In a press release of May 8, 2020, Hudson-Chatham Winery, one of the notable New York State and Hudson Valley quality wine producers, announced that it has been sold to Steven Rosario and Justen Nickell of Boston, MA. The press release goes on to say:
“We are thrilled to have Justen and Steven assume stewardship of this historic farm that is now the winery,” said Carlo. “They have the desire and the know-how to take the winery to the next level. Both are successful food professionals and have a true passion for great wine and fine food.”
“When you can turn your dream over to people who share your passion,” Dominique added, “everyone wins. Steven and Justen love what Hudson-Chatham is about – the wines, of course, but also the experience.”
Steven and Justen are both graduates of the Culinary Institute of America. Both have been executives at the high-end, Boston-based baker and purveyor, Tatte. For Steven, former General Manager at Tatte Pier 4, who was born in the Hudson Valley, this is a return home to his roots. He will be taking over day-to-day responsibilities. Justen will maintain his fulltime position with Tatte. Both have extensive experience in fine food and retail.
Nickell and Rosario will take over the day-to-day operations of the winery in Ghent and the two satellite locations in Tannersville and Troy, NY. Bryan VanDeusen will remain as General Manager and winemaker, and celebrated grape historian Stephen Casscles (author of Grapes of the Hudson Valley and Other Cool Climate Regions) will remain as a grower and advising winemaker, as well.
Hudson-Chatham Winery, in Ghent, NY (in Columbia County, to the east of the Hudson River) was established in 2007, soon after Carlo de Vito and Dominique, his wife, purchased the property—the last fifteen acres of what was once a 500-acre dairy farm—that had been left fallow for more than twenty years. The couple had been in search of a property with which they could realize the dream of having a winery and vineyard, and after a long and extended tour of parts of the East Coast, they had found what they wanted. One of Carlo’s criteria for the location was that it be in what was already an established winegrowing community. As he pointed out, in the wine trade, at least in the East, people aren’t cutthroat competitors but rather cooperative and helpful ones. After all, virtually all of the wineries in the Hudson River Region are very small operations. They all need one another. That mattered a great deal to Carlo.
So, in early 2007 they planted a small vineyard, then barely three acres in size. They also started the renovation of a 1780 farmhouse that had a long history, had character, and was in considerable disrepair. They had never owned a farm before, much less planted a vineyard or run a winery. Despite repeated warnings about the problems and difficulties of running such an establishment, Carlo persisted and Dominique, despite considerable doubts, joined him as a partner in crime. Actually, Carlo was doubting his own sanity all along, but this, after all, had been an obsession of his for all of his adult life. (That obsession may well have been what was behind his writing his book on East Coast wineries, published three years before they bought the property.)
Carlo already knew that there were certain varieties that he want to plant and grow. They included Seyval Blanc, Baco Noir, and Chambourcin—all French-American hybrids. The long-term plan was to first plant the hybrid varieties and over time introduce some vinifera as well. The first thousand stalks that they purchased were Seyval, DeChaunac, Chancellor, and Golden Muscat. In order to plant them they first had to rip the soil to a depth of about two to three feet in order to break up the hardpan. The soil was analyzed by both the Cornell-run Agricultural Experiment Station in Geneva, NY, and by Rutgers, in New Jersey. Both recommended adding lime to the soil to bring the soil to a pH that was good for the vines. The hybrids were vines that had good resistance to the harsh winters of the region, as well as tolerance for the high summer humidity. In the end, as Carlo said, “the vines even weathered us and all our mistakes.” (Sadly, that wasn’t true of the Muscats that were planted—they wanted warmer climes.)
Soon after they’d started the vineyard, he had the great good fortune to meet Steve Casscles, who has two vineyard of his own and grows some obscure heirloom varieties. Chatham-Hudson presently buys the entire production of Steve’s vineyards for its table-wine grapes. As a result, Hudson-Chatham has also helped bring back Chelois—Steve is the winemaker, after all—along with Léon Millot and Dutchess—hybrids all. Another vineyard, managed by the winery, in Kinderhook grows grapes to go into its Port and Sherry-style fortified wines. Yet another plot in Central New York provides most of the old-vine Baco Noir for the winery.
Meanwhile, Carlo planted his vineyard to Seyval Blanc, Chelois, and Baco Noir with the idea that eventually most if not all of the wines will be estate-produced. This is being phased in over time as production increases. By the end of Spring 2014 there will be 5 ½ to 6 acres planted to vines, with Baco Noir making up a third of that, and Chelois another third. In time some vinifera varieties will be grown as well, such as Riesling, Cabernet Franc, and even Gamay.
In fact, the winery buys its Cabernet Franc from Long Island, and it makes a “Burgundy-style” wine—actually a lighter kind of red wine than is usual for the variety. Indeed, Carlo preferred the lighter Burgundy style for all his reds, regardless of the variety. So Cabernet Sauvignon, Malbec, Syrah, and other varieties that make heavier, bigger wines will not be part of the winery portfolio.
The predominant spacing in the vineyard is 8 ½ feet across by 6 between the vines; with vinifera it will be 8 feet by 4. Lucie Morton and others have demonstrated great success with the closer spacing of the vines—more vines per acre but less fruit on each vine by means of green harvesting. The resultant fruit is really fantastic. For now, all the trellising in the vineyard is VSP, though Greg Esch, the new vineyard manager, has some ideas about using different trellises for the newer varieties that will be planted. In fact, according to Carlo, there are issues with some of the hybrids. For example, Baco Noir “has some riparia in it so that it tends to grow kind of wild pretty quickly,” whereas Seyval Blanc has more vinifera in its genes and grows straight up and develops a nice fruiting zone. Baco grows in every possible direction so that it needs a good deal of hands-on attention. Clearly, the Baco is a candidate for another kind of trellis than VSP, whereas Seyval works very well with it. The same will be true of the Chelois.
According to Carlo, shale and river rock predominate in the schisty soil of the property.
With respect to sustainable practices in the vineyard, Carlo pointed out that this is a family farm, which is to say that his wife, his children, his pets, and he liked to walk the property, including in the vines. Furthermore, there’s a pond nearby with brook trout; “If I leach, there are a lot of dead fish across the street.” He therefore uses inputs in the field as lightly as possible, including copper and sulfur. He wants his family to stay healthy, the trout to live, and the vines to thrive, so he is very careful with what he uses. He is not seeking to become organic, it’s too difficult to do successfully where he is. Just as close to it as possible.
Since Greg has come on board there’s been a great deal more leaf-pulling, hedging than before, resulting in a much better crop without requiring additional inputs. That wasn’t just because of the weather, as it also had to do with using netting for the first time (to protect the grapes from birds), and employing a number of other “best practices.” It was really a matter of not having the hands available to do that kind of work before this, and what Greg has done has yielded immediate results. Still, there are pest pressures all the time, if not from birds then from deer and groundhogs. Dogs and cats are useful here. We discussed chickens as a possible means of controlling insects, but for a long time there were too many foxes. Now the foxes seem to have disappeared and the groundhog population has exploded. At least now chickens are again a possibility.
It should be noted that for such a new micro-winery as Hudson-Chatham the results that it achieves in competitions is remarkable. In last year’s (2013) Hudson Valley Wine and Spirits Competition, its 2010 Merlot Reserve won both a Double Gold and Best in Show. That wine and the 2007 Merlot were both made from Long Island fruit (Merlot grows very well there), and the 2007 won the highest score of any Hudson Valley-made red: 85 points. That certainly reflects the outstanding winemaking skills of Steve Casscles. Other wines include Cabernet Franc and Cabernet Sauvignon, also made from Long Island grapes, and a Riesling the fruit of which was sourced from the Finger Lakes. The Hudson RIver vineyards that provide fruit to the winery include Casscles Vineyard in Athens (14 acres across the river), Casscles MIddlehope, near Marlboro (4 acres, also across the river), Kinderhook AC Vineyard (1 acre in Columbia County), Masson Place Vineyard at Pultney Farm, near Hammondsport (5 acres, Lake Keuka in the Finger Lakes), and the estate vineyard, North Creek, located at the winery.
More recently, the March 2017 issue of Wine Enthusiast Magazine rated the 2014 Middlehope Casscles Vineyard Baco Noir (Hudson River Region) at 91 points, referring to its “surprising depth and complexity.” It awarded 90 points to the 2014 Columbia County Pinot Noir (Hudson River Region) for its “complexity . . . and neatly balanced yet silken palate.” The 2014 Old Vines Masson Place Vineyard Pulteney Farm Baco Noir won 88 points as did the 2014 Reserve Casscles Vineyard Baco Noir. The 2014 Casscles Chelois got 87 points–all highly respectable to excellent ratings for the outstanding 2014 vintage.
Hudson Valley grapes are used for all the hybrid-based wines. Two different Seyval Blancs—one of which is estate-bottled; one called Salmagundi, a blush wine made from Vidal Blanc and DeChaunac; a Baco Noir Reserve Casscles Vineyards and a Baco Noir made from 60-year-old vines from Mason Place Vineyards at Putney Farms; and a Casscels Vineyards Chelois. One wine, the Empire, is what the winery calls a New York State super-blend, which claims to be the first wine made from grapes from all three AVAs of the Empire State: Merlot from LI, Cab Franc from the Finger Lakes, and Hudson Valley Baco Noir. Many of these have also won awards, including gold medals from the NY State Fair, Hudson Valley Wine & Grape Association, NY Food & Wine Classic, and the Dallas Morning News Wine Competition, among others. It has been positively reviewed by Wine Spectator, Wine Enthusiast, Edible Manhattan, Hudson Valley Wine magazine, Hudson Valley Magazine,Hudson Valley Table, Rural Intelligence, and All Over Albany.
It should be pointed out that the Merlot and Empire wines are the only ones that have the body and weight of Bordeaux reds, the others are all done with the heft of Burgundies, which is to say, lighter in body.
The tasting room is a cozy, attractive space where interesting events can happen, such as a vertical tasting of Chelois. On a Saturday in March they served a 2013 out of the barrel, 2012, 2011, 2010, 2000, and 1987. I’d no idea about Chelois, but I certainly do now, and in fact I bought a couple of bottles of the 2010. A fascinating range of aromas, flavors, color, and structure, and who would have believed that Chelois could age and last as well as it did? Vertical tastings of the Empire blend and the Merlot are planned as well. For only $25, a reservation to one of these events is well worth while, for they are both instructive and very enjoyable. Not too many wineries offer verticals, to my knowledge.
In July 2015 Hudson-Chatham opened a satellite tasting room across the Hudson River in Tannersville, which is in Greene County. It’s NNW of Kingston and accessible from the NY State Thruway, taking the Saugerties exit: 6036 Main Street, phone (518) 589-4193. It’s a tribute to the success of the winery that a satellite was even possible. In 2017 a new tasting room was opened in Troy, at 203 River St. It’s open Tuesdays through Sundays. Such is the success of Hudson Chatham’s wines. Perhaps, in the near future, they’ll open one in Kingston. (One can only hope.)
can pursue other interests and we shall trust that the wines will continue to be outstanding, given that both Bryan and Stephen will remain on board, and we may well see some innovations in the tasting room and perhaps the vineyard as well. Always go forward!
The entirety of the Northeast, including New York State, was once covered by Laurentide ice sheets up to nearly two miles thick during the Late Wisconsin Glacial Period, which receded about 11,000 years ago. As the ice sheet melted it reshaped the landscape beneath it that was to take on the features that we know today, and it helped create the Hudson River Valley, leaving behind a complex and varied topography, soil, and climate–the terroir–, much of it appropriate for vine cultivation or other fruit.
1. Map from the Uncorked New York Web site.
The Hudson River Region AVA is the oldest continually-productive wine region in the United States. Though most people refer to this wine region as the Hudson River Valley or the Hudson Valley, on July 6, 1982 the BATF—in its wisdom—granted the AVA but chose to call it by another name in order to avoid confusion with a winery that already bore the name, Hudson River Valley Winery (no longer in production). If one were to look at different maps that depict the region, its geographical boundaries would not entirely clear, as the maps don’t all agree. (The best one is shown above.) Unfortunately, there is no official AVA map of the region, much less a map for its varied soils and climates. However, it is clearly described verbally in print: its western boundary is the Shawangunk Ridge (a northerly extension of the Appalachians) in Orange and Ulster Counties. It then follows the Delaware River to the New Jersey State line, from which it goes roughly east to its eastern boundary at the state lines with Connecticut and Massachusetts. It then extends north along those borders to the northeast corner of Columbia County, New York. From there it extends west to the juncture of Columbia and Greene Counties in the Hudson River. It includes all or some of several counties: Columbia, Dutchess, Orange, Putnam, Rockland, Sullivan, Ulster, and Westchester.
It doesn’t quite encompass all of the Hudson River Watershed, which extends even further north and includes the Mohawk River (see map at left). From this it can be seen, by comparing it to the first map, that while it is primarily geographic, most of its boundaries are political, which is not unusual for AVAs all over the country; however, it also is not strictly based on a homogenous climate or soil types—the terroir—though many of the vineyards are planted on or near the slopes on either side of the Hudson River.
However, even today the true boundaries of the Valley are still in dispute, and the definition of the area of the AVA Region is questionable. Carlo DeVito, a wine writer and winery owner, commented that “The AVA is old and obsolete….it only covered the existing wineries that were around at the time of the filing, and makes no sense. More than half the valley’s wineries in the region are not covered by it. Here’s my take on it:” Where is the Hudson Valley?
Soil and Terroir
As can be made out from the soil map above, there is a range of soil that include “acid soils with neutral to acid frangipans” (pink color) that runs the length of the river valley, shifting to “medium to moderately coarse-textured acid soils with strongly acidic frangipans on glacial till from gray slate, sandstone, [and] slate” (red color). Contiguous to this is also “deep and shallow soils associated with hilly areas” (dark red). Along the mid to upper-length of the river we see “moderate to fine-textured soils on glacial lake or marine sediments” (pale blue). At the southern limits we see “muck” (dark blue, highly fertile) and “moderately coarse textured, very strongly acid soils from glacial till from granite” (brown color). As grapevines are not fond of acidic soils, this means that many if not most vineyards need alkaline additions such as lime to bring up the soil pH.
The most complete and accessible description of the soils and terrains of the Region may be that of the “New York Wine Course and Reference”, which is worth quoting at length:
This region crosses five [of the nine New York State] physiographic provinces and is composed of more distinct soil types than any other region. Moving north from Manhattan, the first province encountered is that of the Gneissic Highland Province, a hilly, complex region of highly metamorphosed ancient gneiss. This region encompasses the northern end of Manhattan Island and southern Rockland County, where it forms the Ramapo Mountains. The region continues across the Hudson, and the structure underlies Westchester, Putnam and a small part of southern Dutchess County. The hardness of the bedrock in this area and glacial action have resulted in shallow, rocky soils largely unsuitable for agriculture. Bordering the Gneiss Highland Province to the north is the Taconic Province, an area of lower elevation that extends from Orange County northward through southeastern Ulster County and across the Hudson River, encompassing Dutchess, Columbia, Rensselaer and Washington counties. The rocks in this province are largely shales, slates, schists and limestones, although the northern and eastern areas of Dutchess, Columbia and Rensselaer are underlain with hard metamorphic quartzite and gneiss. The topography of this province varies widely, starting as a valley in southern Orange County and progressing to rolling hills and valleys in the western portions of those counties on the east side of the Hudson, finally culminating the rugged highlands of the Berkshire Mountains in the easternmost section of the province. Given the wide variety of parent material and topography in this province, soil types and suitability to viticulture are extremely varied. Soils in the western portion of this province generally tend to have moisture problems and be low in fertility, although many good sites of limited acreage are under cultivation as orchards and vineyards. Soil conditions improve on the western side of the Hudson, with eastern Dutchess and Columbia Counties possessing the finest sites and consequently the greatest acreage of vineyards. Deep, well-drained soils with adequate moisture holding capacity and low to moderate fertility are present and available in large tracts of land, and offer the opportunity for the expansion of viticulture in the Hudson Valley. Two other physiographic provinces can be included in the Hudson River Region: the Catskill Province which borders the Taconic Province along the dramatic Shawangunk Ridge; and the Mohawk Valley Province which enters the region north of Albany. Neither has significant acreage in grapes, and discussion of the soils of these areas is not relevant to this subject.
A further explanation makes even more clear just how complex the soil profiles of the Region comes from the USDA soil series page:
The Hudson series consists of very deep, moderately well drained soils formed in clayey and silty lacustrine sediments. They are nearly level through very steep soils on convex lake plains, on rolling through hilly moraines and on dissected lower valley side slopes. Saturated hydraulic conductivity is moderately high or high in the mineral surface and subsurface layers and low through moderately high in the lower part of the subsoil and substratum. Slope ranges from 0 through 60 percent. Mean annual temperature is 49 degrees F. and mean annual precipitation is 39 inches.
The Region’s geographic setting is described as follows:
Hudson soils are nearly level to very steep on lake plains and lacustrine capped uplands and valley sides. Slope ranges from 0 through 60 percent. More sloping and dissected areas show evidence of slumping or mass slipping. Mean annual air temperature ranges from 46 degrees to 50 degrees F., mean annual precipitation ranges from 30 through 45 inches, and mean annual frost-free season ranges from 120 through 180 days. The elevation ranges from 50 through 800 feet above sea level.
The Hudson River is one of the great waterways of North America, but it only runs 315 miles (507 km.) from its source, Lake Tear in the Clouds, located in Adirondack Park (elevation 1814 ft. (553 m.). It is what is called a ‘drowned river’ in that the waters of the Atlantic Ocean flow upstream with the tide as far as Troy, NY (north of Albany) which means that it is a very long tidal estuary–in other words, a fjord. For this reason it was known to the Lenape tribe that lived along its banks as Muhheakantuck (“river that flows two ways”).
Indeed, it is the Hudson , with its moderating effect on climate, thanks to the tidal flow and winds that sweep upriver from the Atlantic as well as the so-called “lake effect” (or “river effect” in this case–except in the winter, if the river freezes and is covered with ice) of its wide, deep, flowing stream, that make it possible to grow grapes at all, as it would otherwise be too frigid for most varieties other than the native ones. Its growing season is short: 180 to 195 days. (By comparison, Long Island’s season lasts from 215 to 230 days, while the Niagara Escarpment enjoys 205 days, and the Finger Lakes AVA has 190 to 205 growing days.) Its production is also small, at 585 tons a year (about 2.5 tons an acre), whereas the Niagara Escarpment, with only 6 vineyards and 883 acres produces 4,648 tons (about 5 tons an acre), though some of this is for table grapes, which have much higher yields than do wine grapes.
The AVA covers an area that extends roughly within the confines of the river valley proper, encompassing as it does 224,000 acres (90,650 ha), but it has only 430 acres planted to wine grapes among 49 bonded wineries—some with, some without, vineyards—some of which buy fruit from the Finger Lakes or Long Island to make wine from varieties that do not thrive here, and in some cases from California. Many of the wineries produce fruit wine, such as raspberry, apple, strawberry, blueberry, and so on, along with grape wine. After all, the Hudson Valley is famous for its fruit production, and once was one of the largest producers of apples in the world. However, as pointed out in an article by Carlo DeVito, “Where is the Hudson Valley?” on his blog, HudsonRiverWine, the boundaries of the AVA as currently drawn lead to confusion and are no longer relevant, given that they were drawn when there were far fewer wineries, and the number of wineries and vineyards in the Valley has not only grown exponentially, but many new ones are being established within the Valley but outside the AVA.
Tradition has it that the first vinifera vines were planted by French Huguenots in 1677, at the time that they first settled New Paltz. However, this is unlikely, because these Huguenots had come from Belgium and were more inclined to drink hard cider, brandy, and brews. However, the earliest record of vinifera planting goes back to 1642, when the New Amsterdam patroon, Kiliean Van Rennselaer sent cuttings to his commisary in Fort Orange (Albany), which of course didn’t survive the winter. Settlers then resorted to American varieties, but the wines made from these were likely not pleasing at all to the French or Dutch palates, but at least it was alcoholic. The first commercially-successful vineyard was planted with Isabella and Catawba in 1827 by Robert Underhill at Croton Point, just above Tarrytown. The oldest continuously-operated winery in the nation is Brotherhood Winery, originally established as Jaques Brothers’ Winery in 1839 at Little York (now Washingtonville, in Orange County) to make wine that was mostly sold to churches. When the last of the Jaques family died in 1885, it was taken over by Jesse and Emerson, who promptly renamed it Brotherhood. The earliest-planted continuously-used vineyard, going back to 1845, was planted by William Cornell in Ulster County. His brother-in-law, Andrew Caywood became involved and began developing hybrid varieties that could better grow in the demanding climate; one of his efforts led to the Dutchess grape, still widely grown in the Northeast today. That vineyard is today part of Benmarl Winery, in Marlboro.
Farm Winery Act of 1976
Before Governor Hugh Carey signed the Farm Winery Act into law, there were only nineteen bonded wineries in all of New York State. Thanks to the tireless work and advocacy of people like Benmarl Winery’s Mark Miller, the new Commissioner of Agriculture, John Dyson (owner of Millbrook Vineyards and Winery), and the support of wine writers like Frank Prial of the New York Times, the restrictive post-Prohibition laws that then prevailed were replaced by a new set of laws that made it much easier for farms (i.e., vineyards) to establish new wineries for a small fee. The result was an explosion of winery growth in the State, and by 2008 there were about 255 across the State.
The vineyards and wineries with vineyards in the Hudson River Region AVA (excluding cideries, meaderies, distilleries, and producers of fruit wine only), as of 2014, number thirty-one by my own count, and these are highlighted in bold type. Vine acreage is not always certain and in some cases little or no information is given The Websites are rarely of any use in this regard.
A number of wineries purchase some or all of their grapes from other growers, both from within the Hudson River AVA as well as the Finger Lakes and Long Island. There are any number of perfectly good reasons for this. A winemaker may want to produce wine from a variety that he doesn’t grow. Some vineyards are too new to produce commerciable fruit. With a few exceptions, most of the wineries and/or vineyards are very small in scale–most are, after all, “farm wineries.” In no case does this reflect on the quality of any of the wines so made. The gamut of quality is there to be had.
(NOTE: this article and the series on wineries that follow are only interested in wineries and vineyards that grow and/or produce grape wine. This is not a prejudice, it is simply that the focus is on sustainable viniculture, or the growing of wine grapes, as well as on winemaking. Wineries that have been reviewed on this blog are shown with a link):
Adair Vineyards*, New Paltz (West Bank, Ulster County; 37 acres, all hybrid)
Altamont Winery, Altamont (West Bank, Albany County; no information on acreage or planting)
Applewood Winery*, Warwick (West Bank, Orange County; ? acreage, both hybrid & vinifera)
Baldwin Vineyards*, Pine Bush (West Bank, Ulster County, 35 acres, both)
Basha Kill Vineyards*, Wurstboro (West Bank, Sullivan County, 1.5 acres, hybrid)
Benmarl Winery*, Marlboro (West Bank, Ulster County; 37 acres; both)
Brimstone Hill Vineyards, Pine Bush (West Bank, Ulster County; 13 acres, both)
Brookview Station Winery* [no vineyard, purchased grapes]
Brotherhood Winery*, Washingtonville (West Bank, Orange County; 40 acres, all vinifera?)
Capoccia Vineyards and Winery, Niskayuna (West Bank, Schenectady County, not AVA; no information)
Windham Vineyard and Winery, Windham (West Bank, Greene County; no information)
*Twenty-two of the wineries are members of the Hudson Valley Wine & Grape Assoc., and owners and/or winemakers meet from time to time to compare notes and discuss issues that are common to the region. The mission of the Assoc. is “to conduct educational programs to advance grape growing and winemaking in the Hudson Valley AVA.”
NOTE: Winery Websites will not always tell about the varieties in the vineyards, nor will they necessarily indicate what varieties go into their blended wines, as they may use generic or invented names for their blends. This doesn’t mean that one can’t ask in the tasting room. The only dependable clue as to whether the wines are made from grapes blended from more than one AVA (e.g., Finger Lakes & Hudson River) will be found on the label: if it says Hudson River Region, it may or may not be estate bottled but is from the Region; if it says New York State the wine is made from grapes from more than one region. Caveat emptor, but only if these issues matters to the buyer.
The varieties that do thrive in the AVA are mostly hybrids as well as some cool-climate V. viniferas (hybrid variety information is from Robinson, Jancis, Julia Harding, et al., Wine Grapes—listed alphabetically, so page number are not needed); Hudson AVA acreage information comes from the “NY Wine Course”, pp. 75-61 passim; data is for 2013):
Aurore or Aurora, aka Seibel 5279 (White, French-American hybrid; less than 10 acres)
Baco Noir (R, French-American hybrid, Folle Blanche x Grand Glabre [V. riparia]; <10 acres)
Cabernet Franc (R, vinifera; 7 acres)
Cabernet Sauvignon (R, vinifera; <20 acres)
Catawba (R, either V. labrusca or a natural hybrid, in any case American; <10 acres, in decline)
Cayuga White (complex American hybrid created in Geneva, NY; <10, decreased from 38 acres in 1996)
Chambourcin (Red, French-American hybrid; acreage not reported)
Chancellor, aka Seibel 7053 (R, French-American hybrid; acreage for the AVA not reported)
Chardonnay (W, vinifera; 32 acres)
Chelois (R, French-American hybrid; acreage for the AVA not reported)
Concord (R, V. labrusca x unknown vinifera?, decidedly American; 168 acres)
De Chaunac or Dechaunac (R, French-Canadian hybrid, by Albert Seibel; named for the Canadian enologist, Adhemar DeChaunac; <15 acres)
Delaware (V. labrusca x aestivalis var. bouriquiana x vinifera?, American hybrid; <10 acres)
Diamond, aka Moore’s Diamond (labrusca x vinifera American hybrid; acreage unreported)
Dutchess (complex hybrid by A. J. Caywood of Poughkeepsie, V. labrusca x aestivalis x vinifera; <10 acres)
Elvira (complex American hybrid, V. labrusca x riparia x vinifera; <10 acres)
Frontenac, aka MN 1047 (complex American hybrid from Minnesota; )
Gamay Noir (R, vinifera, a specialty of Whitecliff Vineyards)
Gewürztraminer (W, vinifera; <10 acres)
Golden Muscat (W, American hybrid ex-Cornell, labrusca x vinifera; acreage unreported)
Noiret (R, complex American hybrid created in Geneva, NY)
Pinot Blanc (W, vinifera, Alsace clone planted only at Stoutridge)
Pinot Gris (W, vinifera)
Pinot Noir (R, vinifera, almost unique to Oak Summit in the region; about 30 acres)
Refosco (vinifera, planted only at Stoutridge)
Riesling (W, vinifera; <10 acres)
St Pepin (complex American hybrid by Elmer Swenson in Wisconsin)
Sangiovese (R, vinifera, planted only at Stoutridge)
Seyval Blanc/Seyve-Villard 5-276 (W, French hybrid, vinifera x rupestris x lincecumii; 73 acres)
Teroldego (vinifera, planted only at Stoutridge)
Tocai Friulano (W, vinifera, planted only at Millbrook Vineyards)
Traminette (W, complex American hybrid based on Gewürztraminer)
Vidal Blanc/Vidal 256 (W, French hybrid, Ugni Blanc x Seibel 4986; <10 acres)
Vignoles/Ravat 51 (W, complex French hybrid, Pinot Noir? x Subéreux?; <10 acres)
As can be seen from the list, most of the wine varieties are hybrids, developed specifically for traits that would enable the vines to survive the extreme cold, humidity, and diseases. The French hybrids were often developed to produce vines based on V. vinifera that were resistant to phylloxera, as the original intention was to plant them in European vineyards. Once it was realized that grafting American rootstock to vinifera shoots would adequately protect against phylloxera, interest in hybrids dropped in Europe, but many of the hybrids have been successfully introduced to the United States. American (esp. New York hybrids) were often developed to thrive in American vineyards with their attendant cold-climate challenges and the diseases that are endemic to the region.
Bibliography and other References
Unfortunately, there is a serious paucity of books devoted exclusively to the entire Hudson River Region AVA. The only one still available, by Martell and Long, is out of print but can still be ordered.
De Vito, Carlo. East Coast Wineries: A Complete Guide from Maine to Virginia. Rutgers U. Press: New Brunswick, NJ, 2004. An excellent guide to the wineries of the region, though having been published ten years ago, it doesn’t even include the author’s own winery: Hudson-Chatham.
Figiel, Richard. Circle of Vines: The Story of New York State Wine. Excelsior Editions, Albany, NY, 2014. Written by the once-owner of a Finger Lakes winery, this is a well-written account of the story of New York wine, with a chapter devoted to the Hudson Valley and additional related material in two others. The entire book, a sweep of history going back to the Ice Ages and up to the present day, is a worthwhile read and the chapter on the Valley is especially complete and valuable.
Martell, Alan R. and Alton Long. The Wines and Wineries of the Hudson River Valley. The Countryman Press: Woodstock, VT, 1993. Given that it was published 21 years ago, it is seriously out of date, and at a scarce 48 amply-illustrated pages, it covers but 20 wineries and a meadery. It is clearly meant for the general public.
New York Wine & Grape Foundation (text by James Tresize), “The New York Wine Course and Reference.pdf.” 2014. Available as an online download, it is an excellent and very complete research source, although it has a promotional slant. It also includes very useful regional maps on the soils, temperatures, growing degree days, etc. (Note: It is curious that the AVA map in the Wine Course document does not match the one on the Website: Fact and Figures, which is the version that I use at the beginning of this article; it is the one that I consider the most accurate.) The Website is listed below. In citations, it will be referred to as “NY Wine Course.”
A handful of others touch on the region here and there, but superficially. For example:
Berger, Dan and Tony Aspler. North American Wine Routes: A Travel Guide to Wines & Vines from Napa to Nova Scotia. Reader’s Digest Press: Pleasantville, NY, 2010. Very superficial, with no useful background and only four wineries listed on the two amply-illustrated pages about the Region.
Castell, Hudson. Wines of Eastern North American: From Prohibition to the Present: From Prohibition to the Present – A History and Desk Reference. Cornell U. Press, Ithaca, NY, 2014. Its subject is rather broad so that the Hudson Valley is only touched upon here and there, but it is a fine work of scholarship and an important reference.
Morton, Lucie T. Winegrowing in Eastern America: An Illustrated Guide to Viniculture East of the Rockies. Cornell U. Press: Ithaca, NY, 1985. An important book but it only offers a very cursory coverage of the Valley.
Robinson, Jancis and Linda Murphy. American Wine: The Ultimate Companion to the Wines & Wineries of the US. U. California Press: Berkeley, 2013. For an ‘ultimate guide’ there are only two pages, mostly covered by illustrations and no useful map. It counts 33 wineries, mentions Millbrook Vineyards and Winery as the ‘Superstar’ and shows three wine labels.
Thomas, Marguerite. Touring East Coast Wine Country: A Guide to the Finest Wineries. Berkshire House Publishers, Lee, MA, 2002. Mentions only two wineries and is out of date.
For grape varieties:
Casscles, J. Stephen . Grapes of the Hudson Valley and Other Cool Climate Regions of the United States and Canada, Flint Mine Press, Coxsackie, NY, 2015. An important an indispensable guide to the varieties of the region. (See my review of the book at Grapes of the Hudson Valley.)
Robinson, Jancis, Julia Harding, & José Vouillamoz. Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours. HarperCollins: New York, 2012. Simply the best and most complete reference to all varieties available in the English language.
Benjamin, Vernon. The History of the Hudson River Valley from Wilderness to the Civil War. Overlook Press, New York, 2014. Using up-to-date scholarship, this is a serious and significant contribution to the literature of the Hudson Valley but, alas, there’s very little about wine. Nevertheless, a very worthwhile book to own.
Be aware that most of these sites may not be up-to-date or may contain misleading or incorrect information.
HVNet.com: Wineries The Hudson Valley Network is more about tourism in the Hudson Valley than it is about the Hudson River Region AVA, and includes at least two wineries that do not belong in the AVA. It is also out of date.
HVWineGoddess.com A light-hearted but informative romp through the Valley. It is currently maintained with fresh material, but it isn’t clear if it updates old posts.
HVWineMag.com The Hudson Valley Wine Magazine is probably the source with the most up-to-date information about what is going on regarding wine in the Valley.
NYSAES (Cornell U.)* The academic/scientific go-to Website for all matters agricultural and horticultural, which means viticulture as well, in the State.
Also indispensable for New York State wines is the New York Cork Report by Lenn Thompson, with its many interviews, coverage of wine tastings, reviews, and more.
NewYorkWines.org New York Wine & Grape Foundation, aka Uncork New York, covers all the wine regions of the state. Though it states that there are 41 wineries in the Hudson region, but that includes 3 cideries, 2 distilleries, and 1 glögg producer, so strictly speaking there are really only 35 wineries in the region. “The New York Wine Course and Reference.pdf.” can be downloaded from here.
[NOTE: –This piece was originally published in the April 1971 issue of Abel Magazine, the motto of which was Panem et Circensis. The first vineyard in Long Island didn’t even exist until 1973 and the Niagara Escarpment wasn’t even a gleam in a winemaker’s eye.]
American wines can be separated into two categories: those which are produced in California and those which are not. The California product is a step-child of the European one. It resembles the step-parent in both type and taste, and is actually made from European wine-grape varieties. The non-California product is made primarily from native America grape varieties belonging to the species Vitis labrusca, and resembles most Old-World wines very little.
Among the non-California producers, New York State is far and away the largest and most important. Its wines are drunk twice as often as imported wines, and its “champagnes” vie with those of California for market leadership in this country. Despite the statistics, New York wines remain among the least appreciated of all wines that are consumed by Americans.
One reason for this is that New York producers have established their reputations, by and large, by their “champagnes.” Their table wines, being in the inexpensive, ordinary category, have hardly been in the the position to acquire the kind of reputation some California producers have gained for their own wines,. Too many of the Eastern wines, while sound enough, are either sweetened, pasteurized, or even mixed with cheap California wines to get rid of the so-called “foxy” taste so many wine drinkers find disagreeable.
There are quality table wines from New York State. Not being produced in the quantities of the Western state’s vineyards, they are relatively scarce and not very well known. Most of them are made from recently planted hybrids developed by oenologists such as Louis Seibel of France. These vines — producing the new varietals such as Chelois, Baco Noir, Aurora, and Dutchess — can suit anyone’s palate. The reds are distinctly flavored, sound, and good meal accompaniments. The whites are soft, fruity, and well-balanced — not too sweet, and obviously unsugared. They are inexpensive as well, rarely costing more than $2.00.
A memento of my visit to the Pleasant Valley Wine Company. I am in the center, next to Richard Vine, manager, at right.
Pleasant Valley Wine Co., [aka Great Western Winery (established in 1860 and Bonded Winery #1–the first in the United States.)] is the largest and most important of the producers of these wines at present. Smaller firms like High Tor Vineyards on the Hudson and Boordy Vineyards on Lake Erie produce interesting wines for less than $2.50 a bottle. Bully Hill’s red and white wines come from the same district [Finger Lakes] as Great Western, but they cost nearly twice as much.
One producer in the Finger Lakes region had the courage to plant pure vinifera strains such as the Pinot Chardonnay, Riesling, and Traminer, and makes really fine wines which you can try if you are willing to pay the price. Dr. Constantin Frank’s pioneering efforts under the aegis of Gold Seal Winery has even brought us a remarkable instance of a vintage Riesling Trockenbeerenauslese for $45 a fifth. Don’t try to find one for hardly any exist. But $4.50 will buy you his fine Spätlese.
More New York varietal wines will be produced and made available to us. It is simply a question of time, and of making the producers see that the demand is there. Eventually, one will not have to be a reverse wine snob in order to drink any New York wine.