Brimfield Farm Winery is nestled in the heart of Central New York and is working closely with a highly respected estate winery in the Finger Lakes region to create wines that run from sweet to dry in both red and white. The winery has a spectacular panoramic view of the northern Mohawk Valley Region. From East to West the breathtaking scenery will be sure to please as the seasons unfold.
Middleburgh Winery is pleased to open with 8 varietals and 2 of our own original blends for your tasting pleasure. We believe each individual tastes wine a little differently. During your tasting experience, you decide what flavors your palette picks out of the wines. Come to Middleburgh Winery and DISCOVER YOUR TASTE!
Tioga County’s first NYS Farm Winery specializes in dry and semi-dry red and white wines and offers tastings of their fine wine.
They also pour cider and three NY craft beers. Visitors can tour the small, natural vineyard and heirloom apple orchard.
The production, tasting rooms, and loft seating area are housed in a rustically beautiful building that was purpose built by local craftsman.
Glen Park Vineyards takes a minimalist approach to wine making with the common belief that the quality of the grape provides the quality of the wine.
The building is purpose-built by local artisans as a winery with production and tasting rooms, and a loft seating 45 comfortably.
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.
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.
There’s so much to love about wine and, at Villa Verona Vineyard, plenty of love applied to the product as well.
“There’s so much love that goes into these wines,” Founder Mary Jo Beach says. “The producing, the checking, the measuring … we love the process.”
Even the labels get a personal touch as Beach writes all the descriptions for her cleverly named creations like Miss Sassy Pants, 50 Shades of Red, Diamond Diva and BFF.
“I pick them out, I write them and I drive the artist that’s creating the labels crazy because I’m very specific,” she says. “They’re all my children.”
They’re popular kids, as patrons who come for tastings typically leave with a bottle of wine, Beach says.
She opened her doors in 2014 as Oneida County’s first and only winery. Located just down the road from the Turning Stone Resort Casino, it’s stayed plenty busy since as the addition of a farm-to-table bistro and spa attest.
Beach, a former radio executive, admits she knew little about winemaking when she started out. But, the budding vintner had brought on a chemist and a consultant from the Finger Lakes region to get things started.
“I’m proud to be a New York state winery. I put our wines up against any other product in the country,” says Beach, who sources her juices from the Finger Lakes as well as the northern and western regions of the state.
Villa Verona is a proud partner of the Heart of New York Beverage Trail that includes all the Oneida County craft beverage producers, Saranac, Nail Creek Pub & Brewery and Copper City Brewing Co. among them.
The trail made up of the “Friends of Fermentation” facilitates collaboration as well. Recently, Villa Verona and Adirondack Distilling Co. made a swap, with wine fermenting in bourbon barrels and vice versa.
“We help each other all the time,” Beach says. “I talk to all of them on a regular basis.”
“[Villa Verona] is my way to be a Central New Yorker and say, ‘look what we have here,'” Beach says. “There’s so much here for any one person.”
In other words, there’s so much to love about Brew Central.
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.
It was supposed to be a place to retire. But, now it seems Kimm and Ken Schick are working harder than ever.
Hummingbird Hills Winery is a labor of love, though.
“We actually grow the product and create it here,” Ken says. “When we got in this business, we wanted to create a product that we make ourselves.
“You have to have a passion for it, like any other farmer,” says the former contractor.
Ken and Kimm are New Jersey transplants who sought a quiet country life in upstate New York. After purchasing the former dairy farm, they had to figure out something to do with the land.
“The grapes were not in our minds at all,” says Kimm, who owned a deli back in Jersey. “We actually went back and forth over what we would do.”
Grapes were an odd choice, perhaps, as many varietals are difficult to grow here.
“When we set out to do something, we don’t quit. It’s not in our vocabulary,” Kimm says. “To do something that we love and bring everything full circle is something that keeps us going.”
They certainly went for it. The 1,200 vines they planted in 2001 as a base for their home winemaking has evolved into 28 acres of grapes and a business.
They’ve also got plenty of apples and elderberries. The non-grape wines are where they tend to get the most creative.
“We like to do different and unique things,” Kimm says. “When someone comes into the winery, we always say to keep an open mind, an open palate and just relax and enjoy something different.”
That difference is actually rooted in very traditional methods. For example, the dandelion wine recipe comes from Ken’s grandfather, the elderberry from grandma.
“They had a lot of old-fashioned ways of doing stuff and some of that we still do here,” Ken says. “Some of them are unconventional, but it makes good wine.
“Winemaking is an art, but some people make it more complicated than it needs to be,” he says. “It’s simply producing a product that people want to drink.”
And creating a place people want to come.
“If you’re a wine fan, coming out to Central New York is a totally different experience. It’s a great tasting experience,” Kimm says. “There are a lot of family-owned wineries, a lot of hard-working people and I think a lot of times when you go to the smaller wineries, you feel like you’re in their living room when you walk in.
“We’ve heard so many times that people just feel like they’re coming home,” she says.
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.
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.
In 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.
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.
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.
“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.
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.
You don’t have to be into wine to enjoy your time at Owera Vineyards. You just have to be up for an experience, one that includes great food, amazing views and good conversation.
That’s the vision of the founding family that planted their vineyard outside the village of Cazenovia in 2008. It was an adventurous endeavor for Nancy and Peter Muserlian at the time.
While this is a lakeside community, it falls outside of New York’s famed Finger Lakes wine region. In fact, Owera was Madison County’s first winery ever.
But, using carefully selected varietals, the farm winery has grown in multiple ways over the years.
“This area does contain a different product [than the Finger Lakes] because of the topography. It can only house certain types of grapes,” Owera General Manager Dawn Schmidt says. “You have to get a cold, hearty variety in order to withstand the temperatures of this region.”
Owera – which translates to “wind and air” – appropriately describes the winter climate here. The grapes – imported from Minnesota with roots capable of withstanding temperatures as low as -40 degrees – have produced plenty of award winners and earned a faithful local following.
Frontenac Gris, LaCrescent and Frontenac vines populate a portion of the 57 scenic acres here. They are often blended with grapes from the Finger Lakes to produce true New York flavors.
“We do keep all of our grapes local from New York state and we’re able to produce a larger portfolio of wine based off that,” Schmidt says.
But, the bottles aren’t the only place you’ll find wine at Owera.
“We try to create our menu based off of our wine, so we use it in almost everything we do here,” Schmidt says. “Everything in our cafe has some sort of wine element that goes into it and we pair each one of our cafe items with actual wine here.”
There’s an overarching theme of broadening horizons not just among wine enthusiasts, but casual tasters as well. Owera is part of the Cazenovia Beverage Trail, a local collection that includes breweries and a hard cidery. It also overlaps with other trails in the area, allowing Owera to draw in visitors of all craft beverage preferences.
“It allows people to be able to come here, pick and choose their trail or essentially build their own depending on their own tastes – and experience all the wonderful things that Central New York has to offer.”
Cazenovia itself is a quaint lakeside community, one of many historic towns and villages planted among the rolling hills and natural beauty of Madison and surrounding counties.
“We are trying to expand the horizons of wine in general, so coming to Owera is not just to stop in,” Schmidt says. “We do try to create an experience from the moment you walk in the door, from the service you receive to the items that you drink to the food that you eat to the scenery that’s around you.
“We want it to be this wonderful experience with wine being the center focus of it all.”
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 waterway 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 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.
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.
Located on the Bennett family farm, owned and operated by the family for more than 50 years, Rustic Ridge Winery opened its doors to the public in late November 2010 and quickly proclaimed itself “Burlington’s Oldest Winery.”
Working closely with a small, well-established winery and vineyard in the Finger Lakes region, Rustic Ridge offers a diverse selection of New York state-produced and bottled wines.
Rustic Ridge also has local Amish cheeses and jams, locally produced maple syrup, and handmade jewelry.
Bring a picnic lunch, grab a bottle of wine and enjoy the relaxed, rural, rustic country atmosphere and views overlooking the farmland and vineyard.
Part of the Cooperstown Beverage Trail … Learn More.