New York is home to around 450 wineries that grow grapes and make wine throughout the state and on Long Island.
136 New York Wineries
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After several years, 2 kids & lots of wine, husband & wife team Mike & Sasha Pardy continue to watch their dreams come true as Adirondack Winery keeps on growing. Mike & Sasha developed a love for wine at a young age and soon after, Mike established an interest in the art of winemaking that he educated himself on for years. With an entrepreneurial spirit and vision for the future of the wine industry in non-traditional settings, the pair realized opening a micro-winery was their path, and what better way to do it than combine that passion with their love for the Adirondacks. Shortly after welcoming their beautiful daughter, Ella, to their family, the Pardys decided to move to the Adirondacks to be closer to their families and pursue their dream of opening a winery. Adirondack Winery opened its doors in April 2008 as one of the first Micro-Wineries in the country. The Tasting Room featured a tasting bar fit for about 15 people max, and they were making their wines in the back of the tasting room using a small-batch method. Adirondack Winery quickly became an establishment that resonated with locals and tourists, alike. People came to enjoy locally-handcrafted and award-winning wines while taking in the beauty of Lake George and the Adirondacks. Today, Adirondack Winery's Lake George Tasting Room has become a staple in Lake George drawing both locals and tourists alike. In 2022, Mike and Sasha took their business to the next level by opening a brand new Tasting Room and Winemaking Facility in Queensbury, NY. The new Tasting Room had finally allowed them to say "yes" to everything their customers had been asking for since they opened in 2008. The new Tasting Room offers wine by the glass, outdoor seating, events, a private event space, winery tours, local beer, cider, and spirits, and so much more.
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A family-owned vineyard near Interlaken New York. We strive to make high-quality wine with a focus on quality customer interaction and education. After growing and selling grapes to local wineries for 5 years, we made a Riesling and Cabernet Franc from 2020. As of 2022, we have 7 wines available; Cabernet Franc, Dry and Semi-Dry Riesling, Gewürztraminer, Glide (a bubbly Gewürztraminer), Crosswind ( a Riesling and Gewurzt blend), and a Rose. Our first plantings were in 2015 and we now have 18 acres consisting of Gewürztraminer, Riesling, Cabernet Sauvignon, Cabernet Franc, Lemberger, Chardonnay, Saperavi, and Rkatsiteli.
Our family is dedicated to growing and crafting fine wines that are reflective of our site's soils and climate and reflect each vintage in the Finger Lakes. Our story began when John and Ann Martini moved to Anthony Road in 1973 at the urging of a friend that touted the joys of grape growing in the Finger Lakes. They loaded up 2 young children and left their home in Baltimore, where John worked for WR Grace to set up their farming life on the west side of Seneca Lake. Surprisingly neither Ann nor John had an agricultural background, unless you count John’s youthful summers at his grandparent’s farm in Melvin, Illinois. But together and with the help of family and friends they planted their first 5-acres, Foch, in the summer of 1973. The vineyard grew, to 30-acres, as did the Martini family, to 4 children, but it was quickly realized that an outside job was needed to support their endeavors. John joined the staff at the Cornell’s Experiment Station in Geneva and Ann took over the day to day operations and maintenance of both the household and the vineyard. Wineries that purchased the fruit changed hands, demand for the grapes shifted, so by the late 80’s the Martini’s were faced with varieties that weren’t in high demand and the uncertainty of grape sales at time of harvest. John worked with the Wine Grape Foundation on the oh-so delicious and vibrant pink “VineFresh” a blended grape juice – that never really gained the traction it needed despite our tastings at the NY State Fair, in grocery stores in New York City and across New York State. So it was back to the drawing board – which leads us to where we are today at Anthony Road Wine Company. The memories of growing up on a farm are different for every family and different based on what is being farmed. We were spoiled in the fact that we didn’t have to milk cows several times a day and didn’t have to worry about the annual planting of row crops, but we all had to pitch in throughout the year and in the end it was still farming and ultimately run by Mother Nature. Our spring breaks were spent tying, summer brought suckering and cluster thinning, fall afternoons involved collecting pickers’ tickets and spreading boxes, weekends were spent washing boxes and helping with pressing juice for home winemakers. Of course there is the favorite vineyard activity of pulling brush in the winter! We remember the smells of each season, the way a cane-tied row looks so orderly, that ear-wigs aren’t as scary as they look, how wet you can get from dew, from early morning leaves, and from grape juice. We remember that all the grapes taste good – seeds and all, the way our hands got cracked and stained from the grapes and juice, the hum of the old cider press we used and how good that juice tasted right from the press. There were late night dinners, early mornings for picking, cheesecloth being washed in the washing machine, and the development of a family much larger than our own. All the children ventured away – Peter, the oldest and now Vineyard Manager, moved to Wyoming after earning a bachelor’s degree from Clarkson. He was a mechanic in Jackson Hole for 10 years before moving back to the Finger Lakes. Sarah, now Business Manager, studied International Relations at Syracuse, moved to California for a while, went back to school in Boston for her master’s degree, and worked as a dietitian before working at the winery full-time. Maeve earned her Bachelors in Nursing and after 20+ years in the medical field, she has switched careers and is now an integral part of both Martini Vineyards and Anthony Road. Elizabeth, the youngest, received a bachelor’s from Nazareth College, and a Masters’ degree from UC Davis – no not in viticulture, but in Agronomy. She is currently the Tasting Room Manager and tends to the garden. In 2013 the family met over dinner at Ann and John’s to discuss the future of the vineyard and winery. It was decided to keep all in the family and continue on with the foundation that Ann and John laid. Not only does it include the four children, but also their spouses and children. Sarah’s husband Michael is the V.P. of Sales. Pete’s wife Margot works in the tasting room when she is not in the classroom teaching. Maeve’s husband, Peter, does a lot of the screen printing for the winery in between his hockey refereeing. Sam Castner, Liz’s husband, assists in landscaping. His artwork and custom metal work can be seen throughout the Finger Lakes. Currently there are 12 grandchildren, many can be seen helping around the vineyard and winery. This is not just a job for the family at ARWC – but a labor of love and our home!
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Atlantic breezes cool our vineyards creating a climate hospitable to a wide array of fascinating grape varieties. At Channing Daughters we grow and create wines from over two dozen varieties. The white grapes include Chardonnay, Pinot Grigio, Tocai Friulano, Sauvignon Blanc, Muscat Ottonel, Malvasia, Gewurztraminer, Ribolla Gialla and Pinot Bianco, and the red varieties include Merlot, Blaufränkisch, Dornfelder, Syrah, Cabernet Franc, Cabernet Sauvignon, Teroldego, Refosco and Lagrein. We are the only winery on the East End growing and producing wines from many of these grapes. Our home is a beautiful plot of land in Bridgehampton that contains twenty-eight acres of vines, our small winery and tasting room. We source about fifty percent of our grapes from special sites and people on the North Fork.
Situated on the eastern shore of Seneca Lake in the heart of the Finger Lakes wine region, Damiani Wine Cellars is committed to producing bold and beautifully nuanced wines that evoke the terroir of the region. Visit us for an unforgettable wine experience any day of the week, we’d love to share our passion with you. Existing within the unique microclimate of the Finger Lakes is a subclimate known throughout the region as the “Banana Belt.” This 9-mile stretch on the eastern side of Seneca Lake runs north from Burdett through Hector to Valois, and is typically warmer than surrounding areas. These warmer conditions result from the vast depth of the lake, constant airflow from the lake, and the western facing slopes that capture the sun at the hottest times of day – the afternoon and evening. Due to its depth, it is extremely rare that Seneca Lake freezes over in the wintertime. The lake retains and gradually expels the warmth of the water gained in the summer months, which aids in inhibiting vine destruction that may result from the harsh winter temperatures.
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Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention. Dr. Konstantin Frank Winery is the pioneer of the Eastern United States’ vinifera movement. Situated on the southwestern hills of Keuka Lake, it was here in 1957 that Dr. Konstantin Frank planted the first vinifera vines in the Eastern United States and ignited the “Vinifera Revolution”. This movement would forever change the course of winemaking in New York. Four generations strong, the Frank family are leaders of grape growing and winemaking throughout the Finger Lakes. Dr. Konstantin Frank fell in love with a special property on Keuka Lake for its exceptional characteristics – poor soils and steep slopes. With decades of knowledge and experience, he successfully planted the first European grape varieties on our home vineyard in 1958. Many of these Riesling, Chardonnay, and Pinot Noir vines are still in production to this day and they represent some of the oldest vines in America.
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Fox Run Vineyards strives to make wine approachable. We believe anyone should be able to enjoy a glass of wine regardless of where they are on the wine experience spectrum. We offer in-depth tours of the vineyard and winemaking facility, a friendly and knowledgeable staff, and a Café with a fully house-made menu. Fox Run is family-owned and has been making estate wines since 1989. And we live by the motto: Drink wine, be happy.
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In 1989 Sayre Fulkerson opened Fulkerson Winery with a release of just 1000 cases of wine. Since then, we have steadily grown production while maintaining a stern focus on quality. With 125 acres of vineyards planted, our portfolio showcases versatility and our dedication to the terroir of the Finger Lakes. Our 25+ offerings include everything from Riesling to Cabernet Franc to Gruner Veltliner.
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The Wiemer estate spans 90-acres of prime vineyard sites on the western slopes of Seneca Lake and the wines are among the most acclaimed in the region. Estate fruit is hand-harvested and hand-sorted, and vineyard qualities are worked in small lots and then blended to create wines of balance and texture. Fermentations rely on indigenous yeasts to ensure each wine embodies the truest expression of site. Our commitment to place draws on the same forward-thinking techniques and respect for the past that has fueled our mission since Hermann’s first block of Riesling was planted over forty years ago. Our namesake & founder, Hermann Wiemer, hails from one of the best Riesling producing areas of the world, Bernkastel, Germany. His mother’s family had been making wine in Germany’s Mosel Valley for more than 300 years and Hermann spent the summers of his youth learning to graft by hand. His father had been in charge of the Agricultural Experiment Station in Bernkastel and was responsible for restoring vines in the Mosel region after WWII. Hermann discovered that the cool climate and gravelly soils of the Finger Lakes were similar to his family’s vineyards in the Mosel Valley. At a time when very few thought it was possible to grow vinifera varietals on Seneca Lake, Hermann believed that the unique soil types and moderating weather effects of the Finger Lakes would make it possible to produce great wines here. In 2003, Hermann’s apprentice Fred Merwarth took charge of winemaking and vineyard management. Fred’s talent and ambition brought fresh energy and vision to the winery, placing it on a new trajectory. In 2007, Hermann officially retired, handing over the winery to Fred, who partnered with his university friend, Swedish agronomist Oskar Bynke, to carry on Hermann’s legacy. Over the last decade, they have embraced and expanded Hermann’s detail-oriented approach to viticulture and winemaking, extensively working on understanding the relationship between the vines and soils of the Finger Lakes.
Frederick Spencer Johnson (1921-1998), grew up on the farm his father purchased. He served in World War II as a naval aviator, graduated from Cornell University in 1946, and then raised his family overseas while working for Nelson Rockefeller’s various agricultural endeavors. When Frederick Spencer returned to the farm in 1960 after his father died, he removed the aging fruit orchards and was first farmer or "pioneer" in Western New York to plant French-hybrid wine grapes in a region completely dominated by Concord and Labruscan juice grapes. His favorite French hybrid grape was Chancellor. Frederick Spencer opened the winery in 1961, receiving New York Farm Winery license No. 2.
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The foundation of the Oakes Family legacy began in 1919 when Leonard Oakes bought land in the northwest corner of Orleans County. With this purchase, he forged the family's beginnings in agriculture, an endeavor that continues to this day. In 2003, the family business branched out. We planted our first wine grapes and began producing wines under a label that reflected our history. In honor of our founder, the first of what is now four generations to farm some of the same land, Leonard Oakes Estate Winery began with just six acres and fourteen varieties of grape. 2011 brought about another expansion in the family business and the SteamPunk Cider brand was born. Using a mélange of traditional English and new age dessert apples, SteamPunk Cider is the geared up infusion of Old World style and New World flair. Today we are known for producing award-winning wines and ciders. We look forward to the future while celebrating the history of our family and our land.
Living Roots is an urban winery in the Finger Lakes region of New York and a not-so-urban winery in the Adelaide Hills region of South Australia. Our Aussie family has made wine for six generations, and we’re following in their footsteps making styles we love to drink, with varietal and regional expression, minimal inputs, and maximum quality. We source grapes from a number of growers, including both of our families, and each vintage is an opportunity to highlight the regions surrounding our hometowns while exploring new vineyards, varieties, styles, and low input techniques.
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North Cliff Vineyards is a boutique winery located in Cutchogue on the North Fork of Long Island. We are different from the other wineries because we actually grow the grapes that we use in our wine. We don't source our grapes from other vineyards. We harvest the grapes from our farm and then crush them in our winery. We are in the vineyard all four seasons of the year. We know the grapes that we put into our wine. Because we are a boutique winery, we are open on the weekends by appointment only. We cater to the individual wine connoisseur who enjoys a quality wine. We specialize in red wine-- Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot.
Founded in the spring of 1983, our 127 acre estate is entirely owned and managed by Ursula and Charles Massoud, and our three sons. Born and raised in the "Old World", wine has always been a part of our lives and we continue the tradition at Paumanok Vineyards. Only premium vinifera grapevines are planted, consisting of Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The traditional dense planting of the vineyards at 1100 to 1400 vines per acre produces more concentrated fruit and therefore higher quality wines. For our wines, only estate grown grapes are used and production is limited to fewer than 12,000 cases.
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Savor Vineyards and Wines is a quaint and eclectic boutique farm winery that produces Very limited quantities of delicious, budget friendly and award winning wines in Arkport, NY. We also have great wine slushies and seasonal house made mulled wine. Savor's tasting room has a beautiful view of the Canisteo and Almond Valleys. Bill and Suzanne Piatt invite you to visit and savor our wine, music, comedy, events and conversation. We do offer 2 local craft beers for those who would like to taste beer from this area. Savor is slightly off the Finger Lakes Wine trail but worth the visit. Close to Stony Brook State Park and the Finger Lakes Hiking Trail we are just north of Hornell, NY. with easy access to both I86 and I390. Like Savor Wine on Facebook to stay updated . Cheers!
Sheldrake Point Winery is named for the prominent point of land on which it sits, located on the western shore of Cayuga Lake. Operated as an orchard and dairy farm from 1850 to the mid-1980s, the 155-acre lakeshore farm lay fallow until 1997 when a small group of wine enthusiasts organized the purchase of the land and founded the winery. Today, Sheldrake Point Winery continues the agricultural tradition with 60 acres of vineyard planted to ten vitis vinifera varieties, which are used to make approximately 8,500 cases of estate grown, produced, and bottled table and ice wines. Sheldrake Point Winery was twice named New York State Winery of the Year, and has been listed among the Top 100 Wineries by Wine & Spirits magazine in three different years.
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Raphael was born from the vision of owner John Petrocelli, who named the winery in honor of his father and continues a centuries old family tradition of winemaking. The winemaking philosophy is based on an understanding of the cycle of nature, the climate and soil, the ripeness of the grapes and the success of time-honored techniques. Utilizing gravity flow and a natural winemaking philosophy, Raphael wines are produced sustainably, utilizing controlled fermentation with little fining and filtration resulting in wines that purely express our local terroir. Our mission is to produce ripe, fruit-driven wines that exhibit a marriage of depth, finesse, elegance, and balance – the flavors of the North Fork – provided first by the terroir and secondly, by the dedicated, impassioned attention of our winemaking team. The winery was designed by John Petrocelli who was inspired by the Italian monasteries of his ancestral home. Our production facility blends classic Mediterranean architecture with modern winemaking equipment. By building the winery 12 feet underground we are not only able to make our wines using a gentle gravity-flow method, but were able to construct a very energy efficient building using the earth’s natural 55F temperature to cool the winery in the summer and warm it in the winter. Throughout the seasons, the devoted vineyard staff carries out the rigorous work of caring for the vines. Our vineyard manager Stephen Mudd, is dedicated to sustainable agriculture, safeguarding the quality of the wine and raising it to its utmost perfection. Stephen brings over 30 years of experience in managing vineyards and is considered one of the pioneers of Long Island grape growing. Most of the work is done by hand, year-round; from pruning to leaf pulling. The ancient practice of fruit thinning is carried out during the summer and fall. Approximately half of our crop is sacrificed every year to insure that the remaining fruit will reach the ultimate peak of ripeness. Raphael is one of the few wine estates in the United States that harvest entirely by hand. Work carries on until the carefully chosen moment-when the harvest starts and the grapes are gathered by hand in the traditional and time-honored way. Nothing but the best fruit makes it into our wine. An old French proverb states, “Only the vines that overlook the water are capable of producing wines of great quality.” Terroir is the French term that can be loosely translated as “a sense of place.” It is the influence and interaction of the climate and soil of a specific location on the flavors and aromas of the grapes and subsequently, the wine. The North Fork of Long Island is the sunniest spot in New York State and one of the few places on the east coast that can properly ripen European wine grapes. Our terroir is derived from our glacial soils and maritime climate that is influenced by the surrounding waters of the Peconic Bay and the Long Island Sound. Some characteristics of our terroir found in the wines of the North Fork are flavors of indigenous, coastal fruits such as strawberry, blackberry, cranberry and beach plum in the red wines, as well as a distinct saline mineralogy found in many of the whites.
Nestled in the breezy and beautiful North Fork of Long Island, Cynthia and Tom Rosicki have dedicated Sparkling Pointe Vineyards and Winery to estate grown sparkling wines produced exclusively in the traditional Méthode Champenoise. Farming 40 acres of vineyard, planted only with the classic Champagne grape varieties—Pinot Noir, Pinot Meunier, and Chardonnay—each Sparkling Pointe cuvée is an authentic expression of the land and the winemaker’s finesse. The rhythmic union of personality and house style, the art of assemblage, and the pursuit of excellence are at the essence of all Sparkling Pointe Wines.
Stoutridge Distillery and Winery
Stoutridge Distillery & Winery is a bold leader in high-quality, natural wines and small-batch spirits in the Hudson Valley. We believe in the power of science, art, and local agriculture and are driven by a desire to challenge the status quo. It is our belief that good things take time. The decisions we make work with nature rather than against it. For us, details are everything. All of the work from grain and fruit to glass is done on-site, and the majority of our ingredients come from the Hudson Valley. Our low-intervention approach to wine making utilizes gravity and time rather than pumps, filters, fining agents and other chemicals to produce food-friendly wines that are only available from the tasting room. Stoutridge offers a wide range of products that inspire guests to be adventurous. Our process uses a mixture of tradition, innovation, discovery, and sustainability to form our uniquely, rich and complex flavors. For over twenty years, we have been devoted to using the best practices for our products and the planet. We have always invested in technology that conserves energy and reduces our environmental impact. We are mindful in everything we do and recently we were recognized as a certified green business. Guests can explore a wide range of innovative flavors and distinct creations during a trip to the tasting room. To visit is to experience the care and time that has been spent to create Stoutridge -- from the restoration of the old farmhouse, vineyard, and winery to the inception of the remarkable distillery. A walk outside will highlight the exceptional grounds that include native plants and a restored local ecosystem. Everything that you see has been meticulously chosen for its long-term contribution to the environment.
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Our goal is to make the wines we most enjoy—crisp, bright white wines and fruit forward red wines with soft tannins and medium body. We strive to create easy drinking, approachable, food friendly wines that compliment our local environment and the local foods and produce grown in on the North Fork! Suhru Wines is a second generation, female & family owned and operated winery and tasting founded by Susan Hearn and her husband and Long Island pioneer winemaker Russell Hearn. Suhru was a dream that developed over the course of Susan and Russell's life together. Russell inspired Susan's passion for wine, introducing her to its many nuances, flavors, and styles. It is this joint love of wine that inspired Suhru Wines! Today Suhru Wines is run by their daughter Shelby with her husband Brad (assistant winemaker) and sister Kylie helping to craft the next generation of Suhru wines in the cellar.
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Three Brothers Wineries & Estates
Looking for something different in your wine tasting experience? Maximize your escape from the grind with one stop. At Three Brothers we offer three unique wineries, a microbrewery and cafe all on one estate. With our expansive selection of hand-crafted wines, craft beers, hard ciders, and sodas there's bound to be something for everyone who visits. Exceptional hospitality is a top priority and our innovative spirit keeps things fresh here at Three Brothers Wineries and Estates.
Wagner Vineyards Estate Winery
Wagner Vineyards Estate Winery is one of the oldest and most recognized wineries in the Finger Lakes Region of upstate New York. Centrally located on the eastern shore of Seneca Lake, Wagner Vineyards has been one of the region’s most popular wine tasting destinations since opening in 1979. First time wine tasters to connoisseurs are sure to find just the right wine at Wagner Vineyards. We produce over 30 wines: reds, whites, rosés, and blushes crafted from 20 grape varieties, all grown by Wagner Vineyards. We are especially recognized for our selection of Riesling wines – from fully dry to dessert sweet ice, Wagner Vineyards award-winning Finger Lakes Rieslings are versatile & food-friendly.
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Weis Vineyards is a boutique winery located in the Finger Lakes region of Upstate New York established by husband and wife team, Hans Peter (a native of Zell Mosel, Germany) and Ashlee (a native of Hammondsport, NY) Weis. They embrace Peter’s family winemaking traditions and techniques, accompanied by the high-quality terroir of the Finger Lakes region to create handcrafted wines meant for all to enjoy! ABOUT US: Born in Zell Mosel, Germany, Winemaker Hans Peter Weis grew up in the vineyards and cellar of his family winery. It is there that he gained his passion for wine. Continually learning and working with his family to learn the techniques and traditions of the Mosel. Once he was of age he furthered his education by receiving his degree in Winemaking, Business & Agriculture. After university, he decided it was time to travel away from home and gain experience throughout different wine regions. This is how he ended up finding his way to the Finger Lakes region of New York just a few short years later. It is here that he met his wife Ashlee, a native to the finger lakes. Ashlee grew up enjoying the beautiful area surrounding Keuka Lake and could not help but return after receiving her degree in business administration and marketing. She also began working within the wine industry shortly after returning to the area. In the spring of 2016 they decided to take the leap and start their own winery, opening up Weis Vineyards. The first harvest for Weis Vineyards was Fall of 2016. With the tasting room opening and the first vintage being released in the spring of 2017. The first few years Peter and Ashlee utilized a quaint one-room schoolhouse to provide personalized tasting to everyone that visited them. Since then, Weis has expanded their tasting space with a beautiful new tasting room addition overlooking Keuka Lake, as well as renovating their beloved barn on property. Peter and Ashlee work together to grow their dream while keeping their original vision in mind. Producing delicious wine meant for everyone to enjoy!