Grapes were machine picked and fermented at cool temps in stainless steel before being transferred to French oak barrels for maturation with 15% new oak. Weekly lees stirring was done to increase mouthfeel and texture. The wine was left on oak for 7 months before bottling. No malolactic fermentation was done on this wine, but there is a slight creaminess and richness that suggest there might have been a small partial spontaneous malolactic fermentation, the wine has retained its bright acidity and liveliness.

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.

A mixture of hand and machine picked fruit, we picked around a lightning storm but were able to bring in the fruit (mostly) dry. The exciting start to the wine's life perhaps helped make it the racy, exciting wine that is in the bottle now. Cold settled for three days before being fermented at low temperatures to preserve aromatics. Left on the lees for six months before bottling to contribute texture and mouthfeel.

Typically used for Ice Wine, we decided to experiment and make a dry white wine with some of our estate Vidal due to the large crop in 2021. We could not be more pleased with the result. We are one of the few producers making Vidal Blanc in a dry style, but expect to see more of it in the future. Aging beautifully, we suspect this white wine will develop well over the next 3-5 years, maybe even longer!

Harvest both by hand and machine, this Riesling is mostly sourced from the Varick vineyard, about 2 miles from Knapp and managed by Knapp's vineyard team. Slightly closer to the lake than Knapp's Riesling plantings, this fruit was slightly riper and much more tropical aromatically. Fermented after 2 days of cold settling, the fermentation was one of the prettiest of the year. We ended the fermentation a little early to create the semi-dry style, and left the wine on the lees for six months to develop texture 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.

Floral, opulent, and unique to Knapp Winery!

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.