Mohawk Valley Winery

Mohawk Valley Winery is a fully-operational winery, wine bar, and event space. Our urban location allows us to bring an authentic vineyard experience to Uticaʼs historic brewery district.

Come see the world through our glasses!

An alluring facade, built with American White Oak, leads to an interior space that embodies both city and winery. Custom stone structures, handcrafted wood and a view of our tank room forge the sleek backdrop to our artisan wines. The house menu was designed to accompany our lot. Try our custom wine-infused desserts. The bar and tasting room always offer bottle service, tastings and wine on tap! Join us at Mohawk Valley Winery, for any occasion, and see the world through our glasses.

Come enjoy the hospitality and wine at Utica’s first winery located in the historical brewery district on Varick St.


Prospect Falls Winery

Situated at the threshold of the Adirondack mountains, Prospect Falls is Oneida County’s first licensed winery. The inviting tasting room offers wines and locally crafted items.

Wines include:

Roaring Falls Red – A beautifully smoky, dry red blend with an earthen nose and lovely, rich, but soft, mouth feel. Flavors of plum and black current present early on with caramelized nutty finish. Fabulous for barbecues and cookouts.

Merlot – There’s nothing “soft” about this dry, big, bold example of the varietal, with a wonderfully rich cherry nose followed by lush notes of coffee and dark chocolate-covered cherries. A little pop of acidity on the tongue subsides into an exceptionally smooth, warm and lingering wine.

Lean To – Drink enough of this semi-sweet “Adult Grape Juice” and you’ll lean, too. A blend conspired to create sweet mayhem with delightful, fruity flavors of fresh, ripe cranberries and violet flowers. Super easy to drink and enjoy, this may be your wine “gateway drug.”

Cascading White – A clean, crisp and bright off-dry wine featuring bold flavors of pear, green apple, white flower and honeysuckle with a smooth mineral finish. Pair with soft cheeses, chicken dishes, fruit and walnut salads.

Edelweiss – A semi-dry with a vibrant, floral bouquet in the nose with notes of citrus, especially limes and lemon peel, on the palate. Full bodied with an acidic Granny Smith Apple end note. The clean flavors of this versatile wine lend themselves well to fish dishes and white pasta.

Shard – A semi-sweet blend of wines with a bright, green grape beginning and beautiful soft mouth feel with lingering notes of starfruit, apricot, and honey a the back end. A fantastic easy-drinking wine.

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Royal Meadery

Gregory Wilhelm uses a deceptively simple recipe of honey, water and yeast to brew mead, a relatively uncommon wine-like drink. He discovered the world’s oldest fermented beverage while attempting to blend business and bees together in his post-college plans.

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A historical hub for beekeeping, Schoharie County still supports sizable honey harvests that afford Gregory plenty of room to grow as interest in mead increases among craft beverage connoisseurs. Awareness of the alternative alcohol has spiked thanks to regular appearances in the hit television show and cultural phenomenon “Game of Thrones.”

The simple honey-yeast-water core can be combined with a vast number of companions like fruit and spices that the Royal Meadery sources locally as well. It’s that endless potential that keeps Gregory creating and business buzzing.

Check out more of our “Stories on Tap” webisodes.

Gregory: “I started in craft beer. I started with one mission, to use local ingredients in as many ingredients that I produced. I started a garden at my parents’. I grew blueberries, raspberries, hops, and I got a beehive. I was addicted to bee-keeping. I started getting more hives, and more hives, and more hives, and I became overloaded with honey. What else do you do, you produce mead. It was a good transition from craft beer into mead-making, because there are a lot of similarities between the two products. It’s the world’s oldest fermented beverage.”

“People have forgotten about mead, and it’s starting to come back into popular culture through Game of Thrones. I think people are more willing to try some of these alternative fermented beverages. Cider’s growing back really quickly, and we’re seeing mead see the same growth as cider, and it’s really exciting for us that we could be the next cider or craft beer.”

“To me it’s the world’s oldest fermented beverage. It’s created by fermenting honey, yeast, and water. That’s the most simple form of mead. You can add anything into mead: fruit, spices, even vegetables. There’s a ton of things you can do.”

“Our core product’s New York Nectar, and that’s a traditional mead. From there we add fruit and we get our Mumford’s Melomel. We add ginger, we get our metheglin, which is a spiced mead. There are a lot of different flavor combinations you can create with such a simple recipe.”

“Central New York has a lot of apples, and to create apples you need a lot of pollinators, so there are a lot of beekeepers in central New York. We found some of the biggest bee-keepers in New York are in central New York. We were able to partner with one and get honey from one to get enough honey for this year, and probably for the rest of our life, he’s so big. These are people that have a rich history in this, and they’ve been in central New York their entire life. They’re going to be in central New York because of all the other ag crops that they pollinate.”

“It’s great to have so much company and other beverage producers. They’re all more than willing to invite you in and tell you everything they know. I started because of KyMar Farm, Ken Wortz’ offer of the opportunity to come up there and see what he does. He walked me through licensing, and financial, legal, everything. It really made me say, I can do this. Everyone in New York has been great. They’re so encouraging, they walk you through anything you need, and to be in this together with so many great producers makes me proud to be a New Yorker.”

 

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Villa Verona Vineyard

Villa Verona Vineyard is a 1,600 square-foot winery and tasting room located on Route 365, 1.7 miles west of the Turning Stone Resort & Casino.


Domhnall Vineyards and Winery

Come enjoy exceptional wines from the Mohawk Valley’s Premiere Vineyard and Winery.

Beginning almost a decade ago, eager to prove this area has the potential to produce quality wine grapes, we began a long journey testing several areas around the Valley searching for the ideal vineyard location. After four years, we discovered a site, which would prove to produce excellent quality wine grapes.

After the success of our first vintage of Vignoles, Baco Noir was added to the vineyard , then Valvin Muscat.


Hummingbird Hills Winery

Hummingbird Hills a small family owned winery in upstate New York with a love for country living and good wine. The unique wines are produced from fruit grown in our vineyards in Montgomery County and with minimal preservatives, letting the grapes natural flavor emerge.


Pailshop Vineyards

In the years before baseball, Cooperstown was home to farmers and craftsmen making a living from the area’s rocky soil, hilly terrain and cold climate. Water powered mills lined the creeks and streams, providing everything from pitchforks to cider to oil pressed from local seeds.

Just north of Fly Creek, a shop making wooden pails lent the name “Pail Shop Corners” to the intersection of Goose Street and the north valley road.

Today, Pail Shop Vineyards draws on the spirit of the area’s early settlers, growing cold climate grape varietals and crafting wines that reflect the rocky soil of our hillside vineyard.

Open Saturdays 11 a.m. to 6 p.m. and Sundays 11 a.m. to 5 p.m.


Life of Reilley Distilling and Wine Co.

Despite running around his busy distillery most of his waking hours, flip-flops remain Ben’s footwear of choice. In fact, he wears them with shorts all year round. Such is the Life of Reilley, a company and philosophy rooted in a carefree and comfortable existence.

©Mitch Wojnarowicz Photographer Life of Reilly distilling Cazenovia NY Client is solely responsible for securing any necessary releases, clearances or permissions prior to using this image. 20150708 Not a royalty free image. COPYRIGHT PROTECTED www.mitchw.com 518 843 0414_mitch@mitchw.com ANY USE REQUIRES A WRITTEN LICENSE

Ben and Shioban Reilley took a big leap of faith launching the distillery, Madison County’s first since Prohibition.

A former vintner, Ben had never piloted a still. But, his passion for enjoying and making craft beverages pushed him into business producing vodkas that now quickly disappear for distribution after bottling.

In the same way the “little things” make the Reilley way of life worth living, it’s the attention to detail that makes Reilley’s vodka worth drinking. The exclusively New York-grown ingredients give Ben’s spirits a solid, subtle flavor intended to inspire relaxation.

Check out more of our “Stories on Tap” webisodes.

Ben: “I was the director of operations for a local winery for 4 years, and quite honestly, my wife and I sat down after 4 years and we said, “If you’re going to work 80 hours a week for somebody, it might as well be for yourself.” We saw a hole in the marketplace for a local, micro-craft distillery. We said, “You know what? Beverage chemistry is beverage chemistry.” Again, so we sat down and Life of Reilley was born. It was kind of an antiquated term, it basically means the carefree, comfortable life- which as you can see in my flip flops and my shorts- it says right on our bottle, the definition of the life of Reilley is a carefree, comfortable existence.”

“For us, it’s riding down to Cazenovia Lake with the top down on the Jeep, swimming in the lake all day and having campfire with friends, and just having an awesome time. At the same time, being cognizant of where your stuff comes from, enjoying the sunset and enjoying the small things in life, so that’s how Life of Reilley was born. For us, it’s the story I like to tell is craft spirits are where wine was 20-25 years ago, and craft beer was 10-15 years ago. Now people are turning their attention to the back of the bar. They’re saying, “Okay, I want to know where my wine comes from. I want to know where my beer comes from. Now I want to know where my spirits come from.” We’re kind of riding that crest of popularity. I find it just to be a natural extension of people wanting to know where their stuff is, supporting local and know that they’re supporting local farmers and families.”

“I think that’s what people don’t really understand when it comes to craft beverages. Aren’t you worried about 1911, aren’t you worried about Adirondack? No, I’d like to have my tasting room right next to them! All we’re looking to do is grow the New York pie, and get more people into New York products. In terms of Central New York, I think we’re on the forefront. I’ve always thought we were on the forefront of people trying to understand where their stuff comes from, and then reinvesting back into the community. There is something so cool happening in the Utica/Central New York area that my theory on that is Utica and the Mohawk Valley got such a poor rep for such a long time, that so many young people finally just bubbled up and said, “I’m not going anywhere, I’m going to start building something cool right in my backyard.”

“We use 100 percent New York flaked corn, comes from the Finger Lakes, mostly Skinny Atlas, Auburn, Geneva area. We get it sourced here, it comes by 18-wheeler. 30-foot auger comes swinging out and gets pumped right into those bags over there. Are disco lemonade is raspberry vodka, fresh-squeezed lemonade, and we use about 20-25 mint leaves that we soak overnight. That’ll be our disco lemonade product. After that, the sky’s the limit when it comes to pre-mixed cocktails. We’re taking our business in a completely different direction. We’ve poured it for people and they’ve absolutely loved it.”

 

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1911 Spirits

Peter Fleckenstein does the work his father, grandfather and great-grandfather did before him at Beak & Skiff Orchards, home to 1911 Spirits. The hundred-year legacy of cultivating the apples here ensures the family ownership maintains complete control of hard cider and spirit production from “tree to bottle.”

One of only a few in the country distilling gin and vodka from apples, Beak & Skiff debuted its cider and spirits in the early 2000s, allowing a new family legacy to grow.

Check out more of our “Stories on Tap” webisodes.

Peter: Beak & Skiff Apple Farms was founded in 1911, the first trees went in the ground that year, by two families that got together. One had been a potato farmer. One owned some land here on the hillside. They met down at the market in Syracuse and said geez, we could grow apples and make some money at it. That was the start of what is now a 103 year old business.

Every generation has put something into the business that’s added some value. The first generations put in the apple trees. The second generation put in the packing line and the trucking and the shipping and the distribution. A third and fourth generation worked on the cider mill. Now that we’re the fifth generation here, we’re doing the spirits business. Every generation has built on what was left before them.

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The initial thought of the spirits business was that it was a good diversification. It was another value-added product that we could sell and have complete control over. The intent was just to sell it at our own retail store. We had no intention of selling it through distributors or even regionally at the time when it was developed.

Tree to bottle really is our way of saying we own the entire process. We own the trees. We own the land. We make the cider out of our apples. We ferment it into hard cider and then we put it through the still using our own recipe from top to bottom. We’re one of the few, if the only, people that grow the apples, press the cider, ferment the cider, and then distill it into either vodka or gin. I don’t know if anybody else out there, especially not in the Northeast, that has control of the entire process. The fact that we have that control plus we’re family-owned and operated makes us pretty unique.

 

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Pheasant Ridge Vineyards

Located on a ridge overlooking Butternut Creek, Pheasant Ridge Vineyards is dedicated to hand-making premium wines in the tradition of the small farm wineries of Alsace and the Rhine river valleys. Wines are specially crafted to be taken with food and good company.

The winery has grown out of many years of experience of making wines for family consumption. Both John Sustare and Kent Wells have produced grape and fruit wines over the past 30 years.


Lakeland Winery

Winery in Central New YorkIn 2005, Syracuse wine enthusiast Andy Watkins established Lakeland Winery as the first custom-winemaking facility in New York state.

Make your own wine at Lakeland during wine-making parties each weekday evening from 5 to 7 p.m. Spend an hour sampling many delicious wines, then make your own batch of 30 bottles in 15 minutes. Return in seven weeks to bottle, cork and label your own wine.


Anyela’s Vineyards

The story of Anyela’s Vineyards began three generations ago in eastern Europe and continues today on the hillside high above Skaneateles Lake. The Nocek family combines its viticultural experience with the cooler climate patterns and fertile soil to grow select grapes.

Stroll through the beautiful vineyards and enjoy the spectacular views. Sample Anyela’s award-winning wines and savor the experience. Reservations are available for winery tours as well.


Critz Farms Brewing & Cider Co.

In many ways, Harvest Moon hard cider took more than a century to get here. Matthew and Juanita Critz use an antique apple press, name the ciders in tribute to their farm’s 200-year history and use hops with roots in the 1800s.

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It’s all about taking time at Critz Farms Brewing & Cider Co. Matthew spent five years perfecting his award-winning ciders made from carefully selected and locally sourced apples – many from their own orchard at Critz Farms.

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The evolution of Critz Farms in Cazenovia began 30 years ago, when Matthew and Juanita purchased the 325-acre former dairy operation and became farmers for the first time. For Matthew and Juanita, it’s about taste, tradition and the farm-to-table philosophy that drives their business.

Check out more of our “Stories on Tap” webisodes.

Matthew Critz: We started with Christmas trees and then people started wondering, “Well, what are you doing to do in the Fall?” And so we started picking pumpkins, and once we started picking pumpkins then we started adding rides and a petting zoo and all this other stuff, and then everybody said, “Well, why don’t you have apples?” We said, “OK, we’ll have apples.” We planted the orchard and bought the cider press at the same time and we started pressing cider when we first started picking apples. It couldn’t have been the first week we were pressing cider and everybody started saying, “When are you doing to make hard cider?”

I start thinking about that and say, “Well, that’s not a bad idea. People are asking for it”, so we actually started trialing. We trialed for three or four years, different yeast, different apples plans and stuff, before Nita and I were confident that we had a quality product and one that we could duplicate. Then we took the big plunge and built a winery and here we are in the hard cider business.

Juanita Critz: We make nine ciders besides the seasonal ciders that we make, and the first one that we came up with is called Rippleton Original. This is a champagne style cider that does its secondary fermentation in the bottle. We do something sort of different; we use maple syrup as the charge in the cider to cause that secondary fermentation. Because we’re maple syrup producers and we make the syrup right here on the farm, we thought that was a nice touch, and we think it adds a complexity so the cider.

Next in the line is Blissful Moon, and Blissful Moon is named after Solomon Bliss, who was the original owner of the farm. He purchased the farm in 1793 for $1.50 an acre, or something amazing like that, so we wanted to salute Solomon. The next cider is what I guess we would consider our flag ship cider. It’s called Four Screw. We named this one after our four screw cider press, which is a 120 year old antique press that we press all the apples on, it’s a rack and cloth style press. Four Screw is real popular, it’s a crisp cider that has a lot of depth of character, I would say. It’s probably one of our most popular and widely distributed ciders.

Matthew Critz:  Standing behind the counter and having a bunch of smiling people in front of you that are actually drinking a product that you’ve created is very, incredibly satisfying. Everybody’s on the patio and there are bands playing and everybody’s having a great time, it’s great. I have to tell you there’s a little more feedback. The feedback loop is much better than in the Christmas tree business.

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KyMar Farm Winery and Distillery

Kenneth Wortz taps into his family’s 300-year history of apple farming – and the nearly as old tradition of crafting spirits.

Today Ken and his wife, Lori, craft one-of-a-kind spirits, occasionally with family and friends who help them harvest and bottle at KyMar Farm Winery and Distillery … for free. The signature Mapple Jack liqueur, Schoharie Shine and uncommon apple brandy Eau De Vie De Pomme are just that good. KyMar also produces an un-oaked chardonnay and cabernet sauvignon.

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“People love local and people love unique,” Lori says.

KyMar uses local products almost exclusively in its spirits and wines. It only makes sense that they harvest sorghum and apples born from the historic soils of Schoharie County, once known as the “Breadbasket of the American Revolution.”

Handmade copper kettles produce the handcrafted spirits, which are then carefully aged in oak barrels before they are blended and bottled on site.

Ken’s family farmed apples for generations in his native Pennsylvania. That farm has since been sold and KyMar – named after the Wortz’ children – in part preserves that tradition for Ken, his family and future generations.

Founded in 2011, the winery and distillery begins a new legacy as the first to be licensed in Schoharie County since Prohibition.

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But there’s more to the KyMar story than that fascinating chapter. Ken and Lori recently moved their operation to a former book bindery just down the road from the quiet country farmland they live on in rural Charlotteville.

The renovated 20,000 square feet of the bindery will exponentially increase production, which is soon-to-include vodka. The space is also home to a tasting room that hosts pairing and other events.

Complimentary tours are offered every Friday, Saturday and Sunday at 1 and 3 p.m. Visit and sample wines and spirits any Friday, Saturday and Sunday from noon to 6 p.m., Memorial Day weekend through Columbus Day weekend. After Columbus Day weekend, KyMar is open Saturdays from noom to 6 p.m. through Dec. 31.

 

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Owera Vineyards

49001488f3b59b0967950a96b21e1eebMadison County’s first winery, the 57-acre farm includes a state-of-the-art building, which houses a rustic chic café, tasting room and wine production facility. The vineyard includes and amphitheater and event center for entertainment.

Visit to taste some of the 12 wines produced here. Owera even invites the Cazenovia community to help celebrate the harvest each fall.