Hudson Valley Wine Magazine – Summer 2022

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WINE HUDSON VALLEY

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Talking Terroir

Milea Launches the Heritage Wine Project Special Section

Cannabis in the Hudson Valley

PLUS Producer Profiles

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HUDSON VALLEY WINETM Volume 15 Issue 1 Summer 2022 ROBERT BEDFORD EXECUTIVE EDITOR

LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR

CHERYL ELKINS ADVERTISING SALES

J. STEPHEN CASSCLES

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12

TALKING TER R OIR

VITICULTURAL CONSULTANT

Milea Estate Vineyard Takes the Local Wine Scene to the Next Level

J. STEPHEN CASSCLES BRIAN PJ CRONIN COLLEEN MAIRÉAD HUGHES LINDA PIERRO

by Brian PJ Cronin

CONTRIBUTORS

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SPE CIAL S EC TION

Wine + Weed in the Hudson Valley

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Editorial Contributions:

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Wineries

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J. Stephen Casscles is a vintner,

viticulturist, and author of Grapes of the Hudson Valley and other Cool Climate Regions. He lectures on horticultural and history throughout the Northeast, and is project manager of the Milea Estate Vineyards Hudson Heritage Project.

Brian PJ Cronin is a freelance

journalist who lives in Beacon with his son and a variable amount of cats. He is a regular contributor to a number of fine regional publications.

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

CONTRIBUTORS Colleen Mairéad Hughes is a

cannabis industry consultant working on policy, community reinvestment, and workforce development strategies. She is president of the TRAEHNY Partnership & Development Corp., and Deputy Director for NYCNORML.

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.

HUDSON VALLEY WINETM Magazine (ISSN 2325-8519) is published semi-annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2022 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.

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

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PHOTOS: (top) Meghan Spiro, courtesy Milea Estate Vineyard; (center) Nicolas Tosi

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HUDSON VALLEY WINE • Summer 2021


ULSTERCOUNTY NEW YORK

Take a hike. Ride a bike. Savor the views. Enjoy craft brews. Breathe in the fresh Catskill mountain air and discover the breathtaking beauty, eclectic culture, and endless adventure of Ulster County. Celebrate life and experience what summer is all about.

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Land, Locals, and Culture Connect in Orange County

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WHEN YOU THINK OF the Hudson Valley in summer, you think of blue-skied days, wide open spaces, and sprawling farmland with orchards and vineyards. There are dozens of ways to take part in the perks of this idyllic setting: stop at a farm stand overflowing with just-picked fruits, herbs, and vegetables; dine at a farm-tofork restaurant that taps into seasonal flavors; or sip farm-toglass beverages made from ingredients grown right where they are made. Farmers’ markets have been around for centuries (they originated in Boston in the 1600s), but it wasn’t until the mid-1970s and the birth of New York City’s Union Square Market that this symbiotic concept took hold here. Originally created to help small farmers compete with large-scale operations and save farms from being sold to developers, the market brought consumers the fresh produce they lacked when farmland was on the decline. This demand for agricultural products has continued to soar— today there are nearly 700 farmers’ markets and farm stands around the state!

A Noble Heritage Grows Again at Milea Estate Vineyards

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When New York enacted the 1976 Farm Winery Act, it ushered in a new phase of agricultural growth in the region. For the first time, wine was recognized as an agricultural product and farmers were allowed to open wineries and sell their farm-grown wines directly to the public. Likewise, the Farm Distillery Act (2007), the Farm Brewery Law (2013), and the Farm Cidery Law (2015) stimulated local agriculture by requiring that a majority of ingredients used to make farm spirits, beer, and cider be grown within New York State. In the beer sector alone, this has more than tripled the amount of farmland used to grow hops, with thousands more acres growing barley. So where does this all lead? To cannabis, and our Special Section (page 12). As with grapes, hops, apples, and grains, New York State is taking the lead to put growers and farmers first. The New York Marijuana Regulation and Tax Act (MRTA) enacted last year allows hemp farmers to grow marijuana for recreational and medicinal purposes. This opens up the agricultural landscape to yet another new world of opportunities, and when New York dispensaries open to the public there will be plenty of locallygrown, sun-ripened cannabis for consumption. In the article, we explore some of the similarities between wine and “weed,” and talk to farmers legally growing cannabis in the Hudson Valley. Producers in this issue are committed to local agriculture. In Talking Terroir (page 6) read how Milea Estate Vineyard is embracing the past with its Heritage Wine Project, spearheaded by longtime HVWM contributor (and wine grower) J. Stephen Casscles, and how they are looking to the future by elevating Clinton Vineyards’ longstanding heritage of growing and making sparkling wines. Read about other craft beverage makers expanding their footprint, too. Whitecliff Vineyard’s new Hudson vineyard is a historic property with a rich agricultural past, and both Baldwin Winery and Helderberg Meadworks have new spaces to explore their craft farm beverages. Farm-to-glass, farm-to-bottle, farm-to-flask, and now, seed-tosale? We’re all in. Responsibly, of course. Cheers, Linda Pierro Publisher, Managing Editor @hudsonvalleywinemagazine


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Visit OrangeTourism.org to view our enhanced craft beverage section and choose your unique experience in the Hudson Valley!

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MILEA M I L E A E S TAT E S

milea HUDSON HERITAGE – H E R I TA G E W I N E S O F N E W Y O R K –

M HUDSON

LE C OLO

JEFFERSO N

65% Le Co 750 ml

2020

Casscles Vin

12% vol.

At Milea Estate Vineyard M I L E A E S T A T quality E S heritage wines th upstate New York and small batch wines that 2.75 x 5 2.75 x 5 of our area. character

MILEA HUDSON HERITAGE

This wine is a blend of t MILEA Colonel HUDSON and Chelois HERITAGE th 1955. IBoth LE C OL ONEL / C H ELO S varieties are hardy, and productive. 65% Le Colonel / milea 35% Chelois Seyve, Sr. after 1900 an a s s c l e s V i n e HUDSON y a r dHERITAGE s – NSeibel e w Yjust o rbefore k 1920. worked in the Rhone V lea Estate Vineyards, we are committed to producing This aromatic and comp LE C OL ONE L /CHE L OIS M I L E A E S TAT E S

LE COLONEL/CHELOIS 65% Le Colonel / 35% Chelois

M I L E A E S TAT E S

– H E R I TA G E W I N E S O F N E W Y O R K –

C a s s c l e s Vi n e ya r d s – N e w Yo r k

At Milea Estate Vineyards, we are committed to producing quality heritage wines that are historically significant for upstate New York and the United States. We produce small batch wines that reflect the history and unique character of our area.

This wine is a blend of the cool climate grape varieties Le Colonel and Chelois that came to upstate New York by 1955. Both varieties are fungus disease resistant, winter hardy, and productive. Le Colonel was bred by Bertille Seyve, Sr. after 1900 and Chelois was bred by Dr. Albert Seibel just before 1920. Both Seyve and Seibel lived and worked in the Rhone Valley just south of Lyon, France. This aromatic and complex red wine has elements of black cherries, black raspberry jam, and raisins. The jam flavors are balanced, with good mouthfeel, a firm tannin structure, and long clean finish.

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A E S TAT E S

MILEA The Time is Now N HERITAGE

Milea Estate Vineyard prepares to take the Hudson Valley wine scene to the next level

ONEL/CHE LOI S

I

By Brian PJ Cronin

olonel / 35% Chelois

t’s a raw early April morning, and the sun is rising over the rolling hills at Milea Estate Vineyard in Staatsburg. Most farmers in the Hudson Valley are waiting until the last frost date has passed in May before they can get outside, but Bruce Tripp and Ed Evans have been working out in the cold since February, racing to get the vineyard’s grapes pruned before the vine’s buds start bursting next month. If they finish in time, their reward will then be to move on to “hilling down” the vines, reversing the work they did in the fall when they mounded the soil above the vine’s graft unions in order to protect them. If the soil isn’t then knocked back down before the growing season begins, the grafted vinifera vines, as opposed to the native rootstock, will start growing out roots of their own.

n e ya r d s – N e w Yo r k

ds, we are committed to producing hat The arewhole historically significant for plan here to elevate the States. We produce theisproduction United of wine t reflect the history and unique to an international

“And then,” said Tripp, “You’re going to have problems.” Phylloxera, specifically: The tiny, sapsucking bugs would then feed on the new vinifera roots – the native roots are resistant to them – killing the vines. Complicating this is the fact that this year, there’s a lot more vines to prune and hill down. Last year, Milea owner Barry Milea bought the 45-year old Clinton Vineyards in Clinton Corners, so there’s now twenty acres of grapes to care for, almost double what Tripp and Evans were caring for last year.

standard. These are not provincial wines. These are the real deal.

Adding Clinton Vineyards to the portfolio means more than just a bigger workload. It’s part of an ambitious multi-pronged plan that the seven year-old Milea Estate is kicking off to change how wine is made here in the Hudson Valley, and to change how that wine is perceived around the world.

the cool climate grape varieties Le hat came to upstate New York by e fungus disease resistant, winter Le Colonel was bred by Bertille nd Chelois was bred by Dr. Albert Both Seyve and Seibel lived and Valley just south of Lyon, France. plex red wine has elements of black —Bruce Tripp Co-owner/Winemaker

Some of that plan involves looking back to the past: Not just in the acquisition of the historic Sevyal Blanc fields at Clinton Vineyards, but in the founding of the Hudson Valley Heritage Wine Project. Spearheaded by J. Stephen Casscles, who’s currently finishing writing a second edition of his book Grapes of the Hudson Valley and Other Cool Climate Regions of the United States and Canada, the project will study, celebrate, grow – and then make wine from – heritage grapes that were first bred in the Hudson Valley in the 19th century but have fallen out of favor in recent decades. The Heritage Wine Project is not meant to be a historical curiosity. Casscles believes that local, heritage grape breeds are more ecologically sustainable when grown here than many other grapes that don’t originate from the Hudson Valley: The heritage breeds require less chemical interventions, are resistant to fungal diseases, and are better suited to adapt to the changing climate of the years ahead.

OPPOSITE PAGE: (clockwise from top left) Milea Estate Vineyard at sunset; Milea Hudson Heritage wine label; Bruce Tripp, Ed Evans and J. Stephen Casscles; Milea Hudson Heritage back label; Jefferson grapes on the vine; Sang and Barry Milea; Finished wines on the bar. Photos: Meghan Spiro

hvwinemag.com • Summer 2022 7


M I L E A E S TAT E S

MILEA DSON HERITAGE

The grapes of the past will help make the wines of the future. And at Milea, they believe that those wines of the future, both their own and the wines of other Hudson Valley winemakers, are going to be attracting a lot more attention and interest than the region has previously been known for. “The whole plan here,” says Tripp, “is to elevate the production of wine to an international standard. These are not provincial wines. These are the real deal.”

Luxury of ITime COL ONELThe /CHELO S

Russell Moss thinks that the reason that Hudson Valley wines often get overlooked isn’t the wine. Not only does he believe the wines made here – and not just by Milea – are world class, but that they have been for some time.

65% Le Colonel / 35% Chelois

“But the marketing hasn’t really been behind it,” said Moss. Marketing and winemaking are two things that Moss has an extensive background in. Before signing on as Milea’s general manager last year, he was teaching viticulture at Cornell University. He holds two masters degrees – one in viticulture, one in enology – and has managed vineyards and made wine in four different countries. And he serves in an official capacity as wine consultant to the Kingdom of Bhutan.

l e s Vi n e ya r d s – N e w Yo r k

The Hudson Valley’s ate Vineyards, we are committed to producing wine scene has age certainly winesbenefited that are historically significant for from its proximity to w York and the United States. We produce New York City, but the region hasn’treflect the history and unique wines that yet undergone the our same area. large-scale

So it carries some weight when Moss says, while serving as a consultant to Milea, that he felt that the vineyard had the potential to raise the region’s profile. “What I saw was Barry Milea’s drive and willingness to create the Hudson Valley’s first luxury wine company,” said Moss. “And he’s got the willpower to execute.” What Barry didn’t have was time, as he still lives and works in New York City and can’t be at the vineyard full time. Moss offered to leave teaching behind and be the full time steward that Barry currently can’t in order to realize his vision.

transformations that happened decades ago in California and Oregon.

Moss defines a luxury wine company by two things: Quality and rarity. The rarity is exemplified by the Hudson Valley Heritage Wine Project, producing wines made from grapes that only Milea is growing (although the Project hopes to inspire others to eventually plant these previously forgotten, culturally important breeds as well). The finished wines will first be available through Milea’s wine clubs, and will probably be consumed before they ever get a chance to hit the greater public market. One of the Heritage wines that Milea has already put out, the 2020 “Jefferson,” is made with its namesake white grapes that were first bred in Newburgh in 1874 and is the first commercially produced wine featuring these grapes in the world. “These are high-end, high-attention-to-detail wines,” said Moss.

a blend of the cool climate grape varieties Le Chelois that came to upstate New York by varieties are fungus disease resistant, winter productive. Le Colonel was bred by Bertille ter 1900 and Chelois was bred by Dr. Albert efore 1920. Both Seyve and Seibel lived and he Rhone Valley just south of Lyon, France. —Russell Moss General Manager

Quality, said Moss, also flows from that high-attention-to-detail, what he calls an “intentionality” that starts with farming practices and extends through to the experience that visitors to the vineyard have, and even to the packaging. To that end, Milea is in the process of making some serious upgrades. A new 10,000 square foot cellar will be built in the next year – the current cellar has already been upgraded twice in the vineyard’s short history – to go along with the new press and new bottling line that the vineyard just bought. Moss said that these additions make Milea the most technologically advanced winery in the Valley. “We just put a new chiller in which I believe has really upped the game,” said Ed Evans. “There’s more control. Each tank has its own thermostat, you can really dial it in.” Tripp said that this increase in control will lead to a smoother product. “When you’re making aromatic white wines, it’s all about cold fermentation,” he said, such as Milea’s Traminette. “If you don’t have a good chiller, you’re going to be in trouble.” [MORE]

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HUDSON VALLEY WINE • Summer 2022


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Not all the upgrades are technological. The vineyard is also adding an event space, rooms to stay overnight in, and had just acquired their catering license, so that a CIA trained chef can add a culinary program involving wine pairings with food. This hospitality upgrade points to an experience at Milea that will aim for more of a west coast style experience, where the vibe is of utmost importance and the vineyard serves to promote not only wine, but the upscale lifestyle more frequently associated with Napa Valley instead of the Hudson Valley.

producers in the Cab Franc coalition. “I think that this cumulative work ethic between all the wineries is what’s motivating the quality of the wines at this point. We’re part of the movement.” The high quality wines will help to attract, and impress, a clientele coming up from New York City who are looking for something other than a wine slushie when they visit a vineyard.

M I L E A E S TAT E S

MILEA DSON HERITAGE Everyone at Milea agrees that this shouldn’t be much of a stretch, as the Hudson Valley has one very important thing in common with the well established and well-regarded west coast wine cultures. Napa Valley’s success was borne out of the wealth and status of nearby Silicon Valley. The Willamette region in Oregon benefited from its close proximity to Portland, at a time in which both athletic shoe and computer companies were booming there. A world class wine region needs a world-class clientele nearby. “The Finger Lakes make great wine,” said Tripp. “But if you’re in New York City and you want to go there, it’s five hours away.”

“You want farm-to-table?” asked Barry. “You can’t get any closer than this.”

“The customer coming here is looking for wines that they’ve tasted in Europe,” said Tripp. “They’ve been to the Wachau Valley and they know what Grüner Veltliner tastes like. They know Blaufränkisch and even Traminette to an extent. They’ve been exposed to a lot of different things. Cab Franc is mainstream to them.”

Pioneering Change The addition of Clinton Vineyards to the Milea portfolio will also allow Milea to offer an experience unlike any other in the state. “They were one of the pioneers of the whole Hudson Valley wine industry and that property is just a jewel,” said Barry. “So we’re going to renovate it, give it some tender loving care, and bring it back to what it was.”

COL ONEL /CHELO I S Big City

“What it was” was a vineyard that’s been producing Méthode Champenoise wines for so long that they’re legally allowed to call them “champagne.” Milea will continue to put out Clinton’s sparkling wines under the Clinton label, but plans to relaunch the brand as a high-end Méthode Champenoise house in order to highlight the brand’s heritage and uniqueness. The vineyard is teaming up with Scott Dwyer, a leading sparkling wine consultant from Oregon, to make the next generation of Méthode Champenoise wines at Clinton, while also making a wine in the same method using Oregon grapes. Moss, an Oregonian himself, was viticulturist for Oregon’s iconic Domaine Serene and their Burgundy domaine, Chateau de la Cree. It was there that he first met and worked with Dwyer. Offering the Oregon and New York Méthode Champenoise wines side-byside will give tasters a “Left Bank/Right Bank” experience, said Moss, and show off the vineyard’s potential.

65% Le Colonel / 35% Chelois Both Napa Valley and the Willamette region were once bulk wine producers, said Moss, until they started attracting attention and investment from booming urban centers nearby. Access to the capital and markets of the Bay area and Portland, respectively, transformed them into high-end, luxury wine destinations making select, high-value wines. The Hudson Valley’s wine scene has certainly benefited from its proximity to New York City, but the region hasn’t yet undergone the same large-scale transformations that happened decades ago in California and Oregon. It may be the oldest wine producing region in the country, but Moss says that in many ways it’s still a young market. “That’s why I got so excited about this,” he said. “It hasn’t reached its potential.”

l e s Vi n e ya r d s – N e w Yo r k

ate Vineyards, we are committed to producing age wines that are historically significant for York and the United States. We produce wines that reflect the history and unique our area. Moss believes that the investment Milea is making to distinguish itself as the high-end luxury wine brand of New York will attract the attention and capital needed to transform the Hudson Valley’s wine region. Everyone at the vineyard is upfront about their goal to promote and elevate the whole region, not just Milea. “Barry and I think that a rising tide will lift all boats,” said Moss.

The Valley has already begun that upgrade with the forming a few years ago of the Hudson Valley Cabernet Franc Coalition. The grape was chosen by several local producers, including Milea, to be a priority in the years to come. Part of that is marketing, said Moss. Cab Franc is a high-value grape that attracts attention in a way that the bulk Rieslings made in other areas of the state do not.

In the late 19th century, New York was the center of the American champagne industry, largely thanks to Pleasant Valley Wine Company in the Finger Lakes and Brotherhood Winery here in the Hudson Valley. With the relaunch of Clinton Vineyards, Milea is hoping to restore the Empire State to its former sparkling glory. “We’re certain that New York can make some of the finest Méthode Champenoise wines in the country, if not the world,” said Moss. “And we’re going to put them up against award winning Oregonian sparkling wine. Oregon is coming on as the quality leader in that space in the country. New York has traditionally been very weak in the market, so we’re coming on very strong and saying we make the best wine. Full stop. Come try our wine. This is the best.”

a blend of the cool climate grape varieties Le Chelois that came to upstate New York by varieties are fungus disease resistant, winter productive. Le Colonel was bred by Bertille ter 1900 and Chelois was bred by Dr. Albert efore 1920. Both Seyve and Seibel lived and he Rhone Valley just south of Lyon, France. But all the marketing in the world means nothing if the wines aren’t high-quality. In that regard, the young Cab Franc coalition has already been a success. The grape was also chosen as a focal point because it’s ideally suited to grow in the Valley’s cold, fickle, maritime climate, which is similar in many ways to the Loire Valley, traditionally a stronghold for Cabernet Franc. “Nobody can produce Cab Franc the way we can,” said Barry. “Because of our terroir. And what we’re producing now is light years away from what we were producing three years ago. When you taste our 2020, it’s going to blow your socks off.” Again, Barry emphasizes that the “we” in this case isn’t just Milea, it’s all the

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HUDSON VALLEY WINE • Summer 2022

Skeptics will raise their eyebrows at a statement like that, but Barry Milea knows that his wines can back it up. He knows that the Hudson Valley has, traditionally, not had the best reputation when it comes to wine making regions. His great grandfather was farming in Newburgh in the 1920s. He knows the Valley’s history, what it’s been through, and its evolutions. And he knows that it’s all about to change. “Come here and taste it and make your own opinion,” said Barry. “They’re doing great things in the Finger Lakes and wonderful things in Long Island, but we’re doing phenomenal things in the Hudson Valley.” •


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

hvwinemag.com • Summer 2022 11


There’s a new star in town. She’s majestic, divine, fragrant and beautiful. Ladies and Gentlemen of the Hudson Valley, Cannabis.


SPECIAL SECTION

WINE

WEED

“Why are we reading about weed in a wine magazine?” Funny you should ask. The new state law creates a unique advantage for Hudson Valley farmers.

M

By Colleen Mairéad Hughes

arch 31, 2021 marked the passage of the New York Marijuana Regulation and Tax Act (MRTA), which legalizes adult-use cannabis, effectly ending nearly eight decades of cannabis “prohibition” in New York State. The law also creates a unique comprehensive regulatory agency (the Office of Cannabis Management) to oversee the licensing, cultivation, production, distribution, sale, and taxation of medical, adultuse and cannabinoid hemp within the state. Until now, cannabis has been banned in the U.S. for most of the twentieth century. Yet, despite the ban, cannabis consumption is quite commonplace—with New York considered one of the largest cannabis consumer markets in the world. With the passage of the MRTA, cannabis culture in the Hudson Valley is coming out of the shadows. More acres of agricultural land are currently being licensed to grow cannabis, dispensaries that sell cannabis and cannabis products will be popping up around the region, and there will be tasting rooms for weed, just as there are for wine.

What do wine and weed have in common? Quite a bit, actually. So, let’s start with the basics. Cannabis is from the Cannabacae family of flowering plants, a versatile plant with many common names—marijuana (marihuana), weed, pot. It has been used in many forms by people and cultures for thousands of years for medicinal, recreational, food, and industrial purposes. [MORE] HUDSON VALLEY CANNABIS TAKES ROOT: Rows of hemp at Hepworth Farms in Milton, NY. Photo: Diane Dugan

hvwinemag.com • Summer 2022 13


Cannabis is classified to the same extent grape vines are classified.Vitis vinifera (European grape varieties) make up some of our favorite grape varietals like Chardonnay, Pinot Noir, and Cabernet Franc; varieties native to North America, classified as Vitis labrusca, include Concord, Niagara, and Isabella. Then, there are hybrids, which are a mix of native root stock with European grape varieties, and are less susceptible to the challenges of wet and cold climates. Within each grape “family” classification, there are known aromas and flavor profiles attributed to their areas of origin. Similarly, Cannabis can be divided into two main varieties: Cannabis sativa L. (generally classified as hemp), and Cannabis sativa which includes the strains indica and afghanica. They are more commonly distinguished by identifiable physical attributes, such as leaf and shape, into characterizations such as Narrow Leaf Varietals, Broad-Leaf Varietals, and Hybrid Varietals. Both varieties are comprised of hundreds of components or compounds called cannabinoids that cause different reactions in your body. Cannabinoids are often expressed in abbreviated acronyms like CBD, THC, CNG, and CBN. Cannabidiol (CBD) and Tetrahydrocannabinol (THC) are the most common of the cannabinoids found in cannabis; CBD is an essential component of medical marijuana, and THC is known for the psychoactive effects that cannabis is notorious (and generally, appreciated) for. Conversely, Cannabis sativa is bred for higher THC levels, primarily for smoking and consumption. Hemp, which can be used for a multitude of purposes including fabric, insulation and biofuel has a low THC (0.3%) and high CBD content. In fact, hemp farming was encouraged in Colonial America for the production of rope, sails, and clothing, and it was a popular ingredient in American and British medicinal products in the nineteenth century.

Cannabis Chronology

1753 Cannabis, used for millennia as an herbal medicine in many cultures, was first classified by famed botanist Carl Linnaeus as the species Cannabis sativa L.

1937 The Marijuana Tax Act of 1937, passed after 29 states had outlawed cannabis earlier in the decade, imposed an excise tax on hemp products, criminalizing all but industrial uses of cannabis.

1970 As part of the U.S. government’s “War on Drugs,” the Controlled Substances Act was enacted, establishing federal policy on the manufacture, distribution, and use of regulated substances, including Cannabis sativa L.

Hemp farming was encouraged in Colonial America for the

production of rope, sails and clothing, and it was a popular ingredient in medicinal products in the nineteenth century.

The cannabis plant also contains terpenes, natural compounds that determine how things smell and taste. Terpenes provide the grapefruit nose, for example, on a glass of Grüner Veltliner, or the characteristic floral and fragrant Muscat aroma. Terpenes are an essential component of the sensorial expressions of both wine and cannabis. Currently, there are at least 30,000 known terpenes in the plant kingdom, and while about 50 terpenic compounds have been identified in grapes and wine, more than 100 different terpenes can be found in the cannabis plant. It is not too surprising that cannabis shares its Cannabacae heritage with hops, used for brewing beer. Many craft brew enthusiasts love the “skunky” aromas of some IPAs that bring to mind the quintessential cannabis aromas. The mix of cannabinoids, aromatic flavonoids, and terpenes combine to create what is referred as the “entourage effect” where the whole is greater than the sum of its parts. When used in the right proportions, these constituents produce a harmonious and complementary effect, similar to the bouquet or overall taste of a wine varietal.

Now, let’s talk about terroir Terroir is the combination of countless factors that determine the unique outcome of an agricultural product in any given region. In the Hudson Valley, grape varietals, heirloom tomatoes, apples, and corn thrive in the Valley’s fertile mix of elements. It’s no secret that the majority of produce at your favorite restaurants and greenmarkets in New York City most likely come from the Hudson Valley. The various soil compositions, gulf stream air current, light exposure, hot days, and cool nights all play a role in bringing out the full expression of any given crop cultivated here. 14

HUDSON VALLEY WINE • Summer 2022

1972 The U.S. government-appointed Shafer Commission’s report on “marihuana” recommended decriminalizing cannabis, noting it was not a dangerous substance worthy of criminal prohibition. The report was generally overlooked.

1996 The “Compassionate Use Act” is passed in California, the first state to legalize cannabis for medicinal use for severe or chronic illnesses.

2018 The federal 2018 Farm Bill legalized the regulated production of hemp by removing it from the Controlled Substances Act (CSA) definition of “Marijuana.”

2021 The enactment of New York’s “Marijuana Regulation and Tax Act” on March 31, 2021, signified the end of cannabis “prohibition” in New York State.

—RB


What is sometimes overlooked in the terroir conversation is the impact that humans have directly on their crops. Some viticulturists, for example, have special techniques that impart unique characteristics in a final wine’s expression in the glass. This influence can begin in the vineyard and end with finishing techniques. There are many opportunities for both the viticulturist and the cannabis farmer to impact the final product they produce. “There’s a big difference between a cannabis grower and a cannabis farmer,” says Amy Hepworth, a seventh-generation Hudson Valley farmer and owner/operator of Hepworth Farms in Milton, NY. Hepworth is one of the hundreds of licensed hemp growers in New York State’s cannabis program. “Genetics play a dominant role in the main characteristics of any given varietal. In New York, because of prohibition we’ve only had the last three-to-four years to test a variety of cannabis genetics in different lots on our 550-acre farm. We have an intimate understanding of this land and what we can get out of it, so with new genetics, we are out there weekly, or even daily in some cases, checking on each individual plant in an attempt to coax out the best possible expression of that particular varietal, especially in the ever-changing weather we experience here in the Valley from year to year.”

Amy Hepworth, seventh-generation farmer and owner/operator of Hepworth Farms in Milton, NY.

Not so different from the viticulturist and the vintner.

Good for the consumer, good for the planet Earlier this year, New York’s Governor Hochul signed legislation that would allow New York hemp farmers to obtain licenses (the “Conditional Adult-use Cannabis Cultivator” license) to grow adult-use cannabis, even allowing for conditional licenses to grow in the 2022 growing season. The new bill positions New York’s current hemp farmers to be the first to grow cannabis, leading the way for unparalleled, multi-billion dollar economic growth in New York State. Like the New York Farm Winery Act of 1976 which allowed grape growers to make and sell wine, this legislation is considered a key step to ensure an adequate supply of legal cannabis for the market and to prioritize New York farmers, while encouraging environmentally sustainable agricultural practices. Until now, “legacy” cannabis (otherwise known as “untaxed” or “illicit”) has been sungrown in iconic places like the “Emerald Triangle” of California’s Humboldt, Trinity, and Mendocino counties, or indoors, due in part to cannabis prohibition. Genetic crossbreeding has focused largely on producing higher concentrations of THC, leaving the expression of flavonoids and terpenes largely dependent on the genetics of the varietal, with little to no regional expression. Because these “underground” crops are grown hydroponically or indoors using bagged soil/media and amendments, they are not drawing any regional characteristics from different types of earth. All this will change as more cannabis growers in the Hudson Valley will be tending to their plants in native soils under natural sunlight.

Above: Tiny hairs, or trichomes, cover the plant and produce valuable terpenes and other cannabinoids. Below: Hemp in flower.

The new bill positions New York’s current hemp farmers to be the first to grow cannabis, leading the way for

unparalleled, multi-billion dollar economic growth in There are never too many points of contact where human interference guides the outcome of any given agricultural product. “Experimenting with different cultivars through trial and error over the last few years, based on the soil on our farm, airflow, and unique approach to farming, we are learning how best to maximize the terpene and cannabinoid expression for each cultivar on our farm,” shares Rick Weissman, co-founder of High Falls Hemp New York. “That benefits us in a host of ways. One way is that consumers love to smell and experience cannabis. It’s a sensorial experience that people enjoy, just like wine. Another, is that the plant’s production of terpenes and aromas is its own natural defense to survive diseases, predators, and pests like mold and insects.” [MORE]

Photos: Diane Dufus

New York State.

hvwinemag.com • Summer 2022 15


“People love our gummies,” says High Falls Hemp New York cofounder, Tricia Horst. “We are very diligent about our processing practices and ensuring that those key components maintain their integrity through the process to the final product.” High Falls Hemp New York’s products recently received accolades in Forbes Magazine and won a Men’s Health CBD Award in 2021 for their CBD body lotion.

Exploring the new frontier As of this writing, more than 200 conditional cannabis cultivation licenses have been awarded to New York’s licensed hemp farmers (with more than 25% of these in the Hudson Valley), so expect to see locally sun-grown, New York cannabis on adultuse dispensary shelves in the near future. The best way to dip your toe into the new world of cannabis is to look for a licensed farm, retailer, or advocacy group that can point you in the right direction to explore the many varietals of this complex and beautiful plant. • Use cannabis responsibly. Cannabis should only be consumed if you are over the age of 21. You should not consume cannabis and operate a motor vehicle or heavy machinery, or if you are pregnant. If you have a medical condition, you should consult with a physician before trying cannabis, and you should purchase cannabis from a licensed facility that provides lab analysis for you to review.

PUTNAM COUNTY

WINE & FOOD FEST

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

putnamcountywinefest.com AUGUST 6 & 7, 2022 Saturday, 11am-6pm Sunday, 11am-5pm Tasting Tickets: $30 in Advance | $40 at Gate Designated Driver: $12 Children under 15 are free

Mayor’s Park, 61 Fair Street, Cold Spring, NY 10516 For Vendors/Volunteers/Sponsors call 845-842-0575, info@putnamcountywinefest.com

16

HUDSON VALLEY WINE • Summer 2022

Photo: Nicolas Tosi

It’s worth mentioning that while cannabis has largely been bred in the shadows, with legalization comes a new opportunity to fine tune a therapeutic balance of cannabinoids to maintain and enhance wellness, prevent the onset of disease, or target specific ailments with small, daily doses of the right mix of cannabinoids, with or without the “high.”

Learn more: National Organization for the Reform of Marijuana Laws (NORML) | norml.org A non-profit, national voice advocating the legalization of cannabis. New York City & Hudson Valley Cannabis Industry Association (NYCCIA) ciamembership.org | ciamembership.org/hv A forum and membership portal for the successful implementation of a legal, sustainable cannabis market with NYC and Hudson Valley communities. New York Office of Cannabis Management (OCM) cannabis.ny.gov The official NY State site and gateway to all New York cannabis regulations and economic development.


RENSSELAER

PRODUCER PROFILES WINERIES [BY COUNTY] Orange

Columbia

Applewood Winery...............................................................18

Clermont Vineyards & Winery...............................................40

Warwick Valley Winery & Black Dirt Distillery ......................22

DISTILLERIES Harvest Spirits......................................................................42

Ulster Baldwin Vineyards................................................................24 Benmarl Winery....................................................................26 Nostrano Vineyards..............................................................28 Quartz Rock Vineyard ..........................................................30 Stoutridge Vineyard & Distillery............................................34

MEADERY Helderberg Meadworks........................................................46 KEY TO TRAILS

Whitecliff Vineyard................................................................36 Dutchess Milea Estate Vineyard...........................................................38

Shawangunk Wine Trail

Hudson-Berkshire Beverage Trail

Capital Craft Beverage Trail

Hudson Valley Cabernet Franc Coalition

The hours listed in the Profiles on the following pages are subject to change. Call or check the Producers’ websites for open days and times, or to make a reservation.

Scan to explore producers

May 14 | June 11 | July 9 | Aug 13 | Sept 10 | Oct 8

DUTCHESS

Modern Makers Market

GREENE

Note About Open Hours

COLUMBIA

Robibero Winery...................................................................32

Taconic Distillery...................................................................44

ALBANY

Brotherhood Winery.............................................................20

St Mary's Episcopal, Cold Spring, NY

Hops on the Hudson July 16, 2022 NY Beer Festival

ORANGE

Brews with Views II

ULSTER

Handcrafted | Small Batch | Artisans | Artists | Music

50 Brewers 150 + taps

hvwinemag.com • Summer 2022 17

WESTCHESTER

Cold Spring, NY


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

18

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 2022

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 NEW SUMMER SPARKLER! Allegro is Applewood Winery’s newest member of their sparkling wine series— made from 100% New York State blueberries! As the bubbles dance on your tongue, at first sip you will taste sweet, fruity notes of blueberry followed by a whisper of tartness that balances this lovely wine. Light and refreshing, and slightly bubbly you will feel as if you are dancing on air! Perfect on its own, also try it in a summer sangria recipe or add vodka and blood orange and a sprig of thyme for garnish—fabulous for your July 4th weekend party. RESERVE A PRIVATE CABANA THIS SUMMER A Private Cabana is a great way to experience Applewood with an intimate party of two, or a group of up to eight of your closest friends. Enjoy a gorgeous view of the lake and hills while sipping on a wide variety of tasting flights, cocktails, wine slushies, and more. A dedicated server will also make sure you don’t go hungry. Applewood offers pizzas, charcuterie, empanadas, and other light bites. Reserve in advance to savor this special experience!

THE ESSENTIALS ADDRESS

82 Four Corners Road Warwick, NY 10990

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

GETTING HERE 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.

EVENTS

Mar–Dec Wed–Sun

Sept–Oct Daily

11am–5pm 11am–5pm

ORANGE

HOURS

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

Closed

New Year’s Day,Thanksgiving, Christmas Day

hvwinemag.com • Summer 2022

19


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

20

HUDSON VALLEY WINE • Summer 2022

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.

845-496-3661

OWNERS

MANAGER

WEBSITE

brotherhood-winery.com

Hernan Donoso, President

WINEMAKERS

Bob Barrow, Kelly Ong, Haley Silverman

TASTING FEE

$15, includes glass

TOURS

Public Tours – check website for updates

Thurs–Sun

Apr–Nov

Tues–Thurs, Sun Fri Sat

Dec

Tues–Thurs, Sun Fri–Sat

11am–5pm 11am–5pm 11am–6pm 11am–7pm 11am–5pm 11am–6pm

ORANGE

EVENTS

Jan–Mar

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.

Large (10,000+ cases) Chadwick and Castro families

PHONE

HOURS

GETTING HERE

PRODUCTION

Visit brotherhood-winery.com for upcoming events.

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

Closed

New Year’s Day, Thanksgiving, Christmas Day, Mondays (except holidays) hvwinemag.com • Summer 2022

21


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

22

HUDSON VALLEY WINE • Summer 2022

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 2022

23


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 40 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. Starting with their Strawberry Wine in 1985, they have since added Apple, Blueberry Merlot, and Spiced Apple wines which have also won many awards over the years. Baldwin’s Spiced Apple Wine garnered a Gold Medal and 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. Baldwin Vineyards was named New York State Fruit Winery of the Year at the New York International Wine Competition in 2020 and 2021.

MEET THE WINEMAKERS Celebrating 40 Years! Pat and Jack Baldwin first opened Baldwin’s doors in 1982. In December 2014 the torch was passed, and the second generation of Baldwin winemakers took the helm. Pat and Jack’s daughter, Wendy BaldwinLandolina and her husband Alex Landolina 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 40 years. Baldwin Winery produces small batches of each of their wines. If you have a favorite, definitely stock up while it is available.

Check the website for events and live music every weekend through October.

S AV O R T H I S WHITE

DRY: CHARDONNAY MIST DI GRECO AUTUMN CRUSH TRAMINETTE CHARDONNAY OAK RESERVE

24

HUDSON VALLEY WINE • Summer 2022

SEMI-DRY: ILLUSIONS BLUSH RED

CABERNET SAUVIGNON HUDSON HARMONY BLUEBERRY MERLOT EMBERS LEMBERGER

DESSERT

LATE HARVEST RIESLING APPLE WINE STRAWBERRY WINE SPICED APPLE WINE

New York International Wine Competition named Baldwin Vineyards “New York State Fruit Winery of the Year” in 2020 and 2021. Baldwin’s Apple Wine was awarded a Double

SPECIALTY

Gold Medal, and proclaimed “Best of Show”

WINE SLUSHIES WINE COCKTAILS SANGRIAS

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. Our winery has a new private space “The Loft”, which is designed as a relaxing area to host private events such as bachelorette parties, birthdays, corporate events, and more. 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 845-744-2226

OWNERS

Wendy Baldwin Landolina, Alex Landolina

TASTING FEE

WINEMAKER

EVENTS

June–Aug Fri–Mon Sat

12–5pm 12–8pm

Sept–Dec Fri–Mon

Closed

Alex Landolina

12–5pm

Tues–Thurs, Easter, Thanksgiving, Christmas Day

June 26 Wine Luncheon July 2–3 Strawberry, Chocolate & Wine Pairing July 9–10 Slushies & Sangria July 16–17 Lawn Bash! July 23–24 Wine & Cheese Pairing July 30–31 Sangria Weekend Aug 6–7 Wine n Dine Pairing Aug 13–14 Strawberry, Chocolate & Wine Pairing Aug 21 Wine Luncheon Aug 27–28 Summer’s End Party Sept 3–4 Labor Day Blow Out hvwinemag.com • Summer 2022 25

ULSTER

baldwinvineyards.com

HOURS

GPS co-ordinates are -74.293735, and 41.618957.

PRODUCTION

WEBSITE

$15 for 6 wines Includes tasting glass and crackers

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

Small (less than 5,000 cases)

PHONE

GETTING HERE

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

2021 STAINLESS STEEL CHARDONNAY

2021 DRY ROSÉ

2019 CABERNET FRANC

2021 PÉTILLANT

2019 PROPRIETORS RESERVE

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

2021 SEMI DRY RIESLING

2020 MALBEC

Valley Wine & Spirits Competition­—two

2021 SEYVAL BLANC

2020 ESTATE CABERNET FRANC

years in a row! A distinguished judging panel awards this honor to the winery whose wines received the highest average score.

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HUDSON VALLEY WINE • Summer 2022


IN THE SPOTLIGHT 2021 DRY ROSÉ

This dry, pale pink blend of Merlot and Cabernet Franc 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. 2019 CABERNET FRANC

Earthy with notes of raspberry and cherry. Lightly oaked with a spicy finish of black pepper and vanilla. 2019 PROPRIETOR RESERVE

This dry red blend of 80% Merlot, 13% Malbec and 7% Cabernet Franc is Benmarl’s richest red wine. Notes of red plum and blackberry, tobacco and dark chocolate.

THE ESSENTIALS ADDRESS

156 Highland Avenue Marlboro, NY 12542

PRODUCTION

Large (10,000+ cases)

OWNER

Victor Spaccarelli Jr.

PHONE

845-236-4265

GENERAL MANAGER Angelo Curci

WEBSITE

benmarl.com

ULSTER

WINEMAKER

Matthew Spaccarelli

TASTING FEE $15

TOURS No

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 Daily

Apr–Oct

Sun–Thurs Fri–Sat

Nov–Dec Daily

11am–6pm

Visit the website for upcoming events.

11am–6pm 11am–8pm 11am–6pm

Closed

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

hvwinemag.com • Summer 2022

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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

ROSÉ

RED

2020 ESTATE DRY RIESLING

2021 AVA ROSÉ

ESTATE PINOT NOIR

2020 ESTATE SEMI-SWEET RIESLING

ESTATE BACO NOIR 2018 RUSTIC RED

Rustic Red — a full-bodied Bordeaux blend of the last of Nostrano Vineyards Cabernet Franc (the signature grape of the Hudson Valley!), Merlot and Syrah, with a juicy mouthfeel, spicy, fruity overtones, and a dry finish. It’s the perfect drink-now blend or cellar for later.

PHOTOS: Alex Healy Photo

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HUDSON VALLEY WINE • Summer 2022


IN THE SPOTLIGHT AVA ROSÉ

This lively and versatile Ava Rosé wine is a celebration of summer, and introduces your palate to strawberry, melon and floral notes. Produced entirely from Nostrano Vineyards Pinot Noir, it’s the namesake of the winemaker’s daughter Ava Rose and pairs perfectly with any joyful gathering of family and friends!

THE ESSENTIALS PRODUCTION

ADDRESS

Small (less than 5,000 cases)

14 Gala Lane Milton, NY 12547

OWNERS

Nicolas and Kayleigh Bozzo

PHONE

845-795-5473

TASTING ROOM MANAGER

WEBSITE

TASTING FEE

$10 with souvenir glass Yes

HOURS

Kourtney Cassalina

WINEMAKER

EVENTS

Feb–Mar

Visit the website for upcoming events.

Apr–Dec

RESERVATIONS REQUIRED

Sat–Sun

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).

EVENT MANAGER

Nicolas J Bozzo

PET FRIENDLY

GETTING HERE

Kayleigh Bozzo

Thurs Fri Sat–Sun

Closed

ULSTER

nostranovineyards.com

11am–5pm 12–7pm 12–8pm 11am–5pm

Exploretock.com/nostranovineyards

January, Easter, Thanksgiving, Christmas Eve, Christmas Day

hvwinemag.com • Summer 2022

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QUARTZ ROCK VINEYARD Established 2004; New Ownership 2020; New Name 2022

A B OUT US

QUARTZ ROCK VINEYARD produces high-quality estate wine and serves it in a beautiful, welcoming environment—high on a mountain with spectacular panoramic views of the Hudson Valley from every table. One hundred percent of the fruit used in Quartz Rock wines is grown on the property, on their newly renamed Nightingale Farm. Quartz Rock’s mission is to conduct their work with kindness and respect for the land, their team and communities, and each other. They give their customers the opportunity to enjoy the fruits of the land while basking in its beauty. It has been nearly three years since Dan and Jacqui Heavens purchased the farm and winery, and in that time they have worked to continue the tradition of high quality farming and winemaking while making changes to express their individual dreams. One important step was a name change to Quartz Rock Vineyard to solidify the brand and its core mission and values. The vibe at Quartz Rock is easy-going and friendly, but the team is hard-working and knowledgeable without being pretentious. To complement their wine, a visit to the winery can include live music, a variety of pop-up food options, classes, and shows—most recently a fire dance performance and world-record sword balancing act. In 2021 Quartz Rock won “Winery of the Year” from the Hudson Valley Wine and Spirits Competition. Doing good in the world is at the heart of Quartz Rock Vineyard’s identity. In the last two years, they have held fundraisers and events to support LGBTQ+ school-aged kids and teens, mental and physical healthcare and housing for US Military Veterans, the 9/11 families fund, and victims and survivors of domestic violence. They have donated thousands of pounds of fruit to food pantries in Ulster, Orange, and Westchester counties, and made numerous other donations to local organizations.

MEET THE OWNERS DAN HEAVENS AND JACQUI FERRARI HEAVENS

Dan and Jacqui are not your typical vineyard proprietors—both are under forty without a family history in wine. Dan grew up on a small family farm in Connecticut, and Jacqui in the Bronx and lower Westchester. Dan and Jacqui’s goal at Quartz Rock is to produce outstanding wines while staying true to their core values of compassion, dedication, and innovation. They use these values to inform every decision they make. The couple is grateful to have family who encourage and help them, and they have surrounded themselves with talented, exceptional workers on the farm and at the winery. They are appreciative of everyone on their team.

S AV O R T H I S WHITE

RED

CIDER

ESTATE SEYVAL BLANC 2020 ESTATE RIESLING 2021 ESTATE CHARDONNAY 2021

ESTATE CABERNET FRANC 2020 ESTATE CHAMBOURCIN 2017

ESTATE ICE CIDER 2020

ROSÉ

ESTATE DECHAUNAC ROSÉ 2021

30

HUDSON VALLEY WINE • Summer 2022

FRUIT WINES

SPRING BERRIES DRY STRAWBERRY WINE

Guided Tasting Experiences! To give you a welcoming, knowledgeable experience with a personal connection, Quartz Rock Vineyard exclusively serves guided tastings instead of flights. Your server will guide you through a tasting by individually pouring and discussing each of the wines with you, and will be there to answer any of your questions.


IN THE SPOTLIGHT ICED WINES

Quartz Rock is excited to be debuting two iced wines this year: Cabernet Franc Iced Wine 2021, and Chambourcin Vidal Iced Wine 2021. These wines are special because freezing prior to fermentation concentrates the sugars and creates a lush texture and intense flavor. At the time of this writing, both iced wines are still fermenting, but they are progressing beautifully, and will be ready to release in the coming months. Heavens Ice Cider 2020, which is made using a similar process but with apples, won Best Dessert Wine at the Hudson Valley Wine & Spirits Competition.

THE ESSENTIALS ADDRESS

40 Mountain Road Marlboro, NY 12542

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Daniel Heavens, Jacqui Ferrari Heavens

PHONE

845-236-3265

MANAGERS

WEBSITE

quartzrockvineyard.com

WINEMAKERS

ULSTER

TASTING FEE

Daniel Heavens, Jacqui Ferrari Heavens Daniel Heavens, Jacqueline Ferrari Heavens; Megan Lamb (Assistant Winemaker); Kevin Lockhart (Farm Foreman)

$20–$25

PET FRIENDLY Yes

TOURS

Fees vary

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.

HOURS

EVENTS

Apr–Oct

Visit the website for updates on events

Fri 1:30–7pm Sat–Sun 11am–5:30pm Holiday Mondays 11am–5:30pm

Nov–Mar Sat–Sun

12–5pm

Closed

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

hvwinemag.com • Summer 2022

31


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

2021 87 NORTH 2021 SIENNA 2021 ESTATE VIDAL BLANC 2021 DRY RIESLING 2021 GEWÜRZTRAMINER

NY TOUGH THE STRAY RABBIT’S FOOT 2019 MERLOT 2019 PETIT VERDOT 2019 CABERNET SAUVIGNON

2018 ESTATE CABERNET FRANC 2019 ESTATE CABERNET FRANC 2020 SYRAH

ROSÉ

2021 NEW YORKIE ROSÉ

32

HUDSON VALLEY WINE • Summer 2022

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 2019 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

TASTING ROOM MANAGER Juan Chavez

WINEMAKER

ULSTER

Rnewyorkwine.com

PRODUCTION

Kristop Brown

TASTING FEE $20

TOURS

Not at this time

HOURS 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.

EVENTS

Jan–Apr

Live Music

May–Oct

Check the website for upcoming events.

Thurs–Sun Daily

11am–6pm 11am–6pm

Every weekend from 2–5pm

Nov–Dec Thurs–Mon

11am–6pm

Closed

New Year’s Day, Thanksgiving, Christmas Day

hvwinemag.com • Summer 2022

33


STOUTRIDGE DISTILLERY & WINERY Established 2000

A B OUT US

STOUTRIDGE DISTILLERY & WINERY is a bold leader in high-quality, small-batch spirits and natural wines in the Hudson Valley. They believe in the power of science, art, and local agriculture and are driven by a desire to challenge the status quo. It is their belief that good things take time. The decisions they make work with nature rather than against it. For Stoutridge, details are everything. All of the work from grain and fruit to glass is done on-site, and the majority of ingredients come from the Hudson Valley. Stoutridge offers a wide range of products that inspire guests to be adventurous. Their process uses a mixture of tradition, innovation, discovery, and sustainability to form uniquely rich and complex flavors. For over twenty years, Stoutridge has been devoted to using the best practices for their products and the planet. They have invested in technology that conserves energy and reduces their environmental impact, and are mindful in everything they do. Guests can explore a wide range of innovative flavors and distinct creations during a trip to the tasting room. To visit the Distillery & Winery is to experience the care and time that has been spent to create Stoutridge—from the restoration of the old farmhouse, vineyard, and winery to the inception of the remarkable distillery. A walk outside will highlight the exceptional grounds that include native plants and a restored local ecosystem. Everything that you see has been meticulously chosen for its long-term contribution to the environment. The park-like grounds are a wonderful place to spend an afternoon and escape the everyday world. 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 to come along. We invite you to visit and experience a flavor adventure.

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 absinthes.

S AV O R T H I S

34

WHITE

RED

SEYVAL/RIESLING RIDGE WHITE SEYVAL BLANC

MERLOT CABERNET FRANC/NOIRET FRONTENAC

ROSÉ

SPIRITS

RIDGE ROSÉ

ABSINTHE NOCTURNE HEARTS GENEVER GIN 3 KINGS LIQUEUR

HUDSON VALLEY WINE • Summer 2022

EPHREM LIQUEUR BLENDED WHISKEY SINGLE MALT NY STRAIGHT BOURBON TWELVE TURTLES RYE

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 MASTIC

Stoutridge has created several different mastic-based liqueurs each with a unique botanical composition and flavor complexity.

ORIGEN LIQUEUR

This cinnamon and myrrh liqueur is intense and beautiful. SOUTHERN ULSTER SINGLE MALT

Using barley malted on-site, this whiskey was aged two years in Pinot Noir wine barrels and finished an additional year in used Scotch whiskey barrels. WAGNER’S NY STRAIGHT BOURBON

This three-year-old whiskey is bursting with flavors of toffee, butterscotch, apricot, and vanilla bean. This Empire Rye is aged 30 months in Hudson Valley oak and then solera aged in a 5,000-liter Barolo wine cask from Italy.

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.

ADDRESS

10 Ann Kaley Lane Marlboro, NY 12542

PHONE

845-236-7620

WEBSITE

stoutridge.com

TASTING FEE

$20–$50 (see website for details)

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Stephen Osborn and Kim Wagner

WINEMAKER

Stephen Osborn

DISTILLERS

ULSTER

RyEMPIRE 100 PROOF

THE ESSENTIALS

Stephen Osborn and Kim Wagner

PET FRIENDLY Yes

HOURS

PICKUP/DELIVERY*

July–Aug

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

Mon–Wed Thurs–Sun

12–5pm 11am–6pm Sept–Jun Thurs–Sun 11am–6pm

Closed

Thanksgiving, Christmas Day

EVENTS For a complete listing of events visit stoutridge.com.

TASTINGS* – Reservations strongly recommended – Walk-ins accommodated as space allows *until further notice

hvwinemag.com • Summer 2022

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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 CHARDONNAY RESERVE CHARDONNAY DRY RIESLING

ESTATE ROSÉ OF PINOT NOIR

SYRAH TWO CABS

Stop by Whitecliff for Twilight Fridays! Every

RED

SPARKLING

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

ESTATE NORTH RIVER BLANC DE BLANC

is open till 7pm and offers a special wine

PHOTOS: Rima Brindamour; Tom Ligamari (top right)

36

HUDSON VALLEY WINE • Summer 2022

Friday from June into October, Whitecliff cocktail. There is no better way to kick off

DESSERT

your weekend than with the beauty and

ESTATE BOURBON BARREL BLONDE 2016

peace of a glass of Whitecliff wine and their spectacular view.


IN THE SPOTLIGHT HUDSON TASTING ROOM OPENS!

This June, Whitecliff opened a second tasting room! The site, just outside the city of Hudson, is dramatic: immediately adjoining the Rip Van Winkle Bridge, below 19th-century artist Frederick Church’s historic home, Olana, with a panoramic view of the Hudson River and the Catskills beyond, and directly located on the new Hudson River Skywalk. The property is an ideal location for grape growing, since the River moderates temperature extremes by serving as a heat sink—and steep slopes allow cold air to drop down off the fields and the warm air to rise up from the water below. There are 10 gorgeous acres of grapes planted, including Cabernet Franc, Gamay Noir, Pinot Noir, Chardonnay, Riesling, and the Hudson Valley’s first experimental Syrah. The location is ideal for wine tasting: beautiful, peaceful, and surrounded by vineyard. Make it a must visit this summer!

THE ESSENTIALS ADDRESS

331 McKinstry Road Gardiner, NY 12525 Hudson Tasting Room: 4150 Route 23, Hudson NY 12534

PHONE

845-255-4613; 838-209-9248 (Hudson) whitecliffwine.com

Medium (5,000 to 10,000 cases)

OWNERS / MANAGERS

Michael Migliore, Yancey Stanforth-Migliore and Tristan Migliore Christine Ascolese, Assistant Tasting Room Manager

ULSTER

WEBSITE

PRODUCTION

WINEMAKERS

Brad Martz and Michael Migliore

TASTING FEE

Various flights: $14–$18, with glass Gold Tasting: $50 for seated tasting of 8 wines, winery visit, cheese plate, souvenir glass

HOURS

EVENTS

Gardiner: Jun–Oct Mon–Thurs, Sun Fri Sat

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

11:30am–5:30pm 11:30am–7pm 11am–6pm

Hudson: Jun–Oct Thurs–Sun

Closed

12–5pm

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

Check the website for upcoming events.

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.

hvwinemag.com • Summer 2022

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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. They are committed to crafting the finest Bordeaux influenced wines in New York State. 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 and Ed are responsible for planting, harvesting, and producing the exquisite wines that Milea Estate Vineyard offers, while Barry focuses on the business side, ensuring Milea Estate Vineyard’s growth and prosperity in the market.

S AV O R T H I S

38

WHITE

ROSÉ

SPARKLING

2021 TRAMINETTE 2021 GRÜNER VELTLINER 2021 RIESLING 2020 RESERVE CHARDONNAY

2021 ROSÉ

PROCEEDO

HUDSON VALLEY WINE • Summer 2022

RED

2020 CABERNET FRANC 2020 BLÄUFRANKISCH 2018 MERLOT

Milea Estate Vineyard’s 2019 Cabernet Sauvignon brims with aromas of black cherry, tobacco leaf, and allspice. An elegant tension and long finish leaves you wanting another taste.


IN THE SPOTLIGHT NAMED BEST WINERY IN THE HUDSON VALLEY!

Milea Estate Vineyard was recently named Best Winery in the Hudson Valley, and has won numerous other prestigious awards for its wines: 2022 Best Winery in the Hudson Valley Best of Hudson Valley Magazine 2022 Best Cabernet Franc in New York Great American International Wine Competition 2022 Best Gin in New York State Denver International Spirits Competition 2021 Best Rosé Winery in the Hudson Valley Best of Hudson Valley Magazine 2021 Best Cabernet Sauvignon Winery in New York State New York International Wine Competition

DUTCHESS

THE ESSENTIALS ADDRESS

450 Hollow Road Staatsburg, NY 12580 845-266-0384

OWNERS

GENERAL MANAGER

WEBSITE

MileaEstateVineyard.com

Russell Moss

MANAGER

Ed Evans

TASTING FEE $26

WINEMAKER

TOURS

Private Tasting & Tours: By Request

HOURS

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.

Small (less than 5,000 cases) Barry Milea, Bruce Tripp, Ed Evans

PHONE

GETTING HERE

PRODUCTION

Bruce Tripp

EVENTS

Year-round

Check the website for upcoming events.

Closed

PICKUP/DELIVERY*

Wed–Thurs Fri–Sat Sun

12–5pm 12–7pm 12–5pm

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

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

hvwinemag.com • Summer 2022

39


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

40

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 2022

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 2022

41


HARVEST SPIRITS Established 2006

A B OUT US

HARVEST SPIRITS DISTILLERY IS SITUATED 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 tastings, cocktails, and bottle sales.

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

BRANDY

PEAR BRANDY

House-made craft cocktails, a wide selection of local beer and hard cider draft and by the can, and the Harvest Smokehouse is now open! Check website for more details.

42

HUDSON VALLEY WINE • Summer 2022


DISTILLERY

IN THE SPOTLIGHT NOW OPEN! COCKTAIL GARDEN AND SMOKEHOUSE BBQ

Join Harvest Spirits for a cold cocktail in the cocktail garden, and applewood-smoked BBQ from the farm smokehouse. Serving up creative house-made cocktails from fresh ingredients and Harvest’s own spirits, rotating kegs on draft, plus a well curated selection of local wine, hard cider, and beer. The smokehouse specialties include St. Louis ribs, jerk chicken, and select sandwiches.

DOUBLE BALSAMIC APPLE VINEGAR

Newly released after years in the making, Harvest’s Hudson Valley Double Balsamic Vinegar is two times richer, thicker, and more flavorful than before. Made in very small batches and aged in 3-gallon oak barrels, the double balsamic sets the new standard for flavor and quality in apple cider vinegar.

THE ESSENTIALS ADDRESS

3074 US Route 9 Valatie, NY 12184

PHONE

518-758-1776

WEBSITE

harvestspirits.com

TASTING FEE $5

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 Mon–Thurs 11am–5pm Fri–Sun 11am–6pm

Visit harvestspirits.com/events for updates.

Smokehouse Thurs–Mon 11am–6pm

COCKTAIL GARDEN

Closed

– Seasonal cocktail garden has expanded seating

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

– Reserve your own private fire pit – Check website for live m usic hvwinemag.com • Summer 2022

43


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 more than 20 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 5,000 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

44

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 2022

by Maxim Magazine, who compared their


DISTILLERY

IN THE SPOTLIGHT 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

*until further notice

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 Facebook and Instagram for upcoming events.

hvwinemag.com • Summer 2022

45


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. The current braggot on tap is a collaboration with Serious Brewing called 9 Daughters, made using their IPA and Helderberg’s Odin’s Tears. It is named after the “9 Daughters” in Norse folklore who helped their father Aegir, known for making the best beer and mead in all the nine worlds, make a brew that filled a vessel that was said to be one mile wide and one mile deep.

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

46

HUDSON VALLEY WINE • Summer 2022

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 TROY MEADHALL OPENS!

2022 marks the opening of a second meadhall at 45 3rd Street, in Troy, NY. While Esperance will remain as the primary location with large events, opening the Troy meadhall will provide the Capital Region with a location that is closer to home for many people. Come and enjoy the same award-winning product line and atmosphere in a new location! Check the website for open hours.

THE ESSENTIALS ADDRESS

6144 Route 30 Esperance, NY 12066 Troy Tasting Room: 45 3rd Street, Troy, NY 12180

No

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

HOURS

Peter Voelker

MEAD MAKER

Peter Voelker

EVENTS

Jan–Feb Sat Sun

TOURS

12–9pm 12-5pm

Visit the website for updates on events.

Mar–Dec

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.

Thurs–Fri Sat Sun

5–9pm 12–9pm 12–5pm

Closed

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

hvwinemag.com • Summer 2022

47


[ SEEDLINGS ] WHAT ’S NEW TO BUY, TRY, OR DO GET TO KNOW CAB FRANC Want to be rewarded for trying New York wines? Pick up a free Hudson

Valley Cabernet Franc Coalition Passport at one of the participating

HUDSON VALLEY CABERNET FRANC COALITION

2022 PASSPORT

HVCabFranc.com

Legacy Members’ tasting rooms: Benmarl Winery, Fjord Vineyards, Milea Estate Vineyard, Millbrook Vineyards, Quartz Rock Vineyard, Robibero Winery, and Whitecliff Vineyard. Visit and purchase a bottle of Hudson Valley Cabernet Franc at each to add stamps to your Passport and win prizes that show your support of the region’s signature grape. Redeem by December 31. For details, visit hvcabfranc.com

THE FUTURE OF WINE STORAGE Versatile, stylish, and functional, the WineHive is a sustainable solution that will turn any wine cellar into a modern work of art. Inspired by nature, these modular, hexagonal units are customizable to fit your nook or space, and expand as your wine collection grows. Available in 5- and 20-cell kits, WineHives are made of long-lasting, satin anodized aluminum and are engineered to lock together so they are infinitely reconfigurable. Get creative and use the online Hive Builder to design a stunning tabletop display, an innovative piece of furniture, or an artistic wall display. With 1% of sales donated to help save endangered bee populations and restore biodiversity to our planet, DIY never felt or looked this good. Order at winehive.com

FROM MINI BAR TO COCKTAIL BAR Traveling just got tastier! Now you can turn those airplane or hotel minis into craft cocktails with a farm-to-bar infusion from Hail M Cocktails. Drop a single bag into your favorite beverage, add ice and instantly transform it into a balanced drink. These all-natural fruit and herb infusions come in flavors to make an Old Fashioned (complete with Demerara sugar, cherry, and bitters), or skinny, boozy sodas by dropping a Grapefruit Infusion, or the sweet and tart Strawberry Hibiscus Infusion, into vodka or gin. There are no added sugars, sulphates, or preservatives so you can even drop them into still or sparkling water to make an instant mocktail that’s vegan and gluten free. Toss a five-pack in your carry-on, or give as gifts to travelers—they are TSA compliant. Available at hailmcocktails.com

RIVETING SUMMER READ Nothing goes predictably when Carmine Cooper’s world is suddenly turned upside down — his father dies in a California wildfire and he is forced to take over the family winery — and he attempts to finish the harvest and his first solo vintage. Add in a vengeful neighbor seeking to take over his vineyard, multiple federal investigations, and a beautiful seductress with a criminal agenda of her own, and you have an immersive thriller ripe for summer reading. Novelist Steven Laine, author of Root Cause, has created another fast-paced wine adventure in Dragonvine, deftly balancing the future of Carmine’s modern day winery with the tale of the first Emperor of China and an elusive Chinese grape varietal from the 3rd century BC. Can Carmine save his father’s legacy, the family winery, and his first harvest before it’s too late? Laine’s intriguing novel weaves together past and present to create an entertaining adventure that wine lovers will drink up. Available at iUniverse.com

NEWS | EVENTS | BLOG | 48

HUDSON VALLEY WINE • Summer 2022

hvwinemag.com

CONNECT

hudsonvalleywinemagazine HVWineMagazine


40

5 67

50

90

67

5

Map of the Region

162 90

30A

Schenectady County

SCHENECTADY

890

DUANESBURG

7

9 87

SCHENECTADY 88

32

TROY

Albany International Airport

20 90

20

Helderberg Meadworks

Rensselaer County

SCHOHARIE

88

Helderberg Meadworks 6144 Route 30, Esperance I helderbergmeadworks.com

2

ALBANY

Helderberg Meadworks 45 3rd Street, Troy I helderbergmeadworks.com

66 Helderberg Meadworks

4

BERNE

30

MIDDLEBURGH

443

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

22

90 43

9J

ALBANY

145

Columbia County

RENS SELAER

9

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

CASTLETON

9W

20

SCHOHARIE

9

30

GREENVILLE

DURHAM

9J

COXSACKIE

145

9W

CAIRO

385

F

87

GREENE

9

CATSKILL

D TANNERSVILLE

Whitecliff Vineyard

23A 9G

32

212

Clermont Vineyards & Winery

32

Whitecliff Vineyard 331 McKinstry Road, Gardiner I whitecliffwine.com

22

COPAKE FALLS

41

RED HOOK 9

28

I

KINGSTON

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

82

CLERMONT

87

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

23

9

H

SAUGERTIES

PHOENICIA

Quartz Rock Vineyard 40 Mountain Road, Marlboro I quartzrockvineyard.com

71

COLUMBIA

23B

STAT E PA RKWA Y

42

Nostrano Vineyards 14 Gala Lane, Milton I nostranovineyards.com

PHILMONT

HUDSON

C

A

HUNTER

Benmarl Winery 156 Highland Avenue, Marlboro I benmarl.com

90

GHENT

66

23 296

295

203

TACONI C

23 23A

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

Harvest Spirits CHATHAM

9

9H

WINDHAM

Ulster County

66

KINDERHOOK

81

PRATTSVILLE

NEW LEBANON

203

32

23

Whitecliff Vineyard – Hudson Tasting Room 4150 Route 23, Hudson I whitecliffwine.com

90

143

F

PINE PLAINS

199

Taconic Distillery

82

Taconic Distillery 179 Bowen Road, Stanfordville I taconicdistillery.com

44

9G 209

SULLIVAN

32

44

Nostrano Vineyards

299

55

Baldwin Vineyards

84

MIDDLETOWN

HAMPTONBURGH

94

13

WARWICK

32

9 301

COLD SPRINGPUTNAM

CARMEL

GARRISON

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

6

BREWSTER 202

6

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

BEAR MOUNTAIN 6

Applewood Winery 5

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

52

WEST POINT

MONROE

Warwick Valley Winery 1A & Black Dirt Distillery

Trails

NEWBURGH

17

SUGAR LOAF

PAWLING

BEACON

CORNWALL

ORANGE

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

22

84

WASHINGTONVILLE

CHESTER

1

55

Stoutridge WAPPINGERS FALLS 9D Vineyard & 82 Distillery 52

E

G

GOSHEN

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

55

TAC ON

6

Benmarl Winery

Stewart International Airport

Brotherhood Winery

PORT JERVIS

Shady Knoll Distillery

9W 376

B

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

7 22

POUGHKEEPSIE

87

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

343

DOVER PLAINS

44

44

Quartz Rock Vineyard

Angry Orchard

17

MILLBROOK

82 115

MARLBORO

209

Milea Estate Vineyard

41

HYDE PARK

NEW PALTZ

KWAY

55

Whitecliff Vineyard

9W

IC ST ATE P AR

KERHONKSON

Orange County

DUTCHESS

Robibero Winery

87

GREENWOOD LAKE

684

202

STONYPOINT

35

PEEKSKILL HAVERSTRAW

ROCKLAND AD PALIS

45

ES PA

AY RKW

HILLBURN SUFFERN

22

SLEEPY HOLLOW

CONGERS

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

35

WESTCHESTER 9W

7 123

F Hudson Valley Wine & Food Festival Dutchess County Fairgrounds, 6550 Spring Brook Avenue Rhinebeck I hudsonvalleywine fest.com

NEW CITY

NYACK

SPIRITS

PIERMONT

TARRYTOWN

CIDER

R K WA Y

WA Y

OO K PA

RP ARK

BR

RIV E

SPR

TAPPAN

SAW MILL

304

MEAD

AIN

287

287

6

WHITE PLAINS RYE

YONKERS 95

NEW ROCHELLE 80

MOUNT VERNON

Westchester County Airport

684

D Great Northern Catskills 700 Rte 23B, Leeds I greatnortherncatskills.com E Hops on the Hudson Mayor’s Park, Cold Spring I hopsonthehudson.com

PLEASANTVILLE

59

WINE

Milea Estate Vineyard 450 Hollow Road, Staatsburg I mileaestatevineyard.com Shady Knoll Distillery 37 Brush Hill Road, Millbrook I shadyknolldistillery.com

MILLERTON

RHINEBECK

ULSTER

199

Dutchess County

95

G Orange County Tourism 99 Main Street, Goshen I orangetourism.org E Putnam County Wine Fest Mayor’s Park, Cold Spring I putnamcountywinefest.com H Town & Country Liquors 330 NY-212, Saugerties I townandcountryliquorstore.com I Ulster County Tourism 244 Fair Street, Kingston I ulstercountyalive.com


Visit our Cider House and explore our 60-acre orchard, taste through an exclusive line-up of craft ciders and relax on the Cider House lawn. 2241 ALBANY POST ROAD, WALDEN, NY LEARN MORE AT ANGRYORCHARD.COM