Peter sources most of his reds from vineyards along the middle to northern stretches of Seneca Lake. He prefers a cold soak to delay fermentation, typically inoculating after three to four days. In cooler years, picking happens as late as possible—just before the leaves fall. After 10 days of fermentation in open-top fermenters or stainless steel, the wine is aged for 24 months in barrel, including up to 15% new French oak. The result is an elegant wine with red berry fruit, fine brown spices, and a hint of espresso, with conifer notes emerging as it opens. Tannins show an apple-skin texture—ripe yet firm—leading to a finish of red cherry and cherry pit. The 2024 vintage, also tasted, is deeper and more expressive, with bold flavors, grippy tannins, and a strong sense of energy and tension.
