Hudson Valley Wine Magazine 2023

And

Producer Profiles

CONTRIBUTORS

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

Nancy Matsumoto is a writer and editor who specializes in the areas of sake, regenerative agriculture, food, and culture. She is the co-author of the James Beard Foundation Awardnominated book Exploring the World of Japanese Craft Sake: Rice Water Earth.

Volume 16 Issue 1 2023

ROBERT BEDFORD EXECUTIVE EDITOR

LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR

CHERYL ELKINS ADVERTISING SALES

J. STEPHEN CASSCLES VITICULTURAL CONSULTANT

J. STEPHEN CASSCLES NANCY MATSUMOTO

LINDA PIERRO KATHLEEN WILLCOX CONTRIBUTORS

ELIZABETH UPP COPY EDITING

Linda Pierro is co-founder, managing editor, and design director of Flint Mine Press, Hudson Valley Wine Magazine, and the Ultimate Cider Guide. She is a co-founder of the Hudson Valley Cabernet Franc Coalition, president of Flint Media, and writes on local wine and spirits.

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

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Editorial Contributions:

We invite ideas for articles, photographs, letters and other contributions from readers. Please write us at the address below or email info@hvwinemag.com. Any manuscript or artwork submitted by mail should be accompanied by a self-addressed stamped envelope if you would like it returned. HVWM is not responsible for the return or loss of submissions.

CONTACT US: Hudson Valley Wine Magazine PO Box 353, Coxsackie, NY 12051

Email: info@hvwinemag.com

VISIT: hvwinemag.com

wine and craft beverage news. Get home or office delivery of Hudson Valley Wine Magazine for just the cost of shipping. Rate applies to all issues. Order copies or gift subscriptions at flintminepress.com

HUDSON VALLEY WINETM Magazine (ISSN 2325-8519) is published semi-annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2023 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) Courtesy Mirror Lake Inn Resort and Spa; (center) J. Stephen Casscles; (bottom) Baldwin Vineyards

w elcome

DRUM ROLL, PLEASE! Hudson Valley Wine Magazine turns 15 this year! We’ve loved sharing the ins and outs of the region’s top craft beverage makers and their products with you over the past decade and a half. And while we promise not to belabor the theme, we were motivated by the occasion to change things up a bit, add some new features, and make this an annual issue (an homage to the Premier issue back in 2008).

To kick off the issue, we reached out to some established and emerging talents in the industry to get their take on the past, present—and, most importantly—the future of the region’s wine and craft beverage industry. In a community so deep with talent, vision, and success, we hope you’ll enjoy hearing from this cross-section of trailblazers devoted to their craft. Find out what’s trending and what lies ahead in the Hudson Valley beginning on the next page.

In the broader theme of terroir, a subject we’ve covered in depth over the past 15 years, we’ve gone outside the region’s borders to learn how multi-dimensional terroir can be. At Mirror Lake Inn Resort and Spa in the Adirondacks, it is woven into every aspect of the lodging and dining experience. Turn to page 12 for a look at how they have seamlessly intertwined terroir and sustainability—then book a dinner reservation or a stay to experience meaningful sustainability up close!

As the pursuit of a more sustainable future is top of mind for all of us, the local wine industry is finding ways to offset the effects of climate, and secure economic and environmental viability for decades to come. For one, they are growing and making more wines from native and hybrid grapes. (Even French vignerons are eyeing lesser-known indigenous grape varietals to address negative climate events and the rising alcohol levels in their wines.) For this issue, we sat down with J. Stephen Casscles who has been at the forefront of the movement here in the Hudson Valley and who just released the second edition of his book on hybrid grapes. Check out a short Q&A on the subject beginning on page 46. Our issue wouldn’t be complete without an inside look at some of the region’s top producers and a map in the back to make it easy to plan your visits. (For a list of Producer Profiles flip to page 19.) Can’t get to every tasting room on your bucket list? Head to a festival or some of the events we’ve curated on page 16. For even more month-by-month things to do, browse our events calendar by scanning the QR code at the top of the page. We closed out this celebratory issue with “Sips,” an at-a-glance style guide. Find your favorite beverage and join us in a toast of what’s to come!

Cheers,

Linda Pierro Publisher, Managing Editor

Best Nightlife in Orange County

PHOTO: Orange County Tourism

Take to the Sky on a “High Spirits Tour”

PHOTO: Independent Helicopters

PHOTO: New York Cider Association/Glynwood

Years 15

Cheers to A

A Glimpse into the Future of the Hudson Valley

by Innovaters Shaping the Industry Today

nniversaries are a reminder of the speed of time. The time you’re toasting has seemingly passed in a flash, even if many of the minutes that made up those years felt eternal. Looking back on 15 years of Hudson Valley Wine Magazine, we can’t help but marvel at just how much the industry has changed since our first issue.

We’ve seen a growth of more than five hundred percent in the number of producers, counting all wineries, distilleries, breweries and cideries that have set up shop in the region; the number of distilleries alone has increased twelve-fold. There have been wineries that have come and gone, but some of the region’s flagships hit major milestones celebrating two or three decades in the business. Cideries have popped up in scores (there are more than 30 in the region now), but breweries by far have seen the largest growth with nearly 90 in the region today (up from seven in 2008). There are also more vinifera vines being planted, something that was less common back in 2008, with grapes like Cabernet Franc, Blaufränkisch, Grüner Veltliner, and even Albariño taking front stage. And we now have climate change to thank for more winemakers experimenting with heritage and native grape varietals—often with surprising, and tasty, results.

We hope you’ve enjoyed watching the industry flourish as much as we have. To help us mark the occasion, we reached out to a few people we’ll be watching over the next 15 years— those who continue to shape the industr y and propel the region onward and upward, and those who are just entering the business and starting to make their mark.

Read on for a front-row seat to some of the region’s most pioneering craftspeople and industry professionals, and their vision for the next 15 years.

By Kathleen Willcox >

Paul Brady Owner | Paul Brady Wine

Paul Brady’s M.O. is serving up New York state in a glass via his masterfully curated winery and bottle shop, Paul Brady Wine.

“When I was 17, my family moved to Paris, and I learned to appreciate wine,” Brady says. He’s never looked back, and has never had a job outside of the food and beverage industry, working for Brooklyn Winery, Terroir Wine Bar, Hearth Restaurant, and Gramercy Tavern, as well as other stints at bold-faced establishments across France and New York.

Brady opened his store in 2021 in Beacon, producing custom wines and serving drinks and selling bottles at the bar and shop.

“I see people of all ages and backgrounds coming to the Hudson Valley, many for the first time,” Brady says. “I see that continuing, and I see the industry responding. It’s exciting hearing about the new vineyard plantings, orchards, breweries, distilleries, and lodging. This is the type of region where you can easily spend a week townhopping while experiencing the great diversity of food and beverages along the way. I love California, but it can be sleepy. New York is a party, with a unique energy.”

Russell Moss General Manager | Milea Estate Vineyard

Russell Moss hopes to honor the Hudson Valley’s historical roots while elevating its place in the wine world today, and tomorrow.

Moss learned to make wine in New Zealand, then moved to Oregon, where he managed vineyards. He has also taught enology at Cornell, and consulted and worked with wineries from Bourgogne to the Kingdom of Bhutan. So why is he in the Hudson Valley?

“I saw what Barry Milea was building, and called him to ask if he wanted help,” Moss says. “I knew the Hudson Valley could make world-class wine. We talked, and he decided to take me on to lead the business to a new era.”

Moss joined in 2021, and now Milea Family Wines owns Milea Estate Vineyard and Clinton Vineyards, which is getting a renovation and a rebrand and will reopen next year, focused on méthode champenoise wines. The sparkling segment is growing fast, and is predicted to grow even more, especially in cool climates like the Hudson Valley, Moss says.

“I think in the next few years, we will see wine and brand quality rise greatly across the Hudson Valley,” Moss predicts. “Also, with climate change, there will be winners and there will be losers. The West Coast’s ultra-premium wine business is facing an existential crisis with regards to climate change. And the Northeastern wine business largely stands to gain, with warmer summers resulting in reliable ripeness and warmer winters bringing less damaging events to grapevines.”

The Hudson Valley, Moss predicts, will be the place to be.

“I am excited to play a small role in it with all of the other great winemakers and grapegrowers in the region,” Moss says.

I see people of all ages and backgrounds are coming to the Hudson Valley, many for the first time… and I see the industry responding.

In the next few years, we will see wine and brand quality rise greatly across the Hudson Valley.

J. Stephen Casscles

Author, Vintner | Cedar Cliff Vineyards

Author, horticulturist, and winemaker

J. Stephen Casscles has always been an explorer interested in the wilder side of grape cultivation.

“I have been growing grapes and making wine since I was 16,” Casscles says. “My first harvest was at Benmarl Vineyards in 1974, so I am almost at my 50th crush.”

He served as winemaker at Hudson-Chatham Winery, and works with Milea Estate Vineyards on the Heritage Grape project. (He also had a successful career as an attorney for the New York State Senate, where he wrote laws that govern how wine is made, distributed and sold in the state.)

Casscles’ current farm, Cedar Cliff Vineyards, is a culmination of those decades of work and exploration. He grows more than 100 cool climate grapes—many French-American hybrids and heritage grapes developed in the 19th century—with the goal of finding more naturally hardy grapes.

“I hope to identify hardy, disease resistant and productive grapes so they can be grown with minimal pesticide applications, or organically,” he says. “But they also need to make quality wines.”

Grapes he’s currently keen on Burdin Noir, Pallmer Noir, Jefferson and Croton. He’s also fascinated with the potential of co-fermenting grapes with beer, distilled products, and cider.

“I work with local Subversive Brewery and Brewery Lahoff on projects with heritage grapes,” Casscles says. “There is more openness with younger consumers to try wines made from hybrids, heritage grape varieties, and co-fermentation products.”

Peter Voelker Founder, Meadmaker | Helderberg Meadworks

Co-owner and mead maestro Peter Voelker founded Helderberg Meadworks in 2010 with his wife Kirsten, and watched the market for mead slowly, but surely, grow.

When Voelker found that his side hobby as a home brewer and meadmaker was producing a better product than he could find on the market, he went into business.

“We started small with a minimal financial investment, then reinvested all of the profits,” he says. “Today, I’m at a place that I never dreamed of, with 20 employees, two tasting meadhalls and more than 200 stores carrying my mead.”

But he didn’t quit his day job as a compliance manager for a local power plant—and while he has expanded production twice and needs to again (he’s also looking into a third meadhall)—he has seen a few meaderies close their doors recently.

“I’m hoping a few new small ones will pop up,” Voelker says. “I would love to see some new faces. I’ve always tried to meet and become friends with meaderies all around the country. In some cases I’ve even helped them get up and running. When people see and understand the quality and passion of what we do, I find they’re as open to it as they are to wine.”

There is more openness with younger consumers to try wines made from hybrids, heritage grape varieties and cofermentation products.

When people see and understand the quality and passion of what we do, I find they’re as open to it as they are to wine.

Tristan Migliore General Manager

Whitecliff Vineyard

Tristan Migliore grew up at Whitecliff Vineyard—literally— and he has watched the industry transform, firsthand.

“My parents started it as a hobby, so as a kid, chores included helping during harvest and crush, and bottling and labeling,” Migliore, who now serves as General Manager, explains. Times have changed. The hobby has turned into a full-fledged business with multiple tasting rooms, and dozens of wines that more and more people want to try.

“There are so many more people relocating or splitting time between New York City and the Hudson Valley,” he notes. “The volume of traffic has gone up, and the type of customer has changed.”

“Now the interest is in quirky, or atypical wines. Whenever we release a limited or special edition, it catches people’s eyes much more than a standard release.”

Scott Ramsey Executive Director New

York Cider Association

Scott Ramsey, the newly-minted executive director of the New York Cider Association, is making it his mission to introduce more people to the artisanal beverage the Hudson Valley grows from the ground up.

Ramsey hails from corporate media, and worked for a range of Fortune 100 firms—a far cry from the dusty back roads of apple country. He explains that he is bringing his unique boardroom C-suite of skills to the farm in a bid to help cidermakers “build and grow a strong business in New York. A lot of that entails facilitating connections between our producers and members of the industry engaged in selling cider—restaurants, chefs, servers, bartenders, and retailers.”

He is also determined to grow the market of cider lovers through focused consumer and industry educational opportunities.

And as a new resident of the Valley, he’s become an official regional booster. “I’ve become a Certified Tourism Ambassador for Dutchess County, because I love learning more about the region and how deeply significant our history here is,” Ramsey says. “It is important not just to New York State, but the entire country.”

Part of his big-picture vision is putting New York Cider on the map in a new way, which he hopes, in turn, will bring long-overdue recognition to the region.

“There is no reason why New York Cider and the Hudson Valley and the Finger Lakes shouldn’t be what California wine is to Napa and Sonoma,” Ramsey points out. “We have the largest concentration of cider tasting rooms in the country both in the Hudson Valley and Finger Lakes regions, we lead the country with the number of licensed cider producers, and the origin story of apples and cider in this country has deep roots in New York.”

“There is no reason why New York Cider and the Hudson Valley and the Finger Lakes shouldn’t be what California wine is to Napa and Sonoma.”

“Now the interest is much more in quirky, or atypical wines.”

Travis Van Caster Winemaker | City Winery Hudson Valley

Winemaker Travis Van Caster worked for three years at Left Coast Estate in Oregon’s Willamette Valley, eventually making it up the ladder to assistant winemaker. He then made his way east to Cornell University to study enology, and bopped around France and California before discovering City Winery.

“Everything about City Winery and the Hudson Valley appealed to me,” he recalls. “My passion is making high-quality reserve wine and being able to work with well-known vineyards across the country in a way that highlights the terroir of each vineyard.”

But Van Caster knows that truly understanding a region requires spending time there, which is why he is also laser-focused building out the robust events space at City Winery.

“I believe that more people coming in from the city and a general increase in wine tourism to the region is going to drive up demand for Hudson Valley wine, maybe to the point where local vineyards have a hard time keeping up,” he says, acknowledging that this is the kind of business problem every business dreams of.

“Over the next decade and a half, we’re going to see the momentum being generated today pay off, with more vineyards being planted and more recognition, especially for sparkling wines being made in the Hudson Valley.”

Matthew Spaccarelli

Co-founder, Winemaker | Fjord Vineyards Winemaker | Benmarl Winery

Fjord Vineyards’ co-founder Matthew Spaccarelli knew he loved family, wine, and agriculture when his family bought Benmarl Winery and he “jumped right into the deep end,” but he had no idea just how much.

“In 2010, we made the switch to 100% New York sourced grapes, and I haven’t looked back,” Spaccarelli says. “In 2010, my partner Casey [Erdmann] and I decided to start our own label at Fjord,” where they manage 30 acres, with an annual production of 3,000 cases.

It’s complicated, but simple.

“The longer I am in the business, the more I fall in love with the vineyards,” he says. “My focus has been to not only make quality wines, but get more vines in the ground. We have a lot of potential to grow high-quality wines, and I hope to fill the void I see in locallygrown fruit, while also helping other growers find ways to grow more.”

As of now, Spaccarelli has plans to plant more Cabernet Franc, Chardonnay, and Albariño, with the knowledge that sourcing fruit closer to home simply makes for a better product.

“I can confidently say that our estate-grown wines, both for Benmarl and Fjord Vineyards, are the ones that shine in our portfolio,” he says. “They are also the ones that consumers are more drawn to.”

“Over the next decade and a half, we’re going to see the momentum being generated today pay off.”

“We have a lot of potential to grow high quality wines, and I hope to fill the void

I see in locally grown fruit, while also helping other growers find ways to grow more.”

Megan Lamb Assistant Winemaker Quartz Rock Vineyard

Megan Lamb attended the Culinary Institute of America to study the pastry arts, but the wine bug bit her, and she changed her focus to enology. She says the stars aligned when Dan Heavens and Jacqui Ferrari Heavens purchased what became Quartz Rock Vineyard (formerly Glorie Farm Winery).

“They gave me an opportunity to work with them as an assistant winemaker, and in the tasting room on the weekends,” Lamb says.

“I find that continuing my education with food and wine studies, while also working here, helps deepen my understanding of flavor profiles, tastes, and aromas.”

Quartz Rock’s focus on using estate-grown grapes and apples for wine and cider as well as their development of a sparkling program is the future, she believes.

“I love working in the tasting room because I get to hear feedback,” she says. “Overall, people are getting excited about our sparkling wines, and seeing it not just as a celebratory drink, but something they can enjoy every day. The future is hard to predict, but I love seeing the focus on, and appreciation for, the uniqueness of each individual winery, and the lines of products they produce.”

She also hopes to see more collaborative events and dinners between wineries, cideries, restaurants, and farmers.

“It’s a fun opportunity, and allows us to support each other, play off all of our strengths and bring recognition to all,” Lamb says.

Dylan Hull Manager | Applewood Winery

The growth of the craft drinks industry in the Hudson Valley has been a very good thing for business. Dylan Hull, whose family founded Applewood Winery in 1994 as an offshoot of the family farm, says that the growth has been inspiring.

“The number of wineries, cideries, breweries, and distilleries has increased dramatically in the past few years,” Hull, who manages Applewood Winery’s tasting room, wholesale sales, and marketing, notes. While there is strength in numbers, he also notes that “going forward, it will be increasingly important to find unique ways for all of us to make ourselves stand out.”

Hull has been working on this approach at Applewood by experimenting with mixology, creating seasonal wine and cider cocktails incorporating their line of Naked Flock Ciders and artisanal spirits. “It’s a fun way to play around with flavors already at our disposal, while also presenting products in a new and exciting way for our customers,” he explains.

“...it will be increasingly important to find unique ways to make ourselves stand out.”

“People are getting excited about sparkling wines, and seeing it not just as a celebratory drink.”

Joe Gaynor Cidermaker | Angry Orchard

Angry Orchard’s cidermaker Joe Gaynor was born and raised in the Hudson Valley, where he says that fermenting things at home was just par for the course.

“It has been wild to watch the official craft industry grow,” Gaynor says. “Growing up, each town would have one or two cideries, breweries, or wineries, but now you often see three or more of each in every town.”

Gaynor joined Angry Orchard seven years ago as a part-time bartender, and found his passion for, and knowledge of, the art and science of fermentation blossom there. As head cidermaker, he is particularly excited to work with their 30+ cider-specific apple varieties, and hopes to develop new cider styles and creative ways to share the ciders with guests.

“I’m really excited to see what we can do with cider varieties like Yarlington Mill, which has soft tannins, or Porters Perfection, with a touch of tannin, complimented by high acidity and beautiful aromatics,” he says. “We’ve seen different areas throughout the U.S. become synonyms with certain products, like California with wine, Kentucky with bourbon, Colorado with craft beer. I believe the Hudson Valley is uniquely located both geographically and agriculturally to be a hub for most craft beverages in the country— but most importantly, with cider in particular.”

Paige Flori Owner | Boutique Wines, Spirits and Cider

Paige Flori fell in love with the drinks industry while working for a small Italian importer. She decided to take a full dive into retail, in a bid to highlight the undersung small-batch beauties she saw around her in the Hudson Valley.

She loves everything fermentable, but has a particular affinity for those gorgeous Empire apples. In 2023, she was named Pommelier of the Year, East Coast, by the American Cider Association.

“I spend a lot of my time storytelling and helping customers understand some of the nuances of wine, cider and spirits,” Flori says, adding that she has expanded her selection for 35 ciders in the can and nine on tap to 325 in bottle and can and 13 on tap.

Watching the evolution of the Hudson Valley since opening her store in 2017, Flori is bullish on the future of the Hudson Valley, particularly in the drinks sector.

“Overall, I feel the Hudson Valley is destined to become a destination for agritourism, with the wine, spirit, cider and mead business as a large part,” Flori says. “We have some world-class producers doing incredible things, driven by factors like the Culinary Institute of America, proximity to New York City, and more educated consumers seeking transparency in what they consume. I am excited to be a small part of the movement.” •

“The Hudson Valley is uniquely located to be a hub for most craft beverages in the country.”

“We have some worldclass producers doing incredible things, driven by factors like the Culinary Institute of America, proximity to New York City, and more educated consumers seeking transparency in what they consume.”

Mirror Lake Inn Resort and Spa and Chef Curtiss Hemm:

An Expression of Terroir

By Nancy Matsumoto

Just 140 miles due north of Albany, the Adirondacks’ Lake Placid region is home to fertile farmland, passionately run livestock enterprises, and a highly evolved artisan dairy culture. Yet one familiar catch-phrase that guests at Mirror Lake Inn’s Four Diamond-rated restaurant The View will never hear is “farm-to-table.”

The term is commonly overused, says Executive Chef Curtiss Hemm, that it’s become next to meaningless. A better way to describe what both the inn and the restaurant express is “terroir,” and not in the narrow sense of local wines expressing local soil. To Hemm, the term encompasses “a multi-dimensional, three-hundred-and-sixty degree” view of the northern Adirondacks. Sure, it includes wines, though Cabernet Franc is the star here, not the more familiar Cabernet Sauvignon or Pinot Noir. But it also includes New York maple syrup, Gladsheim goat’s milk Gouda from Asgaard Farm and Dairy, aged raw cow’s milk Dutch Knuckle cheese from Sugar House Creamery, and, he adds, “some of the best yogurts in the country” from North Country Creamery.” Terroir can also be found in North Country’s supremely happy Brown Jersey cows, which Hemm passes every day on his way to work.

In their embrace of this concept of terroir, Mirror Lake Inn and The View, with their casual Adirondack elegance, are reminiscent of Europe’s finest ski resorts and luxury hotels, where a robust roster of winter sports, year-round activities, complete spa services, and seasonal, classic-yet-creative European cuisine administer to body, soul, and stomach. The beauty of cooking European-influenced foods in the United States, says Hemm, is that he has a freedom that European chefs lack: “If I want to take skate wing and put ponzu sauce or truffle on it, I can,” he says. “I don’t have to put a caper cream sauce on it.”

Family owned since 1924, the inn passed into the hands of Ed and Lisa Weibrecht in 1976. Their son Andrew is a retired World Cup alpine ski racer and two-time Olympic medalist, in Vancouver and Sochi. Today Andrew and his wife Denja serve as the innkeepers.

Even the annual Ironman Lake Placid triathlon, which changes the complexion of The View in the weeks leading up to the big July event “is part of the terroir of Lake Placid,” Hemm asserts. The View’s house-made pastas come to the fore during this time as carbo loading commences, while alcohol sales decline. “We brought in a whole line of beneficial beverages, too, like kombucha and cold-brew coffee (which is less acidic, and some believe, healthier than hot brewed) and a lot of botanicals and teas.” The spa, too, goes into overdrive, with deep tissue massages and reflexology among the most popular services. In the kitchen, Hemm emphasizes dishes that aren’t “heat denatured,” in other words, raw or cured foods (ceviches, crudos). Preparing them this way keeps their nutrients as accessible to the body as possible.

With their casual Adirondack elegance, Mirror Lake Inn and The View are reminiscent of Europe’s finest resorts and luxury hotels . . . administering to body, soul, and stomach.

A MULTI-DIMENSIONAL APPROACH TO SUSTAINABILITY: (clockwise from top left) Wellness-inspiring view from a newly renovated Suite; Chanterelles and other wild edibles foraged at a Carriage House Cooking School Class; Award-winning food and wine pairing at The View; Organic foul sourced from Reber Rock Farm.

Taking the Regional Lead in Sustainability

This form of fossil fuel-free “cooking” dovetails with Hemm’s as well as the inn’s emphasis on sustainability. “We’re a ‘last-mile resort town,’ which means that almost everything we get here is trucked in,” says Hemm. “So it’s important to offset everything we do.” Mirror Lake Inn was the first hotel property in Lake Placid to adopt a comprehensive recycling program. A business-wide energy audit in 2021 validated the inn’s adoption of a rooftop solar program, which has reduced its dependence on the local electrical grid by 450 to 500 kilowatt hours a year. Fourteen EV stations are being installed, the inn has switched to more eco-friendly detergents and cleaning products, and a $1.5 million laundry facility has introduced more energy efficient machines.

In the kitchen, Hemm is keenly attuned to minimizing oven use to save energy, and not just during triathlon season. “If I can use a flat-top (cooking range) that’s on, I’ll do that. I don’t want to turn an oven on. I’m a garde manger chef,” he says, referring to the cold station of a restaurant, where salads, hors d’oeuvres, appetizers, and charcuterie are made or kept. In fact, Hemm—who grew up in Peru, NY, studied culinary arts at Paul Smith’s College, earned two certificates of gastronomy from the Cordon Bleu in Paris, and spent two years cooking in Burgundy—published the culinary textbook titled Garde Manger: The Cold Kitchen while he was dean of culinary arts and director of online programs at the New England Culinary Institute. “Cooking is not just the application of heat, it’s the denaturing of food,” he explains. “If I can let acid and time equal cooking then I don’t need to turn on a fossil-fuel oriented implement.”

His zero-waste approach to cooking has led to the addition of some popular menu items. For example, any remaining house-made sourdough bread is transformed the following day into passatelli, a northern Italian dumpling made with the addition of Parmigiano Reggiano cheese, and eggs, then cooked in brodo, or broth. “I maximize the use of any food that I bring in. I will pickle juiced lemon rinds and use the zest as a flavor agent in sugars, in Indian chutney, or in a mousseline for a deviled crab salad,” says Hemm. Through actions such as these, he’s cut kitchen waste to almost nothing. Another practice he’s adopted is around the custom-raised, grass-fed and -finished Red Devon beef he sources from Asgaard Farm. “I pay for an entire steer, which includes the fat, and the bones, the entire hanging weight. It’s custom cut for our needs, then I save the prime cuts, ribeye, strip loins and tenderloins, for the holidays, when demand is highest. Everything else becomes the grass-fed, grass-finished beef I use throughout the year.”

Hemm has also reduced the amount of non-reusable plastic packaging that comes into the kitchen. The View does not offer to-go products because he does not want to use single-use plastics. Mirror Lake Inn offers two watering stations where guests can fill up their plant-based carafes with seltzer or still water. The restaurant’s composting program, administered by Blue Line, has helped reduce its use of plastic garbage bags by 80 percent. “That’s sixteen fiftyfive gallon garbage bags not going into landfill every day,” Hemm says. Blue Line sends three truckloads of rich compost soil back to the inn each year, which is used to fertilize the herb garden outside The View kitchen, and the flower beds spread throughout the inn and spa property. The flowers grown onsite provide all of the floral arrangements for the inn, spa, and restaurant as well.

Custom raised grass-fed beef from Asgaard Farm

The Library at Mirror Lake Inn

A selection of local Essex County cheeses

An Award-Winning Wine Program

The View’s 800-label wine list, says Hemm who also serves as the inn’s food and beverage director, has a predictably strong selection of California Cabernets as well as Bordeaux wines, along with a strong selection of old and new world whites. His list has earned a Wine Spectator “Best of Award of Excellence” designation, indicating a deep commitment to wine and wine service, a breadth across multiple winegrowing regions, and depth in the form of verticals from top producers. Verticals in The View cellar include Opus One, Continuum Estates, as well as a large holding of Turley Wine Cellar products.

Hemm’s current interest is in expanding The View’s holdings of cool-climate wines, including a strong selection from New York state, along with local beers and ciders. He loves Lamoreaux Landing Wine Cellars, the sparkling wines of Damiani Wine Cellars, the dry Rieslings from Ravines Wine Cellars, and Wölffer Estate Cabernet Francs. Because cool-climate wines are “low ABV, valueoriented, delicious and food-friendly wines,” he’s looked beyond New York’s borders, too, bringing in bottles from South Africa, northern Portugal, Oregon and Central California. “They’re far more versatile for food pairing than, say, Napa Valley Cabernets, which are constantly thumping their chests. They’re wines that might not overpower German potato dumplings, but not everything can be that.”

At The View, he’s noticed that diners are either focused on the beverage and look for food that is going to enhance what they are drinking, or are more food focused and want something to go with their meal. Either way, he adds, servers can recommend pairings, whether it’s a red to match a dish of grilled beef tenderloin, potato purée, petite carrots, baby turnips, and slender haricot vert with a Pinot Noir demi-glace; or a light red or white to accompany a dish of Faroe Island salmon served with succotash, tomato vinaigrette, and a honey herb butter glaze. The local duck hunting culture is reflected in a duck ragu or a duck Bolognese that might appear on the menu.

Hemm fell in love with cooking when he was 14, and realized that he liked this craft that involved “building and creating, and was something that was artistic and systematic.” He could develop skills and have fun, while bringing his strong analytic skills to bear as an executive chef. Now, at age 53, with an established career, he wants do what he can to steward the land and improve his local environment.

In 2013 he bought the family farm he grew up on, 300-acre Hallock Hill Farms, where he offers his Carriage House cooking classes (see sidebar). He’s taken the farm offline commercially, except for oak wood that he sells for lumber. Most of the 60 pastured acres and 250 wooded acres remaining is land he’s designated as a habitat for pollinators and small wild mammals; his goal is to eventually oversee the largest privately owned pollinator habitat in the northeast. Timber harvesting is done based on wildlife habitat needs, including leaving a certain number of stumps for the male grouse. These become perches for the birds as they engage in a thumping or drumming display of loud wing flapping—their way of proclaiming territory or issue a mating call.

The View Restaurant’s Dining Room

“When I go outside to have my coffee in the morning and I hear the thumping of a grouse,” says Hemm, “It makes me smile.”

The Carriage House Cooking Classes

In 2017, Hemm opened The Carriage House Cooking School on his 300-acre Hallock Hill Farms. Located in a carriage house he built with farm-harvested lumber, this is where he teaches small classes of eight to ten people. “It’s a great marriage of my passion for food and what I do here on the farm,” he says.

At Mirror Lake Inn, under the auspices of The Carriage House Cooking school, Hemm heads up culinary weekend getaways for Mirror Lake Inn guests. Up to 40 guests, often couples, sign up for these experiences, which include two night’s lodging at the inn, a welcome reception, hors d’oeuvres, and multiple cooking classes. The last package was a Cinco de Mayo-themed weekend, and the next one, in the fall, will center on the foods of Italy. “It’s a great way for Mirror Lake Inn to share the beauty of the Adirondacks for our neighbors in the Hudson Valley,” Hemm explains. “The weekend getaways are a chance for guests to meet like-minded people. Many guests return for repeat weekends.” •

Celebrate the seasons in wine country! Artisan markets, harvest fests, pairing classes, concerts — there’s something for everyone and every taste. Scan the QR code to browse our calendar for even more month-by-month things to do.

July–Aug Concerts in the Vineyard City Winery Hudson Valley Montgomery citywinery.com/hudsonvalley

Check website for dates

1-2

Chocolate Wine Pairing Baldwin Vineyards | Pine Bush baldwinvineyards.com

15

Sparkling Wines & Ciders

Tasting & Pairing Class

Quartz Rock Vineyard | Marlboro quartzrockvineyard.com

5 Cash & Country Festival & NY Whiskey Weekend Warwick Valley Winery | Warwick wvwinery.com

5-6

National Mead Weekend Helderberg Meadworks | Esperance helderbergmeadworks.com

5-6

Putnam County Wine & Food Fest Wells Park | Brewster putnamcountywinefest.com

12

Hudson Valley Craft

Beverage Festival & Market

Brooklyn Cider House Twin Star Orchards | New Paltz twinstarorchards.com

22

Pollinator Masquerade Hudson Valley Farmhouse Cider Stone Ridge Orchard hudsonvalleyfarmhousecider.com

22-23

Sangria Festival Benmarl Winery | Marlboro benmarl.com

12-13

Modern Makers Market St. Mary’s Church | Cold Spring hopsonthehudson.com

12-13

Sangria Festival Benmarl Winery | Marlboro benmarl.com

26

Whitecliff Vineyard Wine Run 5k Whitecliff Vineyard | Gardiner raceentry.com

9 Fall Harvest Festival Weekends (through Oct 29) Treasury Cider | Hopewell Jct. treasurycider.com

9-10

Hudson Valley Wine & Food Festival Dutchess County Fairgrounds Rhinebeck HudsonValleyWineFest.com

7-9

Oktoberfest Brooklyn Cider House Twin Star Orchards | New Paltz twinstarorchards.com

9 Fall Harvest Festival Treasury Cider | Hopewell Jct. treasurycider.com

4 Season Finale Pig Roast Brooklyn Cider House Twin Star Orchards | New Paltz twinstarorchards.com

15 Homestyle Homicide Murder Mystery Baldwin Vineyards | Pine Bush baldwinvineyards.com

16 Cabernet Franc Vertical Tasting & Pairing Class Quartz Rock Vineyard | Marlboro quartzrockvineyard.com

6-15 Cider Week New York Various locations CiderWeekNewYork.com

7 Hudson Valley Farm & Flea 1010 SR 17M | Monroe hudsonvalleyfarmandflea.com

14-15 Modern Makers Market St. Mary’s Church | Cold Spring hopsonthehudson.com

20

Wool & Folk Hudson Valley Farmhouse Cider Stone Ridge Orchard hudsonvalleyfarmhousecider.com

4 Speed Dating LGBTQ+ Quartz Rock Vineyard | Marlboro quartzrockvineyard.com

21-22

Walktoberfest Farmers and Makers Market Walkway Over the Hudson | Highland walkway.org

TBD Annual Holiday Tree Lighting Brotherhood Winery | Washingtonville brotherhood-winery.com

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

LEMON GINGER

SMASHED CHERRY MEAD

COCKTAILS

LEMON GINGER SHANDY NAKED IN THE GARDEN

OLD FASHIONED FLOCK

Make your experience at Applewood extra special! Book a Private Cabana for 2 to 10 guests — it includes a dedicated server to discuss the wines and ciders, has super comfy seating, and fire pits in case of chilly weather. Visit the website for more info and to make a reservation for this must-do experience!

IN THE SPOTLIGHT

LEMON GINGER CIDER AND ROSÉ WINE

Naked Flock’s signature summer cider, Lemon Ginger, will be released this May! This cider is bursting with citrus flavor and has a mellow ginger taste on the finish, making it a perfect summer refresher. Try a Lemon Ginger Shandy Cocktail—just add vodka and lemonade.

Not a cider lover? Summer is rosé season and Applewood has a rosé wine for every palate. Vineyard Sunset is a dry rose made with a blend of Cayuga, Riesling, and Traminette grapes. Pink Moscato is a delightfully sweet rosé wine with notes of roses and raspberries. Try them both!

THE ESSENTIALS

PRODUCTION

ADDRESS

82 Four Corners Road Warwick, NY 10990

PHONE 845-988-9292

WEBSITE applewoodwinery.com

TASTING FEE

$20 for a flight of 5 wines Reservations recommended

TOURS No

HOURS

Medium (5,000 to 10,000 cases)

OWNERS

Jonathan and Michele Hull

MANAGER

Dylan 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, Easter, Thanksgiving, Christmas Day

EVENTS

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

Check social media for pop-up events.

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 of Homestyle Sangria—a refreshing sangria that delivers all the natural flavors of delicious premium wine with a perfect blend of fruit. Best enjoyed chilled, with friends and family. Follow Brotherhood Winery on Instagram @brotherhoodwinery.

IN THE SPOTLIGHT

BROTHERHOOD CABERNET SAUVIGNON

2021 New York Wine Classic

Best Cabernet Sauvignon winner! 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 vintage release! Crafted in the style of a true Burgundian Pinot Noir. This 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

CITY WINERY HUDSON VALLEY

Established 2020

CITY WINERY HUDSON VALLEY is located in Montgomery, NY, at the historic Montgomery Worsted Mills. The scenic 22-acre property consists of a fully functioning winery, restaurant, tasting room and event venue. City Winery strives to deliver a unique high-end culinary and cultural experience to guests who are passionate about wine, music, and food. By combining a winery with intimate experiences and fine dining, City Winery has created a compelling venue for their sophisticated clientele.

The Hudson Valley property is designed to integrate the winemaking process with consumption and enjoyment of wine. Guests can wander from the winery into the Barrel Room tasting bar and restaurant, where they can try house wines served fresh on tap, straight from the cellar. The culinary team pairs wines with flavorful dishes to complement each glass. Tasting flights are offered to sample the many wines made inhouse, along with an award-winning wine list featuring over 400 wines from many of the top producers from all over the world.

In the continuous effort of sustainability, City Winery is preserving the earth one glass of wine at a time. All locations have implemented the use of “wine on tap” to negate the production of wine in bottles. Seventy percent of wine produced goes directly into 15- to 30-gallon barrels after the wine has finished the clarification process. All the energy and gas used to create, fill, seal, label and transport the bottles is unused. This furthers City Winery’s sustainability efforts by saving almost 300,000 bottles per year.

In addition, City Winery’s reusable wine bottle program, Re-Wine, allows Hudson Valley customers to take wine-to-go, return the bottle to be washed and sanitized, and then receive a five-dollar credit towards their next bottle. By utilizing their direct-to-consumer venues, City Winery is paving the path to become the most environmentally efficient winery in the world. With its growler exchange program, City Winery is able to offer customers an on-the-go bottle of wine and eliminate the shipping of heavy glass bottles and corks. The effort to help enrich the earth is ongoing at City Winery Hudson Valley.

MEET THE WINEMAKER

Travis Van Caster is a skilled and creative winemaker who currently serves as the Head Winemaker at City Winery Hudson Valley. With over 10 years of experience in the wine industry, Travis has become well-versed in both traditional and modern winemaking techniques. He has a passion for crafting unique and highquality wines that capture the essence of the terroir and reflect the characteristics of the grape varieties he works with.

At City Winery Hudson Valley, Travis oversees the entire winemaking process, from grape selection to bottling. Travis’s commitment to quality and his deep understanding of the winemaking process have earned him a well-deserved reputation as a talented and respected winemaker in the industry.

SAVOR THIS

WHITE 2022 “IN BLOOM” GRÜNER VELTLINER

ROSÉ

“ROSÉ IS A ROSÉ IS A ROSÉ” ROSÉ OF PINOT NOIR

RED

2022 “GAMAPHONE” NOUVEAU RED BLEND

2021 RESERVE ZINFANDEL

SPARKLING

2021 RIESLING PÉT-NAT

2021 Reserve Zinfandel – a classic Zinfandel! This wine opens with a bold nose full of baking spice, fresh berries, and brown sugar. On the palate, the wine is supple and rich, with loads of cinnamon and cola notes with hints of mushroom. Full of bold flavors, dark fruit, and beautiful spiciness, this wine will satisfy those customers coming in for a “BIG RED.”

PHOTO (center): Nathan Zucker

IN THE SPOTLIGHT

JEFFERSON CUP INVITATIONAL

Often referred to as the “Olympics” of wine competitions, The Jefferson Cup Invitational is the only competition that honors the best of the best from wine regions across America. This competition is not open to every winery, rather, winners are selected from tastings and competitions throughout 2022.

The 2022 competition included wines from twenty-five states. Forty-one wines from 10 different states captured top honors. City Winery’s 2022 winning wines include:

THE ESSENTIALS

City Winery Pinot Noir Reserve Cuvee

Baciagalupi 2019 Russian River Valley

City Winery Cabernet Franc Reserve Cuvee

Alder Springs 2019 Mendocino

City Winery Syrah Reserve Cuvee Alder Springs

2019 Mendocino

City Winery Chardonnay Chards of Glass

2019 Sonoma Mountain

City Winery Pinot Noir Signature Series

2017 Dundee

City Winery Cabernet Sauvignon Signature Series

2017 Napa

City Winery Riesling Pet-Nat 2020 Finger Lakes

City Winery Roussanne Reserve Cuvee

Alder Springs 2019 Mendocino

GETTING HERE

FROM NYS THRUWAY (RT. 87): Take Exit 17 to I-84 (Newburgh). Continue 7.5 miles, then take Exit 28 to NY-208 N. Continue on NY-208 N, then turn left onto NY-17K W. Go 1.4 miles, then turn right onto Factory Street. City Winery will be on the right.

ADDRESS

23 Factory Street Montgomery, NY 12549

PHONE 845-424-0222

WEBSITE citywinery.com/hudsonvalley

TASTING FEE

$15

TOURS

$45

HOURS

Year-round Wed–Thurs 4–9pm Fri–Sat 11:30am–10pm Sun 11am–9pm

Closed

Christmas Day

PET FRIENDLY Yes (patio only)

OWNER

Michael Dorf

MANAGER

Jennifer Austin

WINEMAKER

Travis Van Caster

EVENTS

Check the website for upcoming events.

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 BALDWIN FAMILY established a winery at the historic 1786 Hardenburgh Estate. In the past 41 years they have received numerous awards for their exceptional wines and have played a vital role in New York’s emergence into the premium fruit wine category. They are not just an award-winning winery, but also a secondgeneration farm winery. The winery was initially founded by Pat and Jack Baldwin and is now owned and operated by their daughter Wendy and her husband Alex. Baldwin Vineyards remains a family-owned business.

In addition to their exceptional wines and family-owned operation, Baldwin Vineyards also boasts one of the largest tasting rooms in the Hudson Valley. Their spacious tasting room helps visitors relax and enjoy some of the best wines in New York State. Moreover, Baldwin has around 40 acres of river frontage property, featuring fully stocked ponds, goats, chickens, cornhole, volleyball, board games, and much more. Visitors can enjoy a variety of outdoor activities and revel in the beauty of nature while sipping on their favorite Baldwin Vineyards wines.

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 at the winery accommodates up to 50 guests, or the entire winery and picnic area can be rented. The winery also has a private space, The Loft, which is designed as a relaxing area for 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.

MEET THE WINEMAKERS

Celebrating 41 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 41 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 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

UPCOMING LIVE MUSIC

Enjoy live music, rain or shine, every weekend from 1–4pm.

May 27–28

Andrew Mercer

June 3–4 Billy Manas

June 10–18 T he Art Lillard Duo

June 11 Smokin’ Buddie Steve

June 24 Frank Sarino

July 1–2 Frank Sarino

July 8 Billy Manas

July 9 Smokin’ Buddie Steve

July 15–16 Peter Einhorn Duo

July 22 JUST US

July 23 T he Art Lillard Duo

July 29 Billy Manas

August 5–6 Peter Einhorn Duo

August 12 Smokin’ Buddie Steve

August 13 T he Art Lillard Duo

August 19–20 Hudson Valley Bluegrass Band

August 26–27 Billy Manas

September 2–3 Gayle Donnelly

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 Hardenburgh 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.

THE ESSENTIALS

ADDRESS

176 Hardenburgh Road Pine Bush, NY 12566

PHONE 845-744-2226

WEBSITE baldwinvineyards.com

TASTING FEE

$14 includes a sample of 6 wines

$18 includes a sample of 6 wines and a souvenir wine glass

HOURS

May–June

Sat–Sun 12–5pm

Closed June 25th

July–Aug

Fri–Sun 12–5pm

Sept–Dec

Sat–Sun 12–5pm

Closed Easter, Thanksgiving, Christmas Day

TOURS No

PRODUCTION Small (less than 5,000 cases)

OWNERS

Wendy Baldwin Landolina, Alex Landolina

WINEMAKER

Alex Landolina

EVENTS

Visit the website for upcoming events.

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 Blaufränkisch, 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.

2020 CABERNET FRANC

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

2019 PROPRIETORS 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

WINEMAKERS

Matthew Spaccarelli, Laura Cypress

EVENTS

Visit

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

Nostrano Vineyards Estate Pinot Noir was planted in a unique microclimate located in front of the original family homestead on a south-facing slope. With protection from the mountain and full sunlight throughout the growing season the fruit offers vibrant floral notes and a delicate yet sophisticated finish. A true expression of the Hudson River region and terroir.

PHOTOS: Alex Healy Photo

IN THE SPOTLIGHT

RUSTIC RED

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

ARAE — COMING IN 2023!

Look for the premier release of Nostrano Vineyards Pétillant Naturel produced from estate-grown Riesling early next year.

THE ESSENTIALS

PRODUCTION

ADDRESS

14 Gala Lane Milton, NY 12547

PHONE 845-795-5473

WEBSITE nostranovineyards.com

TASTING FEE

$12

PET FRIENDLY Yes (leashed)

HOURS

Feb–Mar

Sat–Sun 11am–5pm

Apr–Oct

Thurs–Fri 12–8pm

Sat–Sun 11am–5pm

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).

Nov–Dec

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 RECOMMENDED

Exploretock.com/nostranovineyards

QUARTZ ROCK VINEYARD & BEDROCK CIDERY

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 onsite, and the property is also now the home of Bedrock Cidery!

The vineyards and orchards at Quartz Rock are steeped in agriculture dating back to the 1700s. The rocky terrain on the mountain began its transformation to fruit farming in the 1970s under the previous owners, the Glories. Now, the Heavens are continuing the transformation by focusing on growing fruit that results in high-quality wines and ciders. They continue to replant and prepare new sections of the farm to focus on vinifera and traditional cider apples and pears.

Quartz Rock Vineyard’s mission is to perform all of their work with kindness and respect for the land, their team and communities, and each other. They give customers the opportunity to enjoy the fruits of the land while basking in its beauty. The vibe at Quartz Rock is easy-going and friendly, but the team is hard working and knowledgeable without being pretentious.

To complement the wine and cider, a visit can include live music, a variety of pop-up food options, classes and shows, including fire dance performances, a world-record sword balancing act, poetry workshops, stand-up comedy, and wine tasting and pairing classes.

Doing good in the world – close to home and further afoot – is also the foundation of Quartz Rock Vineyard’s identity. They host fundraisers and awareness events for LGBTQ+ school-aged kids and teens, world poverty and hunger, mental and physical healthcare and housing for US Military Veterans, postpartum support and maternal health, the 9/11 families fund, assistance for victims and survivors of domestic violence, have donated thousands of pounds of fruit to food pantries within Ulster, Orange, and Westchester counties, and are involved with numerous other charitable and advocacy organizations.

MEET THE OWNERS

DAN HEAVENS AND JACQUI FERRARI HEAVENS

Quartz Rock (and now Bedrock!) is known for its award-winning estate grown wines and hard ciders. There is a long and rich history of growing fruit in the Hudson Valley and Dan and Jacqui are proud to play a small part in its history.

The couple has focused on growing more vinifera grapes (more to come on this over the next few years!) as well as traditional French, English, and Spanish apple varieties to be used in their estate ciders. 2023 will be an exciting year as the new cider varieties will produce a small crop to enjoy the following year.

“There is a growing community of excellent fruit growers in the Hudson Valley and we are lucky to be a part of this. There are so many exciting projects across the Valley and we can’t wait to see how they develop over the years!” says Dan.

SAVOR THIS

WHITE 2022 ESTATE SEMI-DRY RIESLING

2022 ESTATE SEYVAL BLANC

2022 ESTATE VALVIN MUSCAT CHARDONNAY FIELD BLEND

2022 ESTATE UNOAKED CHARDONNAY

RED

2020 ESTATE CABERNET FRANC

2021 ESTATE MARQUETTE

2021 ESTATE UNOAKED NOIRET

DESSERT

2021 ESTATE CABERNET FRANC ICED WINE

2021 ESTATE CHAMBOURCIN

VIDAL BLANC ICED WINE

2021 ESTATE BLACK CURRANT WINE

CIDER

2021 GOLDEN GRANNY SEMI-DRY

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 wine associate 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

INTRODUCING BEDROCK CIDERY

Visit the cidery for a farm-to-bottle experience that highlights the orchard fruit used to make Bedrock’s handcrafted ciders and perries! The current menu of six ciders and perries ranges from dry, bottleconditioned, unfiltered ciders to sweet, crisp blends.

Dry, bottle-conditioned, unfiltered ciders – made from a proprietary blend of apples, these ciders are fermented in the bottle and are unfiltered, with a full body and a crisp finish.

Semi-dry cider (Golden Granny) – this slightly sweet blend of Golden Russet and signature Granny Smith apples pleases both dry and sweet drinkers.

Sweet cider – blend of Mutsu, Winesap, Macoun, Golden Russett, Greening, and Northern Spy apples.

New Release! Rye-barrel aged hard cider – blend of estate apples that tastes like Rye and spiced apples.

Over the last three years, some unique cider apple and pear varieties were planted on Nightingale Farm, including Cox’s Orange Pippin, Yarlington Mills, Redfield (which has a red flesh and makes a red-orange colored juice when pressed), Reine des Pommes, Orleans Reinnette, Gelbmostler, and Normannische. The ciders made from these newly-planted varieties will be ready beginning in 2024.

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.

THE ESSENTIALS

ADDRESS

40 Mountain Road Marlboro, NY 12542

PHONE 845-236-3265

WEBSITE quartzrockvineyard.com

TASTING FEE

$20–$25

PET FRIENDLY Yes

TOURS

Yes; free for Wine Club Members

HOURS

Year-round Sat– Sun 12–5pm

Holiday Mondays 12–5pm

Friday hours and late hours seasonally

Closed

All major holidays

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Daniel Heavens, Jacqui Ferrari Heavens

MANAGERS

Kevin Lockhart (Farm Foreman), Stephanie Knight (Hospitality Manager)

WINEMAKERS

Daniel Heavens; Megan Lamb (Assistant Winemaker)

EVENTS

JUNE – LGBTQ+ Speed Dating

– Tarot Card Readings

– Rosé Pairing/Tasting Class

AUG – Poetry Workshop and Performance

– Stand-Up Comedy Show

SEPT – Cabernet Franc Vertical

Tasting and Pairing Class

– Fire spinning performance

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 onsite, 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 and 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. Stoutridge is proud to have been recognized as an Ulster County Certified Green Business for their efforts.

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. Stoutridge invites 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

ROSÉ RIDGE ROSÉ

RED

SPIRITS

MASTIHA LIQUEUR

TWELVE TURTLES RYE

Absinthe Prelude was awarded Double Gold, Best of Category, and Best Specialty Spirit at the American Distilling Institute’s (ADI) 2022 Craft Spirit competition.

IN THE SPOTLIGHT

CERTIFIED GREEN

Stoutridge is proud to be recognized as an Ulster County Certified Green Business!

NEW BOTTLED-IN-BOND EXPRESSIONS

The Bottled-in-Bond Act of 1897 was enacted to address adulteration in American whiskey. To meet this standard a spirit must be the product of one distillation season by one distiller at one distillery. It must be aged in a federally bonded warehouse for at least 4 years and bottled at 100 proof. This can only be achieved by a distillery that starts with grain and ends with product in the bottle. This year Stoutridge released six different bottled-in-bond expressions.

BOTTLED IN BOND BOURBON

70/30 Corn/Rye mash aged in Hudson Valley Oak barrels.

BOTTLED IN BOND RYE

80/20 Rye/Corn mash aged in Hudson Valley Oak barrels.

ADDRESS

10 Ann Kaley Lane Marlboro, NY 12542

PHONE 845-236-7620

WEBSITE stoutridge.com

TASTING FEE

QUARTARIUM MOON

A cognac-style grape brandy finished on Agarwood.

QUARTARIUM ROOT

Crafted from barley malted in the Stoutridge on-site malt house and aged in used scotch barrels.

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.

THE ESSENTIALS

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Stephen Osborn and Kim Wagner

WINEMAKER

Stephen Osborn

DISTILLERS

Stephen Osborn and Kim Wagner

$20–$50 (see website for details)

PET FRIENDLY Yes (well-behaved, leashed)

HOURS

July–Aug

Mon–Wed 12–5pm

Thurs–Sun 11am–6pm

Sept–Jun

Thurs–Sun 11am–6pm

Closed

Thanksgiving, Christmas Day

EVENTS

For a complete listing of events visit stoutridge.com.

PICKUP/DELIVERY*

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

TASTINGS

– Reservations strongly recommended

– Walk-ins accommodated as space allows

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

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. They are proud to be joined by the next generation, their son Tristan Migliore, as General Manager in the business.

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 VIDAL BLANC

ROSÉ

ESTATE 2022 DRY ROSÉ RED

ESTATE CABERNET FRANC

ESTATE RESERVE GAMAY NOIR

ESTATE LANDMARK RED

MERLOT MALBEC

SKY ISLAND

SYRAH TWO CABS

SPARKLING

ESTATE NORTH RIVER BLANC DE BLANC

DESSERT

ESTATE BOURBON BARREL BLONDE 2016

Judges awarded Whitecliff “Best Winery in the Hudson Valley” at the 2022 Hudson Valley Wine Competition, along with “Best Sparkling,” “Best Hudson Valley Wine” for their Cabernet Franc, and a “Double Gold” award for their Vidal Blanc.

PHOTOS: Rima Brindamour; Tom Ligamari (top right)

IN THE SPOTLIGHT

VISIT WHITECLIFF IN TWO STUNNING LOCATIONS!

Whitecliff is celebrated for wine quality and beautiful views, and this year they are offering these in two equally beautiful locations.

Visit Whitecliff in Ulster County at the home vineyard and tasting room in Gardiner overlooking the Gunks. Or, stop by their new vineyard and tasting room near the trendy town of Hudson, overlooking the Catskill Mountains, the Hudson River, and the Rip Van Winkle Bridge in Columbia County. Make plans to visit both!

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: $15–$20 with glass

PRODUCTION Medium (5,000 to 10,000 cases)

HOURS

Gardiner: Jun–Oct

Mon–Fri, Sun 12–5:30pm Sat 12–7pm

Hudson: Jun–Oct

Mon–Thurs, Sun 1–6pm

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.

Fri–Sat 12–7pm

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

OWNERS / MANAGERS

Michael Migliore, Yancey Stanforth-Migliore and Tristan Migliore

Christine Ascolese, Tasting Room Manager, Gardiner

Jackie Garrofalo

Tasting Room Manager, Hudson

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. Reservations strongly recommended for groups of 6 or more.

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

WHITE

2021 RESERVE CHARDONNAY

2021 GRÜNER VELTLINER

2022 VIGNOLES

ROSÉ

2022 ROSÉ RED

2021 SANG’S VINEYARD CABERNET FRANC

2021 VINCENZA RESERVE

BDX BLEND

2021 CABERNET FRANC

2021 BDX BLEND

SPARKLING

PROCEEDO WHITE PROCEEDO ROSÉ

This year marks the inaugural release of the 2021 Sang’s Vineyard Cabernet Franc. This exclusive Cabernet Franc opens with aromas of black pepper, tobacco leaf, and dark fruits and continues on the palate with silky, tannin tension building acidity and a lengthy finish. It is a prize of the Hudson Valley.

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 Chardonnay in New York State New York Wine Classic

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

$20-26

TOURS

Private Tasting & Tours: By Request

HOURS

Small (less than 5,000 cases)

OWNERS

Barry Milea, Bruce Tripp, Ed Evans

GENERAL MANAGER

Russell Moss

MANAGER Ed Evans

WINEMAKER

Bruce Tripp

EVENTS

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.

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

Check the website for upcoming events.

PICKUP/DELIVERY*

Open for pickup on days and hours listed at left.

*until further notice

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

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 to share what he considers to be the best mead in the country.

In 2015 he was 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, he was able to truly appreciate the beauty of the location and the view overlooking the mountains. It was clear this would be the location of their tasting room, a perfect setting to relax and enjoy his mead and cider.

Inspired by their Apple Mead, in 2016 Helderberg Meadworks began producing hard cider. The philosophy of using all-natural ingredients extends to their ciders, allowing them to bring out crisp, fresh apple flavor. Thanks to positive customer feedback at festivals, hard cider became 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. They have collaborated with such Capital District breweries as Brown’s Brewing, Serious Brewing and Rare Form Brewing Company to produce a wide variety of braggots. Who is next? Follow Helderberg Meadworks on social media to be the first to know!

2022 marked the opening of a second meadhall in Troy, NY. While the Esperance tasting room will remain the primary location with large events, the Troy meadhall provides the Capital Region with a location that is closer to home and follows the downtown Troy vibe. Come and enjoy the same award-winning product line and atmosphere in a new location. Check the website for open hours.

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

Join the Horn Club for access to exclusive and experimental meads! Each Horn Club release is identified by a number—the newest, 1001003, already promises to be a best seller. Membership is $50 and comes with a drinking horn and holster, exclusive discounts, and a glass fill punch card. Plus, every 10th fill is free!

IN THE SPOTLIGHT

NATIONAL MEAD WEEKEND!

National Mead Day is the first Saturday in August. Helderberg has turned it into an entire weekend with live music and a variety of vendors, including contestants from the TV show Forged in Fire. It’s their biggest event of the year and you won’t want to miss it!

CUSTOM MEADS

Helderberg Meadworks has once again broken the mold. This time, by creating a series of custom meads designed for local bands. Pillage! was created for local hardcore band Brick by Brick. Known for their legendary love of Jack Daniels, this mead was designed to be their strongest offering at 17% ABV and heavily oaked. Blood of the Wasted was created for local hard rock icons The Erotics. Singer/ guitarist Mike Trash’s love of Helderberg’s Pepper Mead is no secret, so together they designed a new pepper mead tailored to his personal taste. There’s more in the pipeline too!

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

Year-round Thurs–Fri 5–9pm Sat 12–9pm Sun 12–5pm Closed New Year’s Day, Easter, Thanksgiving, Christmas Day

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.

TOURS No

PRODUCTION

Small (less than 5,000 cases)

OWNERS

Peter and Kirsten Voelker

MANAGER

Peter Voelker

MEAD MAKER

Peter Voelker

EVENTS

Aug 5–6

National Mead Weekend

Visit the website for updates on events.

ROSÉS

SIPS

FOR EVERY STYLE

Below, an at-a-glance guide to some of your favorite types of beverages and must-try bottles from local producers.

You’ll find most local wineries produce a rosé; styles range from dry to semi-sweet. Try these pink-hued refreshers:

c Nostrano Vineyard’s Ava Rosé

c Benmarl Winery’s Dry Rosé

c Stoutridge Winery’s Ridge Rosé

c Applewood Winery’s Vineyard Sunset

c City Winery’s Rosé of Pinot Noir

SPARKLINGS

Bubblies continue to make a splash in the Hudson Valley. Try these fun sparklers or naturally-fermented, fizzy styles:

c Brotherhood Winery’s “B” Sparkling

c Milea Estate Vineyard’s Proceedo

c Benmarl’s Pétillant

c Nostrano’s Arae Pétillant Naturel

Or, a classic style:

c Whitecliff Vineyard’s North River Blanc de Blanc

CRISP WHITES

Steely Chards, zippy Rieslings, and herbaceous Grüners are just some of the wines that fit the bill:

c Benmarl’s Stainless Steel Chardonnay

c Milea’s Reserve Chardonnay

c City Winery’s In Bloom Grüner Veltliner

c Nostrano’s Estate Dry Riesling

c Whitecliff’s Dry Riesling

AROMATIC WHITES

Taste these flavorful and satisfying wines bursting with fresh fruit and floral aromas:

c Applewood’s Traminette

c Whitecliff’s Awosting White

c Milea’s Vignoles

c Brotherhood Winery’s Gewürztraminer

c Baldwin Vineyards’ Illusions

c Quartz Rock Vineyard’s Estate

Seyval Blanc

APPROACHABLE REDS

For every day, easy-drinking bottles to please a crowd or pair with pizza, try single varietals, like:

c Applewood’s Merlot

c Quartz Rock’s Unoaked Noiret

c Warwick Valley Winery’s Black Dirt Red

c Milea’s Blaufränkisch

Or blends:

c Brotherhood’s New York Red

c Nostrano’s Rustic Red

c Whitecliff’s Estate Landmark Red

BIG REDS

If bold aromas and spicy, rich flavors suit your style, try:

c City Winery’s Reserve Zinfandel

c Milea’s Sang’s Vineyard Cabernet Franc

c Benmarl’s Malbec

c Whitecliff’s Two Cabs

ON THE SWEET SIDE

As an aperitif or after dinner, these semi-sweet and dessert wines will satisfy your cravings:

c Baldwin’s Late Harvest Riesling

c Baldwin’s Strawberry Wine

c Quartz Rock’s Estate Black Currant Wine

For something different, try:

c Stoutridge Distillery’s Mastiha Fantasy

c Helderberg Meadworks Cherry Vanilla

Sweet Mead

c Naked Flock Smashed Cherry Mead Cider

BARREL AGED

From absinthes and brandies to Bottled-in-Bond bourbons and ryes, you’ll find many different expressions of wood-aged spirits. Try:

c Harvest Spirits Distiller’s Reserve Applejack

c Black Dirt’s 4-Year Bourbon

c Stoutridge’s Quartarium Root

For other beverages that spend time in barrel, try:

c Whitecliff’s Barrel Aged Blonde

c Bedrock’s Barrel-Aged Hard Cider

Milea

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

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

Stoutridge Distillery & Winery

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

Orange County

Applewood Winery

82 Four Corners Road, Warwick I applewoodwinery.com

Angry Orchard

2241 Albany Post Road, Walden I angryorchard.com

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

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

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

Benmarl

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

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

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

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

E Independent Helicopters LLC 758 Aviation Avenue, New Windsor independenthelicopters.com

F Mirror Lake Inn Resort and Spa/The View Restaurant 77 Mirror Lake Drive, Lake Placid I mirrorlakeinn.com

G Modern Makers Market 1 Chestnut Street, Cold Spring I hopsonthehudson.com

H Orange County Tourism 99 Main Street, Goshen I orangetourism.org

I Putnam County Wine Fest Wells Park, 98 Oak Street, Brewster putnamcountywinefest.com

J Town & Country Liquors 330 NY-212, Saugerties I townandcountryliquorstore.com

Whitecliff Vineyard Baldwin Vineyards

Applewood Winery

Angry Orchard

Whitecliff Vineyard

Helderberg Meadworks

City Winery