Hurricanes, and their remnants, are a hazard that very few wine regions need to worry about. But as harvest approaches each season, Long Island vineyard managers and winemakers always have an eye set on tropical systems as they...

By Finger Lakes Correspondent Jason Feulner  "The intense flavors just burst in your mouth," explains Phil Davis of Damiani Wine Cellars, describing the qualities of the red vinifera grapes he harvested and taste...

Was the 2007 harvest the best ever for Long Island wine? Mark Harrington of Newsday seems to draw that conclusion in his piece today after speaking to a large group of local grape growers and winemakers. I’m working on my...

A reader who works at Macari Vineyards passed this funny story along: "At the beginning of harvest, when we were bringing in the chardonnay, of course the fruit flies followed. When doing tastings they hovered as unfortuna...

Our latest vineyard view from Wolffer Estate Vineyards (taken by Ellen Watson) shows how much of a difference just a few weeks can make. The dandelions are gone. The bird netting is gone. And so are the grapes. I’ll be po...

It’s harvest season, but freshly picked grapes aren’t the only thing moving into the winery at Shinn Estate Vineyards. Owners David Page and Barbara Shinn have hired Pascal Zugmeyer, a certified sommelier, to run th...

By Finger Lakes Correspondent, Jason Feulner It hasn’t rained much here in the Finger Lakes this year and it has been warm to boot. A local Syracuse television station just posted this print and video report about the pot...

By New York City Correspondent Sasha Smith My husband, friend and I had the opportunity to help out with the harvest at The Old Field last weekend. The North Fork’s easternmost vineyard (it’s in Southold) The Old Fi...

On Saturday, December 9 at 12:30 p.m., Wolffer Estate Vineyards will host a harvest luncheon, where winemaker Roman Roth will offer the first tasting of Wolffer’s 2006 vintage. A traditional harvest lunch will also be ser...

Well everyone, all of the cabernet franc from my adopted vines at Raphael have been harvested, crushed and are now fermenting (with Lalvin M05, a Loire Valley isoloate yeast) in an open-top oak barrel. Average brix was around 2...