Chardonnay fermented partially in older French oak and partially in stainless steel, before aging on lees for ten months. White nectarine and floral aromas from the unoaked portion are balanced with subtle oak, creamy texture and crisp acidity on the finish.

A rich, yet fresh, style of Pinot Gris with vibrant aromatics and varietal pear characters. We picked relatively late in the season for fruit intensity balanced with gingery spice and fresh acidity.

A blend primarily of Elvira and Riesling, picked early and some made into piquette for naturally low alcohol and a bit of texture. We used unfermented juice for tirage instead of adding sugar, and stopped the secondary fermentation early to leave balanced residual sweetness. At 8% ABV, it's full of juicy peach and apple characters with chalkiness and fine tannins.

Rosé made from Cabernet Franc [80%] and Marquette [20%], both grown on Keuka Lake with plenty of leaf-plucking during the season to ensure optimal sunlight and ripening. Cabernet Franc brings strawberry characters, spice and high-toned aromatics to the blend, while the Marquette [a high-quality French-American hybrid] contributes body, acidity and darker red fruits.

An elegant style of Cabernet Franc with fresh acidity and vibrant fruit. Whole berry carbonic maceration ferment for a couple of weeks for bright red fruits, then crushed for good tannin, dark fruits and peppery spice.

Riesling from several vineyards in the Finger Lakes, fermented wild and aged on lees for ten months. High-toned citrus and steely notes on the nose meet a rich, bone-dry palate with good fruit intensity and racy acidity.