Hudson-Chatham Winery: In the last two weeks they have pulled from four local vineyards. After a very tough year in the Hudson Valley, which suffered a heavy frost (27 degrees) on May 19th, thecrops recovered just in time for harvest. Their first batch was from our Kinderhoot Vineyards – Elvira, Dutchess and Seyval, all of which were about 20 brix, which we make a field blend out of for our Bannerman’s Castle Amber Cream. Secound harvesting took place at the Hudson-Chatham Winery’s front block. They pulled a ton of estate Seyval Blanc also around 20 to 21 brix. The fourth vineyard was from Doug Glorie’s vineyard in Marlborough, NY. Doug’s fruit was beautiful! One half-ton of DeChaunac and one half-ton of Seyval Blanc. Around 19 – 20 brix each. Very nice color and flavor. Final pick was their Baco Noir, approximately one ton from Cassleces Family Vineyard in Athens, NY. Baco was at 21 brix. Dark, dark berries
Whitecliff Vineyards: A few weeks ago they harvested their Estate Seyval and it came in at 19 Brix and they picked 4 tons. This week they processed Seyval they sourced from Glorie Farm Winery. This Seyval came in at 17.5 brix with acid at 6 grams per liter and ph of 3.2.
Brotherhood Winery This week they harvested and pressed Chardonnay from their Hudson Vineyards to use in their sparkling wines. Total tonnage pick for this first Chardonnay picking was 6.9 tons. Brix came in at 18.4, TA was 0.75g% and pH was 3.38. They will be picking more Chardonnay this weekend.