BEDELL CELLARS
36225 Main Road, Cutchogue, New York, 11935, USA

Crow’s nest view of entire vineyard

 

Located in North Fork of Long Island AVA(American Viticultural Area), Bedell Cellars is home to artisanal and sustainable quality wine. Spanning over 80 acres, the friendly team at Bedell Cellars offers tours, tastings, and even event planning to host the perfect dreamy wedding. Family owned and critically acclaimed, this estate winery exhibits nothing but the best: wine, environment, service, aesthetics.

Consisting of three vineyards; Bedell, Corey Creek, Wells Road; sustainable practices throughout all ensure that the land and all surrounding it are protected. Certified sustainable for many years by the Long Island Sustainable Winegrowing organization, Bedell Cellar takes prides in all it’s viticulture and vinification practices. Grapes are grown without pesticide, hand picked for what is only needed, then made into small batches of wine. All the grape seed and skin is then composted back into the land with all the vine cane prunings to use as natural fertilizer. With these processes, there are minimal chemical affecting the land, the grapes, the farmers, and the society.

North Fork Long Island AVA consists mainly of terroir derived of glacial soils surrounded by a cool maritime climate (LIWCNY, 2015). Bedell Cellars portrays that exact of its’ AVA, with vines planted into loam and sandy gravel. Typical to the grape varieties of Long Island (Harris, 2015), Bedell produces wines from Sauvignon Blanc, Chardonnay, Cabernet Franc, Merlot, Malbec, and even some unique varieties such as Viognier, Petit Verdot, Albariño, Pinot Gris, and Syrah. Most of their wine features a light to medium body, moderate acidity and refreshing taste, that of the North Fork style. To make their wine a bit more interesting and unique to North Fork, Bedell uses 100% natural yeast indigenous to the land, derived from local fruits and flowers. Everything is hand produced, from harvesting to sorting to juicing, using solely gravity to produce wine such like the ancient times. Musts are then aged in 3 different barrels, oak barriques, stainless steel inerts, and imported clay vessels, also known as qvevri (Weltman, 2018). For blends, over 50 batches of different vintages are created to carefully and meticulously create their distinct taste. In the end, all of their wine beautifully portray North Fork’s terroir and climate, refreshingly crisp and slight mineral taste.

Aging room view of oak barrels and stainless steel tanks

View of qvevri in aging room

Arriving upon the vineyard, guests are greeted by the large and open tasting room located in their main building. Walls are shelved to hold their collection of bottles for sale, along with other merchandise such as honey specifically bottled for Bedell and souvenir items. To the right of the entrance is where the office is located, along with stairs that lead up to the intimate fire place and crow’s nest. View of the aging and bottling room cause be seen through glass panels, along with a panoramic window view of the entire vineyard. Guests are welcome to enjoy their tasting in any of these areas, along with the bar where all the wine and snacks are served.

Local honey specially made for Bedell Cellars

Stairs leading to fireplace & crow’s nest, office on the bottom

Tasting Room

Display of all wine for sale

Display arrangement consists of shelf talkers for each bottle

Bedell offers a tasting flight of 5 wines for $20. Additional wine are offered for tasting at $5, with the option of a full glass, take home, or enjoying in site, all at additional charge. The tasting flight includes a rose, 2 white varieties, and 2 red varieties. A menu of snacks is offered as they do not allow outside food, but do provide the basics such as cured meats and cheese or popcorns. The tasting room personnel is extremely knowledgeable with the practices of the vineyard and how everything is done.

Many of Bedell’s bottles are labeled with beautiful artworks, while some were not. Asking the tasting personnel, he was able to explain that only the blends are labeled with an artwork, while the single grape varietal wines were just labeled as is. Furthermore, the artworks come from the owner’s private collection in the MoMa museum, thus chosen to make its presentation onto the labels.

Although the tasting room personnel was extremely helpful with any questions regarding the wine and the vineyard, there were some detailed questions that he was not able to confirm. The vineyard does offer a tour at $100 per person, in which one would have to reserve 24 hours ahead of time. For people who are not able to afford such a tour, information might be missed due to this fact. No one was able to fully describe in detail facts about the vines or give a walk through of the aging and bottling room. Even so, guests are still able to self tour around the vineyard and sit at their patio and enjoy the place. Overall, Bedell cellars is an extremely picturesque vineyard and winery but also produces quality wine that all can enjoy, having a little something for everybody.

One of their many vines

Close up of the spurs on the canes

Each row is numbered

Viognier (My favorite) 2 ways

“Artwork” of an old vine

100% proof (or 28 proof in this case) at the vineyard

Citations

Harris, M.. (2015). Inside New York Wine County. Wine Folly. Retrieved
from https://winefolly.com/review/guide-to-new-york-wine-country/ .

N.A.. (N.D.). Long Island Wine Country. Retrieved from https://liwines.com/terroir/

Weltman, P.. (2018). Why Ancient Winemaking Technique is Making a Comeback. Seven Fifty Daily. Retrieved from https://daily.sevenfifty.com/why-an-ancient-technique-is-making-a-comeback/

This is me at Circa Brewing Co. I’ve blurred my face since I don’t like taking selfies.

For my project, I went to Circa Brewing Co. The person I spoke to is Drew, who is the head brewer. He has taught me a lot about beer and the malt used for making it.

Circa likes to stay local, so they try to get their supplies from local vendors rather than large chain suppliers.

This is how malt looks like up close.

This is malt. It is a grain and can be replaced with wheat or oats. There should be a 10% moisture level to maintain quality. If you eat it just like that, you’ll taste a burst of sweetness for a few seconds. After that, it starts to taste bitter due to the tannin. The malt has a smooth texture on the outside. When you chew it, its rough like cereal. Malt tastes dry.

Inside of roller mill.

Outside of roller mill.

This is the inside and outside of a roller mill. The aren’t any see through parts on the outside so I couldn’t get any other pictures of the inside. It grinds the malt and separates the shell. It is hooked through a pipe into a hot liquor tank.

Hot liquor tank

This is the hot liquor tank. This is where the ground malt goes to. It is important to know that a lot of water is invested into making beer. An example would be needing 2-3 cups of water to make a cup of beer. Since there is so much water being wasted (low yield), Circa tries to reuse that water for things like washing. The water can also be sterilized so it can be reused. Recycling is a big factor in the beer industry.

The mashing process takes place in this tank. For this certain tank, it can make about 200 gallons each time. The mashing process is mixing hot water and grain. It’s basically like tea, but pulling out the sugar instead of a tea bag. This process takes around an hour or so.

Brew Kettle

Above is a picture from Circa’s website. I’ve circled the kettle in red. There are slats at the bottom inside the kettle. The slats allow water to drip out. After the sugar is transferred, it becomes what we call wort. The residue left behind is sugarless and rich in protein. You can mix it with water and eat it like porridge. The kettle is hot, so it also sterilizes the sugar water. After the kettle is done processing the sugar out, you get wort. That wort is ready for hopping and boiling. The kettle takes about 30-60 minutes. It can make the beer have higher alcohol content, because it makes liquids/mixtures more concentrated.

Heat Exchanger

This is called a heat exchanger. It is hooked to a tube, which can transfer beer into the conditioning tanks. The exchanger helps keep the temperature of the beer the same while it is being transported. Wasted water goes back into the hot liquor tank. The beer in the conditioning tanks are left for aging. Co2 is hooked to the tanks and the smaller the bubbles, the easier it can be absorbed. The Co2 is for the carbonation levels. From there, the beer can be canned or put into a keg.

There are 2 categories of beer, which are ales and lagers. Ale beers use top fermenting yeast, which is good at 68 degrees and lager beers use a different type of yeast at 53 degrees. A major difference between these two is the time required for production. Ale takes 11-14 days while lager takes 30. You can put the yeast to sleep at 33 degrees. The yeast can be used for several generations, but don’t use the same batch too much or you’ll get mutations. Yeast is used for fermentation.

Drew mentioned something called the NY State farmville brewery bill. This bill serves to help increase demand for local products  and encourages local businesses. One of the rules on the bill is “January 1, 2024, no less than 90% of the hops and 90% of all other ingredients must be grown in New York State.” As you can see, this has a major positive effect on locals.

Circa practices the grain and hop farming. Hop can come from Yakama Valley (Located in Washington), Idaho, and other areas.

In terms of quality, some beers are cheap and others are more exquisite. The quality can affect taste and aromas. Some can taste like bourbon, water, etc. Essential oils in hops can give fruity flavors in cold beers, which people seem to love. Not only to the tongue, but beer can also be fruity to the nose. These flavors aren’t present in non-cold beers, because the flavors evaporate if boiled. Beer can have different styles and can be full-bodied, light, or etc.

There is a beer judge certification program (BJCP) for judging beer quality.

Circa is special because it has some of the freshest beer in NYC,strives to make something enjoyable, but not too overwhelming, and wants to have something for everyone.

Sources

Beer Judge Certification Program (BJCP). (n.d.). Retrieved from https://bjcp.org/

The vineyard my classmates and I decided to visit for this project was the Franklin Hill Vineyard located in Bangor, Pennsylvania. The vineyard belongs to the Lehigh Valley AVA and features a mesoclimate similar to that of northern Europe giving way to produce French-American hybrid grapes. Their climate is mainly “influenced by the area’s proximity to the Atlantic Ocean and the Chesapeake inlet” (Simon, pg. 132) that ultimately moderates the climate of the AVA. Despite the size of the AVA, only about “500 acres are used under vine despite the AVA growing steadily” (Sokolin, pg. 56). Initially however, as explained to us during our tour there, the land that Elaine Pivinski, founder of the vineyard had bought in 1976 was actually not suited for grape production. The land’s main issues were the soil of the area as well as the land being too flat and plain-like featuring no hilly features to expose the grapes to sunlight evenly. Luckily enough, she was able to discover Cornell Geneva’s vineyard experiment program which helped her with starting up her business by introducing her to their grape experiments allowing her to grow in these areas. Despite the risk behind running her business based on these newly invented grapes, she went through with her goal of producing wine in Pennsylvania successfully producing 3,500 gallons of wine in her first year. She was then hit unfortunately with a long period of lack of rainfall as well as a struggle to sustain and expand her business with no viticultural experience and virtually just working by herself. Through meeting with Bonnie Pysher and recruiting mothers at school bus stops, she was able to obtain the help she needed and pull through these times. Today the winery has expanded from where it once was producing around 55,000 gallons annually.

The “old vines” at Franklin Hill Vineyards. The trickle irrigation system in place was used in times where rainfall was lacking.

During our tour, Helen who was our tour guide showed us just how much Franklin Hill Vineyard really had grown since 1976 showing us the “old vines” which were the surviving vines from 1976, and showing us the trickle irrigation system that they had implemented in order to sustain the vines during the period that had no rainfall. She then showed us their more recent vines featuring a five-acre field of 7-8-year-old grape vines and another fifteen acres they are currently working on. She explained the importance of the shale like soil used to grow their grapes as it eliminated the competing grass and greenery from stealing their resources as well as allowing the grape vine roots to grow more openly. During our visit there we were able to observe the very beginning of the bud break stage of the vines and was told that harvest of these grapes usually occurs during the 2^nd week of September. They grow a variety of grapes including Vida Blanc, Chambourcin, Cayuga, Chardonnay, Zinfandel, Cabernet Franc, Pinot Noir and Cabernet Sauvignon.

The original vinification facility for Elaine featuring the stainless steel tanks, filtration system and destemmer.

A handmade bottling tool that they used back when the vineyard just started.

An automatic bottling tool that replaced their old handmade tool and caps their bottles with screw caps.

We were then bought to their vinification facilities where again we were able to see just how much the vineyard had grown as a whole. The facility was split into multiple rooms and were essentially in order of when they were added. The first room featured Elaine’s first processing area featuring multiple tanks and filtration systems as well her “refractometer and the more old fashioned hydrometer” (Ewing-Mulligan, 2006) they used to measure the Brix levels of their grapes. She explained that the vineyard produces red, white, fortified and rosé wines on top of their specialties and uses stainless steel tanks for their fermentation, where they found that ultimately using neutral barriques in the past wasn’t able to sustain them through the demand for their wine. Most of their wines are blends and feature an alcohol level of 10-12% except for their port wines which fall around 20% alcohol level. Before obtaining their additions to their production facility, Elaine had produced all her wine in just that one room containing a singular destemmer, multiple stainless-steel tanks and a filtration device they had obtained from Germany after finding our just how unsustainable using paper filters were. When they had initially started, they bottled everything using a handmade bottling device and corked each of them by hand until obtaining their bottling machine and switching to screw caps. We were shown pictures of Elaine and her crew punching down the cap and Elaine learning how to use cold stabilization for one of their wines called Evanswood which featured tar traits and also how they use oak staves and chips as well in their wine production.

Storage room for Franklin Hill Vineyard.

Finally, we arrived at the tasting room where we were able to taste six different wines. The wines I chose were the White Jade, Katie’s Creek, Redhead, Sir Walter’s Red, Catawba and Cake. Out of these six the one I enjoyed the most and found the most interesting was ultimately the Redhead which was a blend of Chambourcin and Merlot and was dry to the mouth with a strong vanilla and oak taste to it. Another wine that was also interesting was their vineyard’s most popular wine called Sir Walter’s Red which featured a blend of Cabernet Franc and the Concord grape producing a grapey acidic wine that tasted like strawberry jam.

Sitting in for a wine tasting at Franklin Hill Vineyard.

After visiting Franklin Hill, we also visited M&M vineyards as well afterwards which was about a 10 minute drive away. While much smaller and newer than Franklin Hill, the owner Mohinder Sidhu and his wife who were both previously microbiologists pushed themselves to achieve their dream of opening a winery prepping their land for 7 years after an initial 2 years of research. They were able to transform the corn field that they had bought into their dream winery using different soils as well as creating 15 degree slopes to provide equal sunshine as well as grafting different vines to the rootstocks they had established.

Standing in front of the vines at M&M Vineyard.

Wines sold at M&M Vineyard.

Overall, visiting the vineyard really put into perspective everything we had learned in class and learning about the of history behind Franklin Hill was definitely an experience. Being able to meet Bonnie and listening to her stories of how she and Elaine self-taught themselves how to survive in the business as well as learning all there is to know in the winemaking business was truly phenomenal and is definitely someone you should talk to when visiting Franklin Hill vineyards.

References

-Certified specialist of wine: Study guide 2017. (2017). Washington, DC: Society of Wine Educators.

-Ewing-Mulligan, M., & McCarthy, E. (2006). Delicate differences make New World Pinots difficult to identify but an adventure to try. Nation’s Restaurant News, 40(15), 50. Retrieved from http://search.ebscohost.com.citytech.ezproxy.cuny.edu/login.aspx?direct=true&db=hjh&AN=20497331&site=ehost-live&scope=site

-Simon, A. L., & Allen, H. W. (1972). Wines of the world. London: McGraw-Hill.

-Sokolin, W. (1987). Liquid assets: How to develop an enjoyable and profitable wine portfolio. New York: Macmillan.

I had an amazing chance to visit a vineyard and not just any vineyard, Millbrook Vineyards & Winery located 26 Wing Road, Millbrook, NY 12545. 1121. Upon my arrival I was greeted warmly and I was welcomed with warm arms. Millbrook is apart of the Hudson Valley AVA, which is one of the newest AVA’s established in New York State. The techniques that they use are standard industry procedures. They harvest grapes at brix level between 21% and 23% because it gives them the yield 12% to 13% on their wines. Everything is hand harvested straight to the crush pad, then inflate bladder which is pushing the juice out from the grapes.

There are multiple grape varieties grown: the white grapes are: Traminette, Riesling, Chardonnay, Tocai Friulano, and Pinot Grigio (which is not grown there, but in California). These grapes are pressed, and then brought inside for cold fermentation and this process is slower without the addition of yeast.Unlike the white grapes the red grapes are all grown there and they are: Pinot noir, and Cabernet Franc. The red grapes are harvested just the same but they incorporate the crushed grapes with the juice to perform maceration (23 days to 7 weeks) depending on what they want it to look like. The rose process goes through saignee which is also known as the bleeding process which goes through one press. Oaking smooths out rough tannins and polished acicity. If oaked it goes to the oak barrel after fermentation. Partially oakes shas one acreage which contains Tocai Friulano which is located on their (Lollipop Hill) and oaked for 6 months lightly. All their reds are fully oaked. Fully oaked, fermented, and straight from crushed to barrel (for 8 months) are their reserved chardonnays. Every single cork is natural from the bark of cork oak trees. TCA (Trichloroanisole) is somethings that detects a taste of “corkiness.”

Special Attributes AVA, Millbrook is known for hudson Valley Cabernet Franc. The owner is John Dyson, and he founded HVCF. Pioneer of Farm Winery Act Passed in 1976 which has helped aging farm to winery. This gives additional tax breaks.

The importance of barrel aging in that there is a combination of mostly French and American oak (mostly neutral oak) which is more than three years old and less than ten (no longer imparting flavor into wine). Barrel aging also helps malolactic fermentation and converted into lactic acid which is for a mouth feel (what you taste v.s what your brain recognizes. Battonage is the process of starting lees. This is a special metal baton that stirs the lees bag into the aging wine. Battonage and lees are important for malolactic and malolactic is second fermentation. This could be a base wine where you put into barrel to age and add flavors.

I visited Millbrook Vineyards & Winery.

The wine tasting set up per guest.

One of the wines for sale that my mom ended up buying.

Equipment used for making the wine.

The grape vines.

Macari Vineyard & Winery Front

Macari Vineyard & Winery Front of the Tasting Room.Standing in front of the building right in front of the entrance and beautiful green garden.

Today, I took a trip to North Fork of Long Island and had visited Macari Vineyard & Winery located on 150 Bergen Ave, Mattituck, NY 11952. The North Fork of long island is located in eastern Suffolk County, New York. This area is divided into two island forks, which is the North Fork of Long Island AVA and the Hampton’s AVA in the South Fork. It is the home to a Maritime climate. Long Island is significantly influenced by water.

Macari Vineyard & Winery- Tasting Room

One Section of the Tasting Room.

Wine Tasting List

Macari Winery had numerous wines they sold/ offer for their tastings. I glanced at the variety of wines presented in front of me. A few struck my mind as I noticed they were the exact ones that were tasted during class. I was unable to try the tasting menu because I was observing a fast today for a religious holiday. Unfortunately the one day I was available to visit the winery coincided with the day I had to fast. The wine tasting was per glass and the prices were different for each of the wine they were offering.

GrapeVines

Macari Winery is about an hour and a half from where I reside. As I was approaching the winery I felt eager to learn all about the winery and excited because it was my first time being at one. There were grapevines on the left and was able to see which season they are in Bud Break. (Study Guide 2018.) The initial appearance of green shoots growing out of dormant buds each spring. During April/May the first signs of life occur, sap rises up and the buds begin to break.

(Photo 1)Equipment used to make wine.

(Photo 2) Equipment use to make wine.

At the Macari Winery I was not able to see the production of the barrel and the steps of how the wine is made. I was only able to see how it was made from a large distance. The production area had difference colored flowers dangling down in a row and gave the atmosphere a warmer feel.

Selling Sparkling Wine called Horses 2016

Inside of the Winery one of the wines they were selling was called Horses 2016. It is a Cabernet Franc and sparkling wine. It is also a limited production. Horses 2016 received its name based off the shape of the Macari Vineyard.

Work Cited:

1.) https://macariwines.com

2.) https://winefolly.com/review/lifecycle-of-a-wine-grapevine/

3.) (For all vocabulary words bolded)- Certified Specialist of Wine: Study Guide 2018. Washington, DC: Society of Wine Educators, 2018.

For the vineyard report, I chose Franklin Hill Vineyard as a location to visit. The estate is located on Franklin Hill Road in Bangor, PA. Pennsylvania is fifth in wine production in the United States. “Pennsylvania’s climate – hot summers and cold winters – is more like Europe than California or Australia and presents the ideal terroir for emerging French-American hybrid grapes, and traditional wine varieties” (“Pennsylvania Wine Travel Guide,” n.d., para.4). Elaine Pivinski is the owner of the Franklin Hill Vineyard, and she has been operating the vineyard since 1976. Her vineyard is the Lehigh Valley’s oldest winery and the third winery region in Pennsylvania. Elaine had no wine-making experiences before she went into the wine business. However, her business became more and more prosperous with help from her families and friends. As Elaine said, “believe in yourself – That is always a homerun. That would be the name of my wine,” (P. Elaine, 2019). Franklin Hill has grown from 3,000 barrels per year, to 60,000 per year. They grow different grape varieties such as Vida Blanc, Chardonnay, Merlot, Pinot Noir, Cabernet France, Cabernet Sauvignon.

This was a grape vine from Franklin Hill Vineyard, and the grape vines were all in the dormant stage

An old grape wine. The cordon of the old grape vine looked more thicker compare to the new vine

These are the fermentation tanks and filter machine that I saw in the winery

We went to the Franklin Hill Vineyard on a Saturday morning, and we arrived almost half hour earlier than the reservation time. We saw a huge vineyard in front of us and the grape vines were all in the dormant stage. We were greeted by a hostess asking if we would like to take a walk around the vineyard. She roughly talked about the history of the winery, and leaded us to get closer to look at the grape vines. The newest grape vines were planted around seven to eight years ago. At the beginning, the grape vines were not growing very well because there was no rain, and the grass took all the nutrient from the grape vines. So, the owner decided to use the trickle irrigation in order to feed enough of water to the grape vines. Then, the hostess took us to another grape vineyard to see the older grape vines. I could easily see the different between the new grape vine and old grape vine. The cordon of the old grape vine looked more thicker compare to the new vine, and the old grape vine had more spur. After we visited the vineyard, we came into the winery. In a room, the hostess showed us many of the pictures about the history of the vineyard. She talked about how the vineyard was established, how much effort the owner had put in, and how they won the Penn State wine-making competition. This reward gave Elaine more confidence to focus on her wine business. After that, the hostess finally took us to see their stainless-steel fermentation tanks. The room’s temperature was controlled at 61 degrees Fahrenheit. When we walked in the room, we could already smell the yeast and feel the temperature change rapidly. They do filtration before bottling their wines in order to improve the look of the wine. Then we took a walk to their storehouse. In there, these wines were already pack up in cases and ready to sell. They ship wines across the country, and they have 5% discount for buying a half case (6-11 bottles), and a 10% discount for buying a case of wine (12 bottles).

This was their wine bottling machine

This was the storehouse. These wines were already pack up in cases and ready to sell.

The large stainless steel wine fermentation tanks

We were tasting wines in the wine tasting room

In the tasting room, they offered their six newly released wines for us to taste. It cost only 5 dollars! I ordered three white wines, the Seyval Blanc, Cake and Vidal Blanc, two reds, the RedHead and Sir Walter’s Red, and the last one was the rosé, Kiss. For the Seyval Blanc, I smelled apple, melon and some woods. In the palate, it was dry and citrusy. The Cake impressed me a lot, it smelled buttery, and tasted like vanilla beans, with some extra flavor of yeast and honey.

Seyval Blanc, it tasted dry, citrusy and with a little bit of tannin

After we left the Franklin Hill Vineyard, we went to another vineyard called M&M Vineyard which was only about 10 mins road trip away from the vineyard we just visited. This vineyard was established only three years ago. The owner told us they spent two years looking for land after they had retired. In addition, the owner and his wife were both microbiologist, which fortunately included inventive training in fermentation technologies. They believed they could use the knowledge they learned by creating something very special—wine. This passion drove them to open their own winery and vineyard. “Our site was chosen with the assistance of local and state level viticulture experts and assessment of many different properties for their suitability in supporting robust vine growth” (S. Mohinder, 2019). They planted the grape vines in 2016, and they have grown pretty well so far. They grow Vidal Blanc, Chardonnay, Cabernet Franc, Point Noir, Merlot and Sauvignon Blanc. They do offer wine tasting, which only costed five dollars, and you can taste seven different types of wine. However, they only sell their wines locally, so you won’t have the chance to buy their wine online. Unfortunately, we weren’t allowed to take a tour to see the inside of their winery because it is not open for public. Hence, we only had the chance to take a look at their grape vine which was very small and thin. It was about only two feet high.

We took this photo in front of the M&M Vineyard, you could see those new grape vines were very small and thin

Overall, this was a great experience and I had a fantastic time with my classmates. It was also my first time visiting a vineyard, and it was a very valuable and educational trip for me. I had the chance to learn about wine techniques and a rundown of fermentation a wine.

References:

Lehigh Valley’s Oldest Winery │Franklin Hill Vineyards. (n.d.). Retrieved from https://franklinhillvineyards.com/

M&M Vineyards. (n.d.). Welcome to M&M Vineyards. Retrieved from https://mmvineyards.com/

Pennsylvania Wine Travel Guide. (2018, August 24). Retrieved from

https://carpe-travel.com/pennsylvania-wine-guide/

The vineyard I decided to visit is Shinn Estate Vineyards located in North Fork (Mattituck), Long Island. Here I had got the experience through the vineyards thats been around for almost two decades. Of course, this is a small vineyard and winery that is family owned and are all about vintage. April 2017, the former owners Barbara Shinn and David Page sold over the vineyard and winery to Randy and Barbara Frankel.

They too now focus on the Biodynamic and organic farming in order for the winemaking process to have an accurate outcome on the viticulture.A fun fact about Shinn Estate is that it is 1 of 3 vineyards that include all ingredients in the back of wine bottle labels. Shinn Estate Vineyards consists of 20 planted acres, a renovated Wine Library. The grape varieties grown here are: Malbec, Merlot, Cabernet Franc, Cabernet Sauvignon, Pinot Blanc, Sauvignon Blanc, Chardonnay, Semillon, and one of my favorites Riesling. And now in June 2017, they introduced their first ever Rosé called Rose Hill Rosé that is a blend of Merlot, Riesling and Chardonnay. It has a dry and crisp flavor with a light after taste. Might be because it has the aroma of strawberry and other tropical fruits.

Because this wine tasted very delicate and unique I was curious about what would be a food pairing for this rosé, and was told by one the employees that it would be best paired with Shellfish such as Sautéed Mussels and even poultry like a chicken salad. I was very surprised when they brought out the Rose because it was said that the rainy days was sometimes a problem when grape growing because the soil would get ‘moldy’ and ‘dewey’ what we would call diurnal temperatureswith plenty of rain shadow. This would cause the grapes to take longer to ripen. This Rosé along with the other grapes for the wines are harvested by had, when it through the fermentation stage, it is done with natural yeasts.

The equipment used for the winemaking are stainless steel barrels and the usual oak barrels used for the fermentation process. the grapes are placed one they are selected for wine production. This grapes take longer to ferment using these barrels because it is stainless steel

Looking around I see white wines, red wines, sparkling wines and like mentioned before, the newest addition, the Rosé

In the tasting room, I take a look at some of their wines. I also discovered that their wine can be found around restaurants in NYC such as the Gramercy Tavern, Rainbow Room, Blue Hill and some others mentioned, but can’t remember.

Grape Vines: Here are the grape vines going through the Bud BreakStage. Because the temperatures here are diurnal, sometimes this stage takes longer to take place because heat and sunlight is needed. The weather in Long Island tends to be rainy, which then turns the soil very moldy and too difficult for it to maintain dry for the grapes to ripen.

Wine Testing Menu

Employee was explaining to me about their winery and vineyard.

“Be open minded and get out of the comfort zone”, it was the first sentence I heard when I explained that I am a student who is studying wine in college.
There are way too many wines out in the world, and people think that wine will be good if the price is expensive. But some of the wines are just expensive because they are somehow well known. 

Gate of vineyard was close, so could not get closer look of vine.

Channing Daughter Winery is mineral soil, and climates of maritime with water from sea. The Vineyard grows and makes 6 different rose grape variety, 17 white, 4 pink, 4 orange (skin Fermentation of white), 18 red, 2 fortified, 6 Vervino Vermouth (Aromatized fortified), 3 sparkling, and 6 Petillant Naturel.
Because they make so much of different types of wine and prefer manual-harvest, decided to partner up with North Fork Vineyard, and makes wine with half of their grapes.

Still next to the wine tasting room – Vinification facilities are not open for customers.

Wine tasting room

As I joined the wine tasting, employee was repeating the word Flight which is the industrial explanation of trying wine. As we flight, he explained about the wine we try, and educated customers in to the wine in general. For example, when one of the customer was asking to have champagne, he started to talk about “method champenois”, and “riddling”.

During the wine tasting

He also talked about how all of their rose wines are bottle fermented and as wines are filter more and more, they lose its flavor more and more.
And also, there should be a guide line of making wine, but no rules should judge any wine making process because no one knows what kind of great wines can come out when its free of those rules.

Sediment of white wine (yeast)

During the wine tasting, I was able to see the sediment of Tocai Friulano which is the white wine. It came out of last pour of the bottle.

Vervino wine which puts the picture of its aroma instead of explanation in the word

Vervino wine is one of the very special wine that they carry. It’s fortified and automatized wine. With grape brandy it makes the beautiful aroma, and it’s slightly sweetens with a little bit of local honey. Everyone in the tasting room enjoyed this wine so much. But the only concern about this wine is that aroma is too strong, it overcomes every other flavor and last very long.

Wines for sale that were not on the tasting.

Wines for sale that used for tasting.

Wine club info

They do have a wine club for free every month, providing 11 different types of wine, and and 2 bottles to take home. It surely was amazing experience, to learn more details about wine.

Citation :
1. All About Orange Wine. (2018, November 01). Retrieved from https://winefolly.com/review/orange-wine/
2. Is manual harvest really better than mechanical harvest? No! | BKWine Magazine |. (2017, October 04). Retrieved from https://www.bkwine.com/features/winemaking-viticulture/raw-truth-manual-mechanical-harvest/
3. Parts of the Grape Vine: Shoots. (n.d.). Retrieved from https://articles.extension.org/pages/31098/parts-of-the-grape-vine:-shoots
4. About Our Wines. (n.d.). Retrieved from https://www.channingdaughters.com/about-our-wines-1

Looking at the grapevines. (well, posing near the grapevines.)

Wines that Glorie Farm sells/ offers for their tastings. I checked off the wines I had personally tasted. So if ever you venture there, you can see some suggestions for a tasting.

       Over the Spring Break, I had taken a trip to Beacon New York and had visited Glorie Farm Winery and Vineyard located on 40 Mountian Road, Marlboro NY located in the Hudson Valley area, prized for their Cabernet Franc and concord grapes, since they are similar to that of Germany’s climate, which I believe is a special attribute for a NY winemaking area that specializes in grape varietals that take to a climate with maritime (Certified Specialist of Wine: Study Guide 2018.) influences

This is a grapevine that is going through the Bud Break Process.

 Glorie was about a 20-minute drive North of Beacon. Upon arrival, I was dazzled by the sprawling acres of grapevines that I had seen, with no hesitation, I approached them to see exactly what stage of the vine cycle they were in. Usually, in the spring months ranging from April and May, the grapevines begin their Bud Break, which means the sap rises up and the buds or green shoots on the vines begin to grow or “break” as pictured below. Some Grapevines even experience the Spring Flowering stage around this time as well, in which vines grow “Perfect Flowers” ones that do not require any pollination in order to grow said flowers (“Lifecycle of a Wine Grapevine.”.)                    

This is one of the Grapevines that happens to be experiencing Spring flowering.

Entrance to the Tasting Room

Inside the Tasting Room

                                                       In terms of Glorie Farms viticultural methods, they undergo a grapevine training method of Double Guyots, which are Canes are gowning on a wire instead of Cordons holding the canes up, it also restains the growth for quality instead of quantity, I had even observed some grapevines that were being grown in a goblet or head shape (J. Robinson (ed) “The Oxford Companion to Wine”.)  After taking in the grapevines, I had headed to the tasting room to talk to Stephen, one of the four men who operate and maintain the Gloire Farm Winery, who is both a farmer and apart of the tasting room personnel at the winery/vineyard. The tasting room was quaint and rustic, very fitting for such a small winery with a production rate of fewer than 5,000 cases yearly. Glorie Vineyards offers wine tastings for $8.00, giving you a tasting of six different wines that they produce along with a stemless glass serving as a parting gift and as well as a loyal companion to a bottle of wine if you happen to purchase one that you loved from you tasting (which I did.) Stephen had greeted me, knowing that I was coming from our earlier correspondence on the phone, informing him of my assignment.

The 1,000 Gallon inert vessels used in some of their production.

The Oak and Canton American wood barrels used for fermentation.

           I had gotten down to business first, knowing that I’d eventually want to do a tasting. I asked Glorie Farms dominant grape varieties grown and he had replied “Cabernet Franc  is our dominant red variety, it grows great in the climate of The Hudson Valley AVA, when it comes to white grape varieties, we grow a great Valvin Muscat (hybrid grape) and Seyval Blanc (also another hybrid grape.) But we grow fifteen different grape varieties in total, making a majority of our wines produced estate grown, growing 90% of our wine.”  This includes but is not limited to Chardonnay and Reisling, Stephen had told me, however, that although Glorie Farms grows these kinds of white grape varieties, they do not fare well in this mesoclimate. Saying, “it does not take very well to their Terroir, it is a wet mesoclimate that is prone to a lot of rain in inopportune times.” I had then inquired about their viticulture and vinification practices, Stephen said “when we talk about viticulture, it all depends on the luck of the year, if we see a variety isn’t doing well in the winter, then we take measures for pruning and see how many canes we need for that harvest. Weather is everything.” He then spoke of their vinification methods saying that they deal with canton American wood barrels, they do about four vintages per year for their Cabernet Franc signature red. and 1000 gallon inert vessels for other varieties grown. They also grow another variety called Marquette, another hybrid grape that they age in oak barrels. “We deal with a lot of Hybrid grapes, so we learn processes along the way and we learn their vinification processes along the way since these hybrids have only been known for about 15 to 20 years. It’s not like we are dealing with established grapes such as a pinot noir or sauvignon blanc where we all know their growing and fermentation processes.” They do their fair share of Chaptalization with a specific brand of red wine they sell named Blackjack. As well as Racking some wines from one vessel they are working with to another, using small amounts of sulfites. They hand pick their grapes, as well as harvesting other fruits to incorporate in their wine. For example, Glorie Vineyards produces a Peach wine made from fermented peach juice and a small percentage of one of the white varieties grown.

This is a dessert wine I tasted made from fermented Black currants that ix rounded out with some of Glorie Farm’s estate brandy! Delicious.

Glorie Farms is a small town wine production vineyard, not trying to produce the most wine, they are trying to produce some of the best quality wine that they can within the climate of their AVA, striving for low canopy protection, due to the mist and elevation of their vineyard. They are a great place to visit to try some tasty and well made small batches of wine for a cheaper tasting price. It was certainly a fun day out, and I would suggest it to anyone who happened to be visiting the Hudson Valley area. And if you happen to go to Glorie Farm PLEASE make a note to try both the Peach wines (white) during your 6 wine tasting as well as Jumping Jazz (white.) If you happen to like red wine more the 2016 vintage of Synergy was dry but amazing.

Work Cited

“Lifecycle of a Wine Grapevine.” Wine Folly. March 31, 2017. Accessed April 29, 2019. https://winefolly.com/review/lifecycle-of-a-wine-grapevine/.

J. Robinson (ed) “The Oxford Companion to Wine” Third Edition pg 134-230, 300-341, 399-413, 551-553, 617-634, 661-692, 706-733 Oxford University Press 2006 ISBN 0-19-860990-6

(For all vocabulary words bolded)- Certified Specialist of Wine: Study Guide 2018. Washington, DC: Society of Wine Educators, 2018.