SPIRITS | CIDER | MEAD | +MORE
H U D S O N VA L L E Y
CRAFT BEER ISSUE TM
F A L L
Guide to the regionâ€™s craft beverage industry INSIDE: The Unifying Vision of Local Craft Brewers 10 Must-Visit Breweries
PLUS: Pairing Beer & Cheese Wines and Spirits Harvest Events
COMPLIMENTARY HUDSON VALLEY | CAPITAL REGION
HUDSON VALLEY WINE
Volume 9 Issue 2 Fall 2016
ROBERT BEDFORD EXECUTIVE EDITOR LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR
H U D S O N VA L L E Y
CHERYL ELKINS SUSAN O’DONNELL ADVERTISING SALES
I N S I D E
J. STEPHEN CASSCLES VITICULTURAL CONSULTANT
MARYANN PIERRO CONTRIBUTORS
The Unifying Vision of
Local Craft Brewers by Kathleen Willcox FEATURED
ADvERTISINg INqUIRIES: Contact us at email@example.com or call 518-731-1332. SUBSCRIPTIONS: Order at www.flintminepress.com EDITORIAL CONTRIBUTIONS: We invite ideas for articles, photographs, letters and other contributions from readers. Please write us at the address below or email firstname.lastname@example.org. 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. CONTACT US: Hudson Valley Wine Magazine PO Box 353, Coxsackie, NY 12051 Phone: 518-731-1332 Email: email@example.com
From the Ground to the Glass by Traci L. Suppa
VISIT US AT: www.hvwinemag.com
Pairing Beer & Cheese by Wendy Crispell, CSW, WSET LEGAL TASTINGS
Get Your Brunch On by Lindsey A. Zahn, Esq.
HUDSON VALLEY WINETM Magazine (ISSN 2325-8519) is published semi-annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2016 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.
Clemson Bros. Brewery 2 Way Brewing Co. Arrowood Farms Hudson Ale Works Crossroads Brewing Co. C.H. Evans Brewing Co. Helderberg Brewery Indian Ladder Farmstead Brewery 13 Rare Form Brewing Co. 13 The Beer Diviner 8 8 9 9 11 11 12 12
19 56 66
Wineries Distilleries Meadery
WINE COUNTRY TRAVEL
Hudson Valley Harvest by Debbie Gioquindo,CTC, CSW, WLS
Remember to drink responsibly.
68 71 72
Seedlings... Events Ty’s Take-Away by Michael “Ty the Wine Guy” Taiani, CSW www.hvwinemag.com • Fall 2016
IN OUR OFFICE, the word “craft” is discussed often. What defines a craft beverage, or craft beverage maker, hasn’t changed much since Hudson Valley Wine Magazine’s inaugural issue (which, by the way will be ten years in 2017). What has changed the meaning of “craft” is the number of producers, the quality and availability of their products, and the sense of community that they inspire.
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.
According to one industry association, the majority of Americans live within 10 miles of a craft brewer. In the Hudson Valley and Capital regions you are likely to stumble upon a craft producer in even fewer miles – especially if you counter in wine, spirits, mead, cider, and beer producers. There are many more opportunities to connect with these producers within the communities they inspire (and require, in order to survive).
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
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
Craft is also synonymous with collaboration. Craft producers work together and promote each other’s products. Just look at the hand-scrawled menu items on the blackboards of many tasting rooms. Often other local products are for sale, by the bottle, by the glass, or mixed in a cocktail. Collaboration crosses over to the culinary world, too, where the bites are just as local as the beverages.
Traci L. Suppa (Talking Terroir) loves sharing stories about the places and people of the Hudson Valley, her home for more than 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
Over the years we’ve promoted and participated in the collaboration between craft producers, and we carry that message home within our pages. In this issue’s Talking Terroir (page 14), we focus on one brewer’s deep connection to the soil they farm, and to the broader connection that brewers have with the local hops industry. In Wine-ing Away (page 15), pairing local brews with local cheese offers some unconventional results. A fall issue wouldn’t be complete without mentioning the harvest. Wine Country Travel (page 69) highlights some the festivals and events around the region where you can connect (or not) to harvest activities. The spirit of craft lives and thrives in the Hudson Valley. So while we’re currently experiencing a late-summer 90+ degree heat wave, while cautiously anticipating fall’s inevitable plummeting temperatures, we ask, “Hey, anyone want a beer?” Cheers,
Linda Pierro Managing Editor & Publisher
In this issue, we applaud craft and community. But, why beer? We answer with a resounding, “Why not?” Craft brewers are the fastest growing segment of our local beverage culture. It’s their distinctive, and sometimes defiant, spirit that is quickly catching on with consumers and propelling the craft beverage movement at record pace. This special beer issue features ten of the region’s must-visit breweries where you can experience all the attributes of craft, first-hand.
Michael Taiani Certified Specialist of Wine (CSW), (Ty’s Take-Away), aka “Ty the Wine Guy,” is a wine sales consultant, marketer, and tasting club coordinator for a major northeast retailer. Assisting people with wine has been his passion for over 20 years. firstname.lastname@example.org
Kathleen Willcox (The Audacious, Unifying Vision of Brewers) writes about the culture and politics of food and spirits for regional and national publications. Her work frequently appears in Edible Capital District and VinePair. If she’s not drinking a New York-made beer right now, she’s wishing she could be.
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). email@example.com
R E V O
Orange County, New York is home to over 21 breweries, wineries, distilleries, and cideries with more opening in the coming months. Sample our superb beverages. Tasting rooms in historic buildings and vintage barns open their doors with local drink, food, and fun.
845-615-3860 | www.OrangeTourism.org
Hudson Valley A N D Capital Region
By Kathleen Willcox
e live in seemingly divided times: across the country, and on all
manner of subjects, an “us vs. them” mentality has become our default mode. The days of merry disagreements about everything
from sports to movies and politics at the water cooler have gone the way of, well, having time to stand around the water cooler and chat.
Lately though, especially in the Hudson Valley and Capital Region, there have been
unmistakably gleeful pockets of good cheer breaking out. A veritable communal
spirit can be detected. Who has introduced this rogue element?
Well, it can all be traced back to the original social lubricant indulged in since Colonial Times. A resurgence that can hardly be called a trend, and one that’s
sweeping through our towns, bridging the canyon between “us and them.”
We’re talking about the rise of the craft brewery social.
CRAfT bReWeRIeS, which are cropping up in record numbers and against
considerable odds, have become the heart, minds, and conscience of the communities in which they sprout, and those directly surrounding them. Who would have thought beer joints would be the glue binding our communities together? They are businesses, but as any astute observer at a Hudson Valley brewery will attest, sometimes craft breweries understand that the spirit of the place, as much as the spirits on tap, will ensure its success. “We see it as us against the big guys and we want everyone to be able to have access to truly great beer made in their hometown,” Hutch Kugeman, head brewer at the Brooklyn Brewery at the Culinary Institute of America, tells Hudson Valley Wine Magazine. “So we work together, we collaborate on beers, we give each other pointers on sourcing, ingredients, and methods of production. Then it seems to bleed out into the culture of the breweries themselves, transforming them into places where people go to socialize and interact, with some brewers providing board games, some serving great food, and many throwing together various events.”
DefInIng CRAfT: SMALL, InDePenDenT, TRADITIOnAL First, let’s take a step back and define exactly what a craft brewer is. A craft brewer is small, independent, and traditional. The Brewers Association, a non-profit organization that promotes and protects small and independent brewers, has established these definitions of craft so that consumers can know what they’re buying:
★ Within the small sector, there are numerous categories including: microbrewery (a brewery that produces less than 15,000 barrels per year); nanobrewery (while the definition isn’t official, it’s typically considered a commercial brewery using a three-barrel or smaller brewing system); and farm brewery (the brewer makes and sells beer from ingredients grown on the farm). Nationwide, small breweries have an annual production of about 6 million barrels of beer.
★ Independent means less than 25% of the craft brewery is owned or controlled by a member of the alcoholic beverage industry that isn’t technically craft themselves. Basically, if a non-craft beer buys up half of a craft beer company, it can no longer define itself as craft.
★ Traditional just means that a majority of its beer contains flavor derived from traditional or innovative brewing ingredients – in other words, flavored malt beverages need not apply. For many consumers, buying craft-only beers is as important to them as buying, say, an IPA or a stout. Many consumers want to use their spending dollars to support regional products made by small companies who are in turn using their dollars to support their communities. In addition to the public’s thirst for locally-made products, recently enacted laws helped rev up craft’s economic engine. In 2012, Governor Andrew Cuomo passed farm brewing legislation designed to increase demand for locally grown products and to create jobs. Under the new law, breweries with a farm license must make beer with locally grown farm products. By 2018, 20% of the hops and 20% of the other ingredients must be grown in-state. By 2024, that number skyrockets to 90% for both.
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Part of the law stipulates that brewers with a farm license do not need an additional permit to serve beer by the glass, which has suddenly opened the door to tasting rooms, eliminating the need for extensive distribution networks. Brewers could sell their beer on site. And sell it they have. As of 2015, there were 240 craft breweries in New York. (There were just 95 in 2012.) The state is now the fifth-largest beer producing state in the country behind California, Pennsylvania, Colorado and Oregon, according to the New York State Brewers Association (NYSBA), a non-profit founded in 2003 to serve as the promotional and legislative component for the state’s breweries. The year 2015 saw record growth across the country, with brewery openings exceeding two per day on average for a national total of 4,144 breweries as of last November, besting the record of 4,131 in 1873, the Brewers Association reports. www.hvwinemag.com • Fall 2016
Any InDUSTRy’S gROWTH in a region that has struggled with a faltering economy, job losses and shifts in industry that have moved jobs elsewhere should be welcomed by residents and visitors. But it’s the added sheen of homegrown love and community outreach that has made the craft beer world such a positive addition to the Hudson Valley and Capital Region. Besides providing a pit stop to quench New Yorkers’ thirst for hometown quality beer, craft brewers are also feeding their appetite for deeper meaning and connection. In most industries, new businesses are often viewed with suspicion, but brewers truly believe the Hudson Valley has plenty of room for new craft beer makers. “There’s a certain personality type that seems to gravitate toward making beer,” Kugeman says. “They tend to have collaborative spirits, and want to be good, upstanding members of their communities.” Breweries aren’t bars. Not even close. They differ from bars in their operating hours and their vibe. Breweries are open during the day, welcome babies with open arms, and frequently feature outdoor spaces, board games and live music. In other words, people don’t go to craft breweries to get intoxicated. They go there to hang out. Like community centers of yore – schools, the “Y”, rotaries, etc. – breweries offer G-rated, family-friendly physical spaces where members of the community and visitors alike can sit, be social, and know that everyone there has at least one thing in common: in this case, a love of quality beer.
MILLennIALS DRIVe CRAfT
“Millennials are driving the craft beer sector, and Gen Xers are big supporters of locally-crafted food and beverages too,” says Paul Leone, Executive Director of the NYSBA. In study after study, all younger generations, but Millennials in particular, seem to be on a quest to find meaning in their life and work. And unlike previous generations, they are not necessarily seeking meaning from traditional sources. Instead, they are investing in more earthly connections through their peers, their work, and yes, the products they consume. Across the board, Millennials value locally-made, environmentally responsible, sustainable, heirloom products. Other craft demographics are changing too: these days, women between the ages of 21-34 are consuming 15% of craft’s total volume, in contrast to 2000 when the median consumer was a 39-yearold male. Millennials didn’t create the craft beer social though – they just helped bring it back. “If you look at the history of beer and brewing in our country and the very first settlers, what we’re seeing now in many ways echoes the more classic conception of a brewery or tavern,” says Leone. “Going to the tavern was an inherently community-oriented, social activity.”
HUDSON VALLEY WINE • Fall 2016
The Hudson Valley and Capital Region have a rich history of brew culture, so much so that historic tavern crawls are now a thing to do. C.H. Evans Brewery, for one, first opened its doors in Hudson in 1786, and (after a Prohibitioninstituted break) continues to provide delicious beer, a vibrant social scene, and farm-to-table pub fare in Albany to this day. But it was in the late 1980s, when a few very prescient beer geeks took the first steps toward freeing our palates from a heritage of pallid lagers previously produced by New York’s industry big guns, such as Rheingold, Ballantine and Knickerbocker. Then in 1988, Brooklyn Brewery, one of the most successful craft brewers in the state, was founded and changed the industry. Flash forward to 2014, they announced an official Hudson Valley outpost at the Culinary Institute of America, helmed by Kugeman in partnership with Brooklyn’s brewmaster Garrett Oliver and the CIA’s director of food and beverages operations Waldy Malouf. Here students can learn the art and science of brewing, and visitors can enjoy the suds of their labor at the on-campus brewpub. Craft brew has come full circle with millennials making beers for millennials at the CIA – and of course, a Brooklyn-based brewery is involved.
CRAfTIng beeR HISTORy
There’s no denying it: the craft sector is booming, doubling in sales by volume every five years. In 10 years, the Brewers Association projects that craft will comprise 50% of the domestic beer market. And, craft beer tasting rooms are not only boosting community morale, they are having tangible economic impacts on the communities they’re in. That pattern of a brewery coming into a down-and-out town only to see a serious revitalization occur a few years later, is common. And it’s not a coincidence, according to Kugeman, who has been on the front lines of the craft beer revolution for decades. “Breweries are not only natural gathering places, they’re engines for economic revitalization,” he explains. “Brewers need a ton of square footage to launch an ambitious project, and they need it to be cheap. So they end up buying up old industrial factories and empty buildings in communities with easy access to highways for deliveries. The places that most breweries can afford are not in neighborhoods that already have a bustling scene. Think Crossroads Brewing Company in Athens, Blue Collar Brewery in Poughkeepsie, Newburgh Brewing in Newburgh, and Captain Lawrence in Elmsford. And these brewers want to be a part of the life of the community, so they sponsor local charities, teams and events.” “The bustling scenes will come – guaranteed,” Kugeman affirms. “Often as a direct result of a brewery’s success, you’ll see new farm-to-table restaurants in town, new residents, a general revitalization.”
CONTINUED ON PAGE 10 >
WINE GRAPES & HOME BREW SHOP The go-to place in the Hudson Valley for all your quality craft beverage-making needs and accessories.
WI N E • SPIRITS BE E R • CIDER M E A D • KO MBU CHA C A N NING
249 Rt 32 S, New Paltz, NY (845) 255-5201 Jerry Pantano (845) 706-5152
Home of the Mohonk Home Brewer’s Association TAKE A VIRTUAL TOUR
CLEMSON BROTHERS BREWERY Established 2012
AT CLEMSON BROS. BREWERY we live and breathe to perfect our passion for craft, and our beer exemplifies that passion in every sip. As a dedicated team of craft brewers, we ignite that passion daily by reaching back through time to preserve the culture of our foundation, and we take pride in going to great lengths to artfully blend our love of rich history with our love for craft beer. At the brewery not only will you find a variety of craft beers, but we have a full kitchen that puts out an amazing selection of artisan burgers and pizzas, among other faire. You’ll find that our specially selected cuisine partners exceptionally well with the flavors of our hand-crafted beers. Your taste buds will be enticed whether you are sipping on a cold beer or biting into a burger hot off the grill. THE ESSENTIALS ADDRESS 22 Cottage St, Middletown, NY 10940 PHONE 845-775-4638 EMAIL firstname.lastname@example.org WEBSITE clemsonbrewing.com HOURS Mon & Wed: 4–10pm, Thurs: 12–10pm Fri–Sat: 12pm–12am, Sun: 12–10pm
When visiting the brewery you may find yourself seated in the main taproom where you can witness the brewmaster at work; enjoying company in our extended back room embracing the ambiance of the high-vaulted ceiling and exposed brick; or out in the beer garden where you are surrounded by a blend of horticulture and industrial aesthetics. No matter where you’re seated or what you’re drinking, you are destined to enjoy your time at Clemson Brothers Brewery.
SIGNATURE PRODUCTS LIONHEART IMPERIAL IPA HOCHMEISTER BROWN-STOUT ALE BLEND LOLA’S BLONDE LOLA’S RASPBERRY BLONDE FOUNDATION AMERICAN PALE ALE
HOPPY ENDINGS TOWER 22 DOUBLE JACK OF ALL TRADES CHERRY WHEAT SUNKISSED PILSNER
2 WAY BREWING COMPANY Established 2014
2 WAY BREWING COMPANY opened its doors in Beacon, New York in September 2014. The name “2 Way,” was inspired by the brewery’s location on the Hudson River. Technically an estuary, the river was called the Muhheakantuck, or “river that flows two ways” by the Lenape tribe who inhabited the lower Hudson River Valley when the Europeans arrived. It is from this river, and its valley, that we draw our inspiration to produce the highest quality handcrafted beers. With abundant farmland and an excellent climate for growing brewing ingredients, we believe the Hudson Valley is the best place in the world to make beer. The discovery of our proprietary strain of yeast on local wild black raspberry bushes has allowed us to produce beers that are truly unique in character and exclusive to this area. Our most recent release, the Muh-he-kun-ne-tuk, is made entirely with ingredients grown, or discovered, in New York. THE ESSENTIALS ADDRESS 18 West Main St, Beacon, NY 12508 PHONE 845-202-7334 WEBSITE www.2waybrewingcompany.com HOURS Thurs: 5–11pm, Fri: 3–11pm Sat: 12pm–12am, Sun: 1–8pm
Our brewery and taproom are conveniently situated in picturesque Beacon. Within walking distance of the train station and one mile off I-84, the brewery is an easy approach no matter where you are coming from. We firmly believe that beer is meant to be enjoyed comfortably, and we work to provide a casual family friendly atmosphere where anyone and everyone is welcome. With outdoor seating and excellent river views to the west, it provides the perfect place to enjoy a cold one and a sunset over the river.
BEACON BROWN 8
HUDSON VALLEY WINE • Fall 2016
Sustainable Farm-Brewery, Established 2013
ARROWOOD FARMS makes craft beer with real Hudson Valley flavor. A true farm-brewery in every sense, Arrowood Farms brews right at the place where we grow certified organic hops and grain. Everything is done by hand, using sustainable farming practices that engage nature’s best helpers: heritage breed ducks creating rich compost, lively sheep graze in the yard to fertilize the pasture and trim the plants, plus heritage breed pigs consume the spent grain from the brewing process. The beer is made in small batches using a three-barrel system powered by the sun and only the freshest ingredients cultivated onsite and sourced from like-minded New York and Northeastern producers. The result is a one-of-a-kind beer that belongs to our region. THE ESSENTIALS ADDRESS 236 Lower Whitfield Rd, Accord, NY 12404 PHONE 845-253-0389 WEBSITE www.arrowoodfarms.com
The tasting room at Arrowood Farms is open Friday through Sunday. Eight signature and seasonal beers are on tap and ready for you to taste alongside light fare including deviled duck eggs made from the farm, local pickles, bread and cheeses. New York State wines are also served by the glass. Come relax and wander the hop yard, hang out with the sheep and breathe the fresh Hudson Valley air. Take away a growler or bomber to enjoy at home. Heritage breed duck eggs are available for purchase by the half dozen.
HOURS Fri: 5–9pm, Sat: 12–8pm Sun: 12–6pm
THE STOUT PIG (AMERICAN STOUT) THE VILLAGER (KÖLSCH) RISING SMOKE (RAUCHBIER) FARMHOUSE (AMERICAN PALE ALE) PIG IN A WIG (GERMAN BLONDE) I.P.A . BLACK SHEEP (AMERICAN BROWN ALE)
FEATURED BREWERIES: ORANGE, DUTCHESS & ULSTER COUNTIES
HUDSON ALE WORKS Established 2013
THE SMALL BATCH CRAFT BREWERY will serve seven rotating beers along with locally sourced finger foods and brewery branded merchandise. Only steps away from the Walkway Over the Hudson and the Hudson Valley Rail Trail, the brewery is housed in a 7,500-square-foot rehabbed industrial commercial building in the hamlet of Highland, New York. The brewers’ goals are to provide passionate beer enthusiasts with remarkable beers, and to help bring more business to the town it resides in. Hudson Ale Works is proud to provide local farms with spent grain to feed their animals and work with various vendors throughout the Hudson Valley to brew palatepleasing beer. THE ESSENTIALS
PHONE 845-384-ALE1 EMAIL email@example.com WEBSITE www.hudsonaleworks.com HOURS Fri: 5–10pm, Sat: 12–10pm, Sun: 12–8pm
GOSE, THE IMPOSA (SOUR ALE) HOPS TO THE FACE (DOUBLE IPA) MONKHE SEE, MONKHE DO
WORKS ALL DAY (SESSION IPA) COCONUT VANILLA STOUT
www.hvwinemag.com • Fall 2016
SEE MAP INSIDE BACK COVER FOR LOCATIONS
ADDRESS 17 Milton Ave, Highland, NY 12528
RECENT AWARDS & ACCOLADES In 2015, the Hudson Ale Works team was recognized by the Town of Lloyd Economic Development Committee for their adaptive reuse of the commercial building.
Dreaming about the great craft beverages you’ll taste?
Hop on the trail — the new Catskills Beverage Trail — and make Greene County’s craft breweries and wineries DĆUVWVWRSRQ\RXUWDVWLQJDGYHQWXUH 6DPSOHDZDUGZLQQLQJEHHUVDQGZLQHV complemented by locally sourced meats, cheeses and produce. Stops along the trail not to be missed: Honey Hollow Brewery &URVVURDGV%UHZLQJ&RPSDQ\ 5LS9DQ:LQNOH%UHZLQJ&RPSDQ\ +XGVRQ&KDWKDP:LQHU\æ7DQQHUVYLOOH &DYH0RXQWDLQ%UHZLQJ&RPSDQ\ +DPPRèV%UHZSXE /RGJH
CONTINUED FROM PAGE 6
LIke THe beeRS themselves, local craft breweries come in various shapes, sizes and flavors, and they all agree on one thing: they depend on each other as much as they depend on their community and customers. Breweries are as focused on creating the perfect tasting room as they are on creating the perfect brew.
“One of the many interesting things about the craft beer movement today is seeing how different not only the beers being produced are from each other, but how different the breweries themselves are,” Leone says. “Each person brings in their own interests and tries to reflect those of the community they’re in. So there are craft breweries having pig roasts and a battle of the bands, while another a few towns over is holding a yoga class.” Smaller breweries, like the five-barrel Rare Form Brewing Company in Troy or Rushing Duck in Chester, are completely dependent on their communities embrace to succeed, and boast small tasting rooms where visitors can sample their work. Rare Form sees brewing as an “art form” and their esoteric exploration of historic ales and hop-heavy IPAs in a tiny tasting room perfectly suits the urbane hipsters of Troy, who flock to the handful of stools at the bar. Rushing Duck, stationed in the bucolic town of Chester in Orange County emanates a decidedly different vibe, but the brews are just as aggressive. “We’re in the historic section of the town, with one main street. It’s a sleepy, agricultural place, says Nikki Cavanaugh, co-brewer and owner of Rushing Duck, along with partner Dan Hitchcock. “We have been really happy with how the community has embraced us.” The founders of Crossroads Brewing Company, Janine Bennett and Ken Landin, did their research before settling on a deteriorating opera house built in 1893 in Athens, NY, as their base of operations. Bennett says they were determined from the get-go to not only make good beer, but “be part of something bigger.”
HUDSON VALLEY WINE • Fall 2016
“We were overwhelmed by the positive response we received from our local community,” she says. “We do have a great bunch of locals that are really more like family. We’ve hosted many beer dinners, fundraisers and holiday parties. On New Years Eve a local farmer creates a BBQ feast for our guests, free of charge, in exchange for a year’s worth of spent grain that we give him to feed his animals. It’s a great opportunity for customers to get the big picture.” Brewers also know that day-trippers from the City aren’t just stopping at their place for a pint. “You visit a few breweries and you’re hooked and want to try them all,” Bennett says. “The best part is the impact that has on other small businesses nearby. Folks travel for the beer then hang around and visit the area shops and eateries.”
With roughly 280 craft breweries strong and growing in the state, according to the NYSBA’s latest count (August 2016), chances are, most drinkers can find a great place within easy driving distance that fulfills the needs of their palate and quite possibly, their mind, body, heart, and spirit. So what’s next? And how, as Leone and others allege, could there possibly be room for growth? “The key is getting people who love beer to drink more New York-made beer,” Kugeman says. Leone agrees. “Look, there are so many great beers out there. We’re just saying ‘drink local first.’ There will still be plenty of room in the New York market for growth, as long as drinkers continue to support the breweries in-state.” Whether you’re a local or an out-of-towner, it’s a relief to find a fabulous, airy, happy place where there’s always an excuse to meet a new friend, bond over a cool new band, do some downward dog, play a good round of cornhole and maybe contribute to a good neighborhood cause while you’re at it. It’s just the neighborly thing to do. And did we mention there’s beer at these places too?
THE AWARD-WINNING BREWERY serves ten of their own brews along with several New York State wines, a local hard cider and a handful of local spirits. The friendly brewpub is located in the historic Brooks Opera House in the riverside Village of Athens. Customers enjoy the large viewing windows into the brewery and browsing the many old photos that line the walls. Along with other weekly specials like Wiener Wednesday and Fish Fry Friday, Head Brewer Adam Krawczak taps a fresh cask brew every Thursday for Brewers Night. Crossroads is proud to feature meats, cheeses and produce from several small Hudson Valley farms on their fresh, seasonal menu.
THE ESSENTIALS ADDRESS 21 Second St, Athens, NY 12015 PHONE 518-945-BEER EMAIL firstname.lastname@example.org WEBSITE crossroadsbrewingco.com HOURS Mon–Thurs: 4–9pm, Fri: 4–10pm Sat: 1–10pm, Sun: 1–9pm
The folks at Crossroads Brewery have an unshakable dedication to supporting their community which has shaped the business into what it is today with its loyal following that continues to grow. Cheers! RECENT AWARDS & ACCOLADES 2016 TAP NY Matthew Vassar Brewers’ Cup: Best Hudson Valley Brewery 2015 Great American Beer Festival Silver Medal: Black Rock Stout 2014 World Beer Cup Gold Medal: Black Rock Stout
FEATURED BREWERIES: GREENE & ALBANY COUNTIES
CROSSROADS BREWING COMPANY
OUTRAGE INDIA PALE ALE
BRADY'S BAY CREAM ALE
BLACK ROCK STOUT
BRICK ROW RED ALE
C.H. EVANS BREWING CO. AT THE ALBANY PUMP STATION Established 1786
C.H. EVANS BREWING CO. at the Albany Pump Station provides visitors with an experience like no other. Beginning production in 1786 in Hudson, New York, the Evans family continued production up until Prohibition in 1920. Now located in the old Albany Pump Station building in downtown Albany, C.H. Evans Brewing Co. was given new life when owner Neil Evans re-opened the company. Surviving pieces of original Evans Brewing memorabilia are on display at the Albany Pump Station.
PHONE 518-447-9000 EMAIL email@example.com WEBSITE www.EvansAle.com HOURS [YEAR ROUND] Mon–Thurs: 11:30am–10pm, Fri–Sat: 11:30am–11pm, Sun: 12–8pm
KICK-ASS BROWN ALE
PUMP STATION PALE ALE
DAWN’S DRY STOUT
QUACKENBUSH BLONDE www.hvwinemag.com • Fall 2016
SEE MAP INSIDE BACK COVER FOR LOCATIONS
ADDRESS 19 quackenbush Square, Albany, NY 12207
C.H. Evans Brewing Co. mixes award-winning, hand-crafted beer and delicious food spanning many types of cuisine, including their popular calamari, and lobster-shrimp mac and cheese. The expansive space offers two dining rooms, two lounges, and an event space located in the loft. C.H. Evans Brewing Co. at the Albany Pump Station combines these features with an historic local touch to achieve an experience sure to please lovers of beer, food, and history.
HELDERBERG BREWERY Established 2015
HELDERBERG BREWERY is a New York State Farm Brewery and tap room on the beautiful, 100-acre estate of the Carey Institute for Global Good in historic Rensselaerville, New York. With easy access to the Edmund Niles Huyck Preserve trail system and a short drive to the renowned Palmer House Café, we are a great day-trip destination. Enjoy the nearby Rensselaerville Falls and Myosotis Lake before relaxing with a cold beer at our brewery. Our outdoor patio and fireplace are open in the summer and fall months, and we welcome families with children. Bar snacks are available or bring your own food to enjoy. As a farm brewery, we strive to use 100% NYS grown hops and grain in our beers. We work directly with farmers and malt houses to source local ingredients. to brew Belgian style ales and German style wheats and pilsners. We also offer NYS hard cider and will soon be serving NYS wine by the glass. THE ESSENTIALS ADDRESS 83 Stonecrop Rd, Rensselaerville, NY 12147 (Carey Institute for global good: 63 Huyck Rd)
PHONE 518-797-5100 EMAIL firstname.lastname@example.org WEBSITE careyinstitute.org HOURS May 15–Oct 15: Wed–Thurs 6–9pm, Sun 3–6pm Oct 15–May 15: Thurs–Fri 6–9pm
The brewery hosts an incubator program for New York State’s burgeoning craft beverage industry. We provide workshops for farmers interested in growing hops and small grains, and technical workshops for the State’s many craft brewers. We also work with aspiring brewers who wish to gain experience working with farmers using local ingredients. Previous workshops include Yeast Management, Water Quality, Small Grains and Quality Control, among others. Proceeds from beer sales are used to support these workshops. SIGNATURE PRODUCTS
INDIAN LADDER FARMSTEAD BREWERY Established 2012
INDIAN LADDER FARMSTEAD Brewery and Cidery produces hard cider and craft beer with ingredients grown on the farm. The farm is located beneath the dramatic limestone cliffs of the Helderberg Escarpment, home to the scenic John Boyd Thacher State Park. Enjoy an Indian Ladder Farmstead craft beer flight on the porch overlooking the hop yards, apple orchards and berry plantings. Celebrating its centennial in 2016, Indian Ladder Farms is operated by the fourth generation of the Ten Eyck Family and features a retail farm market, café, bakery and pick your own, and offers educational programs and other special events, including weddings. Originally a dairy farm, Indian Ladder Farms raised beef cattle after the dairy barn burned in the 1940s, eventually converting to an apple orchard now famous for its high-quality fruit and fresh cider doughnuts. THE ESSENTIALS ADDRESS 342 Altamont Rd, Altamont, NY 12009 PHONE 518-768-7793 EMAIL email@example.com WEBSITE www.ilfbc.com HOURS Thurs–Fri: 4 –9pm Sat–Sun: 12–9pm
Beer and hard cider are made right on the farm with hops, malting barley, apples, strawberries, blueberries, raspberries, pumpkins and other ingredients grown on Indian Ladder Farms, as well as other New York State farms. These farm-fresh specialty beverages are available in the on-farm tasting room and beer garden along with a variety of brews produced in collaboration with other NYS farm breweries and guest taps offering craft beer and cider products. All products are available for sampling and purchase, in flights, by the glass, and growler fills. SIGNATURE PRODUCTS
THE CRAB SECKEL SOLUTION
SEASONAL FARMHOUSE ALES EAST COAST IPAS
HUDSON VALLEY WINE • Fall 2016
RARE FORM BREWING COMPANY is a small, five barrel brewery with a sole devotion to finely made craft beer. Our passion is to explore, invent and experiment within the realm of the ale. We get very excited about the brewing process and see it in parallel to many other creative processes. For this reason, we see brewing as an art form. Bringing together the several geographical sensibilities in which we have lived and loved — the Midwest, West, Northwest and now the Northeast — we create beer that speaks to our experiences, interests, and stories from these places. We reflect on our history from these regions in shaping our recipes as well as in how we designed our taproom. THE ESSENTIALS ADDRESS 90 Congress St, Troy, NY 12180 PHONE 518-326-4303 EMAIL firstname.lastname@example.org
We choose to use only the best and freshest ingredients and when available, local ones. We are friends with New York maltsters and hop growers to bring the best New York has to offer. Our focus is purely crafted beers. In our tap room you will find our permanent beers as well as rotating, seasonal and experimental beers. Rare Form doesn’t have a kitchen but we do have selected local and regional goods to pair with each beer to highlight and bring forth different, complex and unique flavors.
HOURS Mon: closed, Tues–Thurs: 4–10pm Fri: 4–11pm, Sat: 1–11pm, S un: 1–6pm
CASCADIA DOUBLE IPA SEXY BEATS IPA ROYAL COCONUT CREAM ALE
FEATURED BREWERIES: ALBANY & RENSSELAER COUNTIES
RARE FORM BREWING COMPANY
SATAN’S GUT IMPERIAL STOUT KARASS ROBUST PORTER
THE BEER DIVINER Established 2012
WHAT DOES IT MEAN to be New York’s first Farm Brewery? It means valuing the process as much as the product. It means having a relationship with your local hop grower, your local honey gatherer and even the farmer who uses your spent grain as food for his animals. It means having a close relationship with the people who come into the taproom every day and those who try your beer for the first time. It means creating the freshest, tastiest and most innovative brews in the Empire State.
PHONE 518-210-6196 EMAIL email@example.com
ER DIVI BE
HOURS Thurs: 3–8pm, Fri–Sun: 12–8pm
ic al Ale
GOT YOUR BACK COFFEE OATMEAL STOUT THE DIVINATOR DOUBLE IPA ANCIENT GRUIT ALE
HUDSON-CHATHAM STAGECOACH PORTER ORIGINAL PALE ALE ANCESTRAL RED ALE www.hvwinemag.com • Fall 2016
SEE MAP INSIDE BACK COVER FOR LOCATIONS
ADDRESS 243 Bly Hollow Rd, Petersburg, NY 12040
What’s in the name “Beer Diviner”? In 2003, our brewer Dr. Jonathan Post traveled to Burkina Faso, West Africa, armed only with his own home brewing equipment. There he met with the elders of a village called Dano (which incidentally means “Good Beer” in Dagara). They swapped beer stories and knowledge until one day the elders did a divination and told Jonathan he was “The Beer Diviner”. Confused, he asked what that was. They replied, “Why should we know? It’s your job to find out.” He’s been brewing towards the answer ever since.
Talking Terroir Discover
Traci L. Suppa DEBRA BECHTOLD, VISIONS OF SCHOHARIE VALLEY
PHOTO: Tait Simpson
FROM THE GROUND TO THE GLASS
For the regional brewer looking to produce a more sustainable beer, finding a local source of hops is key. It’s not as easy as it once was. In the mid-1800s, New York was one of the top-producing states, but hops farms eventually succumbed to competition, blight, and Prohibition. Enter Arrowood Farms in Accord, with Blake Arrowood (farmer), left, and Jacob Meglio (brewmaster) at the helm. Arrowood is the first farm brewery in New York growing certified organic hops. They produce six different varieties that go directly into Arrowood Farms products – a selection of ales, stouts, lagers, and seasonal beers. Since their first planting in 2014, they’ve taken an earth-conscious approach. The brewery and tasting room are located in the middle of the farm. These visitor-friendly facilities are part of a larger, holistic system – the ducks create compost, the sheep eat foliage to improve air flow and mitigate disease, and the pigs are fed grain spent from brewing.
MITCH WOJNAROWICZ/BREW CENTRAL
Blake and Jacob are proving to be a successful case study for other Hudson Valley craft beverage producers to consider. For this issue of Talking Terroir, we asked them about their process.
Explore Q: What does it mean to be called a “farm brewery”? What made you decide to start one? A: When starting the farm, we quickly realized we needed to produce
a value-added product to sustain it – beer was the natural choice. The newly-passed New York State farm brewery legislation incentivized farmers to grow, and brewers to brew with, New York ingredients. Anyone can be a “farm brewery” meeting the current guidelines, which require you to use at least 20% of state-grown ingredients. It will be 60% by the start of 2019, and in 2024 it increases to 90%.
Stay DEBRA BECHTOLD, VISIONS OF SCHOHARIE VALLEY
CALEB JACOBUS PHOTOGRAPHY
Half an hour west of Albany, you’ll find a little bit of everything: museums, underground adventures (two of the largest show caves in the Northeast), spectacular vistas... even New York ’s newest beverage trail. Our farms are growing everything from apples to zucchini, and many of our restaurants are creating inspired farm-to-table menu items. Come for the day or stay for a while. With so much to do and a wide range of overnight accommodations, hospitality awaits through every door. Call or write for our travel guide.
Schoharie County. It’s a beautiful thing. Schoharie County Tourism 143 Caverns Road, Howes Cave, NY 12092 1-800-41-VISIT • VisitSchoharieCounty.com
HUDSON VALLEY WINE • Fall 2016
But we took to creating a true farm brewery in every sense – establishing the farm as our foundation, growing our own hops and grain, plus raising animals that fit into our system in the most biodynamic and sustainable way. These systems all work together to create the best beer we can possibly make, representing the essence of our farm and region. Q: How difficult is it to grow hops? A: It’s a fairly demanding crop to produce. Hops are susceptible to
all the natural elements, just like any other agricultural crops. The biggest factor affecting how the plants grow is the weather. This year in particular it’s been very difficult due to the drought. Hops take four years to mature; we’re in our second year. It takes a lot of work to create the trellis system that hops grow upon, and the annual maintenance is labor intensive. Q: Do you think the region will see more hops farms opening to supply all of the new breweries cropping up? A: Absolutely. We’re already seeing an incredible resurgence in
growing hops, plus loads of small breweries opening up all over. New York is really doing a wonderful job incentivizing growing hops and grains, and creating the small business breweries to utilize them. With all the hard work and demand it takes to grow and create, in the end it’s one of the most rewarding experiences. Q: How does it benefit breweries in the region to use locally-grown hops? A: When we talk about sustainability, we’re talking about community
as well. To grow in the Hudson Valley, to brew in the Hudson Valley, to create a successful business in the Hudson Valley is good for our communities and true to the philosophy of sustainability.
continued on page 16
Wine-ing a Whey [ T I P S FO R LO CA L W I N E , S P I R I TS, B E E R , A N D C H E E S E PA I R I N G S ]
EXPLORING THE FLIP SIDE PAIRING BEER AND CHEESE Wendy Crispell,
’m not just a wine and cheese professional, I’m a culinary hedonist, open to exploring flavors, aromas and textures not familiar to me. While I usually prefer the pairing of wine and cheese, I’ve attended quite a few tastings offering up beer as the beverage of choice to perfectly complement many types of cheeses. My curiosity has since opened up a whole new appreciation for beer, and a few new favorite pairings.
Beer experts will argue that the slight carbonation and range of flavors make beer an easier choice for cheese. The high fat content in cheese makes it very mouth-coating, and each sip of beer helps to break it down, giving your palate a bit of a tingly scrub. Beer can be made from a wide range of malted grains, hops, and yeasts, along with other add-ins, such as fruits and spices, opening them up to ideal cheese pairings. Flavors such as coffee, chocolate, and vanilla beans can make certain darker, richer beers a perfect ending to a meal, especially when served with a rich dessert or a rich cheese.
Experimental barrel aging has also opened up a plethora of pairing possibilities for beer. Vessels previously used for wine, whiskey, and even maple syrup can create unexpected results and increase a beer’s aging potential. These vessels can also impart a range of flavors not present in other beverages, making them easy to pair with many foods. There are no hard and fast rules in beer and cheese pairings—many different experts have their own favorites—but a few basic tips will help you craft your own tasting. Try some of these combinations to start your journey, making sure to go in order from lightest to heavier flavors: • Fresh young cheeses and Saison: The bright, clean flavors of both the beer and cheese complement each other perfectly! • Sheep’s milk cheese and Brown Ale:
The dense, complex, nutty flavors in many aged sheep’s milk cheeses play well with the roasty, toasty malt flavors present in these brews.
• Blue cheese or triple cream and Stout:
The bold flavor of Stout is often paired with a rich blue cheese, but a must-try is a silky triple cream. Think decadent heavy cream in your coffee! • Aged cow’s milk cheeses and IPA:
Citrus, tropical fruit and resinated notes in an American IPA play well with Cheddar and other flavorful cow’s milk cheeses. The tangy beer and bubbles cut through the rich, buttery flavors of the cheese. • Washed rind cheeses and “Brett” beers (sour or wild ales): These funky
flavors can be a beautiful marriage when paired together properly. The rustic, earthy, wine-y notes in many sours can stand up to the bold flavor of many pungent cheeses. With beer and cheese pairing, experimenting with combinations and having fun with them is key to your enjoyment. Adding other elements such as jams, nuts, and different breads to the pairing can turn a good combination into a fabulous favorite!
HOPPINGLY HAPPY LOCAL BEER and CHEESE PAIRINGS SHORT, TART AND HANDSOME, a dry-hopped American-style sour ale from C.H. Evans is delicious with LYNNHAVEN CHEVRE, pink grapefruit, and a drizzle of local honey. This sweet-sour combo is a great Sunday brunch starter. Swap it out for a Mimosa. The Beer Diviner’s ANCIENT GRUIT ALE is a very different, sour and herby ale made from an ancient recipe of wormwood, wild yarrow, grains of paradise, and local honey. Try this unique brew with a funky, washed-rind cheese such as HUDSON RED from Twin Maple Farm. Be prepared for weird and wild flavors! Add some crusty bread and dried figs for a total sensory sensation. 2 Way Brewing’s BEACON BROWN ALE pairs exceptionally well with Hawthorne Valley’s ALPINE cheese. Add roasted almonds, apricot jam, and a brown bread for crowd-pleasing pleasure. SATAN’S GUT IMPERIAL STOUT from Rare Form Brewing Company is mind-bending when paired with the silky, decadent ST. STEPHEN cheese from Hudson Valley’s Four Fat Fowl Farm and a piece of deep dark chocolate. Add a ladyfinger biscuit and Luxardo maraschino cherries for a memorable end to any meal.
www.hvwinemag.com • Fall 2016
Talking Terroir continued from page 14 Q: In addition to using geese and sheep to help the crop, what other sustainable business practices do you follow? A: We also raise bees; currently 15 hives. The bees pollinate our
wildflower meadow on the farm, and we’ll be using their honey in upcoming brews. Our brewery is 100% solar—the panels live on the roof—so we’re currently net zero. Our kettles are all electric, so our beer and our farm are powered by the sun. We’re trying in every way to create the most sustainable and delicious beer possible. Q: What are your future plans for your farm? A: We aim to partner with other farms and hop growers in our area,
working together to grow the highest quality hops possible. We’re also growing certified organic grain. Our first harvest, ten acres of rye, turned out beautifully. We’re also looking to grow native herbs, fruits and nuts on our farm – ingredients that we’ll use to create a really local and interesting beer.
Read more about Arrowood Farms on page 9.
Featuring the very best in local products, and American made goods including Walbridge’s own 100% all natural grass fed, non GMO grain finished Registered Angus Beef. 538 Route 343, Millbrook 12545 / 845.677.6221 For hours please visit walbridgefarm.com
n Mentiofor this adoff 25% of a case wine nly) (cash o
HUDSON VALLEY WINE • Fall 2016
Get Your Brunch On: Changes Impacting NY’s Craft Beverage Industry Lindsey A. Zahn, Esq.
any in the industry believe that New York’s alcohol beverage laws are outdated and, often times, difficult to read
and even repetitive. The status quo makes it challenging for smaller craft producers who want to enter the beverage business or be successful in the state, as interpreting the laws from a modern-day perspective can be
challenging, burdensome, and even expensive. Much of this ultimately falls on the consumer and will impact both price and selections at market. Luckily, in June, an agreement was announced to modernize the state’s alcohol beverage law that will bring sweeping changes and level the playing field for many craft beverage producers in New York State. These changes amend archaic blue laws that have plagued the state since the Prohibition era, as well as promote the growth of local industry.
The changes brought by the amendment cover all three tiers of the industry (craft beverage producers, wholesalers, and retailers) and impact wine, beer, and spirits consumers even if not directly. The agreement itself calls for the following changes: 1. An expansion of Sunday sales; 2. The elimination of burdensome paperwork for New York State craft producers; 3. An authorization of the sale of wine in growlers; 4. Reduced fees for craft beverage salespersons and small wholesalers; and 5. An authorization of giftwrapping at retail stores. Let’s focus on some of the more direct adjustments that bring exciting changes to those who enjoy craft beverages:
Sunday Sales Consumers will be happy to know that they will soon be able to enjoy bellinis and bloody mary’s at Sunday brunch much earlier than noon. Currently, New York’s law prohibits the sale of alcohol beverages at on-premise retail establishments (e.g., bars, restaurants, and taverns) before noon on Sundays. Indeed, this is just one of the provisions that still embraces the so-called “blue laws.” Under the new agreement, bars and restaurants will be able to sell alcohol beginning at 10:00 AM on Sundays. Clearly, this is revolutionary for Sunday brunches—a favorite meal of New Yorkers—and will be especially favorable for those who prefer to brunch earlier than noon and often miss out on cocktail staples. “The allowance of restaurants and bars to sell alcohol before noon on Sundays is not highly significant in terms of total revenue and volumes—but the legal change is representative,” says Kevin Tighe, Bar Manager at the New World Bistro Bar in Albany. Having worked in Albany for several decades, Kevin notes he lobbied for this particular change to the state law for 35 years. “Most places open for brunch at 10:00 in the morning, but cannot serve mimosas or specialty drinks until noon. This is a change in the right direction and definitely makes sense for a full-service restaurant.”
easier for consumers who want to stop at a wine or liquor store to pick up a housewarming or host or hostess gift; no longer will there be a need to trek to a second store for that perfect gift bag, as the liquor store will be a one-stop shop for gifts. The agreement also authorizes the sale and filling of wine in growlers. This is, perhaps, one of the most significant changes for the State. The current state law requires wine sold at retail for off-premise consumption to be kept in their original packages (thus making wine growlers illegal). This creates a new experience when purchasing wine—imagine being able to visit your favorite winery, fill up a growler of one of their wines, and bring it home to enjoy with friends. In addition, growlers are a unique keepsake for consumers and can be refilled many times (and thus environmentally conscious).
. . . imagine being able to visit your favorite winery, fill up a growler of one of their wines, and bring it home to enjoy with friends. “I think it’s really interesting that New York changed its law to allow growlers. I haven’t seen many winemakers experimenting with growlers in the state, so this is one area where the law may be ahead of the industry,” says Jonathan Hull, Owner and Winemaker at Applewood Winery in Warwick. “There are a lot of great advantages to wine growlers for industry members. First, you’re not wasting packaging, bottles, caps, or corks, so that makes it economically attractive. Growlers are also a great way to preserve wine in comparison to the standard wine bottle. Finally, growlers make it easier to produce small batches of wine and experiment with different varieties without having to get labels printed.”
Wine To Go
Gift Wrap and Growlers
Finally, customers visiting wineries and farm wineries will be allowed to take home partially finished bottles of wine (keeping in mind appropriate open container laws). This, of course, reduces the desire to finish a bottle of wine in one sitting and may eliminate potential waste.
For off-premise retailers, the agreement allows the sale of giftwrapping and gift bags to customers. This makes things a lot
We look forward to seeing how these changes will impact the industry. Until the next time—cheers!
www.hvwinemag.com • Fall 2016
WINERIES, DISTILLERIES & MEADERIES OF THE HUDSON VALLEY Columbia Clermont Vineyards & Winery . . . . . . . . . . . . . . . . .52
Orange Applewood Winery . . . . . . . . . . . . . . . . . . . . . . . . .20 Brotherhood Winery . . . . . . . . . . . . . . . . . . . . . . . .22 Christopher Jacobs Winery . . . . . . . . . . . . . . . . . .24 Clearview Vineyard . . . . . . . . . . . . . . . . . . . . . . . . .26 Demarest Hill Winery & Distillery . . . . . . . . . . . . . .28 Warwick Valley Winery & Black Dirt Distillery . . . . . . . . . . . . . . . . . . . . . . . .30
Rensselaer Brookview Station Winery . . . . . . . . . . . . . . . . . . . .54
SPIRITS & MEAD Distilleries Harvest Spirits . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56 Hillrock Estate Distillery . . . . . . . . . . . . . . . . . . . . . .58 Orange County Distillery . . . . . . . . . . . . . . . . . . . .60 Taconic Distillery . . . . . . . . . . . . . . . . . . . . . . . . . . .62 Tuthilltown Spirits Distillery . . . . . . . . . . . . . . . . . . .64
Meadery Helderberg Meadworks . . . . . . . . . . . . . . . . . . . . . .66
KEY TO SYMBOLS: Shawangunk Wine Trail
Hudson Berkshire Beverage Trail
Dutchess Wine Trail
Ulster Baldwin Vineyards . . . . . . . . . . . . . . . . . . . . . . . . . .32 Benmarl Winery . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 Brimstone Hill Vineyard . . . . . . . . . . . . . . . . . . . . . .36 Brunel & Rafael Winery . . . . . . . . . . . . . . . . . . . . .38 Glorie Farm Winery . . . . . . . . . . . . . . . . . . . . . . . .40 Nostrano Vineyards . . . . . . . . . . . . . . . . . . . . . . . . .42 Robibero Winery . . . . . . . . . . . . . . . . . . . . . . . . . . .44 Stoutridge Vineyard . . . . . . . . . . . . . . . . . . . . . . . . .46 ey Wine MagazineWhitecliff Vineyard . . . . . . . . . . . . . . . . . . . . . . . . . .48 1/16 Dutchess Millbrook Vineyards & Winery . . . . . . . . . . . . . . . . .50
WINERIES BY COUNTY
cascade_proofv2_final_Layout 1 5/16/16 10:15 PM Page 1
M O U N TA I N Winery & Restaurant 835 C ASCADE M TN R D , A MENIA , NY 845 373 9021 WWW.CASCADEMT.COM
HAMMO’S BREWPUB & LODGE
Glenn D. Solotaroff Certified Specialist of Wine (CSW) French Wine Scholar (FWS) Member Guild of Sommeliers
WINE EDUCATION LECTURES PARTIES IN-HOME TASTING WINE EVENTS
39 County Route 65 Hensonville, NY 12439 (518) 734-6500
HUDSON VALLEY WINE ACADEMY
CIDER @ UltimateCiderGuide
Bring the joy of wine to your next event with a customized wine tasng or seminar Teambuilding • Birthdays Bridal Showers • Bachelore(e Par'es Holiday Par'es • Girls Night Out Fundraisers and more
Taking the In'mida'on out of Wine
HUDSONVALLEYWINEGODDESS.COM www.hvwinemag.com • Fall 2016
HUDSON VALLEY + CAPITAL REGION
COMING THIS FALL
FIND YOUR U LT I M A T E
“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 OWNERS AND WINEMAKER
Visit Applewood Winery in the heart of the historic Hudson Valley and 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 Applewood first started making wine they had two goals in mind: To make some really great, quality wines, and to have as much fun as possible doing so. Now they want to share their passion for wine 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 they champion the underdogs of the wine world at Applewood. 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 Applewood’s tasting room. 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 Food is constantly talked about in Applewood’s tasting room, almost as much as they talk about their wines. It’s difficult to mention one without the other. Instead of “just talk” though, Applewood offers 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, too. It gives everyone at Applewood Winery great pleasure to share with you their 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.
HUDSON VALLEY WINE • Fall 2016
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 ever since. Jonathan has been on the cutting edge of the Craft Beverage Movement in Orange County for over 20 years now. “My goal is to make great wines that are unique to New York and the Hudson Valley that express true life and character,” Jonathan says. “Applewood Winery, Applewood Spirits, and Naked Flock Hard Ciders are what we call ‘Tree to Bottle’ and ‘Vineyard to Table’ operations.”
IN THE SPOTLIGHT 8TH ANNUAL NAKED FLOCK HARD CIDER EXPERIENCE
Experience true Hudson Valley hard cider on Saturday, November 5th, and Sunday November 6th, from 12 to 5pm. Naked Flock Hard Ciders take center stage with tastings of Original, Draft and Pumpkin (made with fresh roasted sugar pumpkins) and Dry Citra Hopped cider. These are paired with seasonal, ciderfriendly food bites. The Cider Bar is open with ciders on tap, in flights, pints, and growler fills. Rotating tap lines feature new and seasonal ciders. Beaks Down, Bottoms Up! PHOTO: Laura Recio
APPLEWOOD GIN IS HERE!
Just in time for one of fall’s most quintessential cocktails, the “Applewood Gin & Tonic! Like Applewood Vodka, the Gin is distilled from New York State apples. While the gin is made with traditional botanicals like juniper, coriander and citrus, the apple is what gives it the delicate, clean, crisp taste.
FROM ALBANY, KINGSTON, NEWBURGH & CONNECTICUT: Take the New York State Thruway (I-87) South to Exit 16 Harriman (Woodbury Commons). Then same as above.
OWNERS Jonathan and Michele Hull
ADDRESS 82 Four Corners Road Warwick, NY 10990
WINEMAKER Jonathan Hull
EVENTS (Check website and Facebook for new
EMAIL firstname.lastname@example.org WEBSITE www.applewoodwinery.com OPEN Mar–April: Fri-Sun, 11–5pm May–Aug: Wed-Sun, 11–5pm Sept–Oct: Daily, 11–5pm Nov–Dec: Fri-Sun 11–5pm
releases and unplanned wine and food pairings)
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 5–6 Naked Flock Hard Cider
Experience Cider, wine, craft beer and spirits tasting, seasonal food pairings, live music and complimentary tasting glass, 12 –5pm
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
TASTING FEES $6 per person / $8 with glass ACREAGE 10 acres PRODUCTION 10,000 cases
www.hvwinemag.com • Fall 2016
BROTHERHOOD, AMERICA’S OLDEST WINERY
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.
WHITE WINES Brotherhood Winery 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, Cabernet Franc, Merlot, Riesling, and sparkling wines which are readily available in the tri-state region 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. In 2015, Brotherhood Winery was again granted the Award of Excellence from TripAdvisor.
CHARDONNAY DRY RIESLING RIESLING
RED WINES CABERNET FRANC ROSÉ CABERNET SAUVIGNON MERLOT PINOT NOIR
SPARKLING BLANC DE BLANCS “B” CHARDONNAY “B” ROSÉ
Brotherhood is open seven days a week beginning April 1st RUBY PORT through December 31st. In the tasting room, you will find two limited edition wines (1839 Cabernet Sauvignon and RIESLING L ATE 2009 Vintage Port), as well as a variety of Hard Apple HARVEST Ciders and a fresh line of NEW YORK wines. The 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 appetite. The beautifully renovated Grand Monarque Hall has proven to be the premier place to host a wedding or special event in the Hudson Valley. Brotherhood continues to offer monthly promotions for newsletter subscribers where select wines are featured with deep discounts offered for online purchases. Join the elite “Brotherhood” by signing up today! Follow Brotherhood on @brotherhoodwine on Twitter, tag them on Instagram #brotherhoodwinery, and check out their Pinterest boards to see cool pieces of history, share recipes, and learn more about their wines.
PHOTOS: Tomas Donoso
HUDSON VALLEY WINE • Fall 2016
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 Père et 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-Braü 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 LATE HARVEST RIESLING
This gorgeous golden-yellow Late Harvest Riesling is sweet with a balanced acidity. Its apricot and honeysuckle aromas accompanied by a sweet but not cloying taste with notes of lychee and honey, will linger allowing you to enjoy this delicious wine even longer. Drink right away or allow it to age. It is perfect served chilled on its own or accompanied by dessert. NEW YORK LINE
The style and spirit of New York is captured in these young, fresh, fruity and easy-to-drink wines.
THE STORY OF BROTHERHOOD
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.
TOURS $10 tour, tasting and glass
ADDRESS 100 Brotherhood Plaza Drive Washingtonville, NY 10992
PRODUCTION 50,000 cases (Brotherhood brand)
PHONE 845-496-3661 FAX 845-496-8720 EMAIL email@example.com WEBSITE www.brotherhood-winery.com OPEN April–Dec: Mon–Fri, 11am–5pm Sat, 11am–7pm Sun, 11am–5pm Jan–Mar: Fri–Sun, 11am–5pm
OWNER Chadwick, Castro, and Baeza Families MANAGER Hernan Donoso, President WINEMAKERS Mark Daigle, Bob Barrow, Stephanie Muser EVENTS (check website for more information) Live music in the Courtyard weekend afternoons, Memorial Day–Labor Day Sept–Oct Grape Stomping
Oct 29 Dec 2
Every weekend after Labor Day– mid-Oct, 1–5pm Halloween Costume Ball Annual Tree Lighting
CLOSED Thanksgiving, Christmas Day, New Year’s Day TASTING FEE $7 with glass
www.hvwinemag.com • Fall 2016
Own a piece of Brotherhood history! This special 175th Anniversary edition brings to light Brotherhood’s fascinating past with little known 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 the website.
VINEYARD BROTHERHOOD WINERY
CHRISTOPHER JACOBS WINERY AT PENNINGS VINEYARDS
THIRD GENERATION FARMER Christopher Pennings and wife Monica planted their first block of grapes in 2006. “It’s been quite the adventure for us. We’ve had our successes and our challenges, but we’ve always maintained our love for family and farm”.
MEET THE WINEMAKERS
Chris enjoys focusing on the vineyard and farm management side of the business. “Agriculture is in my blood,” he says to justify to his wife and sons, Christopher and Jacob, his long hours of physical labor and intimate relationship with soil and sun. Chris planted FrenchWHITE WINES American hybrid grapes, later followed by a European BELLA vinifera grape, Cabernet Franc.
Christopher Pennings grew up on and off dairy and apple farms through his childhood. He realized agriculture was in his blood and he had been away from it too long. In 2003, Monica introduced the idea of grape farming. Growing up within a Mediterranean influence, she recognized the growing American trend of wine consumption. A passionate traveler, she knew and visited wine regions around the world, and welcomed the Hudson River Valley potential of wine making.
Monica toils with the winemaking craftsmanship. “I am a novice on the vintner’s stage, and I’m smitten by the endless intricacies of winemaking,” she says. “I focus on balancing the practical and passionate aspect of creating a Hudson River Region wine, simply for the enjoyment of its flavor, aroma and taste.”
H O LY C O W OLÉ
RED WINE DEEP ROOTS
What started as a hobby has quickly developed into a growing farm winery business. Following in the footsteps of APPLEOOSA Chris’s father’s and brother’s agricultural business (Pennings Orchard), seedless table grapes were planted for a U-Pick operation which launched in 2015. A healthy snack, distinct from California grapes, these culinary treats are known for their flavors of pineapple, peach and Muscat. Late summer into early September is a great time of year for kids to pick and eat grapes, while mom or dad relax with a glass of wine at the winery. Eventually the couple focused on crafting an apple wine. Monica poured herself into all things cider, and crafted an apple wine unique to her family’s namesake. They will release their first apple wine, Appleoosa, this year. The 375 ml bottle will sell for $8.00 and will tickle the taste buds of all apple lovers. It will pair perfectly with feathered game and turkey – a winning choice for Thanksgiving dinner. It is also a great accompaniment with a variety of cheeses and rustic or English-style cuisine. The wine was a hit as a tank sampling at their Valentine event, where guests enjoyed it alone as a sipping wine, as well as alongside some sweet treats. The outdoor tasting venue boasts vineyard, mountain and meadow views. A private country setting, delectable wine, picnic area, live music scheduled once or twice per month, finger foods available for purchase, all nestled in rural Pine Bush. New for 2016, a cozy, barn side enclave for when the weather gets fussy.
The outdoor tasting venue boasts vineyard, mountain and meadow views.
HUDSON VALLEY WINE • Fall 2016
The couple modeled their farming and cultivation practices to be in line with those exemplified by Chris’s brother and father, Jack Jr. and Jack Pennings Sr. Together, after the establishment of the grapes and a few years of self-study and working around other local wineries, Chris and Monica began crafting their wines. “I am a student at heart. I embraced learning the art of the vintner! While many other aspects in my life feed my soul (such as my family and my work in the airline industry) I knew winemaking would be another lifelong partner.” Monica now heads the majority of winemaking responsibilities. “While we work together on the farm winery business, I like that as a farm family we each have our own area of specialty.”
IN THE SPOTLIGHT BELLA
A dry, crisp white wine produced from Seyval Blanc grapes. Excellent with vegetarian dishes, especially broccoli or asparagus. “Traditional” at best. H O LY C OW
A versatile semi-sweet white wine that balances spicy appetizers, glazed fish or dessert. Holy Cow is crafted from estategrown Cayuga White grapes. OLÉ
A sweet, full-bodied white wine produced from Cayuga White grapes. Pairs with most fresh fruit and chocolate desserts. D E E P R O OTS
Dry, medium bodied, deep colored, red wine, Deep Roots is a blend of Noiret, Cabernet Franc and Oberlin Noir. Perfect with any traditional hearty meal. A P P L EO O SA
This highly anticipated family wine is made from fruit predominantly grown from Pennings Orchard. A blend of apples to tickle the taste buds of apple lovers.
THE ESSENTIALS VINEYARD CHRISTOPHER JACOBS WINERY AT PENNINgS vINEYARDS ADDRESS 320 Crawford St. Pine Bush, NY 12566 PHONE 845-728-8066 EMAIL firstname.lastname@example.org WEBSITE www.christopherjacobswinery.com OPEN May 25–Oct 31 Sat–Sun, 12–5pm CLOSED Winter
FROM NYS THRUWAY (I-87): Exit 16 (Harriman) for NY-17 W to Exit 119 for Pine Bush/NY-302. Turn right onto NY-302 and continue 10 miles into Thompson Ridge. Turn left onto CR-48 (across from Searsville church). Continue for 2 miles and turn right onto Crawford St. The red barn will be on your left (0.5 miles).
PRODUCTION 300 cases OWNERS Christopher and Monica Pennings MANAGERS Christopher and Monica Pennings WINEMAKERS Christopher and Monica Pennings EVENTS (check website for more information) Visit the website for Live Music dates Sept Harvest Picnic Oct Hoedown Feb Valentine Event
ACREAGE 40 acres
TASTING FEES $4.00 TOURS Yes
For gPS use 326 Crawford Street.
www.hvwinemag.com • Fall 2016
“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 retired from being a sonographer after working 40 years in the field, and has been working in the vineyard, winery and wine tasting room since we started, but is now able to dedicate all her energy in the business. 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.” They 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!”
HUDSON VALLEY WINE • Fall 2016
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. NOIRET
Noiret is a new, dry red wine varietal developed by Cornell University. The wine is a cross of NY33177, Chancellor, and Steuben. The grape produces an excellent full-bodied, richly colored red wine with distinct green and black pepper character with moderate tannin content. The wine also has notes of raspberry, blackberry and mint aroma. Pairs well with steak and most beef dishes and red Italian sauces. CA B E R N E T SAU V I G N O N
Cabernet Sauvignon is a dry red vinifera wine that is highly colored and tannic. It is an easy-drinking wine, and the number one selling wine in the world today. This wine was produced from grapes grown in California and produced here at Clearview Vineyard.
THE ESSENTIALS VINEYARD CLEARvIEW vINEYARD
MANAGERS Frank and Karen graessle
ADDRESS 35 Clearview Lane Warwick, NY 10990
WINEMAKERS Frank and Karen graessle
PHONE 845-651-2838 EMAIL email@example.com WEBSITE www.clearviewvineyard.com OPEN April–December: Sat–Sun, 12–5pm CLOSED New Years, Thanksgiving, Christmas
TOURS Free, self-guided ACREAGE 2 acres PRODUCTION 900 cases
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.
TASTING FEES $7, includes 12.75 oz. wine glass
EVENTS (check website for more information) For a complete listing of events visit: www.GunksWine.com Live Music every weekend! 2–5pm
OWNERS Frank and Karen graessle
www.hvwinemag.com • Fall 2016
DEMAREST HILL WINERY AND DISTILLERY
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.
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
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
HUDSON VALLEY WINE • Fall 2016
“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 U.S. 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 E V E N TS AT T H E W I N E RY
Keep an eye on Demarest Hill’s newly designed website and follow them on Facebook (Demarest Hill Winery) for upcoming events. Look for exciting activities including: Spiritual Healing and Witches’ Brew, Design Your Own Succulent Garden, and Cupcakes with Wine. The winery has already had amazing successes with Wine and Cheese Pairing, Painting Under the Pavilion, and Yoga and Mimosa Bar. In early October, look for the first Super Sangria Festival! Also in the works are collaborations with local venues...stay tuned!
THE ESSENTIALS VINEYARD DEMAREST HILL WINERY AND DISTILLERY
* denotes medal winner ** denotes double medal winner
ADDRESS 81 Pine Island Turnpike Warwick, NY 10990 PHONE 845-986-4723 EMAIL firstname.lastname@example.org
MANAGER Francesco Ciummo WINEMAKER Francesco Ciummo EVENTS For a complete listing of events visit: www.GunksWine.com
WEBSITE demaresthillwinery.com OPEN Year round, 11am–6pm 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.
You’ll find the complete line of Demarest Hill’s products on their website, including these spirits and brandies: Grappa** Amarena Aperitivo Chocolate Grappa Anisette Gold* Honey Grappa Crème de Menthe Oregano Grappa Empire Coffee Liquor Raisin Grappa** FOC Liquore* Tropical Liquor Cherry Tree Brandy* Coco Brandy Sherry Cocolita Brandy Blue Spruce Shnappes Dandelion Brandy Limoncella Peach Brandy Orancella Strawberry Brandy Triple Tree Brandy Applejack Blue Sky Juniper Grape Vodka** Gin* Vanilla Vodka Apple Spiced Rum* Very Special Reserve Ratatouille Vodka*
OWNER Francesco Ciummo
ACREAGE 10 acres PRODUCTION 3,000 cases
www.hvwinemag.com • Fall 2016
WARWICK VALLEY WINERY & BLACK DIRT DISTILLERY
“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.
HUDSON VALLEY WINE • Fall 2016
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 email@example.com 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
CLOSED New Years Day, Easter, Christmas TASTING FEES $5 includes glass TOURS Call for info
www.hvwinemag.com • Fall 2016
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.
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.
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.
HUDSON VALLEY WINE • Fall 2016
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.
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 firstname.lastname@example.org Wholesale inquiries: email@example.com WEBSITE www.baldwinvineyards.com OPEN April–Dec, Thurs–Sun 12–5pm
MANAGERS Wendy and Alex Landolina WINEMAKERS Wendy and Alex Landolina
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 2016
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 SAUVIGNON BLANC planted a handsome piece of land high above the river in an S E Y VA L B L A N C even older Hudson region grape growing community, STAINLESS STEEL dating from 1772. When the community incorporated as CHARDONNAY the Village of Marlborough, in 1788, a cluster of grapes carved in its seal commemorated its major crop. Caywood BARREL FERMENTED became an outstanding viticulturist and leading authority in CHARDONNAY 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. 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.
RIESLING MARLBORO VILLAGE WHITE NIAGARA
ROSÉ MARLBORO VILLAGE BLUSH DRY ROSÉ
RED WINES BACO NOIR CABERNET FRANC MARLBORO VILLAGE RED MERLOT SL ATE HILL RED PROPRIETORS RESERVE
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.
HUDSON VALLEY WINE • Fall 2016
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 E Y VA L B L A N C
Light to medium bodied with notes of chamomile, green apple and lemon blossom. Enjoy with sharp cheeses, grilled chicken, or oysters. 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
ACREAGE 37 acres
ADDRESS 156 Highland Avenue Marlboro, NY 12542
PRODUCTION 4,200 cases
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. Buses please call in advance.
EMAIL firstname.lastname@example.org WEBSITE www.benmarl.com OPEN Jan–Mar Fri–Sun:12–5pm Apr–Dec 12pm–6pm, every day
MANAGER Michael Spaccarelli Jr.
OWNER victor Spaccarelli
WINEMAKER Matthew Spaccarelli
EVENTS (check website for updated listings) Sept 24–25 Grape Stomping Festivals Oct 8–9
Grape Stomping Festivals
For a complete listing of events visit: www.GunksWine.com
CLOSED Thanksgiving, Christmas New Year’s Day, Easter TASTING FEES $10 for 6 wines TOURS Apr–Dec: Tours are given on the hour from 12–5pm
www.hvwinemag.com • Fall 2016
BRIMSTONE HILL VINEYARD
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 three to four 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
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. They tend to think of wine as one of the more important staples of the diet.
As for size, their vineyards have expanded considerably; they now have about 10 acres producing, and about three to four acres which are not yet in production. Their operation continues to be somewhat experimental in nature. One of the pioneering ventures they are very proud of is the development of a sparkling wine, which is made in the tradition of the French champagnes. 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 they are committed to the task of making better wines which will please their 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 they are proud of.
wines, which they are proud of.
HUDSON VALLEY WINE • Fall 2016
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 the 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 their most popular wine, year in and year out. DOMAINE BOURMONT S PA R K L I N G W I N E
Brimstone Hill’s 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 email@example.com 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 2016
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 they 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
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
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.
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.”
HUDSON VALLEY WINE • Fall 2016
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
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. CLOSED Jan–Mar
MANAGER Bruno Alterescu
OWNER Bruno Alterescu
WINEMAKER Kristop Brown
EVENTS For a complete listing of events visit: www.BrunelAndRafael.com/ events.html Oct 28, 29, 30
TASTING FEES Portfolio: $8 for 6 wines TOURS Not available
www.hvwinemag.com • Fall 2016
GLORIE FARM WINERY
NEW YORK STATE ADOPTED the Farm Winery Act in 1976. The intent was to make it easier for grape growers to start a winery and sell directly to the public and hopefully encourage growth in the agricultural sector. We WHITE WINES at Glorie are one of these farm wineries. We grow grapes to make estate wines and sell directly to you in our CHARDONNAY on-premise tasting room. We are authentic! Grapes have been grown at Glorie Farms for 33 years. We have continuously adopted best practices in the vineyard and in the winery. Our objective is to produce clean, bright wines that feature full varietal expression. Over 18 wines are available in our tasting room. There is sure to be one for your palate. Most wine growing regions around the world adopt a grape or wine which best reflects the local terroir. For the Finger Lakes, it is Riesling, on Long Island it’s Merlot, and in Napa Valley it’s Cabernet Sauvignon. The region must consider its growing conditions and its ability to consistently produce well-made wine. Hudson Valley wineries have had extensive debates about which variety should be embraced. We have looked at hybrid as well as vinifera varieties, and though it has taken many years, there is finally broad agreement on this topic. We are pleased to join the noise surrounding the announcement of Cabernet Franc as the Hudson River Region’s signature grape! Cabernet Franc grows well on many of the Valley’s winery sites. Vintages over the past five years have been very consistently well-made. The wine pairs well with food and usually expresses flavors of cherry and plum enveloped by subtle tannins. We encourage you to seek out these wines at participating Hudson Valley wineries. Come to Glorie Farm Winery for Cabernet Franc 2014 and Synergy 2014, our Bordeaux-style blend of estate Cabernet Franc and NYS Cabernet Sauvignon and Merlot.
RIESLING JUMPIN JAZZ M U S C A T S A L LY T M 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 SWEET CAROLINE
RED WINES BLACKJACK! CABERNET FRANC C A N D Y A S S R E D TM CHAMBOURCIN JIBBER JABBER MARQUETTE PINOT NOIR RED MONKEY RED QUARTET SYNERGY
HUDSON VALLEY WINE • Fall 2016
Winemaker Kristop Brown says, “I began making Glorie wines in 2012, and since that time Doug and I have forged a strong partnership. Each year the growing conditions are different – sometimes very challenging – but Doug does everything he can to bring in the best fruit, and then I do everything I can to bring out the full, natural expression of the fruit and the Marlboro mountain’s terroir in both aromas and flavors. We work off each other, each of us trying to up the ante, and in the process, we’re able to continuously make small changes; each small change, in turn, results in a small improvement in the wines. We’re constantly pushing forward in pursuit of growing the best grapes and converting them into the best wines we can possibly make.”
Glorie’s objective is to
produce clean, bright wines
APPLE WINE BLACK CURRANT WINE PEACH WINE
that feature full varietal
to be one for your palate.
MEET THE WINEMAKER
expression...There is sure
IN THE SPOTLIGHT C H A R D O N N AY R I E S L I N G
A blend of two noble grapes, each bringing its own gifts for the party on your palate. There’s a light French oak influence that balances and integrates well with the soft round Chardonnay flavors, while the Riesling provides minerality and spark with bright green apple aroma and flavor. Every drop of this wine oozes Hudson River Region terroir.
THE ESSENTIALS CA B E R N E T F R A N C 2 0 1 4
A dry red Hudson Valley classic and now the Hudson River Region’s signature grape! In a blind tasting, judges said this wine offers up blackberry, green peppercorns, licorice, and sweet tannins, with a sticky, mouth-watering finish of mixed-berries and tea.
Synergy made its first appearance in 2011, made from the 2010 harvest. Glorie promised themselves then that they would only create this Bordeauxstyle blend when they had the very best components. Several years have passed, but there’s finally Synergy 2014.
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.
ADDRESS 40 Mountain Road Marlboro, NY 12542 PHONE 845-236-3265 FAX 845-236-3265 EMAIL firstname.lastname@example.org
TASTING FEES $6 for 5 wines Souvenir glass included. ACREAGE 54 in land, 20 in fruit, 8 of which are grapes PRODUCTION 1,300 cases
SY N E R GY 2 0 1 4
VINEYARD gLORIE FARM WINERY
OWNERS MaryEllen and Doug glorie WINEMAKER Kristop Brown
WEBSITE www.gloriewine.com OPEN Apr–Aug, Nov–Dec: Sat–Sun, 11:30am–5:30pm
EVENTS For a complete listing of events visit: www.GunksWine.com
Sep–Oct: Fri-Sun, 11:30am–6:00pm CLOSED January–March, Easter, Thanksgiving, Christmas
www.hvwinemag.com • Fall 2016
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. The vineyard is planted with Riesling, Cabernet Franc, Pinot Noir, as well as Baco Noir, Frontenac, and Concord. In addition, there are 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, the 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 Nostrano to regulate the vines’ water intake and also be sustainable – having little to no water waste. In addition to the vineyards, many of the apple varieties planted at Nostrano have been preserved and restored. There is an abundance of Red Delicious, Gala, Jona Mac, Cameo, Honeycrisp, and the oldest variety, Stayman Winesap. At Nostrano Vineyards they are passionate about 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.
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 sheer 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.
The beauty of the property has made it a wonderful location for events to take place. At Nostrano Vineyards, the boutique winery and tasting room, as well as the vineyard barn, provide the perfect venue for your wedding or special event.
The vineyard’s tasting room allows you to enjoy the breathtaking views down the valley, overlooking the natural beauty of the estate.
HUDSON VALLEY WINE • Fall 2016
IN THE SPOTLIGHT MID -HUDSON MARKETPLACE & FALL FESTIVAL
October 1st from 11am–5pm Shop, sample and celebrate homegrown artists, crafters, farmers, mom & pop shops, and makers of all types!
A NEW HARD CIDER, ESTATE PINOT GRIS, AND OUTDOOR SEATING!
VINEYARD NOSTRANO vINEYARDS
ADDRESS 14 gala Lane Milton, NY 12547
PHONE 845-795-5473 EMAIL email@example.com WEBSITE www.nostranovineyards.com OPEN Jan–Mar Sat: 12:00–5:00pm April–Dec Sat–Sun: 12:00–5:00pm
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).
CLOSED New Year’s Day, Easter Thanksgiving, Christmas
OWNER Nicolas J. Bozzo VINEYARD MANAGERS Joe Trapani and Fredric Bozzo
Nostrano Vineyards is releasing their first hard cider this fall, made with estategrown Honeycrisp, Stayman Winesap and Jonagold apples. They also added an acre of Pinot Gris to the vineyard and will be producing another estate-grown white wine. You can enjoy their wines (and cider) outside the tasting room on their new outdoor seating area.
BUSINESS MANAGER Kayleigh Marquis Bozzo WINEMAKER Nicolas J. Bozzo
EVENTS Contact us for private parties, weddings, and special events. Oct 1
TASTING FEE $7.00
www.hvwinemag.com • Fall 2016
“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 wrong. We believe in working seven days a week, 365 days a year. We can’t make decisions easily and we over-think everything we do. We believe in giving more when you 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 wine. We don’t believe in wine rating systems. We believe 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 important to be able to laugh at yourself. We find things funny that most people wouldn’t. We believe you don’t need to know all the answers; no one is smart enough to ask you all the questions. We think that if your name is on the sign, you probably should be in the building. We believe you should learn from others’ mistakes, you can’t live long enough to make them all yourself. We don’t have a plan, we have a dream. We are not chasing our dreams; we crush them and put them in bottles.” 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.
WHITE WINES 87 NORTH Cayuga White, Vidal Blanc
CHARDONNAY G A LW A Y Oaked Riesling
GEWÜRZTRAMINER RIESLING SERENDIPITY Seyval Blanc, Chardonnay
BLUSH NEW YORKIE ROSÉ
RED WINES CABERNET FRANC CABERNET SAUVIGNON PETIT VERDOT MERLOT RABBIT’S FOOT Baco Noir, Cabernet Sauvignon, Merlot
Robibero Winery is a family-friendly, pet-friendly establishment. The elegant tasting room includes a spacious concrete bar, fireplace, 52" flat-screen TV, and plenty of indoor seating. Outside, the 90-foot deck offers panoramic views overlooking the vineyard and includes a 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.
“Handcrafted by our family, enjoyed by yours.”
HUDSON VALLEY WINE • Fall 2016
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 a fan at: Facebook.com/RobiberoFamilyVineyards and follow us on Instagram: @RobiberoWinery
IN THE SPOTLIGHT W I N E RY O F T H E Y E A R !
Robibero Winery was named “Winery of the Year” at the 2015 Hudson Valley Wine and Spirits Competition. This award recognizes Kristop Brown’s and Ryan Selby’s commitment both in the vineyard and in the cellar. Whether it is crisp and clean white wines or dry and complex red wines, this dynamic duo can craft them all while expressing the unique terroir of the Hudson Valley. In addition to Winery of the Year, Robibero walked away with three Gold medals and two Double Golds from the competition. Stop by for a taste and see for yourself why Robibero was named Winery of the Year!
THE ESSENTIALS PRODUCTION 3,000 cases
ADDRESS 714 Albany Post Road New Paltz, NY 12561
OWNERS Harry and Carole Robibero, Tiffany and Ryan Selby
PHONE 845-255-9463 (WINE)
GENERAL MANAGER Tiffany Robibero Selby
TASTING ROOM MANAGER Jonathan Lander
WINEMAKERS Kristop Brown and Ryan Selby
OPEN Jan–Feb: Sat & Sun, 11am–6pm March–June: Thurs–Sun, 11am–6pm July–Dec: Thurs–Mon, 11am–6pm
EVENTS (Check website for full listing of events
CLOSED New Years Day, Thanksgiving, Christmas
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.
TASTING FEES $10.00
VINEYARD ROBIBERO WINERY
and music schedule)
Live Music Every Weekend May–Nov, 2–5pm Sept 24–25
Grape Stomping Festival
Wine & Cupcake Pairing
TOURS $15 on select weekends – visit website for dates and times ACREAGE 42 acres
www.hvwinemag.com • Fall 2016
STOUTRIDGE VINEYARD is a premium estate winery located in Marlboro, New York, 70 miles north of Manhattan. They are members of the Shawangunk Wine Trail, as well as the Meet Me In Marlborough Farm Trail. Stoutridge is one of the most “Natural Wine” advanced wineries in the United States producing award-winning wines made without adding a single chemical or using a single pump to move its product. Stoutridge truly makes wines as nature intended wine to taste. Stoutridge 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.” This house had a barn that, between 1902 and 1919, was the “Marano Winery.” Its ten-foot-high fieldstone foundation was built around 1855 and was dug out of the vineyard hillside. Its one, dry-stacked stone foundation wall remains. The impressive new winery building directly on the site of the 1902 Marano Winery features a unique “gravity flow” style production that begins the moment grapes are hand-picked. Pumps are never used at Stoutridge and grapes are grown on their property and when sourced, 80% are from farmers within 1.5 miles from their estate. By using local grapes they reduce the amount of fuel used for transportation to their crush pad. For electricity, Stoutridge utilizes 275 solar panels fixed on the south roof of their production facility. These panels can produce 65 kW of electricity on a sunny day, enough to power all operations and return power to the grid. In the wine production area, Stoutridge uses a series of electric hoists to lift entire tanks of wine in order to move their wine to different locations within the winery. Hoists use 1/20 the energy of pumps and are much more energy and human resource efficient.
WHITE WINES HERITAGE WHITE QUIMBY'S WHITE
ROSÉ QUIMBY'S ROSÉ
RED WINES CABERNET FRANC FRONTENAC G R AV I TAS HERITAGE RED MERLOT
One of the primary goals at Stoutridge is to capture local flavor. Indeed, many of their wines are farm-centric where they bottle a wine that is made 100% from the vines of a small Hudson Valley farm, in an attempt to capture its authenticity and essence of the fertile land from which it came from. Stoutridge is a true local winery and one that preserves the complex regional character of their local Hudson Valley grapes. As a result, the palate of the drinker is transported to a specific place through wine that is influenced as little as possible by human interference, and unaltered by any artificial intervention.
HUDSON VALLEY WINE • Fall 2016
MEET THE WINEMAKER There are many sustainable methods employed at Stoutridge which result in a low environmental impact, as well as a smaller carbon footprint. They are involved in a sustainability study with Cornell University to maximize their results in these areas. Stoutridge subscribes to the “Natural Wine” philosophy of winemaking using a gravity winemaking approach and no chemical intervention. This philosophy focuses on mastering techniques that make the best wine as a priority, rather than techniques that 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. This is not an issue at Stoutridge. At Stoutridge, by reducing or eliminating filtering, they also save on production costs and further reduce their carbon footprint. Unfiltered wines require a longer time to settle and to clarify. Stoutridge wines are rarely bottled before a year of aging, whereas more common wines are bottled after only six months. Their red and white wines are then aged a minimum of four years before release, far longer that other wines. Stoutridge wines can be enjoyed in their tasting room and outdoor patio artistically integrated with the old winery original foundation wall.
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. Stoutridge’s best selling red wine.
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 firstname.lastname@example.org WEBSITE www.stoutridge.com OPEN Friday–Sunday, 11am–6pm, all year
OWNERS Stephen Osborn and Kim Wagner MANAGER Stephen Osborn
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
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 2016
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, European-style wines to the Valley’s traditional focus on fruit wines and sweet wines. Our 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, 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. 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! 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!
WHITE WINES AWOSTING WHITE CHARDONNAY LAGRANGE MOUNTAIN LAUREL WHITE OA K E D S E Y VA L BLANC RIESLING STONYKILL WHITE TRAMINETTE WHITE ROSE
RED WINES CABERNET FRANC GAMAY NOIR MALBEC MERLOT RED TRAIL RIDGEWINE RED SKY ISLAND RED (Bordeaux blend)
TABLE ROCK RED
SPARKLING NORTH RIVER
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 RED 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
HUDSON VALLEY WINE • Fall 2016
IN THE SPOTLIGHT 2 0 1 5 R E S E RV E G A M AY N O I R E STAT E B OT T L E D
It's back! The last time we had this wine, it earned us a coveted 90 point rating in Wine Enthusiast Magazine. Gamay Noir is a European red grape, famous as the signature grape of the Beaujolais region of France. Grown next door to Burgundy, and a close relative to Pinot Noir, Gamay produces a wine that is light in tannins, but loaded with flavors that range from fruity strawberry notes, to rich and earthy. Our Gamay is regularly featured on the wine list at the Culinary Institute of America.
THE ESSENTIALS VINEYARD WHITECLIFF vINEYARD ADDRESS 331 McKinstry Road gardiner, NY 12525
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 31 acres
PRODUCTION 7,000 cases
OWNERS/MANAGERS Michael Migliore and Yancey Stanforth-Migliore
WINEMAKERS Brad Martz and Michael Migliore
OPEN June–Oct: Daily, 11:30am–5:30pm; Sat: 11am–6pm Nov–Dec & Feb–May: Thurs–Mon, 11:30am–5:30pm; Sat: 11am–6pm Jan: Sat only, 11am–6pm
EVENTS (Check website for full listing of events) Deluxe Harvest Winery Tours with the Owner every Sunday in October, 3pm Sept 17–18 A Match Made in Heaven
CLOSED New Years Day, Easter, Thanksgiving, Christmas TASTING FEES various flights: $8 –$13, with souvenir glass. gold Tasting: $35, discounted to $30 for groups of 4 or more. A personal tasting experience, including a seated tasting of 8 wines, with winery visit, cheese plate, and souvenir glass.
Artisanal Hudson valley cheeses paired with our wines
Sept 30 Champagne Sabering Oct 9 & 16 Yes, you CAN open a bottle with a sword! See it done, then enjoy the wine
Hudson Valley Wine Cocktail Tasting
Nov 5–6 Nov 12
Red Wine & Chocolate! Pairing with Thanksgiving Flavors
www.hvwinemag.com • Fall 2016
TOURS By appointment for groups of 10 or more; and every Sunday in October
MILLBROOK VINEYARDS & WINERY
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 – 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 hip-roofed 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.
HUDSON VALLEY WINE • Fall 2016
WHITE WINES TOCAI FRIULANO PROPRIETOR’S SPECIAL RESERVE TOCAI FRIULANO LOLLIPOP HILL UNOAKED CHARDONNAY CHARDONNAY CHARDONNAY PROPRIETOR’S SPECIAL RESERVE CASTLE HILL CHARDONNAY 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 BLOCK THREE EAST CABERNET FRANC
MEET THE OWNER AND WINEMAKER John Dyson 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 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 M I L L B R O O K E X PA N D S !
Millbrook Vineyards & Winery is pleased to announce the completion of an expansion to the winery’s Tasting Room. Driven by the winery’s desire to better accommodate guests, the focus of this project involved several different areas of the winery, including the renovation and expansion of the existing outdoor loft deck, as well as enlarging the downstairs Tasting Room to add more tasting bars. Included in the expansion of the downstairs Tasting Room is a separate Reserve Tasting Room which will offer guests a sit down tasting experience of several of Millbrook’s top wines.
VINEYARD MILLBROOK vINEYARDS & WINERY ADDRESS 26 Wing Road Millbrook, NY 12545
One of the most exciting features of the expansion is the creation of a second floor, four-season room which will be located adjacent to the existing loft. This new room features a fireplace and will offer guests a year round retreat to enjoy a glass of wine and appreciate beautiful, sweeping views of the vineyard. All of these additional areas will better allow for private event rentals, seminars, and group tours.
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.
TOURS $2.50 with Portfolio or Reserve Tasting $5.00 without tasting ACREAGE 35 under vine
PRODUCTION 15,000 cases
OWNER John S. Dyson
MANAGER David H. Bova
WINEMAKER John graziano
OPEN May–Oct Mon–Fri: 12–5pm Sat: 12–7pm Sun: 12–6pm Nov–Apr Mon–Sun: 12–5pm CLOSED New Years Day, Easter, Thanksgiving, Christmas
EVENTS (Check website for full listing of events) Sept 17 Wine & Cheese Pairing Oct 1 Wine & Cheese Pairing Oct 16 Last Day of vineyard grille Oct 24 26th Annual Harvest Party Dec 3 grand Portfolio Tasting
TASTING FEES Portfolio Tasting: $12.50 includes tax and souvenir wine glass Reserve Tasting: $25.00 includes tax and souvenir crystal wine glass
www.hvwinemag.com • Fall 2016
CLERMONT VINEYARDS & WINERY
SINCE ITS GRAND OPENING in 2014, Clermont Vineyards & Winery has established itself as a staple on the Hudson Valley wine trail. Situated in the beautiful and historic town of Clermont, NY, the winery is housed in a 125-year old former dairy barn, less than a mile from the Hudson River and the historic Clermont State Park. In 2004, owners (and cousins) Tony Trigo and Vasco Meireles planted 4,000 vines on the site, which boasts dramatic views of the Catskill Mountains. Patrons are often greeted by Clermont’s welcoming staff, and led to either the expansive tasting room or one of the two large outdoor seating areas to sample their awardwinning wines. Clermont Vineyards offers several varietals from Aurore, Chardonnay, Seyval and Vidal Blanc white grapes, as well as Arandell, Cabernet Franc, Corot Noir, Lemberger, Marquette, Noiret, and a few other FrenchAmerican hybrid red grape wines, all of which are 100% grown on-site.
WHITE WINES AURORE – SWEET AND DRY CHARDONNAY SEYVAL BL ANC VIDAL BL ANC
RED WINES In 2015, Clermont’s Cabernet Franc took home top honors, receiving the Gold Medal at the Hudson Valley Wine and Spirits Competition. Many customers take advantage of the beautiful 15-acre site by enjoying a homemade picnic or grabbing a bite from a neighboring business, like “Cue 2 Go” directly across from Clermont Vineyards on County Route 6. Come, stay and enjoy the views and a glass of your favorite Clermont wine and watch the beautiful sunsets from the winery’s expansive deck.
ARANDELL BACO NOIR CABERNET FRANC COROT NOIR MARECHAL FOCH MARQUETTE NOIRET
DESSERT TONY'S JEROPIGA
Tony and Vasco live by the old adage, “One can make bad wine with good grapes, but no one can make good wine with bad grapes.”
HUDSON VALLEY WINE • Fall 2016
MEET THE WINEMAKERS Tony Trigo and his cousin and partner Vasco Meireles are heavy construction experts. Tony majored in civil engineering and minored in geology. He is a trained land surveyor and structural steel erection inspector with a career that spanned 38 years. In 2008, he retired as Senior Construction Safety Engineer from The Port Authority of NY & NJ. Vasco continues to work for a construction company in New York. While most of the planning at Clermont is handled by Tony, Vasco has proven himself to be a great winemaker, always looking for ways to improve the winemaking process – the old-fashioned way. The cousins have a modified destemmer/ crusher machine that mimics the popular foot-stomping method as was practiced in Portugal in the past. After initially trying to make wine with purchased grapes, Tony and Vasco decided to plant 4,000+ vines on the site, trying to grow the best grapes with the minimum amount of non-restricted (safer) chemical sprays. Tony designed and built their tunnel sprayer with $350 parts from Lowe’s and Tractor Supply, which you have to see first-hand to comprehend its efficiency. In the beginning of the growing season, this tunnel sprayer recycles 80%–90% of the spray chemicals. Tony’s and Vasco’s cousin Frederico Meireles is a trained enologist in Portugal. His wines are vinted from grapes from the Douro Valley, best know for their Port wines, and his winery was built with the latest equipment. Try his full-bodied dry red wines with 14% alcohol. The Val Pedro, Grambeira Red and White wines are available now at Clermont for your appreciation.
IN THE SPOTLIGHT AWA R D -W I N N I N G W I N E S
Clermont Vineyards received four medals for their wines the first year of operation as a winery.
Clermont Cabernet Franc received a Gold Medal in the 2015 Hudson Valley Wine and Spirits Competition, and was sold out quickly. MARQUETTE
Clermont Marquette received a Bronze medal and it also sold out quickly.
Clermont Chardonnay (un-oaked) received a Bronze Medal. Look for an oaked Chardonnay to be released this summer.
A Portuguese dessert wine made from late harvest Vidal grapes grown on the estate, Tony’s Jeropiga won a Bronze medal.
GETTING HERE FROM NYS THRUWAY (RT. 87): Take Exit 19 (Kingston), then take Route 209/199 over the Kingston-Rhinecliff Bridge to Route 9g. Turn left onto Route 9g, drive north 8 miles, turn right to County Route 6 (East). Look for the Red Barns at the top of the hill. FROM THE TACONIC STATE PARKWAY: Take the Red Hook/Route 199 exit, drive west on Route 199 through the village of Red Hook to Route 9g. Turn right onto Route 9g, drive north 5 miles, turn right to County Route 6 (East). Look for the Red Barns at the top of the hill.
THE ESSENTIALS VINEYARD CLERMONT vINEYARDS & WINERY
ACREAGE 15 acres, 7 under vine
ADDRESS 241 County Route 6 germantown, NY 12526
PRODUCTION 900 cases
PHONE 845-663-6611 EMAIL email@example.com WEBSITE Clermontvineyards.com OPEN Apr–Dec Fri–Sat: 12pm–sunset Sun: 12–5pm CLOSED January–March, Easter, Thanksgiving, Christmas
OWNERS The Trigo and Meireles Families MANAGER Tony Trigo TASTING ROOM ASSOCIATE Albert Trigo WINEMAKERS Tony Trigo, vasco Meireles and Federico Meireles (in Portugal)
EVENTS Check our website for upcoming events!
TASTING FEES $5.00 for 6 wines TOURS Yes, when possible
www.hvwinemag.com • Fall 2016
BROOKVIEW STATION WINERY
WONDERFULLY SWEEPING VISTAS of the Catskill and Helderberg 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.
Fall harvest…that exciting time of the year, when we finally realize “the fruits of our labor.” For months we’ve waited, wondering…to prune or not to prune? Is it too cold or maybe too hot? Was there too much rain or not nearly enough? A year’s worth of work, wonder and weather all come down to a few short weeks that we call “The Fall Harvest.” It truly is the most amazing time of the year.
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, was 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 2005, the farm grew again when third generation owners Sue Goold Miller and her husband Edward began making wine. In September 2006, the Brookview Station Winery, named for the little whistle stop station where James and Bertha Goold first passed, opened the tasting rooms doors.
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.
HUDSON VALLEY WINE • Fall 2016
SUNSET CHARLIE ROSÉ
RED WINES ALL ABOARD RED BACO NOIR FRONTENAC MERLOT MOONLIGHT MARQUETTE
HARD CIDER JOE DADDY’S ENGLISH-STYLE JOE DADDY’S APPLE CRANBERRY H O P P I N ’J O E Y TRIPLE HOPPED (Seasonal)
PORT / CORDIALS THE CONDUCTOR’S CASSIS THE PORTER’S PORT
Brookview’s vineyards look full and lush. The Marquette vines continue to impress, and the other varietals are quite plentiful. The moderate rainfall should lend itself to some very tasty grapes this year. Surrounding the vineyards, our 17,000 apple trees are also looking quite good. After a shaky April weather-wise, most of the growers in the Hudson Valley were concerned about the apple crop. We’re happy to report that the Goold Apple Orchards are in fine shape. There’ll be plenty to pick, plenty to bake and of course, plenty for wines and hard ciders! It’s very exciting to have apple farming and cider manufacturing back in the spotlight. Goold Orchards has pressed apple cider year round since the early 70s and Sue and I enjoy seeing the resurgence of both the fresh cider and hard cider markets. Several years ago, we introduced Joe Daddy’s Hard Ciders, so next time you’re visiting the farm and winery, stop by the tasting room and try some of our Joe Daddy’s English style cider, applecranberry hard cider, or our seasonal specialty cider. Cheers… Ed Miller, Winemaker
IN THE SPOTLIGHT B R O O KV I E W STAT I O N W I N E RY I S C E L E B R AT I N G I TS 1 0 T H Y E A R ! 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. 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 WEBSITE www.brookviewstationwinery.com OPEN Daily, 9am–5pm Buses/groups welcome by reservation
O H W H AT A P E A R
Semi-Dry Pear Wine. This light, fruity wine is surprisingly complex and long on finish. Estate Bottled. HOPPIN' JOEY HOPPED HARD CIDER
Triple-hopped hard cider. An incredibly smooth “IPA” hard cider with great golden color and a beautiful citrus-floral bouquet.
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 3 Apple picking begins Sept 10–25 Collectibles–Flea Market Sept 17 Oct 1
Oct 8–9 Oct 16
Weekends (Sat & Sun) Joe Daddy’s Oldies Classic Car Show (rain date 9/26) Annual Kids Country Play Day with Paintball Biathalon & Fun Run 28th Annual Apple Festival & Craft Show (with NY Wine Tent) Halloween Pets on Parade
TOURS Not available ACREAGE 125 total acres; 80 acres currently under fruit production
CHECK WEBSITE FOR DIRECTIONS: www.brookviewstationwinery.com
www.hvwinemag.com • Fall 2016
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. Their third-generation farm, Golden Harvest Farms, benefits by having a new market for cider apples and increased traffic to their retail farm store. The symbiotic relationship allows them to make fresh spirits from fresh fruit all year long. They also buy extra fruit from local farms which promotes strong ties between local agriculture and craft distilling. The retail farm market and distillery tasting room are open daily. Harvest Spirits offer tastings and bottle sales of locally-made hard cider in addition to their full selection of award-winning spirits. They distill right in the tasting room, so you can learn how they make their spirits while you enjoy a taste. The small distillery is a very modern work of art. Though they distill only 100 gallons at a time, they can create virtually any kind of spirit, from vodka to whiskey, brandy and gin. Their state-of-the art equipment, manufactured in Germany by the world’s oldest distillery fabricator, allows them to consistently produce spirits of the highest quality. Core Vodka (40% ABV) is their 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. With aromas of McIntosh skin and creme brulee and a smooth finish, Core 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 their 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. The Peach (30% ABV) and Cherry Applejack (35% ABV) are made by soaking fresh fruit in 2-year-old applejack–with no sugar added–and macerated for six months with minimal filtration. Peach Applejack mixes well with champagne and hard cider. Cherry Applejack is excellent in Manhattans or on its own.
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 JOHN HENRY WHISKEY PEACH APPLEJACK CHERRY APPLEJACK APPLE BRANDY
Their newest product, John Henry Single Malt Whiskey, is named after their 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. Visit for a tour and taste.
HUDSON VALLEY WINE • Fall 2016
PEAR BRANDY BLACK RASPBERRY VODKA
IN THE SPOTLIGHT 5 -Y E A R A P P L E B R A N DY
The Hudson Valley’s answer to Calvados, this rare apple brandy is smooth and silky with a finish of baked apple and butterscotch. A single varietal brandy from Fuji apples, this apple brandy spent five years in charred American oak barrels, giving it plenty of time to develop its delicate, integrated flavors. Enjoy on its own in a brandy snifter. A CSA 2016 Silver Medal winner. So good, it might change the way you think about brandy.
J O H N H E N RY S I N G L E M A LT WHISKEY
Aged three years and crafted in small batches, this rare single malt whiskey is double distilled from 2-row malted barley, then rested in new oak and aged in our own Applejack barrels, lending it a touch of spice and smoky fruit. John Henry Single Malt Whiskey is named in honor of the man who has helped farm our land for four decades and made us famous for apple cider donuts.
THE ESSENTIALS DISTILLERY HARvEST SPIRITS
OWNERS Derek grout and Ashley Hartka
ADDRESS 3074 US Route 9 valatie, NY 12184
MANAGER Peter Upstill
PHONE 518-758-1776 EMAIL firstname.lastname@example.org WEBSITE harvestspirits.com
DISTILLER Derek grout EVENTS Pick-Your-Own apples every weekend from Sept 10–Oct 31 For a complete list of Hudson-Berkshire Trail events visit:
OPEN Jan–Dec: Daily, 10am–5pm
TASTING FEE $1.00 each
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.
TOURS Weekends 12–5pm, free ACREAGE 200 acres PRODUCTION 1,500 cases
www.hvwinemag.com • Fall 2016
HILLROCK ESTATE DISTILLERY
MEET THE MAKERS
HILLROCK ESTATE DISTILLERY IS LOCATED 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.
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.
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 whiskeys 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.
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 spirits 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.
HUDSON VALLEY WINE • Fall 2016
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.
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.
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
EVENTS (Email email@example.com to join the mailing list and stay up to date on events and releases!)
Fall Open House, 12–5pm
Find Hillrock at the following Farm Markets: Hudson, Todd Hill, Beacon, Cold Spring, Tarrytown, Katonah, Sag Harbor, and Hayground School
OPEN By reservation only
CLOSED Labor Day, Thanksgiving, Christmas TASTING FEE $20.00 TOURS Yes, with tasting ACREAGE 250+ acres PRODUCTION 4,000 cases
FROM TACONIC STATE PARKWAY: Take Rt. 44/Millbrook exit to Rt. 44 East. Make a left on Rt. 82 North towards Pine Plains. At stop light in Pine Plains village, turn right on Rt. 199 East/82 North. About a 1/2 mile outside village, turn left on Rt. 82 North. Travel approx. 2 miles and turn left onto Pooles Hill Road. Continue over the hill and at the base of the hill turn left into the driveway marked with mailbox #408 and “Hillrock Farm” sign.
OWNER Jeff Baker
www.hvwinemag.com • Fall 2016
ORANGE COUNTY DISTILLERY
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. They’re not a huge operation, except for the 120 acres of Black Dirt they own. In fact, almost all of their operations take place within a small 1,600 square foot barn. But what that allows them to do is learn this craft PRODUCTS at their pace, on their terms. No one is telling them to hurry up and sell before they’re ready. They’ll bottle and SUGAR BEET VODKA sell their spirits only when they are completely sure that GIN you’ll not only want to buy one bottle, you’ll want to come back and buy another. CORN WHISKEY Located on a fifth-generation farm in the Black Dirt region of Orange County, NY, Orange County Distillery is a true farm-to-bottle craft distillery. Their focus is on quality, not quantity. They grow everything on their farm that they need to produce quality spirits. Quality ingredients, small batches, hands-on processes. They do everything on their farm including planting, harvesting, grain processing and storage, malting, peat-smoke malting, mashing, fermentation, distillation, aging, bottling and distribution.
BOURBON UNAGED SINGLE MALT AGED SINGLE MALT UNAGED RYE WHISKEY AGED RYE WHISKEY HONEY WHISKEY
They 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 their vodka, whiskey, or gin comes from, all you have to do to is take a step out their front door and look at the fields. The distillery’s co-owners note, “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, NY, Orange County Distillery is a true farm-to-bottle craft distillery.
HUDSON VALLEY WINE • Fall 2016
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, NY. Co-owner and co-founder Bryan Ensall is the owner of a lawn care franchise that services all of Orange County, NY. 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 at the distillery. The two 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. Orange County Distillery is not a faceless company, they’re family and businessmen who live and work right in Orange County, NY.
IN THE SPOTLIGHT ORANGE COUNTY DISTILLERY AT BROWN BARN FARMS
Their newest venture! An old barn nestled among 23 acres of farmland. A farmer’s market. And now, a cocktail room. Orange County Distillery has created a new branch location where they will feature their spirits and cocktails. It’s also a place to sample a wide choice of beer, cider, wine, and spirits that are all produced in New York.
THE ESSENTIALS Visit Brown Barn Farms at: 286 Maple Avenue, New Hampton, NY Hours: Thursday, 5–9pm Friday, 4–9pm Saturday, 12–9pm Sunday, 12–7pm
DISTILLERY ORANgE COUNTY DISTILLERY
ACREAGE 120 acres
ADDRESS 19 Maloney Lane goshen, NY 10924
PRODUCTION 2,000 cases
Brown Barn Farms 286 Maple Avenue, New Hampton, NY PHONE 845-651-2929 WEBSITE www.orangecountydistillery.com OPEN Tues–Sun, 12–5pm (or later) CLOSED Mondays, New Years Day, Easter, Thanksgiving, Christmas TASTING FEE $5, waived with bottle purchase
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.
OWNERS Bryan Ensall, John glebocki MANAGERS Bryan Ensall, John glebocki DISTILLERS Bryan Ensall, John glebocki
EVENTS Taste our spirits at the following Farmer’s Markets: Union Square NYC Greenmarket Grand Army Plaza Brooklyn Greenmarket
TOURS Included with tasting
www.hvwinemag.com • Fall 2016
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)
HUDSON VALLEY WINE • Fall 2016
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 jumping-off 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.
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 179 Bowen Road Stanfordville, NY 12581
OWNERS Paul and Carol Ann Coughlin
ROLLING HILLS RUM
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 EMAIL firstname.lastname@example.org
OPEN See website for hours
EVENTS Sept Sept
Hudson valley Wine & Food Fest Orvis game Fair
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 2016
TUTHILLTOWN SPIRITS DISTILLERY
TUTHILLTOWN SPIRITS is located at the site of the 1788 Tuthilltown Gristmill, a national historic site. It was the first distillery opened in New York since Prohibition. From the beginning, its founders have been recognized as leaders and innovators in the emerging American craft spirits industry. Tuthilltown now features a tasting room where visitors can sample and purchase its products, and the Tuthill House Restaurant, a full service restaurant on the banks of the Shawangunk Kill (river). This farm distillery uses raw agricultural materials from New York State to produce award-winning Hudson Whiskeys, Indigenous Vodkas and Half Moon Orchard Gin.
The distillery was built from scratch by founders Ralph Erenzo and Brian Lee, and opened in 2003. By 2005 they released the first products, corn whiskey and vodka from local apples. Neither Lee nor Erenzo had any previous distillery or alcohol production experience. Now, they invite visitors to enjoy the wonderful property with their families, and learn about how spirits are made during their comprehensive distillery tours. Offered every weekend, they include a tasting and Tuthilltown whiskey glass. Tuthilltown’s spirits are distributed throughout the U.S. and abroad, and they have been featured in numerous national and international media. The partners were instrumental in the 2007 passage of the Farm Distillery Act, which launched the New York craft distillery movement. From 2005, until the bill was signed into law, Tuthilltown was the sole New York State distillery. Today, there are over 125 craft distilleries operating in the state. Tuthilltown features special events throughout the year, a beautiful riverside walk to the dam and pond, picnic tables and the peaceful Shawangunk Kill, a protected recreational river that’s perfect for dipping toes during the warm months. The Tuthill House Restaurant welcomes a new restaurant manager George Gorsky, and a new menu featuring local products. Many dishes and desserts also feature special spirit products. Visit Tuthilltown weekends and get to know them! Tuthilltown Spirits proudly celebrates these achievements: 2016: Tastings – The Beverage Institute – Gold Medal: Half Moon Gin – Gold Medal: Indigenous Empire State Wheat Vodka – Gold Medal: Indigenous Fresh Pressed Apple 2016: Ultimate Spirits Challenge – Finalist: Half Moon Gin – Tuthilltown Triple Sec 2015: Los Angeles International Spirits Competition – Gold Medal: Half Moon Orchard Gin – Silver Medal: Indigenous Fresh Pressed Apple Vodka
HUDSON VALLEY WINE • Fall 2016
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 TUTHILLTOWN TRIPLE SEC BASEMENT BITTERS
MEET THE DISTILLERS Ralph Erenzo, Distiller, Partner Founder Ralph Erenzo acquired the Tuthilltown Gristmill property in 2001. After 15 years as a professional climber he intended to open a “climbers’ ranch” near the Shawangunks, the home of American rock climbing. But instead, in 2003 he started planning a small craft distillery in Tuthilltown. Erenzo brings 35 years of production management experience to Tuthilltown Spirits. He sits on the Governor’s Committee on Alcohol Beverage Control Law Revision, and is Chair of the American Craft Spirits Association Legislative Committee working on the national level to modernize alcohol law. Ralph is also design director at Tuthilltown and is responsible many of its awardwinning packaging designs. He is married and has one son, Gable, who left Tuthilltown to open his own distillery/tasting room. Brian Lee, Distiller, Partner Founder Brian Lee is responsible for engineering and all technical aspects at Tuthilltown Spirits. He designed and installed all of the mechanical, electrical and control systems at the distillery. Prior to his work with Tuthilltown Spirits, Brian was a senior technical designer for a company building high-end broadcast television facilities. Lee is currently upgrading Tuthilltown’s facilities to increase overall efficiency and open new opportunities for innovation. In whatever free time he has, Lee builds Windsor-back chairs. He recently built a wood kayak by hand for his son. Brian is married and has two children.
IN THE SPOTLIGHT 100+ YEAR OLD COGNAC STILL
Tuthilltown is celebrating the installation of a 100+ year old Charante Cognac still in its new R&D building. Tuthilltown’s crew and distillers are now experimenting with fruit spirits: apples and grapes to brandies and eau de vie (clear unaged spirit of fruit).
Distillery tours at Tuthilltown continue to draw visitors curious about how beverage spirits are made, and in particular, how it’s done at Tuthilltown Spirits. The tours offer a backstage look at creating artisan spirits from raw agricultural materials like corn, rye, wheat and barley. You’ll see the rickhouse where thousands of gallons of aging spirits rest. And you’ll hear the history of the development of Tuthilltown since 2001.
GETTING HERE FROM NORTH (ALBANY): Take NYS Thruway I-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/US 44 W/Main St. Turn left at Albany Post Rd/Co Rd 9. Make the first right onto Tuthilltown Rd. Make the second left off of Tuthilltown Rd. at the Tuthilltown Spirits sign. FROM SOUTH (NYC): Take NYS Thruway I-87 North. Exit 17 and follow signs for Route 300. Head north on Route 300. Turn left at NY-55 W/US 44 W/Main St. Turn left at Albany Post Rd/Co Rd 9, then follow directions above.
THE ESSENTIALS DISTILLERY TUTHILLTOWN SPIRITS DISTILLERY
ACREAGE 21 acres
ADDRESS 14 grist Mill Lane gardiner, NY 12525
PRODUCTION 22,000 cases
PHONE 845-255-1527 EMAIL email@example.com WEBSITE www.tuthilltown.com OPEN Mon–Sat: 11am–6pm Sun: 12–6pm
OWNERS Ralph Erenzo, Brian Lee DISTILLERS The entire team contributes to the production of Tuthilltown’s products.
EVENTS View our website for up-to-date listings of tastings and special events: www.tuthilltown.com/events
CLOSED Easter, Thanksgiving, Christmas TASTING FEE $10.00 TOURS $15.00
gPS address: 14 gristmill Ln gardiner, NY 12525
www.hvwinemag.com • Fall 2016
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, their signature mead, first available in stores by late 2012. What a delight it was for them to find out just how many other people had 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. Every batch of Helderberg mead is hand-made.
PRODUCTS HERITAGE Traditional mead
HARD CIDER SEMI-DRY SEMI-SWEET PEAR
Helderberg has since expanded their range to include Apple, Maple, and Feral meads—each made with local ingredients and unique in their own way. Water is fresh, and the honey, maple syrup, and cider they use are all from local farms. The Feral mead even uses their own strain of yeast that was captured and cultivated at the meadery. The local and raw aspect of all of ingredients lends a certain amount of variability to the meads. While remaining true to their flavor profile and recipe, every batch tastes slightly different. This uniqueness is celebrated by changing the wax color of each batch of Heritage.
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.
HUDSON VALLEY WINE • Fall 2016
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.
MAPLE MEAD FERAL MEAD
The name Heritage and the product’s 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.
MEET THE MEADMAKER
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.
IN THE SPOTLIGHT AWA R D -W I N N I N G M E A D !
2016 marks the beginning of Helderberg Meadworks’ entry into competitions, and they have taken medals in nearly every competition entered, including the Finger Lakes International and Mead Free or Die. Each of their meads is worthy of winning and now they have medals for all! HARD CIDER
Expanding their product line while keeping the ingredients local, Helderberg now also crafts their own hard cider, available on a limited basis until the tasting room is open. Perfecting the recipes over the past few years, they currently produce both apple and pear cider using traditional methods to create full-bodied, flavorful semi-dry ciders. Look for these ciders at festivals and events! FERAL
Helderberg’s most daring creation! Multi-awardwinning Feral was created using a local strain of yeast captured and cultivated by Peter, the meadmaker. It’s a rambunctious hyper-local mead fitting of its name. Intended to best replicate a mead that was possible hundreds of years ago, the flavor begins with the aromas of citrus fruit that blend with a semi-dry local honey undertow. The wild nature is immediately evident as you hunt to rationalize what this unique creation tastes like. It is like nothing else. Enjoyed at a slight chill, it pairs well with all types of seafood, as well as farmer’s cheeses, such as local goat cheese.
THE ESSENTIALS MEADERY HELDERBERg MEADWORKS
MANAGER Peter voelker
ADDRESS Coming soon! Tasting Room in Duanesburg, NY
MEADMAKER Peter voelker
EVENTS Watch our facebook where we will announce all upcoming events and tastings! Sept 17–18 Capital Region Apple and
EMAIL firstname.lastname@example.org WEBSITE www.helderbergmeadworks.com
Wine Festival, Altamont Fairgrounds
OPEN By appointment only PRODUCTION 600–800 cases/year OWNER Peter and Kirsten voelker
GETTING HERE In 2017, Helderberg Meadworks will be opening a tasting room in the Duanesburg area. For a list of retail locations visit their website.
www.hvwinemag.com • Fall 2016
SEEDLINGS WHAT’S NEW TO BUY, TRY, OR DO
BYE-BYE CHURCHKEY, HELLOOO DECAPITATOR We love gadgets and we just loved the name of this one, so even though the Decapitator has been around for a while, we thought it fitting to extol its virtues in this beer-centric issue. Leave it to those clever folks at Corkcicle to make it stylishly easy to remove a bottle cap with just one push. A magnet in the Decapitator keeps the caps from falling, so cleaning them up after happy hour or sports night is a cinch. Does it do the job better than a simple metal bottle opener? Maybe not, but it’s a heckuva lot more fun to use. Makes a great gift for suds lovers of all types. www.corkcicle.com
WILD FOR PINE The fragrant scent of pine is exhilarating. It’s one of fall’s most prominent, unmistakable aromas, and now its finally finding its way from the forest floor to the barkeep’s top shelf.
SEEN & NOTED What’s your fancy? Beer? Wine? Music? Pizza? We couldn’t resist the allure of these little charms we spotted at a recent festival or the endless variations you can create with them to make a unique locket that tells a personal story – by way of bling. jenniferkuttruf.origamiowl.com Ever Green 2 oz. CORE Vodka 1 oz. Three Pines Shrub Juice of 1/2 lemon 2-3 dashes Ginger Bitters hudsonvalleywinemagazine Facebook “f ” Logo
CMYK / .ai
Shake first four ingredients and pour over ice. Swizzle with a fresh rosemary sprig for garnish.
The Hudson Standard has extracted the expression of locally foraged pine needles (including Balsam fir from the Catskills) and combined it with the health benefits of apple cider vinegar to craft their Silver Label Three Pine Shrub. This thick, fragrant syrup adds tree-flavored herbaceousness to cocktails, like the aptly named Ever Green (left). For a palate-perking experience, try adding an ounce or two of this aromatic shrub to a local IPA where it melds with the beer’s hoppy, floral notes. Shop the full line of immune-boosting, digestion-aiding shrubs, switchels, and small batch bitters at thehudsonstandard.com.
THE BEER WENCH’S GUIDE TO BEER – AN UNPRETENTIOUS GUIDE TO CRAFT BEER Ashley Routson
With a craft brewery in almost every corner of the region, it’s about time to get to know beer better before bellying up to the bar. And who better to prepare you for a tasting than the “beer evangelist” Ashley Routson, an industry advocate, founder of IPA Day, and Hudson Valley native. Routson has managed to combine basic beer knowledge with her witty, personal (and sometimes controversial) opinions on craft beer in one entertaining and delightfully, useful guide. In The Beer Wench’s Guide to Beer, beer styles are broken down by categories rather than country or region, making it easy to learn about a particular type of beer without having to delve too deep. In her typical unfiltered style, Routson offers at-a-glance descriptions including, “The Gist” (a Twitter-length overview of each particular beer style), and brief one-liners to describe aroma and 68
HUDSON VALLEY WINE • Fall 2016
flavor in the glass and on the palate. “My Two Cents,” “Pair With,” “In a Word,” and “Drink Instead Of” are clearly more subjective suggestions, but fun to ponder nonetheless. For true beer geeks there are also key stats like the SRMs, IBUs, ABVs and OGs for each beer, and a section on hops, yeast and esters. Casual beer imbibers though will appreciate the chapters that explain the basic brewing process, ingredients used to make different beers, how to “respect beer”(how to evaluate it, pour it and taste it), and how to cleanse your palate as well as your beer glasses. To round out the book, the last third focuses on unconventional pairings, cooking with beer, and mixing up beer cocktails. In a colorful, photo-filled format, The Beer Wench’s Guide to Beer will quickly catch you up on all you need to know about beer to make learning about it as unpretentious as drinking it. Voyageur Press | $22.99 www.VoyageurPress.com
CTC , CSW, WLS
arvest season is the busiest time of year in the Hudson Valley. Not only is it a critical time for the region’s craft beverage producers, but it’s peak tourism season too. (Make sure you make hotel and restaurant reservations in advance!) The leaves are changing, the skies are clear, the air is crisp, and everyone wants to take part in the long-awaited harvest festivities.
For winemakers, harvest is the short period of time when the ripened grapes reach their optimal sugar content, and are picked, brought to the winery to be crushed and made into wine. Harvest doesn’t happen in just one day—the process begins in September, with its pleasant, warm days and cool evenings, and ends in late October. Sometimes, winemakers can even be seen crushing grapes in mid-November between the early snowfalls.
Managing the Anticipation
One of the most frequently asked questions people ask a winemaker is, “When is the right time to pick the grapes?” According to Carlo DeVito, owner of Hudson-Chatham Winery in Ghent, “Nature is the first to tell you. The birds and the deer will try to eat the crop as soon as its ripe.” Winemakers also look at the seeds of the grapes. When the seeds begin turning from green to brown, the time to pick them is not too far off. But the true answer is determined in the lab where the winemaker tests the grapes for sugar content, acidity, and pH.
For craft beverage producers, it’s also a season when emotions ride high in anticipation. All of the hard work spent in the fields throughout the year culminates during harvest, and a new chapter begins as fruit is processed for the upcoming vintages. “The biggest reward is to drive onto the crush pad and see large loads of beautiful fruit, ready to process,” remarks Doug Glorie of Glorie Farm Winery in Marlboro. “You know you’ve done everything you can do, and now you can realize the potential of the fruit. You did it! You pulled it off! Harvest is the crescendo of farming.”
“To see those clusters and taste the sunlight in the grapes while you pick them…it is pure joy,” notes Jan Palaggi, owner of Palaia Winery in Highland.
www.hvwinemag.com • Fall 2016
WINE COUNTRY TRAVEL
Hudson Valley Harvest Celebrating Grapes, Hops & Pomes
Timing is Everything It’s not just grapes that get harvested to be put in the bottle for your future enjoyment this time of the year. Apples are harvested for hard cider, vodka, and gin production; grains and corn are gathered for whiskies and spirits; and hops, which are increasingly being grown in the region, are harvested for beer. Distillers like Harvest Spirits in Valatie rely on their orchard apples to produce vodkas and brandies. “Each variety of apples has its own specific time during the season when it must be picked,” notes owner Derek Grout. “Pick them too early and they don’t have enough color and sweetness. If you pick them too late they may be soft or mealy, or they may just fall off the tree on their own.” For hops, which grow on trellised bines similar to grape vines, the end of August to the beginning of September is when they ripen. According to Ken Maurer of Dutchess Hops in Lagrangeville, there are several attributes that signal when its time to harvest hops: 1. Texture: if you can squeeze a cone and it stays compressed, it’s not ripe enough. It should be springy, dry, and have a papery feel to it. 2. Appearance: growers look for the visible, thick yellow residue called lupulin between the leaves of the cone.
HUDSON VALLEY WINE • Fall 2016
When hops are ripe, the bines are cut down and the cones are then plucked by hand. Dutchess Hops celebrates the season with an annual hops festival called “Hoptember,” which features local beers, ciders, and hoppy foods such as hop fries and hop-smoked brisket. When you take a trip to wine country during harvest season, you never know what you will stumble upon, learn about, or be a part of!
Stomping Through the Region There is nothing like participating in a harvest of any kind. It’s hard work, fun and rewarding. At Christopher Jacobs Winery in Pine Bush, it’s all hands on deck for their Harvest Festival. Volunteer grape pickers are rewarded with a ticket for each binful of grapes they harvest. Tickets can be exchanged for picnic items and wine to be enjoyed at the end of the day. Clermont Vineyards and Winery in Germantown welcomes willing pickers to help harvest their estate-grown grapes on certain Sundays during the season. It’s a tough task with an early start time, but pickers are rewarded with a bountiful meal afterwards. Demarest Hill Winery in Warwick has a harvest every Sunday in September, with a feast to follow. Since harvesting depends on the weather, be sure to check each winery’s website or Facebook page for more information. Many wineries will also allow you to visit the crush pad while visiting in the fall. There, you can see the grapes being processed first-hand before they become next year’s bottled reds and whites. And, if you want to take part in grape stomping, visit Brotherhood Winery in Washingtonville on weekends through October for their Grape Stomping festival.
THRU DECEMBER SATURDAY SATURDAY SEPT 25 OCTOBER 1 OCTOBER 8 3 & 4 FREE
2 0 0 6 - 2 0 1 6
Robibero Winery in New Paltz and Benmarl Winery in Marlboro also host Grape Stomping festivals in the fall. Check their websites for dates and times. In Highland Mills, Palaia Wineryâ€™s Harvest Festival has grape stomping, pumpkin decorating, hayrides through the vineyard, and bands on their outdoor stage. There are local vendors, wine, beer, food, cider, and donuts for the kids, too. Apple picking opportunities also abound in the Hudson Valley. There is nothing like eating a fresh apple right off the tree, not to mention the applesauce and apple pie you can make with them once you get home. There are dozens of U-pick farms and farm markets throughout the region that offer fresh-pressed cider and donuts, as well as other just-picked produce. Visit Golden Harvest Farms, home to Harvest Spirits, or the orchards at Warwick Valley Winery and Applewood Winery (both in Warwick), where after U-picking you can lay down a blanket and picnic on the grounds while enjoying live music and the festive atmosphere.
Good, Clean Fun Even if you donâ€™t want to get your hands dirty, there are many other types of celebrations to take part in throughout the season. Stop in at Hillrock Estate Distillery in Ancram for their Open House where you can tour the distillery and taste newly-released spirits while soaking in the foliage. The Annual Harvest Party at Millbrook Vineyards & Winery sells out quickly so be sure to get tickets in advance for this exclusive farm-to-table/farm-to-glass experience. In early October, donâ€™t miss Goold Orchardâ€™s 28th Annual Apple Festival in Castleton. Itâ€™s a family-friendly celebration that includes a New York wine tent offering products including Brookview Station Wineryâ€™s wines and ciders made from estate-grown apples and grapes. Make a weekend of it and head to Bethel Woods Center for the Arts in Bethel for their Harvest Festivals (on Sundays in September) which feature a farm market, craft village, and plenty of activities for kids. Celebrate wine from the vine at the Annual Wine Festival, or quench your thirst at the Annual Craft Beer Festival, a fun-filled day to sample beer and cider from a variety of producers from across the region, and one of the largest beer festivals around. Then mark your calendar for the Crown Maple Fall Festival and the Hudson Valley Wine Tasting held later in October at Madava Farms in Dover Plains, where you can take in the spectacular foliage on their maple estate while sampling the fall bounty. No matter how you celebrate the season, remember thereâ€™s only one harvest each yearâ€”donâ€™t miss it! â€”LP
www.hvwinemag.com â€˘ Fall 2016
Ty’s TAKE-AWAY By Michael “Ty the Wine Guy” Taiani,
Lock, Stock, and Yes, Definitely Barrel! In my 20+ years in this ever-changing alcohol beverage trade, one variable that has remained constant is the profound influence oak has on a fermented, brewed, or distilled liquid. Regardless of the beverage category – wine, beer, or spirit – the trend is for nearly all producers to be engaged in some type of “oaking.” And, our local Hudson Valley producers are no exception! I’ve often been asked, “Does oak make a noticeable difference in a product?” My answer (99% of the time) is “yes.” And that’s not a personal opinion, but the consensus among professionals in the trade, especially renowned wine critics. Before continuing, you may be quite surprised to learn that the use of oak dates back nearly two millennia when the Romans favored small oak barrels over amphora (vessels made of pottery) for wine storage. In time it was discovered that aside from being a reliable and reusable container, oak barrels overwhelmingly improved wine by smoothing out tannins and rounding out harshness, while introducing the character of the wood into the final product.
“About as comprehensive a guide to cool climate grape varieties you’ll find anywhere.” —NY Wine & Grape Foundation
“...as much a handbook for grape-growers as it is for wine-lovers.” —Times Union
Fast forward to the 1960s-70s, when the iconic Robert Mondavi is credited with expanding the knowledge of oak use in winemaking by experimenting with different barrel styles and oak varieties. “Oaking” has since become a science in itself, and producers continue to experiment with how the type, size, age, grain, and treatment of an oak barrel can greatly influence the finished product. The “toastiness” of the barrel – the degree at which the barrel is fired during the cooperage process – will also affect the final taste, adding a diverse range of smoky aromas and flavors to the wine.
By J. Stephen Casscles Foreword by Kevin Zraly Preface by Eric Miller
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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. Angry Orchard Hard Cider
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Bethel Woods Center for the Arts 71
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bethelwoodscenter.org Crown Maple
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Orange County Tourism
Grand Cru Beer & Cheese Market 5
Pantano’s Wine Grapes & Home Brew Shop
Flint Mine Press
www.grandcrurhinebeck.com Great Northern Catskills
Shawangunk Wine Trail Town & Country Liquors
hudsonvalleywinegoddess.com Lehrman Beverage Law
Schoharie County Tourism
www.HudsonValleyWineAcademy.com Hudson Valley Wine Goddess
www.BuyInGreene.com Hudson Valley Wine Academy
www.CatskillsBeverageTrail.com Greene County Economic Development & Planning
townandcountryliquorstore.com Ultimate Cider + Apple Spirits Guide
Walbridge Farm Market
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French oak is undoubtedly still the most widely used type of wood simply because producers like its more subtle affect on the finished product than their counterparts from Eastern Europe (Hungary), or America. Unfortunately, it’s also the costliest. Depending on the cooperage (barrel producer) and the forest sourced (there are five) a single French barrel can run between $850 and $3,600 – cha ching! The price of Hungarian Oak barrels is not far off, starting at about $600. However, like a shining star, American oak (which grows throughout the cooler regions of New York and the Eastern US) may soon take the lead. Known as White Oak, this variety imparts the most flavor, costs half as much, and is seen as a “real value.” Wine tasters often describe the flavors imparted by White Oak as coconut, caramel, and vanilla. When compared to French Oak’s spice or European oak’s nutty flavors, American oak seems to be winning over far more modern palates. Though considered “neutral” after two or three uses (the barrel loses much of its flavoring ability), an oak barrel can still have a lengthy lifespan, depending upon recharring or revitalizing. You’ll find more and more whiskey and bourbon producers now buying these so-called “neutral” barrels, or casks, to mature and/or finish their spirits. It’s no surprise then as to why their spirits are experiencing a newfound demand – it’s all about the caramel and vanilla! To complete the circle, many beer brewers are also using bourbon whiskey barrels to age beer, especially rich, dark beers such as stouts, porters, and brown ales. Wine barrels are popular too for producing lighter ales, such as reds and wheats, imparting fruity flavors in addition to the toasty vanilla of the oak. This season, I highly recommend that you visit the tasting rooms of our local producers to inquire about their use of oak and sample some of their oaked products. You’ll have – dare I say it – barrels of fun!
HUDSON VALLEY WINE • Fall 2016
SCHENECTADY 162 5
Helderberg Meadworks PO Box 93 Duanesburg, NY 12056 helderbergmeadworks.com
Indian Ladder Farmstead Brewery
C.H. Evans 4 Brewing Co. 66
Brookview Station Winery
The Beer Diviner 22
Rare Form Brewing Co.
Albany International Airport
Clermont Vineyards 32
Tuthilltown Spirits Distillery
Orange County Distillery
Demarest Hill Winery & Distillery
Warwick Valley Winery & Black Dirt Distillery
Clearview 17 Vineyard
2 Way Brewing Co.
Brunel & Rafael
Stewart International Airport
WAPPINGERS FALLS 9D Benmarl Winery 82 52
IC ST ATE P A
MIDDLETOWN PORT JERVIS
Christopher Jacobs Winery
Stoutridge 376 Vineyard
Clemson Bros. Brewery
MA P L EGEND TARRYTOWN
R K WA Y
OO K PA
Westchester County Airport
WHITE PLAINS RYE
NEW ROCHELLE 80
Map of select wineries, distilleries, meaderies, and breweries featured in this issue. Map artwork ©2016 Hudson Valley Wine Magazine. Map may not be reproduced or used in any form without the express written permission of the publisher. Contact firstname.lastname@example.org
Hillrock Estate Distillery 408 Pooles Hill Road Ancram, NY 12502 hillrockdistillery.com
Hammo’s Brewpub & Lodge 39 County Route 65 Hensonville, NY 12439 hammosbrewpubandlodge.com
Cascade Mountain Winery 835 Cascade Mtn. Road Amenia, NY 12501 cascademt.com
Millbrook Vineyards & Winery 26 Wing Road Millbrook, NY 12545 millbrookwine.com Taconic Distillery 215 Bowen Road Stanfordsville, NY 12581 taconicdistillery.com
Winery Brewery Distillery Meadery
Arrowood Farms 236 Lower Whitfield Road Accord, NY 12404 arrowoodfarms.com
Hudson Ale Works 17 Milton Avenue Highland, NY 12528 hudsonaleworks.com
Baldwin Vineyards 176 Hardenburgh Road Pine Bush, NY 12566 baldwinvineyards.com
Nostrano Vineyards 14 Gala Lane Milton, NY 12547 nostranovineyards.com
Benmarl Winery 156 Highland Avenue Marlboro, NY 12542 benmarl.com
Robibero Winery 714 Albany Post Road New Paltz, NY 12561 rnewyorkwine.com
Brimstone Hill Vineyard 61 Brimstone Hill Road Pine Bush, NY 12566 brimstonehillwine.com
Stoutridge Vineyard 10 Ann Kaley Lane Marlboro, NY 12542 stoutridge.com
Brunel & Rafael Winery 180 South Street Marlboro, NY 12542 BrunelAndRafael.com
Tuthilltown Spirits Distillery 14 Grist Mill Lane Gardiner, NY 12525 tuthilltown.com
Glorie Farm Winery 40 Mountain Road Marlboro, NY 12542 gloriewine.com
Whitecliff Vineyard 331 McKinstry Road Gardiner, NY 12525 whitecliffwine.com
Glorie Farm Winery
Brimstone Hill Vineyard
Cascade Mtn. Winery Millbrook Vineyards & Winery
Hudson Ale Works
The Beer Diviner 243 Bly Hollow Road Petersburg, NY 12040 beerdiviner.com
2 Way Brewing Co. 18 West Main Street Beacon, NY 12508 2waybrewingcompany.com
Indian Ladder Farmstead Brewery 342 Altamond Road Altamont, NY 12009 ilfbc.com
Rare Form Brewing Co. 90 Congress Street Troy, NY 12180 rareformbrewing.com
Crossroads Brewing Co. 21 Second Street Athens, NY 12015 crossroadsbrewingco.com
Hillrock Estate Distillery 22
Helderberg Brewery 83 Stonecrop Road Rensselaerville, NY 12147 careyinstitute.org
STAT E PA RKWA Y
Brookview Station Winery 1297 Brookview Station Road Castleton-on-Hudson, NY 12033 brookviewstationwinery.com
Harvest Spirits 3074 US Route 9 Valatie, NY 12184 harvestspirits.com
C.H. Evans Brewing Co. 19 Quackenbush Square Albany, NY 12207 EvansAle.com
Clermont Vineyards 241 County Route 6 Clermont, NY 12526 clermontvineyards.com
Crossroads Brewing Co.
Applewood Winery 82 Four Corners Road Warwick, NY 10990 applewoodwinery.com
Clemson Bros. Brewery 22 Cottage Street Middletown, NY 10940 clemsonbrewing.com
Brotherhood Winery 100 Brotherhood Plaza Drive Washingtonville, NY 10992 brotherhood-winery.com
Demarest Hill Winery & Distillery 81 Pine Island Turnpike Warwick, NY 10990 demaresthillwinery.com
Christopher Jacobs Winery 320 Crawford Street Pine Bush, NY 12566 christopherjacobswinery.com Clearview Vineyard 35 Clearview Lane Warwick, NY 10990 clearviewvineyard.com
Orange County Distillery 19 Maloney Lane Goshen, NY 10924 orangecountydistillery.com Warwick Valley Winery & Black Dirt Distillery 114 Little York Road Warwick, NY 10990 wvwinery.com
MAP OF THE REGION
Hudson Valley & Capital Region
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Want to Start a Microbrewery Or Micro Distillery? Now’s the Time - Greene County is the Place!
Did You Know... • The craft beer industry in New York State grew over 59% in the past 2 years? • Microbreweries are exempt from certain burdensome state tax filing requirements? • New state tax laws help craft producers promote, grow and expand their business? • Greene County has programs and expertise to help your business succeed?
The Catskills Beverage Trail
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A growing number craft producers in Greene County are working together to build a destination for those who enjoy locally produced beverages: • • • • • •
Honey Hollow Brewing Company (Earlton) Crossroads Brewing Company (Athens) Angela’s Italian Bistro & Brewery (Palenville) Hammo’s Brewpub & Lodge (Hensonville) Cave Mountain Brewing Company (Windham) Hudson-Chatham Winery (Tannersville)
To find out more about the new opportunities and business support programs available to business owners in Greene County, New York, visit www.InvestInGreene.com or call our offices at (518) 719-3285.
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Greene County Economic Development, Tourism & Planning
Published on Sep 3, 2016
The fall issue features a focus on local breweries and the craft beer social scene, with 10-must-visit breweries, beer and cheese pairings,...