We've created these trade tools for our friends in restaurants, retail and wholesale. If you need further help, please contact krose@forgecellars.com or rrainey@forgecellars.com.  

If you're a wine shop or restaurant interested in adding Forge wines to your portfolio, please visit our wholesale partners page to find a distributor in your area.  Please contact us directly if you'd like to inquire about Forge distribution, but do not see your state mentioned in our wholesale partners listings.



press articles/reviews

 

 

next napa? Winemakes see finger lakes as land of opportunity
democrat & chronicle, september 2017, written by Tracy Schuhmacher

"In reality, it’s an exciting, transformative time for Finger Lakes wine — and, by extension, for people who appreciate high-quality wines."

 

tackling pinot noir in the finger lakes
at forge cellars, partners from the rhône valley and new york meet the challenge

wines & vines, august 2017, written by ray pompilio - download review

"Old World tradition dating back almost 450 years in Gigondas has met up with New World viticulture in the Finger Lakes, where Vitis vinifera grapes have been grown for less than 60 years. It’s a new partnership and matches centuries-old European wine production and modern American building technology. Forge Cellars has a promising future if early efforts continue to develop as they have so far."

 

Red hot new york wines
from long island to the finger lakes and in between, ne wyork produces vibrant, cool-climate red unlike any others.

wine enthusiast, april 2017, written by anna lee c. iijima - download review

"The Finger Lakes region leads Pinot Noir production in New York and has carved an identity of its own."

 

16 Intriguing Finger Lakes Rieslings
New reviews of white wines from upstate New York

WINE SPECTATOR, October 2016, WRITTEN BY JAMES MOLESWORTH - DOWNLOAD REVIEW

"At Forge Cellars, Louis Barruol and Rick Rainey are setting a new standard in New York."

 

Forging Ahead in the Finger Lakes
At Forge Cellars, Louis Barruol and Rick Rainey are setting a new standard in New York

Wine Spectator, August 2016, written by james molesworth - download review

"The approach at Forge isn't new—it's been tested often enough by Barruol back home in France. But it is new to the Finger Lakes. The results are dramatic enough that the rest of the region—and you the consumer—should pay close attention."

 

finger lakes rising
vinous, JULY 2016, WRITTEN BY kelli white - DOWNLOAD REVIEW

"Louis Barruol of Chateau Saint Cosme in Gigondas joined forces with locals Justin Boyette and Rick Rainey to form Forge in 2011, which is producing some of the most polished and sophisticated wines in the appellation."

 


Wine experts from Europe, Calif. open in Finger Lakes
ROCHESTER DEMOCRAT AND CHRONICLE, JULY 11, 2014, WRITTEN BY JEFF RICHARDS - DOWNLOAD REVIEW

"From early on we agreed that we wanted to make Pinot Noir and Riesling only," Rainey says. "We have the high-level acidity and minerality and we want to create wine with richness, depth and complexity."

 

HAMMERING OUT A VISION: FORGE CELLARS BRINGS TOGETHER OLD WORLD AND NEW WORLD WINEMAKING
LIFE IN THE FINGER LAKES, SPRING, 2014, WRITTEN BY JASON FEULNER

“Forge is about the love of wine, but really this is all about the desire to do something great and everlasting”.

 

MOVED BY A NEW YORK WINE: FORGE CELLARS 2011 PINOT NOIR LES ALLIÉS (JIM SILVER, PECONIC BAY WINERY AND EMPIRE STATE CELLARS)
NEW YORK CORK REPORT, AUGUST 26, 2013, WRITTEN BY JIM SILVER

"It so honestly captures the essence of pinot noir I could hardly breathe — and its translation of the terroir (as only a pinot delivers it) is remarkable. It is both imperfect and wonderful."

 

FORGE RIESLING: THE MOST DEBATED WINE IN THE FINGER LAKES, AND WHY RIESLING CAN SUCCEED IN OAK
NEW YORK CORK REPORT, OCTOBER 24, 2012, WRITTEN BY EVAN DAWSON

"Perhaps the most endearing aspect of the Forge trio is that Barruol, Rainey and Boyette are all thrilled to engage in spirited debate about their wines. There is plenty to discuss. After tasting, of course."