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Save some money on your holiday wine orders this year!
-Free Shipping for all orders over $75
-Valid til Dec. 24th, 2013
-Click HERE to shop online
-For wine club members please call our Tasting Room (315)-536-4580 to receive your Nest Club discount along with the free shipping offer. (Can be combined with Dec. shipment if you place your order before Dec. 6th)
-Click on the image for a larger view
Great News: Farrell Distributing Matching Donations
Farrell Distributing will match Red Tail Ridge’s donation of 10% of the profits from Good Karma wine for the Vermont Foodbank for every bottle sold in VT!
For more information on Farrell Distributing, click here
For more information on Good Karma, click here
(click on the image to enlarge it)
Give Thanks: Our Featured Artist Roberta Dixon is giving back again!
This month she will be donating 15 percent of her profits from each painting sold in our tasting room to Foodlink.
Valid for the entire month of November for all of her pieces in the “Dreaming Awake: Lost in Time” showcase at Red Tail Ridge.
Foodlink is the same organization that Red Tail Ridge teams up with for our charity wine, Good Karma. For more information on Foodlink visit their website here. For more information on Good Karma click here.
Harvest has finally come to a close for us here at Red Tail Ridge and we can now
breathe again! Many have asked us what a typical harvest schedule is for us and the answer is simply; there is no normal. With an industry that relies on Mother Nature’s mercury we are often faced with new challenges each year for harvest, making no harvest the same. However, by keeping us on our toes we learn more about our vineyard, what styles of wine we can produce and more about ourselves year after year.
We received a fair amount of moisture over the 2013 growing season. This, in combination with some late season extreme heat and humidity, presented us with some unique vineyard challenges. Late season heat and humidity can wreak havoc on soft and supple skins of ripe pinot noir berries, melting their resistance to disease. We beefed up our normal hand-harvest procedures and conducted field sorting of berries/clusters while picking. Given the tender nature of the fruit, this process allowed us to only bring the best berries to the crush pad. Lugs could then be directly processed without further manipulation and possible damage to the fruit. The additional hand work required significantly more time and labor; but in the end, we were able to focus our production on clean, fully ripe fruit. The young wines are showing very nicely in barrel tastings. Harvest began on September 9th as we brought in Pommard & 667 clones for Blanc de Noirs cuvee production. This initial harvest was followed by a series of six more harvests of different pinot clones and block locations over the course of about three weeks. Harvest decisions were based on berry sensory evaluation.
After the complexities and tedium of pinot, we embraced the simplicity of harvesting estate chardonnay this year. The fruit was incredibly beautiful with a touch of ambered skins and crisp acidity. Rather than diverting some of this fruit to our Sans Oak, we decided to keep it all in the barrel program, so we should have a little more volume to go around for the 2013 vintage.
In keeping with our standard harvest procedure, Riesling was harvested over the course of about three weeks. The Riesling blocks encompass different soil types, soil depths and clones; this creates variability in the rate of maturation as well as the wine style outcome. From a winemaking perspective, it gives Nancy a lot of options as to what type of wine she would like to achieve. It allows her to produce a wide range of Riesling styles and flavor profiles from just 14 acres of estate vines. It’s really exciting to see the outcome of combining terrior with seasonal peculiarities of each vintage; we can’t wait to see the outcome of the ferments.
Last to come in, was our Botrytized Riesling grapes. Botrytized fruit or noble rot is the beneficial form of mold that creates a sweeter style wine like our newly released Block 907 and dessert Riesling, Sticky. This fruit may seem unsightly, but anyone who has tasted our Sticky knows that the finished product is truly beautiful!
Overall, 2013 is turning out to be another great vintage. People also often ask us, which vintage is our favorite. Well again, we have no one answer; each harvest presents a chance for a unique experience different from years past. Each one poses new challenges but new rewards as well. Needless to say there is enough change year to year that we will never be able to expect how a vintage will turn out and we wouldn’t have it any other way.
In case you have missed it…Red Tail Ridge has a new addition to our front entrance! Local artist Sam Castner of Ironvine Studios in Penn Yan, NY has created a custom sculpture made entirely of recycled metal. Castner has worked as a shop technician and adjunct professor of Art and Architectural studies at Hobart and William Smith Colleges and he also earned a Head Fabricator position working personally with Albert Paley on the studio floor of Paley Studios in Rochester, NY. The new sculpture is surrounded with rocks sourced from the vineyard and has custom LED lights powered by solar panels to illuminate the sign. We are happy to have this new piece of artwork to greet vistors as they apporach the winery.
For more information, see the article in The Chronicle-Express: Click Here to read it.