Hudson Valley Wine Magazine – Summer 2022

by

HUDSON VALLEY WINE

Volume 15 Issue 1

Summer 2022

ROBERT BEDFORD

EXECUTIVE EDITOR

LINDA PIERRO

MANAGING EDITOR / DESIGN DIRECTOR

CHERYL ELKINS

ADVERTISING SALES

J. STEPHEN CASSCLES VITICULTURAL CONSULTANT

J. STEPHEN CASSCLES BRIAN PJ CRONIN

COLLEEN MAIRÉAD HUGHES

LINDA PIERRO

CONTRIBUTORS

TRACI L. SUPPA ELIZABETH UPP COPY EDITING

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

Subscriptions: Order at flintminepress.com

Editorial Contributions:

We invite ideas for articles, photographs, letters and other contributions from readers. Please write us at the address below or email info@hvwinemag.com. Any manuscript or artwork submitted by mail should be accompanied by a self-addressed stamped envelope if you would like it returned. 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

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.

Please drink responsibly.

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

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.

WELCOME

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!

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

Land, Locals, and Culture Connect in Orange County

A Noble Heritage Grows Again at Milea Estate Vineyards

PHOTO: Apex Brewery

PHOTO: Flint Mine Press

2.75 x 5

milea –HERIT AGE WINES OF NEW YORK –

MILEA ESTATES JEFFERSON

65% Le Colonel

Casscles

At Milea Estate Vineyards, quality heritage wines that upstate New York and small batch wines that

2.75 x 5

MILEA HUDSON HERITAGE

This wine is a blend of the Colonel and Chelois that

LE COLONEL/CHELOIS

MILEA

1955. Both varieties are hardy, and productive.

/ 35% Chelois

HUDSON

HERITAGE LE COLONEL/CHELOIS – HERITAGE WINES OF NEW YORK –MILEA ESTATES

65% Le Colonel / 35% Chelois Casscles Vineyards – New York

Seyve, Sr. after 1900 and Seibel just before 1920. worked in the Rhone Valley

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.

The Time is Now

HERITAGE

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

COLONEL/CHELOIS

Colonel / 35% Chelois

By Brian PJ Cronin

Vineyards – New York

It’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.

The whole plan here is to elevate the production of wine to an international standard. These are not provincial wines. These are the real deal.

“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.

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.

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

Vineyards, we are committed to producing that are historically significant for the United States. We produce that reflect the history and unique the cool climate grape varieties Le that came to upstate New York by are fungus disease resistant, winter

Le Colonel was bred by Bertille and Chelois was bred by Dr. Albert

Both Seyve and Seibel lived and Valley just south of Lyon, France. complex red wine has elements of black raspberry jam, and raisins. The jam flavors

—Bruce Tripp Co-owner/Winemaker

MILEA ESTATES

MILEA HUDSON 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.”

COLONEL/CHELOIS

The Luxury of Time

65% Le Colonel / 35% Chelois

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.

Casscles Vineyards – New York

“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.

Estate Vineyards, we are committed to producing heritage wines that are historically significant for York and the United States. We produce wines that reflect the history and unique our area.

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.

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.

a blend of the cool climate grape varieties Le

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.

Chelois that came to upstate New York by varieties are fungus disease resistant, winter productive. Le Colonel was bred by Bertille after 1900 and Chelois was bred by Dr. Albert before 1920. Both Seyve and Seibel lived and the 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]

aromatic and complex red wine has elements of black

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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 qu of the wines at this point. We’re part of the movement.”

The high quality wines will help to attract, and impress, a c coming up from New York City who are looking for something othe than a wine slushie when they visit a vineyard.

“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.”

MILEA HUDSON 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.”

MILEA ESTATES COLONEL/CHELOIS

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.”

Big City

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.”

Casscles Vineyards – New York

“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.

Estate Vineyards, we are committed to producing heritage 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.”

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

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 after 1900 and Chelois was bred by Dr. Albert before 1920. Both Seyve and Seibel lived and the Rhone Valley just south of Lyon, France. aromatic and complex red wine has elements of black

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.” •

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

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.

By Colleen Mairéad Hughes

March 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.

HUDSON VALLEY CANNABIS TAKES ROOT: Rows of hemp at Hepworth Farms in Milton, NY. Photo: Diane Dugan

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.

1972

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.

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.

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.

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.”

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.

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.”

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.

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

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

Photos: Diane Dufus

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.”

“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.

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.

Photo: Nicolas Tosi

APPLEWOOD WINERY

Established 1994

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!

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.

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.

SAVOR THIS

WHITE SEYVAL CHARDONNAY RESERVE VIDAL RIESLING

WAWAYANDA WHITE TRAMINETTE

RED MERLOT INTERNATIONAL RED BLACKBERRY

RUBY’S KISS CIDER

DRY CITRA HOPPED PUMPKIN

SMASHED CHERRY MEAD

COCKTAILS

SPARKLING RIESLING AND MOSCATO

LEMON GINGER SHANDY NAKED ROSÉ MARTINI

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

PRODUCTION

ADDRESS 82 Four Corners Road Warwick, NY 10990

PHONE 845-988-9292

WEBSITE applewoodwinery.com

TASTING FEE

$15 for a flight of 5 wines

TOURS No

HOURS

Medium (5,000 to 10,000 cases)

OWNERS

Jonathan and Michele Hull

WINEMAKER / CIDER MAKER

Jonathan Hull

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.

Mar–Dec Wed–Sun 11am–5pm

Sept–Oct Daily 11am–5pm

Closed New Year’s Day,Thanksgiving, Christmas Day

EVENTS

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

BROTHERHOOD, AMERICA’S OLDEST WINERY

Established 1839

BROTHERHOOD REMAINS THE OLDEST WINERY in America, continuously operating from 1839 to today, even throughout Prohibition. The winery began as a small, family-run operation producing wines primarily for sacramental and medicinal purposes. It has survived the Civil War, two World Wars, and Post-Prohibition laws that changed the alcohol industry following the repeal – a true testament to the winery’s deep roots and strength. 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.

SAVOR THIS

WHITE GEWÜRZTRAMINER

#BAE RIESLING

RIESLING

CHARDONNAY

WINE MAKER’S PRIVATE SELECTION RIESLING

ROSÉ DRY ROSÉ

#BAE SPARKLING ROSÉ

RED

NEW YORK RED PINOT NOIR

ICON MERLOT

ICON CABERNET SAUVIGNON

BROTHERHOOD CABERNET SAUVIGNON

SPARKLING

B SPARKLING RIESLING

B SPARKLING ROSÉ

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

PRODUCTION

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.

ADDRESS

100 Brotherhood Plaza Drive Washingtonville, NY 10992

PHONE 845-496-3661

WEBSITE brotherhood-winery.com

TASTING FEE

$15, includes glass

TOURS

Public Tours – check website for updates

HOURS

Jan–Mar

Thurs–Sun 11am–5pm

Apr–Nov

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

GETTING HERE

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

Dec

Tues–Thurs, Sun 11am–5pm Fri–Sat 11am–6pm

Closed New Year’s Day, Thanksgiving, Christmas Day, Mondays (except holidays)

Large (10,000+ cases)

OWNERS

Chadwick and Castro families

MANAGER

Hernan Donoso, President

WINEMAKERS

Bob Barrow, Kelly Ong, Haley Silverman

EVENTS

Visit brotherhood-winery.com for upcoming events.

PICKUP/DELIVERY*

– Order online for curbside pickup by appointment.

– Shipping by UPS delivery.

*until further notice

WARWICK VALLEY WINERY & BLACK DIRT DISTILLERY

Established 1994

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.

SAVOR THIS

WHITE WARWICK VALLEY WINERY RIESLING

RED

BLACK DIRT RED

CIDER

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

DOC’S PEAR

COCKTAILS

BLACK DIRT BOURBON & COLA ON TAP

SMOKED OLD FASHIONED

SPIRITS

BLACK DIRT NEW YORK RYE

BLACK DIRT 4-YEAR

BOURBON

WARWICK GIN

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.

ADDRESS

114 Little York Road Warwick, New York 10990

PHONE 845-258-4858

WEBSITE wvwinery.com blackdirtdistillery.com

TASTING FEE

$6 includes glass

TOURS

$15 distillery tour

HOURS

THE ESSENTIALS

PRODUCTION

Large (10,000+ cases)

OWNERS

Joseph Grizzanti, Jason Grizzanti, Jeremy Kidde

DIRECTOR OF SALES

Jeremy Kidde

WINEMAKER

Jason Grizzanti

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.

Year-round Daily 11am–6pm

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

EVENTS

Visit wvwinery.com for upcoming events.

BALDWIN VINEYARDS

Established 1982

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

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.

SAVOR THIS

WHITE DRY:

CHARDONNAY

MIST DI GRECO

AUTUMN CRUSH

TRAMINETTE

CHARDONNAY OAK RESERVE

SEMI-DRY: ILLUSIONS BLUSH

RED

CABERNET SAUVIGNON

HUDSON HARMONY

BLUEBERRY MERLOT

EMBERS

LEMBERGER

DESSERT

LATE HARVEST RIESLING

APPLE WINE

STRAWBERRY WINE

SPICED APPLE WINE

SPECIALTY

WINE SLUSHIES

WINE COCKTAILS

SANGRIAS

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 Gold Medal, and proclaimed “Best of Show” in the prestigious Finger Lakes International Wine Competition!

IN THE SPOTLIGHT

NOW HOSTING PRIVATE EVENTS AT THE WINERY

Baldwin Winery is the perfect venue to host small weddings, birthdays, anniversaries, and bridal showers, as well as corporate events and fundraisers.

The party room accommodates up to 35 guests, or rent the entire winery and picnic area.

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

PHONE

845-744-2226

WEBSITE

baldwinvineyards.com

TASTING FEE

$15 for 6 wines

Includes tasting glass and crackers

HOURS

TOURS No

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Wendy Baldwin Landolina, Alex Landolina

WINEMAKER

Alex Landolina

GETTING HERE

FROM NYS THRUWAY (I-87): Exit 16 (Harriman) for NY-17 W, then continue on NY-17 W to exit 119 for NY-302 N to Pine Bush. At the first traffic light in Pine Bush, continue through the light onto Maple Avenue. Turn left onto Hardenburg Road. The old stone house and winery will be on the right side. Baldwin Vineyards is on the Orange/Ulster county border in southeastern New York.

GPS co-ordinates are -74.293735, and 41.618957.

June–Aug

Fri–Mon 12–5pm Sat 12–8pm

Sept–Dec

Fri–Mon 12–5pm

Closed Tues–Thurs, Easter, Thanksgiving, Christmas Day

EVENTS

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

BENMARL WINERY

Established 1957

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.

SAVOR THIS

Benmarl Winery was awarded “Hudson Valley Winery of the Year” at the Hudson Valley Wine & Spirits Competition—two years in a row! A distinguished judging panel awards this honor to the winery whose wines received the highest average score.

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

PRODUCTION

ADDRESS

156 Highland Avenue Marlboro, NY 12542

PHONE 845-236-4265

WEBSITE benmarl.com

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.

HOURS

Jan–Mar

Daily 11am–6pm

Apr–Oct

Sun–Thurs 11am–6pm

Fri–Sat 11am–8pm

Nov–Dec

Daily 11am–6pm

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

Large (10,000+ cases)

OWNER

Victor Spaccarelli Jr.

GENERAL MANAGER

Angelo Curci

WINEMAKER

Matthew Spaccarelli

EVENTS

Visit the website for upcoming events.

NOSTRANO VINEYARDS

Established 2010

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.

SAVOR THIS

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

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!

GETTING HERE

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

THE ESSENTIALS

PRODUCTION

ADDRESS

14 Gala Lane Milton, NY 12547

PHONE 845-795-5473

WEBSITE nostranovineyards.com

TASTING FEE

$10 with souvenir glass

PET FRIENDLY Yes

HOURS

Feb–Mar Sat–Sun 11am–5pm

Apr–Dec Thurs 12–7pm Fri 12–8pm

Sat–Sun 11am–5pm

Closed January, Easter, Thanksgiving, Christmas Eve, Christmas Day

Small (less than 5,000 cases)

OWNERS

Nicolas and Kayleigh Bozzo

TASTING ROOM MANAGER

Kayleigh Bozzo

EVENT MANAGER

Kourtney Cassalina

WINEMAKER

Nicolas J Bozzo

EVENTS

Visit the website for upcoming events.

RESERVATIONS REQUIRED

Exploretock.com/nostranovineyards

QUARTZ ROCK VINEYARD

Established 2004; New Ownership 2020; New Name 2022

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.

SAVOR THIS

WHITE ESTATE SEYVAL BLANC 2020

ESTATE RIESLING 2021

ESTATE CHARDONNAY 2021

ROSÉ ESTATE DECHAUNAC ROSÉ 2021

RED ESTATE CABERNET FRANC 2020

ESTATE CHAMBOURCIN 2017

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

PHONE 845-236-3265

WEBSITE

quartzrockvineyard.com

TASTING FEE $20–$25

PET FRIENDLY Yes

TOURS

Fees vary

HOURS

Apr–Oct Fri 1:30–7pm

Sat–Sun 11am–5:30pm

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Daniel Heavens, Jacqui Ferrari Heavens

MANAGERS

Daniel Heavens, Jacqui Ferrari Heavens

WINEMAKERS

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

EVENTS

Visit the website for updates on events

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.

Holiday Mondays 11am–5:30pm

Nov–Mar

Sat–Sun 12–5pm

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

ROBIBERO WINERY

Established 2010

“WE ARE NOT A WINE COMPANY therefore we don’t have a corporate mission. We are a family that happens to have a passion for wine. We are a family that loves each other very much. We fight with passion and forgive quickly. We call each other 20 times a day. We know that if we win together, we lose together. We think if it’s easy, you’re probably doing it wrong. We 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.”

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.

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

MEET THE WINEMAKER

Kristop Brown is considered one of the most technically gifted winemakers in the Hudson Valley. Kristop’s winemaking origins began at Benmarl 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. 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!

SAVOR THIS

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

Rnewyorkwine.com

TASTING FEE

$20

TOURS

Not at this time

HOURS

Jan–Apr

Thurs–Sun 11am–6pm

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Harry, Carole and Tiffany Robibero

TASTING ROOM MANAGER

Juan Chavez

WINEMAKER

Kristop Brown

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.

May–Oct Daily 11am–6pm

Nov–Dec

Thurs–Mon 11am–6pm

Closed New Year’s Day, Thanksgiving, Christmas Day

EVENTS

Live Music

Every weekend from 2–5pm

Check the website for upcoming events.

STOUTRIDGE DISTILLERY & WINERY

Established 2000

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.

SAVOR THIS

WHITE SEYVAL/RIESLING

RIDGE WHITE

SEYVAL BLANC

ROSÉ

RIDGE ROSÉ

RED MERLOT

CABERNET FRANC/NOIRET FRONTENAC

SPIRITS

ABSINTHE NOCTURNE HEARTS GENEVER GIN

3 KINGS LIQUEUR

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.

RyEMPIRE

100 PROOF

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.

THE ESSENTIALS

PRODUCTION

ADDRESS

10 Ann Kaley Lane Marlboro, NY 12542

PHONE 845-236-7620

WEBSITE stoutridge.com

TASTING FEE

$20–$50 (see website for details)

PET FRIENDLY Yes

HOURS

July–Aug

Mon–Wed 12–5pm

Thurs–Sun 11am–6pm

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.

Sept–Jun

Thurs–Sun 11am–6pm

Closed

Thanksgiving, Christmas Day

EVENTS

For a complete listing of events visit stoutridge.com.

Small (less than 5,000 cases)

OWNERS

Stephen Osborn and Kim Wagner

WINEMAKER

Stephen Osborn

DISTILLERS

Stephen Osborn and Kim Wagner

PICKUP/DELIVERY*

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

TASTINGS*

– Reservations strongly recommended

– Walk-ins accommodated as space allows

*until further notice

WHITECLIFF VINEYARD

Established 1998

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.

SAVOR THIS

WHITE AWOSTING WHITE CHARDONNAY RESERVE CHARDONNAY DRY RIESLING

ROSÉ

ESTATE ROSÉ OF PINOT NOIR

RED

ESTATE CABERNET FRANC

ESTATE RESERVE GAMAY NOIR

ESTATE PINOT NOIR

MERLOT MALBEC

SKY ISLAND

SYRAH TWO CABS

SPARKLING

ESTATE NORTH RIVER BLANC DE BLANC

DESSERT

ESTATE BOURBON BARREL

BLONDE 2016

Stop by Whitecliff for Twilight Fridays! Every Friday from June into October, Whitecliff is open till 7pm and offers a special wine cocktail. There is no better way to kick off your weekend than with the beauty and peace of a glass of Whitecliff wine and their spectacular view.

PHOTOS: Rima Brindamour; Tom Ligamari (top right)

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)

WEBSITE whitecliffwine.com

TASTING FEE

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

HOURS

Gardiner: Jun–Oct

Mon–Thurs, Sun 11:30am–5:30pm Fri 11:30am–7pm Sat 11am–6pm

Hudson: Jun–Oct

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.

Thurs–Sun 12–5pm

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

PRODUCTION

Medium (5,000 to 10,000 cases)

OWNERS / MANAGERS

Michael Migliore, Yancey Stanforth-Migliore and Tristan Migliore

Christine Ascolese, Assistant Tasting Room Manager

WINEMAKERS

Brad Martz and Michael Migliore

EVENTS

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.

MILEA ESTATE VINEYARD

Established 2015

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.

SAVOR THIS

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

THE ESSENTIALS

PRODUCTION

ADDRESS

450 Hollow Road Staatsburg, NY 12580

PHONE 845-266-0384

WEBSITE MileaEstateVineyard.com

TASTING FEE

$26

TOURS

Private Tasting & Tours: By Request

HOURS

Year-round Wed–Thurs 12–5pm Fri–Sat 12–7pm Sun 12–5pm

GETTING HERE

FROM TACONIC STATE PARKWAY: Take Salt Point Turnpike (NY-115) towards Poughkeepsie. Drive .6 miles and turn right onto Hollow Road (CR-14). Continue for 5.4 miles. Milea Estate Vineyard is on the left.

FROM ROUTE NY-9G: Exit Hollow Road (CR-14) East. Continue 2.3 miles. Milea Estate Vineyard will be on the right.

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

Small (less than 5,000 cases)

OWNERS Barry Milea, Bruce Tripp, Ed Evans

GENERAL MANAGER Russell Moss

MANAGER Ed Evans

WINEMAKER Bruce Tripp

EVENTS

Check the website for upcoming events.

PICKUP/DELIVERY*

Open for pickup on days and hours listed at left.

*until further notice

CLERMONT VINEYARDS & WINERY

Established 2009

SINCE ITS GRAND OPENING in 2014, Clermont Vineyards & Winery has established itself as a staple on the Hudson Valley wine trail. Situated in the beautiful and historic town of Clermont, NY, the winery is housed in a 125-year-old former dairy barn, less than a mile from the Hudson River and the historic Clermont State Park. In 2004 owners (and cousins) Tony Trigo and Vasco Meireles planted 4,000 vines on the site, which boasts dramatic views of the Catskill Mountains.

Patrons are often greeted by Clermont’s welcoming staff, and led to either the expansive tasting room or one of the two large outdoor seating areas to sample their awardwinning wines.

Clermont Vineyards offers several 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.

SAVOR THIS

WHITE AURORE CHARDONNAY CHARDONEL

GRAMBEIRA WHITE RIESLING

SEYVAL BLANC

VIDAL BLANC

ROSÉ

VASCO’S ROSÉ

RED ARANDELL CABERNET FRANC

GRAMBEIRA RED LEMBERGER MARQUETTE NOIRET

VAL PEDRO

DESSERT

TONY’S JEROPIGA

SWEET AURORE CHARDONEL RIESLING

ROSÉ

SEYVAL BLANC

VIDAL BLANC

BACO NOIR

COROT NOIR

MARÉCHAL FOCH

NOIRET

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

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

PRODUCTION

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.

HOURS

Apr–Dec Fri–Sat 12–6pm Sun 12–5pm

Closed January–March, Easter, Thanksgiving, Christmas Day

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

EVENTS

Check the website for upcoming events.

COLUMBIA

HARVEST SPIRITS

Established 2006

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.

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.

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.

SAVOR THIS

VODKA

CORE VODKA

BLACK RASPBERRY VODKA

GIN

CORE GIN

APPLEJACK

CORNELIUS APPLEJACK

PEACH APPLEJACK

CHERRY APPLEJACK

DISTILLER’S RESERVE APPLEJACK

WHISKEY

JOHN HENRY WHISKEY

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.

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

PRODUCTION

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.

HOURS

Year-round

Mon–Thurs 11am–5pm Fri–Sun 11am–6pm

Smokehouse

Thurs–Mon 11am–6pm

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

Small (less than 5,000 cases)

OWNERS

Derek Grout and Ashley Hartka

MANAGER

Peter Upstill

DISTILLER

Derek Grout

EVENTS

Visit harvestspirits.com/events for updates.

COCKTAIL GARDEN

– Seasonal cocktail garden has expanded seating

– Reserve your own private fire pit

– Check website for live music

TACONIC DISTILLERY

Established 2013

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

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.

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.

MEET THE TEAM

PAUL COUGHLIN, Founder

“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.

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.

SAVOR THIS

BOURBON WHISKEY

DUTCHESS PRIVATE RESERVE

STRAIGHT BOURBON WHISKEY

BARREL STRENGTH

STRAIGHT BOURBON WHISKEY

DOUBLE BARREL MAPLE

BOURBON

BOURBON CREAM

RYE WHISKEY

FOUNDER’S RYE WHISKEY

BARREL STRENGTH

STRAIGHT RYE WHISKEY

GIN

STUBBORNLY DIFFERENT 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!” The distillery was also voted “Best Bourbon” by Maxim Magazine, who compared their bourbon to “being kissed in a sunny field.”

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.

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.

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.

THE ESSENTIALS

PRODUCTION

ADDRESS

179 Bowen Road Stanfordville, NY 12581

PHONE 845-393-4583

WEBSITE taconicdistillery.com

TASTING FEE

$15 for 3 spirits, includes logo Glencairn whisky glass

HOURS

Year-round Sat 12–6pm

Closed New Year’s Day, Thanksgiving, Christmas Day

EVENTS

Check Facebook and Instagram for upcoming events.

Large (10,000+ cases)

OWNERS

Paul and Carol Ann Coughlin

HEAD DISTILLER

Brandon T. Collins

PICKUP/DELIVERY*

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

*until further notice

HELDERBERG MEADWORKS

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.

SAVOR THIS

MEAD

HERITAGE MEAD

MAPLE MEAD

ODIN’S TEARS DRY MEAD

FERAL MEAD

SWEET FERAL MEAD

STAGHORN MEAD

BLACK CURRANT MEAD

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.

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.

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.

THE ESSENTIALS

ADDRESS

6144 Route 30 Esperance, NY 12066

Troy Tasting Room: 45 3rd Street, Troy, NY 12180

PHONE

518-795-8964

WEBSITE helderbergmeadworks.com

TASTING FEE

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

HOURS

Jan–Feb Sat 12–9pm

12-5pm Mar–Dec Thurs–Fri 5–9pm

12–9pm Sun 12–5pm Closed New Year’s Day, Easter, Thanksgiving, Christmas Day

TOURS No

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Peter and Kirsten Voelker

MANAGER

Peter Voelker

MEAD MAKER

Peter Voelker

EVENTS

Visit

Helderberg Meadworks

Map of the Region

Schenectady County

Helderberg Meadworks

6144 Route 30, Esperance I helderbergmeadworks.com

Rensselaer County

Helderberg Meadworks

45 3rd Street, Troy I helderbergmeadworks.com

Columbia County

Clermont Vineyards & Winery

241 County Route 6, Germantown I clermontvineyards.com

Harvest Spirits

3074 US Route 9, Valatie I harvestspirits.com

Whitecliff Vineyard – Hudson Tasting Room

4150 Route 23, Hudson I whitecliffwine.com

Ulster County

Baldwin Vineyards

176 Hardenburgh Road, Pine Bush I baldwinvineyards.com

Benmarl Winery

156 Highland Avenue, Marlboro I benmarl.com

Nostrano Vineyards

14 Gala Lane, Milton I nostranovineyards.com

Quartz Rock Vineyard

40 Mountain Road, Marlboro I quartzrockvineyard.com

Robibero Winery

714 Albany Post Road, New Paltz I Rnewyorkwine.com

Stoutridge Vineyard & Distillery

10 Ann Kaley Lane, Marlboro I stoutridge.com

Whitecliff Vineyard

331 McKinstry Road, Gardiner I whitecliffwine.com

Dutchess County

Milea Estate Vineyard

450 Hollow Road, Staatsburg I mileaestatevineyard.com

Shady Knoll Distillery

37 Brush Hill Road, Millbrook I shadyknolldistillery.com

Taconic Distillery

179 Bowen Road, Stanfordville I taconicdistillery.com

Orange County

Applewood Winery

82 Four Corners Road, Warwick I applewoodwinery.com

Angry Orchard

2241 Albany Post Road, Walden I angryorchard.com

Brotherhood Winery

Baldwin Vineyards

Shady Knoll Distillery

100 Brotherhood Plaza Drive, Washingtonville brotherhood-winery.com

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

Trails

Shawangunk Wine Trail

See trail members on page 9 I gunkswine.com

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

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

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

D Great Northern Catskills

700 Rte 23B, Leeds I greatnortherncatskills.com

E Hops on the Hudson

Mayor’s Park, Cold Spring I hopsonthehudson.com

F Hudson Valley Wine & Food Festival

Dutchess County Fairgrounds, 6550 Spring Brook Avenue

Rhinebeck I hudsonvalleywine fest.com

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

Whitecliff Vineyard

Applewood Winery

Robibero Winery

Angry Orchard

Whitecliff Vineyard