The best Riesling grapes were selected by the winemaker and crushed into neutral French oak barrels. Fermentation went slowly as the temperature stayed relatively cool. The wine was left on the heavy lees for 8 months with twice weekly barrel stirring to future develop texture. What began as a harvest experiment quickly became the favorite Riesling lot of the year, so we bottled it separately for you to enjoy.

Cayuga White is especially disease resistant, proving especially true in this difficult growing season. It seems particularly aromatic this vintage, and the aromatics are still present in the glass. Picked early morning to keep it cool, it was also fermented at low temperatures for over a month. Just a touch of CO2 was left in the glass to give just a hint of a spritz and bring it to life. This eponymous grape of Cayuga Lake makes it a perfect wine for enjoying on the lake in a sunny day.

Only the best fruit was hand picked in the early morning so we could press the juice while it was still cold. Then fermented as slowly as possible to maintain the fruit characteristics. Aged for 7 months in stainless steel with 10% in concrete egg with regular lees stirring for complexity and mouthfeel.

This wine is a blend of Muscat with Siegerrebe, Seyval Blanc, Vignoles, and Cayuga White. The wines were fermented separately, then blended together by the winemaker to make an easy summer sipper. Naturally low in alcohol, it is a wine that can be enjoyed day or night.

Our Seyval was ready to pick particularly early this season, but still presented with all the ripe flavors we love in this variety. Picked by machine on September 8th, we fermented cool and tried to let the wine speak for itself. Reduction is a constant problem with Sevyal Blanc during fermentation, but multiple rackings and oxygen management helped remediate the issue.

Naturally high in sugar and acid, this wine is very versatile for a range of wine styles. Known for its high yields, we managed the fruit set to keep the clusters open and allow the fruit to hang for longer. For this wine, we harvest early in the morning to keep the grapes cool. We used a yeast (X16) to help bring out the tropical fruit in a slow, cool fermentation to preserve aromatics.