Tuesday, December 12, 2017



New York now Ranks in the Top Five in the U.S. for the Number of Craft Beverage Producers in every Category

340 New Businesses Join New York's Thriving Craft Beverage Industry Since Enactment of the Law

Modernizing Laws, Easing Regulations, Eliminating Fees and Lowering Taxes Drives Industry to Unprecedented Growth

Governor Andrew M. Cuomo today announced the number of craft beverage manufacturers has grown by 50 percent since the enactment of the Craft New York Act three years ago. A direct result of the Governor's Beer, Wine, Spirits and Cider Summits, the Craft Act went into effect on December 13, 2014, continuing the state's support of the growing craft beverage industry. Since then, 340 new craft beverage businesses have opened their doors across the state.

"This administration has worked hard to cut red tape, lower costs and roll back burdensome regulations for New York's craft beverage industry - efforts that are clearly paying off in every corner of this great state," Governor Cuomo said. "I'm proud of the continued growth of this sector, which has created jobs, spurred tourism, supported New York farms and led to the creation of top-notch world-renown products."

Under Governor Cuomo's leadership, New York State has implemented a series of legislative and policy changes to capitalize on the soaring consumer demand for locally produced craft beverages and to make it easier to open and run a craft manufacturing business. These improvements include lowering taxes and fees, providing support for research, creating new licenses for farm breweries and cideries, rolling back restrictive regulations, cutting the time it takes to obtain a license in half and overhauling the state's antiquated Alcoholic Beverage Control law.

The 2014 Craft Act cut burdensome requirements placed on producers and eased restrictions regarding the marketing of craft products by: relaxing rules for conducting on and off-site tastings and sales; providing additional opportunities for small manufacturers to reach new customers; increasing annual production limits while keeping licensing fees low; allowing farm distilleries to open a no-fee offsite branch location; and launching a $2 million Craft Beverage Marketing and Promotion Grant Program and a $1 million Craft Beverage Industry Tourism Promotion Grant.

Since the Craft Act went into effect, New York State has experienced unprecedented growth in craft manufacturing, with an average of over two licenses issued each week for new breweries, distilleries, wineries and cideries throughout the state. In the three years since the Craft Act was enacted, 35 cideries, 60 wineries and farm wineries, 67 craft distillers and 178 craft breweries have opened for business in the state. Of those 340 new businesses, 260 are farm-based producers that use locally sourced ingredients in their production.

The number of craft beverage producers has increased in every region of the state since the signing of the Craft New York Act. Regional highlights can be viewed here. New York State now ranks in the top five in the U.S. for its number of craft beverage producers in every category. The state ranks fourth in the country for both the total number of wineries and the total number of breweries, second in the country for the number of craft distillers and first for the number of hard cider producers.

New York State Liquor Authority Chairman Vincent G. Bradley said, "New York is being recognized across the country and across the world for our high-quality craft beverages. Governor Cuomo has fostered an environment in the state that allows these businesses to succeed and grow, and because of this, more and more producers are opening and contributing to the economy."

State Agriculture Commissioner Richard Ball said, "New York's craft beverage manufacturers are smart, innovative entrepreneurs with a dedication to excellence, and it shows in their products. As the industry grows, we are seeing more and more producers using local ingredients straight from the farm, which is beneficial to our agricultural sector and the regional economy. Because of Governor Cuomo's efforts to kick-start the industry, it is thriving and making a strong impression locally, nationally and around the world."

New York State Wine and Grape Foundation President Sam Filler said, "The Craft New York Act helped expand market opportunities for New York State wineries by permitting sales by the glass at all other farm beverage licenses, and in effect, fostering collaboration and relationships between the wine industry and beer, cider and spirits producers."

New York State Brewers Association Executive Director Paul Leone said, "As we celebrate the 3rd anniversary of the Craft New York Act, we need to look at far we've come in these few short years. Simply allowing breweries to serve beer by the glass in their tasting rooms has been a game changer for the craft brewing industry in New York State. Not only did it provide breweries with a critical revenue stream that allowed further growth in the hiring of more employees, but also in expansions and infrastructure. Add the enhanced tourism aspect, and you have the perfect storm of economic growth from all 4 beverage sectors. We thank the Governor and his administration for supporting this critical piece of legislation."

New York Cider Association Executive Director Jenn Smith said, "By modernizing the regulatory atmosphere around the production and sale of craft beverages, supporting the growth initiatives of individual orchards and cideries, and nurturing collective promotional programs such as our Cider Week festivals, Governor Cuomo's Craft Beverage Act has made New York a fertile and prosperous environment for the farms and entrepreneurs making cider from New York apples. As a result, New York now leads the nation in number of cideries, and New York Cider is recognized internationally as a beverage of diversity and distinction. Our industry's advancement is an outcome of his vision."

New York State Distillers Guild President Cory Muscato said, "Having now been three years since the passage of the Craft Act, it is even more obvious how much this bill meant to New York's distilled spirits industry. A majority of our membership and industry have made significant investments in their own businesses due to the passage of this bill, including new tasting rooms, production facility equipment, and personnel. We can proudly serve our spirits alongside fellow New York-produced beer, wine, and cider by the glass, opening market access for producers which leads to more opportunities for growth. A tremendous thank you to Governor Cuomo for his leadership in making New York State the poster child of the nation's successful craft beverage industry."

Senator Rich Funke, Chair, Senate Cultural Affairs, Tourism, Parks & Recreation Committee said, "The innovation and development of New York's craft beverage industry in recent years has been vital to tourism throughout New York State, especially in the Finger Lakes Region. Whether it is agri-tourism farm visits, tastings at local breweries, or concerts and other events that draw people to New York this growth is a crucial element to many of our local economies. As Chair of the New York State Senate's Tourism Committee, I look forward to continuing to work with my colleagues to support the advancement of the craft beverage industry."

Senator Patty Ritchie, Chair, Senate Committee on Agriculture, said, "Each and every day, New Yorkers are looking to eat—and drink—locally made products. The potential of our craft beer industry is unlimited. With every step we take in unlocking that potential, we are not only supporting the industry, we are also creating jobs and boosting the bottom lines of our hardworking farmers. In recent years, I have been proud to spearhead changes that make it easier for our state's craft beverage producers to flourish and look forward to the continued growth of this booming industry."

Assembly member Daniel J. O'Donnell, Chair, Assembly Committee on Tourism, Parks, Arts and Sports Development said, "The flourishing craft brewery industry is a major win for all New Yorkers- farmers, consumers, tourists, upstate, downstate- and beyond! I'm excited to see the continued success of these businesses and the communities that they support as the industry expands over the coming years."

Assemblyman Bill Magee, Chair of the Assembly Committee on Agriculture said, "The Craft New York Act has bolstered the craft beverage industry through legislative reforms of regulations, easing red tape and increasing interest in brewing craft beverage products, and adding new market outlets, allowing these businesses to become major contributors to our agricultural and tourism economies, and creating new jobs and opportunities across the state."

The changes have not only ushered in an explosion in the craft industry, but have also generated employment and economic development for supporting industries, including bottling, construction, freight, printing and advertising. New York agriculture has benefited directly from the Farm Brewery and Farm Cidery legislation through increased demand for locally sourced farm products. According to Cornell University, the acreage of hops grown in New York State has nearly doubled from 2014 to 2016, and the acreage of malting barley has increased by 374 percent in the same two-year time period, from 422 to approximately 2,000 acres. At the same time, to the growth of agritourism in the craft beverage sector further bolsters New York's massive $100 billion tourism industry.

Tousey Winery Improving With Every Vintage! (NY)

Let's start the conversation like this.... Tousey Winery is one of the best quality wine producers in the Hudson Valley. End of conversation....except....that's not quite true... you see, they're actually getting better....which is quite astonishing, when you figure that they started off pretty great.

I have known Ben and Kimberley Peacock at Tousey Winery for many years now. And I have always been impressed with their winemaking. Ben took the study of winemaking and viticulture very seriously. He studied under Peter Bell in the finger Lakes and worked with Steve Mudd in Long Island. That's an impressive coaching tree in reverse. So you're thinking he would know how to do his stuff. Kimberley meanwhile is a ubiquitous presence on the farm market and promotional scene in Columbia and Dutchess counties.

First of all, the tasting room at Tousey has been completely reconfigured for a bigger, bar, able to accommodate more folks!  They've also added a communal table to the place to add extra space for those hanging around a bit. And they've added taps and are selling local brews by the glass.

But the real point of this article is the wines. They're always been terrific. Now they are getting great!

The Tousey Estate Grown Pinot Noir 2014 is a fantastic wine that leads off it's attack with a cherry explosion of bright young red cherries, and dark sour cherries layer on on top of the other, along with lovely light strawberries. Classic notes of lavender and vanilla also come to the fore. This is easily one of the best Pinot Noirs made in the Hudson Valley, and really should be considered in any conversation about New York state Pinot Noir. 

The next wine that was even more of a revelation was the Tousey Estate Grown Cabernet Franc. First off,it's as dark as I have ever seen a Hudson Valley cab franc. And the color is matched with unprecedented taste. Big smacks of dark cherry and young cherry mash together with red raspberry and hints of cassis. It has layers of flavor with mocha and cocoa and graphite and vanilla all blending together. Well balanced with fruit and tannins Great structure. Easily one of the best Cabernet Francs I've had in New York state. Amazing!

Tousey The Loic Blanc de Blanc Inaugural Vintage 2011 was also a very especial wine. This first premiere in December of 2016. Mae from 100% whole cluster Chardonnay grapes, the whole thing i pressed at 34 F with the idea of preserving the freshness of the fruit. This sparkling wine is made with the methode champenoise method, and take three years to mature in the bottle. Peach and green apple and fresh apple all compete with other tropical notes and are swirled in hints of bread and spice. The wine ends with great acidity and a hint of creaminess. A very very excellent sparkling wine!

But what's that name from? Ben Peakcock retells the story, "It’s a long story. The name comes from a French chap who was AWOL from the French Foreign Legion. I went to Danish school with him and we became friendly. I invited him over to dinner and he revealed all his woes. AWOL, married a Danish chick but she’s doesn’t love him, probably going to get divorce etc, etc. 

"Tiger was only a baby back then. For reasons unknown, he told us his father had an embroidery business in the south of France. A week after the dinner a towel arrives with a tiger on it for the baby! We never saw him again. Fast forward to 2012 and we’re searching for baby names. Kimberley suggests Loic. And I say, no way am I retelling that boring as hell, random towel story for the rest of my life.... I lost."

Great story!

Again, I will say it, Ben Peacock and his wife Kimberly are producing extraordinary wines. One must simply go to Tousey. Period. And you MUST do two things: taste the wines, and secondly, pretend you don't already know the story about Loic, and get Ben to tell it again!

Thursday, December 07, 2017

Galway Rock Vineyard and Winery - Lovely

I first discovered Galway Rock Vineyard and Winery at the Troy Farmer's Market in Troy, NY.

Kate and Ryan Taylor were inspired by the Garagistes of France. "Building on this momentum, we are hoping to bring the best of the Garagistes movement to the foothills of the Adirondacks.  Our main goal is to produce the highest-quality grapes and wines on a small-scale, integrating ourselves into the collective conscience of our regional community," states the website.

According to the website, "Before returning to upstate New York to found the Galway Rock Vineyard and Winery, Kate garnered years of experience in the wine industry to hone her winemaking skills.  ...Kate deals on a daily basis with headache-inducing compliance work, tedious financial management, and navigating life...Originally volunteering as an unpaid laborer with Whitecliff Vineyard and Winery, she was quickly promoted to assistant winemaker in recognition of her dedication, intelligence, and work ethic.  Under the tutelage of Michael Migliore, Kate developed her winemaking skills and took a prominent role in crafting several award-winning wines.  After a string of successes, Kate struck out on her own to become the head winemaker of Kickapoo Creek Winery, a small family-owned organization in Edwards, IL."

"Ryan has always maintained an appreciation for the complexity of plants and passion for growing them...After years of tinkering, Ryan started a horticulture business that delved into several aspects of the industry: market gardening with hydroponic and organic methods, manufacturing hobbyist growing systems for retail sales, and offering consulting services to local growers and product testing for larger companies.  As his cumulative knowledge and experience grew, he became a recognized expert in the field and began writing feature articles and a monthly column for the international hydroponics trade magazine Maximum Yield."

Together, they founded Galway Rock Vineyard & Winery in Ballston Spa, and the winery is a member of the Upper Hudson  Valley Wine Trail.

I first tried the Galway Rock Rockslide White Table Wine a semi-sweet light white made primarily from Cayuga. This is a big fruity wine, but with enough acidity to keep the final wine honest, crisp, and elegant. Big fruit up front and a hint of sweetness, but righteous acidity. Very very good!

Galway Rock Chardonnay Riesling 2015 was white wine blend of 90% unoaked Chardonnay and 10% Riesling. This was extremely lovely. Big tart apples and pears, hints of lychee, and other exotic tropical fruits, and all with a zippy acidity that made it fantastic! Loved this wine!

Galway Rock Merlot-Malbec 2015 was a  light-to-medium bodied dry red table blend of Merlot-Malbec. Cherry, tobacco, and pepper all came through in this lovely, quaffable red table wine. A nice spiciness of the finish and a balance of acidity and tannin made gave it nice complexity. Very, very nice.

There's no question that Galway Rock intend to be a focused producer of quality wines in New York state, and is an excellent addition to the Upper Hudson Valley and Hudson Valley in general.

Great job folks!

Weis Vineyards is a Great Addition to the New York and East Coast Wine Community!

While at the Finger Lakes wine festival in July of 2017, I stumbled upon a label that was new to me: Weis Vineyards. Curious, I stopped and chatted with the winemaker.

Born in Zell Mosel, Germany, Winemaker Hans Peter Weis traveled to the United States on a quest to pursue his passion and discover the world.  However, his travels were cut short when he stumbled upon his home away from home in the Finger Lakes region of New York.   Finding the minerality of the soil and climate similar to that of home, he was able to pursue his passion of handcrafting traditional German style wines.

In May of 2017, Weis Vineyards opened their doors.As Paul Vigna wrote, "After 11 years of working locally as a winemaker, he and his fiancee made the decision to open their own location and have not looked back. "We are dedicated to providing exceptional, high quality, German-style wines, as well as high quality customer service," Weis says. "We want everyone who walks through our doors to feel comfortable and at ease while enjoying the wines we worked so hard to create."

They bought the old Lime Berry Estate in Hammondsport and began transforming it into a classic German styled wine producer. The early results have been astonishing!

They offer eight whites, a rose, and one dry red.  At the 2016 New York Wine & Food Classic Weis won "best cold climate white varietal" and a double gold rating for their 2016 Heart of the Lake. They entered seven wines, and all medaled, several taking home gold.

In tasting the wines, I realized almost immediately, that they were excellent and of good quality and flavor!

I first wine I tried was the Weis Gewurztraminer 2016. I loved this wine right off the bat! Super aromatics! As promised, the melon, lychee and rose pedal aromas all came to the forefront. Great zesty acidity and a touch of lime/grapefruit at the end. Exquisite!

The Weis Dry Rose 2016 was also fabulous. It has big hints of fresh strawberries and bright young sour cherry, with notes of vanilla and lime A classic clean, spritly dry rose.

The Weis Gruner Veltliner 2016 was also something of a revelation! Delicate, minerally, with great zesty acidity, it was topped with tropical fruits and lemon and lime. A lovely, lipsmacking finish!

The Weis Semi Dry Rieslign 2016 was also impressive. Peach and apricot come through as promised with hint of honey suckle and starfruit(?). It's had a nice touch of minerality to it, and a bright acidity which kept this lovely, light, and delicate wine honest - as a classic elegant version of this style of the varietal wine. Lovely structure and complexity and balance.

Weis Vineyards is not only an excellent addition to the Finger Lakes wine scene and a lovely addition to New York state wines, it is a feather in the cap of east coast wine making. Very exciting!

Wednesday, December 06, 2017

12 Gorgeous New Jersey Wines You Must Drink! NOW!!!! (NJ)

I have been lucky enough to be invited to several incredible tastings over the last year, or so, of eastern seaboard quality wines. And on a recent trip, I teamed up with fellow wine writer and friend Lenn Thompson of The Cork Report (and the founder of Taste Camp) to be the guests of the The Winemaker's Coop, which is comprised of four New Jersey wineries seeking to encourage and promote the fine wine movement in the Garden State. But we were fortunate enough to taste six different New Jersey wineries while on our trip. All of them put out a full list of accomplished, elegant, and complicated quality wines.

Lenn and myself have both been covering local wine for more than a decade. But, maybe you don't want to hear from two local yahoo wine writers. You'd rather hear from someone more notable. How about Lettie Teague of the Wall Street Journal, or Dave McIntyre of the Washington Post, or Mark Squires, from The Wine Advocate? Are those names big enough?

After a recent tasting, Wall Street Journal wine columnist Lettie Teague wrote, "a handful of producers are working to ...create a wine region of note." She noted about Alba Vineyards and winemaker John Altmier,  "His wines definitely warrant mention, most notably the 2015 Dry Riesling, which was bright and lively; the 2015 Chelsea Dry rosé, a juicy and quaffable wine made from Chambourcin; and the 2013 Estate Pinot Noir, a light and savory red with true varietal character."

Image result for dave mcintyre lettie teague  Image result for dave mcintyre lettie teague 
Clockwise: McIntyre, Teague, and Squires

Dave McIntyre of the Washington Post recently wrte an article about east coast wines, with a head line that raved about a Garden State entry, writing, "A sparkler from New Jersey steals the show at East Coast winemakers’ event." Writing about the Mid-Atlantic tasting that compare wines from New Jersey, Pennsylvania, New York, Maryland, and Virginia, McIntyre wrote, "The first was a 2014 brut made in the champagne method from chardonnay and pinot noir from Heritage Vineyards in New Jersey. Winemaker Sean Comninos explained that he wanted to make dry chardonnay and pinot noir, but the grapes weren’t ripening. So he decided to make bubbly, which uses grapes picked considerably earlier and less ripe than dry table wines. The result was fantastic."

Even the venerable Wine Advocate gave William Heritage's bubbly a stunning score! "William Heritage Winery... has  just received a 90 point rating from Robert Parker’s Wine Advocate; one of the world’s most respected wine publications. This is the first 90 point score ever awarded to a New Jersey winery by the Wine Advocate. Richard Heritage who oversees marketing and sales for William Heritage Winery states,

“To receive 90 points from the Advocate is a groundbreaking achievement. Think about it… We are  talking about a New Jersey wine receiving 90 points from one of the world’s top wine publications. This is really going to turn some heads. Congratulations are due to my father for growing the grapes and our winemaker, Sean Comninos. This review is not just great for our family winery, but for the New Jersey wine industry as a whole.”

And the venerable New York Times reported several years ago, "Last year, [George] Taber helped organize the so-called Judgment of Princeton, in which a panel of respected wine critics, including two from France, compared New Jersey wines with some of the best French ones in a blind tasting. Shockingly, the results showed a near tie. Several Garden State vineyards — Heritage, Tomasello, Silver Decoy and Caracciolo’s Amalthea — scored nearly as well as Mouton-Rothschild and Haut-Brion. In several cases, the Jersey wines were hundreds of dollars cheaper per bottle, too."

Mark Carduner of Working Dog, Sean Caminos of William Heritage, 
and Stephen "Zeke" D. Johnsen of Unionville, John Cifelli director of The Winemake's Co-op, and Conor Quilty of Unionville.

Mike Beneduce of Beneduce and 
Peter Leitner of South Salem.

Nick and Tom Sharko of Alba

 Actually, Lenn and I should be good enough. Truly, we were delighted and impressed at both the quality and extent of the wines being made in the Garden State. These were wines of great taste and finesse. Wines that were comparable with those from other better known regions.

We were also impressed by the commitment of the people making the wine. They really wanted to make something that would stand out. They wanted to make wines of distinction. And thy were committed to making wine in the vineyard. Many of these were estate wines, and the quality was extraordinary. We're talking sizable plantings in most cases, and passionate individuals who were absolutely hell bent on crafting quality world class product.

We met with Mike Beneduce of Beneduce Vineyards, Peter Leitner of South Salem Vineyards, Nick and Tom Sharko of Alba Vineyards, Mark Carduner of Working Dog Winery, Sean Caminos of William Heritage Vineyards, and Stephen "Zeke" D. Johnsen, John Cifelli and Conor Quilty of Unionville Vineyards. All absolutely passionate about quality wine.

Beneduce Vineyards Barrel Fermented Chardonnay 2016 was a spectacular chardonnay with hints of tropical fruit, green apple, vanilla, and even a dollop of caramel. Lean and fragrant but filled with flavor. and acidity. A fantastic chardonnay.

This is as big and deep a Beneduce Vineyards Blue 2 Blaufrankisch 2014 is a gorgeous fruit bomb of a wine, with deep plum and strawberry, and hints of cassis, but aged in French oak for a big tannin to match the big acidity. Almost like a Tempranillo! A delicious wine! One of the best Blaufrankisch wines on the east coast! 

Gruner Veltliner has become more and more a popular grape amongst quality producers on the east coast. Leitner Gruner Veltliner Sophie Anne 2015 from mount Salem Vineyards immediately steps to the forefront of those Gruners! This fruity, spice bomb was made in oak! using natural winemaking techniques, and has flavor to spare and acid to keep it all in line. Made A delicate but impressive wine! Remarkable! 

Leitner Blaufrankisch/Zweigelt/St. Laurent Matthias 2015 made at Mount Salem Vineyards is a mertiage-styled blend of three classic Austrian red grapes to make one superb wine! Blaufrankisch 50%, Zweigelt 40%, and St. Laurent 10%. This had made, small production wine is a revelation - it's what can be done on the east coast with Austrian red grapes. It has big, dark, deep red fruit, with tannin and structure to spare Their Zwigelt is also incredible. Amazing!

Alba Vineyards Chardonnay 2016 in a gorgeous example of an oaked chardonnay. Aged in 40% new French oak, and the rest in older or neutral French oak, this chardonnay (made it Dijon clones and five different yeast strands) goes through a 40% malolactic fermentation, meaning that this is an incredibly complex white. The wine is steely with lots of bright green apple and young pear, but also with lots of bigger tropical fruit and an exotic nose fit for a king or queen. Layered and luxurious!

Alba Vineyards Pinot Noir 2014 goes through a 4-5 day cold soak and is assembled from the winery's four Pinot blocks using five clones. It's aged for 18 months in French oak. This is an impressive Pinot Noir with big deep dark cherry, vanilla, graphite, and tannin. Lots of mineral in there too! Absolutely an impressive, complex Pinot Noir worthy of any region!

Semillon is a classic French Bordeaux white varietal. But it is grown sparingly in North America, let alone on the east coast. Only one I know of ! This estate grown William Heritage Semillon Outer Coast Plains 2016 wine has incredible fruit with notes of tropical fruit delicate, elegant, with a long, long finish. 10% of the wine in finished in new French oak, so it has lovely hints of oak, but it remains an incredibly brilliant, lean, acidic wine with immense flavor and delivery. A must drink!

William Heritage Cabernet Franc Outer Coast Plains 2015 was an impressive wine with tons of dark cherry and hints of plum and cassis. Graphite and dark fruit rule the ray, in this dark red fruit stew bomb of a wine. With healthy dose of oak, this incredibly balanced wine is a sure fire hit with any crowd. An elegant expression of this varietal.

Easily and instantly one of the best white blends on the east coast, this estate grown Unionville Hunderton Mistral Blanc 2015 is elegant, flavorful, complex, and exotic as any wine I have tried from Maine to Virginia. This immensely powerful and all the same elegant expression of terroir is made from a classic blend of blend of Marsanne, Roussane and Viognier. I loved it from its exotic nose to it's first taste on my lips. This small production wine is on the increase at perennial quality producer Unionville, one of the best producers on the east coast.

Unionville Pheasant Hill Syrah 2013 is an estate grown syrah that exhibits hints of lavendar and bright and dark cherry and plum with hints of vanilla and spice in a way that makes it an instant classic worthy of any wine region! The wine is made with 5% viognier, old world style, to give it complexity and layers. Perfumy and powerful! Rhone Rangers report here immediately! Also, the 2015 Pinot Noir was outstanding as well. 

Working Dog Viognier 2015 is like a big ripe peach, with floral and tropical aromas and bigger body than one expects from an east coast white, while retaining some of the acidity often lost in warmer climes. Picked in the firt week of October, it's aged for two years in older or neutral French oak. Lots of spice and white pepper at the end. Absolutely impressive!

Working Dog Cabernet Franc is always one of my favorite east coast reds. But their Working Dog Syrah 2015 was a revelation! Estate grown and bottled, is aged 25%in new French oak, 25% 2nd year French oak, and 50% in neutral French oak for 19 months. Mark Squires rave about it in the Wine Advocate! And well so, because it was a beautiful soft supple red with lots of plums, prunes, strawberry and dark berries. A nice pepper and acid finish keeps the wine lean and focused. A fabulous star turn from a exceptional estate grown producer. An instant hit on any table!

You need to try these wines asap!!!!!!! They were excellent. And all deserve a place on any wine table in North America. Luck for you east coast yahoos that this small production, quality wine is right in our backyards! Buy it up now...because someone else will!