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SPIRITS

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H U D S O N VA L L E Y

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INSIDE S U M M E R

2016

Guide to the region’s craft beverage industry THE CABERNET FRANC ISSUE Hudson Valley’s Signature Grape

Announcing the HV Cab Franc Coalition The Region’s Must-try Cabs PLUS: Quest for Cocktails Home Winemaking & Brewing New Wineries


BUYIN INVEST GREENE GREENE InvestInGreene.com

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The Catskills Beverage Trail

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A growing number craft producers in Greene County are working together to build a destination for those who enjoy locally produced beverages: • • • • • •

Honey Hollow Brewing Company (Earlton) Crossroads Brewing Company (Athens) Angela’s Italian Bistro & Brewery (Palenville) Hammo’s Brewpub & Lodge (Hensonville) Cave Mountain Brewing Company (Windham) Hudson-Chatham Winery (Tannersville)

To find out more about the new opportunities and business support programs available to business owners in Greene County, New York, visit www.InvestInGreene.com or call our offices at (518) 719-3285.

To download our eBooks, visit www.InvestInGreene.com

Greene County Economic Development, Tourism & Planning

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HUDSON VALLEY WINE

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Volume 9 Issue 1 Summer 2016

H U D S O N VA L L E Y

WINE

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ROBERT BEDFORD EXECUTIVE EDITOR LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR CHERYL ELKINS SUSAN O’DONNELL ADVERTISING SALES

MAGAZINE

I N S I D E

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J. STEPHEN CASSCLES VITICULTURAL CONSULTANT MARYANN PIERRO CONTRIBUTORS

Can We Be Franc?

Introducing the Hudson Valley’s Signature Grape by Amy Zavatto

10 ADvERTISINg INqUIRIES: Contact us at ads@hvwinemag.com or call 518-731-1332.

TALKING TERROIR

Getting Technical with Cab Franc by Traci L. Suppa

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.

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

by Lindsey A. Zahn, Esq.

LEGAL TASTINGS

Home Winemaking & Brewing

VISIT US AT: www.hvwinemag.com

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HUDSON VALLEY WINE Magazine (ISSN 2325-8519) is published semi-annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2016 Flint Mine Group, llc. All rights reserved. Hudson Valley Wine is a trademark of Flint Mine Group, llc. Material may not be reproduced in whole or in part in any form without written permission. The magazine assumes no responsibility to return unsolicited material. No statement in this publication is to be construed as a recommendation. Every effort is made to avoid errors, misspellings and omissions. Remember to drink responsibly.

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Wineries Distilleries Meadery

WINE COUNTRY TRAVEL

Quest for Cocktails by Debbie Gioquindo, CTC, CSW, WLS

68 70 72

Seedlings... Events Ty’s Take-Away by Michael “Ty the Wine Guy” Taiani, CSW

PHOTOS: HVWM archives(top); Courtesy Robibero Winery (center); Debbie Gioquindo (bottom)

www.hvwinemag.com • Summer 2016

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WELCOME

CONTRIBUTORS

IN AN ERA WHEN most of our documents, shopping preferences, photos—and frankly, most of our personal lives—can be pulled up on a screen with the swipe of a finger, it seems antiquated to sign something on a dotted line. Rather, with one click of an “OK” button, your e-signature is virtually authorized.

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

But even without a pen, a signature is still important. For Hudson Valley beverage makers, a signature product is an integral part of their brand. Most every brand on the market includes a “signature” something in its product line, which becomes the foundation for one-offs and other experimental offerings.

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

Much of my professional career has revolved around branding – creating unique signatures for new products and initiatives. So it was a natural progression for Hudson Valley Wine Magazine to support the movement to adopt a signature grape for the Hudson Valley from the very beginning. That grape is Cabernet Franc.

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

This issue is dedicated to the establishment of this newly-proclaimed signature grape, and to the Hudson Valley Cabernet Franc Coalition, a motivated group of winemakers, growers and others in the industry with a unified mission. Establishing a signature grape for the Hudson Valley will be our metaphorical John Hancock in the wine world; a brand to become synonymous with this region over time. It won’t happen overnight. So in the months—and even years—to come you’ll be hearing much more about the Coalition, and this classic old-world varietal that our winemakers have embraced so wholeheartedly.

All this talk about signatures may inspire you to make your own unique beverage. Home winemaking and brewing is the topic in this issue’s Legal Tastings (page 15). And in Quest for Cocktails (page 54), you’ll find recipes for some of the signature drinks being crafted around the region.

Dominick Fiorille

Of course, this doesn’t mean that Cab Franc is the only wine that Hudson Valley winemakers do well. Just flip through these pages and you’ll see there’s no shortage of options – crisp Rieslings and Pinots, heirloom varietals, promising wines like Marquette and Noiret, fruit wines and brandies. Not to mention our terroir-inspired spirits, ciders, beer, and mead. We encourage you to try them all – the map inside the back cover will help get you started.

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

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

In the Hudson Valley, beverage producers work hard to create signature products. Traditions are built up from these – and it’s why we come back, time and again. I can’t wait to re-visit my favorites.

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HUDSON VALLEY WINE • Summer 2016

Doug Young

Signing off for summer,

Linda Pierro Managing Editor & Publisher

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

Amy Zavatto (Can We Be Franc?) writes about wine and spirits for Imbibe, Whisky Advocate, SOMMJournal, and many others. She is the author of Forager’s Cocktails and The Renaissance Guide to Wine and Food Pairing. Currently studying in the WSET Diploma program, Amy lives, eats, and drinks in New York City. She is a die-hard New York wine fan.


CAN WE BE

FRANC? THE HUDSON VALLEY PREPARES FOR ITS CLOSE-UP —AND CABERNET FRANC IS THE STAR.

Amy Zavatto

T

he verdant, hilly climes of the Hudson Valley are known and praised for many things. The beauty of its rolling, roiling namesake river; its famed mid-nineteenth century naturalist art movement; its acres of multi-generational fruit orchards and dairy farms; and, lately, as the celebrated place of culinary inspiration for chefs like Dan Barber and

Zak Palaccio. But while these lands, just ninety minutes shy of New York City’s northern border,

can claim the country’s oldest, continually operating vineyards and oldest declared winery, the cult of wine has yet to become the calling card of the region’s lore and allure. That might be about to change.

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HUDSON VALLEY WINE • Summer 2016


Cabernet Franc, that beautiful, black French grape variety well known for its role in both legendary Right Bank Bordeaux and Loire Valley wines, is proving to be oh-so much more than a liquidy lark here. Not only does the grape seem well at home in the Hudson Valley’s cool-climate terroir, but collective work done between the area’s grape growers, winemakers, and Cornell University have tamed many of the conundrums that once plagued producers who yearned for success with vinifera. Now, with a force borne of a few decades of trial, error, and recent promising success, Hudson Valley vintners are ready (and more than able) to stick a flag in the ground for Franc.

DIGGING DOWN “I’m of Dutch-German descent; I’m not big on failure,” laughs Doug Glorie, who with his wife and partner, MaryEllen, opened Glorie Farm Winery in Marlboro in 2004 on the lands they’d been farming since the late 1970s. As for many Hudson Valley winemakers, that notion long translated into growing mostly cold-hearty hybrid grape varieties. But while hybrid grapes like Seyval, Vidal, Baco Noir and De Chaunac have been popular in the tasting rooms, their reach hasn’t grabbed the kind of notoriety and respect that vinifera does (think Riesling in the Finger Lakes and Merlot on Long Island). In spring 2016, the Glories, along with Hudson Valley Wine Magazine, co-founded the Hudson Valley Cabernet Franc Coalition, a group of about two dozen area winemakers and grape growers who’ve committed not just to putting Cabernet Franc front and center for the region, but to having a consistent meeting of the minds on how and where to best grow it. Not only that, but established and new producers alike are keen to plant more: From Millbrook, Whitecliff, Benmarl, and Robibero to Nostrano, Brunswick Winery, and Milea Estate Vineyards, among the many. “We like to be confident,” Glorie says. “We would not be rolling this out if the wines we’re making here couldn’t stand up to other regions of the world.” Indeed, sip on the Glorie’s 2014 Cab Franc from a southeastfacing acre they have planted on their farm, and its bright, juicy raspberry and cherry-scented fruit isn’t just something that makes you think, “This is good for the Hudson Valley.” It just makes you think, “This is good!” And that’s exactly the point. “You can see that rich, plush velvetiness that the Hudson River Valley gets. They’re softer and the oak use has gotten to be much more balanced. As winemakers are becoming more confident in the grapes they’re getting from growers or the grapes they’re growing themselves, the fruit is really showing through,” says Anna Lee Iijima, Wine Enthusiast contributing editor specializing in New York wines. Iijima, who headed up a sold-out seminar on New York Cabernet Franc at the annual NY Drinks NY tasting in Manhattan this past March, has been keeping an eye on the Hudson Valley’s progress. “Some of the stuff coming out of the Hudson Valley, like Millbrook, Benmarl, Whitecliff, and Glorie—it’s been consistently high-quality. And over the last four to five years, we’re really seeing appellation-driven Hudson River Valley region Cab Franc instead of just ‘New York’ Cab Franc,” she offers. “We’re seeing a lot more of a regionally focused, appellationproud representation. And it’s really kind of mind blowing.” Indeed, there is no amount of smoke, mirrors, and expensive oak treatment that can make a grape that’s not growing well in

a region express itself with the kind of purity that wins critical acknowledgment. Science and logic must be behind it. Cabernet Franc from Bordeaux or the Loire Valley in France aren’t grown there because it sounds good in a press release; it’s the collective land, climate, and know-how that gave birth to some of the greatest wines known to humankind. “I have a heavier soil similar to the Pomerol region of France. I don’t have perfect conditions, but I know renowned wine regions make the best wines from similar conditions,” reasons Ryan Selby, assistant winemaker and vineyard manager for Robibero Vineyards in New Paltz. “If the Hudson Valley wants to identify itself with vinifera, it’s Cab Franc.” Kristop Brown, head winemaker for Robibero, agrees. “It’s not like, oh, it tastes like Loire Valley Cab Franc! It doesn’t. And when you drink Cab Franc from California and other new world regions, it loses something. It’s big and bold, but that’s not what Cab Franc wants to be,” he says. “And you know, it’s really exciting to be on the ground floor of something.” While members like Michael Migliore, long-time owner with his wife Yancey of Whitecliff Vineyards in Gardiner, might use the word “marketing” in conversation about the Cab Franc Coalition, he and the rest of the group know full well that the notion of a

Announcing the Hudson Valley Cabernet Franc Coalition The Hudson Valley Cabernet Franc Coalition (HVCFC) is a group of Hudson Valley winery owners, grape growers, winemakers, and wine industry supporters committed to establishing a Cabernet Franc brand identity for the Hudson River Region. Founded in early 2016 under the umbrella of the Hudson Valley Wine and Grape Association, the Coalition has been quickly gaining wide-spread support from both new and wellestablished producers. Simply put, the Coalition’s mission is to encourage more vineyard plantings of the Cabernet Franc grape and boost recognition of the Hudson Valley’s distinctive Cabernet Franc wines. Starting this summer, special promotions and events will be announced to promote the region’s terroir-driven Cab Francs. Support the Coalition! Take part in these activities and support the efforts of its members to claim Cabernet Franc as the signature grape of the Hudson Valley. Look for updates at www.HVCabFranc.com. www.hvwinemag.com • Summer 2016

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If the Hudson Valley wants to identify itself with vinifera, it’s Cab Franc. —RYAN SELBY, WINEMAKER region hanging its collective hat on a grape or two isn’t just about appearances and outreach; it’s about doing the work. Here, that has translated into years and years of experimenting with different clones, rootstock, site selection, barrel treatment, and blending. One of the main reasons Cabernet Franc ever found a consistent home here is that it’s one of the few popular vinifera varieties that can handle the cold weather inherent in Hudson Valley winters. “Cab Franc is heartier—it can handle temperatures to around -9, -10,” says Migliore, president of the Hudson Valley Wine and Grape Association (HVWGA). It was something he learned early on when he planted his first vinifera vines—19 acres of Chardonnay, Gamay Noir, and Cab Franc. “The first 10 years, it was like throwing spaghetti on the wall, but if you look at a benchmark like Cheval Blanc,” he says of the famed Cab Franc-centric Right Bank Bordeaux, “and ask if that climate is so different from ours, the answer is it’s not.” What was different, it turns out, is the way Hudson Valley growers were handling Cabernet Franc in the vineyard.

THE KEY TO THE CAB “For me, it’s the main vinifera red that works well consistently,” says Lenn Thompson of New York Cork Report, a website that’s devoted its content to both celebrating and critiquing the wines from New York State’s AVAs. The challenge, Thompson believes, comes in the form of getting even more entirely HRV-grown Cab Franc in the bottle. Indeed, in the past and present, too, it’s been necessary to supplement at times with Cab Franc from the Finger Lakes, Long Island, or both. But if recent and soon-to-be plantings, the new Coalition’s devotion to the grape, as well as findings on how to best grow Cab Franc in the region prove anything, it’s that Hudson Valley AVA-centric versions are on the rapid rise.

BLIND TASTING NOTES To kick off the Coalition’s long list of initiatives, Hudson Valley Wine Magazine sponsored a blind tasting of close to 20 Cabernet Franc wines from producers around the region. The setting for this benchmark tasting was the Gazebo Room at the lushly renovated Best Western Plus in Historic Uptown Kingston, NY, with a distinguished panel of wine experts (clockwise from top right): Steven Kolpan, author and Professor of Wine Studies at the Culinary Institute at Hyde Park, NY; wine writer and educator Wendy Crispell; Hudson Valley Wine Goddess Debbie Gioquindo, organizer of the Hudson Valley Wine and Spirits Competition; and wine and spirits writer/author Amy Zavatto (not shown).

6

HUDSON VALLEY WINE • Summer 2016

While Cab Franc has shown the kind of cold-tolerant vinifera promise in the Hudson Valley that has made producers like Glorie, Whitecliff, and Millbrook (who currently has about seven acres, with three to four more planned for the near future) committed to growing it for decades, issues like killer cold temperatures, struggles with overcropping, and green flavors made the final results a moving target from vintage to vintage. That is, until Cornell University’s Cooperative Extension found the fix that appears to have unlocked the Hudson Valley’s ultimate potential with the grape. Instead of the pretty, ripe raspberry and red-berry fruit flavors, certain vintages yielded Cab Francs that, despite longer time left ripening on the vine past their normal harvest point in early October, were not only lousy with green, vegetal notes that left growers scratching their heads, they were put in peril’s way by risking exposure to potential frosts as the fall season wanes on. Enologist Gavin Sachs and a team of Cornell researchers discovered that getting rid of those undesirable green bell pepper notes that have plagued the wines actually didn’t have anything to do with the grapes being “riper”; but it did have everything to do with managing the growth of a particular chemical compound in the grape far earlier on in the season. It was found that methoxypyrines—a difficult mouthful in both name and manifestation—or MPs, can be wrestled under control with more sun exposure on the grapes earlier in their development. Manage your vine’s canopy by getting rid of some leaves early in the season and you get rid of those not-sodesired flavors, too. Voilà. “Applying that discovery in the mid-aughts changed the game for me,” Migliore, a passionate and careful grower, marvels. More good news: Using certain rootstock (specifically, that of the native riparia) also helped to boost the potential for

The identities of the wines were not revealed to the tasters until the last wine was reviewed. (See highlights and comments on pages 8–9.) Look for these wines and other Hudson Valley Cab Francs produced by Coalition members to be featured in promotions throughout the year.


PHOTO: Courtesy Glorie Farm Winery

managers, Matt Spaccarelli, has three Cab Franc acres planted on his family’s 38 acre farm; two and a half more of clones 214 and 12 went in the ground this spring. His 100 percent estate-grown Cab Francs don’t just express a clarity and varietal exactness that makes the grape’s nature come through like a clanging church bell, they offer something else; something uniquely, excitingly pure Hudson Valley.

Over the last four to five years, we’re really seeing appellation-driven Hudson River Valley region Cab Franc instead of just ‘New York’ Cab Franc. —ANNA LEE IIJIMA, WINE ENTHUSIAST staving off the unfortunate effects of cold-snaps by producing vines that ripen a good week to 10 days earlier in the growing season. Add to that the nuances of clonal selection to zero in on the versions that glean the best color, concentration, and traditional desirable notes from the Valley’s glacial silt, slate, and clay soils, and producers can spend more time managing their vineyards than worrying about unnecessary damage control. All of which adds up to an easier decision for Coalition members who want to commit more acres to Cab Franc rather than hybrids. In fact, Cornell’s Hudson Valley Research Laboratory in Highland, NY, plans to rip out an acre of experimental grapes and plant it entirely to different clones of Cab Franc to further study how different versions best thrive and express themselves. (See Talking Terroir on page 10.)

Tasting the 2010, 2012 and 2014 side by side certainly shows the curious tweak of vintage variation and tells that wonderful, nail-biter story of a year in a glass. But they also show that, when grown and cared for thoughtfully and carefully, the particularity of the wines from this region translate into an alert sort of freshness inherent year after year; a clarity and depth of fruit that expresses itself in violets and raspberries; cherries and a gentle peppery quality. And deep beneath the surface, like the land from which is comes, a quiet hum of minerality. This is Hudson Valley Cab Franc. And this is why everyone from pioneers like Graziano, Migliore, and Glorie to the fresh faces like Spaccarelli and Selby are willing to—literally—put stakes in the ground and claim the grape to all the wineconsuming world as one of their own. “If it were all up to me, I’d plant our whole 38 acres in Cabernet Franc,” smiles Spaccarelli, standing with a glass of the 2014 Fjord Cab Franc, his own just-launched label, in his hand, the verdant sweep of the valley breathtaking out the tasting room window just beyond his left shoulder. Perhaps, not in the so very distant future, he will have his wish.

Best Western Plus Historic Uptown Kingston

“The clones available in the last 15 years from [the French research authorities] ENTAV/INRA are a big improvement over those available in the ’80s early ’90s,” says John Graziano, the longtime winemaker for Millbrook. “We have had good success with clone 214 and excellent results with clones 327 and 623.” Migliore has about eight acres of Cab Franc in the ground now, much of it clone 1, although he’s moving toward the French clones 327 and 214. He’s also designating a portion of the five-acre parcel he recently leased just below Olana, in Columbia County, NY, to the grape, too. At Robibero, Selby has an acre of clone 1, which you can see on the left as soon as you pull into driveway leading to the winery and tasting room. On the right is a new vineyard planted last year of clones 1 and 327. Soon, he’ll be adding some clone 312 to the mix, too. “Those clones are good for controlling vigor and they have medium-sized clusters—you don’t want anything too tight because of the crazy humidity,” Selby says. “I also wanted to experiment with a few different clone types to see what I like and what I want to plant more of. Different clones can add to the complexity of the blend.” At Benmarl—the oldest continuously operated vineyards in the country, which were purchased by the Spaccarelli family in 2006—one of the area’s younger winemaker and vineyard

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Accommodations | Conferences | Social Engagements

503 Washington Avenue | Kingston, New York 12401 845.338.0400 | bwpkingston.com

www.hvwinemag.com • Summer 2016

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8

GREAT CAB FRANCS TO TRY

We’d highly encourage you to grab any Hudson Valley Cabernet Franc you can get your mitts on because, as with any small wine region, the quantities are limited. What follows are notes from the results of Hudson Valley Wine Magazine’s in-house tasting of nearly 20 from the region. (For a look behind the scenes, see page 6.) These were a few of the group’s faves:

ROBIBERO 2013 CABERNET FRANC The label says “New York State,” which might trick you into thinking that this solid offering from winemaker Kristop Brown and assistant winemaker/owner Ryan Selby is an amalgam of grapes from myriad New York AVAs; it’s decidedly not. This is 100% estate grown Cab Franc—the first made entirely from Robibero’s own fruit, as a matter of fact. The rich, dense, dark fruit here shows the influence of the 2013 vintage with ripe, concentrated notes of blackberry, black plum, raspberry and cocoa.

There’s a brawny quality to this wine that makes us excited to see more from Robibero as the vines age (and this wine does, too). The finish is all pepper, spice, and smacking tannins. Only 30 cases

were made. Drink now or, better yet, hang on to this one. It’s got the stuffing to cellar. $60

BENMARL 2012 CABERNET FRANC RIDGE ROAD ESTATE HUDSON RIVER REGION This outstanding offering from winemaker Matthew Spacarelli shows his trademark restraint and trust in Benmarl’s good fruit. Deep, rich ruby in color, the nose on the 2012 starts out a little reluctant, but give it a minute and it will reward you with pretty notes of flowers and dried raspberry, with an undercurrent of wild cedar and pomegranate. On the palate, this wine is alive—nervous and energetic with tart, bright fruit and a finish of baking spice and black pepper. $25

WHITECLIFF VINEYARD 2012 CABERNET FRANC HUDSON RIVER REGION There’s something about the 2012 vintage that yielded the perfect spot between bright and brooding; Whitecliff’s, made by winemaker Brad Martz, is a special one, indeed. It’s clear, medium-ruby hue belies the rich, ripe red-plum fruit and flowers on the nose. In your mouth, things get even more interesting: this juicy, nicely balanced wine yields notes of ripe plum, blackberry, tea, and a hum of minerality. And Martz’s constant work over the years finding the right barrel program (he’s partial to Hungarian) is wellintegrated, adding structure and spice but not overwhelming the beauty of the fruit. $23

“ Elegant!

“ Earthy,

full-bodied and ageable. Best wine so far! ”

A fine example of Hudson Valley terroir.”

“ Well-made

wine with a very enjoyable finish.”


WHITECLIFF VINEYARD 2013 CABERNET FRANC HUDSON RIVER REGION The warm, dry 2013 vintage shows itself in dense, darker notes, and that’s thoroughly, beautifully apparent here in Martz’s offering, rife with juicy red plums, blackberry, and dried flowers. The nice, grippy structure here creates a gorgeous foundation to hold all that pretty fruit on the palate, along with notes of black pepper, tea, and streamlined minerality. A keeper that can be enjoyed now and revisited over time. $23

personality that makes this wine disappear like a wave in the river. $25

its tight, tangy tannins. At the price, buy a case and have fun revisiting this one over the next decade or so. $20

GLORIE FARM WINERY 2014 CABERNET FRANC

ONE TO WATCH: NOSTRANO VINEYARDS 2014 ESTATE CABERNET FRANC

HUDSON RIVER REGION The nose is like a late-spring hike in the Shawangunk Ridge, with notes of white pine, cedar, and a little cocoa. On the palate, this complex Cab Franc offers up blackberry, green peppercorns, licorice, and sweet tannins, with a sticky, mouth-watering finish of mixed-berries and tea. $19

FJORD VINEYARDS 2014 CABERNET FRANC

MILLBROOK 2013 CABERNET FRANC

HUDSON RIVER REGION This is the first vintage of Spaccarelli’s own label, Fjord, although the grapes for now come from the same vineyards as his family’s Benmarl label, for which he is also winemaker and general manager. But passion finds a place for all exciting projects, and here Spaccarelli teases out bright, bursting notes of summer raspberry, strawberry, spice, and dried, sweet herbs. That alert, zippy quality in the Benmarl label is here, too, but the 2014 has a juicy, charming, lip-smacking

NEW YORK STATE Millbrook, who has the most Cab Franc in the ground of any Hudson River Valley winery, saw the potential for this grape early on, and that strong evidence is contained beautifully in this deep, saturated ruby-hued sipper, which also contains about 25% Long Island merlot. Rich, ripe, juicy blackberry notes morph into strawberry, raspberry and black pepper on the palate. This is a brawny, rich Franc that, given some well-deserved time in your cellar, will grow into itself and

HUDSON RIVER REGION For generations, the Trapani family has farmed the fertile lands of the Hudson Valley; you might say fourthgeneration farmer and winemaker, Nicholas Bozzo (great grandson of founder, Joseph Trapani) has vines in his veins. The winery was established in 2014, so the estate fruit of that labor is just beginning to make its debut. We were pretty excited about the potential we saw in Bozzo’s 2014 Cabernet Franc. Although this wine possesses a little bit of the greenness that growers are working to cast out, the bones are here: clean, beautiful, bright fruit that leads to notes of strawberry and tea. A solid early effort from Bozzo—we are very much looking forward to see what this winemaker can do down the line!

—AZ

“A “ Good fruit

with tingly tannins! ”

nice balance of fruit and wood. Lovely.”

“ Lighter style

with a good expression of fruit and crunchy acid.”

9


HOW WELL

DO YOU KNOW

FRANC?

W

Talking Terroir Traci L. Suppa

hen wine drinkers refer to a “Cab,” more

often than not they are referring to Cabernet Sauvignon, not the Hudson Valley’s newly claimed signature grape, Cabernet Franc. Below is a short list of characteristics to help differentiate the two Cabs, adapted from Hudson Valley viticulturalist J. Stephen Casscles’s, Grapes of the Hudson Valley And Other Cool Climate Regions of the United States and Canada [Flint Mine Press, 2015]. It is now known that Cabernet Franc is one of the parents of both Cabernet Sauvignon and Merlot, the other parent of Cabernet Sauvignon being the white Bordeaux grape Sauvignon Blanc. There are several theories on where Cabernet Franc came from, ranging from the Basque area of Spain, further north in Bordeaux, or even further north in the Loire Valley or Brittany.

GETTING TECHNICAL WITH CAB FRANC Growing Cabernet Franc is a promising prospect for Hudson Valley growers and winemakers, especially if you understand the conditions under which it grows best. So, who better to help us understand the feasibility of Cab Franc than Peter Jentsch, Research Entomologist and Superintendent at the Hudson Valley Research Lab (HVRL) in Highland, NY. He’s one of four Cornell Cooperative Extension educators who work at the Highland facility, which includes a 20-acre research orchard and vineyard. The HVRL—a non-profit farmer-owned corporation established in 1963—is dedicated to supporting research in the fruit and vegetable industries. While Peter’s staff has been growing grapes for eight years, they plan to focus in more closely on Cab Franc. Ultimately their research will enable all growers to achieve greater success. In this issue, Talking Terroir gets a bit more technical, as Peter explains growing Cab Franc, and its promising potential as the signature grape of the Hudson Valley.

The big advantage of Cabernet Franc is that it is probably one of the most winter-hardy red vinifera varieties. Unlike Cabernet Sauvignon, the relatively lean tannin structure and medium body of Cabernet Francs have a very welcoming presence of soft earth, cigar box, and light chocolate. Wines produced from Cabernet Franc tend to be more herbaceous, lower in tannin, and lighter in color than Cabernet Sauvignon, and have colors of purple and light ruby, as opposed to Cabernet Sauvignon’s darker hues. Its flavor profile, unlike the serious, big, and dank flavors of Cabernet Sauvignon, is far more approachable and aromatic. Cabernet Franc wines can have many layers of berries, cranberries, some light red cherries, and a round body that makes them interesting to drink over the course of an entire dinner. Cabernet Franc is also a very good blender that gives more presence and complexity to already complex red grapes such as Cabernet Sauvignon, Merlot, Chambourcin, Chelois, or Chancellor. The aging potential of Cabernet Franc is good, with lighter ones peaking in three to five years, while more “serious” ones peak in seven to ten years. The Hudson Valley is uniquely suited to produce both big, complex Cabernet Francs and the kinds of lighter-bodied reds that are currently being made in the Loire Valley.

—JSC 10

HUDSON VALLEY WINE • Summer 2016

Q: Peter, how is the Hudson Valley Research Lab involved in the Cab Franc grape’s future in the Hudson Valley? A: In 2008, Senator Larkin provided us resources to develop the

grape industry. We planted a one-acre vineyard with 27 varieties of grapes to get growers aware of what really grows best and makes the best wine in the Hudson Valley. We also set out temperature probes throughout the region to determine the best sites for different varieties. Now we’re putting together a proposal for the Signature Grape Project, so we can work with all the Cab Franc growers over the next three years to discern what goes into making the best wines at each particular site. We’ll be assessing soils, as well as the canopy, nutrients, management programs, the grapes at harvest, and various aspects of the juice prior to it going into wine. We’re also going to be looking at different Cab Franc strains, as well as different root stock combinations with those strains. Some root stocks are more precocious and produce more foliage and larger clusters, some do really well in poor soils, some do well in well-drained soils. We’re looking for the ideal combo of root stock strain and Cab Franc strain to let the growers know how well they perform here and throughout the region. Q: Why should Cab Franc grow well here? What aspects of the terroir make the conditions favorable? A: Cab Franc has come up for a lot of different reasons. We can

grow it really well here, and we can grow it better than any other part of the state because of the amount of sunlight and

continued on page 12


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Talking Terroir continued from page 10

Discover

growing- degree days (GDD) we have. Cab Franc is well known as the most cold hardy V. vinifera variety. We have a cool wine region, and it’s really suited for that compared to varieties grown in California, Chile, and the Bordeaux region.

DEBRA BECHTOLD, VISIONS OF SCHOHARIE VALLEY

Heat accumulation during our growing season is close to 3,000 GDD, with a shorter growing season in the upper Hudson Valley (less than 180 days) and a longer season in the lower Hudson Valley (over 220 days). Higher heat accumulation and a longer growing season play important roles in proper fruit ripening, flower bud formation, and adequate cane maturation for good winter hardiness. This variety also grows vigorously regardless of the soil type. All of these factors allow a majority of grape growers with moderate to very good sites to grow this one variety, so you have a continuity across the region for this signature grape. And Cab Franc can produce a really good wine.

Savor

Q: How do Cab Franc grapes grown here differ from those grown in France’s Loire and Bordeaux regions? A: Bordeaux has a maritime climate with approximately 2,700 GDD.

The Loire Valley is a wine region with a continental climate like that of the Hudson Valley; nevertheless, it has only 2,400 GDD. Slightly higher seasonal heat accumulation in the Hudson Valley might affect such factors like the yields and the acidity of the juice. However, this is only speculation. The comprehensive answer to this question could be achieved with Cab Franc clonal and rootstock trials across the Hudson Valley.

MITCH WOJNAROWICZ/BREW CENTRAL

TOM SMITH

Explore

Q: How do clones affect the Cab Franc grape? Do the conditions exist here to create clonal variations? A: Cab Franc has a significant number of clones. They may differ in

maturation periods; yield components, vigor, wine aromas, etc. Generally speaking, choosing a clone with specific characteristics allows growers to finely adjust grape production of a certain variety to their needs. Additionally, more clones in a vineyard will provide a higher complexity to the wine as a final product. Q: If a winemaker is new to growing Cab Franc grapes, what are the most important things they should know before planting their first crop? A: First, this is a very vigorous variety that tends to produce long

Stay DEBRA BECHTOLD, VISIONS OF SCHOHARIE VALLEY

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shoots with many lateral shoots if grown on a deep, rich and wet soil. Right vineyard site selection and a good choice of rootstock will help keep the vine in balance to reach desirable grape characteristics. Cab Franc vines that are out of balance produce fruit with green pepper aromas, which comes from chemical compound called 3-Isobutyl-2-methoxypyrazine (IBMP), present in the berries. Recent research done at Cornell shows that early leaf removal once the berries set, and then 30 and 50 days after, can lead to a reduced IBMP concentration in berries due to better exposure to light. Very early crop thinning can help as well. We advise choosing a site with less fertile and shallow soil. Hudson Valley soils vary greatly, but dominant soil textures are loam and silty loam. Those are well-drained soils that could help keeping excessive vigor in check. Finally, Cab Franc is highly susceptible to diseases, including powdery mildew, and leaf and cane spot. Our annual rainfall of 42 inches provides excellent moisture, but also encourages powdery mildew, so we recommend frequent scouting in the spring for the first symptoms. Q: How does the Research Lab help grape growers and winemakers? A: We make recommendations on vine management by sampling

the soil at a grower’s site, as well as the foliage and the grapes. We advise on how to manage diseases and insects. We’ve also been recommending specific site locations, whether they are well-suited

continued on next page 12

HUDSON VALLEY WINE • Summer 2016


PHOTO: Courtesy Millbrook Vineyards & Winery

for moderate temperature grapes like the vinifera, or much more cold hardy hybrids. Now we’re moving toward site-specific varietal, root stock-specific information that will really enhance the economics of the region as well as each individual vineyard. Q: What type of experts are on your staff? A: The laboratory has three key positions that allow us to support

agriculturists. We have expertise in pest (insect) management, plant pathology, and horticulture. The horticulturalist is supported by a grape physiologist, who specializes in the Cab Franc plant structure and what’s required to grow fruit. For more information, visit: www.hudsonvalleyresearchlab.org and Peter’s blog, The Jentsch Lab, at blogs.cornell.edu/ Jentsch.

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HUDSON VALLEY WINE ACADEMY Glenn D. Solotaroff

Certified Specialist of Wine (CSW) French Wine Scholar (FWS) Member Guild of Sommeliers

WINE EDUCATION LECTURES PARTIES IN-HOME TASTING WINE EVENTS 914-391-5763

www.HudsonValleyWineAcademy.com

PANTANO’S WINE GRAPES & HOME BREW SHOP

The go-to place in the Hudson Valley for all your quality craft beverage-making needs and accessories.

249 Rt 32 S, New Paltz, NY (845) 255-5201 Jerry Pantano (845) 706-5152

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HUDSON VALLEY WINE • Summer 2016


LEGAL TASTINGS

Home is Where the Beer & Wine Are A Look at Home Winemaking and Brewing

Lindsey A. Zahn, Esq.

O

ver the last few years, New York has seen a growth in the number of people involved in home winemaking and

brewing. Wine and beer aficionados are stepping up their game at home and experimenting with new production methods, local ingredients, and—of course—family involvement. Some hobbyists, spending years of perfecting their

craft at home, even venture out to commercial production. What makes home winemaking and brewing attractive to so many people? What are the laws around these activities? Let’s take a closer look.

The Laws of Home Production Even though alcohol beverages are a significant source of revenue for the federal and state governments, laws allows for home winemaking and home brewing without the payment of tax. Federal law allows for the production of wine, beer, and cider (by an adult) without payment of excise tax for personal or family use (i.e., not for sale). Up to 200 gallons per calendar year of wine or beer can be produced in a household in which two or more adults reside, or up to 100 gallons per calendar year of wine or beer for a household in which only one adult resides. In other words, the wine and beer produced for home use can be enjoyed with your favorite meal without the payment of excise taxes. Interestingly, federal law considers an adult to be 18 years of age or older (but note that a greater minimum age may apply at the state or local level). The relief from payment of excise tax— which can be as high as $3.40 per gallon (for sparkling wine on the federal level)—makes home winemaking attractive to many individuals who want to test out the winemaking or brewing business before making a significant commitment. Home production privileges do not extend to distilled spirits. Much of this stems from America’s Prohibition era outlook on beer, wine, and spirits as distilled spirits were traditionally viewed as less temperate. The government also takes the position that home distilling can be dangerous, with a greater likelihood in the production of adulterated spirits.

Home Winemaking and Brewing Kits Home winemaking and home brewing kits usually contain ingredients necessary to produce wine or beer. These kits are not regulated by the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) because they only contain unfermented, raw ingredients that are used to produce wine or beer (as opposed to the actual wine or beer). If wine, beer, or cider produced from such kits is used for personal or family use, it would be tax exempt and would likely fall within the home winemaking or brewing privilege. However, if the wine or beer product from such kits is produced for commercial purposes (i.e., for sale in interstate commerce), then TTB has jurisdiction over the tax, labeling, advertising, and similar types of activates. For example, if sold commercially, the labels of products made from these kits would be subject to TTB label approval. Jerry Pantano, owner of Pantano's Wine Grapes & Home Brew in New Paltz, remarks about the increased interest he’s seen over the last few years with respect to home winemaking and home brewing. “I opened my store—which sells all the equipment and supplies you need to make wine or beer at home—in 2010.

Since then, I’ve seen an explosion with respect to home brewing and winemaking. I know many breweries who started off with one of my home brewing kits, and they enjoyed it so much that they went on to open up a commercial brewery.” Jerry notes that many wine, beer, and spirits aficionados are embracing a time change and seek products that contain local and natural ingredients. The increased concern about the source of a product’s components pushes many people to explore home production. “And what’s great about the Hudson Valley,” Jerry comments, “is that the Valley has all the resources. People are growing hops, rhubarb, dandelion, etc., and experimenting with ingredients native to the Valley to create a more local, craft product.”

...what better way to get your family involved than being able to boast a family-made wine or beer? The ability to make your own wine and beer at home can also be a family involvement. Mr. Pantano notices that people often come together as a family to make their own wine or beer, and they congregate at the house with the greatest space. “They bring food and make it an experience, a way to bond and connect. It is another way for people to come together, another venture.” Indeed, what better way to get your family involved than being able to boast a family-made wine or beer?

Home Winemaking Centers and Brew-On-Premises In addition to the increased interest in home winemaking and home brewing kits, many centers have developed in the New York area that allow individuals to produce wine or beer on the premises (for wine, these centers are often called Home Wine-making Centers; for beer, they may be dubbed Brew-on-Premises). These centers function as a means to furnish industry interest, as well as industry development. Usually, continued on page 16

www.hvwinemag.com • Summer 2016

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Winery & Restaurant 835 C ASCADE M TN R D , A MENIA , NY 845 373 9021 WWW.CASCADEMT.COM Legal Tastings continued from page 15 attendees pay a fee to use the center’s space and produce wine or beer for personal or family use. These centers are required to abide by both federal and state laws. Federal law allows both home winemaking and brewing centers to operate without qualifying under federal laws as a bonded winery or a brewery or brewpub, or without paying federal excise taxes, as long as the wine and beer produced at the centers is for non-commercial use (i.e., personal or family). In addition, TTB maintains a significant amount of restrictions that a center must comply with—such as providing non-taxpaid beer or wine as samples or providing physical assistance with bottling the final product. The center must still comply with local and/or state law, which may vary significantly depending on the state or locality and can be even more restrictive than federal law. Last October, the New York State Liquor Authority (“NYSLA”) issued an advisory on permits for wineries and farm wineries wishing to operate a home winemaking center. The advisory defines a home winemaking center as “a premises where the operator of the center provides to individuals, for a fee, ingredients and equipment for the production of wine” that is for personal or family use (i.e., not for resale or commercial purposes). In the advisory, the NYSLA specifically states that a home winemaking center “shall be located in or adjacent to the licensed 16

HUDSON VALLEY WINE • Summer 2016

hammosbrewpubandlodge.com

winery or farm winery,” thus segregating the production of wine at the bonded winery and the center. The advisory presents similar restrictions as outlined by the federal law, but also adds a few unique points, including:

Individuals producing wine at a home winemaking center shall use grapes or other fruits grown in New York State to produce the wine;

Individuals producing wine at such centers may remove the wine they produce for personal use, which the Authority explicitly extended to contests or tastings; and

The aggregate production of all individuals or households producing wine at home winemaking centers shall not exceed 10,000 gallons per year (assuming such production does not exceed limitations proposed by the center’s winery or farm winery license).

Mr. Pantano’s store also offers classes for individuals interested in making wine at home. “We hold and teach classes; what we do is guide, help, and teach you. At the end, you’re ready to go home and make it yourself.” With so many resources available in the Hudson Valley, it is inevitable that the number of people making their own wine or beer will continue to grow, and that the unique flavors or profiles of homemade wine and beers will continue to advance and change.


RENSSELAER

WINERIES, DISTILLERIES & BREWERIES OF THE HUDSON VALLEY Columbia Clermont Vineyards & Winery NEW! . . . . . . . . . . . .50

Orange Applewood Winery . . . . . . . . . . . . . . . . . . . . . . . . .18 Brotherhood Winery . . . . . . . . . . . . . . . . . . . . . . . .20 Christopher Jacobs Winery NEW! . . . . . . . . . . . . .22 Clearview Vineyard . . . . . . . . . . . . . . . . . . . . . . . . .24 Demarest Hill Winery & Distillery . . . . . . . . . . . . . .26 Warwick Valley Winery & Black Dirt Distillery . . . . . . . . . . . . . . . . . . . . . . . .28

Rensselaer Brookview Station Winery . . . . . . . . . . . . . . . . . . . .52

Distilleries Harvest Spirits . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56 Hillrock Estate Distillery . . . . . . . . . . . . . . . . . . . . . .58 Orange County Distillery . . . . . . . . . . . . . . . . . . . .60 Taconic Distillery . . . . . . . . . . . . . . . . . . . . . . . . . . .62 Tuthilltown Spirits Distillery . . . . . . . . . . . . . . . . . . .64 Meadery Helderberg Meadworks . . . . . . . . . . . . . . . . . . . . . .66

KEY  TO  SYMBOLS: Shawangunk Wine Trail

Dutchess Wine Trail

GREENE

Dutchess Millbrook Vineyards & Winery . . . . . . . . . . . . . . . . .48

SPIRITS & MEAD

COLUMBIA

Ulster Baldwin Vineyards . . . . . . . . . . . . . . . . . . . . . . . . . .30 Benmarl Winery . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 Brimstone Hill Vineyard . . . . . . . . . . . . . . . . . . . . . .34 Brunel & Rafael Winery . . . . . . . . . . . . . . . . . . . . .36 Glorie Farm Winery . . . . . . . . . . . . . . . . . . . . . . . .38 Nostrano Vineyards . . . . . . . . . . . . . . . . . . . . . . . . .40 Robibero Winery . . . . . . . . . . . . . . . . . . . . . . . . . . .42 Stoutridge Vineyard . . . . . . . . . . . . . . . . . . . . . . . . .44 Whitecliff Vineyard . . . . . . . . . . . . . . . . . . . . . . . . . .46

ALBANY

WINERIES BY COUNTY

Hudson Berkshire Beverage Trail

DUTCHESS ULSTER ORANGE 17

WESTCHESTER

www.hvwinemag.com • Summer 2016


APPLEWOOD WINERY

ABOUT US

Established 1994

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

MEET THE OWNERS AND WINEMAKER

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

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

When Applewood first started making wine they had two goals in mind: To make some really great, quality wines, and to have as much fun as possible doing so. Now they want to share their passion for wine and make it an easy, enjoyable experience for you and your friends and family. Wineries in the Hudson Valley invite you to slow down. Take time to enjoy wine, and yourself. When you visit Applewood you get to taste wine right where it comes from. You’ll find they champion the underdogs of the wine world at Applewood. Come look beyond the culture of Merlot (as synonymous with red) and Chardonnay (with white), which reduces wine to a franchise with no uniqueness or sense of place. You’ll find plenty of true connoisseurs in Applewood’s tasting room. People who know what they like and don’t need some wine critic’s review to justify it. The wine is not expensive or French, and you don’t need to know an insider to get it, which may disappoint some folks… Food is constantly talked about in Applewood’s tasting room, almost as much as they talk about their wines. It’s difficult to mention one without the other. Instead of “just talk” though, Applewood offers a universe of wine experiences – food pairing weekends, tasting classes, and a Summer Café. Of course, you can just hang out and enjoy the wine and listen to live music in the courtyard, too. It gives everyone at Applewood Winery great pleasure to share with you their harvest of wine. Newcomers to the world of wine learn in a comfortable setting, and even the most jaded imbiber will find a rich and complex tasting experience.

18

HUDSON VALLEY WINE • Summer 2016

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

BLUSH WINE APPLE BLOSSOM BLUSH

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

FRUIT WINES BLACKBERRY BLUEBERRY RUBY’S KISS

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

With his newfound love of wine to inspire him, one day Jonathan hit on the idea of opening a winery on the family farm. And like Eva Gabor, Michele was swept away to the country and the vision became a bucolic reality. The prodigal son returned home and opened the winery with Michele’s gracious hand guiding the tasting room. She’s been welcoming guests to the tasting room ever since. Jonathan has been on the cutting edge of the Craft Beverage Movement in Orange County for over 20 years now. “My goal is to make great wines that are unique to New York and the Hudson Valley that express true life and character,” Jonathan says. “Applewood Winery, Applewood Spirits, and Naked Flock Hard Ciders are what we call ‘Tree to Bottle’ and ‘Vineyard to Table’ operations.”


IN THE SPOTLIGHT APPLEWOOD GIN – THE NEWEST MEMBER IN THE APPLEWOOD SPIRITS LINE

Applewood Gin is scheduled for an early summer release, just in time for one of the most quintessential cocktails, the Applewood Gin and Tonic! Like the Applewood Vodka, their gin is distilled from New York State apples. While the gin uses traditional botanicals like juniper, coriander, and citrus, the apple is what gives it the delicate, clean, crisp taste. At Applewood, they like to use what they produce in their cocktail recipes. Try Applewood Gin with Naked Flock Hibiscus Cider – a summer drink with floral notes and fizz. Or their take on the popular “Eastside,” Applewood Gin with Naked Flock Citra Cider and simple syrup garnished with mint and cucumber slices.

THE ESSENTIALS

Visit Applewood for a taste this summer! VINEYARD APPLEWOOD WINERY

OWNERS Jonathan and Michele Hull

ADDRESS 82 Four Corners Road Warwick, NY 10990

WINEMAKER Jonathan Hull

PHONE 845-988-9292

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

EMAIL info@applewoodwinery.com WEBSITE www.applewoodwinery.com

GETTING HERE

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

TASTING FEES $6 per person / $8 with glass ACREAGE 10 acres

event to kick off Hudson valley Cider Week, featuring “Limited Edition” small-batch ciders, cider cocktails, cider flights, live music, food 

July 30–31 Bounty of the Hudson Applewood is hosting the 21st annual! 12-15 Hudson valley wineries, restaurants, music, food vendors, and more  

ORANGE

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

OPEN Mar–April: Fri–Sun,11am–5pm May–Aug: Wed–Sun, 11am–5pm (July & Aug: open Sat until 6pm) Sept–Oct: Daily, 11am–5pm Nov–Dec: Fri–Sun,11am–5pm  

Free Music in the Courtyard every Sat & Sun 2–5pm. Cider Café open for lunch Sat & Sun 12–4:30pm Sept–Oct: Wine Garden open for outdoor wine tasting and winefriendly food bites June 11–12 Summer of Cider 2nd annual

Aug 6–7 BBQ & Blues Experience Celebrate summer with Applewood’s Summer wines and Sangrias, and the ultimate summer favorite – BBq and live Blues 

PRODUCTION 10,000 cases

www.hvwinemag.com • Summer 2016

19


BROTHERHOOD, AMERICA’S OLDEST WINERY

ABOUT US

Established 1839

BROTHERHOOD REMAINS THE OLDEST WINERY in America, continuously operating from 1839 to today, even throughout Prohibition. The winery began as a small, family-run operation producing wines primarily for sacramental and medicinal purposes. It has survived the Civil War, two World Wars and Post-Prohibition laws that changed the alcohol industry following the repeal – a true testament to the winery’s deep roots and strength. Moreover, though there have been dramatic shifts in the American palate that have favored a myriad of wine styles over the decades, the winery has remained relevant to the fluctuations in American preferences. Brotherhood Winery is one of the largest producers of wine in New York State for its own production and private label contracting. By purchasing grapes from independent growers, including the Finger Lakes, Long Island and throughout the State, the winemakers select fruit that best exemplifies the territory from which it was grown to produce a variety of premium wines including Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Merlot, Riesling, and sparkling wines which are readily available in the tri-state region of New York, New Jersey and Connecticut. Extensive developments have taken place in the winery, including investments in equipment and staff education, incorporating both new and old schools of enology to produce wines of incredible quality. The latest improvements include top-of-the line upgrades to grape presses, aging vessels, bottling machinery, and updates to laboratory facilities. Consistent remodeling efforts made to preserve the historical integrity of the Vinum Café, tasting hall and gift shop, museum and catering hall are a priority to accommodate the daily tours and weekly weddings. In 2015, Brotherhood Winery was again granted the Award of Excellence from TripAdvisor.

WHITE WINES CHARDONNAY DRY RIESLING RIESLING

RED WINES CABERNET FRANC CABERNET SAUVIGNON MERLOT PINOT NOIR

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

PORT Brotherhood is open seven days a week beginning April 1st through December 31st. In the tasting room, you will find RUBY PORT 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. 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

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HUDSON VALLEY WINE • Summer 2016

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


IN THE SPOTLIGHT THE STORY OF BROTHERHOOD

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

The newly released B Sparkling Rosé is made from Chardonnay and Pinot Noir grapes harvested earlier to preserve their crisp acidity and bright fruit character, then fermented a second time to product the special bubbles that makes sparkling wine the essence of celebration. NEW YORK LINE

The style and spirit of New York is captured in these young, fresh, fruity and easy-to-drink wines.

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 FAX 845-496-8720 EMAIL contact@brotherhoodwinery.net WEBSITE www.brotherhood-winery.com

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

CLOSED Thanksgiving, Christmas Day, New Year’s Day

MANAGER Hernan Donoso, President WINEMAKERS Mark Daigle, Bob Barrow, Stephanie Muser  EVENTS (check website for more information) Live music in the Courtyard weekend afternoons, Memorial Day–Labor Day July 9 Wine & Beer Festival Aug 27 Wine & Sangria Pig Roast Sept–Oct Grape Stomping Oct 29 Dec 2

Every weekend after Labor Day– mid-Oct, 1–5pm Halloween Costume Ball Annual Tree Lighting

TASTING FEE $7 with glass

www.hvwinemag.com • Summer 2016

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ORANGE

OPEN April–Dec:  Mon–Fri, 11am–5pm  Sat, 11am–7pm  Sun, 11am–5pm Jan–Mar:  Fri–Sun, 11am–5pm

OWNER Chadwick, Castro, and Baeza Families


CHRISTOPHER JACOBS WINERY AT PENNINGS VINEYARDS

ABOUT US

Established 2006

THIRD GENERATION FARMER Christopher Pennings and wife Monica planted their first block of grapes in 2006. “It’s been quite the adventure for us. We’ve had our successes and our challenges, but we’ve always maintained our love for family and farm”.

MEET THE WINEMAKERS

Chris enjoys focusing on the vineyard and farm management side of the business. “Agriculture is in my blood,” he says to justify to his wife and sons, Christopher and Jacob, his long hours of physical labor and intimate relationship with soil and sun. Chris planted FrenchWHITE WINES American hybrid grapes, later followed by a European BELLA vinifera grape, Cabernet Franc.

Christopher Pennings grew up on and off dairy and apple farms through his childhood. He realized agriculture was in his blood and he had been away from it too long. In 2003, Monica introduced the idea of grape farming. Growing up within a Mediterranean influence, she recognized the growing American trend of wine consumption. A passionate traveler, she knew and visited wine regions around the world, and welcomed the Hudson River Valley potential of wine making.

Monica toils with the winemaking craftsmanship. “I am a novice on the vintner’s stage, and I’m smitten by the endless intricacies of winemaking,” she says. “I focus on balancing the practical and passionate aspect of creating a Hudson River Region wine, simply for the enjoyment of its flavor, aroma and taste.”

H O LY C O W OLÉ

RED WINE DEEP ROOTS

FRUIT WINE

What started as a hobby has quickly developed into a growing farm winery business. Following in the footsteps of APPLEOOSA Chris’s father’s and brother’s agricultural business (Pennings Orchard), seedless table grapes were planted for a U-Pick operation which launched in 2015. A healthy snack, distinct from California grapes, these culinary treats are known for their flavors of pineapple, peach and Muscat. Late summer into early September is a great time of year for kids to pick and eat grapes, while mom or dad relax with a glass of wine at the winery. Eventually the couple focused on crafting an apple wine. Monica poured herself into all things cider, and crafted an apple wine unique to her family’s namesake. They will release their first apple wine, Appleoosa, this year. The 375 ml bottle will sell for $8.00 and will tickle the taste buds of all apple lovers. It will pair perfectly with feathered game and turkey – a winning choice for Thanksgiving dinner. It is also a great accompaniment with a variety of cheeses and rustic or English-style cuisine. The wine was a hit as a tank sampling at their Valentine event, where guests enjoyed it alone as a sipping wine, as well as alongside some sweet treats. The outdoor tasting venue boasts vineyard, mountain and meadow views. A private country setting, delectable wine, picnic area, live music scheduled once or twice per month, finger foods available for purchase, all nestled in rural Pine Bush. New for 2016, a cozy, barn side enclave for when the weather gets fussy.

The outdoor tasting venue boasts vineyard, mountain and meadow views.

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HUDSON VALLEY WINE • Summer 2016

The couple modeled their farming and cultivation practices to be in line with those exemplified by Chris’s brother and father, Jack Jr. and Jack Pennings Sr. Together, after the establishment of the grapes and a few years of self-study and working around other local wineries, Chris and Monica began crafting their wines. “I am a student at heart. I embraced learning the art of the vintner! While many other aspects in my life feed my soul (such as my family and my work in the airline industry) I knew winemaking would be another lifelong partner.” Monica now heads the majority of winemaking responsibilities. “While we work together on the farm winery business, I like that as a farm family we each have our own area of specialty.”


IN THE SPOTLIGHT BELLA

A dry, crisp white wine produced from Seyval Blanc grapes. Excellent with vegetarian dishes, especially broccoli or asparagus. “Traditional” at best. H O LY C OW

A versatile semi-sweet white wine that balances spicy appetizers, glazed fish or dessert. Holy Cow is crafted from estategrown Cayuga White grapes. OLÉ

A sweet, full-bodied white wine produced from Cayuga White grapes. Pairs with most fresh fruit and chocolate desserts. D E E P R O OTS

Dry, medium bodied, deep colored, red wine, Deep Roots is a blend of Noiret, Cabernet Franc and Oberlin Noir. Perfect with any traditional hearty meal. A P P L EO O SA

This highly anticipated family wine is made from fruit predominantly grown from Pennings Orchard. A blend of apples to tickle the taste buds of apple lovers.

THE ESSENTIALS VINEYARD CHRISTOPHER JACOBS WINERY AT PENNINgS vINEYARDS ADDRESS 320 Crawford St. Pine Bush, NY 12566 PHONE 845-728-8066 EMAIL 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 St. The red barn will be on your left (0.5 miles). 

PRODUCTION 300 cases OWNERS Christopher and Monica Pennings MANAGERS Christopher and Monica Pennings WINEMAKERS Christopher and Monica Pennings EVENTS (check website for more information) Visit the website for Live Music dates Sept Harvest Picnic Oct Hoedown Feb Valentine Event

ORANGE

GETTING HERE

ACREAGE 40 acres

TASTING FEES $4.00 TOURS Yes

For gPS use 326 Crawford Street.

www.hvwinemag.com • Summer 2016

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CLEARVIEW VINEYARD

ABOUT US

Established 2010

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

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

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

MEET THE WINEMAKERS Frank was an educator for 29 years teaching programing, computer applications and retailing, and retired in 2001. Karen has 37 years of work experience as a sonographer, consultant and sales associate, presently working in a large cardiovascular practice in the Hudson Valley. Both Frank and Karen are avid hikers, campers, motorcyclists, skiers, and work out regularly. They have both climbed mountains in Vermont and Alaska, and all 46 high peaks in the Adirondack Mountains making them official “46er’s.” Frank served in the United States Air Force, is an Assistant Scoutmaster and an officer with the Knights of Columbus. “We wanted to establish a business that reflected our love of learning, business skills and adventurous spirit. We also love to relax and enjoy good wine. So, we combined the two.” 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 • Summer 2016


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

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

THE ESSENTIALS

MONET

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

MANAGERS Frank and Karen graessle

ADDRESS 35 Clearview Lane Warwick, NY 10990

WINEMAKERS Frank and Karen graessle

PHONE 845-651-2838 EMAIL cvvineyard@optonline.net WEBSITE www.clearviewvineyard.com OPEN April–December  CLOSED New Years, Thanksgiving, Christmas TASTING FEES $5 and $7, includes 11oz. wine glass TOURS Free, self-guided ACREAGE 2 acres PRODUCTION 900 cases

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

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

ORANGE

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

VINEYARD CLEARvIEW vINEYARD

OWNERS Frank and Karen graessle

www.hvwinemag.com • Summer 2016

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DEMAREST HILL WINERY AND DISTILLERY

ABOUT US

Established 1998

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

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

WHITE/FRUIT WINES 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 WA R W I C K R U B Y R E D RED BOUCHET RED CLASSICO RED ZINFANDEL RO SE CABERNET PINOT NOIR PORTO FINO*

PORT/CIDER HARD CIDER APPLE PORT

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HUDSON VALLEY WINE • Summer 2016

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.”


IN THE SPOTLIGHT P L A N A V I S I T N OW FO R H A RV EST S E AS O N !

It’s grape harvest time in Hudson Valley wine country during the month of September each year. Harvest is one of the best times to plan a winery visit, to witness the hustle and bustle of the winemaking process. Call the winery to get involved any Sunday in September. The grape picking starts early in the morning but when the work is done, a feast follows. You’ll have a greater appreciation for the tremendous work it takes to make the delicious wine you sip...

THE ESSENTIALS VINEYARD DEMAREST HILL WINERY  AND DISTILLERY

NEW WEBSITE COMING SOON

You’ll find the complete line of Demarest Hill’s products on their new 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 Gin* Grape Vodka** Vanilla Vodka Apple Spiced Rum* Very Special Reserve Ratatouille Vodka* * denotes medal winner ** denotes double medal winner

PHONE 845-986-4723 EMAIL demaresthillwinery@gmail.com WEBSITE demaresthillwinery.com OPEN Year round,  11am–6pm  CLOSED New Years Day, Easter,  Thanksgiving, Christmas Day TASTING FEES $5 for 7 wines TOURS No

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

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

ADDRESS 81 Pine Island Turnpike Warwick, NY 10990

OWNER Francesco Ciummo

ACREAGE 10 acres PRODUCTION 3,000 cases

www.hvwinemag.com • Summer 2016

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WARWICK VALLEY WINERY & BLACK DIRT DISTILLERY

ABOUT US

Established 1994

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

WHITE WINES CHARDONNAY PINOT GRIS RIESLING

RED WINES CABERNET FRANC CABERNET SAUVIGNON PINOT NOIR

FRUIT APPLES BLACK CURRANTS CHERRIES PEARS STRAWBERRIES

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

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

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

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

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HUDSON VALLEY WINE • Summer 2016


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

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

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

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

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

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

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

ORANGE

GETTING HERE

THE ESSENTIALS

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

www.hvwinemag.com • Summer 2016

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BALDWIN VINEYARDS

ABOUT US

Established 1982

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

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

MIST DI GRECO

BLUSH WINE BLUSH

RED WINES CLARET EMBERS Soft, fruity red

Starting with their Strawberry Wine in 1985 (Best Fruit Wine at the San Francisco Chronicle Wine Competition 2006 and 2007); they added Apple, Blueberry, Cherry and Black Raspberry wines which have gathered many more awards over the years. The Black Raspberry Wine, alone, has won numerous gold medals in wine competitions, including the 2013 Gold Medal at the International Eastern Wine Competition. Most recently, Baldwin Vineyards garnered three gold medals for all three berry wines: Double Gold for their Strawberry Wine; and Gold for their Raspberry Wine and Trilogy (Red Raspberry) at the Finger Lakes International Wine Competition, making them the best fruit wines in the competition of more than 3,500 entrants! Their Strawberry Wine and Trilogy was also awarded a Silver Medal at the 2013 San Francisco Chronicle Wine Competition, and they won Best Fruit Wine in New York State at the New York Food and Wine Classic in 2012.

MERLOT

FRUIT WINES APPLE RASPBERRY STRAWBERRY TRILOGY Red raspberry

SPARKLING MEMORIES Brut Champagne

DESSERT WINES LATE HARVEST RIESLING PORT

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

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

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

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

THE ESSENTIALS

AWA R D S

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

PRODUCTION 2,000 cases

ADDRESS 176 Hardenburgh Road  Pine Bush, NY 12566

OWNERS Wendy and Alex Landolina

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

MANAGERS Wendy and Alex Landolina WINEMAKERS Wendy and Alex Landolina

ULSTER

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

VINEYARD BALDWIN vINEYARDS

EVENTS (check website for dates & information) Friday Night Events: – Cigars and Stars  – Open Poetry  – Blush & Brush

Every weekend in Sept and Oct Strawberry, Chocolate & Wine Festivals

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

gPS co-ordinates are -74.293735, and 41.618957.

www.hvwinemag.com • Summer 2016

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BENMARL WINERY

ABOUT US

Established 1957

WINE HAS BECOME VERY IMPORTANT to Americans. Moreover, we are drinking increasing amounts of wine grown in our own native soils, as well as, and frequently in preference to, wines originating in famous Old World regions. This acceptance of our own wines is quite a recent development. It has come about only through the efforts of a few American wine lovers who are determined to demonstrate that fine winemaking, both as an art and as a business, is well within the capability of our nation’s climate, soils, and talents. Hundreds of stories could and will be told of the difficulties and rewards experienced by these dedicated people during this accomplishment. One such story begins appropriately on a vineyard in the Hudson River Valley, the oldest wine district in the United States. Wine has been made from the grapes of this region since the 17th century when the French Huguenots grew vines and made wine in nearby New Paltz. Among the young WHITE WINES farmers attracted to this burgeoning industry in the early 1800s was Andrew Jackson Caywood who bought and SAUVIGNON BLANC planted a handsome piece of land high above the river in an S E Y VA L B L A N C even older Hudson region grape growing community, STAINLESS STEEL dating from 1772. When the community incorporated as CHARDONNAY the Village of Marlborough, in 1788, a cluster of grapes carved in its seal commemorated its major crop. Caywood BARREL FERMENTED became an outstanding viticulturist and leading authority in CHARDONNAY the development of new grape varieties. When the Miller family bought the Caywood property in 1957 and renamed it Benmarl, it had outlived all of its early contemporaries to become America’s oldest professional vineyard. The Millers rebuilt its steep terraces, replanting them with European wine grapes, both hybrid and vinifera, carrying on Caywood’s private experimentation at a time when New York’s wine industry was at a low ebb, and long before New York State officially began experimental wine study. In 2006, the Spaccarelli family purchased Benmarl Winery from the Miller family, with the intention of reviving the spirit of Hudson Valley viticulture and the process of wine making. They have proven to be a new face to an old tradition. By replanting many of the abandoned vineyards and refurbishing the estate, they have managed to bring a new light to Benmarl, without sacrificing the tradition and history that makes it so special. And, carrying on the tradition of experimentation, they have planted new hybrid varieties like Traminette, as well as Old World vinifera.

RIESLING MARLBORO VILLAGE WHITE NIAGARA

ROSÉ MARLBORO VILLAGE BLUSH DRY ROSÉ

RED WINES BACO NOIR CABERNET FRANC MARLBORO VILLAGE RED MERLOT SL ATE HILL RED PROPRIETORS RESERVE

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

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HUDSON VALLEY WINE • Summer 2016

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


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

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

Light to medium bodied with notes of chamomile, green apple and lemon blossom. Enjoy with sharp cheeses, grilled chicken, or oysters. CA B E R N E T F R A N C

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

THE ESSENTIALS VINEYARD BENMARL WINERY

ACREAGE 37 acres

ADDRESS 156 Highland Avenue Marlboro, NY 12542

PRODUCTION 4,200 cases

PHONE 845-236-4265

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

EMAIL benmarlwinery@gmail.com

MANAGER Michael Spaccarelli Jr.   WINEMAKER Matthew Spaccarelli

WEBSITE www.benmarl.com

EVENTS (check website for updated listings) July 2 4th of July Pig Roast

OPEN Jan–Mar Fri–Sun:12–5pm Apr–Dec 12pm–6pm, every day

July 16–17

Sangria Festivals

Aug 13–14

Sangria Festivals

CLOSED Thanksgiving, Christmas New Year’s Day, Easter

ULSTER

GETTING HERE

FAX 845-236-7271

OWNER victor Spaccarelli 

Sept 24–25 Grape Stomping Festivals Oct 8–9

Grape Stomping Festivals

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

TASTING FEES $10 for 6 wines TOURS Apr–Dec: Tours are given on the  hour from 12–5pm

www.hvwinemag.com • Summer 2016

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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.

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

RED WINES

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

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

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

Brimstone Hill has worked to make distinctive regional

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

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

wines, which they are proud of.

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HUDSON VALLEY WINE • Summer 2016

CABERNET FRANC NOIRET VIN ROUGE

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


IN THE SPOTLIGHT NOIRET

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

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

CAY U G A W H I T E

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

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

THE ESSENTIALS VINEYARD BRIMSTONE HILL vINEYARD

OWNER Richard Eldridge

ADDRESS 61 Brimstone Hill Road Pine Bush, NY 12566

MANAGER Richard Eldridge

PHONE 845-744-2231 FAX 845-744-4782 EMAIL bhvwine@frontiernet.net WEBSITE www.brimstonehillwinery.com OPEN Memorial Day–Columbus Day:  Fri, Sat, Sun & Mon, 11:30am–5:30pm Columbus Day–Memorial Day:  Sat & Sun, 11:30am–5:30pm  TASTING FEES $3 for table wines available $1.50 for sparkling wine TOURS Available by appointment

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

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 • Summer 2016

35

ULSTER

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


BRUNEL & RAFAEL WINERY

ABOUT US

Established 2012

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

WHITE WINES CHARDONNAY GEWÜRZTRAMINER

ROSÉ MERLOT ROSÉ

RED WINES CABERNET FRANC MERLOT PINOT NOIR

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

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

THE ESSENTIALS VINEYARD BRUNEL & RAFAEL WINERY

ACREAGE 11 acres

ADDRESS 180 South Street  Marlboro NY 12542 

PRODUCTION 600 cases

PHONE 845-306-5450

WEBSITE www.BrunelAndRafael.com 

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

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

MANAGER Bruno Alterescu

ULSTER

EMAIL WineNews@BrunelAndRafael.com 

OWNER Bruno Alterescu

WINEMAKER Kristop Brown

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

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

www.hvwinemag.com • Summer 2016

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GLORIE FARM WINERY

ABOUT US

Established 2004

NEW YORK STATE ADOPTED the Farm Winery Act in 1976. The intent was to make it easier for grape growers to start a winery and sell directly to the public and hopefully encourage growth in the agricultural sector. We at Glorie are one of these farm wineries. We grow grapes to make estate wines and sell directly to you in our on-premise tasting room. We are authentic! Grapes have been grown at Glorie Farms for 33 years. We have continuously adopted best practices in the vineyard and in the winery. Our objective is to produce clean, bright wines that feature full varietal expression. Over 18 wines are available in our tasting room. There is sure to be one for your palate. Most wine growing regions around the world adopt a grape or wine which best reflects the local terroir. For the Finger Lakes, it is Riesling, on Long Island it’s Merlot, and in Napa Valley it’s Cabernet Sauvignon. The region must consider its growing conditions and its ability to consistently produce well-made wine. Hudson Valley wineries have had extensive debates about which variety should be embraced. We have looked at hybrid as well as vinifera varieties, and though it has taken many years, there is finally broad agreement on this topic. We are pleased to join the noise surrounding the announcement of Cabernet Franc as the Hudson River Region’s signature grape! Cabernet Franc grows well on many of the Valley’s winery sites. Vintages over the past five years have been very consistently well-made. The wine pairs well with food and usually expresses flavors of cherry and plum enveloped by subtle tannins. We encourage you to seek out these wines at participating Hudson Valley wineries. Come to Glorie Farm Winery for Cabernet Franc 2014 and Synergy 2014, our Bordeaux-style blend of estate Cabernet Franc and NYS Cabernet Sauvignon and Merlot.

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

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

FRUIT WINES APPLE WINE BLACK CURRANT WINE PEACH WINE

HARD CIDER MUTINY

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HUDSON VALLEY WINE • Summer 2016

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.”

Glorie’s objective is to produce clean, bright wines that feature full varietal expression...There is sure to be one for your palate.


IN THE SPOTLIGHT M U S CAT SA L LY TM

Valvin Muscat is a grape few people in the Hudson Valley have heard of – until now. This new Glorie wine greets you with enticing peach and apricot aromas that burst into matching flavors and then finish with a lemon zing. Inspired by a 1964 Wilson Pickett song, Muscat Sally is a semi-dry white wine with attitude. Meow!

THE ESSENTIALS SY N E R GY 2 0 1 4

ADDRESS 40 Mountain Road Marlboro, NY 12542 PHONE 845-236-3265 FAX 845-236-3265 EMAIL gloriewine@aol.com

TASTING FEES $6 for 5 wines  Souvenir glass included. ACREAGE 54 in land, 20 in fruit,  8 of which are grapes PRODUCTION 1,300 cases

ULSTER

Synergy made its first appearance in 2011, made from the 2010 harvest. Glorie promised themselves then that they would only create this Bordeauxstyle blend when they had the very best components. Several years have passed, but there’s finally Synergy 2014.

VINEYARD gLORIE FARM WINERY

OWNERS MaryEllen and Doug glorie WINEMAKER Kristop Brown

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

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 • Summer 2016

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NOSTRANO VINEYARDS

ABOUT US

Established 2010

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

WHITE WINES RIESLING

RED WINES BACO NOIR BLEND CABERNET FRANC PINOT NOIR

At Nostrano Vineyards, the lush and strategically plotted vineyards are planted in grid formation permitting an ideal and efficient work environment. As grapes do not tolerate “wet feet,” all of the vines on the property utilize a trickle irrigation system to allow optimum watering schedules during the droughts and hot spells of the Hudson Valley’s summer months. This allows Nostrano to regulate the vines’ water intake and also be sustainable – having little to no water waste. In addition to the vineyards, many of the apple varieties planted at Nostrano have been preserved and restored. There is an abundance of Red Delicious, Gala, Jona Mac, Cameo, Honeycrisp, and the oldest variety, Stayman Winesap. At Nostrano Vineyards they are passionate about local resources and farm-to-table foods. With an abundance of fruit and vegetables, and a warm comforting ambiance, the vineyard’s tasting room allows you to enjoy the breathtaking views down the valley, overlooking the natural beauty of the estate.

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

The beauty of the property has made it a wonderful location for events to take place. At Nostrano Vineyards, the boutique winery and tasting room, as well as the vineyard barn, provide the perfect venue for your wedding or special event.

The vineyard’s tasting room allows you to enjoy the breathtaking views down the valley, overlooking the natural beauty of the estate.

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HUDSON VALLEY WINE • Summer 2016


IN THE SPOTLIGHT A NEW HARD CIDER, ESTAT E P I N OT G R I S, A N D O U T D O O R S E AT I N G !

Nostrano Vineyards will be releasing their first hard cider in the fall of 2016, made with estate-grown Honeycrisp, Stayman Winesap and Jonagold apples. Nostrano also added an acre of Pinot Gris to the vineyard last spring, and they look forward to producing another estate-grown white wine. Enjoy their wines (and cider) outside the tasting room on the new outdoor seating area, opening in April!

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: 12:00–5:00pm April–Dec Sat–Sun: 12:00–5:00pm

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

CLOSED New Year’s Day, Easter Thanksgiving, Christmas

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. Aug 6

Farm to Table Dinner

Oct 1

Mid-Hudson Marketplace

TASTING FEE $7.00 

www.hvwinemag.com • Summer 2016

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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 important to be able to laugh at yourself. We find things funny that most people wouldn’t. We believe you don’t need to know all the answers; no one is smart enough to ask you all the questions. We think that if your name is on the sign, you probably should be in the building. We believe you should learn from others’ mistakes, you can’t live long enough to make them all yourself. We don’t have a plan, we have a dream. We are not chasing our dreams; we crush them and put them in bottles.” Established in 2010, Robibero Winery is set on a 42-acre property that is nestled in and around the breathtaking Shawangunk ridge. This majestic location is just a few miles from the historic town of New Paltz and only an 85-mile scenic drive from New York City. The newly planted estate vineyard is comprised of Vidal Blanc and Cabernet Franc, two varieties that grow best in our soil.

WHITE WINES 87 NORTH Cayuga White, Vidal Blanc

CHARDONNAY G A LW A Y Oaked Riesling

GEWÜRZTRAMINER RIESLING SERENDIPITY Seyval Blanc, Chardonnay

TRAMINETTE

BLUSH NEW YORKIE ROSÉ

RED WINES CABERNET FRANC CABERNET SAUVIGNON PETIT VERDOT MERLOT RABBIT’S FOOT Baco Noir, Cabernet Sauvignon, Merlot

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

“Handcrafted by our family, enjoyed by yours.”

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HUDSON VALLEY WINE • Summer 2016

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


IN THE SPOTLIGHT W I N E RY O F T H E Y E A R !

Robibero Winery was named “Winery of the Year” at the 2015 Hudson Valley Wine and Spirits Competition. This award recognizes Kristop Brown’s and Ryan Selby’s commitment both in the vineyard and in the cellar. Whether it is crisp and clean white wines or dry and complex red wines, this dynamic duo can craft them all while expressing the unique terroir of the Hudson Valley. In addition to Winery of the Year, Robibero walked away with three Gold medals and two Double Golds from the competition. Stop by for a taste and see for yourself why Robibero was named Winery of the Year!

THE ESSENTIALS PRODUCTION 3,000 cases

ADDRESS 714 Albany Post Road New Paltz, NY 12561

OWNERS Harry and Carole Robibero, Tiffany and Ryan Selby

PHONE 845-255-9463 (WINE)

GENERAL MANAGER Tiffany Robibero Selby

EMAIL Rnywine@yahoo.com 

WINEMAKERS Kristop Brown and Ryan Selby

WEBSITE www.Rnewyorkwine.com

EVENTS (Check website for full listing of events

OPEN Jan–Feb: Sat & Sun, 11am–6pm March–June: Thurs–Sun, 11am–6pm July–Dec: Thurs–Mon, 11am–6pm

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

CLOSED New Years Day, Thanksgiving, Christmas  TASTING FEES $10.00 

ULSTER

VINEYARD ROBIBERO WINERY

and music schedule)

Live Music Every Weekend May–Nov, 2–5pm July 2–4

Red, White & Blues

July 9–10

Sangria Festival

Aug 6–7

Pig Roast & Luau

Aug 20–21

Winestock

Sept 24–25

Grape Stomping Festival

TOURS $15 on select weekends – visit website  for dates and times ACREAGE 42 acres

www.hvwinemag.com • Summer 2016

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STOUTRIDGE VINEYARD

ABOUT US

Established 2006

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

WHITE WINES HERITAGE WHITE QUIMBY'S WHITE

ROSÉ QUIMBY'S ROSÉ

RED WINES CABERNET FRANC FRONTENAC G R AV I T A S HERITAGE RED MERLOT

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

One of the primary goals at Stoutridge is to capture local flavor.

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HUDSON VALLEY WINE • Summer 2016

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


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

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

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

THE ESSENTIALS

M E R LOT

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

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

ACREAGE 10 acres under vine

ADDRESS 10 Ann Kaley Lane Marlboro, NY 12542

PRODUCTION 4,000 cases

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

OWNERS Stephen Osborn and Kim Wagner MANAGER Stephen Osborn

ULSTER

S E Y VA L B L A N C

VINEYARD STOUTRIDgE vINEYARD

WINEMAKER Stephen Osborn

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

CLOSED Christmas

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

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

www.hvwinemag.com • Summer 2016

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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 wines. Our 30+ years of planting and experimenting in the vineyard and the wine cellar have shaped a winery with deep roots in the region’s traditions, producing wines that offer variety, depth, and serious fun. Our experience over 16 years of running a Tasting Room shapes your experience here as a visitor. We have learned both that wine taste is thoroughly personal, and that the quality of our hospitality is almost as important to your experience here as the quality of our wine. Over the years, we have brought many new wines into production to satisfy the broad-ranging tastes of our visitors, and we love to hear people exclaim, “Wow, I like them all!” And, we are very proud of our lively, intelligent staff, well-trained in wine, but friendly and welcoming by nature. The best measure of wine quality at Whitecliff is the fact that we were able to bring a truly prestigious award home to the Hudson Valley from the 2010 San Francisco International Wine Competition, where our Riesling won Best White Wine in Show. In San Francisco, that means we beat 1,290 wines from 27 countries and 28 states, in a blind judging by 45 respected judges. We feel that closes the discussion as to whether the Hudson Valley’s local wines can compete on the world stage! Whitecliff is: – Regional: reflecting what’s unique about this beautiful Valley – Artisanal: making small, hand-crafted batches with a distinctive outcome – Authentic: real and original – in our case, growing the grapes, making the wine, and selling it, all in the family!

WHITE WINES AWOSTING WHITE CHARDONNAY LAGRANGE MOUNTAIN LAUREL WHITE O A K E D S E Y VA L BLANC RIESLING STONYKILL WHITE TRAMINETTE WHITE ROSE

RED WINES CABERNET FRANC GAMAY NOIR MALBEC MERLOT RED TRAIL RIDGEWINE RED SKY ISLAND RED (Bordeaux blend)

TABLE ROCK RED

SPARKLING NORTH RIVER

PORT

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

WHITE RUBY RED RUBY

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

PHOTOS: Tom Ligamari

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HUDSON VALLEY WINE • Summer 2016


IN THE SPOTLIGHT S O M A N Y W I N ES !

One of the ways that a visit to Whitecliff stands out is the sheer selection of fine wines. We thoroughly enjoy the challenge of having something for every taste!

THE ESSENTIALS VINEYARD WHITECLIFF vINEYARD ADDRESS 331 McKinstry Road gardiner, NY 12525

EMAIL sales@whitecliffwine.com

OWNERS/MANAGERS Michael Migliore and  Yancey Stanforth-Migliore

ULSTER

PRODUCTION 7,000 cases

OPEN Jan: Sat only, 11am–6pm Feb–May & Nov–Dec:  Thurs–Mon, 11:30am–5:30pm;  Sat: 11am–6pm June–Oct: Daily, 11:30am–5:30pm; Sat: 11am–6pm 

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

ACREAGE 33 acres

PHONE 845-255-4613

WEBSITE www.whitecliffwine.com

GETTING HERE

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

WINEMAKERS Brad Martz and Michael Migliore EVENTS (Check website for full listing of events) Deluxe Winery Tours with the Owner every Sunday in October, 3pm June 18 Veggies & Vino Pairing of vegan dishes with  our all-vegan wines

CLOSED New Years Day, Easter, Thanksgiving, Christmas TASTING FEES Regular Tasting: $10 for 6 wines  with souvenir glass Private Tasting: $35, a seated tasting that includes 10 wines, souvenir glass, cheese plate, and winery visit. By appointment only. 

www.hvwinemag.com • Summer 2016

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MILLBROOK VINEYARDS & WINERY

ABOUT US

Established 1985

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

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HUDSON VALLEY WINE • Summer 2016

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

ROSÉ HUNT COUNTRY ROSÉ

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

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


IN THE SPOTLIGHT M I L L B R O O K ’S N E W LO O K !

In honor of their 30th vintage, Millbrook’s classic barn label has been redesigned to add a more modern feel to the brand. The new labels still exhibit the classic Millbrook Winery barn that we are used to, but it also adds a twist of color to give the brand a new clean look that further complements the bottles.

General Manager David Bova was one of the driving forces behind the label redesign along with the help of Stacy Hudson, Marketing Director. The new label will begin to appear on the 2015 vintage and gradually be added to the rest of the portfolio as the wines are released. The 2015 Riesling Proprietor’s Special Reserve will be one of the first wines to don the new label.

VINEYARD MILLBROOK vINEYARDS & WINERY ADDRESS 26 Wing Road Millbrook, NY 12545

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

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

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 CLOSED New Years Day, Easter, Thanksgiving, Christmas

DUTCHESS

THE ESSENTIALS

EVENTS (Check website for full listing of events) June 18 Summer Solstice vineyard Dinner Lobster Bake 

July 9,16,23 July 30

Jazz at the grille  vino & The Beast 5K  Obstacle Run

Aug 6,13,20,27 Jazz at the grille Oct 22 26th Annual Harvest Party Dec 3 grand Portfolio Tasting

TASTING FEES Portfolio Tasting: $12.50 includes tax  and souvenir wine glass  Reserve Tasting: $25.00 includes tax  and souvenir crystal wine glass 

www.hvwinemag.com • Summer 2016

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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 AURORE – SWEET AND DRY CHARDONNAY SEYVAL BL ANC VIDAL BL ANC

RED WINES In 2015, Clermont’s Cabernet Franc took home top honors, receiving the Gold Medal at the Hudson Valley Wine and Spirits Competition. Many customers take advantage of the beautiful 15-acre site by enjoying a homemade picnic or grabbing a bite from a neighboring business, like “Cue 2 Go” directly across from Clermont Vineyards on County Route 6. Come, stay and enjoy the views and a glass of your favorite Clermont wine and watch the beautiful sunsets from the winery’s expansive deck.

ARANDELL BACO NOIR CABERNET FRANC COROT NOIR MARECHAL FOCH MARQUETTE NOIRET

DESSERT TONY'S JEROPIGA

Tony and Vasco live by the old adage, “One can make bad wine with good grapes, but no one can make good wine with bad grapes.”

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HUDSON VALLEY WINE • Summer 2016

MEET THE WINEMAKERS Tony Trigo and his cousin and partner Vasco Meireles are heavy construction experts. Tony majored in civil engineering and minored in geology. He is a trained land surveyor and structural steel erection inspector with a career that spanned 38 years. In 2008, he retired as Senior Construction Safety Engineer from The Port Authority of NY & NJ. Vasco continues to work for a construction company in New York. While most of the planning at Clermont is handled by Tony, Vasco has proven himself to be a great winemaker, always looking for ways to improve the winemaking process – the old-fashioned way. The cousins have a modified destemmer/ crusher machine that mimics the popular foot-stomping method as was practiced in Portugal in the past. After initially trying to make wine with purchased grapes, Tony and Vasco decided to plant 4,000+ vines on the site, trying to grow the best grapes with the minimum amount of non-restricted (safer) chemical sprays. Tony designed and built their tunnel sprayer with $350 parts from Lowe’s and Tractor Supply, which you have to see first-hand to comprehend its efficiency. In the beginning of the growing season, this tunnel sprayer recycles 80%–90% of the spray chemicals. Tony’s and Vasco’s cousin Frederico Meireles is a trained enologist in Portugal. His wines are vinted from grapes from the Douro Valley, best know for their Port wines, and his winery was built with the latest equipment. Try his full-bodied dry red wines with 14% alcohol. The Val Pedro, Grambeira Red and White wines are available now at Clermont for your appreciation.


IN THE SPOTLIGHT AWA R D -W I N N I N G W I N ES

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 • Summer 2016

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BROOKVIEW STATION WINERY

ABOUT US

Established 2006

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

MEET THE WINEMAKER

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

Well, this certainly was, ‘The winter that wasn’t’! Despite the lack of winter, the vineyards are looking to be in good shape. Let’s hope for a moderate spring and summer growing season. Last year’s grape harvest was very nice but the Marquette vines continue to impress! It was a full lush vineyard with an above-average harvest.

The Brookview Station Winery story begins over a century ago. Goold Orchards, our home farm, was founded in April of 1910 when James and Bertha Goold arrived by rail at a small train station in Brookview, NY, the Brookview Station. Together they walked a mile to the farm they had recently purchased. Bertha, educated at Emma Willard in Troy and husband James, a recent graduate of Cornell, were eager to apply the latest in agricultural technologies on their new fruit farm. In 2005, the farm grew again when third generation owners Sue Goold Miller and her husband Edward began making wine. In September 2006, the Brookview Station Winery, named for the little whistle stop station where James and Bertha Goold first passed, opened the tasting rooms doors.

Our mission at the Brookview Station

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

ROSÉ SUNSET CHARLIE ROSÉ

RED WINES ALL ABOARD RED BACO NOIR FRONTENAC MERLOT MOONLIGHT MARQUETTE

HARD CIDER JOE DADDY’S ENGLISH-STYLE JOE DADDY’S APPLE CRANBERRY H O P P I N ’J O E Y TRIPLE HOPPED

Winery is to craft the best Hudson River

(Seasonal)

Valley wines, using the finest fruits and

PORT / CORDIALS

grapes grown at our family farm.

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HUDSON VALLEY WINE • Summer 2016

THE CONDUCTOR’S CASSIS THE PORTER’S PORT

Marquette is a cousin of Frontenac and grandson of the Pinot Noir. It has moderate levels of acidity and high sugar content which helps move its fermentation along. This year’s Moonlight Marquette is going to be another wine with a beautiful ruby color and a dark cherry, woodsy, peppery finish. As year-round cider producers, Sue and I enjoy seeing the resurgence of both fresh cider and hard cider markets. It’s very exciting to have apple farming and cider manufacturing back in the spotlight. Here at Goold Orchards we press apple cider year round just as we’ve done since the early ’70s. Several years ago, we introduced Joe Daddy’s Hard Cider, named, of course, for our own, “Cidermaster Joe” Ciccolella, and our hard cider maker Joe Molesky. Next time you’re visiting the farm and winery, stop by the tasting room for a free sample of Joe Daddy’s English style cider, apple-cranberry hard cider, or our seasonal specialty cider. Cheers… Ed Miller, Winemaker


RENSSELAER

IN THE SPOTLIGHT B R O O KV I E W STAT I O N W I N E RY I S C E L E B R AT I N G I TS 1 0 T H Y E A R ! T H E C O N D U C TO R ’S CASS I S

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

A beautiful blending of new world wine and old world style. A soft, medium bodied red wine that hints of cherries, plum and spices.

THE ESSENTIALS

T H E P O RT E R ’S P O RT

A mélange of delectable Hudson Valley cherries fermented and barrel-aged to perfection. Its rich dark cherry notes are nicely blended with a toasty oak finish. W H I ST L E STO P W H I T E

Semi-Dry Apple Wine. A subtle essence of apple is all that lingers behind its smooth sweet-tart finish. Estate Bottled. O H W H AT A P E A R

VINEYARD BROOKvIEW STATION WINERY

PRODUCTION 2,500–3,500 cases

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

OWNER Sue goold Miller and Ed Miller

PHONE 518-732-7495 WEBSITE www.brookviewstationwinery.com OPEN Daily, 9am–5pm Buses/groups welcome by reservation

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

CLOSED New Years Day, Easter,  Memorial Day, Independence Day, Thanksgiving, Christmas

HOPPIN' JOEY HOPPED HARD CIDER

TASTING FEES $6.00–$8.00 Private/group Tastings: Price varies, available by appointment only

Triple-hopped hard cider. An incredibly smooth “IPA” hard cider with great golden color and a beautiful citrus-floral bouquet.

GETTING HERE

TOURS Not available

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

Sept 3 Apple picking begins Sept 10–25 Collectibles-Flea Market Sept 17 Oct 1 Oct 8–9 Oct 15 Oct 16

Weekends (Sat & Sun) Joe Daddy’s Oldies Classic Car Show (rain date 9/26) Annual Kids Country Play Day with Paintball Biathalon & Fun Run 28th Annual Apple Festival & Craft Show (with NY Wine Tent) goold Sweet Cider Flow 5K (tentative) Halloween Pets on Parade

ACREAGE 125 total acres; 80 acres currently  under fruit production

CHECK WEBSITE FOR DIRECTIONS: www.brookviewstationwinery.com

www.hvwinemag.com • Summer 2016

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Quest for Cocktails Traveling the Region Seeking Well-Crafted Quenchers Debbie Gioquindo,

CTC , CSW, WLS

he Hudson Valley is a craft beverage mecca. So what’s better than an assignment to set out in search of unique cocktails made with Hudson Valley wine and/or spirits? One weekend I decided to explore the craft cocktail scene around the region with my friend Jen to see how (and where) local beverages are being served and how they express the terroir to its fullest. And, to find the cocktail that would knock my proverbial socks off.

T

From Field to Cocktail Glass With so many choices I almost didn’t know where to begin. The former travel agent in me decided to work from south to north, and so I began in Goshen, NY, at Orange County Distillery founded by John Glebocki and Bryan Ensall. John, the farmer of the two, grows sugar beets among other things. After a surplus crop one year he decided to try his hand at distilling vodka from them – a fine idea that then expanded to whiskey. As a farmer John is also able to grow grains for whiskey production. Together he and Bryan do all the malting, mashing, fermenting, distilling, bottling, and just about everything else to produce a full line of distinct spirits. We visited John and Bryan at their Brown Barn Farms tasting room, just a short distance from the distillery. At the distillery you can see the production area, learn about the operation, and taste their complete line. For a full experience where you can enjoy a cocktail and a small bite and listen to some music, visit them at Brown Barn Farms where you can choose from a variety of cocktails made with their own products and other New York craft beverages. Depending on your spirit of choice, cocktails range from the “Courkat” made with their Sugar Beet Vodka; “Not by the Hair of My Ginny, Gin, Gin,” obviously gin-based; and “Field 47” which has a corn whiskey base. And this is just a small sample of the unique and creative cocktails on their menu. A tough choice, but we settled on the Courkat, named after Bryan’s cousin, and made from their vodka, muddled jalapeno, and sparkling lemonade. I admit I was concerned at first with having jalapeno in my drink, but it definitely proved to be a refreshing cocktail, and a perfect example of their field-to-glass craft approach.

Tuthilltown Spirits is New York’s first whiskey distiller since Prohibition and their Hudson Baby Bourbon was the first bourbon made in New York since that era. Among their many spirits they also produce vodka from local apples, gin (from wheat and apples) and both corn and rye whiskeys. At Tuthill House my favorite mixologist, Patrick, spoiled us with three cocktails. Patrick who admits he has a passion for wine is responsible for making all of the Tuthill House tinctures that go into their drinks.

ULST

Patrick crafted us an “As You Wish,” made with aged balsamic, demerara syrup (a brown sugar syrup), and their strawberry-infused Half Moon Orchard Gin, topped with an elderflower foam made with egg whites, lime juice, and St. Germaine. Jen tried the “Femme Fatale” which had rhubarb bitters, Tuthilltown’s Indigenous Wheat Vodka, Pimm’s No.6, Lillet Rouge, demerara syrup, and fresh squeezed lime juice. Both drinks were exceptional, but the “Femme Fatale” stood out as a great combination of both regional products and well-known brands. Then it was on to the wine cocktail called “Spring Slumber.” This cocktail is stirred, not shaken, and uses Tuthilltown’s Half Moon Gin and neighboring Whitecliff Vineyard’s Riesling. It was herbaceous, soothing, and so delicately delicious! It really captured the essence of springtime in Gardiner.

In the Grove Heading across the river and further north to Columbia County, our quest for cocktails continued at Hudson Valley Distillers in Germantown, NY, where we met Tom and Jen Yozzo. The distillery sits on a 15-acre apple farm that was

ORANG

Orange County Distillery

Courkat 1½ oz Sugar Beet Vodka chopped jalapeno (to taste) sparkling lemonade

HOW TO:

On the Kill A drive up the road to the next county (Ulster County) we found ourselves at Tuthilltown Spirits Distillery in Gardiner, NY. We stopped in at the Tuthill House at the Mill Restaurant which is located next to the distillery on the banks of Shawangunk Kill.

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HUDSON VALLEY WINE • Summer 2016

Muddle chopped jalapeno in bottom of glass. Add vodka and ice. Fill glass with sparkling lemonade.


once owned by “The Chancellor” Robert R. Livingston, an American patriot who helped draft the Declaration of Independence and who administered the oath of office to George Washington. The 170-year-old barn on the property was converted into the distillery, and an outbuilding next door houses their “Cocktail Grove.” Tom and co-owner Chris Moyer produce applejack, vodka, gin, and whiskey using 99% locally-sourced ingredients from within five to ten miles of the distillery. A tour of the distillery is a must when you visit. After ours, we headed to “The Grove” where Trisha made us a “Cherry Blossom” using Hardscrabble Applejack and HudsonChatham Winery’s 2012 Empire red wine. This is an ideal drink for a cool summer evening – so warming and vibrant that it was hard to put down. A perfect pairing of regional beverages!

WINE COUNTRY TRAVEL

GREENE COLUMBIA Tuthill House at the Mill

As You Wish 1 oz Half Moon Gin, strawberry-infused ⅙ oz aged balsamic

Coming Full Circle

¾ oz demerara syrup

Our quest also took us to a few local restaurants around the region where we explored the crafted cocktails on their menus. We headed south to Beacon, NY (Dutchess County), which has really come alive on the beverage scene lately. Our first stop was The Hop, located on the eastern part of Main Street. Although it’s known for being a beer-centric destination, we were successful in finding local spirits there as well. The gin and vodka tonics we ordered took on a unique twist made with Tuthilltown’s Half Moon Gin and Indigenous Apple Vodka, respectively, with Tomr’s Tonic (an artisanal quinine syrup) and sparkling water. An amazing take on your standard G&T and V&T! Up the road on the other side of town, we stopped in to Max’s on Main and had a “Moon Over Beacon.” Made with Dutch’s Spirits Sugar Wash Moonshine, maple syrup, apple cider, and a dash of bitters, this cocktail, served in a Mason jar, is perfect for a chilly evening around a fire pit.

TER

HOW TO:

Shake with ice and pour into glass. Top with elderflower foam (beaten egg whites, lime juice and St. Germaine).

Femme Fatale 1 oz Indigenous Wheat Vodka 1 oz Pimm’s No. 6 1 oz Lillet Rouge

DUTCHESS

So at the end of the weekend, what knocked my socks off most? The fact that there are so many options around the region for outstanding creative cocktails made from unique combinations of hand-crafted artisanal products that are grown, produced, and bottled right here in the Hudson Valley. It’s nice having a craft beverage mecca in your own backyard!

1 oz demerara syrup 2 dashes of rhubarb bitters Fresh squeezed lime juice

HOW TO:

Combine, shake with ice, and pour into glass.

Spring Slumber 1½ oz Half Moon Gin ¾ oz Whitecliff Riesling ¾ oz honey and black peppercorn syrup ⅙ oz fennel and chamomile tincture

Max’s on Main

HOW TO:

Moon Over Beacon

Combine inredients and pour over a single ice cube, garnish with basil.

1½ oz Dutch’s Spirits Moonshine 2 oz apple cider dash of maple syrup

GE

3 drops of bitters

PUTNAM

HOW TO:

Pour Moonshine, cider, and maple syrup into a shaker, add ice and shake to combine. Pour into Mason jar, add bitters, and garnish with a cinnamon stick and orange slice.

Hudson Valley Distillers

Cherry Blossom 1 oz Hardscrabble Applejack 2 oz Hudson-Chatham Empire red wine ¼ oz simple syrup 2 cherries ¼ slice orange and lemon

PHOTOS: Courtesy of the author

WESTCHESTER HOW TO:

Muddle fruit, add liquid ingredients to shaker with ice and strain into ice-filled wine glass. www.hvwinemag.com • Summer 2016

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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. The Peach (30% ABV) and Cherry Applejack (35% ABV) are made by soaking fresh fruit in 2-year-old applejack–with no sugar added–and macerated for six months with minimal filtration. Peach Applejack mixes well with champagne and hard cider. Cherry Applejack is excellent in Manhattans or on its own. 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 • Summer 2016

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

PRODUCTS CORE VODKA CORNELIUS APPLEJACK JOHN HENRY WHISKEY PEACH APPLEJACK CHERRY APPLEJACK APPLE BRANDY PEAR BRANDY BLACK RASPBERRY VODKA


DISTILLERY

IN THE SPOTLIGHT 5 -Y E A R A P P L E B R A N DY

The Hudson Valley’s answer to Calvados, this rare apple brandy is smooth and silky with a finish of baked apple and butterscotch. A single varietal brandy from Fuji apples, this apple brandy spent five years in charred American oak barrels, giving it plenty of time to develop its delicate, integrated flavors. Enjoy on its own in a brandy snifter. A CSA 2016 Silver Medal winner. So good, it might change the way you think about brandy.

THE ESSENTIALS

B L AC K R AS P B E R RY VO D KA

Made by infusing home- grown black raspberries in Core Vodka, this very rare spirit boasts full aroma and flavor of fresh raspberries with a dry, satisfying finish. Distilled four times and colored with a touch of the original black raspberry juice, it’s based on the French “framboise” and the German “Himbeergeist”. It can be enjoyed on its own or mixed with pink lemonade, cranberry juice or in a Cosmopolitan. Smells sweet, but finishes dry.

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 • Summer 2016

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HILLROCK ESTATE DISTILLERY

ABOUT US

Established 2011

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. By controlling every aspect of production from planting and harvesting heirloom grains, to traditionally floor malting and smoking our own grain, to crafting whiskies in our 250-gallon copper pot still, to aging in small oak barrels and hand bottling, we are able to create premium whiskeys unique to the Hillrock Estate. PRODUCTS The 1806 Georgian House overlooks the Distillery, SOLERA AGED Malt House and Granary which are located at the BOURBON center of the Hillrock Estate in a state-of-the-art SINGLE MALT complex surrounded by rolling grain fields. Hillrock WHISKEY House was carefully restored in 2006 and the Palladian RYE WHISKEY window above the entry is proudly displayed on the Hillrock bottle. Integrated into the landscape, the traditional barn structures of the distillery complex were designed to convey a simple, timeless elegance. The complex also forms the heart of our “field-to-glass” craft distilling operation. The distillery is open for reserved tours, tastings and whiskey purchase.

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Owner Jeffrey Baker grew up working on farms in Western New York and was an early advocate of the farm-to-table movement. More than 20 years ago, Jeffrey established one of the region’s first pasture-raised, sustainable beef operations, producing premier black angus beef. His passion for farming and spirits led to the establishment of Hillrock as one of the few distilleries in the world to floor malt its own naturally-grown grain and produce fine, hand-crafted spirits on the estate. With an MBA from the Wharton Business School and Master’s degrees in Architecture and City Planning, Jeffrey is an Executive Managing Director/Partner of a NYCbased real estate investment banking firm. An industry icon and former Master Distiller for Makers Mark, Dave Pickerell directs Hillrock’s production and operations as Master Distiller. Dave has over 20 years of 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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MEET THE MAKERS

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


DISTILLERY

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

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

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

THE ESSENTIALS

DOUBLE CASK RYE WHISKEY

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

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

DISTILLERY HILLROCK ESTATE DISTILLERY

MANAGER Tim Welly

ADDRESS 408 Pooles Hill Road Ancram, NY 12502

MASTER DISTILLER Dave Pickerell

PHONE 518-329-1023

EVENTS (check website for updated listings) June 18 Spring Open House, 12–5pm Oct 8 Fall Open House, 12–5pm

EMAIL info@hillrockdistillery.com WEBSITE www.hillrockdistillery.com

Find Hillrock at the following Farm Markets: Hudson, Todd Hill, Beacon, Cold Spring, Tarrytown, Katonah, Sag Harbor, and Hayground School

OPEN By reservation only

GETTING HERE

CLOSED Labor Day, Thanksgiving, Christmas TASTING FEE $20.00  TOURS Yes, with tasting ACREAGE 250+ acres PRODUCTION 4,000 cases 

FROM TACONIC STATE PARKWAY: Take Rt. 44/Millbrook exit to Rt. 44 East. Make a left on Rt. 82 North towards Pine Plains. At stop light in Pine Plains village, turn right on Rt. 199 East/82 North. About  a 1/2 mile outside village, turn left on Rt. 82 North. Travel approx. 2 miles and turn left onto Pooles Hill Road. Continue over the  hill and at the base of the hill turn left into  the driveway marked with mailbox #408 and “Hillrock Farm” sign.

OWNER Jeff Baker

www.hvwinemag.com • Summer 2016

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ORANGE COUNTY DISTILLERY

ABOUT US

Established 2014

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

BOURBON UNAGED SINGLE MALT AGED SINGLE MALT UNAGED RYE WHISKEY AGED RYE WHISKEY HONEY WHISKEY

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

Located on a fifth-generation farm in the black dirt region of Orange County, NY, Orange County Distillery is a true farm-to-bottle craft distillery.

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


DISTILLERY

IN THE SPOTLIGHT ORANGE COUNTY DISTILLERY AT BROWN BARN FARMS

Their newest venture! An old barn nestled among 23 acres of farmland. A farmer’s market. And now, a cocktail room. Orange County Distillery has created a new branch location where they will feature their spirits and cocktails. It’s also a place to sample a wide choice of beer, cider, wine, and spirits that are all produced in New York.

THE ESSENTIALS Visit Brown Barn Farms at: 286 Maple Avenue, New Hampton, NY Hours: Thursday, 5–9pm Friday, 4–9pm Saturday, 12–9pm Sunday, 12–7pm

DISTILLERY ORANgE COUNTY DISTILLERY

ACREAGE 120 acres

ADDRESS 19 Maloney Lane goshen, NY 10924

PRODUCTION 2,000 cases

Brown Barn Farms 286 Maple Avenue, New Hampton, NY PHONE 845-651-2929 WEBSITE www.orangecountydistillery.com OPEN Tues–Sun, 12–5pm (or later) CLOSED Mondays, New Years Day,  Easter, Thanksgiving, Christmas TASTING FEE $5, waived with bottle purchase

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

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

EVENTS Taste our spirits at the following Farmer’s Markets: Union Square NYC Greenmarket Grand Army Plaza Brooklyn Greenmarket

TOURS Included with tasting

www.hvwinemag.com • Summer 2016

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TACONIC DISTILLERY

ABOUT US

Established 2013

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

PRODUCTS DUTCHESS P R I VA T E R E S E R V E Straight Bourbon Whiskey

BARREL STRENGTH Straight Bourbon Whiskey

FOUNDER’S RYE WHISKEY ROLLING HILLS RUM

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

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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

IN THE SPOTLIGHT D U TC H ESS P R I VAT E R ES 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. 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 EMAIL pjc@taconicdistillery.com

EVENTS Sept 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 • Summer 2016

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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 award-winning Hudson Whiskeys, Indigenous Vodkas and Half Moon Orchard Gin.

PRODUCTS

The distillery was built from scratch by founders Ralph Erenzo and Brian Lee, and opened in 2003. By 2005 they released the first products, corn whiskey and vodka from local apples. Neither Lee nor Erenzo had any previous distillery or alcohol production experience. Now, they invite visitors to enjoy the wonderful property with their families, and learn about how spirits are made during their comprehensive distillery tours. Offered every weekend, they include a tasting and Tuthilltown whiskey glass. Tuthilltown’s spirits are distributed throughout the U.S. and abroad, and they have been featured in numerous national and international media. The partners were instrumental in the 2007 passage of the Farm Distillery Act, which launched the New York craft distillery movement. From 2005, until the bill was signed into law, Tuthilltown was the sole New York State distillery. Today, there are over 125 craft distilleries operating in the state. Tuthilltown features special events throughout the year, a beautiful riverside walk to the dam and pond, picnic tables and the peaceful Shawangunk Kill, a protected recreational river that’s perfect for dipping toes during the warm months. The Tuthill House Restaurant welcomes a new restaurant manager George Gorsky, and a new menu featuring local products. Many dishes and desserts also feature special spirit products. Visit Tuthilltown weekends and get to know them! Tuthilltown Spirits proudly celebrates these achievements: 2016: Tastings – The Beverage Institute – Gold Medal: Half Moon Gin – Gold Medal: Indigenous Empire State Wheat Vodka – Gold Medal: Indigenous Fresh Pressed Apple 2016: Ultimate Spirits Challenge – Finalist: Half Moon Gin – Tuthilltown Triple Sec 2015: Los Angeles International Spirits Competition – Gold Medal: Half Moon Orchard Gin – Silver Medal: Indigenous Fresh Pressed Apple Vodka

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

MEET THE DISTILLERS Ralph Erenzo, Distiller, Partner Founder Ralph Erenzo acquired the Tuthilltown Gristmill property in 2001. After 15 years as a professional climber he intended to open a “climbers’ ranch” near the Shawangunks, the home of American rock climbing. But instead, in 2003 he started planning a small craft distillery in Tuthilltown. Erenzo brings 35 years of production management experience to Tuthilltown Spirits. He sits on the Governor’s Committee on Alcohol Beverage Control Law Revision, and is Chair of the American Craft Spirits Association Legislative Committee working on the national level to modernize alcohol law. Ralph is also design director at Tuthilltown and is responsible many of its awardwinning packaging designs. He is married and has one son, Gable, who left Tuthilltown to open his own distillery/tasting room. Brian Lee, Distiller, Partner Founder Brian Lee is responsible for engineering and all technical aspects at Tuthilltown Spirits. He designed and installed all of the mechanical, electrical and control systems at the distillery. Prior to his work with Tuthilltown Spirits, Brian was a senior technical designer for a company building high-end broadcast television facilities. Lee is currently upgrading Tuthilltown’s facilities to increase overall efficiency and open new opportunities for innovation. In whatever free time he has, Lee builds Windsor-back chairs. He recently built a wood kayak by hand for his son. Brian is married and has two children.


DISTILLERY

IN THE SPOTLIGHT 100+ YEAR OLD COGNAC STILL

Tuthilltown is celebrating the installation of a 100+ year old Charante Cognac still in its new R&D building. Tuthilltown’s crew and distillers are now experimenting with fruit spirits: apples and grapes to brandies and eau de vie (clear unaged spirit of fruit).

DISTILLERY TOURS

Distillery tours at Tuthilltown continue to draw visitors curious about how beverage spirits are made, and in particular, how it’s done at Tuthilltown Spirits. The tours offer a backstage look at creating artisan spirits from raw agricultural materials like corn, rye, wheat and barley. You’ll see the rickhouse where thousands of gallons of aging spirits rest. And you’ll hear the history of the development of Tuthilltown since 2001.

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

THE ESSENTIALS DISTILLERY TUTHILLTOWN SPIRITS DISTILLERY

ACREAGE 21 acres

ADDRESS 14 grist Mill Lane gardiner, NY 12525

PRODUCTION 22,000 cases

PHONE 845-255-1527 EMAIL distillery@tuthilltown.com WEBSITE www.tuthilltown.com OPEN Mon–Sat: 11am–6pm Sun: 12–6pm

OWNERS Ralph Erenzo, Brian Lee DISTILLERS The entire team contributes to the  production of Tuthilltown’s products.

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

CLOSED Easter, Thanksgiving, Christmas TASTING FEE $10.00 TOURS $15.00

gPS address: 14 gristmill Ln gardiner,  NY 12525

www.hvwinemag.com • Summer 2016

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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. 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.

PRODUCTS HERITAGE Traditional mead

APPLE MEAD MAPLE MEAD FERAL MEAD

Helderberg has since expanded their range to include HARD CIDER Apple, Maple, and Feral meads—each made with local ingredients and unique in their own way. Water is fresh, and the honey, maple syrup, and cider they use are all from local farms. The Feral mead even uses their own strain of yeast that was captured and cultivated at the meadery. The local and raw aspect of all of ingredients lends a certain amount of variability to the meads. While remaining true to their flavor profile and recipe, every batch tastes slightly different. This uniqueness is celebrated by changing the wax color of each batch of Heritage.

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

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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 M E A D C LU B S

Helderberg Meadworks now has a mead club program. This is a subscription service that will have mead delivered right to your door. There are three different clubs you can join, providing a number of options to suit your preference. HARD CIDER

Expanding their product line while keeping the ingredients local, Helderberg now also crafts their own hard cider, available on a limited basis until the tasting room is open. Perfecting the recipes over the past few years, they currently produce both apple and pear cider using traditional methods to create full-bodied, flavorful semi-dry ciders. Look for these ciders at festivals and events! FERAL

Helderberg’s most daring creation! Multi-awardwinning Feral was created using a local strain of yeast captured and cultivated by Peter, the meadmaker. It’s a rambunctious hyper-local mead fitting of its name. Intended to best replicate a mead that was possible hundreds of years ago, the flavor begins with the aromas of citrus fruit that blend with a semi-dry local honey undertow. The wild nature is immediately evident as you hunt to rationalize what this unique creation tastes like. It is like nothing else. Enjoyed at a slight chill, it pairs well with all types of seafood, as well as farmers’ cheeses such as local goat cheese.

THE ESSENTIALS MEADERY HELDERBERg MEADWORKS

MANAGER Peter voelker

ADDRESS Coming soon! Tasting Room in Duanesburg, NY

MEADMAKER Peter voelker

PHONE 518-795-8964

EVENTS Watch our facebook where we will announce all upcoming events and tastings! June 11–12 Capital District Renaissance

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

Festival, Indian Ladder Farms

July 8

Bounty of the County Artisan Market, Schoharie

Sept 17–18 Capital Region Apple and OPEN By appointment only

Wine Festival, Altamont Fairgrounds

PRODUCTION 600–800 cases/year  OWNER Peter and Kirsten voelker

GETTING HERE Helderberg Meadworks will be opening a tasting room in the Duanesburg area later this year. For a list of retail locations visit  their website. 

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

THE PERFECT POUR It’s rare to find wine form and function so perfectly packaged, and TRIbella™ wins the trifecta for beauty and aeration. For one, it’s an elegant device that works simply by allowing three drip-free streams of wine to catch a bit of air before gracefully hitting your glass. Two, its no-nonsense design is compact to fit into its own hard-shell case, no larger than a pair of spectacles. And three, TRIbella actually works!

CELEBRATING CIDER We’re thrilled to announce our new publication, the Ultimate Cider + Apple Spirits Guide! This go-to guide for all things apple casts a spotlight on the region’s hard cider and apple-based spirits (including applejack!). It’s filled with profiles of producers in the Hudson Valley and Capital Region, and features a map and directory to plan your tasting room visits. With support from TasteNY, Glynwood, and Doc’s Draft Hard Cider, you’ll find the Cider Guide at hundreds of locations and coming soon at HVCiderGuide.com.

This innovative aerator is simple yet scientifically fine-tuned to work flawlessly with everyday use, and effortlessly rinses clean. A perfect blend of art, ease, and science. www.tribellawine.com

VINEGAR IN THE RAW What better way to kick off salad season than with a new line of orchard-to-bottle apple cider vinegars from Harvest Vinegar Works. These zesty condiments are raw, unfiltered, made from 100% estate grown apples, and good for you, too. The amber-colored Balsamic Apple Cider Vinegar is crafted like a fine spirit, acetified in oak barrels then cask-aged in Hungarian oak. The result is slightly sweet and well-balanced, and destined to be a versatile pantry staple. If extra zing is your thing, try a splash of the Fire Apple Vinegar, with all the immune-boosting health benefits of cider vinegar plus a beyond-spicy kick. Look for the full line at farm markets and at Harvest Spirits’ tasting room. www.harvestspirits.com

LEAFY GREENS AND LOCAL LIBATIONS This summer you’ll find local beverage makers sampling and selling at farm markets from the Upper Hudson Valley to the tip of Long Island and urban greenmarkets in-between. You can pick up fresh produce, farm products, and your favorite bottles from mid-week to weekend at these popular markets (check days and times): Schenectady, Hudson, Delmar, Coxsackie, Todd Hill, Beacon, Cold Spring, Tarrytown, Katonah, Pine Bush, Sag Harbor, Southhampton, Union Square, Grand Army Plaza, and Fort Greene.

facebook.com/hudsonvalleywinemagazine twitter.com/HVWineMagazine pinterest.com/HVWineMagazine

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HUDSON VALLEY WINE • Summer 2016

KEEP DRINKS COOL WITHOUT THE COOLER Beach, boat, or poolside, these canteens keep your beverages ice cold while you’re out in the hot sun. New from those innovative masters of cool, Corkcicle Canteen is triple-insulated stainless steel to keep drinks chilled for up to 25 hours (or hot for up to 12). The flat sides make them easy to grip when you’re on the go, and their non-skid bottom helps them stay put on slippery surfaces. Available in a range of summerloving colors and a choice of three finishes (matte, gloss, or brushed) to fit almost any lifestyle. The canteens come in four sizes including the 25oz which conveniently holds a standard bottle of wine. Corkcicle Canteens stylishly go anywhere glass and coolers can’t. www.corkcicle.com


Karen MacNeil

It may sound cliché, but if there really is only one book on wine you’ll buy this year, it should be The Wine Bible by Karen MacNeil, now available in a revised and updated Second Edition. MacNeil, a renowned wine expert and considered one of the great wine writers of our time, has packed into nearly 1,000 pages just about everything you’ll ever want to know about the world’s top wine regions. Her knowledge and passion for the subject, as well as her artful and evocative descriptions bring each region to life—from the more wellknown Bordeaux, Tuscany, and Rioja to the up-and-coming corners of Japan, Greece, and China. MacNeil covers the wines and wineries, gets deep into the region’s terroir and winemaking history, and offers food pairings like a local. To help navigate the world of wine, MacNeil includes a helpful, “Wines to Know List” for each region. The book is neatly designed in an easy-to-read and thoroughly entertaining format to present a plethora of information gathered by the author with five years of travel and more than 10,000 wines under her belt. This quintessential bible also includes fun and provocative information such as: ten questions all wine drinkers ask; getting to know grapes; the myth of cabernet and chocolate; and why dogs are important in the vineyard. Plus, there’s a descriptive taste glossary of hundreds of wine varieties from regions around the world.

BOOKS 

THE WINE BIBLE SECOND EDITION

While you can find everything you might want to know about the wines of Burgundy, Piedmont, Jerez, or the Mosel, finding details on New York wines is another story. Although 14 pages are devoted to New York (the same as Oregon, and one more than all of South Africa), MacNeil focuses predominately on the Finger Lakes region with the Hudson Valley receiving an honorable mention and a few lines on Millbrook. (We’d like to extend the author an invitation to visit the Hudson Valley before the Third Edition.) But don’t let this oversight dissuade you from being one of the more than half a million existing readers of The Wine Bible. MacNeil has an extraordinary gift for writing and has packed a lifetime of wine knowledge into these thousand pages. Whether new to wine or a longtime enthusiast, readers will find the bible as dizzying and intoxicating as a Savennières Coulée de Serrant or a Cascinetta Vietti Moscato d’asti. To paraphrase the author as she delightfully describes a flavor-packed Schiopetto Pinot Grigio, “it’s like tasting a sunburst.” Workman Publishing $24.95 workman.com

n Mentiofor this adoff 25% of a case wine nly) (cash o

www.hvwinemag.com • Summer 2016

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SAVE THE DATES! JUNE

FLINT MINE PRESS Hudson Valley Publishers | Est. 2008

Hudson Valley Cider Week Various locations June 3–15 www.ciderweekhv.com Annual Celtic Festival Palaia Winery, Highland Mills Saturday, June 18, 2–10pm www.palaiawinery.com JULY

Olana Summer Party Olana State Historic Site, Hudson Saturday, July 9, 6–8pm olana.org Bounty of the Hudson Applewood Winery, Warwick Sat–Sun, July 30–31, 12–5pm www.bountyofthehudson.com AUGUST

– REGIONAL – Good

READS FRESH CONTENT LOCAL AUTHORS WINNING DESIGN

Putnam Wine & Food Fest Beaver Creek Equestrian Center, Patterson Saturday, August 6, 11am–6pm Sunday August 7, 11am–5pm www.putnamcountywinefest.com SEPTEMBER

Hudson Valley Wine & Food Fest Dutchess County Fairgrounds, Rhinebeck September 10–11, 11am–6pm, 11am–5pm www.HudsonValleyWineFest.com Taste of New Paltz Ulster County Fairgrounds, New Paltz Saturday, September 19, 11am–6pm www.tasteofnewpaltz.com OCTOBER

Bethel Woods Wine Festival Bethel Woods Center for the Art, Bethel Saturday, October 3, 11am–4pm www.BethelWoodsCenter.org 28th Annual Apple Festival Brookview Station Winery, Castleton-on-Hudson Sat–Sun, October 8–9 www.brookviewstationwinery.com By J. Stephen Casscles | Foreword by Kevin Zraly Preface by Eric Miller — “A must-read for anyone interested in what makes our region of the world so unique.”

Bethel Woods Craft Beer Festival Bethel Woods Center for the Arts, Bethel Saturday, October 10, 12–4pm www.BethelWoodsCenter.org Highland Hudson Fest Haviland Road, Highland Sunday, October 11, 10am–5pm www.hudsonfest.com 26th Annual Harvest Party Millbrook Vineyard & Winery Saturday, October 22, 12pm www.millbrookwine.com

By Joanne Lessner — One of the Paperback Dolls’ Top Five!

By Robert Bedford Foreword by Adam Strum, Wine Enthusiast

www. F L I N T M I N E P R E S S . com 70

HUDSON VALLEY WINE • Summer 2016

NOVEMBER

Shawangunk Wine Trail Wreath Fineries Various wineries Sat–Sun, Nov 19–20, Dec 3–4 & 10–11 11am–5pm www.shawangunkwinetrail.com


EVENTS

THE OLAN OLANA NA A SUMMER SU PARTY

SATURD SATURDAY AY

JULY JUL LY 9

2016 2016

) Fifty( yeyears OLAN ' earsarsN &'ooffA ' ArArtrt* t & Style HOST COMMITTEE RECEPTION | 5PM MAIN EVENT | 6-8PM

Tickets & Spo Sponsor oonsor nsor Info

olana.org olana.or na.org rg

www.hvwinemag.com â&#x20AC;¢ Summer 2016

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Ty’s TAKE-AWAY By Michael “Ty the Wine Guy” Taiani,

CSW

One Small Innovation For Packaging, One Giant Leap For Wine Not since Dom Perignon first popped open a bottle of Champagne has the bottling aspect of wine seen a major innovation than with the invention of the screw cap. Developed in the 1960s, this aluminum closure invented by Peter Wall, then Production Director for Australia’s Yalumba Winery, has in recent years become the trend for leading producers in New Zealand, Australia, South America, Europe, California – and now for some producers in our Hudson Valley! With virtually no drawbacks (except perhaps the stigma that a wine sealed with a screw cap must be “cheap”), the latest generation of screw cap closures are proving advantageous to both the wine trade and wine consumers. Outside of the famous wine auction houses, wine typically has low profit margins. With that said, the goal to keep loss at a minimum is to produce, distribute, and sell as much “undamaged” product as possible. But unfortunately, that goal has and continues to be affected by, of all things, natural cork closures.

R E S O U R C E S Support these local businesses and let them know you saw them in Hudson Valley Wine Magazine. Albany County Convention and Visitors Bureau

3

albany.org Best Western Plus

7

bwpkingston.com Dutchess County Tourism

13

DutchessTourism.com Flint Mine Press

www.hudsonvalleywinegoddess.com Hudson Valley Tourism

www.TravelHudsonValley.com Hudson Valley Wine Academy

14

The Olana Partnership

71

www.newworldbistrobar.com olana.org www.OrangeTourism.org

11

Pantano’s Wine Grapes & Home Brew

14

16

Putnam County Wine & Food Fest

71

Schoharie County Tourism

12

IBC

Shawangunk Wine Trail

BC

14

Town & Country Liquors

IFC

www.pantanosbeerwine.com www.putnamcountywinefest.com

www.BuyInGreene.com Hudson Valley Wine Goddess

New World Bistro Bar

Orange County Tourism

www.GreatNorthernCatskills.com Greene County Economic Development & Planning

www.mtslimousine.com

70

www.FlintMinePress.com Great Northern Catskills

Majestic Transportation Services 17

14

VisitSchoharieCounty.com gunkswine.com

www.HudsonValleyWineAcademy.com

townandcountryliquorstore.com

Hudson Valley Wine & Food Fest 71

Walbridge Farm Market

www.HudsonValleyWineFest.com Lehrman Beverage Law

www.bevlaw.com

14

69 13

walbridgefarm.com WTBQ Radio 93.5 FM 1110AM

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WTBQ.com

Grow with the Hudson Valley’s wine and craft beverage industry Advertise your business in

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HUDSON VALLEY WINE • Summer 2016

The most prominent, and naturally, the costliest of cork issues is “cork taint,” a wine fault characterized by undesirable odors – wet cardboard and moldy newspaper, wet dog, damp cloth, or damp basement – that can only be detected after uncorking. Then upon entry into the palate, it’s quite apparent that the wine has absorbed these unsavory odors, and though proven harmless, the wine is nearly undrinkable – hence, the wine is “corked”! The culprit is a chemical compound known as 2,4,6-trichloroanisole, or TCA. In 2005, a major wine publication sampled 2,800 bottles for cork taint. The results were startling: seven percent (196 bottles) were plagued with the TCA compound. And though strides have been made by cork manufacturers to eliminate TCA, the current number hovers around 3% – which may not seem a lot until you realize that’s 30,000 bottles for every million! Other cork issues worth citing are “cork failure” and “cork mold.” Lying a wine bottle on its side ensures the cork will remain moist. However, if allowed to stand upright for a lengthy period, the natural cork then shrinks, which in turn allows oxygen to seep in and cause spoilage. Also, with too much variation in temperature and the cork will expand and contract, again letting through too much air so the wine will prematurely age (not good!). If a wine is exposed to too much moisture, mold develops and the cork literally decomposes. The ancient Greek philosopher Plato is quoted as saying, “necessity is the mother of invention,” and so we have the screw cap. But what of the cork proponents, who claim metal closures cannot provide “oxygen ingress,” the ability of natural cork to “breathe” and allow a minute amount of air into a maturing bottle of wine? Well, these are the new, high-tech generation of screw caps, so advanced that they, too, can do this. The winemaker simply calculates how much oxygen ingress to allow and then chooses the precise closure. Better still, both the caps and interconnected foils are far more attractive than their old counterparts – even deceiving at times – so check the closure before putting a puller to it! For over a decade, I have been an advocate for the wine bottle screw cap. They’re cost effective (and even more so, for our small producers in the Hudson Valley), recyclable, reliable, convenient – and hurray, no more corked wines!


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

HUDSON VALLEY

W I&N E CRAFT

BEVERAGE

Wineries | Distilleries |

M A P | Cideries | Breweries

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

MAGAZINE

TravelHudsonValley.com

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


Hudson Valley Wine Magazine Summer 2016  

A special issue on Hudson Valley Cabernet Franc plus a look at home winemaking and brewing, new winery profiles, screwcaps, cocktail recipes...

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