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COMPLIMENTARY

H U D S O N VA L L E Y

WINE

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CELEBRATING

5 YEARS! S U M M E R

2013

A r e s o u r c e g u i d e t o t h e v a l l e y ’s c r a f t b e v e r a g e i n d u s t r y

INSIDE: Distilling in the Hudson Valley Building on a Revolution NEW! Meadery Upper HV Wineries


WELCOME

CONTRIBUTORS

HOW FAR WE’VE COME in five years! When we launched Hudson Valley Wine Magazine in 2008, we hoped to shine a spotlight on the winemakers and the wines crafted in the region we cherish and call home. It began as an idea, sparked by a love of wine and a visit to California wine country. Finding very little information about our own region’s wines or winemaking history, we set out to discover, and share, the world of wine within an hour’s distance of our home.

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

In this, our fifth anniversary issue, we reflect on those early years. There were wineries with established history, as well as many wineries and distilleries still in their infancy. The first decade of the 21st century seemed a good time for many to seek peace, quiet, and a new beginning in the Hudson Valley’s beckoning hills.

Josyane Colwell (The Convival Table), the Provençal-born founder and executive chef of Le Moulin Event Planning & Catering in Irvington, NY, offers worldly sensibilities about food, presentation and ambiance. Clients such as ABC, Vera Wang, Victoria’s Secret and the National Trust for Historic Preservation have enjoyed her French delectables and white glove affairs. www.lemoulincatering.com

Today there are more wineries than ever, in nearly every county of the Hudson Valley. Sure, some have come and gone, but those remaining are producing wines with passion – wines which exhibit our unique terroir and microclimate. And the public is finally catching on!

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

Back in 2008, you could count the number of distillers on one hand. Today that number is also on the rise, with each carving its own niche in the spirits world (see Distilling on page 2). Add to that the rising number of craft brewers. Hudson Valley artisanal spirits have come a long way! As we celebrate the region’s growth and expansion, we profile more wine and spirits producers than ever before, including some exciting new additions: the Hudson Valley’s first true meadery (page 46), and our very own nanobrewery (page 63). For the first time, there’s even a section on the wineries of the Upper Hudson Valley. Despite the cold-weather climate which would deter other winemakers, this region is burgeoning. We’re excited to present members of New York’s newest wine trail in this issue (page 57).

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

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

There’s a new term to describe the industry we set out to promote: the “Craft Beverage Industry.” Buzz-worthy moniker aside, the industry is flourishing in the Hudson Valley. We applaud all those who have worked to put our region on the map.

And finally, we thank our inquisitive readers who consume each issue to discover their “new favorite” local wine or winery. Thanks to those who visit us at events, and to those who keep in touch via email, Facebook and Twitter. We’re very proud to be celebrating our fifth anniversary with you. Cheers!

Linda Pierro Managing Editor

Dominick Fiorille

We would be remiss if we didn’t recognize our loyal advertisers who have partnered in our mission to promote the Hudson Valley’s craft beverage industry. Thank you. We also thank the writers, photographers, contributors, and our growing team who make each issue possible.

Michael Taiani (Ty’s Take-Away), aka “Ty the Wine Guy,” is a food and wine consultant, columnist, marketer and CEO/Owner of Wines By The Glass Enterprises and Marketing Corp., a multi-functional firm based in the Hudson Valley. Assisting people with food and wine is his mission. Find Ty on Facebook and at www.tytwg.com Kathleen Willcox (Distilling in the Hudson Valley) is a freelance writer. She lives in Carmel, NY, with her husband, children and dog. When she isn’t writing, she is out enjoying the rugged beauty, unsullied environment and friendly people of the Hudson Valley – if she’s lucky, with a chilled glass of Seyval Blanc in her hand. kathleenwillcox@hotmail.com


HUDSON VALLEY WINE

TM

Volume 6 Issue 1 Summer 2013

ROBERT BEDFORD EXECUTIVE EDITOR LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR

H U D S O N VA L L E Y

WINE

TM

MAGAZINE

CHERYL ELKINS, SUE KVANÅLI ADVERTISING SALES

I N S I D E

J. STEPHEN CASSCLES VITICULTURAL CONSULTANT

Distilling in the Hudson Valley

SUE KVANÅLI CONTRIBUTORS

Building on a Revolution by Kathleen Willcox

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8 Grapes of the Hudson Valley: Ready for Rosé?

ADVERTISINg INqUIRIES: Contact us at ads@hvwinemag.com or call 518-731-1332. SUBSCRIPTIONS: For rates, email us at info@hvwinemag.com EDITORIAL CONTRIBUTIONS: We invite ideas for articles, photographs, letters and other contributions from readers. Please write us at the address below or email info@hvwinemag.com. Any manuscript or artwork submitted by mail should be accompanied by a self-addressed stamped envelope if you would like it returned. HVW is not responsible for the return or loss of submissions.

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by J. Stephen Casscles

Talking Terroir NEW! by Traci L. Suppa

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Wine-ing a Whey by Wendy Crispell,

CSW, WSET

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

13 46 48 57

VISIT US AT: www.hvwinemag.com

HUDSON VALLEY WINETM Magazine is published semiannually by Flint Mine Press, a division of Flint Mine Group, llc. ©2013 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.

Printed by Vanguard Printing, an FSC Certified Printer

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Wineries Meadery NEW! Distilleries Upper Hudson Valley Wineries NEW! Breweries

The Convivial Table by Josyane Colwell Seedlings... Wine-Friendly Farm Markets Wine Country Travel by Debbie Gioquindo, CTC, CSW, WLS Ty’s Take-Away by Michael “Ty the Wine Guy” Taiani

PHOTOS: Courtesy Tuthilltown Spirits Distillery/Michael Bloom (top); Glorie Farm Winery (bottom)

www.hvwinemag.com • Summer 2013

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Building on a Revolution


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an the ephemeral, intangible spirit of a region be distilled into a brief, bracing river coursing over

your taste buds? Evidently. One sip of any one of the Hudson Valley’s new varieties of whiskeys or

spirits – preferably in the tasting room of the place in which it was produced – will immediately

clue the quaffer into the fact that they are sipping a totally new and different breed of intoxicant.

Kathleen Willcox

Temperance movement, the New York State Legislature took their first step and passed the Raines Law, which attempted to regulate the consumption of alcohol, restricting Sunday alcohol sales only to hotels that served food with intoxicating liquor. It didn’t take long for canny saloon-keepers to get around the law by slapping together barely-furnished rooms above their bars, and while openly mocking the law, fulfilling their legal obligations by offering such gustatory delicacies as “brick sandwiches” (two slices of bread covering an actual brick).

The person to thank for this delirious, delicious renaissance is Ralph Erenzo, an unlikely conquistador in a dramatic showdown between struggling small-business owners and big government, with a few well-meaning but disruptive (and highly litigious) locals thrown in for good measure. Erenzo, almost singlehandedly – though he is too modest to admit as much – made Hudson Valley-distilled spirits safe and legal to guzzle again.

Legislation like the Raines Law, created to limit tippling while lining the state’s pockets with additional revenue at the same time, was enacted in direct response to organizations like the powerful Anti-Saloon League and the Woman’s Christian Temperance Union, which were sweeping the country. The “dry” movement reached its pinnacle in 1919 with the highly controversial Eighteenth Amendment and regulated by the Volstead Act, that banned the “manufacture, transportation, importation and sale of intoxicating liquors” in the United States.

After years of legal wrangling, Erenzo’s laser-like obsession with creating a business-friendly distilling environment in New York produced the “2007 Farm Distillery License Law,” which freed up small-time spirit-makers to pursue their craft, while at the same time allowing them to possibly make a living at it as well. But while the Hudson Valley’s cup overfloweth now, there was a distressingly dry period for several decades, thanks to Prohibition.

PHOTO: Michael Bloom

HUDSON VALLEY SPIRITS are swaggering back onto America’s stage as thirst-quenching juggernauts, and they’re stealing the spotlight from their traditional, more corporate brethren down South. “In the Hudson Valley, spirit-making is an agricultural craft, not an industrial product,” Ralph Erenzo, partner and distiller at Tuthilltown Spirits Distillery in Gardiner, told Hudson Valley Wine Magazine. From classic American whiskey to decidedly exotic buckwheat spiritus frumenti, imbibers are sure to find their brand of Hudson Valley heartthrob waiting in the wings.

The Rise of Temperance In the pre-Prohibition era, the Hudson Valley was rife with fermented spirits; more than 1,000 legal distilleries existed in New York alone in the late 1800s, with the Empire State producing a significant share of the country’s whiskey, not to mention other alcohols and liqueurs, much of it from local grains and fruits. But leading into the early decade of the 20th century, the Federal and State regulations for distilleries focused more on revenue and taxation, and branding and labeling, respectively, while there were few, if any regulations, for wineries selling distilled liquor. It was hardly a drinker’s paradise, however. Since the mid-1800s, the “dry” movement was steadily gaining traction with religious, womens and social groups, and with various states passing increasingly restrictive laws dealing with the consumption and manufacturing of alcohol. In 1896, as a concession to the

Ralph Erenzo Tuthilltown Spirits Distillery

Prohibition was finally overturned in 1933, when President Franklin D. Roosevelt delivered on his campaign promise to legalize the consumption and manufacturing of alcohol. While many wineries and breweries were able to rebuild in the years after Repeal, the prohibitive cost of operating an industrial distillery effectively shut down the spirits market for decades. And believe it or not, it took nearly 70 years before Ralph Erenzo came along to change the state of distilling in New York. PHOTOS, OPPOSITE PAGE: A Black Dirt Distillery; B, D Hillrock Estate Distillery; C, E Tuthilltown Spirits Distillery [Michael Bloom]; F Catskill Distilling Company [© Jerry Cohen]

www.hvwinemag.com • Summer 2013

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An Industry Emerges Erenzo, dubbed “the face of the spirits industry” by many, is the knight-errant of micro-distilling, and his team at Tuthilltown Spirits Distillery slogged through a decade-long odyssey, suffering through endless trials, before the struggle final culminates in victory, not to mention countless awards, including silvers from the International Wines & Spirits Competition for their Hudson Baby Bourbon and their Hudson Four Grain Bourbon; silvers from the San Francisco World Spirits Competition for their Hudson New York Corn Whiskey, Hudson Manhattan Rye Whiskey, and Hudson New York Single Malt Whiskey, among many others. The brand’s existence, not to mention those accolades, would never have been possible without the basic legislation Erenzo helped formulate and pass. “We started the process in 2003 and managed to get the Farm Distillery License Act passed in 2007,” Erenzo recalls. “We had three governors in those four years and we had to amend it twice before it was passed. By the time everything was said and done,

OnCE UPOn A TIME in the HUDsOn VAllEy... n the last years of the ninteenth century, while the Temperance movement was gaining ground, and with Prohibition still decades away, Federal liquor laws were less complex and restrictive. In fact, there were no regulations prohibiting wineries from selling distilled liquor, and a winery could legally blend, bottle and distribute distilled spirits.

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In 1886, under the proprietorship of J.M. Emerson & Sons, the Jacques Brothers Winery in Washingtonville and The Brotherhood of New Life Wines in Brockton were united under one brand name, The Brotherhood Wine Company. With little or no Federal interference, Brotherhood was thus able to assemble one of the more interesting and comprehensive cornucopias of wines, liquors and distilled spirits in the Hudson Valley. For more than three decades, in addition to their distinctive wines, Brotherhood offered about a dozen distilled products – whiskey, bourbon, brandies and liquors – with the same high standards as their “pure, uncolored and unflavored” wines. Among the colorful and popular spirits offered were Old Royal Rye, Old 5X Rye, Old Kentucky Bourbon, St. Croix Rum, Irish Whiskey, Old Tom Gin Scotch Whiskey, and Number Thirty Whiskey. Under their Royal Crown label, eight different brands of prepared “cocktails” were also available, including Manhattans, Martinis, Whisky and Brandy Cocktails, and the proprietary Youngblood’s Elixir. When Prohibition was enforced in 1920, most American wineries and distilleries were forced to close down. Facilities were abandoned, grape vines were torn out, and casks were emptied and allowed to dry out to ruin. Brotherhood remained open throughout that time, producing sacramental wine, but new Federal regulations after Repeal (1933) would prohibit the sale of distilled spirits by licensed wineries. The dark years were over, but the American wine, beer and spirits industry had suffered a tremendous blow which would take decades to recover from. It wasn’t until the farm law, enacted in 2007, opened the door again for distilling in New York, and the resurgence continues. – R. B.

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HUDSON VALLEY WINE • Summer 2013

we ensured that once distillers acquired a Farm Distillery License, they could officially possess farm status. That’s important because farm status in New York comes with various rights, privileges and latitude.” In addition to substantially lowering the license fee for distillers, the new rules allowed distilleries to operate a tasting area and sell their product on-site (à la local wineries), absolutely essential clauses that would help attract foot-traffic and buyers as distilleries first got started, and before they were able to establish distributing partnerships. And while unwittingly launching a small-batch distillery movement, Erenzo also ensured the quality and environmental sustainability of the process and final product. “The law required that everything future distillers produced would be actual farm products,” Erenzo explained. “We couldn’t bring in grains or grapes from other states – it all had to be produced using New York farm produce.” While his finished product is impressive, Erenzo’s accidental foray into the spirit world was inauspicious. His original plan, when he purchased the current Tuthilltown Spirits’ property in 2001, was to create a “climber’s ranch” for Shawangunk Ridge rock climbers to unwind at. When locals got wind of his rugged retreat, they responded in force. Townspeople soon shut down his nascent getaway, and Erenzo was left grasping at straws after a lengthy, bitter and costly court battle with his neighbors. Possibly inspired by their own amateur legal sleuthing, he stumbled upon a 2002 law that encouraged the establishment of micro-distilleries that slashed the cost of licensing an industrial operation (one that produces up to 35,000 gallons of any aged grain spirit) from more than $50,000 to just $1,450. Erenzo soon became swept up in the fight for the new company he decided, practically on a whim, to forge from the land that had been so dearly bought. Serendipity was on his side. Brian Lee, a broadcast engineer, happened by his Gardiner parcel around the same time, and the two got to talking about the old Tuthilltown Gristmill (listed on the National Register of Historic Landmarks) on Erenzo’s land. They hit it off immediately and launched a partnership with Lee as the primary investor, not to mention engineering mastermind, and Erenzo as the driving personality/head hooch guru; building the distillery themselves, they figured out how to construct a distillery as they went, not to mention how to actually prepare, cook and distill liquor that people would actually want to drink. A decade later, thanks to the efforts of Erenzo and Lee, the craft small-scale distilling industry is reinvented, and the results more than speak for themselves.

laying the Groundwork With the Farm Distillery License Law officially on the books, Erenzo and Lee helped lay the groundwork for other distilleries that wanted to step up to the bar and shake up the cocktail scene. But the process of landing on delicious recipes and fine-tuning techniques can be daunting. When one decides to open a distillery, it’s not as if the unseasoned spirit maker can merely Google “how to make bourbon,” print out a step-by-step guide, and hop to it. At the Catskill Distilling Company, the process required an engineer, scientist, chef and artist, all rolled into one, as exemplified by Dr. Monte Sachs, the man behind the curtain. In many ways, the distillery epitomizes the carefree, artisanal, whip-smart spirit of the current alcohol scene; located in Bethel, it is a stone’s throw from the field that once housed the ultimate hipster love-in, Woodstock.


Dr. Sachs comes by at least one of those traits by training; the others, by interest, sheer force of will, and hard-won experience. The practicing veterinarian opened shop with his wife Stacy Cohen, in 2009. Their inaugural spirit was Peace Vodka, produced in 2011, but they have also gone on to produce gin, white whiskey, and bourbon, among other spirits. Though Catskill Distilling Company is quite playful, as is the visual aesthetic of the space and its products, the process that gets them there is anything but. Creating the space for the distillery was a project worthy of the Army Corps of Engineers. “The location of property was perfect,” Dr. Sachs notes. “It’s cool that it’s right near the old Woodstock site. But the property itself was problematic.” Not only was the land incredibly wet, but it needed contouring. Sachs and his crew prevailed however, reconstructing a Victorian space and turning it into a restaurant/saloon, and a soon-to-debut antique store and art gallery, carving out new spaces for a tasting area and bar. The distillery features hand-forged copper-pot German stills that look like they were beamed in from the set of Woody Allen’s futuristic vision Sleeper. Once the construction dust cleared, Dr. Sachs had to face down the grueling task of distilling something to wet his parched whistle. “We picked vodka as our first product because it doesn’t need to age and it is relatively simple to produce,” Sachs said. “Whiskey needs aging, and it’s a lot more complicated to perfect.” While Peace Vodka certainly made some friends, winning a gold medal at the New York Food and Wine Classic, Sachs knew he’d have to load up the big guns if he wanted to really produce a serious whiskey. Sachs got his first real taste of booze cookery

of, while employing a few doses of wizardry that, in theory at least, put his spirits in a virtual time machine. “The accelerated maturation house was designed by Lincoln and it has transformed my spirits,” Sachs explains. “We cycle our barrels in a room that shifts temperature from ambient to 140 degrees. Even after just a few months of accelerated aging, the product tastes good, not that we’d sell it like that; left to its own devices, two-month old whiskey is worthless.” He estimates that the acceleration rate is about 2.5 – so his two-year bourbon tastes like it’s five years old. Back at Tuthilltown, Erenzo also hits the fast-forward button. At his aging facility, Erenzo uses smaller barrels to age whiskey faster: more surface area equals more exposure to the flavors of the charred wood. He also uses hot water from condensers to heat up the room during the day and cool it off at night, forcing the wood in the barrel to expand and contract, thereby increasing the number of interactions between the wood and liquid, imparting deeper and more complex caramel notes more quickly. Most eccentrically, Erenzo purportedly uses bass-heavy music to vibrate his barrels at night and agitate the liquid, turning spirit and wood interaction into a virtual dance party.

spirited Times Another recent entry into the spirits world is Hillrock Estate Distillery, which released its first bourbon in 2012, having hit the ground sprinting with a team of experts, including Dave Pickerell, formerly Master Distiller at Maker’s Mark®, and owner Jeffrey Baker, a former Hudson Valley farmer and restaurateur.

PHOTO: ©Jerry Cohen

The accelerated maturation house has transformed my spirits...We cycle our barrels in a room that shifts temperature from ambient to 140 degrees. Even after just a few months of accelerated aging, the product tastes good...

abroad as a student, laying the intellectual groundwork for his as-yet-undreamed-of distillery. When he was training to become a vet at the University of Pisa in Italy, Dr. Sachs became friendly with local vintners and jumped at their offer to learn to make grappa. A few decades later, he was able to put his “Spirits 101” to good use – with the help of Lincoln Henderson, creator of Woodford Reserve, Gentleman Jack, and Angel’s Envy, among many others, not to mention being one of the inaugural members of the Bourbon Hall of Fame. Guns in the whiskey world don’t get much bigger than Henderson. “We hit it off immediately because we’re both science geeks,” Sachs points out. After a great deal of cooking, tweaking, and tasting, Sachs’ first whiskey was ready to age. Most area distilleries use charred oak barrels to age their whiskies, but many add a few surprise dashes of technical whimsy that they claim inherently change the texture and taste of their finished products. And it’s no wonder they do – by U.S. law anything called straight bourbon has to be in a barrel for at least two years. In Scotland, ten years is the generally accepted minimum. In other words, the longer aged, usually the better. Sachs, being the consummate forward-thinker, techno-hooch maker that he is, invented a method of aging his spirits that maintained the artisanal chem-free environment his heart is fond

– Dr. Monte Sachs

Armed with an aggressive vision for their genuinely revolutionary company, they chose instead to hit the pause button on the aging process. Baker is no stranger to innovation, as one of the first farmers in the country to rotationally graze dairy cattle. When formulating his concept for Hillrock, he committed to a number of anomalies that have managed to push his operation to the outer fringe of the distilling universe. Not only is Hillrock Estate the only “fieldto-glass” distillery in America and one of only a few in the world, it produces the first U.S.-based solera-aged bourbon – the Hillrock Estate Distillery Solera Aged Bourbon. Solera aging is a centuries-old system historically used to create sherries, ports, madeiras, cognacs and even olive oils. A small portion of whiskey is removed from the bottom tier of barrels periodically and an equal measure of new whiskey is added to the upper tier, increasing the average age and complexity of the whiskey over time. The solera process is used to blend young Hillrock Estate bourbon, aged in small barrels, with mature seed bourbon handpicked by Pickerell (Hillrock cannot disclose the source of the seed, but says it is a “fine, high rye content bourbon made by a well-known American distillery”). The Hillrock Estate Distillery Solera Aged Bourbon is finished in 20-year-old Oloroso Sherry casks; the average age of the 2012 release is more than seven years old. Not bad for a newbie. www.hvwinemag.com • Summer 2013

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At Harvest Spirits, Derek Grout keeps his process simple and basic, aging his whiskey for a minimum of “two years in charred American oak 50-gallon casks.” Grout also notes that, “We also have a number of special 15-gallon barrels that have been carefully aged with various concoctions.” Grout and his crew have become adept whiskey-makers over the past few years, but they are probably best known for their Core Vodka, Cornelius Applejack and brandy, all harvested from local fruit, Grout’s trade by birth. His grandparents moved to Valatie from Queens to become apple growers. Grout landed on fruity spirits as a business model when considering the thousands of apples his family’s farm can’t manage to sell fresh off the tree, not to mention their black raspberries and peaches. Black Dirt Distillery, an offshoot of the Warwick Valley Winery and Distillery – a 19-year-old highly successful hard cider and wine producer – is one of the few Hudson Valley spirits-crafters able to toddle out with a genuinely old-school product. Jeremy Kidde, a co-owner, acknowledged that the built-in backup of another business allowed them to take their time. “Most new craft producers can’t afford to let a product age for several years right away,” Kidde said. “But our new applejack, set to be released in May, is aged in new charred American Oak

Southern rick-houses are going to produce a much different tasting product.” Hillrock, too, is focused on terroir, pointing out that their location overlooking the Berkshire Mountains, and ensconced in prime Hudson Valley farmland, helps to create a unique and favorable climate that expresses itself in its artisanal whiskeys, according to Danielle Eddy, director of marketing and sales for the distillery. “By controlling every aspect of production from planting and harvesting heirlooms grains, to crafting whiskies in our 250-gallon copper pot still, to aging in small oak barrels and hand-bottling, we are able to create whiskies unique to the Hillrock Estate,” Eddy explains. “Currently, we have about 150 acres of planted rye and barley and we are starting to experiment with using certain fields to pull particular nuances and flavor profiles of particular grains out. We are also experimenting with smoking different peats and woods. Eventually, we plan to bottle certain whiskeys and bourbons from certain fields.” At Black Dirt Distillery, commitment to time and place couldn’t be plainer. As winemakers, Kidde and his team’s first trade, they are probably the beverage industry’s most vaunted connoisseurs of terroir. “Black dirt is the richest, most complex soil vegetables can be grown in,” Kidde explains. The distillery was named for the

PHOTO: Michael Bloom

Terroir comes into play in a few ways with our whiskeys and vodkas…Also, the ambient temperature of the region where the barrels are aged has a lot to do with how the alcohol reacts to the wood...southern rick-houses are going to produce a much different tasting product. – Ralph Erenzo

barrels for at least six years. Black Dirt AppleJack will have a richness and depth of flavor that will please any aged spirit enthusiast.” While the applejack, like Black Dirt’s other limited-release bottlings of Black Dirt Bourbon and Rustic American Dry Warwick Gin, will likely sell out before most thirsty customers can say “cheers”, their woes will end soon. Kidde explained that Black Dirt will soon be ramping up production “twenty-fold” in July, with a new stand-alone production facility featuring continuous column stills, instead of the pot stills they currently employ. Black Dirt will be one of the few craft distilleries using these prohibitively expensive continuous column stills, which are generally found in bourbon country, down South.

Tasting Terroir The fingerprint of terroir, essentially the manner in which the geology and climate of a particular place interacts with an agricultural product’s final expression, can be found in most drinkable and edible objects, and is discussed frequently in regards to wine, coffee, tomatoes, chocolate and wheat. Increasingly, terroir talk has been heard in the world of spirits. “Terroir comes into play in a few ways with our whiskeys and vodkas,” Tuthilltown’s Erenzo explains. “It is especially true with vodka, where the prevailing flavor is going to be water. All vodka makers start with the same exact material, the only material difference at the end being the taste of the water. Ours [at Tuthilltown] is a hard water. Also, the ambient temperature of the region where the barrels are aged has a lot to do with how the alcohol reacts to the wood. Warm temperatures make wood expand, cold weather makes it contract. Every time material is exchanged between the wood and the alcohol, the taste changes.

dark, fertile soil left by ancient glacial lakes that covered thousands of acres of upstate New York. Delicious greenmarket darlings (especially onions and corn) sprout from the soil, and now, for the first time, a distillery is devoted to harvesting the extraordinary depth of flavor expressed in the corn kernels it uses for its mash. “Our mash is super heavy on the corn side,” Kidde notes. “By law, bourbon has to be 51% corn, but ours is 80% corn. We experimented with different mashes until we found the perfect balance between the fresh, sweet grain nose the corn imparts, and the classic dark cocoa whiskey flavors imparted from the rye and malted barley, and of course, the charred oak barrels.” The final mashbill is 80% corn, 12% malted barley and 8% rye. The taste? Hudson Valley bounty at its finest. Localism is also what drives the Catskill Distilling Company – the grains Sachs uses aren’t just regional – they’re neighborhoodlocal. Sachs’ focus on the source of his grains undoubtedly adds another important layer of authenticity and complexity to his brand’s unintentional commitment to terroir, but more importantly to him, it reflects his ideological paradigm. “I’m actually not as interested in terroir,” Sachs said, laughing. “I am more focused on producing whiskeys and vodkas with 100% local grains; the more local the better. The goal is to use all Sullivan County produce.” In the meantime, Sachs is growing herbs and botanicals on his 25-acre plot for a few as-yet-unreleased bitters and absinthes, in addition to featuring many locally-grown sprigs of herbs in his cocktails. The distillery’s Curious Gin features home-grown botanicals and juniper berries, its One and Only Buckwheat spirit (not technically a whiskey because it’s 80% buckwheat, with the remainder corn and malt), grappas (including one soon-to-debut continued on page 12

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Ready for Rosé? Don’t let the color fool you – these versatile wines demand a serious second look J. Stephen Casscles

Not quite a red, and not exactly a white, rosé wines seem to be the most misunderstood and underrated style of wine in the United States. Fortunately there has been a slow but profound change in American attitudes towards rosé wines, and the Hudson Valley’s wineries are well ahead of the curve. ose is the French word for rose-colored, the color pink, and of course, rose-colored wines. Rosés, as the wines are known, owe their color to the fact that they are neither fermented entirely with the grape skins, like all red wines, nor fermented entirely without the skins, as is the case with white wines. These wines have a wide range of colors from blush with tangerine, to coral glass, salmon pink to electric pink, and peppermint to cherry. A rosé wine can range from dry to semi-dry to sweet, and from still to frizzante to sparkling. Rosés serve well as a stand-alone aperitif, are thirst-quenching, and are ideal with a summer meal. Like white wines, they are often served chilled, and as they are not made to age long, they are often drunk while young, crisp and fresh.

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food throughout the year. Rosé reigns supreme at the informal lunch, picnics and kitchen parties. They are often categorized as specialty wines that are consumed by those few who truly appreciate their qualities.”

In Europe, there are certain regions that specialize solely in the production of rosé wines, such as the Anjou-Saumur (Loire Valley); Côtes de Provence; Marsannay and Beaujolais (Burgundy); Tavel (Rhône Valley); northern Alsace and Pineau des Charentes (Cognac). In Portugal, Mateus and Lancers are large producers of rosé, or rosado, as it is known. A wide variety of grape varieties are used in Europe for rosé wines, including Grenache, Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Cinsault, Gamay Noir, Grolleau Noir and Chambourcin.

Unfortunately, in the U.S., unlike in Europe, the production of rosé is generally an afterthought to the production of other still or dessert wines. Here, sadly, rosés have the reputation of not possessing the cachet of a serious red or white wine. Further, rosé wines are not often mentioned in American survey wine books, and continue to be underrated by many wine drinkers. For instance, in the monumental wine text, The Wines of America, by the noted Leon D. Adams, there is little or no mention of rosé wines at all. I find them, however, to be versatile and fun, with the ability to pair well with many different types and styles of food.

Europeans have always treated their rosés with respect. The British wine writer, Hugh Johnson, author of Wine: A Life Uncorked, suggests that, “while rosés have no long pedigree, and need no special serving etiquette, they are an all-purpose wine for thirsty people. It is a useful wine that can be a solid fallback wine at any time. They are simple wines that are refreshing and go well with many types of

Generally speaking, most rosés are easy-going, light and fresh quaffable wines that possess a soft balance of fruit, acidity and alcohol. The flavor profiles range from red berries like raspberry or cherry, to other fruits such as pomegranates, strawberries, watermelons or peaches. Aromas can be fruity like red or black berries, and fragrant like rose petals, violets and other flowers.

FIFTY SHADES OF ROSÉ Most wineries in the Hudson Valley produce a rosé. The wines vary from

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sweet to dry; some are aged in stainless steel, others in oak barrels, but all are worth a serious try.

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HUDSON VALLEY WINE • Summer 2013


But it is wrong to think that all rosé wines are simple, or lesser quality drinkable wines that cannot be taken seriously. They can be made into quality firm, but bright, wines of great elegance. As noted earlier, some of the most wellknown French rosé wines are from exclusively rosé appellations: Cabernet d’Anjou, Cabernet de Saumur and Rosé d’Anjou from the Loire Valley; and Rosé des Riceys in the south Champagne region. These wines are sometimes oak-aged; they are firm with a steely finish, but possess the fruit of raspberries, red currants, pomegranates and apricots that can stand up to the wine’s high acids. There two principle, classic ways to vinify a rosé wine. One way is to ferment crushed red grapes on the skins (maceration) for a very short period of time of no more than four to twelve hours. Another popular method called saignée, or bleeding, is used which removes some of the juice while it is going through primary fermation for red wine. This allows the red wine to intensify, as the volume of juice in the must is reduced, and the “pink” juice removed is fermented separately to create a rosé. In both cases, the process extracts some of the color and tannins from the red grape skins, but still leaves the overall flavor profile and acid balance of an acidic fruity white. These rose-colored wines can be fermented dry to make a fruity dry wine, or left with some sugar to produce a semi-dry to semi-sweet wine. The wines can then be aged in stainless steel or glass so that they retain their bright, fruity flavor profile. When made as a semi-dry wine, the sugar masks the high tartaric and malic acids so that the wine tastes soft, round and approachable.

AND THEN THERE WAS BLUSH…. Blush wines are another popular type of rosé. These wines are fruity in taste, with a pleasingly bright, light salmon color, and generally a shade lighter than a conventional rosé. The origin of blush wines, though, is unconventional, and dates back to the California white wine boom of the late 1970s. The rise in popularity of pink California wines back then, particularly White Zinfandel, necessitated the need for a more generic term other than rosé, especially when a varietal was not indicated on the label. “Blush” ultimately became that term, and was first used by Mill Creek Vineyards of Sonoma, in 1977. According to popular legend, when owner Charles Kreck tried to make a white wine from their Cabernet Sauvignon grapes, the white juice picked up a golden, reddish tinge, yet wasn’t quite “pink” enough to be sold as a rosé. Wine writer Jerry Mead, who happened to be present at the tasting, suggested they name it “Cabernet Blush.” They did, and the rest, as they say, is history. Thus “Blush” entered the American lexicon and became the nouveau term for light pink wines, an alternative for the rosé appellation. Legend also notes that Kreck was able to trademark the word “Blush” and charge a fee to other wineries who use the term on their labels. On the east coast, an early blush was made in response to Hurricane Gloria which hit New England in September 1985. The hurricane decimated the vineyards at Sakonnet Vineyards, in Rhode Island, around harvest time. In an attempt to salvage their crop, Sakonnet Vineyards blended all of their remaining

To add complexity, some dry rosé wines are barrel-aged to give them more character. When made in this fashion, they are truly neither a red nor a white wine – they are something completely different. I have made these types of rosés from grape varieties such as Baco Noir, Burdin Noir, Cascade, Chancellor and Chelois, and then barrel-aged them for no more than six months. These barrel-aged rosés have much more complexity, nuance and tannic structure that can stand up to their big and bright fruit, from the nose to the finish. Look for our new barrel-aged Rosé in the spring of 2013, at Hudson-Chatham Winery. Rosés can be very different in taste based on the grape varieties used. Here in the Hudson Valley, rosé wines are being made with both French-American grape varieties, such as Baco Noir, Cascade, Chambourcin and Chelois, as well as native labrusca grape varieties such as Concord, Catawba, Delaware and Iona. The latter are known as pink labrusca, or “Pink Cats”, and are fermented for only a short period of time. These labrusca rosés taste more like fruit wines that have a grapey, musky taste with spicy undertones, but with a soft grapiness (unlike Concord, which is

continued on page 10

battered grapes, mostly Vidal Blanc and Chancellor, into one light, salmon-colored wine called “Eye of the Storm,” which featured a satellite weather picture of Hurricane Gloria on its label. The wine proved so popular that to this day, Sakonnet Vineyards continues to produce this blush wine.

From left to right: HUNT COUNTRY ROSÉ Millbrook Vineyards & Winery

ROSÉ – Hudson River Region Whitecliff Vineyard

ROSÉ – North Creek Vineyard Hudson-Chatham Winery

NYS BLUSH CHABLIS Brotherhood, America’s Oldest Winery

ROSATO Cereghino Smith SUNSET CHARLIE Brookview Station Winery ROSÉ WINE Happy Bitch DRY ROSÉ Benmarl Winery

“JOYFUL PINK” Palaia Vineyards CABERNET FRANC ROSÉ Stoutridge Vineyard NEW YORKIE ROSÉ Robibero Family Vineyards SCARLET TIGER REBELLION ROSÉ Tousey Winery

www.hvwinemag.com • Summer 2013

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continued from page 9

Talking Terroir Talking Traci L. Suppa

WHEN IT COMES TO WINE, we’re told to “drink what you like.” That sound advice has served me well. Still, I’m curious to know what the experts are really drinking, and which wines are on their radar for 2013. I’m also intrigued as to why the Hudson Valley has lured so many of them here. Are they as entranced by the landscape as I am, or was the big draw the dedicated culinary community? I want to know what they love about living here, what they serve their guests, and which wines I should try this year. Don’t you?

Delaware grapes on the vine

a much harsher wine). They have a significant presence and are very fruit-forward and perfumey in the nose and taste, with notes of strawberries, guava, pineapples, cherry bubblegum and tutti frutti, but there is an underlying presence of spice. Even if finished sweet, these wines have a firm acid structure with a long, clean enjoyable finish. Examples of this style include Warwick Valley Winery’s Black Dirt Blush, Palaia Vineyards’ Joyful Pink, and Hudson-Chatham Winery’s Ghent Blush.

Feeding our communal curiosity was the impetus for this new column, Talking Terroir. In this and future issues, I’ll reach out to Hudson Valley tastemakers, trendsetters, culinary champions and wine pros to find out what they’re drinking now, and get their take on the region’s wine scene.

He wrote the book on wine; no exaggeration. With more than four million copies sold, Kevin Zraly’s Windows on the World Complete Wine Course is the best-selling book on the topic. The founder and instructor of the Windows on the World Wine School in New York City, a recipient of the 2011 James Beard Lifetime Achievement Award and several other notable recognitions, Zraly is also a Hudson Valley native. He has lived in New Paltz, “one of the greatest villages in the U.S.,” for more than 30 years. Q: I assume we would find quite a collection of wine in your home... A: I have too much wine, but about 40 percent of my collection is used in my wine classes. My home, which was built in the 1930’s, came with a wine cellar – a good omen! I also have an additional stone cellar where we can store wines in a temperature range of 55 to 63 degrees. Q: What foods and wines are on the menu at home? A: I’m a red wine drinker, and I always look for locallyproduced, seasonal foods, and organic meats. At home, I cook simply. I have four kids, and two are still home. Q: What do you tell people about the state of winemaking in the Hudson Valley? A: This is the Golden Age of wine, and world-class wine is being made in the Hudson Valley. Modern technology – stainless steel fermenters, for example – has helped tremendously. But we also have a better understanding continued on page 12

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HUDSON VALLEY WINE • Summer 2013

PHOTO: Jennifer May

KEVIN ZRALY

Those rosés made with French-American hybrid grapes, such as Baco Noir, Burdin Noir, Cascade and Chancellor, taste more like traditional, European-style rosés. They tend to be more subtle in flavor when compared to the labrusca-based “Pink Cats”, but are generally more flavorful than their French counterparts, which can be very light in taste and acid balance. Rosés made in the Hudson Valley have a more integrated nose of rose petals and violets, with fruits of light strawberry, raspberry, cranberry, watermelon and cherry flavors that carry through to the finish. In addition, these wines have more acid to back up the wine’s fruit, hence they tend to be finished semi-dry to balance their high acids. A third, more controversal way to make a rosé is by blending – adding a small percentage of red wine (no more than five to ten percent) to a white wine. The process is outlawed in Europe and in France (except the Champagne region), but allowed in the U.S. When this method is used, the rosés tend to be more like a pink white wine, in that they usually don’t have the soft integrated tannins found in those fermented on red skins for a short period of time. However, they can still be versatile wines that go well with many types of food. Further, they can be made dry, semi-dry or semi-sweet. The flavor profile of these wines is similar to the labrusca and French-American varietal-based wines. While rosé wines in the U.S. have often been overlooked these past few decades – the White Zinandel craze which flooded the market didn’t help – consumers are finally beginning to realize that these wines are not the sweet wines of old, but sophisticated wines made from popular varietals. Rosé wine sales are seemingly on the rise, and the Hudson Valley is producing its fair share. Check with your local wine shop, or better yet, visit a Hudson Valley winery. There’s never been a better time to discover the allure of these rose-colored classics.


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

LOCAL SPIRITS AND CHEESE, DECADENT AND DELIGHTFUL Wendy Crispell,

CSW, WSET

t’s no secret I love cheese pairings. Although I usually turn to wine when planning a pairing, the recent popularity and quality of artisan craft spirits has opened up a whole new range of flavors to experiment with. Sipping on a local spirit made from a base of apples, peaches, rye or corn from Hudson Valley farms is the perfect way to end a great meal; add a few local cheeses and it can be a “spiritual” experience!

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Recently, I’ve made some amazing discoveries and found a wide range of cheeses that pair deliciously with our local bourbon, rye, applejack and even corn whiskey! The key to pairings is to first taste the spirit at full strength, then add a bit of water before sampling it with foods. The water will mellow the flavor and decrease the burn of higher strength offerings. Tuthilltown Spirits Distillery’s bourbons are the most versatile when sampled with almost everything from salty, spicy blue cheese to aged hard cheeses. Their Hudson Baby Bourbon (my favorite) is a single grain bourbon made from 100% New York corn, mildly sweet with hints of vanilla and caramel. Its smooth and pleasant flavors complement without overwhelming, even when sampled with a local goat cheese served with peach preserves. Ewe’s Blue, a sheep’s milk cheese made in the style of Roquefort by Old Chatham Sheepherding Company is my winning combination with the Baby Bourbon. Add some candied walnuts and Noble Tonic 01 maple syrup (matured in Tuthilltown’s bourbon barrels) to make this pairing soar off the charts! At a recent local spirit and cheese event in NYC, I sampled Tuthilltown’s Hudson New York Corn Whisky with

a variety of different cheeses. Straight, it was a standout when paired with Nettle Meadow Farm’s lusciously silky triple crème, Kunik, made from a blend of cow and goat’s milk. The flavors of each melded together to create a bit of pairing heaven, reminiscent of hot buttered corn muffins. A drizzle of honey took this pairing over the top – a stupendious combination I’ll try again soon. A cocktail blended from equal parts New York Corn Whiskey and Atsby Armadillo Cake (artisan NY vermouth) was a stellar choice for 5 Spoke Creamery’s Tumbleweed, an aged cow’s milk cheese. The sharp acidity of the cheese was rounded out by the interesting rich flavors of the drink – absolutely delicious! The vermouth, made with a blend of herbs, flowers and spice (even a touch of dried mushroom) added layers of complexity and lifted the rich flavors in the whiskey, also making it more versatile for pairing. For the ultimate in local flavor I suggest Harvest Spirits’ Cornelius Applejack, made from over 60 lbs. of apples per bottle. Since colonial times, traditional applejack was made by freezing barrels of hard cider during the long winter months, then tapping and removing the alcoholic center. This was a powerful and harsh liquor, since it concentrated all of the alcohols – both good and bad.

Carefully distilled two times and rested in bourbon barrels, Harvest’s Applejack offers a smoother, more satisfying take on this American classic. On the nose: apples? Sure, but less present than you think: This is surprisingly far more whiskey-like than any applejack I’ve had. The body backs that up, with clear vanilla notes, wood, and a smooth cocoa finish. Try it with Hawthorn Valley’s aged cheddar. Delish! Experiment with your favorite spirits and cheese – it’s fun and you just may find a new favorite to add to your repertoire. I’ve found it’s best to stick with two to three cheeses as not to overwhelm your palate. Serve with a selection of nuts and dried fruits and good friends! Enjoy!

GENERAL POINTERS FOR SPIRITED PAIRINGS Dilution is key. Pay attention to the spirit’s proof (ABV), and add water as needed. I prefer a ratio of 1⁄4 water to 3⁄4 spirit, but experiment to see what works for you. Match profiles. Think of what you’d like to eat with the cheese, and look for a spirit with similar characteristics: the apple tones of Harvest Spirit’s Cornelius Applejack with cheddar, for instance, or spirits with nutty tones and a rich blue cheese. Be adventurous. Soft, mellow whiskeys are the safest bet with cheese but some extremes can work too. Corn whiskey with bloomy rinds, anyone? Layer on the flavor. Add honey, maple syrup or jam with a similar fruit or spice profile as the spirit. This can really round out the cheese pairing, and make it sing with synergy.

www.hvwinemag.com • Summer 2013

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Talking Terroir

continued from page 6

made from Riesling grapes grown at Brotherhood Winery), and rye whiskies are just a few examples of this commitment. continued from page 10

In fact, Sachs’ responsible locavorism can be traced down the food chain and directly onto some of the most beautifully crafted plates of food in the country. “Our residual mash feeds the red stag deer at the Halloran Family Farm,” Sachs proudly exclaims. “They raise deer for venison that ends up at Blue Hill at Stone Barns restaurant.” A fine pairing for any of the Catskill Distilling Company’s offerings.

of vineyards. People who are making wine here are passionate about it. Q: Speaking of understanding vineyards, don’t you have one of your own? A: Six years ago, I started a small vineyard on Ray Bradley’s organic farm in New Paltz, for my own consumption. I grow four grapes: Chardonnay, Riesling, Pinot Noir, and Cabernet Franc. It takes three years to produce quality grapes. The 2010 vintage was great, but the weather in 2011 and 2012 worked against me.

The Future of local Distilling The array of offerings from the Hudson Valley’s distillers is an embarrassment of riches that support and boost area farmers, orchards and livestock. It seems greedy to want more.

As a senior editor at Wine Spectator magazine, James Molesworth has the enviable responsibility as a taster and critic, covering Bordeaux, the Finger Lakes, Loire Valley, Rhône Valley, and South Africa. Born and raised in New York City, he worked in retail wine sales and as a sommelier before joining Wine Spectator in 1997. In 2001, Molesworth and his wife Nancy purchased a weekend home in the Hudson Valley, which they enjoy with their two daughters and a pair of cats. Q: How does your family spend time at home in the Hudson Valley? A: From the peace and quiet to hiking trails, farmer’s markets and a few golf courses, it’s a perfect getaway for us. It’s the anti-Hamptons, and we like that. Q: What vintages would we find in your personal collection? A: I try to put my money where my mouth is – so I’ve got Finger Lakes and South African wines in my cellar alongside Bordeaux, Rhône and Loire. But I don’t limit myself. Germany, Italy, Port, Burgundy, Languedoc, California and more. I’m an equal opportunity wine drinker. Q: Which wines are your current favorites? A: Good wine is my favorite. My mood will dictate what I choose to drink – a light crisp Riesling or a big, bold Chardonnay will both get their turn at some point. But in the end, the Rhône is where my heart is. Q: So, your heart is in the Rhône, and your home is in the Hudson Valley. Any similarities between the two regions as wine producers? A: The Hudson Valley is more fertile, with rolling hills that are a marked contrast to the steep slopes of the northern Rhône. But because it’s an agricultural area, with easy access to great produce, apple orchards, dairy farms and such, it does sometimes strike a similar chord as other wine-producing regions.

PHOTO: Nancy Molesworth

JAMES MOLESWORTH

And yet, leave it to Erenzo to find one more stray hobbyhorse to ride to Albany, in a bid to complete the circle and make Hudson Valley spirits 100% local. “No one is malting barley on a large scale in New York State yet,” Erenzo declares. “You need 100% malted barley to make whiskey, so our producers are forced to get their malt from Canada, Ireland and Scotland. But I want to buy mine from New York farmers.” The problem, Erenzo said, is that a malting facility that would produce enough to satisfy the local market would have to be huge, and private investors are reluctant to sink capital into such a large-scale investment in the current market. “Without a demonstrated market, it’s next to impossible to get capital,” Erenzo notes. Barring yet another stroke of fairy godmother luck, Erenzo is focused on garnering funding from New York State. “I’d like to see the State finance one in the Hudson Valley and one in the Finger Lakes region. New York farmers from all over the state could then bring their barley to one depot. As it is now, there isn’t a central marketplace – I get some grains from one farmer, some from another, and I know I’m not the only distiller in that situation.” In the meantime, for a completely Hudson Valley experience, there is one solitary distillery that has managed to go 100% local: Hillrock. “We are the only place in the U.S. that malts our own grain for whiskey,” Eddy reiterates. “Most malt is produced by a few large conglomerates, which creates a homogenous grain. We floor malt our organic, estate-grown barley in small batches, and you can taste it on our whiskey. Eventually, we also want to start malting our own rye.” With such visionaries, the future of distilling in the Hudson Valley undoubtedly holds even more surprises for spirit-makers and consumers alike. But none of this would be possible without Erenzo’s heroic efforts and the eventual success of the 2007 Farm Distillery License Act. The implications of the law are sweeping; not only did it touch the lives of the distilleries that were created as a direct result of the legislation, but it led to more business for Hudson Valley farmers, restaurants and other commercial establishments close to the distilleries (both for their grains and fruits, and for the foot traffic) and dozens of local workers who have been able to cash in on the newly created jobs have also benefitted. There are now 28 distilleries in New York – 28 more than there were in 2007! While some may fret about a market glut, Jeremy Kidde of Black Dirt notes he would welcome even more distillers. continued on page 69

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HUDSON VALLEY WINE • Summer 2013


WINERIES & DISTILLERIES

SALON 255 LTD

OF THE HUDSON VALLEY

RENSSELAER

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G I F T C E R T I F I C AT E S AVA I L A B L E

THE HUDSON VALLEY

WASHINGTON SARATOGA

SCHENECTADY

Unless you’re an industry professional, it can often be hard to describe tastes and smells in words alone, so devising your own system will work too (a number scale with a few simple descriptors, perhaps?). Thankfully, there are also plenty of apps that will help make notekeeping easier, but much of what you’ll taste in the Hudson Valley will be so unique you’ll want to use your own words to document each sip.

ULSTER

On the following pages you’ll read new and updated profiles from some of the Hudson Valley’s wineries and distilleries, including their lists of products and “in the spotlight” features. With this resource in hand, you can plot out a path to visit those that appeal to your taste and sensibilities, or choose to explore something new or different. And that’s where your tasting notes will come into play. Have you tried meads, melomels, NY81, or solera-aged bourbon lately? Most likely you won’t find those listings on any app, but you will want to remember them long after your tasting room visit is over. Just be sure to write neatly – your tastebuds will thank you for it.

DUTCHESS

WARREN

That’s why jotting down your own impressions of a beverage while you’re still in the tasting room is essential. Sure, you can check online reviews before you arrive, or study the product lists on the bar in the tasting room, but it’s your personal notes that will help you remember what you enjoyed most, what you’d like to purchase to enjoy at home, and what you’ll want to come back for.

GREENE

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t’s time to sharpen your pencils! Tasting season has arrived in the Hudson Valley. And as any seasoned beverage drinker knows, notes are an important part of any tasting experience. With more than 40 wineries in the entire Hudson Valley region, plus a growing number of distilleries, there are far more than 500 products available for sampling at any given time. Keeping tabs on your old favorites and new releases is no easy task!

COLUMBIA

255 Mansion Street Coxsackie, NY 12051

INDEX

www.hvwinemag.com

KEY  TO  SYMBOLS:

Dutchess Wine Trail

Hudson Berkshire Upper Hudson Valley Wine Beverage Trail Trail

Dutchess Millbrook Vineyards & Winery..38

Rensselaer Brookview Station Winery .......44 Meadery NEW! Helderberg Meadworks ...........46 Distilleries Catskill Distilling Company......48 Harvest Spirits .........................50 Hillrock Estate Distillery NEW! ..52 Tuthilltown Spirits Distillery......54 Upper Hudson Valley NEW! Adirondack Winery ..................58 The Saratoga Winery...............60

www.hvwinemag.com • Summer 2013

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WESTCHESTER

Shawangunk Wine Trail

Ulster Baldwin Vineyards ...................24 Benmarl Winery .......................26 Cereghino Smith......................28 Glorie Farm Winery .................30 Robibero Winery......................32 Stoutridge Vineyard .................34 Whitecliff Vineyard ...................36

Columbia Hudson-Chatham Winery ........40 Tousey Winery ........................42

ORANGE

Find this issue’s Winery, Distillery and Meadery Profiles online

SULLIVAN

SNAP THIS!

Orange Applewood Winery ..................14 Brotherhood Winery ................16 Clearview Vineyard NEW! .......18 Palaia Vineyards ......................20 Warwick Valley Winery & Black Dirt Distillery NEW! ........22


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

VA R I E TA L S

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

SEYVAL/CHARDONNAY SEYVAL/CHARDONNAY RESERVE RIESLING SUMMER FIELDS

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.

WAWAYANDA WHITE

When you visit

NAKED FLOCK HARD CIDER

Applewood, you get to

(Original, Draft, Pumpkin, Citra, Cassis)

taste wine right where

VIDAL

it comes from...

APPLE BLOSSOM BLUSH TRAMINETTE HARVEST TIME

We talk about food constantly in our tasting room, almost as much as we talk about our wines. It’s difficult to mention one without the other. Instead of “just talk” we offer a universe of wine experiences, food pairing weekends, tasting classes, a Summer Café and of course you can just hang out and enjoy the wine and listen to live music in the courtyard.

MEET THE WINEMAKERS

CABERNET FRANC OBR (OAK BARREL RESERVE) MERLOT

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 our tasting room for 15 years now.

I N T E R N AT I O N A L R E D It gives all of us at Applewood Winery great pleasure to share with you our harvest of wine. Newcomers to the world of wine learn in a comfortable setting and even the most jaded imbiber will find a rich and complex tasting experience.

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HUDSON VALLEY WINE • Summer 2013

BLUEBERRY BLACKBERRY RUBY’S KISS

“My goal is to make some great wines that are unique to New York and the Hudson Valley that express true life and character,” Jonathan says, “If that doesn’t work, I’ll just hang out under a tree and slurp some Riesling.”


IN THE SPOTLIGHT N A K E D F LO C K I S F LY I N G H I G H

Naked Flock, our line of true Hudson Valley Hard Ciders has taken flight. We are proud to be part of the Craft Beverage Movement in the Hudson Valley. In addition to our Original, Draft, and Pumpkin Ciders we are releasing a CitraCider (made with Citra hops) later this spring – a crisp taste with a burst of citrus and a subtle, hoppy bite. A Currant Cider that exhibits a sweet/tart taste of fresh pressed currants, will follow. Naked Flock is now available in bars, restaurants and shops across New York State.

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 for more information,

EMAIL info@applewoodwinery.com

Free Music in the courtyard every Sat & Sun 2–5PM. Cider Café open for lunch Sat & Sun 12–4:30pm July & Aug Naked Flock Free Summer

WEBSITE www.applewoodwinery.com

GETTING HERE

TASTING FEES $6 per person

Concert Series A different band every Saturday 2–5 pm. 

June 8 Suds & Cider Celebrating craft

beverages in the Hudson Valley – local producers offer tastings, live music, food, logo tasting glass.

Aug 3 & 4 BBQ & Blues Experience

Enjoy BBq foods provided by Chumleys BBq, live blues, summer sangrias & wine cocktails.

ORANGE

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

OPEN Mar–Dec: Fri–Sun, 11am–5pm July & Aug: Fri & Sun, 11am–5pm;  Sat, 11am–6pm  

reservations and tickets.

ACREAGE 10 acres PRODUCTION 6,000 cases

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

www.hvwinemag.com • Summer 2013

15


BROTHERHOOD, AMERICA’S OLDEST WINERY

ABOUT US

Established 1839

2012 PROVED TO BE AN EXCITING YEAR filled with growth, expansion and new beginnings, especially with our 175th Anniversary just around the corner (2014). The inauguration of Grand Monarque Hall in November of 2011 set the stage for a year of beautiful weddings here in the Hudson Valley. We were able to host the nuptials of many couples from all over the country who wanted the unique look and feel that only America’s Oldest Winery can provide. Grand Monarque Hall is proving to be the crown jewel of Brotherhood’s property and THE premier destination for a wedding in the Hudson Valley. We are looking forward to another year of special moments shared with loved ones with style and sophistication in our beautiful location. Our Brotherhood “Village” has also been updated. New way finding signage has been added to each of our outbuildings to help guide you through the facility. The installation of “gaslight style” lampposts light your way after dusk through our courtyard and walkway down to the cobblestone patio and giant tree. Our demonstration vinyeard has a lovely path to a gazebo where you can share a moment to linger around budding grapevines of vinifera and Hudson Valley hybrid grape varieties. Our winemaking facility is also a great example of the magic that comes from blending young and old. We celebrated the arrival of several new stainless steel tanks and new American oak barrels. The new barrels are comprised primarily of medium toast with a few that have a heavy toast. The artistry of making wines using gentle aging in older barrels and blending with young wines in new oak combine to give Brotherhood more range in our techniques for our traditional wines and new programs.

VA R I E TA L S BLANC DE BLANCS SPARKLING WINE GRAND MONARQUE (Limited Release)

NY PREMIUM SELECTIONS PINOT NOIR CABERNET SAUVIGNON MERLOT RIESLING

Now that winter is behind us and cabin fever can finally be DRY RIESLING relieved, we are open seven days a week for that trip out-andCHARDONNAY about to experience Hudson Valley culture, cuisine and wine tasting! Our tours and tastings run full schedule from April RUBY PORT through December from 11am to 5pm Sunday through Friday, and 11am to 6pm on Saturday. Tours begin as groups gather, so stop by and sign up for the next tour at your leisure. (Groups larger than 20 people are by appointment only.) Also, in our tasting room, you will also notice a flare for the contemporary, with the choice of a stemless tasting glass or traditional wine glass with a stem. No matter how you like to swirl, sniff and savor, we have a variety of vessels in which to do so! Our gift shop also is a menagerie of accessories, décor, apparel and knick-knacks, great for last minute presents or hostess gifts. Our millennial fans will appreciate our presence on various social media outlets. Check in on Foursquare, follow us @brotherhoodwine on Twitter, tag us on Instagram: #brotherhoodwinery, and check out our Pinterest boards under Brotherhood, America’s Oldest Winery to see cool pieces of history, share recipes and learn more about our wines. Oh, we are still on Facebook too, so make sure to “Like” us there to hear our news first! Brotherhood continues with our monthly promotions for our newsletter subscribers. We feature select wines each month and offer deep discounts for online purchases that are only available to newsletter subscribers, so join the elite “Brotherhood” by signing up today!

PHOTOS: Tomas Donoso

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HUDSON VALLEY WINE • Summer 2013

MEET THE WINEMAKERS Last year, our winemaking team of Cesar Baeza, Mark Daigle, and Bob Barrow welcomed a new addition. Daniel Alcorso joins us, enhancing our team by applying his practical skills in blending, analysis, cellar work and vineyard expansion. Combined, the four total 106 years of experience! Mark Daigle has the role of Production Manager and engineer, and is referred to as “The Fixer.” When he isn’t running our bottling lines like well-oiled machines, Mark 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, and in the cellars at Chanson Père et Fils in Beaune, France. Mark is an essential and dedicated part of the winemaking team with over 30 years of experience at Brotherhood. Working directly with Mark and Cesar is Winemaker Bob Barrow. Bob graduated from Virginia Tech in 1998, with a BS in Biology and a Chemistry Minor. He worked both in the vineyard and the winery at Williamsburg Winery, Virginia before starting at Brotherhood in 1999. A native of Dutchess County, Bob spends his time both in the lab and cellars creating Brotherhood’s blends, and riddling or disgorging our Méthode Champenoise sparkling wine. In the fall, you’ll find him on the crush pad with Mark, pressing the tons of grapes that Brotherhood processes every year. Daniel Alcorso, an ex-pat from New Zealand, whose broad capabilities in still, sparkling and fortified winemaking has bolstered our dynamic trio of professionals. Daniel received his BS in Agricultural Sciences and Oenology from The University of Adelaide in Australia. He began his career at Southcorp Wines, Wynns Coonawarra Estate, and Lindeman’s Wines, followed by Corbans Wines in New Zealand. Daniel became Vineyard Manager and Winemaker at Tarara Winery, Senior Vintage Winemaker at Casella Wines, and ultimately winemaker at Crown Valley Winery in Missouri. Daniel has been at Brotherhood for a year now, where he’s helped Bob and Mark in the cellars, in the on-site demonstration vineyard, and in our newly-expanded tank room, assisting with blending and quality control practices.


IN THE SPOTLIGHT D RY R I E S L I N G

This surprisingly dry, white wine offers bright aromas of fresh lime, tropical fruit and has a light mineral quality. Very crisp, with the mouthwatering taste of Granny Smith apples, it is well-balanced with a lingering finish.

P I N OT N O I R

This wine is light brick red in color, has a nose of fresh berries and plums with a hint of violets. It also displays bright fruit flavors of cranberry, cherry and black tea which create a light-tomedium bodied wine with a layered complexity staying true to form.

SW E E T LO L LY R E D

Introducing a wine that is meant for good times, casual get-togethers and girls’ night out! This wine was made for the fun, flirty and fruity flavors that know how to have a party on your palate! Serve this chilled with your favorite BBQ foods and best friends!

THE ESSENTIALS VINEYARD BROTHERHOOD WINERY

ACREAGE 40 acres

ADDRESS 100 Brotherhood Plaza Drive Washingtonville, NY 10992

PRODUCTION 50,000 cases

PHONE 845-496-3661 FAX 845-496-8720 EMAIL contact@brotherhoodwinery.net WEBSITE www.brotherhood-winery.com OPEN April–December:  Sun–Fri, 11am–5pm  Sat, 11am–6pm

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

MANAGER Hernan Donoso, President WINEMAKERS Mark Daigle, Bob Barrow, Daniel Alcorso

EVENTS (check website for more information) Live Music in the Courtyard weekend afternoons July 13 Annual Wine and Beer Festival, Aug 24 Sept Oct

1pm Annual Wine and Sangria Pig Roast Festival, 1pm Grapestomping Weekends Halloween Costume Ball

ORANGE

CLOSED Thanksgiving, Christmas Day, New Year’s Day

OWNER Chadwick, Castro and Baeza Families

TASTING FEES $7 with glass TOURS $10 tour, tasting and glass

www.hvwinemag.com • Summer 2013

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CLEARVIEW VINEYARD

ABOUT US

Established 2010

KAREN WANTED TO BE A FARMER and Frank “thought” he was retired. That’s how it started. We set out to make quality wines from organically grown grapes. No easy task. First we needed the property. Wanting to be close to family and friends we decided on Warwick, a farm-friendly town familiar to Karen since her youth. Finding a great spot, we moved here in October, 2004. We 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 became apparent that this was an ideal site for grape vines. A heavily-wooded, two-and-a-half acre section was cleared with the help of Mark Malosay, a local landscape VA R I E TA L S expert. The following year, in 2007, we purchased a John Deere tractor, put down three tons of lime, three-bottom ESTATE plowed, rototilled, dug more than nine hundred holes, and CAYUGA WHITE with the help of family and friends planted nine hundred grape 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 seven awards for our wines.

ESTATE DIVINIT Y (NY81) ESTATE S E Y VA L B L A N C

ESTATE TRAMINETTE ESTATE VIDAL BLANC ESTATE BACO NOIR ESTATE CABERNET FRANC

CABERNET FRANC Our New York State Liquor License arrived on August 26, 2010 and we began selling our wines under a canopy outCABERNET doors. The following year we joined the Florida Farmers SAUVIGNON Market. Then in the summer of 2012 we broke ground for our 3,800 square-foot winery, and the new wine tasting MERLOT facility will open in June 2013. The new building will allow MONET us to produce more wine of an even higher quality. We (Bordeaux-Style will be open every Saturday and Sunday, from April to Blend) December, 12pm to 5pm, with live music from 2pm to 5pm. The new facility will be available for rentals for up to ESTATE NOIRET 88 people inside, and another 50 people on our beautiful covered porch. We will be selling 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 will be available. Clearview Vineyard is also proud to announce they are new members of the Shawangunk Wine Trail! From the sweat of our brow and from our hearts to yours, we hope you enjoy our little slice of heaven – Clearview Vineyard.

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HUDSON VALLEY WINE • Summer 2013

MEET THE WINEMAKERS Frank was an educator for 29 years teaching programing, computer applications and retailing, and retired in 2001. Karen has 36 years of work experience as a sonographer, consultant and sales associate, presently working in a large cardiovascular practice in the Hudson Valley. Both Frank and Karen are avid hikers, campers, motorcyclists, skiers, and work out regularly. They have both climbed mountains in Vermont and Alaska, and all 46 high peaks in the Adirondack Mountains making them official “46er’s.” Frank served in the United States Air Force, is an Assistant Scoutmaster and an officer with the Knights of Columbus. “We wanted to establish a business that reflected our love of learning, business skills and adventurous spirit. We also love to relax and enjoy good wine. So, we combined the two.” They attend many seminars, field demonstrations, and get help from fellow vintners including the experts at Cornell Cooperative and their 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,” says Karen. Today, Clearview Vineyard produces twelve different dry wines, eight estate, and four from Long Island grapes. Five hundred cases of wine are available for sale this year. The new winery will now allow plans for 1,200 cases next year and about 2,000 cases in 2015. “With the help of family, friends, laborers, apprentices and a lot of help from God, we offer you Clearview Vineyard and wines, and a promise to keep improving and creating quality.”


IN THE SPOTLIGHT MONET

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

THE ESSENTIALS

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 organicallygrown grapes. It has aromas of apples, citrus and melons and is often compared to Sancerre which is produced in France’s Loire region. M E R LOT

MANAGER Frank and Karen graessle

ADDRESS 35 Clearview Lane Warwick, NY 10990

WINEMAKERS Frank and Karen graessle

PHONE 845-651-2838

EVENTS (check website for more information) For a complete list of events visit: www.shawangunkwinetrail.com

EMAIL cvvineyard@optonline.net WEBSITE www.clearviewvineyard.com OPEN Sat–Sun, 12–5pm  CLOSED Christmas through March TASTING FEES $5.00 includes 11oz. wine glass TOURS Free ACREAGE 10 acres

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

ORANGE

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

VINEYARD CLEARVIEW VINEYARD

PRODUCTION 500 cases OWNER Frank and Karen graessle

www.hvwinemag.com • Summer 2013

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PALAIA VINEYARDS

ABOUT US

Established 2001

LOCATED IN A 200-YEAR-OLD BARN on land once owned by Aaron Burr, Palaia Vineyards is right in the middle of a richly historic area of the Hudson Valley. History is a main theme in all the operations here, from our land to our labels, which feature different photos of our relatives on each variety. We purchased the land in 2000 and began restoring the barn and converting it to a winery and tasting room. It has expanded since then to include the “Treehouse” and the “Sweet Clover Room” for music and private parties. The vines were planted in 2001 and we now have 10 acres of vineyard within view of the picnic grove and outside stage. We grow Cabernet Franc, Lemberger, Traminette, Seyval Blanc and Pinot Noir. In addition to what we grow here, we use New York State grapes to produce a variety of other award winning wines from dry to sweet. We believe that your tasting experience should be relaxed and a bit more “laid back” than a usual wine tasting. Our tasting room reflects this, and people are always commenting on the great “vibe” of our place. Tasting wine should be a fun experience, and if you are not in a good mood when you get here, it is our goal to improve it before you leave! As our tie-dye T-shirts say: “Palaia is where the Woodstock Nation gets its Libation…Man.” There is a variety of light gourmet fare to eat as well, including fantastic Amish cheeses, cheese and antipasto platters, smooth and creamy Brie, our personal-sized thin-crust pizzas, and more.

WINES PINOT NOIR CABERNET FRANC Estate Grown

U VA S E C C A Estate Grown

SERIOUS RED LEMBERGER Estate Grown

IRENE

We believe that your

White Blend

CHARDONNAY

tasting experience should

TRAMINETTE

be relaxed and a bit

Estate Grown

JOYFUL PINK MEAD

more “laid back” than a usual wine tasting...

Honey Wine

people are always

PLUS

commenting on the great

PINK WINE SLUSHIES

“vibe” of our place.

HARD CIDER & SANGRIA On Tap

HUDSON VALLEY WINE • Summer 2013

Joe will retire from his job someday and work full time at the winery, but for now it is up to Jan and young Joe to carry on with the day-to-day operations.

Red Blend

Seasonal

20

Winemakers Joe, Jan and Joe Palaggi are also the owners of the winery. Joe learned how to make wine from his grandfather and went on to take classes and seminars to improve his skills. Jan and Joe (the younger) are the “wine finishing” experts and do the testing and refining of the wines in preparation for bottling.

MERLOT

Rosé

With the live music every weekend, all year long, how could you not have a wonderful time here? Come watch a play or listen to music outside all summer, stomp grapes with us in September, pick grapes with us in October, and check the website for our events and music listing the rest of the year, or get on our e-mail list so you don’t miss a thing!

MEET THE WINEMAKERS


IN THE SPOTLIGHT 2 0 0 8 CA B E R N E T F R A N C

Our award-winning wine from our own vines. Cabernet Franc is the parent variety of Cabernet Sauvignon and has hints of black pepper, but with a smoother, less bold flavor than a Cab Sauvignon. Fruit comes forward, and a hint of smoke makes this a perfect wine for meats, as well as pasta. Try it at your next BBQ. L . O. L . R E D

Our newest red blend. “Laugh out Loud” is a good name for it, as this is a sweeter, easy-drinking red. A blend of DeChaunac and Cabernet Franc, this is the perfect wine for listening to music and laughing with friends.

THE ESSENTIALS

SMEAD

...is Strawberry Mead! Mead is our honey wine, fermented from local honey. We add strawberries and flavor to get this lovely, sweet strawberry wine. A big hit here, and if you have a sweet tooth, this is the wine for you! Huzzah!

GETTING HERE

OWNERS Joe and Jan Palaggi

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

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

FAX 845-928-7683

WINEMAKERS Joe (and son) Joe Palaggi

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

EVENTS For more on events and music check the website. July 27 Annual Beatles Charity Festival for Woodbury PBA. Bands from 12–10pm, $10pp 

Aug 3

CLOSED New Years Day, Easter,  Thanksgiving, Christmas Day

Rick Larrimore is “Rod Stewart,” back by demand! $10pp 

Aug 17

Annual Woodstock Festival featuring Rob Schiff at 3pm. “Back To the garden 1969” from 7–10pm, $5pp 

TASTING FEES $5 for 6 wines

Sept 8

Charity Pig Roast and Neil Young Festival, 12 –6pm, $12pp

TOURS By appointment only

Sept 21 Lucy Lookalike Contest and

ACREAGE 32 total, 10 in vines

Grape Stomp

Sept 28 Pumpkin Chuckin’

PRODUCTION 2,000 cases

www.hvwinemag.com • Summer 2013

21

ORANGE

FROM NYS THRUWAY (I-87): We are  very easy to find being only 5 miles from the Woodbury Commons Premium Outlets on Rt. 32 North. From the NYS Thruway take Exit 16 and then the first exit after the tolls for Rt. 32 North. We are exactly 5 miles on the left on Sweet Clover Road across from Woodbury Rd. If you are coming from the North, we are 4 miles from the light at Cornwall on Rt. 32. Look for the big white Winery sign at the top of the road and follow the signs around the gray barn to the parking lot.

VINEYARD PALAIA VINEYARDS


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. VA R I E TA L S 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.

APPLES PEARS BLACK CURRANTS STRAWBERRIES CHERRIES CHARDONNAY RIESLING

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.

CABERNET FRANC

PINOT GRIS PINOT NOIR

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.

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HUDSON VALLEY WINE • Summer 2013

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

CABERNET SAUVIGNON

Warwick Valley Winery is the perfect place for the perfect “Country Wedding” or any private party. For information, email Randy at warwickwinery@gmail.com.

PHOTOS: Carol Bates/Bates Photography, Inc. (center, opposite page)

MEET THE WINEMAKER

Warwick Valley Winery is the perfect place for the perfect “Country Wedding” or private party.


IN THE SPOTLIGHT

In March 2012, the Black Dirt Distilling Co. was formed and will take over the distilling operations of the Warwick Valley Winery and Distillery. A 4,000 square-foot whisky and apple brandy distillery was constructed, and a custommade, 60-foot tall copper still was installed at the new production facility in Pine Island, NY.

THE ESSENTIALS VINEYARD WARWICK VALLEY WINERY &  BLACK DIRT DISTILLERY ADDRESS 114 Little York Road  Warwick, New York 10990 PHONE (845) 258-4858

The co-founders and managing partners, Jason Grizzanti and Jeremy Kidde, anticipate being fully operational in early July 2013. The new still will be used in the production of Black Dirt Bourbon and Black Dirt Apple Jack, two signature products in the distillery’s repertoire.

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 down  on the right.

EMAIL wvwinery@warwick.net WEBSITE www.wvwinery.com OPEN 11am–6pm, daily Bakery/Café open Friday–Sunday, 12pm–5pm

PRODUCTION 125,000 gallons  OWNERS Joseph & Katherine grizzanti, Jason grizzanti, Jeremy Kidde DIRECTOR OF SALES Jeremy Kidde WINEMAKER Jason grizzanti

EVENTS Live music every weekend, 2pm–5pm Check website for date & time: August Johnny Cash Tribute

ORANGE

GETTING HERE

FAX (845) 258-6055

ACREAGE 60 acres

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

www.hvwinemag.com • Summer 2013

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BALDWIN VINEYARDS

ABOUT US

Established 1982

IN 1982, THE BALDWINS purchased a farm which had been the Hardenburgh Estate since 1786, including a stone home and 18,000 square feet of out buildings situated on 37 acres of prime alluvial farmland. The first vineyard was planted in May 1982, and a second vineyard the next year, bringing total vine acreage up to 10 acres. In the Fall of 1982, the first vintage was vinified using grapes purchased locally, and the winery opened in July 1983 with five wines, three of which were awarded medals at the New York State Wine Competition. Baldwin Vineyards has spent the past 30 years garnering awards for their Chardonnay, Merlot, Riesling, Brut Champagne, Port and a dozen other wines, but pioneered New York’s entry into the premium fruit wine category. Starting with their Strawberry Wine in 1985 (Best Fruit Wine at the San Francisco Chronicle Wine Competition 2006 and 2007); they added Apple, Blueberry, Cherry and Black Raspberry wines which have gathered many more awards over the years. The Black Raspberry Wine, alone, has won numerous gold medals in wine competitions, including the 2013 Gold Medal at the International Eastern Wine Competition.

VA R I E TA L S MIST DI GRECO MEMORIES Brut Champagne

CHARDONNAY PORT MERLOT CLARET EMBERS Soft, fruity red

ILLUSIONS Off-dry white wine

J O S E P H ’ S V I N TA G E Semi-sweet

BLUSH APPLE LATE HARVEST RIESLING

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

ANTHONY’S VINTAGE Light sparkling

RASPBERRY CHERRY BLUEBERRY STRAWBERRY ICE WINE

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

MEET THE WINEMAKERS Pat and Jack Baldwin were living in New Jersey in 1981, enjoying wine as a hobby since their first visit to Europe in 1974 had started their “love affair” with wine. As Director of Les Amis du Vins’ premier new chapter, Pat had 100 members who met monthly to taste the world’s great wines under the tutelage of wine industry’s notables, including Marcia Mondavi. It was a club member who informed Pat that world class wines were being produced 50 miles to the north, in New York’s Hudson River region. After visiting one of the region’s dozen wineries that summer, Pat remarked, “That would be a nice way to live.” So together the Baldwins spent the balance of the year looking at potential winery sites in 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, with six inches of snow already on the ground, they “bought the farm” on two conditions: 1. The town would allow them to put up a sign – “Baldwin Vineyards,” and 2. Cornell University would inspect the site and declare it fit for grape growing. Both conditions passed, and in July 1982, the Baldwins took title to 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 before they could improve the lot. And so, defying all logic, they had their vineyard, Baldwin Vineyards! With Pat’s unique talent for organizing and developing, and utilizing the services of two wine consultants, the winery opened in July 1983. They sold out of their first year’s wine in just 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 for two tons of strawberries, and made their very first batch of strawberry wine. It became their best seller, and began garnering at least one Gold Medal each year since.

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HUDSON VALLEY WINE • Summer 2013


IN THE SPOTLIGHT Recognizing that wine goes best with food, the Baldwins started a tradition in 2006 to have frequent Strawberry, Chocolate & Wine Festivals, which involve tasting twelve of our wines accompanied by three chocolate/strawberry desserts. The food makes all the vibrant flavors in the wines stand out, and the desserts taste much better accompanied by the various wines. Imagine tasting cheesecake with a Port or Ice Wine, strawberry shortcake with Brut Champagne or Late Harvest Riesling, or chocolate desserts with Strawberry or Black Raspberry Wine. The Ice Wine is our newest wine addition – made from Riesling grapes frozen on the vine until the juice is like a sweet, intense syrup. These very special grapes have a full-bodied luscious flavor like no other grape wine, making it the perfect dessert wine.

THE ESSENTIALS ACREAGE 37 acres

ADDRESS 176 Hardenburgh Road  Pine Bush, NY 12566

PRODUCTION 2,000 cases

PHONE 845-744-2226 FAX 845-744-6321 EMAIL baldwin_vineyards@frontiernet.net 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 Aug & Oct: 7 days a week, 12pm–5pm  Apr 20–Dec 30: Thurs, Fri, Sat, Sun 12pm–5pm

OWNER Pat and Jack Baldwin MANAGER Pat and Jack Baldwin WINEMAKERS Pat and Jack Baldwin EVENTS Strawberry, Chocolate & Wine Festivals: Enjoy 12 of our wines and 3 different strawberry/chocolate desserts, engraved tasting glass. $12pp or FREE with purchase of 6  bottles of wine. 12–5pm.  April: 27–28  May: every weekend

CLOSED Easter, Thanksgiving, Christmas

June: 22, 23, 29, 30 

TASTING FEES $7 for 8 wines, includes tasting glass

Aug: every weekend

TOURS Not available

ULSTER

VINEYARD BALDWIN VINEYARDS

July: 4, 5, 6–7; 13–14 Sept: Labor Day Weekend (Aug 31; Sept 1–2) Oct: every weekend 

gPS co-ordinates are -74.293735, and 41.618957.

www.hvwinemag.com • Summer 2013

25


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. 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.

WINES BACO NOIR CABERNET FRANC CABERNET SAUVIGNON CATAWBA CHARDONNAY DRY ROSÉ FRONTENAC MERLOT RIESLING S E Y VA L B L A N C

TRAMINETTE

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

HUDSON VALLEY WINE • Summer 2013

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.”

SL ATE HILL WHITE

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

26

MEET THE WINEMAKER

In recent years the Spaccarelli family has been refurbishing their existing vineyards and planting new ones. Investment in new temperature-controlled tanks, French and American Barrels, and a state-of-the-art bottling line, has added to their focus on quality and consistency. The whites at Benmarl are generally bottled young, capturing their youthful fruit and often times minerally characteristics. The Chardonnay component of their Slate Hill White is the only white that sees oak. The reds are all carefully aged in French, American, and Hungarian oak barrels, striving to strike balance between flavor, aroma, and texture.


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

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

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

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

THE ESSENTIALS PRODUCTION 4,200 cases

ADDRESS 156 Highland Avenue Marlboro, NY 12542

OWNER Victor Spaccarelli 

PHONE 845-236-4265

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

FAX 845-236-7271 EMAIL matthew@benmarl.com

MANAGER Casey Erdmann   WINEMAKER Matthew Spaccarelli

EVENTS (check website for updated listings) July 20–21 Hudson Valley Sangria Festival, 12–7pm

WEBSITE www.benmarl.com

Aug 10–11

OPEN 12pm–6pm, every day

Sept 28–29 Annual Harvest Grape

CLOSED Thanksgiving, Christmas New Years Day, Easter TASTING FEES $8 for 6 wines

ULSTER

VINEYARD BENMARL WINERY

Hudson Valley Sangria Festival, 12–7pm Stomp Festival

Oct 12–13

Annual Harvest Grape Stomp Festival

For a list of Shawangunk Trail events go to: gunkswine.com

TOURS Our working cellar is open for views ACREAGE 37 acres

Buses please call in advance.

www.hvwinemag.com • Summer 2013

27


CEREGHINO SMITH

ABOUT US

Established 2007

LOCATED IN THE HAMLET of Bloomington, there is a small commercial winery in New York’s Hudson Valley, perhaps the smallest in the state. There is no vineyard at Cereghino Smith and in the tradition of Old World négociants, the winemakers select and source their grapes from small growers in California, New York and Washington State. Inspired by Paula’s grandfather, Joseph Cereghino and classic European winemakers, Cereghino Smith wines are produced exclusively from vinifera grape varietals. Emphasis is on quality rather than quantity…grapes being hand-sorted, and the vinification process being more artisanal than scientific. To preserve the character, depth and richness of the wine, the preferred method of clarification is simply time and gravity. Cereghino VA R I E TA L S Smith wines are aged in 60- and 80-gallon oak barrels, and natural cork is used in bottling to insure that the PETITE SIRAH wine can further evolve. In 1999, Paula and Fred started making Zinfandel on Houston Street in a ground floor apartment in New York’s Lower Eastside. A photo from their first NYC crush with Helga Magi and Peter Cereghino is below. After four small vintages and honing their winemaking skills in the city, they decided to “go big” and found their dream cottage in the Hudson Valley, a 1784 stone Huguenot house, complete with a couple of acres and a circa 1860 barn with a dirt floor. Just in time for the 2004 crush, the barn was renovated and transformed into a winery.

WASHINGTON STATE SYRAH AMADOR COUNTY CA SYRAH MOURVEDRE GRENACHE SANGIOVESE SAUVIGNON BLANC VIOGNIER

BLENDS As a “winery without borders,” Cereghino Smith’s philosophy and mission is to produce premium wines in New York’s Hudson Valley.

PHOTOS: Priscilla Cereghino (above); Jennifer May (center)

28

HUDSON VALLEY WINE • Summer 2013

EATEN BY BEARS ROCK & ROLL RED TARRAGONA LITTLE HOUSE WHITE ROSATO

MEET THE WINEMAKERS Paula Cereghino and Fred Smith wear all hats as owners, winemakers, label designers and sales staff, except during crush when they appreciate all the help they can get. With a degree in Art and Philosophy, Paula subsequently found herself in retail and wholesale for many years. Her time at Sherry Lehmann Wine Merchants and Le Du’s Wines proved to be a true wine education and inspiration. Fred’s interest in wine developed while touring Europe as the bassist for influential rock band, Television. He was introduced to fine wines by generous promoters and wine-savvy English roadies. Together Paula and Fred read books, attended lectures and seminars at the New York Horticultural Society, Cornell, and the American Wine Society. Along the way they met oenologists and winemakers who shared invaluable knowledge and insight. However, the grand teacher of all has been their fourteen years of “hands-on” winemaking. When asked the question, “where’s your vineyard?,” their answer is “we leave the growing to the professionals.” Paula and Fred are winemakers, certainly not farmers, happy to have the freedom to source the grapes that best illustrate their brand. Just as an artisan brewer incorporates Washington State or Belgian hops to make their best beer, Cereghino Smith sources their Petite Sirah and Rhone varietals from the West Coast to craft their best wine. Over the years, they’ve become known for their Petite Sirah, a Double Gold winner in the one and only competition entered. As a “winery without borders,” Cereghino Smith’s philosophy and mission is to produce premium wines in New York’s Hudson Valley.


IN THE SPOTLIGHT R O SATO

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Cereghino Smith has released their first rosé… Rosato, inspired by the foodfriendly, dry rosé wines of Provence. Pairs well with grilled seafood, roast chicken and baked ham.

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E AT E N BY B E A R S 2 0 1 1

THE ESSENTIALS WINERY CEREgHINO SMITH

WINEMAKERS Paula Cereghino, Fred Smith

ADDRESS PO Box 193 2583 Route 32 Bloomington, NY 12411

EVENTS (check website for updated listings) May 11 Rip Van Winkle Wine &

PHONE 845-334-8282 EMAIL cereghinosmithwine@yahoo.com info@cereghinosmith.com

Cheese Festival Historic Catskill Point, Catskill, NY

June 14–16

The Great New York State Food & Wine Festival Clayton, NY

July 6

Made in New York Festival Madison Barracks, Sackets Harbor, NY

WEBSITE www.cereghinosmith.com

July 27–28 Bounty of the Hudson

OPEN Tastings by appointment

Sept 7–8

Hudson Valley Wine and Food Fest Duchess County Fair Grounds, Rhinebeck, NY

Sept 21

Boldt Castle Wine Festival and Farmers Market Heart Island, Thousand Islands, NY

Oct 5

10th Annual Wine Festival at Bethel Woods

Whitecliff Winery, Gardner, NY

ACREAGE 2 acres PRODUCTION 500 cases OWNERS Paula Cereghino, Fred Smith

GETTING HERE

ULSTER

This “GSM” blend, a trio of robust varietals featuring Grenache, Syrah, Mourvedre, appears on restaurant wine lists at the Culinary Institute of America. The label features the work of William Beard 1825–1900. Our friend Bernie Mooney said, “you’ll get eaten by bears,” when we moved to the Hudson Valley… hence the silly name and fabulous label.

MANAGERS Paula Cereghino, Fred Smith

Call for appointment and directions: 845.334.8282

www.hvwinemag.com • Summer 2013

29


GLORIE FARM WINERY

ABOUT US

Established 2004

GLORIE FARM WINERY IS LOCATED in the Town of Marlborough and the County of Ulster. Agriculture has been the main focus of this community for over two hundred years. Even today much of the land is covered by successful farms and vineyards. Our proximity to the Hudson River and our sloping topography make it ideal to grow tree fruit and wine grapes. We share nearly the same latitude as the famous wine growing regions of France and WHITE WINES Germany, so it is no wonder the Hudson Valley region garners more attention for its wines each year.

S E Y VA L B L A N C Our winery was conceived in a love affair between agriculture and wine. We are obsessed with growing fruit and especially wine grapes. Currently, there are thirteen different grape varieties on trellis. Our farm rests on a premium growing site which allows us to produce classic Burgundian-style Seyval Blanc year after year. We consider the white Seyval Blanc grape to be the “Queen of the Hudson Valley.” Cabernet Franc is also at home high on the hillside here at Glorie Farms, yielding us robust vintages year after year. If you were to visit the Napa Valley of California, you would be greeted by one wine – Cabernet Sauvignon. In the Hudson Valley, you are offered diversity. At our winery you will be able to try a unique collection of estateproduced wines. There will be the usual, the unusual and the eclectic. Our portfolio ranges from dry to semi-dry and sweet; red, white and fruit wines. Each visitor will find something to please them. Our warm, inviting tasting room is located in a refurbished area of our main barn, circa 1913. Large windows have been strategically placed so that you may enjoy the spectacular, expansive view of the Hudson Valley during your guided wine tasting. We strive to provide visitors with a friendly, approachable atmosphere. We have but one objective – to be sure each visitor leaves having had a positive experience.

RIESLING JUMPIN JAZZ R U M P L E P U M P K I N TM SWEET CAROLINE PEACH WINE

RED WINES DECHAUNAC OAK RED MONKEY CABERNET FRANC 2010 SYNERGY

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

WORLD RED QUARTET

Our winery was conceived

JIBBER JABBER

in a love affair between

C A N D Y A S S R E D TM BLACK CURRANT WINE

agriculture and wine. We are obsessed with growing fruit and especially wine grapes.

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HUDSON VALLEY WINE • Summer 2013


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

This white grape is the “Queen of the Hudson Valley.” We make ours in the classic style – dry and crisp. Our answer to California Chardonnay. RIESLING

Semi-dry with flavors of green melon, pear and honey. P E AC H W I N E

An aromatic and sweet, delicious summer treat! Made from fresh, ripe peaches. CA B E R N E T F R A N C 2 0 1 0

Gold Medal winner and Best Red Wine at the 2012 Hudson Valley Wine and Grape Association wine competition. Barrel aging in New York Oak integrated perfectly with this wine’s natural fruit flavor and gentle tannins.

THE ESSENTIALS

ULSTER

VINEYARD gLORIE FARM WINERY

TOURS By request

ADDRESS 40 Mountain Road Marlboro, NY 12542

ACREAGE 54 in land, 20 in fruit,  7 of which are grapes

PHONE 845-236-3265

PRODUCTION 850 cases

FAX 845-236-3265

OWNERS Douglas and MaryEllen glorie

J I B B E R JA B B E R

EMAIL gloriefarmwinery@aol.com

MANAGER Douglas and MaryEllen glorie

Jammy. Figgy. Spicy, roasted coffee. Taste them all in this wine that pairs well with meaningless conversation.

WEBSITE www.gloriewine.com

WINEMAKERS Kristop Brown and Doug glorie

OPEN Saturdays, Sundays; Monday holidays Apr–Aug, Nov–Dec: 11:30am–5:30pm Sept–Oct: 11:30am-6:00pm

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

RED MONKEY

Our flagship red blend. Dry and smooth.

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.

TASTING FEES Your choice of five wines for $5.  Souvenir glass included.  Spectacular view, no charge.

www.hvwinemag.com • Summer 2013

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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 7 days a week, 365 days a year. We can’t make decisions easily and we over-think everything we do. We believe in giving more when you want to give up. We think if you work half days that means 12 hours. We drink a lot of coffee and a lot of wine. We don’t believe in wine rating systems. We believe that you should like what you drink and drink what you like. We like to laugh until we can’t breathe. We think it’s important to be able to laugh at yourself. We find things funny that most people wouldn’t. We believe you don’t need to know all the answers; no one is smart enough to ask you all the questions. We think that if your name is on the sign, you probably should be in the building. We believe you should learn from others’ mistakes, you can’t live long VA R I E TA L S enough to make them all yourself. We don’t have a plan, we have a dream. We are not chasing our dreams; we crush 87 NORTH them and put them in bottles.” Cayuga White, Vidal Blanc

Established in 2010, Robibero Winery is one of New York’s newest wineries, and a recent addition to the Shawangunk Wine Trail. The newly-planted estate vineyard 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 NYC.

CHARDONNAY RIESLING SERENDIPITY Seyval Blanc, Chardonnay

TRAMINETTE 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 pergolacovered patio on one side, and awning on the other. 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. To find out more about what’s going on in the tasting room, cellar and vineyard, become our fan at: Facebook.com/RobiberoFamilyVineyards and follow us on Instagram: @RobiberoWinery.

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HUDSON VALLEY WINE • Summer 2013

MEET THE WINEMAKER 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 the newly opened Robibero Winery. Kristop and the Robiberos are producing premium artisan wines that are distinctive to their terrior. 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.”

NEW YORKIE ROSÉ 87 SOUTH Cabernet Franc, Cabernet Sauvignon, Merlot

CABERNET SAUVIGNON

All of the wines are hand-crafted in small lots to express unique and

MERLOT

charming vintages,

RABBIT’S FOOT

making them very limited

Baco Noir, Merlot, Cabernet Sauvignon

in production.

SYRAH


IN THE SPOTLIGHT 2 0 1 0 D RY R I E S L I N G

Double Gold Medal Winner – Finger Lakes International Wine Competition A delightful, citrusy nose of pear and grapefruit that leads into green apple and lime flavors on the palate. Dry and crisp with fresh acidity and subtle slate character. A lingering spicy pear finish with a touch of honey. 8 7 N O RT H

Double Gold Medal Winner – Hudson Valley Wine Competition Named after the NYS Thruway, this wine has become a Robibero signature. A blend of 50% Vidal Blanc, 50% Cayuga White. Honeydew and grapefruit aromas with a clean, crisp refreshing finish.

THE ESSENTIALS ACREAGE 42 acres

ADDRESS 714 Albany Post Road New Paltz, NY 12561

PRODUCTION 2,500 cases

PHONE 845-255-9463 (WINE) FAX 914-693-9593 EMAIL Rnywine@yahoo.com  WEBSITE www.Rnewyorkwine.com

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.

ULSTER

VINEYARD ROBIBERO WINERY

OWNERS Harry and Carole Robibero MANAGER Tiffany Robibero Selby WINEMAKER Kristop Brown ASSISTANT WINEMAKER Ryan Selby

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

EVENTS (Check website for full listing of events) Live Music Every Weekend beginning May 18, 2–5pm

CLOSED Thanksgiving, Christmas, New Years Day TASTING FEES $8.00 

July 6–7

BBQ and Blues

July 20–21

Sangria Festival

Aug 3–4

Luau & Pig Roast

Aug 24–25

Winestock

Sept 28–29

Grape Stomp Festival

TOURS Saturday & Sunday at Noon

www.hvwinemag.com • Summer 2013

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STOUTRIDGE VINEYARD

ABOUT US

Established 2006

STOUTRIDGE VINEYARD is a premium estate winery located in Marlboro, New York, 70 miles north of Manhattan. We are members of the Shawangunk Wine Trail, as well as the Meet Me In Marlborough Farm Trail. The vineyards are half a mile from the beautiful Hudson River on the southeast facing slopes of a ridge of land on which grapevines and fruit trees have been continuously planted for 200 years. The Marlboro area has a rich history of fruit and wine production and during the 1800s was the principal supplier of fresh fruit for New York City. Next to the winery is a picturesque and historic stone farmhouse known to elder locals as “The Homestead.” Its ten-foot-high fieldstone foundation was built around 1855 and was dug out of the vineyard hillside. This house had a barn which, between 1902 and 1919, was the “Marono Winery.” Its one, dry-stacked stone foundation wall remains. Our impressive new winery building directly on the site of the 1902 Marono Winery features a “gravity flow” style production with an emphasis on the use of traditional “hands-off ” winemaking techniques, which we believe are necessary to preserve the delicate fruit of our regional wines. Our spacious tasting room has an outdoor patio integrated with the old winery foundation wall.

VA R I E TA L S Our solar photovoltaic array on the south roof of the production area is over 2,000 sq. ft. of cell area and can produce 30 kW of electricity on a sunny day. Over the year we expect to be a net producer of electricity with the panels supplying more power than we use. In our wine production area we use a series of electric hoists to lift entire tanks of wine in order to move the wine to different locations in the winery. This means that we don’t use a pump which is much less energy efficient than the hoist.

PINOT BLANC VIDAL BLANC MUSCAT RIESLING PINOT NOIR SANGIOVESE TEROLDEGO REFOSCO

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

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HUDSON VALLEY WINE • Summer 2013

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


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

A bright rosé wine in the classic European dry, fruit-forward 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.

THE ESSENTIALS

The signature white varietal of the Hudson Valley. Dry, fresh subtle fruit and mineral flavored wine so successful in seafood and especially shellfish parings. CA B E R N E T F R A N C / N O I R E T

This wine combines the spice characteristics of white and black pepper of the Noiret grape with the green bell pepper of Cabernet Franc. A classic interplay between spice and vegetable flavors makes an ideal wine for veal, beef, or game birds. 50% Cabernet Franc /50% Noiret. Unfiltered and unfined.

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.

ACREAGE 10 acres of grapes

ADDRESS 10 Ann Kaley Lane Marlboro, NY 12542

PRODUCTION 4,000 cases

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

ULSTER

S E Y VA L B L A N C

VINEYARD STOUTRIDgE VINEYARD

OWNER Stephen Osborn, Kim Wagner MANAGER Stephen Osborn WINEMAKER Stephen Osborn

EVENTS For a complete list of events visit: www.shawangunkwinetrail.com

CLOSED Monday–Thursday TASTING FEES $5 for 5 tastes includes  complimentary glass TOURS $30.00 for winemaker tour of  gravity winery

www.hvwinemag.com • Summer 2013

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WHITECLIFF VINEYARD

ABOUT US

Established 1998

WHITECLIFF IS RECOGNIZED as “one of the Valley’s most ambitious wineries” by Hudson Valley Magazine. We take pride in being part of a vanguard of innovators who have added European wine grapes, high-quality new hybrids, and complex, Europeanstyle wines to the Valley’s traditional focus on fruit wines and sweet wines. Our 30+ years of planting and experimenting in the vineyard and the wine cellar have shaped a winery with deep roots in the region’s traditions, producing wines that offer variety, depth, and serious fun. 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!

VA R I E TA L S

A visit to our Tasting Room will let you experience a broad range of wine styles, a sense of what we can do here in New York’s Hudson Valley, and a new experience of what YOU like in wine. Come taste, explore, and enjoy!

MERLOT

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!

CHARDONNAY RIESLING GAMAY NOIR PINOT NOIR MALBEC

CABERNET FRANC SKY ISLAND RED (Bordeaux blend)

SPARKLING WINE PORT

HYBRID/BLENDS AWOSTING WHITE RED TRAIL

Whitecliff was voted Best Wine

TRAMINETTE

Place in the Hudson Valley in

LAGRANGE

2012 in the Times Herald-Record Reader’s Poll.

PHOTOS: Tom Ligamari

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HUDSON VALLEY WINE • Summer 2013

MOUNTAIN LAUREL WHITE RIDGEWINE RED

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 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 testing new grape varieties, and pushing the envelope on the quality of grape growing in the region. In that capacity he also serves as president of the Hudson Valley Wine and Grape Growers Association. Yancey Stanforth-Migliore manages sales and the Tasting Room, taking inspiration from her previous work as fundraiser for Scenic Hudson, a regional environmental organization. The Migliores are proud to note they are now joined in the business by their son, Tristan Migliore, who currently manages the Wine Club, and wholesale accounts in New York City.


IN THE SPOTLIGHT AWO ST I N G W H I T E RED TRAIL ROSÉ

Currently Whitecliff ’s most popular wines, they are fun, relaxed and accessible, a unique Hudson Valley adventure for under $15/bottle. They are typical of what our region does well, creatively blended from grapes that thrive here in our vineyards – like Seyval Blanc, DeChaunac and Cayuga – to make wines that are fragrant, light, soft and refreshing.

THE ESSENTIALS PRODUCTION 6,500 cases

ADDRESS 331 McKinstry Road gardiner, NY 12525

OWNERS/MANAGERS Michael and Yancey Migliore

PHONE 845-255-4613 EMAIL yancey@whitecliffwine.com

ULSTER

VINEYARD WHITECLIFF VINEYARD

WINEMAKER Michael Migliore

EVENTS (Check website for full listing of events) May 11–12 & Sept 21–22

WEBSITE www.whitecliffwine.com

A Match Made in Heaven. A paired tasting of Hudson Valley wines with artisanal farmstead cheeses. 12–5pm

OPEN 11:30am–5:30pm

June 22–23

CLOSED January: Weekdays Feb–May, Nov–Dec:Tues/Wed TASTING FEES $7 

Dip & Sip. A comparative tasting of Hudson Valley breads and wines, with olive oils for dipping. 12–5pm

Every Sunday in October at 3pm Deluxe Winery Tours with the Owner. These hands-on tours offer the inside story on creating a winery, growing grapes, and making wine.

Nov 9–10

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

TOURS By appointment

Red Wine & Chocolate. Experience two of life’s great pleasures at the same time! 12–5pm

ACREAGE 26 acres

www.hvwinemag.com • Summer 2013

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MILLBROOK VINEYARDS & WINERY

ABOUT US

Established 1985

THE WINERY WAS FOUNDED IN 1981 by John S. Dyson, former Deputy Mayor for Economic Development in New York City, as well as former New York State Commissioner of Commerce and Agriculture. It was the first vineyard in the Hudson River Region of New York dedicated exclusively to the production of vinifera grapes. Dyson started growing grapes by planting an experimental acre of vinifera grapes at his family farm in Millbrook. In 1979, he purchased a former dairy farm and converted the 1940s-era barn into an efficiently designed modern winery. Millbrook Winery’s first commercial vintage was in 1985 and today it produces over 14,000 cases of wine a year. Of the estate’s 130 acres, over 30 are now planted with grapes. Approximately half of the vineyard is planted with Chardonnay, and the remainder consists of Tocai Friulano, Riesling, Pinot Noir, and Cabernet Franc. Some of Millbrook’s most highly regarded wines include the Proprietor’s Special Reserve versions of Chardonnay, Cabernet Franc, and Pinot Noir. When the growing season allows, Millbrook also produces five vineyard-designate wines in very limited quantities – our Lollipop Hill Tocai Friulano, Block Two West Chardonnay, Castle Hill Chardonnay, Block Five East Pinot Noir and Block Three East Cabernet Franc.

VA R I E TA L S TOCAI FRIULANO PROPRIETOR’S SPECIAL RESERVE TOCAI FRIULANO LOLLIPOP HILL UNOAKED CHARDONNAY CHARDONNAY CHARDONNAY PROPRIETOR’S SPECIAL RESERVE BLOCK TWO WEST CHARDONNAY DRY RIESLING HUNT COUNTRY WHITE HUNT COUNTRY ROSÉ

Millbrook Winery is located in a renovated Dutch hip dairy barn that has magnificent views of the vineyards, Catskill Mountains, and rolling hills of Dutchess County. Millbrook stays true to its goal of producing wines of the highest caliber by uniting state-of-the-art viticulture with classical French and Italian winemaking techniques including barrel aging and malolactic fermentation.

HUNT COUNTRY RED

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.

BLOCK FIVE EAST PINOT NOIR

The 2013 growing season will mark the second year of our Winegrowing Bootcamp. Under John Graziano’s watchful eye, students tend to their own personal assigned Tocai vines located in Millbrook’s “Lollipop Hill” vineyard block. Although the 2013 Bootcamp is already in session, keep this unique experience in mind for 2014.

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HUDSON VALLEY WINE • Summer 2013

PINOT NOIR PINOT NOIR PROPRIETOR’S SPECIAL RESERVE

CABERNET FRANC CABERNET FRANC PROPRIETOR’S SPECIAL RESERVE BLOCK THREE EAST CABERNET FRANC

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


IN THE SPOTLIGHT The 2013 vintage will be the first year our recently planted Riesling vines will be producing fruit. While we await the release of our first Hudson River Region Riesling, our winemaker did produce a dry Riesling with Finger Lakes fruit that is currently available for purchase in our Tasting Room.

DUTCHESS

Our Hunt Country Collection (White, Rosé and Red) is in full release once again with new blends and new label imagery. To support the Millbrook Hunt’s open space goals, Millbrook Winery will make a donation to the Hunt for every bottle of our Hunt Country wines sold at the winery.

THE ESSENTIALS VINEYARD MILLBROOK VINEYARDS & WINERY

PRODUCTION 14,000 cases

ADDRESS 26 Wing Road Millbrook, NY 12545

OWNER John S. Dyson

PHONE 845-677-8383 FAX 845-677-6186 EMAIL millbrookwinery@millwine.com WEBSITE www.millbrookwine.com OPEN 12pm–5pm, seven days a week Memorial Day  –Labor Day: 11am–6pm CLOSED Thanksgiving, Christmas,  New Year’s Day, Easter

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). Take a right on Rt. 57 and follow 3 miles. Take a left on Wing Road. Millbrook Winery is the second driveway on the right.

TASTING FEES

MANAGER David H. Bova WINEMAKER John graziano EVENTS (Check website for full listing of events) June 15 Jazz at the grille, 5:30–7:30pm June 22 Summer Solstice Vineyard Dinner Lobster Bake

June 29 July 13 July 27 Aug 10 Oct 19 Nov 9 Nov 17

Jazz at the grille, 5:30–7:30pm Jazz at the grille, 5:30–7:30pm Jazz at the grille, 5:30–7:30pm Jazz at the grille, 5:30–7:30pm 23rd Annual Harvest Party Sip & Sign Book Signing grand Portfolio Tasting

$10 for guided tour and wine tasting

TOURS Included with wine tasting ACREAGE 130 acre estate, 30 planted with vines

www.hvwinemag.com • Summer 2013

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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. The last remaining 14 acres of the former 500-acre Brisklea Farms dairy in Ghent in Columbia County, with rolling hills that afford views stretching from the Catskills to the Berkshires, the DeVitos knew when they first stepped onto the land that it was where they wanted to be. They planted 1,000 vines in 2006 – a combination of Seyval Blanc, Muscat, Chancellor, and DeChaunac – and became instant farmers. They now have an additional 1,000 vines planted, mostly Baco Noir, but also Chelois, Burdin, and some other hybrids. A tasting room was constructed in early 2007, and the Hudson-Chatham Winery opened its doors in September that year. To get started, they tapped into their extensive knowledge of the wines and winemakers of New York State to develop and bring in grapes and blend wines they could fashion under their Hudson-Chatham label. They also established a Paperbirch label for fortified dessert wines, and have a line of distinctive port-style wines, a lovely cassis, and a multiple award-winning sherry. In January 2012, the winery expanded its production area to accommodate additional tanks, and to create a designated area for bottling, labeling, and storage. When this was completed, it allowed them to expand their tasting room into the adjacent building. With fresh paint, new flooring, cabinets, and a great bar fashioned from a single plank just as in the original tasting room, the winery is now able to do tastings in comfort and style for more visitors.

VA R I E TA L S S E Y VA L B L A N C RIESLING GHENT BLUSH LINDENWALD WHITE HUDSON RIVER VALLEY RED CABERNET FRANC MERLOT BACO NOIR EMPIRE RED BLANC DE BLANC POMME BULLE PAPERBIRCH

In addition to the wines, Hudson-Chatham produces a line of its own 100% natural maple syrups under the Sugarmaker’s Reserve label, a distinctive black currant “caviar,” several cheeses, and other gourmet items.

HUDSON VALLEY WINE • Summer 2013

Carlo, Dominique, Dawson & Dylan DeVito, along with Ralph Cooley, crush, blend, and bottle the wines. Longtime NYS grape expert Steve Casscles is the winemaker. Ralph’s grandparents were the owners of Brisklea Farms for six decades. Carlo is the author of East Coast Wineries: The Complete Guide from Maine to Virginia (Rutgers Univ. Press), and is the publisher of www.eastcoastwineries.blogspot.com, a highly-acclaimed wine blog featuring news, reviews, and interviews concerning East Coast wines. The DeVitos are also founding members of the Hudson Berkshire Beverage Trail (www.hudsonberkshireexperience.com).

Hard apple cider

The concept behind the Hudson-Chatham Winery is to – Highlands Fine showcase select New York State wines in an enjoyable setRuby ting. Besides the large and airy tasting rooms, guests also – Highlands enjoy great scenery and views on the property. In its Raspberry Ruby relatively short time of operation, the Hudson-Chatham Winery has notched many distinctive awards for its wines, – Palladian White consistently winning medals at the Hudson Valley Wine & – Bannerman’s Castle Grape Association, the New York Food & Wine Classic, Amber Cream the NY State Fair, and the Dallas Morning News Wine Competition. Their reds have received scores in the high 80s – Cassis from Wine Spectator and Wine Enthusiast magazines. In summer 2012, their 2010 Baco Noir Reserve Casscles Vineyard won a prestigious Double Gold medal from the NY State Fair Wine Competition – the only Hudson Valley wine to do so.

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MEET THE WINEMAKERS

The Hudson-Chatham Winery was voted “The Capital Region’s Best Local Winery” by Capital Region Living Magazine in 2011 and 2012!


COLUMBIA

IN THE SPOTLIGHT 2 0 1 1 C H E LO I S

This light-bodied, delightful dry red made from 100% Chelois grown at Casscles Vineyard in Athens, NY, never disappoints. We age it for 9 months in French oak and bottle-age it another six months before releasing it. With just 25 cases of the ’11 vintage, we released the wine in late March and sold out less than one month later. Now we can’t wait for the 2012, which will release in March 2014. 2012 ROSÉ

We had such a great response from the Rosé we released last summer that we crafted one for 2013. Always a great wine for summer, we look forward to drinking this dry Rosé with fish, seafood, cheeses, and other summertime favorites.

THE ESSENTIALS

HUDSON RIVER VALLEY RED

For the art for this year’s label, we found another beautiful image from one of the Hudson River School’s most beloved painters, Asher Durand, called “The Indian’s Vespers.” 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

OWNERS Carlo and Dominique DeVito

ADDRESS 1900 State Route 66 ghent, NY 12075

MANAGERS Carlo and Dominique DeVito

PHONE 518-392-WINE (9463)

WINEMAKERS Carlo DeVito, Steve Casscles,  Ralph Cooley

EMAIL info@hudson-chathamwinery.com

EVENTS (check website for updated listings)

WEBSITE www.hudson-chathamwinery.com OPEN Year-round, Friday–Sunday:  12–5pm, with additional  summer and holiday hours CLOSED Monday–Thursday, but open  by appointment TASTING FEES $5.00 TOURS Occasional

Wine & Cheese Pairing Classes (call or check website for more info) May 19 Book signing with Hudson Talbott, author of It’s All About Me-ow, to benefit AnimalKind in Hudson, NY.

June 7, July 5, Aug 2, Sept 6 First Friday Outdoor Movie Nights. Enjoy a movie, a glass of wine, and some brick-fired pizza under the stars at these special Friday night movie nights. Check website for movie schedules. Jun 22 Book signing with Tracey Sorel, author of Zinfandelity, A Wine Country Vixen’s Novel. Aug 10 Sixth Annual Sangria Festival

ACREAGE 14 acres total, about 5 acres planted PRODUCTION 4,000 cases

www.hvwinemag.com • Summer 2013

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TOUSEY WINERY

ABOUT US

Established 2006

SITUATED IN CLERMONT, NY, in the historic Hudson Valley, we are a boutique winery with a relentless drive to produce local, quality wine. Even though we’re relatively new – the winery was born in 2006 – we have come a long way toward reaching our goal. Lenn Thompson, the Executive Editor of the New York Cork Report (NYCR) wrote this in January 2012: “It’s hard not to consider Tousey Winery a major player in the resurgence of quality wine in Hudson Valley.” We have a broad portfolio of wines, from the proprietary white blend, the Queen of Clermont, to our Estate Bottled Riesling. In terms of reds we have a delightful Pinot Noir accompanying the “Hudson Valley Red Wine of the Year,” as nominated by the team at the New York Cork Report, the 2010 Cabernet Franc. When it comes to our vineyard, we couldn’t have wished for more. Overlooking the Hudson River and the Catskill mountains, the panorama is outstanding. In total we have 15 acres of Chardonnay, Riesling and Pinot Noir under production. And it would be churlish of us not to share it! Therefore, we hold private tastings and events at the vineyard throughout the year. Our popular Tasting Room, conveniently nestled right on Route 9 in Germantown, is the perfect spot to come in, relax and enjoy our wines in a stylish, intimate, candle-lit space. We also sell organic honey, handmade soaps, and even local artwork. We’re open throughout the year, every Friday, Saturday and Sunday.

WINES QUEEN OF CLERMONT REBELLION ROSÉ THE RIOT ESTATE CHARDONNNAY ESTATE RIESLING CABERNET FRANC CRÉME DE CASSIS

Behind the tasting room? A brand new winemaking facility now stands to ensure we meet our high standards of wine quality. Trying to find us but can’t get to the tasting room? Catch us at farmer’s markets in Kingston and Rhinebeck and special events throughout the Hudson Valley. We’re also proud to be featured in a number of the area’s top restaurants and wine shops. Check out our Tousey Map at www.touseywiney.com for more details. If you’re getting the picture that we’re a lot of different things in one, you’re right. We’re eclectic and passionate…but most of all, we’re delicious, top quality wine you can have right here in the Hudson Valley.

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HUDSON VALLEY WINE • Summer 2013

MEET THE OWNERS & WINEMAKERS Winemaker: Since Ben and Kimberly Peacock took over the reins at Tousey Winery early in 2010 they have produced a number of wines to critical acclaim. Most notably the 2010 Cabernet Franc awarded the “Hudson Valley Red Wine of the Year” by the team at NYCR, and the 2010 Pinot Noir, given 90pts by Snooth. Ben, who was initially attracted to the business end of the industry soon developed a more hands-on approach by making the wines full time – in addition to running the business! Winemaking team: To ensure we deliver to our high standards, Tousey Winery has the pleasure of working with Peter Bell and Tricia Renshaw as consulting winemakers. They bring with them over 30 years of winemaking experience. Bruce Tripp, a Hudson Valley native and Vice President of Hudson Valley Wine & Grape Association, completes the team. Owners: Daughter and son-in-law, Kimberly and Ben Peacock joined the family business with founder Ray Tousey in early 2010. Since then, the entire winery operation has been upgraded and expanded to match our high standards of wine quality.


COLUMBIA

IN THE SPOTLIGHT THE QUEEN OF CLERMONT

This is your Queen. She will do her utmost to administer an aromatic nose. Furnish you with a wonderfully light and refreshing mid-palate, with notes of lime and melon. And in her wisdom, provide a hint of sweetness to meet all tastes. Serve at royal banquets, state dinners and with all other foods…there is only one Queen. D RY R I E S L I N G 2 0 1 2 – E STAT E G R OW N

Fresh pear and peach delight the nose on this complex estate bottled Riesling. On the palate, a refreshing minerality and great acidity deliver a mouthwatering finish.

THE ESSENTIALS

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

Our Cabernet Franc displays dark fruit on the nose with great depth on the palate. Supple tannins rounded by a touch of oak provide a satisfying finish.

VINEYARD TOUSEY WINERY

OWNER Kimberly & Ben Paecock, Ray Tousey

ADDRESS 1774 Route 9 germantown, NY 12526

MANAGER Kimberly & Ben Peacock

PHONE 518-567-5462 FAX 518-537-6832

T H E R I OT

This proprietary red blend displays red berries on the nose and a pleasant structure on the palate. An approachable wine for all riotous occasions. REBELLION ROSÉ

Rebellion Rosé, made from Blaufränkisch grapes, has a heady nose of intense red fruit. Wonderfully dry, yet fruity on the palate, this wine delivers a deliciously long finish. C R È M E D E CASS I S

Grown on the estate along with honey from our very own bees, our Cassis is a blend of four varieties of black currants. Uniquely, the honey is used to balance the Cassis against the currant to give a bold and fragrant flavor.

EMAIL info@touseywinery.com WEBSITE www.touseywinery.com OPEN Friday,12pm–7pm Saturday–Sunday,12pm–5pm CLOSED Monday–Thursday TASTING FEES $5.00 ACREAGE Over 16 acres

WINEMAKER Ben Peacock EVENTS Check our website for updated listings.

GETTING HERE FROM NYS THRUWAY (RT. 87): Exit 21 Catskill and take Rt. 23 East over the Rip Van Winkle Bridge. Take the Rt. 9g South ramp. Turn slight right onto 9g South/ Rhinebeck-Hudson Rd. Turn left onto  CR-10. Turn right onto CR-31/Blue Hill Rd. Turn right onto US-9. Tousey Winery is located within the Blue Roof market on  Rt. 9, 45 minutes north of Poughkeepsie and 1 hour south of Albany.

PRODUCTION 1,500 cases

www.hvwinemag.com • Summer 2013

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BROOKVIEW STATION WINERY

ABOUT US

Established 2006

WONDERFULLY SWEEPING VISTAS of the Catskill and Helderburg Mountains are the scenic backdrop for the Brookview Station Winery at Goold Orchards, Rensselaer County’s first winery. Our mission at the Brookview Station Winery is to craft the best Hudson River Valley wines, using the finest fruits and grapes grown at our family farm and from other Hudson Valley family farms. In doing so we acknowledge the vital economic impact of agriculture in the Hudson Valley and we honor those who work tirelessly to preserve “the Valley’s” tradition of family farming. The Brookview Station Winery story begins over a century ago. Goold Orchards, our home farm, was founded in April of 1910 when James and Bertha Goold arrived by rail at a small train station in Brookview, New York – the Brookview Station. Together they walked a mile to the farm they had recently purchased. Bertha, educated at Emma Willard in Troy and husband James, a recent graduate from Cornell, were eager to apply the latest in agricultural technologies on their new fruit farm.

WINES “J O E - D A D D Y ’ S ” HARD CIDER WHISTLE STOP WHITE OH, WHAT A PEAR !

SUNSET CHARLIE ROSÉ

Station Winery is to craft the best

ALL ABOARD RED

Hudson River Valley wines, using

MERLOT

the finest fruits and grapes grown

BACO NOIR

In 2006 the farm grew again when third generation owners Sue Goold Miller and her husband Edward began making wine. That September they opened a tasting room at The Brookview Station Winery, aptly named to honor her grandparents and founders, James and Bertha Goold.

STRAWBERRY SUNRISE SCARLOT TA BING THE CONDUCTOR’S CASSIS THE PORTER’S PORT

Brookview Station Winery is a founding member of the Hudson Berkshire Beverage Trail, New England’s most diverse interstate beverage trail, featuring wineries, a farm distillery and micro-brewery, looping from New York to Massachusetts. Guests traveling along the trail will be treated to farm stands, bakeries, creameries, gourmet restaurants and much more. This is truly a day trip not to be missed! For more information, please visit: www.hudsonberkshireexperience.com.

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HUDSON VALLEY WINE • Summer 2013

Here we grow again! Joe-Daddy’s Hard Cider is now available! We have been pressing fresh apple cider for almost 50 years on our home farm, Goold Orchards. Last summer we released our first hard cider. Joe-Daddy’s was an immediate success and has quickly developed a great following. The hard cider is currently available at the winery in two flavors, an Englishstyle cider and an Apple Cranberry.

POMONA

Our mission at the Brookview

at our family farm.

MEET THE WINEMAKER

After three years of just watching the Frontenac and Marechal Foch vines growing and twisting around their guide wires, this past fall we finally had a grape crop to harvest and press. Snug in its barrels, our first estategrown red wine will be ready to bottle soon. “I was recently asked about our wines and out of our twelve wines what my personal favorite was. I didn’t need to think but a second to know The Conductor’s Cassis is my personal favorite. I really enjoy it. Conductors’ sweetness is balanced just perfectly with the tart of the black currant. The flavor just doesn’t quit. The girls like to say ‘It’s decadent,’ and I think they’ve got this one just right.” (Ed Miller)


RENSSELAER

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

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

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

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

THE ESSENTIALS

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

VINEYARD BROOKVIEW STATION WINERY

PRODUCTION 2,500–3,500 cases

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

OWNER Sue goold Miller and Ed Miller

“2007 Best Hudson River Region Wine” Semi-Dry Apple Wine. A subtle essence of apple is all that lingers behind its smooth sweet-tart finish. Estate Bottled.

PHONE Toll-free: 1-88-TO-UNCORK

O H W H AT A P E A R

OPEN Jan– Aug: Mon–Sat, 10am–5pm  Sept–Dec: Daily, 9am–5:30pm

Semi-Dry Pear Wine. This light, fruity wine is surprisingly complex and long on finish. Estate Bottled. A L L A B OA R D

A dry, medium-bodied red table wine blended with a touch of Noiret for a smooth, lightly-spiced finish. ST R AW B E R RY S U N R I S E

Strawberry Wine. As sweet as a June morn, this wine is “Just-Picked Perfect.” Hudson River Region.

GETTING HERE

WEBSITE www.brookviewstationwinery.com

CLOSED New Years Day, Easter,  Memorial Day, Independence Day, Thanksgiving, Christmas TASTING FEES $6.00–$8.00 Private/group Tastings – Price varies Available by appointment only TOURS Not available

MANAGER Karen gardy WINEMAKERS Sue goold Miller and Ed Miller EVENTS (Updates at www.goold.com or follow us on Facebook.com/brookviewstationwinery) Aug 24 Antique Classic Cars & Bike

Cruise-In, 10am–4pm (raindate 8/25)

Sept 10 Taste of Rensselaer County

4 –9pm US Naval Destroyer Reunion 11:30am–3:30pm Oct 2 Senior Health Fair, 11am –4pm Oct 5 Kids Apple-Olympics to benefit Bus Stop Club, 10am–4pm Oct 12–13 The Goold Orchard 25th Annual Apple Festival & Craft Show Oct 19 Muttville Comix Dog Circus, 12–3pm Oct 20 Halloween Pets on Parade, 2–3pm

Sept 11

ACREAGE 125 total acres; 80 acres are currently under fruit production

CHECK WEBSITE FOR DIRECTIONS: www.brookviewstationwinery.com

www.hvwinemag.com • Summer 2013

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HELDERBERG MEADWORKS

ABOUT US

Established 2012

HELDERBERG MEADWORKS IS ONE of the newest wineries in the region. It is located in the Helderberg Mountains where fresh water and local honey are used to create the finest mead. We are not only one of the newest, but the most unique. Helderberg Meadworks is one of a precious few “meaderies” in the state who only produce mead. Owner and meadmaker Peter Voelker has been making a variety of meads for many years. In 2010 he decided to open the meadery with his wife Kirsten to share what he considers the best mead in the country. While many of you may have seen and tasted the commonly available meads, very few have tasted mead like ours. Heritage Mead is a traditional mead made only from the fermentation of local New York State raw honey and oak aged as you would have expected the old Norse to have done. We allow the yeast to ferment naturally, without stopping or altering the process to tailor the PRODUCTS flavor. This results in a stronger mead that has a certain rawness to it, while having just enough honey sweetHERITAGE ness to smooth and balance the flavor. As oak vessels Traditional mead were used to store beverages many centuries ago, we impart the oak vessel flavor in a modern way. Our philosophy is to create a mead that is as close as possible to mead that may very well have been made hundreds, and even thousands of years ago, while using modern equipment and methods. We use minimal sulfites and minimal production handling. This means that each batch is unique. Every harvest of local honey is different, so every batch will taste a bit different. In order to differentiate batches for our customers, we plan to use a different color wax top. This will serve as our equivalent of a wine’s vintage year. November 2012 commenced the sales of our first and signature mead, Heritage. In only a couple months, we have grown our sales and distribution to match production levels. Customer feedback has been overwhelming. It seems the time is right for something new and refreshing in the mead market, as well as the local wine industry. While Heritage will remain our signature mead, you can look forward to other varieties in the coming years. Find us on Facebook at http://www.facebook.com/helderbergmeadworks

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HUDSON VALLEY WINE • Summer 2013

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, mead. He was born in New York and has lived almost his entire life in the Hudson Valley region. He got his start making home-brewed beer as soon as he graduated college, then branched out into other fermented beverages. He settled on mead fifteen years ago, and has been perfecting it ever since. Having discovered through genealogical research that he is a descendant of Harald Fairhair, the King who unified Norway, Peter developed a traditional mead that he would feel honored to raise a toast with his ancestor. In honor of that link, the label for Heritage was designed to include the “Swords in Mountain” monument featuring 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, label and website design, down to the manual tasks of pumping honey and bottle washing – all while maintaining their fulltime jobs and raising two active young boys. Spring is a very busy time of year for us, preparing our batch for sales and starting fermentation of the summer run. We look forward to continuing the expansion of Helderberg Meadworks.


MEADERY

NEW !

IN THE SPOTLIGHT H E R I TAG E

Ranges from 15% to 16% ABV. It can be described as a golden, oaked honey port – even sherry-like. It has some rawness to it, since we produce ours like the Vikings who did not have wine cellars to condition their mead, or modern techniques to tailor fermentation and flavor. It can be enjoyed over ice, as you would with a glass of bourbon, chilled, mixed with club soda, even mulled on a cold winter day. It pairs well with any hearty meal.

THE ESSENTIALS MEADERY HELDERBERg MEADWORKS

OWNER Peter and Kirsten Voelker

ADDRESS PO Box 93 Duanesburg, NY 12056

MANAGER Peter Voelker

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

MEADMAKER Peter Voelker

Visit our website for locations to purchase our mead.

WEBSITE www.helderbergmeadworks.com OPEN By appointment only PRODUCTION 200 cases/year 

GETTING HERE Helderberg Meadworks is not open to the public, however we are available by appointment. You can find a list of retail locations on our website.

www.hvwinemag.com • Summer 2013

47


CATSKILL DISTILLING COMPANY

ABOUT US

Established 2009

IF YOU ASK DISTILLER Monte Sachs to show you around the Catskill Distilling Company, what you’ll get is half tour, half chemistry lesson. But what is clear, aside from the spirits running through the beautiful copper stills, is his passion for distilling. It’s a passion you taste in every bottle of Catskill Distilling Company spirits. Located moments from the site of the original Woodstock Music Festival (now Bethel Woods Center for the Performing Arts), the Catskill Distilling Company honors the rich history of the Sullivan County Catskills – a unique blend of tradition and revolution. The Catskill Distilling Company’s inaugural bottle, Peace Vodka, is a wheat vodka distinctive for both its complexity and refinement. A delicate balance that reminds you why smaller is better and there is no substitute for passion. Since then, our Curious Gin, Wicked White Whiskey, Most Righteous Bourbon, One and Only Buckwheat Spirit and Bosco Monte Vecchio Grappa have all been rolled out to critical acclaim. The water is from the Catskill Mountains, and the grains, purchased at a nearby mill, are returned as mash to a nearby farm to feed a herd of red stag deer. From the locally-grown grains to fruit from local orchards and botanicals grown on site, the Catskill Distillery embodies the spirit of the farm distillery and demonstrates a strong commitment to the local agricultural community. The custom-made copper stills, the work of master European craftsmen, were designed to accommodate a variety of distillation techniques. They are a work of art that serve as the backdrop to the tasting room at the Catskill Distillery. There, you can sample the spirits at the elegant art deco bar from the 1939 World’s Fair in Flushing, Queens, NY. The Catskill Distilling Company is not just a distillery; it’s a destination! And its commitment is not just to the agricultural community, but to the community of artists and musicians who call the Hudson Valley home.

PRODUCTS CATSKILL MOUNTAIN PEACE VODKA CURIOUS GIN MOST RIGHTEOUS BOURBON WICKED WHITE WHISKEY O N E A N D O N LY B U C K W H E AT S P I R I T BOSCO MONTE VECCHIO GRAPPA

Step outside the Distillery, and you’ll find the Dancing Cat Saloon. Live music, good food and a relaxed atmosphere are the principles on which the Dancing Cat was built. Inside the restored turn-of-the-century Victorian building is an array of fantastic carvings, paintings, and photographs by a variety of local artists. Those artists also have a home at our Stray Cat Gallery, just across the street. Paintings, photographs, pottery, and sculpture adorn the walls, halls and mantles in the recentlyrenovated 1830s farmhouse and the fields surrounding the distillery. The newest addition to the Catskill Distilling family, the Store Next Door, is scheduled to open in 2013, featuring antiques, local crafts, Woodstock memorabilia and collectors items, and more.

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HUDSON VALLEY WINE • Summer 2013

MEET THE DISTILLER Monte Sachs grew up on a dairy farm in Coastal Connecticut. After graduating from the University of New Hampshire School of Agriculture, he attended veterinary school at the University of Pisa. While studying veterinary medicine, he traveled throughout Italy and learned the art of distilling traditional grappa from an 80 year-old farmworker named Bernardini. This was the beginning of Monte’s appreciation and study of distillation. With the passage of the New York State Farm Distillery bill, Monte decided to turn his attention from the practice of equine medicine to the art of fine distillation – and so began the planning of the Catskill Distilling Company. Whether it is grain or fruit-based distillates, whiskies, vodkas, grappas, fruit brandies, or gin, you can always find Monte in the distillery working late into the night on new projects.


DISTILLERY

IN THE SPOTLIGHT CATSKILL MOUNTAIN PEACE VODKA

Distinctive for its smoothness and delicate flavor. Came in first place and earned a doublegold medal from The Fifty Best for best domestic vodka. M O ST R I G H T EO U S BOURBON

A smooth, beautifully spicy, brilliant bronze bourbon. Gold medal winner from The Fifty Best.

CURIOUS GIN

A perfect combination of exotic botanicals and local juniper berries – intriguingly different and uncommonly sophisticated. Silver medal winner from The Fifty Best. BOSCO MONTE V EC C H I O G R A P PA

“Excellent, highly recommended,” 91 points, in Ultimate Spirits Challenge 2013 for this New York State muscat grappa. Tasting notes: “Clean and fresh aromas of lilies, natural spring water, and pears. Dry on the palate with a light and refreshing consistency. Flavors are clean and floral with earthy herbal undertones.”

THE ESSENTIALS DISTILLERY CATSKILL DISTILLINg COMPANY

DISTILLER Dr. Monte Sachs

ADDRESS 2037 Route 17B Bethel, NY 12720

EVENTS For more on events and music check the website.

PHONE 845-583-8569 EMAIL info@catskilldistilling.com WEBSITE www.catskilldistilling.com OPEN Year-round Fri, Sat and Sun: Noon–7pm  or by appointment  Mon, Tues, Wed, Thurs: Hours vary,   call for an appointment TOURS Yes

O N E A N D O N LY B U C KW H E AT S P I R I T

ACREAGE 30 acres

Received four stars, “highly recommended” rating from F. Paul Pacult’s Spirit Journal. “A new breed of American whiskey is born.”

PRODUCTION 6,000 cases/year

GETTING HERE FROM NYC AND WESTCHESTER: Take NYS Thruway (I-87) North to Exit 16 (Harriman). Proceed onto Route 17 (I-86) West to Exit 104 heading west on Route 17B. Travel approximately 9 miles on Route 17B. The Distillery is on the left.   FROM ALBANY AND MASSACHUSETTS: Take the NYS Thruway (I-87) to Exit 19 toward Rt-28/Kingston/Rhinecliff Bridge. Take the 1st exit onto NY-28 North at the traffic circle. Merge onto US-209 South toward Ellenville and travel approximately 38 miles. Turn right onto Route 17 (I-86) West. Take Exit 104 heading west on Route 17B. Travel approximately 9 miles on Route 17B. The Distillery is on the left. 

OWNER Dr. Monte Sachs and Stacy Cohen

www.hvwinemag.com • Summer 2013

49


HARVEST SPIRITS

ABOUT US

Established 2006

LOCATED ON A FAMILY APPLE FARM in the fertile Hudson Valley, Harvest Spirits benefits by having all of our ingredients grown steps from our doorstep. Our third-generation apple farm benefits by having a new market for our cider apples and increased traffic to our retail farm store. Harvest Spirits and Golden Harvest Farms work closely with several local farms. We promote strong ties among our local farmers and share information readily, from tree to bottle. Our small distillery is a very modern work of art. Though it can only distill one hundred gallons at a time, it is flexible and precise enough to create virtually any kind of liquor, from vodka and brandy to whiskey and gin. Apples offer us the perfect component and a unique opportunity to control our process from harvesting all natural ingredients to triple-distilling our vodka in our custom-designed German still. We focus primarily on vodka, and every drop in every bottle of Core Vodka is meticulously and passionately hand-crafted using nothing but the apples grown steps from our distillery and filtered water, to create a vodka with a smoother, softer spirit and an authentic flavor. The final result – vodka that greets your mouth with a rich, buttery start and leaves your palette with a subtle hint of its fruit origin. Both our un-aged Pear Brandy (40% alc) and our 2-year-old Rare Pear Brandy (40% alc) are made from fresh local pears. While the un-aged pear brandy is made from just Bartlett pears, our Rare Pear Brandy is made from Bosc and Bartlett pears with a touch of aged Grappa. We capture the full flavor of ripe pears by fermenting whole, crushed fruit (instead of mere juice). Big, bold pear aromas in the bouquet develop into a rich mouthfeel and finish with a surprisingly smooth satisfaction. Inspired by German Himbeergeist, our black raspberry infused vodka is made by soaking home-grown black raspberries in our Core Vodka. We then redistill the vodka and back color it with a touch of the original berry juice. Core Black Raspberry (40% alc) is a truly unique infused vodka: rich berry aromas layer over a delicate, smooth spirit.

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. Mr. Grout continues to help on the farm, when he’s not in the distillery.

PRODUCTS CORE VODKA

Our Peach Applejack (30% alc) is made by soaking fresh peaches in 2-year-old applejack. The peaches are strained and the liquor is put back in the barrel for another year. Slightly sweet and less alcoholic than our other products, our Peach Applejack has bright, fresh flavors of baked peach pie with layers of oak and spice. Delicious on its own or mixed with Champagne in a Bellini. We carefully distill our Cornelius Applejack (40% alc) twice, offering a smoother, more satisfying take on this American classic. Made from 100% Hudson Valley apples, our applejack rests in bourbon barrels for two years. Each bottle is made from over 60 lbs. of fresh apples grown right outside our distillery. We invite you to come in for a tour and taste some of our latest creations.

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HUDSON VALLEY WINE • Summer 2013

CORNELIUS APPLEJACK PEAR BRANDY APPLE BRANDY GRAPPA


DISTILLERY

IN THE SPOTLIGHT G R A P PA

A collaboration with Hudson-Chatham Winery, our Italian-inspired spirit is made of the left-overs from making wine. Grape skins are pulled out of the wine, soaked in water, making a second wine. This is twice distilled, rendering a spirit loaded with flavors or sun-dried raisins, date and apricot. Although grappa is often compared to harsh, homemade hootch, our Grappa is comparably mellow and smooth – a modern revision of a true classic.

THE ESSENTIALS

O L D S C R U M PY T R A D I T I O N A L A P P L E JAC K

Back in the day when all apple cider was fermented to one degree or another, cider houses stored barrels indoors and outdoors. During the long New York winter months, the barrels outdoors would partially freeze – the center of the barrel remaining liquid, concentrating alcohol and flavors. Over the past three winters, we’ve been rediscovering the lost art of making traditional applejack, by freezing our hard cider in small batches. Aged in small 15-gallon barrels, our Old Scrumpy Traditional Applejack (17% alc) drinks like a port made from fresh apples. Aromas of cedar humidor and tobacco wrapper open up to a rich, apple-pie flavor and finishes with a velvety baked apple aftertaste.

DISTILLERY HARVEST SPIRITS

OWNER Derek grout

ADDRESS 3074 US Route 9 Valatie, NY 12184

DISTILLER Derek grout

PHONE 518-253-5917 EMAIL info@harvestspirits.com WEBSITE www.harvestspirits.com OPEN Sat–Sun, 12–5pm  or by appointment TASTING FEES $1.00 each (limit 3 per person) TOURS Yes ACREAGE 200 acre apple farm PRODUCTION 1,500 cases 

EVENTS DISTILLING 101 : Learn how we make  our Core Vodka, every weekend during  business hours

For a complete list of HudsonBerkshire 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 2013

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HILLROCK ESTATE DISTILLERY

ABOUT US

Established 2011

HILLROCK ESTATE DISTILLERY IS LOCATED in the heart of the historic Hudson Valley, two hours north of New York City, overlooking the distant Berkshire Mountains. Prime farmland, crystal clear water, and a favorable climate create a unique terroir which is profoundly expressed in Hillrock’s artisanal whiskeys. Proud to be one of the few “field-to-glass” whiskey producers in the world, Hillrock is also the first U.S. distillery since before Prohibition to floor malt and hand craft whiskey on site from estate-grown grain. Led by Owner Jeffrey Baker and renowned Master Distiller David Pickerell, Hillrock’s commitment to quality embodies the rich history of craft distilling in the Hudson Valley. By controlling every aspect of production from planting and harvesting heirloom grains, to traditionally floor malting our own grain, to crafting whiskies in our 250gallon copper pot still, to aging in small oak barrels and hand bottling, we are able to create premium whiskies unique to the Hillrock Estate. The Hillrock portfolio is currently comprised of PRODUCTS Hillrock Solera Aged Bourbon, the first U.S.-aged Solera product; Hillrock Estate Single Malt Whiskey, SOLERA AGED slated for release in June 2013; Hillrock Estate Rye BOURBON Whiskey, slated for release in fall 2013; and Hillrock SINGLE MALT Estate Bourbon expected in the next few years.

WHISKEY

RYE WHISKEY The foundation of the Hillrock Estate is the family of experienced industry professionals committed to ensuring paramount quality, innovation, and collaboration in the craft industry. The team is comprised of Jeffrey Baker, Owner; David Pickerell, Master Distiller; Timothy Welly, Head of Operations & Distiller; and Danielle Eddy, Director of PR/Marketing & Sales. With a collective knowledge of more than 65 years experience, the team blends their widespread knowledge and passions into producing a distinctive spirit indicative of Hillrock’s ideals. The 1806 Georgian House overlooks the Distillery, Malt House and Granary which are located at the center of the Hillrock Estate in a state-of-the-art complex surrounded by rolling grain fields. Hillrock House was carefully restored in 2006 and the Palladian window above the entry is proudly displayed on the Hillrock bottle. Integrated into the landscape, the traditional barn structures of the distillery complex were designed to convey a simple, timeless elegance. The complex also forms the heart of our “field-to-glass” craft distilling operation. The distillery is open for reserved weekend tours, tastings and whiskey purchase.

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HUDSON VALLEY WINE • Summer 2013

MEET THE MAKERS Owner Jeffrey Baker grew up working on farms in western NY 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 for his Saratoga Springs’ restaurant. His passion and commitment to quality led to the establishment of Hillrock Estate Distillery as one of the few distilleries in the world to floor malt its own naturallygrown 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 NYC-based real estate investment banking firm. An industry icon and former Master Distiller for Makers Mark,® Dave Pickerell directs Hillrock’s production and operations as Master Distiller. Dave has over 20 years of spirit’s industry experience and is respected as one of the top Master Distillers and spirits experts globally. During his 14 years at Makers Mark, Dave oversaw an 80-person staff and was responsible for all aspects of the whiskey’s production. Dave was a Board Member and Past Chair for the Kentucky Distillers Association, recipient of the “best distillery visitor attraction in the world” designation by Whiskey Magazine, and is recognized as one of the industry’s top spirits judges. Previously Cellar Master at Millbrook Winery, Timothy Welly joined Hillrock in 2011 as Head of Operations and Distiller. Tim trained under the Head Winemaker at Millbrook Winery for four years before beginning his studies at NYC’s International Wine Center. In addition to his work at Millbrook, Tim has spent over 12 years in the restaurant and wine industry with positions in wine/spirits distribution and sales, and a wine buyer.


DISTILLERY

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

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

Hand-crafted from Estate-grown organic barley, floormalted and smoked on-site in the only malthouse in NY State, 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. Available June 2013.

THE ESSENTIALS 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

DISTILLER Dave Pickerell

EVENTS June 15 Open House, 12–5pm

WEBSITE www.hillrockdistillery.com

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

OPEN By reservation only TASTING FEES $20.00  TOURS Yes, with tasting ACREAGE 250+ acres PRODUCTION 4,000 cases 

www.hvwinemag.com • Summer 2013

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TUTHILLTOWN SPIRITS DISTILLERY

ABOUT US

Established 2003

BEFORE PROHIBITION, MORE THAN 1,000 farm distillers produced alcohol from New York grains and fruits. Tuthilltown Spirits brings the tradition of small batch distillation back to the Hudson Valley, distilling whiskeys which were the first legally distilled and aged grain spirits produced in New York since Prohibition. New York’s first Bourbon is Hudson Baby Bourbon, distilled from 100% New York corn. For 220 years Tuthilltown Gristmill, a landmark which is listed on the National Register of Historic Places, used waterpower to render local grains to flour. In 2001 Ralph Erenzo and Vicki Morgan acquired the property and with the help of partner Brian Lee, they converted one of the mill granaries to a micro-distillery. Two and a half years later, Tuthilltown Spirits produced the first batches of vodka from scraps collected at a local apple slicing plant. PRODUCTS Today, Tuthilltown Spirits distills vodka from apples grown at orchards less than five miles away and whiskeys using grain harvested by farmers less than ten miles away. The farm distillery also produces gin, rum, eau de vie, brandy, absinthe, and liqueurs. Guests are welcome to stop in for tastings during store hours and tours are offered by appointment.

HALF MOON ORCHARD GIN HUDSON BABY BOURBON HUDSON FOUR GRAIN BOURBON

Tuthilltown Spirits proudly celebrates the following HUDSON achievements: MANHAT TAN RYE 2013: San Francisco World Spirits Competition HUDSON SINGLE – Double Gold Medal: Hudson 4 Grain Bourbon M ALT – Gold Medal: Hudson Baby Bourbon – Silver Medal: Hudson Single Malt Whiskey HUDSON NEW YORK – Silver Medal: Hudson Corn Whiskey C ORN WHISKEY 2012: International Wines & Spirits Competition – Silver Medal: Hudson Baby Bourbon INDIGENOUS VODKA – Silver Medal: Hudson 4 Grain Bourbon ROGGEN’S RUM – Bronze Medal: Hudson NY Corn Whiskey (aged in whiskey barrels) – Bronze Medal: Hudson Manhattan Rye Whiskey 2012: American Distilling Institute Competition TUTHILLTOWN – Silver Medal: Hudson Four Grain Whiskey CASSIS LIQUEUR 2012: San Francisco World Spirits Competition – Silver Medal, Hudson New York Corn Whiskey – Bronze Medal, Hudson Four Grain Bourbon – Silver Medal, Hudson Manhattan Rye – Silver Medal, Hudson New York Single Malt 2011: San Francisco World Spirits Competition – Double Gold Medal, Hudson Baby Bourbon 2011: Craft Whiskey Distillery of the Year, Tuthilltown Spirits, Whisky Magazine 2011: Craft Whiskey of the Year, Hudson Four Grain Bourbon, Whisky Guild 2010: American Artisan Distillery of the Year, Tuthilltown Spirits, American Distillers Institute 2010: Best New American Whiskeys of the Year, Hudson Whiskeys, Food & Wine Magazine 2010: Best Package Award, Hudson Manhattan Rye, American Distillers Institute

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HUDSON VALLEY WINE • Summer 2013

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


DISTILLERY

IN THE SPOTLIGHT B ATC H N U M B E R S

Each hand-made batch is truly unrepeatable. Call the tasting room to inquire about the distillers’ favorite batch numbers of the season. FA R M M A R K E TS

New laws allowing distilled spirits sales at farm markets will be passed soon! Please keep an eye out for Tuthilltown Spirits at the farm markets nearest you.

THE ESSENTIALS DISTILLERY TUTHILLTOWN SPIRITS DISTILLERY

PRODUCTION 22,000 cases

ADDRESS 14 grist Mill Lane gardiner, NY 12525

OWNER Ralph Erenzo and Brian Lee

PHONE 845-255-1527

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

MANAGER Cathy Erenzo

EMAIL distillery@tuthilltown.com

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

WEBSITE www.tuthilltown.com

EVENTS

OPEN Varies by season;  Open year round

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

TASTING FEES Tasting: $10 per person  Tasting & Tour: $15 per person TOURS Yes ACREAGE 21 acres 

gPS address: 14 gristmill Ln gardiner,  NY 12525

www.hvwinemag.com • Summer 2013

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WINE COUNTRY EVENTS JUNE

Around the World in 14 Wineries Shawangunk Wine Trail Sat–Sun, June 8–9 www.shawangunkwinetrail.com Riverside Brewfest Historic Catskill Point, Catskill NY Sat–Sun, June 29-30 www.thecaskandrasher.com JULY

Bounty of the Hudson Whitecliff Vineyard & Winery, Gardiner, NY Sat–Sun, July 27–28 www.shawangunkwinetrail.com AUGUST

Putnam County Wine Festival Patterson Flea Market, Patterson, NY Sat–Sun, August 3–4 www.putnamcountywinefest.com SEPTEMBER

Hudson Valley Wine and Food Festival Dutchess County Fairgrounds, Rhinebeck, NY Sat–Sun, September 7-8 www.hudsonvalleywinefest.com Taste of New Paltz Ulster County Fairgrounds, New Paltz, NY Sunday, September 15 www.newpaltzchamber.org Stems & Steins Wine, Beer, and Food Festival North Street Recreation Center, Old Forge, NY Saturday, September 21 www.viewarts.org/index.php/events/upcoming/item/11 9-stemsandsteins OCTOBER

Hudson Valley Bounty Festival Cluett Schantz Memorial Park, Milton, NY Saturday, October 5 www.hvbountyfestival.com Wine Festival at Bethel Woods 200 Hurd Road, Bethel, NY Saturday, October 5 www.bethelwoodscenter.org NOVEMBER

Taste of the Hudson Valley The Grandview, Poughkeepsie, NY Sunday, November 3 www.tastehv.org Wreath Fineries at the Wineries Shawangunk Wine Trail November & December TBA www.shawangunkwinetrail.com

Keep up-to-date on local wines, wineries, spirits, distillers, brewers, and even events around the region.

SUBSCRIBE TO OUR NEWSLETTER www.hvwinemag.com

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HUDSON VALLEY WINE • Summer 2013


DISCOVER NEW YORK’S NEWEST DESTINATION OF GREAT TASTE he Upper Hudson Valley – north of Albany and just south of the Thousand Islands region – is widely known by its visitors for its landmarks, historic attractions, and outdoor recreation.

PHOTOS: Sasha Pard y

T

This region is also proving to be a “destination of great taste,” with nine wineries and vineyards recently forming the Upper Hudson Valley Wine Trail. Amid the beautiful backdrops of Saratoga Springs, the Adirondacks, Lake George, and the rural landscapes of Washington County, you’re welcome to visit their tasting rooms, and enjoy the wines which showcase flavors as unique as their diverse terroir. The region’s natural four-season beauty will satisfy the most discerning of New York urbanites, day-trippers, and international visitors. This summer, feast on gorgeous views, relish the excitement of horseracing, tour museums and galleries, and enjoy world-class shopping and cultural events – while pairing the experiences with local wines. Settle in for a stay at your choice of accommodations – from campsites and marinas to luxurious spa resorts. As the wealth of activities continues to grow here, so do the grapevines. A surge of new vintners are trying their

VISIT NEW YORK’S NEWEST WINE REGION

hand at winemaking, spurred by growing interest in our classic wine varieties, honey wines, and decidedly different blends. Enjoy the fruits of the region’s vines with a visit to the Upper Hudson Valley Wine Trail – New York’s newest wine trail, and one of the largest in the Hudson Valley region. To plan a tour or for more information about the Upper Hudson Valley Wine Trail visit: www.UpperHudsonValleyWineTrail.com

Visit our brand new tasting room, gift shop and bistro located right in the heart of Saratoga Springs.

Saratoga

Choose from 9 Wineries & Vineyards,

each with its own unique flavors & happenings!

www.UPPERHUDSONVALLEYWINETRAIL.com

AWARD-WINNING, WORLD-CLASS WINES IN THE CAPITAL REGION

184 S Broadway Saratoga Springs, NY 518.587.9694 thirstyowlsaratoga.com Just blocks from: Saratoga Race Course•Saratoga State Park/SPAC•Saratoga Casino & Raceway Historic & Vibrant Downtown www.hvwinemag.com • Summer 2013

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UPPER HUDSON VALLEY

UPPER HUDSON VALLEY


ADIRONDACK WINERY

ABOUT US

Established 2008

ADIRONDACK WINERY OPENED THE DOOR to its tasting room in Lake George in April 2008 as the region’s first micro-winery. While the winery remains the only one in Warren County, a lot has changed since then…many other wineries have come on the scene in the region since 2008, and Adirondack Winery is no longer “micro.” In 2011 they moved their winemaking operations to a facility in Queensbury that has room to grow, with a capacity to produce at least 10,000 cases annually.

WINES

(partial list)

STRAWSLING (Strawberry Riesling)

AMETHYST SUNSET (Blackberry Merlot)

PINOT GRIGIO PINOT NOIR

Adirondack Winery is proud to provide its customers delicious, award-winning quality wines that are handcrafted locally. They offer an unparalleled selection of wines with something to satisfy every palate – from unique, fruitinfused wines to traditional white and red varietals, and more. (Their wine list is 35 long and growing!) Adirondack Winery holds its Lake George tasting room as the core of its business. “It is our aim to take our customers on a journey through wine enjoyment with us, providing a wine tasting experience that is relaxing, fun and educational. We are proud that we foster many nonwine drinkers into wine learners, and then wine lovers, through this experience. We try to provide the best customer service while still treating all our visitors as good friends,” said CEO Mike Pardy. One of Adirondack Winery’s core value statements is “Love Local.” The company shares the beauty of the Adirondacks with visitors from all over the country via local landscape photography featured on all its wine labels – people keep their empty bottles as souvenirs, always reminded of the great times they had in the region. Adirondack Winery supports countless local charitable organizations through wine tasting events and by providing wine for fundraisers, and items for silent auctions. One great example is its “Musical Medley” wine, a tropical fruit-infused Chardonnay that it created to raise money for the Lake George Community Band, with $5.00 from the sale of every bottle donated to the band.

PROSPECT MTN. WHITE (Peach Chardonnay)

BLUE TWILIGHT (Blueberry Shiraz)

CHARDONNAY FIREWORKS RED MERLOT WINTER CONCERTO (White Chocolate Port)

ORCHARD BLOSSOM (Green Apple Gewürztraminer)

WILD RED (Black Cherry Pinot Noir)

SAUVIGNON BLANC CABERNET SAUVIGNON FROZEN OVER (Vidal Ice Wine)

DRY RIESLING

Adirondack Winery strives to increase customers’ access to the brand – many people fall in love with their wine during a Lake George visit and don’t have an opportunity to return again for one or two years. The company currently has its wine in nearly 40 liquor stores throughout New York, as well as a handful of local restaurants, and is working to increase that. Additionally, the winery keeps its wine flowing through its online store.

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HUDSON VALLEY WINE • Summer 2013

MEET THE OWNERS Michael and Sasha Pardy launched Adirondack Winery in April 2008. Married with two children (Ella, 7 and Ethan, 2), the couple possess opposite talents that have played an integral role in the winery’s growth. Michael is CEO and winemaker. Making wine started as a passionate hobby for him many years ago, and through the years he has refined his skills to create Adirondack Winery’s award-winning wines. Educated as an Engineer at SUNY IT, Michael is also the “money man,” and handles the legal and human resources side of the business. Michael was born and raised in Granville, NY. Sasha, Adirondack Winery’s president, holds a BS in Business from Keene State College in NH. Sasha’s skills in marketing, advertising, public relations, graphic design, website design, social media, writing, and retail commercial real estate have played an indispensable role in the company’s growth. Sasha’s photographs of the Adirondack region are the ones you see on their wine bottle labels. Mike and Sasha don’t do it alone. “We have a great team of staff including a tasting room manager, marketing coordinator, winemaking assistant, tasting room associates, administrative and support staff, and we plan to add a few more full-time positions this year,” notes Sasha. The Pardys just celebrated the Winery’s 5th Anniversary, and are looking forward to countless years to come. “We have so many big ideas for our growth, now the hard part is researching them and carrying them out,” said Michael.


UPPER HUDSON VALLEY

IN THE SPOTLIGHT Adirondack Winery is launching two new lines this summer: T H E J E W E L C O L L EC T I O N

The Jewel Collection, which includes White Diamond (NY Diamond Grape); Pink Gem (NY Niagara Blush); and Red Ruby (a NY red blend). All delicate and sweet, our Jewel Collection wines are the perfect wines to enjoy during fun times with the precious jewels in your life – your friends!

THE ESSENTIALS VINEYARD ADIRONDACK WINERY

OWNERS Michael and Sasha Pardy

ADDRESS 285 Canada Street Lake george, NY 12845

WINEMAKER Michael Pardy

PHONE 518-668-WINE

WINE MAKER SERIES

Our Wine Maker Series is meant to showcase the winemaker’s favorite New York wines, made for his palate. We are launching this line with off-dry versions of Baco Noir and Seyval Blanc that should be met with applause from many dry wine fans, and we will be adding other varietals in the coming years.

EMAIL ILoveWine@AdirondackWinery.com

EVENTS Check our website for updated listings.

WEBSITE www.AdirondackWinery.com OPEN Year-round, varies with season CLOSED Thanksgiving, Christmas, Easter TASTING FEES $5 for 7 wines, includes glass +$3 for small cheese plate (optional) TOURS Not available

GETTING HERE FROM I-87 NORTHWAY: Exit 21 or 22, (Lake george Village). Our Tasting Room is located right in the heart of Lake george Village, on the north end of “the Strip,” Canada Street (Rte 9).  We are located in a newer shopping plaza right on Canada between Amherst and Montcalm streets, across from the Shepard Park Amphitheatre. Parking is accessible on Lake george Village Streets.

www.hvwinemag.com • Summer 2013

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THE SARATOGA WINERY

ABOUT US

Established 2008

RELAX AS YOU PULL UP A CHAIR at our Adirondack-style tasting bar and learn from our knowledgable staff as you sip away at our growing variety of diverse wines. Wine tastings are available during all business hours. The flavors will tease your taste buds as the scent of aging wine reaches your nose. We promise you’ll never want to leave. We support our local New York State grape growers. Carefully hand-selecting the finest grapes, primarily from the Finger Lakes region, allows us to offer a greater selection of high quality wines. Dry, WHITE WINES sweet, red, white, traditional style or all-natural, whatever DRY REISLING your flavor, we are sure to have something you’ll love.

CHARDONNAY Our signature wine is called Melomel; the ancestor of all fermented drinks. These all-natural wines are made of only grapes and local honey and offer a smooth, sweet flavor to the palate. Our Melomel is left to ferment naturally in Kentucky bourbon barrels, with no added sulfites or chemicals to alter the fermentation process. Wine and honey are also both are known to offer many health benefits. Melomel will change the way you think about wine.

SEMI-DRY REISLING SARATOGA WHITE WHITNEY’S WHITE

RED WINES PINOT NOIR CABERNET

We support local businesses – shop in our gift shop where you’ll find products such as a wide variety of local cheeses, chocolates, crackers and crostini, maple products, spreads, artwork, and plenty of wine gifts and accessories. Let The Saratoga Winery host your next event! Our event planner will take the stress out of planning your next party. Bridal showers, birthday parties, business luncheons, fundraisers and more! We do it all! Ask about our new event packages! Every Friday night we have live music and wood-fired pizza! Our deck is the perfect atmosphere to wine down after a long week. Check our website for the upcoming band schedule and the wood-fired pizza menu!

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HUDSON VALLEY WINE • Summer 2013

SAUVIGNON CABERNET FRANC

MEET THE WINEMAKERS Rich and Tara Nimmo began making wine at Rich’s uncle’s winery in Western Pennsylvania. Their hobby evolved in their wine cellar, as they experimented and perfected the blends that they had grown to love. Annual trips to the Finger Lakes to take part in wine tasting, vineyard and winery tours, and to explore the region’s exceptional varieties, have allowed their passion to grow. It has long been their dream to capture all that they love about Saratoga, the Adirondacks, and wine itself. When you visit The Saratoga Winery, it’s easy to see how their dream has come to life. Above all is Rich and Tara’s passion for their family. They have two beautiful boys, Tyler (3) and Sam (20 months).

STEEPLECHASE TORCHED CHERRY BOMB RUSTIC RED

MELOMELS

Dry, sweet, red, white, traditional style, or all-natural, whatever

BLOODROOT H I L L B I L LY MOUNTAIN MASH

your flavor, we are

SARATOGA SPITFIRE

sure to have something

ADIRONDACK RED

you’ll love.


UPPER HUDSON VALLEY

IN THE SPOTLIGHT We are excited to introduce three new varietals this year! In the aging process right now, but will be ready for tasting this summer, are Pinot Grigio Melomel, Red Zinfandel Melomel, and DoubleBarreled Cabernet Sauvignon – aged in a whisky barrel. In the fall we expect our Blackberry Melomel to be ready. It was brought back again by popular demand!

THE ESSENTIALS In honor of the 150th Anniverary of The Saratoga Race Course, we will have commerative wine in a limited edition bottle and label. Available this summer only, while supplies last.

VINEYARD THE SARATOgA WINERY

OWNERS Rich and Tara Nimmo

ADDRESS 462 Route 29 West Saratoga Springs, NY 12866

MANAGER Kelsey Whalen

PHONE 518-584-WINE (9463) EMAIL info@thesaratogawinery.com WEBSITE www.thesaratogawinery.com OPEN Mon–Thurs, Sat: 11am–7pm,  Fri: 11am–9pm, Sun: 12am–6pm

GETTING HERE FROM I-87 NORTHWAY: Exit 15, (Saratoga Springs). If coming from the South, turn left. If coming from the North, keep right. Merge onto Rt. 50 South towards Saratoga Springs (1.7 miles). Continue on Rt. 50 South/ Broadway to Rt 29. (0.4 miles). Turn right at Starbucks onto NY-29/Washington St. Continue to follow NY-29 for 3.6 miles. The winery  is located on the left.

CLOSED New Years Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas TASTING FEES $5 for 5 tastes

WINEMAKERS Rich and Tara Nimmo

EVENTS (check website for updated listings)

May May June 8 Sept 14 Oct Nov Dec Feb 2014 Mar 2014

Seasonal Farm-to-Table Wine Pairing Dinners Cinco de Wino Mothers Day Brunch Summer Kick-Off Hillbilly Bash Hallo-WINE Masquerade Anniversary Open House & Market Place Saratoga Santa Holiday Party Valentines Food, Wine & Chocolate Events St. Patrick’s Food, Wine & Beer Bash

TOURS Not available PRODUCTION 2,000 cases

www.hvwinemag.com • Summer 2013

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n Mentio or f this ad ff 25% o of a case wine

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HUDSON VALLEY WINE • Summer 2013


with Sloop Brewing’s Adam Watson Making the jump from homebrewing hobbyist to the Hudson Valley’s first “nano-brewery,” Adam (on left) shares his passion and the inspiration behind Sloop Brewing. HVW: So, first, what is a nano-brewery, and how did you and your business partner Justin Taylor (right) come up with the idea to start one? ADAM: A nano-brewery is loosely defined as one that produces less than three barrels of beer per batch. Our business really started organically. We wanted to see what it would take to sell beer at the farmers market in Beacon, near where I live. After looking at the licensing and regulations involved in starting a brewery, we had to take a step back and approach it from another angle. By December 2011, we decided to go ahead and start a nano-brewery with a boot-strap growth philosophy, that is, all the money we make goes back to the business to buy newer, slightly larger, and more advanced equipment. This allows for slow growth but gives us the ability to continue making small-batch, creative beers at a local level. Our first beer was released in Spring 2012. HVW: What was the inspiration for the brewery’s name? ADAM: We chose the name Sloop because it has strong ties to the Hudson Valley Region. The early Dutch settlers used sloops to transport goods – as well as people – up and down the Hudson River. We also have a good friend who is a captain for the Sloop Woody Guthrie. (What’s up Shwartz!) We did a fundraiser for them last year, and we donated the beer – we believe in the cause. HVW: How do you decide on your recipes like Old World Pale Ale, Red C, Black C, and Sauer Peach? Are these based on your personal favorite styles of beer? ADAM: We did a lot of experimenting when we were homebrewing. We love hops as most beer people do, so the Red and Black C’s are both very hop-forward. We feel a great hop-forward ale is best if not too bitter, so we kept the IBU’s down and filled them with flavor and aroma, while giving them enough malt body. We also love our sours. Jim, Justin’s father who is a phenomenal home brewer, came up with the recipe for Sauer Peach. We will be doing more sours in the near future. The Olde World is being replaced with the Sloop Solstice this year. It’s a wheat beer using a Belgian yeast with some hop flavors and aromas. HVW: Tell us a bit more about Sauer Peach—what made you want to produce a Berliner Weisse–style ale?

Sloop Brewing Hudson Valley’s Nano Brewery www.sloopbrewing.com facebook.com/SloopBrewing

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Winnerofthe2012 MatthewVassar Brewers'Cup

• BestCraftBrewery• intheHudsonValley FROm TAp NY, The lARGeST beeR FeSTIvAl IN NYS

59 main Street, Chatham, NY • 518-697-0202 www.chathambrewing.com OpeN Saturday from 11am–5pm

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FOR TASTINGS, GROwleRS & SwAG

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BREWERIES

HEAD TO HEAD

ADAM: Berliner Weisse–style, in my opinion, is not done enough in the U.S. It is a German Sour Wheat ale, with big lactic notes and traditionally served with a sweet syrup to complement the tart flavors from the lactobacillus. In our interpretation, we add peach puree right into the fermenter to get the sweet flavors and peach aromas. We condition the beer in the bottle for a few weeks before selling it to the stores or at the farmers market, but the beer is actually ready to be consumed at right after carbonation. HVW: Are their any specific challenges or advantages to brewing here? ADAM: The biggest challenge by far is our space. But the Hudson Valley is a great place because there is so much support. There are so many beer geeks around that want the highest quality, most creative beer possible, and that’s what we want to do. It really is a lot of fun. Plus there are so many great people in the brewing community here, it’s great to be able to be a part of it. HVW: What’s the future have in store for Sloop Brewing, and where can people find your beer? ADAM: Time will tell what’s in store for us. This year we’ll be producing a lot of kegs, so that will open up sales at more local restaurants and bars, and you’ll also see us at bottle shops and markets. We are maxed-out in terms of production at our place so any expansion at this point will mean moving to a new location. I would love to have a tasting room in the future. We’ll see!


Vine-to-Table Dining You’ll find more and more restaurants and wine bars serving up local wines and spirits with award-winning culinary flair. Be sure to stop in to these favorites! DUTCHESS COUNTY

Red Devon Market Bar & Restaurant 108 Hunns Lake Rd., Bangall, NY 12506 845-868-3175 www.reddevonrestaurant.com Executive Chef: Sara Lukasiewicz Named James Beard 2012 Rising Star Chef Semi-Finalist ULSTER COUNTY

Aroma Thyme Bistro 165 Canal St., Ellenville, NY 12428 845-647-3000 www.aromathymebistro.com Executive Chef: Marcus Guiliano Hudson Valley’s 1st Certified Green Restaurant, 200 craft beers, 300 wines New World Home Cooking Co. 1411 Rte. 212, Saugerties, NY 12477 845-246-0900 www.newworldhomecooking.com Executive Chef: Ric Orlando

• FREE Continental Breakfast • FREE Wireless Internet • FREE Local & Long Distance calling Earn Wyndham Rewards Meeting Room Available – Pet Friendly Convenient to Shawangunk Wine Trail, Woodbury Common Outlet, Bethel Woods and West Point Reservations: 800-771-7171 www.microtelinn.com

Use code “Get Gunked” to SAVE 15% on your stay! 19 Crystal Run Crossing Middletown, NY 10994 Phone: 845-692-0098 Fax: 845-692-0078

Food & Wine Bar 4290 Albany Post Rd., Hyde Park 845-233-5647 2tastefoodandwinebar.com Executive Chef: Justin Laug

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T H E

C O N V I V I A L

T A B L E

Sumptuous Summer Salad By Josyane Colwell,

EXECUTIVE CHEF

Le Moulin Event Planning & Catering www.lemoulincatering.com

PROVENCE SUMMER BEETROOT SALAD WITH ORGANIC GOAT CHEESE BOULETTES

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othing truly compares to Provence in the summer. High in the hills, perched on terraces overlooking the Mediterranean sit dozens of open-air cafés and resorts, like La Colombe D’or, the stunning stone landmark resting on a precipice in a tuckedaway corner of St. Paul-de-Vence, far above the French Riviera. There, as the sun sets, the scent of the warm ocean breezes mingle with the aroma of fresh fish plucked right from the sea, being prepared with herbs snipped from the vast fields below. My visions of Provence are as vivid as the art and the clientele at La Colombe D’or, and these memories spark my passion for vibrant food and wine. A glass of rosé enhances the beauty. French men, women, old, young, appreciate rosé as much as the delicacies on their plate. The French drink complex, dry rosé wines to complement almost any meal – they are not just reserved for aperitifs, or warm weather. We drink them year-round, with simply prepared meats, with salads of fresh-picked greens and vegetables, and of course, with fish. We embrace their flavor and beautiful salmon color. For me, the Hudson Valley is often reminiscent of the tastes, sounds, scents and the flavors of those places in France that I knew so well. And a glass of rosé completes the picture.

PHOTO: Courtesy of the author

Whitecliff Vineyards Rosé is the closest I’ve found to a French rosé in the Hudson Valley. It presents a beautiful nose, complex flavors and a medium body. Not a wine to be judged by its color alone; this wine pairs perfectly with dishes fragrant with herbs like the fresh tarragon grown in the fields of Provence.

Serves 4 Salad: 4 cups each mache, arugula, mesclun 8–10 fresh-picked baby beets 4 yellow grape tomatoes 4 “ugly” red grape tomatoes Organic goat cheese 1 tablespoon thyme (dried) 1 tablespoon rosemary (dried) Extra virgin olive oil Salt and pepper, to taste

Vinaigrette: 1 heaping tablespoon Dijon mustard 5 tablespoons tarragon vinegar 2/3 cup salted olive oil White pepper Salt, to taste

To make vinaigrette: Whisk all ingredients together in a small bowl, and set aside. Baby beets: Wash any earth off the beets, but be careful not damage them. To boil, place beets in a saucepan, and cover with cold water. Salt the water, then bring to a boil and simmer until almost tender, approximately 15 minutes. Let cool and then slip off the skins (you may want to wear gloves to protect your skin from discoloration). Cut beets in half and coat with olive oil, salt and pepper. Place on lightly oiled grill (or grill pan) to create char marks. Organic goat cheese boulettes: Mix together thyme and rosemary in small bowl. Scoop a tablespoon of goat cheese and roll between palms to form a small ball. Roll goat cheese in thyme and rosemary mixture. Tomatoes: Wash thoroughly. Cut in half. To plate: Mix a handful of mache, arugula, and mesclun together and place on plate. In a separate bowl, mix beets with vinaigrette. Place beets on top of salad, then add tomatoes and goat cheese boulettes. Drizzle the salad with remaining vinaigrette before serving.

Far from France, while I’m enjoying a summer evening at home in the Hudson Valley, I relax with a sip of Millbrook’s Hunt Country Rosé. With berry on the nose, and a taste full of lush fruit, its flavor is as vibrant as the Hudson Valley itself. With memories of Provence, and my taste buds awakened by these local wines, I created a colorful summer salad. Using beets, tomatoes, and organic goat cheese, this dish is designed to be light, flavorful and enjoyed with a glass of Hudson Valley rosé. Bon appetit!

www.hvwinemag.com • Summer 2013

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

HEARD & NOTED iWineRadio Did you miss it? Listen in to our discussion about the Hudson Valley wine region with host Lynn Krielow Chamberlain, then follow up with her interview with Tuthilltown Spirits Distillery founder Ralph Erenzo. Download the podcasts at: www.winefairy.com/iWineRadio971a.mp3 www.winefairy.com/iWineRadio971e.mp3

MAKING SCENTS OF IT ALL White peach. Vanilla blossom. Pink peppercorn. Ahh, the hallmark bouquet of your favorite wine. Wearing fragrance at a winery may be a major faux pas, but despite one vintner’s consternation in a Napa tasting room, Kelly Jones was intrigued at how well her woody perfume mingled with the Chardonnay in her glass. And so was born the Notes of Wine Collection, handcrafted fragrances that capture the unique notes of various varietals, and when combined with a sip of wine seem to celebrate all the senses. Sommelier sprays are available in Sauvignon Blanc, Riesling, Cabernet, Merlot, and Chardonnay. Visit www.kellyandjones.com

COLD AS ICE COCKTAIL DILEMMA SOLVED!

If you’re as particular about the ice as you are about the spirits in your cocktail, then it’s time to try the technology of Tilt Single. The surface area/volume ratio of the mirrored stainless steel ball keeps drinks cooler longer than traditional cubes, without diluting the precious contents in your glass.

If you’ve ever found yourself at a party with a cocktail in one hand and a plate in the other, you know how awkward it can be to try to eat or shake hands without fumbling, or worse, spilling your drink. Finally, the answer! Ingeniously engineered, Holdaplate is designed so your index finger holds the patented, contoured plate alongside any size glass, cup, or bottle, while your bottom fingers support the weight. Single-use, party-sized plates come in eco-friendly materials, but we think you’ll want a stack-full in everyday, dishwashable porcelain or glass too. Available at www.holdaplate.com

Not a cocktail geek? Tilt can also be used in the kitchen to keep soups and dips cold without an unpleasant aftertaste or harmful BPAs. Available at www.soireehome.com

WINES WITH DIRECTION

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

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HUDSON VALLEY WINE • Summer 2013

Navigating around the Hudson Valley can require a keen eye for road signs and an up-to-date GPS. Traveling may be half the fun of getting here, but you can take that “on the road” feeling back home with you with these travel-worthy tributes. Robibero Family Vineyards offers an ode to the region’s major thoroughfare, the NYS Thruway, with their 87 North and 87 South (white and red blends). A trip through the Shawangunks is Whitecliff Vineyards’ inspiration for Ridgewine Red; Millbrook Vineyard transports you to Hunt Country with their line of reds and whites. Prefer excursions by rail? Then hop on board with Brookview Station Winery’s All Aboard Red and Porter’s Port. “Tour” the region without ever leaving the table! Available at the wineries or select retailers


HUDSON VALLEY & CATSKILL MOUNTAINS

FIFTH EDITION

AN EXPLORERS GUIDE

Ed McCarthy (CWE) and Mary Ewing-Mulligan (MW)

Joanne Michaels

There are dozens of books and countless articles written about the Hudson Valley, its natural beauty, must-see attractions and the culinary scene, but there has never been one as complete as Joanne Michael’s invaluable Hudson Valley & Catskill Mountains, An Explorer’s Guide, now in its revised eighth edition.

Keeping up on trends in the wine world is no task for dummies. So if it’s been a while since you first picked up the original edition, it may be time to trade in your weathered, dog-eared copy and take a fresh look at the newly-released Fifth Edition of Wine for Dummies. Published by Wiley & Sons (owners of the branded Dummies’ imprint since 2001), Wine for Dummies has all the trademark features we’ve come to know in the Dummies titles – simple content and direct prose organized in a way that will satisfy the most obsessive-compulsive among us. Plus there’s a margin full of quirky icons. In Wine for Dummies icons point to wines that are “Worth the Search”, and text that has “Snob Appeal” or is considered “Technical Stuff” or deserves a “Warning!” Like the other 1,800+ books in the Dummies franchise, this book is not for dummies at all. Wine for Dummies is written by two certified wine educators, Ed McCarthy, writer for the trade publication Beverage Media, and contributor to WineReviewOnline.com, and Mary Ewing-Mulligan, president of the International Wine Center in NYC, and one of the country’s first female Masters of Wine. Much has changed in the wine world since Wine for Dummies was last updated in 2006, and who can’t use a little brushingup on the basics – how to write tasting notes, decipher a wine list, or re-visit “Doing France”? In this edition, you’ll also continued on page 68

BOOKS q

WINE FOR DUMMIES

A well-known travel journalist living in Woodstock, NY, Michaels has authored and collaborated on numerous books about the region, and clearly knows her way around. From the area’s largest attractions to the farthest corners of the map – and everything in-between – with Michaels’ honest advice and recommendations, you’re in for an unforgettable trip. Dubbed an “explorer’s guide,” the book is just that. Even natives may be surprised at her insiders’ look at the region. Whether you’re planning a romantic weekend getaway looking for a cozy B&B, off-the-beatentrack boutiques and galleries, a wine tasting itinerary, or a full-on family vacation with kid’s activities and plenty of green space, there are recommendations to appeal to any traveler, on any budget. The guidebook has been revised from 2009 to reflect new trends in the way we travel, dine, and relax. No matter what’s on your travel bucket list this summer, before you set out to explore the Hudson Valley’s nooks and crannies, let Michaels guide the way. You’ll be surprised where she takes you. Published by The Countryman Press | $21.95 www.countrymanpress.com

APPS q

VIVINO WINE SCANNER iPhone, iPod touch, and iPad (v4.2) Android (v6.2.0) Free | $ 4.99 for Vivino Pro www.vivino.com

Finally, a simple mobile app to help ensure you never forget another bottle of wine. Vivino Wine Scanner lets you snap a photo of the label on any wine bottle, then uses nifty “label” recognition to match it against their impressive database of one million+ wines. You can save your scanned wines to your “Winelist,” rate the wine, share your reviews on Facebook and Twitter, and compare it to other posted reviews. Plus it offers nearby locations to purchase the wine. An upgrade to Vivino Pro allows you to manage and sort the wines in your cellar: by price, rating, or date. It also allows you to text-search when you don’t have the wine or label in front of you. The Vivino wine community of nearly 50,000 worldwide wineries and 744 wine regions is continuously expanding, and already includes many of the Hudson Valley wineries and their wines. We could continue to rave about the features of this app, but suffice it to say that keeping track of your favorite wines has never been easier!

WHAT WE LIKE: – Free version has no ads – Many HV producers already listed in database – Ability to add details or report missing information – Wish List feature

– Social interaction with other reviewers – Recent updates for current iPhone and Android

WHAT WE’D LIKE TO SEE: – Customized version for iPad (for home wine cellar use)

www.hvwinemag.com • Summer 2013

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Wine for Dummies continued from page 67 find easy-to-digest information to help decipher new emerging wine styles; a modern approach to wine and food pairing; and tips for making smart wine purchases. There’s even recommendations for continuing your wine education (i.e., notable blogs, websites, and books for further study); current vintage charts and wine pronunciations; and an expanded look at the “New World” wine regions in the U.S., and around the globe. The “Empire State” section, consisting of just two pages, notes only nine “recommended” producers in the Hudson Valley, including a listing for a winery that hasn’t been in operation for years. We hope the list will be corrected in the Sixth Edition [Note: there are currently more than 30 wineries in the Hudson Valley]. Of course, in Wine for Dummies, you’ll also find the “The Part of Tens,” a section at the end of each book reserved for amusing bits of information that don’t readily fit elsewhere. These are “wine myths” debunked by the authors, such as “a screw cap closure indicates a lower-quality of wine”, “or white wine goes with fish, red wine goes with meat”– handy tidbits you can use to impress your friends. As with all the Dummies books, you can choose what you want to read, and in what order. You can skip the sidebars, or gloss over a section that’s too technical. The expert information will be there at your fingertips, whether you just need to brush up on a few facts, or are just beginning to delve into the complicated world of wine. Either way, you’ll find all the straight answers you need in Wine for Dummies, also available as an e-book. Published by John Wiley & Sons, Inc. | $22.99 www.wiley.com

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W I N E - F R I E N D LY FA R M M A R K E T S

Hudson Valley just-picked produce is in season, so why not stock up at these markets and bring home your favorite summertime wines too? Orange County Warwick Valley Farmers’ Market South Street Lot Village of Warwick Sundays: 9am–2pm, rain or shine May 12–Nov 24 warwickvalleyfarmersmarket.org

To list your market in future issues: info@hvwinemag.com

Westchester County Dobbs Ferry Farmers Market Corner of Cedar St. & Main St. Dobbs Ferry Fridays: 9:30am–4pm May 31–Nov 22 dobbsferryfarmersmarket.com Greenburgh Farmers Market Crossroads Shopping Center on Tarrytown Rd. (Rt. 119) Tuesdays: 9am–4pm June 4–Nov 26 Hartsdale Farmers Market Hartsdale Train Station Corner of E. Hartsdale Ave. & Fenimore Rd., Hartsdale Saturdays: 8am–3pm June 1–Nov 23


R E S O U R C E S

Shopping for Local Libations?

Support these local businesses and let them know you saw them advertised in Hudson Valley Wine Magazine.

You’ll find Hudson Valley craft beverages featured at these local shops:

All Transportation Network

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www.alltrans.net

Le Moulin Catering

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lemoulincatering.com

Aroma Thyme Bistro

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www.aromathymebistro.com

Leros Point to Point

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ORANGE COUNTY

www.leroslimo.com

Art Limousine Tours

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www.artlimos.com

Maddens Fine Wines & Spirits

Cornwall Wines & Spirits 45 Quaker Ave., Suite 102 Cornwall, NY 12518 845-534-5140 www.cornwallwines.com

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www.maddensfinewines.com

Barclay Heights Bed & Breakfast at Smythe House

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Marshall & Sterling

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www.marshallsterling.com/leeds

www.OutstandingHospitality.com

Microtel Inn & Suites by Wyndham 64

Best Western Plus The Inn and Suites at the Falls

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www.microtelinn.com New World Bistro Bar

www.bestwestern.com/TheInnand SuitesattheFallsPoughkeepsie

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www.newworldbistrobar.com

Brand USA

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New World Home Cooking Co.

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Orange County Tourism

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Red Devon Market Bar & Restaurant

DiscoverAmerica.com CCAR Services

www.ccarservice.com Chatham Brewing, LLC

www.chathambrewing.com Cornwall Wines & Spirits

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www.cornwallwines.com Crossroads Brewing Company

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crossroadsbrewingco.com Dutchess County Tourism

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DutchessTourism.com Emery & Webb, Inc.

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www.emerywebb.com Flint Mine Press

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www.flintminepress.com Fox and Hound Wine & Spirits

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www.foxandhoundwines.com Hampton Inn Middletown

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www.middletown.hamptoninn.com Hollowbrook Inn & Restaurant

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www.hollowbrookinn.com Hudson Valley Wine Goddess

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www.hudsonvalleywinegoddess.com Hudson Valley Wine Market

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www.newworldhomecooking.com 7

www.OrangeTourism.org 64

www.reddevonrestaurant.com Salon 255

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www.salon255.com Shawangunk Wine Trail

BC

www.localhudsonvalleywine.com Sloop Brewing, LLC

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www.sloopbrewing.com 2Taste Food & Wine Bar

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2tastefoodandwinebar.com The Cask & Rasher

ULSTER COUNTY

Fox and Hound Wine & Spirits 20 New Paltz Plaza New Paltz, NY 12561 845-255-7475 www.foxandhoundwines.com Hudson Valley Wine Market 119 Main Street Gardiner, NY 12525 845-255-8600 www.HVwine.net

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thecaskandrasher.com PMS Green: 553

Thirsty Owl Outlet & Wine Garden

PMS Gold Metallic: 871

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thirstyowlsaratoga.com Town & Country Liquors

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townandcountryliquorstore.com Upper Hudson Valley Wine Trail 57

www.UpperHudsonValleyWineTrail.com

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To advertise your business: sales@hvwinemag.com

www.HVwine.net

Maddens Fine Wines & Spirits 65 Broadway, Kingston, NY 12401 845-340-WINE (9463) www.maddensfinewines.com Town & Country Liquors CVS Plaza, Rt. 212 Saugerties, NY 12477 845-246-8931 www.townandcountryliquorstore.com

Distilling in the Hudson Valley continued from page 12 “As of today, all of the producers in New York State couldn’t make as much as Maker’s Mark produces every year,” Kidde points out. “They make about one million cases a year – and that’s nothing compared to a real giant like Jim Beam®. If any one distillery managed to make 50,000 cases, just 5% of the Maker’s Mark output, they would be ecstatic. There’s plenty of room for competition.” Our palates, of course, may get the biggest windfall since our taste buds can rejoice as frequently as we choose to exercise them.

NEW YORK

PARIS

LONDON

EVENT PLANNING & FINE CATERING lemoulincatering.com

“The taste of the final product is completely different when you compare artisanally-produced, local spirits to the major industrial efforts,” Erenzo summarizes. “It’s like the difference between the Wonder Bread factory and the bakery down the street. Both are technically bread, but they are completely different products and tastes.” We couldn’t agree more.

Josyane Colwell

914.469.6762 www.hvwinemag.com • Summer 2013

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Are you a Wine Warrior? By Debbie Gioquindo,

CtC , CSW, WlS

ummer is here and the Wine Warrior in you is itching to get out. You’re ready to explore the vineyards and

S

salivating just thinking about the new releases the wineries will uncork. More than just a casual taster,

you’re out to explore new wineries, compare vintages, and find your new favorite bottle this season. You’re

ready for the ultimate tasting, loaded with questions for the winemaker and tasting room staff.

Are you packed and ready to go? Do you have a plan? Of course. You did your research. You’re a warrior, set to

leave for wine country at a moment’s notice. Your battery is charged, your smart phone is ready, but do you have the latest gear essential for the hunt? Before you don your warrior garb and apply your warrior paint (sunscreen and sunglasses), grab your trusty survival kit, and let’s take a look at some of this season’s must-have new wine gadgets and accessories that will say, “Look out winery, here I come!”

VinniBag Air-cushioned chambers inflate to protect almost any size or shape bottle against impact and leakage. TSAapproved pack is reuseable, recyclable and stores flat. $28.00 | vinnibag.com

Mobile Wine Tour The ultimate wine touring app! Search for wineries closest to your location, by what’s open now or later today, or even by which wines they produce.

Dr. Bronner’s Naked Organic Lip Balm Protects your lips and won’t interfere with the taste of your wine. $2.99 | drbronner.com

$2.99 | mobilewinetour.com

Capabunga Reuseable silicon cap reseals any size bottle of wine with a liquidtight seal. $7.95/2 | capabunga.com

Vino2Go Cup Finally, the all-familiar sippy cup for adults! Double-walled, durable, BPA-free and perfect for wine on the go. $15.99 theproductfarm.com

HydroFlask Lightweight, sweatfree, double-wall vacuum insulated and 18/8 foodgrade stainless steel. Keeps cold liquids cold and hot liquids hot for 12 hours. Available in narrow or widemouth sizes in dozens of cool colors. $27.99 | hydroflask.com

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HUDSON VALLEY WINE • Summer 2013


WINE COUNTRY TRAVEL

GETTING AROUND All Transportation Network The Better Travel Experience. 800-525-2306 www.alltrans.net

Art Limousine Tours Custom Hudson Valley Winery Tours Wedding Specialist 877-494-0045 www.ArtLimos.com Facebook.com/ArtLimos

CCAR Services Bob Jump | 518-577-7109 bob@ccarservice.com www.ccarservice.com Enjoy a day of touring and tasting! Let us be your designated driver. Private tours available.

PLACES TO STAY Barclay Heights Bed & Breakfast at Smythe House 158 Burt Street, Saugerties, NY 12477 845-246-3788 | cell 845-532-5565 www.OutstandingHospitality.com

6 1 1# ,$ 1&# /1 '1+#00 #+1#/ 6 20'+#00 #+1#/ 6 ,*-)'*#+1 /5 /# ($ 01 6 ,*-)'*#+1 /5 '%& -##" '/#)#00 +1#/+#1 6 /,2-0 #)!,*# 6 +.2#1 ,,* 6 #/3'+% 2"0,+ ))#5 '+#0

Experience Outstanding Hospitality; Luxury rooms, gourmet breakfast

hollowbrook Inn & Restaurant

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Hollowbrook Inn and Restaurant 10616 Route 32, Greenville, NY 12083 518-966-4683 | www.hollowbrookinn.com Lodging, mountain views and vineyard Lunch, dinner, wknd breakfast; Weddings Executive Chef: Sharon Molloy

Are you a Wine Warrior? Find us on Facebook and tell us what’s essential in your ultimate wine travel kit.

www.hvwinemag.com • Summer 2013

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

Cheers to Good Health! Have you had your Recommended Daily Allowance (RDA) of wine, today? Laugh as you may, but this could soon be a reality. And no doubt, the major driver for this dietary reform would be the indisputable facts contained within recent, comprehensive dietary studies, the latest of which was published earlier this year in the New England Journal of Medicine. This study concluded once again that the Mediterranean diet, or “MD,” which includes a moderate daily consumption of wine, is the world’s healthiest diet. If you haven’t heard of the MD, it is a modern nutritional regiment inspired by the dietary patterns of some Mediterranean cultures – enjoyed for centuries by the people of Italy, Greece, Morocco, as well as those in the southern regions of France and Spain. The principal aspects of this diet include a proportionally high consumption of virgin olive oil, legumes, unrefined cereals, fruits, vegetables, spices, fish, moderate amounts of dairy products (mostly cheese and yogurt), low consumption of meat and meat products…and of course, wine! Not surprisingly, the U.S. Department of Health, the agency responsible for establishing our own dietary guidelines, has been monitoring the recent data very closely and is beginning to define its forthcoming “2015 Dietary Guidelines for Americans.” A few years ago, they stopped just short of recommending wine as a daily diet component, merely stating, “Alcohol, wine in particular, may have beneficial effects when consumed in moderation”[6/2010]. Ironically, the Center for Disease Control seems to be ahead of the curve, declaring, “Light to moderate daily wine consumption, 4 to 12 ounces per day, can significantly reduce premature death due to disease, heart-attack, and/or stroke.” The latest research of diet paired with a moderate daily intake of wine (1 to 3 glasses per day [red or white]) has been shown to attribute the following health benefits: • Improve overall cardiovascular health • Raise the high-density lipoprotein (HDL) cholesterol, lowering the “bad” low-density lipoprotein (LDL) cholesterol • Prevent blood clotting • Prevent certain types of cancers due to its antioxidant properties; specifically red wine since it contains resveratrol and bioflavonoid compounds • Enhance the process of thought and memory; prevent Alzheimer’s and dementia • Impedes the stomach’s emptying time, and thus potentially decreases the amount of food consumed during a meal • Slow the effects of macular degeneration that causes vision to decline as people age. But take note, these findings are also based on what I refer to as “a common-sense-lifestyle”:

“Pandora’s Bottle is as delicious as a vintage Château Lafite and almost as rare—a novel that is as entertaining as it is smart. – Marc Acito

Joanne Sydney Lessner

Pandora’s

BOTTLE inspired by the world’s most expensive bottle of wine & the wineries of the hudson valley

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F L I N T M I N E P R E SS www.flintminepress.com

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HUDSON VALLEY WINE • Summer 2013

Now available for Kindle, Nook and iPad

• Maintain a diet similar to the established “food pyramid” or Mediterranean guidelines • Don’t smoke • Be active • Drink purified water • Get an average of seven to eight hours of sleep per night One final point worth mentioning is how over the past decade, we Americans have changed our wine consumption habits from weekends to weekdays, even without the Mediterranean diet in play. Some reasons we’re drinking more wine may be because it is a natural product that naturally complements our meals; we enjoy the tasting experience; it’s part of many cultural backgrounds; we drink wine to relax and to celebrate with; to aid in social settings, i.e., as an “ice-breaker,”and because, at times, it can be sensual (wink-wink). In this man’s lifetime, I have certainly seen wine consumption change – from special occasions and ceremonies to weekend enjoyment, to becoming a daily function. Wine is a part of the popular culture – television sitcoms, movies, books, magazines, and so on, and perhaps this is helping to fuel our daily consumption, too. So, drink up! In the words of our fellow Mediterranean wine drinkers in Greece, “Stin iyia sas – To your health!”


90

67

50

67

Wineries, Distilleries & Breweries

SCHENECTADY 162 5

90

30A

7

9 87

Upper Hudson Region

890 88

TROY

32

20

Helderberg Meadworks

2

Albany International Airport

20

Adirondack Winery Sullivan Canada Street 285 Lake George, NY 12845 adirondackwinery.com

Schenectady County

90

4

66

ALBANY

The Saratoga Winery 462 Route 29 West Saratoga Springs, NY 12866 30 145 thesaratogawinery.com

Brookview Station Winery

9

443

Thirsty Owl Outlet & Wine Garden 184 S Broadway Saratoga Springs, NY 13440 30 thirstyowlsaratoga.com

22

90

20

Harvest Spirits

90 9

GREENVILLE 32

PRATTSVILLE

9

Chatham Brewing

23

Hudson-Chatham Winery

PHILMONT

87

HUDSON

296

23B

9

HUNTER

23 9G

32

SAUGERTIES

Hillrock Estate Distillery

Tousey Winery

CLERMONT

COPAKE FALLS

TACONI C

212

32

RED HOOK

28

9

Cereghino Smith

ULSTER

Tuthilltown Spirits Distillery

9W

299

Glorie 115 Farm 44 Winery

44

9W

Baldwin Vineyards

Brotherhood Winery

CORNWALL

Warwick Valley Winery & Black GOSHEN 6 Dirt Distillery

1A

82

PAWLING

PUTNAM

9 301

6

32

BREWSTER

IC ST ATE P A

PalaiaGARRISON Vineyards

202

6

TAC ON

Clearview 17 Vineyard

BEAR MOUNTAIN

MONROE

684

6

Applewood Winery

292

STONYPOINT

35

PEEKSKILL

7

WASHINGTON

GREENWOOD LAKE

ROCKLAND ES PA AY RKW

HILLBURN SUFFERN

SCHENECTADY

AD PALIS

45

SARATOGA

9W

22

SLEEPY HOLLOW

CONGERS

123

59

95

TARRYTOWN

R K WA Y

WA Y

OO K PA

RP ARK

BR

RIV E

TAPPAN

SAW MILL

304

AIN

287

287

6

SPR

Illustration: emster.com

PIERMONT

Westchester County Airport

MA P L EG END

684

Winery WHITE PLAINS RYE

YONKERS 95

Brewery Distillery

NEW ROCHELLE

Meadery

80

MOUNT VERNON

Map of select wineries, distilleries and breweries featured in this issue. Map artwork Š2013 Hudson Valley Wine Magazine. Map may not be reproduced or used in any form without the express written permission of the publisher. Contact ads@hvwinemag.com

Stoutridge Vineyard 10 Ann Kaley Lane Marlboro, NY 12542 stoutridge.com

Cereghino Smith 2583 Route 32 Bloomington, NY 12411 cereghinosmith.com

Tuthilltown Spirits Distillery 14 Grist Mill Lane Gardiner, NY 12525 tuthilltown.com

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

Whitecliff Vineyard 331 McKinstry Road Gardiner, NY 12525 whitecliffwine.com

Orange County

PLEASANTVILLE

NEW CITY

NYACK

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

Catskill Distilling Company 2037 State Rt. 17B Bethel, NY 12720 catskilldistilling.com

35

HAVERSTRAW

87

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

Sullivan County

WESTCHESTER

5

WARREN

52

CARMEL

WEST POINT

13

52

COLDSPRING

WASHINGTONVILLE

WARWICK

22

WAPPINGERS FALLS

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

55

BEACON

NEWBURGH

84

HAMPTONBURGH

SUGAR LOAF

DUTCHESS

84

Stewart International Airport

94

9D

Benmarl Winery

7 22

55

87

ORANGE

82

Stoutridge 376 Vineyard MARLBORO

CHESTER

Ulster County

DOVER PLAINS

POUGHKEEPSIE

32

1

343

RKWAY

44

55

17

MILLBROOK

NEW PALTZ

SULLIVAN

MIDDLETOWN

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

44

HYDE PARK 41

Whitecliff Vineyard

Dutchess County

209

Robibero Winery

KERHONKSON 55

199

Millbrook 82 Vineyards & Winery

9G

Tousey Winery 1774 Route 9 Germantown, NY 12526 touseywinery.com

Crossroads Brewing Company 21 Second Street Athens, NY 12015 crossroadsbrewingco.com

41

MILLERTON

RHINEBECK

KINGSTON

209

PINES PLAINS

199

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

Greene County

22

STAT E PA RKWA Y

PHOENICIA

82

9

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

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

23A

TANNERSVILLE

PORT JERVIS

71

COLUMBIA

CATSKILL

42

Chatham Brewing 30 Main Street Chatham, NY 12037 chathambrewing.com

90

203

GHENT

385

66

GREENE

295

CHATHAM 9H

9W

CAIRO

WINDHAM

23

9J

Columbia County

66

KINDERHOOK

Crossroads 81 COXSACKIE Brewing Company

145

NEW LEBANON

203

Rensselaer County Brookview Station Winery 1297 Brookview Station Road Castleton-on-Hudson, NY 12033 brookviewstationwinery.com

9W

143

DURHAM

Catskill Distilling Company

43

RENS SELAER

9J

ALBANY

23

23A

Helderberg Meadworks PO Box 93 Duanesburg, NY 12056 helderbergmeadworks.com

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

Palaia Vineyards 20 Sweet Clover Road Highland Mills, NY 10930 palaiavineyards.com

Brotherhood Winery 100 Brotherhood Plaza Dr. Washingtonville, NY 10992 clearviewvineyard.com

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

Clearview Vineyard 35 Clearview Lane Warwick, NY 10990 brotherhoodwinery.net

THE REGION

Hudson Valley

40

5


Hudson Valley Wine Magazine Summer 2013  

Hudson Valley Wine Magazine A resource guide to the valley's craft beverage industry. Featuring: Distilling in the Hudson Valley and Upper H...

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