Benmarl Winery: Award-Winning Wines and Exciting New Horizons

 On a recent visit to Benmarl Winery, I had the honor of presenting them with the Best in Show award from the Hudson Valley Wine and Spirits Competition for their outstanding Semi Sweet Riesling. This well-deserved accolade highlights the dedication and craftsmanship that Benmarl Winery consistently delivers.

While there, I had the pleasure of tasting a selection of their latest wines, each showcasing the unique terroir and winemaking expertise that defines Benmarl.

Benmarl 2021 Cabernet Franc

Aged for two years in four-year-old French oak barrels, this Cabernet Franc is lovely. It presents a beautifully expressive nose with vibrant red fruit and soft, velvety tannins. The balance and structure of this wine make it a fantastic choice for those who appreciate a refined yet approachable red.

Benmarl 2023 Seyval

Perfect for summer sipping, the 2023 Seyval is a crisp and refreshing white wine. Its bright acidity and lively character make it an excellent companion for warm-weather gatherings and light fare.

Benmarl 2024 Rosé

Crafted from 100% Cabernet Franc, this stunning 2024 Rosé blends 80% Finger Lakes Cabernet Franc and 20% Estate-grown fruit. The nose on this wine is absolutely incredible, drawing you in with its inviting aromatics. On the palate, delicate hints of strawberry dance throughout, making this a beautifully expressive and refreshing rosé. With 2024 being a fantastic year for grape growing in the Hudson Valley, this wine is a must-try! And comes in cans for the beach and boat!

Benmarl 2021 Field Blend

This intriguing red blend is made entirely from Estate-grown grapes, combining 40% Cabernet Franc, 30% Blaufränkisch, and 30% Saperavi. The three vineyard plots are situated next to each other, resulting in a harmonious blend that brings together the best qualities of each varietal. The wine offers jammy, fruit-forward flavors with hints of plum, making it a delightful choice for enjoying a scenic Hudson Valley sunset.

Exciting Developments at Benmarl

One of the most exciting changes at Benmarl is the addition of their huge new warehouse and production facility. If you visit, you’ll notice it immediately to the right after you park. This expansion will allow Benmarl to increase production and continue bringing exceptional wines that you love. With this investment, I can't wait to see what exciting innovations and new releases are on the horizon!

Benmarl Winery continues to be a shining star in the Hudson Valley wine scene, and my visit was a wonderful opportunity to celebrate their achievements and experience their latest creations firsthand. If you haven’t yet visited, now is the perfect time to explore all that Benmarl has to offer!

Cheers to great wine and even greater things ahead for Benmarl Winery!

Legacy of Whitecliff's Olana Vineyard in Hudson NY: A Blend of History and Viticulture

In the fall, I had the opportunity to spend an afternoon with Michael Migliore, owner of Whitecliff Vineyard and Winery, at their Olana Vineyard in Hudson, NY. This is a 10-acre site just over the Rip Van Winkle Bridge on the Hudson side, in the shadows of the Olana Estate and on the banks of the Hudson River.

Michael established and started farming this land in 2015 with Cabernet Franc, Pinot Noir, Gamay Noir and Chardonnay. The vineyard is situated on land with a long agricultural history dating back to indigenous peoples who inhabited the area over 3,000 years ago. Artifacts like arrowheads and a 4-foot-long mortar pistol for grinding corn have been uncovered on the property.

In the 19th century, the land was primarily used to grow Concord grapes, which were shipped to major cities along the East Coast. After Prohibition, it transitioned to apples and cherries before Michael brought grape growing back to the site. Some legacy cherry and apple trees still remain scattered throughout the property.

On our tour, we tasted grapes right off the vine just before harvest. We check the seeds for maturity and flavor.

Listen to the podcast, and you will receive a lesson in history dating back to the Mohegans who inhabited the property, to Frederick Church, who built Olana in the 1870’s and the town of Greendale (which doesn’t exist today) to present-day grape growing and vineyard management.

It is an inspiring podcast for the history buff and wine geek. I hope you enjoy it.

The Faces of Hudson Valley Cabernet Franc

Do you ever wonder what is behind a bottle of wine? You have the label and the wine, but how about the face?

Last month I attended the Hudson Valley Cabernet Franc Coalition Cabernet Franc tasting hosted at Milea Winery. The Hudson Valley Cabernet Franc Coalition was founded in 2016 by a group of Hudson Valley winery owners, grape growers, winemakers and industry supporters committed to establishing Cabernet Franc as the signature grape of the Hudson Valley.

At the event were the seven Legacy members showcasing their Cabernet Franc along with their winemakers.

• Benmarl Winery
• Fjord Vineyards
• Quartz Rock Vineyard (Formerly Glorie Farm Winery)
• Milea Estate Vineyard
• Millbrook Vineyards & Winery
• Robibero Winery
• Whitecliff Vineyard

What you need to know about Hudson Valley Cabernet Franc:

1. Cabernet Franc is the parent to Cabernet Sauvignon and Merlot
2. Cabernet Franc is a very winter-hardy red vinifera grape and grows well in the Hudson Valley
3. Cabernet Franc wines grown and produced in the Hudson Valley are well rounded with low tannins and bring flavors of berries, cranberries, light cherries and a hint of black pepper to the palate.
4. Cabernet Franc wines grown and produced in the Hudson Valley have aging potential. Lighter styles produced will age 3 to 5 years, while the more serious, oak-aged will age up to 10 years.

Let’s meet the faces of Hudson Valley Cabernet Franc along with the past, current and future vintages.

Kristof Brown & Tiffany Robibero - Robibero Winery

Kristof said "the 2020 is the best vintage of Cabernet Franc ever." So if there was anything positive about the year in Covid it was it produced a fantastic 2020 Cabernet Franc vintage in the Hudson Valley. Robibero’s 2020 will be released in three years. It’s aging in 2-year-old oak. Silky tannins, deep nose, cherry, raspberry and red currant.

2019 Robibero Winery Cabernet Franc produced from a small amount of fruit due to the rains at the end of 2018. The vines sucked up that water and there was an early deep freeze and the trunks exploded. All you did was hear the vines pop in the vineyard. Kristof had to cut off the trunks and grow them back. You might want to look at this being a reserve. The fruit was really ripe at 25 brix and put it in new oak. Notes of Coffee, toasty oak, nice structure and acid, very tannic. The acid just pops. This wine will be released in 2023. A very limited quantity wine with just 2 barrels being produced.

2018 Robibero Winery Cabernet Franc - grown in clay soil. Intense deep Cabernet Franc. Silky and smooth.

2021 Robibero Winery Cabernet Franc - Nice fruit, aged in neutral oak and fermented in native yeast. This wine had a nice hint of pepper on the finish.

Brad Martz - Whitecliff Vineyard

2016 Whitecliff Vineyard Estate (Home Vineyard) 20-year-old vines. Notes of sour cherry, raspberry, vanilla and baking spices on the finish.

2020 Whitecliff Vineyard - current release vines planted at the Olana Vineyard in 2015 & 2016. First leaf was 2017. 16 months in 1-3 yr oak Hungarian. Nice spice on it with a nice acid profile, notes of plum and cherry.

2021 Whitecliff Vineyard - bottle sample Clone 327 from the Olana vineyard. Aged in new French 500 liter puncheon. Young. Softer, nice aromas.

Matt Spaccarelli & Casey Erdmann - Fjord Vineyard

Total acreage manage 40 acres.

2021 Fjord Vineyard Rose of Cabernet Franc Clone 332 big cluster big berry clone and the entire vineyard is Rose production. Less skin-to-juice ratio

2020 Fjord Vineyard Cabernet Franc Clone 327 and it’s on a steep terrace. Spontanious fermentation. High fruit notes to it

2021 Fjord Vineyard Cabernet Franc- Matt said this was a wierd vintage, wet and hot. Pressed everything into tank. bottled late March. Notes of white pepper, fresh tobacco, savory notes and maraschino cherry that pops on finish.. Serve slightly chilled.

Bruce Tripp - Milea Estate Vineyard

2021 Milea Estate Cabernet Franc(barrel sample) - Estate fruit. Beautiful, soft nice nuances of balanced red and black fruit.

2020 Milea Estate Cabernet Franc - hints of black plum, raspberries, nice acidity and a short pepper spice on the finish.

Millbrook Vineyard & Winery

2020 Millbrook Vineyard & Winery Cabernet Franc spent 15 months in French oak 2-3 time use. The wine is nice, soft, red and black berry fruit, soft black pepper spice and nice tannins.

2021 Millbrook Vineyard & Winery Cabernet Franc (barrel sample), soft and tannic only 18 barrels produced. Will taste good when released.

Matt Spaccarelli & Laura - Benmarl Winery

2019 Benmarl Cabernet Franc aged 11 months I 1 - 2 year oak puncheons. The oak puncheons allow slower integration of oak and oxygen. Notes of cherry, cassis, tobacco leaf, hint of cedar and black pepper on finish. My notes say awesome.

2020 Benmarl Cabernet Franc - This vintage faced some deer pressure and a late frost in May. They only got 3/4 ton of fruit and made 55 cases. It was aged for 17 months and will be released early summer or fall. Notes of raspberry, cranberry and a hint of spice.

Megan Lamb - Quartz Rock Vineyard

2019 Cabernet Franc is made under the Glorie Farm Winery label. It was drinking very nicely. Full bodied, smooth, nice red fruit with a kiss of black pepper on the finish.

2020 Quartz Rock Vineyard Cabernet Franc is Megan’s first Cabernet Franc vintage. A tad light in color, with notes of cranberry, black currant, hint of fig and black cherry.

4 Rose Wines to Taste in Marlboro, New York

I recently attended a Rose Garden Party hosted by Nostrano Vineyards in Marlboro, New York. Marlboro is a small hamlet in Ulster County that is home to about 6 wineries and a distillery. It’s beautiful farm country when you drive around the area and you get the feeling of peace and serenity.

The setting was in the barn at Nostrano Vineyards. It was beautifully decorated, and there were four wineries in attendance: Benmarl Winery, Nostrano Vineyards, Fjord Vineyards, and Quartz Rock Vineyards (Formerly Glorie Farm Winery).

Quite honestly, I wasn’t sure what to wear to a garden party, but I put on a nice dress, brought a sweater, and left my derby hat home. (good thing, because nobody else wore a hat). I found that most guests got into the garden party attire and were up for a good time.

We all received a nice charcuterie plate (for lack of word) to pair with our Rose wines. I started the tasting with Benmarl’s 2021 Pet-Nat and looked around for a place to sit. This is where I met my new friends. It was nice to see these three young ladies enjoying the local wines. We had great conversations about the wine and charcuterie and what paired well with each wine. In addition, to understanding what each of them liked in the wine. Where one liked the wines on the sweeter side but really liked the more fruit-forward. It was a great evening sharing wine and stories with them. Yes, I was old enough to be their mother, but for that evening, I felt young.

Here are four Rose Wines to taste and wineries to visit in Marlboro.

Benmarl Winery 2021 Pet-Nat $30 - This was a great wine to start off the tasting and it had a lot going on. Complex nose of strawberry fields, green apple. The palate shows bright acidity, red berry, soft but lively mouthfeel. A great wine for any time! This went really well with the salami.

Nostrano Vineyards Ava Rose 2021 $23 - Named after their daughter Ava Rose. Notes of strawberry, orange blossom this is a very beautiful and refreshing Rose.

Fjord Estate Dry Rose 2021 $22 - This is a Rose of Cabernet Franc, beautiful and elegant. Aromas of rose petals and a hint of citrus lead to a palate that is mineral-driven and notes of dark fruit.

Quartz Rock Vineyards Rose of Chambourcin 2020 $21 - Aromas of blooming rose bushes and bright red fruit. The palate showed nuisances of red berry fruit and candied watermelon.

Quartz Rock Vineyards DeChaunac Rose - I did not taste this as you were only allowed 4 tastes that came with 4 tickets to deposit at each winery. But one of my new friends tasted it and she liked it. She noted that it was a sweet wine and she tends to like it sweet. So if you like the sweeter wines, this Rose is for you.

Christening the Barrel Room with Showers of Happiness

My passion is the Hudson Valley. I grew up there, raised my family there and it will always be my home.

In 2006 I began writing about the Hudson Valley Wine scene. It will always be my baby. So when “my baby” Melanie got engaged, my first thought was to have her shower at a winery.

The Hudson Valley Wine scene has also been a big part of her life. Of course, because she is my daughter. But at the age of 12 she was washing out grape bins at Whitecliff Vineyards. She moved up to checking in guests during events. At one point in high school, she was helping Linda at Hudson Valley Wine Magazine with the Hudson Valley Wine Label event. When Melanie left for college, she went to Johnson and Wales in Providence, Rhode Island to study…Hospitality and event management. Look where she got her start in the Hudson Valley Wineries.

Robibero Winery hosted us two weeks ago in their new barrel room to celebrate Melanie and Griffin. Even though the wedding is in October, we had to have the shower early due to everyone’s schedule.

Hosting an event at a winery is a magical experience. A few weeks before the event, one of the bridesmaids, Dawne and I visited the winery and did a tasting to select the wines for the day. That is when Harry showed us the to-be-completed barrel room. He said it’s ours if we wanted it. Give him a deadline and he’ll have it done. The deadline - March 26 and the room was completed enough to host a wonderful bridal shower.

I’m going to be honest, it has been decades since I’ve attended a bridal shower, let alone hosted one. The barrel room was all set up with tables, chairs and a Bluetooth speaker when we arrived. We decorated it and catered lunch from Lola’s. I was a proud mama hosting the bridal shower in a place that I love. Sharing the Hudson Valley wine experience with many locals who have never been to the winery and out-of-town guests that I hope will come back and visit the region on their own.

Wines we served to please all palates:

Sienna 2020 - 85% Stainless Steel Chardonnay & 15% Riesling - this wine was the biggest hit. More bottles drank of Sienna than the rest.

Serendipity - 65% Seyval Blanc & 35% unoaked Chardonnay - was a big hit with guests that liked wines on the sweeter side

New Yorkie Rose 2020 - 50% Cabernet Sauvignon 50% Cabernet Franc - a dry Rose on what turned out to be a nice Spring day

Cabernet Franc 2019 - Have to serve a Cab Franc!

NY Tough - 27% Cabernet Sauvignon 27% Merlot 27% Petit Verdot 19% Estate Cabernet Franc - Got to have that Bordeaux blend in there.

From Winery Customer to Winery Owner: Meet Dan & Jacqui Heavens of Quartz Rock Vineyard (Formerly Glorie Farm Winery)

In 2006 when Dan and Jacqui Heavens purchased their wine trail event ticket, they had no idea 14 years later they would own a winery. It was during that event that they discovered Glorie Farm Winery. They kept coming back.

When Jacqui saw that Glorie Farm Winery was for sale, she jokingly sent it to her husband Dan. That “joke” soon led the two to purchase the winery from Doug and MaryEllen Glorie.

I had the opportunity to sit down with Dan and Jacqui recently and talk about the winery and what they plan for the future.

Just after our interview where they briefly mentioned the change, they changed the name of the winery to Quartz Rock Vineyard at Nightingale Farm.

While the name has changed, they will be keeping the legacy going of what the Glorie’s began.

Listen to the podcast and learn about Dan and Jacqui Heavens and their plans for the winery.

An Afternoon With Tiffany Robibero & Kristop Brown

You don’t realize how much you miss a place until Covid restricted you from visiting. I love the Hudson Valley and it will always be my home. My first time out visiting in September since the pandemic hit I found myself at Robibero Winery.

Robibero holds a special place in my heart. I’ve been with them from the beginning. The relationship began years ago, sitting on my back deck discussing the winery. I’ve been their cheerleader from day one. I’ve watched them plant grapes on the property that originally didn’t have any. Now fast forward and one of my babies is grown up and expanding. They have made some wonderful additions like the fire pit, pizza oven, planted more grapes and now building a new production facility.

I spent the afternoon with Tiffany Robibero and Kristop Brown their winemaker (who I’ve also seen blossom into one of the regions best winemakers) catching up and tasting some really nice wines.

Before we got into the wines, they showed me the new construction project going on just outside the building. WOW! Harry was at it and so thrilled to share with me what is going to be “the most beautiful barrel room you can imagine.” Downstairs is 5000 square feet. “Brick or stone on the inside, water flowing through the walls, barrels on both sides and a concrete egg on the end. A big mural on the other large wall. Way in the back a corresponding room where deliveries will be handled. They will have 15 tanks and Kristop will have a nice lab. Upstairs is 2500 square feet. It will be a great space for special events. Perhaps Tiffany might get an office up there. We’ll have to wait and see. Also new will be a nice crush pad and new press.

You can just see the excitement in Harry, Tiffany and Kristop’s face with the new addition. I can’t wait to see the finished project!

Now upstairs to taste some wine! What I like and respect is the names of the wines all mean something personal to the Robibero Family. Drinking their wines, you learn a little about them.

We started with the 2018 Cabernet Franc. This is estate Cabernet Franc planted in 2015. In 2017 they harvested 4 barrels worth and it was blended into Tough and Stray. In 2018 they got yielded enough for 6 barrels / 102 cases and this year the vineyard is fully producing and they expect to get 10 barrels. The wine had nice fruit, cherry, cranberry but what I loved best was that black pepper spice on the finish.

We headed to the barrel room to taste the 2020 Cabernet Franc. This wine was pretty tannic and won’t be ready for some time. The grapes were 22 brix when picked and the growing season was nice and even. Not to hot with warm days and cool nights in the fall that drove up the fruit. Kristop believes as the vines are maturing so is the fruit. There was a lot of raspberry on this. It will be interesting to see the finished product.

Next selections were the Rose wines. Two very different wines with different personalities.

2020 Reserve Rose - This is a very special Rose as there were only two barrels made, That equates to 48 cases. This rose was put in neutral oak barrels. The color is magenta, it is a bit oaky, it’s medium-bodied with an oiliness to the palate. The palate is sexy. This is a nice food wine.

2020 New Yorkie Rose - This is a blend of Cabernet Sauvignon and Cabernet Franc 50/50. The grapes were picked early, with higher acid lower sugar from Long Island. You can taste the salinity along with notes of strawberry and red berry. It’s light body, fresh and a fun Rose.

2019 Merlot - bottled 2 months ago and the grapes came from Long Island grapes. Usually they use the Merlot to blend in other wines but they decided to bottle it straight. (probably because it was so good!) Once again you can taste the salinity from growing so close to the water. Aged for 12 months in French oak, notes of plum and dark cherry.

2020 Sienna - named after Tiffany’s daughter is 85% Stainless Steel Chardonnay with 15% Riesling. The Riesling gives the blend the acidity. It’s a beautiful blend. Nice and light with stone fruit shining through

2020 Sienna Reserve - Once again this is a special selection with 1 barrel made. It’s the same blend as the Sienna 85% Stainless Steel Chardonnay and 15% Riesling but in oaked. It went through malolactic fermentation was blended together and oaked together in second used French oak. The nose so different from the above Sienna. The Riesling really shines on the nose with hints of stone fruit. The wine is soft, oaky but not overpowering oak. It’s delightful to sit and watch the sunset.

Enjoy a short video of all the sights and tastes of the visit.

An Afternoon with Matt Spaccarelli at Benmarl Winery & Fjord Vineyards

Back in October I spent the afternoon with Matt Spaccarelli and his partner Casey Erdmann along with their two beautiful children Maggie and Leon. Our day began at Benmarl Winery where I have seen Matt grow as a winemaker, vineyard manager and person from the time his family purchased the winery to the site of Fjord Vineyards, which Matt and Casey began a few years ago, to the birth of their two children. Benmarl Winery joined the Shawangunk Wine Trail shortly after I did and that is when I met and got to know Matt. I’ve been able to watch not just the winery grow but the people behind it and it warms my heart.

Benmarl Winery

My afternoon began at Benmarl winery, home of the oldest vineyard in America, of course tasting some of the wines while I waited for Matt to arrive. I had to go with wines I hadn’t tasted because I am in love with their 2017 Seyval Blanc and could just sip on that all day. Matt does take me to the site of the Seyval and reveals to me his winemaking secret. Keep reading for that.

The first glass was their 2016 Sauvignon Blanc which was sourced from Long Island. It’s nice and refreshing with hints of citrus, limon, white grapefruit with a touch of salinity. Then I tasted their 2017 Stainless Steel Chardonnay which also comes in cans. I will be doing a special tasting this winter with their can vs bottle, but until then, what was in the glass was nice and crisp with soft acidity and hints of macintosh and melon. Then it was on to two of their reds while I was told Matt will be here any minute. The 2016 Cabernet Franc showed nice cherry and vanilla spice with my favorite black pepper on the finish. I had to taste their 2015 Baco Noir grown on their historic estate 60 year old vines. This wine had gone through wild fermentation and showed nice bing cherry hints of herbal and touch of smoke. Baco does age well so it will be interesting to see how this one ages.

It was a beautiful fall day and when Matt arrived I got to present him, his brother Michael who is the winery General Manager and winemaker Laura with some awards. I was so honored and proud to present these awards from the Hudson Valley Wine & Spirits Competition where they kicked ass! Winery of the Year, Best in Show and Best Hudson Valley Wine made with Hudson Valley fruit. Laura, a UC Davis graduate is a new addition to the winery and has some great experience. Having Laura around allows Matt to focus more on vineyard management. They are building a great team and doing some great winemaking!

After the picture for the awards which happens to be at my favorite spot at the winery with the best view of the valley, Matt took me to a part of the vineyard I didn’t know existed. It’s actually hidden, so I called it the back 5. Three years ago he planted some Cabernet Franc clone 214 and 327 on Riparia and Clone 327 on SO4 rootstock. Two years ago they added some Lemberger and Saperavi which is actually a grape native to the country of Georgia along with Traminette and Ottonel. Currently he is looking to change the trellis system to Scott Henry to try to get a little more fruit out of the small crop. They have also been having some critter issues which comes along with the territory. You know, one bird tell the other they found new berries to pick. This year there will hopefully be a nice Cabernet Franc crop from the back 5.

On our walk through the production area of the winery I noticed some kegs. I know keg wine is becoming a thing. I’ve seen it in some bars (not that I get out much). I asked Matt about it. These kegs are “one way kegs” I think back to my college days and a “beer ball.” They get sold to restaurants, and they don’t have to worry about picking up the keg. They are plastic and cost about $15. When the keg runs dry, they just poke a hole in it and put it out with their recyclables. It keeps the wine fresh and wine by the glass doesn’t have to worry about a bottle being open for 4 or so days.

Fjord Vineyards

Now we are off to Fjord Vineyards and Casey and the kids have joined us. Matt and Casey have been making wine under the Fjord label for a couple of years now. Their first wine I tasted was a killer Albarino grown in Marlboro NY on the property of Howard Baker. Yes, I couldn’t believe Albarino was grown in the Hudson Valley. Howard is Matt’s mentor and it all began with the borrowing of a tractor. You just never know where things lead, and Howard was a big influence on helping Matt get started on his own and the creation of Fjord Vineyards.

Fjord is just down the road from Benmarl in Marlboro, NY. There is no sign, just a dirt driveway between two small stone pillars. If I didn’t have Matt next to me, I would have driven right by. As you drive down this dirt driveway there are apple orchards on each side filled with beautiful Red Delicious apples and then the area opens up and there is a building in the middle of construction and a vineyard. It was magical.

The building being built will house Fjord’s tasting room and upstairs will be a private residence. The Cabernet Franc and Seyval Blanc were planted on the property in 2006 and shortly after that Matt began to manage the property. This is the block of Seyval Blanc that went into Benmarl’s Seyval Blanc that I think is stellar! I felt this was the perfect time to talk to Matt about the Seyval Blanc and what he changed in his vineyard management and winemaking to create this outstanding wine. I will own up and say I wasn’t a Seyval Blanc fan. I have tasted wines made at various Hudson Valley wineries and there was always a strange unique aroma and taste that I just didn’t care for. Matt found the secret “When Seyval gets ripe the flavors aren’t good. They are super ripe melon, wet dog and other off notes,” explains Matt “The grapes taste great but the resulting wine not so much.” He changed his protocol on when he picks the grapes and begins to pick them between 17 and 18 brix when it’s really young, crisp, clean and high acidity. There is no contact with the lees, it’s racked twice then filtered and bottled. He is striving for an Alsatian style wine. If you have the chance to pick up a bottle, do so and let me know your thoughts.

2018 was such a wet year there was a lot of disease pressure and as we walked through the vineyard Matt pointed out some disease pressure. Matt explained to me how the secondary shoots were so susceptible to downey mildew late in the season. The primary leaves were still ripening but the leaves showed a potassium deficiency. You can see how the color of the leaves change with the potassium deficiency. Just one of the many things you have to worry about in the vineyard.

You might be wondering when the tasting room will open. No date has been set, but it will most likely be by appointment only.

All About Family

You don’t know what’s behind a winery, the stories, the family and the problems. There were tough times in the beginning as the family faced divorce and with a family business that can make or break it. Benmarl came out with more family members involved like Michael who is now the General Manager. Matt’s role as winemaker and vineyard manager has evolved to launching his own brand and doing some consulting. It’s great to see the young new generation take hold of the wine business and it’s not easy especially with a young family.

If you ever follow Fjord Vineyards on Instagram you see picture of their kids and how they are involving them with the business. Matt tells me how his home is just next to Benmarl and when Maggie is giving Casey a hard time she calls Matt and sends Maggie to hang with Matt at the winery. Maggie grabs the dog and walks through the “Candy Cane Forest” to her dad waiting at the end of the path. (don’t worry, both parents watch her as she strolls through the forest.) I commented on the pictures that Matt and Casey capture of the kids moments in the winery and Matt tells me it’s usually when he’s telling at them not to do something. The kids are young, but it’s great to ge, because you hope you are creating a legacy for them to follow in.

The Apple Orchard

The apple orchard on the property is managed by Fino Farms. There were a few trees that we were able to pick off as the pickers had already been through. The Mutsu trees were up for grabs, so we went and the kids helped me pick some apples to bring home with me. I had to climb the tree and hand Maggie and Leon the apples. They were the best apples I have had in a long time. I kept a few for myself and brought the rest to the restaurant where Gus made some fantastic warm apple pie for our customers. Don’t you worry, the customers at the restaurant got the story on the winery and the apples when they ordered the pie.

Apple factoid: There are 4 million bushels of apples produced in Ulster County and 2 million of those bushels are produced in the towns of Marlboro and Milton.