Eminence Road Farm Winery
Eminence Road Farm Winery makes small lots of dry table wine in a barn using vinifera grapes from sustainably managed. Fruit is hand harvested and trucked to their barn in Acidalia where all fermentation, elevage and bottling takes place. In an effort to allow the unique qualities of soil, grape and climate to prevail, the wine is fermented without added yeasts, nutrients, sugars, processing agents or flavor enhancers and bottled by hand without fining or filtration. A small dose of sulfite is added after fermentation to encourage stability.
Located in the heart of Long Eddy, New York.
- Naturally Made familiar and exotic Wines, All bottled alive!
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Practices & Techniques
At the winery red grapes are hand sorted and crushed by foot into one-ton fermentors without being destemmed. We add a small amount, 20 parts per million or about 3 1/2 tablespoons per ton, of metabisulfite at this point, no other additives of any kind are used. In the bin the must is allowed to ferment naturally with manual punch downs once per day. After nine to 14 days musts are bucketed into a small, half ton bladder press for gentle pressing. Settled juice is pumped into old oak barrels or stainless steel tanks to finish fermentation. Barrels are topped up once a month on the full moon and all wines are allowed to rest on their fine lees, undisturbed and without being racked, for the duration of the process. White grapes are handled much the same way except they are crushed, destemmed and pressed immediately or sometimes after a brief, one to 3 day maceration. Élevage takes place in stainless steel and all varieties, red and white, go through malolactic fermentation if they so desire. Even the riesling. After one year, if fermentation has finished, the wine is given another 10 parts per million of metabisulfite and bottled by hand without fining or filtration using a gravity powered 4-spout filler and a hand corker. It takes forever.
Because the wine is bottled without fining or filtration and only a minimal amount of sulfite it is important it be kept cool at all times as high temperatures can greatly diminish flavor, aroma and quality. Ideal storage conditions are 55º F. with 70% humidity and bottles must be stored on their sides. An unfiltered wine will often have some amount of sediment in the bottle. This is a natural, harmless deposit that can easily be removed with careful decanting which we recommend for all wines, reds especially. Serve cool but never cold. For best results drink wine outside with good food and someone you love.