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Atwater Vineyards

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
 
December 16, 2016 | Atwater Vineyards

Blanc de Blancs Sparkling Wine

89 Rating Wine Enthusiast Best Of Year 2016 Issue

Atwater 2013 Blanc de Blancs Méthode Champenoise Chardonnay (Finger Lakes).

Cutting, fresh apple, lemon and lime reverberate throughout this zesty Chardonnay sparkling wine.  The palate is exceptionally fine in texture with a softly mouth-filling mousse.  The finish is tinged by a pleasant swathe of green herbs and lime zest. -A.I.      December 31, 2016


TECH NOTES:

APPELLATION: Finger Lakes
VINEYARDS: Atwater Estate Vineyards
HARVEST DATE: 9/10/2013 HARVEST BRIX: 18.2˚
GROWING CONDITIONS: The growing season was close to average in number of growing degree days. We avoided any significant spring frost.
Heavy spring rains continued into June, July was hot and humid with temps reaching the triple digits. Through early August, the relatively dry weather had vineyards thriving. An inch of rain on Labor Day turned up the disease pressure in some vineyards but a spectacular September saved us by staying dry and sunny for most of the month.

BLENDING INFORMATION: 100% Chardonnay
ACIDITY: 9.6g/l pH: 3.01 RESIDUAL SUGAR: .2% ALCOHOL: 12%
BOTTLING DATE: 7/11/14 DISGORGING DATE: 12/16/15
DOSAGE DATE: N/A RELEASE DATE: 6/3/16 PRODUCTION: 210 cases

WINEMAKERS NOTES: Hand-harvested, estate grown Chardonnay was 90% whole cluster pressed and 10% skin fermented. The secondary fermentation was inoculated with DV10 and allowed to mature on yeast lees for 18 months before disgorging contributing to the wine’s delicate, opulent bubbles. Sample trials done in Dec. 2015 showed the wine to be balanced and refreshing so we opted out of any additional sugar dosage treatment. The term for this is “Brut Nature” or “Zero Dosage” denoting the very driest style of sparkling wines with less than three grams of residual sugar per liter of wine.

TASTING NOTES: Huge floral aromas linger with honeysuckle and rose. Layered, bright flavors of peach and kiwi give way to a citrusy finish.

FOOD PAIRINGS: Pan seared scallops with grapes and almonds or arugula salad with goat cheese and prosciutto. In fact, this style is so versatile it pairs with almost any food. Enjoy!

Time Posted: Dec 16, 2016 at 1:11 PM
Atwater Vineyards
 
October 31, 2016 | Atwater Vineyards

Mr. Pinot Made Famous on CBS Morning News


OCTOBER 30, 2016, 10:37 AM| The scarecrow is an ancient tool of farmers trying to protect their crops from hungry birds. But these nostalgic agricultural aids - the stars of the annual Peddler's Village Scarecrow Festival in Bucks County, Pa. - are being supplanted by more modern methods. Luke Burbank checks out some farms using less traditional ways to scare off birds.

Time Posted: Oct 31, 2016 at 8:31 AM
Atwater Vineyards
 
September 29, 2016 | Atwater Vineyards

2016 Harvest Is Fast & Furious

An interview with winemaker Vinny Aliperti 

Time Posted: Sep 29, 2016 at 1:21 PM