Finger Lakes: Unexpected Wines, a Stone’s Throw from New York
New York State is making waves as a dynamic and captivating wine region, showcasing its diverse terroir and cutting-edge winemaking techniques. From the storied Hudson Valley to the scenic Long Island and the picturesque Finger Lakes, the state’s wine scene is capturing attention for its quality and innovation. The Finger Lakes, with its eleven lakes resembling the fingers of a hand, is now recognized as the third AVA (American Viticultural Area) in the USA, following in the footsteps of California and Oregon, and subsequently, boasting specific designations like Cayuga Lake AVA and Seneca Lake AVA, named after its prominent bodies of water.
The turning point for Finger Lakes’ wine industry came in the 1960s when Dr. Konstantin Frank, an immigrant from Ukraine, proved that it was feasible to cultivate European grape varieties, particularly Riesling, in this region’s cool climate. Dr. Frank’s groundbreaking research and pioneering efforts revolutionized the wine landscape of the Finger Lakes, leading to the production of high-quality wines that gained recognition both domestically and internationally.
The region’s unique combination of climate and stunning landscapes creates an ideal environment for producing top-tier wines. While Riesling reigns supreme, Cabernet Franc and Chardonnay also thrive here, showcasing their complexity and freshness.
Sustainability is a key focus in Finger Lakes winemaking, with many wineries embracing organic and biodynamic practices. This commitment to environmental stewardship is evident in the region’s wines, which not only deliver on taste but also reflect a dedication to preserving the land for future generations.
In the vast wine landscape of the United States, quality wines are often associated with California and the renowned Napa Valley. However, there is a lesser-known yet equally fascinating part of the American wine world that deserves to be explored: the wine production of the state of New York.
In this exclusive interview with Dave Pittard of Buttonwood Grove Winery, we delve into the wine excellence of the Finger Lakes, an emerging wine region of the state, and explore the oenological variety of New York. Dave guides us through the peculiarities of the Finger Lakes, a region characterized by 11 lakes formed by glaciers that offer an ideal climate for the cultivation of various grape varieties, such as Riesling or Cabernet Franc. Buttonwood Grove Winery, along with other wineries in the area, is contributing to showcasing the wines produced in this part of the country, providing the public with a new understanding of New York’s wine regions.
-Hello Dave. Nice to meet you.
-Nice to meet you.
-So please explain to us which area of wine do you represent?
-Sure. So here today, I’m representing all of New York State, as you can see on the map, the major wine-growing regions. But first and foremost, we’re showcasing wines, some from Long Island down here in the North Fork, about an hour’s drive from New York City. I myself am from the Finger Lakes.
Finger Lakes is about a four-hour drive from New York City. And we have 11 lakes formed by glaciers which allow us to grow various vinifera grapes.
-And how many wineries are in this area?
So in the Finger Lakes, there are 140 different wineries. We focus on growing many different kinds of grapes, everything from our native and hybrid grapes to our focus, which is really Riesling, Cabernet Franc, and also Pinot Noir Chardonnay.
We also produce sparkling wine, not only from our hybrid grapes and natives, but also from traditional varieties like Chardonnay and Pinot Noir.
-And what’s the difference between these two areas?
-Long Island has a much more marine climate, benefiting a lot from being near the ocean waters. Whereas in the Finger Lakes, our vineyards are really close to the long lakes that don’t freeze much, providing a cooler climate with shale and sandstone soils.
-And how many grapes do you have in this area?
How many grapes? That’s a good question. I don’t know the answer, a lot. In my wineries We have 70 acres, which I think is maybe 30 or 40 hectares.
Maybe we can taste your wine.
TASTING 1
We’re going to start with the Chardonnay from one of my vineyards. This is Chardonnay that has aged and fermented in sandstone. So all of our wines are really mineral-driven, nice and dry, crisp and refreshing. And this is aged and fermented, I think I said, in sandstone. That’s to try to keep the aromatics and keep the wine fresh.
-Yes. And the smell is very different. I think I’ve never had this kind of wine. I don’t remember the flower aroma.
-Very aromatic, right?
-Yes, very aromatic. So it’s a great stability and minerality.
-This is the Finger Lakes. Finger Lakes in the riverside. And very specifically, we are here in the Finger Lakes and we try to do some Cabernet Franc.
TASTING 2
So this is a Cabernet Franc from a friend of ours. A vineyard here is called Boundary Breaks, the area is the same. So we were on the west side of Cuba Lake before. Now we’re tasting from the east side of Seneca Lake here. Company from also in our region. Tannic fresh nose is a good tannic. -So this one is from 2022. So young. For 2022, it’s a nice warm vintage for us.