Wines (12 View)

"Our Still Bone Dry is not like other ciders. With zero carbonation and zero sugar, it’s the driest cider that has passed our lips. Aged for 12 months on the lees and 6 months more in the bottle?unfiltered?it’s as zesty and racy as a cider can get. Discover why this low-alcohol, high-acid drink is changing people’s perceptions about what is possible for the artisanal cider movement." -Brooklyn Cider House

Rkatsiteli is the one of the oldest wine grapes known to man with origins in Georgia (the country). An herbaceous wine with notes of pear, lemongrass, basil, tea leaf and grapefruit with a vibrant, crisp acidity.

92 points Decanter
Among the best-value wines produced in New York, the Classique Riesling from Forge is elegant and accessible, with charming, concentrated floral and stone fruit notes on the nose. While it does not have the thrilling tension of the single-vineyard bottlings, there is finesse to spare, and the finish lingers pleasantly on the palate. The process starts with tank-fermenting all the odd lots that don't fit into barrels and adding barrels from the single-vineyard bottlings to complete the requisite volume. The result is consistently superb.

"Our signature Riesling is vibrant and aromatic, featuring the distinctive minerality that has become our trademark. Fragrant essence of spring blossoms sets the stage for a succulent palate of early fruit, balanced with a refreshing crispness, revealing the true qualities of the Riesling grape. A brilliant texture carries into a lingering finish, in a wine that accommodates a wide range of food." Winemaker notes

Whole Cluster Press, Cold fermentation 3+ months, No fining or filtering agents, Estate grown & bottled. Estate Vineyards: 65% HJW, 23% Josef, 12% Magdalena.

THE PREVIOUS VINTAGE WAS WRITTEN UP IN THE NEW YORK TIMES.

The New York Times article: 20 Under $20: Minimal Effort, Maximum Pleasure.

Nathan Kendall is a native of the Finger Lakes, and he’s been making wine there since 2011, after gaining experience around the world. This wine is made with fruit grown around Seneca Lake. It’s light, pure and lovely, dry and savory, and with just 10.9 percent alcohol, a great weekday lunch wine.

N. Kendall wines was founded in 2011 by Finger Lakes native Nathan Kendall. He is an internationally trained Winemaker who has experience in Sonoma, Willamette Valley, Waipara (NZ), Adelaide Hills (AUS), and Mosel (GER), although the plan was always to return to the shores of Seneca Lake. His passion is to create wines in an old world style using quality grapes and minimal intervention.

Having traveled throughout the world focusing on cool climate regions and varietals, the Winemaker's focus is on Riesling and Pinot noir. All lots are carefully sorted, and the pristine fruit then undergoes long spontaneous fermentations. Post fermentation, the wine ages for months on the gross lees to enhance the texture. Wines are then carefully racked, never fined, and gently filtered before bottling. The bottled wines then receive 2-3 years of bottle age to evolve and achieve the best possible expression of the Finger Lakes.

N. Kendall wines was founded in 2011 by Finger Lakes native Nathan Kendall. He is an internationally trained Winemaker who has experience in Sonoma, Willamette Valley, Waipara (NZ), Adelaide Hills (AUS), and Mosel (GER), although the plan was always to return to the shores of Seneca Lake. His passion is to create wines in an old world style using quality grapes and minimal intervention.

Having traveled throughout the world focusing on cool climate regions and varietals, the Winemaker's focus is on Riesling and Pinot noir. All lots are carefully sorted, and the pristine fruit then undergoes long spontaneous fermentations. Post fermentation, the wine ages for months on the gross lees to enhance the texture. Wines are then carefully racked, never fined, and gently filtered before bottling. The bottled wines then receive 2-3 years of bottle age to evolve and achieve the best possible expression of the Finger Lakes.

The 2016 vintage was written up in The New York Times article:
20 Reds Under $20: Where the Values Live, for Now - The New York Times

The name of this juicy, herbal, balanced wine, C??t-Fermented, is a pun that requires maybe more explanation than it?€?s worth, but here goes. It?€?s a blended wine, 90 percent cabernet franc and 10 percent malbec. The grapes are fermented together, or co-fermented. C??t, pronounced coe, is the local Loire Valley name for Malbec, and this wine is made in a Loire style, lighter on its feet than many Bordeaux-style cab francs, not to mention North Fork renditions. C??t-fermented indeed .- The New York Times