Wine List SUMMER - static1.squarespace.com€¦Wine & Beverage List Summer 2014 Kyle Barnhart General Manager Josh Carlsen Wine Director Jason Scarbrough Bar Manager

Wine & Beverage List

Summer 2014

Kyle Barnhart General Manager Josh Carlsen Wine Director Jason Scarbrough Bar Manager

Table of ContentsNon-Alcoholic Drinks 1 House-Made Sodas!! Juices!! Regular Sodas!! Hot Drinks!! American Espresso and Coffee !Stonecat Specialty Cocktails 2 !Beer 4

!Hard Cider 5 !Wine 6 !Wines by the Glass 7 !Sparkling 8

!White Wine 9

! Chardonnay! ! ! ! ! ! ! ! ! !! Sauvignon Blanc! ! ! ! ! ! ! ! !! Gewürztraminer! ! ! ! ! ! ! ! !! Blends! ! ! ! ! ! ! ! ! ! Riesling 12 !Rosé 16 Red Wine 17

! Pinot Noir! ! ! ! ! ! ! ! ! !! Lemberger! ! ! ! ! ! ! ! ! !! Cabernet Sauvignon! ! ! ! ! ! ! !! Merlot!! ! ! ! ! ! ! ! ! !! Cabernet Franc! ! ! ! ! ! ! ! !! Syrah! ! ! ! ! ! ! ! ! ! !! Blends! ! ! ! ! ! ! ! ! !!After Dinner 24 !Condensed Wine List 25

1

Soft Drinks

House-Made Sodas 3Most of our syrups are made in-house using the freshest ingredients.!!Vanilla Cream Soda!Vanilla syrup, half and half, soda water, orange slice, soda!!Friend of Joe O.!Glendale Farms organic grape juice, lemon lime soda !!Vanilla Creamsicle!Orange juice, vanilla syrup, half and half, soda!!Tiny Tea!Fresh mint, hibiscus syrup, lemon, soda!!Seneca Summer!Cherry syrup, ginger ale, lemon, soda!

On the Gun

Cola 2.5!Diet Cola 2.5!Lemon-Lime 2.5!Ginger Ale 2.5!Tonic Water 2.5!Club Soda 2.5

ColdCold-Brewed Iced Tea 3!Iced Coffee 3!Lemonade 3.5!! (add raspberry) 4! Muddled Mint Lemonade 4.5!Key Lime Rickey 3.5!! (add raspberry) 4! Ithaca Root Beer 3.5!Saratoga Bottled Water!! Sparkling 4.5

JuicesGlendale Farms Organic Grape 3 !(a blend of Concord, Catawba, Cayuga, Delaware and Niagara grapes) !!Orange 2.5!!Cranberry 2! !Ruby Red Grapefruit 2.5

American Espresso

Coffee 2.75!Decaf Coffee 2.75!Single Shot 3!Double Shot 5!Americano 3.5!Macchiato 3.5!Cappuccino 4!Latte 4!Mocha (featuring our Afterglow cocoa) 4.5!Decaf Cafe au Lait 3

We use local soda products from W.E. Salle out of Syracuse.

We use local coffee roasters Gimme! Coffee out of Trumansburg.

Hot Tea 2.5

Orange Pekoe!Earl Grey Supreme!Japanese Sencha!Decaf Ceylon!Organic Peppermint!Egyptian Chamomile

Our hot tea selection is from Harney & Sons Master Tea Blenders out of Millerton, New York in the Hudson Valley.

STONECAT SPECIALTY COCKTAILSPimm’s Cup ! Pimm’s No. 1 liqueur served on the ! rocks with sliced cucumbers and lemons, lemon-lime soda, and a dash of Fee Brothers orange bitters.!!Smoked Tomato Bloody Mary ! A wicked blend of smoked tomato ! juice, vodka, all the bloody seasonings and a touch of Scooter’s Hot Sauce.!!Glendale Fizz ! Finger Lakes Distilling’s Vintner’s ! Vodka on the rocks with Glendale Farm organic grape juice and a splash of soda with a lemon twist.!!Hector Hurricane ! Brugal Anejo rum is spiced up with Ithaca Ginger Beer and a touch of lime to create a refreshing summer beverage to pair with some amazing summer thunderstorms.

Smoke Signal Seneca Drums Gin blended with St. Germain, lime juice, and a splash of soda with a smoked salt rim.!!Key Lime Margarita ! Our house version of the fabulous ! Mexican creation, made with Sauza Hornitos Reposado tequila, Triple Sec, key lime juice, and a touch of sugar. Served on the rocks with salt.!!Thomas Tea ! Cold-brewed iced tea meets muddled mint and lemon. Taken to the next level with hibiscus syrup and Myer Farm Gin.!!Whiskey Punch ! Our Bar Manager’s late-night favorite. Jack Daniels is softened by Tuaca, cranberry juice, and orange juice and served on the rocks.

8.5 7.5

7.56.5

5.58.

Garden to GlassWe feel fortunate to have such good friends with big hearts and green thumbs. Lisa Lang and Dawn Hedden have grown and maintained a perennial labyrinth and culinary herb and vegetable garden that acts as a major inspiration for our dynamic and fun cocktail menu.

Our passion for a local expression of flavor goes far beyond the kitchen. !Our bartenders take great joy in picking from this garden daily to create the many seasonal simple syrups and liquor infusions. You may see a fresh bouquet of spearmint, or maybe a bowl of fresh jostaberries on the bar to represent what is coming from the garden today. We love to watch the variety of excited expressions as we deliver your mojito with a giant sprig of fresh mint still growing from it, or dilly beans from the garden dangling from your

fingers as you try to figure out the best way to munch them down.

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8.6.5

10.12.

!!Plum-Sage Martini ! McKenzie Reserve gin meets Stonecat sage, Fee Brothers plum bitters, and is flipped by an egg white. Served chilled and up in a martini glass.

!!Strawberry Smash ! Local strawberries are back in season, smashed together with ginger simple syrup, fresh lemon, and MacKenzie Rye whiskey on the rocks.

July’s Featured Cocktails

Served Up

The Classics

Menage a Tini ! Seneca Drums gin, Lillet Blanc, ! St. Germain!!Chocolate Espresso Martini ! FLD Vintners Vodka, Kahlua, Gimme! espresso, creme de cacao, splash of cream!!Myer Farm Cosmo ! Myer Farm blueberry-orange vodka, triple sec, lime, simple syrup!!Mad Catter ! Tuaca, Cointreau, Lemon, smoked ! salt and sugared rim!!Lemon Meow ! Absolut Citron, Glendale Farms organic grape juice, vanilla simple syrup, lemon!!Black Pepper Gibson ! Myer Farm vodka, Gambarelli & Davitto extra dry vermouth, cracked peppercorns, cocktail onions

Corpse Reviver Seneca Drums gin, Cointreau, Lillet !Blanc, Herbsaint 90, lemon juice !!Stonecat Sidecar ! Hennessy, Cointreau, lemon juice, ! sugared rim!!Manhector ! McKenzie rye whiskey, sweet ! vermouth, Fee Brothers orange bitters, cherry!!Sazerac McKenzie rye whiskey, Angostura !bitters, Fee Brothers orange bitters, !simple syrup, Herbsaint 90!!Bohemian ! Seneca Drums gin, St. Germain, ! grapefruit juice, Fee Brothers bitters, twist lemon!!Not-So-Old Fashioned ! McKenzie rye whiskey, St. Germain, sweet vermouth, Fee Brothers bitters, maraschino cherries, orange

10. 10.

12.10.

10.

Speakeasy Simplicity

12.

10.

Local DistillersMost of our cocktails feature two local distilleries: Finger Lakes Distilling and Myer Farm Distillers. !

We are spoiled rotten with the ridiculous abundance of locally grown and made products.

Distilled spirits are no exception. Finger Lakes Distilling and Myer Farm Distillers are

two spirit spinners that are not "F'in'" around.  They are both committed to using locally

grown grain and even grow some of their own. !Help us make the quantum leap so that we don’t have to deal with giant purveyors with

substandard service who know that we need their "Absolut" because nobody else is

allowed to carry it.  So help us educate your friends and try your favorite cocktail with a local

spirit so we can tell the evil Empire where to stick their Grey Goose.

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10.

10. 10.

12.10.

BeerDraught Beer Bottled Beer

Pabst (can) 2. Labatt Blue Light 3. Brooklyn Summer Ale 3.50 Victory Headwaters Pale Ale 4. Guinness (can) 4. Southern Tier Farmer’s Tan 4. Great Lakes Dortmunder Gold 4. Unibroue La Fin Du Monde 6. Duvel 9. Kaliber (na) 3.

Southern Tier IPA! ! ! mug 4 / pint 5! ! The Southern Tier Brewing Company’s IPA has been on tap at the Stonecat for over ten years. A local favorite (right, Jimmer?) with bitter hints of grapefruit with a perfectly hoppy finish. The Stonecat without Southern Tier IPA is like the Stonecat without Pork BBQ. (7.3% ABV)!!Climbing Bines Hefeweizen! ! ! ! !4 / 5! ! Made from Pilsen malt, estate grown hops, and wheat grown just four miles from the brewery. Fermented at 68°F to accentuate the clove and citrus, this crisp and refreshing brew is one of Climbing Bines flagship beers. (5.2% ABV)!!Sixpoint Brewery The Crisp! ! ! ! 4 / 5! ! Sixpoint Brewing, out of Brooklyn, wasn’t lying when they ! named this beer The Crisp. This beer is remarkably thirst-quenching with definitive, crisp citrus notes and a surprising !hop presence. (5.4% ABV)!!Brewery Ommegang Hennepin! ! ! !4 / 5 ! ! This faithful interpretation of the classic Belgian farmer beer uses Grains of Paradise, Coriander, Ginger, and sweet Orange peel to accentuate the nose and palate. Perfectly complex and super drinkable. (7.7% ABV)

!Do you think those guys and gals in the kitchen did a great job tonight? !Buy them a six pack for after their shift! !

$6

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Our 300 Mile Draught Policy

We shouldn’t call it “policy,” it’s more like a guideline. Sometimes, a good beer from a

far away land is just too hard to pass up. Otherwise, your beer has been brewed within

a 300 mile radius. Except, of course, Pabst Blue Ribbon. The PBR logo is on the town

flag of Hector. Think of it as a redneck exchange student.

!We’ve shown a lot of love to Southern Tier Brewing and Brewery Ommegang over the

years as they just continue to roll out fantastic, consistent beers. Both of those

breweries are only a couple hours drive away from us and we are proud to keep them

on our draft lines. More and more local breweries have also begun to sell their beer at

wholesale, which not only makes us extremely happy, but allows us to share yet another

piece of the amazing bounty of the Finger Lakes.

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When we talk about cider we should be talking about the products of personal effort. Cider is, and has always been, the result of fermentations that were initiated and guided by the thousands of farmers and inn-keepers that populated our landscape. This tradition is continued today by locals who wildcraft their own hard ciders. If you’re lucky enough to be invited to certain backyard gatherings, you may come across some of the best unknown ciders in the world. Hard cider has a long and proud tradition in this country. Before beer and soda, cider was the drink of the Joe six-pack, the hipster, and the hedge fund millionaire of the day. ! Today, cider is not the stuff you find in a six pack--I don’t know what that is. Cider is not the stuff you buy in a half gallon container at the grocery store--that’s apple juice. Cider is, as far as I’m concerned, the stuff with wine-like levels of alcohol that is often packaged in 750ml bottles and is made from funny little apples that nobody would want to eat. Apples with names like Golden Russet, Ellis Bitter, Nehou, Ashmead’s Kernel, and Esopus Spitzenberg--the last reputedly a New York varietal and favorite of Thomas Jefferson that, sadly for him, would not grow well in Virginia. These are apples that are good for fermenting--making CIDER--and not so good for baking or turning into apple juice. ! The joy of cider is something deeply visceral and resonant. Cider tastes like a perfect autumn day spent with childhood friends--I kid not! The world still has the brush of summer and winter is far off, but the evening carries a beautiful, anticipatory edge. We know that winter is coming, and we remember to savor that little bit of summer provided in a bottle of cider.

Hard CiderBellwether Hard Cider Liberty Spy (nv) 20. ! Made from Liberty and Northern Spy apples (hence, its name) this cider1 is ! semi-dry, sparkling, and redolent of autumn with a sweet apple-y entry on !the palate, growing firmer and drier as it progresses through a medium-full !body to a crisp, gentle finish.!!Eve’s Cidery Bittersweet (nv) 22. ! Made from traditional cider varieties2 and naturally sparkling from bottle ! conditioning, the Bittersweet shows sweet apple fruit and notes of apple skin and earth on a firm-edged, semi-dry palate with a lemony citrus quality to the gently crisp finish.!!Eve’s Cidery Northern Spy (nv) 24. ! Made from 100% Northern Spy apples, this dry cider is structured and ! refreshingly acid-driven with a fine, lively bead that delivers citrus-inflected !apple notes with an almost salty edge and a firm finish.!!Redbyrd Orchard Cider Starblossom (nv) 24. Featuring such traditional varieties as Ellis Bitter and Nehou, this bottle ! conditioned3 cider sees a brief sojourn in oak barrels and offers up !distinctive notes of toasted coconut, vanilla, and spices on a bone-dry, !energetically sparkling, and well-balanced frame.

Margin Notes:!1. Cider, much like dry white wine, generally has very high acidity, making it crisp and refreshing.!!!!2. Varieties of cider apples are traditionally divided into four categories: Sweet, Sharp, Bittersweet, and Bittersharp. Most ciders are a blend of apples from different categories, each contributing to the overall balance.!!!!3. Bottle conditioning refers to the secondary fermentation that takes place in bottle, creating a sparkling beverage by trapping the CO2 in the closed container and forcing it into solution.

Wine Born from the Stonecat’s foundational premise of making full use of the outstanding bounty that surrounds us, offering plates and glasses that excite and awaken the senses, this wine list is a constantly evolving, incomplete collection of the best the Finger Lakes has to offer. It’s evolving because there is always something new or undiscovered, and incomplete because there just is never enough room for all the wines we would like to carry. We are very fortunate to be living in the time and place that we are. The Finger Lakes has established itself as a world-class wine region and is now moving from strength to strength. Styles are being defined, theories tested, and boundaries pushed as work in both the vineyard and the cellar result in wines of distinction. ! We recognize the intimate connection between soil, grape, and wine, and the indelible mark made by the hands that touch each step of the process. It is our goal with this document to introduce you to some of the names, places, and grapes that help to define wine from the Finger Lakes. We want to draw you in to our web of connectedness. Does knowing the name of the vineyard make the wine taste better? No, but it does enhance appreciation. ! The wines on this list are reflections of the passion, soul, and purpose of dedicated farmers and winemakers. It is an honor to be able to work with them to bring these wines into our restaurant and onto your table. ! It is our hope that you will explore the region through these offerings and be inspired to visit wineries and create deeper connections of your own.

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Wines By The Glass

Whites Reds

Pinot Noir 2012 Silver Thread Vineyard Lodi, Seneca Lake !!Cabernet Franc 2012 Fox Run Vineyards Penn Yan, Seneca Lake !!Cabernet Sauvignon 2012 Billsboro Winery Geneva, Seneca Lake !!Block 137 Merlot 2010 Lamoreaux Landing Wine Cellars Lodi, Seneca Lake !!Synergy 2010 Shalestone Vineyards Lodi, Seneca Lake !

Unoaked Chardonnay 2011 King’s Garden Vineyards Lodi, Seneca Lake !!Humphreys Vineyard Riesling 2013 Keuka Spring Vineyards Penn Yan, Keuka Lake !!“110” Semi-dry Riesling 2011 Boundary Breaks Vineyard Lodi, Seneca Lake !!Pinot Blanc 2012 Hector Wine Company Hector, Seneca Lake !!Vignoles 2012 Keuka Lake Vineyards Hammondsport, Keuka Lake

6/24

6/24

10/40

11.5/46

9/36

12/48

Rose

Rosé 2013 Kelby James Russell Hector, Seneca Lake !!Red Cat nv. Hazlitt 1852 Vineyards Hector, Seneca Lake

7/28 12/48Cuvée Brut 2010 Atwater Estate Vineyards Hector, Seneca Lake !!Bollicini 2012 Damiani Wine Cellars Hector, Seneca Lake

Sparkling

7/28

8.5/34

7.5/30

7.5/30

8.5/34

4.5/18

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"A single glass of Champagne imparts a feeling of exhilaration. The nerves are braced; the imagination is stirred, the wits become more nimble." !

-Winston Churchill

Too often bubbly is preserved for celebratory, special occasions. This is a shame because bubbles make everything a little better and to ignore this is to diminish one’s Tuesday morning. Or whatever. You take my point, sparkling wine is a thing to be enjoyed at any moment because it will probably elevate the moment. Sure, magnums of 2002 Cristal are for a particularly special occasion, but that delectable sparkler for less than $15 a glass? Go for it! It will, invariably, work with whatever you are eating (or the sunset) and will make you feel better about your day and the view. Your companions will find you smarter and more attractive. You will find them the same. Perhaps I jest. Perhaps not. ! Here in the U.S., we have examples of sparkling wine made just about everywhere. Some houses seek to provide inexpensive bubbly (often best suited to orange juice) and others have Champagne houses backing them and bear a distinctive thumb print. Others still explore the ways in which the grapes that grow in their corner of the world best express themselves. Many recognize that there are techniques in both the winery and in the vineyard that produce complexity, delicacy, elegance, and grace. Most are worthy of attention, from the whimsical and easy to the truly serious. All have a purpose and a preferred setting.

SPARKLINGRed Tail Ridge Blanc de Noirs 2008 58. ! Made in the Méthode Champenoise1 from 100% Pinot Noir, this white ! ! sparkling wine has a soft texture with tiny bubbles that deliver aromas of ! ! orange oil, nuts, and red berry fruit that give way to more citrus and yeasty ! ! bread notes on the palate.! !Lamoreaux Landing Wine Cellars 50. Blanc de Blancs 2007 ! Made in the traditional Méthode Champenoise and disgorged after ! ! ! spending four years on its lees, this 100% Chardonnay bubbly shows ! ! lemon, pear, and tangerine pith with notes of toasty bread. A fine bead2 and ! ! lively acidity with a gentle creaminess carries through a long finish.! !Atwater Estate Vineyard Cuvée Brut 2010 48. ! Produced using the traditional Méthode Champenoise, this lively blend of ! ! Chardonnay and Riesling is evocative of tropical fruits and peach with a fine ! ! bead and a tense core.! !Damiani Wine Cellars Bollicini3 2012 28. ! This is the Finger Lakes’ answer to Prosecco4. Fun and festive, this off-dry ! ! sparkling wine offers up aromas of ripe tree fruits with an almost cotton-candy ! edge and a lively palate with restrained fruit leading to a clean, crisp finish.

Margin Notes:!1. Wines produced using Méthode Champenoise go through a secondary fermentation in the bottle, creating natural carbonation.!!!!!!!2. “Bead” is a term used to describe the size of the bubbles in sparkling wine or Champagne. Higher quality sparkling wines generally have a smaller (finer) bead.!!!!!3. Bollicini means “tiny bubbles” in Italian.!!4. Prosecco is a sparkling wine produced in Italy.!

WHITESChardonnay !King’s Garden Vineyards Unoaked Chardonnay 2011 24.!! Still rather soft on the palate despite not going through malolactic1 ! ! fermentation, this stainless steel fermented Chardonnay shows bright, ! lemon-tinged apple notes on a ripe frame with hints of melon.! !Ryan William Vineyard Chardonnay 2012 28. ! A blend of half stainless steel and half barrel fermented lots, with extended ! lees2 contact, this Chardonnay has a core of caramel and nougat ! ! surrounded by apple and sweet stone fruits with a long finish rounded out ! by soft woody tannin.! !Hermann J. Wiemer Vineyard Chardonnay3 2012 28. ! With just six percent of this wine aged in second use oak, this full ! ! malolactic Chardonnay has tremendous weight and depth of fruit from the ! excellent 2012 vintage. Broad and nuanced on the palate with bright ! ! flavors of apple and hints of orange and peach.! !Heron Hill Winery 36. Ingle Vineyard Chardonnay Unoaked 2011 ! Displaying the richness of Chardonnay unfettered by oak, this wine remains ! bright and crisp with subtle citrus peel and tropical fruit notes on a ! ! background of ripe apple and honeydew melon with hints of stone fruits on ! a well-balanced palate with pleasing length.! !Sheldrake Point Winery Chardonnay 2012 22. ! Creamy vanilla oak envelopes tree fruits and discreet tropical notes on the ! nose and palate which lead to a firm, acid-driven finish with over-ripe green ! apple and a hint of minerality.! !Damiani Wine Cellars 30. Barrel Fermented Chardonnay 2012 ! Initially fermented in second and third use French oak, then transferred to ! older Burgundy barrels, this Chardonnay displays a toasty oak edge to ripe ! melon and apple fruit with a juicy, fresh personality.! !Fox Run Vineyards Chardonnay Reserve 2010 28. ! A classic Finger Lakes Chardonnay, this wine has a round, creamy texture ! and bright apple and pear notes on a medium-bodied frame with notable ! oak influences through the persistent finish.

Margin Notes:1. Most reds and many whites experience Malolactic fermentation. This fermentation is not the result of a yeast, but a bacteria that converts Malic acid (think crunchy green apples) to the softer Lactic acid (think milk).!!!2. Lees refers to the sediment that falls to the bottom of the barrel during fermentation. Stirring the lees helps the wine to absorb more flavor from yeast and sediment.!!!3. Chardonnay is the only grape variety, other than Riesling, to be grown on all three of the Wiemer vineyards.!!!!!!!!!!!!!!!!!!!!!!!!!

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WHITESGewurztraminer1

!Lakewood Vineyards Gewürztraminer 2008 28. ! From estate fruit, this wine is only bottled from select vintages that produce ! the ripeness and purity evidenced here. Opening with notes of grapefruit ! and tropical fruit, and hinting at the cardamom, lychee, and pineapple found ! on the palate, this gewürztraminer is lush and inviting with warming length.! !Hermann J. Wiemer Vineyard 40. Gewürztraminer 2009 ! Dry, poised, and showing significant focus, this floral and spice inflected ! wine shows stone fruits and tropical hints on the nose which are joined on ! the silky palate by ripe melon, coriander, and lychee.! !Sheldrake Point Winery Gewürztraminer 2012 30. ! Ripe and structured with a perfumed core of spiced pear, rose petal, and ! lychee, this pretty Gewürztraminer has a rich, balanced palate and lots of ! appeal to all sorts of wine drinkers.! !Hector Wine Company Gewürztraminer 2012 34. ! Intense and heady Gewürztraminer with a nose and palate bursting with lush ! tropical and melon fruit that remains light on its feet while maintaining focus ! and intensity through a juicy finish.! !Keuka Springs Vineyards Gewürztraminer 2013 28. ! Fleshy and warmly spicy, with, baking spices, and lychee, this balanced ! white has just enough sweetness to carry the intense flavors through a warm ! and spicy finish.! !Sauvignon Blanc !Hector Wine Company Sauvignon Blanc 2012 32. ! Firm and structured, this taut and racy Sauvignon Blanc gains depth and ! breadth on the palate, showing lemongrass, ripe melon, and subtle tropical ! notions. There is a gentle citrus edge to the persistent acidity through the ! long, silky finish.! !Damiani Wine Cellars Sauvignon Blanc 2011 30. ! Tropical fruits, citrus, peaches and grassy gooseberry leap from the glass ! and continue through the soft entry onto the palate where ripe fruit and juicy ! acidity lead to a crisp, long finish.!

Margin Notes:!1. Gewürztraminer’s intense aromas and flavors make it easy to pick out. While it doesn’t take a back seat to food, Chef Scott Signori creates a number of dishes that pair well with Gewürztraminer. As Jancis Robinson has said, “Gewürztraminer’s faults are only in having too much of everything.”!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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WHITESOther Whites !Hector Wine Company Pinot Blanc1 2012 30. ! The result of a cool fermentation, full malolactic, and 30% fermentation and ! maturation in neutral French oak, this wine displays a soft, round, mouth ! feel with hints of baked pineapple and a long, nuanced finish showing ! layers of white pepper, fruit, and a subtle earthiness.! !Lakewood Vineyards Valvin Muscat2 2012 22. ! This light, delicate wine displays peach and rose petal notes on the nose ! and palate with a gentle spiciness reminiscent of coriander, which are ! offset and supported by moderate sweetness and gentle acidity. !Silver Thread Vineyard Good Earth White 2012 22. ! Fermented separately in stainless steel, Vidal Blanc (66%), Riesling (31%), ! and Gewurztraminer (3%) are combined in the bottle to offer up a medium ! dry wine with flowers and spice, backed by notes of ripe apple and quince ! that succeeds in providing both elegance and easy enjoyment.! !Keuka Lake Vineyards Gently Dry Vignoles3 2013 24. ! Between dry and semi-dry in style, this wine opens with tropical notes and a ! sense of richness that gives way to a firm, balanced, mineral-inflected palate ! with a subtle saline edge and an acid-driven finish.! !Dr. Frank Wine Cellars Grüner Veltliner4 2012 24. ! Brisk and refreshing with notes of Anjou pear and lean citrus, this Grüner ! shows its exotic side with hints of flowers and lemongrass that meet up with ! spicy notes through the long finish. ! !Dr. Frank Wine Cellars Rkatsiteli5 2012 24. ! Produced in a dry style, one third of this wine has been raised in neutral oak, ! providing tension between the zesty minerality and subtle herbal and floral ! notes that entwine ripe fruit on the palate, leading into a taut finish.! !Damiani Wine Cellars Pinot Grigio 2013 28. ! A distinctly Finger Lakes expression of this grape with notes of pear and ! cantaloupe on a broad, lively, youthful palate, this wine speaks summer with ! its hints of lemon and coconut cream.

Margin Notes:!1. Pinot Blanc is a genetic mutation from Pinot Noir. !!!!!2. Valvin Muscat is a hybrid grape created by Cornell University that was released in 2006.!!!!!!!!!!!3. Vignoles has long been thought to be the same as Ravat 51, developed in 1930 by J.F. Ravat by crossing two obscure grape varieties, but a recent study by the USDA, Cornell University, and UC Davis has disproved the reported parentage.!!!4. The vines for this wine are grown across the street from the Stonecat, visible at the very top of the vineyard.!!!5. Rkatsiteli is a grape native to the country of Georgia. The name means “red stem,” and is one of the oldest vinifera grapes to be cultivated, with evidence of its vilification dating back more than 3000 years.

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RIESLING For visitors and locals alike, there is an instant awe that is inspired by the majestic views of vineyards descending into the cool blue waters of the Finger Lakes.  It’s easy and satisfying to be mystified by the natural beauty of Central New York.  The area has experienced major growth and is now regarded as a serious wine region globally. It was inevitable. Skeptics naysayed for years, until Wine Spectator told them it was okay to like Finger Lakes Riesling. Those of us who lived and breathed the magic always appreciated the minerality, the crisp acidity, and the taste of the region. Have we experienced such notoriety due to the influx of Cornell viticulture graduates with good, old farm boy work ethic?  Have our winemakers grown from young men adrift in a sea of wine to serious captains on the great ship of vinifera?  Riesling is our flagship and one can take a walk through the Finger Lakes in one glass with eyes closed.  Stop standing in awe of the gorgeous vistas and take a stroll through the intricate detail of this beautiful countryside.  We have apple and peach orchards, undoubtedly contributing to the terroir of the Finger Lakes, that overwhelm the senses of anyone that spends a sunny summer day or a crisp fall afternoon here.  Sail the waters and admire the slate carved by the glaciers of many moons ago, or relish in the slight waft of petrol that mingles with the natural, organic aromas of where lake meets land.   When you finish your descent into the details for a day, week, or even a lifetime, stop and enjoy a glass of Riesling.  Crisp, green apples will pucker the palate and incite you to dream of a perfectly hard, sharp local cheese.  Semi-dry Rieslings will fill your nose with the aroma of ripe peaches, while its drier counterparts will taste like slate, smell of minerals and leave us saying, “Damn, that’s a good Riesling.”  Known as the most noble of grapes, Riesling embodies every reason that this region inspires us and will always be known as a “Riesling to come and a Riesling to never leave.”

RIESLINGDry !Atwater Estate Vineyards Dry Riesling 2012 28. ! Showcasing the slate soils of the vineyard, this dry Riesling presents flinty ! minerality in front of ripe tree fruits and herbal notes on a rich mid-weight ! palate with an embedded acid structure and a stone and lime finish.! !Ravines Wine Cellars Dry Riesling 2012 28. ! Offering up youthful and vibrant notes of apple and pear with a floral aspect ! woven throughout, this nearly austere wine is firmly acidic, with notes of ! citrus and wet stone throughout the finish.! !Red Newt Cellars Dry Riesling 2012 30.! ! Honeyed aromas of apple and pear merge with lime pith and lead to a ! finely balanced palate of ripe tree fruits, slate, and lime. Very expressive ! and persistent.! !Hermann J. Wiemer Vineyard Dry Riesling 2012 30.! ! A blend of three Riesling vineyards, this bottling shows the elegance and ! balance of a Finger Lakes Riesling rendered in a dry style. It has just ! enough residual sugar to offset the acidity and highlight aromas of lime zest ! and orange blossom, while a mineral laced palate of apricot and white ! grapefruit carry through the long finish.! !Lakewood Vineyards 3 Generations 2012 36. ! The first bottling of this Riesling project (highlighting the efforts of three ! generations of the Stamp family) offers up a sophisticated, dry expression ! of Riesling that displays classic aromas and flavors of tree fruits, citrus, and ! stoney minerality on a frame that flirts with the austere.! !Forge Cellars Riesling 2012 40. ! The second vintage of this wine is showing a relaxed demeanor and more ! succulence on the palate than Forge’s first offering. Fermented in old, ! neutral barrels, this Riesling shows ripe apricot and peach, coupled with ! delicate floral and herbal notes on a dense, firmly acidic frame. The palate ! is ripe and restrained with notes of wet stones and minerals.! !Heron Hill Winery Dry Riesling Reserve 2009 50. ! Sourced from both the Heron Hill (53%) and Ingle1 (47%) vineyards, this ! Riesling offers up green apple and pear notes with classic flinty minerality ! and citrus on a structured, yet delicate palate of layered minerals, ! ! grapefruit, and apple -- a wine of complexity and restraint.

Margin Notes:!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1. Planted in 1972, this 20+ acre vineyard is the only known planting of vinifera grapes on Canandaigua Lake.

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RieslingKeuka Spring Vineyards 32. Humphreys Vineyard Riesling 2013 ! This dry single vineyard offering is bursting with green apple, Bosc pear, ! and faint floral notes that carry through the ripe palate. A solid backbone ! of acidity drives stony white peach and mineral flavors through the finish.! !Standing Stone Vineyards 36. Old West Block Riesling 2012 ! Sourced from a vineyard planted in 1972, this Riesling is ripe, rich, and ! dense with stony minerality. Showing poise and balance with a broad ! palate and a titanium skeleton.! !Keuka Lake Vineyards 44. Falling Man1 Vineyard Dry Riesling 2012 ! ! This single vineyard Riesling shows tangerine and anise on the nose ! followed by layers of green apple, baking spices, and mineral-inflected ! lime on the palate, providing an energetic mouthfeel and a long finish.! !Forge Cellars “Les Allies” Riesling 2012 44.! ! Whole cluster pressed 2 and aged in barrel, this singular Riesling has a ! deeply embedded core of acidity that drives a palate of ripe red apple, ! lemon curd, and honeysuckle through a long, mineral finish.! !Hazlitt 1852 Cellars Homestead Riesling 2012 36.! ! Sourced from the Lamoreaux block, this reserve-style Riesling shows pale ! straw-yellow with sun-gold highlights in the glass and strikes a delightful ! balance between sugar and acid, revealing remarkable depth and intensity.! !Ravines Wine Cellars 45. Argetsinger Vineyard Riesling 2009 ! From a challenging vintage that produced some outstanding, nervy ! ! Riesling, this bottling is among the best. Made completely from fruit from ! the Argetsinger Vineyard in Burdett, this wine was rendered in a racy, acid- ! driven style with layered fruit and floral notes.! !Semi-Dry!Heron Hill Winery Semi-Dry Riesling 2011 24.! ! With 2.5% residual sugar and excellent balancing acidity, this wine shows ! ripe peaches and cantaloupe on the nose and palate with a subtle floral ! note and gentle citrus edge to the long, acid-driven finish.

Margin Notes:!!!!!!!!!!!!!!!!1. Falling Man Vineyard is named for its vertiginous approach to the West side of Keuka Lake, requiring rigorous manual care and careful harvesting.!!!2. Whole cluster pressing is more common in red wines. Instead of de-stemming and crushing the grape clusters prior to pressing, the clusters are put into the press intact.!!!!!!!!

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RieslingLeidenfrost Vineyards Semi-Dry Riesling 2008 28.! ! Offering classic Finger Lakes Riesling notes of citrus, apple, and minerals ! with the addition of subtle hints of lychee and emerging petrol, this wine is ! beginning to show the benefits of bottle age.! !Hazlitt 1852 Cellars Semi-Dry Riesling 2010 28.! ! Opening with a lush nose and palate of tangerine, white peach, and baked ! apricot, this ripe, warm-vintage wine is beginning to show some of the hints ! of petrol and dried tree fruits that embody a mature Riesling.! !Boundary Breaks Vineyard 30. “110”1 Semi-Dry Riesling 2011 ! ! An example of a single vineyard, single clone Riesling rendered in a ! ! balanced, semi-dry style, this unique offering shows classic Finger Lakes ! Riesling character. Focused, yet broad on the palate. ! !Lamoreaux Landing Wine Cellars 32. Red Oak Riesling 2012 ! ! Named for the large Oak tree in the vineyard where lunch has been taken, ! this single vineyard Riesling has a slightly reticent nose of peach, lime, and ! anjou pear that leads into a ripe and seamless palate of tree fruits and ! stones on a soft frame with good persistence.! !Keuka Spring Vineyards Semi-Sweet2 Riesling 2013 25.! ! Though technically semi-sweet, this Riesling is well-balanced. Layered, ! rich, and inviting, the fruit is refined and nuanced with the sweetness ! ! effortlessly transformed into weight on the palate by buoyant acidity.! !Red Newt Cellars Semi-Dry Riesling 2011 28.! ! Opening with an inviting nose of tangerine and candied lemon, this mid- ! weight Riesling shows further notes of orange peel, apricot, and lemon curd ! on a firm, balanced palate that masks a portion of its 2.5% residual sugar.! !Damiani Wine Cellars3 Semi-Dry Riesling 2011 28. ! Largely sourced from the Davis vineyard, this semi-dry Riesling retains firm ! acidity and shows plenty of pear and lime with notes of tropical fruit ! ! (starfruit, in particular) woven through the nose and palate on a background ! of slate and flinty minerality.

Margin Notes:!!!!!!!!!!!!1. “110” refers to the clone of Riesling used in this wine. The Geisenheim 110 clone is known to produce fruity, almost Muscat-like flavors and aromas, which intensify and veer away from typical Riesling characteristics in warm climates.!!!!!!!!!2. When we tasted this wine from the tank, we noticed that it was labelled “Death and Resurrection.” This wine is the result of a painstakingly slow, cool fermentation where the yeast was allowed to die before completing fermentation, only to return to life with warmer temperatures to finish the job. The results of this daring technique is evident in the glass and has become one of our favorite wines to talk about.!!!3. Damiani winemaker Phil Arras’ fantasy football team is named the Vicious Hangover. He won his division in 2013.

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ROSEKelby James Russell Rosé 2013 28.! ! Using 100% Cabernet Franc sourced from the Nutt Road Vineyard1 after a ! three day cold soak and cool fermentation, this dry wine is floral and pretty ! with an excellent, crisp texture and a shocking, electric watermelon hue.! !Sheldrake Point Winery Rosé 2013 24.! ! Made completely from Cabernet Franc, this dry rosé is expressive of ! ! cherry, watermelon, and blood orange zest. The palate is firm and lively ! with playful fruitiness and a gentle tannic structure.! !Keuka Spring Vineyards Rosé 2013 24.! ! A co-fermented 2 field blend of Lemberger and Cabernet Franc from the ! Witberger Vineyard, this salmon-pink dry rosé is bright and nearly spritzy ! with notes of strawberry, cherry, and a hint of orange peel.! !Anthony Road Wine Company Rosé 2013 24.! ! This dry rosé is made from Cabernet Franc sourced from the Anthony ! Road estate vines and a portion of Nutt Road Vineyard fruit. Watermelon- ! hued, it shows cherry, blood orange, and strawberry on the nose and palate.! !Hazlitt 1852 Cellars Red Cat (nv3) 18. ! This sweet blush, made from Catawba and Baco Noir grapes, is the ! ! perennial favorite of the sweet-drinking, hot-tubbing, clothing-optional ! crowd in the Finger Lakes.

!1. The Nutt Road Vineyard is located on the West side of Seneca Lake and is managed by Peter Martini, who employs sustainable farming methods.!!!2. Co-fermentation refers to the practice of fermenting two or more grape varieties together in the same vessel. This practice is often associated with field blends, where there are multiple grape varieties planted in the same vineyard. Though rarely practiced today, it is employed here to showcase a single plot of vines.!!!3. “NV” stands for non-vintage, meaning that the wine may be blended from multiple vintages. This is mainly done to maintain quality and consistency from year to year.

Margin Notes:

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In everyone’s life, there comes a time when you decide to shed your skin, bare it all. Maybe your life spirals out of control, but you re-emerge, better than ever. That, too, is the story of rosé. ! Having been made since at least the Middle Ages, rosé saw a breakthrough in the American market when bottles of Mateus and Lancers littered the shelves in every wine shop. In the 1970s, during what you might call its “quarter-life-crisis,” rosé materialized as a solution to the high demand and consequent lack of availability of white wines. While red wine producers put forward their best efforts to fit in with the white wine crowd, they soon realized that they needed something more than just a lighter hue to sway the masses. Adding sugar and labeling it White Zinfindel satisfied many consumers for decades to come. ! The graceful reinvention of rosé--the rosé that says, “I’m connecting with my roots, I am who I am and I love it,” came in the mid-2000s. Winemakers--especially in the United States--began to follow the lead of their French counterparts, creating a modern rosé renaissance. The wines that emerged and became successful in the market were dry to off-dry, pale, pink-ish wines, with fruit-focused flavors and crisp acidity. In recent years, rosé has dominated wine sales trends worldwide. ! So go ahead, cut rosé some slack. It’s just shedding some skin, after all.

Red Wine It is rare to find a grape vine that is over 150 years old. ! In the 1850s, global trade was expanding into all parts of the known world. The Erie Canal was a major shipping lane, slicing right through the heart of Central New York, and native New York grapes were already producing great wines. ! As the story goes, a botanist took samples of native American grape vines back to Europe in order to study them. What he didn’t realize was that the samples that he was traveling with were accompanied by tiny insects commonly known as Phylloxera. Those little insects lived off of the root stock of grape vines. ! American root stock had a natural resistance to Phylloxera, with some native varietals growing a sort of waxy coating to protect the roots. The European varietals, known as vinifera, had never dealt with such an invasive species and never stood a chance. The infestation grew and spread across France, Spain, Greece, and eventually the entire Eurasian continent, killing off centuries-old grape vines and wreaking havoc in almost every vineyard. The French wine industry was nearly ruined and a solution was desperately needed. ! It appears we may have saved the day, as well. ! Since American roots were naturally resistant to Phylloxera, it was discovered that grafting vinifera vines onto American root stock would provide enough protection to grow the vinifera grapes to fruition. To this day, nearly all vinifera grapes grown around the world are either grafted onto American root stock or are hybrids created in laboratories. There are, of course, exceptions to the rule. A few vineyards in Europe have been spared the wrath of Phylloxera and continue to produce some very rare (and very expensive) wine. It also looks like the Phylloxera have little interest in places like Washington State, Chile, and Argentina, as the vinifera vines continue to grow there without the help of grafting or cloning.

REDSPinot Noir !Ravines Wine Cellars Pinot Noir 2010 38. ! True to the house style, this Pinot Noir is elegant and restrained, using ! 100% Harvest Ridge fruit1, and showing classic aromas of ripe cherry, ! earth, hints of smoke, and plum on a mid-weight frame girded by developed ! tannins.! !Damiani Wine Cellars Pinot Noir 2011 40.! ! Medium bodied and gently structured, this Pinot Noir offers up sweet and ! tart cherry notes with hints of cocoa and forest floor carrying through the ! silky finish.! !Damiani Wine Cellars Davis Vineyard2 Pinot Noir 2010 42.! ! This old-world inspired Pinot Noir displays a brilliant garnet with ruby ! ! highlights and reveals loamy earth, macerated cherries, hints of orange ! peel and cola nut, and a dusting of cocoa upon a relaxed palate. Firm ! tannins and restrained oak give this wine an elegant length.! !Forge Cellars3 Pinot Noir 2011 50. ! Bright garnet and offering up notes of cherry, strawberry, toasted cumin, ! and forest floor, this nearly ethereal red gains weight with every passing ! minute. Notes of dried flowers and more red fruits emerge as its delicate ! frame gains strength.! !Lakewood Vineyards Pinot Noir Reserve 2010 50.! ! This small production reserve bottling shows an alluring set of aromatics, ! highlighting the earthy/forest floor aspects of Pinot Noir. It has a lively, ! structured palate of ripe cherry, red berry fruit, and integrated oak influence.! !Hosmer Winery4 Pinot Noir 2012 36.! ! A focused and fruit-forward expression of Pinot Noir, showing pretty cherry ! and red berry fruit that gains richness and a note of clove through the ! palate. Using 20% whole clusters in the fermentation add a pleasing ! ! earthiness and great depth.! !Billsboro Winery Pinot Noir 2012 40.! ! Showing an engaging pale ruby in the glass with a pretty nose of cherry ! and cranberry girded by its sojourn in barrel, the palate is structured, yet ! yielding, showing bright fruit intertwined with earth tones.! !Silver Thread Vineyard Pinot Noir 2012 40.! ! Raised in neutral oak, this snappy Pinot Noir has a lifted nose of sour ! cherry, pomegranate, and cool red berries that give way to a cherry cordial ! and forest floor-inflected palate that carry through the finish.

Margin Notes:!!!1. Harvest Ridge Vineyard is located in Ovid, on the East side of Seneca Lake.!!!!!!!!2. Damiani owner/grape-grower Phil Davis’ favorite baseball player ever is Willie Mays.!!!!!!3. Forge Cellars is a collaboration between local winemakers Justin Boyette, Rick Rainey, and Frenchman Louis Barruol, a 14th-generation winemaker from the Rhone Valley.!!!!!!!!!4. Hosmer Winery has some of the oldest plantings of Pinot Noir in the Finger Lakes.!!!!!!!!!!

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REDSSheldrake Point Winery Block 3 Pinot Noir 2009 50.! ! A single block Pinot Noir project with limited availability, this wine ! ! possesses earthy red berry fruit on a palate rounded by a gentle use of ! neutral French oak with soft tannins that firm up toward the finish.! !Forge Cellars ‘Les Allies’1 Pinot Noir 2011 56.! ! A Pinot of power and intensity, this bottling showcases the distinct ! ! character of one of the oldest Pinot vineyards in the region--the Leidenfrost ! vineyard. This Pinot offers up brooding black fruit, earth and minerals, with ! hints of worn leather and red berry notes on a concentrated, burly frame.! !Hazlitt 1852 Cellars Pinot Noir 2010 40.! ! Strawberry and mocha notes emerge on the nose and palate, mingling with ! earth tones in this elegant expression of Pinot Noir. Six months of aging in ! French oak and bottle age have allowed this wine to weave itself into a ! seamless whole. Hermann J. Wiemer Vineyard Pinot Noir 2012 58.!! Vibrant ruby red and bursting with ripe red fruits and black cherry notes on ! the nose and palate, this warm vintage pinot Noir is rounded by its ! ! maturation in a mix of oak. !Merlot !Lamoreaux Landing Wine Cellars 36. Block 137 Merlot 2010 ! A Stonecat exclusive, this Merlot is well-structured and youthful, with an ! inky, purple-hue. Showing sun-ripe plum and black cherry notes with hints ! of baking spices on the nose and palate, this red wine has depth and ! ! concentration with a long finish. ! !King’s Garden Vineyards Merlot 2010 34.! ! From a stellar Finger Lakes vintage2, this red is just beginning to emerge ! from its shell of youthful reticence. Medium-full bodied and a little lush, this ! Merlot has notes of plum, baked strawberry, and gentle oak with a firm, ! smooth finish. ! !Standing Stone Vineyards Merlot 2008 38. ! Fully mature and drinking well, this medium-full bodied Merlot has a well- ! integrated tannic structure that carries notes of dried plum, black cherry, ! and forest floor.! !Hector Wine Company Merlot 2012 40.! ! Ripe and dense, this Merlot has cinnamon and allspice notes highlighting a ! plum and blackberry core. This balanced wine is made from fruit sourced ! from the steep slopes of the Glen Eldridge Vineyard 3.

Margin Notes:!!!!!1. “Les Allies” means “the friends” in French. The founders of Forge Cellars used this designation to exemplify the partnership and connection between the people, the land, and the wine. !!!!!!!!!!!!!!!!!!!!!!!!2. There is great debate over the best Finger Lakes vintages in recent history. We would like to suggest that 2005, 2008, 2010, and 2012 should be at the forefront of the conversation.!!!!!!!!!3. The Glen Eldridge Vineyard is a steeply sloped, rocky, four-acre parcel of old vines located on the East side of Seneca Lake.

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REDSCabernet Franc !Fox Run Vineyards Cabernet Franc 2012 34. ! Intensely floral with focused notes of raspberry purée and blueberry syrup, ! this young, ripe wine is bright and pretty with a core of power.! !Lakewood Vineyards Cabernet Franc 2010 30. ! This medium-bodied Cabernet Franc offers up aromas of blackberry, cocoa, ! and earth that follow on the gently !oak-inflected palate, giving way to light ! tannins and returning oak on the dry finish.! !Hazlitt 1852 Vineyards Cabernet Franc 2010 38.! ! Presenting a saturated ruby-purple hue with enticing aromas of cherries, ! cedar, and herbs, this wine spent 14 months in a combination of French, ! American, and Hungarian cooperage, which rounded the tannins and ! melded them with the ripe cherry, plum, and cassis palate.! !Lamoreaux Landing Wine Cellars 36. T231 Cabernet Franc 2010 ! Fermented entirely in stainless steel, this ripe, compelling Cabernet Franc ! is pure and vigorous with aromas of cherries, red berry fruits, and herbs, ! which continue on the bright, fleshy palate and linger through the finish. Ryan William Vineyard Cabernet Franc 2010 38.!! The firm, yet pliant, structure supports an earthy expression of Cabernet ! Franc with red berry and black cherry notes with subtle herbs that rise ! above the judicious use of oak.! !Atwater Estate Vineyards 46. North Block 6 Cabernet Franc 20122 ! A blockbuster Cabernet Franc with a deep ruby-purple hue, this wine has a ! dense palate of raspberry, black cherry, and sun-warm plum, with a mineral ! and graphite edge surrounded by French and American oak influences.

Cabernet Sauvignon!Chateau Lafayette Reneau 32. Cabernet Sauvignon 2010 ! Deeply colored and expressing dense, bramble berry fruit with a lush, oaky ! constitution, this Cabernet Sauvignon defies the vintage and presents itself ! as ripe and structured with notes of cocoa and cherry with a firm, dry, and ! gently spicy finish.

Margin Notes:!!!!!!!!!!!!!!!!!!!!1. T23 refers to tank number 23, whose contents showed such interesting flavor and structure that a new wine was born—an unoaked Cabernet Franc.!!!!!!!!!!2. This is the first vintage for this single vineyard bottling.!

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REDS!Standing Stone Vineyards Cabernet Sauvignon 20081 34.! ! Showing the benefits of a classic, balanced vintage and some bottle age, ! this wine is 87% Cabernet Sauvignon with small amounts of Merlot, ! ! Cabernet Franc, and Petit Verdot to render a Bordelais-style red wine with ! cherry and blackberry notes, a smooth texture and dry finish.! !Hazlitt 1852 Vineyards 38. Cabernet Sauvignon 2010 ! ! Sourced entirely from the Home Farm, this wine shows the tannic structure ! of a warm vintage backed by a year’s sojourn in oak. It features leather, ! spice, and subtle smoke notes on the nose with a black cherry, licorice, and ! currant palate, giving way to a structured finish with great length.! !Damiani Wine Cellars Cabernet Sauvignon 2010 42.! ! Showing an excellent, youthful, ruby purple, this ripe-vintage Cabernet ! Sauvignon has classic aromas of cassis and plum with caramel, spice and ! toast from the oak. The tannins have begun to lose their angularity and are ! integrating well into the broad palate.! !Billsboro Winery Cabernet Sauvignon 2012 46.! ! Ripe and burly from the excellent 2012 vintage, this wine has bold black ! currant and dark berry fruit on a firmly tannic and oak-influenced frame. ! Enjoyable now, it shows great promise for many years to come.! !Lemberger !Damiani Wine Cellars 36. Sunrise Hill Vineyard Lemberger 2012 ! Varietally pure and expressive, this wine shows brambly berry aromatics ! with assertive violet floral notes. Fruit forward and emphatic with just ! enough structure.! !Heron Hill Winery 65. Blaufrånkisch2 Reserve 2010!! Made from fruit sourced from Hobbit Hollow Vineyard on the west side of ! Skaneateles Lake, this opulent and structured Blaufrånkisch sees 18 ! ! months in oak, providing a woody constitution to the ripe, dark fruit and ! enhancing the spicy characteristics throughout the wine.

Margin Notes:!1. Even though this wine is not 100% Cabernet Sauvignon, it may still be designated as such. To be labeled as a single varietal wine in the United States, a wine must consist of at least 75% of that varietal.!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!2. Lemberger and Blaufrånkisch are actually the same grape.

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REDSSyrah !Atwater Estate Vineyards Syrah1 2010 50.! ! The first vintage from Atwater’s estate vines, this Syrah has a dense, ! ! purplish hue and a nose of pepper, blueberries, mocha, and smoked meats ! that segues into a seamless, velvety palate with more blueberry and ! ! blackberry notes and a long, firm finish.! !Hector Wine Company Syrah 2012 50.! ! Fermented completely with native yeast and bottled unfined and unfiltered, ! this structured, spicy red wine has a cool, lifted blueberry edge with cola nut ! and white pepper through the palate and lasting finish.! !Damiani Wine Cellars 55. Sawmill Creek Vineyards Syrah 2010 !! Showing a solid, saturated purple-ruby with a pretty nose of blueberry fruit ! and integrated oak with a lifted floral aspect that yields to a fleshy and a ! warm middle. This wine shows firm structure and a slightly creamy vanilla ! edge to the ripe dark berry fruits that carry through the firm, balanced finish.! !Billsboro Winery Syrah 2012 56.! ! Pretty violet floral notes rise above the dark berry fruit on this well-balanced ! expression of Finger Lakes Syrah sourced from the Sawmill Creek Vineyard. ! Aged in a preponderance of Hungarian oak, which amplifies the natural ! spice and pepper qualities of the fruit, this wine is powerful and structured.! !Damiani Wine Cellars Syrah 2011 45.! ! After 8 months in a mix of cooperage, intense black pepper and anise- ! inflected earth notes woven around dark berry fruit greet the taster of this ! cool vintage Syrah. The palate is lively with accents of grapefruit rind and ! baking spices.!

!Blends !Shalestone Vineyards Synergy 2010 42.! ! A smart and energetic blend of equal parts Syrah and Cabernet Sauvignon, ! backed by 16% Merlot, this dark ruby/purple-hued wine has an inviting ! nose of red berry fruits with hints of cassis and blueberry and a firm ! ! mid-weight palate with tannic finish.! !Damiani Wine Cellars Meritage2 2010 48. ! Aromas of ripe red fruit, subtle oak, dried herbs and graphite are ! ! reminiscent of Bordeaux and are backed up by a very present oak profile ! on the firmly-structured palate, stretching into a heavy dose of currants, ! black cherries and other ripe red fruit. This Meritage is firmly tannic ! ! through the lengthy finish.

Margin Notes:!!1. Syrah and Shiraz are synonyms and refer to the same grape. Typically a warm-climate grape, vineyard sites in the Finger Lakes are producing ripe, delicious, and engaging examples of Syrah.!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!2. Meritage is a brand of labeling Bordeaux-style blends without infringing upon the legally protected Bordeaux designation. Wineries pay to use the name Meritage, which was started in California to ensure that high-caliber, Bordeaux-style wines were not being labeled as “table wine” or as a “red blend.”!

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REDSHector Wine Company Essence 2012 48.! ! A nuanced blend of Merlot (43%), Cabernet Sauvignon (36%), Cabernet ! Franc (14%), and Syrah (7%), this dry and structured blend has intense ! berry notes with firm tannins and youthful verve.! !Ravines Wine Cellars Meritage 2010 50. ! From the excellent vintage of 2010, this structured blend of 60% Cabernet ! Sauvignon, 20% Cabernet Franc, and 10% Merlot is both balanced and ! elegant. Showing a saturated garnet in the glass, the reserved nose offers ! notes of currant, black berry, and leather. The seamless palate presents red ! and black currant, plum, cocoa, and baking spices in this still-developing, ! medium-full bodied wine.! !Lamoreaux Landing Wine Cellars 76 West 2010 52. ! This Cabernet Franc-dominant blend, backed by Merlot and Cabernet ! Sauvignon, saw eight months in neutral French and American oak, allowing ! aromas of fresh berry fruit and hints of graphite. The palate of this ! ! Bordeaux-styled1 blend is soft and ripe, finishing with great length and ! balance.! !Silver Thread Vineyard Blackbird 2012 42.! ! Ripe, scrumptious, and well-structured, this smart blend of Cabernet Franc, ! Merlot, and Cabernet Sauvignon shows a full-flavored palate of restrained ! dark berry fruit with bright highlights.! !Damiani Wine Cellars MC2 2012 28.! ! This ‘mini-Meritage’ blend of Merlot (43%), Cabernet Sauvignon (43%) and ! Cabernet Franc (14%) spent eight months in neutral French and American ! oak. This wine is rich, ripe, dense, and structured while remaining ! ! approachable in its youth.! !Atwater Estate Vineyards Big Blend 2012 36.! ! Showing a deep purple hue in the glass, this emphatically flavored blend of ! Merlot, Cabernet Sauvignon, Syrah, and Cabernet Franc offers a ripe, ! brambly, layered palate and balanced, youthful tannins.! !Red Newt Cellars Viridescens 2007 68.! ! Coming out of the warm 2007 vintage, this blend of Cabernet Franc, ! ! Cabernet Sauvignon, and Merlot is considered by some to be one of the ! best Bordeaux-style blends to ever produced in the Finger Lakes. If you ! want to talk about a Finger Lakes red that stands up and gets better with ! age, this is where the conversation should start.! !Fox Run Vineyards Meritage 2010 66.! ! A stately and refined expression of a Finger Lakes red blend, layers of dark ! berry fruit mingle with leather, earth, and black olives on a structured, ! integrated frame.

Margin Notes:!!!!!!!!!!!!!!!!!1. Bordeaux blends are generally considered to be made from any of the six Bordeaux grapes: Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, and Carménére.

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After DinnerHector Wine Company glass. 10. bottle 40. Late Harvest Chardonnay 2012 ! Made from the Muscat clone of Chardonnay, this wine is redolent of ! ! honeysuckle, tangerine, baked pear and subtle spice. Drier than ! ! anticipated, the palate is rich and alluring. (500 ml)! !Atwater Estate Vineyards bottle 28. Late Harvest1 Vignoles 2009 ! Left late on the vine, this luscious dessert wine shows pineapple, honeyed ! apricot, and hints of candied lemon with enough acidity to keep it from ! being cloying on the palate; excellent focus and persistence. (500 ml)! !Standing Stone Vineyards bottle 36. Chardonnay Ice 2008 ! At 20% residual sugar, this wine is dessert in a glass, but if you must, pair it ! with crème brûlée or a blue cheese. Loaded with melon and baked apple ! and pear notes, this wine has an unctuous texture that is just barely kept in ! line by the acidity. (375 ml)! !Eve’s Cidery Essence (nv.) bottle 40. ! The ice wine of cider, this delight is made by freezing the unfermented juice ! and removing the ice crystals prior to fermentation, resulting in a wine that ! is rich, unctuous, and layered with caramel, baked apricot, honeyed apples, ! and overripe pear. Though quite sweet, this cider is balanced by the ! ! naturally high malic acidity of the apples. (375 ml)! !Lakewood Vineyards Port 2011 glass 6. bottle 36. ! Produced from partially raisined grapes, this concentrated fortified wine ! offers an expressive nose of black raspberry and red currant with hints of ! licorice on a broad palate with a warm and lingering finish. (750 ml)! !Anthony Road Wine Company bottle 120. Vignoles Trockenbeeren2 2008 ! Approaching the apogee of FLX dessert wine, the balance of acid and ! sugar is spot-on and the nose and palate are layered with mango, orange ! peel, baked apricot, candied pineapple, and baked pear. The finish is ! equally nuanced and long-lasting. (375 ml)! !Anthony Road Wine Company bottle 156. Riesling Trockenbeeren 2008 ! Much like the Vignoles, only with more restraint and more powerful acid ! structure, enhancing the mouthfeel. This quintessence of Riesling reveals ! a new facet with each sip, exploring the possibilities of apple, pear, honey, ! and intriguing minerality. (375 ml)!

Margin Notes:!!1. Late Harvest wines are typically made from grapes harvested between the time of traditional harvest and winter. Late Harvest wines are naturally high in residual sugar, but not as sweet as Ice Wine.!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!2. Trockenbeeren means “dry berries” in German.!

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!Condensed Wine List !white king’s garden unoaked chardonnay - lodi. 2011 24 ryan william chardonnay - hector. 2012 28 hermann j. wiemer chardonnay - dundee. 2012 28 heron hill ingle vineyard unoaked chardonnay - hammondsport. 2011 36 sheldrake point chardonnay - interlaken. 2012 22 damiani barrel fermented chardonnay - hector. 2012 30 fox run chardonnay reserve - penn yan. 2010 28 lakewood gewürztraminer- watkins glen. 2008 28 hermann j. wiemer gewürztraminer - dundee. 2009 40 sheldrake point gewürztraminer - interlaken. 2012 30 hector wine company gewürztraminer - hector. 2012 34 keuka springs gewürztraminer - hammondsport. 2013 28 hector wine company sauvignon blanc - hector. 2012 32 damiani sauvignon blanc - hector. 2011 30 hector wine company pinot blanc - hector. 2012 30 lakewood valvin muscat - watkins glen. 2012 22 silver thread good earth white - lodi. 2012 22 keuka lake vineyards gently dry vignoles - hammondsport. 2013 24 dr. frank grüner veltliner - hammondsport. 2012 24 dr. frank rkatsiteli - hammondsport. 2012 24 damiani pinot grigio - hector. 2013 28 atwater dry riesling - burdett. 2012 28 ravines dry riesling - geneva. 2012 28 red newt dry riesling - hector. 2012 30 hermann j. wiemer dry riesling - dundee. 2012 30 lakewood 3 generations riesling - watkins glen. 2012 36 forge riesling - hector. 2012 40 heron hill dry riesling reserve - hammondsport. 2009 50 keuka springs humphreys vineyard riesling - hammondsport. 2013 32 standing stone old block riesling - lodi. 2012 36 keuka lake vineyards falling man vineyard dry riesling - hammondsport. 2012 44 forge riesling, “les allies” - hector. 2012 44 hazlitt 1852 homestead riesling - hector. 2012 36 ravines argetsinger vineyards riesling - geneva. 2009 45 heron hill semi-dry riesling - hammondsport. 2011 24 leidenfrost riesling, semi-dry - hector. 2008 28 hazlitt 1852 semi-dry riesling - hector. 2010 28 boundary breaks semi-dry riesling, “110” - lodi. 2011 30 lamoreaux landing riesling, red oak vineyard - lodi. 2012 32 keuka springs semi-sweet riesling - hammondsport. 2013 25 red newt riesling, semi-dry - hector. 2011 28 damiani semi-dry riesling - hector. 2011 28

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! Condensed Wine List !red ravines pinot noir - geneva. 2010 38 damiani pinot noir - hector. 2011 40 damiani pinot noir, davis vineyard - hector. 2010 42 forge pinot noir - hector. 2011 50 lakewood pinot noir reserve- watkins glen. 2010 50 hosmer pinot noir - interlaken. 2012 36 billsboro pinot noir - geneva. 2012 40 silver thread pinot noir - lodi. 2012 40 sheldrake point pinot noir, “block 3” - ovid. 2009 50 forge “les allies” pinot noir - hector. 2011 56 hazlitt 1852 pinot noir - hector. 2012 40 hermann wiemer pinot noir - dundee. 2012 58 lamoreaux landing block 137 merlot - lodi. 2012 36 king’s garden merlot - lodi. 2010 34 standing stone merlot - lodi. 2008 38 hector wine company merlot - hector. 2012 40 fox run cabernet franc - penn yan. 2012 34 lakewood cabernet franc - watkins glen. 2010 30 hazlitt 1852 cabernet franc - hector. 2010 38 lamoreaux landing cabernet franc, ‘T23’ - dundee. 2010 36 ryan william cabernet franc - hector. 2010 38 atwater cabernet franc, “north block 6” - hector. 2012 46 chateau lafayette reneau cabernet sauvignon - hector. 2010 32 standing stone cabernet sauvignon- lodi. 2008 34 hazlitt 1852 cabernet sauvignon - hector. 2010 38 damiani cabernet sauvignon - hector. 2010 42 billsboro cabernet sauvignon - geneva. 2012 46 damiani lemberger, sunrise hill vineyard - hector. 2012 36 heron hill blaufrankisch reserve - hammondsport. 2010 65 atwater syrah - burdett. 2010 50 hector wine company syrah - hector. 2012 50 damiani syrah, sawmill creek vineyards - hector. 2010 55 billsboro syrah - geneva. 2012 56 damiani syrah - hector. 2011 45 shalestone synergy - lodi. 2010 42 damiani meritage - hector. 2010 48 hector wine company essence - hector. 2012 48 ravines meritage - geneva. 2010 50 lamoreaux landing 76 west - lodi. 2010 52 silver thread blackbird - lodi. 2012 42 damiani MC2 - hector. 2012 28 atwater big blend - hector. 2012 36 red newt viridescens - hector. 2007 68 fox run meritage - penn yan. 2010 66

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Condensed Wine List !!rosé kelby james russell rosé - hector. 2013 28 sheldrake point rosé - ovid. 2013 24 keuka spring rosé - hammondsport. 2013 24 anthony road rosé - penn yan. 2013 24 hazlitt 1852 red cat - hector. nv. 18 !sparkling bottle red tail ridge blanc de noirs - pann yan. 2008 58 lamoreaux landing blanc de noirs - lodi. 2007 50 atwater cuvée brut - hector. 2010 48 damiani bollicini - hector. 2011 28 !cider bellwether liberty spy - trumansburg. nv 20 eve’s cidery bittersweet - van etten. nv 22 eve’s cidery northern spy - van etten. nv 24 red byrd starblossom- burdett. nv 24 !dessert, port, sherry, etc... hector wine company chardonnay ice - hector. 2012 (750 ml) 40 atwater late harvest vignoles - hector. 2009 (375ml) 28 standing stone chardonnay ice - lodi. 2008 (375 ml) 36 eve’s cidery essence- van etten. nv (375 ml) 40 lakewood port - watkins glen. 2011 (750 ml) 36 atwater late harvest vignoles - hector. 2009 (375ml) 28 standing stone chardonnay ice - lodi. 2008 (375 ml) 36 eve’s cidery essence- van etten. nv (375 ml) 40 anthony road vignoles trockenbeeren - penn yan. 2008 (375 ml) 120 anthony road riesling trockenbeeren - penn yan. 2008 (375 ml) 156