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.

prospectinset

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.”

 

<
>

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.


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.

kymarpage1a

“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.

kymarpage3

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.

 

<
>

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.


Lone Maple Farm

Fruit wines made exclusively from Lone Maple-grown produce and grapes from the Finger Lakes region.

Tastings available Saturdays and Sundays.


Black Bear Winery

Black Bear Winery produces some of the finest fruit wines and hard ciders available. The wines are made from New York-grown fruit picked at the peak of ripeness and handcrafted into flavors that are enjoyed by all wine enthusiasts.  Try an extremely aromatic, fruity, light, dry strawberry; a semi-sweet, tongue-tingling hard cider; or a nice round, sweet blueberry.

Visit the winery for tastings, tours and an unbelievable view.


Fly Creek Cider Mill & Orchard

The unique characteristics of Fly Creek Cider Mill & Orchard stretch well beyond the 125-year-old, water-powered apple press it uses today. In addition to its beginnings brewing hard ciders, the mill also fueled the growing local beer market through the second half of the 19th century.

The Fly Creek Cider Mill inspired development of other brewing-related industries during Central New York’s legendary hop boom that peaked around the turn of the 20th century. Manufacturers made everything from the rakes and buckets used to harvest the hops to the stoves needed to dry them.

The last of eight of those structures to stand, Fly Creek Cider Mill & Orchard produces lines of hard cider and apple wines today in homage to its prestigious past as a brew producer and integral role in the Central New York hop movement.

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

Bill: My dad was a carpenter, my mom was a high school art teacher, and they needed a home so they bought the whole facility for just the home up on the corner. The gentleman who sold them the mill still lived next door, so he would come over and get in my dad’s ear on how big the place used to be, and tell him about the big lines of people waiting to have their apples pressed. Well, that started my dad’s entrepreneurial bug and they started fixing it up. It just grew, slow, slow incremental growth, until eventually it became their full-time business. We’re a 32-inch press made in 1889 from the Boomer Mosher company in Syracuse, New York. It’s the traditional rack and cloth method. That means we lay your ground apples in cloths between plastic racks that used to be oak, but now they’re plastic. Our grinder is powered by a 1924 Waterloo Boy tractor engine. We’re almost completely off the grid when we’re making our product.

Making cider on the original equipment, showing people how things were done in the late 1800’s is what touches me in my heart. What we wanted to do with the farm winery license is reconnect with our roots, use our traditional equipment to make sweet cider and then ferment it. We really wanted to bring the process back, I guess you would say, to what it was historically, but with a new twist with our apple wines, our black currant apple wine. We have apple cherry, we have apple cranberry, also an apple and strawberry. It’s a realm of apple-based products that we can sell and serve here and expose customers to products that are new to them, but were common in the past.

Dave: We make the apple frost, and we make some experimental type small volume wines to see what direction we may want to go. The apple frost is what we spend most of our time on because that’s a very labor-intensive process. We start out with pressing the apples in the fall, and we through what’s referred to as a process of cryo-extraction. We freeze the juice, then thaw the juice, then freeze it, and thaw it for a couple months well into winter. It concentrates the flavors and the sugars. The yield on that is probably about 15 or 20%. It’s a very flavorful juice. It takes at least 6 months, if not closer to a year sometimes to be ready to bottle it.

Bill: We welcome about 150,000 visitors here annually. Coming in, they think of us as a historic attraction. Once they pass through the door, they actually see our other side which is a gourmet specialty foods, baked goods, dips, marinades. We offer more than 40 samples. They get a full flavor profile of all the products that we offer, and having a great family fun experience right in the heart of central New York.