eve's cider

Why do we make Pinot Noir?

(Sourced from our e-newsletter on Jan. 18, 2018)

2011, our first vintage of Pinot Noir. (Photo: Wendy Houseworth)

2011, our first vintage of Pinot Noir. (Photo: Wendy Houseworth)

Just about every week we have someone visit the winery for a tasting, and often one of their first questions is, "Why do you make Pinot Noir?” 

True, with with our variable weather patterns and cool, northerly climate, nothing is easy here; certainly not the fickle, seductive beauty known as Pinot.  But we have always had the confidence that if we chose the right sites, balanced the yields, worked with dedicated growers, and paid attention throughout the season, we could absolutely achieve excellence. Notice I have mentioned nothing about the winemaking, which must be watchful, disciplined and intensive. This past fall, Justin and I used our brain power and brute strength to figure out how to break through the foot-thick cap of grape skins to punch down our Pinots. Louis haranged us day and night about fermentation temperatures, and we bit our nails in suspense over whether our French barrels would arrive from Santa Rosa, California while it was burning from wildfires.  

Seneca Lake Pinot Noir truly excites us and gets us up in the mornings. We believe it is possible to translate our terroir into a sublime glass of Pinot. Some of the very factors that deter and stymy are those that have the potential to make our version so compelling. We continue our quest for finesse, delicacy, seduction and charm, and we invite you to come along on this journey. Such is our confidence in the variety here, that  in 2016 and 2017, we planted ten acres of Pinot on our home farm. With the help of our Vineyard Consultant, Phil Davis (Damiani Wine Cellars) and our vineyard team, which now includes Autumn Stoscheck from Eve’s Cidery, we look forward to raising our young vines in the most eco-friendly and balanced manner possible that they might tell you a brilliant Finger Lakes story one day.

If you like Burgundy, we think you will especially find our Pinots attractive. These are wines that reflect their delicate and gradual Finger Lakes ripening and their foundation in shale soils. They are alive, expressive and mysterious, unfolding at will. I'll be heading to Burgundy for inspiration and wisdom from the holy grail of Pinot Noir in just a week, so stay tuned for updates, and in the meantime, check out our newly released and rated Les Alliés 2015.

-RR

The Skinny on Eve's Cidery

Imagine a winery owner that isn’t talking about themselves for a moment…odd I know, but here I go.

If you like the wines of Forge Cellars then you should drink Eve’s Ciders.  Dry, crisp, focused with tons of interest and wait for it…TERROIR!!  They are really that amazing and I think ciders of this quality (go to the CiderHouse this weekend to explore all the great regional producers) are going to rattle the foundations of the sparkling wine/Champagne business in the U.S.


Think about it, for less than $20 you can get hand-crafted, traditional method cider (Champagne method – secondary fermentation in bottle to naturally create the bubbles) that was grown with the deepest respect for the land and that is made on a scale that makes you wonder how they can afford to do it.


Compare that to the industrial stuff you would tend to get in that price range and you will see why I am more than happy to give up the spotlight for a moment to give you the skinny on something that we (including the Frenchman) love to drink.

Read the most recent article from the New York Cork Report featuring Autumn Stoscheck of Eve’s Cidery.