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Wine

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Vintage

Wine

Color

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Damiani Wine Cellars

Bollicine

A dry Prosecco-style sparkler made from Cayuga White, Chardonnay, and Pinot Noir, sourced from vineyards on both Seneca and Cayuga Lakes. Fermented in stainless steel and aged on the lees for eight months, it also spent an additional four months en tirage prior to disgorgement. The result is exactly what you’d hope for—light on its feet, frothy, and bursting with expressive, crunchy orchard and citrus fruit. It’s easy-drinking and refreshing, with a pleasantly bold, dry finish.

NV

Altus Sol

Pinot Grigio

Tropical fruit lifts out of the glass, redolent of pineapple and white peach and jasmine florals. Lush, medium-bodied, with juicy acidity underscored by a chalky mineral character and crushed Marcona almond finish. Pinot grigio with less than a percent spalsh of Muscat for some aromatic lift.

NV

Buttonwood Grove Winery

The Farm White

The Farm White is a blend of 70% Cayuga White, 16% Melody, and 14% Grüner Veltliner. Each variety is fermented separately in stainless steel from direct press juice, then blended in early February or March before bottling. The nose is citrus-driven with orchard fruit and a hint of jasmine, while the palate delivers a rowdy, mouth-puckering acidity and vinous energy that fuels the wine’s length.

NV

Hermann J Wiemer Vineyard

Extra Brut

Non-vintage méthode traditionnelle sparkling made from 100% Riesling, riddled and disgorged by hand after 18 months en tirage. Dosage is 5 g/L. This is razor-sharp and brilliantly focused, driven by crystalline acidity and ripe, succulent orchard fruit. The rich, frothy mousse fills the palate, resolving into a stark, mineral finish brimming with energy and tension. Delicious.

NV

Hosmer Winery

Hosmer Winery Sparkling Wine

Made from 100% Cayuga White grapes sourced from the southwestern-most block of Patrician Verona Vineyard (a 70-acre, sustainably certified estate vineyard in the Cayuga Lake AVA, with plantings dating back to 1979), this spent four years en tirage. It is a vivid, saline-mineral-driven sparkler with a frothy, creamy mousse and loads of lemon, lime, grapefruit pith, and French pastry notes emerging on the long finish. The dosage is well-balanced, adding a subtle sweetness that resonates throughout.

NV

HV Vineyards

Right Bank Blanc De Blanc

Super expressive from the start, this 100% Chardonnay opens with a lifted nose of baking spice, oyster shell minerality, and lemon pastry. The palate builds in intensity with a focused, assertive mousse and fine beading, resolving into a stunning, saline-rich finish layered with salted lemon peel and French pastry notes. Bright, focused, and precise throughout. Aged 24 months on the lees with some time in neutral oak post-primary fermentation; no malolactic conversion. Dosage is 7 g/L. Crafted under the direction of General Manager Russell Moss.

NV

HV Vineyards

Right Bank Brut Cuvée

Bright, stony minerality and subtle oyster shell notes rise from the glass, layered with citrus and lime. The mousse is super frothy, carrying a salty-chalky core that builds with grippy apple skin texture and golden cherry fruit. The finish is long, floral, and mineral-rich. A sparkling wine of impressive quality.

NV

Kerrville Hills

White Wine

This non-vintage white shows impressive character and texture, with a grippy mid-palate and a long, nutty richness that carries through the medium-bodied finish. The palate offers generous fruit weight, featuring layers of apricot and white peach alongside toasted almonds and buttered croissant. There’s real depth and intensity here, complemented by notes of wild herbs and dried honeycomb on the nose.

NV

Knapp Winery

Brut

Sourced from Knapp Vineyards, this sparkling wine underwent primary fermentation in stainless steel, followed by bottle fermentation and 12 months on the lees before disgorging. A modest 1.5% residual sugar dosage rounds out the palate. Simple and enjoyable, it offers crisp green apple, green Jolly Rancher candy, and steely minerality, all wrapped in a vinous-like character. A supple, creamy mousse gives way to a bone-dry finish marked by mineral tension.

NV

Mazza Wines

The Perfect Bubbly

Sourced from several vineyards within the Lake Erie AVA, this blend of hybrid varieties saw cool stainless steel fermentation to help preserve vibrant aromatics and acidity. Expressive notes of apple and pear lead the way, joined by white flowers and honeysuckle. A rich, creamy, and frothy mousse lifts the palate, resolving with a subtly sweet finish.

NV

Sparkling Pointe

Brut Nature

Disgorged on 10.16.24 after more than three years aging sur lie, this is a multi-vintage Brut Nature made from 51% 2020 and 49% 2019 fruit. And let me say—it’s absolutely my kind of wine. Gorgeously rich, with spectacular nutty complexity and an ultra-fine, creamy mousse. Winemaker Andrew Rockwell explains that the oak aging adds just a bit of grip, which helps frame the wine’s generous mid-palate and lingering, toasty finish. It’s stunning—elegant yet powerful, and just plain gorgeous.

NV

Usonia

West! West!! West!!!

50% Chancellor (Plane’s Block, west side Cayuga Lake), 30% Verdelet (Arrowhead Vineyard, west side Seneca Lake), and 20% Cayuga White (Plane’s Block), all hand-harvested in 2023 and vinified separately. In 2024, fermenting non-vinifera Diamond—a native variety—was added to the still wine before it was bottled unfined and unfiltered. Hand-disgorged over the winter, this sparkling wine is wild, rustic, and utterly compelling. It channels tar and roses with deep loamy earth—like a red from Chinon—before unfurling with intensely tarry minerality, frizzante energy, and a creamy, assertive mousse. Red berry fruit mingles with savory notes of star anise, black olive, and crushed walnuts drizzled with paprika-laced honey.

NV

Whitecliff

Awosting White

A blend of Seyval Blanc and Vignoles, this semi-dry white is named after Lake Awosting in the Shawangunk Mountains. Medium-bodied, with floral lift and ripe orchard fruit, it shows a touch of sweetness balanced by incredibly bright, saline-laced acidity. The finish is marked by a wet stone minerality.

N/A

Whitecliff

North River Petillant (Traminette)

From Whitecliff Vineyard’s home estate-grown Traminette, this is pressed into stainless steel and fermented with native yeasts, then is allowed to ferment slowly until it hits the numbers winemaker Brad Martz is targeting—leaving enough residual sugar to complete fermentation in bottle. Disgorged to remove heavy lees, then recapped. It opens with bright apple and lifted baking spice, followed by a super frothy, assertive mousse that resolves through layers of white rose, orange oil, lychee, and a touch of grapefruit zest. Clean, zippy, and zingy.

N/A

Whitecliff

North River Petillant (Vidal Blanc)

Sourced from estate-grown Vidal Blanc from the Whitecliff Vineyard home estate. Pressed into stainless steel and fermented with native yeasts, the wine is allowed to ferment as long as needed to reach the numbers winemaker Brad Martz targets—leaving enough residual sugar to complete fermentation in bottle. It’s then disgorged to remove the heavy lees and recapped. The result is a clean, bright pét-nat with notes of chamomile, yellow apple, and white flowers. The mousse is rich, creamy, and finely textured, leading to a bone-dry, acid-driven finish. Easy-drinking and elegant—really lovely.

2024

Slouch Hat Wines

As You Were Reserve Sauvignon Blanc

Entirely barrel-fermented in large-format neutral oak, with partial malolactic fermentation to round out the acid bite. The result is a full-bodied, silky, satiny, and downright seductive white. All that palate texture comes from the oak aging, yet there’s no overt oak character. The wine remains bright, zippy, and zesty, layered with floral and citrus notes, creamy orchard fruit, and a long, saline-mineral, crushed-almond finish. Grab as much as you can.

N/A

Valette

Champagne Blanc de Noirs NV

Wonderfully rich baking-spice notes evoke walnut–cardamom pastry, French buttered croissant, and wet river stones, all wrapped around cherry and apple fruit. The mousse is incredibly frothy, building with beautiful lightness and textural lift, while hints of white truffle and a streak of saline acidity add a savory freshness that’s undeniably delicious.

2024

Wines by Alisa Jacobson

Bait + Switch by AJ, Non Alcoholic Wine, Made with Organic Grapes, Sauvignon Blanc

Organically farmed Sauvignon Blanc, harvested early to retain acidity, then cool-fermented in barrel with an aromatic yeast strain. Lees stirring contributes added texture, while a small portion aged in new oak lends a subtle toasty edge. Alcohol is gently removed via vacuum distillation before the wine sees a short élevage in neutral oak. Golden in hue with flecks of emerald flashing at the rim. Opens with vivid aromas of lime blossom, gooseberry, and fresh-cut citrus, followed by hints of guava and green melon. The palate is mouthwatering and bright, layered with lemon-lime and white grapefruit — reminiscent of childhood sodas like Sprite or 7UP, but without the sweetness or carbonation. There’s a subtle textural roundness at the core and a whisper of toast and wet stone on the finish. Surprisingly complex for a non-alcoholic wine, with a nostalgic wink and an adult sense of restraint.

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Vintage

Wine

Type

Color

Rating

$

2023

Producer

Name

100% barrel-fermented, with roughly 30% new French oak and some Hungarian oak in the mix. This wine is super bright, with layers of lemon oil, toasty brioche, buttered croissant, and candied ginger. Medium- to full-bodied, it delivers a fantastic mouthfeel—rich, weighty citrus fruit balanced by bright, intense acid tension. Winemaker Mark Clarin notes that he inhibits some of the malolactic fermentation, allowing only about 70% to complete, which helps preserve freshness and drive. Fragrant baking spice and vanilla notes weave through the palate, and the finish lingers with terrific mineral intensity. A dynamic, beautifully structured white with serious depth and length.

2023

Producer

Name

The 2023 Trebbiano from Meierstone Vineyards in the Texas High Plains showcases captivating spice aromatics, with hints of coriander and brown sugar adding intrigue. Lean and sharply focused on the palate, it reveals subtle notes of prairie grass that enhance its complexity. This wine is intensely savory, bursting with energy, and an absolute joy to drink. Its bright, acid-driven profile delivers a “ripping” freshness that’s as engaging as it is satisfying. For those seeking a lively and distinctive white.

2023

Producer

Name

The flagship estate Chardonnay is sourced from all four of Melville’s estate ranches. The fruit is harvested overnight and pressed before sunrise into tank, followed by a 24-hour cold settle before being racked to barrel. Fermentation occurs entirely in neutral oak, with the wine aged for eight months prior to bottling. This is a flinty, reductive Chardonnay on the nose, with a candied minerality that lifts its fragrant baking spice character. Layers of Meyer lemon, pear, white peach, and a hint of agave nectar unfold on the palate, all framed by scintillating acidity. The finish is long and complex, marked by crushed Marcona almonds, lime blossoms, and lime zest.

2023

Producer

Name

This Picpoul Blanc shows good weight and depth of fruit character, with honeydew melon and candied lime aromas. Medium-bodied and plush, it offers a satiny texture that makes it all too easy to enjoy. Bright enough for a hot summer day yet layered with warming spice notes that lend it appeal for sipping during the colder months.

2023

Producer

Name

From Michael Ros Vineyards in the Texas High Plains, this Sauvignon Blanc is fermented in stainless steel and aged for seven months prior to release. Straightforward and uncomplicated, it delivers clean citrus and stone fruit flavors, accented by a subtle hint of baking spice on the finish. A refreshing and approachable wine, perfect for casual sipping.

2023

Producer

Name

Fermented in stainless steel with lees stirred every three months over a seven-month period before bottling. The wine offers lemon-lime brightness, white flowers, and crunchy acidity, with layers of citrus, citrus oil, and subtle almond notes. It finishes with a steely, slate-like minerality.

2023

Producer

Name

This wine comes from the original planting at Clinton Vineyards (from vines planted in the early 1970s), under the stewardship of Barry and Sang Milea since 2022. Fermented in stainless steel, the aromatics are utterly captivating—think white miso and Parmesan rind taking an unexpected turn toward kumquat and pineapple. The palate follows with an intense umami richness, evoking shaved white truffle and salty sea spray. It’s fascinating, confounding, and impossible to stop revisiting, both aromatically and on the finish. A brilliant pairing for Asian cuisine—or pepperoni pizza with hot honey.

2023

Producer

Name

This 50/50 blend of Cayuga and Seyval Blanc was tank fermented, with a portion aged in neutral French oak for a year before being racked, filtered, and bottled. It lifts from the glass with honeysuckle and wild rose, followed by a squeeze of lime zest and tangerine. A refreshing saline-acid tension drives the finish. Best enjoyed on a hot, humid summer day—ideally with a picnic lunch.

2023

Producer

Name

Sourced from the Lollipop Hill block—halfway up the hill on the right-hand side as you drive toward the winery—this wine comes from sandy loam soils and is crafted with an emphasis on texture and aromatic finesse. Foot-treaded to extract subtle stem and skin aromatics, then gently pressed and fermented in neutral barrels. Lees were stirred every two months before the wine was racked to stainless steel drums and aged for an additional 4–6 months before bottling. The result is an elegant, structured white with delicate aromatics of citrus, white flowers, and honeysuckle. Medium-bodied, with lemon-bright acidity and grapefruit on the palate, finishing with a distinctive salted lemon peel note.

2023

Producer

Name

From Calesa Vineyard, this fruit is night-picked, whole-cluster pressed, given a two-day settle, then treated with a small sulphur adjustment before native-yeast fermentation. Some lots undergo native malolactic fermentation. Bâtonnage begins with more frequent stirring and tapers as the wine ages for 15 months in roughly 30% new French oak. It is bottled unfiltered and unfined.This is a very special Chardonnay from this site, made by Kirk Venge. It is super fragrant, with gorgeous citrus peel, impressive stony mineral tension, white flowers and beautifully integrated cedar spices, all carried by tremendous verve and tension.

2023

Producer

Name

Tropically driven, this sparkling Diamond bursts with pineapple, nectarine, papaya, and mango, wrapped in a rich, creamy, frothy mousse that amplifies the ripe fruit. It finishes with a touch of wildflower honey and bright, bold acid tension that keeps it lifted and refreshing. Winemaker Phil Plummer recalls the legacy of Pleasant Valley Wine Company in Hammondsport, New York—the first bonded winery in the U.S.—which was built on hybrid sparkling wines. And here we are, full circle. This Diamond really is a diamond in the rough—but it’s not too rough out here. Think Neil Diamond singing Coming to America—there’s energy, there’s charm, and there’s joy in every sip.

2023

Producer

Name

The 2023 Murrieta’s Well 100% Sauvignon Blanc was aged sur lie for four months in 10% new and 90% neutral French oak barrels. Refined and balanced, it shows expressive chalky minerality and a rich mid-palate density that remains light on its feet, thanks to scintillating acid tension. Crisp and focused, with orchard fruit shining through on the lengthy finish, sipping this is ike biting into a crunchy, crisp Granny Smith apple or early-season pear. Quite the ideal companion on a hot summer day.

2023

Producer

Name

This was my personal favorite of the Nid Tissé wines from 2023 that I sampled. I love the Russian River Valley richness it exudes — richness balanced by real tension. Beautifully pure and attractive lemon notes appear in all forms: lemon peel, meringue and lemon tart. A subtle kiss of toasty cedarwood mingles with all that bright citrus, interwoven with ripe orchard fruit on the palate. A long, chalky mineral finish brings everything into focus. Sourced from the famous Bacigalupi Vineyard — a site of red clay and rocky loam gravels — this Wente field selection comes from the Judgement of Paris Block. It is native-fermented with full malo and aged for 12 months in 14% new French oak, 20% clay egg, and a further three months in stainless steel before bottling.

2023

Producer

Name

The Nid Tissé Chardonnay from Bentrock Vineyard — an iconic site in the Sta. Rita Hills AVA of Santa Barbara — sits on north-facing slopes of Santa Lucia shaley clay loam and Tierra sandy loam at 152 meters. Those soils, combined with its proximity to the ocean — about nine miles as the crow flies — bring an epic salinity to the wine, which is native-fermented with full malo and no filtration, and aged 17 months in large neutral French oak on fine lees. A mere 62 cases were produced. Lemony-bright on the nose, fragrant with sea-spray salinity and chalky mineral notes, it is silky on the palate, revealing tangerine and apricot, while lime-bright acidity frames a white wine of graceful, tension-filled poise.

2023

Producer

Name

From Hyde Vineyard, a famous Carneros site with Haire clay–loam soils, this is a field blend of 33-year-old Robert Young Clone and 30-year-old Wente Selection. It is native-fermented with full malo and aged for 12 months in 16% new French oak, 14% clay amphora, and a further three months in stainless steel before bottling. It is highly aromatic — stone fruit and tropical fruit melding together — with notes of apricot, banana and pineapple on a creamy palate. A fairly soft, generous and mellow rendition of this site, it makes for exceptionally easy drinking.

2023

Producer

Name

Sourced from the Sunol Highlands, this Sauvignon Blanc bursts with aromas of crisp apple, lemongrass, lemon, and subtle spice. The palate reflects the cooler influence of its site, delivering a mineral-driven texture and a downright perky, refreshing energy. -JR

Vintage

Wine

Type

Rating

$

2023

2023 McGrail Vineyards Family Chardonnay

Still Wine

$

2023

2023 Meierstone Vineyards Trebbiano

Still Wine

$

2023

2023 Melville Estate Chardonnay

Still Wine

$$

2023

2023 Michael Ros Picpoul Blanc

Still

N/A

2023

2023 Michael Ros Sauvignon Blanc

Still

N/A

2023

2023 Milea Estate Vineyard Estate Vineyard Unoaked Chardonnay

Still Wine

N/A

2023

2023 Milea Estate Vineyard Hudson Heritage Clinton Vineyard Seyval Blanc

Still Wine

$

2023

2023 Millbrook Winery Bedient Vineyard White

Still Wine

$

2023

2023 Millbrook Winery Tocai Friulano

Still Wine

$

2023

2023 Mirror Chardonnay

Still Wine

$$

2023

2023 Montezuma Winery Sparkling Diamond Pét-Nat

Sparkling Wine

$

2023

2023 Murrieta’s Well Mel Vineyard Sauvignon Blanc

Still Wine

$

2023

2023 Nid Tissé Bacigalupi Vineyard Chardonnay

Still Wine

$

2023

2023 Nid Tissé Bentrock Vineyard Chardonnay

Still Wine

$

2023

2023 Nid Tissé Hyde Vineyard Chardonnay

Still Wine

$$

2023

2023 Occasio Winery Sauvignon Blanc

Still Wine

$

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