grown black raspberries and distilled a fourth time. It mixes well in tonic, cranberry juice, or in a cosmo.

MEET THE DISTILLER Derek Grout is a third-generation apple farmer and the distiller at Harvest Spirits. He is actively in charge of the distillery and all aspects of the distilling process, as well as product development. Derek’s responsibilities range from designing product packaging and website development, to scrubbing tanks and promoting the products. A graduate of Cornell University, Derek began his career as a graphic designer in Boston, MA. After spending too much time in front of his computer, he decided to return to his roots. In 2003, Derek moved back to the family apple farm in the Hudson Valley to help his father and to learn the family business of growing apples. He continues to help on the farm, when he’s not in the distillery.

PRODUCTS CORE VODKA CORNELIUS APPLEJACK PEAR BRANDY APPLE BRANDY CORNELIUS PEACH BRANDY CORNELIUS CHERRY BRANDY GRAPPA

Our newest product, John Henry Single Malt Whiskey, is named after our eponymous farm manager, John Henry. It is double distilled from 2-row malted barley, aged for two years in new and re-fill applejack barrels. A smooth and balanced whiskey, it boasts flavors of dried fruit and sourdough with a long satisfying finish of chocolate malt and distant campfire. We invite you to come in for a tour and taste.

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HUDSON VALLEY WINE • Fall 2015

JOHN HENRY SINGLE MALT WHISKEY


DISTILLERY

IN THE SPOTLIGHT J O H N H E N RY S I N G L E M A LT WHISKEY

Twice distilled from 2-row malted barley, this single malt whiskey is smooth, malty and well-balanced, boasting flavors of spiced fruit, sourdough, and distant campfire. Aged two years in new and re-fill applejack barrels. A collaboration with Adirondack Pub & Brewery of Lake George, NY.

THE ESSENTIALS

C O R N E L I U S C H E R RY B R A N DY

Years in the making, Cornelius Cherry is made by soaking sweet bing cherries in our 2-year old Applejack and aging it an extra year in quarter casks. Rich black fruit flavors blend into toasted oak, and a slightly spiced finish. It is 100% bing cherries and apples, aged three years, with minimal filtration and without sugar. Excellent in Manhattans and Old Fashioneds.

DISTILLERY HARvEST SPIRITS

OWNER Derek grout

ADDRESS 3074 uS Route 9 valatie, NY 12184

DISTILLER Derek grout

PHONE 518-253-5917 EMAIL info@harvestspirits.com WEBSITE www.harvestspirits.com OPEN Sat–Sun, 12pm–5pm  or by appointment TASTING FEES $1.00 each  TOURS Yes ACREAGE 200 acre apple farm PRODUCTION 1,500 cases 

EVENTS Pick-Your-Own apples every weekend from Sept 10–Oct 31 For a complete list of Hudson-Berkshire Trail events visit: www.HudsonBerkshireExperience.com

GETTING HERE FROM ALBANY AREA: Take Interstate I-90 East to Exit 12. Continue on Rt. 9 South for four miles. Harvest Spirits is on the left. FROM NYS THRUWAY (RT. 87): Exit 21A for the Berkshire Extention. Follow to exit B1.Continue on Rt. 9 South for four miles. Harvest Spirits  is on the left.

www.hvwinemag.com • Fall 2015

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HILLROCK ESTATE DISTILLERY

ABOUT US

Established 2011

HILLROCK ESTATE DISTILLERY IS LOCATED Hillrock Estate Distillery is located in the heart of the historic Hudson Valley, two hours north of New York City, overlooking the distant Berkshire Mountains. Prime farmland, crystal clear water, and a favorable climate create a unique terroir which is profoundly expressed in Hillrock’s artisanal whiskeys. Proud to be one of the few “field-to-glass” whiskey producers in the world, Hillrock is also the first U.S. distillery since before Prohibition to floor malt and hand craft whiskey on site from estate-grown grain. Led by Owner Jeffrey Baker and renowned Master Distiller David Pickerell, Hillrock’s commitment to quality embodies the rich history of craft distilling in the Hudson Valley. By controlling every aspect of production from planting and harvesting heirloom grains, to traditionally floor malting and smoking our own grain, to crafting whiskies in our 250-gallon copper pot still, to aging in small oak barrels and hand bottling, we are able to create premium whiskies unique to the Hillrock Estate. PRODUCTS The 1806 Georgian House overlooks the Distillery, SOLERA AGED Malt House and Granary which are located at the BOURBON center of the Hillrock Estate in a state-of-the-art SINGLE MALT complex surrounded by rolling grain fields. Hillrock WHISKEY House was carefully restored in 2006 and the Palladian RYE WHISKEY window above the entry is proudly displayed on the Hillrock bottle. Integrated into the landscape, the traditional barn structures of the distillery complex were designed to convey a simple, timeless elegance. The complex also forms the heart of our “field-to-glass” craft distilling operation. The distillery is open for reserved tours, tastings and whiskey purchase.

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HUDSON VALLEY WINE • Fall 2015

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Owner Jeffrey Baker grew up working on farms in Western New York and was an early advocate of the farm-to-table movement. More than 20 years ago, Jeffrey established one of the region’s first pasture-raised, sustainable beef operations, producing premier black angus beef. His passion for farming and spirits led to the establishment of Hillrock as one of the few distilleries in the world to floor malt its own naturally-grown grain and produce fine, hand-crafted spirits on the estate. With an MBA from the Wharton Business School and Master’s degrees in Architecture and City Planning, Jeffrey is an Executive Managing Director/Partner of a NYCbased real estate investment banking firm. An industry icon and former Master Distiller for Makers Mark, Dave Pickerell directs Hillrock’s production and operations as Master Distiller. Dave has over 20 years of spirit’s industry experience and is respected as one of the top Master Distillers and spirits experts globally. During his 14 years at Makers Mark, Dave oversaw an 80-person staff and was responsible for all aspects of the whiskey’s production. Dave was a Board Member and Past Chair for the Kentucky Distillers Association, recipient of the “best distillery visitor attraction in the world” designation by Whiskey Magazine, and is recognized as one of the industry’s top spirits judges.

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MEET THE MAKERS

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Previously Cellar Master at Millbrook Winery, Timothy Welly joined Hillrock in 2011 as Head of Operations and Distiller. Tim trained under the Head Winemaker at Millbrook Winery for four years before beginning his studies at NYC’s International Wine Center. In addition to his work at Millbrook, Tim has spent over 12 years in the restaurant and wine industry with positions in wine/spirits distribution and sales, and a wine buyer.


DISTILLERY

IN THE SPOTLIGHT S O L E R A AG E D B O U R B O N

The world’s first American whiskey aged according to the centuries-old Solera process historically used to create exceptional Sherries, Ports, Madeiras, and Cognacs. The whiskey is finished in Oloroso Sherry casks giving the bourbon a sweet, yet slightly spicy balance. S I N G L E M A LT W H I S K E Y

Hand-crafted from organically grown estate barley, floor malted traditionally and smoked on-site in New York’s only malthouse, then distilled, aged and bottled by hand. Prominent flavors of cinnamon and clove designate the Estate’s terroir in the first New York “field-to-glass” whiskey since before Prohibition.

THE ESSENTIALS

DOUBLE CASK RYE WHISKEY

Our Double Cask aging process was selected to extract additional caramel and vanilla flavors from the wood to balance the traditional rye spiciness in the whiskey. The organically grown, estate rye clearly expresses Hillrock’s signature clove and cinnamon flavors, which are also complimented by mint, caramel and butterscotch. GEORGE WASHINGTON’S RYE – ESTATE EDITION

Pot distilled at Hillrock Estate following the General’s original recipe by Mount Vernon Master Distiller Dave Pickerell, each bottle contains an aliquot of whiskey made at the Washington’s reconstructed Distillery at Mount Vernon. A portion of the proceeds from the sale of this whiskey supports the educational programs at George Washington’s Mount Vernon.

DISTILLERY HILLROCK ESTATE DISTILLERY

MANAGER Tim Welly

ADDRESS 408 Pooles Hill Road Ancram, NY 12502

MASTER DISTILLER Dave Pickerell

PHONE 518-329-1023 EMAIL info@hillrockdistillery.com WEBSITE www.hillrockdistillery.com OPEN By reservation only TASTING FEES $20.00  TOURS Yes, with tasting ACREAGE 250+ acres PRODUCTION 4,000 cases 

EVENTS (check website for updated listings) Sept 26 Fall Open House, 12–5pm

GETTING HERE FROM TACONIC STATE PARKWAY: Taconic State Parkway to Rt. 44/Millbrook exit. Head east on Rt. 44 and turn left on Rt. 82 North about 1/2 mile from exit (before Millbrook) to Pine Plains. At stop light in center of Pine Plains village (approximately 20 minutes on Rt. 82 North), turn right on Rt. 199 East/82 North. About 1/2 mile outside village turn left on Rt. 82 North. go past two horse farms (approx. 2 miles) and past Finkle Rd. on left. At next road, turn left onto Pooles Hill Rd. go to top of hill, past Skyline Rd. At bottom of the hill, Turn left into long gravel driveway at blue sign for “Hillrock Farm,” black mailbox #408.

OWNER Jeff Baker

www.hvwinemag.com • Fall 2015

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HUDSON VALLEY DISTILLERS

ABOUT US

Established 2013

STARTED IN 2013, Hudson Valley Distillers, LLC is a craft distillery in the heart of the Hudson Valley formed by two families sharing a dream. Thomas Yozzo and Chris Moyer met in 1990 as fraternity brothers at Bloomsburg University. Over the years, Thomas and Chris, their wives Jennifer and Jennifer, and their families, often visited and vacationed together. They dreamed of building a business from the ground up and ultimately Hudson Valley Distillers was born. Drawn to the farm-to-table culture and the wholesome family community, the families chose Red Hook as their new home and purchased the 11-acre farm in Clermont for the distillery in July of 2013. The 150-year-old barn on the property has been renovated from the ground up to house the distillery and the tasting room. The families recruited friends, extended family, and even the children to get involved with each phase of the renovation and they completed most of the work themselves. There are always projects underway at the farm and the newest completion is the Cocktail Grove! You are invited to sit in the cozy space with the barn’s second-story flooring as the bar top, or relax on the patio and enjoy the orchard view in the warmth of the sun. They serve delicious cocktails, including a Monthly Featured cocktail, created with housemade mixers and syrups using only natural ingredients that compliment each spirit so you can taste the distinctive features of each. Guests can also enjoy some local light fare such as cheese, charcuterie, and soups; and play a hand of cards while sitting with friends and chatting with a member of the Yozzo or Moyer family.

PRODUCTS SPIRITS GROVE VODKA ADIRONDACK APPLEJACK HARDSCRABBLE APPLEJACK FINE SHINE APPLEJACK CLEAR MOUNTAIN GIN

Centuries before, the property was once owned by Chancellor Robert Livingston. Livingston was an author IMPERIAL WHISKEY of the Declaration of Independence, an entrepreneur that brought the steamship to the Hudson River Valley, and the man who administered the oath of office to George Washington. During the Chancellor’s time, the town of Red Hook was known as Hardscrabble and was a crossroad on the main road between Albany and New York City. Thomas and Chris like to think that weary travelers may have stopped there and enjoyed Applejack similar to theirs, and have branded their spirits to reflect this rich history! Hudson Valley Distillers makes small-batch artisanal spirits with ingredients sourced from their property, and from neighboring farms and orchards. They are working to plant uncommon varieties of plants for flavoring in eventual products. For example, hazelnut was recently planted, and a “weed” harvested from their fence row, called Staghorn, is used in their gin. Visitors to Spirits Grove can see the distillery’s centerpiece – its 60-gallon hybrid pot still – and every step of the spirits production process, from growing grains and fruits to fermenting, distilling, and bottling.

MEET THE DISTILLERS Hudson Valley Distillers’ philosophy is to create high-quality, unique spirits and cocktails using choice ingredients sourced from within five miles of the farm. They strive to make their spirits distinctive rather than emulating national brands and they wish for their farm to be a relaxing get-away for their guests; a place to enjoy good spirits with good friends in the beautiful Hudson Valley. The distillery is veteran-owned and operated, and they offer a 10% discount to veterans and first responders. Chris and Thomas’ military and law enforcement backgrounds have a tremendous impact on their strategy. Their work philosophy is to develop a plan and execute against it, adapting and overcoming obstacles when required. Three of the distillery’s four principle owners developed gluten allergies several years ago. The two Jennifers (their wives) were never much for beer anyway, but Thomas had to stop drinking beer. As a result, he started to explore spirits, which eventually led to craft-distilled spirits. At some point while trying small-batch spirits, Chris and Thomas thought, “Why not us?” When they bought the farm with an apple orchard, it was a natural fit to develop a product that was gluten-free and that could be sourced from their own farm, and they are working diligently to bring the orchard back to health. Making Applejack and vodka from apples fits Chris and Thomas’ goals of creating distinctive spirits. Applejack fell out of favor years ago and they’ve found that most people that come into the distillery have a vague recollection of trying Applejack once, but very few have any in their liquor cabinet (until now, of course!)

PHOTO: Dave Ashby

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HUDSON VALLEY WINE • Fall 2015


DISTILLERY

IN THE SPOTLIGHT SPIRITS GROVE VODKA

This vodka has a sweet nose, silky mouth feel, and subtle tones of apple on the smooth finish.

ADIRONDACK APPLEJACK

Made from Hudson Valley apples and aged in white oak like an American whiskey. It has pleasant notes of whiskey up front with a smooth, subtle finish.

HARDSCRABBLE APPLEJACK

Strong American oak start, hints of caramel and vanilla, ends like an aged scotch.

FINE SHINE APPLEJACK

Crisp apple nose, soft taste of fruit and a subtle licorice finish.

THE ESSENTIALS DISTILLERY HuDSON vALLEY DISTILLERS

OWNERS The Yozzo and Moyer Families

ADDRESS Spirits grove Farm 1727 Route 9 Clermont, NY 12526

MANAGERS Chris Moyer and Thomas Yozzo

PHONE 518-537-6820

CLEAR MOUNTAIN GIN

Not your average London dry, fresh floral nose, hints of citrus on the palate and a smooth, herbaceous finish.

EMAIL info@HudsonvalleyDistillers.com WEBSITE www.hudsonvalleydistillers.com OPEN Fri–Sat, 12–7pm; Sun, 12–6pm TASTING FEE $10 for a tour, tasting and glass

IMPERIAL WHISKEY

Unlike any other whisky, distilled from Imperial Stout beer, it has hints of vanilla on the nose, tastes of malt, with a roasted chocolate finish.

TOURS Including tastings and cocktails. Hourly on weekends and by  appointment on weekdays. Tours  start at the top of the hour.

DISTILLER Thomas Yozzo EVENTS View our website for special events. Sept 12-13 Hudson valley Wine & Food Fest 

Sept 19-20 Orvis game Fair

GETTING HERE FROM NYS THRUWAY (RT. 87): Exit 21 Catskill and take Rt. 23 East over the Rip van Winkle Bridge. Take the Rt. 9g South ramp. Turn slight right onto 9g South/ Rhinebeck-Hudson Rd. Turn left onto  CR-10. Turn right onto CR-31/Blue Hill Rd. Turn right onto uS-9. The distillery is 45 minutes north of Poughkeepsie and 1 hour south of Albany.

PRODUCTION 1,000 cases

www.hvwinemag.com • Fall 2015

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ORANGE COUNTY DISTILLERY

ABOUT US

Established 2014

ORANGE COUNTY DISTILLERY is the result of what happens when two small business owners have the same long, four-month-off season. What started as an off-the-hip idea at a Christmas party very quickly turned into something real, and more than just an idea. That idea turned into an LLC, which turned a run-down, one-hundred-year-old barn being used for tractor and spare parts storage into a distillery, which turned a working vegetable farm into a farm that also fronts as a distillery farm. Orange County Distillery doesn’t pretend to be something it’s not. We’re not a huge operation, except for the 120 acres of Black Dirt we own. In fact, almost all of our operations take place within a small 1,600 square foot barn. But what that allows us to do is learn this craft at our pace, on our terms. No one is telling us to hurry up and sell before we’re ready. We’ll bottle and sell our spirits only when we are completely sure that you’ll not only PRODUCTS want to buy one bottle, you’ll want to come back and buy another. SUGAR BEET VODKA Located on a fifth-generation farm in the black dirt region of Orange County, New York, we are a true farmto-bottle craft distillery. Our focus is on quality, not quantity. We grow everything on our farm that we need to produce quality spirits. Quality ingredients, small batches, hands-on processes. We do every thing here on our farm including planting, harvesting, grain processing and storage, malting, peat-smoke malting, mashing, fermentation, distillation, aging, bottling and distribution.

GIN CORN WHISKEY BOURBON UNAGED SINGLE MALT

We can pull a sugar beet out of the ground and turn it into vodka within a week. Or take a bushel of corn and turn it into whiskey in the same amount of time. If you ever want to know exactly where a bottle of our vodka, whiskey, or gin comes from, all you have to do to is take a step out our front door and look at our fields. We’re pretty sure that if you ever had to define what a farm-to-bottle distillery is, Orange County Distillery is it. This is what a craft distillery should be. So come take a look, see our farm, try our spirits. If you want to see a true farm distillery, a true farm-to-bottle operation, then stop on by.

Located on a fifth-generation farm in the black dirt region of Orange County, New York, we are a true farm-to-bottle craft distillery.

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HUDSON VALLEY WINE • Fall 2015

MEET THE DISTILLERS Orange County Distillery was founded by John Glebocki and Bryan Ensall. Co-owner and co-founder John Glebocki is the owner of J. Glebocki Farms, a fifth-generation farm in Goshen, New York. Co-owner and co-founder Bryan Ensall is the owner of a lawn care franchise that services all of Orange County, New York. Together, these two small business owners somehow found the spare time away from their full-time jobs to build the distillery from the ground up on the property of J. Glebocki Farms, almost entirely with their own two hands (the only thing they chose not to do themselves was install the electrical panel board). John and Bryan do everything at the distillery. John is the farmer and down-n-dirty guy, in charge of everything planted and harvested. Bryan is the paperwork and reporting guy. Together they do all the malting, mashing, fermenting, distilling, aging and bottling. There really isn’t anything these two don’t do here. The two of them are also family men, both married (with very supportive wives!) and both with children. In fact, you’ll almost always run into one of the children or wives when you come visit. We’re not a faceless company here, we’re family and business men who live and work right here in Orange County, New York.


DISTILLERY

IN THE SPOTLIGHT NEW RELEASES

We currently have five unique spirits (Sugar Beet Vodka, Gin, Corn Whiskey, Bourbon and Unaged Single Malt), and plan to release a few more throughout the year. First will be our Honey Corn Whiskey. We pulled honey directly from our farm fields and filled a few barrels with it, then let the barrels sit for a few months. Then we drained them and added Corn Whiskey, again letting them sit for a few months. What we have is a wonderfully smooth Corn Whiskey. This will be available ONLY at our distillery.

THE ESSENTIALS DISTILLERY ORANgE COuNTY DISTILLERY

PRODUCTION 1,000 cases

ADDRESS 19 Maloney Lane goshen, NY 10924

OWNERS Bryan Ensall, John glebocki

PHONE 845-651-2929

We are also working on Rye Whiskeys, both aged and unaged. And lastly, we’ve been letting our Single Malt age in our used Bourbon barrels. Who knows, maybe they’ll be ready for release soon…

WEBSITE www.orangecountydistillery.com OPEN Tues–Sun, 12–5pm (or later) CLOSED Mondays, New Years Day,  Easter, Thanksgiving, Christmas

MANAGERS Bryan Ensall, John glebocki DISTILLERS Bryan Ensall, John glebocki

EVENTS Taste our spirits at the following Farmer’s Markets: Union Square NYC Greenmarket Fort Greene Brooklyn Greenmarket

TASTING FEE $4, waived with purchase TOURS Included with tasting

GETTING HERE FROM NYS THRUWAY (RT. 87): Take exit 16 (Rt. 17 West). Take exit 124 to goshen, then make a left onto Rt. 17A, towards Florida. Drive approximately 2.5 miles, and make a right on Pulaski Highway. go approximately 2 miles, make a right on Maloney Lane. Orange County Distillery is just around the bend on the left.

ACREAGE 120 acres

www.hvwinemag.com • Fall 2015

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TACONIC DISTILLERY

ABOUT US

Established 2013

THE HUDSON VALLEY IS FILLED with beautiful scenery, charming villages, National Historic Landmarks, and bountiful farms. It is home to the first wineproducing region in the U.S. and a world-class culinary institute. Four hundred years of history and hospitality make the region an ideal location for production of our own native spirit – bourbon whiskey. With a passion for the outdoors and a desire to work the land, the Coughlin family purchased part of Laufred Farms in Stanfordville, NY, a shuttered beef farm, and renamed it Rolling Hills Farm in 2010. The farm’s 113 acres of rolling hills became the inspiration for Taconic Distillery’s entrance to Dutchess County’s local agribusiness market. What started out as a hobby became a passion shared by friends, coworkers and family members. This passion has taken off and is now a growing business, with distribution in more than 125 locations in New York, centered around Dutchess County. In the fall of 2015, Taconic will break ground on a 4,200 square foot distillery, which will include a bottling, aging, retail and tasting facility. The building will allow Taconic to substantially increase its sales and consolidate disparate facilities. The tasting room will provide visitors with a unique setting to explore its products as well more than 100 bottles of bourbon from various distillers. Says founder Carol Ann Coughlin, “We firmly believe you should enjoy bourbon in whatever form you choose, whether it be neat, on the rocks, or in cocktails.”

PRODUCTS DUTCHESS P R I VAT E R E S E R V E Straight Bourbon Whiskey

BARREL STRENGTH Straight Bourbon Whiskey

FOUNDER’S RYE WHISKEY ROLLING HILLS RUM

The logo that is the signature on all of its products includes a drawing of Copper, the foxhound, which is found on any bottle from Taconic Distillery. The origin of foxhounds in the United States can be traced back to an English hunter by the name of Robert Brooke, who settled in the Hudson Valley in the 1650s. George Washington, who had a home in the Hudson Valley and was himself a whiskey producer, purchased his own foxhound from the Brooke family several generations later. In the early 20th century during the Prohibition era, foxhounds were notable for helping to alert moonshiners when government agents were closing in on their operations. For this reason, Taconic Distillery likes to credit Copper and his ancestors with bringing the phrase “Man’s Best Friend” to the New World. Awards: – Best Bourbon: Maxim Magazine (May 2014) – Best New Bourbon: Hudson Valley Magazine (October 2014)

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HUDSON VALLEY WINE • Fall 2015

MEET THE OWNERS Paul Coughlin: Paul is the founder and driving force behind Taconic Distillery. An avid outdoorsman and bourbon aficionado, Paul is one of Taconic’s primary brand ambassadors. In 1964, the same year he was born, a resolution of the U.S. Congress recognized bourbon whiskey as “America’s Native Spirit.” “We wanted to create a business where we could build a brand, work the land, create local jobs and have fun,” says Coughlin. Prior to entering the spirits business, Paul was the founder and Managing Partner of Longroad Asset Management, LLC. He earned a degree from Georgetown University, where he was a member of the lacrosse and hockey teams. He is a three-time Ironman triathlon finisher and competed several times in the Manhattan Island Marathon Swim. Carol Ann Coughlin: Carol Ann is Taconic Distillery’s chief mixologist. When developing a recipe, she uses the tasting notes in the spirit as a jumpingoff point and complements them with fresh, seasonal ingredients. Fresh fruits, flavorful syrups and tasty infusions combine with our Bourbon, Rye or Rum to produce festive cocktails for every season. When she’s not behind the bar, Carol Ann can be found running or biking in the rolling hills of Dutchess County.


DISTILLERY NEW!

IN THE SPOTLIGHT D U TC H E SS P R I VAT E R E S E RV E

Described as subtle and sophisticated. A beautiful bouquet of spice and honey with gentle notes of vanilla coming out to provide for a smooth finish. This is a bourbon for sharing with friends. B A R R E L ST R E N G T H

Sometimes creating something to its maximum potency is a good idea. Our Limited Edition Barrel Strength Bourbon, bottled at 115 proof, is both bold and refreshing, with aromas of light vanilla kissed with hints of honey and caramel.

THE ESSENTIALS DISTILLERY TACONIC DISTILLERY

ACREAGE 113 acres

Named for our country’s founding fathers, Taconic Distillery’s Founder’s Rye Whiskey is aged in virgin American white oak barrels to a golden caramel color. Rye lovers will appreciate its bold, spicy flavor with a mildly sweet finish. Founder’s Rye is delicious in cocktails and decidedly smooth when sipped neat or on the rocks.

ADDRESS 215 Bowen Road Stanfordville, NY 12581

OWNERS Paul and Carol Ann Coughlin

ROLLING HILLS RUM

WEBSITE www.taconicdistillery.com

FO U N D E R ’S RY E W H I S K E Y

Born from sugarcane molasses, this rum has been aged for two years in bourbon barrels and spends its last few months in recently emptied Taconic Distillery’s Founder’s Rye Whiskey barrels. It is then cut to a mouth watering 80 proof with fresh spring water from our farm. The rum’s color is gold, copper or bronze depending on how it’s struck by the light. Its smooth flavor contains a touch of caramel complemented by vanilla and a hint of bourbon.

PHONE 845-393-4583

EVENTS See website and Facebook pages

EMAIL pjc@taconicdistillery.com

OPEN See website for hours

GETTING HERE FROM TACONIC STATE PARKWAY: Taconic State Parkway to Route 44/ Millbrook exit. Head towards Millbrook on Route 44. Continue on Route 44 and make a left onto Route 82. Continue on Route 82. Make a left onto Bulls Head Road. Make a right on Bowen Road.

www.hvwinemag.com • Fall 2015

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TUTHILLTOWN SPIRITS DISTILLERY

ABOUT US

Established 2003

BEFORE PROHIBITION, MORE THAN 1,000 farm distillers produced alcohol from New York grains and fruits. Tuthilltown Spirits brings the tradition of small batch distillation back to the Hudson Valley, distilling whiskeys which were the first legally distilled and aged grain spirits produced in New York since Prohibition. New York’s first Bourbon is Hudson Baby Bourbon, distilled from 100% New York corn. For 220 years Tuthilltown Gristmill, a landmark which is listed on the National Register of Historic Places, used waterpower to render local grains to flour. In 2001 Ralph Erenzo and Vicki Morgan acquired the property and with the help of partner Brian Lee, they converted one of the mill granaries to a micro-distillery. Two and a half years later, Tuthilltown Spirits produced the first batches of vodka from scraps collected at a local apple slicing plant.

PRODUCTS

Today, Tuthilltown Spirits distills vodka from apples grown at orchards less than five miles away and whiskeys using grain harvested by farmers less than ten miles away. The farm distillery also produces gin, rum, eau de vie, brandy, absinthe, and liqueurs. Guests are welcome to stop in for tastings during store hours and tours are offered by appointment. Tuthilltown Spirits proudly celebrates the following achievements: 2014: Beverage Testing Institute – Gold Medal: Half Moon Gin – Gold Medal: Indigenous Empire State Wheat Vodka – Gold Medal: Indigenous Fresh Pressed Apple – Gold Medal: Basement Bitters Bitter Frost 2014: Los Angeles International Wine & Spirits Competition – Best of Division: Half Moon Orchard Gin – Best of Category: Half Moon Orchard Gin – Bronze Medal: Indigenous Fresh Pressed Apple Vodka 2014: The Fifty Best – Double Gold: Half Moon Orchard Gin 2014: American Craft Distillers – Silver Medal: Half Moon Orchard Gin 2013: International Wines & Spirits Competition – Gold Outstanding: Hudson Baby Bourbon – Silver Outstanding: Hudson 4 Grain – Silver Outstanding:Hudson Manhattan Rye – Silver: Hudson New York Corn – Silver: Hudson Single Malt 2013: San Francisco World Spirits Competition – Double Gold Medal: Hudson Four Grain Bourbon – Gold Medal: Hudson Baby Bourbon – Silver Medal: Hudson Single Malt Whiskey – Silver Medal: Hudson Corn Whiskey

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HUDSON VALLEY WINE • Fall 2015

HALF MOON ORCHARD GIN HUDSON BABY BOURBON HUDSON FOUR GRAIN BOURBON HUDSON MANHAT TAN RYE HUDSON SINGLE MALT WHISKEY HUDSON MAPLE CASK RYE WHISKEY HUDSON NEW YORK CORN WHISKEY INDIGENOUS FRESH PRESSED APPLE VODKA INDIGENOUS EMPIRE STATE WHEAT VODKA TUTHILLTOWN CACAO LIQUEUR TUTHILLTOWN CASSIS LIQUEUR BASEMENT BITTERS

MEET THE DISTILLERS Ralph Erenzo, Distiller, Partner Ralph brings 35 years of production and development experience to the distillery. Prior to starting Tuthilltown Spirits, his business ExtraVertical Inc. provided technical services to corporate and media clients for projects that required technical skills developed over his 25-year rock climbing career. Ralph built and managed New York City’s first public climbing gyms including The ExtraVertical Climbing Center on Broadway. His dream of a “climbers ranch” near the largest rock climbing area in the East were set aside in favor of producing high quality spirits. Ralph’s writing and commentary have been featured in national media including Op Ed columns for the New York Times. His work at the State level has resulted in the passage of the Farm Distillery Act which permits New York farms to establish distilleries on site and sell their agricultural spirits at the farm. Born and raised a New Yorker, he has realized a lifelong dream of settling in the Hudson Valley. His son Gabe manages production at the distillery. Brian Lee, Distiller, Partner Brian has designed and built the technical facilities for Tuthilltown Spirits. He is responsible for engineering and all technical aspects of fermentation and distillation for the company. Brian serves as CFO for the company. Prior to his work with Tuthilltown Spirits, Brian was a senior technical designer for a company building high-end broadcast television facilities. His clients included SKY Latin-America, CBS, and NBC. He served as the on-site technical consultant for ESPN’s conversion to High Definition Television (HDTV). Brian’s technical and mechanical skills ensure all the systems at the distillery continue to function and we are constantly on the search for more efficient methods. He is currently contemplating hydro and solar power as supplemental energy sources.


DISTILLERY

IN THE SPOTLIGHT T U T H I L LTOW N CACAO LIQUEUR

Working with Fruition Chocolate in Woodstock, we directly source fieldselected cacao beans from farms in Peru and the Dominican Republic. The cacao is then roasted, blended, milled and conched to our specifications before being distilled to capture the finest flavors and aromas. It is then lightly syrupized to capture all of the best characteristics of the world’s finest dark chocolates. Look for notes of cocoa butter, dark caramel candies and deep, luscious, earthy chocolate tones.

THE ESSENTIALS DISTILLERY TuTHILLTOWN SPIRITS DISTILLERY

PRODUCTION 22,000 cases

ADDRESS 14 grist Mill Lane gardiner, NY 12525

OWNERS Ralph Erenzo and Brian Lee

PHONE 845-255-1527

GETTING HERE FROM NORTH (ALBANY): Take NYS Thruway 87 South. Exit 18 for NY-299 toward New Paltz/Poughkeepsie. Turn left  at NY-299 W/Main St. Turn left at NY-32 S. Turn right at NY-55 W/u.S. 44 W/Main St. Turn left at Albany Post Rd/Co Rd 9. Make the 1st right onto Tuthilltown Rd. Take the 2nd left off of Tuthilltown Rd. at the Tuthilltown Spirits sign. FROM SOUTH (NYC): Take NYS Thruway 87 North. Exit 17 and follow signs for Route 300. Head North on Route 300. Turn left at NY-55 W/u.S. 44 W/Main St. Turn left at Albany Post Rd/Co Rd 9. Take the 1st right onto Tuthilltown Rd. Take the 2nd left off of Tuthilltown Rd. at the Tuthilltown Spirits sign.

EMAIL distillery@tuthilltown.com WEBSITE www.tuthilltown.com OPEN Year round  Mon–Fri, 11am–6pm; Sat, 11am–6pm; Sun, 12–6pm

MANAGER Ralph Erenzo DISTILLERS The entire team contributes to the  production of our products.

EVENTS View our website for up-to-date listings of tastings and special events: www.tuthilltown.com/events

CLOSED Christmas TASTING FEES $10 per person  TOURS $12–$15 per person,  weekends only

gPS address: 14 gristmill Ln gardiner,  NY 12525

www.hvwinemag.com • Fall 2015

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HELDERBERG MEADWORKS

ABOUT US

Established 2012

HELDERBERG MEADWORKS BEGAN as an idea. Due to a lack of big and bold old-world style mead in the market, owner and meadmaker Peter Voelker spent many years creating his own personal mead varieties that suited his tastes. Wondering if there were other like-minded mazers and quaffers, he, along with Kirsten, his wife and co-owner, decided to begin the journey of producing a commercial mead. The journey began in 2010 with Heritage first available in stores by late 2012. What a delight it was for them to find out just how many other people have been searching for mead such as theirs! Helderberg’s primary philosophy is to create mead modeled after the process and recipes likely to have been made hundreds, and even thousands, of years ago, using modern equipment and today’s knowledge. With that ideal, they use only raw and local ingredients. Water is fresh, and the honey, maple syrup, and cider they use are all fresh from local farms. PRODUCTS Their unique Feral mead even uses their own strain of yeast that was captured and cultivated at the meadery. HERITAGE Traditional mead Every batch is hand-made. The local and raw aspect of all of ingredients lends a certain amount of variability APPLE MEAD to the meads. While remaining true to their flavor MAPLE MEAD profile and recipe, every batch tastes slightly different. FERAL MEAD This uniqueness is celebrated by changing the wax color of each batch of Heritage. The journey began with their signature mead, Heritage. The name and label describe Peter’s lineage as a direct descendant of Harald Fairhair, the first King of a united Norway. Many consider Heritage to be the only old-world mead available and it has won accolades from Scandinavian transplants in New York, as well as many others who seek a big and bold mead. Helderberg has since expanded their range to include Apple, Maple, and Feral meads—each made with local ingredients and unique in their own way.

Helderberg’s primary philosophy is to create mead modeled after the process and recipes likely to have been made hundreds, and even thousands, of years ago.

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HUDSON VALLEY WINE • Fall 2015

MEET THE MEADMAKER Peter Voelker is an engineer by degree and trade. His love for creating something personal and unique combined with a passion for history drove him to begin experimenting with, and studying about mead. He was born in New York and has lived most of his life in the Hudson Valley region. Peter got his start making homebrew beer as soon as he graduated college, then branched out into other fermented beverages. He settled on mead 15+ years ago, and has been perfecting it ever since. Having discovered through genealogical research that he is a descendant of the King who unified Norway, Harald Fairhair, Peter developed a traditional mead that he would feel honored to raise in a toast with his ancestor. In honor of that link, the label for Heritage was designed with Harald Fairhair in front of the “Swords in Mountain” monument which features three bronze swords standing 30 feet tall. The monument was erected in Norway to commemorate King Harald’s historic final battle of Hafrsfjord. Peter, along with his wife Kirsten handle everything related to the meadery including meadmaking, sales and marketing, bottle and label design direction, website design and even down to the manual tasks of pumping honey and cleaning tanks—all while maintaining their full-time jobs and raising two active young boys.


MEADERY

IN THE SPOTLIGHT FERAL

While Heritage may be Helderberg’s most popular mead, Feral has gained a tremendous amount of attention due to its unique creation and resulting flavor. Spending two years capturing and cultivating their own strain of yeast from the air has been quite challenging for the Voelkers, but the rewards can be reaped in every bottle of Feral.

THE ESSENTIALS

Feral’s wonderfully floral, honey flavor is immediately savored along with a slight sweetness. Lightly toasted oak gently balances the honey, and paves the way for the fruity essence imparted by the yeast at the finish. It has a complex medium body with a delicately floral flavor. A ceramic stoneware bottle was chosen for Feral to ensure 100% protection from UV and visible light damage, as well as resistance to thermal changes.

MEADERY HELDERBERg MEADWORKS

MANAGER Peter voelker

ADDRESS PO Box 93 Duanesburg, NY 12056

MEADMAKER Peter voelker

PHONE 518-795-8964

EVENTS Watch our facebook where we will announce all upcoming events and tastings! Sept 12–13 Hudson valley Wine & Food

EMAIL peter@helderbergmeadworks.com WEBSITE www.helderbergmeadworks.com

Festival, Rhinebeck

Sept 19–20 Capital Region Apple & Wine Festival, Altamont

OPEN By appointment only PRODUCTION 400–800 cases/year  OWNER Peter and Kirsten voelker

GETTING HERE Helderberg Meadworks is not open  to the public, however a list of retail locations is on our website. 

www.hvwinemag.com • Fall 2015

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APPLEWOOD WINERY

ABOUT US

Established 1994

TO MAKE OUR WINES we tie vines to trellises, we anxiously await the arrival of Spring, pull hoses with our hands, lift bins of grapes, gently fill bottles and cheerfully bring our wine to you.

MEET THE WINEMAKERS

Join us at Applewood Winery, in the heart of the historic Hudson Valley. Come discover the oldest working farm in Orange County and one of the oldest west of the Hudson River. The Hull family and their friends began planting apple and peach trees in former pastures in 1949. In 1994, the winery was created and vineyards planted. Remarkably, the vistas from the vineyards today have changed little from the time before George Washington was born.

Jonathan and Michele Hull are the owners of Applewood Winery. Jonathan grew up on the farm and moved to New York City to attend NYU. When he met Michele, his idea of a gourmet meal was takeout. Michele worked at the famous Windows on The World restaurant, and was wise in the ways of food and wine. She decided to polish this diamond in the rough and he was a willing pupil. Living in New York City at the time was a great learning experience, but Jonathan yearned to return to his agricultural roots.

When we first started making wine we had two goals in mind: To make some really great, quality, wines, and to have as much fun as possible doing so. We want to share our passion for wine with you and make it an easy, enjoyable experience for you, and your friends and family. Wineries in the Hudson Valley invite you to slow down. Take time to enjoy wine, and yourself. When you visit Applewood you get to taste wine right where it comes from. You’ll find we champion the underdogs of the wine world. Come look beyond the culture of Merlot (as synonymous with red) and Chardonnay (with white), which reduces wine to a franchise with no uniqueness, or sense of place. You’ll find plenty of true connoisseurs in the tasting room of Applewood. People who know what they like and don’t need some wine critic’s review to justify it. The wine is not expensive or French, and you don’t need to know an insider to get it, which may disappoint some folks…

WHITE WINES RIESLING SEYVAL/CHARDONNAY SEYVAL/CHARDONNAY RESERVE SUMMER FIELDS TRAMINETTE VIDAL WAWAYANDA WHITE

BLUSH WINE APPLE BLOSSOM BLUSH

RED WINES CABERNET FRANC HARVEST TIME I N T E R N AT I O N A L R E D MERLOT OBR (OAK BARREL RESERVE)

FRUIT WINES We talk about food constantly in our tasting room, almost as much as we talk about our wines. It’s difficult to mention one without the other. Instead of “just talk” we offer a universe of wine experiences – food pairing weekends, tasting classes, and a Summer Café. Of course, you can just hang out and enjoy the wine and listen to live music in the courtyard. It gives all of us at Applewood Winery great pleasure to share with you our harvest of wine. Newcomers to the world of wine learn in a comfortable setting and even the most jaded imbiber will find a rich and complex tasting experience here.

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HUDSON VALLEY WINE • Fall 2015

BLACKBERRY BLUEBERRY RUBY’S KISS

CIDERS NAKED FLOCK HARD CIDER (Original, Draft, Pumpkin, Citra, Cassis)

With his newfound love of wine to inspire him, one day Jonathan hit on the idea of opening a winery on the family farm. And like Eva Gabor, Michele was swept away to the country and the vision became a bucolic reality. The prodigal son returned home and opened the winery with Michele’s gracious hand guiding the tasting room. She’s been welcoming guests to the tasting room for more than 15 years now. “My goal is to make some great wines that are unique to New York and the Hudson Valley that express true life and character,” Jonathan says, “If that doesn’t work, I’ll just hang out under a tree and slurp some Riesling.”

My goal is to make some great wines that are unique to New York and the Hudson Valley...


IN THE SPOTLIGHT 7TH ANNUAL NAKED FLOCK HARD CIDER EXPERIENCE

Experience true Hudson Valley Hard Cider on Saturday, November 7th and Sunday, November 8th from 12–5pm Naked Flock Hard Ciders take center stage with tastings of Original, Draft and Pumpkin (made with fresh roasted sugar pumpkins) and our dry Citra Hopped cider. These are paired with seasonal, cider-friendly food bites. Add a little suds to your Cider Experience with tastings from local breweries including Newburgh Brewing.

THE ESSENTIALS

Our Cider Bar is open with ciders on tap, $5.00 pints and growler fills. Naked Flock Hard Ciders are available in New York and New Jersey, in bars, restaurants, shops, and events celebrating the craft beverage movement. Beaks Down, Bottoms Up! APPLE VODKA

New this Fall, Applewood introduces our own Apple Vodka, distilled from apples. In addition, we have a new spirits tasting including Gin, Bourbon and Apple Jack from local distilleries.

GETTING HERE

OWNERS Jonathan and Michele Hull

ADDRESS 82 Four Corners Road Warwick, NY 10990

WINEMAKER Jonathan Hull

PHONE 845-988-9292

EVENTS (Check website and Facebook for new releases and unplanned wine and food pairings)

EMAIL info@applewoodwinery.com WEBSITE www.applewoodwinery.com OPEN Mar–April: Fri–Sun,11am–5pm May–Oct: Daily, 11am–5pm Nov–Dec: Fri–Sun,11am–5pm  

Free Music in the Courtyard every Sat & Sun 2–5pm. Cider Café open for lunch Sat & Sun 12–4:30pm Sept–Oct: Wine Garden open for outdoor wine tasting and winefriendly food bites Nov 7–8 Naked Flock Hard Cider

Experience Cider, wine, craft beer and spirits tasting, seasonal food pairings, live music and complimentary tasting glass, 12 –5pm  

TASTING FEES $6 per person / $8 with glass

ORANGE

FROM NYC & NJ: Take the New York State Thruway (I-87) North to Exit 16 Harriman (Woodbury Commons), then Rt. 17 West to Exit 127 greycourt Rd. Follow signs to Sugar Loaf then Warwick, Cty. Rt. 13. Three miles past Sugar Loaf, turn right on Four Corners Road, go 1 mile. Travel time 1 hour from george Washington Bridge.

VINEYARD APPLEWOOD WINERY

ACREAGE 10 acres PRODUCTION 10,000 cases

FROM ALBANY, KINGSTON, NEWBURGH & CONNECTICUT: Take the New York State Thruway (I-87)  South to Exit 16 Harriman (Woodbury Commons). Then same as above.

www.hvwinemag.com • Fall 2015

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BROTHERHOOD, AMERICA’S OLDEST WINERY

ABOUT US

Established 1839

BROTHERHOOD REMAINS THE OLDEST WINERY in America, continuously operating from 1839 to today, even throughout Prohibition. The winery began as a small, family-run operation producing wines primarily for sacramental and medicinal purposes. It has survived the Civil War, two World Wars and post-Prohibition laws that changed the alcohol industry following the repeal—a true testament to the winery’s deep roots and strength. Moreover, though there have been dramatic shifts in the American palate that have favored a myriad of wine styles over the decades, the winery has remained relevant to the fluctuations in American preferences. 2014 was an unforgettable year for America’s Oldest Winery. As our 175th Anniversary year came to an end, Brotherhood Winery received a celebration deserving of such a significant achievement. Guests traveled from near and far on October 9th to cheer the momentous occasion in the Grand WHITE WINES Monarque Hall, where the limited-edition 1839 Cabernet Sauvignon was the honorary drink of the evening. Brotherhood is one of the largest producers of wine in New York State for its own production and private label contracting. By purchasing grapes from independent growers, including the Finger Lakes, Long Island and throughout the state, the winemakers select fruit that best exemplifies the territory from which it was grown to produce a variety of premium wines including Pinot Noir, Cabernet Sauvignon, Merlot, Sparkling and Riesling, which are readily available in the tri-state area of New York, New Jersey and Connecticut. Extensive developments have taken place in the winery, including investments in equipment and staff education, incorporating both new and old schools of enology to produce wines of incredible quality. The latest improvements include top-of-the-line upgrades to grape presses, aging vessels, bottling machinery, and updates to laboratory facilities. Consistent remodeling efforts made to preserve the historical integrity of the Vinum Café, tasting hall and gift shop, museum, and catering hall are a priority to accommodate the daily tours and weekly weddings and events. In 2014, Brotherhood Winery was again granted the Award of Excellence from TripAdvisor and The People’s Choice of Best Winery of the Hudson Valley.

CHARDONNAY DRY RIESLING RIESLING

RED WINES CABERNET SAUVIGNON MERLOT PINOT NOIR

SPARKLING BLANC DE BLANCS SPARKLING WINE GRAND MONARQUE (Limited Release)

PORT RUBY PORT

Brotherhood is open seven days a week. In our tasting room, you will find two limited edition wines (1839 Cabernet Sauvignon and 2009 Vintage Port) as well as a variety of newly released Hard Apple Ciders. Our gift shop is a menagerie of accessories, décor, and apparel, great for last minute presents or hostess gifts. The Vinum Café serves lunch and dinner that will be sure to satisfy your hunger. Our beautifully renovated Grand Monarque Hall has proven to be the premier place to host a wedding or special event in the Hudson Valley. We continue to offer monthly promotions for our newsletter subscribers where we feature select wines and offer deep discounts for online purchases. Join the elite “Brotherhood” by signing up today! Follow us @brotherhoodwine on Twitter, tag us on Instagram: #brotherhoodwinery, and check out our Pinterest boards to see cool pieces of history, share recipes and learn more about our wines.

PHOTOS: Tomas Donoso

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HUDSON VALLEY WINE • Fall 2015

MEET THE WINEMAKERS Mark Daigle is Brotherhood Winery’s Production Manager. When Mark isn’t running our bottling lines like well-oiled machines, he can often be found in the workshop, operating heavy equipment and supervising the production lines. Mark’s extensive background includes working in the vineyards of Chappelet in Napa Valley, Maison Bertrand Novack in Champagne, France, and in the cellars at Chanson Pere èt Fils in Beaune, France. Mark is an essential part of the winemaking team due to his dedication, unique talents and over 30 years of experience at Brotherhood. Working directly with Mark is Winemaker Bob Barrow. Bob graduated from Virginia Tech with a BS in Biology and a Chemistry Minor in 1998. He worked both in the vineyard and the winery at Williamsburg Winery in Virginia before starting at Brotherhood in 1999. A native of Dutchess County, Bob spends his time in the lab and the cellars creating Brotherhood’s blends and riddling or disgorging our Méthode Champenoise sparkling wine. In the fall, he can be found out on the crush pad with Mark, pressing the tons of grapes that Brotherhood processes every year. Assistant Winemaker Stephanie Muser, who has been working at Brotherhood since 2013, graduated with an MS in Biochemistry from the University of Maryland in 2013, and a BS in Chemistry from Northeastern University in 2009. Before obtaining her Masters degree she worked in quality control for two different breweries, Augustiner Brau in Munich, Germany, and Boston Beer Company in Boston, MA. Stephanie spends her time in the lab and the cellars working on Brotherhood’s blends as well as developing and monitoring quality control plans.


IN THE SPOTLIGHT THE STORY OF BROTHERHOOD

Own a piece of Brotherhood history! This special 175th Anniversary edition brings to light Brotherhood’s fascinating past with littleknown facts, anecdotes, and 350+ restored rare photos and documents. Written by Brotherhood’s historian Robert Bedford, the book is a colorful visual journey through nearly two centuries, and makes a great gift or souvenir. Available in the gift shop or on our website. REBEL RESERVE HARD APPLE CIDER

The evolution of our Premium Craft Hard Apple Ciders continues! Our most recent release, REBEL Reserve, is made using 100% fresh apple juice from all New York apples, and fermented in small batches. After fermentation, we reserve the cider in oak barrels for four months before bottling. The oak finish gives this off-dry cider an elegant mouth feel, making it a fantastic cider to be enjoyed by itself or with your favorite foods. RIESLING WINEMAKERS PRIVATE SELECTION

GETTING HERE FROM NYS THRUWAY (I-87): Take Exit 16 Harriman, go through toll plaza to Rt. 17W  to exit 130. Take 208 North to Rt. 94 in Washingtonville. Make a right at the light on  Rt. 94 and at the next light make a left on Brotherhood Plaza Drive. Brotherhood is at  the end of road on the left.

VINEYARD BROTHERHOOD WINERY

PRODUCTION 50,000 cases (Brotherhood brand)

ADDRESS 100 Brotherhood Plaza Drive Washingtonville, NY 10992

OWNER Chadwick, Castro and Baeza Families

PHONE 845-496-3661 FAX 845-496-8720 EMAIL contact@brotherhoodwinery.net WEBSITE www.brotherhood-winery.com OPEN April–Dec: Sun–Fri, 11am–5pm  Sat, 11am–7pm Jan–Mar: Sun–Fri, 11am–5pm

MANAGER Hernan Donoso, President WINEMAKERS Mark Daigle, Bob Barrow, Stephanie Muser  EVENTS (check website for more information) Live Music in the Courtyard weekend afternoons Sept–Oct Grapestomping, 1–5pm

Oct 24 Dec 4

every weekend after Labor Day through mid–Oct Halloween Costume Ball Annual Tree Lighting

ORANGE

Following the success of our Riesling and Dry Riesling wines, we are pleased to announce the release of a new quality Riesling from Brotherhood Winery. After years of working closely with our growers in the Finger Lakes, we were able to select some fantastic grapes that allowed our winemakers to create this Private Selection Riesling. The wine shows great floral notes, a fruity and pleasant mid-palate, with nice acidity and a clean, crisp finish.

THE ESSENTIALS

CLOSED Thanksgiving, Christmas Day, New Year’s Day TASTING FEE $7 with glass TOURS $10 tour, tasting and glass

www.hvwinemag.com • Fall 2015

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CLEARVIEW VINEYARD

ABOUT US

Established 2010

KAREN WANTED TO BE A FARMER and Frank “thought” he was retired. That’s how it started. We set out to make quality wines from organically grown grapes. No easy task. First we needed the property. Wanting to be close to family and friends we decided on Warwick, a farm-friendly town familiar to Karen since her youth. Finding a great spot, we moved here in October 2004. We WHITE WINES asked Steven McKay, the Small Fruit & Grapes Extension Educator from Cornell Cooperative Extension to visit our ESTATE property and give us some advice. After having dirt core CAYUGA WHITE samples evaluated, it became apparent that this was an ideal ESTATE DIVINIT Y site for grape vines. A heavily-wooded, two-and-a-half acre (NY81) section was cleared with the help of Mark Malosay, a local ESTATE landscape expert. The following year, in 2007, we purchased S E Y VA L B L A N C a John Deere tractor, put down three tons of lime, threeESTATE TRAMINETTE bottom plowed, rototilled, dug more than nine hundred holes, and with the help of family and friends planted nine ESTATE hundred grape vines on our sloping hillside. VIDAL BLANC In the spring of 2008 we began putting up the steel trellis system, and a seven-foot-high fence around the vineyard. The vines started to grow fast and we took off most of the fruit as fast as we could, putting energy back into the vines. We harvested a small amount of the Cayuga White grapes and made our first ten bottles of wine. Karen personally crushed them with her feet and we squeezed the grapes through cheese cloth and fermented the juice in glass carboys. The following year we received a Gold award for that wine in the amateur competition of the Hudson Valley Wine and Grape Association. Since then we have received eleven awards for our wines.

RED WINES ESTATE BACO NOIR ESTATE CABERNET FRANC CABERNET FRANC CABERNET SAUVIGNON MERLOT MONET (Bordeaux-style

Our New York State Liquor License arrived on August blend) 26, 2010 and we began selling our wines under a canopy ESTATE NOIRET outdoors. The following year we joined the Florida Farmers Market. Then in the summer of 2012 we broke ground for SPECIALTIES our 3,800 square-foot winery, and the new wine tasting facility is now open. The new building allows us to produce FRESH SANGRIA more wine of an even higher quality. We are open every Saturday and Sunday, from April to December, 12pm to 5pm, with live music from 2pm to 5pm. The new facility is available for rentals for up to 88 people inside, and another 50 people on our beautiful covered porch. We sell our dry wines, as well as wines and hard apple ciders from other wineries in the Hudson Valley. Free tours of the winery and vineyard are available. Clearview Vineyard is also proud to announce they are members of the Shawangunk Wine Trail!

MEET THE WINEMAKERS Frank was an educator for 29 years teaching programing, computer applications and retailing, and retired in 2001. Karen has 37 years of work experience as a sonographer, consultant and sales associate, presently working in a large cardiovascular practice in the Hudson Valley. Both Frank and Karen are avid hikers, campers, motorcyclists, skiers, and work out regularly. They have both climbed mountains in Vermont and Alaska, and all 46 high peaks in the Adirondack Mountains making them official “46er’s.” Frank served in the United States Air Force, is an Assistant Scoutmaster and an officer with the Knights of Columbus. “We wanted to establish a business that reflected our love of learning, business skills and adventurous spirit. We also love to relax and enjoy good wine. So, we combined the two.” We attend many seminars, field demonstrations, and get help from fellow vintners including the experts at Cornell Cooperative, and our good friend Paul Deninno, owner and operator of BashaKill Vineyards. “It takes experience and help to produce truly great wines,” says Frank. “We strive for the best, learn from our mistakes and keep on trucking,” adds Karen. Today, Clearview Vineyard produces twelve different dry wines – eight estate and four from Long Island grapes. The new winery will now allow plans for production of about 2,000 cases in 2018. “Clearview Vineyard and Winery is the combined effort of family, friends, laborers, apprentices, and God. We promise to keep improving and creating quality wines.”

“From the sweat of our brow and from our hearts to yours, we hope you enjoy our little slice of heaven!”

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HUDSON VALLEY WINE • Fall 2015


IN THE SPOTLIGHT E STAT E S E Y VA L B L A N C

The Estate Seyval Blanc is a full-bodied, dry white wine made from our own grapes. It has aromas of apples, citrus and melons and is often compared to Sancerre which is produced in France’s Loire region.

THE ESSENTIALS

MONET

Monet is a Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc and Merlot that we made for the first time in 2011. The wine is a smooth, full-bodied red wine with a long finish that pairs well with beef, a number of cheeses, and many hearty meals. The wine was named after our cat “Monet,” whose picture is on the label. M E R LOT

MANAGER Frank and Karen graessle

ADDRESS 35 Clearview Lane Warwick, NY 10990

WINEMAKERS Frank and Karen graessle

PHONE 845-651-2838 EMAIL cvvineyard@optonline.net WEBSITE www.clearviewvineyard.com OPEN Sat–Sun, 12–5pm  CLOSED Christmas through March TASTING FEES $6.00 includes 11oz. wine glass TOURS Free ACREAGE 10 acres PRODUCTION 600 cases

EVENTS (check website for more information) For a complete listing of events visit: www.GunksWine.com Live Music every weekend! 2–5pm

GETTING HERE Clearview vineyard is only 12 minutes south of Route 17 in Chester, NY and  18 minutes from Woodbury Commons. FROM NYS THRUWAY (I-87): Exit 16,  the “Woodbury/Route 17” exit. Stay on Route 17 West for 9.1 miles to Exit 126 and turn left onto Route 94. go 4.3 miles until you come to a light in the village of Florida and turn left. Continue 2.7 miles until you see garden State Koi on your right and then drive another 100 yards and turn right at the Clearview vineyard sign. go 400 feet to the end of the road and enter the iron gate to the winery.

ORANGE

Our Merlot was also produced for the first time in 2011 from grapes grown in the North Fork of Long Island. We buy the grapes and bring them to our winery and produce the wine here. The wine has a rich, full aroma with a smoky/earthy taste and a long finish. It goes great with lamb, duck, and many robust foods.

VINEYARD CLEARvIEW vINEYARD

OWNER Frank and Karen graessle

www.hvwinemag.com • Fall 2015

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DEMAREST HILL WINERY AND DISTILLERY

ABOUT US

Established 1998

DEMAREST HILL WINERY is the largest winery in Warwick, New York, stocking 33 varieties of wine, two ports and ciders, and four vinegars which include Balsamico, Bombita Red, Apple, and Apple Balsamico. New this year are four ounce containers of Chocolate Grappa spread to use on whatever you fancy. The winery, located upon a beautiful hilltop at 81 Pine Island Turnpike, is home to the owner, Francesco Ciummo and his wife, Orietta, which they have built together from the ground up. The estate exhibits a gorgeous view of the valley, perfect for picnic lunches in the summer or a relaxing weekend getaway. Demarest Hill Winery is open from 11am to 6pm daily, except on major holidays. Demarest Hill entered the Finger Lakes International Wine Competition in 2012 for the first time, and the winery received a silver medal for Cherry Brandy, along with three other bronze medals. In 2013, Demarest Hill Winery won a bronze medal from The Big E in Connecticut for their Peach Wine, and a silver medal for the Porto Fino Ice Wine. In 2014 the winery won two silver medals for their Grappa and Grape Vodka from the East Meets West International Wine Competition, just to name a few of their awards. What started out as merely a passion of the owner is now a fruitful business, growing each year as the Master Vintner invents new creations. Demarest Hill Winery brings a taste of Southern Italy to the Hudson Valley Region.

The estate exhibits a gorgeous view of the valley, perfect for picnic lunches in the summer or a relaxing weekend getaway.

WHITE/FRUIT WINES

MEET THE WINEMAKER

SPARKLING GOLD DRY SPUMANTE SWEET AURORA CHARDONNAY SUPREME RIESLING WHITE GOLD CHENIN BLANC CHENIN BLANC SWEET WARWICK SUNSET MUSCADELL WHITE ZINFANDEL PEACH WINE* STRAWBERRY WINE CHERRY WINE APPLE WINE PORTO FINO WHITE SUPER SANGRIA* APPLE CIDER AL RUM DANDELION WINE PINOT GIGI

The winemaker, Francesco Ciummo, tells quite the tale of his accomplishments in a chronological fashion:

RED WINES FC RESERVE CABERNET SAUVIGNON VICTORIA MERLOT WARWICK BLACK PEARL** BACCHUS NOIR* EVENING RED WA R W I C K R U B Y R E D RED BOUCHET RED CLASSICO RED ZINFANDEL ROSE CABERNET PINOT NOIR PORTO FINO*

PORT/CIDER HARD CIDER APPLE PORT

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HUDSON VALLEY WINE • Fall 2015

“I am Francesco Ciummo, the owner, winemaker, distiller, and seller of this establishment. I was born, one of five brothers, in the little town of Molise, Italy, where I worked on my family farm and vineyard. At 17 years old, I traveled to Abruzzi and learned how to graft vines. At age 18, all of our vines were destroyed by phylloxera, and my family was forced to replant. In 1955, at age 20, I left my family and immigrated to Belgium, where I worked in a coal mine to earn a living. Three years later I immigrated to Venezuela, where I worked in Caracas for three years learning the auto body trade. In 1961, at age 26, I came to the US and found work in an auto body shop. After working for several years, I bought a body shop in Bergenfield, NJ, and worked there until I retired at age 53. In 1980, I bought 135 acres in Warwick, NY, and in 1982 built my house. Ten years later, bored of retirement, the Caterpillar and I started to clear the land, and I planted the vines. I had been making wine for my family for years, but in 1998 I opened the winery for the public. In 2006, I purchased distillation equipment from Germany to make my own spirits. I create all the wines, liquors and brandies I now sell. Everything we have done was with the cooperation of my beautiful wife, Orietta. Everyone should visit Demarest Hill Winery, the beautiful place I have, one of the treasures of the Hudson Valley.”


IN THE SPOTLIGHT R EC E N T AWA R D S

Demarest Hill has triumphed again this year adding several medals to their list of achievements. In the 15th Annual Finger Lakes Wine Competition, a silver medal for Tropical Liquor, and three bronze medals for Limoncella, Spumante Sweet 2012, and Warwick Black Pearl were received. This is one of the largest wine competitions in the world, comprised of 3,708 entries from 27 countries with 73 judges presiding. And, in the Monterey International Wine Competition, two silvers were attained for special brandies: Blue Sky Juniper and Amerittino di Valley.

THE ESSENTIALS VINEYARD DEMAREST HILL WINERY  AND DISTILLERY

Demarast Hill makes a line of distilled spirits and brandies, including:

ADDRESS 81 Pine Island Turnpike Warwick, NY 10990

Grappa** Chocolate Grappa Honey Grappa Oregano Grappa Raisin Grappa**

Amarena Aperitivo Anisette Gold* Crème de Menthe Empire Coffee Liquor FOC Liquore* Tropical Liquor

PHONE 845-986-4723

Sherry Blue Spruce Shnappes Limoncella Orancella

OPEN Year round,  11am–6pm 

Applejack Blue Sky Juniper Grape Vodka** Gin* Vanilla Vodka Apple Spiced Rum* Very Special Reserve Ratatouille Vodka* * denotes medal winner ** denotes double medal winner

MANAGER Francesco Ciummo WINEMAKER Francesco Ciummo EVENTS For a complete listing of events visit: www.GunksWine.com

WEBSITE demaresthillwinery.com

CLOSED New Years Day, Easter,  Thanksgiving, Christmas Day TASTING FEES $5 for 7 wines TOURS No

GETTING HERE FROM NYS THRUWAY (I-87): Take Exit 16, Rte. 17W for 7.3 miles to Exit 127. Merge onto Brookside Ave./Rte. 17M, then CR-13, following signs to Sugar Loaf/Warwick. Stay on CR-13 through Sugar Loaf until the village of Warwick (about 8.6 miles). Turn right at traffic light, then a quick left onto grand Ave. for approx. 1 mile (grand turns into Pine Island Turnpike). Make a left at the sign at top of hill to Demarest Hill Winery. 

ORANGE

Cherry Tree Brandy* Coco Brandy Cocolita Brandy Dandelion Brandy Peach Brandy Strawberry Brandy Triple Tree Brandy

EMAIL demaresthillwinery@gmail.com

OWNER Francesco Ciummo

ACREAGE 10 acres PRODUCTION 3,000 cases

www.hvwinemag.com • Fall 2015

37


PALAIA VINEYARDS

ABOUT US

Established 2001

PALAIA VINEYARDS IS LOCATED in a 200-year-old barn on land once owned by Aaron Burr in 1784. So, we have old roots here in the Hudson Valley, but our approach to the wine experience is anything but old. We embrace all wine lovers who just want to enjoy the eclectic and groovy vibe we’ve grown into over the years because of our love for the well-rounded entertainment experience. As Mr. Hendrix notably asked: “Are you experienced?” We don’t care if you are new to the wine game or a seasoned pro, we’ll give you an experience that is sure to be memorable because that’s what we do here. A sensory experience of sights, sounds, scents, and sips, we make sure your mojo is rising by the time you leave…

WHITE WINES It is our belief that tasting wine should be a relaxed, enjoyable experience. Come try our wines, shop our tasting room, feel the vibe and maybe sit for awhile with a nice glass of wine or craft NYS beer on tap. Listen to music on the weekends either inside our Sweet Clover Room or outside on our 40-foot stage under the big tent. We have a variety of pub-style food – pizza, wraps, pretzels, cheese platters, and more. And, local produce whenever it is in season, of course. Try a slushie made with our pink wine…it’s a great way to cool down out on the lawn. Festivals are our groove over the summer, along with stellar live music: Celtic Festival in June; Beatles Tribute Festival for Police Charities in July; Woodstock Festival in August; and our Neil Young Tribute and Pig Roast Labor Day Sunday which benefits Zylofone, a performing arts charity for special needs kids. Then we end the festival season with Harvest Fest in September; a .5K race for Breast Cancer in October; and a day of music ending with a Pink Floyd Tribute band in the evening at the end of the month. Busy...right? The .5K race will be something to see and quite a bit of fun to do as well. All these events can be found on our website, or you can sign up for our email list so you don’t miss a thing!

PEARL POWER MOON BLOSSOM

ROSÉ PINKISH FLOYD

RED WINES DEAD RED ZAPPA FRANC CRIMSON CLOVE Spiced red wine

MEAD

HUDSON VALLEY WINE • Fall 2015

Winemakers Joe, Jan, and Joe Palaggi are also the owners of the winery. Joe learned how to make wine from his grandfather and went on to take classes and seminars to improve his skills. Jan and Joe (the younger) and Craig Cowton (our operations manager) do the testing and refining of the wines in preparation for bottling. Joe will retire from his job someday and work full time at the winery, but for now it is up to the “cellar rats,” Jan, Joe, and Craig, to carry on with the day-to-day operations.

It is our belief that tasting wine should be a relaxed,

MYSTICAL MEAD SMEAD

enjoyable experience.

Strawberry honey wine

Come try our wines, shop

At Palaia, you never know when you might catch the winemaker or one of the family playing an instrument or singing. The family is involved in the entire operation, from vine to wine, and invites you to join them in their passion. Relax and enjoy life to the fullest…man.

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MEET THE WINEMAKERS

our tasting room, feel the vibe...


IN THE SPOTLIGHT INTRODUCING OUR NEW LOOK!

Just as a good band has a percussionist to keep the beat for the rest of the instruments, it’s important for the imagery of a business to accurately reflect the identity, experience, and mission of the company. We are super stoked to unveil our new brand identity this year with our new logo and our new packaging design! We feel this colorful and ethereal look captures the essence of what we have worked so hard to create for our visitors. We hope you enjoy the visual journey we will bring you on as you taste through our line of wines! Cheers! P E A R L P OW E R

An award-winning, semi-dry white blend. Traminette, from our vineyards, gives this wine an interesting taste that is unlike any other blend around. Dry enough to really enjoy with a meal such as roasted garlic chicken on the grill, but not too dry so you can’t enjoy it just sipping, too. Very popular here at the winery and hard to keep in stock.

THE ESSENTIALS VINEYARD PALAIA vINEYARDS

OWNERS Joe and Jan Palaggi

ADDRESS 10 Sweet Clover Road Highland Mills, NY 10930 PHONE 845-928-5384

G E N E R A L M A N A G E R Jan Palaggi O P E R A T I O N S M A N A G E R Craig Cowton (craig@palaiavineyards.com) WHOLESALE INQUIRIES winemaker@palaiavineyards.com

FAX 845-928-7683

WINEMAKERS Joe (and son) Joe Palaggi, Craig Cowton

EMAIL winemaker@palaiavineyards.com

EVENTS (check website for more on festivals and

WEBSITE www.palaiavineyards.com OPEN Jan 1–Memorial Day: Fri–Sun  Memorial Day–Dec 31: Open daily

GETTING HERE

CLOSED New Years Day, Easter,  Thanksgiving, Christmas Day

ORANGE

FROM NYS THRUWAY (I-87): Take Exit 16, and then the first exit after the tolls to Rt. 32 North. We are only 5 miles from the Woodbury Common Premium Outlets on  Rt. 32 North. Look for our new sign exactly 5 miles on the left on Seaman Court Road across from Woodbury Road. If you are coming from the North, we are 4 miles from the light at Cornwall on Rt. 32. Follow the signs directly into the parking lot. Handicapped entrance is on the upper level of the barn. Follow the signs and drive around the barn up to the handicapped entrance and parking.

live music)

Live music outside all summer! Sat night & Sun afternoon. Inside on Fri nights.

TASTING FEES $5 for 6 wines TOURS By appointment only ACREAGE 32 total, 10 in vines PRODUCTION 2,000 cases

www.hvwinemag.com • Fall 2015

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WARWICK VALLEY WINERY & BLACK DIRT DISTILLERY

ABOUT US

Established 1994

OUR STORY BEGINS IN THE ORCHARD. In 1989, we purchased the orchard and began to learn how to cultivate fruit. Local apple growers and extension agents taught us the basics and contributed to our early success. Our first product, in fact our entire business, started as a result of an abundant apple crop that lead us to experiment with hard cider. We were soon hooked and we received our farm winery and cider producer licenses in 1993. Our doors opened to the public in the Fall of 1994. In the early days, we had three wines and one cider, all of which were a bit unrefined. Our inexperience was as evident as our enthusiasm and we persevered to create higher quality wines and cider. Every vintage improved as we honed our skills and continued to learn the art and science of wine and cider making. Eventually, hard work paid off, leading us to the development of our acclaimed Doc’s Draft Hard Apple Cider. The success of our Doc’s Draft Hard cider is due to our insistence in using the finest fruit available. The passion for creating wines and ciders soon evolved into an idea to begin distilling and to open the first distillery in the Hudson Valley since Prohibition. It was our belief that the fruits grown in the fertile Hudson Valley could be made into the highest quality fruit brandies and liqueurs. In 2001, we received a grant to develop New York’s first fruit micro-distillery. Using the same principle that had brought success to the wine and cider, we created a line of fruit brandies and liqueurs – American Fruits – made to capture and preserve the essence of fruit at its peak ripeness.

WHITE WINES CHARDONNAY PINOT GRIS RIESLING

RED WINES CABERNET FRANC CABERNET SAUVIGNON PINOT NOIR

FRUIT APPLES BLACK CURRANTS CHERRIES PEARS STRAWBERRIES

Our post-and-beam tasting room provides visitors a unique environment to explore many offerings of wines, ciders, brandies and liqueurs. Renovated from an old apple packing house and overlooking a goose pond and the orchards, its bucolic setting is perfect for enjoying some great wine, music and food from our own Pané Café. A delicious bistro menu of fresh bread, pizzas, sandwiches and salads from Pané Café is served all weekend long.

Our mission since our inception has been to create fruit-based alcoholic beverages that are as unique as the fruits themselves. It’s the magical combination of wine, music and food that makes any visit to Warwick Valley Winery so enjoyable.

MEET THE WINEMAKER Jason A. Grizzanti is a renowned New York State winemaker, pomologist, viniculturalist, businessman, and the innovator behind the Empire State’s first fruit micro-distillery. Jason is a principal and chief operating officer in charge of production at the Warwick Valley Winery in the Hudson Valley’s picturesque apple capital. Under Jason’s direction, the facility has garnered critical acclaim and awards for its fruit distillates including an 87 rating from the Beverage Tasting Institute for Grizzanti’s Pear Brandy; a Gold Medal at the New York Wine and Food Classic for his Pear Liqueur; coverage in Forbes Life magazine for the bourbon barrel-aged Apple Liqueur; a Gold Medal-winning Ruby Port; and 2007 Best of Show recognition at the Hudson Valley Wine Competition for Jason’s American FruitsTM Sour Cherry Cordial.

Our post-and-beam tasting room provides visitors a unique environment to explore many offerings of wines, ciders, brandies and liqueurs.

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HUDSON VALLEY WINE • Fall 2015


IN THE SPOTLIGHT Black Dirt Distilling, LLC was formed in March, 2012. In order to meet the demand of the newly crafted and already renowned Black Dirt Bourbon and Black Dirt Apple Jack, born at the Warwick Valley Winery and Distillery, the construction of a 4,000-square-foot distillery along with a 60-foot distillation column was completed in Pine Island in 2013. The new distillery will be able to increase production twenty times.

The new Black Dirt Distillery expands upon the years of distillation and marketing experience that co-founders and managing partners Jason Grizzanti and Jeremy Kidde have accumulated. As the first micro-distillery in New York State, over the last decade they have produced award-winning brandies and liqueurs under the American Fruits brand, as well as the critically acclaimed Warwick gin. Now, using ingredients sourced directly from the Black Dirt region, these entrepreneurs are creating some of the most vibrant spirits to emerge on the market in generations. Tastes and samples of the Black Dirt Bourbon and Black Dirt Apple Jack may be found at the Warwick Valley Winery’s tasting room and store in Warwick. Also find the exciting products for sale throughout New York, New Jersey and Connecticut.

FROM NYC & NJ: Take Rt.17 north into New York State toward Albany (I-87). get  off at exit 15A, Sloatsburg. Make a left off exit onto Rt. 17. Take Rt.17 north for 7 miles, then make a left onto Rt.17A. Stay on Rt. 17A for approximately 17 miles into Warwick. At the intersection of Rt.17A and Rt. 94 make a left, onto Rt. 94. Proceed on Rt. 94 for a 1/4 of a mile, make a right onto Little York Rd. The winery is 1 mile on the right.

VINEYARD WARWICK vALLEY WINERY &  BLACK DIRT DISTILLERY ADDRESS 114 Little York Road  Warwick, New York 10990 PHONE 845-258-4858 FAX 845-258-6055 EMAIL wvwinery@warwick.net WEBSITE www.wvwinery.com www.blackdirtdistillery.com

ACREAGE 60 acres PRODUCTION 200,000 gallons  OWNERS Joseph grizzanti, Jason grizzanti,  Jeremy Kidde DIRECTOR OF SALES Jeremy Kidde WINEMAKER Jason grizzanti

EVENTS (check website for updates on events) Live music every weekend, 2–5pm

OPEN 11am–6pm, daily Bakery/Café open Friday–Sunday, 12pm–5pm

ORANGE

GETTING HERE

THE ESSENTIALS

CLOSED New Years Day, Easter, Christmas  TASTING FEES $5 includes glass TOURS Call for info

www.hvwinemag.com • Fall 2015

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ADAIR VINEYARDS

ABOUT US

Established 1985

ADAIR VINEYARDS is a small family-owned winery and vineyard located in the scenic and historic Hudson Valley. Jim Adair established the winery and vineyard in 1985 when he planted his first vine and opened the tasting room in 1989. When we acquired the winery in early 1997, it was the realization of a life-long ambition inspired by family heritage and WHITE WINES brought to fruition by formal enology and viticulture S E Y VA L B L A N C studies in California and further training in a Pennsylvania vineyard. VIGNOLES We often compare a visit to Adair Vineyards to a step into one of the 19th century Hudson River School artist’s paintings. Asher Durand’s painting in 1840 ”The Solitary Oak” appears on our wine label. And, we have a solitary oak standing at the head of our vineyard. In his painting are cows, horses, mountains, and a stream. Our winery is housed in a barn, over 200 years old, once occupied by cows and horses, and it has a stream running by with the Shawangunk Mountains in the background.

CAYUGA WHITE VIDAL BLANC

FRONTENAC MARECHAL FOCH

DE CHAUNAC BACO NOIR

FRUIT WINES BLACK CURRANT

We allow our grapes to fully mature so that we are able to produce wines characteristic of the grape varieties.

HUDSON VALLEY WINE • Fall 2015

While working at this winery, he became familiar with the East Coast growing climate and the French-American hybrid grape varietals. While working there he searched for his own winery and found it in the Hudson Valley. He now grows French-American hybrid varietals suited the region as well as experimenting and growing various varietals from Minnesota and Russia. His winemaking style is rooted in the old world way. He only uses grapes and fruit grown on the estate or within 15 miles of the winery.

PEACHBERRY

In the wine cellar you will see where we make the wine, care for it to perfection and bottle it for our customer. Our wines range from dry to slightly sweet. We currently produce more than 30,000 bottles and look forward to increasing our production. We have won numerous awards for our wines.

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Marc Stopkie, winemaker, attended Napa Valley College for enology and viticulture. After completion of his studies at Napa Valley College he interned at various California wineries throughout the state’s wine regions. While wanting to return to his East Coast roots, he secured a position as winemaker/vineyard manager at a Pennsylvania winery.

RED WINES

LEON MILLOT The tasting room and gift shop are located in the loft of the barn and the wine making area is below. Our vineyard is located behind the winery. We believe in the simple and natural approach to our winemaking. We allow our grapes to fully mature so that we are able to produce wines characteristic of the grape varieties. In order to maintain the highest quality, our wines are created firstly with estate-grown grapes and then supplemented with additional varieties grown at a local farm with which we have a close working relationship.

MEET THE WINEMAKERS

He personally cares for the vineyard and every grape processed. He does not rely on technology but instead uses what is naturally occurring in each varietal and season to create carefully handcrafted wines. By following this philosophy he is able to bring out the true characteristics of the fruit and terroir of the Hudson Valley.


IN THE SPOTLIGHT TW I ST E D CAY U G A

A twist on the ever popular Moscato wines on the market, this 100% Cayuga White is not too dry, not too sweet. A delicious pairing with spicy foods and desserts.

B L AC K C U R R A N T K I R R O U G E

An entertainingly fruity red cocktail wine. It is refreshing, and great chilled. A delectable blend of our dry red wine and our black currant wine. It is sure to be a hit at your next dinner party or wherever the night unfolds.

THE ESSENTIALS VINEYARD ADAIR vINEYARDS

OWNERS Marc and Lori Stopkie

ADDRESS 52 Allhusen Road New Paltz, NY 12561

MANAGERS Marc and Lori Stopkie

PHONE 845-255-1377

WEBSITE www.adairwine.com OPEN Mid-April–Oct: Sat & Sun, 11am–6pm  Nov–Mid-Dec: Sat & Sun, 11am–5pm TASTING FEES $5 TOURS No

GETTING HERE FROM NYS THRUWAY (I-87): Take Exit 18 (Poughkeepsie/New Paltz). After toll booth, turn left (Rt. 299). At 3rd stoplight, turn left (Rt. 32 South). Proceed about 5.5 miles to Allhusen Road. Turn left. Adair vineyards is a big red barn about 1/2 mile on the right. 

ACREAGE 10 acres PRODUCTION 1,500–2,000 cases  

EVENTS Taste our wines at the following Farmer’s Markets:

ULSTER

EMAIL adairvineyards@gmail.com

WINEMAKER Marc Stopkie

Beacon: Check website for summer dates and time

Albany (Empire State Plaza): Every other Wednesday, year ’round, check website for dates

Cold Spring: 2nd Saturday of the month Milan: Friday, check website for summer dates and time

Pleasantville: 1st Saturday of the month Walden: Check website for summer dates and time          West Point: Sunday, check website for summer dates and time 

www.hvwinemag.com • Fall 2015

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BALDWIN VINEYARDS

ABOUT US

Established 1982

IN 1982, THE BALDWINS purchased a farm which had been the Hardenburgh Estate since 1786, including a stone home and 18,000 square feet of out buildings situated on 37 acres of prime alluvial farmland. The first vineyard was planted in May 1982, and a second vineyard the next year, bringing total vine acreage up to 10 acres. In the fall of 1982, the first vintage was vinified using grapes purchased locally, and the winery opened in July 1983 with five wines, three of which were awarded medals at the New York State Wine Competition. Baldwin Vineyards has spent the past 30 years garnering awards for their Chardonnay, Merlot, Riesling, Brut Champagne, Port and a dozen other wines, but pioneered New York’s entry into the premium fruit wine category.

WHITE WINES CHARDONNAY J O S E P H ’ S V I N TA G E Semi-sweet Riesling

MIST DI GRECO

BLUSH WINE BLUSH

RED WINES CLARET EMBERS Soft, fruity red

Starting with their Strawberry Wine in 1985 (Best Fruit Wine at the San Francisco Chronicle Wine Competition 2006 and 2007); they added Apple, Blueberry, Cherry and Black Raspberry wines which have gathered many more awards over the years. The Black Raspberry Wine, alone, has won numerous gold medals in wine competitions, including the 2013 Gold Medal at the International Eastern Wine Competition.

MERLOT

Most recently, Baldwin Vineyards garnered three gold medals for all three berry wines: Double Gold for their Strawberry Wine; and Gold for their Raspberry Wine and Trilogy (Red Raspberry) at the Finger Lakes International Wine Competition, making them the best fruit wines in the competition of more than 3,500 entrants! Their Strawberry Wine and Trilogy was also awarded a Silver Medal at the 2013 San Francisco Chronicle Wine Competition, and they won Best Fruit Wine in New York State at the New York Food and Wine Classic in 2012.

Red raspberry

FRUIT WINES APPLE RASPBERRY STRAWBERRY TRILOGY

SPARKLING MEMORIES Brut Champagne

DESSERT WINES LATE HARVEST RIESLING PORT

The Baldwins’ philosophy on fruit wines, which began a trend throughout the entire Northeast, was to vinify fruit wines as premium varietal wines, rather than the old traditional method of adding water and other less expensive fruit juices to bring down the cost. Instead of making the fruit wines dry, as was the tradition, the Baldwins finished their fruit wines so they tasted like the fruit they started from.

MEET THE WINEMAKERS Pat and Jack Baldwin were living in New Jersey in 1981, enjoying wine as a hobby since their first visit to Europe in 1974 had started their “love affair” with wine. As Director of Les Amis du Vins’ premier new chapter, Pat had 100 members who met monthly to taste the world’s great wines under many wine industry’s notables. After visiting one of the dozen wineries in New York’s Hudson River region, Pat remarked, “That would be a nice way to live.” So together the Baldwins spent the rest of the year looking for potential winery sites throughout Pennsylvania, New Jersey and New York. During a blizzard in February 1982, they visited a 37-acre farm in the Hudson River region. After walking the property in below-freezing weather, six inches of snow on the ground, they “bought the farm”. Cornell University inspected the site and declared the property fit for grape growing, and in July 1982 the Baldwins took title of the property. Yet not wanting to wait until spring of the following year, the Baldwins planted their first vineyard in May before they officially owned the property. And so, defying all logic they had their vineyard, Baldwin Vineyards! The winery officially opened in July 1983 and the Baldwins sold out of their first years’ wine in a few months. Then in 1985, one of their consultants brought the Baldwins a bottle of 1919 elderberry wine found in a cellar of an old house. Not able to find any elderberries, they contracted two tons of strawberries, and made their very first batch of strawberry wine. It became their best seller, and began gathering at least one Gold Medal each year since. In December 2014 the torch was passed, and the second generation of Baldwin winemakers took the helm. Pat and Jack’s daughter, Wendy Baldwin-Landolina and her husband Alex Landolina have studied for many years under the tutelage of their parents. Now they are ready to share the same fine crafted wines that the Baldwin family has created for the last 33 years.

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HUDSON VALLEY WINE • Fall 2015


IN THE SPOTLIGHT ST R AW B E R RY, C H O C O L AT E & W I N E F E ST I VA L S

Recognizing that wine goes best with food, the Baldwins started a tradition in 2006 to have frequent Strawberry, Chocolate & Wine Festivals, which involve tasting twelve of our wines accompanied by three chocolate/strawberry desserts. The food makes all the vibrant flavors in the wines stand out, and the desserts taste much better accompanied by the various wines. Imagine tasting cheesecake with a Port, strawberry shortcake with Brut Champagne or Late Harvest Riesling, or chocolate desserts with Strawberry or Black Raspberry Wine.

THE ESSENTIALS

AWA R D S

GETTING HERE FROM Rt. 17: Exit 116 on Rt. 17 (soon to be Rt. 86), take Rt. 302 North to Pine Bush. At the first traffic light in Pine Bush, go straight through the light onto Maple Avenue (don’t make a left or right onto Rt. 52/Main Street). Follow the signs for one mile, and the old stone house and winery will be on the right side. Baldwin vineyards is on the Orange/ulster county border in southeastern New York.

PRODUCTION 2,000 cases

ADDRESS 176 Hardenburgh Road  Pine Bush, NY 12566

OWNERS Wendy and Alex Landolina

PHONE 845-744-2226 EMAIL baldwin_vineyards@frontiernet.net Wholesale inquiries: wendy.baldwinvineyards@gmail.com WEBSITE www.baldwinvineyards.com OPEN April–Dec, Thurs–Sun 12–5pm

MANAGERS Wendy and Alex Landolina WINEMAKERS Wendy and Alex Landolina

ULSTER

The Long Beach Grand Cru International Wine Competition awarded a Gold Medal to both the Strawberry Wine and Trilogy. In July 2013, the Strawberry Wine was also awarded the Chairman’s Award for Best of Category, and the Beverage Testing Institute awarded both the Strawberry Wine and Trilogy 88/100 points –“highly recommended.”

VINEYARD BALDWIN vINEYARDS

EVENTS (check website for dates & information) Friday Night Events: – Cigars and Stars  – Open Poetry  – Blush & Brush Every weekend in Sept and Oct Strawberry, Chocolate & Wine Festivals

CLOSED Easter, Thanksgiving, Christmas TASTING FEES $10 for 12 wines and  complimentary engraved wine glass TOURS Not available ACREAGE 37 acres

gPS co-ordinates are -74.293735, and 41.618957.

www.hvwinemag.com • Fall 2015

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BENMARL WINERY

ABOUT US

Established 1957

WINE HAS BECOME VERY IMPORTANT to Americans. Moreover, we are drinking increasing amounts of wine grown in our own native soils, as well as, and frequently in preference to, wines originating in famous Old World regions. This acceptance of our own wines is quite a recent development. It has come about only through the efforts of a few American wine lovers who are determined to demonstrate that fine winemaking, both as an art and as a business, is well within the capability of our nation’s climate, soils, and talents. Hundreds of stories could and will be told of the difficulties and rewards experienced by these dedicated people during this accomplishment. One such story begins appropriately on a vineyard in the Hudson River Valley, the oldest wine district in the United States. Wine has been made from the grapes of this region since the 17th century when the French Huguenots grew vines and made wine in nearby New Paltz. Among the young WHITE WINES farmers attracted to this burgeoning industry in the early 1800s was Andrew Jackson Caywood who bought and CATAWBA planted a handsome piece of land high above the river in an CHARDONNAY even older Hudson region grape growing community, RIESLING dating from 1772. When the community incorporated as the Village of Marlborough, in 1788, a cluster of grapes S E Y VA L B L A N C carved in its seal commemorated its major crop. Caywood SL ATE HILL WHITE became an outstanding viticulturist and leading authority in TRAMINETTE the development of new grape varieties. When the Miller family bought the Caywood property in 1957 and renamed it Benmarl, it had outlived all of its early contemporaries to become America’s oldest professional vineyard. The Millers rebuilt its steep terraces, replanting them with European wine grapes, both hybrid and vinifera, carrying on Caywood’s private experimentation at a time when New York’s wine industry was at a low ebb, and long before New York State officially began experimental wine study.

ROSÉ DRY ROSÉ

RED WINES BACO NOIR CABERNET FRANC CABERNET SAUVIGNON FRONTENAC MERLOT

In 2006, the Spaccarelli family purchased Benmarl Winery from the Miller family, with the intention of reviving the spirit of Hudson Valley viticulture and the process of wine making. They have proven to be a new face to an old tradition. By replanting many of the abandoned vineyards and refurbishing the estate, they have managed to bring a new light to Benmarl, without sacrificing the tradition and history that makes it so special. And, carrying on the tradition of experimentation, they have planted new hybrid varieties like Traminette, as well as Old World vinifera.

Benmarl and the Spaccarelli family are dedicated to the renaissance of New York’s first vineyard region, and have faith that the Hudson Valley will be recognized throughout the world as a producer of high quality wines, enhanced by a regional character which sets it apart from any others in the world.

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HUDSON VALLEY WINE • Fall 2015

MEET THE WINEMAKER There seems to be a theme of “winemaker–made” wines that has dominated the American wine scene in recent years. New World winemakers are gaining celebrity status, crafting exquisite wines that not only showcase their own style, but also reflect trends in the market. That being said, there has been a shift away from terroir-driven wines. New World wines are, in certain ways, losing their sense of place. At Benmarl Winery, the winemaking process has been increasingly focused not only on varietal characteristics, but on this idea of expressing terroir. They strive to make not only great wines, but great wines that reflect where they are from. “The decisions that we make in the cellar are very important,” says the winemaker and GM of Benmarl. “But not as important as the quality and consistency of the fruit that we grow and purchase.” In recent years the Spaccarelli family has been refurbishing their existing vineyards and planting new ones. Investment in new temperature-controlled tanks, French and American Barrels, and a state-of-the-art bottling line, has added to their focus on quality and consistency. The whites at Benmarl are generally bottled young, capturing their youthful fruit and often times minerally characteristics. The Chardonnay component of their Slate Hill White is the only white that sees oak. The reds are all carefully aged in French, American, and Hungarian oak barrels, striving to strike balance between flavor, aroma, and texture.


IN THE SPOTLIGHT E STAT E B AC O N O I R

Bottled every year in May, everyone impatiently awaits our award-winning Baco Noir. A light to medium bodied wine with the classic peppery red cherry fruit that only Baco can offer. Benmarl has been producing Baco Noir for fifty years. S L AT E H I L L W H I T E

Light to medium bodied, floral with a slight mandarin orange and citrus flavor. Pale yellow with fresh acidity. An attractive white to enjoy on the hazy, lazy days of summer. Bring this chilled wine to the beach and while away the hours. CA B E R N E T F R A N C

Earthy with notes of raspberry and cherry. Lightly oaked with a spicy finish of black pepper and vanilla.

THE ESSENTIALS VINEYARD BENMARL WINERY

PRODUCTION 4,200 cases

ADDRESS 156 Highland Avenue Marlboro, NY 12542

OWNER victor Spaccarelli 

PHONE 845-236-4265

FROM NYS THRUWAY (I-87): Take Exit 17 (Newburgh); then take I-84 East and  exit at Rt. 9W Newburgh (just before the Newburgh/Beacon Bridge); Rt. 9W North about 4.5 miles, then turn left on Conway Rd., keep to the right. The Benmarl sign and entrance are 1 mile on the right. FROM ORANGE COUNTY & PA: Rt. 9W Newburgh (just before the Newburgh/ Beacon Bridge); Route 9W north about 4.5 miles, then turn left on Conway Rd., keep to the right. The Benmarl sign and entrance are 1 mile on the right. FROM PUTNAM COUNTY & CT: Take I-84 West and cross the Newburgh/ Beacon Bridge; Route 9W North about 4.5 miles, then turn left on Conway Rd; keep to the right. The Benmarl sign and entrance are 1 mile on the right.

EMAIL matthew@benmarl.com

WINEMAKER Matthew Spaccarelli

ULSTER

GETTING HERE

FAX 845-236-7271

MANAGER Casey Erdmann  

EVENTS (check website for updated listings) Sept 28–29 Annual Harvest Grape Stomp Festival

WEBSITE www.benmarl.com

Oct 12–13

OPEN 12pm–6pm, every day

For a complete listing of events visit: www.GunksWine.com

Annual Harvest Grape Stomp Festival

CLOSED Thanksgiving, Christmas New Year’s Day, Easter TASTING FEES $8 for 6 wines TOURS Our working cellar is open for views ACREAGE 37 acres

Buses please call in advance.

www.hvwinemag.com • Fall 2015

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BRIMSTONE HILL VINEYARD

ABOUT US

Established 1982

BRIMSTONE HILL IS AMONG the older group of Hudson Valley vineyards and wineries. The actual vineyard dates back to 1969 when Richard and Valerie Eldridge planted some 20 varieties of “French hybrid” grapes on approximately a half acre of sloping land. The Eldridges were (and still are) dedicated oenophiles. This tradition really stems from Valerie’s background. She was French by origin, and she grew up in an extended French winemaking family from the Loire Valley. In the 1970s the Eldridge vineyards expanded to about 3 to 4 acres of grapes. The decision to try a small winery was made in 1978–79, a time period when there was considerable interest in establishing smaller wineries throughout the Hudson Valley. There was (and still is) much to learn about appropriate grape varieties, wine types and wine-making techniques for this region. Initially, the French-American hybrid grape varietals seemed to be the most appropriate for better wines. As the 1980s progressed some of the traditional European vitis vinifera varieties showed considerable promise.

WHITE WINES CAYUGA WHITE CHARDONNAY RIESLING S E Y VA L B L A N C VIDAL BLANC

RED WINES

MEET THE WINEMAKER Richard Eldridge, owner and winemaker, stumbled into wine through marriage to the late Valerie de Bourmont who introduced him to wine. In a sense, the rest is history. The Eldridges became fascinated with the possibilities of growing and making very good wines here in the East. We tend to think of wine as one of the more important staples of the diet.

As for size, our vineyards have expanded considerably; we now have about 10 acres producing, and about 3 to 4 acres which are not yet in production. Our operation continues to be somewhat experimental in nature. One of the pioneering ventures we are very proud of is the development of a sparkling wine, which is made in the tradition of the French champagnes. Our current production is between 7,500 and 10,000 bottles per year.

The winemaking process in the East, however, is much more challenging than in California. This is largely due to the Eastern climatic conditions coupled with a limited tradition of wine and viticulture. Most of the California wine grape varieties cannot handle the cold winters and short, rainy, growing seasons. Further, Eastern grapes tend to be significantly higher in acidity and lower in sugar than their California counterparts. This condition can be addressed, but the process does become more complicated. The higher acidity does have a major advantage in making both sweeter wines and sparkling wines. The drier table wines tend to be on the lighter side with a certain zesty quality.

Brimstone Hill has worked to make distinctive regional

At Brimstone Hill we are committed to the task of making better wines which will please our customers.

Then, as Cornell became better focused on higher quality wine grape varieties (remember Cornell has had a grape breeding program for generations), some of their interspecific hybrid varieties have blossomed in the Hudson Valley. Brimstone Hill has worked with all of these categorical groupings in a strong effort to make distinctive regional wines, which we are proud of.

wines, which we are proud of.

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HUDSON VALLEY WINE • Fall 2015

CABERNET FRANC NOIRET VIN ROUGE

SPARKLING DOMAINE BOURMONT S PA R K L I N G W I N E


IN THE SPOTLIGHT NOIRET

This is a fairly recent New York State red grape which was developed by Cornell. It produces a very high-quality red wine with good tannins and overtones of black pepper. Noiret picks up an added richness when it is aged in oak barrels, and it accompanies most foods very well. It has proven to be very popular in our tasting room.

CA B E R N E T F R A N C

CAY U G A W H I T E

A semi-sweet wine with a delicate flavor and aroma. People frequently say that it possesses overtones of pear. Cayuga White is a great sipping wine on a hot summer afternoon, and it goes nicely with fruits and/or desserts. It is our most popular wine year in and year out. DOMAINE BOURMONT S PA R K L I N G W I N E

Our sparkling wine is a light dry (brut) sparkler made in the full Méthode Champenoise tradition. This means that the second fermentation occurs in the bottle, that is, the actual bottle in which the wine is served. It is a great wine to have with any celebration.

THE ESSENTIALS VINEYARD BRIMSTONE HILL vINEYARD

OWNER Richard Eldridge

ADDRESS 61 Brimstone Hill Road Pine Bush, NY 12566

MANAGER Richard Eldridge

PHONE 845-744-2231 FAX 845-744-4782

WINEMAKER Richard Eldridge EVENTS For a complete listing of events visit: www.GunksWine.com

EMAIL bhvwine@frontiernet.net WEBSITE www.brimstonehillwinery.com OPEN Memorial Day–Columbus Day:  Fri, Sat, Sun & Mon, 11:30am–5:30pm Columbus Day–Memorial Day:  Sat & Sun, 11:30am–5:30pm  TASTING FEES $3 for table wines available $1.50 for sparkling wine TOURS Available by appointment

GETTING HERE FROM NYS THRUWAY (I-87): Take Exit 16, Rte. 17W to Exit 119. Turn right on Rt. 302 to Pine Bush, left on Route 52, go 1 mile to New Prospect Rd. Turn right and go ½ mile to Brimstone Hill Rd., then turn left.  FROM NORTH & ALBANY: I-87 South to Exit 18, Route 299W to left on Libertyville Rd. (u.C.7) which becomes Bruynswyck Rd. Make right on Brimstone Hill Rd.  FROM EAST & CT: Route 84 West, take Exit 8 to Route 52W to Pine Bush. See above.  FROM WEST: Route 84E to Exit 4 to 17W. to Exit 119. See above from South.

ACREAGE 10 acres PRODUCTION 625-850 cases

www.hvwinemag.com • Fall 2015

49

ULSTER

Thirty years ago, Cabernet Franc was almost unknown in Eastern winemaking and viticultural circles, but it has developed a steady and growing following among our customers. At Cornell it has proven to be the most winter hardy of the traditional European wine grape varieties, and it is reasonably disease-resistant. At Brimstone Hill we vinify Cabernet Franc along the lines of the Loire Valley Cabernet Franc wines. It is excellent with red meats, and it accompanies pasta dishes nicely.


BRUNEL & RAFAEL WINERY

ABOUT US

Established 2012

BRUNEL & RAFAEL WINERY WELCOMES YOU! We invite you to visit our tasting room located in a century-old home in the heart of the beautiful Hudson River Region. We are located on the scenic wine and farm trails, within three miles from other Marlboro wineries, and seventy miles from New York City. We will host you like good friends in our tasting room that was once the living and dining room of this century-old house. This is a home where people lived, tended their vineyards, and made good wine. We kept as much as possible, added where we had to, preserved the feeling, and planned for the future. Supported by geography, history, infrastructure, and most importantly, people, we set out to build an exceptional wine experience in this beautiful place. “My wine philosophy is simple,” states owner Bruno Alterescu, “wine is the most noble product that I know. It is ancient, sacred to believers and pagans, revered by aristocrats and peasants alike, serious yet flamboyant… but wine all by itself has little value for me. Drinking a great wine from a styrofoam cup, alone, is not my idea of joy. I want to drink a good wine in a nice setting with good food in good company. The only thing that should stand out is the memory of a joyful time. And good is what each one of us deems good to be. So, we make wines that make good companions, and that we and our customers love to drink. There are no compromises at Brunel & Rafael Winery. We focus almost exclusively on dry wines made out of vitis vinifera grapes, but we have plans for a sweet wine, and we may use some non-vitis vinifera grapes when they contribute to the wine quality.”

WHITE WINES CHARDONNAY GEWÜRZTRAMINER

ROSÉ

MEET THE OWNER AND WINEMAKER Bruno Alterescu After a long and successful career in the high tech world, Bruno Alterescu founded Brunel & Rafael Winery, and set out to build an exceptional wine experience. This was not a dream but an arc he followed from the discovery of wine, to a growing appreciation, to passion, and finally, to the desire to make this noble product, to build a thriving family enterprise, to educate the next generation and to have fun. And, if you are wandering about the name, ask us on your next visit.

MERLOT ROSÉ

RED WINES CABERNET FRANC MERLOT PINOT NOIR

Brunel & Rafael Winery currently offers: a summer evoking Merlot Rosé; barrelfermented Chardonnay; light, fragrant Pinot Noir; medium-bodied Cabernet Franc; ruby-smooth Merlot; fragrant, bone-dry Gewürztraminer; and a friendly tasting experience.

Kristop Brown Kristop Brown has been making wine in the Hudson Valley for over twelve years and has experience within New York and Washington State. He has consulted for, and made wine at ten different wineries throughout his career and now brings his experience to Brunel & Rafael Winery. His interest lies in dry vinifera-based wines and his winemaking philosophy involves a melding of art and science, and the fact that you never stop learning about wine.

“We are looking forward for your next visit, your comments and suggestions, and most of all, to the beginning of a beautiful friendship. See you soon at the winery.”

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HUDSON VALLEY WINE • Fall 2015


IN THE SPOTLIGHT GEWÜRZTRAMINER

This is our first-born and signature wine. It is golden yellow, very fragrant, but bone dry. It has a medium to long finish, and surprises most of our customers. We like it well-chilled as an appetizer with hors d’oeuvres, and with spicy dishes like Chinese or Thai food. We love to finish a meal with a glass of Gewürztraminer, with a strong tasting but soft cheese like French Muenster, roasted pecans, and mango. And, we love to have fun with the pronunciation of this wine, all along.

THE ESSENTIALS VINEYARD BRuNEL & RAFAEL WINERY

ACREAGE 11 acres

ADDRESS 180 South Street  Marlboro NY 12542 

PRODUCTION 600 cases

PHONE 845-306-5450

WEBSITE www.BrunelAndRafael.com 

GETTING HERE FROM NYS THRUWAY (I-87): Take Exit 17 (Newburgh) to I-84 East. Head east on I-84 and take exit 10 to uS-9W New York 32. Turn left onto uS 9W North, and drive 1.3 miles to Stewart’s gas station. Turn left onto Carter Ave. and drive 1.3 miles. Then turn left into Lattintown Rd. and after 200 feet turn right to stay on Lattintown Rd.  Drive 2.5 miles, cross the intersection with South Street and enter the winery on the left (on Lattintown Rd.).

OPEN Apr–Dec: Sat–Sun, 12–5pm  Sep–Oct: Fri–Sun, 12–5pm Please visit our website for up-to-date information. 

MANAGER Bruno Alterescu

ULSTER

EMAIL WineNews@BrunelAndRafael.com 

OWNER Bruno Alterescu

WINEMAKER Kristop Brown

EVENTS For a complete listing of events visit: www.BrunelAndRafael.com/ events.html

CLOSED Jan–Mar  TASTING FEES Portfolio: $8 for 6 wines TOURS Not available

www.hvwinemag.com • Fall 2015

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GLORIE FARM WINERY

ABOUT US

Established 2004

GLORIE FARM WINERY IS LOCATED in the Town of Marlborough and the County of Ulster. Agriculture has been the main focus of this community for over two hundred years. Even today much of the land is covered by successful farms and vineyards. Our proximity to the Hudson River and our sloping topography make it ideal to grow tree fruit and wine grapes. We share nearly the same latitude as the famous wine growing regions of France and Germany, so it is no wonder the Hudson Valley region garners more attention for its wines each year. Our winery was conceived in a love affair between agriculture and wine. We are obsessed with growing fruit and especially wine grapes. Currently, there are thirteen different grape varieties on trellis. Our farm rests on a premium growing site which allows us to produce classic Burgundian-style Seyval Blanc year after year. We consider the white Seyval Blanc grape to be the “Queen of the Hudson Valley.” Cabernet Franc is the Hudson River Region red grape. It is very much at home on the hillside here at Glorie Farms, yielding us robust vintages year after year. If you were to visit the Napa Valley of California, you would be greeted by one wine – Cabernet Sauvignon. In the Hudson Valley, you are offered diversity. At our winery you will be able to select from an array of estate-produced wines. There will be the usual, the unique, and the eclectic. Our portfolio ranges from dry to semi-dry and sweet; red, white and fruit wines. Each visitor will find something to please them. Our warm, inviting tasting room is located in a refurbished area of our main barn, circa 1913. Large windows have been strategically placed so that you may enjoy the spectacular, expansive view of the Hudson Valley during your guided wine tasting. We strive to provide visitors with a friendly, approachable atmosphere. We have but one objective – to be sure each visitor leaves having had a memorable experience.

WHITE WINES JUMPIN JAZZ NIAGARA RIESLING R U M P L E P U M P K I N TM S E Y VA L B L A N C

RED WINES

HUDSON VALLEY WINE • Fall 2015

Winemaking at Glorie is a team effort. A wine’s journey begins in the vineyard. Each vintage gives us a new set of conditions to work with. Our farm staff pamper the vines from March to September, performing the critical tasks of pruning, suckering, shoot removal, leaf pulling and crop load adjustments. Many hours are spent walking the rows of vines, monitoring their progress. Once the grapes are harvested, the second part of our team takes over – the enologist. Kristop Brown handily fills the position. Kristop has now led us through multiple cycles of winemaking. His attention to detail is yielding wines of distinction. This, in conjunction with his blending skills, are elevating how Hudson Valley wines are received.

BLACKJACK! CABERNET FRANC C A N D Y A S S R E D TM CHAMBOURCIN JIBBER JABBER RED MONKEY RED QUARTET MARQUETTE PINOT NOIR

Our winery was conceived

FRUIT WINES

in a love affair between

BLACK CURRANT WINE PEACH WINE

agriculture and wine. We are

HARD CIDER MUTINY

52

MEET THE WINEMAKERS

obsessed with growing fruit and especially wine grapes.


IN THE SPOTLIGHT MUTINY HARD CIDER

After 18 months of development, our first vintage of hard cider is ready for prime time. Mutiny was made from carefully chosen apples, 80% of which were grown on Glorie Farms. Multiple bench trials were required to find the perfect apple blend. The result is a gently carbonated beverage with apples in the bouquet and flavor that dances on your tongue.

RUMPLE PUMPKIN

THE ESSENTIALS VINEYARD gLORIE FARM WINERY

TOURS By request

ADDRESS 40 Mountain Road Marlboro, NY 12542

ACREAGE 54 in land, 20 in fruit,  8 of which are grapes

PHONE 845-236-3265

PRODUCTION 1,200 cases

FAX 845-236-3265

OWNERS MaryEllen and Doug glorie

EMAIL gloriewine@aol.com

WINEMAKER Kristop Brown

ULSTER

Available every year beginning Labor Day Weekend! Semi-dry white wine infused with pumpkin spice. Awesome autumn/ winter wine for cocktail hour, with fall fruit desserts, and just cozying up to a warm, toasty fire. Delicious with butternut squash soup, ham and scalloped potatoes, and turkey with dressing, too. Let your taste buds discover what the Rumple Pumpkin buzz is all about. MARQUETTE 2013

A rising star among northern reds. This grape was specifically designed to thrive in colder climates. Wine writers are enthusiastic about this grandson of Pinot Noir, and we wholeheartedly agree!

GETTING HERE FROM THE NYS THRUWAY (I-87): Exit 17 (Newburgh). Take I-84 East to Exit 10. Turn left onto 9W North. Drive 7 miles to the village of Marlboro. Turn left onto County Route 14. Drive 1.5 miles to the stop sign, and turn right onto County Route 11. Drive one mile and turn left onto Reservoir Road. Drive one mile and turn right onto Mountain Road. Winery will be on the left.

WEBSITE www.gloriewine.com OPEN Apr–Aug, Nov–Dec: Sat–Sun,  11:30am–5:30pm Sep–Oct: Fri-Sun, 11:30am–6:00pm

EVENTS For a complete listing of events visit: www.GunksWine.com

CLOSED January–March, Easter, Thanksgiving, Christmas  TASTING FEES $6 for 5 wines  Souvenir glass included.

www.hvwinemag.com • Fall 2015

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NOSTRANO VINEYARDS

ABOUT US

Established 2010

WITH A FOUR-GENERATION HISTORY of fruit growing in New York’s Hudson Valley, Nostrano Vineyards is among the newest grape producers in the region. But don’t let the newness fool you. Grape and tree-fruit growing has been a tradition of the Trapani family since 1943 when Joseph and Benjamin established J&B Trapani Fruit Growers. The farm originally produced nearly 120 acres of grapes, apples, and pears, as well as raspberries, currants and cherries. Seventy years after Benjamin Trapani moved his family from Brooklyn, New York, the farming tradition is continuing to the fourth generation as Joseph Sr.’s grandson, Nicolas Bozzo, established Nostrano Vineyards on the family farm in 2010. Nostrano Vineyards—nostrano in Italian translates to “of our own,” “local,” or “home-grown”—is a family-run vineyard and boutique winery producing mainly estate wines. Our vineyard is planted with Riesling, Cabernet Franc, Pinot Noir, as well as Baco Noir, Frontenac, and Concord. In addition, we have three varieties of seedless table grapes: Canadice Red, Somerset, and Einset.

WHITE WINES RIESLING

RED WINES BACO NOIR BLEND CABERNET FRANC PINOT NOIR

At Nostrano Vineyards our lush and strategically plotted vineyards are planted in grid formation permitting an ideal and efficient work environment. As grapes do not tolerate “wet feet,” all of the vines on the property utilize a trickle irrigation system to allow optimum watering schedules during the droughts and hot spells of the Hudson Valley’s summer months. This allows us to regulate the vines’ water intake and also be sustainable – having little to no water waste. In addition to the vineyards, we have preserved and restored many of the apple varieties planted at Nostrano. We have an abundance of Red Delicious, Gala, Jona Mac, Cameo, Honeycrisp, and the oldest variety, Wine Sap Stayman. At Nostrano Vineyards we are passionate about our local resources and farm-to-table foods. With an abundance of fruit and vegetables, and a warm comforting ambiance, the vineyard’s tasting room allows you to enjoy the breathtaking views down the valley, overlooking the natural beauty of the estate. The beauty of the property has made it a wonderful location for events to take place. At Nostrano Vineyards, our Boutique Winery & Tasting Room as well as our Vineyard Barn provide the perfect venue for your wedding or special event.

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HUDSON VALLEY WINE • Fall 2015

MEET THE WINEMAKER Nicolas J. Bozzo Nic was born and raised on his family’s farm in Milton, New York and attended SUNY ESF at Syracuse University, acquiring a Bachelor’s degree in Landscape Architecture. During his senior year of college, Nic traveled to New Zealand to further his knowledge of Eco-Agricultural Tourism and Winery Design. Interested in sustainability, land management, and the shear beauty of a working landscape, such as a vineyard, Nic saw potential back in the Hudson Valley at his family’s 100+ acre fruit-farm. In 2010, Nic, his father Fred, and Uncle Joe began to replant the land with acres of grape vines. Nic has been utilizing his knowledge to design and establish a modern and rural family-style vineyard and boutique winery reflecting his family’s heritage. Through Nic’s planting and design techniques, the vineyard invites visitors to view and interact with the property; three ponds and a creek lined with picnic areas, a fire pit, and walking trails encompass the Vineyard Estate.


IN THE SPOTLIGHT M I D - H U D S O N M A R K E T P L AC E & FA L L F E ST I VA L

October 10th from 11am–5pm Shop, sample and celebrate homegrown artists, crafters, farmers, mom & pop shops, and makers of all types!

THE ESSENTIALS VINEYARD NOSTRANO vINEYARDS

The vineyard’s tasting room

TOURS By appointment,  fee based on group size ACREAGE 60+

PHONE 845-674-3520

OWNER Nicolas J. Bozzo

the valley, overlooking

EMAIL nostranovineyards@gmail.com

VINEYARD MANAGERS Joe Trapani and Fredric Bozzo

the natural beauty of the

WEBSITE www.nostranovineyards.com

BUSINESS MANAGER Kayleigh Marquis Bozzo

OPEN Sat–Sun: 12:00–5:00pm, and by appointment

WINEMAKER Nicolas J. Bozzo

CLOSED New Year’s Day, Easter Thanksgiving, Christmas

EVENTS Contact us for private parties, weddings, and special events.

allows you to enjoy the breathtaking views down

estate.

GETTING HERE FROM THE NYS THRUWAY (I-87): Exit 17 (Newburgh). Take I-84 East to Exit 10. Turn left onto 9W North. Drive 12 miles to the town of Milton. Turn left onto Milton Turnpike/Country Road 10. After 2.2 miles turn left onto Lattintown Road/Country  Road 11. After 1.1 miles, turn right onto gala Lane (private road).

ULSTER

ADDRESS 14 gala Lane Milton, NY 12547

TASTING FEES $5.00 or $7.00 with logo glass

www.hvwinemag.com • Fall 2015

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ROBIBERO WINERY

ABOUT US

Established 2010

“WE ARE NOT A WINE COMPANY therefore we don’t have a corporate mission. We are a family that happens to have a passion for wine. We are a family that loves each other very much. We fight with passion and forgive quickly. We call each other 20 times a day. We know that if we win together, we lose together. We think if it’s easy, you’re probably doing it WHITE WINES wrong. We believe in working 7 days a week, 365 days a year. We can’t make decisions easily and we over-think 87 NORTH Cayuga White, everything we do. We believe in giving more when you Vidal Blanc want to give up. We think if you work half days that means 12 hours. We drink a lot of coffee and a lot of CHARDONNAY wine. We don’t believe in wine rating systems. We believe RIESLING that you should like what you drink and drink what you like. We like to laugh until we can’t breathe. We think it’s SERENDIPITY Seyval Blanc, important to be able to laugh at yourself. We find things Chardonnay funny that most people wouldn’t. We believe you don’t need to know all the answers; no one is smart enough to TRAMINETTE ask you all the questions. We think that if your name is on the sign, you probably should be in the building. We BLUSH believe you should learn from others’ mistakes, you can’t live long enough to make them all yourself. We don’t NEW YORKIE ROSÉ have a plan, we have a dream. We are not chasing our dreams; we crush them and put them in bottles.”

RED WINES

Established in 2010, Robibero Winery is set on a 42-acre property that is nestled in and around the breathtaking Shawangunk ridge. This majestic location is just a few miles from the historic town of New Paltz and only an 85-mile scenic drive from New York City. The newly planted estate vineyard is comprised of Vidal Blanc and Cabernet Franc, two varieties that grow best in our soil.

CABERNET FRANC CABERNET SAUVIGNON 87 SOUTH Bordeaux Blend

RABBIT’S FOOT Baco Noir, Merlot,

Robibero Winery is a family-friendly, pet-friendly Cabernet Sauvignon establishment. The elegant tasting room includes a SYRAH spacious concrete bar, fireplace, 52" flat-screen TV, and plenty of indoor seating. Outside, the 90-foot deck offers VINOMAD Cabernet Franc, panoramic views overlooking the vineyard and includes a Merlot pergola-covered patio. Along the lushly manicured sloping fields of the property, you will find picnic benches that welcome you to bring your lunch, and an outdoor fire-pit to keep you warm on those chilly nights. From the tasting room to the cellar, the Robibero family is truly hands on.

MEET THE WINEMAKERS Kristop Brown is considered one of the most technically gifted winemakers in the Hudson Valley. Kristop’s winemaking origins began at Benmarl when he learned to make wine under the apprenticeship of Eric Miller, son of Mark Miller. He further expanded his knowledge when he ventured to the West Coast to practice his craft in Walla Walla Washington. In 2011 Kristop returned to his roots of winemaking when he joined forces with Robibero Winery as Master Winemaker along with Assistant Winemaker Ryan Selby. Ryan has been making wine with Robibero from the start and works alongside Kristop in the cellar and vineyard. Kristop and Ryan have a diverse skill set with their intent to create a divine experience that can be bottled and shared. Kristop and the Robiberos are producing premium artisan wines that are distinctive to their terroir. All of the wines are hand-crafted in small lots to express unique and charming vintages, making them very limited in production. “There are posters and there are paintings. Our wines are like paintings, hand-crafted and not mass-produced like posters. Wine is liquid art, we are painting the palate.” To find out more about what’s going on in the tasting room, cellar and vineyard, become our fan at: Facebook.com/RobiberoFamilyVineyards and follow us on Instagram: @RobiberoWinery

All of our wines are hand-crafted in small lots to express unique and charming vintages, making them very limited in production.

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HUDSON VALLEY WINE • Fall 2015


IN THE SPOTLIGHT 8 7 N O RT H

Best White Wine of the Hudson Valley & Double Gold Medal Winner – Hudson Valley Wine Competition Named after the New York State Thruway, this wine has become a Robibero Signature. A blend of 60% Vidal Blanc and 40% Cayuga White, including Vidal from our first estate harvest. Honeydew and grapefruit aromas with a clean, crisp, refreshing finish.

THE ESSENTIALS

RIESLING

Barrel aged in neutral oak for 8 months. Dry with crisp acidity and pineapple flavors that add depth and complexity to this unique Arctic Riesling clone.

VINEYARD ROBIBERO WINERY

ACREAGE 42 acres

ADDRESS 714 Albany Post Road New Paltz, NY 12561

PRODUCTION 2,600 cases OWNERS Harry and Carole Robibero, Tiffany and Ryan Selby

FAX 914-693-9593

MANAGER Tiffany Robibero Selby

EMAIL Rnywine@yahoo.com 

WINEMAKERS Kristop Brown and Ryan Selby

WEBSITE www.Rnewyorkwine.com OPEN Jan–Feb: Sat & Sun, 11am–6pm March–June: Thurs–Sun, 11am–6pm July–Dec: Thurs–Mon, 11am–6pm

GETTING HERE FROM NYS THRUWAY (I-87): Exit 18, New Paltz. Turn left at traffic light onto Route 299/Main Street. Follow Main Street through the village of New Paltz. Cross over the Wallkill River’s small metal bridge. Bear left onto Libertyville Road (Rt. 7) at the fork just past Wallkill view Farm. Follow for 4.5 miles and stay straight on Libertyville Road as it merges with Albany Post Road. Robibero Winery is on the right hand side of the road.

CLOSED New Years Day, Thanksgiving, Christmas 

ULSTER

PHONE 845-255-9463 (WINE)

EVENTS (Check website for full listing of events) Live Music Every Weekend May–Nov, 2–5pm Sept 26–27

Grape Stomping Festival

Feb 2016

Cupcake & Wine Pairing

July 2016

Sangria Festival

TASTING FEES $10.00  TOURS $15 on select weekends – visit website  for dates and times

www.hvwinemag.com • Fall 2015

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STOUTRIDGE VINEYARD

ABOUT US

Established 2006

STOUTRIDGE VINEYARD is a premium estate winery located in Marlboro, New York, 70 miles north of Manhattan. We are members of the Shawangunk Wine Trail, as well as the Meet Me In Marlborough Farm Trail. The vineyards are half a mile from the beautiful Hudson River on the southeast facing slopes of a ridge of land on which grapevines and fruit trees have been continuously planted for 200 years. The Marlboro area has a rich history of fruit and wine production and during the 1800s was the principal supplier of fresh fruit for New York City. Next to the winery is a picturesque and historic stone farmhouse known to elder locals as “The Homestead.” Its ten-foot-high fieldstone foundation was built around 1855 and was dug out of the vineyard hillside. This house had a barn which, between 1902 and 1919, was the “Marono Winery.” Its one, dry-stacked stone foundation wall remains. Our impressive new winery building directly on the site of the 1902 Marono Winery features a “gravity flow” style production with an emphasis on the use of traditional “hands-off ” winemaking techniques, which we believe are necessary to preserve the delicate fruit of our regional wines. Our spacious tasting room has an outdoor patio integrated with the old winery foundation wall. Our solar photovoltaic array on the south roof of the production area is over 2,000 sq. ft. of cell area and can produce 30 kW of electricity on a sunny day. Over the year we expect to be a net producer of electricity with the panels supplying more power than we use. In our wine production area we use a series of electric hoists to lift entire tanks of wine in order to move the wine to different locations in the winery. This means that we don’t use a pump which is much less energy efficient than the hoist.

WHITE WINES HERITAGE WHITE QUIMBY'S WHITE

ROSÉ QUIMBY'S ROSÉ

RED WINES CABERNET FRANC FRONTENAC G R AV I TAS HERITAGE RED MERLOT

We subscribe to the “Slow Wine” philosophy of winemaking. Ninety percent of our wines come from very local vineyards. By using local grapes we reduce the amount of fuel used for transportation to our crush pad. One of our primary goals at Stoutridge is to capture local flavor. Indeed, many of our wines are farm-centric where we bottle a wine that is made 100% from the vines of a small Hudson Valley farm, in an attempt to capture its authenticity.

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HUDSON VALLEY WINE • Fall 2015

MEET THE WINEMAKER At Stoutridge, there are many sustainable methods employed which result in a low environmental impact, as well as a smaller carbon footprint. We are involved in a sustainability study with Cornell University to maximize their results in these areas. We subscribe to the “Slow Wine” philosophy of winemaking using minimal intervention and gravity winemaking approach. This philosophy focuses on techniques which make the best wine as a priority, rather than techniques which bring a wine to the marketplace faster. Speeding up the winemaking process is hard on the wine, and has a greater negative impact on the environment. Filtering is one example that rarely improves the quality of a wine, and it produces waste material that is difficult to dispose of in an eco-friendly manner. At Stoutridge, by reducing or eliminating filtering, we have found that we also save on production costs and even reduce our carbon footprint. Our unfiltered wines require a longer time to settle and to clarify, though. Our white wines, whether barreled or not, are bottled only after eleven months of aging. The second key component of Slow Winemaking is the gravity method of making wine without the use of pumps. The lack of turbulence in the transfer of wine from tank to tank is also a key to retaining the quality of flavor of the grapes in the finished wine.


IN THE SPOTLIGHT CA B E R N E T F R A N C R O S É

A bright rosé in the classic European dry style. Matured in large casks for one year to bring out bouquet and surprising complexity. G R AV I TAS

A blend of the locally-grown red grapes in a deep, rich luscious red wine. Complex and inviting. Delicious now but can be cellared for many years. Our best selling red wine.

THE ESSENTIALS

M E R LOT

Fresh, vibrant wine with red fruits and zesty minerality. Finishes clean with real depth of flavor and long, delicious finish. A great food wine that never tastes heavy, flat or simple.

The signature white varietal of the Hudson Valley. Dry, fresh subtle fruit and mineral flavored wine so successful in seafood and especially shellfish pairings. Not a light wine, it has real depth, body and follow through in the finish.

ACREAGE 10 acres under vine

ADDRESS 10 Ann Kaley Lane Marlboro, NY 12542

PRODUCTION 4,000 cases

PHONE 845-236-7620 FAX 845-236-7621 EMAIL info@stoutridge.com WEBSITE www.stoutridge.com OPEN Friday–Sunday, 11am–6pm, all year

OWNERS Stephen Osborn and Kim Wagner MANAGER Stephen Osborn

ULSTER

S E Y VA L B L A N C

VINEYARD STOuTRIDgE vINEYARD

WINEMAKER Stephen Osborn

EVENTS For a complete listing of events visit: www.GunksWine.com

CLOSED Christmas

GETTING HERE FROM NYS THRUWAY (RT. 87): Exit 17 (Newburgh). Take Interstate 84 East to  Exit 10 for Rt. 9W North. go 7 miles to the hamlet of Marlboro. Turn left onto County Route 14, Western Avenue. After 0.3 miles make the first right onto Prospect St. and keep to the left. After 0.3 miles make the first left onto Ann Kaley Lane. Proceed to the parking lot at the end of the street.

TASTING FEES $8 TOURS $30.00 for winemaker tour of  gravity winery

www.hvwinemag.com • Fall 2015

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WHITECLIFF VINEYARD

ABOUT US

Established 1998

WHITECLIFF IS RECOGNIZED as “one of the Valley’s most ambitious wineries” by Hudson Valley Magazine. We take pride in being part of a vanguard of innovators who have added European wine grapes, high-quality new hybrids, and complex, Europeanstyle wines to the Valley’s traditional focus on fruit wines and sweet wines. Our 30+ years of planting and WHITE WINES experimenting in the vineyard and the wine cellar have shaped a winery with deep roots in the region’s traditions, AWOSTING WHITE producing wines that offer variety, depth, and serious fun. Our experience over 16 years of running a Tasting Room shapes your experience here as a visitor. We have learned both that wine taste is thoroughly personal, and that the quality of our hospitality is almost as important to your experience here as the quality of our wine. Over the years, we have brought many new wines into production to satisfy the broad-ranging tastes of our visitors, and we love to hear people exclaim, “Wow, I like them all!” And, we are very proud of our lively, intelligent staff, well-trained in wine, but friendly and welcoming by nature.

CHARDONNAY LAGRANGE MOUNTAIN LAUREL WHITE RIESLING TRAMINETTE WHITE ROSE

RED WINES

The best measure of wine quality at Whitecliff is the fact that we were able to bring a truly prestigious award home to the Hudson Valley from the 2010 San Francisco International Wine Competition, where our Riesling won Best White Wine in Show. In San Francisco, that means we beat 1,290 wines from 27 countries and 28 states, in a blind judging by 45 respected judges. We feel that closes the discussion as to whether the Hudson Valley’s local wines can compete on the world stage!

CABERNET FRANC GAMAY NOIR MALBEC MERLOT PINOT NOIR RED TRAIL RIDGEWINE RED SKY ISLAND RED

Whitecliff is: – Regional: reflecting what’s unique about this beautiful Valley – Artisanal: making small, hand-crafted batches with a distinctive outcome – Authentic: real and original – in our case, growing the grapes, making the wine, and selling it, all in the family!

(Bordeaux blend)

TABLE ROCK RED

SPARKLING NORTH RIVER

PORT

MEET THE WINEMAKERS Husband and wife team Michael Migliore and Yancey Stanforth-Migliore have created Whitecliff over the past 30 years. From planting the vines to construction of the tasting room, they have done much of the work with their own hands. As executive winemaker and vineyard manager, Michael Migliore brings the rigorous approach of a chemist and engineer to Whitecliff. With a Masters in Chemistry from SUNY New Paltz, and many years as a process engineer in semiconductor manufacturing, Michael applied his background in science to teaching himself the chemistry and art of winemaking. He works closely with Cornell Cooperative Extension and also serves as president of the Hudson Valley Wine and Grape Growers Association. Brad Martz joined Whitecliff as a very dedicated volunteer on the 2010 harvest, and brought so much focus, energy and intelligence to the cellar work that he rapidly progressed to full time winemaker. In addition to hands-on learning with Michael Migliore, he has invested many hours in learning and research with Cornell Extension while at Whitecliff. Yancey Stanforth-Migliore manages sales and the Tasting Room, taking inspiration from her previous work as fundraiser for Scenic Hudson, a regional environmental organization.

WHITE RUBY

30+ years of planting and experimenting in the vineyard and the wine cellar have shaped a winery with deep roots in the region’s traditions.

PHOTOS: Tom Ligamari

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HUDSON VALLEY WINE • Fall 2015


IN THE SPOTLIGHT N E W – A N D H I STO R I C – AT T H E SA M E T I M E ! O L A N A V I N E YA R D

Whitecliff is hard at work establishing six new acres of vines on some of the best vineyard land in the Hudson Valley—on the slopes of the Hudson River below Fredrick Church’s famous 19th century home, Olana.

THE ESSENTIALS VINEYARD WHITECLIFF vINEYARD

TWO CA B S

PHONE 845-255-4613

PRODUCTION 6,500 cases

EMAIL sales@whitecliffwine.com

OWNERS/MANAGERS Michael Migliore and  Yancey Stanforth-Migliore

WEBSITE www.whitecliffwine.com OPEN Jan: Sat only, 11am–6pm Feb–May & Nov–Dec:  Thurs–Mon, 11:30am–5:30pm;  Sat: 11am–6pm June–Oct: Thurs–Mon, 11:30am–5:30pm; Sat: 11am–6pm 

GETTING HERE FROM THE NYS THRUWAY (RT. 87): Exit 18, New Paltz. Turn left onto Route 299. Drive through the town, across the Wallkill River and bear left onto County Route 7 at the fork after Wallkill view Farm. Stay on Route 7 for 7.9 miles and turn left onto Route 7A, McKinstry Road. Whitecliff is .8 miles along on the right.

ACREAGE 27.5 acres

CLOSED New Years Day, Easter, Thanksgiving, Christmas

WINEMAKERS Brad Martz and Michael Migliore EVENTS (Check website for full listing of events) Deluxe Winery Tours with the Owner every Sunday in October, 3pm Sept 19–20 A Match Made in Heaven Artisanal Hudson valley Wine and Cheese

Oct 24–25 Hudson Valley Wine Cocktail

Weekend An adventure in craft cocktails, with Tuthilltown Spirits 

Nov 7–8 TASTING FEES Regular Tasting: $10 for 6 wines with souvenir glass Private Tasting: $25, includes 6 wines, souvenir glass, cheese plate, and winery visit. By appointment only. 

ULSTER

Released in August, after over a year and a half in the barrel, Two Cabs is the first-ever Hudson Valley grown Cabernet Sauvignon, made in a single-vineyard blend with Cabernet Franc. With rich deep tannins and flavor, this shows off the quality that can be achieved in Hudson Valley reds.

ADDRESS 331 McKinstry Road gardiner, NY 12525

TOURS By appointment for groups of 10 or more; and every Sunday in October

Red Wine & Chocolate! A paired tasting of two of life’s great pleasures

www.hvwinemag.com • Fall 2015

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MILLBROOK VINEYARDS & WINERY

ABOUT US

Established 1985

THE WINERY WAS FOUNDED IN 1981 by John S. Dyson, former Deputy Mayor for Economic Development in New York City, as well as former New York State Commissioner of Commerce and Agriculture. It was the first vineyard in the Hudson River Region of New York dedicated exclusively to the production of vinifera grapes. Dyson started growing grapes by planting an experimental acre of vinifera grapes at his family farm in Millbrook. In 1979, he purchased a former dairy farm and converted the 1940s-era barn into an efficiently designed modern winery. Millbrook Winery’s first commercial vintage was in 1985 and today it produces over 15,000 cases of wine a year. Of the estate’s 130 acres, over 35 are now planted with grapes. Almost half of the vineyard is planted with Chardonnay, and the remainder consists of Tocai Friulano, Riesling, Pinot Noir, and Cabernet Franc. Some of Millbrook’s most highly regarded wines include the Proprietor’s Special Reserve versions of Chardonnay, Cabernet Franc, and Pinot Noir. When the growing season allows, Millbrook also produces five vineyard designate wines in very limited quantities – our Lollipop Hill Tocai Friulano, Block Two West Chardonnay, Castle Hill Chardonnay, Block Five East Pinot Noir and Block Three East Cabernet Franc. Millbrook Winery is located in a renovated Dutch hiproofed dairy barn that has magnificent views of the vineyards, Catskill Mountains, and rolling hills of Dutchess County. Millbrook stays true to its goal of producing wines of the highest caliber by uniting state-of-the-art viticulture with classical French and Italian winemaking techniques including barrel aging and malolactic fermentation. Essential to the Millbrook Wine Experience is an informative and enriching guided tour of the winery, which will leave you with an insider’s view of the entire winemaking process, from the careful tending of the vineyards to the winemaker’s art of vinification. Each tour is capped off with a complete and informative tasting of current vintage Millbrook wines. Tours are conducted every day and bus groups are welcome with advance reservations.

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HUDSON VALLEY WINE • Fall 2015

WHITE WINES TOCAI FRIULANO PROPRIETOR’S SPECIAL RESERVE TOCAI FRIULANO LOLLIPOP HILL UNOAKED CHARDONNAY CHARDONNAY CHARDONNAY PROPRIETOR’S SPECIAL RESERVE CASTLE HILL CHARDONNAY BLOCK TWO WEST CHARDONNAY DRY RIESLING PROPRIETOR’S SPECIAL RESERVE LATE HARVEST RIESLING HUNT COUNTRY WHITE

ROSÉ HUNT COUNTRY ROSÉ

RED WINES HUNT COUNTRY RED PINOT NOIR PINOT NOIR PROPRIETOR’S SPECIAL RESERVE BLOCK FIVE EAST PINOT NOIR CABERNET FRANC CABERNET FRANC PROPRIETOR’S SPECIAL RESERVE

MEET THE OWNER & WINEMAKER John Dyson’s initial wine investment began in 1979 when John Dyson initiated several viticultural experiments using various varieties, rootstocks and trellising techniques at his Millbrook property. From one acre of vineyard in 1979 to over 1,000 today, Mr. Dyson owns and operates four separate properties: Millbrook Vineyards & Winery in the Hudson Valley, NY: Villa Pillo Estate in Tuscany, Italy; Williams & Selyem in Sonoma County, CA; and Pebble Ridge Vineyards in the North Central Coast region of California comprising of the 560-acre Vista Verde vineyard. John Graziano is the Vice President and Winemaker at Millbrook Vineyards & Winery. John was born and raised in Rye, NY, and attended Cornell University where he studied Fruit Crop Production, including courses in chemistry and viticulture. Cornell’s proximity to the vineyards of the Finger Lakes gave John the excuse to indulge his interest in wine. He graduated from Cornell University in 1981, with degrees in Plant Pathology and Entomology. In 1984, he was asked by John Dyson to be the opening winemaker for Millbrook Vineyards, and he has remained the only wine maker at the winery since its establishment.


IN THE SPOTLIGHT 2 0 1 5 M A R KS M I L L B R O O K W I N E RY ’S 3 0 T H A N N I V E R SA RY !

Millbrook Winery was once again the proud recipient of the prestigious “Winery of the Year” designation at the Hudson Valley Wine & Spirits Competition last fall. Our Cabernet Franc Proprietor’s Special Reserve was honored with “Best in Category – Red Wine” in the same competition. We also took home the “Best Winery of the Hudson Valley” for the 20th consecutive year in Hudson Valley Magazine’s Annual Reader’s Poll.

VINEYARD MILLBROOK vINEYARDS & WINERY

ACREAGE 35 under vine

ADDRESS 26 Wing Road Millbrook, NY 12545

PRODUCTION 15,000 cases

PHONE 845-677-8383

We are excited to have received the following scores from Wine & Spirits magazine: 90 Points: Millbrook 2013 Late Harvest Riesling - Hudson River Region 88 Points: Millbrook 2014 Tocai Friulano Proprietor’s Special Reserve Hudson River Region (Best Buy)

FAX 845-677-6186 EMAIL millbrookwinery@millwine.com WEBSITE www.millbrookwine.com OPEN June–Aug: Mon–Sun, 11am–6pm Sept–May: Mon–Sun, 12–5pm

DUTCHESS

THE ESSENTIALS

OWNER John S. Dyson MANAGER David H. Bova WINEMAKER John graziano EVENTS (Check website for full listing of events) Sept 19 Wine & Cheese Pairing Seminar Oct 24 25th Annual Harvest Party Nov 14 Sip & Sign Book Signing Dec 5 grand Portfolio Tasting

CLOSED New Years Day, Easter, Thanksgiving, Christmas

GETTING HERE FROM TACONIC STATE PARKWAY: Taconic State Parkway to Millbrook/ Poughkeepsie/Rt. 44 exit. Take Rt. 44 East one mile to Rt. 82 North. Follow Rt. 82 North 3 miles to Rt. 57 (Shunpike Rd). Make a right on Rt. 57 and follow 3 miles. Make a left on Wing Road. Millbrook Winery is the second driveway on the right.

TASTING FEES Portfolio Tasting: $11.50 includes tax + souvenir wine glass  Reserve Tasting: $27.50 includes tax + souvenir crystal wine glass  TOURS Complimentary with tasting fee

www.hvwinemag.com • Fall 2015

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HUDSON-CHATHAM WINERY

ABOUT US

Established 2006

THE HUDSON-CHATHAM WINERY was started by Carlo and Dominique DeVito when they acquired their property in 2006. It’s the last remaining 14 acres of the former 500-acre Brisklea Farms dairy in Ghent in Columbia County, with rolling hills that afford views stretching from the Catskills to the Berkshires. They planted 1,000 vines in 2006—a combination of Seyval Blanc, Muscat, Chancellor, and DeChaunac—and became instant farmers. They now have an additional 1,000 vines planted, mostly Baco Noir, but also Chelois, Burdin, and some other hybrids. A tasting room was constructed in early 2007, and the Hudson-Chatham Winery opened its doors in September that year. In January 2012, the winery expanded its production area to accommodate additional tanks, and to create a designated area for bottling, labeling, and storage. When this was completed, it allowed them to expand their tasting room into the adjacent building. With fresh paint, new flooring, cabinets, and a great bar fashioned from a single plank just as in the original tasting room, the winery is now able to accommodate tastings for more visitors in comfort and style. The concept behind the Hudson-Chatham Winery is to showcase select New York State wines in an enjoyable setting. Besides the light and airy tasting rooms, guests also enjoy great scenery and views on the property. Hudson-Chatham has established a Paperbirch label for fortified dessert wines, and have a line of distinctive port-style wines, a lovely cassis, and a multiple awardwinning sherry. In addition to the wines, Hudson-Chatham produces a line of its own 100% natural maple syrups, balsamic vinegars, a distinctive black currant “caviar,” a line of all-natural fruit “drizzles” for cheese, fig and medlar jams, and other gourmet items. Hudson-Chatham is also pleased and proud to announce the release of Clear Mountain Gin, a collaboration with Hudson Valley Distillers of Germantown, NY. Distillers Chris Moyers and Tom Yozzo have produced an immeasurably smooth, easy-drinking grape-based gin using fruit from Hudson-Chatham. Perfect for martinis and G&Ts.

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HUDSON VALLEY WINE • Fall 2015

WHITE WINES LINDENWALD WHITE RIESLING S E Y VA L B L A N C E S TAT E S E Y VA L BLANC

BLUSH/ROSÉ GHENT BLUSH ROSÉ

RED WINES BACO NOIR CHELOIS EMPIRE RED HUDSON RIVER VALLEY RED LEON MILLOT MERLOT

SPARKLING RIVER’S EDGE BLANC DE BLANC

PORT PAPERBIRCH – Highlands Fine Ruby – Highlands Raspberry Ruby – Toffee Fine Ruby – Palladian White – Bannerman’s Castle Amber Cream – Cassis

MEET THE WINEMAKERS In its relatively short time of operation, under the guidance of winemakers Steve Casscles and Carlo DeVito, the Hudson-Chatham Winery has notched many distinctive awards for its wines, consistently winning medals at the Hudson Valley Wine & Grape Association, the New York Food & Wine Classic, the NY State Fair, and the Dallas Morning News Wine Competition. Their reds have received scores in the high 80s from Wine Spectator and Wine Enthusiast magazines. In summer 2012, their 2010 Baco Noir Reserve Casscles Vineyard won a prestigious Double Gold medal from the NY State Fair Wine Competition—the only Hudson Valley wine to do so. The Hudson-Chatham Winery was voted “The Capital Region’s Best Local Winery,” by Capital Region Living Magazine in 2011, 2012 and 2014. The winery has been reviewed and highlighted in the New York Times, Wine Spectator, Wine Enthusiast, Snooth, Sommelier Journal, Edible Manhattan and Edible Brooklyn, The Valley Table, Hudson Valley magazine, and many more publications. Hudson-Chatham is particularly proud of Steve Casscles’s latest achievement, publication of the already highly praised book, Grapes of the Hudson Valley published by Flint Mine Press. Signed copies are available in the tasting room.


IN THE SPOTLIGHT 2 0 1 4 M A L B EC

COLUMBIA

It’s back! Customer demand was so high for our Malbec that we invested in the Hudson Valley-grown fruit to produce the 2014 vintage. Bold and earthy but balanced and elegant, this Malbec is full of characteristic notes of blackberry, pomegranate, and spice. Just in time for fall! G R A P PAS

We are delighted to be working with Derek Grout at Harvest Spirits to produce a line of Grappas – distilled grape skins. We have Grappas from our Seyval Blanc and our Baco Noir grapes. There’s even a Reserve Grappa, made from the Baco and finished in oak.

THE ESSENTIALS

CHEESE DRIZZLES AND JAMS

There’s nothing better to top a distinctive Hudson Valley artisan cheese than a “drizzle” made from 100% natural fruit. We have them in Meyer Lemon and Blood Orange. We’ve also introduced a Fig Jam, and a Medlar Jam. (Medlar is an ancient fruit, and ours is made with fruit grown organically in nearby Hillsdale.) Try them – you’ll like them!

GETTING HERE FROM NYS THRUWAY (RT. 87): Exit 21, and make a left at the stop light onto Rt. 23B. Take Rt. 23 East over the Rip van Winkle Bridge, and follow signs for Hudson. Make a right onto Warren St., and follow through town. At intersection, make a left onto Rt. 66, and follow for 8 miles. FROM THE TACONIC STATE PARKWAY: Take the exit for Chatham/Austerlitz, Rt. 203, toward Chatham. At the intersection of  Rts. 203 and 66, make a left onto Rt. 66, towards ghent/Hudson. The winery is about 5 miles from the intersection on the right.

VINEYARD HuDSON-CHATHAM WINERY

ACREAGE 14 acres total, about 5 acres planted

ADDRESS 1900 State Route 66 ghent, NY 12075

PRODUCTION 4,000 cases

With a New Location  on Main Street in Tannersville, NY! PHONE 518-392-WINE (9463) Tannersville: 518-589-4193 EMAIL info@hudsonchathamwinery.com WEBSITE www.hudsonchathamwinery.com OPEN Year-round, Wed–Sun, 12–5pm,  with additional summer and  holiday hours CLOSED Monday–Tuesday,  except by appointment

OWNERS Carlo and Dominique Devito MANAGERS Bryan van Deusen, Ralph Cooley  TASTING ROOM ASSOCIATES Karen Mink, Alicia Mink WINEMAKERS Carlo Devito, Steve Casscles 

EVENTS Hudson-Chatham Tasting Rooms in Ghent and Tannersville host events throughout the season, including Paint-and-Sip parties, private wine dinners, wine/port and cigar evenings, and seasonal events. Check our website and Facebook pages for details.

TASTING FEES $5.00 TOURS No

www.hvwinemag.com • Fall 2015

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BROOKVIEW STATION WINERY

ABOUT US

Established 2006

WONDERFULLY SWEEPING VISTAS of the Catskill and Helderburg Mountains are the scenic backdrop for the Brookview Station Winery at Goold Orchards, Rensselaer County’s first winery.

MEET THE WINEMAKER

Our mission at Brookview Station is to craft the best Hudson River Region wines, using the finest fruits and grapes grown at our family farm and from other Hudson Valley family farms. In doing so we acknowledge the vital economic impact of agriculture in the Hudson Valley and we honor those who work tirelessly to preserve the valley’s tradition of family farming.

“Moonlight Marquette” has arrived. The Marquette grape, with moderate levels of acidity and high sugar content, made this a pretty friendly grape. I think right from the beginning we knew this wine was going to be a beauty. Early tank samples proved to be quite nice. The wine samples were a beautiful ruby color with a rich bouquet and a dark cherry-woodsy finish.

WHITE WINES WHISTLE STOP WHITE OH, WHAT A PEAR ! POMONA

ROSÉ The Brookview Station Winery story begins over a century ago. Goold Orchards, our home farm, founded in April of 1910 when James and Bertha Goold arrived by rail at a small train station in Brookview, NY, the Brookview Station. Together they walked a mile to the farm they had recently purchased. Bertha, educated at Emma Willard in Troy and husband James, a recent graduate of Cornell were eager to apply the latest in agricultural technologies on their new fruit farm. In 2006 the farm grew again when third generation owners Sue Goold Miller and her husband Edward began making wine. That September the Brookview Station Winery, named for the little whistle stop station where James and Bertha Goold first passed through on their way home opened its doors. Brookview Station is proud to be a founding member and northern anchor of “The Hudson Berkshire Beverage Trail,” New England’s most diverse interstate beverage trail.

Our mission at the Brookview Station Winery is to craft the best Hudson River Valley wines, using the finest fruits and grapes grown at our family farm.

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SUNSET CHARLIE ROSÉ

RED WINES ALL ABOARD RED BACO NOIR FRONTENAC MERLOT MOONLIGHT MARQUETTE

After giving Marquette a chance to rest and the flavors time to soften, we were ready to bottle. It’s a great feeling to celebrate the new harvest season with an inaugural wine release. Moonlight Marquette will debut Labor Day weekend.

PORT / CORDIALS

Speaking of hard cider! At Goold Orchards, our home farm, we press apple cider year round just as we’ve done for nearly 50 years. Several years ago, we introduced the first of our three ciders, “Joe Daddy’s” English Style Hard Cider. As year round apple growers and cider producers, Sue and I enjoy seeing the resurgence of both fresh cider and hard cider markets. It’s very exciting to have apple farming and cider manufacturing back in the spotlight.

THE CONDUCTOR’S CASSIS THE PORTER’S PORT

Next time you’re visiting the farm and winery, stop by the tasting room and sample the Joe Daddy’s English Style, or the Apple-Cranberry, hard cider.

Newly Released!

HARD CIDER “J O E D A D D Y ’ S ” ENGLISH-STYLE “J O E D A D D Y ’ S ” APPLE CRANBERRY

Cheers… Ed Miller, Winemaker


RENSSELAER

IN THE SPOTLIGHT T H E C O N D U C TO R ’S CASS I S

Rich, complex and wonderfully decadent. An exquisite black currant cordial hand-crafted in the traditional style of French artisanal winemakers. B AC O N O I R

A beautiful blending of new world wine and old world style. A soft, medium bodied red wine that hints of cherries, plum and spices. T H E P O RT E R ’S P O RT

A mélange of delectable Hudson Valley cherries fermented and barrel-aged to perfection. Its rich dark cherry notes are nicely blended with a toasty oak finish.

THE ESSENTIALS

W H I ST L E STO P W H I T E

Semi-Dry Apple Wine. A subtle essence of apple is all that lingers behind its smooth sweet-tart finish. Estate Bottled.

VINEYARD BROOKvIEW STATION WINERY

PRODUCTION 2,500–3,500 cases

ADDRESS 1297 Brookview Station Road  Castleton-on-Hudson, NY 12033

OWNER Sue goold Miller and Ed Miller

PHONE 518-732-7495

O H W H AT A P E A R

WEBSITE www.brookviewstationwinery.com

Semi-Dry Pear Wine. This light, fruity wine is surprisingly complex and long on finish. Estate Bottled.

OPEN Daily, 9am–5pm Buses/groups welcome by reservation

A L L A B OA R D

A dry, medium-bodied red table wine blended with a touch of Noiret for a smooth, lightly-spiced finish.

CLOSED New Years Day, Easter,  Memorial Day, Independence Day, Thanksgiving, Christmas TASTING FEES $6.00–$8.00 Private/group Tastings – Price varies Available by appointment only

MANAGER Karen gardy WINEMAKERS Sue goold Miller and Ed Miller EVENTS (Updates at www.goold.com or follow us on Facebook.com/brookviewstationwinery) Sept 12–13 Sept 19 Sept 26

Oct 3 Oct 10–11 Oct 17 Oct 18

TOURS Not available

GETTING HERE

Collectible Flea Markets goold golden Oldies Antique-Classic Car Show Brookview Station Winery  5K Trail Run and Paintball Biathalon Kids Country Play Day at the Farm  27th Annual Apple Festival 10th Annual Sweet Cider Flow 5K Halloween Pets on Parade

ACREAGE 125 total acres; 80 acres currently  under fruit production

CHECK WEBSITE FOR DIRECTIONS: www.brookviewstationwinery.com

www.hvwinemag.com • Fall 2015

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SEEDLINGS WHAT’S NEW TO BUY, TRY, OR DO

Dropping in on these Hudson Valley producers is easier than ever. Hop on the Black Dirt Distillery Tour Bus at Warwick Valley Winery and head to their new distilling facility just a few miles away. Buses run weekends, every hour on the hour, from 12–5pm. And, now you can visit Hudson-Chatham Winery on both sides of the river. Their satellite tasting room in Greene County on Main Street in Tannersville is open and ready for tasting. Call each winery for more information.

NIX THE GLASS MIX-UPS If you’ve ever worried about picking up the wrong wine glass at a party, or forgotten which dangling charm was yours, fear not! Wine Glass Writers can help you keep tabs. Use the pens’ colorful, non-toxic ink to personalize a glass with a name, design, or message. Your guests will appreciate the personal touch, and you’ll eliminate those unidentified half-finished glasses of wine at the end of the night. Ink dries in just a few minutes and won’t smudge or rub off. Cleanup is simple with warm, soapy water. www.wineglasswriter.com

BOOKS q

NEW SPACES

If your shelves are filled with books about beverages like ours are, make room for these two new additions:

GRAPES OF THE HUDSON VALLEY AND OTHER COOL CLIMATE REGIONS OF THE UNITED STATES & CANADA J. Stephen Casscles Foreword by Kevin Zraly Preface by Eric Miller

Excerpted from a review by John Hudelson, Associate Professor of Global Wine Studies, Central Washington University:

Stephen Casscles has written a book that satisfies a number of needs of those who attempt to grow grapes east of the Mississippi and north of the MasonDixon Line. It is an excellent history of viticulture in the northeast United States, as well as an outstanding guide to most hybrid grape varieties that have succeeded in this sometimes inhospitable environment. As the author mentions in the preface, today all grapes are hybrids, or crosses, of numerous varieties. We think that Riesling, Chardonnay and Merlot are pure, but they probably have been around for only 500 to 1,000 years. The hybrids Casscles so excellently reviews in Grapes of the Hudson Valley were developed not by accident but on purpose during the 19th century, when French and American botanists

scrambled to find a solution to the phylloxera root-sucking insect that destroyed almost all of Europe’s vinifera vineyards. The later hybridizers, also covered in the book, did the same for other characteristics such as cold-heartiness and a high tolerance to the mildews so common in Eastern America. Grapes of the Hudson Valley is beautifully laid out in well-conceived chapters from the early labrusca crosses—including Concord, the most abundant grape in the Americas—to the Minnesota hybrids which can withstand near-Artic temperatures. Casscles’s writing is casual and often humorous, and as a hybridizer himself his opinions are not lacking. He is thorough to a point, covering all the common hybrids found in America and quite a few rare varieties which the budding vineyardist might take note of. Grapes of the Hudson Valley provides excellent reading not just for grape growers, but for Eastern American wine lovers in general. Flint Mine Press | $29.95

BUY IT NOW

Save the Date! Author signing at Sip & Sign on Sat. Nov. 14 | see page 69

THE HISTORY OF WINE IN 100 BOTTLES FROM BACCHUS TO BORDEAUX AND BEYOND Oz Clarke

In typical Oz Clarke style, the author shares his enthusiasm for wine and provides an entertaining and informative romp through the evolution of wine in one hundred bottles. But, as Clarke explains, this book is not as much about bottles, or even about wine history, as it is about stories with wine at their center. The journey begins more than eight thousand years ago with the Georgians, who made wine by stomping grapes in a hollowed-out tree trunk and fermented them—juice, skins, stems, and all—in clay and beeswax jars (and, interestingly, who were the first to dub the resulting wine, gvino). The book ends with a look at counterfeiting, circa 2014, and the anti-fraud measures now in play to protect the big business of fine wine. In between, the author has chronicled the most important people, discoveries, events, achievements, and innovations that have played significant roles in shaping the world of viticulture throughout the ages. facebook.com/hudsonvalleywinemagazine twitter.com/HVWineMagazine pinterest.com/HVWineMagazine

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HUDSON VALLEY WINE • Fall 2015

Arguably, like any book of “lists” there are bound to be differences in opinions about what constitutes a major milestone or warrants making the list, but Clarke has cleverly interwoven one hundred wine-centric stories that made the cut into a compelling


EVENTS

Books continued 224-page book. In a two-page-per-story format, wine quickly moves from clay jars and earthenware jugs to glass bottles (1632), with airtight corks (1740s) and labels (1860), all the way to the design of the bag-in-a-box (1965) and synthetic corks (1993). It travels from the first vineyards in ancient Greece and Rome, to Spain, Italy, Germany, and Bordeaux, highlighting famous vintages as vitally important as those from New Zealand, Argentina, Canada, and Oregon. A book of this nature would be highly critiqued if some of the more well-known wine events were overlooked. So, milestones include the scourge of the dreaded phylloxera (1863), Nazi wine (1945), and the Judgment of Paris (1976). And, where would wine history be without the important achievements of notables like Louis Pasteur, Monsieur Chaptal, Robert Parker, Michael Broadbent, Robert Mondavi, or Dr. Konstantin Frank? But other, less obvious, “milestones� force you to ponder the impact they may have had on wine history. For instance, the straw wrap on a bottle of Chianti? And, what about white zinfandel? Blue Nun? Screwcaps? In 700 words or less Clarke regales us with his rationale for including these obscurities, and the results are remarkably engrossing.

Festivals

COME PLAY IN AUTUMN!

Each story is fully illustrated with color photos and labels, in many cases taking up more space than the text. The vignettes could have easily been four or five times as long, but their concise, punchy style keeps the reader wanting more. The History of Wine in 100 Bottles is a fully-illustrated, global timeline of wine, with Clarke as tour guide extraordinaire. This book will have you toasting wine history beginning at 6000 BC. Sterling Epicure | $24.95

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Wine Underground By Debbie Gioquindo,

CTC , CSW, WLS

he wine cave as a means of wine storage has been around for centuries. They date back to the Roman Empire when wine was stored in catacombs, originally used as burial chambers. These underground caves and tunnels, which often stretched for miles, protected the wine from the harsh environment, preserved it, and let it age gently. In France, the first wine caves were abandoned crayeres (chalk pits) left behind by the Romans who excavated the limestone for use as building blocks. These same caves now house many of the famous Champagne cellars in northern France.

T

So, why do wineries still store wine in an underground wine cave or wine cellar? Simple: In addition to the benefits of energy efficiency and the fact that they don’t use additional above-ground land space, the underground cave provides high humidity and cool temperatures — both key to proper wine storage and aging. A wine cave provides a consistent temperature between 55º F and 57º F, and a humidity level between 50 and 80 percent, which is also ideal for minimizing evaporation. Not all wineries have caves to cellar their wine, though. Instead, traditional and modern cellars are specially designed and built with these specs in mind, with the same goal of naturally storing and aging wine as the ancient caves.

Hudson Valley Roots Subterranean wine caves in the U.S. date back to the early nineteenth century, when the more successful commercial wineries on the east coast constructed underground cellars for barrel storage and wine aging. In the Hudson Valley, man-made wine caves predated California’s first underground cellars by at least three decades. In 1839, John Jaques began construction on the first of Brotherhood Winery’s several wine caves. Additional cellars followed in 1855, and again in the 1890s as the winery expanded and increased their wine and champagne production. Underground tunnels were built to link the various cellars, and their vast storage capabilities enabled the winery to store and age their champagnes during Prohibition, successfully preserving half a million bottles to bring to market after Repeal. Once considered the largest underground wine caves in America, the wine cellars of Brotherhood Winery are still in use and open to the public. Today, when you visit the winery in Washingtonville, the tour includes these underground caves and tunnels. A must for everyone! Brotherhood, America’s Oldest Winery 100 Brotherhood Plaza Dr. | Washingtonville, NY www.brotherhood-winery.com

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HUDSON VALLEY WINE • Fall 2015

The Big Chill A more traditional cellar can be found at Millbrook Vineyards & Winery, in Dutchess County. In 1979, John Dyson purchased the abandoned Wing Dairy Farm, and a major renovation project followed in the Dutch-style barn, where the low ceiling (below ground) was raised to make room for vertical stainless steel tanks. Walls and ceilings were insulated, followed by the installation of a very large refrigeration system, known as “a chiller”. Each of the cellar rooms has a separate thermostat to control its own temperature. Millbrook’s winemaker can alter the temperature depending on what he is trying to achieve for the wine. Both of Millbrook’s warehouses are cooled in the same manner, and their maximum storage capacity is approximately 45,000 gallons. Without a doubt, the “chiller” has a large capacity and allows Millbrook to create and store large quantities of their quality wines. You can tour the same cellars while there for a tasting. Millbrook Vineyards & Winery 26 Wing Rd. | Millbrook, NY www.millbrookwine.com

Evolutionary Aging A unique and modern day facility can be found at Whitecliff Vineyard. In 2011, the owners constructed a new geothermal winery building to accommodate their increased wine production needs. It is one of only two such systems in New York State. A geothermal structure is environmentally “green” in nature, and can cut heating and cooling costs by a third. As Whitecliff’s owner Michael Migliore explained, wine wants to be kept at 55º F, and the ground temperature on his Gardiner property is 54º F. So, instead of building an underground cave, this was one way to bring the cave up into the winery. Like any other building, a geothermal structure is constructed from the ground up, however, the difference


WINE COUNTRY TRAVEL

is that a geothermal structure begins eight feet below the surface, where it is a constant 55º F. Long tubes are installed in trenches that travel horizontally, below ground, out to the field and back to the winery, in a loop. Glycol is pumped through these pipes to maintain a constant 50º F temperature. Upon return, the glycol is sent through an exchanger that heats or cools the water that is then pumped through the winery floor. This regulates the temperature in the winery. Whitecliff’s geothermal winery holds 12,000 cases of wine. Their red wine ages between 18 and 24 months, and their reserve red wines (about 10 percent of their production) are released three to five years later to wine club members. In the meantime, the wine is enjoys gentle, environmentfriendly aging. Tours of the winery are available to the public Sundays in October, and by appointment to their Case Club members. Whitecliff Vineyard 331 McKinstry Rd. | Gardiner, NY www.whitecliffwine.com

Laying the Groundwork at Home Wineries all have some type of temperature controlled environments for their storing and aging their wine. That’s a given. They are usually elaborate due to the nature of the business, but what about you and me? Do we need our own wine cellar? Personally I would say, yes. A wine cellar can be as simple as a small wine refrigerator that will store six or 12 bottles of wine in a stable, temperature controlled fashion. More elaborate ones can store a few hundred bottles, though they do have a heftier price tag to go along with them. But then, so will the value of your wine collection. If you want something even larger and have the room for it (like a dry basement) another option would be to speak to a wine cellar consultant. They can help you determine the best options for storage in your specific space. In the Hudson Valley, WineRacks.com offers both consultation and custom design services for wine cellars. Whether you spend $10 or $100 on a bottle of wine, you’ll want to make sure it’s stored properly once it’s in your possession, so that when you pull the cork it will taste exactly as the winemaker intended. Cheers!

www.hvwinemag.com • Fall 2015

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Ty ’s T A K E - A W A Y By Michael “Ty the Wine Guy” Taiani,

CSW

Uncork a red tonight, and... skip tomorrow’s workout? It’s quite obvious these days that being physically fit is the trend… sports club memberships are at record numbers, pop-up yoga workout classes sell out, certified personal trainers are in high demand, and so on. Even at my local gym, I see the same sweating faces every other morning, on those, who like me, are trying to retain or re-gain their youthful physiques. Well, not long ago on one of those mornings—and while high-speed pedaling a recumbent bike—I wondered how many of those same folks are aware of what I have known for some time; that moderate, daily red wine consumption is a boost to even the most beneficial “cardio” regimen.

Port continued from page 7 of commercial wine production. Ports are sometimes made here with fruit, instead of grapes. Today, ports are made by Brotherhood Winery (Ruby Port and Vintage Port), Hudson-Chatham Winery (Paperbirch line of ports, including Raspberry Fine Ruby), Baldwin Vineyards (Sweet Port), Brookview Station Winery (Porter’s Port, a dark cherry port that ages like a Tawny), Kedem Winery (New York State Port Wine), Whitecliff Vineyard (Red Ruby and White Ruby made with Hudson Valley grapes and a Hudson Valley–produced spirit), and Demarest Hill Winery (which produces several, including an apple port). Each of these ports has a distinct bouquet, and a rich, yet nuanced flavor. Enjoy these warming wines with nuts, dried fruits, and local nutty cheeses, and welcome in the cooler nights ahead.

R E S O U R C E S Support these local businesses and let them know you saw them in Hudson Valley Wine Magazine. Bethel Woods Center for the Arts

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New World Bistro Bar

Christopher Jacobs Winery at Pennings Vineyard

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Clermont Vineyards & Winery

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www.clermontvineyards.com Denning’s Point Distillery

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www.DenningsPointDistillery.com Flint Mine Press

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gunkswine.com Sip & Sign (Millbrook Vineyards & Winery)

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How do I know this? First, in researching a past article (“Cheers to Good Health!”), I learned about the antioxidant compound found in red wine, resveratrol, and its positive, yet somewhat unsubstantiated, health benefits. And recently, I read about a study which first appeared in the Journal of Physiology, in June 2012, that has now been making its way around social media circles. The study, conducted by scientists at the University of Alberta (Canada), found that a few milligrams of that same compound, Resveratrol, along with other compounds found solely in red wines, could actually “enhance exercise training and performance,” with beneficial effects on cardiac and skeletal muscle function. In fact, according to Jason Dyck, lead author of the study, resveratrol also offered the same benefits as a typical workout to those who are physically challenged: “I think resveratrol could help patient populations who want to exercise but are physically incapable. Resveratrol could mimic exercise for them or improve the benefits of the modest amount of exercise that they can do.” Besides the findings of this study, there are many other proven health benefits of red wine. It contains antioxidants, and can help prevent heart disease since it raises the so-called “good” cholesterol (HDL) and lowers the “bad” (LDL). It can inhibit the formation of blood clots, and recent studies even indicate it can help prevent age-related memory decline. And, according to many dietitians, red wine (13.5% ABV) is one of the more “calorie friendly” of alcoholic beverages, adding up to only 120 calories per five-ounce glass. Now if this “exercise in a bottle” concept sounds too good to be true, and these potentially heart-healthy benefits somehow seem too promising, then a few important points must be noted here. First, it’s only red wines, and not whites, that count (sorry, Chardonnay fans)! Next, the key word here is MODERATION, which means drinking no more than a few five-ounce glasses per day – so quaffing a bottle a night wouldn’t equate to a week of gym sessions. Also remember that excessive drinking increases your risk of high blood pressure, high triglycerides, liver damage, obesity, certain cancers, impedes the use of heavy machinery, and more. And, it’s also important to note that the final verdict on resveratrol is not in as of yet. As a matter of fact, for every positive study there is one contradicting it. But here’s my proof positive: “The French Paradox”, as examined on 60 Minutes more than two decades ago. It was during that 1991 broadcast that Morley Safer reported on how heart healthy French wine consumers were, in spite of their high fat diets! So what you should take away from all this is: according to the study, red wines may be able to enrich a workout or daily physical activity – they will never fully replace it. But if you must skip or miss a daily workout, simply uncork any one of our delicious Hudson Valley reds and relax. While you may not have to don your trendy workout attire, you will still be doing your body some good.


The Hudson Valley – It’s Intoxicating! Experience the Hudson Valley where America’s first spirits were produced.

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Visit the more than 80 wine and craft beverage tasting rooms listed on this map where fine wines, brawny brews, distinctive distilled spirits, and effervescent hard apple ciders can be sipped and savored. Stroll through restored barns and attractive facilities to find your favorite pour to take home. On both sides of the river stretching 150 miles from the tip of Manhattan north to Albany, you’ll wind through charming villages, historic sites, farm to fork restaurants, and stunning state parks. Visit TravelHudsonValley.com and use this handy Hudson Valley Wine & Craft Beverage Map to plan your intoxicating experience today!

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Map missing? Download a copy of the Hudson Valley Wine & Craft Beverage Map at TravelHudsonValley.com or call 1-800-232-4782 to receive one by mail.


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Orange & Ulster Counties Unplug. Unwind. Enjoy the scenery. And sip our world-class wines!

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Hudson Valley Wine Magazine Fall 2015  

The Fall issue features little-known but really great reasons to visit the Hudson Valley's craft beverage producers; local ports; wine caves...

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