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Atwater Vineyards

Atwater Vineyards
 
April 18, 2020 | Atwater Vineyards

The Atwater Times - April 2020

View from the Atwater deck of Seneca LakeMissing wine country?
Be sure to tune in to our LIVE webcam and visit us from the comfort of your home!

In the Vineyard

Vineyard worker tying shoots.

Farming does not stop for anything, and we are grateful that we have been designated an "essential” business. In the vineyards, we are well acquainted with social distancing. It is often a solitary job, and even when there are a few of us working, we have a good amount of space between us—we are staying very safe!

Currently, we are working on tying the vines to the "fruit wires.” The wires will carry the weight of the fruit as the grapes ripen. We are also in the process of converting some varieties to "improved" trellis systems, which can make tying a bit challenging. When vines are trained a certain way for a long time, it can be difficult to retrain them. We will get them straightened out with a little time and effort.

READ MORE ABOUT VINE TRELLIS SYSTEMS IN OUR BLOG

On a side note, it’s been fun having help from winemaker Vinny during the past few weeks. He is getting back to his roots! We’ve been discussing our hopes and dreams for the vintage in depth which is always fun and productive.

Wine Cellar Updates

Wine barrels

In March, Vinny and George topped the barrels, and now the wine is aging before bottling begins in the summer.

Because wine barrels are porous, the liquid evaporates over time and creates “headspace” which increases the surface area of the wine and makes it vulnerable to oxidation. Topping the barrels replaces the evaporated wine, limiting oxygen contact and inhibiting microbial growth. The winemakers top the barrels with wine held back earlier in the winemaking process.

 

Pinot Noir 2017 among daffodils.

 

Pinot Noir 2017

New Release

 

We destemmed 80% of the hand-picked and hand-sorted pinot noir grapes while leaving 20% in whole clusters. They underwent an eight-day fermentation in open-top bins. The wine was then transferred to neutral French oak barrels where it aged nine months. Its resulting deep ruby red color entices you to inhale aromas of violet, spice and cherry cola. Flavors of juicy ripe cherry and cranberry meld into velvety tannins on the finish.

PURCHASE NOW

 

Pétillant Naturel 2019

New Release

Hand-harvested, estate grown Riesling and Gewürztraminer were whole-cluster pressed together in our wood basket press and fermented using a pied de cuve of indigenous yeasts. At 1.4 brix, the wine was bottled unfiltered and allowed to finish fermentation for carbonation. No sulfur was added and the wine has been left on its lees. Light, natural, and fizzy, it has a refreshing, spontaneous style.

PURCHASE NOW

 

Petillant Natural - New Release

 

From the Tasting Room

Winemaker, George Nosis, packing wine.

Although we are closed for tastings, we’re still busy preparing orders for pickup, local delivery, and shipping, and our tasting room has been converted to a mini warehouse. We are also now able to ship to Arizona and North Carolina!

Ground Shipping

Our $10 per case ground shipping special lasts through the end of April. Quantity and club discounts apply.

Curbside Pick-up

Order online and choose the "Pickup" option at checkout. When you arrive, park in the marked space and call (607) 546-8463 to let us know you’ve arrived. We'll bring your wine out to you and load it in your vehicle.

Local Delivery

Order wine by noon Monday through Friday for same-day local delivery. Call us at (607) 546-8463 or place an order online and select the "Local Delivery" shipping option. There is a six bottle minimum and a twenty-five-mile radius delivery limit.

SHOP OUR ONLINE STORE 

Staff Updates

 

Aimee attending a teleconference.

 

Many of our staff members were out of the area—and Matteo was even out of the country—when the President issued social distancing guidelines. All are healthy, but they’re sheltering in place for the time being. Other employees are staggering shifts and telecommuting to ensure a safe and healthy work environment. Some employees working from home have gained new co-workers: four-legged furry friends who don’t necessarily respect office etiquette during video conference calls!


Lily had a prime spot on Aimee’s lap for the Seneca Lake Wine Trail marketing teleconference.

We’ll be bringing you updates on our social media channels about how our staff is weathering the stay-at-home order.

Amanda, with her new co-workers.

Amanda’s new co-worker, Storm, got tired of watching from the sidelines and decided to take over while Bali was upset her favorite break spot in the sun was occupied. 

UPCOMING EVENTS

Check out our Events Calendar for the latest events at and around Atwater Vineyards.

Time Posted: Apr 18, 2020 at 7:36 AM
Atwater Vineyards
 
February 6, 2017 | Atwater Vineyards

Spring Is Near When Dry Rosé Appears

Like a beacon of light on this grey February day... 

Our popular Dry Rosé will be back on the menu soon. The very ripe and clean Cabernet Franc grapes were machine harvested on October 6, 2016.  Gently macerated, the grape skins were left in contact with the juice for 3 hours to achieve this beautiful color. Pressed off and stainless steel tank fermented, Atwater's style on Rosé is to create light-bodied, crisp wines with good acidity. With a flavor profile that calls out strawberry and tart cranberry, it's very versatile and pairs well with a variety of foods. 

The first wine to be bottled from the 2016 vintage, we are happy to announce that we've increased our production from 500 cases in 2015 to 800 cases.  
Look for this wine to be released on or around March 1, 2017.
Notify Me When Wine Is Released

For more news on exciting Finger Lakes Dry Rosé, check out Discover Dry Rosé.

 

 

Time Posted: Feb 6, 2017 at 1:10 PM
Atwater Vineyards
 
April 1, 2015 | Atwater Vineyards

Discover Dry Rosé

Twenty eight wineries in the Finger Lakes Region are actively involved in a month long campaign showcasing this delightful wine style.
Visit the Discover Dry Rosé web page and Facebook pages to find the participating wineries, events, and pairing recipes.

Producing elegant and aromatic Rosé wines from Pinot Noir, Cabernet Franc, Merlot, Lemberger and Syrah varietals using traditional European methods, the skins are removed from the juice early in the process leaving the must a pale shade of pink. No oak or added sugar is used in the process. The result is a crisp, fruit forward wine with notes of delicate berry balanced by fresh acidity. 

Served well chilled and bridging the gap between red and white wine both in its weight and in its flavor profile, Dry Rosé is a fantastic wine that compliments many menu choices. Try pairing with charcuterie - prepared and cured meats such as sausages, salami, pâté , prosciutto, cheeses etc.

Atwater is offering 3 styles of Dry Rosé this year

 

Time Posted: Apr 1, 2015 at 12:51 PM
Atwater Vineyards
 
June 27, 2014 | Atwater Vineyards

Limited Release Library Wines

Limited release library wines are available now,  
we have less than two cases of each.  Call us to order 
800-331-7323.    Taste tested and priced accordingly, 
no discounts may be applied due to the very limited 
supply.

Quotes taken from our tasting notes upon the wine's release, the following still holds true today for these twelve year old wines.

2002 Estate Selection Chardonnay   $19
"Barrel fermented and aged in French oak for over a year, this wine is reminiscent of toasted hazelnuts, lemon and apples. Enjoy with shellfish, chicken and cheeses."

2002 Cabernet Sauvignon   $30   SOLD OUT

"Our second vintage, this wine exhibits notes of black currant, herbs, and cedar. Savor with hearty roasts and rich cheeses."

2002 Pinot Noir  $20
"This lovely wine displays notes of cherry, spice, and herbs.  Superb when served with game and grilled seafood." 

The 2002 growing season was long and seasonably warm, which was excellent for fruit of the Finger Lakes Region, allowing the grapes to ripen until the very last minute before harvest.  For a nostalgic look back on the 2002 Harvest, here is an article written by Peggy Haine for Life In The Finger Lakes.  

Time Posted: Jun 27, 2014 at 8:57 AM