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PULLOUT BEVERAGE MAP INSIDE TM

WINE

Road Trip! Exploring the Region Via the Glass Talking Terroir at Angry Orchard

COMPLIMENTARY SUMMER 2017 HUDSON VALLEY | CAPITAL REGION

PLUS: Rosé Pairing Beer & Cider Featured Events


2017 Events Tastin

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Wine & Wow!

alley V n o Huds Tasting Wine ORT

SP S A P

Visit all 15 member wineries at your own pace. Enjoy a tasting at each winery, now thru August 31. Purchase by July 31 Buy tickets online.

Two-day wine & food event. The perfect opportunity to explore the finest wines of the Hudson Valley in side-by-side tastings.

Wreath Fineries at the Wineries June 10-11

Ulster County Fairgrounds, New Paltz, NY. Buy tickets online.

GunksWine.com

Save $5!

Use Promo Code: HVW17 (must be used at time of purchase)

Taste the holiday spirit! Visit our wineries, receive a souvenir wine glass and grapevine wreath. Enjoy a wine tasting and get an ornament. Buy wine as gifts & for your holiday table.

Nov 18-19, Dec 2-3 & 9-10 Buy tickets online.


HUDSON VALLEY WINE

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H U D S O N VA L L E Y

Volume 10 Issue 1 Summer 2017

WINE

TM

ROBeRT BeDFORD EXECUTIVE EDITOR

MAGAZINE

LINDA PIeRRO MANAGING EDITOR / DESIGN DIRECTOR

I N S I D E

cHeRYL eLKINs sUsAN O’DONNeLL ADVERTISING SALES

FEATURE

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Road Trip! Exploring the Hudson Valley Via the Glass

J. sTePHeN cAsscLes VITICULTURAL CONSULTANT

by Kathleen Willcox and Debbie Gioquindo, csW

MARYANN PIeRRO CONTRIBUTOR

TALKING TERROIR

12

Taking Tradition Forward at

Angry Orchard Cider House by Traci L. suppa

12 WINE-ING AWAY

16

Rosé: A Versatile Choice by Wendy crispell, csW, WseT

LEGAL TASTINGS

68

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

Understanding Place of Origin

16

by Lindsey A. Zahn, esq.

Producer Profiles 17 56 64 66

Wineries Distilleries Meadery Breweries & Cideries

70 71 72

Seedlings Events Ty’s Take-Away by Michael Taiani, csW

CONTRIBUTORS J. Stephen Casscles is a long-time

Traci L. Suppa loves sharing stories

vintner and viticulturist, author, and winemaker for Hudson-Chatham Winery. As counsel and member of the State Senate Task Force for Hudson Valley Fruit Growers he was responsible for several ground-breaking laws on viticulture.

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

Wendy Crispell (WSET Advanced

Michael Taiani (CSW), aka “Ty the

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

Wine Guy,” is a wine sales consultant, marketer, and tasting club coordinator for a major northeast retailer. Assisting people with wine has been his passion for over 20 years. tytwg@aol.com

Debbie Gioquindo (CTC, CSW, WLS), also known as the Hudson Valley Wine Goddess, is a wine blogger, author, and educator taking the intimidation out of wine. Debbie is co-creator of Happy Bitch Wines. hvwinegoddess.com

Kathleen Willcox writes about the

Carolyn Karsten (photographer) is

Lindsey A. Zahn is an alcohol beverage and food attorney at Lehrman Beverage Law, PLLC. She is an awardwinning author on wine law and publishes the blog, On Reserve: A Wine Law Blog. winelawonreserve.com.

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

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HUDSON VALLEY WINE • Summer 2017

culture and politics of food and spirits for regional and national publications. Her work frequently appears in Edible Capital District and VinePair.

sUBscRIPTIONs: Order at www.flintminepress.com eDITORIAL cONTRIBUTIONs: We invite ideas for articles, photographs, letters and other contributions from readers. Please write us at the address below or email info@hvwinemag.com. Any manuscript or artwork submitted by mail should be accompanied by a self-addressed stamped envelope if you would like it returned. HVW is not responsible for the return or loss of submissions. CONTACT US: Hudson Valley Wine Magazine PO Box 353, Coxsackie, NY 12051 Phone: 518-731-1332 Email: info@hvwinemag.com VISIT US AT: www.hvwinemag.com

HUDSON VALLEY WINETM Magazine (ISSN 2325-8519) is published semi-annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2017 Flint Mine Group, llc. All rights reserved. Hudson Valley Wine is a trademark of Flint Mine Group, llc. Material may not be reproduced in whole or in part in any form without written permission. The magazine assumes no responsibility to return unsolicited material. No statement in this publication is to be construed as a recommendation. Every effort is made to avoid errors, misspellings and omissions. Remember to drink responsibly.


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WeLcOMe Discover

IT’S ALWAYS EXCITING to release our first issue of the year. So much happens in craft between issues that our content seems to explode at the seams by spring. This issue is no exception. It’s chock-full with “first looks” at new releases, new producers, and new tastes of the season.

DEBRA BECHTOLD, VISIONS OF SCHOHARIE VALLEY

In celebration of Volume 10, we’re freshening things up a bit, too. Take a peek inside at the changes we’ve made. We’ll continue to tweak each issue in preparation of our milestone 10th anniversary. Design changes aside, our mission to keep you on top of local wine and craft beverage news, and to promote the region’s producers, remains as true as ever.

Savor

Where to start? After an extended winter, we’re never short on experiences to share. Earlier this spring, we got a behind-the-scenes look at what goes on in the Stone Barn at Angry Orchard, where aging barrels nearly reach the ceiling. In Talking Terroir (page 12), we share their vision for crafting innovative barrel-aged ciders that dial up the terroir, and drink like fine wines. An in-depth interview with head cider maker Ryan Burk will change the way you look at cider.

MITCH WOJNAROWICZ/BREW CENTRAL

Explore

Stay DEBRA BECHTOLD, VISIONS OF SCHOHARIE VALLEY

CALEB JACOBUS PHOTOGRAPHY

Half an hour west of Albany, you’ll find a little bit of everything: museums, underground adventures (two of the largest show caves in the Northeast), spectacular vistas... even New York ’s newest beverage trail. Our farms are growing everything from apples to zucchini, and many of our restaurants are creating inspired farm-to-table menu items. Come for the day or stay for a while. With so much to do and a wide range of overnight accommodations, hospitality awaits through every door. Call or write for our travel guide.

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If you’re feeling beverage-bound this summer, Road Trip! Exploring the Hudson Valley Via the Glass (page 6) offers our top picks for places to explore, prime your palate, and hang your hat for a stay in the Capital District and mid-Hudson region. With dozens of ideas that combine our passions for craft, culture and artisanal food, Road Trip! will inspire you to take a second look—or second taste—at other corners of the region. Grab the map off the back cover and get going! Summer is synonymous with rosé, and we were fortunate to preview some of the region’s newest offerings before they hit the market. Think rosé is hum-drum? Think again. In Wine-ing a Whey (page 16), we’ve paired local rosé with traditional as well as less typical foods to give “drinking pink” a decidedly global flair. Our “first look” at craft in this issue covers many angles. You may be surprised to learn what’s really in your favorite New York wine, beer or spirit. It’s all spelled out—by the numbers—in Legal Tastings (page 68). Ty’s Takeaway (page 72) offers advice for following the beverage conversation via the hashtag. And if you’re just now starting to plan the months ahead, we’ve compiled a list (page 71) of wine and craft events around region, from June through December, to get you motivated. If it’s new and newsworthy and shaping the culture of wine and craft in the region, we’re on top of it! Cheers,

Schoharie County. It’s a beautiful thing.

Linda Pierro Managing Editor & Publisher

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

P.S. We’d love to know what you think of our new look. Stay connected and share your thoughts with us on Facebook.

HUDSON VALLEY WINE • Summer 2017


Drink In Orange County

Sip the Local Flavor Christopher Jacobs Winer y at Pennings Vineyards

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

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


T rip! Road Exploring the Hudson Valley via the Glass

ROAD TRIP! SUMMER IS HERE AND THE OPEN ROAD BECKONS. For lovers of great drinks, delicious food and thought-provoking culture and history, there is no better place to set the GPS for than the Hudson Valley. Whether you live in the Hudson Valley or are just here for a visit, sipping and tasting your way through an exploration of America’s historical and cultural roots has never been more rewarding. The region, however, is vast, spanning 7,228 square miles, 11 counties, 13 cities and 43 towns. Each mini-region has its own personality and culture. Even the temperature between the southern Hudson Valley and the northern tip of the Valley can vary significantly. Spring buds pop up weeks earlier in Westchester than they do in Albany, and the ground freezes first (and for longer) up north. For farmers, of course, the temporal difference requires a completely different growing strategy, from time of planting and harvesting to the varietals and crops that ideally flourish in each area’s patch of soil and sun. For visitors, these differences trickle down to the glass, with beer culture thriving in the north, and wine culture deeply rooted further south. Below, a portrait of two areas for visitors who can’t wait to sip their way through 400 years of American history. —KW

DESTINATION :

Upper Hudson Valley

BY KATHLeeN WILLcOX

The Upper Hudson Valley, a.k.a. Capital District has a population of about 1.1 million people and features four major cities: Albany, Troy, Schenectady and Saratoga. The best place to truly get a taste of the Upper Hudson Valley’s craftastic offerings is Albany, the seat of the state’s government, and in many ways the nucleus of not just political power, but economic and cultural power, as well. Albany is America’s oldest city and the birthplace of the American brewery. “The region was settled by the Dutch four hundred years ago, and the production of beer and spirits has been deeply embedded in the way of life and our history for hundreds of years,” Molly Belmont, Director of Marketing at Albany County Convention & Visitors Bureau, explains. The evidence is everywhere.

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Thirsty explorers should begin their journey on Broadway in the historic Warehouse District.

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HUDSON VALLEY WINE • Summer 2017


sip

First stop is C.H. Evans Brewing Company at the Albany Pump Station, which is right off the highway and has a capacious parking lot (19 Quackenbush Square, Albany, evansale.com). Founded in 1786, C.H. Evans is now located in an industrial-chic 19th-century pumping station on the National Register of Historic Places. It serves as a production facility for its award-winning beers and ales and brewpub, so explorers can watch the World Cup Beer-winning Munich Dunkel being made while they drink it, with a hearty Pump Station Burger (with Kick-Ass Brown Ale BBQ sauce, bacon, chipotle ranch dressing and various shredded cheese) with which to gird themselves for future perambulations. A brief stroll next door finds the first licensed distillery in Albany since Prohibition, the Albany Distilling Company (78 Montgomery Street, Albany, albanydistilling.com). Tours of the facility (with samples!) are available on Saturdays. The distillery, which features Ironweed whiskey, Quackenbush Still House rum, ALB vodka and Death Wish coffee vodka, has launched a $1 million+ expansion to a new facility in a former Nabisco factory in the same neighborhood. For now though, the production facility and tasting room are under the same roof, where visitors can get a behindthe-scenes peek at the process of turning grains into spirits.

Druthers Brewing Company (1053 Broadway, Albany, druthersbrewing.com) is a production facility-brewpub run by shameless foodie-beer geeks. While C.H. Evans has more of a steampunk, Victorian vibe, Druthers’ Albany facility (its first branch opened in Saratoga Springs in 2009) opened in 2015 in a brilliantly shiny, 18,000-square-foot warehouse with a post-modern Scandinavian feel. The beer, which has won several medals at the Great American Beer Festival and the World Beer Cup, goes hand-inhand with its imaginative fare (snacks like beer cheese dip and pork belly tacos, entrees like crispy trout pozole).

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Thirsty travelers need plenty of fuel to keep going and luckily, no one will ever go hungry in Albany. Curd nerds rejoice: The Cheese Traveler (540 Delaware Avenue, Albany, thecheesetraveler.com) will take your Cabot Clothbound Cheddar and raise you a Bulgarian Feta, with an amazing staff, vigorously curated selection of local and international cheeses, a vast array of alcoholic beverages and on-the-go meals like grilled cheese that can also be eaten at a table in-store. A sweet tooth can be indulged right next door at Bake For You (bakeforyou.com), a homey small-batch confectionary with indulgent delights like iced oatmeal cookies, Earl Grey French macarons, and chocolate cupcakes with Oreo buttercream. New World Bistro Bar, which is just down the street (300 Delaware Avenue, Albany, newworldbistrobar.com), is an 80-seat gastropub run by the passionately locavore, globally-inspired, award-winning Chef Ric Orlando (think a big Tunisian tagine, or a Mumbai fish fry). His imagination spans the globe, but he sources his ingredients as locally as possible, making him a favorite of foodies, globe trekkers and farmers.

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After a few nips of rum and whiskey, Nine Pin Cider Works (929 Broadway, Albany, ninepinecider.com) beckons. It’s walkable, though the route is decidedly industrial. The cidery is run by young locavores who clearly believe in playing as hard as they work. On the first Saturday of the month, from 1:30 to 2:30 p.m., visitors can tour the production floor and learn about their commitment to using New York farm products in their beverages. The real draw, though, is their imaginative (and wildly popular) tasting room events. Open

Tuesday to Sunday, the tasting room offers 18 taps, small bites from local cheesemakers, pop-up food nights (like Ravenous Crepe Night, Ciders & Sliders), craft nights, game nights and food truck events. (Troy’s beloved Slidin’ Dirty food truck often appears).

GETTING HERE

COME VISIT OUR TTASTING ASTING ROOM BUY ONE 112oz 2 oz NINE PIN GET ONE FREE 929 BROADW BROADWAY AY ALBANY NEW YORK 12207 | NINEPINCIDER.COM | 518.449.9999

There are several ways to tackle transportation in the Capital District. Albany International Airport has 54 nonstop daily flights. There’s an Amtrak station – the ninth busiest in the country – five minutes from downtown. Albany’s off of several Interstates connecting travelers from New York City, all major points in the Northeast, the Canadian highway system and the Southern tier of New York and Pennsylvania. It’s a port city too, 124 nautical miles north of New York City via the mighty Hudson River and accessible from Buffalo and Oswego through the New York State canal system. There are conventional taxis available and an Enterprise Rent-a-Car office at the train station (train and car rental packages are available). Uber and Lyft are en route, but haven’t made it here yet. Don’t want to drive or depend on cabs? A few years ago, a craft beverage tour company called Hoppy Trails Brew Bus was launched. Private and group tours are available for those who don’t feel like drinking quite responsibly enough to drive. PHOTOS: Courtesy Albany County Convention & Visitors Bureau

www.hvwinemag.com • Summer 2017

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Missing the wine so prevalent elsewhere in the Hudson Valley, or just in the mood for white-glove service? Fine dining destination Yono’s (25 Chapel Street, Albany, yonos.com) features Chef Yono Purnomo’s unique blend of contemporary American cuisine with Indonesian influences coupled with a list of New York and international wines that has been touted by the James Beard Foundation and Wine Spectator.

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There’s more to Albany than drinking and eating, of course. The Albany Center Gallery (488 Broadway, Albany, albanycentergallery.org), is in the newly renovated Arcade Building and features all local artists. There are also daily (free!) tours of the Capitol Building. Sitting atop State Street Hill, it has served as New York’s seat of government since the 1880s. The building is a well-preserved example of 19th-century grandeur, built by hand over a period of 32 years. On the immersive tours, visitors can absorb the entire history of Albany seen through the lens

of one building. Dozens of intricate carvings, murals and a wonderful collection of fine art are found throughout (more information at www.ogs.ny.gov/ esp/ct/tours/Capitol.asp). The New York State Museum (222 Madison Avenue, Albany, nysm.nysed.gov) explores the natural and cultural history of New York with thoughtful permanent exhibits and temporary exhibits. Currently on view is The People’s Art: Selections from the Empire State Plaza Art Collection, featuring work of modern masters like Mark Rothko and Jackson Pollock.

stay

Need somewhere to hang your hat for the night? Morgan State House Inn (393 State Street, Albany, statehouse.com) is a multi-level brownstone with peaked gables and intricate interior details that evoke the original owner’s love of the Japonaise aesthetic prevalent in the late-19th century. The rooms are stately and visitors will enjoy the English border garden surrounding the communal terrace, and the extensive continental breakfast.

Every city and town in the Hudson Valley region holds its own charm, but uniting them all is an unquenchable passion for locally grown, handmade drinks, food and goods.…and the hometown pride and joie de vivre that accompanies it.

Courtesy of Wolff’s Biergarten

Albany is hardly the only destination worth exploring in the Upper Hudson Valley. Troy, for example, long an afterthought in the Capital District, has enjoyed a booming renaissance in recent years, fueled by a young, urbane creative class keen to make their mark in the food, drink, and art space.

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Start off with a bang in Troy at Wolff’s Biergarten, an authentic German biergärten with locations in Albany, Schenectady, Syracuse and Troy (2 King Street, Troy, wolffsbiergarten.com). Wolff’s specializes in classic European beers served with sausage, schnitzel, peanuts and soccer (more than one million peanuts have been served!). And yes, it’s as rowdy and fun as it sounds. The Beer Diviner (461 Broadway, Troy, thebeerdiviner.com) is an old-fashioned farm brewery that uses as many New York grown ingredients as possible. The English professor-turned-brewer Dr. Jonathan Post learned his trade in a small village in West Africa. Dig the Ancient Gruit Ale, made from an ancient recipe of Wormwood, locally gathered wild Yarrow, Grains of Paradise and local honey. The herbs are allegedly pyschotropic.

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Peck’s Arcade (217 Broadway, Troy, peckarcade.com) is run by hot-hot-hot culinary entrepreneurs Vic Christopher and Heather LaVine who helped launch a culinary revolution in Troy. They own several other equally hot-hot-hot spots, but Peck’s is the perennial favorite for its exceptional, perfectly executed farm-to-table cuisine, with a heaving bar of New York wines, beers and spirits to accompany it. Sunhees Farm and Kitchen (95-97 Ferry Street, Troy, sunhees.com) is a Korean-American culinary treasure run by two intrepid women, Sun Hwa and Chun Hee, and is staffed solely by immigrants and refugees as part of its mission. The best bibimbap bowls, kimbap rolls and bulgogi north of Queens.

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The heart of Troy beats in the Troy’s Farmers Market, open Saturdays 9:00 a.m. to 2:00 p.m. on the Waterfront. Visitors will

find one-stop shopping not just for produce, meat, and dairy, but also local libations. Brewers and winemakers sample their wares weekly. The Rensselaer County Historical Society conducts history walks on Saturdays at 10:30 a.m., and while each one has a different theme, they all provide a deeply committed portrait of one aspect of this fascinating industrial city. Taste of Troy Food Tours are also worth a spin, with five pre-set tastes at indie restaurants and a walk that explores the history of the city and how small-scale food operations are bringing Troy back to life. (More on their Facebook page). Antique stores in Troy are definitely worth a look, especially if well-preserved Victorian-era and mid-century furniture is of interest. The 11,000-square-foot Antiques Warehouse (78 4th Street, Troy) and the Trojan Horse (2 Third Street, Troy) have the best selection.

PHOTO: Dietrich Gehring

BEYOND ALBANY

OTHER SIPS OF NOTE: Indian Ladder Farmstead Cidery and Brewery (342 Altamont Road, Altamont, ilfcb.com) is a farm-to-glass cidery and brewery on a century-old family farm with views of the Helderberg Escarpment. Cider and beer are made using ingredients grown on-site and from other local farms. The farm is worth a visit on its own, for its pick-your-own fruit, market and café, and its educational programs that bring kids (of all ages) in contact with ducks, chickens, turkeys, rabbits, sheep, goats, pigs, and cows. S&S Farm Brewery (174 Middle Road, Nassau, sandsbrewery.com) is parked on a small farm that has been owned and operated by the Sanford family since the 1800s. The farm incorporates as many of its own field-grown ingredients as possible, with harvest from neighbors’ fields thrown in for good measure. A successful Kickstarter campaign helped S&S convert their dairy barn into a lovely taproom, which opened its doors last year.

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HUDSON VALLEY WINE • Summer 2017

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cONTINUeD ON PAGe 10


Road Trip

cONTINUeD FROM PAGe 8

beer in the northern region, wine is still the Hudson Valley’s signature beverage, as it has been since Colonists first set foot on the shores of the Hudson River. Visiting any of the wineries on the region’s designated wine trails is a good way to tap into the roots of New York’s terroir, history, and culture.

of the Hudson – mountain vineyards vs. valley vineyards – is to seek out producers on the “Hudson Valley Cabernet Franc Trail”. Cabernet Franc is commonly found in Bordeaux blends, but local Cabernet Franc wines have been piquing the palates of more than one self-proclaimed wine geek wanting to learn more about what makes this the region’s signature grape.

Farmers have been experimenting with cold-weather viticulture in the Hudson Valley for centuries, but one grape that shows exciting promise is Cabernet Franc, the region’s newlydesignated signature grape. A delicious way to explore the region’s wineries and compare winemaking on both sides

Adventurous visitors can experience a range of flavors on an itinerary that explores six of the top growers and producers of estate-grown Cabernet Franc wine, with plenty of pauses for palate cleansing and an overnight stay in-between. Tasting begins in the mid-Hudson Valley on the east side of the River.

DESTINATION :

d

While locals and visitors are relishing the renaissance of

Mid-Hudson Valley

BY DeBBIe GIOqUINDO

A good place to jump start the day is the Crown Maple Estate (47 McCourt Road, Dover Plains, crownmaple.com). Their doors open at 10:00 a.m. on Saturdays and Sundays. A 60-minute tour includes a behind-the-scenes look at the facility and the intricate network that brings sap from the century-old sugar and red maples on their 800-acre property to the barrel and into the bottle. The tour ends with a 5-stage tasting of their luscious maple syrups. Brunch at the Crown Maple Café is deliciously more than pancakes and waffles (they have those, too!), with the estate-produced maple syrup well integrated into their menu. At The Farm Stand, syrup, sugar, and other artisanal products are available for purchase to take home.

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A 20-minute drive through the countryside leads to the Hudson Valley’s flagship winery, Millbrook Vineyards and Winery (26 Wing Road, Millbrook, millbrookwine.com), where acres of Cabernet Franc vines are pristinely trellised in front of the winery’s Dutch-style barn. Both Cabernet Francs here are excellent examples of winemaker John Graziano’s dedication to his craft (at Millbrook for more than 30 years) and the region’s signature grape, although both are distinctly different. The Proprietor’s Special Reserve features red and black fruit with hints of black currant that dances on your palate, while the Block Three East is mature with black fruit, plum and more defined tannins. A palate-pleasing lunch at the winery’s Vineyard Grille affords sweeping views of the vineyard. Venturing over the river to Whitecliff Vineyard (331 McKinstry Road, Gardiner, whitecliffwine.com) is about an hour’s drive along a scenic route. At Whitecliff, Michael Migliore and winemaker Brad Martz craft outstanding Cabernet Franc wines that offer bright red cherry and blackberry notes with strong tannins. Buy a bottle and settle in on the deck to enjoy the serene views of the Shawangunk Ridge and the towering white cliffs that inspired the winery’s name. The last Cabernet Franc stop of the day is just 10 minutes away at Robibero Winery (714 Albany Post Road, New Paltz, rnewyorkwine.com). Their 2015 Cabernet Franc, a blend of 92% Cabernet Franc with 8% Petit Verdot, won a Double Gold Medal and was awarded Best Red Wine at the 2016 Hudson Valley Wine & Spirits Competition. Production of this sell-out wine is limited with just 223 cases produced. Linger on it for a while around their cozy outdoor fire pit.

stay

Courtesy Buttermilk Falls Inn & Spa

see

DAY ONE

There’s no better place to relax after a long day of wine tasting than at Buttermilk Falls Inn (220 North Road, Milton, buttermilkfallsinn.com), a 25-minute drive from Robibero. The historic bed and breakfast sits on 75 acres with stunning views and a working farm. The inn has ten lovely rooms with eight additional guest houses and cottages, situated on grounds just begging to be strolled. Plan ahead and make an appointment for a rejuvenating spa treatment or soothing massage at Buttermilk Spa, then cozy up for a dinner on-site at Henry’s at the Farm, where the ingredients are fresh from the farm or sourced from local purveyors.

DAY TWO

taste

Fuel up before heading out to the wineries in nearby Marlboro at Frida’s Bakery (26 Main Street, Milton, fridasbakeryny. com) a favorite spot for a savory breakfast and scratch-baked goods. (The bakery samples by the cashier are not be passed up!) Pick up a picnic lunch there to enjoy at one of the vineyards later in the day.

sip

First sip of the day is at Glorie Farm Winery (40 Mountain Road, Marlboro, gloriewine.com) which has one of the best sites for growing Cabernet Franc in the Valley. The terroir shines through in Glorie’s complex Cabernet Franc wines, with mouthwatering aromas of raspberry and cherry, and earthy notes that combine with black tea and a dose of minerality in the glass. The fresh red fruit flavor finishes with bursts of black pepper. Perched at a high elevation, the tasting room has expansive views of the valley from which to savor each sip. Three miles down the road is Nostrano Vineyards (14 Gala Lane, Milton, nostranovineyards.com), a fairly new winery that is making great Cabernet Franc wine from the grapes that can be viewed from their tasting room. Along with magnificent vistas

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HUDSON VALLEY WINE • Summer 2017


Courtesy Nostrano Vineyards

of the Hudson Valley, there are tables for picnicking that overlook the vineyard and apple orchards below. Relax and sip it all in.

By the time of this printing, the tasting room at Fjord Vineyards (fjordvineyards.com) may be open and a great destination to end the day. (Check website for address and hours.) Fjord’s mission is to make small lot wines that reflect the terroir. Known for his award-winning winemaking at Benmarl Winery, Matt Spaccarelli produces Fjord’s Cabernet Franc from grapes grown on the property using wild fermentation, aging it for 14 months in two-year-old French oak barrels. Well-worth waiting for.

sup

Dinner on your way out of town is “local-eclectic” at Perch (1 King Street, Marlboro, perchmarlboro.com). Their wine list is tops, with a good selection from the neighboring wineries. In the mood for a good burger? Just cross the street for a roughand-ready experience at the Raccoon Saloon, where juicy burgers are served up with homemade ketchup. Request a table by the window overlooking the ravine to reflect on the day and start planning your next road trip. Wherever your GPS takes you in the Hudson Valley, something delicious and edifying awaits. What are you waiting for?

/HURV3RLQWWR3RLQWRIIHUVZLQHWRXUVLQWKH+XGVRQ9DOOH\          

www.hvwinemag.com • Summer 2017

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Talking Terroir

Photos by carolyn Karsten

Traci L. suppa

TAKING TRADITION FORWARD AT ANGRY ORCHARD CIDER HOUSE How cider maker Ryan Burk uses barrel-aging and other techniques to elevate an age-old beverage. ngry Orchard and its head cider maker Ryan Burk want to change the way we think about hard cider. Along the way, they hope to elevate the category into a premium product akin to fine wine. While moving forward requires innovative approaches to cider making, they also look to the past, when cider was the preferred pre-Prohibition beverage.

A

Angry Orchard cider makers have been making it for more than 20 years. The cider company decided to establish a home in Walden, NY, in late 2015, and brought on Burk as head cider maker. The Stone Barn, one of the original structures on the 100-year-old farm the company purchased from the Crist family, is where you’ll likely find him, tasting and testing the golden liquid aging in oak barrels of several sizes. Terroir isn’t a term you might associate with hard cider, but it’s integral to the small batch products Burk creates. Apples, like wine grapes, reflect local terroir from the soil and climate. The Hudson Valley provides optimal seasonal growing conditions for apples: reasonable winters, wet springs, and humid summers. In addition to the terroir carried by the fruit, Burk frequently utilizes wild fermentation, a natural process that uses the yeast already present on the skins of the apples, and in the air. What really sets Burk’s artisanal ciders apart, however, is his barrel-aging process. Most notably used for aging wine or spirits, oak barrels impart nuanced flavor into whatever liquid is stored there. Oaking affects tannin levels, and introduces flavors specific to the source of the wood, as well as the product previously held in the barrel. At Angry Orchard, you’ll find towering rows of barrels that were once vessels for wine, spirits, and even maple syrup. In a short time, Burk has developed one of the most comprehensive cider barrel-aging programs at the country’s largest hard cider producer. However, the specialty ciders that result from his passion for experimentation are only available at the Walden facility, and in a select number of bars and restaurants. We met him there recently, toured the Stone Barn, climbed up to the treehouse tasting room that overlooks the orchard, and asked a lot of questions!

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Early Inspirations Burk hails from Williamson, NY, known as the “Core of Apple Country” for its apple farming history. Prohibition wasn’t lifted in this small town until the mid-1990s, and it wasn’t until the first half of 2004 that a bar opened there. He grew up working in apple orchards, and the local cider making culture provided early inspiration. “It was a tradition,” Burk says. “A lot of apple trees, plus prohibition, equals great cider. My friends and I made it for our own consumption. I'm not the only person that I grew up with who is making cider professionally now. In the past few years two cideries, Embark and Rootstock, have opened in my hometown.” Burk eventually moved to the Midwest, where he developed his cider making techniques at Virtue Cider in Michigan. Two and a half years ago, Angry Orchard lured him back to New York to launch the Cider House on the 100-year-old apple orchard previously owned by the Crist family. “The company’s interest in the traditional ways of cider making is what drew me in. We really value that here, and it’s a big part of our story,” he says.

It All Begins With Apples Nearly 30 varieties of culinary and cider apples grow on Angry Orchard, whimsically named for the appearance of the gnarled tree branches. Cider apples are not the same varieties you find in the grocery store; they are more tart and tannic, with names like Dabinett, Yarlington Mill, Kingston Black. Because cider apples are in short supply across the United States, Burk must also source them from upstate New York, Oregon, France, and Italy. He’s committed to bringing traditional cider varieties and lost heirloom varieties back to the Hudson Valley. Areas of the Walden orchard are designated for new plantings and varietal research, but these will take up to seven years to bear fruit.


“The more we push these conversations about apple varieties, the more excited people get about cider,” he notes.

The Fermentation Effect Experimentation happens at every stage of the cider making process, beginning with the choice of apples used. The apple pressing season is October through March, and the juice is sent to tanks for fermentation. Burk tests different wine yeasts and yeast combinations, as well as variations in fermentation times and temperatures. Some ciders will even continue to ferment in the barrels. For others, he goes with wild, or “native,” fermentation without additional yeast. “In the first four months of our production here, we didn’t pitch any yeast. It was all natural fermentation. We harvested the lees off those original permutations, grew that up in a lab, and now we pitch that yeast. We have a real native culture going. Nobody else has that. It’s our unique touch on cider making.”

Barrel Aging The Stone Barn was the farm’s original cold storage facility for the apple crop. It’s built into the side of a hill, and naturally cooled. Now it’s where a new climate control system keeps the temperature in the 40s year-round; ideal for the 400 barrels of cider that spend up to a year aging there. The barrels, which generally hold 100 gallons of cider, yielding up to 220 cases, are mainly European oak. Burk definitely has his favorites. “I like French Oak barrels that have been well used before we fill them with cider. Usually they’re from wineries, but I was lucky enough to get my hands on some calvados barrels last year. We finally found the right supplier through a middleman. You can’t just knock on the French producers’ doors; although I’ve tried. I really like the flavor and aromatic profile they impart on the cider.” The age of the barrel matters in cider making. “We like them to be used three to five times before we get them. The barrel tannins are super aggressive when they're fresh, and cider is very delicate. A cider can’t stand up to what a red wine could. We’re dealing with a lower alcohol percentage. Red wine is 12 to 15 percent alcohol, and cider is 6 to 9 percent on average.

While the barrels are European, they usually held an American product, such as white and red wines from the West Coast. But I want to get as many calvados barrels as I can because it’s an apple brandy. With spirits barrels, we want barrels with one use, but older – six years or more. The longer the spirit is in the barrel, the more it strips from the barrel. So it takes away some of the aggressiveness of the barrel, but it leaves some spirit. I’m looking for the calvados impact.” Cider spends between six to eight months in the barrels, but some spend up to a year or even two. There’s a point when the barrel has done all that it can do for the cider, and that point is determined by tasting. Monthly tasting starts in earnest in April. Sometimes, what comes out of the barrel is pulled and packaged, as is. There are only a few single variety ciders, like the Newtown Pippin. Generally, they are blended to adjust acidity and sweetness. Due to its low tannin and ABV, cider generally doesn’t age well in the bottle. “Cider is traditionally a fresh beverage, and was never really meant to be aged,” Burk says. “I’d rather drink it fresh.” The ciders in the Stone Barn now are on their second or third turn in the barrels. Burk uses them until they start to fall apart, but they can last years with proper care. continued on page 14

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Talking Terroir continued from page 13

Small Batch Production The ciders Burk has created, like First Flora and Walden Hollow, are produced in limited quantities, but each year brings a new vintage. Unlike wine, cider cannot by law be designated with a vintage year on the label. Instead, the art on the label will remain consistent year-to-year, with a change to a single element representing the year of production. Small batches mean Burk is careful about distribution beyond Walden. “There are such small quantities, but we’re sending some out to restaurants and cider bars that I have a relationship with, like Wassail in New York City and ANXO in Washington D.C. It’s a story that needs to be told, preferably around food, so it’s not going to sit on a shelf in a store.”

The Connection to Tradition Burk is influenced by the traditions and techniques of English and Spanish cider makers. While England and France have the longest history in cider making, he believes Spain has the most participatory culture, from the way it’s poured to the food it’s served with. In England, the tradition of barrel aging cider was born from necessity, because oak was readily available. Burk enjoys the farmstand ciders he finds in the west country, because of the “funky” aromatic profile and phenolic character that results from elevated tannin and the aggressive use of bittersweet fruit.

Before Prohibition, cider was the beverage of choice. Wine was for the elite . . . That’s why it becomes so important to look for history, tradition, and direction in other countries.

In the United States, cider making is younger, but still steeped in history. “Before Prohibition, cider was the beverage of choice. Wine was for the elite. We lost a whole chunk of history up until about 35 years ago when it started up again. That’s why it becomes so important to look for history, tradition, and direction in other countries.”

Educating the Consumer Burk believes that cider is still on a learning curve, and he’s up for the challenge to educate drinkers. The majority of people who come to Angry Orchard have never tasted barrel-aged cider, so they’re offered samples. Burk and his staff want to pull people into the drier side of cider, by pointing out the nuances. The hope is that they will then value the “heart and soul” that goes into making it. “It’s expensive to do this,” Burk points out. “I think a cider that ages in oak, for a year, with traditional bittersweet fruit should be able to be sold for $60, but our most expensive bottle is $25. We want to push those limits, and hope that a year from now, you’ll be able to come here and enjoy a bottle that you can’t get anywhere else, and have the type of experience you have with wine.

As time goes on, more and more of what we do here will influence what we do across the brand.

But here at Angry Orchard, we do everything, because cider can be so many things. It should also be a beverage with a low ABV that you could have three or four of. Crisp Apple does that for us – it comes from the same intentions, history and traditions.”

What’s Next Burk enjoys collaboration, and there’s no end in sight to potential projects. He recently worked with Eleanor Léger at Eden Specialty Cider in Vermont to produce Understood in Motion. Burke and Léger chose a blend of apples, and the fermentation took place at Eden. The dry cider was finished at Angry Orchard, where Burk aged it in calvados barrels for six to eight months. Last year, his first collaboration with a non-cider maker paired him with Crown Maple Syrup in Dover. The result, Maple Wooden Sleeper cider, flew off the shelves. “We got the bourbon barrels and sent them to Crown Maple. They aged their syrup in the barrels, then sent them back to us for the cider. After a year in the barrels, the cider had a toasty, maple profile. It was 12% alcohol, and really sweet. It was back-sweetened with syrup, but it all made sense, because the tannin and acidity were there to support the sweetness. It sold out quickly, but there are plans to make more.” Other collaborations with local producers are in the works. “In beer, collaboration is an established practice. It’s not that easy with cider. It’s about figuring out how to work with our different fermentation practices, figuring out the blends, and putting our own fingerprints on the finished product. It’s very personal. Collaboration is part of the fun. There’s all kinds of cool stuff going on right around here. And to go learn someone else's process allows me to learn something new about my own process. If we can find a way to put that together, then that’s awesome.” As a sign of things to come, Burk recently hired another cider maker. “There’s already a nerdy demand for barrel-aged cider. It’s common for beer, and we’ll see the same thing for cider. As time goes on, more and more of what we do here will influence what we do across the brand. We’re going to turn this into an entire cider orchard. Oak will become a bigger part of this. We’re adding barrels pretty rapidly right now. We’re definitely growing this program.”

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Wine-ing a Whey [ T I P S FO R LO CA L W I N E , S P I R I TS, B E E R , A N D C H E E S E PA I R I N G S ]

ROSÉ: A VERSATILE CHOICE IN THE GLASS OR ON THE TABLE Wendy crispell,

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PERFECTLY CHILLED GLASS of dry, crisp rosé wine invokes dreams of quintessential spring days and steamy summer nights. The refreshing acidity balanced with fresh fruit flavors is what makes many rosés stellar thirst quenchers for sipping by the pool, picnicking at the park or soaking in the sunset. The primary flavors of rosé wine are red fruit, flowers, citrus and melon, with a pleasant crunchy flavor on the finish, similar to endive or rhubarb. Of course, the type of grape the rosé wine is produced from will greatly vary the flavor. For example, the Italian Nebiollo or Aglianico may offer up dark cherry and orange zest flavors, while a Provence rosé made from Grenache can taste of honeydew melon, lemon and fresh berries. The time that the juice spends on the grape skins also contributes to color and flavor. Sometimes a bit of red wine may be blended with a still white wine to create a pink style. This method is more common in the U.S. than in Europe, except in the production of pink Champagne. In the Hudson Valley many vineyards are creating delicious dry styles of rosé from a range of grapes, and pairing these wines with food is a palate-pleasing experience. Rosé is a delicious alternative to red or white, and not just for summer anymore. Whether you try one of the suggestions below or simply sip it on a lazy summer night, rosé is a fabulous choice for year-round enjoyment.

CHEESE PAIRINGS

OLD WORLD CLASSICS

Mild, creamy goat cheeses or semi-soft meltable styles like Casa Del Caciocavallo (hand-rolled in Gardiner) work best with fruit forward rosés. Adding a savory jam adds interest and flavor. Try Eleanor’s Best Hot Pepper or sweet Onion jam, and serve with a variety of fresh-baked breads, eggplant tapenade, and fresh greens in herb vinaigrette for an easy summer supper.

cuisine made with lots of black olive, garlic, and olive oil is a traditional pairing in Provence, a region renowned for their rosés. Grilled sardines, cold shrimp dishes and chilled lobster are also a favorite. check out the selection of fresh seafood at Gadaleto’s Seafood Market & Restaurant in New Paltz for take-out or to make at home to pair with a crisp Hudson valley rosé.

CURED MEAT MANIA

ALL AMERICAN

There is nothing more delicious than silky prosciutto, spicy salumi or air-dried bresaola with crusty breads and a glass of rosé. Jacüterie in Ancramdale prepares some of the tastiest european-style charcuterie around, using pork from their pasture-raised pigs. stop by their farm stand to score a few of these artisan treasures.

Nothing goes better with BBq chicken, pulled pork or smoked pastrami than a glass of chilled rosé. Fazio Farms in Modena is a destination for any of these flavorful dishes. Grab them to go – they’re perfect to pack for a picnic at one of the Hudson valley’s picturesque wineries.

WINES TO TRY Benmarl Winery has two rosé wines on offer this season: their popular Marlboro Village Blush, and the mouthwatering Benmarl Dry Rosé made from a blend of cabernet Franc, Merlot and cabernet sauvignon. The dry style has notes of fresh bing cherry, white peach and wild strawberry. Whitecliff Vineyard has an exciting flight of five rosé wines, including the 2016 Dry Rosé, a bold, coral-colored blend of cayuga, vidal and Dechaunac grapes. Another standout is the 2016 Barrel Rosé, a Pinot Noir and cabernet Franc blend. This is a “saignee” rosé fermented and aged in neutral oak to develop a softer, complex mouthfeel. If bubbly rosé is your thing, they offer a wildly popular version on tap in the tasting room. Millbrook Vineyard’s signature Hunt Country Rosé is a blend of white and red grapes including chardonnay and Pinot Noir. This slightly less acidic, rounder style makes it a staple to enjoy in any season. Brotherhood Winery’s B Rosé cuvee is made from chardonnay and Pinot Noir grapes harvested early to preserve their crisp acidity and bright fruit character. The grapes are then fermented a second time which produces its fine bubbles. The result is a sparkling rosé that’s perfect to start your evening with. The slightly sweet taste also pairs well with sushi and Asian cuisine.

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D I ST I L L E R I E S

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

Harvest Spirits .................................................................56 Hillrock Estate Distillery ....................................................58 Taconic Distillery ..............................................................60 Tuthilltown Spirits Distillery ..............................................62

Helderberg Meadworks ...................................................64

BREWERIES & CIDERIES C.H. Evans Brewing Co. ..................................................66 Arrowood Farms ..............................................................66 Indian Ladder Farmstead Cidery and Brewery ......................................................67

KEY TO SYMBOLS: Shawangunk Wine Trail

Dutchess Wine Trail

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

Hudson Berkshire Beverage Trail

GREENE

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

DUTCHESS

Let me be your guide to the place I call home

NEW YORK

Crafting Exceptional Hudson River Region Wines

ULSTER

Order your copy: www.tappingthehudsonvalley.com Taking the In"mida"on out of Wine

914.474.7780

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R I V E R

R E G I O N

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WESTCHESTER

HVCiderGuide.com

ORANGE

FIND YOUR U LT I M A T E CIDER

COLUMBIA

Ulster Adair Vineyards ................................................................30 Baldwin Vineyards............................................................32 Benmarl Winery................................................................34 Brimstone Hill Vineyard....................................................36 Brunel & Rafael Winery ...................................................38 Glorie Farm Winery .........................................................40 Nostrano Vineyards..........................................................42 Robibero Winery ..............................................................44 Stoutridge Vineyard .........................................................46 Whitecliff Vineyard ...........................................................48

M E A D E RY

ALBANY

W I N E R I E S BY C O U N T Y

RENSSELAER

PRODUCER PROFILES


APPLEWOOD WINERY

ABOUT US

Established 1994

“TO MAKE OUR WINES we tie vines to trellises, we anxiously await the arrival of spring, pull hoses with our hands, lift bins of grapes, gently fill bottles and cheerfully bring our wine to you.” Visit Applewood Winery in the heart of the historic Hudson Valley and discover the oldest working farm in Orange County and one of the oldest west of the Hudson River. The Hull family and their friends began planting apple and peach trees in former pastures in 1949. In 1994, the winery was created and WHITE WINES vineyards planted. Remarkably, the vistas from the vineyards today have changed little from the time before RIESLING George Washington was born. SEYVAL/CHARDONNAY SEYVAL/CHARDONNAY When Applewood first started making wine they had two RESERVE goals in mind: To make some really great, quality wines, and to have as much fun as possible doing so. Now they SUMMER FIELDS want to share their passion for wine and make it an easy, TRAMINETTE enjoyable experience for you and your friends and family. VIDAL Wineries in the Hudson Valley invite you to slow down. WAWAYANDA WHITE Take time to enjoy wine, and yourself. When you visit Applewood you get to taste wine right where it comes from. You’ll find they champion the underdogs of the wine world at Applewood. Come look beyond the culture of Merlot (as synonymous with red) and Chardonnay (with white), which reduces wine to a franchise with no uniqueness or sense of place. You’ll find plenty of true connoisseurs in Applewood’s tasting room. People who know what they like and don’t need some wine critic’s review to justify it. The wine is not expensive or French, and you don’t need to know an insider to get it, which may disappoint some folks… Food is constantly talked about in Applewood’s tasting room, almost as much as they talk about their wines. It’s difficult to mention one without the other. Instead of “just talk” though, Applewood offers a universe of wine experiences – food pairing weekends, tasting classes, and a Cider Café. Of course, you can just hang out and enjoy the wine and listen to live music in the courtyard, too. It gives everyone at Applewood Winery great pleasure to share with you their harvest of wine. Newcomers to the world of wine learn in a comfortable setting, and even the most jaded imbiber will find a rich and complex tasting experience.

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BLUSH WINE APPLE BLOSSOM BLUSH

RED WINES CABERNET FRANC HARVEST TIME

MEET THE OWNERS AND WINEMAKER Jonathan and Michele Hull are the owners of Applewood Winery. Jonathan grew up on the farm and moved to New York City to attend NYU. When he met Michele, his idea of a gourmet meal was takeout. Michele worked at the famous Windows on The World restaurant, and was wise in the ways of food and wine. She decided to polish this diamond in the rough and he was a willing pupil. Living in New York City at the time was a great learning experience, but Jonathan yearned to return to his agricultural roots. With his newfound love of wine to inspire him, one day Jonathan hit on the idea of opening a winery on the family farm. And like Eva Gabor, Michele was swept away to the country and the vision became a bucolic reality. The prodigal son returned home and opened the winery with Michele’s gracious hand guiding the tasting room. She’s been welcoming guests to the tasting room ever since.

INTERNATIONAL RED MERLOT OBR (OAK BARREL RESERVE)

FRUIT WINES BLACKBERRY BLUEBERRY RUBY ’S KISS

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

Jonathan has been on the cutting edge of the Craft Beverage Movement in Orange County for over 20 years now. “My goal is to make great wines that are unique to New York and the Hudson Valley that express true life and character,” Jonathan says. “Applewood Winery, Applewood Spirits, and Naked Flock Hard Ciders are what we call ‘Tree to Bottle’ and ‘Vineyard to Table’ operations.”


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IN THE SPOTLIGHT THINK PINK! PINK MOSCATO!

Applewood Winery’s newest edition is being released just in time for the spring/ summer season!

On the palate, you can expect fresh, forward fruit and a whisper of acidity with notes of orange, lime and grapefruit – a taste that is sweet with a hint of tart in the finish. Applewood’s Pink Moscato handles spicy foods perfectly and loves aromatic spices like ginger, cinnamon, cardamom and chile peppers. It pairs well with cheese courses, charcuterie and antipasto plates, and is a favorite pairing with desserts such as cheesecakes, fruit tarts and cannolis! At Applewood Winery, we love our artisan cocktails made with our wines, ciders and spirits. Presently we are perfecting our Pink Moscato Martini made with Applewood Vodka, Moscato Strawberry Lemonade and Moscato Summer Watermelon Splash. Stop by this summer for the recipes, or better still, for a taste!

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.

THE ESSENTIALS 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

EMAIL info@applewoodwinery.com

releases and unplanned wine and food pairings)

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

WEBSITE www.applewoodwinery.com

June 10–11

Summer of Cider

July–Aug

Naked Flock Summer Concert Series

OPEN Mar–Dec Wed-sun: 11am–5pm sept–Oct Daily: 11am–5pm

July 15–16

Sangria Event

July 29–30

Smokin’ Grate BBQ & Blues

Nov 4–5

Naked Flock Hard Cider Experience

TASTING FEES $6 per person / $8 with glass

ORANGE

FROM NYC & NJ: Take the New York state Thruway (I-87) North to exit 16 Harriman (Woodbury commons), then Rt. 17 West to exit 127 Greycourt Rd. Follow signs to sugar Loaf then Warwick, cty. Rt. 13. Three miles past sugar Loaf, turn right on Four corners Road, go 1 mile. Travel time 1 hour from George Washington Bridge.

PHOTO: Laura Recio

Muscat Blanc may very well be one of the oldest cultivated grapes in the world, originating in Italy’s northwest region of Piedmont. This unique wine is often simply labeled “Moscato.” Applewood’s Pink Moscato is a blend of Muscat Blanc, Seyval and just a touch of Merlot to make it “pink.” This combination produces a delightfully sweet wine with fresh, fruity aromas of raspberry, blueberry and a hint of citrus. The aromatics evoke a subtle suggestion of honeysuckle, rose and jasmine.

ACREAGE 10 acres PRODUCTION 10,000 cases

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BROTHERHOOD, AMERICA’S OLDEST WINERY BROTHERHOOD REMAINS THE OLDEST WINERY in America, continuously operating from 1839 to today, even throughout Prohibition. The winery began as a small, family-run operation producing wines primarily for sacramental and medicinal purposes. It has survived the Civil War, two World Wars and Post-Prohibition laws that changed the alcohol industry following the repeal – a true testament to the winery’s deep roots and strength. Moreover, though there have been dramatic shifts in the American palate that have favored a myriad of wine styles over the decades, the winery has remained relevant to the fluctuations in American preferences. Brotherhood Winery is one of the largest producers of wine in New York State for its own production and private label contracting. By purchasing grapes from independent growers, including the Finger Lakes, Long Island and throughout the State, the winemakers select fruit that best exemplifies the territory from which it was grown to produce a variety of premium wines including Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Merlot, Riesling, and sparkling wines which are readily available in the tri-state region of WHITE WINES New York, New Jersey and Connecticut. CHARDONNAY Extensive developments have taken place in the winery, DRY RIESLING including investments in equipment and staff education, RIESLING incorporating both new and old schools of enology to

ROSÉ CABERNET FRANC ROSÉ

RED WINES CABERNET SAUVIGNON MERLOT PINOT NOIR

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

HUDSON VALLEY WINE • Summer 2017

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RUBY PORT

T H E R HOO RO

D

DESSERT

RIESLING LATE HARVEST Brotherhood continues to offer monthly promotions for newsletter subscribers where select wines are featured with deep discounts offered for online purchases. Join the elite “Brotherhood” by signing up today! Follow Brotherhood on @brotherhoodwine on Twitter, tag them on Instagram #brotherhoodwinery, and check out their Pinterest boards to see cool pieces of history, share recipes, and learn more about their wines.

PHOTOS: Tomas Donoso

Working directly with Mark is Winemaker Bob Barrow. Bob graduated from Virginia Tech with a BS in Biology and a Chemistry Minor in 1998. He worked both in the vineyard and the winery at Williamsburg Winery in Virginia before starting at Brotherhood in 1999. A native of Dutchess County, Bob spends his time in the lab and the cellars creating Brotherhood’s blends and riddling or disgorging our Méthode Champenoise sparkling wine. In the fall, he can be found out on the crush pad with Mark, pressing the tons of grapes that Brotherhood processes every year.

WA S H I

Brotherhood is open seven days a week beginning April 1st through December 31st. In the tasting room, you will find two limited edition wines (1839 Cabernet Sauvignon and 2009 Vintage Port), as well as a variety of Hard Apple Ciders and a fresh line of NEW YORK wines. The gift shop is a menagerie of accessories, décor, and apparel, great for last minute presents or hostess gifts. The Vinum Café serves lunch and dinner that will be sure to satisfy your appetite. The beautifully renovated Grand Monarque Hall has proven to be the premier place to host a wedding or special event in the Hudson Valley.

Mark Daigle is Brotherhood Winery’s Production Manager. When Mark isn’t running our bottling lines like well-oiled machines, he can often be found in the workshop, operating heavy equipment and supervising the production lines. Mark’s extensive background includes working in the vineyards of Chappelet in Napa Valley, Maison Bertrand Novack in Champagne, France, and in the cellars at Chanson Père et Fils in Beaune, France. Mark is an essential part of the winemaking team due to his dedication, unique talents and over 30 years of experience at Brotherhood.

TO

EW

produce wines of incredible quality. The latest improvements include top-of-the line upgrades to grape presses, aging vessels, bottling machinery, and updates to laboratory facilities. Consistent remodeling efforts made to preserve the historical integrity of the Vinum Café, tasting hall and gift shop, museum and catering hall are a priority to accommodate the daily tours and weekly weddings. In 2015, Brotherhood Winery was again granted the Award of Excellence from TripAdvisor.

MEET THE WINEMAKERS

B

ABOUT US

Established 1839

N V I LLE, N


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IN THE SPOTLIGHT NEW RELEASES! B SPARKLING RIESLING

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

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

THE ESSENTIALS VINEYARD BROTHeRHOOD WINeRY

TOURS $10 tour, tasting and glass

ADDRESS 100 Brotherhood Plaza Drive Washingtonville, NY 10992

PRODUCTION 50,000 cases (Brotherhood brand)

PHONE 845-496-3661

HOMESTYLE SANGRIA

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

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

EMAIL contact@brotherhoodwinery.net WEBSITE www.brotherhood-winery.com OPEN April–Dec Mon–Fri: 11am–5pm sat:, 11am–7pm sun: 11am–5pm Jan–Mar Fri–sun: 11am–5pm CLOSED Thanksgiving, christmas Day, New Year’s Day

MANAGER Hernan Donoso, President WINEMAKERS Mark Daigle, Bob Barrow EVENTS (check website for more information) Live music in the Courtyard weekend afternoons, Memorial Day–Labor Day July 8

Wine & Beer Festival

Aug 26

Wine & Sangria Pig Roast Festival

ORANGE

GETTING HERE

FAX 845-496-8720

OWNER chadwick, castro, and Baeza Families

Sept–Oct Wine stomping every weekend after Labor Day until mid-Oct

Oct 28

Halloween Ball

Dec 1

Annual Tree Lighting

TASTING FEE $7 with glass

www.hvwinemag.com • Summer 2017

21


CHRISTOPHER JACOBS WINERY AT PENNINGS VINEYARDS

ABOUT US

Established 2006

THIRD GENERATION FARMER Christopher Pennings and wife Monica planted their first block of grapes at Pennings Vineyards in 2006. “It’s been quite the adventure for us. We’ve had our successes and our challenges, but we’ve always maintained our love for family and farm,” Chris says. Chris enjoys focusing on the vineyard and farm management side of the business. “Agriculture is in my blood,” he says. He proudly models to his sons, Christopher and Jacob, long hours of physical labor and an intimate relationship with soil and sun. Monica toils with the winemaking craftsmanship. “I am a novice on the vintner’s stage and I’m smitten by the endless intricacies of winemaking,” she says. I focus on balancing the practical and passionate aspect of creating a Hudson River Region wine.” What started as a hobby has quickly developed into a growing farm winery business. Following in the footsteps of their father’s agricultural business (Pennings Orchard), seedless table grapes were planted for the U-Pick operation which launched in 2015. A healthy snack, distinct from California grapes, these culinary treats are known for their flavors of pineapple, peach and Muscat. Late summer into early September is a great time of year for kids to pick and eat grapes, while mom or dad relax with a glass of wine.

WHITE WINES BELLA HOLY COW OLÉ

RED WINES DEEP ROOTS

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

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

22

HUDSON VALLEY WINE • Summer 2017

MEET THE WINEMAKERS Christopher Pennings grew up on and off dairy and apple farms through his childhood. He realized agriculture was in his blood and he had been away from it too long. In 2003, Monica introduced the idea of grape farming. Growing up within a Mediterranean influence, she recognized the growing American trend of wine consumption. A passionate traveler, she knew and visited wine regions around the world, and welcomed the Hudson River Region AVA potential of wine making. The couple modeled their farming and cultivation practices to be in line with those exemplified by Chris’s brother and father, Jack Jr. and Jack Pennings Sr. Together, after the establishment of the grapes and a few years of self-study and working around other local wineries, Chris and Monica began crafting their wines. “I am a student at heart. I embraced learning the art of the vintner! While many other aspects in my life feed my soul (such as my family and my work in the airline industry) I knew winemaking would be another lifelong partner.” Monica now heads the majority of winemaking responsibilities. “While we work together on the farm winery business, I like that as a farm family we each have our own area of specialty.”


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IN THE SPOTLIGHT BELLA

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

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

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

Dry, medium-bodied, deep colored, blended red wine. Perfect with any traditional hearty meal. A great summertime red. Blend of Noiret, Cabernet Franc and Oberlin Noir.

THE ESSENTIALS VINEYARD cHRIsTOPHeR JAcOBs WINeRY AT PeNNINGs vINeYARDs ADDRESS 320 crawford street Pine Bush, NY 12566 PHONE 845-728-8066

A P P L EO O SA

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

FROM NYS THRUWAY (I-87): exit 16 (Harriman) for NY-17 W to exit 119 for Pine Bush/NY-302. Turn right onto NY-302 and continue 10 miles into Thompson Ridge. Turn left onto cR-48 (across from searsville church). continue for 2 miles and turn right onto crawford street. The red barn will be on your left (0.5 miles). 

WEBSITE www.christopherjacobswinery.com OPEN May 25–Oct 31 sat–sun: 12–5pm

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 July–Aug

Friday Night Summer Sunsets, 5pm–sunset

CLOSED Winter

Sept

Harvest Picnic

Oct

Hoedown

TASTING FEES Yes

Feb

Valentine Event

ORANGE

GETTING HERE

EMAIL christopherjacobswinery@gmail.com

ACREAGE 40 acres

TOURS Yes

For GPs use 326 crawford street.

www.hvwinemag.com • Summer 2017

23


CLEARVIEW VINEYARD

ABOUT US

Established 2010

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

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

ESTATE NOIRET NOIRET

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

MEET THE WINEMAKERS Frank was an educator for 29 years teaching programing, computer applications and retailing, and retired in 2001. Karen retired from being a sonographer after working 40 years in the field, and has been working in the vineyard, winery and wine tasting room since they started, but is now able to dedicate all her energy in the business. Both Frank and Karen are avid hikers, campers, motorcyclists, skiers, and work out regularly. They have both climbed mountains in Vermont and Alaska, and all 46 high peaks in the Adirondack Mountains making them official “46er’s.” Frank served in the United States Air Force, is an Assistant Scoutmaster and an officer with the Knights of Columbus. “We wanted to establish a business that reflected our love of learning, business skills and adventurous spirit. We also love to relax and enjoy good wine. So, we combined the two.” They attend many seminars, field demonstrations, and get help from fellow vintners including the experts at Cornell Cooperative, and our good friend Paul Deninno, owner and operator of BashaKill Vineyards. “It takes experience and help to produce truly great wines,” says Frank. “We strive for the best, learn from our mistakes and keep on trucking,” adds Karen. Today, Clearview Vineyard produces twelve different dry wines – eight estate and four from Long Island grapes. The new winery will now allow plans for production of about 2,000 cases in 2018. “Clearview Vineyard and Winery is the combined effort of family, friends, laborers, apprentices, and God. We promise to keep improving and creating quality wines.”

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

24

HUDSON VALLEY WINE • Summer 2017


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

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

NOIRET Noiret is a new, dry red wine varietal developed by Cornell University. The wine is a cross of NY33177, Chancellor, and Steuben. The grape produces an excellent full-bodied, richly colored red wine with distinct green and black pepper character with moderate tannin content. The wine also has notes of raspberry, blackberry and mint aroma. Pairs well with steak and most beef dishes and red Italian sauces. M E R LOT

Merlot is a smoky, full-bodied wine with a smooth finish. The grapes come from the North Fork of Long Island, where it is the signature grape and wine. We buy the grapes from the North Fork and produce the wine here at Clearview Vineyard.

THE ESSENTIALS VINEYARD cLeARvIeW vINeYARD

ACREAGE 2 acres

ADDRESS 35 clearview Lane Warwick, NY 10990

PRODUCTION 1,000 cases

PHONE 845-651-2838 EMAIL cvvineyard@optonline.net WEBSITE www.clearviewvineyard.com OPEN April–mid-Dec Fri–sun: 12–5pm

GETTING HERE

MANAGERS Frank and Karen Graessle WINEMAKERS Frank and Karen Graessle EVENTS (check website for more information) For a complete listing of events visit: www.GunksWine.com Every weekend! Food from 12–5pm and Live Music from 2–5pm

ORANGE

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

CLOSED New Year’s Day, Thanksgiving, christmas

OWNERS Frank and Karen Graessle

TASTING FEES $7, includes 12.75 oz. wine glass TOURS Free, self-guided

clearview vineyard is only 12 minutes south of Route 17 in chester, NY, and 18 minutes from Woodbury commons.

www.hvwinemag.com • Summer 2017

25


DEMAREST HILL WINERY AND DISTILLERY

ABOUT US

Established 1998

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

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

RED WINES

with a lit-up pavilion for evening events

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

such as yoga sessions.

PORT/CIDER

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

HARD CIDER APPLE PORT

26

HUDSON VALLEY WINE • Summer 2017

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 ORANGE IS THE NEW PINK!

White wine is normally made through a process which includes removing stems and skins from the grapes, crushing, and then fermentation. Orange wine is made from the same white grapes with the skins included in the entire processing, giving it the rich orange color. The taste can be nuttier, bitter, sweet with a twist, almost as if it’s turning. Come enjoy our version…Warwick Sunset, named for the gorgeous colors of a Demarest Hill Winery sunset. See if this is your new must-have wine!

THE ESSENTIALS VINEYARD DeMAResT HILL WINeRY AND DIsTILLeRY

You’ll find the complete line of Demarest Hill’s products on their website, including these spirits and brandies: Grappa** Chocolate Grappa Honey Grappa Oregano Grappa Raisin Grappa**

Sherry Blue Spruce Shnappes Limoncella Orancella

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

PHONE 845-986-4723 EMAIL demaresthillwinery@gmail.com

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

WEBSITE demaresthillwinery.com OPEN Year-round: 11am–6pm CLOSED New Year’s Day, easter, Thanksgiving, christmas Day TASTING FEES $5 for 7 wines TOURS No

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

ORANGE

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

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

ADDRESS 81 Pine Island Turnpike Warwick, NY 10990

OWNER Francesco ciummo

ACREAGE 10 acres PRODUCTION 3,000 cases

www.hvwinemag.com • Summer 2017

27


WARWICK VALLEY WINERY & BLACK DIRT DISTILLERY

ABOUT US

Established 1994

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

WHITE WINES CHARDONNAY PINOT GRIS RIESLING

RED WINES CABERNET FRANC CABERNET SAUVIGNON

The passion for creating wines and ciders soon evolved into an idea to begin distilling and to open the first distillery in the Hudson Valley since Prohibition. It was our belief that the fruits grown in the fertile Hudson Valley could be made into the highest quality fruit brandies and liqueurs. In 2001, we received a grant to develop New York’s first fruit micro-distillery. Using the same principle that had brought success to the wine and cider, we created a line of fruit brandies and liqueurs – American Fruits – made to capture and preserve the essence of fruit at its peak ripeness.

PINOT NOIR

FRUIT APPLES BLACK CURRANTS CHERRIES PEARS STRAWBERRIES

Our post-and-beam tasting room provides visitors a unique environment to explore many offerings of wines, ciders, brandies and liqueurs. Renovated from an old apple packing house and overlooking a goose pond and the orchards, its bucolic setting is perfect for enjoying some great wine, music and food from our own Pané Café. A delicious bistro menu of fresh bread, pizzas, sandwiches and salads from Pané Café is served all weekend long. Our mission since our inception has been to create fruit-based alcoholic beverages that are as unique as the fruits themselves. It’s the magical combination of wine, music and food that makes any visit to Warwick Valley Winery so enjoyable.”

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

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

28

HUDSON VALLEY WINE • Summer 2017


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

I RT DI B BL AC K D

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

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

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

ACREAGE 60 acres PRODUCTION 200,000 gallons OWNERS Joseph Grizzanti, Jason Grizzanti, Jeremy Kidde DIRECTOR OF SALES Jeremy Kidde WINEMAKER Jason Grizzanti EVENTS (check website for updates on events) Live music every weekend, 2–5pm Summer

Dylan-Fest, Cash & Country, Dead-Fest

Fall

Apple-picking season

ORANGE

GETTING HERE

THE ESSENTIALS

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

www.hvwinemag.com • Summer 2017

29


ADAIR VINEYARDS

ABOUT US

Established 1985

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

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

30

HUDSON VALLEY WINE • Summer 2017

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


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

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

THE ESSENTIALS VINEYARD ADAIR vINeYARDs

OWNERS Marc and Lori stopkie

ADDRESS 52 Allhusen Road New Paltz, NY 12561

MANAGERS Marc and Lori stopkie

PHONE 845-255-1377

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

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

ULSTER

EMAIL adairwine@gmail.com

WINEMAKER Marc stopkie

check website for dates and times

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

TASTING FEE $5 TOURS No

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

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

www.hvwinemag.com • Summer 2017

31


BALDWIN VINEYARDS

ABOUT US

Established 1982

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

WHITE WINES

The first vineyard was planted in May 1982, and a second vineyard the next year, bringing total vine acreage up to 10 acres. In the fall of 1982, the first vintage was vinified using grapes purchased locally, and the winery opened in July 1983 with five wines, three of which were awarded medals at the New York State Wine Competition.

MIST DI GRECO

Baldwin Vineyards has spent the past 30+ years garnering awards for their Chardonnay, Merlot, Riesling, Brut Champagne, Port, and a dozen other wines, but pioneered New York’s entry into the premium fruit wine category. Starting with their Strawberry Wine in 1985 (winner of Best Fruit Wine award at the San Francisco Chronicle Wine Competition); they added Apple, Blueberry, Cherry and Black Raspberry wines which have also gathered many more awards over the years. The Black Raspberry Wine, alone, has won numerous gold medals in wine competitions, including a Gold Medal at the International Eastern Wine Competition.

CHARDONNAY JOSEPH’S VINTAGE (Semi-sweet Riesling)

BLUSH WINE BLUSH

RED WINES CLARET EMBERS (Soft, fruity red)

MERLOT

FRUIT WINES APPLE RASPBERRY STRAWBERRY SPICED APPLE

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

MEMORIES (Brut Champagne)

DESSERT WINES LATE HARVEST RIESLING PORT

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

MEET THE WINEMAKER Pat and Jack Baldwin were living in New Jersey in 1981, enjoying wine as a hobby since their first visit to Europe in 1974 had started their “love affair” with wine. As Director of Les Amis du Vins’ premier new chapter, Pat had 100 members who met monthly to taste the world’s great wines under many wine industry’s notables. After visiting one of the dozen wineries in New York’s Hudson River region, Pat remarked, “That would be a nice way to live.” So together the Baldwins spent the rest of the year looking for potential winery sites throughout Pennsylvania, New Jersey and New York. During a blizzard in February 1982, they visited a 37-acre farm in the Hudson River region. After walking the property in below-freezing weather, six inches of snow on the ground, they “bought the farm.” Cornell University inspected the site and declared the property fit for grape growing, and in July 1982 the Baldwins took title of the property. Yet not wanting to wait until spring of the following year, the Baldwins planted their first vineyard in May before they officially owned the property. And so, defying all logic they had their vineyard, Baldwin Vineyards! The winery officially opened in July 1983 and the Baldwins sold out of their first year’s wine in a few months. Then in 1985, one of their consultants brought the Baldwins a bottle of 1919 elderberry wine found in a cellar of an old house. Not able to find any elderberries, they contracted two tons of strawberries, and made their very first batch of strawberry wine. It became their best seller, and began gathering at least one Gold Medal each year since. In December 2014 the torch was passed, and the second generation of Baldwin winemakers took the helm. Pat and Jack’s daughter, Wendy Baldwin-Landolina and her husband Alex Landolina have studied for many years under the tutelage of their parents. Now they are ready to share the same fine crafted wines that the Baldwin family has created for the last 35 years.

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HUDSON VALLEY WINE • Summer 2017


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IN THE SPOTLIGHT

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

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

THE ESSENTIALS

AWA R D S

ACREAGE 37 acres

ADDRESS 176 Hardenburgh Road Pine Bush, NY 12566

PRODUCTION 2,000 cases

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

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

OPEN April–Dec Thurs–Fri, sun–Mon: 12–5pm sat: 12–6pm CLOSED easter, Thanksgiving, christmas

OWNERS Wendy and Alex Landolina MANAGER Anthony Landolina

ULSTER

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

VINEYARD BALDWIN vINeYARDs

WINEMAKER Alex Landolina

EVENTS (check website for other events) May 27–29 Strawberry, Chocolate & Wine Festival Every last weekend of the month: Strawberry, Chocolate & Wine Festivals with live music Every Sat & Sun in October: Strawberry, Chocolate & Wine Festivals with live music

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

GPs co-ordinates are -74.293735, and 41.618957.

www.hvwinemag.com • Summer 2017

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BENMARL WINERY

ABOUT US

Established 1957

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

WHITE WINES

When the Miller family bought the Caywood property in 1957 and renamed it Benmarl, it had outlived all of its early contemporaries to become America’s oldest professional vineyard. The Millers rebuilt its steep terraces, replanting them with European wine grapes, both hybrid and vinifera, carrying on Caywood’s private experimentation at a time when New York’s wine industry was at a low ebb, and long before New York State officially began experimental wine study.

MARLBORO VILLAGE BLUSH

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

ROSÉ DRY ROSÉ

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

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

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

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HUDSON VALLEY WINE • Summer 2017

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


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

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

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

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

THE ESSENTIALS VINEYARD BeNMARL WINeRY

ACREAGE 37 acres

ADDRESS 156 Highland Avenue Marlboro, NY 12542

PRODUCTION 6,000 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 one mile on the right. FROM ORANGE COUNTY & PA: Rt. 9W Newburgh (just before the Newburgh/ Beacon Bridge); Route 9W north about 4.5 miles, then turn left on conway Rd., keep to the right. The Benmarl sign and entrance are one mile on the right. FROM PUTNAM COUNTY & CT: Take I-84 West and cross the Newburgh/ Beacon Bridge; Route 9W North about 4.5 miles, then turn left on conway Rd; keep to the right. The Benmarl sign and entrance are one mile on the right. Buses please call in advance.

WEBSITE benmarl.com OPEN Jan 12–Mar Fri–sun:12–5pm Apr–Dec Mon–Thurs:12–6pm Fri: 12–8pm sat: 11am–6pm sun: 12–6pm CLOSED Thanksgiving, christmas New Year’s Day, easter

MANAGER Michael spaccarelli Jr.

ULSTER

GETTING HERE

EMAIL benmarlwinery@gmail.com

OWNER victor spaccarelli Jr.

WINEMAKER Matthew spaccarelli Jr. EVENTS June 16

Baco Noir Release Party

July 1

Pig Roast

July 15–16

Hudson Valley Sangria Festival

Aug 12–13

Hudson Valley Sangria Festival

Sept 16–17

Grape Stomp Festival

Oct 7–8

Grape Stomp Festival

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

TASTING FEES $10 for 6 wines TOURS Apr–Dec: Fri–sun, 12–6pm free with tasting fee

www.hvwinemag.com • Summer 2017

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BRIMSTONE HILL VINEYARD

ABOUT US

Established 1982

BRIMSTONE HILL IS AMONG the older group of Hudson Valley vineyards and wineries. The actual vineyard dates back to 1969 when Richard and Valerie Eldridge planted some 20 varieties of “French hybrid” grapes on approximately a half acre of sloping land. The Eldridges were (and still are) dedicated oenophiles. This tradition really stems from Valerie’s background. She was French by origin, and she grew up in an extended French winemaking family from the Loire Valley. In the 1970s the Eldridge vineyards expanded to about three to four acres of grapes. The decision to try a small winery was made in 1978–79, a time period when there was considerable interest in establishing smaller wineries throughout the Hudson Valley. There was (and still is) much to learn about appropriate grape varieties, wine types and wine-making techniques for this region. Initially, the French-American hybrid grape varietals seemed to be the most appropriate for better wines. As the 1980s progressed some of the traditional European vitis vinifera varieties showed considerable promise. Then, as Cornell became better focused on higher quality wine grape varieties (remember Cornell has had a grape breeding program for generations), some of their interspecific hybrid varieties have blossomed in the Hudson Valley. Brimstone Hill has worked with all of these categorical groupings in a strong effort to make distinctive regional wines, which they are proud of.

WHITE WINES CAYUGA WHITE CHARDONNAY RIESLING SEYVAL BLANC VIDAL BLANC

CABERNET FRANC NOIRET

VIN ROUGE SPARKLING DOMAINE BOURMONT SPARKLING WINE

Brimstone Hill has worked to make distinctive regional

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HUDSON VALLEY WINE • Summer 2017

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

RED WINES

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

wines, which they are proud of.

MEET THE WINEMAKER

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


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IN THE SPOTLIGHT NOIRET

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

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

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

VINEYARD BRIMsTONe HILL vINeYARD

OWNER Richard eldridge

ADDRESS 61 Brimstone Hill Road Pine Bush, NY 12566

MANAGER Richard eldridge

CAY U G A W H I T E

EMAIL bhvwine@frontiernet.net

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

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

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

WEBSITE www.brimstonehillwinery.com OPEN Memorial Day–columbus Day Fri, sat, sun & Mon: 11:30am–5:30pm columbus Day–Memorial Day sat–sun: 11:30am–5:30pm TASTING FEES $3 for table wines available $1.50 for sparkling wine TOURS Available by appointment

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

ULSTER

A semi-sweet wine with a delicate flavor and aroma. People frequently say that it possesses overtones of pear. Cayuga White is a great sipping wine on a hot summer afternoon, and it goes nicely with fruits and/or desserts. It is their most popular wine, year in and year out.

THE ESSENTIALS

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

ACREAGE 10 acres PRODUCTION 625–850 cases

www.hvwinemag.com • Summer 2017

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BRUNEL & RAFAEL WINERY

ABOUT US

Established 2012

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

WHITE WINES CHARDONNAY GEWÜRZTRAMINER

ROSÉS MERLOT ROSÉ

RED WINES CABERNET FRANC MERLOT PINOT NOIR

There are no compromises at Brunel & Rafael Winery. We focus almost exclusively on dry wines made out of vitis vinifera grapes, but we have plans for a sweet wine, and we may use some non-vitis vinifera grapes when they contribute to the wine quality.” Brunel & Rafael Winery currently offers: a summer evoking Merlot Rosé; barrelfermented Chardonnay; light, fragrant Pinot Noir; medium-bodied Cabernet Franc; ruby-smooth Merlot; fragrant, bone-dry Gewürztraminer; and a friendly tasting experience.

MEET THE OWNER AND WINEMAKER Bruno Alterescu After a long and successful career in the high tech world, Bruno Alterescu founded Brunel & Rafael Winery, and set out to build an exceptional wine experience. This was not a dream but an arc he followed from the discovery of wine, to a growing appreciation, to passion, and finally, to the desire to make this noble product, to build a thriving family enterprise, to educate the next generation and to have fun. And, if you are wandering about the name, ask us on your next visit. Kristop Brown Kristop Brown has been making wine in the Hudson Valley for over twelve years and has experience within New York and Washington State. He has consulted for, and made wine at, ten different wineries throughout his career and now brings his experience to Brunel & Rafael Winery. His interest lies in dry vinifera-based wines and his winemaking philosophy involves a melding of art and science, and the fact that you never stop learning about wine.

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

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HUDSON VALLEY WINE • Summer 2017


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IN THE SPOTLIGHT GEWÜRZTRAMINER

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

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

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

THE ESSENTIALS VINEYARD BRUNeL & RAFAeL WINeRY

ACREAGE 11 acres

ADDRESS 180 south street Marlboro NY 12542

PRODUCTION 600 cases

PHONE 845-306-5450

WEBSITE www.BrunelAndRafael.com

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

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

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 June 3–4

Portfolio Tasting

Oct 27–29

Halloween Party

TASTING FEE $8–$10 TOURS Not available

www.hvwinemag.com • Summer 2017

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GLORIE FARM WINERY

ABOUT US

Established 2004

WE LIVE IN AN EVOLVING WORLD. Plants, animals, and people; countries, cultures, language, and technology – among other things – all evolve over time. If they want to be successful, businesses evolve, too. At Glorie Farm Winery we seek to continually expand our knowledge, WHITE WINES and then apply our intellect as well as our creativity to CHARDONNAY RIESLING constantly improve our business and keep it interesting JUMPIN JAZZ and fun for our customers and ourselves. MUSCAT SALLY TM Our vineyard practices have evolved over 33 years. NIAGARA Recently we’ve experimented with various methods of bird RIESLING control including electronic bird distress calls, cannons, RUMPLE PUMPKIN TM and netting. We will build and install a kestrel house this SEYVAL BLANC year to encourage these birds to nest here; their presence SWEET CAROLINE will deter the birds that cause damage to the grapes. Additionally, we follow Cornell’s recommendations to increase exposure of grape clusters to light through leaf pulling and shoot positioning. We drop grape clusters to manage crop load, and we water the vines in dry years with drip irrigation to ensure that they are not overly stressed, something that could negatively affect next year’s crop.

RED WINES BLACKJACK! CABERNET FRANC CANDY ASS RED TM CHAMBOURCIN JIBBER JABBER MARQUETTE

Our winemaking evolves, too. Research showed that white wines are better when they are not allowed to go above 63 or 64 degrees during the fermentation process, so we invested in a chiller and jacketed tanks to manage the temperatures and do “cold fermentation” of white wines. We believe the customer experience at Glorie Farm Winery needs to evolve, too, both inside and outside the tasting room. To that end, we look to enhance our wine list, perhaps by elevating a wine as we did in blending a little Chardonnay into our Seyval Blanc, or by offering a new wine like Muscat Sally, unveiled last year and made from a grape we first tasted three years ago. We may also bring back “retired” wines; this year Sweet Caroline and Sully’s Cinnful Pearple make a return.

PINOT NOIR RED MONKEY RED QUARTET

SYNERGY

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HUDSON VALLEY WINE • Summer 2017

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.”

FRUIT WINES BLACK CURRANT WINE

“We’re constantly pushing

PEACH WINE SULLY’S CINNFUL PEARPLE

forward in pursuit of

HARD CIDER

growing the best grapes

MUTINY

and converting them into

Finally, this year your outside experience at Glorie Farm Winery will be amplified by the addition of an amazing feast for the eyes that makes no sound at all: a kinetic wind sculpture. Jeff Kahn, artist and creator, is currently fabricating our sculpture. We anticipate installation this summer. Like us on Facebook to follow this exciting chapter in our story.

©Jeff Kahn

MEET THE WINEMAKER

the best wines we can possibly make.”


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IN THE SPOTLIGHT P E AC H W I N E

A sweet white wine made from fresh, ripe New York State peaches and estate grapes. Lip licking deliciousness! CA B E R N E T F R A N C 2 0 1 5

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

THE ESSENTIALS VINEYARD GLORIe FARM WINeRY

MUTINY

A premium hard apple cider crafted from a proprietary blend of apples, 80% grown on Glorie Farms. Lightly carbonated.

ADDRESS 40 Mountain Road Marlboro, NY 12542 PHONE 845-236-3265

EMAIL gloriewine@aol.com

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

ULSTER

FAX 845-236-3265

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

OWNERS Maryellen and Doug Glorie WINEMAKER Kristop Brown

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

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

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

sep–Oct Fri–sun: 11:30am–6:00pm CLOSED January–March, easter, Thanksgiving, christmas

www.hvwinemag.com • Summer 2017

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NOSTRANO VINEYARDS

ABOUT US

Established 2010

WITH A FOUR-GENERATION HISTORY of fruit growing in New York’s Hudson Valley, Nostrano Vineyards is among the newest grape producers in the region. But don’t let the newness fool you. Grape and tree-fruit growing has been a tradition of the Trapani family since 1943 when Joseph and Benjamin established J&B Trapani Fruit Growers. The farm originally produced nearly 120 acres of grapes, apples, and pears, as well as raspberries, currants and cherries. Seventy years after Benjamin Trapani moved his family from Brooklyn, New York, the farming tradition is continuing to the fourth generation as Joseph Sr.’s grandson, Nicolas Bozzo, established Nostrano Vineyards on the family farm in 2010. 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

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.

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 2010, Nic, his father Fred, and Uncle Joe began to replant the land with acres of grape vines. Nic has been utilizing his knowledge to design and establish a modern and rural family-style vineyard and boutique winery reflecting his family’s heritage.

In addition to the vineyards, many of the apple varieties planted at Nostrano have been preserved and restored. There is an abundance of Red Delicious, Gala, Jona Mac, Cameo, Honeycrisp, and the oldest variety, Stayman Winesap. At Nostrano Vineyards they are passionate about local resources and farm-to-table foods. With an abundance of fruit and vegetables, and a warm comforting ambiance, the vineyard’s tasting room allows you to enjoy the breathtaking views down the valley, overlooking the natural beauty of the estate.

Through Nic’s planting and design techniques, the vineyard invites visitors to view and interact with the property; three ponds and a creek lined with picnic areas, a fire pit, and walking trails encompass the Vineyard Estate.

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

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

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HUDSON VALLEY WINE • Summer 2017


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IN THE SPOTLIGHT FARM TO TABLE DINNER SUMMER SERIES

June through September Bring your family and friends to enjoy a traditional Sunday night supper! This locally-sourced dinner includes a wine pairing with each course, with wines by the glass and bottle also available for purchase during the event.

THE ESSENTIALS Dates to be announced. For details, visit NostranoVineyards.com.

VINEYARD NOsTRANO vINeYARDs

TOURS Yes

ADDRESS 14 Gala Lane Milton, NY 12547

ACREAGE 60+

PHONE 845-795-5473

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

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

CLOSED New Year’s Day, easter Thanksgiving, christmas

VINEYARD MANAGERS Joe Trapani and Fredric Bozzo

ULSTER

EMAIL nostranovineyards@gmail.com

OWNER Nicolas J. Bozzo

BUSINESS MANAGER Kayleigh Marquis Bozzo WINEMAKER Nicolas J. Bozzo

EVENTS Contact us for private parties, weddings, and special events. Oct 8

Mid-Hudson Marketplace

TASTING FEE $7.00

www.hvwinemag.com • Summer 2017

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ROBIBERO WINERY

ABOUT US

Established 2010

“WE ARE NOT A WINE COMPANY therefore we don’t have a corporate mission. We are a family that happens to have a passion for wine. We are a family that loves each other very much. We fight with passion and forgive quickly. We call each other 20 times a day. We know that if we win together, we lose together. We think if it’s easy, you’re probably doing it wrong. We believe in working seven days a week, 365 days a year. We can’t make decisions easily and we over-think everything we do. We believe in giving more when you want to give up. We think if you work half days that means 12 hours. We drink a lot of coffee and a lot of wine. We don’t believe in wine rating systems. We believe that you should like what you drink and drink what you like. We like to laugh until we can’t breathe. We think it’s WHITE WINES important to be able to laugh at yourself. We find things 87 NORTH funny that most people wouldn’t. We believe you don’t (Cayuga White, Vidal Blanc) need to know all the answers; no one is smart enough to ask you all the questions. We think that if your name is on CHARDONNAY the sign, you probably should be in the building. We GALWAY believe you should learn from others’ mistakes, you can’t (Oaked Riesling) live long enough to make them all yourself. We don’t have GEWÜRZTRAMINER a plan, we have a dream. We are not chasing our dreams; RIESLING we crush them and put them in bottles.” SERENDIPIT Y Established in 2010, Robibero Winery is set on a 42-acre property that is nestled in and around the breathtaking Shawangunk ridge. This majestic location is just a few miles from the historic town of New Paltz and only an 85-mile scenic drive from New York City. The newly planted estate vineyard is comprised of Vidal Blanc and Cabernet Franc, two varieties that grow best in our soil.

(Seyval Blanc, Chardonnay)

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

CABERNET FRANC

TRAMINETTE

HUDSON VALLEY WINE • Summer 2017

Kristop Brown is considered one of the most technically gifted winemakers in the Hudson Valley. Kristop’s winemaking origins began at Benmarl when he learned to make wine under the apprenticeship of Eric Miller, son of Mark Miller. He further expanded his knowledge when he ventured to the West Coast to practice his craft in Walla Walla, Washington. In 2011, Kristop returned to his roots of winemaking when he joined forces with Robibero Winery as Master Winemaker along with Assistant Winemaker Ryan Selby. Ryan has been making wine with Robibero from the start and works alongside Kristop in the cellar and vineyard. Kristop and Ryan have a diverse skill set with their intent to create a divine experience that can be bottled and shared.

BLUSH NEW YORKIE ROSÉ

RED WINES

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

“Handcrafted by our family, enjoyed by yours.”

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MEET THE WINEMAKERS

Kristop and the Robiberos are producing premium artisan wines that are distinctive to their terroir. All of the wines are hand-crafted in small lots to express unique and charming vintages, making them very limited in production. “There are posters and there are paintings. Our wines are like paintings, hand-crafted and not mass-produced like posters. Wine is liquid art, we are painting the palate.” To find out more about what’s going on in the tasting room, cellar and vineyard, become a fan at: Facebook.com/RobiberoFamilyVineyards and follow us on Instagram: @RobiberoWinery


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IN THE SPOTLIGHT

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

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

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

VINEYARD ROBIBeRO WINeRY

ACREAGE 42 acres

ADDRESS 714 Albany Post Road New Paltz, NY 12561

PRODUCTION 3,800 cases

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

OWNERS Harry and carole Robibero GENERAL MANAGER Tiffany Robibero

ULSTER

This award recognizes Kristop Brown and Ryan Selby’s commitment both in the vineyard and in the cellar. Whether it is crisp and clean white wines or dry and complex red wines, this dynamic duo can craft them all while expressing the unique terroir of the Hudson Valley.

THE ESSENTIALS

TASTING ROOM MANAGER Jonathan Lander WINEMAKERS Kristop Brown, Ryan selby

OPEN Jan–Feb sat–sun: 11am–6pm March–June Thurs–sun: 11am–6pm July–Dec Thurs–Mon: 11am–6pm

EVENTS (Check website for full listing of events and music schedule)

July 1–4

Red, White & Blues

CLOSED New Year’s Day, Thanksgiving, christmas

July 8–9

Sangria Festival

Aug 5–6

Pig Roast & Luau

TASTING FEES $10.00

Aug 19–20

Winestock

Sept 23–24

Grape Stomping Festival

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

TOURS $15 on select weekends. visit website for dates and times

www.hvwinemag.com • Summer 2017

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STOUTRIDGE VINEYARD

ABOUT US

Established 2006

STOUTRIDGE VINEYARD is a premium estate winery and distillery located in Marlboro, New York, 70 miles north of Manhattan. They are members of the Shawangunk Wine Trail, as well as the Meet Me In Marlborough Farm Trail. Stoutridge is one of the most “Natural Wine” advanced wineries in the United States producing award-winning wines made without adding a single chemical or using a single pump to move its product. In February 2017, Stoutridge proudly opened its new distillery in the same facility as their winery. The distillery will produce a variety of spirits using the exact same philosophies used to make Stoutridge wines. Stoutridge Vineyard is half a mile from the beautiful Hudson River on the southeast facing slopes of a ridge of land on which grapevines and fruit trees have been continuously planted for 200 years. Next to the winery is a picturesque and historic stone farmhouse known to elder locals as “The Homestead.” This house had a barn that, between 1902 and 1919, was the “Marano Winery.” Its ten-foot-high fieldstone foundation was built around 1855 and was dug out of the vineyard hillside. Its one, dry-stacked stone foundation wall remains. The impressive new winery building directly on the site of the 1902 Marano Winery features a unique “gravity flow” style production that begins the moment grapes are hand-picked. Pumps are never used at Stoutridge and grapes are grown on their property and when sourced, 80% are from farmers within 1.5 miles from their estate.

WHITE WINES

Stouridge’s new distillery uses the exact same facility as the winery and takes full advantage of the land and gravity flow system. The distillery features three majestic Christian Carl stills, a brand new 4,000-square-foot barrel room with ample space for above ground and below ground barrel aging.

QUIMBY'S ROSÉ

HERITAGE WHITE QUIMBY'S WHITE

ROSÉ

RED WINES CABERNET FRANC FRONTENAC

GRAVITAS For electricity, Stoutridge utilizes 275 solar panels. These HERITAGE RED panels can produce 65 kW of electricity on a sunny day, enough to power all operations and return power to the grid. In the wine and distillery production area, Stoutridge uses a series of electric hoists to lift entire tanks in order to move their product to different locations within the facility. Hoists use 1/20 the energy of pumps and are much more energy and human resource efficient. One of the primary goals at Stoutridge is to capture local flavor. Indeed, many of their wines are farm-centric where they bottle a wine that is made 100% from the vines of a small Hudson Valley farm. Stoutridge also uses corn and rye from local growers. As a result, the palate of the drinker is transported to a specific place through wine and spirits that is influenced as little as possible by human interference, and unaltered by any artificial intervention.

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HUDSON VALLEY WINE • Summer 2017

MEET THE WINEMAKER There are many sustainable methods employed at Stoutridge which result in a low environmental impact, as well as a smaller carbon footprint. They are involved in a sustainability study with Cornell University to maximize their results in these areas. Stoutridge subscribes to the “Natural Wine” philosophy of winemaking using a gravity winemaking approach and no chemical intervention. This philosophy focuses on mastering techniques that make the best wine as a priority by helping fermentation flavors come to the forefront of the wine, rather than techniques that bring a wine to the marketplace faster. Speeding up the winemaking process is hard on the wine, and has a greater negative impact on the environment. Filtering is one example that rarely improves the quality of a wine, and it produces waste material that is difficult to dispose of in an eco-friendly manner. This is not an issue at Stoutridge. At Stoutridge, by reducing or eliminating filtering, they also save on production costs and further reduce their carbon footprint. Unfiltered wines require a longer time to settle and to clarify. Stoutridge wines are rarely bottled before a year of aging, whereas more common wines are bottled after only six months. Their red and white wines are then aged a minimum of four years before release, far longer that other wines. Stoutridge wines can be enjoyed in their tasting room and outdoor patio artistically integrated with the old winery original foundation wall.


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

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

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

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. H U D S O N H E R I TAG E W H I T E

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 Year-round Fri–sun: 11am–6pm

OWNERS stephen Osborn and Kim Wagner MANAGER stephen Osborn

ULSTER

This wine is soft and richly flavored, reminiscent of a light-bodied Chardonnay. Pairs perfectly with seafood, pork or chicken. This unfined and unfiltered wine is a blend of local grapes all grown within a mile of the winery. 75% Seyval Blanc, 15% Cayuga White, and 10% Vidal. Best to serve chilled but not cold.

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 $50.00 for winemaker tour of gravity winery

www.hvwinemag.com • Summer 2017

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WHITECLIFF VINEYARD

ABOUT US

Established 1998

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

RED WINES CABERNET FRANC GAMAY NOIR

MEET THE WINEMAKERS Husband and wife team Michael Migliore and Yancey Stanforth-Migliore have created Whitecliff over the past 30 years. From planting the vines to construction of the tasting room, they have done much of the work with their own hands. As executive winemaker and vineyard manager, Michael Migliore brings the rigorous approach of a chemist and engineer to Whitecliff. With a Masters in Chemistry from SUNY New Paltz, and many years as a process engineer in semiconductor manufacturing, Michael applied his background in science to teaching himself the chemistry and art of winemaking. He works closely with Cornell Cooperative Extension and also serves as president of the Hudson Valley Wine and Grape Growers Association.

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

TABLE ROCK RED

SPARKLING NORTH RIVER

PORT WHITE RUBY

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.

RED RUBY

“Our experience over 16 years of running a Tasting Room shapes your experience here as a visitor.”

PHOTOS: Tom Ligamari

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HUDSON VALLEY WINE • Summer 2017


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IN THE SPOTLIGHT E V E RY T H I N G ' S COMING UP ROSÉS!

We love dry Rosé, so this year we will be offering a Rosé tasting flight with four still Rosés and two sparklings. This flight will allow you to develop a sense of the various styles the wine can present. Our Rosé releases will include: 2016 Dry Rosé: A blend of Hudson Valley grapes that is bold, aromatic, and inexpensive—the quintessential summer wine. 2016 Rosé of Gamay Noir: A “saignee” Rosé made by bleeding off Gamay juice from the skins before starting the fermentation.

2016 Island Rosé: A complex and delicate saignee wine blend of Merlot, Malbec, Syrah, Cabernet Franc and Petit Verdot. 2016 Barrel Rosé: A barrel-fermented Rosé blended from Pinot Noir and Cabernet Franc that was aged in neutral oak for four months. Neutral oak softens and develops the wine’s structure through evaporation, but does not add oak flavors or tannins.

VINEYARD WHITecLIFF vINeYARD ADDRESS 331 McKinstry Road Gardiner, NY 12525 PHONE 845-255-4613 EMAIL sales@whitecliffwine.com WEBSITE www.whitecliffwine.com OPEN January sat–sun: 11am–5pm June–Oct Daily: 11:30am–5:30pm sat: 11am–6pm Nov–Dec & Feb–May Thurs–Mon: 11:30am–5:30pm sat: 11am–6pm

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

CLOSED New Year’s Day, easter, Thanksgiving, christmas TASTING FEES various flights: $8–$13, with souvenir glass. Gold Tasting: $35, discounted to $30 for groups of 4 or more: a personal tasting

experience, including a seated tasting of 8 wines, with winery visit, cheese plate, and souvenir glass. TOURS By appointment for groups of 10 or more; and every sunday in October ACREAGE 31 acres PRODUCTION 7,000 cases

ULSTER

Nothing says Summer like Rosé!

THE ESSENTIALS

OWNERS/MANAGERS Michael Migliore and Yancey stanforth-Migliore WINEMAKERS Brad Martz and Michael Migliore EVENTS (Check website for full listing of events) Deluxe Harvest Winery Tours with the Owner every Sunday in October, 3pm May 13–14 A Match Made in Heaven A glorious pairing of artisanal Hudson valley cheeses with our wines.

June 24–25 Veggies & Vino – A paired tasting of our wines with vegetarian dishes developed and prepared by a culinary Institute graduate.

www.hvwinemag.com • Summer 2017

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MILLBROOK VINEYARDS & WINERY

ABOUT US

Established 1985

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

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

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HUDSON VALLEY WINE • Summer 2017

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


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

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

VINEYARD MILLBROOK vINeYARDs & WINeRY

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

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

ADDRESS 26 Wing Road Millbrook, NY 12545

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

PHONE 845-677-8383

PRODUCTION 15,000 cases

FAX 845-677-6186

OWNER John s. Dyson

EMAIL millbrookwinery@millwine.com

MANAGER David H. Bova

WEBSITE www.millbrookwine.com

WINEMAKER John Graziano

OPEN May–Oct Mon–Fri: 12–5pm sat: 12–7pm sun: 12–6pm Nov–Apr Mon–sun: 12–5pm CLOSED New Year’s Day, easter, Thanksgiving, christmas

DUTCHESS

THE ESSENTIALS

EVENTS (Check website for full listing of events) June 24 summer solstice vineyard Dinner Lobster Bake

July 1, 8, 15, 22, 29 Jazz at the Grille August 5, 12, 19 Aug 26 vino & The Beast 5K Obstacle Run

Oct 14 Dec 2

27th Annual Harvest Party 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 2017

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CLERMONT VINEYARDS & WINERY

ABOUT US

Established 2009

SINCE ITS GRAND OPENING in 2014, Clermont Vineyards & Winery has established itself as a staple on the Hudson Valley wine trail. Situated in the beautiful and historic town of Clermont, NY, the winery is housed in a 125-year old former dairy barn, less than a mile from the Hudson River and the historic Clermont State Park. In 2004, owners (and cousins) Tony Trigo and Vasco Meireles planted 4,000 vines on the site, which boasts dramatic views of the Catskill Mountains. Patrons are often greeted by Clermont’s welcoming staff, and led to either the expansive tasting room or one of the two large outdoor seating areas to sample their awardwinning wines. Clermont Vineyards offers several varietals from Aurore, Chardonnay, Seyval and Vidal Blanc white grapes, as well as Arandell, Cabernet Franc, Corot Noir, Lemberger, Marquette, Noiret, and a few other FrenchAmerican hybrid red grape wines, all of which are 100% grown on-site.

WHITE WINES

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

ARANDELL

AURORE – SWEET AND DRY

Come, stay and enjoy the views and a glass of your favorite Clermont wine and watch the beautiful sunsets from the winery’s expansive deck.

SEYVAL BLANC VIDAL BLANC

RED WINES

CABERNET FRANC MARECHAL FOCH MARQUETTE NOIRET

DESSERT TONY'S JEROPIGA

with good grapes, but no one can make good wine with bad

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HUDSON VALLEY WINE • Summer 2017

Vasco continues to work for a construction company in New York. While most of the planning at Clermont is handled by Tony, Vasco has proven himself to be a great winemaker, always looking for ways to improve the winemaking process – the old-fashioned way.

BACO NOIR

Tony and Vasco live by the old adage, “One can make bad wine

grapes.”

Tony Trigo and his cousin and partner Vasco Meireles are heavy construction experts. Tony majored in civil engineering and minored in geology. He is a trained land surveyor and structural steel erection inspector with a career that spanned 38 years. In 2008, he retired as Senior Construction Safety Engineer from The Port Authority of NY & NJ.

CHARDONNAY

COROT NOIR

Many customers take advantage of the beautiful 15-acre site by enjoying a homemade picnic or grabbing a bite from a neighboring business, like “Cue 2 Go” directly across from Clermont Vineyards on County Route 6.

MEET THE WINEMAKERS

The cousins have a modified destemmer/ crusher machine that mimics the popular foot-stomping method as was practiced in Portugal in the past. After initially trying to make wine with purchased grapes, Tony and Vasco decided to plant 4,000+ vines on the site, trying to grow the best grapes with the minimum amount of non-restricted (safer) chemical sprays. Tony designed and built their tunnel sprayer with $350 parts from Lowe’s and Tractor Supply, which you have to see first-hand to comprehend its efficiency. In the beginning of the growing season, this tunnel sprayer recycles 80%–90% of the spray chemicals. Tony’s and Vasco’s cousin Frederico Meireles is a trained enologist in Portugal. His wines are vinted from grapes from the Douro Valley, best known for their Port wines, and his winery was built with the latest equipment. Try his full-bodied dry red wines with 14% alcohol. The Val Pedro, Grambeira Red and White wines are available now at Clermont for your appreciation.


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IN THE SPOTLIGHT AWA R D -W I N N I N G W I N E S

Clermont Vineyards received four medals for their wines the first year of operation as a winery.

COLUMBIA

CABERNET FRANC

Clermont Cabernet Franc received a Gold Medal in the 2015 Hudson Valley Wine and Spirits Competition, and was sold out quickly.

MARQUETTE

Clermont Marquette received a Bronze Medal and it also sold out quickly.

CHARDONNAY

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

TONY’S JEROPIGA

A Portuguese dessert wine made from late harvest Vidal grapes grown on the estate, Tony’s Jeropiga won a Bronze Medal.

GETTING HERE FROM NYS THRUWAY (RT. 87): Take exit 19 (Kingston), then take Route 209/199 over the Kingston-Rhinecliff Bridge to Route 9G. Turn left onto Route 9G, drive north 8 miles, turn right to county Route 6 (east). Look for the Red Barns at the top of the hill. FROM THE TACONIC STATE PARKWAY: Take the Red Hook/Route 199 exit, drive west on Route 199 through the village of Red Hook to Route 9G. Turn right onto Route 9G, drive north 5 miles, turn right to county Route 6 (east). Look for the Red Barns at the top of the hill.

THE ESSENTIALS VINEYARD cLeRMONT vINeYARDs & WINeRY

ACREAGE 15 acres, 7 under vine

ADDRESS 241 county Route 6 Germantown, NY 12526

PRODUCTION 900 cases

PHONE 845-663-6611 EMAIL info@clermontvineyards.com WEBSITE clermontvineyards.com OPEN Apr–Dec Fri–sat: 12pm–sunset sun: 12–5pm CLOSED January–March, easter, Thanksgiving, christmas

OWNERS The Trigo and Meireles Families MANAGER Tony Trigo TASTING ROOM ASSOCIATE Albert Trigo WINEMAKERS Tony Trigo, vasco Meireles and Federico Meireles (in Portugal)

EVENTS Check our website for upcoming events!

TASTING FEES $5.00 for 6 wines TOURS Yes, when possible

www.hvwinemag.com • Summer 2017

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HUDSON-CHATHAM WINERY

ABOUT US

Established 2006

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

BLUSH/ROSÉ GHENT BLUSH ROSÉ

RED WINES BACO NOIR EMPIRE RED HUDSON RIVER VALLEY RED

Hudson-Chatham has also produced a line of food products, in cooperation with regional artisanal food producers. The line includes balsamic-styled vinegars, white wine mustard, local 100% natural maple syrups, locally roasted coffee, and other foodstuffs. They also feature numerous artisanal cheeses from regional creameries. The concept behind the Hudson-Chatham Winery is to showcase artisanal New York State wines and food products in an enjoyable setting. In 2016, Hudson-Chatham opened a second retail outlet in Greene County, across the river near Hunter Mountain, in Tannersville, NY. Hudson-Chatham Winery has notched many distinctive awards for its wines, including medals from the Hudson Valley Wine & Grape Association, the New York Food & Wine Classic, the New York State Fair, and the Dallas Morning News Wine Competition. Hudson-Chatham Winery has been featured on the Food Network on “Farmhouse Rules” and on “The Fabulous Beekman Boys”, as well as several NPR affiliates.

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MERLOT RIVER’S EDGE

SPARKLING BLANC DE BLANC

HARD CIDER LITTLE APPLE FARM HEIRLOOM CIDER

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

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


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IN THE SPOTLIGHT 2014 EMPIRE

COLUMBIA

2014 Empire is the first New York State Super Blend, a medium to full-bodied dry red made from 33% Estate Baco Noir from the Hudson Valley; 33% Long Island fruit (½ Merlot; ½ Petite Verdot); and 33% Finger Lakes Maréchel Foch. It is aged for two years in small lots of French oak, American oak, and stainless steel. It was named one of the 24 best wines in the State by Wine Enthusiast and one of the 10 best red wines in the State by the Village Voice. ROSÉ

Hudson-Chatham had such a great response from the Rosé they released in summers past that they crafted one for 2017. Always a great wine for summer, you’ll look forward to drinking this dry Rosé with fish, seafood, cheeses, and other summertime favorites.

THE ESSENTIALS

H U D S O N R I V E R VA L L E Y R E D

For the art for this label, we alternate a beautiful range of images from several of the Hudson River School’s most beloved painters, including Frederick Church and Asher Durand. This Beaujolais-style red blend is a perennial favorite of our customers.

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

VINEYARD HUDsON-cHATHAM WINeRY

ACREAGE 14 acres total, about 5 acres planted

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

PRODUCTION 5,000 cases

or HUDsON-cHATHAM WINeRY TANNeRsvILLe 6036 Main street Tannersville NY 12485 518-589-4193

OWNERS carlo and Dominique Devito GENERAL MANAGER Bryan van Deusen WINEMAKERS carlo Devito, steve casscles, Bryan van Deusen

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

EVENTS Check our website for upcoming events!

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

www.hvwinemag.com • Summer 2017

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HARVEST SPIRITS

ABOUT US

Established 2006

LOCATED ON A 200-ACRE APPLE FARM in Columbia County, Harvest Spirits benefits by having fresh ingredients (apples) grown and pressed year round on location. Their third-generation farm, Golden Harvest Farms, benefits by having a new market for cider apples and increased traffic to their retail farm store. The symbiotic relationship allows them to make fresh spirits from fresh fruit all year long. They also buy extra fruit from local farms which promotes strong ties between local agriculture and craft distilling. The retail farm market and distillery tasting room are open daily. Harvest Spirits offer tastings and bottle sales of locally-made hard cider in addition to their full selection of award-winning spirits. They distill right in the tasting room, so you can learn how they make their spirits while you enjoy a taste. The small distillery is a very modern work of art. Though they distill only 100 gallons at a time, they can create virtually any kind of spirit, from vodka to whiskey, brandy and gin. Their state-of-the art equipment, manufactured in Germany by the world’s oldest distillery fabricator, allows them to consistently produce spirits of the highest quality. Core Vodka (40% ABV) is their original and most popular product—meticulously hand-crafted in small batches using nothing but apples and filtered water. It is distilled three times from hard cider, non-charcoal filtered, and gluten free. With aromas of McIntosh skin and creme brulee and a smooth finish, Core Vodka is distinctive and delicious. Each bottle is made from 50 lbs. of fresh apples. Cornelius Applejack is New York’s first applejack since anyone can remember. Applejack is an apple brandy that historically was made by freezing hard cider. Nowadays, applejack is an aged apple brandy that is distilled, not frozen. Named after the guy who’s made their cider for a generation, Cornelius Applejack is double distilled from hard cider and aged in ex-bourbon barrels, giving it an amber color and whiskey-like flavor.

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

PRODUCTS CORE VODKA CORE GIN CORNELIUS APPLEJACK JOHN HENRY WHISKEY

The Peach (30% ABV) and Cherry Applejack (35% ABV) are made by soaking fresh fruit in two-year-old applejack—with no sugar added—and macerated for six months with minimal filtration. Peach Applejack mixes well with champagne and hard cider. Cherry Applejack is excellent in Manhattans or on its own. Their newest product, John Henry Single Malt Whiskey, is named after their eponymous farm manager, John Henry. It is double distilled from 2-row malted barley, aged for two years in new and re-fill applejack barrels. A smooth and balanced whiskey, it boasts flavors of dried fruit and sourdough with a long satisfying finish of chocolate malt and distant campfire. Visit for a tour and taste.

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PEACH APPLEJACK CHERRY APPLEJACK APPLE BRANDY PEAR BRANDY BLACK RASPBERRY VODKA


DISTILLERY

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IN THE SPOTLIGHT CORE GIN

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

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

Aged three years and crafted in small batches, this rare single malt whiskey is double distilled from 2-row malted barley, then rested in new oak and aged in our own Applejack barrels, lending it a touch of spice and smoky fruit. John Henry Single Malt Whiskey is named in honor of the man who has helped farm our land for four decades and made us famous for apple cider donuts.

DISTILLERY HARvesT sPIRITs

OWNERS Derek Grout and Ashley Hartka

ADDRESS 3074 Us Route 9 valatie, NY 12184

MANAGER Peter Upstill

PHONE 518-758-1776 EMAIL info@harvestspirits.com WEBSITE harvestspirits.com OPEN Jan–Dec: Daily, 10am–5pm TASTING FEE $1.00 each TOURS Weekends: 12–5pm, free ACREAGE 200 acres PRODUCTION 1,500 cases

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

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

www.hvwinemag.com • Summer 2017

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HILLROCK ESTATE DISTILLERY

ABOUT US

Established 2011

MEET THE MAKERS

HILLROCK ESTATE DISTILLERY IS LOCATED located in the heart of the historic Hudson Valley, two hours north of New York City, overlooking the distant Berkshire Mountains. Prime farmland, crystal clear water, and a favorable climate create a unique terroir which is profoundly expressed in Hillrock’s artisanal whiskeys. Proud to be one of the few “field-to-glass®” whiskey producers in the world, Hillrock is also the first U.S. distillery since before Prohibition to floor malt and hand craft whiskey on site from estate-grown grain. Led by Owner Jeffrey Baker and renowned Master Distiller David Pickerell, Hillrock’s commitment to quality embodies the rich history of craft distilling in the Hudson Valley.

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

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

An industry icon and former Master Distiller for Makers Mark, Dave Pickerell directs Hillrock’s production and operations as Master Distiller. Dave has over 20 years of spirits industry experience and is respected as one of the top Master Distillers and spirits experts globally. During his 14 years at Makers Mark, Dave oversaw an 80-person staff and was responsible for all aspects of the whiskey’s production. Dave was a Board Member and Past Chair for the Kentucky Distillers Association, recipient of the “best distillery visitor attraction in the world” designation by Whiskey Magazine, and is recognized as one of the industry’s top spirits judges.

Recent Awards:

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


DISTILLERY

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

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

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

THE ESSENTIALS

DOUBLE CASK RYE WHISKEY

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

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

DISTILLERY HILLROcK esTATe DIsTILLeRY

OWNER Jeff Baker

ADDRESS 408 Pooles Hill Road Ancram, NY 12502

MANAGER Tim Welly

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

MASTER DISTILLER Dave Pickerell EVENTS June 10

spring Open House, 12–5pm

WEBSITE www.hillrockdistillery.com

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

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

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

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

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

PRODUCTION 4,000 cases

www.hvwinemag.com • Summer 2017

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TACONIC DISTILLERY

ABOUT US

Established 2013

THE HUDSON VALLEY IS FILLED with beautiful scenery, charming villages, National Historic Landmarks, and bountiful farms. It is home to the first wine-producing region in the U.S. and a world-class culinary institute. Four hundred years of history and hospitality make the region an ideal location for production of our own native spirit – bourbon whiskey. With a passion for the outdoors and a desire to work the land, the Coughlin family purchased part of Laufred Farms in Stanfordville, NY, and renamed it Rolling Hills Farm in 2010. The farm’s 113 acres of rolling hills became the inspiration for Taconic Distillery’s entrance to Dutchess County’s local agribusiness market. What started as a hobby became a passion shared by friends, coworkers and family members. This passion has taken off and is now a growing business, with distribution in more than 500 locations in New York, New Jersey and Connecticut. In the fall of 2016, Taconic opened its brand new 4,200 square foot distillery, which includes a bottling, aging, retail and tasting facility. The cozy PRODUCTS tasting room and adjoining patio overlook the scenic Dutchess County farmland. The building has DUTCHESS allowed Taconic to substantially increase its sales PRIVATE RESERVE and consolidate disparate facilities. The tasting room Straight Bourbon provides visitors with a unique setting to explore its Whiskey products as well more than 100 bottles of bourbon BARREL STRENGTH from various distillers. Says founder Carol Ann Straight Bourbon Coughlin, “We firmly believe you should enjoy Whiskey bourbon in whatever form you choose, whether it FOUNDER’S RYE be neat, on the rocks, or in cocktails.” WHISKEY CASK STRENGTH The logo that is the signature on all of its products Straight Rye Whiskey includes a drawing of Copper, the foxhound, which is found on any bottle from Taconic Distillery. The ROLLING HILLS RUM origin of foxhounds in the United States can be traced back to an English hunter by the name of Robert Brooke, who settled in the Hudson Valley in the 1650s. George Washington, who had a home in the Hudson Valley and was himself a whiskey producer, purchased his own foxhound from the Brooke family several generations later. In the early 20th century during the Prohibition era, foxhounds were notable for helping to alert moonshiners when government agents were closing in on their operations. For this reason, Taconic Distillery likes to credit Copper and his ancestors with bringing the phrase “Man’s Best Friend” to the New World.

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

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HUDSON VALLEY WINE • Summer 2017

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


DISTILLERY

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

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

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

THE ESSENTIALS FO U N D E R ’S RY E W H I S K E Y

Named for our country’s founding fathers, Taconic Distillery’s Founder’s Rye Whiskey is aged in virgin American white oak barrels to a golden caramel color. Rye lovers will appreciate its bold, spicy flavor with a mildly sweet finish. Founder’s Rye is delicious in cocktails and decidedly smooth when sipped neat or on the rocks. CAS K ST R E N G T H

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

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

DISTILLERY TAcONIc DIsTILLeRY

ACREAGE 113 acres

ADDRESS 179 Bowen Road stanfordville, NY 12581

OWNERS Paul and carol Ann coughlin

PHONE 845-393-4583

EVENTS Sept

EMAIL pjc@taconicdistillery.com

Sept

Hudson valley Wine & Food Fest Orvis Game Fair

WEBSITE www.taconicdistillery.com OPEN see website for hours

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

www.hvwinemag.com • Summer 2017

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TUTHILLTOWN SPIRITS DISTILLERY

ABOUT US

Established 2003

TUTHILLTOWN SPIRITS is located at the site of the 1788 Tuthilltown Gristmill, a national historic site. It was the first distillery opened in New York since Prohibition. From the beginning, its founders have been recognized as leaders and innovators in the emerging American craft spirits industry. Tuthilltown now features a tasting room where visitors can sample and purchase its products, and the Tuthill House Restaurant, a full service restaurant on the banks of the Shawangunk Kill (river). This farm distillery uses raw agricultural materials from New York State to produce award-winning Hudson Whiskeys, Indigenous Vodkas and Half Moon Orchard Gin. The distillery was built from scratch by founders Ralph Erenzo and Brian Lee, and opened in 2003. By 2005 they released the first products, corn whiskey and vodka from local apples. Neither Lee nor Erenzo had any previous distillery or alcohol production experience. Now, they invite visitors to enjoy the wonderful property with their families, and learn about how spirits are made during their comprehensive distillery tours. Offered every weekend, they include a tasting and Tuthilltown whiskey glass. Tuthilltown’s spirits are distributed throughout the U.S. and abroad, and they have been featured in numerous national and international media. The partners were instrumental in the 2007 passage of the Farm Distillery Act, which launched the New York craft distillery movement. From 2005, until the bill was signed into law, Tuthilltown was the sole New York State distillery. Today, there are over 125 craft distilleries operating in the state. Tuthilltown features special events throughout the year, a beautiful riverside walk to the dam and pond, picnic tables and the peaceful Shawangunk Kill, a protected recreational river that’s perfect for dipping toes during the warm months. The Tuthill House Restaurant welcomes a new restaurant manager George Gorsky, and a new menu featuring local products. Many dishes and desserts also feature special spirit products. Visit Tuthilltown weekends and get to know them! Tuthilltown Spirits proudly celebrates these achievements: 2016: Tastings – The Beverage Institute – Gold Medal: Half Moon Gin – Gold Medal: Indigenous Empire State Wheat Vodka – Gold Medal: Indigenous Fresh Pressed Apple 2016: Ultimate Spirits Challenge – Finalist: Half Moon Gin – Tuthilltown Triple Sec 2015: Los Angeles International Spirits Competition – Gold Medal: Half Moon Orchard Gin – Silver Medal: Indigenous Fresh Pressed Apple Vodka

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PRODUCTS HALF MOON ORCHARD GIN HUDSON BABY BOURBON HUDSON FOUR GRAIN BOURBON HUDSON MANHATTAN 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

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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.

THE ESSENTIALS DISTILLERY TUTHILLTOWN sPIRITs DIsTILLeRY

ACREAGE 21 acres

ADDRESS 14 Grist Mill Lane Gardiner, NY 12525

PRODUCTION 22,000 cases

PHONE 845-255-1527 EMAIL distillery@tuthilltown.com

GETTING HERE FROM NORTH (ALBANY): Take NYs Thruway I-87 south. exit 18 for NY-299 toward New Paltz/Poughkeepsie. Turn left at NY-299 W/Main st. Turn left at NY-32 s. Turn right at NY-55 W/Us 44 W/Main st. Turn left at Albany Post Rd/co Rd 9. Make the first right onto Tuthilltown Rd. Make the second left off of Tuthilltown Rd. at the Tuthilltown spirits sign. FROM SOUTH (NYC): Take NYs Thruway I-87 North. exit 17 and follow signs for Route 300. Head north on Route 300. Turn left at NY-55 W/Us 44 W/Main st. Turn left at Albany Post Rd/co Rd 9, then follow directions above.

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

OWNERS 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 2017

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HELDERBERG MEADWORKS

ABOUT US

Established 2012

HELDERBERG MEADWORKS BEGAN as an idea. Due to a lack of big and bold old-world style mead in the market, owner and meadmaker Peter Voelker spent many years creating his own personal mead varieties that suited his tastes. Wondering if there were other like-minded mazers and quaffers, he, along with Kirsten, his wife and co-owner, decided to begin the journey of producing a commercial mead. The journey began in 2010 with Heritage, their signature mead, first available in stores by late 2012. What a delight it was for them to find out just how many other people had been searching for mead such as theirs! Helderberg’s primary philosophy is to create mead modeled after the process and recipes likely to have been made hundreds, and even thousands, of years ago, using modern equipment and today’s knowledge. With that ideal, they use only raw and local ingredients. Every batch of Helderberg mead is hand-made.

PRODUCTS HERITAGE Traditional mead

APPLE MEAD MAPLE MEAD FERAL MEAD SWEET FERAL

The name Heritage and the product’s label describe Peter’s lineage as a direct descendant of Harald Fairhair, the first King of a united Norway. Many consider Heritage to be the only Old-World mead available and it has won accolades from Scandinavian transplants in New York, as well as many others who seek a big and bold mead.

ODIN’S TEARS Dry mead

HARD CIDER CLASSIC SEMI-DRY CASSIS BLACK CURRANT MAPLE

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

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

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


MEADERY

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IN THE SPOTLIGHT ODIN'S TEARS

Odin’s Tears was a creation borne from a desire to create a no-sulfites-added dry mead. Not one to be tied to a particular style, meadmaker Peter Voelker decided on a simple unoaked mead that represents the purest form of mead. A mead such as this highlights the art of the craft and the florals of the honey. When created with skill, it is a mead delicious enough to make Odin himself shed a tear. HARD CIDER

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

Helderberg’s most daring creations! These awardwinning meads were created using a local strain of yeast captured and cultivated by Peter, the meadmaker. They are rambunctious hyperlocal mead fitting of their name. Intended to best replicate a mead that was possible hundreds of years ago, the flavor begins with the aromas of citrus fruit that blend with either a semi-dry (Feral) or a sweeter honey (Sweet Feral) finish. The wild nature is immediately evident as you hunt to rationalize what these unique creations taste like. They are like nothing else. Enjoyed at a slight chill. They pair well with all types of seafood, as well as farmer’s cheeses, such as local goat cheese.

THE ESSENTIALS MEADERY HeLDeRBeRG MeADWORKs

MANAGER Peter voelker

ADDRESS coming soon! Tasting Room in Duanesburg, NY

MEADMAKER Peter voelker

PHONE 518-795-8964

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

EMAIL peter@helderbergmeadworks.com

Festival, Altamont Fairgrounds

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

GETTING HERE In 2017, Helderberg Meadworks will be opening a tasting room in the Duanesburg area. For a list of retail locations visit their website.

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ARROWOOD FARMS Sustainable Farm-Brewery, Established 2013

ARROWOOD FARMS rests in a tranquil corner of the Hudson valley, nestled between beautiful, red maple forests, cedar groves and wildflower meadows. Arrowood Farms is a sanctuary for delicious, home-grown food and uniquely tasty craft beer. At the heart of our philosophy is the notion that great beer starts from the ground up. Using pristine spring water from Rosendale’s Widow Jane Mine and rich New York terroir, we cultivate our very own certified organic hops and grain with love and care. Raising ducks, chickens, sheep, bees and pigs is just as important to us and we believe that all the critters we care for play an important role in the farm’s ecosystem. Powered entirely by our own solar panels, it’s safe to say that every sip of beer contains more than a drop of sunlight too! THE ESSENTIALS ADDRESS 236 Lower Whitfield Rd, Accord, NY 12404 PHONE 845-253-0389 WEBSITE www.arrowoodfarms.com HOURS Fri: 5–9pm, sat: 1–9pm sun: 1–8pm

Our tasting room is open on the weekends and we have a few exciting things underway for the season: we just broke ground on a pavilion with an outdoor bar overlooking the fields, meadow and pond. We’ve partnered with Graze Farm to Table who is serving up fresh food out of our kitchen and will soon have a brand new mobile kitchen next to the pavilion. Many events with live music and harvest celebrations are happening throughout the year.

SIGNATURE PRODUCTS

THE VILLAGER (KÖLSCH) PRUDENCE (AMERICAN PALE ALE) MOHONK (IPA) BLACK SHEEP (BROWN ALE) DANKO (RYE LAGER)

SAISON (SEASONAL) RISING SMOKE (RAUCHBIER) THE STOUT PIG (AMERICAN STOUT) NITRO (ROTATIONAL)

C.H. EVANS BREWING CO. AT THE ALBANY PUMP STATION Established 1786

C.H. EVANS BREWING CO. at the Albany Pump station provides visitors with an experience like no other. Beginning production in 1786 in Hudson, New York, the evans family continued production up until Prohibition in 1920. Now located in the old Albany Pump station building in downtown Albany, c.H. evans Brewing co. was given new life when owner Neil evans re-opened the company. surviving pieces of original evans Brewing memorabilia are on display at the Albany Pump station.

THE ESSENTIALS ADDRESS 19 quackenbush square, Albany, NY 12207

c.H. evans Brewing co. mixes award-winning, hand-crafted beer and delicious food spanning many types of cuisine, including their popular calamari, and lobster-shrimp mac and cheese. The expansive space offers two dining rooms, two lounges, and an event space located in the loft. c.H. evans Brewing co. at the Albany Pump station combines these features with an historic local touch to achieve an experience sure to please lovers of beer, food, and history.

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

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SIGNATURE PRODUCTS

KICK-ASS BROWN ALE

PUMP STATION PALE ALE

DAWN’S DRY STOUT

CAPITOL LIGHT

QUACKENBUSH BLONDE


INDIAN LADDER FARMSTEAD cidery and Brewery produces hard cider and craft beer with ingredients grown on the farm. The farm is located beneath the dramatic limestone cliffs of the Helderberg escarpment, home to the scenic John Boyd Thacher state Park. enjoy an Indian Ladder Farmstead craft beer flight on the porch overlooking the hop yards, apple orchards and berry plantings. celebrating its centennial in 2016, Indian Ladder Farms is operated by the fourth generation of the Ten eyck Family and features a retail farm market, café, bakery and pick your own, and offers educational programs and other special events, including weddings. Originally a dairy farm, Indian Ladder Farms raised beef cattle after the dairy barn burned in the 1940s, eventually converting to an apple orchard now famous for its high-quality fruit and fresh cider doughnuts. THE ESSENTIALS ADDRESS 342 Altamont Rd, Altamont, NY 12009 PHONE 518-655-0108 EMAIL tastingroom@ilfcb.com WEBSITE www.ilfcb.com HOURS Wed: 4–9pm (May–Nov) Thurs: 4–9pm Fri: 4–10pm sat: 11–9pm sun: 11–7pm

Beer and hard cider are made right on the farm with hops, malting barley, apples, strawberries, blueberries, raspberries, pumpkins and other ingredients grown on Indian Ladder Farms, as well as other New York state farms. These farm-fresh specialty beverages are available in the on-farm tasting room and beer garden along with a variety of brews produced in collaboration with other NYs farm breweries and guest taps offering craft beer and cider products. All products are available for sampling and purchase, in flights, by the glass, and growler fills. SIGNATURE PRODUCTS

CIDERS: THE CRAB SECKEL SOLUTION BARREL-AGED CIDERS

BEER: SEASONAL FARMHOUSE ALES EAST COAST IPAS

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BREWERIES | CIDERIES

INDIAN LADDER FARMSTEAD CIDERY AND BREWERY Established 2012


Understanding Place of Origin How Local Ingredients Make a New York Product Lindsey A. Zahn, Esq.

W

hen we enjoy local wine, beer, spirits, or cider, one of the best parts of that experience is being able to connect with the producer and his story. As consumers, we are increasingly embracing farm to table and excited to enjoy and share local alcohol beverages to which we feel connected. Despite this delight and enthusiasm, the federal and state laws surrounding designating a place of origin on a wine, beer, spirits, or cider label can be

incredibly confusing. The requirements below help clarify how a consumer can know he is obtaining, and connecting with, a true New York craft beverage.

So, what’s inside a bottle of . . . New York State Wine? For wine, the law is nuanced at the federal level. To state an appellation of origin on a label (like New York,California, or Rockland County), federal law requires that at least 75% of the wine derive from fruit or agricultural products grown in the appellation area indicated on the label. The law additionally requires that the wine—if using a state appellation—be fully finished in the state or adjacent state or—if using a county appellation—in the state where the county is located. Finally, the wine must conform to the laws required by that appellation (some state laws, for example, may have stricter requirements when using an appellation on a label). In New York, the state regulations are similar to an extent. When “New York State” is indicated as the appellation of origin, the wine must contain at least 75% by volume of New York grown grapes or other agricultural products (if the wine is non-grape, i.e., an apple wine). That being said, a wine producer’s requirement very much depends on the type of New York license held. A winery or special winery claiming New York State on its label is required to use at least 75% by volume of grapes that were grown in New York State. The remaining 25% can come from outside of the state. However, a farm winery or a microfarm winery is required to use 100% by volume of New York State-grown grapes or fruit.

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Another way to know the origin of a wine is by the American Viticultural Area (AVA) name on the label. An AVA is a type of appellation of origin, but not all appellations are AVAs. Appellations are defined by political boundaries (e.g., states and counties) while AVAs are defined by a regulatory process that includes petitioning the Alcohol and Tobacco Tax and Trade Bureau (TTB) to form the AVA. Some examples of AVAs include Hudson River Region, Finger Lakes, and Long Island. The formation of an AVA entails showing that a particular area is distinguishable due to soil, climate, geology, elevation and that the name is “known.” This is a great way for wineries to promote their region as well as for consumers to associate types or styles of wines with a region.

75-85%

Unlike appellation of origins, the federal law requires that at least 85% of the wine is derived from grapes grown in the AVA. Similarly, the wine must be fully finished in the state where the AVA is located. A New York State farm winery or microfarm winery using an AVA would still be required to source 100% of its grapes from New York State (85% of which must be from that named AVA).


LEGAL TASTINGS

New York State Liquor? Spirits stating “New York State” on the label must contain at least 75% by volume fruits, vegetables, grain and grain products, honey, maple sap, or other agricultural products grown or produced in the State. This is true regardless of whether the liquor is made by a producer holding a distiller’s license, micro distiller’s license, or farm distiller’s license. Farm distilleries are only allowed to produce New York State labeled liquor; this means that all of their liquor must contain at least 75% ingredients from New York. Distillers and micro distillers can produce liquor that does not meet these requirements (the label, however, cannot state, “New York State”).

More and more, as consumers, we are curious about ingredient sourcing and want to know about a product’s origin.

75%

Federal law does not speak specifically to using “New York State” on a label for distilled spirits. However, under federal law, the label must not be deceptive or misleading to consumers as to the contents of the bottle.

20% New York State Beer? Beer requirements are different than wine or spirits, and it is important for New York brewers to stay abreast of changing state law so that their labels are not deceptive or misleading. Again, federal law does not speak specifically to using “New York State” on a label for beer, but the requirements to do so on the state level are outlined below: • Currently and until December 31, 2018, a New York State labeled beer must contain at least 20% by weight of New Yorkgrown hops and at least 20% by weight of other New York-grown ingredients (excluding water). • Starting January 1, 2019 and until December 31, 2023, the percentage will increase to 60% (i.e., at least 60% by weight of New York-grown hops and at least 60% of weight of other New York-grown ingredients excluding water). • On January 1, 2024, the percentage will increase to 90% (i.e., at least 90% by weight of New York-grown hops and at least 90% of weight of other New York-grown ingredients excluding water). The above is true regardless of whether or not the producer is a brewer, microbrewer, or farm brewery; if claiming “New York State” on the label, the producer must follow these requirements.

100%

New York State Cider? New York’s requirements for cider are similar to wine. To declare a cider as a New York State labeled cider, the cider must be made exclusively from apples or other pomme fruits grown in New York State. This is true regardless of whether the manufacturer is a cider producer, a farm cidery, or maintains another license that allows them to produce cider.

Sound confusing? The legal aspects behind appellations, AVAs, and “New York State” labeling on alcoholic beverages can be complex. But the marketplace benefit a product or producer can receive by using a place name is significant and should not be underestimated. More and more, as consumers, we are curious about ingredient sourcing and want to know about a product’s origin. Using a place name is a valuable way to promote the region, as well as to encourage farm to table.

www.hvwinemag.com • Summer 2017

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

DRINK. TOSS. RECYCLE. REPEAT.

PEONY POWER

Finally! Sophisticated disposable drinkware that’s crystal clear, BPA-free, and engineered with a thin, smooth rim so it feels like you’re drinking from a real glass. Tossware delivers it all, in five stackable shapes and sizes that come in convenient grab-and-go sleeves. Equally at home at elegant parties or outdoor events, Tossware makes quaffing your favorite summertime beverage – whether in a flute, pint or tumbler – easy-breezy and sustainable, too. tossware.com.

Fields of flowers, a scenic horse farm, and a simple country lifestyle was the inspiration for this 5-times distilled vodka created by the woman-owned team at Three Meadows Spirits in Dutchess County. Peony Vodka is infused with a blend of nine botanicals that include geranium, vanilla, jasmine, white pepper and peony. Enjoy its subtle floral finish on the rocks or experiment with cocktail ingredients like fresh lemon, chilies, pear, thyme, pomegranate, ginger, and even beer. Or try this signature recipe and sip in the countryside:

FUNCTION, MEET FASHION More than a necessary essential in the kitchen, aprons are making a comeback as a must-have fashion accessory. Show off your culinary creativity and your personal style by sporting one of the cooking coverups designed by founder Alexis Trembone at The Bedford Life. These limited-edition aprons in fun fabrics and bold color combinations are destined to become your go-to garment for indoor cooking and alfresco entertaining this season. Handmade in the Hudson Valley, The Bedford Life offers custom options and personalization to make them perfect gifts for your favorite foodies, too. And they’re available in kids’ sizes. Look for them at special events in-store at Williams-Sonoma and West Elm, or purchase online at TheBedfordLife.com.

Summer Frolic 1-1/2 oz Peony vodka 1-1/2 oz watermelon water 1/2 oz st. Germain splash fresh lime juice shake all the ingredients with ice, strain into glass, garnish with mint leaves.

CONNECT

BOOKS

www.threemeadowsspirits.com

hudsonvalleywinemagazine HVWineMagazine

TAPPING THE HUDSON VALLEY – DAYTRIPS AND WEEKEND ITINERARIES Debbie Gioquindo

The craft beverage movement in the Hudson Valley may show no signs of slowing, but visiting the region’s tasting rooms just got easier. In Tapping the Hudson Valley, Debbie Gioquindo offers a lifetime of experience living in the Hudson Valley to break it down into 24 bite-sized itineraries. If you’re planning to pack in a day trip or relax on an extended getaway, Debbie, a wine and travel expert and regular columnist in this magazine, has crafted sensory-satisfying trips that focus on the tastes of the region balanced with must-see sights and stops along the way. Known locally and in the blogisphere as the Hudson Valley Wine Goddess, Debbie shares tips she’s learned over the years to make the most of your tasting experience. The book is divided into three sections – wineries, breweries, and historic sites – with wineries, breweries, cideries, and distilleries 70

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included in each. The itineraries are thoughtfully planned with four key entry points into the Hudson Valley (Albany, Harriman, Newburgh and Millbrook), and feature recommended lodging, attractions, restaurant options, and directions. Debbie has even calculated the time it will take to get from point to point. Tapping the Hudson Valley provides an insiders look at the region so you can to maximize your time and navigate like a native. Whether a resident or first-time visitor, if tapping the region’s craft beverage tasting rooms is on your bucket list this season, Tapping the Hudson Valley is a guidebook you won’t want to leave home without. Million Dollar Sips | $12.95 www.tappingthehudsonvalley.com


FEATURED EVENTS

S AV E T H E D AT E S !

AUGUsT Putnam Wine & Food Fest Westview Golf Driving Range 3191 Route 22, Patterson Sat, August 12, 11am–6pm Sun, August 13, 11am–5pm putnamcountywinefest.com sePTeMBeR Hudson Valley Wine & Food Fest Dutchess County Fairgrounds Spring Brook Ave, Rhinebeck Sat, Sept 9, 11am–6pm Sun, Sept 10, 11am–5pm HudsonValleyWineFest.com Taste of New Paltz Ulster County Fairgrounds 249 Libertyville Rd, New Paltz Sat, September 18, 11am–5pm www.tasteofnewpaltz.com

Craft Beer Festival at Bethel Woods Bethel Woods Center for the Arts 200 Hurd Road, Bethel Sat, October 14, 1–5pm BethelWoodsCenter.org 27th Annual Harvest Party Millbrook Vineyards & Winery 26 Wing Rd, Millbrook Sat, October 14, 12–4:30pm millbrookwine.com NOveMBeR Naked Flock Hard Cider Experience Applewood Winery 82 Four Corners Rd, Warwick Sat–Sun, November 4–5 applewoodwinery.com

The Olana Summer Party OLANA ‘67: A Publi Public P bliic ic W Work orkk off Art

F Featuring eaturing gr great eat rregional egional chefs chefs,, cockt cocktails ails and w wine ine and the best v view iew iin n the Hudson V Valley alley

Saturday, July 22, 2017 | 6-8PM

Shawangunk Wine Trail Wreath Fineries Various wineries Sat–Sun, Nov 18–19, Dec 2–3 & 9–10 10am–5pm shawangunkwinetrail.com

For For tickets tickets and mor more e iinformation nformation v visit: isit: OLANA OLANA.org/OLANA67 .org/OLANA67

q

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JULY Olana Summer Party Olana State Historic Site 5720 NY-9G, Hudson Sat, July 22, 6–8pm olana.org

29th Annual Apple Festival Brookview Station Winery Castleton-on-Hudson Sat–Sun, October 7–8 brookviewstationwinery.com

AUGUST 12 & 13, 2017 Wine, Spirits and Cider Tastings, Breweries, Arts & Crafts, Food Vendors, Live Music, Cooking and Mixologist demos, Children’s Activities and more. 11am-6pm Saturday 11am-5pm Sunday Iron & Wine Restaurant & Westview Golf Driving Range 3191 Route 22, Patterson, NY 12563

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PUTNAMCOUNTYWINEFEST.COM

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Bounty of the Hudson Ulster County Fairgrounds 249 Libertyville Rd, New Paltz Sat–Sun, June 10–11, 12–5pm shawangunkwinetrail.com

OcTOBeR Wine Festival at Bethel Woods Bethel Woods Center for the Arts 200 Hurd Road, Bethel Sat, October 7, 1–5pm BethelWoodsCenter.org

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JUNe Hudson Valley Cider Week Various locations June 9—18 ciderweekhv.com

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

CSW

Hashtag: What’s Trending From the very beginning, humans developed the means to communicate and share feelings, opinions, and ideas among each other – in other words, “socializing.” This innate trait led to a formidable desire to communicate about topics that a majority of others were communicating about at the same time, or, in modern terms, “trending.” While recently communicating with fellow wine experts, I took note of the current trends that several of them were discussing and it’s no surprise that these topics are trending here in the Hudson Valley too.

“About as comprehensive a guide to cool climate grape varieties you’ll find anywhere.” —NY Wine & Grape Foundation

“...as much a handbook for grape-growers as it is for wine-lovers.” —Times Union

By J. Stephen Casscles Foreword by Kevin Zraly Preface by Eric Miller

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

R E S O U R C E S 9

Albany County Convention & Visitors Bureau albany.org/ccBT

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Angry Orchard Hard Cider angryorchard.com

1

Crown Maple Estate www.crownMaple.com

13

Dutchess Tourism dutchesstourism.com

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Flint Mine Press FlintMinePress.com

15

Great Northern Catskills www.catskillsBeverageTrail.com

BC

Greene County Economic Development, Tourism & Planning www.InvestInGreene.com

11

Henry’s at the Farm www.buttermilkfallsinn.com

IBC Hudson Valley Tourism TravelHudsonvalley.com

11

Leros Point to Point www.LerosLimo.com

17

Milea Estate Vineyard mileaestatevineyard.com

7

New World Bistro Bar www.newworldbistrobar.com

7

Nine Pin Cider Works ninepincider.com

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Olana Partnership olana.org/olana67

5

Orange County Tourism www.OrangeTourism.org

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Putnam County Wine & Food Fest putnamcountywinefest.com

4

Schoharie County Tourism upstatevacations.com

IFC

Shawangunk Wine Trail GunksWine.com

3

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Hudson Valley Wine & Food Fest HudsonvalleyWineFest.com

SUNY Schenectady County Community College www.sunysccc.edu/culinary

15

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Hudson Valley Wine Goddess hudsonvalleywinegoddess.com

Town & Country Liquors townandcountryliquorstore.com

17

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Lehrman Beverage Law www.bevlaw.com

Ultimate Cider + Apple Spirits Guide HvciderGuide.com

Grow with the Hudson Valley’s wine and craft beverage industry

Advertise your business in

HUDSON VALLEY WINE MAGAZINE ads@hvwinemag.com Fall 2017 Deadline: July 26

So, where to begin . . . Facebook? Pinterest? Instagram? Twitter? Snapchat? In only a decade, a billion humans (give or take a hundred million) have habitually adopted some form of social media in their daily routines. Armed with a glass of wine or craft beverage of choice, drinkers are joining the fun of sharing their knowledge and experiences on social media platforms. And, now that two-thirds of a generation of millennials (born 1984–2004) have reached drinking age, an entirely new group of wine and craft beverage consumers is having an impact on the industry. Practically raised with a tablet and smartphone in each hand, this new group of consumers is on top of news and trends as they happen. Generally, this is a locally-minded group, and being adventurous, they are always looking for the next new experience to share with friends. They’re also more apt to post their favorite beverage or latest tasting room excursion with popular hashtags, such as: #vino, #winelover, #instawine, #beer, #drinks, or simply, #yummy. Joining the trend, too, are the Hudson Valley’s wine and craft beverage producers who rely on social media to keep their followers in the know, practically minute by minute. Follow your favorite winery or distillery on social media, or try hashtags that reflect your beverage of choice, for example: #cabfranc, #bourbon, #hardcider, #cocktail, or #drinktime. See what others are talking about with #sommchat, or #corkdork, which has been trending since Bianca Boscar’s book of the same name made it to #5 on the New York Times bestseller list. The trend to “act globally, think locally” is one we can all rally around, right? When it comes supporting agricultural trends, sustainability, eco-friendliness, and responsible consumption, there are hashtags that cover that, too. Follow along with #drinklocal, #supportlocal, #NYDrinksNY and #TasteNY. Beverage apps are also a way to continue the drinks conversation. I can recall when not long ago, information pertaining to a particular wine or spirit – reviews, scores, etc. – had to be obtained either from a distributor or directly from the producer. This is no longer the case, thanks to the many free apps available, like Flaviar (whiskey), Untappd (beer), and my favorite, Vivino (wine), which gives tasting reviews and scores (1.0 to 5.0) authored by wine lovers themselves. A quick scan of a few local wines offered the following scores: 4.1 out of 5 for Millbrook’s 2015 Chardonnay; 4.2 for Hudson Chatham’s “Masson Place” 2014 Baco Noir; and 4.3 for Brotherhood’s 2016 Riesling! Many of our conversations in 2017 will continue to center around beverages and how we enjoy them. Fortunately, what we see and learn about our local producers on social media can easily become a real life experience with family and friends. How else could one get a better understanding of our craft producers and their delicious portfolios than by paying a visit to each? But until you get to the tasting room, keep up with what’s trending on social media. #cheers!

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HUDSON VALLEY WINE • Summer 2017


The Hudson Valley – It’s Intoxicating! Experience the Hudson Valley where America’s first spirits were produced. Visit the more than 120 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!

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 2017  

Explore new places and tastes in the Hudson Valley and Capital Region, check out what's been barrel aging at Angry Orchard all winter, pair...