Origin: Austria (18th Century)

Atwater Introduction: 2006

Acreage: Atwater Estate Vineyards: 1.67 acres

Taste Characteristics: A late ripening grape producing light and fruity reds, showing mainly dark ripe cherry and dark berry notes. It is characterized by its deep color and by an earthy fruitiness that is similar to Gamay and Merlot.

Origin: Libournais in Bordeaux

Atwater Introduction: 1998/2000

Atwater Acreage: 3.75 acres 

Taste Characteristics: Soft berry-plum-fruit with hints of pepper.

Origin: A natural cross between Cabernet Franc and Sauvignon Blanc from Bordeaux, France

Atwater Introduction: 2005

Atwater Acreage: 1.82 acres 

Taste Characteristics: Black currant, bell pepper, eucalyptus, mint, black pepper, green olives, tar, cedar, are some of the descriptive terms used when mentioning the flavor and aroma characteristics of Cabernet Sauvignon. Because of the small grape size and high skin-to-pulp ratio, the wine is normally tannic and full-bodied. Capable of aging extremely well and producing wines of immense complexity.

Origin: Burgundy region of France

Atwater Introduction: 1988

Atwater Acreage: 6.58 acres

Taste Characteristics: Produces medium to full-bodied wines, frequently with rich, complex bouquet and flavor. Flavors can be hints of pineapple, apple, honey, pear, melon and citrus. Depending on manner of vinification may have nutty, buttery, vanilla, toasty, herbal and/or oaky flavors as well.

Origin: The Italian Tyrol (northernmost part of Italy)

Atwater Introduction: 1988

Atwater Acreage: 2.83 acres

Taste Characteristics: Perfumey, spicy nose that resembles tropical fruit or highly aromatic flowers. Components of aroma carry into flavor, creating rich flavorful wines with a spicy finish. Light to medium bodied in weight, the wines tend to be refreshing and crisp.

Origin: Austria

Atwater Introduction: 2017

Atwater Acreage: 1.08 acres

Taste Characteristics: A spicy, white pepper note and citrus fruit flavors of lime, lemon, and grapefruit with a subtle vegetal aroma and an acid zing. 

Origin:  Burgundy region of France

Atwater Introduction: 2011

Atwater Acreage: 1.06 acres

Taste Characteristics: Pinot gris typically display fruit flavors like lime, lemon, honey apple, and peach, while some will have a slight mineral note.

Origin:  Burgundy region of France

New York Introduction: First planted commercially by Konstantin Frank at Gold Seal in the 1950’s.

Atwater Introduction: 2000

Acreage: Atwater Estate Vineyards: 2.35 acres/ Total New York: 235 acres

Taste Characteristics: Hints of strawberries, earth, raspberries, mushrooms and herbs. Older wines tend to have a velvety finish. Bouquet can become exceedingly rich, powerful and complex with age. New York and especially Finger Lakes Pinot Noir have higher levels of resveratrol (which fights heart disease and cancer) than those from other parts of the world.

Origin: Italy

Atwater Introduction: 2019

Atwater Acreage: 0.9 Acres

Taste Characteristics: Full-bodied with plummy, earthy, wild cherry flavors and a deep, dense color.

Origin: Bordeaux

Atwater Introduction: 2011

Atwater Acreage: 1.82 acres 

Taste Characteristics: Although the flavor of Merlot varies with the terrior, the grapes typically convey notes of red and black fruits. The thinner skin of the grapes tends to give the wine fewer and softer tannins leading to a soft finish.

Origin: Germany

Atwater Introduction: 1988

Atwater Acreage: 9.25 acres 

Taste Characteristics: Produces aromatic light to medium-bodied wines. Rieslings can have exceedingly complex aromas with floral, herbal and spicy aromas combined with honey and fruit. Excellent sweet wines are made from this grape when it is attacked by the “noble rot”(botrytis cinerea).

Origin: An ancient varietal believed have started in the Rhône region of France. Called Syrah in its country of origin, as well as in the rest of Europe, Chile, New Zealand and most of the United States. The name Shiraz became popular for this grape variety in Austraila, where it has long been established as the most grown dark-skinned variety.

Atwater Introduction: 2006

Atwater Acreage: 1.88 acres 

Taste Characteristics: Vary a great deal based on the climate and terroir that they inhabit, this grape needs a good amount of heat in the summer and fall to fully ripen. A great vintage year would produce a wine with dark fruit character, spice and plummy mounds of earth.

Origin: A cross of Ugni Blanc and Rayon d'Or, Jean-Louis Vidal developed Vidal Blanc in Bordeaux in the 1930s.

Atwater Introduction: 1988

Atwater Acreage: 2.58 acres

Viticultural Characteristics: Hardy, vigorous and disease resistant, Vidal is a moderate yielding producer of large, compact clusters.

Taste Characteristics: Tends to be fruitier and more Riesling-like than Seyval; also higher in acid and more aromatic, but lighter in body. Probably the finest white hybrid grape for wine production after Seyval Blanc.

Origin: Austria, cross between Blaufränkisch and St. Laurent

Atwater Introduction: 2019

Atwater Acreage: 0.9

Taste Characteristics: Bright, tart, and fruity with spiced cherry and raspberry flavors.