Variety: Riesling

Vineyard: Facing south-east on the ridge above Canandaigua Lake and slopeing down, 500ft above and 3000ft west of the lakeshore. The vines are ~20 years old and are tended to by a third-generation farmer using Integrated Pest Management.

Vinification: The grapes were harvested early to maintain high acidity levels. They were destemmed, gently crushed and left to macerate on the skins at very low temperatures for 14 days with daily punch downs. After a gentle pressing, the wine went through spontaneous fermentation and was allowed to age on the lees for 11 months before bottling. The wine is unfined and unfiltered with no SO² added.

Variety: Riesling

Vineyard: Facing south-east on the ridge above Canandaigua Lake and slopeing down, 500ft above and 3000ft west of the lakeshore. The vines are ~20 years old and are tended to by a third-generation farmer using Integrated Pest Management.

Vinification: This wine is a result of a happy accident. The grapes were harvested early to maintain high acidity levels but were then placed, whole cluster and uncrushed, in a closed vat for 60 days to go through carbonic maceration. Following a gentle whole cluster pressing the wine went through spontaneous fermentation and was allowed to age on the lees for 11 months before bottling. The wine is unfined and unfiltered with no SO² added.

Variety: Chardonnay

Vineyard: This is a true maritime vineyard, situated less than 1.5 miles from the Long Island Sound on the north and the Peconic Bay on the south. The vines are ~25 years old and the vineyard was left to grow unattended for the last three years, having minimal to no work done in it.

Vinification: The grapes were harvested early, destemmed and crushed by foot and left to macerate on the skins for 48 hours. Following a gentle pressing, the wine went through spontaneous fermentation and was allowed to age on the lees for 9 months before bottling. The wine is unfined and unfiltered with no SO² added.

Variety: Cabernet Franc

Vineyard: From the same vineyard as our Chardonnay, close to the ocean and with minimal work in the vineyard. The vines are ~25 years old.

Vinification: The grapes were destemmed and crushed and left to macerate overnight before pressing gently. The wine went through spontaneous fermentation and was allowed to age on the lees for 9 months before bottling. The wine is unfined and unfiltered with no SO² added.

Variety: Foraged Wild Apples

Vineyard: Our oldest plot, where we’ve been making cider since 2014. The apples grow on several massive trees on the banks of the Delaware River, where the river separates NY and Pansilvenya. The trees are more than 80 years old and only bear fruit every other year.

Vinification: The apples were harvested late in October and after a few days of sweating they were pressed and left to spontaneously ferment. Halfway through the fermentation Riesling skins were added to the tanks, causing a strong second fermentation and aging together for 90 days before racking the cider off of the skins. It was bottled after 11 months is unfined and unfiltered with no SO² added.

Variety: Foraged Wild Pears

Vineyard: The cider was made from a single tree growing in an abandoned field in Sullivan County.

Vinification: Nothing added, nothing taken away. The cider fermented on its pomace for 11 months. The cider is unfined and unfiltered with no SO² added.

Variety: Field blend of more than 50 apple varieties

Vineyard: From the farm of our friend, Gidon Coll, an apple expert. He grows an experimental apple orchard in Columbia County New York with more than than 200 apple varieties.

Vinification: The apples were harvested late in the season in mid-October. They were then crushed and pressed and went through spontaneous fermentation. They were left on the lees for 9 months before racking and bottling. The cider is unfined and unfiltered with no SO² added.

Variety: Nectar from linden tree blossom and late summer flowers like asters and goldenrods

Geography: Our apieries are on our roof top in the East Village and the bees roam free through the parks and trees of downtown Manhattan

Production: Produced with the help of my daughters Ellie (7) and Eve (4) and harvested in the fall of 2021. Our honey is jarred raw, light in color, very floral with a nice balance of sweetness and tart flavors. It's just perfect on toasted challah with a thick layer of butter. “Eat honey, my son, for it is good; honey from the comb is sweet to your taste” - Proverbs 24:13