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.

Location Description

Located in the heart of Long Eddy, New York.


  • Naturally Made familiar and exotic Wines, All bottled alive!

Additional Information

  • Meeting / Conference Facilities:
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  • Dog Friendly:
  • Winery Tours:
  • Wine Tasting:
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  • Organic / Biodynamic:
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Jennifer Clark & Andrew Scott


Founded in 2008

Practices & Techniques

Wine grapes come from four growers in the Finger Lakes region of New York--two on the eastern shore of Seneca Lake and two on the western shore of Cayuga Lake. All wine is made from single vineyard lots and labelled as such except in cases where the vineyard name is proprietary. We work with the same growers each year, often taking fruit from the same rows every season. Grapes are hand harvested directly into our picking boxes and driven to the barn in Acidalia where all processing, fermentation, élevage and bottling takes place.

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.

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3734 Eminence Rd
Long Eddy, New York 12760
United States

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