Whether it was the hand of the Great Spirit, as the native people of the region believed, or the chance hand of fate, New York’s Finger Lakes seem preordained for producing great wine. While there are 11 Finger Lakes, only a few are home to most of the wineries. Different lake depths and different surrounding elevations contribute to the great diversity across a single region.

We’re not only growing great wines in the Finger Lakes. We’re growing interest around the world. Known for our world-class Rieslings, we also produce other Vitis vinifera varietals that are increasingly recognized for their excellence. Our most awarded varieties:

Riesling—produces fresh, aromatic, well-aged wines with light to medium-body and racy acidity.

Cabernet Franc—tends to be light in both color and tannin and can be dominantly fruity or display aromas of bell pepper or jalapeño.

Pinot Noir—may have an intense aroma of black cherry and spice that suggests cinnamon, sassafras, and mint and vegetal flavors such as ripe tomato and mushroom.

Cabernet Sauvignon—has a small grape size and high skin-to-pulp ratio, which leads to highly tannic, full-bodied red wines.

New York is different. People might not know that in one corner we’re surrounded by the ocean. In another, we overlook two Great Lakes. In the middle, we’re home to lakes that are great not in size but in depth and in beauty. We’re cold and crisp. We’re breezy and warm. And no two regions are exactly alike. That makes wine of infinite variety…and that people will find to be unexpectedly great.