Dave Mcintyre, Food & Wine Columnist for the Washington Post recommends our Field White as a great value for your Thanksgiving dinner. He writes of the wine, “t’s a simple, delicious white wine for everyday sipping, but its acidity and hint of sweetness will make it stand out on your Thanksgiving table. Flavors of star fruit, pineapple, kumquat and lemongrass — and well, Juicy Fruit gum? — are a recipe for fun.”
Read the full write-up here.
We were recently featured on Instagram by @supervinobros (238k followers), whose approachable and educational wine reels continue to spotlight distinctive producers from around the world. In their latest video, they turn their attention to our Dry Riesling,...
There’s something special about seeing a familiar wine far from home. In a recent article by Food & Wine, our Reserve Dry Riesling is discovered by the glass in Tokyo at New York Bar, reflecting the continued momentum of Finger Lakes wines and the way our...
We were highlighted in a recent Substack article from Cab Franc Chronicles, where writers and producers explore how Cabernet Franc has evolved from a supporting blending grape to a defining varietal for New York wine. Hermann J. Wiemer Vineyard was included among the...
In anticipation of our first release of Petite Arvine, Maris Garden, from our marketing and wine education team, sat down with Head Winemaker/Co-Owner Fred Merwarth to get the story about how and why we began working with this variety, and where it is headed.Maris:...
We’re thrilled to be featured in Food & Wine’s recent piece explaining the role of grape clones and what those little numbers on your bottle label really mean. The article breaks down how vine clones influence flavor, structure, and consistency across wine regions...