They Shoot Horses Don’t They?

Well, if they do they would be missing out on all the hidden value this economically priced Cabernet Sauvignon from the Horse Heaven Hills A.V.A of Washington has to offer.

Columbia Crest H3 Cabernet Sauvignon has been a workhorse vintage after vintage when it comes to providing value in a varietal category that can easily become overpriced due to the hype that often surrounds some well-known producers.

Photo Courtesy: Columbia Crest

This is a bold Cab that opens with oak on the nose and follows with flavors of dark fruit and vanilla that are complemented by supple tannins in a lingering finish. Vintages of this wine have received critical acclaim from the likes of Wine Spectator and Wine Enthusiast. Its malolactic fermentation is done in stainless steel tanks and oak barrels then the wine is blended immediately after fermentation. It is aged in new and older French and American oak barrels for 12 months.

Year after year, vintage after vintage and grape variety after grape variety Washington State has moved its wine quality and value forward without fail. Columbia Crest H3 Cabernet Sauvignon has taken its place in the wine market as an enjoyable Cab that can be easily found and purchased for $15 or less.

Columbia Crest H3 Cabernet Sauvignon 2017

The Sun Also Rises

Campo Viejo Rioja Garnacha 2017

When you think of wine grapes grown in Rioja, Spain you naturally think of Tempranillo. While Tempranillo is the predominant grape by far in acreage planted in Rioja, Garnacha plays a crucial supporting role in most of the wonderful Tempranillo-Garnacha Rioja blends coming out of that wine region. This enjoyable red grape is called Garnacha in Spain and Grenache in France. Celebrity chef Curtis Stone presented a candid view of Rioja on his television show “Field Trip with Curtis Stone” which airs on the PBS Create TV channel. Stone visits artisanal producers of food and wine around the world to get inspiration for new dishes at his Beverly Hills restaurant “Maude”. During his visit to Rioja, he was invited to supper at the home of a winemaker where he is treated to wine from the host’s 100-year-old Garnacha vineyard. Check your local listings for this insightful glimpse into some of the most storied food and wine regions on Earth.

Campo Viejo Rioja Garnacha 2017 received a 90 pts rating from James Suckling and has also been well reviewed by many other notable wine critics. This is a great introductory Rioja with subtle oak notes, good acidity, and structure at a value price. On the palate, it is smooth and soft with dynamic fruit flavors. Don’t overlook this varietal just because of all the luscious Tempranillo- Garnacha blends that Rioja offers. Please be open to exploring wine from Rioja because you will be pleasantly surprised by what you will find in your glass. 

Here’s a fun fact if you are curious about the exact location where this wine is made checkout the longitude and latitude coordinates on the top of the label.

Longitude & Latitude Coordinates

Link to Field Trip with Curtis Stone below

 

http://www.fieldtripwithcurtisstone.com 

 

Invitation to my The Vintner Project Article

I am happy to announce that I am the newest contributor to The

Photo courtesy The Vintner Project

Vintner Project. http://vintnerproject.com The Vintner Project is an effort to make the sometimes confusing world of wine more approachable to consumers globally by offering a personal look at wineries, their wine, and the people that make them unique. It is a diversified collection of voices and points of view that bring all the wine regions and winemakers stories together so readers can explore and learn about segments of the winemaking community that might not be covered by the mainstream media.

Founded in 2018 by Nelson Gerena and Kiril Kirilow, The Vintner Project has developed into a dynamic cutting edge media outlet

The Vintner Project founders Nelson Gerena and Kiril Kirilow Photo courtesy vintnerproject.com

for news and insightful content for wine lovers worldwide.

Check out my article about the intriguing Austrian red wine grape Zweigelt and the versatile wine it makes. See why Zweigelt is often called the “Ultimate picnic wine”. Click here to go to my profile and my article vintnerproject.com/learn/zweigelt-austrias-little-known-signature-red-grape/

 

 

 

 

 

 

 

Dancing the Zweigelt Waltz

When a vintner is considering adding a new variety of wine grape to their vineyard the thought process involved in choosing which vines they eventually plant can be very tedious and time-consuming. The most important consideration when making that decision is the vine’s compatibility with their growing conditions but it’s not the only factor to study when making a selection. Of all the other variables probably the most important influence on a winemaker’s decision to grow a particular grape is their belief they can make a premium wine from it. Winemakers often begin their search for that “perfect” match in wine regions around the world that are similar to their own and are producing quality wines from the grape under consideration so they can use them as a guide.

Zweigelt (pronounced TSVYE-gelt) is beginning to attract attention from growers in the northeastern United States and a few Canadian vineyards in British Columbia and Ontario’s Niagara Peninsula. Zweigelt is a cool-climate Austrian hybrid red grape developed in 1922 by the hybridization of two Austrian grapes, Blaufrankisch (Lemberger) and St. Laurent. Zweigelt is the most extensively planted red wine grape in Austria. It is a very fertile grape that requires intensive leaf control and yield regulation because of its prolific yields. Zweigelt is a good choice for growers as an insurance grape because it’s bud break is later in the spring than many other varieties when the danger of a killing frost has passed and it ripens mid-season before most of the bad weather that damages the crop later in the harvest. These are some of the reasons why the acreage of this red grape has increased substantially in Austria between 1999-2015 but has now stabilized in recent years. Zweigelt displays characteristics from both of its parents. Blaufrankisch makes a bigger, bolder and deeper wine while St. Laurent is described as being fresh, agile, and akin to a Pinot Noir but with more muscle. Zweigelt is generally made into a dry, medium/light-bodied wine with low tannins and medium/high acidity but can also be made in a sweet style or ice wine. In the glass, it has a violet/reddish color and flavors of red cherry, raspberry, black pepper, and chocolate with a spicy floral aroma.

Zweigelt is a fresh light wine that pairs well with a wide range of food, making it a great picnic wine. It is common to find Zweigelt as a varietal but it is also widely used in blends with Cabernet Sauvignon and Merlot to yield an Austrian spin on the classic Bordeaux blend. It is frequently blended with Blaufrankisch to double down on its Austrian lineage.

The great thing about wine is that there are so many completely different wines to explore. With that in mind, I suggest when judging a new wine grape don’t base your impression on a single bottle because with these unusual wines every winemaker has their own vision for the wine. It is a good idea to try as many samples as possible before forming your opinion. If you would like to taste an American Zweigelt consider trying one made in the Finger Lakes Wine Region of New York by Rob and Kate Thomas at their Shalestone Vineyards. http://shalestonevineyards.com

Times They are a Changing

Organic, biodynamic, natural, sustainable, and many other techniques of viticulture and winemaking are once again making their existence known in the wine world. Yes, I said again because these farming methods are being updated using current technology but the basic premise of all of them is nothing new. The idea behind all of these methods of producing wine using the least human intervention possible was once done by necessity rather than by a conscious choice. In the not too distant past, there were no chemical controls and spraying programs available to vintners. Winemakers had to rely on taste and experience to know how their grapes and wine were progressing without a lab to verify their assumptions. Even after chemical controls became available the poorer producers still had to rely on biological controls and manipulating the natural conditions to bring in a harvest.

Understanding the delicate interactions between nature and agriculture has always been a passion of mine. My preoccupation with keeping the ecosystem clean and free of dangerous residual chemical compounds is completely understandable once you know a little about me, my background, and my education. I grew up across the road from my mother’s family farm where I watched my uncle, aunt, and cousins farming and caring for the land. I would pursue my higher education at California University of Pennsylvania where I graduated cum laude with a Bachelor’s degree in Nature Conservation. I have since combined that education with my interest in writing and the love of wine into an exciting journey of discovery. My writing has allowed me to become friends with many winemakers and vintners, not only in the northeastern United States but around the world. I have leveraged my access to these remarkable men and women to further my understanding of the practicality of using less chemical intervention in the vineyard. After years of conversations with the people who know first hand which practices work and which don’t work for their particular circumstances, I have assembled a mosaic of the feasibility of organic viticulture across North America and the world. My findings are that success and failure is very location and climate-specific. Climatic factors have never been predictable but are in flux now more than ever before.

In my ongoing effort to gather opinions on growing grapes organically, I recently had the pleasure to discuss the subject with Greg Winslow, owner/winemaker/vintner of Winslow Winery concerning his efforts to keep his vineyard as organic as possible using the options available to him. The Winslow winery and vineyards are located in the picturesque southwestern Pennsylvania town of Perryopolis. Greg grows a diverse collection of wine grapes, including a recent planting of a favorite of mine, Saperavi. Greg quit using glyphosate in 2016 because of the uncertainty surrounding the effects it might have on the eco-balance of his vineyard. That same year he decided to take a chemical-free approach to weed control when be purchased a weed burner manufactured by Flame Engineering. A weed burner is basically a flame thrower that incinerates the vegetation in the vine rows. It’s easy to see how this method of weed control is environmentally friendly even if it can be visualized as a plot from a cartoon where the results can be

Greg Winslow’s weed burner Photo courtesy Winslow Winery

both hilarious and disastrous. Greg pointed out some nice positives of using his weed burner. On the positive side is that it’s organic, weeds can’t develop a resistance to it, all the weeds and grass in the target area are destroyed instantly, and it has the unexpected benefit of helping sterilize the ground under the vines of fungus and mold that might splash up onto the vines during a rain. He also noted on the negative side the extra cost when compared to chemical herbicides and it doesn’t have the duration of chemical controls. Greg included one unforeseen danger of using this device in the vineyard that I hadn’t thought of. “It is absolutely devastating to bird netting. We use side netting that we leave up all year round then roll it down to cover the fruit zone during version. Once you drop the nets, don’t even think about using this.” 

Not completely satisfied with the weed control the weed burner was providing Greg purchased an offset tiller, a Rineri EL170 to be exact, to complement his weed control program. In addition to using his offset tiller to work the floor of his vineyard, he added drainage tiles and annual ryegrass between his rows to improve the water flow out of the vineyard and lessen soil compaction. His efforts are proving to be effective but are labor-intensive and costly but sustainable by definition. I suggested

Rineri EL
170 offset tiller Photo courtesy: Winslow Winery

he consider the organic broad-spectrum herbicide Weed Slayer to enhance his other weed controls. I first heard of Weed Slayer from Mary Rocca at Rocca Vineyards in the Napa Valley of California. I saw photos of her vine rows completely clear of weeds after vineyard manager Sergio Melgoza had applied the product. Weed Slayer consists of two separate products that are mixed with water to produce an effective herbicide. Weed Slayer is the herbicide and Arg Gold is the biological adjuvant. These two products work together to kill weeds from the root up while leaving no toxicity in the soil. If you have used Weed Slayer in your vineyard or another agricultural application please let me know of your experience with this product.

Greg Winslow believes in the idea of growing organically in his vineyard and pursues it as best he can while having to battle the same problems all producers of agricultural products face in the northeastern United States. When asked about the viability of growing his grapes completely organic and chemical-free he answered honestly and realistically. “I think that growing organically is a noble cause and it would be nice to market wines that were grown that way”. “I think growing organically would be difficult at best, at least in the mid-Atlantic states”. ” I haven’t met anyone in southern Pa and points south that is doing totally organic”. I do however use some organic products in my spray program, I use copper, sulfur, and hydrogen peroxide in my spray rotation, especially as harvest nears”. “I am trying to use only what I need when I need it and not spray irresponsibly for everything”.

Greg Winslow’s candid answers are very similar to the sentiments expressed by all the growers that I have posed these questions to in the Northeast. They say going totally organic would be great but it isn’t feasible at this time. Growing grapes and making wine is no different than any other business in that you need a product to sell. Growers are challenged every year to produce a harvest whether it be organically or with the help of chemical controls or a combination of both. I am always amazed by the ingenuity of these tenacious individuals and their sheer will to succeed.  

Winslow vineyards Photo courtesy: Winslow Winery

                  

 

 

We Will Rise

Fero Vineyards Lewisburg, Pennsylvania Photo Courtesy of Fero Vineyards & Winery

I wake up every morning only to realize that it isn’t a reoccurring bad dream I keep having but a new day and the new reality of a world suffering through the Covid-19 pandemic, I struggle to believe that the images and commentary from around the world are actually taking place and isn’t the plot from a futuristic sci-fi novel. I take comfort in knowing while most of the country is safe at home under a “Stay at home” order Nature is moving forward at its own pace unaffected by the current state of human affairs. That won’t last long because crops will need to be planted and vineyards will need to be tended. Those jobs will take labor and labor will be hard to find now that the flow of migrant workers has been severely restricted to mitigate the spread of the virus.The biggest question yet to be answered is if the virus will peak and recede soon enough to allow work to start or will it linger causing a catastrophic interruption of all food and material commerce. That is a question that no one can answer while we’re in the midst of this unprecedented disaster. My best advice would be to explore some of those bottles you have been saving for a special occasion and enjoy them now because when will you be experiencing a more memorable event that this? Stay Strong, Stay Safe and Stay Home

Bohemian Rhapsody

If you like Sauvignon Blanc but sometimes want a wine with a little more body and complexity then you should try Grüner Veltliner. Grüner Veltliner is the signature grape of Austria and has evolved almost entirely as the result of natural hybridization over time in the region. It is a white Vitis vinifera grape also called Grûner Mushateller but is better known by the colloquial name “Grūner”. Grüner Veltliner is a versatile grape that can be made into a wide variety of wines ranging from light and easy-drinking to rich and packed with varietal character. Grüner vines have medium-sized leaves with 5-7 lobes. It’s grape clusters are medium to very large conical clusters of medium density with round or oval greenish-yellow berries. These vines have adapted perfectly to the wet mineral-rich loess and loam soils of the lower vineyard sites near the Danube River. The lots higher up the hill are planted with Riesling. The rocky soils of these sites force the Riesling to struggle to survive but result in a wine that has concentrated flavors and complex taste profile. This farming practice utilizes the attributes of the land and yields the best grapes possible from the prevailing conditions. Although the largest plantings of Grüne Veltliner are in Austria and surrounding countries it has been dispersed throughout many of the wine regions of the world. While most Austrian Grüners are dry, full-bodied and acidic with flavors of citrus fruit, spice, and white pepper you can easily find others that are weightier with a more structured body that requires years to reach maturity in the bottle.

If you haven’t tasted Grüne Veltliner and you’re curious about where to start I would suggest trying a few from Austria first then expand your search to

The United States and Italy to find good Grūner at very reasonable prices. Here are a

South Shore Wine Company Gruner Veltliner 2015

Gruner Veltliner 2018 Photo Courtesy: Fero Vineyards & Winery

few to get you started on your journey.

AUSTRIA: Singing Grūner Veltliner 2017 Niederösterreich, Austria or Domane Krems Grüner Veltliner 2018 Kremstal, Austria 

ITALY: Eisacktaler Kellerei Cantina Valle Isarco Grüner Veltliner 2018 Alto Adige, Italy

 

The United States of America: Grüner Veltliner Fero Vineyards & Winery

Lewisburg, Pennsylvania,  Grûner Veltliner South Shore Wine Company North East, Pennsylvania or Grüner Veltliner Hosmer Winery Ovid, New York (FLX)

Hosmer Estate Winery 2017 Gruner Veltliner

 

Award-Winning Winery For Sale

If you have ever dreamed of owning a winery and leading the exciting life of a winemaker, well here’s your chance. Tod and Jean Manspeaker have made the decision to sell their Briar Valley Winery in Bedford, Pennsylvania and embark on the next great adventure of their lives.

Here’s a little background on the winery. The latest Suckling Review gave their Brair Valley Proprietor’s Red and Merlot 91pts and the new Chardonnay 90pts. The International Wine Review scored their Lemberger and Merlot 91pts and Chardonnay 90pts. Briar Valley continues to produce highly rated wines year after year fulfilling a legacy of excellence without fail.

COMMENTS: Rare and unique opportunity to own a family-owned and operated winery! This is an award-winning and turn-key business! Some of their prestigious awards include the Governor’s Cup, a gold medal in the San Francisco’s Chronicle for the Riesling, double gold and best of show in Riesling in the Finger Lakes International Wine Competition and many others. Included in this offering is 7,200 square foot building currently producing 1,000-2,000 cases of wine annually with space to easily produce 5,000-10,000 cases; all production equipment; all inventory; goodwill; and all licenses. The license allows the production of still and sparkling wines, distilled spirits, and hard cider. The tasting room is leased space located in the heart of downtown Bedford, beer sales are also permitted here.

MLS 51709    Click here:   Click here for link to listing

For more information please contact Sean Bardell at Howard Hanna Bardell Realty     814-623-8622  email: STBardell@yahoo.com

Winemaker: Adam Sabelli-Frisch

                As with most things in life the saying “What was old is new again” rings particularly true when it comes to trends in the wine world. Anyone that has read this blog can attest to my curiosity with the ancient wine grape Saperavi and its resurgence worldwide but more specifically here in the U.S. The Mission grape has a storied past in California but fell out of favor with the winemaking community in the early part of the last century. Countless acres of vines have been pulled out and the land used for other projects. When I heard of a winemaker producing wine from Mission grapes and other lesser know varieties I was intrigued. I contacted Adam Sabelli-Frisch owner/winemaker of Sabelli-Frisch Wines in Santa Clarita, California and asked him for an interview to find out more about him, his winemaking philosophy and his plans for bringing back some very interesting wine grapes that haven’t been widely produced in decades.

I want to take this opportunity to thank Adam for the time and honesty he shared with me for this article. What follows is my unedited interview with Adam Sabelli-Frisch of Sabelli-Frisch Wines.

 

                       How did you get started making wine?

Like so many others, I started with home winemaking. Very bad at first, but it gradually improved. Like most home winemakers, I harbored a dream of eventually doing it professionally, which

Mission Grapes Photo Courtesy : Sabelli-Frisch Wines

certainly isn’t a new idea by any means. And one of my bad or good character traits, depending on how you look at it (or if you’re my wife), is that when I decide something, I launch into it pretty quick and without much fear. So by the summer of 2018 I’d decided I wanted to try this for real, and in Sept of that year I was already doing my first harvest!

How would you describe your winemaking style?

I would say that I lean towards making more old world type wines in the new world. Not austere in any way, just a little more restrained than perhaps is the CA style that has prevailed in the last decades. But still embracing the possibilities of the warmer climate wines we can make here. Perhaps a more accurate description would be that I try to make them in the earlier California tradition of the 60’s and 70’s before the big

Flame Tokay Grapes Photo Courtesy : Sabelli-Frisch Wines

styles became the norm.

Who and what had the greatest influence on your winemaking?

I wish I could mention a mentor, but since I didn’t come up through a traditional winemaking background, and have another job to support this still, I never had the chance to work under others (which I very much regret). I would say that maybe Emile Peynauds book Knowing And Making Wine was the closest to something like that.

How did you get interested in growing and making wine from grapes not being widely grown commercially?

That is a long story that I will try to shorten as much as I can: During my early winemaking I was predominantly drinking and making so called ‘natural wines’ (I prefer to refer to them as low-intervention wines these days, rather than natural).That

Petit Manseng Grapes Photo Courtesy: Sabelli-Frisch Wines

was the focus I wanted to bring to making my own wines – naturally fermented, not filtered and with low sulphur additions. In any case, I thought it would be interesting to also take that concept one step further. And in my mind it didn’t make sense to do low-intervention wines and then use imported and non-native grape varieties to do it from. So I wanted to make my wines using the American native strands, vitis labrusca and vitis rupestris etc. But after personal research and trials, I came to the conclusion that they are very challenging to make good wine out of. It was just a bridge too far for a new winemaker. So I regrouped and said: “well, which is the oldest vitis vinifera strand in the US?” And the answer is of course Mission. It’s the oldest European grape in the New World and has been in the Americas for more than 500 years now. So that seemed like a good fit. Only when I started making wine from it did I fully realize how amazing and rewarding that grape is.

What are your favorite varietals to work with and why?

I love Mission with a passion. It has been maligned, discredited, mistreated and ripped out for over a century now. You open older winemaking books and they all refer to the grape as inferior and not suitable for making wine at all. It is completely misunderstood. And when you take the time to understand it, you’ll find it makes world class wines. That might sound hyperbolic, but I actually believe that is the case. Mission has a great future ahead of it, and I’m convinced it will have a big resurrection.

What are some of your favorite wines and from which regions and producers?

I used to be heavily into Amarone in my youth and have a good

Syrah Grapes Photo Courtesy :Sabelli-Frisch Wines

collection of them still. But as you get older, seems like the palate changes and you go for more subtler styles. Last years it’s for me mainly been California or Oregon wines with a good mix between natural wines from small producers and a lot of Pinot Noir. My knowledge is limited to CA and OR wine and I don’t have a lot of knowledge about European producers, which is kind of ironic as I’m from there myself. I really enjoy Lioco, Failla, Ceritas,, Stirm, Broc Cellars, Deux Punx, Sandlands and producers like that here in CA. It’s a very exciting time for CA wines and there’s a change of guard as we move away from the Napa style.

What wines are you working on now and what are your expectations for them?

Well, my interest for rare, underused or strange grape varieties continues. Beside Mission, this year I did a Petit Manseng white for my limited edition Milk Fed line. It’s a yearly recurring edition where the grape changes, but the vinification in amphorae and with light skin-contact doesn’t change. Very small production and one-off’s for each vintage, so they’re always exciting. I also came back to my Alicante Bouschet which turned out so well in 2018 vintage. Really a wonderfully subtle wine. And my Flame Tokay rosé I continued this year as it also turned out so nice last time (Flame Tokay is another almost extinct grape). In the future I’m looking to explore more varieties – I almost got some Negrette and Cabernet Pfeffer this year, so I hope I can revisit those down the line.

Please feel free to to add any personal thoughts and insights you think would be of interest to my readers.

Well, maybe that first release will be sometime early 2020. No fixed date yet, but I would guess around March. I bottle in January and depending on how long they take to get over bottle shock, that’s when they’ll come out.

For more information you can contact

Adam Owner/winemaker Sabelli-Frisch Wines Photo Courtesy : Sabelli-Frisch Wines

Sabelli-Frisch Wines via email at info@sabelli-frisch.com

Phone: 310-383-2944

Follow on Instagram @  sabellifrisch

 
 



New Saperavi Vineyards Take Root

Saperavi is dramatically expanding its footprint in North America as more vintners add vines to their vineyards and long-term plans. Growers are taking advantage of the increase in Saperavi vines on the market as other nurseries join Amberg Grape Vines (formerly Grafted Grapevines) to boost the supply of Saperavi stock. A special thanks to Jim Baker at Chateau Niagara for helping me in my search for American Saperavi producers. If

Saperavi Grapes

you are or know of a Saperavi producer please contact me at wpawinepirate@gmail.com.

The first stop on our quest for new Saperavi vineyards takes us to Fort Defiance in the Shenandoah Valley of Virginia where Tim Jordan is planting an acre of Saperavi this Spring (2019). Tim is the former head winemaker at Barren Ridge Vineyards and a PhD. of Entomology from Virginia Tech.He is planning to add four acres of hybrids and Saperavi to the existing six acres of vinifera in his family’s vineyard. He intends is to implement as many organic and biodynamic viticulture practices as possible in his new vineyard. He has partnered with his brother, Ben Jordan who is the head wine maker at Early Mountain Vineyards. They are bonded but not producing on site yet as they are “bootstrapping” the winery as they go. So goes the “Glamorous Life” of wine making without the deep pockets of corporate investors. Isn’t this what it is all about? Having a dream of getting to make all the decisions while charting your own course even if it is uncertain at times. There is nothing more rewarding than seeing your dreams become reality. Although their stories are unique this is a shared truth for all wine makers. Tim’s 2016 block varietals are Chardonnay, Riesling, Petit Manseng, Blaufrankish, Cabernet Franc and Noiret. His 2019 plantings will be Chardonel, Regent, Chambourcin and Saperavi. Follow Tim on Instagram @valley.vines

Justin Falco is the winemaker/proprietor of Montifalco Vineyard in Ruckersville, Va and one of the ambitious growers that will be planting a Saperavi vineyard this Spring. Justin has always loved the wines of Eastern Europe, France and Switzerland. Because of all the friends and family he has abroad he wanted his winery to reflect his memories of the wine and culture there.  It is little surprise that he will be adding 2000 Saperavi vines to his Central Virginia vineyard that already boasts plantings of Sémillon, Sauvignon Blanc and Rkatsitelli.    http://montifalcovneyard.com Instagram @montifalcovineyard

I have followed the Saperavi vineyard that Dr. Rik Obiso planted three years ago at White Barrel in Christiansburg with great interest. This Fall will be the first harvest for those

Vineyards at WhiteBarrel Photo Courtesy: WhiteBarrel Winery

vines and will set the benchmark for what we can expect from Virginia Saperavi. Rik is involved with several research projects that will further the understanding of how “Old World” Saperavi can be best used in Virginia.   http://whitebarrel.com Instagram @whitebarrel

42º North latitude is ground zero for Saperavi in North America. That is exactly where the Saperavi vines of Shalestone Vineyards in Lodi, NY call home. Shalestone is on the east side of Seneca Lake in the “Banana Belt” and has a memorable tag line “RED IS

Photo Courtesy: Shalestone Vineyards

ALL WE DO”. They prove that statement to be true with the makeup of their vineyard. Rob and Kate Thomas have 6.5 acres of Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, Lemberger, Pinot Noir. Their 400 Saperavi vines occupy a 1/2 acre plot within the vineyard.  http://shalestonevineyards.com

     Jeff Sawyer is following his passion for wine making in Sterling Valley, NY. He is well on his way to seeing his vision become reality with the establishment of Wellspring Vineyards. He planted 275 Saperavi vines in 2016, less than he wanted to because his original order for 600 plants couldn’t be fulfilled because of a shortage of vines. The following year brought a change of direction with Jeff planting 300 Dornfelder and 250 Gewurztraminer. Wellspring Vineyards now has 1900 vines comprised of Riesling, Chardonnay, Pinot Noir, Grurztraminer, Dornfelder and Saperavi growing on the southeastern shore of Lake Ontario. With the first part of his plan in place Jeff is moving forward with his goal of starting a winery. He said in four or five years they will be known as Wellspring Winery. The proposed site is the perfect setting for a winery/tasting room and will have a great view for his guests. Jeff can be reached at   jsawyerstudios@aol.com