In mid-December, I had the opportunity to lead a discussion on behalf of the New York Wine and Grape Foundation. One of the wines form that group tasting was the Whitecliff Vineyards Vidal Blanc 2019. I like Whitecliff Vineyards, one of the leaders in the Hudson River Region. And I like their winemaker very much, Brad Martz.
Brad Martz joined Whitecliff in the 2010 harvest as a dedicated volunteer and brought so much focus, energy, and intelligence to the cellar work that he rapidly progressed to full-time winemaker. In addition to hands on work with owner/winemaker Michael Migliore, he also invested many hours in learning and research with the Cornell Extension. Brad applied the careful science necessary to make fine wine, but also still brings great creativity with grape varietals that results in innovation and Whitecliff's ever-evolving wine list.
A Pennsylvania native, Brad Martz, put down roots in the Hudson Valley thanks to his wife, whose family hailed from New Paltz. After graduating from the University of California, Davis—ironically, with a degree in psychology rather than from their renowned viticultural program—Martz worked for fifteen years in the technology industry, managing sales and strategic alliances. But it took casual visits to the local wineries with his wife on weekends to pique his interest in wine.
An avid athlete with a passion for the outdoors and a yearning for chemistry, Martz volunteered to work the 2010 harvest at Whitecliff Vineyards, and he got hooked. With guidance from Whitecliff’s seasoned owner and winemaker Michael Migliore, Martz became intrigued with the science behind growing grapes and making wine, and he used his 90-minute daily train commute to Manhattan to devour books and take online courses on the subject. Martz is currently working on his winemaking certification from his alma mater, UC Davis.
Martz’s focus, ability, and creativity inspired Whitecliff owners to ask Martz to join the winery as assistant winemaker. He was quickly transitioned to Whitecliff’s full-time winemaker during the 2012–13 season.
Many of you might not be knowledgeable about Vidal Blanc. Vidal is a cross between a Vitis vinifera variety Ugni blanc (also known as Trebbiano Toscano) and another hybrid variety, Rayon d'Or (Seibel 4986). The grape was developed in the 1930s by French wine grape breeder Jean Louis Vidal; his primary goal in developing the variety was for the production of Cognac in the Charente-Maritime region of western France. The grape exhibits tremendous winter hardiness, and is cultivated in the Canadian wine regions of Ontario, British Columbia and Nova Scotia, and widely throughout the United States in the Finger Lakes and Hudson Valley, in the Yadkin Valley AVA, Outer Coastal Plain AVA of Southern New Jersey, Michigan, Virginia, Missouri and other states.
The Whitecliff Vidal Blanc 2019 is a 100% estate, Hudson River Region AVA wine. The wine barrel fermented and aged in neutral Hungarian barrels. There is 0% residual sugar. This is a classic, old world styled wine. The fruits up front are fresh cut tart apple, with hints of tropical fruit. Big big flavor. That slowly breaks down to a beautiful middle, and a nice tart ending, allowing the fruit to linger and linger. It's almost Arboir-ish in it's structure and complexity. A terrific, sophisticated, opulent, and complex wine. Wonderful balance. Absolutely stunning. Perfect for any wine lost, personal or for a restaurant Super impressive. Elegant. Great job Brad Martz!