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|Vineyard/Cellar Practices||Sustainably Grown, Low-Intervention/Natural Wine, Vegan|
We've gushed a lot about Andrew and Jennifer from Eminence Road Farm Winery over the years because they keep producing wines of quality and intrigue that don't burn the wallet. Not only that, but their wines lend credence to the overall rising quality of New York State Wines. Based in a converted cow barn in the mountain valley of Long Eddy, NY, on the western edge of the Catskills, Eminence Road is, in a way, a Finger Lakes winery. All of their wines are made from sustainably grown Finger Lakes grapes, fermented with native yeast, and bottled by hand, unfined and unfiltered with the only addition being a minimal amount of sulfur for stability. The gewürztraminer for this bottling was sourced from Lamb’s Quarters Vineyard, located on the eastern shore of Seneca Lake. The grapes were crushed, destemmed and fermented on their skins for twenty-four hours. The pressed juice was moved to stainless steel where fermentation, including full malolactic, took place. The wine was racked, given a small sugar addition, and bottled by hand without fining or filtration. Secondary fermentation to dryness took place in bottle, yielding a goldenrod-colored sparkler that delivers layers of wet straw, meadow flowers, and cider, with fresh Seckel pear and gooseberry on the palate. Sustainably grown, low-intervention, vegan.