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Aromatics of ginger and Granny Smith apple. Wet limestone with hints of honeysuckle. Lime juice, orange pith and baked pineapple. Mouth-filling viscosity with a slightly talc-like phenolic edge. The finish is mineral-driven with a prominent acid spine.
*Fruit sourced from Doyle Fournier Vineyard (69%) and Red Tail Ridge Vineyard (31%)
James Beard Semi-Finalist in 2019 & 2020
We make small batches of handmade wine; we are minimal interventionists, preferring to do all the work upfront in the vineyard, during the growing season.
With a climate similar to the cool climate regions in Europe, the Fingers Lakes is the perfect place to experiment. We have embraced our terroir and are focusing our efforts on wines that speak to our specific climate and soils. It was important to Michael and I to set us up for the long-term, which is why we became a LEED-gold certified green winery—currently the only one in New York State.
This community and environment is everything I could have hoped for when considering where to experiment, grow and give back.
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