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Road Trip! Exploring the Region Via the Glass – Part Two Talking Terroir at Stoutridge Distillery Spicing it up with Rye Whiskey COMPLIMENTARY FA L L 2 0 1 7 HUDSON VALLEY | CAPITAL REGION

PLUS: Tales from the Kegs Fall Events


HARVEST FESTIVAL SUNDAYS FREE SEPTEMBER 3-OCTOBER 1

WINE FESTIVAL SATURDAY OCTOBER 7

CRAFT BEER HOLIDAY

FESTIVAL MARKET FREE

SATURDAY OCTOBER 14

SATURDAY DECEMBER 2 SUNDAY DECEMBER 3

BETHELWOODSCENTER.ORG

Bethel Woods Center for the Arts is a not-for-profit cultural organization that inspires, educates, and empowers individuals through the arts and humanities.


HUDSON VALLEY WINE

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H U D S O N VA L L E Y

Volume 10 Issue 2 Fall 2017

WINE

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ROBeRt BeDFORD EXECUTIVE EDITOR

MAGAZINE

LINDA PIeRRO MANAGING EDITOR / DESIGN DIRECTOR

I N S I D E

CHeRYL eLKINs sUsAN O’DONNeLL ADVERTISING SALES

FEATURE

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Road Trip!

J. stePHeN CAssCLes VITICULTURAL CONSULTANT

Exploring the Hudson Valley Via the Glass – Part Two by Carrie Dykes

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MARYANN PIeRRO CONTRIBUTOR

TALKING TERROIR

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Superior Efficiency at

Stoutridge Distillery by Brian PJ Cronin

WINE-ING A WHEY

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Spicing it Up with Rye by Wendy Crispell, CsW, Wset

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ADveRtIsING INqUIRIes: Contact us at ads@hvwinemag.com or call 518-731-1332.

Tales from the Kegs True Stories of New York Beer, Bets, and Bandits

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by Gerry Lorentz, Ph.D.

Producer Profiles 17 56 64 68

Wineries Distilleries Meadery Breweries & Cideries

70 71 72

Seedlings Events Ty’s Take-Away by Michael taiani, CsW

CONTRIBUTORS

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J. Stephen Casscles is a long-time

Carolyn Karsten (photographer) is

vintner and viticulturist, author, and 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.

published in Black & White Magazine and Professional Photographers Online books. Her work is frequently exhibited in group shows in NYC and Long Island. carolynkarstenphotography.com

Wendy Crispell (WSET Advanced

Gerry Lorentz (Tales from the Kegs) is

Certificate, CSW) is a wine and cheese specialist and blogger (sassysips.com) based in the Hudson Valley and NYC. She conducts private and corporate tasting events and classes aboard the yacht Manhattan. wendycrispellwine.com

a professor of history at SUNY/ Empire State College, where, among other things, he teaches classes in the History of Beer and Brewing. He lives in Delmar, NY, with his wife and son, a cranky old cat, and a playful dog.

Brian PJ Cronin (Talking Terroir) is a freelance journalist who lives in Beacon with his son and a variable amount of cats. His work has appeared in The Poughkeepsie Journal, The Times HeraldRecord, Chronogram, Hudson Valley Parent, and many other fine publications.

Traci L. Suppa loves sharing stories

Carrie Dykes (Road Trips) is the Tasting Coordinator, Virginia Wine Reviewer, and Contributing Editor for Cider at Wine Enthusiast Magazine. She is pursuing a WSET diploma and lives in Cornwall-onHudson with her husband, son, two cats, and Border Collie. Instagram@lilmarzipan

Michael Taiani (CSW), aka “Ty the

HUDSON VALLEY WINE • Fall 2017

about the places and people of the Hudson Valley as a freelance writer. She covers a range of lifestyle topics, including food, travel, and parenting, and writes the blog, Go Big or Go Home. wordscapesny.com

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. tytwg@aol.com

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 info@hvwinemag.com. Any manuscript or artwork submitted by mail should be accompanied by a self-addressed stamped envelope if you would like it returned. HVW is not responsible for the return or loss of submissions. CONTACT US: Hudson Valley Wine Magazine PO Box 353, Coxsackie, NY 12051 Phone: 518-731-1332 Email: info@hvwinemag.com VISIT US AT: www.hvwinemag.com

HUDSON VALLEY WINETM Magazine (ISSN 2325-8519) is published semi-annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2017 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. Remember to drink responsibly. PHOTO: Hawk’s Nest, courtesy Orange County Tourism (top left)


Wine & Wow!

Wreath Fineries at the Wineries

Nov 18-19 • Dec 2-3 • Dec 9-10

Visit our wineries, enjoy a wine tasting, receive a souvenir wine glass, grapevine wreath, and ornaments. Stock up for your holiday table. Wine makes a great gift!

GunksWine.com

Save $5! Use Promo Code: HVW17 (must be used at time of purchase)


WeLCOMe Discover

HANDS DOWN, FALL IS OUR favorite season, and nowhere in the world are the multi-sensory signs of fall better aligned than here in the Hudson Valley. The crunchy sounds, the earthy smells, the flavorful harvest on our tables and in our glasses. For this issue, we set out to create an information-packed guide, teeming with craft beverage-focused fall excursion ideas.

DEBRA BECHTOLD, VISIONS OF SCHOHARIE VALLEY

Following up on the Road Trip! series from our last issue, Part Two explores the lower region of the Hudson Valley. Just a stone’s throw from city life, the craft and culinary world changes with the landscape. Our team has selected some of the most exciting must-dos for this season, bouncing around Westchester, Orange, and Putnam counties like a bocce ball on a brewery lawn – from tasting room to tasting room with breaks for caffeine and culture.

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Sure the concept of road trip means literally packing up the car (or motorcycle) for foliage-seeking outings, but it’s also about the proverbial journey. Inside, we share the stories of more than 24 wine, spirits, and beer producers as their seasonal journey ends in a harvest that will result in authentic and innovative farm-based products next year. In each Producer Profile (beginning page 18), check out the “In the Spotlight” sections for their latest news.

MITCH WOJNAROWICZ/BREW CENTRAL

Explore

Stay DEBRA BECHTOLD, VISIONS OF SCHOHARIE VALLEY

In this issue, we also explore one couple’s journey to engineering one of the most sustainable distilleries in the country—right in Marlboro. Talking Terroir (page 12) takes you inside the recently opened Stoutridge Distillery for a look at a truly green distillery. Over our visit this summer, we were intrigued by their reasons for venturing from natural wine to natural spirits. Sipping pure spirits with the distillers was a bonus! Our journey continues with a story on the infamous past of local beer culture. Tales from the Kegs (page 66) is best suited to be read with a frothy glass in hand. (Any similarities to craft beer’s colorful characters today are purely coincidental). In Wine-ing a Whey (page 16), we revisit rye whiskey – a spicy spirit that’s becoming a fall cocktail staple. And, if Road Trip conjures up images of buddy movies, then you’re sure to enjoy Ty’s Takeaway (page 72), matching up of some of the best wine movies with local wines.

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 • upstatevacations.com

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HUDSON VALLEY WINE • Fall 2017

Hudson Valley Wine Magazine strives to keep you engaged and on top of new wine and craft beverage experiences throughout the region. We love sharing our crisp-weather adventures, and we’d love hearing about yours, too—you might even find a winemaker “punching down the cap” of fermenting grapes as shown on our front cover. Share your experiences with us by tagging #HVWM. Cheers,

Linda Pierro Publisher, Managing Editor


HIT THE ROAD FOR FALL ADVENTURE! Autumn in the Hudson Valley is a whimsical time, when colorful crops are plush and plentiful, flavors are at their freshest, and the culinary and beverage scenes are just as vibrant as the falling leaves. It’s the perfect destination for a road trip—the proximity from the city and the feeling one gets leaving it behind for a weekend makes mapping a course for the region a no-brainer. For locals, as well as escapees of New York City life, there is something magical about the rolling hills that, once verdant, have turned magenta, yellow, orange, and red. For craft enthusiasts, it’s a time to experience all that goes into the glass, from twig to swig and vine to wine. Part Two of Hudson Valley Wine Magazine’s Road Trip series is a guide to experiencing the Hudson Valley and the sublime beauty that is at its peak this season.

T rip! Road Exploring the Hudson Valley via the Glass – Part two

BY CARRIe DYKes

Fall in the Hudson Valley is meandering down the road to the goat farm for artisanal cheese; it’s finding fresh-plucked mushrooms at the local farmer’s market; it’s eagerly awaiting rhubarb season because folks like Grandma Phoebe at Jones Farm make amazing baked goods with it; it’s about local businesses and farms working together to make the Hudson Valley an authentic farm-to-table community. There is justification for blogs like Escape Brooklyn and Instagram accounts called Beacon Transplant. For busy New Yorkers and suburbanites, visiting the Hudson Valley is a quick remedy to shake off the hustle and bustle of their regular day to day. In fact, “Many of the Hudson Valley’s 40 to 50 million annual visitors come in September and October because of the foliage,” explains Susan Hawvermale, Director of Orange County Tourism. And for good reason. Gone is the feeling of congestion and claustrophobia—it’s a place to unwind and take in the surrounding beauty.

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Where to begin? Here is a quick tour of the Lower to Mid-Hudson Valley, where one can prime their palates at award-winning wineries, sip cider straight from the source, sample seasonal fare and frolic in the landscapes just beyond the city limits. Read Part One of this series in the Summer 2017 issue of Hudson Valley Wine Magazine, available online.

www.hvwinemag.com • Fall 2017

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DESTINATION :

Craft beverage adventure starts less than an hour from Midtown Manhattan.

Southern Westchester & Rockland

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Start at Captain Lawrence Brewing Company (444 Saw Mill River Road, Elmsford, captainlawrencebrewing.com), where top-notch beers are widely popular. The facility and taproom are well-worth the search—they are completely hidden behind a truck rental company. There’s a large beer hall, an outdoor patio, and corn hole and bocce on the lawn. A perfectly-orchestrated menu, with offerings such as cast iron cornbread and New York duck confit fries, meshes with the beers on tap. In addition to scheduled game nights, beer geeks should mark their calendars for visiting brewmasters, like Rudi Ghequire of Belgium, who they’ll be hosting in October.

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Courtesy Coffee Labs Roasters

So it’s no wonder visits are on the uptick and folks are putting down roots at a swift rate. According to the Journal News, Westchester added 19,689 to its population since the 2010 census, with Rockland County increasing their number by more than nine thousand.

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The Lower Hudson Valley is just a short distance from New York City but still evokes a relaxed, immersed-in-nature lifestyle. While the three major counties in the area – Westchester, Putnam, and Rockland – differ vastly from one another, each has its own vibe. Easy access to bridges and major roadways (Interstates 287 and 684, and the Taconic Parkway, to name a few) makes it convenient for a day trip or an extended stay.

The coffee shop is committed to sustainable practices and features many single origin roasts, plus they make adorable pictures in the froth of each latté!

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Stay on the east side of the river for a fancy meal on the water at Harvest on Hudson (1 River Street, Hastings-On-Hudson, harvest2000.com), only a 15-minute drive from Tarrytown. It’s an impressive setting with patio dining, an outside bar and lounge. Chef David Amorelli delights with authentic Italian cuisine using organic vegetables and herbs from their garden and local farms. Seasonal specialities aimed at the culinarily adventuresome range from mushroom risotto to quail with roasted Brussels sprouts and Rabbit Scarpariello with fennel sausage.

Just a 12-minute drive from the brewery is Kensico Dam Plaza (1 Bronx River Parkway, Valhalla, parks.westchestergov.com). While the walking and bike trails surrounding the Great Lawn is enough of a draw, walking over the dam for an aerial view of Westchester will take your breath away. The park hosts events throughout the year including an array of cultural festivals, and can even be visited after dark thanks to permanent lighting installed in 2014.

Across the Tappan Zee Bridge in Rockland County, indulge in comfort food in a casual setting. “Where friends go to meat” is the motto at Southbound BBQ (811 Chestnut Ridge Road, Chestnut Ridge, southboundbbq.com) where a long, inviting bar and communal tables encourage interaction and mingling. The food is a mix of Southern classics, and the bar boasts an extensive whiskey list that serves up classic American cocktails and local spirits such as Black Dirt Bourbon and Wicked White Whiskey.

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Ready for a pick-me-up? Try Coffee Labs Roasters, (7 Main Street, Tarrytown, coffeelabs.com) a small, independent roastery only a few minutes walk from historic Sleepy Hollow and the Tarrytown waterfront —a panoramic spot to take in the foliage.

Why book a regular hotel, when you can stay in a medieval-style castle overlooking the Hudson River and its glorious rolling hills? Add an award-winning restaurant (Equus) and a holistic spa (Thann), and it’s pretty much paradise. Castle Hotel & Spa (400 Benedict Avenue, Tarrytown, castlehotelandspa.com) might be the most majestic place to spend the night and wake up primed for leaf peeping in the morning.

Gone is the feeling of congestion and claustrophobia—the Hudson Valley is a place to unwind and take in the surrounding beauty.

GETTING AROUND

Courtesy Orange County Tourism

Metro-North is an easy mode of transportation both in and out of the City. Trains run along the Hudson and stop at most river towns. Grab a seat on the “water side” for a stunning ride with mountainous vistas and glimpses of regional history, like the remnants of Bannerman’s Castle near the Beacon stop. It’s a simulated Scottish castle once owned by Francis Bannerman, an eccentric military surplus dealer who built it to store his arsenal. Not having to worry about a designated driver is key when visiting the region’s tasting rooms. Leros Limo (leroslimo.com) offers door-to-door

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car service in the Tri-State area for private excursions or large groups (up to 55 people!). All-day Wine Tours hit some of the region’s most popular wineries, and cars are stocked with light snacks and bottled water, making it a safe and enjoyable journey. Another option is The Little Wine Bus (thelittlewine bus.com). They pick up at specified locations in New York City and host guided wine and beer tours throughout the Hudson Valley. Snacks and lunch are provided and usually include local fare. Ask about their karaoke bus!


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DESTINATION :

Northern Westchester & Putnam

As the roads open up, the foliage becomes more expansive and everyday worries slip further away. This area is known for its bucolic landscapes and bountiful farmland, with craft beverage and culinary destinations on the rise.

beef, farm-fresh eggs and produce are plentiful). This multidimensional enterprise right off I-684 is owned by three brothers with family roots deeply entrenched in the business. Farm-toglass is the mode at Hardscrabble, where herbs and other ingredients from the farm (or ones nearby) make it into freshpressed orchard ciders, like “Black Dirt Beet” and “Lemon Ginger”. Linger on Friday and Saturday evenings for tastings of New York craft beer and wine, and wood-fired pizza on the patio.

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McDonald & Peacock Cider House (38 N. Division Street, Peekskill, peekskillciderhouse.com) is the first restaurant with a cider focus in the Hudson Valley. In addition to authentic British pub plates and Indian street food, they have a traditional English roast on Sundays and Mondays. Ciders from all over the world are featured, with an emphasis on those from the U.K. that pair well with dishes like “Bubble and Squeak”. Local hard ciders on tap and bottle include faves Awestruck, Pitchfork, and Orchard Hill, to name a few.

Courtesy Tilly’s Table

Courtesy Hardscrabble Cider

A ten-minute drive from Hardscrabble Cider is Tilly’s Table, (100 NY-312, Brewster, putnamtillyfoster.com/tillystable), the recently opened culinary destination in publicprivate partnership with Putnam County. The County purchased and revitalized the 199-acre Tilly Foster farm in 2002, then opened an Educational Institute and restaurant (September 2017). Showcasing ingredients grown in the Hudson Valley, the collaborative kitchen features talented local chefs and offers an authentic immersion into the area’s food scene.

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Harvest Moon Farm & Orchard and Hardscrabble Cider (130 Hardscrabble Road, North Salem, hardscrabbleciderny.com) go hand in hand—the cidery operates on Harvest Moon Orchard, and the tasting room is attached to the Harvest Moon Farm Store (where grass-fed

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www.hvwinemag.com • Fall 2017

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SIDETRIP:

Cold Spring Bijou Galleries | 50 Main Street Located in a former movie theater, Bijou boasts a plethora of vintage goodies and is also known for their art.

Directly across from West Point (a destination all on its own) sits the quaint village of Cold Spring, an easy stopping point between the Lower and Mid-Hudson Valley. Amid the outdoor bars and cafés there is a treasure trove of antique shops. Be forewarned – vintage barware and retro beer trays abound!

Downtown Gallery | 40 Main Street Right off the Cold Spring Metro-North stop, this shop has 5,000 square feet of collectibles from more than 30 dealers. It’s “gallery-meets-antique shop”, featuring paintings from local artists and an ever-changing inventory of hard-to-find objects.

Antipodean Books, Maps, & Prints | 29-31 Garrisons Landing Sellers for 40 years, this is the ultimate shop for rare books, maps, prints, ephemera and photographs. Cold Spring Antiques Center | 77 Main Street Located in a 19th-century bank, this unique shop has 27 dealers loaded with antiques, vintage jewelry and clothing, vinyl records, and other unusual items. Outsider art addicts can fuel their passions here!

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Make time to stop at West Point Foundry Preserve (80 Kemble Avenue, Cold Spring, scenichudson.org/parks/westpointfoundrypreserve), an early ironworks that now serves as a wildlife sanctuary with beautiful walking trails along Constitution Marsh. This 87-acre forest is a must-see!

Once Upon A Time Antiques | 112 Main Street An eclectic selection plus friendly and knowledgeable owners make this store a favorite. Antiques, greeting cards, and nostalgic toys are all carefully displayed without the chaos.

DESTINATION :

Orange County Naked Flock, Aaron Burr and Glorie Farm. Inside the tasting room, Noiret, the winery’s staple red wine, pairs perfectly with noshes like a baguette topped with fresh mozzarella, basil, and Demarest Distillery Balsamic Reduction. At neighboring Demarest Hill Winery & Distillery (81 Pine Island Turnpike, Warwick, demaresthillwinery.com), owner Francesco Ciummo offers nearly 40 different wines, spirits, vinegars and other products to titillate the palate.

Just 60 to 90 minutes from Manhattan, Orange County is a sprawling 812 square miles brimming with craft beverage destinations, folksy attractions, hiking and biking trails, museums, farmers markets, shopping and historic sites. It’s also home to diverse destinations – the U.S. Military Academy at West Point and Motorcyclepedia – among others. Many wineries of the Shawangunk Wine Trail, including historic Brotherhood, America’s Oldest Winery, are located in this region so it’s the perfect place for a wine-centric fall getaway!

Getting into the autumnal spirit comes easy at Applewood Winery/Naked Flock Cidery (82 Four Corners Road, Warwick, applewoodwinery.com). Stop in for a flight, pick apples from the orchard, groove to live music, or grab a seasonal bite at the café. Whatever your drinking pleasure, the Hull family has it here – wine, spirits, cider, and now mead and cyser (a blend of dry mead and cider). Want to try something really different? Blackberry Chipotle Mead might fit the bill! Warwick Valley Winery & Black Dirt Distillery (114 Little York Road, Warwick, wvwinery.com) has been a craft beverage destination in the area for decades, located on a 30-acre apple orchard. Go for the wine, spirits, and hard cider; stay for the pick-your-own, live music on the lawn, and a bite at the café.

Set your sites for the county via the New York State Thruway (I-87) exits 16 or 17; east or west from I-84.

Power-shoppers can make their first craft beverage stop the Black Dirt Bourbon Barn located at Woodbury Common Premium Outlets (Blue Parking Lot, 498 Red Apple Court, Central Valley), a world-renowned shopping complex. The “Bourbon Barn”, which opened earlier this year, is a satellite tasting room for Warwick Valley Winery & Black Dirt Distillery. It features the full lineup of Black Dirt Distillery spirits, Doc’s Draft Hard Ciders, and Warwick Valley wines, all created by savvy spirits entrepreneurs, Jason Grissanti and Jeremy Kidde. Small plates, an extensive cocktail menu, and libations from around New York State are a welcome respite from the outlet crowds. Live music kicks in on weekends!

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HUDSON VALLEY WINE • Fall 2017

CONtINUeD ON PAGe 10

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Head up to Warwick, best known for its annual fall Applefest, for a tetrad of wineries including Clearview Vineyard (35 Clearview Lane, Warwick, clearviewvineyard.com) which was recently named one of the top 25 wineries in the U.S. by Travel + Leisure. True to its name, Clearview offers 15 miles of sweeping views overlooking Harriman State Park, Sugar Loaf, Mount Peter, and West Point. While away an afternoon with live music on weekends and bocce and corn hole on the lawn. Owners Frank and Karen Graessle cater to the locavore crowd by offering beers from Rushing Duck and Pine Island Brewery, as well as ciders from

There’s certainly no shortage of cider or beer in Orange County either. Pennings Farm Cidery (4 Warwick Turnpike, Warwick, penningscidery.com) offers a variety of cider styles made from the apples (and other fruits and veggies, like pumpkins and beets) from the Pennings Farm Market. It’s a bustling operation with a

Courtesy Clearview Vineyards

Courtesy Black Dirt Distillery

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Take Flight Sip the Local Flavor

From award winning wineries (including the oldest in the U.S.), to the new breed of craft breweries, distilleries, and cideries, come taste nge County’s superb beverages. Tasting rooms in historic buildings Orange and vintage barns open their doors with local drink, food, and fun.

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


Road Trip

CONtINUeD FROM PAGe 8

Fall is about local businesses and farms working together to make the Hudson Valley an authentic farm-to-table community ...For craft enthusiasts, it’s a time to experience all that goes into the glass, from twig to swig and vine to wine. friendly, laid-back vibe. Tapas-style snacks are served in the tap room and heartier fare can be found at the farm’s pub/beer garden. Grab some ultra-fresh produce from the farm store to bring home a piece of the Hudson Valley. Head north to Orchard Hill Cider Mill (29 Soons Circle, New Hampton, orchardhillcidermill.com), a destination for European-style ciders including Ten66, a Normandy-inspired Pommeau that can also be found in several Michelin Star restaurants. The cidery hosts a Saturday Night Speakeasy with live music, light bites, and New York State craft libations. Bonus: Soons Orchard farm store, right next door, is teeming with harvest activities this time of year. Equilibrium is defined as “a state of rest or balance due to the equal action of opposing forces” — and in Middletown, it’s also a fitting definition for the beers developed by the M.I.T.-trained scientists at Equilibrium Brewery (22 Henry Street, Middletown, eqbrew.com). Enjoy the brews (with appropriately scientific names) along with a bite at The Grille (the brewery’s taproom), or just pop by to grab a growler.

Exploding on the modern cider scene is Graft Cider (218 Ann Street, Newburgh, graftcidery.com), an urban cidery in an up-and-coming neighborhood off the Thruway in Newburgh. Graft’s creative blend of ingredients like the pineapple, vanilla, lemon zest, and lactose found in their “Cloud City Amarillo District” cider is matched by the unique label art by Caleb Luke Lin. While the taproom isn’t open yet, check for monthly pop-up events inside the facility and on the cider patio.

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There is nothing more Hudson Valley than apple cider doughnuts in the fall. Get them fresh and warm from Jones Farm Country Store (190 Angola Road, Cornwall, jonesfarminc.com). In fact, anything proudly made from scratch there by Grandma Phoebe is going to be delectable. Lunch at the café overlooking views of the Schunemunk Mountains, or spend some time feeding the farm animals, enjoying a hayride, and filling your market tote with tasty treats.

Courtesy Christopher Jacobs Winery

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Rediscover the retro experience of outdoor movies at Warwick Drive-In (5 Warwick Turnpike, Warwick, warwickdrivein.com) —with practically retro prices ($11 buys a double feature)! Stock up on snacks and beverages from nearby wineries and farm markets and settle in for some nostalgia. During the intermission, focus your attention on the breathtaking star-filled sky!

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A welcome addition to Pine Bush is the newly renovated Hoot Owl (26 Awosting Road, Pine Bush, hootowlrestaurant.com) a charming iteration of its former self (previously a dive bar, German restaurant, brothel, speakeasy and post office), featuring Indian and American comfort food, or “global comfort food” as beverage director Joshua Byford calls it. The feel there is communal, as are the ingredients – often sourced from farms right down the road. The cocktails are equally as exotic, crafted with local orchard fruit, homemade purees and shrubs.

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On the county border in Pine Bush, power craft beverage couple Monica and Chris Pennings satisfy your thirst for wine, cider, and sunsets all in one place. Christopher Jacobs Winery (320 Crawford Street, Pine Bush, christopherjacobswinery.com) is open on weekends for tastings led by the winemaker on the back patio, where stunning views of the Shawangunk Mountains paint a colorful backdrop. Spread out a blanket and be surrounded by the lush vineyard and orchard while live music wafts through the air at sunset. Add a white sangria made with their Olé dessert wine to make it heavenly.

TOP PICKS FOR SCENIC RIDES If you are driving to the Hudson Valley for a weekend of leaf peeping and harvest activities, you’ll want to set the GPS for these picturesque routes. Most scenic drives in the region have pull-offs where you can stop to take it all in and snap a few photos.

WESTCHESTER COUNTY Bear Mountain Bridge Road, nicknamed “The Goat Trail” due to the way the road clings to the side of the mountain, is a stunning, three-mile road that winds around Anthony’s Nose, the southernmost peak of the Hudson Highlands on the east side of the Hudson River.

ORANGE COUNTY Route 218, otherwise known as Storm King Highway, between the Town of Highlands and the village of Cornwall-on-Hudson, is a must-see. It offers panoramic views of the Hudson River and surrounding mountains such as Breakneck Ridge and Bull Hill. Route 9W between Cornwall and West Point offers spectacular river views and the rocky cliffs of Butter Hill and Crow’s Nest. Hawk’s Nest Drive (Route 97) is a New York State Scenic Byway that follows the Delaware River beginning in the railroad city of Port Jervis, with a snake-like portion in Sparrowbush. Touring by bike? Unparalleled beauty and a smooth ride draws motorcyclists to the region, revved up by the popularity of shows like Orange County Choppers, and more recently, resident Norman Reedus’s (The Walking Dead) Ride. Visit orangetourism.org for foliage-filled excursions.

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HUDSON VALLEY WINE • Fall 2017


Courtesy Liberty Street Bistro

Chef Michael Kelly has many culinary accomplishments under his belt, and Liberty Street Bistro (97 Liberty Street, Newburgh, libertystreetbistro.com) is his latest. Fulfilling a need for upscale food in Newburgh, Kelly made it happen, offering classic French fare in a casual atmosphere. With a focus on local and seasonal dishes, the theme is also reflected on the bar menu where the mixologist serves up luscious libations using American spirits and beverages from neighboring producers.

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Portland ex-pats, Doug Posey and Sally Watkinson felt the pull of the Hudson Valley’s rolling hills and bought Audrey’s Farmhouse (2188 Bruynswick Road, Wallkill, audreysfarmhouse.com) in the hamlet of Wallkill. The 1740 Dutch farmhouse is just twenty minutes from New Paltz (a must-do for craft beverage lovers and foodies), surrounded by farm markets and wineries, and is now the #1 pet-friendly B&B in the U.S. Relax in the natural pool (May–September); unwind in the hot tub (year-round) while taking in the scenery of the ’Gunks; read a book in the hammock; or play a game beside the wood burning stove in the living room. Satisfy your thirst for adventure in the Hudson Valley this fall! Share your favorite spots with us by tagging #HVWM.

Dreaming about the great craft beverages you’ll taste?

Hop on the Catskills Beverage Trail and make our craft breweries and ZLQHULHVDĆUVWVWRSRQ\RXUWDVWLQJ DGYHQWXUH6DPSOHDZDUGZLQQLQJEHHUV DQGZLQHVFRPSOHPHQWHGE\ORFDOO\ sourced meats, cheeses, and produce. Stops along the trail not to be missed: +RQH\+ROORZ%UHZHU\ &URVVURDGV%UHZLQJ&RPSDQ\ 5LS9DQ:LQNOH%UHZLQJ&RPSDQ\ +XGVRQ&KDWKDP:LQHU\7DQQHUVYLOOH &DYH0RXQWDLQ%UHZLQJ&RPSDQ\

www.CatskillsBeverageTrail.com

www.hvwinemag.com • Fall 2017

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Talking Terroir

Photos by Carolyn Karsten

Brian PJ Cronin

SUPERIOR EFFICIENCY, SUPERIOR PRODUCTS AT STOUTRIDGE Two biochemists supplement their award-winning winery with a distillery that takes it to the next level (and several levels beyond that).

Y

ou came at a good time, actually,” says Stephen Osborn as he lifted the lid off of a giant wooden fermenter filled with hundreds of pounds of cherries that are in the process of fermenting into a deep, rich slurry. Waves of intense cherry aroma waft into the air followed by a surprisingly Worcestershire sauce–like bottom note, rich in umami, and a hint of almond. Osborn, who can speak with relentless enthusiasm and insight for hours at a time, is momentarily speechless. “I can never get over fermentation,” he finally says a minute later. “As soon as I found fermentation, I was done.” Eleven years ago, Osborn and his wife Kimberly Wagner, both of whom come from a scientific background, founded Stoutridge Vineyard. The couple concentrated on what they refer to as “actually making wine the way that the industry claims to make wine.” “They can’t make wine the ideal way they say they do, because it’s too expensive, too unstable in unrefrigerated trucks and restaurant basements, and it takes too long,” Osborn says. “In a normal situation you’d never go to the lengths we go to because all you care about is doing this for 25 years and then getting your money back out of it. But our goals are different.”

Scientific Methods Stoutridge is possibly the only winery in the country that makes their wines without any chemical processing. Ninety percent of the grapes they use are local, and thanks to building the winery on the side of a hill, the couple designed an ingenious gravity flow system that allows the wine to be moved around without pumping or filtering it. Solar

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HUDSON VALLEY WINE • Fall 2017

panels provide 100% of their electricity, and a heat exchange system allows them to efficiently recycle heat. “My father is a fluid dynamic physicist,” says Osborn. “Using heat exchangers to move heat around and using fluids for cooling turbine engines is what we talked about on the basketball court when I was six.” When Stoutridge opened, the couple also installed a few stills to make vodka and fruit brandies, in order to take advantage of the high-quality fruits being grown by farmers in and around Marlborough. But it wasn’t the couple’s focus, as they were also Stoutridge’s sole employees for the first ten years, and they were too busy making wine. “We just figured, let’s make some vodka, let’s make some fruit brandy, we’ll figure out how it can help us pay for


this insane winery we just built,” says Osborn. “But we mothballed the distillery because the winery was working well enough to stand on its own. The distillery was there to give us the courage to stick to our guns with the naturally-made wine, because if the winery failed, Plan B, distilling, was potentially more popular and more profitable.” The winery, of course, didn’t fail, and became profitable enough that the couple could continue to run it themselves. Then last year, as Stoutridge turned ten years old, Wagner and Osborn reassessed the company, their life goals, and then Wagner asked Osborn the big question: “Are we having fun?” They decided that not only were they still having fun, but that they could expand and relaunch the distillery thanks to the efficiencies they had already designed for the winery, savings of efficiency that would allow them to do with spirits what they had been doing with wines: Take the extra steps that larger, commercial operations couldn’t afford to take in order to create spirits unlike any others on the market, ones that captured the flavor of the local terroir, a goal that usually doesn’t come to mind with spirits. “We’re trying to create a vastly superior product without going broke,” Osborn says. “We do that by aspiring to be the most energyefficient distillery in the United States. Without these efficiencies, we’d have to make more normal stuff.”

Pure Flavor Strategic capturing and re-use of heat, water recycling, and solar power is what allows them to distill their vodka 30 times through a 30-foot-tall pot and plate still, as opposed to the two or three times that most vodkas are distilled. The result is an uncommonly smooth vodka, so free of impurities, that it goes down with a butterscotch finish, and without the requisite shudder that comes after drinking most other vodkas. The couple also use the same still to make a 190-proof alcohol called AZ, short for azeotrope, the chemical term for the highest amount a water-ethanol mixture can be distilled without adding another solvent. Like their vodka, AZ can also be drunk straight without bracing for the impurities that other alcohols contain, although there is a small bite at the back of the throat that accompanies the finish. Appropriate, since Osborn and Wagner often say that their goal is to distill spirits with flavors that are more akin to food than to spirits.

“ We’re trying to create a vastly superior product without going broke . . . We do that by aspiring to be the most energy-efficient distillery in the United States. Without these efficiencies, we’d have to make more normal stuff.” “If you take the AZ and put it in a fruit salad, you’ll get an adult fruit salad pretty quickly without getting the fruit mushy,” said Wagner. “Or you can pour that in a mason jar and put whatever flavorings you want in there. Lemon, dill, spices, a vanilla bean, create your own aquavit.” Osborn recommends putting a vanilla bean in the bottle and letting it sit for a month. The two five-plate stills can make excellent rye whiskey and a nice lighter whiskey from corn and rye that’s almost sweet to the taste, but they cannot produce a ‘serious’ deep intense whiskey like Bourbon or Single Malt Barley whiskies. So in order to make these spirits that celebrate the grains from local growers they prefer to use, they’d have to expand the distillery. They’d have to get a few employees. They’d have to get one of those direct fire stills prized in Scotland. And they’d definitely need to do some malting. “Oh yeah, you need to malt,” says Osborn. “Malting is where you germinate the grain. And when you germinate the grain you’re softening it just like you do in cooking, but instead of destroying flavor, you’re adding the flavor of germination. So you add a life process. My wife and I are biochemists. We’re adding a life process that’s creating a flavorful chemistry through germination. But to do that, you have to create a room to germinate it in.”

That led to the couple building what they refer to as a second distillery within the first distillery, using the same efficiencies and systems that they’ve developed in the past ten years while adding new ones. Like that direct fire still, which is in the process of being built. Like a malting floor, a temperature controlled floor that allows them to germinate their own grain, one of the only distilleries in the country that takes this step. And a traditional Scottish kiln to dry the grain out after germination, making them the only distillery in the U.S. to have one.

The Glen of the Celebration with Spirits “We call this the Angus MacDonald Memorial Furnace,” says Osborn as he shows off the furnace and grill underneath their kiln. “He was the man who got me in touch with the local stone masons who built the kiln, and the local barrel makers who built our barrels.” In a traditional Scottish kiln, peat would be burned to flavor the grain. Since peat is not a Hudson Valley product, the couple uses cuttings from their grape vines and scraps from their barrel makers, using the grill to adjust the intensity and flavor of the smoke. Stoutridge is already making a West Wind whiskey, named after West Wind farm in Saratoga, from whom they buy much of their grain. Both the whiskey and the gins they make now manage to have a clean, grain flavor, and the couple is already planning on making bourbons that it will age for two years, and other richly flavored spirits. A new building for barrel aging has been constructed with the racks spaced in such a way as to take advantage of new automated forklift technology that’s becoming available. Unmanned forklifts will be able to zip around the rows of barrels and easily pull out whichever barrel the staff needs. Vermouths and Amaros are on the way, under a new line that will encompass the barrel-aged beverages called Glenkaley, named in honor of the street Stoutridge is on, Ann Kaley Lane. “We just found out that Kaley in Celtic means ‘a celebration with spirits,’” Osborn says.

Redefining Terroir The extraordinary steps the couple has taken throughout the process — the heat recycling, the malting floor, the kiln, the 30-foot still, the solar panels, they even cover their outdoor chiller with a patio umbrella to keep its motor cooler during the day so that it www.hvwinemag.com • Fall 2017

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Talking Terroir continued from page 13

doesn’t have to work as hard — leads to the question: Do they think that eventually other distilleries will come around to making spirits the Stoutridge way? Wagner doesn’t hesitate to answer: “Not if they are making a business investment,” she says. “It’s not commercially scalable.” Stoutridge’s products force one to reconsider the idea of how terroir affects how wine and spirits are made. True, they use almost exclusively local products, including many grapes they grow themselves. They’re practicing floor malting to introduce naturally-derived enzymes, and open-top fermenting in wooden tanks to capture the building’s unique fermentation biome. And the products themselves couldn’t exist without the umpteen steps they’ve taken throughout the facility to wring maximum efficiency out of minimal energy. But without the Hudson Valley’s proximity to New York City, Stoutridge, and many of the finer culinary products made throughout the Hudson Valley, couldn’t exist. The Valley may be the perfect environment for growing and making an ever-growing array of remarkable products, but without the educated, worldly consumers and restaurateurs coming up from the city to buy them, as well as the New York City expats who move up to the Valley, there wouldn’t be a market for it. As Wagner points out, this is why the Hudson Valley is one of the best places in the world, if not the best, for anyone making any culinary product who wants to create premium products. Terroir isn’t just about soil and sunshine. It’s also about people and economies.

Terroir isn’t just about soil and sunshine. It’s also about people and economies.

“I can’t think of a better place to be making wine or spirits in the whole world than the Hudson Valley,” notes Osborn. “If you’re going to try and grab the brass ring, you’d be smart to be here.”

Are We Having Fun? Which leads back to the fermenting cherries that the couple will be making into cherry brandies at the end of the summer. In a year in which the conditions were perfect for growing cherries, Stoutridge can inexpensively buy crates and crates of damaged ‘seconds’ grown less than a mile away by a farmer they know. The farmer gets to sell cherries he might not have been able to sell otherwise, to someone down the road from him, keeping the money in the local economy and allowing Stoutridge to make a brandy that’s as local as possible, using the same equipment they’re already using to make wine. Osborn and Wagner wouldn’t be able to do this anywhere else.

“ I can’t think of a better place to be making wine or spirits in the whole world than the Hudson Valley . . . If you’re going to try and grab the brass ring, you’d be smart to be here.” “I don’t know what this cherry brandy is going to taste like yet, because it’s going to be the first time we’ve made it,” says Osborn. “But I can tell you this: Considering how good the crop was this year, it’s probably going to be the best cherry brandy we ever make. Which is sad, in a way,” he says, although he laughs when he says it. Next year will be a boom year for something else that Stoutridge can tinker and play around with to see what happens. To answer Wagner’s question posed to Osborn last year: Yes, they’re still having fun.

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HUDSON VALLEY WINE • Fall 2017


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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 ]

SPICING IT UP WITH RYE WHISKEY AND CHEESE Wendy Crispell,

CsW, Wset

C

ONSIDER THIS. Animals eat grains and grass. Whiskey is distilled from fermented grain. So when pairing cheeses with whiskey, the flavor profiles that are common to both are often the best matches. American rye whiskey is a delicious stand-alone drink, boasting a spicy, earthy character. Paired with cheese, even the most skeptical wine lover can be tempted into a brief interlude with its dark magic. Why do brown spirits partner well with cheese? Because many of the common flavor descriptors for whiskeys (nutty, smoky, salty, sweet) describe different cheeses, too. Hard cheeses such as aged Gouda, Gruyere, and Cheddar work best. But so does a soft, creamy Camembert—the bite from the whiskey counters the richness of the cheese. The Hudson Valley’s rye whiskeys offer a variety of complex flavors to experiment with. Try these suggestions and serve with dried fruits, dark chocolate, nuts, honey, and different types of bread to make the pairings even more interesting.

HILLROCK DOUBLE CASK RYE WHISKEY

This 100% deep, rich rye has notes of espresso, toffee, sarsaparilla and caramel. The finish reverberates with long echoes of clove, dried orange peel, nutmeg, and baker’s chocolate. Try this luxurious spirit with Hawthorne Valley’s aged Alpine raw milk farmstead cheese. The nutty flavors pair divinely with the whiskey. Augment the pairing with orange marmalade, roasted nuts, or dark chocolate. TACONIC FOUNDER’S RYE WHISKEY

This fine sipping rye is aged in white oak barrels until it achieves a golden, caramel color. While it has the earthy spice typical of its style, notes of creme brulee and bananas foster round out on the palate. Try this with a rich, cow’s milk blue cheese, like Cashel Blue from Ireland, and a drizzle of Taconic’s Maple Syrup. TUTHILLTOWN HUDSON MANHATTAN RYE WHISKEY

Known for its spiciness, honey-cinnamon aromas and buttery notes on the finish. Match it with 5 Spoke Creamery’s Tumbleweed and ginger snap cookies. The creamy finish of the cheese and the sweet spice in the cookie enhance similar flavors in the whiskey. Simply sinful!

FALL RYE COCKTAILS Throughout Prohibition, bootleg rye whiskey was often mixed with sweet ginger syrups and sodas to mask its harsh flavor, while still complimenting its signature spice. Modern premium rye still benefits from ginger’s sharp bite. Cocktails using craft mixers, like Bruce Cost Unfiltered Original Spicy Ginger Beer; modern infusions such as activated charcoal; and a range of artisanal bitters are making rye a superstar behind many bars today.

SEPTEMBER SUNSET 1 OZ. TACONIC FOUNDERS RYE WHISKEY 1 OZ. DRY VERMOUTH

2 OZ. ACTIVATED CHARCOAL-INFUSED HUDSON MANHATTAN RYE

JUICE OF ONE CLEMENTINE

3/4 OZ. CARPANO ANTICA FORMULA VERMOUTH

SPLASH OF TACONIC MAPLE SYRUP

4 DASHES BLACK WALNUT BITTER S

Shake ingredients together with ice and strain into rocks glass. Garnish with clementine slice. Courtesy of Taconic Distillery.

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MIDNIGHT MANHATTAN

HUDSON VALLEY WINE • Fall 2017

Stir ingredients together, pour into coupe cocktail glass and garnish with Baby’s Breath. Courtesy of Tuthilltown Spirits.


RENSSELAER

Enjoy a Day on the Farm

ALBANY COLUMBIA

WEED ORCHARDS •

GREENE

& & WINERY

Home-made Sangria from fresh picked PPeaches eaches and our own Wine Wine.. www.weedorchardsandwiner y.com 43 Mt Zion Rd. Marlboro, NY 12542 www.weedorchardsandwinery.com

PRODUCER PROFILES DUTCHESS

W I N E R I E S BY C O U N T Y Orange Applewood Winery .....................................................................18 Brotherhood Winery ...................................................................20 Christopher Jacobs Winery .......................................................22 Clearview Vineyard ....................................................................24 Demarest Hill Winery & Distillery ...............................................26 Warwick Valley Winery & Black Dirt Distillery ...........................28

Ulster

Crafting Exceptional Hudson River Region Wines

ULSTER

Adair Vineyards ..........................................................................30 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 & Distillery..................................................46 Whitecliff Vineyard......................................................................48

Dutchess Millbrook Vineyards & Winery .....................................................50

ORANGE

Columbia Clermont Vineyards & Winery ....................................................52 Hudson-Chatham Winery...........................................................54

D I ST I L L E R I E S Harvest Spirits ............................................................................56 Hillrock Estate Distillery ..............................................................58 Taconic Distillery.........................................................................60 Tuthilltown Spirits Distillery ........................................................62 Helderberg Meadworks..............................................................64

R I V E R

R E G I O N

Staatsburg, New York mileaestatevineyard.com

BREWERIES & CIDERIES Arrowood Farms.........................................................................68 C.H. Evans Brewing Co..............................................................68 www.hvwinemag.com • Fall 2017

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WESTCHESTER

M E A D E RY

H U D S O N


APPLEWOOD WINERY

ABOUT US

Established 1994

“TO MAKE OUR WINES we tie vines to trellises, we anxiously await the arrival of spring, pull hoses with our hands, lift bins of grapes, gently fill bottles and cheerfully bring our wine to you.” 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 WHITE WINES vineyards planted. Remarkably, the vistas from the vineyards today have changed little from the time before RIESLING George Washington was born. SEYVAL/CHARDONNAY SEYVAL/CHARDONNAY When Applewood first started making wine they had two RESERVE goals in mind: To make some really great, quality wines, and to have as much fun as possible doing so. Now they SUMMER FIELDS want to share their passion for wine and make it an easy, TRAMINETTE enjoyable experience for you and your friends and family. VIDAL Wineries in the Hudson Valley invite you to slow down. WAWAYANDA WHITE 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… 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 Cider 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.

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HUDSON VALLEY WINE • Fall 2017

BLUSH WINE APPLE BLOSSOM BLUSH

RED WINES CABERNET FRANC HARVEST TIME

MEET THE OWNERS AND WINEMAKER 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. 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.

INTERNATIONAL RED MERLOT OBR (OAK BARREL RESERVE)

FRUIT WINES BLACKBERRY BLUEBERRY RUBY ’S KISS

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

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

NAKED FLOCK HARD CIDER HAS ADDED A NEW MEMBER TO THE FLOCK

Naked Flock is spreading its wings a little wider and now includes a line of Mead under the Naked Flock name. Mead is rich in tradition. At its core, it’s produced by fermenting honey with water. We are giving it a modern approach to produce a clean, flavorful style. By using different types of honey and adding fruits, spices, or hops, Mead may be bone dry, sweet, or anything in between. Currently available on tap is our Cyser. This is a blend of cider and mead with a touch of tart, sour cider. It is semi-sweet with the honey taste up front and a slightly tart bite on the finish. The Cyser will be available in cans in early fall. Immediately following will be a Session Mead with tart New York State cherries. As with Naked Flock Ciders, the flavor profiles are endless. Stop by for a visit and taste what is currently on tap.

THE ESSENTIALS

9TH ANNUAL NAKED FLOCK HARD CIDER EXPERIENCE

VINEYARD APPLeWOOD WINeRY

WINEMAKER Jonathan Hull

Experience true Hudson Valley Hard cider on Saturday, November 4th, and Sunday, November 5th, from 12-5pm.

ADDRESS 82 Four Corners Road Warwick, NY 10990

EVENTS (Check website and Facebook for new

PHONE 845-988-9292

Free Music in the Courtyard every Sat & Sun, 2–5pm. Cider Café open for lunch Sat & Sun, 12–4:30pm

Naked Flock Hard Ciders take center stage with tastings of Original, Draft and Pumpkin (made with fresh roasted sugar pumpkins) and our Dry Citra Hopped cider. Seasonal ciders like Santa’s Sauce will be added to the fall/winter line-up. These are paired with cider-friendly food bites. Our Cider Bar is always open offering Flights, Pints, and Growler Fills. Our rotating tap lines feature new and seasonal ciders on a regular basis.

WEBSITE www.applewoodwinery.com OPEN Mar–Dec Wed-sun: 11am–5pm sept–Oct Daily: 11am–5pm TASTING FEES $6 per person / $8 with glass ACREAGE 10 acres PRODUCTION 10,000 cases

Nov 4–5

Naked Flock Hard Cider Experience

GETTING HERE 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.

ORANGE

Beaks down, bottoms up!

EMAIL info@applewoodwinery.com

releases and unplanned wine and food pairings)

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

www.hvwinemag.com • Fall 2017

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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. 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 WHITE WINES New York, New Jersey and Connecticut. CHARDONNAY Extensive developments have taken place in the winery, DRY RIESLING including investments in equipment and staff education, RIESLING incorporating both new and old schools of enology to

ROSÉ CABERNET FRANC ROSÉ

RED WINES CABERNET SAUVIGNON MERLOT PINOT NOIR

SPARKLING BLANC DE BLANCS “B” CHARDONNAY “B” ROSÉ

HUDSON VALLEY WINE • Fall 2017

NG

20

YO R K

RUBY PORT

T H E R HOO RO

D

DESSERT

RIESLING LATE HARVEST 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

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.

WA S H I

Brotherhood is open seven days a week beginning April 1st through December 31st. In the tasting room, you will find two limited edition wines (1839 Cabernet Sauvignon and 2009 Vintage Port), as well as a variety of Hard Apple 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.

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.

TO

EW

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.

MEET THE WINEMAKERS

B

ABOUT US

Established 1839

N V I LLE, N


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IN THE SPOTLIGHT NEW RELEASES! B SPARKLING RIESLING

Brotherhood’s Blue Bottle Riesling, an award-winning wine, now sparkles! Using the best Finger Lakes’ grapes, B Sparkling Riesling delivers a crisp, fruity and clean flavor. Each glass is a refreshing experience with softly fizzing bubbles empowering the melon, peach and honey crisp apple flavors. Add some sparkle to your next celebration by serving chilled with a smile. TRUE HONEY CIDER

True Honey Cider, infused with natural honey from the Hudson Valley with a unique blend of fresh apple juice has been released! Perfect for any season or occasion.

THE ESSENTIALS VINEYARD BROtHeRHOOD WINeRY

TOURS $10 tour, tasting and glass

ADDRESS 100 Brotherhood Plaza Drive Washingtonville, NY 10992

PRODUCTION 50,000 cases (Brotherhood brand)

PHONE 845-496-3661

HOMESTYLE SANGRIA

Homestyle Sangria is made from all the natural flavors of premium red wine with a perfect blend of fruit.

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.

EMAIL contact@brotherhoodwinery.net WEBSITE www.brotherhood-winery.com OPEN April–Dec Mon–Fri: 11am–5pm sat:, 11am–7pm sun: 11am–5pm Jan–Mar Fri–sun: 11am–5pm

MANAGER Hernan Donoso, President WINEMAKERS Mark Daigle, Bob Barrow EVENTS (check website for more information) Live music in the Courtyard weekend afternoons, Memorial Day–Labor Day Sept–Oct Wine stomping every weekend after Labor Day until mid-Oct

Oct 28

Halloween Ball

Dec 1

Annual Tree Lighting

ORANGE

GETTING HERE

FAX 845-496-8720

OWNER Chadwick, Castro, and Baeza Families

CLOSED thanksgiving, Christmas Day, New Year’s Day TASTING FEE $7 with glass

www.hvwinemag.com • Fall 2017

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CHRISTOPHER JACOBS WINERY AT PENNINGS VINEYARDS

ABOUT US

Established 2006

THIRD GENERATION FARMER Christopher Pennings and wife Monica planted their first block of grapes at Pennings Vineyards 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,” Chris says. Chris enjoys focusing on the vineyard and farm management side of the business. “Agriculture is in my blood,” he says. He proudly models to his sons, Christopher and Jacob, long hours of physical labor and an intimate relationship with soil and sun. 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.” What started as a hobby has quickly developed into a growing farm winery business. Following in the footsteps of their father’s agricultural business (Pennings Orchard), seedless table grapes were planted for the 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.

WHITE WINES BELLA HOLY COW OLÉ

RED WINES DEEP ROOTS

“Eventually we realized, how could we not look into crafting FRUIT WINE an apple wine?,” Monica says, so she poured herself into all APPLEOOSA things cider, and crafted an apple wine unique to her family’s name sake. Their first apple wine, Appleoosa, was released in 2016. It won Hudson Valley Best Fruit Wine in 2016! It pairs perfectly with turkey and feathered game, making it ideal for Thanksgiving dinner. Guests enjoy it alone as a sipping wine as well as alongside sweets. It is also a great accompaniment with a variety of cheeses and rustic English style cuisine. The outdoor tasting venue at Christopher Jacobs Winery boasts vineyard, mountain and meadow views. Visitors enjoy a private country setting, delectable wine, picnic area, live music scheduled once or twice per month, and finger foods available for purchase, all nestled in rural Pine Bush. There is a small barnside enclave for when the weather gets fussy. New for 2017, enjoy Friday Night Summer Sunsets in July and August from 5pm until sunset.

Visitors enjoy a private country setting, delectable wine, picnic area, live music, and finger foods all nestled in rural Pine Bush.

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HUDSON VALLEY WINE • Fall 2017

MEET THE WINEMAKERS 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 Region AVA potential of wine making. 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.”


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IN THE SPOTLIGHT BELLA

Dry, white wine produced from Seyval Blanc grapes. Excellent with traditional chicken or fish dishes centered on vegetables, especially broccoli or asparagus. “Traditional” at its best. H O LY C OW

Semi-sweet white wine; a versatile accompaniment with spicy appetizers, glazed fish or dessert. Holy Cow is crafted from Cayuga White grapes. OLÉ

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, blended red wine. Perfect with any traditional hearty meal. A great summertime red. Blend of Noiret, Cabernet Franc and Oberlin Noir.

THE ESSENTIALS VINEYARD CHRIstOPHeR JACOBs WINeRY At PeNNINGs vINeYARDs ADDRESS 320 Crawford street Pine Bush, NY 12566 PHONE 845-728-8066

A P P L EO O SA

Off dry apple wine; a blend of apples that tickle the taste buds and nose of apple lovers. Won Best Hudson Valley Fruit Wine 2016 by the Hudson Valley Wine & Spirits Competition.

EMAIL christopherjacobswinery@gmail.com 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 street. 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

ORANGE

GETTING HERE

ACREAGE 40 acres

TASTING FEES Yes TOURS Yes

For GPs use 326 Crawford street.

www.hvwinemag.com • Fall 2017

23


CLEARVIEW VINEYARD

ABOUT US

Established 2010

“KAREN WANTED TO BE A FARMER and Frank ‘thought’ he was retired. That’s how it started. We set out to make quality wines from organically grown grapes. No easy task. First we needed the property. Wanting to be close to family and friends we decided on Warwick, a farm-friendly town familiar to Karen since her youth. Finding a great spot, we moved here in October 2004. We asked Steven McKay, the Small Fruit & Grapes Extension Educator from Cornell Cooperative Extension to visit our property and give us some advice. After having dirt core samples evaluated, it WHITE WINES became apparent that this was an ideal site for grape vines. A heavily-wooded, two-and-a-half acre section was cleared ESTATE CAYUGA WHITE with the help of Mark Malosay, a local landscape expert. ESTATE DIVINIT Y (NY81 ) The following year, in 2007, we purchased a John Deere ESTATE SEYVAL BLANC tractor, put down three tons of lime, three-bottom plowed, rototilled, dug more than nine hundred holes, and with the ESTATE TRAMINETTE help of family and friends planted nine hundred grape ESTATE VIDAL BLANC vines on our sloping hillside. 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 blend)

ESTATE NOIRET NOIRET

SPECIALTIES Our New York State Liquor License arrived on August 26, 2010 and we began selling our wines under a canopy FRESH SANGRIA outdoors. The following year we joined the Florida Farmers LOCAL HARD CIDER , BEER Market. Then in the summer of 2012 we broke ground for AND ALE our 3,800 square-foot winery, and the new wine tasting facility is now open. The new building allows us to produce 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 they 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!”

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HUDSON VALLEY WINE • Fall 2017


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IN THE SPOTLIGHT C L E A RV I E W V I N E YA R D N A M E D # 1 I N N YS !

Travel + Leisure magazine named the “Top Vineyards All Around the U.S.” on June 2, 2017. Clearview Vineyard was named #1 in New York State and #14 in the U.S. out of more than 8,700 vineyards throughout the country. In addition to wine, local beer, ale and hard cider are now on tap at Clearview Vineyard. E STAT E S E Y VA L B L A N C

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

THE ESSENTIALS

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 has notes of raspberry, blackberry and a mint aroma. Pairs well with steak and most beef dishes, and red Italian sauces. MONET

OWNERS Frank and Karen Graessle

ADDRESS 35 Clearview Lane Warwick, NY 10990

MANAGERS Frank and Karen Graessle

PHONE 845-651-2838 EMAIL cvvineyard@optonline.net

WINEMAKERS Frank and Karen Graessle EVENTS (check website for more information) For a complete listing of events visit: www.GunksWine.com

WEBSITE www.clearviewvineyard.com

Every weekend! Food from 12–5pm and Live Music from 2–5pm

OPEN April–mid-Dec Fri–sun: 12–5pm

GETTING HERE

CLOSED New Year’s Day, thanksgiving, Christmas TASTING FEES $8 for 6 wine samples, includes 12.75 oz. wine glass. Wine by the glass $7 TOURS Free, self-guided ACREAGE 2 acres PRODUCTION 1,000 cases

FROM NYS THRUWAY (I-87): exit 16, Woodbury/Route 17. Continue on Route 17 West for 9.1 miles to exit 126 and turn left onto Route 94. Go 4.3 miles to the light in the village of Florida, and turn left. Continue 2.7 miles (Garden state Koi on your right) then drive another 100 yards. turn right at the Clearview vineyard sign and drive 400 feet to the iron gate at the end of the road.

ORANGE

This Bordeaux-style red wine is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot, made from grapes grown on the North Fork of Long Island and produced at Clearview. It is an easy drinking wine that pairs well with many dishes including beef stew and Italian red sauces, or enjoyed by itself.

VINEYARD CLeARvIeW vINeYARD

Clearview vineyard is only 12 minutes south of Route 17 in Chester, NY, and 18 minutes from Woodbury Commons.

www.hvwinemag.com • Fall 2017

25


DEMAREST HILL WINERY AND DISTILLERY

ABOUT US

Established 1998

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

Come see the fall foliage, which peaks in October in the Southern Hudson Valley, and enjoy a picnic under our covered Pavilion. This space is also available to rent for day/evening events.

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HUDSON VALLEY WINE • Fall 2017

WHITE WINES 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

RED WINES FC RESERVE CABERNET SAUVIGNON VICTORIA MERLOT WARWICK BLACK PEARL** BACCHUS NOIR* EVENING RED WARWICK RUBY RED RED BOUCHET RED CLASSICO RED ZINFANDEL ROSE CABERNET PINOT NOIR PORTO FINO*

PORT/CIDER HARD CIDER APPLE PORT

MEET THE WINEMAKER Winemaker Francesco Ciummo tells quite the tale of his accomplishments in a chronological fashion: “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.”


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IN THE SPOTLIGHT I T ’S A P P L E S E AS O N !

Labor Day marks the official opening of apple-picking season in the Hudson Valley. Demarest Hill uses apples from many of Warwicks’ own orchards to produce their wines and distilled beverages. Our winery boasts apple sensations from the non-alcoholic Cider Crystalline to Dream Cider at 48% proof. Stop in and taste our Apple Wine Spicy, a Gold Medal Winner at the Indy International Wine Competition. There is definitely something here for everyone!

THE ESSENTIALS H A RV E ST F E ST I V I T I E S

Planning a weekend trip to Warwick, New York? Join in the festivities each Sunday in September when grape harvesting is followed by food and drink. Call us at 845-986-4723 to put your name on the list. You’ll find the complete line of Demarest Hill’s products on their website, including these spirits and brandies: Grappa** Chocolate Grappa Honey Grappa Oregano Grappa Raisin Grappa**

Sherry Blue Spruce Shnappes Limoncella Orancella

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

ADDRESS 81 Pine Island turnpike Warwick, NY 10990 PHONE 845-986-4723 EMAIL demaresthillwinery@gmail.com

OWNER Francesco Ciummo 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 Year’s Day, easter, thanksgiving, Christmas Day TASTING FEES $5 for 7 wines TOURS No

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

ORANGE

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

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

VINEYARD DeMARest HILL WINeRY AND DIstILLeRY

ACREAGE 10 acres PRODUCTION 3,000 cases

* denotes medal winner ** denotes double medal winner www.hvwinemag.com • Fall 2017

27


WARWICK VALLEY WINERY & BLACK DIRT DISTILLERY

ABOUT US

Established 1994

“OUR STORY BEGINS IN THE ORCHARD. In 1989, we purchased the orchard and began to learn how to cultivate fruit. Local apple growers and extension agents taught us the basics and contributed to our early success. Our first product, in fact our entire business, started as a result of an abundant apple crop that lead us to experiment with hard cider. We were soon hooked and we received our farm winery and cider producer licenses in 1993. Our doors opened to the public in the Fall of 1994. In the early days, we had three wines and one cider, all of which were a bit unrefined. Our inexperience was as evident as our enthusiasm and we persevered to create higher quality wines and cider. Every vintage improved as we honed our skills and continued to learn the art and science of wine and cider making. Eventually, hard work paid off, leading us to the development of our acclaimed Doc’s Draft Hard Apple Cider. The success of our Doc’s Draft Hard cider is due to our insistence in using the finest fruit available.

WHITE WINES CHARDONNAY PINOT GRIS RIESLING

RED WINES CABERNET FRANC CABERNET SAUVIGNON

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.

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 Best of Show recognition at the Hudson Valley Wine Competition for Jason’s American FruitsTM Sour Cherry Cordial.

“Our mission since our inception has been to create fruit-based alcoholic beverages that are as unique as the fruits themselves.”

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HUDSON VALLEY WINE • Fall 2017


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IN THE SPOTLIGHT Big changes are in store for Black Dirt Distillery in the spring of 2017…the Black Dirt Bourbon Barn is opening at the Woodbury Commons Premium Outlets in Central Valley, NY. The tasting room/bar/ retail space will feature a selection of New York’s finest spirits, cider, beer and wine that can be purchased by the glass or bottle. Enjoy tasting flights, an extensive cocktail list or a rotating tap and wine selection alongside New York cheeses, charcuterie, pickles and more. If you like the cocktail you’re drinking you will be able to buy everything you need to make it at home, along with the equipment you need to make it!

I RT DI B BL AC K D

Barn Bar Ba bon B urbo ou Bourbon Bou Black Dirt Distilling, LLC, was formed in 2012. While Black Dirt Bourbon and Black Dirt Apple Jack were born at the Warwick Valley Winery & Distillery, since 2013 they have been produced in a 4,000-square-foot distillery on a 60-foot column still. The distillery now produces up to 50 barrels a week. Black Dirt Distillery expands upon the distillation and marketing experience that co-founders and managing partners Jason Grizzanti and Jeremy Kidde have accumulated. Over the last 15 years they have produced award-winning brandies and liqueurs under the American Fruits brand, as well as the critically-acclaimed Warwick Gin. 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.

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

VINEYARD WARWICK vALLeY WINeRY & BLACK DIRt DIstILLeRY ADDRESS 114 Little York Road Warwick, New York 10990 PHONE 845-258-4858 FAX 845-258-6055 EMAIL wvwinery@warwick.net WEBSITE www.wvwinery.com www.blackdirtdistillery.com OPEN Year-round Mon–Fri: 11am–6pm sat–sun: 11am–6pm

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 Summer

Dylan-Fest, Cash & Country, Dead-Fest

Fall

Apple-picking season

ORANGE

GETTING HERE

THE ESSENTIALS

CLOSED New Year’s Day, easter, Christmas TASTING FEES $5 includes glass TOURS Call for info

www.hvwinemag.com • Fall 2017

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ADAIR VINEYARDS

ABOUT US

Established 1985

ADAIR VINEYARDS is a small family-owned winery and vineyard located in the scenic and historic Hudson Valley. Jim Adair established the winery and vineyard in 1985 when he planted his first vine and opened the tasting room in 1989. When we acquired the winery in early 1997, it was the realization of a life-long ambition inspired by family heritage and brought to fruition by formal enology and viticulture studies in California and further training in a Pennsylvania vineyard. We often compare a visit to Adair Vineyards to a step into one of the 19th century Hudson River School artists’ paintings. Asher Durand’s 1840 painting, The Solitary Oak, appears on our wine label. And, we have a solitary oak standing at the head of our vineyard. In his painting are cows, horses, mountains, and a stream. Our winery is housed in a barn—over 200 years old, WHITE WINES once occupied by cows and horses—and has a stream running by with the Shawangunk Mountains in the SEYVAL BLANC background. VIGNOLES CAYUGA WHITE The tasting room and gift shop are located in the loft VIDAL BLANC of the barn and the winemaking area is below. Our vineyard is located behind the winery. We believe in RED WINES the simple and natural approach to our winemaking. We allow our grapes to fully mature so that we are able FRONTENAC to produce wines characteristic of the grape varieties. MARECHAL FOCH In order to maintain the highest quality, our wines are LEON MILLOT created firstly with estate-grown grapes and then DE CHAUNAC supplemented with additional varieties grown at a BACO NOIR local farm which we have a close working relationship. We currently produce more than 30,000 bottles and look forward to increasing our production. In the wine cellar we make the wine, care for it to perfection and bottle it for our customer. Our wines range from dry to slightly sweet. We have won numerous awards for our wines.

Our winery is housed in a barn—over 200 years old, once occupied by cows and horses—and has a stream running by with the Shawangunk Mountains in the background.

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HUDSON VALLEY WINE • Fall 2017

MEET THE WINEMAKER Marc Stopkie, winemaker, attended Napa Valley College for enology and viticulture. After completion of his studies at Napa Valley College he interned at various California wineries throughout the state’s wine regions. While wanting to return to his East Coast roots, he secured a position as winemaker/vineyard manager at a Pennsylvania winery. While working at this winery, he became familiar with the East Coast growing climate and the French-American hybrid grape varietals. While working there he searched for his own winery and found it in the Hudson Valley. He now grows French-American hybrid varietals suited to the region as well as experimenting and growing various varietals from Minnesota and Russia. His winemaking style is rooted in the Old World way. He only uses grapes and fruit grown on the estate or within 15 miles of the winery. He personally cares for the vineyard and every grape processed. He does not rely on technology but instead uses what is naturally occurring in each varietal and season to create carefully handcrafted wines. By following this philosophy he is able to bring out the true characteristics of the fruit and terroir of the Hudson Valley.


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IN THE SPOTLIGHT B L AC K C U R R A N T KIR ROUGE

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

THE ESSENTIALS VINEYARD ADAIR vINeYARDs

OWNERS Marc and Lori stopkie

ADDRESS 52 Allhusen Road New Paltz, NY 12561

MANAGERS Marc and Lori stopkie

PHONE 845-255-1377

WEBSITE www.adairwine.com OPEN Mid-April–Oct sat–sun: 11am–6pm Nov–Mid-Dec sat–sun: 11am–5pm

EVENTS Farmer’s Markets: Beacon, Cold Spring and Pleasantville

ULSTER

EMAIL adairwine@gmail.com

WINEMAKER Marc stopkie

Check website for dates and times

Sept 24 PuppyUp New Paltz Dog Walk— a fundraising event for PuppyUp Foundation. For more information check our website and like the PuppyUp New Paltz facebook page.

TASTING FEE $5.00 TOURS No

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

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

www.hvwinemag.com • Fall 2017

31


BALDWIN VINEYARDS

ABOUT US

Established 1982

IN 1982, THE BALDWINS purchased a farm which had been the Hardenburgh Estate since 1786, including a stone home and 18,000 square feet of out buildings situated on 37 acres of prime alluvial farmland.

WHITE WINES

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.

MIST DI GRECO

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

CHARDONNAY JOSEPH’S VINTAGE (Semi-sweet Riesling)

BLUSH WINE BLUSH

RED WINES CLARET EMBERS (Soft, fruity red)

MERLOT

FRUIT WINES APPLE RASPBERRY STRAWBERRY SPICED APPLE

SPARKLING Baldwin Vineyards garnered gold medals for their berry wines: Double Gold for their Strawberry Wine; and Gold for their Raspberry Wine 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 was also awarded a Silver Medal at the San Francisco Chronicle Wine Competition, and won Best Fruit Wine in New York State at the New York Food and Wine Classic.

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 WINEMAKER 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 year’s 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 35 years.

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HUDSON VALLEY WINE • Fall 2017


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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 their wines accompanied by three chocolate/strawberry desserts. The food makes all the vibrant flavors in the wines stand out, and the desserts taste much better accompanied by the various wines. Imagine tasting cheesecake with a Port, strawberry shortcake with Brut Champagne or Late Harvest Riesling, or chocolate desserts with Strawberry or Black Raspberry Wine.

THE ESSENTIALS

AWA R D S

ACREAGE 37 acres

ADDRESS 176 Hardenburgh Road Pine Bush, NY 12566

PRODUCTION 2,000 cases

PHONE 845-744-2226 EMAIL baldwin_vineyards@frontiernet.net Wholesale inquiries: wendy.baldwinvineyards@gmail.com WEBSITE www.baldwinvineyards.com

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.

OPEN April–Dec thurs–Fri, sun–Mon: 12–5pm sat: 12–6pm CLOSED easter, thanksgiving, Christmas

OWNERS Wendy and Alex Landolina MANAGER Anthony Landolina

ULSTER

The Long Beach Grand Cru International Wine Competition awarded a Gold Medal to Baldwin’s Strawberry Wine, which also received the Chairman’s Award for Best of Category. The Beverage Testing Institute awarded the Strawberry Wine 88/100 points –“highly recommended.”

VINEYARD BALDWIN vINeYARDs

WINEMAKER Alex Landolina

EVENTS (check website for other events) Every last weekend of the month: Strawberry, Chocolate & Wine Festivals with live music Every Sat & Sun in October: Strawberry, Chocolate & Wine Festivals with live music

TASTING FEES $10 for 12 wines and complimentary engraved wine glass TOURS Not available

GPs co-ordinates are -74.293735, and 41.618957.

www.hvwinemag.com • Fall 2017

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BENMARL WINERY

ABOUT US

Established 1957

WINE HAS BECOME VERY IMPORTANT to Americans. Moreover, we are drinking increasing amounts of wine grown in our own native soils, as well as, and frequently in preference to, wines originating in famous Old World regions. This acceptance of our own wines is quite a recent development. It has come about only through the efforts of a few American wine lovers who are determined to demonstrate that fine winemaking, both as an art and as a business, is well within the capability of our nation’s climate, soils, and talents. Hundreds of stories could and will be told of the difficulties and rewards experienced by these dedicated people during this accomplishment. One such story begins appropriately on a vineyard in the Hudson River Valley, the oldest wine district in the United States. Wine has been made from the grapes of this region since the 17th century when the French Huguenots grew vines and made wine in nearby New Paltz. Among the young farmers attracted to this burgeoning industry in the early 1800s was Andrew Jackson Caywood who bought and planted a handsome piece of land high above the river in an even older Hudson region grape growing community, dating from 1772. When the community incorporated as the Village of Marlborough, in 1788, a cluster of grapes carved in its seal commemorated its major crop. Caywood became an outstanding viticulturist and leading authority in the development of new grape varieties.

WHITE WINES

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.

MARLBORO VILLAGE BLUSH

SAUVIGNON BLANC SEYVAL BLANC STAINLESS STEEL CHARDONNAY BARREL FERMENTED CHARDONNAY DRY AND SWEET RIESLING MARLBORO VILLAGE WHITE

ROSÉ DRY ROSÉ

RED WINES BACO NOIR CABERNET FRANC MERLOT CABERNET SAUVIGNON SLATE HILL RED

MARLBORO VILLAGE RED 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 SPARKLING making. They have proven to be a new face to an old BLANC DE BLANC tradition. By replanting many of the abandoned vineyards and refurbishing the estate, they have managed to bring a new light to Benmarl, without sacrificing the tradition and history that makes it so special. And, carrying on the tradition of experimentation, they have planted new hybrid varieties like Traminette, as well as Old World vinifera.

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

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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 oftentimes 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.


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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 ADDRESS 156 Highland Avenue Marlboro, NY 12542

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 one 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 one 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 one mile on the right.

ACREAGE 37 acres

PHONE 845-236-4265

PRODUCTION 6,000 cases

EMAIL benmarlwinery@gmail.com

OWNER victor spaccarelli Jr.

WEBSITE benmarl.com

MANAGER Michael spaccarelli Jr.

OPEN Jan 12–Mar Fri–sun:12–5pm Apr–Dec Mon–thurs:12–6pm Fri: 12–8pm sat: 11am–6pm sun: 12–6pm

WINEMAKER Matthew spaccarelli EVENTS Sept 16–17

Grape Stomp Festival

Oct 7–8

Grape Stomp Festival

ULSTER

GETTING HERE

TOURS Apr–Dec: Fri–sun, 12–6pm free with tasting fee

For a complete listing of events visit: Benmarl.com or our Facebook page

CLOSED thanksgiving, Christmas New Year’s Day, easter TASTING FEES $10 for 6 wines

Buses please call in advance.

www.hvwinemag.com • Fall 2017

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BRIMSTONE HILL VINEYARD

ABOUT US

Established 1982

BRIMSTONE HILL IS AMONG the older group of Hudson Valley vineyards and wineries. The actual vineyard dates back to 1969 when Richard and Valerie Eldridge planted some 20 varieties of “French hybrid” grapes on approximately a half acre of sloping land. The Eldridges were (and still are) dedicated oenophiles. This tradition really stems from Valerie’s background. She was French by origin, and she grew up in an extended French winemaking family from the Loire Valley. In the 1970s the Eldridge vineyards expanded to about 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. 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.

WHITE WINES CAYUGA WHITE CHARDONNAY RIESLING SEYVAL BLANC VIDAL BLANC

CABERNET FRANC NOIRET

VIN ROUGE SPARKLING DOMAINE BOURMONT SPARKLING WINE

Brimstone Hill has worked to make distinctive regional

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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.

RED WINES

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.

wines, which they are proud of.

MEET THE WINEMAKER

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


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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

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.

VINEYARD BRIMstONe HILL vINeYARD

OWNER Richard eldridge

ADDRESS 61 Brimstone Hill Road Pine Bush, NY 12566

MANAGER Richard eldridge

CAY U G A W H I T E

EMAIL bhvwine@frontiernet.net

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.

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

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

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

ULSTER

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.

THE ESSENTIALS

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 2017

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BRUNEL & RAFAEL WINERY

ABOUT US

Established 2012

BRUNEL & RAFAEL WINERY WELCOMES YOU! We invite you to visit our tasting room located in a century-old home in the heart of the beautiful Hudson River Region. We are located on the scenic wine and farm trails, within three miles from other Marlboro wineries, and seventy miles from New York City. We will host you like good friends in our tasting room that was once the living and dining room of this century-old house. This is a home where people lived, tended their vineyards, and made good wine. We kept as much as possible, added where we had to, preserved the feeling, and planned for the future. Supported by geography, history, infrastructure, and most importantly, people, we set out to build an exceptional wine experience in this beautiful place. “My wine philosophy is simple,” states owner Bruno Alterescu, “wine is the most noble product that I know. It is ancient, sacred to believers and pagans, revered by aristocrats and peasants alike, serious yet flamboyant… but wine all by itself has little value for me. Drinking a great wine from a styrofoam cup, alone, is not my idea of joy. I want to drink a good wine in a nice setting with good food in good company. The only thing that should stand out is the memory of a joyful time. And good is what each one of us deems good to be. So, we make wines that make good companions, and that we and our customers love to drink.

WHITE WINES CHARDONNAY GEWÜRZTRAMINER

ROSÉS MERLOT ROSÉ

RED WINES CABERNET FRANC MERLOT PINOT NOIR

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.” 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.

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

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

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IN THE SPOTLIGHT GEWÜRZTRAMINER

This is our first born and still the signature wine. We and our customers love this grape, the variety of wines it can produce and the food and occasion it can match. We have several vintages in different styles and occasionally we offer vertical and horizontal tastings. SW E E T M E R LOT R O S É

This is our first sweet wine. It was produced in a very small quantity and vinted in a unique style. It carries an invitation and a hint of our Hudson Valley. P I N OT N O I R

One of the best? Come taste it and let us know what you think.

THE ESSENTIALS VINEYARD BRUNeL & RAFAeL WINeRY

ACREAGE 11 acres

ADDRESS 180 south street Marlboro NY 12542

PRODUCTION 600 cases

PHONE 845-306-5450

WEBSITE www.BrunelAndRafael.com

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

OPEN Apr–Dec sat–sun: 11:30am–5:00pm sep–Oct Fri–sun: 11:30am–5:00pm Please visit our website for up-to-date information.

MANAGER Bruno Alterescu

ULSTER

EMAIL WineNews@BrunelAndRafael.com

OWNER Bruno Alterescu

WINEMAKER Kristop Brown

EVENTS For a complete listing of events visit: www.BrunelAndRafael.com/ events.html Oct 27–29

Halloween Party

CLOSED Jan–Mar 30 TASTING FEE $8–$10 TOURS Not available

www.hvwinemag.com • Fall 2017

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GLORIE FARM WINERY

ABOUT US

Established 2004

PHYSICS IS THE SCIENCE OF MATTER AND ENERGY and of interaction between the two. We humans are exposed to this science every day. When you apply the brake in an attempt to stop your car on a sheet of black ice, mass, inertia and friction (or the lack thereof ) all combine to determine the result. When you try to put the nine ball in the corner pocket in a game of pool, Newton’s third law of motion comes into play: for every action, there is an equal and opposite reaction. If you rise from your chair at dinner to shake the hand of a friend and knock over a glass of wine in the process, that’s fluid dynamics and gravity at work. WHITE WINES In the spirit of these concepts, Glorie Farm Winery has CHARDONNAY RIESLING commissioned an artist to create a kinetic wind sculpture JUMPIN JAZZ to be installed here for our visitors to enjoy. It will be shaped metal pieces on multiple axes, moving in a smooth MUSCAT SALLY TM yet unpredictable manner, powered only by wind. The NIAGARA movement of this piece has a calming effect on the viewer. RIESLING Barring any unforeseen obstacles, installation should be RUMPLE PUMPKIN TM complete by end of August. Like us on Facebook to follow SEYVAL BLANC the process – www.facebook.com/gloriefarmwinery. SWEET CAROLINE So what does this have to do with wine, you ask! At first RED WINES glance, absolutely nothing, but if we ponder that notion we can see a relationship. BLACKJACK! CABERNET FRANC The inanimate sculpture members by themselves may not be a thing of beauty, but together with motion, may CANDY ASS RED TM produce a mesmerizing masterpiece. CHAMBOURCIN JIBBER JABBER Wine is much the same. A single grape variety will MARQUETTE produce an expected flavor profile. We at Glorie know if PINOT NOIR we put our creative juices together, we can achieve a better RED MONKEY wine. Nearly all of our finished wines are the result of blending. It may be the small addition of another grape, RED QUARTET or the same grape from another site on our estate, or SYNERGY maybe it’s a different clone of the same grape. The blending nearly always results in a superior product. FRUIT WINES At Glorie we tell our staff, if you remember one thing to guide you, it should be that every visitor leaves through the red tasting room door having had a positive experience. We are here to introduce, guide and enhance your wine tasting. You will not be given a sermon about what flavors you may expect. We let you decide what flavors come to mind. We take our wine seriously but we want your wine experience with us to be fun.

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BLACK CURRANT WINE PEACH WINE SULLY’S CINNFUL PEARPLE

HARD CIDER MUTINY

MEET THE WINEMAKER 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.”

“We are here to introduce, guide and enhance your wine tasting…We take our wine seriously but we want your wine experience with us to be fun.”


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IN THE SPOTLIGHT MUTINY

A premium hard apple cider crafted from a proprietary blend of four apples, 80% grown on Glorie Farms. Crisp and refreshing with lots of apple aroma and flavor. Lightly carbonated.

© Jeff Kahn

CA B E R N E T F R A N C 2 0 1 5

The Hudson River Region’s signature grape. A dry red Hudson Valley classic expressing fruit in raspberry and plum flavors. Palate-pleasing tannins and smooth acidity make this wine very food friendly. One of six dry reds in our portfolio.

THE ESSENTIALS VINEYARD GLORIe FARM WINeRY ADDRESS 40 Mountain Road Marlboro, NY 12542

R E D Q UA RT E T PHONE 845-236-3265 FAX 845-236-3265 EMAIL gloriewine@aol.com

ACREAGE 54 in land, 20 in fruit, 8 of which are grapes PRODUCTION 1,350 cases

ULSTER

If Baby Bear could drink wine, Red Quartet would be the perfect choice: not too dry, not too sweet, just right. A good starting point for the red wine novice. It’s an easy-sipping, universally appealing dinner party wine.

TASTING FEES $7 to taste 5 wines. stemless signature glass included.

OWNERS Maryellen and Doug Glorie WINEMAKER Kristop Brown

WEBSITE www.gloriewine.com OPEN Apr–Aug, Nov–Dec sat–sun: 11:30am–5:30pm

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.

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 2017

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NOSTRANO VINEYARDS

ABOUT US

Established 2010

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

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.

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 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.

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.

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.

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IN THE SPOTLIGHT

FARM TO TABLE DINNER SERIES

Bring your family and friends to enjoy a traditional Sunday night supper on Sunday, September 10th. This locallysourced dinner includes a wine pairing with each course, with wines by the glass and bottle also available for purchase during the event. For details, visit NostranoVineyards.com.

THE ESSENTIALS VINEYARD NOstRANO vINeYARDs

TOURS Yes

ADDRESS 14 Gala Lane Milton, NY 12547

ACREAGE 60+

PHONE 845-795-5473

WEBSITE www.nostranovineyards.com OPEN Jan–Mar sat: 12–5pm April–Dec sat–sun: 12–5pm

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

VINEYARD MANAGERS Joe trapani and Fredric Bozzo

ULSTER

EMAIL nostranovineyards@gmail.com

OWNER Nicolas J. Bozzo

BUSINESS MANAGER Kayleigh Marquis Bozzo WINEMAKER Nicolas J. Bozzo

EVENTS Contact us for private parties, weddings, and special events. Sept 10

Sunday Supper at the Vineyard

Oct 8

Mid-Hudson Marketplace

TASTING FEE $7

www.hvwinemag.com • Fall 2017

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ROBIBERO WINERY

ABOUT US

Established 2010

“WE ARE NOT A WINE COMPANY therefore we don’t have a corporate mission. We are a family that happens to have a passion for wine. We are a family that loves each other very much. We fight with passion and forgive quickly. We call each other 20 times a day. We know that if we win together, we lose together. We think if it’s easy, you’re probably doing it 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 WHITE WINES important to be able to laugh at yourself. We find things 87 NORTH funny that most people wouldn’t. We believe you don’t (Cayuga White, Vidal Blanc) 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 CHARDONNAY the sign, you probably should be in the building. We GALWAY believe you should learn from others’ mistakes, you can’t (Oaked Riesling) live long enough to make them all yourself. We don’t have GEWÜRZTRAMINER a plan, we have a dream. We are not chasing our dreams; RIESLING we crush them and put them in bottles.” SERENDIPIT Y 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.

(Seyval Blanc, Chardonnay)

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.

CABERNET FRANC

TRAMINETTE

HUDSON VALLEY WINE • Fall 2017

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.

BLUSH NEW YORKIE ROSÉ

RED WINES

CABERNET SAUVIGNON PETIT VERDOT MERLOT RABBIT ’S FOOT (Baco Noir, Cabernet Sauvignon, Merlot)

“Handcrafted by our family, enjoyed by yours.”

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MEET THE WINEMAKERS

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


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IN THE SPOTLIGHT

B E ST R E D W I N E I N T H E H U D S O N VA L L E Y !

Robibero Winery won Best Red Wine in the Hudson Valley for their 2013 Estate Cabernet Franc at the 2016 Hudson Valley Wine and Spirits Competition.

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.

VINEYARD ROBIBeRO WINeRY

ACREAGE 42 acres

ADDRESS 714 Albany Post Road New Paltz, NY 12561

PRODUCTION 3,800 cases

PHONE 845-255-9463 (WINe) EMAIL Rnywine@yahoo.com WEBSITE www.Rnewyorkwine.com

OWNERS Harry and Carole Robibero GENERAL MANAGER tiffany Robibero

ULSTER

This award recognizes Kristop Brown 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.

THE ESSENTIALS

TASTING ROOM MANAGER Jonathan Lander WINEMAKERS Kristop Brown, 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 and music schedule)

Sept 30

Grape Stomping Festival

CLOSED New Year’s Day, thanksgiving, Christmas

Oct 1

Grape Stomping Festival

Feb 2018

Cupcake & Wine Pairing

Live Music Every Weekend May–Nov, 2–5pm

TASTING FEES $12.00 TOURS $20 on select weekends. visit website for dates and times

www.hvwinemag.com • Fall 2017

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STOUTRIDGE VINEYARD & DISTILLERY

ABOUT US

Established 2006

STOUTRIDGE VINEYARD is a premium estate winery and distillery 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 few Natural Wine wineries in the U.S., producing award-winning wines made without adding chemicals, using pumps to move wine through the process, and without filtering. In February 2017, Stoutridge opened its new distillery at the same location. The distillery is producing a variety of spirits using the same sustainable, craft, local-flavor philosophy. Stoutridge Vineyard is 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 225 years. Next to the winery is a picturesque and historic stone farmhouse known to the local elders as The Homestead. The barn associated with this house was the Marano Winery between 1902 and 1919. Its ten-foot-high fieldstone foundation was built around 1875 and was dug out of the vineyard hillside. The only remaining foundation wall remains as the façade of the entrance patio.

WHITE WINES The impressive new winery and distillery building features a unique gravity flow style where pumps are never used during the winemaking process. The hand-picked grapes are all of New York origin with 80% of them either grown on site or sourced from local growers in Marlborough. Stoutridge’s new distillery features three majestic Christian Carl stills and a new 4,000-square-foot barrel room for barrel aging spirits. By the fall, two additional stills will be installed to both increase the range of products the distillery will be able to create, and to expand production capacity.

HERITAGE WHITE QUIMBY'S WHITE

ROSÉ RIDGE ROSÉ CABERNET FRANC ROSÉ

RED WINES CABERNET FRANC

FRONTENAC For electricity, Stoutridge utilizes 290 solar panels mounted GRAVITAS on the south-facing roof. These panels can produce NOIRET 65 kW of electricity on a sunny day, enough to power all operations and return excess power to the grid. In the wine and distillery production area, Stoutridge uses a series of electric hoists to lift entire tanks in order to move their product to different locations within the facility. Hoists use 1/20th the energy of pumps and are much more energy and human resource efficient. 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 local farmer. Stoutridge also uses corn and rye from local Hudson Valley growers. As a result, the palate of the drinker is transported to a specific place through wine and spirits that is influenced as little as possible by human interference, and unaltered by any artificial intervention.

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HUDSON VALLEY WINE • Fall 2017

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 by helping fermentation flavors come to the forefront of the wine, 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.


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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 ESSENTIALS VINEYARD stOUtRIDGe vINeYARD & DIstILLeRY

ACREAGE 10 acres under vine

ADDRESS 10 Ann Kaley Lane Marlboro, NY 12542

PRODUCTION 4,000 cases

PHONE 845-236-7620

SIX

2

This spirit goes through 36 plate distillation steps on its way to becoming and ultra-clean, soft Vodka! Warm cocoa bean, hint of vanilla and light butterscotch in the mouth. Subtle yet assertive.

EMAIL info@stoutridge.com WEBSITE www.stoutridge.com OPEN Year-round Fri–sun: 11am–6pm

MANAGER stephen Osborn

ULSTER

FAX 845-236-7621

OWNERS stephen Osborn and Kim Wagner

WINEMAKER stephen Osborn DISTILLERS stephen Osborn and Kim Wagner

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

CLOSED Christmas Day

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 $75 for tour of the facility with the winemaker/distiller

www.hvwinemag.com • Fall 2017

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WHITECLIFF VINEYARD

ABOUT US

Established 1998

WHITECLIFF IS RECOGNIZED as “one of the Valley’s most ambitious wineries” by Hudson Valley Magazine. We take pride in being part of a vanguard of innovators who have added European wine grapes, high-quality new hybrids, and complex, European-style wines to the Valley’s traditional focus on fruit wines and sweet WHITE WINES wines. Our 30+ years of planting and experimenting in the vineyard and the wine cellar have shaped a winery with AWOSTING WHITE deep roots in the region’s traditions, producing wines that CHARDONNAY offer variety, depth, and serious fun. LAGRANGE MOUNTAIN Our experience over 16 years of running a Tasting Room LAUREL WHITE shapes your experience here as a visitor. We have learned both that wine taste is thoroughly personal, and that the OAKED SEYVAL BLANC quality of our hospitality is almost as important to your RIESLING experience here as the quality of our wine. Over the years, STONYKILL WHITE we have brought many new wines into production to TRAMINETTE satisfy the broad-ranging tastes of our visitors, and we love WHITE ROSE 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!

RED WINES CABERNET FRANC GAMAY NOIR

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.

MALBEC MERLOT RED TRAIL RIDGEWINE RED SKY ISLAND RED (Bordeaux blend)

TABLE ROCK RED

SPARKLING NORTH RIVER

PORT WHITE RUBY RED RUBY

Brad Martz joined Whitecliff as a volunteer on the 2010 harvest, and brought so much focus, energy, and intelligence to the cellar work that we are now proud to have him as our 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. His work brings international awards, and interesting new wines, to Whitecliff with every vintage. Yancey Stanforth-Migliore oversees sales and marketing, taking inspiration from her previous work as fundraiser for Scenic Hudson, a regional environmental organization.

“Our experience over 18 years of running a Tasting Room shapes your experience here as a visitor.”

PHOTOS: Tom Ligamari

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HUDSON VALLEY WINE • Fall 2017


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IN THE SPOTLIGHT W I N E M A K I N G TO U R S

Every Sunday in October Join Whitecliff owner, Yancey StanforthMigliore, any Sunday in October at 3 o’clock for an in-depth tour of the winery. These tours are fun AND informative.

A recent Whitecliff visitor told us, “I’ve been to Napa three times, and I just learned more about wine in a half hour here with you!” S KY I S L A N D W I N S G O L D I N CA L I FO R N I A

It is a great example of a high quality New York red: not heavy, but loaded with complex and refined flavor, with the intensity required to compliment a meal.

GETTING HERE FROM THE NYS THRUWAY (RT. 87): exit 18, New Paltz. turn left onto Route 299. Drive through the town, across the Wallkill River and bear left onto County Route 7 at the fork after Wallkill view Farm. stay on Route 7 for 7.9 miles and turn left onto Route 7A, McKinstry Road. Whitecliff is 0.8 miles along on the right.

VINEYARD WHIteCLIFF vINeYARD ADDRESS 331 McKinstry Road Gardiner, NY 12525 PHONE 845-255-4613 EMAIL sales@whitecliffwine.com WEBSITE www.whitecliffwine.com OPEN January sat–sun: 11am–5pm June–Oct Daily: 11:30am–5:30pm sat: 11am–6pm Nov–Dec & Feb–May thurs–Mon: 11:30am–5:30pm sat: 11am–6pm CLOSED New Year’s 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. TOURS By appointment for groups of 10 or more; and every sunday in October ACREAGE 31 acres PRODUCTION 7,000 cases

ULSTER

Sky Island is Whitecliff ’s flagship red, a Bordeaux blend of Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, and Cabernet Franc. We are very proud to announce that the current 2014 vintage just won a gold medal at the San Francisco International Wine Competition. And this is the second vintage in a row to earn that honor!

THE ESSENTIALS

OWNERS/MANAGERS Michael Migliore and Yancey stanforth-Migliore WINEMAKERS Brad Martz and Michael Migliore EVENTS (Check website for full listing of events) Deluxe Harvest Winery Tours with the Owner every Sunday in October, 3pm Sept 23–24 A Match Made in Heaven

A comparative tasting of Hudson valley farmstead cheeses with our wines.

Nov 4–5

Red Wine & Chocolate Our reds paired with Lagusta’s Luscious and other local chocolatiers.

www.hvwinemag.com • Fall 2017

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MILLBROOK VINEYARDS & WINERY

ABOUT US

Established 1985

THE WINERY WAS FOUNDED in 1981 by John S. Dyson, former Deputy Mayor for Economic Development in New York City, as well as former New York State Commissioner of Commerce and Agriculture. It was the first vineyard in the Hudson River Region of New York dedicated exclusively to the production of vinifera grapes. Dyson started growing grapes by planting an experimental acre of vinifera grapes at his family farm in Millbrook. In 1979 he purchased a former dairy farm and converted the 1940s-era barn into an efficiently designed modern winery. Millbrook Winery’s first commercial vintage was WHITE WINES in 1985 and today it produces over 15,000 cases of wine TOCAI FRIULANO a year. PROPRIETOR’S SPECIAL RESERVE Of the estate’s 130 acres, over 35 are now planted with TOCAI FRIULANO LOLLIPOP grapes. Almost half of the vineyard is planted with HILL Chardonnay, and the remainder consists of Tocai Friulano, UNOAKED CHARDONNAY Riesling, Pinot Noir, and Cabernet Franc. Some of CHARDONNAY Millbrook’s most highly regarded wines include the CHARDONNAY Proprietor’s Special Reserve versions of Chardonnay, PROPRIETOR’S SPECIAL Cabernet Franc, and Pinot Noir. When the growing season RESERVE allows, Millbrook also produces five vineyard designate CASTLE HILL CHARDONNAY wines in very limited quantities – Lollipop Hill Tocai Friulano, Block Two West Chardonnay, Castle Hill DRY RIESLING PROPRIETOR’S SPECIAL Chardonnay, Block Five East Pinot Noir and Block RESERVE Three East Cabernet Franc. LATE HARVEST RIESLING Millbrook Winery is located in a renovated Dutch HUNT COUNTRY WHITE hip-roofed dairy barn that has magnificent views of the vineyards, Catskill Mountains, and rolling hills of ROSÉ Dutchess County. Millbrook stays true to its goal of HUNT COUNTRY ROSÉ producing wines of the highest caliber by uniting stateof-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.

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

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HUDSON VALLEY WINE • Fall 2017

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.


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IN THE SPOTLIGHT M I L L B R O O K E X PA N D S !

Last year Millbrook completed its first-ever expansion. An open-concept feel to the main Tasting Room allows three separate tasting bars to accommodate our guests while still providing a personalized experience. We also added a private Reserve Tasting Room that allows guests a seated tasting experience in an elegantly furnished private room. Our Reserve Tastings offer an in-depth tasting that explores five of our premier wine selections from the upper-tier of our portfolio, including estate and vineyard designates.

VINEYARD MILLBROOK vINeYARDs & WINeRY

The most exciting part of the expansion was the creation of our Vineyard Taproom & Terrace. This new room will allow our guests a space available year round to simply enjoy a glass of wine away from the bustle of the Tasting Room. From the breathtaking views of the estate to the ambiance allowed by the fireplace, the Taproom invites guests to sit and enjoy their favorite wine in a tranquil atmosphere with comfortable couches, high-top tables, and the option to venture outside on the terrace.

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.

ADDRESS 26 Wing Road Millbrook, NY 12545

TOURS $2.50 with Portfolio or Reserve tasting $5.00 without tasting ACREAGE 35 under vine

PHONE 845-677-8383

PRODUCTION 15,000 cases

FAX 845-677-6186

OWNER John s. Dyson

EMAIL millbrookwinery@millwine.com

MANAGER David H. Bova

WEBSITE www.millbrookwine.com

WINEMAKER John Graziano

OPEN May–Oct Mon–Fri: 12–5pm sat: 12–7pm sun: 12–6pm Nov–Apr Mon–sun: 12–5pm

DUTCHESS

THE ESSENTIALS

EVENTS (Check website for full listing of events) Oct 14 27th Annual Harvest Party Dec 2 Grand Portfolio tasting

CLOSED New Year’s Day, easter, thanksgiving, Christmas 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 2017

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CLERMONT VINEYARDS & WINERY

ABOUT US

Established 2009

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

In 2015, Clermont’s Cabernet Franc took home top honors, receiving the Gold Medal at the Hudson Valley Wine and Spirits Competition.

ARANDELL

AURORE – SWEET AND DRY

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.

SEYVAL BLANC VIDAL BLANC

RED WINES

CABERNET FRANC MARECHAL FOCH MARQUETTE NOIRET

DESSERT TONY'S JEROPIGA

New York State. 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

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HUDSON VALLEY WINE • Fall 2017

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.

BACO NOIR

Clermont Vineyards is home to the first Arandell wine in

grapes.”

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.

CHARDONNAY

COROT NOIR

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.

MEET THE WINEMAKERS

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 known 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.


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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.

COLUMBIA

CABERNET FRANC

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.

CHARDONNAY

Clermont Chardonnay (un-oaked) received a Bronze Medal. Look for an oaked Chardonnay to be released this summer.

TONY’S JEROPIGA

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 info@clermontvineyards.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 2017

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HUDSON-CHATHAM WINERY

ABOUT US

Established 2006

THE HUDSON-CHATHAM WINERY was started by Carlo and Dominique DeVito when they acquired their property in 2006. This year, 2017, is the 10-year anniversary of their opening the doors to the public. The winery is on the last remaining 14 acres of the former 500-acre Brisklea Farm dairy in Ghent in Columbia County, with rolling hills that afford views stretching from the Catskills to the Berkshires. They planted 1,000 vines in 2006 and became instant farmers. Today they grow 3,500 WHITE WINES vines, including Seyval Blanc, Baco Noir, Chelois, Burdin, Chambourcin, Le Colonel, DeChaunac and several others. LINDENWALD WHITE Their tasting room was constructed in early 2007, and RIESLING recently was completely remodeled, adding a 22-foot-long SEYVAL BLANC bar, with large windows featuring the vineyard for patrons ESTATE SEYVAL BLANC to admire as they taste. The grapes are all New York State, and a larger and larger percentage each year are estate-grown and bottled. In addition to their Hudson-Chatham label, they also established the Paperbirch label for fortified dessert wines and sherry-styled wines, and feature an old-fashioned 20-barrel solera. In their first year, Hudson-Chatham produced 500 cases. Today, with multiple improvements and investments in buildings, vineyards, and equipment, they produce near 5,000 cases of wine each year.

BLUSH/ROSÉ GHENT BLUSH ROSÉ

RED WINES BACO NOIR CHELOIS EMPIRE RED

Hudson-Chatham has also produced a line of food products, in cooperation with regional artisanal food producers. The line includes balsamic-styled vinegars, white wine mustard, local 100% natural maple syrups, locally roasted coffee, and other foodstuffs. They also feature numerous artisanal cheeses from regional creameries. The concept behind the Hudson-Chatham Winery is to showcase artisanal New York State wines and food products in an enjoyable setting.

HUDSON RIVER VALLEY RED MERLOT

SPARKLING BLANC DE BLANC

PORT PAPERBIRCH – Highlands Fine Ruby

In 2016, Hudson-Chatham opened a second retail outlet – Highlands Raspberry in Greene County, across the river near Hunter Mountain, Ruby – Bannerman’s Castle in Tannersville, NY, and in 2017 opened a third tasting Amber Cream room in Troy, NY. Hudson-Chatham Winery has notched – Toffee Fine Ruby many distinctive awards for its wines, including medals – Three Barrel Fino from the Hudson Valley Wine & Grape Association, the New York Food & Wine Classic, the New York State Fair, and the Dallas Morning News Wine Competition. Hudson-Chatham Winery has been featured on the Food Network on “Farmhouse Rules” and on “The Fabulous Beekman Boys”, as well as several NPR affiliates.

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HUDSON VALLEY WINE • Fall 2017

MEET THE WINEMAKERS Steve Casscles, Bryan Van Deusen and Carlo DeVito crush, blend, and bottle wines. J. Stephen Casscles, better known by friends as Steve Casscles, is an accomplished lawyer and winemaker. In 2002, he worked with Greg Quinn, of the Hudson Valley, to overturn a 100-year ban on the growing of black currants. In 2005, he co-authored, along with State Senator William J. Larkin, Jr., the report A Proposal For Renewed Growth of the Hudson Valley’s Grape And Wine Industry, which suggested remedies and proposals to improve the wine industry in the Hudson Valley. Steve is a grape historian, whose book Grapes of the Hudson Valley was immediately acknowledged as a classic for New York state and cold climate grape growers and winemakers. In 2006, Steve joined forces with the Hudson-Chatham Winery, and launched a series of wines. While he had garnered many medals during his stint as a home winemaker after he left Benmarl, Hudson-Chatham Winery has won dozens and dozens of medals over the years with Steve’s wines, and garnered unanimous critical praise from the nation’s top wine magazines, journals, and web-based media. Carlo DeVito is the author of East Coast Wineries: A Guide From Maine to Virginia and is a wine, beers, and spirits editor, and publisher of the blog East Coast Wineries. Bryan Van Deusen is the General Manager of the winery, and runs the day-to-day operations and cellar duties.


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IN THE SPOTLIGHT B AC O - N A L I A !

COLUMBIA

Hudson-Chatham Winery makes the highest rated Baco Noirs in North America, and achieved a stunning 91 Point score from Wine Enthusiast for their Baco Noir Middlehope. Their Baco Noirs have been featured in Edible Manhattan and Forbes magazine. All five of their highlight prized Baco Noir wines are available this fall!

PAPERBIRCH BARREL AGED FINO DESSERT WINES

This fall, under its Paperbirch dessert wine label, the winery will be releasing three whiskey barrel finished Sherry-styled wines. Marmalade Fino (aged in small Hillrock bourbon barriques), 20 Barrel Fino (aged in a Wild Turkey Bourbon barrel), and 20 Barrel Fino (aged in a Hillrock Single Malt Whiskey barrel). All three boutique expressions will be available in small quantity.

THE ESSENTIALS VINEYARD HUDsON-CHAtHAM WINeRY

TOURS Occasional

ADDRESS 1900 state Route 66 Ghent, NY 12075 518-392-WINe (9463)

ACREAGE 14 acres total, about 5 acres planted

HUDsON-CHAtHAM WINeRY tANNeRsvILLe 6036 Main street tannersville NY 12485 518-589-4193 HUDsON-CHAtHAM WINeRY tROY 203 River street troy, NY 12180

PRODUCTION 5,000 cases OWNERS Carlo and Dominique Devito GENERAL MANAGER Bryan van Deusen WINEMAKERS Carlo Devito, steve Casscles, Bryan van Deusen

EMAIL info@hudson-chathamwinery.com WEBSITE www.hudson-chathamwinery.com

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

EVENTS Check our website for upcoming events!

OPEN Year-round Fri–sun:12–5pm, with additional summer and holiday hours CLOSED Mon–Wed, but open by appointment TASTING FEES $7.00

www.hvwinemag.com • Fall 2017

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HARVEST SPIRITS

ABOUT US

Established 2006

LOCATED ON A 200-ACRE APPLE FARM in Columbia County, Harvest Spirits benefits by having fresh ingredients (apples) grown and pressed year round on location. 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.

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 CORE GIN CORNELIUS APPLEJACK JOHN HENRY WHISKEY

The Peach (30% ABV) and Cherry Applejack (35% ABV) are made by soaking fresh fruit in two-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. 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.

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HUDSON VALLEY WINE • Fall 2017

PEACH APPLEJACK CHERRY APPLEJACK APPLE BRANDY PEAR BRANDY BLACK RASPBERRY VODKA


DISTILLERY

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IN THE SPOTLIGHT CORE GIN

Distilled four times from 100% of our own homegrown apples, our new Core Gin is based on our popular Core Vodka. Boasting big, bold juniper flavors with aromas of coriander and lemon grass. Incredibly smooth with a distinctive apple base, Core Gin is a truly unique spirit that’s good enough to enjoy on its own.

THE ESSENTIALS 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.

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 info@harvestspirits.com WEBSITE harvestspirits.com OPEN Jan–Dec: Daily, 10am–5pm TASTING FEE $1.00 each TOURS Weekends: 12–5pm, free ACREAGE 200 acres PRODUCTION 1,500 cases

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: www.HudsonBerkshireExperience.com

GETTING HERE FROM ALBANY AREA: take Interstate I-90 east to exit 12. Continue on Rt. 9 south for four miles. Harvest spirits is on the left. FROM NYS THRUWAY (RT. 87): exit 21A for the Berkshire extention. Follow to exit B1.Continue on Rt. 9 south for four miles. Harvest spirits is on the left.

www.hvwinemag.com • Fall 2017

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HILLROCK ESTATE DISTILLERY

ABOUT US

Established 2011

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 whiskeys 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. The 1806 Georgian House overlooks the Distillery, PRODUCTS Malt House and Granary which are located at the SOLERA AGED center of the Hillrock Estate in a state-of-the-art BOURBON complex surrounded by rolling grain fields. Hillrock SINGLE MALT House was carefully restored in 2006 and the Palladian WHISKEY window above the entry is proudly displayed on the RYE WHISKEY 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.

Recent Awards:

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HUDSON VALLEY WINE • Fall 2017

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


DISTILLERY

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

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

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

THE ESSENTIALS

DOUBLE CASK RYE WHISKEY

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

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

DISTILLERY HILLROCK estAte DIstILLeRY

OWNER Jeff Baker

ADDRESS 408 Pooles Hill Road Ancram, NY 12502

MANAGER tim Welly

PHONE 518-329-1023 EMAIL info@hillrockdistillery.com

MASTER DISTILLER Dave Pickerell EVENTS Sept 30

Fall Open House, 11am–4pm

WEBSITE www.hillrockdistillery.com

Find Hillrock at the following Farm Markets: Hudson, Pawling, Todd Hill, Beacon, Cold Spring, Tarrytown, Katonah, Piermont

OPEN Open for sales daily, 12–5pm tours and tastings by reservation

Email info@hillrockdistillery.com to join the mailing list and stay up to date on events and releases!

CLOSED New Year’s Day, Labor Day, thanksgiving, Christmas TASTING FEE $20.00 TOURS Yes, with tasting ACREAGE 250+ acres

GETTING HERE 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.

PRODUCTION 4,000 cases

www.hvwinemag.com • Fall 2017

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TACONIC DISTILLERY

ABOUT US

Established 2013

THE HUDSON VALLEY IS FILLED with beautiful scenery, charming villages, National Historic Landmarks, and bountiful farms. It is home to the first wine-producing 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, 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 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 500 locations in New York, New Jersey and Connecticut. In the fall of 2016, Taconic opened its brand new 4,200 square foot distillery, which includes a bottling, aging, retail and tasting facility. The cozy PRODUCTS tasting room and adjoining patio overlook the scenic Dutchess County farmland. The building has DUTCHESS allowed Taconic to substantially increase its sales PRIVATE RESERVE and consolidate disparate facilities. The tasting room Straight Bourbon provides visitors with a unique setting to explore its Whiskey products as well more than 100 bottles of bourbon BARREL STRENGTH from various distillers. Says founder Carol Ann Straight Bourbon Coughlin, “We firmly believe you should enjoy Whiskey bourbon in whatever form you choose, whether it FOUNDER’S RYE be neat, on the rocks, or in cocktails.” WHISKEY CASK STRENGTH The logo that is the signature on all of its products Straight Rye Whiskey includes a drawing of Copper, the foxhound, which is found on any bottle from Taconic Distillery. The ROLLING HILLS RUM origin of foxhounds in the United States can be traced back to an English hunter by the name of Robert Brooke, who settled in the Hudson Valley in the 1650s. George Washington, who had a home in the Hudson Valley and was himself a whiskey producer, purchased his own foxhound from the Brooke family several generations later. In the early 20th century during the Prohibition era, foxhounds were notable for helping to alert moonshiners when government agents were closing in on their operations. For this reason, Taconic Distillery likes to credit Copper and his ancestors with bringing the phrase “Man’s Best Friend” to the New World.

Awards: – Best Bourbon: Maxim Magazine (May 2014) – Best New Bourbon: Hudson Valley Magazine (October 2014)

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HUDSON VALLEY WINE • Fall 2017

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.


DISTILLERY

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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 FO U N D E R ’S RY E W H I S K E Y

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. CAS K ST R E N G T H

All the senses are awoken with this whiskey. Exceptionally smooth for a high-proof rye, its bold spicy flavor finishes with just a hint of vanilla. ROLLING HILLS RUM

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.

DISTILLERY tACONIC DIstILLeRY

ACREAGE 113 acres

ADDRESS 179 Bowen Road stanfordville, NY 12581

OWNERS Paul and Carol Ann Coughlin

PHONE 845-393-4583

EVENTS Sept

EMAIL pjc@taconicdistillery.com

Sept

Hudson valley Wine & Food Fest Orvis Game Fair

WEBSITE www.taconicdistillery.com OPEN see website for hours

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

www.hvwinemag.com • Fall 2017

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TUTHILLTOWN SPIRITS DISTILLERY

ABOUT US

Established 2003

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 its 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. In April 2017, Tuthilltown Spirits was acquired by the family-owned Scottish distiller, William Grant & Sons after purchasing the award-winning Hudson Whiskey in 2010. Now, visitors are encouraged to enjoy the wonderful property and learn about how spirits are made during the comprehensive distillery tours. Offered every weekend, they include a tasting and Tuthilltown whiskey glass.

PRODUCTS

Tuthilltown’s spirits are distributed throughout the U.S. and abroad, and they have been featured in numerous national and international media. The founders 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 hundreds of 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.

HUDSON NEW YORK CORN WHISKEY

HALF MOON ORCHARD GIN HUDSON BABY BOURBON HUDSON FOUR GRAIN BOURBON HUDSON MANHATTAN RYE HUDSON SINGLE MALT WHISKEY HUDSON MAPLE CASK RYE WHISKEY

INDIGENOUS FRESH PRESSED APPLE VODKA INDIGENOUS EMPIRE STATE WHEAT VODKA TUTHILLTOWN CACAO LIQUEUR TUTHILLTOWN CASSIS LIQUEUR TUTHILLTOWN TRIPLE SEC

BASEMENT BITTERS Tuthilltown Spirits proudly celebrates these achievements: • Hudson Manhattan Rye – Best in Category, 2017 Ultimate Spirits Challenge – Silver: Rye Whiskey, San Francisco World Spirits Competition • Hudson Baby Bourbon – New York Bourbon of the Year, New York International Spirits Competition – Silver Medal (Whiskey), New York International Spirits Competition – Bronze: Small Batch Bourbon, San Francisco World Spirits Competition • Hudson Four Grain Bourbon – Silver: Craft Distiller Whiskey, San Francisco World Spirits Competition • Hudson Maple Cask Rye – Silver: Other Category, San Francisco World Spirits Competition

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HUDSON VALLEY WINE • Fall 2017

MEET THE DISTILLERS Ralph Erenzo, 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. Brendan O’Rourke, Chief Distiller Brendan is the Chief Distiller and Operations Manager at Tuthilltown Spirits, overseeing all facets of production from mash to final bottling. Prior to serving as Tuthilltown’s Operations Manager he managed the Packaging Department, where he was solely responsible for tasting and blending batches of spirits to achieve consistent, optimal results. Brendan is also co-owner of Basement Bitters, a successful line of artisan bitters. He is a Certified Spirits Specialist and cocktail enthusiast. Brendan earned an Associate degree in Culinary Arts (’09) and a Bachelor degree in Professional Studies (’11) from The Culinary Institute of America.


DISTILLERY

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IN THE SPOTLIGHT TUTHILL HOUSE AT THE MILL

Tuthill House at the Mill Restaurant & Tavern’s menu is inspired by American country cooking, featuring fresh, local artisan products and ingredients of the Hudson Valley. The homemade, American cuisine features a creative twist on classic favorites in a historic 1788 grist mill.

DISTILLERY TOURS

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.

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 distillery@tuthilltown.com

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.

WEBSITE www.tuthilltown.com OPEN Mon–sat: 11am–6pm sun: 12–6pm

OWNERS William Grant & sons 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 2017

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HELDERBERG MEADWORKS

ABOUT US

Established 2012

HELDERBERG MEADWORKS BEGAN as an idea. Due to a lack of big and bold old-world style mead in the market, owner and meadmaker Peter Voelker spent many years creating his own personal mead varieties that suited his tastes. Wondering if there were other like-minded mazers and quaffers, he, along with Kirsten, his wife and co-owner, decided to begin the journey of producing a commercial mead. The journey began in 2010 with Heritage, 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

APPLE MEAD MAPLE MEAD FERAL MEAD SWEET FERAL

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.

ODIN’S TEARS Dry mead

HARD CIDER CLASSIC SEMI-DRY CASSIS BLACK CURRANT MAPLE

Helderberg has since expanded their range to include Apple, Maple, Feral, Sweet Feral and Odin’s Tears 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.

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


MEADERY

*

IN THE SPOTLIGHT ODIN'S TEARS

Odin’s Tears was a creation borne from a desire to create a no-sulfites-added dry mead. Not one to be tied to a particular style, meadmaker Peter Voelker decided on a simple unoaked mead that represents the purest form of mead. A mead such as this highlights the art of the craft and the florals of the honey. When created with skill, it is a mead delicious enough to make Odin himself shed a tear. 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, black currant and maple cider using traditional methods to create full-bodied, flavorful semi-dry ciders. Look for these ciders at festivals and events! F E R A L A N D SW E E T F E R A L

Helderberg’s most daring creations! These awardwinning meads were created using a local strain of yeast captured and cultivated by Peter, the meadmaker. They are rambunctious hyperlocal mead fitting of their 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 either a semi-dry (Feral) or a sweeter honey (Sweet Feral) finish. The wild nature is immediately evident as you hunt to rationalize what these unique creations taste like. They are like nothing else. Enjoyed at a slight chill. They pair 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 OPeNING sPRING 2018! 6144 state Route 30 esperance, NY 12066

MEADMAKER Peter voelker

PHONE 518-795-8964 EMAIL peter@helderbergmeadworks.com

EVENTS Watch our facebook and event list on our website where we will announce all upcoming events and tastings! Sept 17–18 Capital Region Apple and Wine Festival, Altamont Fairgrounds

WEBSITE www.helderbergmeadworks.com OPEN By appointment only PRODUCTION 600–800 cases/year OWNER Peter and Kirsten voelker

GETTING HERE In spring 2018, Helderberg Meadworks will be opening a tasting room in esperance, NY. For a list of retail locations visit their website.

www.hvwinemag.com • Fall 2017

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TALES

FROM THE KEGS True Stories of New York Beer, Bets, and Bandits

B

Gerry Lorentz, Ph.D.

eer has a long history in New York, stretching back almost 400 years to the time of the first Dutch colonists. From that point, the state took a leading role in brewing in the country, and by the time of Prohibition, New Yorkers made more beer and drank more beer than any other state in the Union. From early Dutch times, breweries were resorts for social and business exchange, sources of potable drink, and engines of economic growth. For brewers, they were the basis of personal wealth and stepping-stones to influence and political office. Breweries were also, as the stories here attest, the location of interesting events and tales that help to make up the fabric of New York’s beverage history.

I

The Bet

n late October 1660, with the harvest in and the new brewing season begun, an argument took place in Harman Gansevoort’s brewery in Bethlehem, NY. Fueled by his own beer, the dispute threatened to end Gansevoort’s fledgling brewing career, a career that became the foundation of his wealth and established the prominent position of his family in Albany and in American history. On that fall day in 1660, a group of eight or nine men had gathered in Gansevoort’s brewery. Among them were Claes Bever and Marten Cornieliez, known to everyone as “Swarten Marten”, or “Black Martin.” The men had known each other from their youth in Houten, near Utrecht, in the Netherlands. Their familiarity is at the heart of the story. Having finished off a keg of beer, the group urged Gansevoort to tap another. He reluctantly complied, and the men went back to their cups and conversation. The wager came near the end of the second keg, when Claes Bever teased Gansevoort about his having been a hog driver back in Holland. Gansevoort retorted that Bever had been a shepherd, and noted that Black Martin could back his claim. The wager was a half-cask of beer, with Gansevoort claiming that Bever had been a shepherd and Bever denying the fact. Bever insisted that Gansevoort tap the half-keg, not thinking that the brewer would do so. To his surprise, Gansevoort tapped the half-keg and a new round of drinking began. In his cups, Gansevoort raised the stakes. He bet his brew kettle against Bever’s canoe full of firewood moored at the shore of the river. Kettle and canoe were to be delivered together as surety on the wager. Bever took the bet. When the beer was finished, the brewer looked to secure the canoe. At Gansevoort’s order the canoe was hauled on shore and men began to unload the wood to loud protests from Bever. “You wrong me and do me an injustice,” Bever told to Gansevoort, noting that he could not take possession of the brewer’s kettle because it was bricked into place. ‘Nevertheless,” declared Gansevoort, “I shall have it.” Bever let him know that he would “rue” his decision and he took the brewer to court. Although Gansevoort believed that Black Martin had confirmed his story, few in the brewery at the time heard him do so. Black Martin himself testified that he had never made such a claim. In the end, it appears that Gansevoort never pressed his case. He failed to appear in court and the court awarded Bever the brew kettle. The incident apparently did not sour the relationship too badly, as Bever supplied hops for Gansevoort’s brewery into the 1680s.

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Gansevoort survived the loss. He moved to a new brewery in Albany where he made his fortune. Centuries later George Rogers Howell noted that when Stanwix Hall was raised in 1833 “the aged Dutchmen of the city compared it to the capacious brew-kettle of old Harman Gansevoort,” although clearly they were not recollecting the brew pot lost to Claes Bever in that drunken bet in 1660.

B

Mansfield’s Medicamentum Beer

y the nineteenth century, beer had long been touted for its health benefits. It was a reliable substitute for water and had the added benefit of being considered nutritious, essentially a meal in itself. In New York, brewers regularly advertised the health benefits of their beer for nursing mothers or as digestive aids, and some even claimed that their beer could cure diseases from hay fever to cholera. Doctors prescribed beer as medicine, and after Prohibition, a short-lived legislative initiative allowed brewers to sell beer “at the old time strength” for medicinal purposes. Beyond beer, many manufacturers made malt medicines that would have made snake-oil salesmen proud. In the 1830s, Joseph Mansfield put out a product that was both a beer and a medicine. He called it “Old Doc Mansfield’s Medicamentum Beer,” although he was not a doctor. He was, in fact, a fishmonger. His rather interesting advertisements regularly offered a selection of “fishables” along with his beer. The beer itself was a strong brown ale to which he added his own mixture. It is unclear exactly what Mansfield put into his beer, but typical medicamentum recipes included turpentine, linseed oil, and sulphur. “Medicamentum” refers to a substance that cures a disease rather than treating it, although Mansfield noted in his ads that it is something “which helps the body and mind, as there is a sympathy between both.” Customers, he noted, should purchase the beer at his establishment on Congress Street: For his superior Beer, you had better call here, And have all your mortal cans fill’d. “Tis a positive fact, now what do you think? There’s nothing more wholesome than nourishing drink. Then drink Mansfield’s Beer, if you’d cherish long life – Let your children drink freely, with yourself and your wife: For summer disorders a safeguard and sure, For intestine commotion an infallible cure.


Having made himself a success in Troy, Mansfield decided to move to New York City in 1840 to try his hand there. He sold his business and his “secret� recipe to Ezra DeFreest, who continued to manufacture it under Mansfield’s name. Things did not go well for Mansfield in New York City – perhaps they tasted his beer – and he returned to Troy, where he waged an ongoing newspaper battle with DeFreest. “The little Hinglishman,� claimed Mansfield, had no right to sell Mansfield beer, using his name and his recipe. He asserted that were was no way that DeFreest could know his formula, apparently forgetting that he had instructed DeFreest in how to make it when he sold him the business and the name. Mansfield’s efforts were in vain. In 1844, he sold his “amiable horse� and other goods and moved back to New York City, where he started manufacturing cough drops – which might give an indication of the taste of his beer.

P

The Fugitive Brewer

oughkeepsie has a long brewing history, with the Vassar Brewery, begun in 1797, being the best-known operation in the city. Vassar’s ale enjoyed wide distribution and a high reputation for quality. The city was home to many other brewers, most of them small concerns producing lager beer. One of these was the Buffalo Brewery of Martin Cline. Wolf & Zimmer established the brewery in 1874 and sold it to John Bennett, a Buffalo maltster, in 1876. Bennett believed he could make good beer with his Buffalo malt and Poughkeepsie water. He upgraded the brewery, bringing in a new system and process developed by A. E. Feroe of Tivoli, NY. He claimed that Feroe’s processes allowed the brewery to make beer more efficiently and for less cost. In a short time, he brought Marvin Cline, another Buffalo maltster, on board as a partner. In January 1879, a New York City newspaper story featured the brewery, and it seemed a business on the rise. All was not as it seemed, however, and by June of that year, Bennett had left the partnership, and Cline was alerting potential creditors not to deal with Bennett. Little did creditors know that it was Cline that they should watch. Within six months of notifying the public about Bennett, Cline had fled the country. To keep the brewery afloat, the brewer had forged a number of bills of credit for malt sales at his Buffalo malt house, and cashed them at banks in both Buffalo and Poughkeepsie. Once captured, he claimed that his malt house had burned to the ground and his insurers were not keen on paying up, apparently because they suspected something odd with the fire. The truth is that Cline had passed off some of the forged notes before the fire. In all, he collected almost $80,000 from the banks ($1,941,776 today). Authorities arrested Cline in Queenston, Ontario, after a lengthy escape that saw him moving back and forth between the two countries. He was returned to Buffalo, where he faced fraud charges.

another bound man, James H. Williams, who they had taken on the street and robbed of his gold watch. The robbers dynamited the office safe, and the sound reminded Oles that the brewery’s boilers needed attending. He asked his guard to check the water levels in the boilers, and his captor obliged. He reported to Oles that the steam was running down but the water level was fine. “Won’t you kindly oil up the engine of the ice machine?� asked Oles. “Certainly,� answered his keeper, “We have no disposition to harm either of you men, but you must obey.� The burglar oiled the ice machine. Two pistol shots rang out and Oles’s guard told him that they were off. Authorities freed Oles and Williams three hours later. The thieves had destroyed the brewery office but their efforts led to little return. Oles, on the other hand, had managed to have all of his duties attended to while bound and blindfolded.

T

he Hudson Valley breweries of the past have many more stories, of course. Some are comical, like the time a large eel blocked the water intake and stopped production at Kennedy and Murphy’s brewery in Troy or the time that a German youth attempted to drink down a whole keg of beer himself in two hours to show that his native lager was not intoxicating. From the time of the Dutch to Prohibition, and from Repeal to today, breweries have added many stories to the history of the region. As the industry in the Hudson Valley continues to flourish, more stories are likely to emerge.

•

ABOUT THE AUTHOR: A long-time home brewer, Gerry Lorentz, professor of history at SUNY/Empire State College, is currently writing a book on New York State brewing history titled Beer and Candles: Explorations in New York State Brewing History. IMAGES: Buffalo Brewery, The Daily Graphic, NY, 1879 (opposite); Amsdell IPA Ad, The Albany Argus, NY, 1872 (above).

PASSIONATE ABOUT CRAFT BEER?

The Vassar Brewery purchased Cline’s operation at a receiver’s sale in December 1880. They took its hops, malt, and barrels for their own use. The “old and rickety� Buffalo Brewery burned in 1890 and the building was torn down in 1894.

SUNY Schenectady

A

County Community College

Obliging Bearded Bandits

School of Hotel, Culinary Arts and Tourism

lthough records indicate breweries in the county in the 1770s, the Orange County Brewery in Middletown is the first for which reliable information exits. The brewery got its start in the mid-1850s, and in one form or another operated until Prohibition, and attempted a revival when the 18th Amendment was repealed. The original proprietors, Ogden & Dubois, advertised XXX Pale Family Ale for $6.50 per barrel and Fresh Ale “at a trifle.� The brewery went through numerous owners and multiple upgrades. By the late nineteenth century, it produced lagers, pilsners, and “Malterine,� their flagship beer, noted as “the King of All Beers, and the Beer of All Kings.� The brewery was a prominent landmark and place of social resort. Located at the edge of town and close to the rail lines, it was also the subject of unwanted attention. On September 14, 1898, three men sporting “long black false beards� entered the Brewery and surprised Harvey Oles, the brewery watchman, shouting, “Surrender or we’ll blow your brains out!� Oles surrendered, and was bound and blindfolded by the intruders. He sat motionless while the men argued over whether to kill him on the spot or wait until they left. The watchman begged for his life, which he was allowed to keep in exchange for the office keys. Two of the men left for the office, and returned a short time later with

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www.hvwinemag.com • Fall 2017

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ARROWOOD FARMS Sustainable Farm-Brewery, Established 2013

ARROWOOD FARMS rests in a tranquil corner of the Hudson valley, nestled between beautiful, red maple forests, cedar groves and wildflower meadows. Arrowood Farms is a sanctuary for delicious, home-grown food and uniquely tasty craft beer. At the heart of our philosophy is the notion that great beer starts from the ground up. Using pristine spring water from Rosendale’s Widow Jane Mine and rich New York terroir, we cultivate our very own certified organic hops and grain with love and care. Raising chickens, sheep, bees and pigs is just as important to us and we believe that all the critters we care for play an important role in the farm’s ecosystem. Powered entirely by our own solar panels, it’s safe to say that every sip of beer contains more than a drop of sunlight too! THE ESSENTIALS ADDRESS 236 Lower Whitfield Rd, Accord, NY 12404 PHONE 845-253-0389

Our tasting room is open on the weekends. We just built a pavilion next to the brewery with an awesome outdoor bar overlooking the fields, meadow and pond. We’ve partnered with Graze Farm to table who is serving up fresh food out of our kitchen and will soon have a brand new mobile kitchen next to the pavilion. Many events with live music and harvest celebrations are happening throughout the year. Good times to be had by all.

WEBSITE www.arrowoodfarms.com HOURS Fri: 5–9pm, sat: 1–9pm sun: 1–8pm

SIGNATURE PRODUCTS

THE VILLAGER (KÖLSCH) MOHONK (IPA) BLACK SHEEP (BROWN ALE) WEEKEND (IPA) RED TAIL (RYE IPA)

ARTEMIS (FARMHOUSE SAISON) MITTENS (OATMEAL STOUT) BEES (HONEY PORTER) RISING SMOKE (RAUCHBIER)

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.

THE ESSENTIALS 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.

PHONE 518-447-9000 EMAIL nevans@evansale.com WEBSITE www.evansAle.com HOURS [YEAR ROUND] Mon–thurs: 11:30am–10pm, Fri–sat: 11:30am–11pm, sun: 12–8pm

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SIGNATURE PRODUCTS

KICK-ASS BROWN ALE

PUMP STATION PALE ALE

DAWN’S DRY STOUT

CAPITOL LIGHT

QUACKENBUSH BLONDE


BREWERIES | CIDERIES

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www.hvwinemag.com • Fall 2017

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

WAVE AWAY THE HEADACHES Wine allergy sufferers, raise your glass! In just minutes, The WandTM filter absorbs and removes allergens from a glass of wine to alleviate the side effects that can take the fun out of drinking. Soak and swirl the individually-wrapped patented filter in a glass of red, white, or rosé to rid the wine of the histamines and sulfites that cause congestion and headaches—without any chemicals. Developed by a biomedical researcher (and fellow allergy suffer), The Wand also works to reduce skin rashes, bloating, and even hangovers. Can be used with sparkling wines and beer too. Available in convenient 8- and 24-packs so you can have plenty on hand whenever you want to enjoy wine without the worry. drinkpurewine.com

HOLD EVERYTHING This slim stowaway goes from flat to functional in just three simple steps. The German-designed meori® Wine Carrier has a padded bottle insert for wines and spirits to keep your precious purchases upright and well-protected. Its reinforced handles and interior mesh pockets (perfect for toting small gadgets) makes struggling with an awkward cardboard case a thing of the past. Remove the insert and it becomes a versatile carrier that can handle up to 65 lbs. An elastic band keeps it completely flat when not in use, so you can conveniently tuck it away in the trunk of your car. Available in five stylish colors at meori.com.

CRAFTED CRAVINGS Bourbon Barrel Cider, Raspberry Reserve, and Ruby Port aren’t just names of local beverages, they’re also ingredients in mouth-watering caramels and decadent truffles handmade by Poughkeepsie’s Queen Choco, who can often be found at local craft beverage events. This fall, in addition to collaborations with producers like Bad Seed Cider, you’ll be able to find a new line of chocolate bars at Adams Fairacre Farms. In the meantime, try to score a highly-coveted, good and gooey chocolate shot glass filled with Black Dirt Bourbon Caramel at an upcoming festival. Follow Queen Choco on Facebook for updates and events.

TIPSY, ON PURPOSE More than a conversation starter, the stemless Aura Glass pivots to aerate your drink and prevents it from spilling at the same time. With just the touch of a finger, the glass twirls 360-degrees to release the flavors and aromas of its contents, anchored by a stainless steel ball that provides its center of gravity. So go ahead, spin, swirl, and release that bouquet! The one-of-a-kind Aura Glass is cleverly engineered (in the USA) to prevent it from toppling over, and comes with a custom wooden coaster to keep it standing straight up to fill. Available in sets of two at auraglass.com.

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CONNECT

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FEATURED EVENTS

S AV E T H E D AT E S ! H U D S O N VA L L E Y Bethel Woods Harvest Festival Bethel Woods Center for the Arts 200 Hurd Road, Bethel Sundays, Sept 3 – Oct 1 BethelWoodsCenter.org Taste of New Paltz Ulster County Fairgrounds 249 Libertyville Road, New Paltz Sat, September 18, 11am–5pm www.tasteofnewpaltz.com

OCtOBeR Wine Festival at Bethel Woods Bethel Woods Center for the Arts 200 Hurd Road, Bethel Sat, October 7, 1–5pm BethelWoodsCenter.org 29th Annual Apple Festival Brookview Station Winery Castleton-on-Hudson Sat–Sun, October 7–8 brookviewstationwinery.com

BOOKS

27th Annual Harvest Party Millbrook Vineyards & Winery 26 Wing Road, Millbrook Sat, October 14, 12–4:30pm millbrookwine.com

Nov 27 – Dec 4 CELEBRATE THE REGION’S SIGNATURE GRAPE

Crown Maple Fall Festival Crown Maple Estate 47 McCourt Road, Dover Plains Sat–Sun, October 14–15 www.crownmaple.com NOveMBeR Naked Flock Hard Cider Experience Applewood Winery 82 Four Corners Road, Warwick Sat–Sun, November 4–5 applewoodwinery.com

Tastings and Events at

HVCABFRANC.COM sponsored by V

H

Wine, Cider, Food Truck and Car Show Festivals Stormville Airport 428 Route 216, Stormville Sat, September 30 11am–6pm stormvilleairportfleamarket.com

Craft Beer Festival at Bethel Woods Bethel Woods Center for the Arts 200 Hurd Road, Bethel Sat, October 14, 1–5pm BethelWoodsCenter.org

CA

M

sePteMBeR

B F R A N C.C

O

Look for this symbol on signature wines

Shawangunk Wine Trail Wreath Fineries Various wineries Sat–Sun, Nov 18–19 10am–5pm shawangunkwinetrail.com DeCeMBeR Hudson Valley Cabernet Franc Week Various venues Mon, Nov 27– Mon, Dec 4 hvcabfranc.com Shawangunk Wine Trail Wreath Fineries Various wineries Sat–Sun, Dec 2–3 & 9–10 10am–5pm shawangunkwinetrail.com

SEEN & NOTED These new books by local authors offer a fresh look at wine, food, and culture inspired by the region: In Hudson Valley Wine: A History of Taste & Terroir, Tessa Edick, food activist and founder of FarmOn! Foundation, and Kathleen Willcox, food, wine and beer journalist and frequent HVWM contributor, examine the determination and dedication of the region’s winemakers, and whets our palates with a better understanding of the “sense of place” present in every bottle of locally-produced wine. [American Palate, 2017] Beyond the Bread: Tasteful Exploration with Jam and Marmalade by Christopher Wilson, founder of LunaGrown Jams, is a guide to these seductive spreadables with endless possibilities for enjoyment—well after breakfast and into the cocktail hour. The book is filled with inspiring recipes and pairing ideas that only a passionate jam maker could have asteful ul conjured up. Lush, lip-smacking r photography by Kasha Bialas will m entice you to run for the pantry to pry open that jam jar that’s been collecting dust in the corner. [LunaGrown Publishing, 2017]

Come taste how smooth Hudson Valley grain 36 times distilled can be…

…And while you are here try the gins and whiskey too! www.stoutridge.com Friday-Sunday 11-6 (845) 236-7620 10 Ann Kaley Lane, Marlboro, NY 12542 www.hvwinemag.com • Fall 2017

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SHARE YOUR LOVE OF THE REGION. Local books make great gifts.

Ty’s TAKE-AWAY Michael “ty the Wine Guy” taiani,

CSW

Pass the Popcorn . . . and the Wine! Before the Turner Classic Movies (TCM) channel created a wine club that pairs wine and movies, I can recall when a relaxing evening at home began with a quick run to the Blockbuster video store and the local wine shop. Since the advent of streaming services like Netflix and Amazon Prime that offer thousands of films at your fingertips, it’s a lot easier to create a memorable experience with wine and a movie than back in the days of VHS. Naturally, when wine itself is at the center or has a supporting role in the movie, there’s no better beverage to enjoy with it than wine. When choosing a bottle to complement the genre, think about the wine’s origin, the varietal, and its style to try to draw a connection that will enhance the mood. Romantic comedies can warrant “fun and casual” wines, while dramas would be worthy of more serious barrel-aged reds. Consider pairing foods (aside from gourmet popcorn) that also fit the movie’s theme. Over the years, I’ve compiled a list of the “Best Wine Movies” and paired local wines to enjoy with them. So tonight, dim the lights,

make the popcorn, and uncork a bottle of film-worthy Hudson Valley wine!

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FLINT MINE PRESS Hudson Valley publishers since 2008 REGIONAL BOOKS AND PUBLICATIONS CUSTOM CONTENT | DESIGN & PRE-PRODUCTION SERVICES

R E S O U R C E S 69

Angry Orchard Hard Cider www.angryorchard.com

17

Milea Estate Vineyard mileaestatevineyard.com

1

Bethel Woods Center for the Arts BethelWoodsCenter.org

15

New World Bistro Bar www.newworldbistrobar.com

9

Orange County Tourism www.Orangetourism.org

4

Schoharie County Tourism upstatevacations.com

3

Shawangunk Wine Trail GunksWine.com

71

Stormville Airport stormvilleAirportFleaMarket.com

71

Stoutridge Distillery www.stoutridge.com

IFC Crown Maple Estate www.CrownMaple.com 72

Flint Mine Press FlintMinePress.com

11

Great Northern Catskills www.CatskillsBeveragetrail.com

BC Greene County Economic Development, Tourism & Planning InvestInGreene.com 11

Hampton Inn by Hilton www.kingston.hamptoninn.com www.newpaltz.hamptoninn.com

67

SUNY Schenectady County Community College sunysccc.edu/culinary

69

Hardscrabble Cider HardscrabbleCiderNY.com

15

Town & Country Liquors townandcountryliquorstore.com

15

Henry’s at the Farm buttermilkfallsinn.com/restaurant

15

71

Hudson Valley Cabernet Franc Coalition HvCabFranc.com

Ultimate Cider + Apple Spirits Guide HvCiderGuide.com

17

Weed Orchards & Winery www.weedorchardsandwinery.com

7

Leros Point to Point www.LerosLimo.com

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A Walk in the Clouds (1995) A soldier (Keanu Reeves), returning after World War II meets a beautiful, unmarried – and pregnant – young woman heading home to help on the family vineyard. He poses as her husband to protect her from her tyrannical father, but complications arise when the two fall in love during the harvest. Pair with: Robibero Winery’s Serendipity, a complex white blend of Seyval Blanc and Chardonnay. Under the Tuscan Sun (2003) A recently divorced writer (Diane Lane) impulsively buys a villa in Tuscany in order to change her life. Amid the vineyards and lots of wine, love is waiting for her after a series of life-changing adventures. Pair with: A Super Tuscan and a brick-oven Margherita pizza is one of my all-time favorite pairings. For local flavor, Cereghino Smith’s Super Hudson is molto bene! Sideways (2004) Two middle-aged men (Paul Giamatti and Thomas Haden-Church) head off on a week-long road trip through California’s wine country in this wine-centric buddy comedy/drama that is a two-hour affirmation of the joys of Pinot Noir. Pair with: Pinot Noir is a no-brainer, although the Hudson Valley’s Pinots will generally be lighter and drier than their West Coast counterparts. Millbrook Vineyards & Winery’s Block Five East Pinot Noir brings local terroir into the picture. A Good Year (2006) Max (Russell Crowe), a successful London bond trader, inherits his uncle’s failing vineyard estate in Provence, where he spent his childhood summers. The lushness of the French landscape, a beautiful love interest, and an unexpected inheritor add up to a difficult decision for Max – the vines or the banking world. Pair with: A dry red, such as Whitecliff Vineyard’s 2 Cabs, a blend of Hudson Valley-grown Cabernet Sauvignon and Cabernet Franc that elegantly balances both. Bottle Shock (2008) A glimpse into the world of early California winemaking, as Alan Rickman channels Stephen Spurrier, the English wine merchant who organizes the famous (or infamous) 1976 “Judgment of Paris” – the blind wine tasting competition of French vs. California wines. Pair with: Chardonnay, like the focus of the movie, is a must. Benmarl Winery’s Barrel Fermented Chardonnay offers rich flavors and layered texture that fit the bill. A Heavenly Vintage (2009) A peasant winemaker, in 19th century France, endeavors to create the perfect wine from the perfect vintage, with encouragement (or is it distraction?) from his beautiful wife, a tempting baroness, and an angel from Heaven. Pair with: A clean, crisp white like Hudson-Chatham Winery’s Estate Seyval Blanc. Somm (2012) In this engaging documentary, four sommeliers prepare for the prestigious and difficult Master Sommelier examination which has one of the lowest pass rates in the world. Pair with: Be your own Somm and choose a local wine that will stand up to the test! Red Obsession (2013) This visually striking documentary narrated

by Russell Crowe examines the challenges that French Bordeaux producers face in a fluctuating economy and an emerging and aggressive Chinese market. Pair with: Glorie Farm Winery’s Synergy, a lush Bordeaux-style blend of Merlot, Cabernet Franc and Cabernet Sauvignon.

72

HUDSON VALLEY WINE • Fall 2017


90

67

50

67

SCHENECTADY 162 5

90

30A

7

9 87 890

88 20

Helderberg Meadworks

Sullivan

TROY

32

20

Schenectady County

90

C.H. Evans Brewing Co. 66 4

ALBANY 88 9 30

145

443

22

90

RENS SELAER

9J

Harvest Spirits

30

90 9

GREENVILLE

DURHAM

81

9J

COXSACKIE

9W

CAIRO

23

CHATHAM

385

HudsonChatham 203 Winery

GHENT

23B

CATSKILL 23A

TANNERSVILLE

9G

PHOENICIA

Hillrock Estate Distillery 22

82

SAUGERTIES

CLERMONT 9

TACONI C

212

32

KINGSTON

ULSTER

Tuthilltown Spirits Distillery

Whitecliff Vineyard

Robibero Winery

44

Weed Orchards & Winery

55

Glorie Farm Winery

Brimstone Hill Vineyard

MARLBORO

DUTCHESS

55

WAPPINGERS FALLS 9D Benmarl Winery 82

5

IC ST ATE P A

PUTNAM

BREWSTER

TAC ON

6

684

202

STONYPOINT

35

PEEKSKILL HAVERSTRAW

87

GREENWOOD LAKE

ROCKLAND AD PALIS

45

ES PA

AY RKW

HILLBURN SUFFERN

Hardscrabble Cider 35

WESTCHESTER 9W

22

SLEEPY HOLLOW

CONGERS

M A P L EG E N D TARRYTOWN 287 WA Y

OO K PA

RP ARK

BR

RIV E

SAW MILL

R K WA Y

6

SPR

Illustration: emster.com

TAPPAN

AIN

PIERMONT 304

123

PLEASANTVILLE

59

287

7

NEW CITY

NYACK

Westchester County Airport

Winery

684

Brewery WHITE PLAINS RYE

YONKERS 95

NEW ROCHELLE 80

MOUNT VERNON

Map of select wineries, distilleries, meaderies, and breweries featured in this issue. Map artwork ©2017 Hudson Valley Wine Magazine. Map may not be reproduced or used in any form without the express written permission of the publisher. Contact ads@hvwinemag.com

Stoutridge Vineyard & Distillery 10 Ann Kaley Lane Marlboro, NY 12542 stoutridge.com Tuthilltown Spirits Distillery 14 Grist Mill Lane Gardiner, NY 12525 tuthilltown.com Weed Orchards & Winery 43 Mt. Zion Road Marlboro, NY 12542 weedorchardsandwinery. com Whitecliff Vineyard 331 McKinstry Road Gardiner, NY 12525 whitecliffwine.com

Orange County

202

6

Baldwin Vineyards 176 Hardenburgh Road Pine Bush, NY 12566 baldwinvineyards.com

6

BEAR MOUNTAIN

Applewood Winery

ORANGE

GARRISON

32

MONROE

WARWICK

RKWAY

WEST POINT

Clearview 17 Vineyard

CARMEL

301

Robibero Winery 714 Albany Post Road New Paltz, NY 12561 rnewyorkwine.com

Glorie Farm Winery 40 Mountain Road Marlboro, NY 12542 gloriewine.com

52

COLD SPRING

Arrowood Farms 236 Lower Whitfield Road Accord, NY 12404 arrowoodfarms.com

Brunel & Rafael Winery 180 South Street Marlboro, NY 12542 BrunelAndRafael.com

BEACON

WASHINGTONVILLE

13

22

84

9

Nostrano Vineyards 14 Gala Lane Milton, NY 12547 nostranovineyards.com

Brimstone Hill Vineyard 61 Brimstone Hill Road Pine Bush, NY 12566 brimstonehillwine.com

55

PAWLING

Brunel & Rafael

CORNWALL

GOSHEN

SUGAR LOAF 94

Demarest Hill Winery & Distillery

Stoutridge Vineyard & Distillery

Taconic Distillery 215 Bowen Road Stanfordsville, NY 12581 taconicdistillery.com

Adair Vineyards 52 Allhusen Road New Paltz, NY 12561 adairwine.com

Benmarl Winery 156 Highland Avenue Marlboro, NY 12542 benmarl.com

7 22

POUGHKEEPSIE

9W

Brotherhood Winery

HAMPTONBURGH

CHESTER

1A

DOVER PLAINS

82

44

343

376

Angry Orchard NEWBURGH

Stewart International Airport

84

Warwick Valley Winery & Black Dirt Distillery

MILLBROOK

52

Christopher Jacobs Winery

1

44

44

87

BaldwinVineyards

6

115

199

Millbrook Vineyards & Winery

HYDE PARK 41

299

Adair Vineyards

PORT JERVIS

Nostrano Vineyards

32

NEW PALTZ

SULLIVAN

17

Milea Estate Vineyard

9W

209

KERHONKSON

41

MILLERTON

Taconic Distillery 82

9G

9

Arrowood Farms

55

PINE PLAINS

199

RHINEBECK

Hudson-Chatham Winery 1900 State Route 66 Ghent, NY 12075 hudson-chathamwinery.com

Ulster County

COPAKE FALLS

RED HOOK

28

Harvest Spirits 3074 US Route 9 Valatie, NY 12184 harvestspirits.com

Millbrook Vineyards & Winery 26 Wing Road Millbrook, NY 12545 millbrookwine.com

23

Clermont Vineyards 32

STAT E PA RKWA Y

42

MIDDLETOWN

71

COLUMBIA

Hillrock Estate Distillery 408 Pooles Hill Road Ancram, NY 12502 hillrockdistillery.com

Milea Estate Vineyard (by appt.) 40 Hollow Circle Road Staatsburg, NY 12580 mileaestatevineyard.com

HUDSON 9

Clermont Vineyards 241 County Route 6 Clermont, NY 12526 clermontvineyards.com

Dutchess County

PHILMONT

87

GREENE HUNTER

209

90

66

23 296

295

9

9H

WINDHAM

23A

66

KINDERHOOK

145

PRATTSVILLE

NEW LEBANON

203

32

23

C.H. Evans Brewing Co. 19 Quackenbush Square Albany, NY 12207 EvansAle.com

Columbia County 20

143

Helderberg Meadworks (opening Spring 2018) 6144 State Route 30 Esperance, NY 12066 helderbergmeadworks.com

Albany County

43

9W

ALBANY

SCHOHARIE

2

Albany International Airport

Distillery Meadery Cidery

95

Angry Orchard 2241 Albany Post Road Walden, NY 12586 angryorchard.com

Clearview Vineyard 35 Clearview Lane Warwick, NY 10990 clearviewvineyard.com

Applewood Winery 82 Four Corners Road Warwick, NY 10990 applewoodwinery.com

Demarest Hill Winery & Distillery 81 Pine Island Turnpike Warwick, NY 10990 demaresthillwinery.com

Brotherhood Winery 100 Brotherhood Plaza Drive Washingtonville, NY 10992 brotherhood-winery.com Christopher Jacobs Winery 320 Crawford Street Pine Bush, NY 12566 christopherjacobswinery.com

Warwick Valley Winery & Black Dirt Distillery 114 Little York Road Warwick, NY 10990 wvwinery.com

Westchester County Hardscrabble Cider 130 Hardscrabble Road North Salem, NY 10560 hardscrabbleciderny.com

MAP OF THE REGION

Hudson Valley & Capital Region

40

5

NEW YORK


Hudson Valley Wine Magazine Fall 2017  

The premier guide to the Hudson Valley's wine, spirits, beer, and cider. The issue features Fall road trips with must-dos around the Lower H...

Hudson Valley Wine Magazine Fall 2017  

The premier guide to the Hudson Valley's wine, spirits, beer, and cider. The issue features Fall road trips with must-dos around the Lower H...

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