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HUDSON VALLEY WINETM Volume 14 Issue 1 Summer 2021 ROBERT BEDFORD EXECUTIVE EDITOR

LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR

CHERYL ELKINS SUSAN O’DONNELL

INSIDE 7

J. STEPHEN CASSCLES

TALKING TER R OIR

VITICULTURAL CONSULTANT

Sustainable Wine Growing in a Challenging Climate 

by Kathleen Willcox

13

GRAPE S O F TH E H U DS ON VA L L EY

by J. Stephen Casscles

ADVERTISING SALES

J. STEPHEN CASSCLES LINDA PIERRO KATHLEEN WILLCOX CONTRIBUTORS

TRACI L. SUPPA

Marvels of Marquette

7



46 Seedlings

COPY EDITING

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Advertising Inquiries: Contact us at ads@hvwinemag.com or call 518-731-1332.

48 Events

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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. HVWM is not responsible for the return or loss of submissions.

Producer Profiles 1 6 Wineries 40 Distilleries 44 Meadery

46

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

CONTRIBUTORS J. Stephen Casscles is a vintner,

viticulturist, and author of Grapes of the Hudson Valley and other Cool Climate Regions. He lectures on horticultural subjects and history, and is winemaker for Sabba Vineyard.

Carrie Dykes is a wine and travel writer with bylines in Wine Enthusiast, SevenFifty Daily, Afar, and Lonely Planet. She is pursuing a WSET diploma, and lives in Cornwall-on-Hudson with her husband, son, two cats, and Border Collie.

VISIT: hvwinemag.com Traci L. Suppa has been a Hudson

Valley resident and storyteller for more than 20 years. She is also a writer, editor, and marketing consultant, focusing mainly on the hospitality, tourism, and travel industries.

Kathleen Willcox writes about the

culture and politics of food and spirits for print and online publications. Her work regularly appears in VinePair and many other regional and national magazines.

Look for more content between issues from these and other contributors at HVWineMag.com

HUDSON VALLEY WINETM Magazine (ISSN 2325-8519) is published semi-annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2021 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. Please drink responsibly.

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HUDSON VALLEY WINE • Summer 2021

PHOTOS: (top) Whitecliff Vineyard; (center) University of Minnesota, David L. Hansen; (bottom) Helderberg Meadworks


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HUDSON VALLEY’S WINE COUNTRY welcomes you back! Most, if not all of New York’s COVID restrictions have been lifted, save for a few lingering social distancing requirements. We may need to make a reservation (or show proof of a COVID test) before visiting a tasting room or attending a festival, but by and large, life as we know it is back on track. We all learned a practical thing or two over the course of the pandemic. Social distancing and hand washing work. We exert twice as much effort working from home as we do at an office. We can be Zoom meeting masters, and we can have just about anything delivered. We picked up a few new cocktail recipes, too. Over the past year, craft beverage producers have made hard decisions in order to sustain their businesses. They discovered new ways to connect with their customers, and developed new beverages to keep their production lines running. Many adopted new business models that will help them to be more resilient in years ahead.

Easy Summer Lobster Dishes and Wines to Pair

A Local’s Guide to Warwick, NY

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But some are doing even more. Producers from the lower Hudson Valley to the Capital Region are working with their communities to become more sustainable over the long term. They are ethically committed to conserving resources, to being more efficient, and kinder to the environment. Growers are making biodiversity part of their philosophy to increase yields and produce better crops using less chemicals. We can all agree that sustainability – a word that still gets flagged in spellcheck – is a practice that can help safeguard our future. The industry in New York is taking steps to make sustainable practices an inherent part of beverage making. In this issue, we applaud sustainability in all forms. This may look like a producer going full-out to weather dramatic climate shifts, or reducing packaging waste, or finding new purposes for otherwise unwanted goods and produce. Hudson Valley Wine Magazine has always been about keeping it local and knowing where your favorite drink comes from—not only to support neighbors and friends, but also to keep our natural resources in balance. Read how some producers have been making strides to lower their carbon footprint in the feature story, “Sustainable Wine Growing in a Challenging Climate” (page 7), and how growers are embracing hybrid grapes bred for success in our region (page 13). In Seedlings (page 46), it’s about little things that can make a big difference. Looking for more? Excerpts from our interview with the authors of American Cider (page 47) will get you thinking about apple growing and climate change from coast to coast. As a “practice,” sustainability will take some learning on all our parts. But this season, with life becoming less and less virtual, let’s hang up our masks, get out to a tasting room or one of the many events filling the calendar, and taste the fruits of sustainability in the form of a chilled glass of white or sparkling cider!

Music, Wine, and Sustainability at City Winery 4

HUDSON VALLEY WINE • Summer 2021

PHOTO: City Winery

Cheers,

Linda Pierro Publisher, Managing Editor @hudsonvalleywinemagazine


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Sustainable Wine Growing in a Challenging Climate By Kathleen Willcox

The term “sustainable,” unlike “organic” is slightly subjective. When winemakers or farmers label their products as “certified organic,” most consumers know that means that they were grown without chemicals. But it doesn’t necessarily mean that the company is committed to producing them “sustainably,” in a socially and otherwise environmentally sound manner.

In its simplest form, the decision to grow grapes and make wines sustainably is a pledge made by producers to be stewards of the land and community.

Sustainable certification is more variable. Depending on the authorizing body, some amount of herbicide, fungicide, or insecticide spray may be allowed under certain conditions, a commitment to equitable and safe working conditions may be required, and producers may have to promise to lower their energy consumption. It’s clear that consumers are increasingly drawn to sustainably made products. A recent study shows that the average consumer is willing to pay up to 6% extra for sustainable products. Those items also bear the kind of halo that gets people talking: people are 64% more likely to recommend socially responsible companies to friends, and 63% more likely to try new products from socially responsible companies.* Winemakers know that in addition to giving consumers what they want, they need to make greener choices if they want to ensure their own future. With increasingly alarming evidence of irreversible climate change—global temperature rise, warming oceans, shrinking ice sheets, glacial retreat, decreased snow cover, sea level rise, to name a handful of the terrifying data on the current state of the planet presented by NASA, sustainable practices are imperative to PRIORITIZING PRACTICES Whitecliff Vineyard in New Paltz utilizes biodynamic farming and a geothermal facility to produce their award-winning sustainable wines. Photo: Whitecliff Vineyard * 2018, Nucleus Research

hvwinemag.com • Summer 2021 7


producers’ bottom line. Across the world, wine harvests have been pushed forward by increasingly warm years. In France, where records have been kept for centuries, harvest dates have flashed forward two weeks since 1980.

In April, the New York Wine & Grape Foundation announced that it is partnering with the California Winegrowing Alliance on a U.S. Sustainable Winegrowing Summit. But that’s just the beginning of their years-in-the-making commitment to sustainability.

In places like California where sustainability practices have been in play in for nearly two decades there are five authorizing bodies overseeing the wine industry alone. New York still has a long way to go in terms of creating a sustainability program with specific benchmarks that both producers and wine lovers can engage with and understand. But, like California and other regions, there has been a growing drumbeat of activity here, especially among individual producers who want to make environmentally and socially responsible choices, whether or not they can “market” those initiatives to the public.

“The goal through the sustainability program is to protect the environment, encourage integrative pest management practices in the vineyard, protect the health of workers and the community, and lower the carbon footprint,” says Sam Filler, who, since his appointment as executive director of the New York Wine & Grape Foundation in 2017, has been working with winemakers across the state to launch a sustainability program that would take the unique climactic and disease challenges of the terroir here into account. “We also believe the program will ultimately increase the profitability of grape production.”

But what does sustainability mean for winemakers?

Filler and a cohort of viticulturalists have been figuring out how to establish a statewide certification program, with the goal of not only making New York-made wine more eco-friendly, but transparently communicating its standards to wine lovers who, given the choice, want ecologically responsible libations.

In its simplest form, the decision to grow grapes and make wines sustainably is a pledge made by producers to be stewards of the land and community, often with a certain amount of wiggle room. So—if say, lantern flies descend—vintners can spray insecticide in a crisis. This allows them the freedom to not have to forgo their entire crop and endanger the economic viability of their brand. There has also been progress on an institutional level. The Cornell Cooperative Extension introduced a workbook for winemakers interested in making more responsible ecological choices in 2007. Called VineBALANCE, it includes advice on pest management, irrigation, and best growing practices. Long Island Sustainable Winegrowing, meanwhile, became the first certified sustainable viticulture program on the East Coast in 2012. In New York, the desire to go green is real, and in places like the Hudson Valley, simply desiring to eliminate all chemicals from the vineyard often isn’t practical. The New York Wine & Grape Foundation (NYWGF) is leading a new initiative to help winemakers learn how they can go green(er) and fight disease pressure and extreme temperatures, without relying on chemicals. 8

HUDSON VALLEY WINE • Summer 2021

One of the biggest steps they’ve taken is to tap someone to spearhead the entire initiative. Sustainability specialist Whitney Beaman will serve as New York’s first Sustainability Program Manager. Beaman will lead a pilot program with growers and vintners to study what eco-friendly farming methods have already been adopted by some producers. The goal is to essentially determine what works, and apply it more broadly. The program also aims to ascertain what standards can be strictly benchmarked and which ones may need more flexibility. Marketing materials to educate consumers and a sticker to identify wines hailing from sustainably certified producers are in the works. Soon, consumers who want to support local, sustainable vintners could look for the label and purchase accordingly. SHARED RESPONSIBILITY Wineries around the region are making strides to reduce their carbon footprint and utilize fewer resources to make their products. Photos (l-r): Benmarl Winery, Whitecliff Vineyard, Stoutridge Vineyard.


Hudson Valley growers and winemakers see the program as an important opportunity to communicate their values to wine lovers, who are becoming more and more philosophically invested in buying green. Many local producers, such as Stoutridge and Whitecliff, have been quietly taking ever-more-serious strides toward sustainability for a decade or more. As enthusiastic consumers of local wine and as residents, we are personally invested in what winemakers are doing in their vineyards and facilities to produce delicious wines, responsibly. We also believe that our readers are just as invested. To understand what’s happening on the ground, we reached out to a few producers for insight into their practices.

A HOLISTIC APPROACH: Stoutridge Vineyard & Distillery When it was founded in 2001, Stoutridge Vineyard & Distillery, in Marlboro, was designed with the goal of creating truly sustainable products. “We selected the location and built the space from not just an ecologically responsible perspective, but also with community health in mind,” co-founder Kim Wagner explains. “We built our winery into a hillside, and our wine cellars are underground, which allows us to take advantage of passive geothermal energy. We also use solar-generated electricity and use heat from our stills to warm the building in the winter.” Whenever there’s a choice between using more or less energy, they opt for the latter. “For example, we use a trolley winch instead of a forklift in the production space, which also makes its safer for workers,” she says. Stoutridge also uses gravity to “filter” and process their wines, instead of conventional pumps or filters. Anything they don’t produce on the estate for their line of wines, spirits, and liqueurs is sourced locally. What they do grow is not treated with herbicide, though they use fungicide if necessary; they don’t irrigate. “We try to think of the entire space from a holistic perspective,” Wagner explains. “Everything we plant is native, because that will attract more pollinators and birds, and support biodiversity. We have owl and bat boxes, because they are pest killers. We welcome fox and coyotes, who can keep the estate in balance and control unwanted rodent populations that can eat grapes and damage roots, bark, and shoots. Our parking lot is even made from upcycled asphalt, instead of traditional paving.”

OPEN SPACE: Whitecliff Vineyards Since 1979, Michael Migliore and Yancey Stanforth-Migliore have been building one of the largest vineyards in the Hudson Valley with the goal of preserving open space, and continuing the region’s farming legacy. That experimenting blossomed into a commercial winery in 1999, with their first offering; now, they produce about 6,500 cases a year. “The founding principle was to keep as much land as we could devoted to responsible farming,” Stanforth-Migliore explains. “For us as winegrowers and makers, that comes in a number of different forms.” [ MORE ] hvwinemag.com • Summer 2021 9


Over the years, Migliore, who has a background in chemical engineering, trialed dozens of vitis vinifera and hybrid grapes on their 26 acres, to ascertain which grapes could thrive without requiring pesticides or herbicides, while still garnering serious critical acclaim. “He wanted Hudson Valley wine to be taken seriously, but he wanted the wines to be made responsibly,” she explains. The winery now regularly earns accolades from critics; recently, their 2019 Pinot Noir received 92 points from Wine Enthusiast. “We farm with biodynamic principles in mind. We prioritize water quality, we produce vegan wines, we recycle everything we can, we serve only locally produced food in the tasting room. A decade ago, we built a geothermal wine production facility, which optimizes the production and storage process and reduces our carbon footprint.” They continue to push forward. “We purchased an additional 10 acres on the eastern bank of the Hudson, which is allowing us to experiment with a slightly different terroir, and try new farming practices. We’re thinking about putting cover crops in to encourage biodiversity in the vineyard and reduce runoff.”

ELIMINATING WASTE: Benmarl Winery & Fjord Vineyards Matt Spaccarelli, who serves as winemaker and vineyard manager at both Benmarl Winery, and its newer offshoot, Fjord Vineyards, says that he runs both operations with the goal of minimizing waste. The Spaccarellis bought Benmarl, said to be the oldest vineyard in the U.S., in 2006, and honoring the winery’s heritage, while also ensuring its future, has long been his family’s modus operandi. “We know that choices we make today will shape the future,” he says. “We plant and manage our vineyards at Benmarl and Fjord with that in mind, selecting varieties, clones, and rootstocks taking the terroir into account. We also have moved away from traditional corks with all of our whites and some of our reds because cork taint is a real issue. Even if it only impacts 1-2% of the wines, that is a huge amount of waste.” They are also backing off of SO2 levels, in a bid to allow the flavors of the wine “to transparently reflect the terroir.” Sulfur Dioxide (SO2) is one of the most common chemical compounds used in winemaking; it is a preservative and has anti-bacterial qualities, but the move to lower sulfur levels in wine is widespread among producers who believe that it masks some of the nuances of wine. Spaccarelli is keen to keg their wines for restaurants whenever possible to lower their carbon footprint.

More and more wine drinkers are prioritizing a wine’s environmental impact over its familiarity to their palate.

“Kegging wine is probably the greenest way to package wine because it eliminates so much waste, and reduces the amount of energy that goes into transporting and producing bottles wine,” he explains. Lowering the production and transportation carbon footprint comes in many forms, Spaccarelli says. Benmarl was the first in the region to can their wine, and has since expanded its line of canned wine to include Slate Hill Red, Dry Rosé, Baco Noir, and Seyval Blanc. Canned wine has several environmental benefits; it is easier to recycle aluminum than glass, and it is lighter and therefore has a lower carbon footprint when it comes to transportation.

LOW INPUT, MAXIMUM OUTPUT: Victory View Vineyard At Victory View Vineyard, in Schaghtichoke, Gerry and Mary Barnhart didn’t even consider putting vitis vinífera in the ground. The estate’s location in the Upper Hudson Valley, Barnhart explains, is much colder than the mid-Hudson Valley, where Whitecliff and others are located. Cold-hardy hybrids have been bred specifically for colder, more northerly climes, and that’s what they decided to plant. “Everything I do on the farm has always been based on VineBalance,” says Barnhart,

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HUDSON VALLEY WINE • Summer 2021


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referencing the Cornell University workbook on which the New York Sustainable Wine program is being based. “It is a self-assessment program for growers that takes in the particular type of terroir you have, and makes recommendations on grapes that would thrive there without a lot of chemical inputs.” They planted seven acres of cold-hardy Minnesota and hybrid grapes, including Marquette, Maréchal Foch, Frontenac, Melody, and La Crescent. “They’re disease resistant, so all we have to do is spray fungicide and insecticide when the situation warrants it,” he says, adding that, if Victory had vitis vinifera under vine, they’d be using about three times the amount of spray. “We live here, and my children and grandchildren spend a lot of time here. We don’t want to spray anything we don’t have to.” Bernhard also deploys cover crops to reduce erosion issues and uses all American-made bottles and packaging to lower their carbon footprint. Bringing in bottles from China would be cheaper in the short run, but he believes the savings isn’t worth the irreversible pollution the shipping would create. “Every step of the process, we try to make it better for us, and for the community, while also producing a delicious product,” he says. Wine is “supposed” to reflect the place in which its grown. Of course the grapes grown in Schaghtichoke are going to be different than the ones grown in the Loire. But more and more wine drinkers (especially younger ones) are prioritizing a wine’s environmental impact over its familiarity to their palate. For the first time in decades—if not ever—many people would prefer to drink a responsibly produced wine made from a grape they’ve never heard of than a conventional Cab. That’s good news for the Hudson Valley, because unsung but sustainable grown grapes, we’ve got. Sustainable wine is a journey. It’s thrilling to see the Hudson Valley—and New York at large—head down that road. We’re betting wine lovers will raise a glass to this too. •

WEATHERING CHANGE A weather station at Victory View Vineyard guides their disease management program and helps promote healthy grapes and increased yields. Photos: (opposite page, above) Victory View Vineyard.

hvwinemag.com • Summer 2021 11


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PHOTO: University of Minnesota, David L. Hansen

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G R A P E S O F T H E H U D S O N VA L L E Y

The Marvels of Marquette

M

J. Stephen Casscles

eet Marquette, a genetically complex, sustainably-grown red hybrid that should be on your radar this summer. Marquette is in a class of grape varieties that were bred to be very winter hardy, productive, and fungus disease resistant, making it popular with growers who want to produce an ample and quality crop at relatively low cost. Its complex pedigree makes it a grape that is also versatile—winemakers have the flexibility to produce Marquette wines in a variety of robust styles to please a wide range of wine drinkers. Marquette is an “up-and-coming” variety grown in the Hudson Valley and other cool climate grape-growing regions, including the Champlain Valley, New England, and the Upper Midwest. A number of local wineries produce a varietal Marquette wine or use it as a base in their blends. Winemakers north of Albany have welcomed its success. “The Marquette grape paved the way for additional cold climate varietals to begin gaining acceptance in the Upper Hudson wine region and beyond,” says Gary Akrop, owner and winemaker of Ledge Rock Hill Winery in Corinth, NY. “We were the first winery to commercially introduce Marquette wine in the region and the first to win a double gold medal [for it] in a major competition.”

The deep red wines made from Marquette grape are becoming the new standard in cold-weather hybrid wines.

Marquette’s genetic makeup includes Pinot Noir as one of its grandparents, and like Frontenac, another cold-hardy grape, shares an ancestry with the French hybrid Landot Noir. Other grape varieties in Marquette’s gene pool include Cabernet Sauvignon, Merlot, and the highly-productive hybrids Villard Blanc and Plantet. Bred as “MN1211” in 1989 by the University of Minnesota, one of the foremost cold-hardy grape breeding facilities in the country, it was selected for further propagation and study in 1994, and introduced as Marquette in 2006. Hailed as an extreme cold weather hardy grape, Marquette has been known to withstand temperatures as low as -20 to -30 degrees Fahrenheit. Known as one of the “Minnesota Hybrids” these grapes are now commonly grown throughout the cool and cold climate areas of the U.S., as well as Quebec, Canada, and Denmark. Marquette is named after Father Jacques Marquette, a Jesuit missionary and explorer who, along with the French-Canadian explorer Louis Jolliet, traveled the upper western Great Lakes and the Mississippi River Valley regions during the latter part of the seventeenth century. Like its namesake, Marquette wine begs further exploration by adventurous wine drinkers.

Little Intervention, Big Flavor In the field, Marquette is healthy and resistant to diseases that commonly plague wine grapes, so expensive pesticide applications can be minimized. Marquette can be grown in an ecologically sustainable manner, reducing damage to the environment and decreasing resources needed to successfully grow it, such as the labor. Bud break is somewhat early, so while Marquette faces the risk of sustaining late spring frost damage, it still can produce a successful, but smaller, secondary crop. Its shoots generally have two small- to medium-sized clusters with small- to medium-sized black berries, so it does not overcrop, which means that it can produce a quality wine. Marquette ripens by mid-season, around the same time as Baco Noir or Concord, when its sugars can reach 25˚ Brix. Since it can be harvested by about the third week

hvwinemag.com • Summer 2021 13


of September, it can be used in early-, mid-, or late-season blends. It can also be used to make a wide variety of styles including rosés, light approachable reds, substantial oak-aged reds, and sweet, fortified wines. As a rosé, Marquette retains the lively, fresh acids naturally present in this grape variety. Marquette rosé is fruit forward with aromas of soft cherries, blueberries, and cranberries. These wines are best to drink when young, while they retain their fresh flavors. Single varietal Marquette wines are high quality with an attractive ruby-red color, and flavors of cherry, black currants, black pepper, spice, and berry on the nose and palate. “We source our grapes from a large planting of Marquette in Preston Hollow in the Catskills,” says Yancey Stanforth-Migliore of Whitecliff Vineyard, “in vintage years we bottle a single varietal. We’re excited about releasing one later this season.” Marquette wines have a moderate amount of tannin and body in their structure that is fuller than some of the other Minnesota Hybrids, such as Frontenac. The flavors and aromas are integrated with a clean finish, and I have found they have elements of southern Rhône wines with white pepper and raspberries like Grenache, and smooth tannins and plum flavors like Syrah. The wine benefits from barrel aging and malolactic fermentation to reduce its naturally high acid levels, and to help round out the rough edges. These deep red wines are becoming the new standard in coldweather hybrid wines. “It’s a very versatile grape in the cellar,” adds Akrop, “it can be fermented and processed to produce a finished wine that ranges in aroma and flavor from a Pinot Noir all the way to a Zinfandel.”

Marquette is often used as a component in red blends. In these wines, Marquette lends bright fruit flavors and vibrant acids that carry through from the nose to the finish. Another style of wine that Marquette lends itself to is the production of quality, semi-sweet, Port-style wines. Marquette’s high acids and robust flavors can stand up to the addition of sweet grape juice (must) or sugar, as well as the brandy necessary to produce this style of wine. Marquette fortified wines have a deep ruby-red color, and sufficient tartaric acid in the middle to give the wine its body. It retains its fresh, but dark, fruit flavors, even with the addition of the brandy. Flavor profiles include dark black cherries, black currants, prunes, and charcoal. This style of wine is generally aged in wood to help round it out. As a sustainably-grown grape that makes an array of high-quality red wines, Marquette adds a new and interesting facet to the Hudson Valley’s wine offerings. Be adventurous this summer and explore Marquette at these local wineries: MID-HUDSON REGION

Glorie Farm Winery Marlboro Whitecliff Vineyard Gardiner Clermont Vineyards Clermont Home Range Winery Canaan Sabba Estate Vineyard Old Chatham

UPPER HUDSON REGION

Fossil Stone Farms Greenfield Center Victory View Vineyard Schagticoke Ledge Rock Hill Winery Corinth Northern Cross Vineyard Valley Falls

Additional reporting by Linda Pierro

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Applewood Winery...............................................................16

Clermont Vineyards & Winery...............................................38

Warwick Valley Winery & Black Dirt Distillery ......................20

DISTILLERIES Harvest Spirits......................................................................40

Ulster Baldwin Vineyards................................................................22 Benmarl Winery....................................................................24 Glorie Farm Winery ..............................................................26 Nostrano Vineyards..............................................................28

Taconic Distillery...................................................................42

MEADERY Helderberg Meadworks........................................................44

Stoutridge Vineyard & Distillery............................................32

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Robibero Winery...................................................................30

Note About Open Hours As of press time, tasting rooms are open for visitors but social distancing rules may apply. The hours listed in the Profiles on the following pages may also be different or subject to change. Call or check the Producers’ websites for open days and times, or to make a reservation.

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!

ALBANY

Brotherhood Winery.............................................................18


APPLEWOOD WINERY Established 1994

A B OUT US

VISIT APPLEWOOD WINERY in the heart of the historic Hudson Valley and discover the oldest working farm in Orange County and one of the oldest farms west of the Hudson River. The Hull family and their friends began planting fruit 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. When Applewood first started making wine they had two goals in mind: To make some really great wines and to have as much fun as possible doing so. Now they want to share their passion for wine and make it an easy, enjoyable experience for you and your friends and family. When you visit Applewood you get to taste wine right where it comes from. You’ll find plenty of true connoisseurs in Applewood’s tasting room: People who know what they like and don’t need a wine critic’s review to justify it. Novices can learn about the world of wine in a comfortable setting, and even the most jaded imbiber will find a rich and complex tasting experience. Food is constantly talked about in Applewood’s tasting room, almost as much as their wines. If you love chocolate, Applewood offers a chocolate pairing along with a wine flight that shouldn’t be missed. The Cider Café features applewood-fired pizzas, cheese and charcuterie boards, pretzel bites with Applewood’s own honey mustard dipping sauce, housemade hummus, and more. For cider lovers, Naked Flock features a flight of four, 4-ounce pours. Rotating tap lines feature limited edition and seasonal options, as well as core ciders. The Cider Bar offers pints and growler fills, and cans and bottles are available to purchase to enjoy at home or wherever you are heading this summer!

MEET THE OWNERS AND WINEMAKER Jonathan and Michele Hull are the owners of Applewood Winery. Jonathan grew up on the farm at Applewood and moved to New York City to attend NYU. When he met Michele, his idea of a gourmet meal was takeout. But Michele worked at the famous Windows on The World restaurant, and was wise in the ways of food and wine. Living in New York City was a great learning experience, but Jonathan yearned to return to his agricultural roots. With his newfound love of wine that Michelle had instilled in him, Jonathan hit on the idea of opening a winery on the family farm. The prodigal son returned home and opened the winery with Michele’s gracious hand guiding the tasting room. She’s been welcoming guests to the tasting room ever since, and Jonathan has been on the cutting edge of the Craft Beverage movement in Orange County for 20 years.

It gives everyone at Applewood Winery great pleasure to share with you their harvest of wine and cider. Of course, you can just hang out and listen to live music in the courtyard, too.

S AV O R T H I S

16

WHITE

RED

COCKTAILS

SEYVAL CHARDONNAY RESERVE VIDAL RIESLING WAWAYANDA WHITE TRAMINETTE

MERLOT INTERNATIONAL RED BLACKBERRY RUBY’S KISS

SPARKLING RIESLING AND MOSCATO LEMON GINGER SHANDY NAKED ROSÉ MARTINI

HUDSON VALLEY WINE • Summer 2021

CIDER

DRY CITRA HOPPED PUMPKIN SMASHED CHERRY MEAD

Traminette is a white hybrid known for its versatility. It’s spicy with floral aromas and notes of lychee, apricot, and honey. Pair it with a Thai Noodle dish with fresh veggies in a spicy peanut sauce made with ginger, honey, soy, rice vinegar and chili garlic oil, and it’s the staff’s favorite pairing of this year (so far)!


IN THE SPOTLIGHT SUMMER COCKTAILS Cocktails are as popular as ever at Applewood Winery! The staff loves putting a unique twist on standard cocktail recipes using Applewood’s wines, ciders and spirits (such as Applewood Gin and Vodka) to create seasonal cocktail menus. Two summer favorites are: Naked in the Garden made with Applewood vodka, rosé cider, lime juice, and housemade lavender simple syrup, garnished with lime. And for gin drinkers, there is the Green Tea Gimlet made with Applewood Gin, lime juice, housemade green tea simple syrup, and a splash of Naked Flock’s dry-hopped Citra Cider. Cheers!

THE ESSENTIALS ADDRESS

CIDER CAFÉ There’s something for everyone at the Cider Café! The signature item is the delicious pizza, made in Applewood’s wood-fired oven, fueled by real apple tree wood. (Every server has their favorite wine and pizza pairing, so be sure to ask.) They also offer cheese and charcuterie boards, housemade hummus, pretzel bites with Applewood’s own honey mustard dipping sauce, and more!

FROM NYS THRUWAY (I-87): Exit 16 Harriman (Woodbury Commons) for NY-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. FROM ALBANY, KINGSTON, NEWBURGH & CONNECTICUT: Take NYS Thruway (I-87) South to Exit 16 Harriman (Woodbury Commons). Then same as above.

PRODUCTION

Medium (5,000 to 10,000 cases)

OWNERS

Jonathan and Michele Hull

PHONE

845-988-9292

WINEMAKER / CIDER MAKER

WEBSITE

applewoodwinery.com

Jonathan Hull

TASTING FEE

$15 for a flight of 5 wines

TOURS No

HOURS

EVENTS

Mar–Dec

Free music in the courtyard every Saturday and Sunday, 2–5pm. Cider café open for lunch Saturday and Sunday, 12–4:30pm.

Wed–Sun 11–5pm

Sept–Oct

Daily

11–5pm

ORANGE

GETTING HERE

82 Four Corners Road Warwick, NY 10990

Closed

New Year’s Day,Thanksgiving, Christmas Day

hvwinemag.com • Summer 2021

17


BROTHERHOOD, AMERICA’S OLDEST WINERY Established 1839

A B OUT US

BROTHERHOOD REMAINS THE OLDEST WINERY in America, continuously operating from 1839 to today, even throughout Prohibition. The winery began as a small, family-run operation producing wines primarily for sacramental and medicinal purposes. It has survived the Civil War, two World Wars, and Post-Prohibition laws that changed the alcohol industry following the repeal – a true testament to the winery’s deep roots and strength. Despite the dramatic shifts in the American palate that have favored a myriad of wine styles over the decades, the winery has remained responsive to the fluctuations in American preferences. Brotherhood Winery is one of the largest producers of wine in New York State for both its own production and private label contracting. By purchasing grapes from independent growers, including the Finger Lakes, Long Island, and throughout the State, the winemakers select fruit that best exemplifies the territory from which it was grown to produce a variety of premium and sparkling wines which are readily available in the tri-state region. The latest improvements at Brotherhood include top-of-the line upgrades to grape presses, aging vessels, bottling machinery, and updates to laboratory facilities. Consistent remodeling efforts made to preserve the historical integrity of the restaurant, tasting hall, gift shop, museum, and catering hall are a priority to accommodate the daily tours and weekly weddings. In the tasting room, you will find limited edition wines as well as a variety of hard apple ciders and a fresh line of New York wines. The gift shop is a menagerie of accessories, décor, and apparel, great for last-minute presents or hostess gifts. The onsite restaurant, 1839 Restaurant & Bar, serves lunch and dinner that will be sure to satisfy your appetite. The beautifully renovated Grand Monarque Hall has proven to be the premier place to host a wedding or special event in the Hudson Valley.

MEET THE WINEMAKERS BOB BARROW Bob Barrow, winemaker and head cider maker at Brotherhood, graduated from Virginia Tech in 1998 with a B.S. in Biology and a Chemistry Minor. He worked at Williamsburg Winery in Virginia before starting at Brotherhood in 1999. A native of Dutchess County, Bob spends his time in the lab and cellars creating Brotherhood’s blends, sparkling wines, and ciders. KELLY ONG Laboratory Manager Kelly Ong joined the Brotherhood team after graduating with a B.S. in Chemistry from Marist College in 2010. Kelly works on formulating and analyzing wines and ciders, formula approvals, monitoring the fermentation, inventory and production lines, and creating quality control plans. HALEY SILVERMAN Haley Silverman started at Brotherhood in 2016, after graduating from Stony Brook University with a B.S. in Chemistry and Environmental Studies. Haley divides her time between the laboratory and the production line as a Quality Control Technician, ensuring each product meets the company’s formulation and taste standards.

S AV O R T H I S WHITE

RED

SPARKLING

GEWÜRZTRAMINER #BAE RIESLING RIESLING CHARDONNAY WINE MAKER’S PRIVATE SELECTION RIESLING

NEW YORK RED PINOT NOIR ICON MERLOT ICON CABERNET SAUVIGNON BROTHERHOOD CABERNET SAUVIGNON

B SPARKLING RIESLING B SPARKLING ROSÉ

ROSÉ

DRY ROSÉ #BAE SPARKLING ROSÉ

18

HUDSON VALLEY WINE • Summer 2021

SPECIALTY

HOMESTYLE SANGRIA HOLIDAY #BAE WINE SELTZER (BLACK CHERRY, PEACH, PINEAPPLE, WATERMELON)

Brotherhood Winery is the producer behind the #Bae Wines brand – a social wine brand with a line of sweet, tasty, and uncomplicated wines meant to share and enjoy. Launching this summer is their line of #Bae Wine Seltzers in four delicious fruit flavors! Before Anything Else, #Bae Wines is here for you! Check them out on Instagram @Bae_Wines


IN THE SPOTLIGHT BROTHERHOOD CABERNET SAUVIGNON 2021 New York Wine Classic Best Cabernet Sauvignon winner! 2017 vintage. Made from 100% New York Cabernet Sauvignon grapes and barrel aged for a minimum of 12 months. Old-world in style, it has all the typicity of a Cabernet Sauvignon; flavors of ripe berries with a nice tannin structure and a long, soft, smoky finish. 

I LOVE NY

As America’s Oldest Winery, Brotherhood is proud of our home state of New York. This great wine captures the true craft of New York using a delicious blend of 100% New York grown and loved grapes with a delicious fruit-forward character.

THE ESSENTIALS ADDRESS

100 Brotherhood Plaza Drive Washingtonville, NY 10992

BROTHERHOOD PINOT NOIR

New 2017 vintage release! Crafted in the style of a true Burgundian Pinot Noir. The 2017 vintage exemplifies bright fruit flavors of cranberry, cherry, and black tea, creating a complex light to medium bodied wine.

PRODUCTION

Large (10,000+ cases)

OWNERS

Chadwick and Castro families

PHONE

845-496-3661

MANAGER

WEBSITE

brotherhood-winery.com

TASTING FEE

$15, includes glass

Hernan Donoso, President

WINEMAKERS

Bob Barrow, Kelly Ong, Haley Silverman

TOURS

Private Tours – check website for updates

EVENTS

Jan–Mar Fri–Sun

11am–5pm

ORANGE

HOURS

Visit brotherhood-winery.com for upcoming events.

Apr–Dec

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

Sun–Thurs 11am–5pm Fri 11am–6pm Sat 11am–7pm

Closed

New Year’s Day, Thanksgiving, Christmas Day Check website for updates on opening.

PICKUP/DELIVERY* – Order online for curbside pickup by appointment. – Shipping by UPS delivery. *until further notice

hvwinemag.com • Summer 2021

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WARWICK VALLEY WINERY & BLACK DIRT DISTILLERY Established 1994

A B OUT US

THE STORY BEGINS IN THE ORCHARD. In 1989, Warwick Valley Winery purchased an orchard and began to learn how to cultivate fruit. Local apple growers and extension agents taught them the basics and contributed to their early success. Their first product, in fact their entire business, started as a result of an abundant apple crop that lead them to experiment with hard cider. They were soon hooked, and their doors opened to the public in the fall of 1994. Years of experimentation and hard work led to the development of their acclaimed Doc’s Draft Hard Apple Cider, made using the finest fruit available. The passion for creating wines and ciders soon evolved into an idea to begin distilling and to open the first distillery in the Hudson Valley since Prohibition. It was their belief that the fruits grown in the fertile Hudson Valley could be made into the highest quality fruit brandies and liqueurs. In 2001 they developed New York’s first fruit microdistillery. Using the same principle that had brought them success with wine and cider, they created a line of fruit brandies and liqueurs – American Fruits – made to capture and preserve the essence of fruit at its peak ripeness. Black Dirt Distilling, LLC, was formed in 2012. While Black Dirt Bourbon and Black Dirt Apple Jack were born at the Warwick Valley Winery & Distillery, since 2013 they have been produced in a 4,000-square-foot distillery on a 60-foot column still. The distillery now produces up to 50 barrels a week. The post-and-beam tasting room at Warwick provides visitors a unique environment to explore many offerings of wines, ciders, brandies and liqueurs. Overlooking a goose pond and the orchards, its bucolic setting is perfect for enjoying some great wine, music and food from their Pané Café, which serves fresh bread, pizzas, sandwiches, and salads all weekend long.

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

S AV O R T H I S WHITE

CIDER

SPIRITS

WARWICK VALLEY WINERY RIESLING

DOC’S SOUR CHERRY & DOC’S HOPPED MIXED (HOPPY CHERRY) DOC’S PEAR

BLACK DIRT NEW YORK RYE BLACK DIRT 4-YEAR BOURBON WARWICK GIN

RED

BLACK DIRT RED

COCKTAILS

BLACK DIRT BOURBON & COLA ON TAP SMOKED OLD FASHIONED

20

HUDSON VALLEY WINE • Summer 2021

Black Dirt’s flagship Bourbon notched a Double Gold medal at the prestigious San Francisco World Spirits competition. Sample Black Dirt Bourbon in the tasting room alongside local beer, Doc’s Ciders, and the (in)famous Warwick Valley Winery Sangria.


IN THE SPOTLIGHT GIN PIG

Gin Pig puts his best foot forward with juniper prevailing on the nose and palate followed by a balanced pepper spice and slight sweetness. He finishes warm and smooth with hints of strawberry and rose petals. A true sipping gin, perfect on his own or incorporated into your favorite cocktails.

THE ESSENTIALS ADDRESS

114 Little York Road Warwick, New York 10990

PRODUCTION

Large (10,000+ cases)

OWNERS

PHONE

845-258-4858

Joseph Grizzanti, Jason Grizzanti, Jeremy Kidde

WEBSITE

DIRECTOR OF SALES

wvwinery.com blackdirtdistillery.com

Jeremy Kidde

WINEMAKER

Jason Grizzanti

TASTING FEE

$6 includes glass

TOURS

$15 distillery tour

EVENTS

Year-round

GETTING HERE 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 1/4-mile, make a right onto Little York Rd. The winery is 1 mile on the right.

Daily

Closed

11am–6pm

ORANGE

HOURS

Visit wvwinery.com for upcoming events.

New Year’s Day, Easter, Thanksgiving, Christmas Day

hvwinemag.com • Summer 2021

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BALDWIN VINEYARDS Established 1982

A B OUT US

IN 1982, THE BALDWINS purchased a farm which had been the Hardenburgh Estate since 1786. The estate included a stone home and 18,000 square feet of outbuildings situated on 37 acres of prime alluvial farmland. In the 39 years since, Baldwin Vineyards has garnered awards for their Chardonnay, Merlot, Riesling, Landot Noir, Port, and a dozen other wines, as well as pioneered New York’s entry into the premium fruit wine category. The Baldwins’ philosophy on fruit wines, which began a trend throughout the entire Northeast, was to vinify fruit wines as premium varietal wines. Instead of making the fruit wines dry, as was the tradition, the Baldwins finished many of their fruit wines so they tasted like the fruit they started from. Baldwin Vineyards was named “New York State Fruit Winery of the Year” at the New York International Wine Competition 2020. Starting with their Strawberry Wine in 1985, they have since added Apple, Blueberry Merlot, Black Raspberry, and Spiced Apple wines which have also won many more awards over the years. The Black Raspberry Wine has won numerous gold medals in wine competitions, including a Gold Medal at the International Eastern Wine Competition. Baldwin’s Spiced Apple Wine garnered a Gold Medal and a 95/100 points in 2020. Their Strawberry Wine took a Gold at the Finger Lakes International Wine Competition. Baldwin’s Apple Wine garnered a Double Gold Medal and Best Fruit Wine at the Finger Lakes International Wine Competition and the “Best Fruit Wine in New York State” at the New York Food and Wine Classic.

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. After visiting one of the dozen wineries in New York’s Hudson River region at the time, Pat remarked, “That would be a nice way to live.” Two years later, Baldwin Vineyards opened and the Baldwins sold out of their first year’s wine in a few months. In December 2014 the torch was passed, and the second generation of Baldwin winemakers took the helm. Pat and Jack’s daughter, Wendy Baldwin-Landolina and her husband Alex Landolina have studied for many years under the tutelage of their parents. Now they create the same fine crafted wines that the Baldwin family has created for the last 39 years. Baldwin Winery produces small batches of each of their wines. If you have a favorite, definitely stock up while it is available.

S AV O R T H I S WHITE

DRY: CHARDONNAY OAK RESERVE MIST DI GRECO AUTUMN CRUSH SEMI-DRY: CHARDONNAY ILLUSIONS

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HUDSON VALLEY WINE • Summer 2021

ROSÉ

DESSERT

BLUSH

LATE HARVEST RIESLING APPLE WINE STRAWBERRY WINE SPICED APPLE WINE

RED

CABERNET SAUVIGNON MALBEC HUDSON HARMONY BLUEBERRY MERLOT EMBERS

New York International Wine Competition named Baldwin Vineyards “New York State Fruit Winery of the Year 2020.” Baldwin’s Apple Wine was awarded a Double Gold Medal, and proclaimed “Best of Show” in the prestigious Finger Lakes International Wine Competition!


IN THE SPOTLIGHT NOW HOSTING PRIVATE EVENTS AT THE WINERY

Baldwin Winery is the perfect venue to host small weddings, birthdays, anniversaries, and bridal showers, as well as corporate events and fundraisers. The party room accommodates up to 35 guests, or rent the entire winery and picnic area. With uncompromising service, the Baldwin Vineyards’ family will help you create a memorable event customized to your needs.

THE ESSENTIALS ADDRESS

176 Hardenburgh Road Pine Bush, NY 12566

PHONE

845-744-2226

WEBSITE

TASTING FEE

$15 for 4 wines (2 oz. samples) Includes crackers and engraved souvenir wine glass

GETTING HERE FROM NYS THRUWAY (I-87): Exit 16 (Harriman) for NY-17 W, then continue on NY-17 W to exit 119 for NY-302 N to Pine Bush. At the first traffic light in Pine Bush, continue through the light onto Maple Avenue. Turn left onto Hardenburg Road. 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.

No

PRODUCTION

Small (less than 5,000 cases)

OWNER

Wendy Baldwin-Landolina

MANAGER

Anthony Landolina

WINEMAKER

Alex Landolina

HOURS

EVENTS

Apr–Dec

Live Music

Thurs–Mon 12–5pm Sat 12–8pm

Closed

Every Saturday from 1–3pm & 4–7pm starting Memorial Day weekend, with varying local food trucks.

Tues–Wed, Easter, Thanksgiving, Christmas Day

GPS co-ordinates are -74.293735, and 41.618957. hvwinemag.com • Summer 2021 23

ULSTER

baldwinvineyards.com

TOURS


BENMARL WINERY Established 1957

A B OUT US

WINE HAS BEEN MADE from the grapes of the Hudson Valley since the 17th century when the French Huguenots grew vines and made wine in 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 a grape growing community that had begun in 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. 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. 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. Along with new plantings of Cabernet Franc, they are pushing the envelope with plantings of Blaufrankish, Saperavi, and Muscat Ottonel. Benmarl and the Spaccarelli family are dedicated to the renaissance of New York’s first vineyard region. They strive to produce high-quality wines that are enhanced by the regional character which sets them apart from any others in the world.

MEET THE WINEMAKER At Benmarl Winery, the winemaking process has been increasingly focused on the idea of expressing the exceptional historic terroir that the winery sits on. “The decisions that we make in the cellar are very important,” says Matthew Spaccarelli, the winemaker at Benmarl. “But not as important as the quality and consistency of the fruit that we grow and purchase.” The Spaccarelli family has also been looking to the future by refurbishing their existing vineyards and planting new ones. Investment in new temperaturecontrolled tanks, French and American barrels, and a state-of-the-art bottling line, has added to their focus on quality and consistency. But the changing climate offers a new set of challenges for winemakers in the Hudson Valley, as well as a responsibility to produce wines in a more sustainable manner. “The decisions that we make today will inevitably shape the environment we will have to work in down the road,” says Spaccarelli.

S AV O R T H I S WHITE

ROSÉ

RED

2020 SEYVAL BLANC

2020 DRY ROSÉ

2017 CABERNET FRANC

2019 MUSCAT OTTONEL

2020 PETILLANT

2019 PROPRIETORS RESERVE

Benmarl Winery was awarded “Hudson Valley Winery of the Year” at the Hudson

2018 STAINLESS STEEL CHARDONNAY

2018 SLATE HILL RED

Valley Wine & Spirits Competition­—two

2019 MALBEC

2020 RESERVE RIESLING

years in a row! A distinguished judging panel

2019 ESTATE CABERNET FRANC

awards this honor to the winery whose wines received the highest average score.

24

HUDSON VALLEY WINE • Summer 2021


IN THE SPOTLIGHT DRY ROSÉ

This dry, pale pink blend of 70% Cabernet Franc and 30% Merlot has become a staple at Benmarl over the past few years. Balanced, approachable, and extremely food-friendly, this wine is a perfect fit for a multitude of culinary endeavors. SEYVAL BLANC

Light to medium-bodied with notes of chamomile, green apple, and lemon blossom. Enjoy with sharp cheeses, grilled chicken, or oysters. CABERNET FRANC

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

THE ESSENTIALS ADDRESS

156 Highland Avenue Marlboro, NY 12542

PRODUCTION

Medium (5,000–10,000 cases)

OWNER

Victor Spaccarelli Jr.

PHONE

845-236-4265

GENERAL MANAGER Angelo Curci

WEBSITE

benmarl.com

ULSTER

WINEMAKER

Matthew Spaccarelli

TASTING FEE varies

TOURS

Free on weekends

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

EVENTS

HOURS Jan–Mar

Thurs–Sun 11am–6pm

Visit the website for upcoming events.

Apr–Oct

Sun–Thurs 11am–6pm Fri 11am–8pm Sat 11am–8pm

Nov–Dec

Daily

11am–6pm

Closed

New Year’s Day, Easter, Thanksgiving, Christmas Day

hvwinemag.com • Summer 2021

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GLORIE FARM WINERY Established 2004

A B OUT US

GLORIE FARM WINERY is a small, boutique-style winery residing in a 1913 barn on a farm high on Mt. Zion Mountain. With panoramic views looking over the Hudson Valley, there is breathtaking beauty across the entire property. There are more than a dozen varieties of grapes grown on the vineyard, and almost all Glorie wine is made from estate grapes. The winery is located in the middle of a working farm that focuses on growing high-quality Hudson Valley fruit. The 52-acre property at Glorie Farms has over twenty acres of fruit—apples, peaches, pears, grapes (both table and wine), black currants, and quince. Glorie Farms provides fruit to local markets, CSAs, and farm stands, and fruit is also available to winery guests in season. New owners Dan and Jacqui Heavens are thrilled and humbled to be a part of the Hudson Valley wine community and for the opportunity to chase this longheld dream. They plan to continue to build on the legacy that founders Doug and MaryEllen Glorie created, while adding a few new things of their own. Guests can expect an extensive variety of wines crafted almost entirely from estate grapes, as well as gin distilled with farm-foraged botanicals, hard cider and perry. With over 20 wines to choose from, there is a wine for every palate and preference—from dry estate wines (red and white) to creative sweet wines for those with sweeter palates. Live acoustic music, food vendors, intimate guided tours, and private tastings will also be part of the experience. Feel free to bring a picnic blanket, your family, your dog, and spend the day taking in the gorgeous views.

MEET THE WINEMAKER KRISTOP BROWN

“I have been working at Glorie Farm winery since 2012 and during that time I have grown to appreciate the terroir of the Marlboro mountains, and have gained respect for the community of winemakers and farmers that strive to make expressive and unique wines from the fruit here. I now understand that wine is made in the vineyard, and as winemaker it is my job to guide the fruit on its journey from grape to wine. It has been an honor to work with proprietors Doug Glorie and his wife Mary Ellen over the years, and as he passes the torch to a new family of owners I look forward to growing the business with them, and continuing their legacy of producing estate-grown Hudson Valley wines of the highest quality.”

S AV O R T H I S WHITE

RED

FRUIT WINES

SEYVAL BLANC 2020 CHARDONNAY (UNOAKED) 2020 RIESLING (BONE DRY) 2020 LUNAR WHITE

MARQUETTE CABERNET FRANC 2018 SUNRISE BLOCK CABERNET FRANC 2018 SUNSET BLOCK CABERNET FRANC 2019 SYNERGY CABERNET SAUVIGNON 2019

QUINCE WINE CHERRY WINE STRAWBERRY & CHERRY WINE MISFITS (NATURALLY FERMENTED) RASPBERRY WINE PEACH WINE

SPIRITS

PERRY 2020 HARD CIDER 2020

ROSÉ

ROSÉ OF CHAMBOURCIN (DRY) 2020

26

HUDSON VALLEY WINE • Summer 2021

GLORIE GIN

HARD CIDER & PERRY

Introducing Quince Wine! Made by hand, exclusively from Glorie Farms quince fruit. It has a slight honey tint and lush floral aroma, a sweet body with flavors of passion fruit, chamomile, and pineapple, and lemongrass lingering in the finish. Lightly filtered to maintain the delicate flavors of this old world fruit. Wonderful on its own, and an excellent pairing for spicy food.


IN THE SPOTLIGHT 2019 ESTATE CABERNET FRANC

100% Glorie Farms Cabernet Franc. A full-bodied wine that begins with aromas of blackberries, raspberries, and dark plums with a touch of tobacco. Complex flavors develop further as sweet tobacco, pepper, a hint of smoke, and the distinct earthiness of Glorie Farms’ terroir combine to create a complex savory flavor. The terroir and dark berries continue to shine in the finish and remain lingering on the palate. Only two barrels of this very special 2019 vintage were made, so get it while it lasts!

THE ESSENTIALS ADDRESS

40 Mountain Road Marlboro, NY 12542

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Dan Heavens and Jacqui Ferrari Heavens

PHONE

845-236-3265

MANAGERS

Dan Heavens and Jacqui Ferrari Heavens

WEBSITE

gloriewine.com $20 for an outdoor tasting of five wines, includes stemless glass

ULSTER

WINEMAKER

TASTING FEE

Kristop Brown

TOURS

Seasonal, by reservation

HOURS

EVENTS

Year-round

GETTING HERE FROM THE NYS THRUWAY (I-87): Exit 17 (Newburgh). Take I-84 East to Exit 39. 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.

Fri Sat–Sun

2–6pm 11am–5:30pm

Live Music

Every Saturday, Sunday, and holiday Monday afternoon

Closed

New Year’s Day, Easter, Thanksgiving, Christmas Day

PICKUP* Order online or call for curbside pickup of bottles, cases, and beer growler fills. *until further notice

hvwinemag.com • Summer 2021

27


NOSTRANO VINEYARDS Established 2010

A B OUT US

NOSTRANO VINEYARDS is a family-owned and operated 75-acre farm, vineyard, and winery in Milton, NY. Although Nostrano Vineyards was established in 2010, winemaker Nic Bozzo’s family has been growing grapes, apples, and other fruits on the farm since 1943. Nic himself grew up on the farm and is the fourth generation in his family to carry on the fruit growing tradition on this piece of land. Even in the early days of the farm, the family made some wine for themselves using their own grapes, but it wasn’t until Nic studied landscape design in New Zealand that he began to envision creating a vineyard back home. Today, Nostrano grows ten acres of wine grapes, three acres of seedless table grapes, and six apple varietals that are original to the property. Although Nic prefers not to put suggestions into tasters’ heads of what flavors they should be picking up on when they enjoy his wines, he can’t help but notice how his farm’s legacy of fruit production reveals itself in the bottles. “Maybe it’s just my memories, but the grapes that come from where we had peaches planted for years, I’m always catching a hint of peaches from the Rieslings we make from those grapes,” he said. “With the Cab Franc, I’m tasting the black cherries and red currants that were there. So I’m taking some of the past and putting it towards the future to tell the story of how a farm changes over time.” Nic and his wife Kayleigh, who is the tasting room and events manager, run the dayto-day operation at Nostrano Vineyards and reside on the property with their family. The Tasting Room sits atop a picturesque hill overlooking a serene farm and vineyard vista. Visitors can enjoy estate wines, local cheese and charcuterie boards, and regular live music indoors at a rustic chic tasting bar or al fresco taking in the beautiful Hudson Valley scenery. Nostrano Vineyards operates a seasonal wedding venue on-site offering a truly unique and personalized experience with complete privacy in Hudson Valley’s wine country.

MEET THE WINEMAKER NICOLAS BOZZO

Nic is Nostrano Vineyard’s proprietor, grape grower, and resident winemaker. He completed his B.L.A. from SUNY ESF at Syracuse University and studied Winery Design & Eco-Agriculture tourism in New Zealand. “When I was studying landscape architecture, I realized that it pertained to pretty much every aspect of your life,” he said. “Everywhere you look, it’s landscape architecture.” Nic’s case study for school involved designing vineyards, which meant studying everything from how wine is made, to how the driveway into the winery needs to have different focal points. With his interest in sustainability and land management, Nic has been utilizing his knowledge to design and establish the vineyard and boutique winery, joking that the vineyard now doubles as his giant landscape architecture project to work on for the rest of his life. When Nic isn’t in the production warehouse you can find him pruning grape vines, operating heavy equipment, or handcrafting reclaimed wood furniture for the farm and vineyard.

S AV O R T H I S WHITE

ESTATE SEMI-SWEET RIESLING 2020 ESTATE RIESLING 2020

PHOTOS: Alex Healy Photo

28

HUDSON VALLEY WINE • Summer 2021

ROSÉ

RED

AVA ROSÉ 2020

ESTATE CABERNET FRANC 2016 ESTATE CABERNET FRANC 2017 ESTATE BACO NOIR 2019 ESTATE PINOT NOIR 2020

LIMITED

ESTATE PINOT GRIS 2019 ESTATE SPARKLING APPLE WINE

The 2020 Ava Rosé is a complex and balanced rosé with aromas of strawberry and honeysuckle. This lively and versatile wine has notes of peach and citrus zest with bright acidity, and pairs well with most foods. Produced from Nostrano’s Pinot Noir and named for the winemaker’s daughter, Ava Rosé is a joyful celebration of summer meant to be shared with friends and family!


IN THE SPOTLIGHT 2020 ESTATE DRY RIESLING

This citrus fruit-driven Dry Riesling is reminiscent of a Sauvignon Blanc, finishing with abundant floral notes. 2020 LIMITED EDITION ESTATE SEMI-SWEET RIESLING

Slightly sweet on the palate with orange blossom and notes of tropical fruit flavors.

THE ESSENTIALS PRODUCTION

ADDRESS

Small (less than 5,000 cases)

14 Gala Lane Milton, NY 12547

OWNERS

Nicolas and Kayleigh Bozzo

PHONE

845-234-5283

TASTING ROOM MANAGER

WEBSITE

TASTING FEE

$10 with souvenir glass

EVENT MANAGER

Kourtney Cassalina

WINEMAKER

Nicolas J Bozzo

TOURS

Fee varies

HOURS

EVENTS

Feb–Mar Sat

Kayleigh Bozzo

ULSTER

nostranovineyards.com

12–5pm

Visit the website for upcoming events.

Apr–Dec

GETTING HERE FROM THE NYS THRUWAY (I-87): Exit 17 (Newburgh). Take I-84 East to Exit 39B. Turn left onto 9W North. Drive 12 miles to the town of Milton. Turn left onto Milton Turnpike (CR-10). After 2.2 miles turn left onto Lattintown Road (CR-11). Continue 0.1. miles, then turn right onto Gala Lane (private road).

Fri Sat–Sun

Closed

2–8pm 11am–5pm

January, Easter, Thanksgiving, Christmas Eve, Christmas Day

PICKUP/DELIVERY* Order online for local delivery Monday–Saturday; Curbside pickup Friday–Sunday, 12–5pm by appointment only. Nostrano-vineyards.square.site *until further notice

hvwinemag.com • Summer 2021

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ROBIBERO WINERY Established 2010

MEET THE WINEMAKER

Established in 2010, Robibero Winery is set on a 42-acre property that is nestled in and around the breathtaking Shawangunk ridge. The estate vineyard is comprised of Vidal Blanc and Cabernet Franc, two varieties that grow best in our soil. The tasting room is a family-friendly, pet-friendly establishment that includes a spacious concrete bar, fireplace, and plenty of indoor seating. Outside, the 90-foot deck offers panoramic views overlooking the vineyard and a pergola-covered patio. Along the lushly manicured sloping fields of the property, you will find a huge outdoor stone firepit and picnic benches that welcome you to bring your lunch.

Whether crafting crisp and clean white wines or dry and complex red wines, Kristop’s skills shine. In 2016 and 2017, Robibero Winery won “Best Red Wine in the Hudson Valley” for their 2013 Estate Cabernet Franc. This award recognizes Kristop’s commitment both in the vineyard and in the cellar. Together, Kristop and the Robibero Family are producing handcrafted, premium artisan wines that are distinctive to their terroir and limited in production. Stop by for a visit and taste for yourself!

A B OUT US

“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 can’t make decisions easily and we overthink 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 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 don’t have a plan, we have a dream. We are not chasing our dreams; we crush them and put them in bottles.”

To find out more about what’s happening in the tasting room become a fan at: facebook.com/RobiberoWinery or follow on Instagram: @RobiberoWinery

Kristop Brown is considered one of the most technically gifted winemakers in the Hudson Valley. Kristop’s winemaking origins began at Benmarl Winery when he learned to make wine under the apprenticeship of Eric Miller. He further expanded his knowledge when he ventured to the West Coast to practice his craft in Walla Walla, WA. In 2011, Kristop returned to his winemaking roots when he joined forces with Robibero Winery.

S AV O R T H I S WHITE

RED

LIMITED

2019 87 NORTH 2019 CHARDONNAY 2019 DRY RIESLING 2019 TRAMINETTE 2020 SIENNA

NY TOUGH THE STRAY 2017 87 SOUTH 2018 MALBEC 2018 PETIT VERDOT

2020 ESTATE VIDAL BLANC 2018 ESTATE CABERNET FRANC 2019 HARO

ROSÉ

2020 NEW YORKIE ROSÉ

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HUDSON VALLEY WINE • Summer 2021

Every weekend at the winery enjoy wood-fired pizza topped with crisp arugula, balsamic drizzle and freshly cracked pepper. Pair with a glass of Robibero’s rich, silky 2016 Merlot.


IN THE SPOTLIGHT 2018 ESTATE CABERNET FRANC

Estate grown, produced, and bottled. Deep color and flavor developed from our clay soil. Intense earth and bright red berry mingle with classic Cab Franc spice. Incredible structure, dense layers, and a lasting finish.

2020 SIENNA

Named after the proprietor’s first granddaughter Sienna, this crisp and clean white wine is a unique blend of 85% Stainless Steel Chardonnay and 15% Riesling.

THE ESSENTIALS ADDRESS

714 Albany Post Road New Paltz, NY 12561

PHONE

845-255-9463 (WINE)

WEBSITE

Small (less than 5,000 cases)

OWNERS

Harry, Carole and Tiffany Robibero

MANAGER / ASSISTANT WINEMAKER Jonathan Lander

WINEMAKER

ULSTER

Rnewyorkwine.com

PRODUCTION

Kristop Brown

TASTING FEE $20

TOURS

Not at this time

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.

HOURS

EVENTS

Jan–Apr

Live Music

Thurs–Sun 11–6pm

May–Oct

Daily

Every weekend from 2–5pm

11–6pm

Nov–Dec

Thurs–Mon 11–6pm

Check the website for upcoming events.

Closed

New Year’s Day, Thanksgiving, Christmas Day

hvwinemag.com • Summer 2021

31


STOUTRIDGE VINEYARD & DISTILLERY Established 2000

A B OUT US

STOUTRIDGE VINEYARD is a premium estate winery and distillery located 70 miles north of Manhattan. Stoutridge is one of the few Natural Wine wineries in the U.S., producing award-winning wines made without adding chemicals and without filtering or using pumps to move wine through the process. In 2017, Stoutridge opened its distillery at the same location. The distillery is producing award-winning spirits using the same sustainable, craft, local-flavor philosophy. Stoutridge Vineyard is half a mile from the Hudson River on the southeast facing slopes of a ridge of land on which grapevines and fruit trees have been continuously planted for 225 years. Next to the winery is a picturesque and historic stone farmhouse known to the local elders as “The Homestead.” The barn associated with this house was the Marano Winery between 1902 and 1919. The only remaining foundation wall remains as the façade of the entrance patio. Stoutridge’s new distillery features three Christian Carl stills for brandy and vodka, a Specific Manufacturing still for New York rye, and a Chip Tate & Co. direct-fired post still for single malt whiskies. The silos are full of local corn, rye and barley, and all of the work from grain to glass is done on-site. One of the primary goals at Stoutridge is to capture local flavor while minimizing the environmental impact of the operation. There are many structural features and production processes employed to conserve energy and minimize water utilization. For electricity, Stoutridge utilizes 290 solar panels mounted on the south-facing roof which can produce 65 kW of electricity on a sunny day, enough to power all operations and return excess power to the grid. The park-like grounds at Stoutridge are a wonderful place to spend an afternoon in this time of social distancing. Pack a lunch, take a drive, and relax at a picnic table near the pond where you can watch nature while enjoying a bottle of wine. Or enjoy a craft beverage under a tree with a good book. Pets on leashes are welcome, as well.

MEET THE WINEMAKER & DISTILLER Stoutridge subscribes to the Natural wine philosophy of winemaking using a gravity winemaking approach and no chemical interventions. This philosophy focuses on mastering techniques that help fermentation flavors come to the forefront of the wine, rather than techniques that bring a wine to the marketplace faster. The Distillery is primarily focused on making world-class single malt and blended whiskies using malt from Stoutridge’s malt house; and Genever-style gins from their own grain mashes and botanical recipes. Stoutridge also makes rye whiskey, which is a New York specialty, and various brandies from locallygrown fruit. They produce delightful vodkas, grain-based and grape-based, as a by-product of whiskey and brandy productions, and from these vodkas they make various gins. Recently Stoutridge launched an innovative portfolio of liqueurs and potable bitters.

S AV O R T H I S

32

WHITE

RED

SEYVAL/RIESLING RIDGE WHITE SEYVAL BLANC

MERLOT NOIRET QUIMBY LEGACY

ROSÉ

SPIRITS

RIDGE ROSÉ

GIN 1 GAIETÉ FRANÇAIS LIQUEUR ISLE OF XIOS LIQUEUR

HUDSON VALLEY WINE • Summer 2021

GENEVER D’ARTEMIS RYE EMPIRE WHISKEY SOUTHERN ULSTER BLENDED WHISKEY SOUTHERN ULSTER SINGLE MALT WAGNER’S NEW YORK STRAIGHT BOURBON

GenRYE Genever Gin and Ann Kaley Kirschka were each awarded “Best of Category” at the American Distilling Institute’s (ADI) 2020 Craft Spirit competition.


IN THE SPOTLIGHT WAGNER’S NEW YORK STRAIGHT BOURBON

This three-year-old whiskey is bursting with flavors of toffee, butterscotch, apricot and vanilla bean.

GAIETÉ FRANÇAIS

A recipe from mid-1800s Paris during the zenith of liqueur. Intense and rich, yet beautifully delicate and nuanced. ISLE OF XIOS

Savory, floral, sweet with that hauntingly delicious mastic flavor from antiquity.

THE ESSENTIALS PRODUCTION

ADDRESS

Small (less than 5,000 cases)

10 Ann Kaley Lane Marlboro, NY 12542

OWNERS

Stephen Osborn and Kim Wagner

PHONE

845-236-7620

This straight rye is made from 100% Hudson Valley grain and aged in barrels made from Hudson Valley-grown oak. It carries the internationally recognized Empire Rye quality designation.

WEBSITE

WINEMAKER

Stephen Osborn

stoutridge.com

DISTILLERS

TASTING FEE

$15–$50 (see website for details)

ULSTER

RYE EMPIRE

Stephen Osborn and Kim Wagner

PET FRIENDLY Yes

HOURS Year-round

GETTING HERE FROM NYS THRUWAY (I-87 N): Exit 17 (Newburgh) for I-84/NY-300. Continue on I-84 East to Exit 39 for US 9W/NY-32S (just before the Newburgh/Beacon Bridge). Continue on US 9W North for 7 miles to the village of Marlboro. Turn left onto Co Rd 14A (Western Avenue). In 0.3 miles turn right onto Prospect Street and make the first left onto Ann Kaley Lane. Proceed to the parking lot at the end of the road.

Thurs–Sun by appointment

PICKUP/DELIVERY* 11am–6pm

Closed

– Call 845-236-7620 to place an order for curbside pickup

Thanksgiving, Christmas Day

TASTINGS*

EVENTS

– Outdoor seating; first-come, firstserved. – Reservations accepted for the tasting room.

For a complete listing of events visit stoutridge.com.

*until further notice

hvwinemag.com • Summer 2021

33


WHITECLIFF VINEYARD Established 1998

A B OUT US

HAILED AS “ONE OF THE VALLEY’S most ambitious wineries,” Whitecliff takes pride in being part of a vanguard of innovators who have added European wine grapes, highquality new hybrids, and complex European-style wines to the Valley’s traditional focus on fruit wines and sweet wines. Their 30+ years of experimenting in both 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. After 20 years of running a tasting room that features close to 40 different wines—all fermented, blended, and bottled at Whitecliff, many from their own estate-grown grapes —Whitecliff has learned that taste is thoroughly personal, and that the quality of their hospitality is almost as important to your experience as the quality of their wine. Over the years, Whitecliff has brought many new wines into production to satisfy the broadranging tastes of their visitors, and they love to hear people exclaim, “Wow, I like them all!” They are especially proud of their lively, intelligent staff, well-trained in wine but friendly and welcoming by nature. All of this has led to Whitecliff being hailed by the local press recently as the “Best Winery in the Hudson Valley.” The truest measure of wine quality at Whitecliff is the fact that they were able to bring a truly prestigious award home to the Hudson Valley from the San Francisco International Wine Competition, where their Riesling won “Best White Wine in Show.” That means they beat 1,290 wines from 27 countries and 28 states, in a blind judging by 45 respected judges. This was a victory not only for Whitecliff, but for the whole region, as it closes the discussion as to whether the Hudson Valley’s local wines can compete on the world stage! Regional, authentic, and artisanal, Whitecliff reflects everything that is unique about the beautiful Hudson Valley.

MEET THE OWNERS AND WINEMAKERS Husband and wife team Michael Migliore and Yancey Stanforth-Migliore have created Whitecliff over the past 30 years, doing much of the work with their own hands. As executive winemaker and vineyard manager, and with a Masters in Chemistry from SUNY New Paltz, Michael Migliore applied his background in science to teaching himself the chemistry and art of winemaking. He works closely with Cornell Cooperative Extension and also serves as president of the Hudson Valley Wine and Grape Growers Association. Yancey Stanforth-Migliore oversees sales and marketing, taking inspiration from her previous work as fundraiser for Scenic Hudson. Brad Martz joined Whitecliff as a volunteer on the 2010 harvest, and brought so much focus, energy, and intelligence to the cellar work that they are now proud to have him as their full-time winemaker. His work brings international awards and interesting new wines to Whitecliff with every vintage.

S AV O R T H I S WHITE

ROSÉ

AWOSTING WHITE ESTATE RESERVE CHARDONNAY RIESLING VIDAL BLANC

BARREL ROSÉ ESTATE PINOT NOIR ROSÉ

SKY ISLAND SYRAH TWO CABS

RED

SPARKLING

a white. This year Whitecliff will release

ESTATE CABERNET FRANC ESTATE RESERVE GAMAY NOIR ESTATE PINOT NOIR MERLOT MALBEC

ESTATE NORTH RIVER BLANC DE BLANC

all three!

WHITECLIFF’S NEW VINEYARD IN HUDSON (Center): Tom Ligamari

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HUDSON VALLEY WINE • Summer 2021

DESSERT

ESTATE BOURBON BARREL BLONDE 2016

Gamay Noir is an unusually flexible grape which can produce a red wine, a rosé, or


IN THE SPOTLIGHT 2020 ROSÉ OF GAMAY NOIR

It is always going to feel strange to call something that came out of 2020 wonderful, but here goes...Whitecliff ’s new 2020 Rosé of Gamay Noir is worth a detour to taste! It is crisp, dry, and aromatic, with a lovely balance of fruit to mouth-watering acidity. And the grapes were estate grown at Whitecliff ’s vineyard in Hudson. Whitecliff has pioneered the growth of this important grape from Beaujolais here in the Hudson Valley, where it regularly earns gold medals, and placement on restaurant lists like New York City’s Rainbow Room.

THE ESSENTIALS ADDRESS

331 McKinstry Road Gardiner, NY 12525 845-255-4613

WEBSITE

OWNERS / MANAGERS

TASTING FEE

Various flights: $10–$16, with souvenir glass Gold Tasting: $40 for seated tasting of 8 wines, winery visit, cheese plate, souvenir glass

WINEMAKERS

Brad Martz and Michael Migliore

HOURS

EVENTS

Dec–Jan

Check the website for upcoming events.

To be determined

Feb–May

Thurs–Mon Sat

Jun–Nov

Mon–Thurs Fri–Sun

Closed

11:30am–5:30pm 11am–6pm 12–5:30pm 11am–6pm

New Year’s Day, Easter, Thanksgiving, Christmas Day

ULSTER

Christine Ascolese, Assistant Tasting Room Manager

whitecliffwine.com

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

Medium (5,000 to 10,000 cases) Michael Migliore, Yancey Stanforth-Migliore and Tristan Migliore

PHONE

GETTING HERE

PRODUCTION

TASTINGS – Plenty of outdoor tables with spectacular views to enjoy tastings, snacks and artisanal Hudson Valley cheese plates, and wine by the glass. – Indoor seating available for reservations and inclement weather. – Check the website to see when guided indoor tastings will resume this summer!

hvwinemag.com • Summer 2021

35


MILEA ESTATE VINEYARD Established 2015

A B OUT US

THE 98-ACRE MILEA ESTATE VINEYARD is a very successful winery in the historic Hudson River Region, dedicated to capturing the unique, natural environmental benefits of soil, climate, and sunlight to produce outstanding, award-winning wines. Located in one of the oldest wine-growing regions in the entire country, Milea Estate Vineyard is in the heart of the fertile Hudson Valley, 80 miles north of New York City, nestled among beautiful rolling hills and surrounded by beautiful streams, horse pastures, dairies, and orchards. It is at the very center of the nation’s most exciting, diverse and up-andcoming farm-to-table movement. The Milea Estate Vineyard’s winemaking approach is firmly grounded in Old World traditions, using estate-grown or locally-sourced varietals that thrive in the area’s unique soil and climate conditions. The topography of the Hudson Valley is perfectly suited for fruit production, with the first vineyards in the region dating back to 1677. What does all of this mean for Milea Estate Vineyard? From its first crush in 2015 that resulted in award-winning wines, the vineyard has maintained its high wine-making standards, continuing to produce extraordinary varietals that are continuously growing in popularity with wine connoisseurs. Milea Estate Vineyard consistently produces fresh, clean, crisp and balanced wines that pair elegantly with all types of food and appeal to everyone’s taste. In 2019, Milea Estate Vineyard opened its elegant tasting room with spectacular views of the vineyard and surrounding countryside. The tasting room is open to visitors Wednesday through Sunday. There is also a magnificent event space, which can be used by wine lovers to host tasting parties. Milea Estate Vineyard is proud of the awards won at the New York State Wine Classic and the Hudson Valley Wine & Spirits Competition, as well as its selection by the Culinary Institute of America as the wine of choice for Hyde Park events.

MEET THE OWNERS In 1984, Barry Milea and his father purchased part of the Rymph Family Farm, a property that Barry fell in love with, and dreamed of returning it to its farming origins. In the summer of 2015, Barry Milea, Ed Evans, and Bruce Tripp formed Milea Estate Vineyard. Their focus was to produce quality wines from fruit grown in the Hudson River Region. Barry added adjoining land to the property in 2016, culminating in a 98-acre estate with some of the best soil and most beautiful landscapes in the country, perfect for the Pinot Noir, Chardonnay, Riesling, and other wines that the vineyard now produces. The Hudson River Region is not only one of the oldest grape-growing regions in the U.S., but is also the place that Barry, Ed, and Bruce call home. Bruce Tripp and Ed Evans are responsible for planting, harvesting, and producing the exquisite wines that Milea Estate Vineyard offers, while Barry Milea focuses on the business side, ensuring Milea Estate Vineyard’s growth and prosperity in the market.

S AV O R T H I S WHITE

ROSÉ

SPARKLING

RIESLING 2019 CHARDONNAY 2019 RESERVE CHARDONNAY 2019 PAPA JOE WHITE

ROSÉ 2019 ROSÉ OF CABERNET FRANC 2018 ROSÉ OF PINOT NOIR 2019

PROCEEDO 2019

RED

CABERNET FRANC 2018 MERLOT 2018 PAPA JOE RED 2020

36

HUDSON VALLEY WINE • Summer 2021

DESSERT

LATE HARVEST VIGNOLES 2015

Milea Estate Vineyard crafts wines that have won several medals over the past few years, including the Hudson Valley Wine & Spirits Competition. Their wines were selected by the Culinary Institute of America as the wine of choice for Hyde Park events.


IN THE SPOTLIGHT NY WINE CLASSIC WINNERS!

Milea Estate Vineyard’s wines received numerous awards at the prestigious NY Wine Classic earlier this year. Here are some highlights: 2018 Cabernet Franc Hudson River Region. Gold Medal, 91 points. 2019 Reserve Chardonnay New York State. Silver Medal, 89 points. 2019 Blaufrankisch New York State. Gold Medal, 91 points. 2018 Merlot New York State. Silver Medal, 88 points. 2019 Traminette New York State. Silver Medal, 86 points.

DUTCHESS

THE ESSENTIALS ADDRESS

450 Hollow Road Staatsburg, NY 12580

PHONE

845-266-0384

WEBSITE

MileaEstateVineyard.com

TASTING FEE $15

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Barry Milea, Bruce Tripp, Ed Evans

MANAGER

Ed Evans

WINEMAKER

Bruce Tripp

TOURS

By appointment only

GETTING HERE FROM TACONIC STATE PARKWAY: Take Salt Point Turnpike (NY-115) towards Poughkeepsie. Drive .6 miles and turn right onto Hollow Road (CR-14). Continue for 5.4 miles. Milea Estate Vineyard is on the left. FROM ROUTE NY-9G: Exit Hollow Road (CR-14) East. Continue 2.3 miles. Milea Estate Vineyard will be on the right.

HOURS

EVENTS

Year-round

Check the website for upcoming events.

Closed

PICKUP/DELIVERY*

Wed–Thurs 12–5pm Fri–Sat 12–7pm Sun 2–5pm New Year’s Day, Easter, Thanksgiving, Christmas Day

Open for pickup on days and hours listed at left. *until further notice

hvwinemag.com • Summer 2021

37


CLERMONT VINEYARDS & WINERY Established 2009

A B OUT US

SINCE ITS GRAND OPENING in 2014, Clermont Vineyards & Winery has established itself as a staple on the Hudson Valley wine trail. Situated in the beautiful and historic town of Clermont, NY, the winery is housed in a 125-year-old former dairy barn, less than a mile from the Hudson River and the historic Clermont State Park. In 2004 owners (and cousins) Tony Trigo and Vasco Meireles planted 4,000 vines on the site, which boasts dramatic views of the Catskill Mountains. Patrons are often greeted by Clermont’s welcoming staff, and led to either the expansive tasting room or one of the two large outdoor seating areas to sample their awardwinning wines. Clermont Vineyards offers several white varietals including Aurore, Chardonnay, Seyval, and Vidal Blanc. Their reds include Cabernet Franc, Corot Noir, Lemberger, Marquette, Noiret, and a few other French-American hybrid red grape wines, all of which are 100% grown on-site. Clermont Vineyards is also home to the first Arandell wine in New York State. In 2015, Clermont’s Cabernet Franc took home top honors, receiving the Gold Medal at the Hudson Valley Wine & Spirits Competition.

MEET THE WINEMAKERS Tony Trigo and his cousin and partner Vasco Meireles are heavy construction experts. Tony majored in civil engineering and minored in geology. He is a trained land surveyor and structural steel erection inspector with a career that spanned 38 years. In 2008, he retired as Senior Construction Safety Engineer from The Port Authority of NY & NJ. Vasco continues to work for a construction company in New York. While most of the planning at Clermont is handled by Tony, Vasco has proven himself to be a great winemaker, always looking for ways to improve the winemaking process—the old-fashioned way. Tony’s and Vasco’s cousin Frederico Meireles is a trained enologist in Portugal. His wines are vinted from grapes from the Douro Valley, best known for their Port wines. Three wines imported from the family’s winery – Grambeira Red, Grambeira White and Val Pedro – are available in the tasting room.

S AV O R T H I S

38

WHITE

RED

SWEET

AURORE CHARDONNAY CHARDONEL GRAMBEIRA WHITE RIESLING SEYVAL BLANC VIDAL BLANC

ARANDELL CABERNET FRANC GRAMBEIRA RED LEMBERGER MARQUETTE NOIRET VAL PEDRO

ROSÉ

DESSERT

VASCO’S ROSÉ

TONY’S JEROPIGA

AURORE CHARDONEL RIESLING ROSÉ SEYVAL BLANC VIDAL BLANC BACO NOIR COROT NOIR MARÉCHAL FOCH NOIRET

HUDSON VALLEY WINE • Summer 2021

Take advantage of the beautiful 15-acre site by enjoying a homemade picnic or grabbing a bite from a neighboring business, like “Cue 2 Go” directly across from the winery on County Route 6. Enjoy the views with a glass of Clermont wine, and watch the beautiful sunsets from the winery’s expansive deck.


IN THE SPOTLIGHT AWARD-WINNING WINES

COLUMBIA

Clermont Vineyards produces awardwinning wines in the traditional Portuguese fashion using several grape varieties grown on location. In the first year of operation as a winery, Clermont Vineyards received four medals for their wines, and they continue to win awards with each new vintage.

CABERNET FRANC

This wine received a Gold Medal in the 2015 Hudson Valley Wine & Spirits Competition, and sells out quickly. MARQUETTE

One of Clermont’s top-selling red wines, and a Bronze Medal winner at the Hudson Valley Wine & Spirits Competition. TONY’S JEROPIGA

A Portuguese dessert wine made from late harvest Vidal grapes grown on the estate, and a Bronze Medalist.

THE ESSENTIALS ADDRESS

241 County Route 6 Germantown, NY 12526

PHONE

845-663-6611

WEBSITE

ClermontVineyards.com

TASTING FEE $8–$10

TOURS

When possible

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

PRODUCTION

Small (less than 5,000 cases)

OWNERS

The Trigo and Meireles Families

MANAGER

Tony Trigo

TASTING ROOM MANAGER Albert Trigo

WINEMAKERS

Tony Trigo, Vasco Meireles, Federico Meireles

HOURS

EVENTS

Apr–Dec Fri–Sat 12–6pm Sun 12–5pm

Check the website for upcoming events.

Closed

January–March, Easter, Thanksgiving, Christmas Day

hvwinemag.com • Summer 2021

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HARVEST SPIRITS Established 2006

A B OUT US

HARVEST SPIRITS IS SEATED in the beautiful Hudson River Valley and located at Golden Harvest Farms, a third-generation apple farm and iconic Columbia County fixture, known for its year-round farm stand, fresh fruit sales, pick-your-own apples, and of course, their delicious cider donuts. Harvest Spirits Farm Distillery products are crafted in the “tree to bottle” method, with the apples grown steps from the distillery then pressed, fermented, distilled, and bottled all on-site. Working closely with several local farms, Harvest Spirits is a true Farm Distillery, promoting strong ties among the local farmers and sharing information readily, from farm to bottle. Having helped to forge the way in New York craft distilling, Harvest Spirits received New York State’s first Farm Distillery license in 2007 and shortly after produced New York’s first Applejack since the Prohibition era. Their award-winning spirits truly express the terroir of the Hudson River Valley and pay tribute to the abundant variety of the local fruit. Step into the distillery and you will get a sense of the homegrown and eclectic mix that has created this iconic place and space, where history, innovation, creativity, and the pioneering spirit have built incredible experiences and truly exceptional products. Sample their award-winning spirits, enjoy a cocktail or a draft of local hard cider or beer out on their deck under the wisteria blooms. Either way, a visit to this unique place where it all began should be top on your list.

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 promoting the products, to scrubbing the tanks. A graduate of Cornell University, Derek began his career as a graphic designer in Boston, MA. After spending too much time in front of a computer, he decided to return to his (literal) roots. In 2003, Derek moved back to his family’s apple farm in the Hudson Valley to help his father and to learn the family business of growing apples. When he’s not in the distillery, he continues to help out around the farm.

Harvest Spirits never compromises on quality. Their products are homegrown and meticulously handcrafted on the farm. Never any neutral grain spirits. No artificial ingredients, colors, or sugars added. One hundred percent gluten-free, excepting the whiskey, of course. One hundred percent family-owned and operated and independently distributed. The distillery is open daily for bottle sales only. Tastings and tours have been temporarily suspended during the pandemic.

S AV O R T H I S VODKA

APPLEJACK

WHISKEY

CORE VODKA BLACK RASPBERRY VODKA

CORNELIUS APPLEJACK PEACH APPLEJACK CHERRY APPLEJACK DISTILLER’S RESERVE APPLEJACK

JOHN HENRY WHISKEY

GIN

CORE GIN

40

HUDSON VALLEY WINE • Summer 2021

BRANDY

PEAR BRANDY

House-made craft cocktails, a wide selection of local beer and hard cider draft and by the can. Smokehouse coming soon. Check website for details.


DISTILLERY

IN THE SPOTLIGHT HUDSON VALLEY VINEGAR

Acidified from their own apples in five unique varieties, Harvest Spirits now produces vinegar to tantalize the taste buds. Good for marinades, salads, sauces, and for sipping, it is a welcome addition to any kitchen. Varieties include Good Ol’ Apple, Balsamic Apple, Fire Apple, Maple, Black Raspberry and Peach.

DISTILLER’S RESERVE APPLEJACK

A single barrel release of the oldest and very best of the best applejack in our entire inventory. Aged nine years in a bourbon barrel, totally unfiltered, and in limited supply. Incredibly smooth, with flavors of maple butter, toasted oak, humidor and baked apple. Drink neat (not for cocktails).

THE ESSENTIALS ADDRESS

3074 US Route 9 Valatie, NY 12184

PHONE

518-758-1776

WEBSITE

harvestspirits.com

TASTING FEE

No tastings at this time

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 Extension. Follow to exit B1. Continue on Rt. 9 South for four miles. Harvest Spirits is on the left.

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Derek Grout and Ashley Hartka

MANAGER

Peter Upstill

DISTILLER

Derek Grout

HOURS

EVENTS

Year-round Sun–Thurs 12–5pm Fri–Sat 12–6pm

Visit harvestspirits.com/events for updates.

Closed

COCKTAIL GARDEN

New Year’s Day, Easter, Thanksgiving, Christmas Day

– Seasonal cocktail garden has expanded seating – Reserve your own private fire pit – Check website for live music

hvwinemag.com • Summer 2021

41


TACONIC DISTILLERY Established 2013

MEET THE TEAM

The Coughlin family purchased a former cattle farm in Stanfordville, NY, and renamed it Rolling Hills Farm in 2010. The farm’s 115 acres became the inspiration for Taconic Distillery’s entrance to Dutchess County’s local agribusiness market. The spirits business is a second career for both Paul and Carol Ann Coughlin, and they operate it with the help of their three daughters. What started out as a hobby has now grown into a thriving business operating in 21 states.

“We wanted to build a brand, support local farmers, create jobs and have fun,” says Coughlin, founder of Taconic Distillery. Prior to the spirits business, Paul was the founder and Managing Partner of Longroad Asset Management, LLC. He earned a degree from Georgetown University, is a three-time Ironman triathlon finisher and has competed in the Manhattan Island Marathon Swim.

A B OUT US

FOUR HUNDRED YEARS OF HISTORY and hospitality make the Hudson Valley an ideal location for production of our own native spirit – bourbon whiskey.

In the fall of 2016, Taconic opened its 4,200 square foot distillery, which includes a bottling, aging, retail, and tasting facility. The cozy tasting room and adjoining patio overlook scenic Dutchess County farmland and provides visitors with a unique setting to explore its products as well as more than 100 bottles of bourbon from various distillers. Says founder Carol Ann Coughlin, “We firmly believe you should enjoy bourbon in whatever form you choose, whether it be neat, on the rocks, or in cocktails.” An American foxhound is prominently featured on the label of Taconic Distillery’s products. The origin of foxhounds in the United States can be traced back to an English hunter named Robert Brooke, who settled in the Hudson Valley in the 1650s. In the early 20th century during the Prohibition era, foxhounds were notable for helping to alert moonshiners when government agents were closing in on their operations. For this reason, Taconic Distillery likes to credit the American foxhound with bringing the phrase “Man’s Best Friend” to the New World. The spirit and image of Copper, the Coughlin’s American foxhound, lives on in each of Taconic’s bottles. Taconic Distillery was recently awarded Gold and Silver Medals for their spirits at both the prestigious San Francisco World Spirits Competition and the consumer-judged SIP Awards. They received a Silver Medal from The 50 Best Bourbon competition and the Hudson Valley Wine & Spirits Competition, and were voted “Best Bourbon” by Maxim Magazine and Hudson Valley Magazine, and “Official Bourbon” of the Culinary Institute of America – Annual Beefsteak Dinner.

PAUL COUGHLIN, Founder

CAROL ANN COUGHLIN, Founder

As Taconic Distillery’s chief mixologist, Carol Ann develops recipes that use fresh, seasonal ingredients to complement the tasting notes in the spirit. She holds a BA degree from Hartwick College and an MBA from New York University. Carol Ann can often be found running or biking in the rolling hills of Dutchess County. BRANDON T. COLLINS, Distiller

Raised in Carlisle, OH, Brandon grew up with a love of chemistry that led to his passion for producing whiskey. During his tenure as Distillery Supervisor at Buffalo Trace, the oldest continuously operating distillery in the U.S., it was named “Whiskey Distillery of the Year” and “Brand Innovator of the Year” by Whisky Magazine.

S AV O R T H I S BOURBON WHISKEY

RYE WHISKEY

GIN

DUTCHESS PRIVATE RESERVE

FOUNDER’S RYE WHISKEY

STUBBORNLY DIFFERENT

STRAIGHT BOURBON WHISKEY

BARREL STRENGTH STRAIGHT BOURBON WHISKEY

42

BARREL STRENGTH STRAIGHT RYE WHISKEY

AMERICAN DRY GIN

STUBBORNLY DIFFERENT BARREL FINISHED GIN

Three of their whiskeys have been rated 90+ by Jim Murray’s Whisky Bible. “Well done, people of Taconic Distillery,” wrote Murray. “You sure know how to make a rye whiskey!”

DOUBLE BARREL MAPLE BOURBON

The distillery was also voted “Best Bourbon”

BOURBON CREAM

bourbon to “being kissed in a sunny field.”

HUDSON VALLEY WINE • Summer 2021

by Maxim Magazine, who compared their


DISTILLERY

IN THE SPOTLIGHT BOURBON CREAM

New in 2021, Taconic Distillery’s Bourbon Cream is handcrafted using straight bourbon whiskey, fresh New York State cream, and organic maple syrup. The result is a delicious, creamy treat that can be enjoyed on the rocks, in coffee, or poured over ice cream. DUTCHESS PRIVATE RESERVE

Taconic Distillery’s best selling bourbon is described as subtle and sophisticated. A beautiful bouquet of spice and honey with gentle notes of vanilla coming out to provide for a smooth finish. This is a bourbon for sharing with friends. FOUNDER’S RYE WHISKEY

Named for our country’s founding fathers, Taconic Distillery’s Founder’s Rye Whiskey is aged in virgin American white oak barrels to a golden caramel color. Rye lovers will appreciate its bold, spicy flavor with a mildly sweet finish. Founder’s Rye is delicious in cocktails and decidedly smooth when sipped neat or on the rocks. DOUBLE BARREL MAPLE BOURBON

Taconic’s seasonal creation, Double Barrel Maple Bourbon, comes from teaming up with Catskill Mountain Sugarhouse. The distillery fills emptied maple syrup barrels with aged straight bourbon whiskey. After a few months in the barrels, soaking up the maple sweetness, the liquid is bottled.

THE ESSENTIALS ADDRESS

179 Bowen Road Stanfordville, NY 12581

PHONE 845-393-4583 WEBSITE taconicdistillery.com

PRODUCTION

Large (10,000+ cases)

OWNERS Paul and Carol Ann Coughlin HEAD DISTILLER Brandon T. Collins

TASTING FEE

$15 for 3 spirits, includes logo Glencairn whisky glass

STUBBORNLY DIFFERENT AMERICAN DRY GIN

Stubbornly Different Gin is a crisp, clean tasting spirit derived from a simple mix of citrus and a few select botanicals. The result is a refreshing gin that has a richer, rounder texture than traditional gin. It may be savored in cocktails or sipped on its own.

HOURS

PICKUP/DELIVERY*

Year-round Sat 12–6pm

– Open for pickup on Monday, Tuesday, Thursday and Friday, 9am–3pm.

Closed

New Year’s Day, Thanksgiving, Christmas Day

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

EVENTS Check the website for upcoming events.

– FedEx shipping within NY State with two bottle minimum purchase. Message on FB or IG, or email: info@taconicdistillery.com. *until further notice

hvwinemag.com • Summer 2021

43


HELDERBERG MEADWORKS A B OUT US

Established 2012

HELDERBERG MEADWORKS is a unique “winery” located at the edge of the Helderberg Mountains where fresh water and local raw honey are used to craft the finest mead. They are one of the few meaderies in the state who primarily produce mead. Owner and meadmaker Peter Voelker has been making mead for many years. In 2010, he decided to open Helderberg Meadworks with his wife Kirsten to share what he considers the best mead in the country. In 2015, the Voelkers were able to purchase more land to expand their small orchard and add a vineyard. While working hard to clear the land and plant rows of fruit, they were able to truly appreciate the beauty of the location and the view overlooking the mountains. It was clear this would be the eventual location of their tasting room, a perfect setting to relax and enjoy their mead and cider. Inspired by their Apple Mead, in 2016 Helderberg Meadworks began producing their own hard cider. The philosophy of using all-natural ingredients extends to their ciders, allowing them to bring out the crisp, fresh apple flavor. Thanks to the positive customer feedback at festivals over the past two years, Helderberg decided to make hard cider a permanent addition to their tasting room offerings. In addition to mead and cider, Helderberg makes a rare product called a “braggot,” a beer/mead hybrid made with grains and hops. A collaboration with Brown’s Brewing, Saison deMiel is a light French saison beer/mead hybrid that is 6% ABV, made with a lighter version of Odin’s Tears. It is very refreshing and perfect for sipping on the patio in the summer.

MEET THE MEAD MAKER Peter Voelker is an engineer by degree. His love for creating something personal and unique combined with a passion for history drove him to experiment with and study mead. He was born in NYC and lived his life in the Hudson Valley and Capital Region. He got his start making homebrew as soon as he graduated college, then branched out into other beverages. He began making mead over 20 years ago and has been perfecting it ever since. Having discovered through genealogy that he is a descendant of the first King of Norway, Harald Fairhair, Peter developed a mead that he would feel honored to raise in a toast with his ancestor. In honor of that link, the label for Heritage was designed to include the “Swords in Mountain” monument of three bronze swords standing 30 feet tall. That monument was erected in Norway to commemorate King Harald’s historic final battle of Hafrsfjord.

S AV O R T H I S MEAD

HERITAGE MEAD MAPLE MEAD ODIN’S TEARS DRY MEAD FERAL MEAD SWEET FERAL MEAD STAGHORN MEAD BLACK CURRANT MEAD

44

HUDSON VALLEY WINE • Summer 2021

CHERRY VANILLA SWEET MEAD PEPPER MEAD, MEDIUM SPICY SESSION MEAD LOKI’S LURE

CIDER

CLASSIC HARD CIDER MAPLE HARD CIDER CASSIS HARD CIDER CHERRY HARD CIDER

The Meadhall is open! Sample everything Helderberg has to offer in their new tasting room. It’s open Thursday and Friday evenings, and Saturday and Sunday afternoons—the perfect spot to enjoy a session mead or one of Helderberg’s signature cocktails.


MEADERY

IN THE SPOTLIGHT INTRODUCING ALEHORN MEAD!

This year, AleHorn has asked Helderberg Meadworks to be their official mead producer. So far five different meads have been created and released, with more to come: Longship, a semi-sweet traditional mead; Longship Maple, a seasonal semisweet maple mead; Drakkar, a limited edition semi-sweet, winter spiced mead; Valkyrie, a semi-dry hopped mead; and Odin’s Potion, a dry pyment (honey and grape mead). Look for others to be released soon! Alehorn Meads can be purchased online at www.alehorn.com, or at the Meadhall.

THE ESSENTIALS ADDRESS

6144 Route 30 Esperance, NY 12066

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Peter and Kirsten Voelker

PHONE

518-795-8964

MANAGER

WEBSITE

helderbergmeadworks.com

TASTING FEE

$5 for 7 tastes; $15 for all with souvenir glass

Peter Voelker

MEAD MAKER

Peter Voelker

TOURS No

HOURS Jan–Feb

Visit the website for updates on events.

Mar–Dec

PICKUP/DELIVERY*

Closed

Open for pickup Thursday–Friday, 5–9pm; Saturday, 12–9pm; and Sunday, 12–5pm. Free local delivery. Meadworks.square.site

Sat Sun

GETTING HERE FROM NYS THRUWAY I-90: Exit 25A, I-88. Take I-88 to Exit 24, then Route 20 West for nine miles. Turn right onto State Hwy 30 North for two miles. Mead Hall is on the right.

EVENTS

Thurs–Fri Sat Sun

12–9pm 12-5pm 5–9pm 12–9pm 12–5pm

New Year’s Day, Easter, Thanksgiving, Christmas Day

*when applicable

hvwinemag.com • Summer 2021

45


[ SEEDLINGS ] WHAT ’S NEW TO BUY, TRY, OR DO TASTING TOURS START HERE Get ready for adventure in craft beverage country! Tasting Passports are this summer’s ticket to memorable experiences, stunning backdrops, and award-winning wine, cider, beer, and spirits. When you use the Hudson Valley Wine Tasting Passport at any (or all) of the Shawangunk Wine Trail’s thirteen member wineries from now through the end of August, you’ll enjoy a free flight of vintage wines and new releases at each destination. Passports are $55 per person, or save $25 on a 4-pack ($195) and travel with your besties. Buy online at GunksWine.com or at select participating wineries.

DRINK LIKE A VIKING If your medieval fantasy involves quaffing mead like a Nordic god from an ancient myth, all you need is a Drinking Horn to connect you with the past. Straight from nature, drinking horns are made from ethically-sourced horns from oxen, making these food-safe vessels a sustainable way to enjoy your honey-based alcoholic drink. Each vessel (horn-shaped or flat-bottomed) is as unique in color and pattern as the myriad styles of mead you can swig out of them—dry, sweet, maple, hopped, or cofermented are just a few of the modern meads available by local producers. Thor never had it this good! Drinking horns are available for purchase at the Helderberg Meadworks tasting room (helderbergmeadworks.com), or order yours online at alehorn.com.

The Capital Craft Beverage Trail’s Tasting Passport is free! Just make purchase at a participating producer and your Passport will be stamped twice – once in the booklet and once on a tear-out sheet that you submit for prizes. Collect enough stamps to win a coozie or taster, or snag tickets to a CCBT “Drink Event.” The 2021-22 season Passport will be available at participating producers in July. For more details visit capitalcraftbeveragetrail.com.

SHARE IN THE BOUNTY Want to help out a local beverage maker and put sustainability into practice at the same time? Join a CSA! Local Community Supported Agriculture (aka CSA) memberships are big on rewards and make a profound difference for the grower/producer. New this season, Glorie Farm Winery in Marlboro offers fruitlovers a CSA Fruit Share, a weekly pick-up of just-plucked peaches, pears, grapes, and apples grown on their farm. For every share purchased, another share is donated to a local food pantry. Sign up at gloriefarmwinery.com. At Forthright Cyder & Mead in Youngsville, a six-month CSA membership includes monthly pick-ups of your choice of beverage (two 32-oz refillable bottles), and one exclusive 750ml bottle only available to members. Membership helps sponsor a bee condo that lives at the cydery! Sign up at forthrightcyder.com.

A SLICE AND A SIP It seems like wood-fired pizza has been around since the dawn of civilization, so why do we still love it so much? Perhaps its the smoke-kissed crispy crust, or the bubbling cheese-y goodness, or the perfectly roasted tomatoes that burst on first bite. No matter what creative combination of ingredients you crave, pizza cooked outdoors in a thermo-dynamic oven is pretty much perfect, as is. Pair it with a glass of wine or cider in an idyllic setting, and its sublime. This summer, enjoy a piping hot, artisan pizza chilled down with your favorite beverage made not all that far from the oven. Try the traditional Margherita with balsamic drizzle at Robibero Winery in New Paltz, or the seasonal lemon ricotta and asparagus pizza at Warwick Valley Winery’s Pané Café. Find prosciutto and arugula topping the pizza at Benmarl Winery in Marlboro, or for something super hot and spicy, try the “Dragon’s Breath” at Brooklyn Cider House in New Paltz with jalapeños, chorizo, and Mike’s Hot Honey. Vegans can find some tasty pies there, too.

NEWS | EVENTS | BLOG | 46

HUDSON VALLEY WINE • Summer 2021

hvwinemag.com

CONNECT

hudsonvalleywinemagazine HVWineMagazine


A

[ FRESH READ ]

fter an extraordinary three-year journey to bring this book to life, in American Cider, Dan Pucci and Craig Cavallo unabashedly cover the gritty history, politics, and social issues at the root of American cider, and dig into the factors stemming its resurgence. Getting out and experiencing cider firsthand is the best way to learn about the country’s oldest beverage, but with this duo as your well-versed guides, cider culture from coast to coast is at your fingertips. We reached out to Dan and Craig to get their perspectives on the cider industry around the nation. Excerpts are below; read the full interview at HVWinemag.com. How much does terroir factor into cider?

Craig: Terroir plays a huge role. One thing we explore in the book is the idea that terroir encompasses the people of a region, and not just the soil and climate. Cider in New York, for example, is bolstered and influenced by the invaluable work of researchers at Cornell, while cider from the remote corner of Southwestern Colorado is being pushed by communities coming together to bring economic value back to fruit from 100-year-old trees. Climate change is one of the biggest challenges facing producers now. How is it affecting apple growers?

Dan: Climate change is putting pressures on growing regions across the country. Droughts, early frosts, polar vortex, and other aspects of climate change are making growing apples more challenging in established regions and adding stresses for growers.

Craig: California is facing the most devastating and real threats with drought and wildfire. Increasing temperatures and erratic late frosts are becoming threats to growers in the Midwest and Northeast, as trees are blooming earlier in spring in tandem with late spring frosts. The Hudson Valley is the oldest commercial apple growing region in the country. Where is the industry headed in the next five years?

Dan: We will see more cider-specific orchards being planted with the express purpose of making cider. Craig: Cider from the Hudson Valley has the potential to completely change within five years. Fruit intended specifically for cider is being planted on an exponential scale, so as the trees come to bearing, cider stands to have an entirely new profile and character…as cider makers continue to hone their craft, cider in general will continue to improve. •

AMERICAN CIDER A Modern Guide to a Historic Beverage by Dan Pucci and Craig Cavallo ISBN: 978-1-9848-2089-1 Ballantine Books [2021] Read the full interview with the authors at HVWineMag.com

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

hvwinemag.com • Summer 2021

47


10

TH

ANNIVERSARY

PUTNAM COUNTY

WINE & FOOD FEST

2021

FESTIVALS & EVENTS

Save the dates for these upcoming wine and craft beverage events! For updates, check the online calendar and subscribe to our free newsletter to receive special ticket offers delivered right to your inbox. Visit HVWineMag.com. JUNE 6 Concerts in the Vineyard Series (through Sept 1, 2021) City Winery | Montgomery citywinery.com/hudsonvalley

29  New York Wines Online Summer Wines with Dan Belmont newyorkwines.org (virtual event) AUGUST 7-8 Putnam Cty. Wine & Food Fest Mayor’s Park | Cold Spring putnamcountywinefest.com

Fun for the Whole Family! Live Music, Great Food, Vendors, Kids Zone, Cooking & Mixology Demonstrations, Lawn Games, Wine, Cider, Spirits and Beer Tent

AUGUST 7 & 8, 2021

Saturday, 11am-6pm • Sunday, 11am-5pm Tasting Tickets: $25 in Advance $35 at Gate Designated Driver: $10 Rain or Shine, No Pets

Mayor’s Park 61 Fair Street, Cold Spring, NY 10516

putnamcountywinefest.com

For Vendors/Volunteers/Sponsors call 845-842-0575, info@putnamcountywinefest.com

48

HUDSON VALLEY WINE • Summer 2021

28 The Comedy Orchard Hudson Valley Farmhouse Cider StoneRidge Farms | Stone Ridge hudsonvalleyfarmhousecider.com 28

Rip Van Winkle Beverage Fest Catskill Point | Catskill See Facebook page for details

SEPTEMBER 11- Hudson Valley Wine & Food Fest 12 Dutchess County Fairgrounds Rhinebeck HudsonValleyWineFest.com 11 Fall Festival Harvest Weekends (through Oct 31, 2021) Treasury Cider | Hopewell Jct. treasurycider.com

18 Applepalooza Hudson Valley Farmhouse Cider StoneRidge Farms | Stone Ridge hudsonvalleyfarmhousecider.com

OCTOBER New York Cider Week 2- 17 Various locations CiderWeekNewYork.com

2 Bethel Woods Wine Festival Bethel Woods Center | Bethel BethelWoodsCenter.org 9  Craft: Beer, Spirits & Food Festival Bethel Woods Center | Bethel BethelWoodsCenter.org

8- Oktoberfest 11 Brooklyn Cider House | New Paltz twinstarorchards.com 24 Pooches & Pumpkins Hudson Valley Farmhouse Cider StoneRidge Farms | Stone Ridge hudsonvalleyfarmhousecider.com NOVEMBER Season Finale Pig Roast 6 Brooklyn Cider House Twin Star Orchards | New Paltz twinstarorchards.com 20- Shawangunk Wine Trail 21 Wreath Fineries Various wineries gunkswine.com DECEMBER 4-5 Shawangunk Wine Trail 11-12 Wreath Fineries Various wineries gunkswine.com


40

5 67

50

90

67

5

Map of the Region

162 90

30A

F SCHENECTADY

890

DUANESBURG

7

9 87

SCHENECTADY 88

TROY

32

Helderberg Meadworks 6144 Route 30, Esperance I helderbergmeadworks.com

90

20

Helderberg Meadworks

Schenectady County

2

Albany International Airport

20

66

SCHOHARIE

88

ALBANY BERNE

30

443

22

90

Harvest Spirits 3074 US Route 9, Valatie I harvestspirits.com

43

9J

ALBANY

145

Clermont Vineyards & Winery 241 County Route 6, Germantown I clermontvineyards.com

RENS SELAER

G 9

MIDDLEBURGH

Columbia County

4

CASTLETON

9W

Ulster County

20

SCHOHARIE

143

9

30

GREENVILLE

DURHAM

81

9J

COXSACKIE

9W

CAIRO

23

HUDSON

C 9

9G

32

9

82

212

Clermont Vineyards & Winery

87

32

Milea Estate Vineyard 450 Hollow Road, Staatsburg I mileaestatevineyard.com

COPAKE FALLS

41

RED HOOK 9

28

E

KINGSTON

PINE PLAINS

199

Taconic Distillery

Orange County

82

Applewood Winery 82 Four Corners Road, Warwick I applewoodwinery.com

44

9G 209

SULLIVAN

NEW PALTZ 44

Nostrano Vineyards

299

55

Baldwin Vineyards

84

17

MIDDLETOWN

Stewart International Airport

HAMPTONBURGH

94

13

WARWICK

301

COLD SPRINGPUTNAM

A Buy in Greene | Invest in Greene Economic Development & Planning 411 Main Street, 4th Floor, Catskill I investingreene.com

CARMEL

GARRISON

6

B City Winery 23 Factory Street, Montgomery I citywinery.com/hudsonvalley

BREWSTER 202

6

C Columbia County Tourism 401 State Street, Hudson I columbiacountytourism.org

BEAR MOUNTAIN 6

Applewood Winery 5

Shawangunk Wine Trail See trail members on page 9 I gunkswine.com

52 9

WEST POINT

32

MONROE

Warwick Valley Winery 1A & Black Dirt Distillery

Trails

PAWLING

BEACON

17

SUGAR LOAF

22

NEWBURGH

WASHINGTONVILLE

CHESTER

1

Warwick Valley Winery & Black Dirt Distillery 114 Little York Road, Warwick wvwinery.com I blackdirtdistillery.com

55

84

CORNWALL

ORANGE

55

Stoutridge WAPPINGERS FALLS 9D Vineyard & 82 Distillery 52

I

H

GOSHEN

Shady Knoll Distillery

TAC ON

6

Brotherhood Winery 100 Brotherhood Plaza Drive, Washingtonville brotherhood-winery.com

7 22

9W

Benmarl Winery

B

Brotherhood Winery

PORT JERVIS

44

POUGHKEEPSIE

87

343

DOVER PLAINS

44

Glorie Farm Winery

376

Angry Orchard

MILLBROOK

82 115

MARLBORO

209

Milea Estate HYDE PARK Vineyard 41

KWAY

Whitecliff Vineyard

9W

32

IC ST ATE P AR

55

Angry Orchard 2241 Albany Post Road, Walden I angryorchard.com

DUTCHESS

Robibero Winery

KERHONKSON

684

202

STONYPOINT

87

GREENWOOD LAKE

35

PEEKSKILL HAVERSTRAW

ROCKLAND AD PALIS

45

ES PA

AY RKW

HILLBURN SUFFERN

9W

22

SLEEPY HOLLOW

CONGERS

D Great Northern Catskills 700 Rte 23B, Leeds I greatnortherncatskills.com

35

WESTCHESTER

7 123

G New World Bistro Bar 300 Delaware Ave, Albany I newworldbistrobar.com

59

NYACK

SPIRITS

PIERMONT

TARRYTOWN

CIDER

R K WA Y

WA Y

OO K PA

RP ARK

BR

RIV E

SAW MILL

TAPPAN

SPR

MEAD

287

6

AIN

304

E Hudson Valley Wine & Food Festival Dutchess County Fairgrounds, 6550 Spring Brook Avenue Rhinebeck I hudsonvalleywine fest.com F Mirror Lake Inn Resort & Spa 77 Mirror Lake Drive, Lake Placid I mirrorlakeinn.com

PLEASANTVILLE

NEW CITY

WINE 287

Shady Knoll Distillery 37 Brush Hill Road, Millbrook I shadyknolldistillery.com Taconic Distillery 179 Bowen Road, Stanfordville I taconicdistillery.com

199

MILLERTON

RHINEBECK

K

ULSTER

Dutchess County

22

TACONI C

CLERMONT

STAT E PA RKWA Y

J

SAUGERTIES

Whitecliff Vineyard 331 McKinstry Road, Gardiner I whitecliffwine.com

23

23A

PHOENICIA

Stoutridge Vineyard & Distillery 10 Ann Kaley Lane, Marlboro I stoutridge.com

71

COLUMBIA

23B

A

D

42

Robibero Winery 714 Albany Post Road, New Paltz I Rnewyorkwine.com

PHILMONT

CATSKILL

TANNERSVILLE

GHENT

66

HUNTER

Nostrano Vineyards 14 Gala Lane, Milton I nostranovineyards.com

90

203

385

87

GREENE

296

295

CHATHAM

23

23A

Glorie Farm Winery 40 Mountain Road, Marlboro I gloriewine.com

Harvest Spirits

9

9H

WINDHAM

Benmarl Winery 156 Highland Avenue, Marlboro I benmarl.com

66

KINDERHOOK

145

PRATTSVILLE

NEW LEBANON

203

32

23

Baldwin Vineyards 176 Hardenburgh Road, Pine Bush I baldwinvineyards.com

90

RYE 95

NEW ROCHELLE

MOUNT VERNON

684

WHITE PLAINS

YONKERS

80

Westchester County Airport

95

H Orange County Tourism 99 Main Street, Goshen I orangetourism.org I Putnam County Wine & Food Fest 61 Fair Street, Cold Spring I putnamcountywinefest.com J Town & Country Liquors 330 NY-212, Saugerties I townandcountryliquorstore.com K Ulster County Alive! 20 Broadway, Kingston I ulstercountyalive.com


Profile for Hudson Valley Wine Magazine

Hudson Valley Wine Magazine – Summer 2021  

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