Vidal with juicy peach and melon characters into the tropical fruit spectrum, balanced with pretty florals and beeswax. We picked the grapes into early winter after the first snows for a rich and concentrated late-harvest wine, and stopped the ferment early for a naturally semi-sweet style with high-acidity to match.

Our take on Finger Lakes Dry Riesling, fermented with native yeast until bone-dry and aged on lees for twelve months. High-toned citrus and steely notes on the nose meet a textural palate with good fruit intensity and racy acidity.

Cabernet Sauvignon [53%] and Tannat [47%] from our family's vineyard in Kuitpo. After destemming both, we gave the Cabernet two punch downs per day for more typical extraction and covered up the Tannat for 10 days carbonic maceration to push a brighter fruit spectrum and soft tannins. Vibrant strawberry and cherry characters are balanced with savory herbal notes, supple tannins, and spice on the finish.

100% Riesling juice fermented wild on fresh Cabernet Franc skins before aging in old French oak. Citrus characters and fresh acidity from the Rizza [Aussie slang for Riesling] meet darker fruits and soft tannins from the Cab Franc skins that were previously pressed for Rosé.

Riesling is well suited to lower alcohol styles with its racy acidity, fine tannins and good flavor concentration. This one was sourced from several sites in the Finger Lakes and picked early for fresh acidity and lower natural alcohol. White flower aromas, zippy citrus characters and balanced residual sugar make for a refreshing and delicious Rizz [Aussie slang for Riesling].

Chardonnay fermented naturally in neutral French oak before aging on lees for nine months. The grapes were sourced from our family's vineyard overlooking Keuka Lake, as well as another block on the east side of Seneca Lake. Delicate fruit characters from the cooler vintage and flinty minimality are complimented by creamy texture and driving acidity.