NEW YORK DOUBLE HEADER: BLOOMER CREEK VINEYARD & GREENHOOK GINSMITHS!
A true trailblazer in natural winemaking in New York State, Bloomer Creek Vineyard proves that producing delectable wines while working organically is not an impossible feat, even in New York's challenging climate. (The first natural winemakers of Burgundy and the Loire Valley in France also heard similar protestations.) Proprietors Kim Engle and Debra Bermingham have been crafting beautiful examples of low-intervention wines for over 20 years and farming organically for over 30 years. Harvest is done by hand and fermentation is done with ambient or wild yeast. The results of all that hard work: absolutely delicious! But don't take our word for it: come taste for yourself! Dig a little deeper and check out Debra's work as renowned fine artist. Her various works have hung on the walls of galleries, museums, and private collections all over the US and overseas. Her current exhibition, "Tales from the Blue Ship Tea Room" is on display at Corners Galley in Ithaca from July 20th - August 31st.
If that wasn't enough tasting excitement, we're also thrilled to welcome special guest Olivia Szwabo from Greenhook Ginsmiths, located just down the river in Brooklyn! She will be here showcasing their American Dry Gin and their new Gin & Tonic cans that are perfect for the cooler!
Featuring Special Guest: Greenhook Ginsmiths!
Country: USA / Region: NEW YORK STATE / Appellation: N/A / Varietal(s): N/A --- After several years of planning, experimenting and building their distillery in the Greenpoint section of Brooklyn, New York, Greenhook Ginsmiths released their flagship offering, American Dry Gin in February 2012 to immediate acclaim. Founded by Steven DeAngelo and his brother Philip, both gin enthusiasts, Greenhook Ginsmiths has quickly emerged as one of the premier American gin makers. Greenhook Ginsmiths distills their gin on a custom-made copper pot still, designed to work in conjunction with a vacuum. This allows them to remove air pressure from the still during distillation, a technique known as vacuum distillation. This has the advantage of allowing the distillation to occur at low temperatures, thus preserving the delicate aromas and volatile oils of the botanicals by preventing them from becoming “cooked” from excessive heat during distillation. This process results in a beautifully fragrant gin with lifted aromas and vibrant flavors.
Bloomer Creek Vineyard Dry Gewürztraminer Finger Lakes 2017 - ORGANICALLY GROWN + LOW INTERVENTION
Country: USA / Region: NEW YORK / Appellation: FINGER LAKES / Varietal(s): GEWÜRZTRAMINER --- The "Tanzen Dame" label (which roughly translates as "Dance, Lady?" in German), was created as an homage to the great wines of Germany, Austria, and Alsace. The dry gewürztraminer is somewhat of a marvel of winemaking, avoiding the normally rich, unctuous texture of the gewürztraminer for a leaner profile with bright acidity that exudes floral and citrus oil aromas.
Bloomer Creek Vineyard Riesling Pétillant Naturel Finger Lakes 2018 - ORGANICALLY GROWN + LOW INTERVENTION
Country: USA / Region: NEW YORK / Appellation: FINGER LAKES / Varietal(s): RIESLING --- This pét nat gets us dancing like the tanzen dame on the label. Short for pétillant naturel, this sparkler is bottled before the fermentation is finished. When fermentation occurs underneath the crown cap, the carbon dioxide is trapped, creating a lovely, light mousse. We think this is a perfect aperitif to kick off the evening or great for a mid-day tipple.
Bloomer Creek Vineyard Cabernet Franc "Vin d'été" Finger Lakes 2018 - ORGANICALLY GROWN + LOW INTERVENTION
Country: USA / Region: NEW YORK / Appellation: FINGER LAKES / Varietal(s): CABERNET FRANC --- An "Old World" staple (especially in the Loire Valley and Bordeaux) the cabernet franc grape can take on several different incarnations in the fickle New York climate. In warmer vintages, they make a cabernet franc of a different, heftier style, and in cooler ones they make this ‘Vin d’ete’, a lighter style. Instead of aging it in neutral oak and partially destemming, this one is made using carbonic maceration with a high percentage of whole clusters in the fermentation, and it sees no oak at all. The resulting style is lighter, brambly, and bright, with notes of raspberry and cherry, and should be served with a slight chill. Oh-so-refreshing with everything from a simple ham sandwich to grilled veggie skewers. Organically grown, low-intervention, vegan.