Media Kit

Adair Vineyards
Applewood Winery
Baldwin Vineyards
Benmarl Winery
Brotherhood Winery America’s Oldest Winery
Glorie Farm Winery
Rivendell Winery
Stoutridge Vineyards
Whitecliff Vineyards & Winery
Warwick Valley Winery & Distillery
Hudson Valley’s First Distillery

www.gunkswine.com
 Welcome to the
Shawangunk Wine Trail

E stablished in 1980 the Shawangunk Wine Trail is located in the Hudson Valley, just 85 miles
north of New York City, 72 miles south of Albany, NY and 40 miles east of Danbury, CT. The
trail has 11 member wineries from New Paltz,NY to Warwick, NY. There are approximately 50,000
- 60,000 visitors per year to the area.

The Hudson Valley is the oldest winemaking and grape growing region in the United States. The
Shawangunk Wine Trail is home to the oldest continuously operated winery, Brotherhood Winery
in Washingtonville, NY and the oldest continuously cultivated vineyard in the United States, Ben-
marl Winery at Slate Hill Vineyard, Marlboro, NY.

The members of the wine trail follow the tradition of fine winemaking established by the early
French Huguenot settlers who brought their wine to the valley over 300 years ago. The Shawan-
gunk Wine Trail has more wineries with distilleries that any other region or wine trail. It has the
heaviest concentration of fruit wines in the State of New York. Wines with international diversity
ranging from Germany to Italy to France and some other countries thrown in to stylist differences,
ranging from dry complex wines, and soft fruity wines, to sparkling wines, are produced along the
trail.

The Shawangunk Wine Trail hosts four major event a year. In April it’s the Pasta Prima Vino.
This event is a benefit for the Hudson Valley Food Bank. A portion of the proceeds are donated to
the food bank. In June we go Around the World in 80 Miles. At this event, each winery takes on
the personality of another country and serves food paired with their wine from that region. July, it’s
the celebration of The Bounty of the Hudson. This Food and Wine Festival is held at a different
winery every year. Not only are all trail members represented at this event, but wineries through-
out the Hudson Valley Region as well. At this festival you can feast on epicurean delights, farm
fresh produce, and enjoy cooking workshops and Live Music. The season wraps up in December
celebrating the holidays with the Wreath & Fineries @ 10 Wineries. This event is held the first
three weekends of December. You will receive a souvenir etched wine tasting glass and a hand-
made grapevine wreath at
the first winery visited and
then travel along the Wine
Trail. At each of the next
Wineries you will receive a
beautiful, ornament to deco-
rate your wreath, along with
tastings of special Holiday
foods and Wines.
 Geographic Overview

T he Shawangunk Wine Trial is lo-

cated in the Heart of the Hudson
Valley, nestled between the Shawan-
gunk Mountains and the Hudson River.
The 80 miles of the wine trail covers
the towns of Gardiner, Marlboro, New
Paltz, Pine Bush, Washingtonville and
Warwick.

The wine trail at its southern end, at

Warwick, is 60 miles north of New York
City. The northern end of the wine trail
in New Paltz, is 70 miles south of Alba-
ny, New York and the eastern end of the
wine trail in Marboro, is 50 miles west of
Danbury, Connecticut.

The Shawangunk Wine Trail is home to 10 wineries from New Paltz NY to Warwick NY. Wine trail mem-
bers are: Adair Vineyards & Rivendell Winery, New Paltz NY; Whitecliff Vineyards, Gardiner NY; Benmarl
Vineyards, Glorie Farm Winery & Stoutridge Winery, Marlboro NY; Baldwin Vineyards & Brimstone Hill
Vineyards, Pine Bush NY; Brotherhood Winery, Washingtonville NY; Applewood Winery & Warwick Val-
ley Winery & Distillery, Warwick NY.

Unique Viticulture Characteristics

T he Hudson River Wine Region is referred to as the most complex geological regions of the
world. Located parallel to northern Spain, southern France and central Italy, warm ocean breezes
extend the growing season to between 180 – 196 days. The steep Palisades are an important conduit
of this maritime air and weather generated by the Atlantic Ocean.

The Hudson River is a tidal estuary, which expanse serves a dual purpose. The flowing water
helps keep the climate temperate, and the valley serves as a conduit for maritime breezes from the
south.

Glacial deposits of shale, slate, schist and limestone form the soil throughout the region, which
is in a geological division known as Taconic Province.
 Viticulture Overview

T he Hudson Valley Grapegrowers Asso-

ciation has agreed on the establishment
of a benchmark white wine for the region
with strict rules about wine style and for-
mulation to help create a clear identity for
the region. They have chosen Seyval Blanc,
blended with a choice of Vignoles, Vidal
or Cayuga White—varietals that are well
adapted to growing conditions here, that
combine to produce a well-balanced wine.

Grape varieties grown and native to

this area:

Seyval Blanc – French American

hybrid grape. Heavy producing white. Most widely planted white grape in the Hudson Valley that
produces good sugar and acid balance. Usually blended with other varieties.
Baco Noir – French American hybrid grape. Produces medium bodied, deeply tinted red wine
with aromas of vanilla and chocolate and with good acid balance
Chardonnay – French Vinifera grape. Fruity, with a smoky vanilla and butter flavors and aromas
if barrel fermented. Most widely planted vinifera grape in the Hudson Valley.
Cabernet Franc – Red vinifera grape best suited for growning in the Hudson Valley. Pro-
duces a wine with soft tannins, good fruit with a peppery nose and usually found in Bordeaux style
blends.
Pinot Noir – Medium bodied red wine with aromas of black cherries, raspberries, and currants.
Gamay Noir – Medium bodied red wine that is a clone of Pinot Noir. French vinifera grape dat-
ing back to the 15th century. Produces a wine with elements of cherries and cranberries. Some-
times made into an early season Nouveau
Vignoles – White wine that can be made into a dry wine or late harvest wine. Floral aromas and
fruity flavors of pineapple and apricot.
Riesling – A crisp white wine characterized by mineral and slate flavors with fruit notes of
peaches and apricots when fully ripened
Gewurztraminer – White wine with spicy characteristics, and floral aspects of lychee on the
bouquet.
Vidal – Full body white, clean citrus flavors of lemon and grapefruit. Produce a good balanced
wine that’s paired well with seafood and poultry.
Frontenac – full body red grape, with cherry / plum aromas.High in sugar, heavy producing hy-
brid from University of Minnesota.
 Wine Trail Members & Accolades

Adair Vineyards
52 Allhusen Road
New Paltz, NY 12561
Phone: 845-255-1377
E-mail: info@adairwine.com
www.adairwine.com

A visit to Adair Vineyards

amd Winery is like step-
ping into a Hudson River
School painting;
a combination of natural
beauty, creative vision, and
a connection to the history
of the Hudson Valley. Our
winery is located in a 200-
plus-year-old National His-
toric dairy barn, set against
the Shawangunk Mountains,
with a stream running by
it. The hayloft tasting room
and gift shop, along with the
picturesque picnic grounds,
garden, and the vineyards
from which our wines are crafted, make the wine tasting a must for those looking for an extraordi-
nary experience. We encourage visitors to explore our grounds and to wander through the vine-
yard, to see for themselves the care and craftsmanship that goes into each and every step of the
wine making process. We use exclusively estate-grown grapes and grapes grown 4 miles from
our vineyards and winery. 100% of our wines are estate produced and bottled.

Accolades
2005
Bronze medal for the 2004 Solitary Oak - The Great Hudson Valley Wine Competition
Bronze Medal for the 2002 Baco Noir Reserve - The Great Hudson Valley Wine Competition
Double Silver medal for the 2005 Pêche - The Great Hudson Valley Wine Competition

2004
Silver medal for the 2003 Rosalais - The Great Hudson Valley Wine Competition
 Applewood Winery
82 Four Corners Road, Warwick, NY 10990
Phone: 845-988-9292
www.applewoodorchardsandwinery.com

R ivaling their prestigious French coun-

terparts in blind tastings, Applewood’s
premium quality wines are produced from
NY State grapes and from their own vineyard
and orchards. They include: oak-aged reds,
barrel-fermented Seyval, Chardonnay, spar-
kling Stone Fence Cider, and the very special
Autumn Mist, a dessert wine that, according
to Howard Goldberg of the New York Times,
“captures the essence of apple.” Applewood,
a small, family-owned winery with an
honest and friendly atmosphere, is located on a 120-acre farm. Each wine is produced in a “limited edi-
tion,” with almost every bottle spoken for as soon as it’s made. So you’ll only find our wines at Apple-
wood. Jonathon Hull, owner and winemaker, often invites visitors to see the work in the cellar. Michele
Hull hosts a series of fun and informative events including barrel tastings, food and
wine pairings, and more.

Accolades
2004
Gold Medal, NV “Apple Dave’s Hard Cider” The Great Hudson Valley Wine Competition

Baldwin Vineyards
76 Hardenburgh Road, Pine Bush, NY 12566
Phone: 845-744-2226 • Fax: 845-744-6321
E-mail: baldwin_vineyards@frontiernet.net
www.baldwinvineyards.com

F or 24 years, Baldwin Vineyards has produced a wide variety of award-

winning wines, including outstanding Chardonnay, Merlot, Riesling,
Blush Wine, Brut Methode Champenoise Sparkling Wine, and Port. Since
1985, Baldwin has pioneered New York’s entry into premium quality fruit
wines, including Strawberry Wine, and most recently Raspberry Wine. Their
newest addition is Trilogy, a red
raspberry wine vinified to commemorate the birth of our daughter’s Triplets
– Benjamin, Emily & Matthew, who were born Sept 23, 2005.

Baldwin History

I n 1974, neither of Jack or Pat drank wine, but they went to Europe for
a month in May - after touring Italy, Austria, Germany they drove from Heidelberg towards Paris, and
stopped to spend a night in St Dizier on the French side - ordered a bottle of ChateauNeuf du Pape with
dinner, and were amazed at the complexity/texture of the wine - felt like velvet on the palate - fell in love
with wine at that moment. When they gt home and spent three years looking for another wine that tasted
that good, without luck.

In 1977, Pat didn’t know what to get Jack for Christmas, so she had a wine cellar built in the basement - and
purchased a carefully selected beginning cellar of four bottles of first and second growth Bordeaux.

As their search for extraordinary wine widened and word of their wine cellar spread throughout the com-
munity (they lived in northern New Jersey at the time, and Jack worked for a large corporation) To their
friends,neighbors and relatives they we were “wine experts”. With all the reading they did, the only way
to learn about wine is to taste it - which is very expensive if you are to taste five cru Bordeaux in a single
night.

So, Pat started a chapter of Les Amis du Vin - an international wine tasting association - and it grew so
rapidly (they ended up with 100 members) that it was the international new association of the year.The as-
sociation met in a local french restaurant once a month, and had world famous wine experts such as Marcia
Mondavi and Peter Sichel, come out to taste wines with us and share their knowledge with our club. Of
course, they limited our tasting to the wines of Europe and California.

In 1981, one club member asked Pat & Jack had tasted the wines of New York. They provided us with a list
of recommended wineries. During the summer of 1981, they visited a few Hudson River Region wineries
(there was no official designation at that time as Hudson River Region - that was to come a few years later)
- and as they walked out of one of the wineries, Pat said “that would be a wonderful way to live” - which
took six weeks for Jack to agree to.

So, in August, 1981, Pat & Jack set off for the Finger Lakes, and had an opportunity to meet New York’s
legendary pioneers, Konstantin Frank and Charles Fournier, who had revolutionized the state’s wine indus-
try a generation before - and came home vitalized and ready to search for a
winery site. During the summer and fall of 1981, they spent every weekend exploring
New York, New Jersey and Pennsylvania for a farm suitable for a winery.

In January, 1982, they received a phone call from a realtor who they had spent 15 minutes with in Septem-
ber - he said he “found it” - so Pat & Jack came up from New Jersey in a blinding blizzard on a Saturday
morning to examine a 35 acre farm in Pine Bush, which contained a 200 year old stone house, and 18,000
square feet of buildings suitable for conversion into a winery. They went to lunch alone after the guided
tour, and decided that if they were really going to sell our home in NJ and start a new career, this was The
Place - so they purchased the farm right after lunch, and right before three other bids that came in the same
afternoon. But, the purchase was contingent on: 1. a visit by
Cornell University to examine if the site would be suitable for growing grapes, 2. would the town permit a
winery to be erected?

Before they closed on the property July 1, 1982, they faced a major dilemna - the time to plant grapevines is
in May - they would have to wait a year to plant our vineyard, or they had to “improve the property” before
they owned it, or even had clear title to it - an option that our lawyer said was irresponsible and highly ir-
regular - naturally, they decided to plant the vines that May - six weeks before they owned the property.

While Pat & Jack were waiting for the vines to mature, they purchased their first grapes in October, 1982,
and with the aid of a wine consultant from the Finger Lakes, proceeded to make four wines - a red Landot
Noir, a dry white Seyval, a dry white Vignoles, and a semi-sweet Vignoles. A total of five hundred gallons
or 200 cases of wine.

After they bottled the wines the next Spring, they entered them into the State’s wine competition, and won
three medals - so we opened our doors to the public July, 1983- and sold out of the first batch of wine by
November. Pat built the winery and made the wines and tended the vineyard all week long while Jack was
at work in NJ - the two of them ran the farm on weekends, along with their 12 year old daughter, Wendy.

When they planted the vineyard, Wendy was almost seriously injured - she and Pat were riding on a modi-
fied tree planter, low to the ground, planting the vines by hand as the tractor pulled them along. One piece
of wood which we had deliberately planted in the ground as a guide for the tractor refused to fall out, and
merely bent forward and snapped back catching Wendy in the thigh as the tractor continued to drive forward
- fortunately, Wendy had the presence of mind to roll of the tree planter seat onto the ground to prevent the
piece of wood from penetrating her thigh.

Pat & Jack planted Seyval, Vignoles, Landot, Vidal, Chardonnay and Riesling the first year. The next two
years, they purchased increasingly larger quantities of grapes, and made Chardonnay, Cabernet Sauvignon
and Riesling, as well as the other grape varieties - ending up with a dozen different wines.

The next year, they planted a second vineyard, without incident since they were battle hardened veterans
- with more varieties planted including Pinot Noir, Merlot & Gewurztraminer.

In 1985, Jack joined the work force full time, and retained the services of a second wine and vineyard
consultant, who brought along a sample of a 65 year old Elderberry wine he had found in the basement of
an old house - that struck a chord with the Baldwins and they looked for some elderberries to make a wine
with - none available but a local strawberry grower agreed to sell us his excess crop in May 1985 - they had
never tasted a Strawberry Wine and had no idea how to make one, which was fortunate, because prevailing
wisdom at the time was to add a certain quantity of water to each pound of strawberries - since they weren’t
aware of this wisdom, they filled a wine tank with fresh strawberries, and fermented them as thought they
were grapes - the result after fermentation, was an intense strawberry wine which sold out in a few weeks
- the entire winery smelled like a strawberry, so they had dozens of customers coming back waiting for us to
bottle the “nectar of the gods” as they were calling it before we bottled it.

Word of the Strawberry Wine spread quickly - one day two women rushed into the winery with young chil-
dren in tow - hair wet even though it was cold out - “is this the place that has strawberry wine?” - they had
been in the shower at the Middletown YMCA when someone was talking about it - they dressed and rushed
15 miles to Pine Bush to taste this remarkable wine.

Baldewin won a Gold Medal for the first Strawberry Wine, and the word spread - we couldn’t purchase
enough strawberries so we kept making the wine from May’s berries, release the wine in July, and sell out in
a few months - people would wait 8 months for the next batch of Strawberry Wine

After seven years, Pat & Jack finally made contact with enough growers to be able to keep everyone happy
with an adequate supply of Strawberry Wine.And the medals, awards and fame continued to spread - In Feb-
ruary, 2006, the Strawberry Wine was awarded a Gold Medal and Best of Class
award at the San Francisco Chronicle Wine Competition - and it has been awarded Best Fruit Wine in New
York State three years in a row (2004, 5 a 6) at the NY Wine & Food Classic International Wine Competi-
tion.

In the meantime, we tried apples and cherries - but were never really happy with either - But, over the years,
they continued to experiment with both, and finally came to a blend of each that has been awarded medals
and lives up to our own expectations for flavor - and subsequently, we added blueberry and raspberries to
the mix.

The Black Raspberry Wine has become almost as popular as the Strawberry Wine, and has recently been
awarded six Gold Medals - very difficult and ultra expensive to purchase black raspberries, but everyone
agrees that it is simply worth the price - especially if you are drinking the Black Raspberry Wine with any
chocolate dessert.

Starting the first weekend in June, 2006, the Baldwins began a Strawberry, Chocolate & Wine Festival,
which became so popular that they plan on having one every weekend during the 2007 season (May thru
October).

Accolades
2006
Double Gold Medal, Strawberry Wine, San Francisco Chronicle Wine Competion
Double Gold Medal, Raspberry Wine, Amenti del Vino International Wine Competition
Double Gold Medal, Strawberry Wine, Best Fruit Wine in New York State, New York Wine & Food Classic
Gold Medal, Raspberry Wine, New York Wine & Food Classic
Silver Medal, Strawberry Wine, Riverside International Wine Competition

2005
Val Award , Strawberry Wine,The Great Hudson Valley Wine Competition
Gold Medal & Best of Class, Strawberry Wine, New York Wine & Food Classic
Gold Medal & Best of Class, Strawberry Wine, Hudson River Region
Bronze Medal, Apple Wine, New York Wine &
Food Classic
Silver Medal, Blueberry Wine, New York
Wine & Food Classic

2004
Double Gold & Best of Class, Strawberry
Wine, New York Wine & Food Classic
Gold Medal, Memories (brut champagne),
Hudson River Region
Gold Medal, Raspberry Wine, Hudson River
Region
Gold Medal, Raspberry Wine, Taster Guild
Gold Medal, Raspberry Wine, New York
Wine & Food Classic
Gold Medal, Raspberry Wine, Finger Lakes
International Wine Competition
Blue Ribbon, Memories (brut champagne),
Cuisine Classic Wine Competition;
1990
Gold Medal, Strawberry Wine, Cellars of the World Wine Competition
1989
Gold Medal, Strawberry Wine, International Eastern Wine Competition
1986
Gold Medal, Strawberry Wine, International Eastern Wine Competition

Benmarl Winery
156 Highland Avenue, Marlboro, NY
12542
Phone: 845-236-4265 Fax: 845-236-
7271
E-mail: wine@benmarl.com
www.benmarl.com

B enmarl Winery was founded in

1957 by noted artist and Romantic
Art Illustrator, Mark Miller. Miller, a
pioneer in early N.Y. state viticulture,
helped to bring about legislation for the
N.Y. State Farm Winery Act of which
Benmarl holds license #1. Located on
37 scenic acres overlooking the Hudson
River and Berkshire Mountains beyond,
the Burgundian styled buildings lend an air of Europe to the Valley. Our estate wine, French Hybrid Baco
Noir, recently won the H.V.G.G.A. Cornell Cup for Best wine in the Hudson Valley A.V.A. as well as three
gold medals. Our 37 acres are being replanted with additional Baco grape as well as Traminette.

Benmarl History

I n September, 1957, Mark and Dene Miller bought the 40 acre property which is today Benmarl Winery at
Slate Hill Vineyard. The purchased the property from Andrew J. Caywood, an early American viticultur-
ist who had hybridized the Dutchess grape.

The Millers had the steep, stony vineyards terraced and replanted with European vinifera and hybrid grape
varieties during the 1960’s and 70’s. Their enthusiasm for wine-making was inspired by Mark Miller’s op-
portunity to work and live in Europe, particularly in Burgundy, France, where he found the climate and soil
was much like that of the Mid-Hudson Valley. As Miller commuted between France & New York, he also
became a leaser in the development of the New York Farm Winery Industry, and encouraged experimenta-
tion and planting of many varieties of wine grapes. He oversaw the production of different styles of wines,
many based on the Burgundy tradition. When the New York Farm Winery Act was passed in 1976, Benmarl
was awarded license #1 due in part to Millers extensive work to bring about the legislation.

On February 7th 2006, Victor and Barbara Spaccarelli, Jr. of Hopewell Junction, N.Y. purchased the Historic
Benmarl Winery. Victor is a local contractor and entrepreneur. The purchase of Benmarl Winery is the fulf
illment of a life-goal to own a vineyard. The Spaccarelli family has produced wine as a hobby for genera-
tions. Victor looks forward to eventually retiring to the Benmarl property where he will engage in
the business of running a vineyard/winery full time. Victor has been very instrumental in restoration work
at Fordham University and has won awards for his work. He also owned and operated Spaccarelli’s Restau-
rant in Westchester County. It is Victor’s love of historic restoration, that in part led him to Benmarl. With a
background in restoring property in Dutchess County, Victor immediately began work at Benmarl restoring
the barrel room of the cellar. Additional work in the cellar is planned before tackling the area of the upstairs
gallery and tasting room. Barbara Spaccarelli will play an instrumental role with the wineries wine club as
well as hostess at a number of winery functions.

Victor and his family are very busy clearing and re-planting the vineyards as well. The award winning Es-
tate Baco Noir, is being supplemented with additional plantings as well as Traminette, which Victor hopes to
have serve as the Estate White.

Victor has been quoted as “having found a jewel in his backyard” in regards to the purchase of Benmarl. For
many years, Victor and his father, Victor Spaccarelli, Sr. had searched for a winery together. Although Victor
lost his father before taking ownership of Benmarl, he feels his fathers presence with him at Benmarl. As
Victor and Barbara go forward with their plans for Benmarl, the Winery and Vineyards will once again shine
as they had in the past under the ownership of the Miller family. It is Victor’s wish to have his son’s and
daughter remain as owners and stewards of Benmarl for generations to come.

Accolades
2006
Bronze Medal, 2004 Baco Noir, International Finger Lakes Wine Competition
Silver Medal, 2004 Baco Noir, New York Wine & Food Classic
2005
Cornell Cup Best Wine 2004 Baco Noir Hudson Valley Winegrowers Association
Gold Medal Best 2004 Baco Noir Hudson Valley Winegrowers Association
Gold Medal, best French Hybrid 2004 Baco Noir Hudson Valley Winegrowers Association
Gold Medal, Best Red, 2004 Baco Noir Hudson Valley Winegrowers Association
2000
Gold Medal,American Wine Society-1999 Baco,
Gold Medal, American Wine Society1999 Zinfandel
Bronze Medal,Atlanta Wine Summit, 1998 Chardonnay
Bronze Medal, Atlanta Wine Summit, 1999 Viginoier
Silver Medal, Atlanta Wine Summitt 1999 Baco Noir
Silver Medal, American Wine Society, 1999 Coast to Coast
Gold Medal, N.Y. Wine & Food Classic, 1998 Coast to Coast
Bronze Medal N.Y. Wine & Food Classic, 1999 Baco Noir
1998
Silver Medal Eastern Wine Competition, 1997 Baco Noir
Silver Medal Eastern Wine Competition, 1997 Marechal Foch
Brotherhood, America’s Oldest Winery
100 Brotherhood Plaza, PO Box 190, Washingtonville, NY 10992
Phone: 845-496-3661
E-mail: wine@frontiernet.net
www.brotherhoodwinery.net

R ich with history and the romance of winemaking since 1839,

Brotherhood
Winery beckons every type of wine enthusiast, from connois-
seur to novice. Listed on the National & State Registries of
Historic Sites, it is, the oldest winery in continuous operation in
the U.S. (with some of the largest underground wine cellars in
the country)and has made wines to please everyone since 1839.
The tradition of excellence continues with Brotherhood’s award-
winning wines including its Pinot Noir, Riesling and Cabernet
Sauvignon.

Watch for the limited releases of Mariage, Eiswien, and Vintage

Port. Favorite specialties like Holiday Spiced Wine, May and Ro-
sario are available all year round as well as their sparkling wines;
Blanc de

Blancs, Grand Monarque and Carpe Diem, a truly delightful Spumante. Browse the quaint shops along
Brotherhood Village’s Courtyard.

Brotherhood History
Brotherhood, America’s Oldest continuously operated Winery, was established in 1839 in the village of
Washingtonville, Orange County, New York. The property is on what is know known as North Street, was
originally part of a land grant issued by Letters of Patent by Queen Anne of England to six loyal subjects on
March 23, 1709.

In March of 1824, John Jacques aquired the land on North Street. John was born in 1970 in Plainfield, New
Jersey and of Scotch parentage. At the age of nineteen he established his residence in Washingtonville, New
York. After he purchesed the property on North Street he began growing grapes in 1835. He was the first
person in Orange County to establish a vineyard and sell the fruits. In 1838, with the vines fully established

and producing superior grapes he decided to produce fine wines from his grapes, instead of seling the fruit.
For this purpose, he dug cellars on the property and built a winery above them. This original building still
stands today and has been renovated to house small shops and a Cafe.

The first comercial vintage at Jacques’ Winery was produced in 1839. It bore the label “Blooming Grove
Winery” for the township in which Washingtonville was located.

The Winery thrived under John Jacques direction for nineteen years. In 1858, Jacques deeded the property
and the production facilities of the Winery to his three sons: John Fr., Oren, and Charles. They maintained a
flourishing operation producing sacramental and table wines. They renamed the Winery “Jacques Brothers’
Winery.”
In August, 1886, Charles Jacques, the last surviving member of the winemaking family sold the Winery to
Jesse M & Edward R Emerson. The Emersons were in the wine business had owned vineyards in the Finger
Lakes Region of New Yrok and in Kingsburg California.

The Emersons expanded the facilities at the Washingtonville Winery. They added large additions and a
cross vault to the original building. With the help of Armenian laborers, they erected a guge stone building,
unlike any known American style of the period. The new stone structure was opened in 1894.

The Emersons gave the name “Brotherhood” to the former Jacques Brother’s Winery. They continued to
produce sacramental wines, as well as broadening the scope of the Winery by producing various dinner
wines, a brandy and bourbon.

In 1919 when the Eighteenth Amendment - “Prohibition Amendment” was enacted, the Emerson’s were not
forced to close their doors. They reverted to the practice of producing strictly sacramental wines and wines
for medicinal purposes.

Around 1921, Louis L Farrell managed to aquire a controlling interest in Brotherhood Winery. The prop-
erty and Winery remained in the nanme of the Emerson family until 1965. It was then that Farrell and his
son Louis Jr. took over the management of the Winery. They continued to concentrate on the production of
several varieties of sherries and apertifes. Louis Sr. died in 1947 and Louis Jr died shortly thereafter. The
business was left in the hands of three Farrell cousins. Francis L Farrell recognized the consequences pro-
hibition had on the American Wine Industry. It had diminished.

However, Francis saw this as an opportunity to convert the Winery to a major tourist attraction. Tours of
the historic site were offered to various organizations. In the 1970’s wine began in popularity. Brotherhood
now not only was a tourist attraction, but it would also return to the primary purpose for which it had been
founded: the production of fine wines. In 1974, Francis Farrell died. He would never see his dream real-
ized.

In 1987, new owners arrived. Cesar E Baeza, an internationally prominent winemaker, began the process of
converting Brohterhood into the premier Winery of New York, producing varietal wines. The other inves-
tors, area businessmen and professional developers concentratede on improving the facilities and atmos-
phere to attract tourists and increase sales of the wine. Their efforts have been eminently successful and the
Winery has, once again, become the showplace in Orange County, New York.

In July of 2005, the Castro-Letelier and Chadwick-Vergara families hailing from a long tradition of vineyard
cultivation in Chili’s Maule Valley, joined forces with Brotherhood. This new group is committed to making
Brotherhood a premier winery in America by inproving it’s facilities and planting vinifera vineyards in the
Hudson Valley. Forty acres of Pinot Noir, Riesling and Chardonnay grapes will be planted in Hudson, New
York, next to a vineyard that has already been supplying Brotherhood with Chardonnay grapes, which along
with Pinot Noir grapes are used to make Brotherhood’s elite Grand Monarque Champagne.

Everyone involved in this project is excited about the prospects for Brotherhood’s future as it assumes a role
in enhancing the image of the Hudson Valley as an important wine-producing region in New York State by
elaborating wines of both excellent quality and value.
Accolades
2006
Double Gold Medal, 2004 Pinot Noir Taster’s Guild International
Gold Medal, 2003 Cabernet Sauvignon Finger Lakes International Wine Competition
Silver Medal, 2003 Cabernet Sauvignon, New York Wine & Food Classic
Bronze Medal, Blanc de Blanc Sparkling Wine, NY Wine & Food Classic
Bronze Medal, Riesling, NY Wine & Food Classic
Bronze Medal, Pinot Noir, NY Wine & Food Classic
Bronze Medal, Ruby Port, NY Wine & Food Classic

2004
Gold 2003 Eiswein The Great Hudson Valley Wine Competition
Bronze, 2001 Cabernet Sauvignon New York Wine & Food Classic
Bronze, 2001 Merlot New York Wine & Food Classic

2003
Bronze 2001 Merlot New York Wine & Food Classic
Bronze NV Ruby Port New York Wine & Food Classic

2002
Best of Class, 2001 Pinot Noir New York State Fair
Gold, 2001 Pinot Noir New York State Fair
Gold, 2001 Pinot Noir, New York State Fair
Silver NV Cream Sherry, New York Wine and Food Classic
Silver 2000 May Wine- Strawberry Woodruff New York Wine and Food Classic
Bronze, 1998 Cabernet Sauvignon, New York Wine and Food Classic
Bronze, 1999 Merlot New York Wine and Food Classic
Bronze, NV Sheba Tej Honey Wine- Organic New York Wine and Food Classic

2001
Gold, 1980 Tawny Port,New York Wine and Food Classic
Silver, 1998 Vies of the Hudson Cabernet Sauvignon, New York Wine and Food Classic
Bronze, 2000 Johannisberg Riesling, New York Wine and Food Classic
Bronze, NV Marriage, Limited Edition New York Wine and Food Classic

2000
Bronz, NV Cream Sherry, New York Wine & Food Classic
Bronze, NV Marriage-Winemaster Discover, New York Wine & Food Classic
NV Ruby Port Won Bronze in New York Wine & Food Classic
Bronze, NV Sheba Tej-Ethiopian Recipe, New York Wine & Food Classic
Bronze, NV Views of the Hudson Cabernet Sauvignon, New York Wine & Food Classic
Glorie Farm Winery
40 Mountain Road, Marlboro, NY 12542
Phone/Fax: 845.236.3265
Email: info@gloriewine.com
www.gloriewine.com

H oused in a 1913 barn near the top of Mt. Zion Mountain, Glorie Farm Winery is one of the newest win-
eries injecting fresh energy into the Hudson Valley. Opened in 2004, our small family winery grew out
of a love for tasting and talking about wine. Current annual production is 900 cases of wine, and the winery
cooperatively co-exists with our fruit farm on 54 acres of vineyards and orchards. Nearly all of our wine is
produced from estate-grown grapes and fruit. A spectrum of wines is crafted in limited quantities. We fea-
ture Seyval Blanc, Cayuga White, DeChaunac, Cabernet Franc, several red blends,
and off dry Pear and Apple Wines. These wines are sure to satisfy palates with preferences ranging from dry
to slightly sweet.

Accolades
2005
Silver Medal, Red Monkey, HVWGA Wine Competition
Bronze Medal, Apple Wine, HVWGA Wine Competition

2004
Gold Medal, Pear Wine, HVWGA Wine Competition

Rivendell Winery
714 Albany Post Road, New Paltz, NY 12561
Phone: 845-255-2494 • Fax: 845-255-2290
E-mail: rivendellwinery@vintagenewyork.com
www.rivendellwine.com

S ince 1987, Rivendell Winery has attracted the attention

of wine judges and enthusiasts alike for its 15 different
wines; from dinner wines to its popular seasonal specialty
wines. In 2004, Rivendell was the recipient of the coveted
Governor’s Cup—the award for the Best New York Wine in
the New York Wine Competition—for its Dry Riesling. It
also was awarded Best Red, Best Merlot, Best Cabernet Sau-
vignon, Best Riesling and Best White Blend in the Hudson
Valley Competition.

Rivendell’s property is park-like, featuring a glass enclosed

tasting room with panoramic views of the valley, a fireplace
for indoor tastings and year round picnics, a deli-case stocked with artisanal foods of the region and a large
gift shop.

Accolades
2006
Double Gold Medal, Riesling New York Wine & Food Classic
Gold Medal, Rose of Cabernet Franc, New York Wine & Food Classic
Gold Medal, Soho Merlot, New York Wine & Food Classic
Silver Medal, Soho Chardonnay, New York Wine & Food Classic
Silver Medal, Soho Riesling, New York Wine & Food Classic
Bronze Medal, Northern Lights, New York Wine & Food Classic
Bronze Medal, Reserve Merlot, New York Wine & Food Classic
Bronze Medal, Merlot New York Wine & Food Classic
Bronze Medal, Cabernet Sauvignon, New York Wine & Food Classic

2005
Double Gold Medal, 2004 Rivendell Dry Riesling, NY Wine & Food Classic
Gold Medal , 2002 Rivendell Merlot Reserve, The Great Hudson Valley Wine Competition. Best Merlot
First Place
Silver Medal 2002 Rivendell Merlot, The Great Hudson Valley Wine Competition, Best Merlot Second
Place
Silver Medal, 2002 Rivendell Cabernet Sauvignon, The Great Hudson Valley Wine Competition
Best White Wine 2004 Soho Cellars Johannisberg Riesling The Great Hudson Valley Wine Competition
Silver Medal,2002 Rivendell Merlot, NY Wine & Food Classic
Silver Medal, Rivendell Northern Lights, NY Wine & Food Classic
Silver Medal, 2004 Rivendell Rose of Cabernet Franc, NY Wine & Food Classic

Bronze Medal, 2002 Rivendell Cabernet Sauvignon, NY Wine & Food Classic
Bronze Medal, 2004 Rivendell Chardonnay, NY Wine & Food Classic
Bronze Medal, 2002 Rivendell Barrel Selection Chardonnay, NY Wine & Food Classic
Bronze Medal, 2004 Soho Cellars Johannisberg Riesling, NY Wine & Food Classic
Bronze Medal, 2002 Rivendell Merlot Reserve, NY Wine & Food Classic

2004
Governor’s Cup, Best of Category, Gold Medal, 2003 Rivendell Dry Riesling, NY Wine & Food Classic
Gold Medal, Best Red Wine, 2002 Rivendell Cabernet Sauvignon, The Great Hudson Valley Wine Compe-
tition,
Gold Medal, Best Merlot, 2002 Rivendell Merlot, The Great Hudson Valley Wine Competition,
Gold Medal, Best White Blend Rivendell Northern Lights, The Great Hudson Valley Wine Competition,
Gold Medal, Best Riesling, 2004 Soho Cellars Johannisberg Riesling, The Great Hudson Valley Wine Com-
petition
Gold Medal, 2004 Rivendell Dry Riesling, The Great Hudson Valley Wine Competition
Silver Medal, 2001 Rivendell Merlot Reserve, NY Wine & Food Classic
Silver Medal, 2003 Soho Cellars Johannisberg Riesling, NY Wine & Food Classic
Bronze Medal, Rivendell Northern Lights, NY Wine & Food Classic
Bronze Medal, 2002 Rivendell Chardonnay, NY Wine & Food Classic

2003
Double Gold, 2002 Soho Cellars Johannisberg Riesling NY Wine & Food Classic
Silver Medal, 2000 Rivendell Chardonnay, NY Wine & Food Classic
Silver Medal, 2000 Rivendell Dry Riesling, NY Wine & Food Classic
Bronze Medal, 2000 Rivendell Merlot, NY Wine & Food Classic
Bronze Medal, 2002 Rivendell Rose of Cabernet Franc, NY Wine & Food Classic

2002
Double Gold, 2001 Rose of Cabernet Franc Double, NY Wine & Food Classic
Silver Medal, 2000 Rivendell Merlot, NY Wine & Food Classic
Silver Medal, 2000 Rivendell Merlot Reserve, NY Wine & Food Classic
Bronze Medal, Soho Cellars Chardonnay, NY Wine & Food Classic
Bronze Medal, 2000 Soho Cellars Johannisberg Riesling, NY Wine & Food Classic

2001
Gold Medal, 2000 Rivendell Dry Riesling, NY Wine & Food Classic
Bronze Medal, 1999 Rivendell Chardonnay, NY Wine & Food Classic
Bronze Medal, 2000 Soho Cellars Johannisberg Riesling, NY Wine & Food Classic

Stoutridge Vineyard
10 Ann Kaley Lane, Marlboro, NY 12542
Phone: 845-236-1112
E-mail: sosborn@bestweb.net
www.stoutridge.com

S toutridge Vineyard is an new winery built on the site of a historic homestead farm, which has had vine-
yards planted since the early 1800’s and on which there was a commercial winery from 1880-1910. In
the early 1940’s the farm was confiscated by the U.S. Government for operating an illegal still. In 2001,
Stephen Osborn and his wife Kimberly Wagner purchased the farm and set about restoring it through the
replanting of the vineyards, restoring of the farmhouse on it’s original 1855 foundation, and the construction
of a state of the art winery utilizing old fashioned, ‘gravity
feed’ design built directly on the original winery site.

Stoutridge History

T he farmhouse at Stoutridge Vineyard dates back to the mid

1800’s and was built by pioneering Italian immigrants.
Through the builder’s name is lost to time, we do kow that
at some point, perhaps due to the disruption of the American
Civil War, the farm became a part of the historic McCourt
farm. This farm was owned by the coolorful “Gov’ner Mc-
Court” who spient much of his life adventuring in the Ameri-
can West and was at the driving of the golden spike at Prom-
ontory Point, Utah. On April 1st 1895, Hannah McCourt, the
“Gov’ner’s wife,” sold off a 14 acre parcel, the majority of
what is now Stoutridge Vineyard, to Moses McMullen who
farmed it for seven years until he in turn sold it to Vincenzo
Marono on January 31st 1902.

Nineteen-hundred-two was an auspicious year for the farm as

Vincenzo converted the barn into a winery and began produc-
ing wine commercially, doing so until his death on March
12th, 1919. The Alcohol Prohibition amendment to the US constitution was ratified later that spring. This
no doubt was an unfortunate turn of events for Vincenzo’s heirs, and they squabbled over the winery and
land and eventually lost the entire farm, presumably to debt and bad feelings created during legal battles.

On May 8th, 1923, at the height of US Prohibition of alcohol, Joseph Noto of Tampa Florida bought the
lands, took down the winery and built a pig barn and automobile garage on the old winery site. He and his
family farmed farmed the fruit orchards and grapevines until his death on July 24, 1944. There are many
local tales of large Sunday gatherings held and baseball games played on the Noto farm. To this day people
in Marlboro refer to the land as “The old Noto Farm.”

On August 28th 1945 Joseph Olivo bought the farm from Joseph Noto’s heirs, but sold it seven years there-
after in 1952 to Philippa Turrigiano. Philippa used the farmhouse as a consolidation warehouse for illegal
brandy production which was a very popular activity on farms in Marlboro at the time. He was arrested at
the farmhouse by federal agents in early January of 1956, and on January 20th he sold his farm to Dominic
Pagnotta II. Dominic and his family kept up the fruit trees and grapevines until his death in 1969. Dominic

III became a teacher and used the land for hunting and as a training ground for pistol and rifle with the New
Yrok State Hunter Safety Program. In 2006 at age 70, Dominic became the champion of the Amateur Trap
Shooting Association’s annual event, “The Empire Grand American.”

The farm house was burned down by vandals in 1988, but the entire foundation remained intact. Stephen
Osborn and Kimberly Wagner, the owners of Stoutridge Vineyard, bought the farm from Dominic and
JoAnn Pagnotta in June of 2001 and set about the restoration of hte farmhouse, vineyards and the old Maro-
no Winery.

Gravity Flow Winery - The damaging effects to wine from the use of modern winemaking materials and ma-
chinery is becoming well known. The degrading effects of filter material and fining agents is easily demon-
strated, especially on lighter wines with their lower alcohol contents and delicate characters. As a specialist
in these styles of wine, specifically the cool climate wines of the Hudson Valley, Stoutridge is a proponent
of the use of minimalist winemakingt techniques. On innovative way of minimizing such damage to wine is
not pumping it. At Stoutridge, our winery was purposefully built into a hillside so that a specific winemak-
ing step can be driven by the wine’s natural downhill flow from higher tank through a processing step to a
lower tank, rather than it being driven uphill through a pump. Our winery has a wine elevator, a tank lifted
by a chain winch, which can be raised 12 vertical feet to allow us to take advantage of this less intrusive
“gravity flow” method.

Warwick Winery & Distillery

114 Little York Road, Warwick, NY 10990
Tasting Room: 845-258-4858 • Winery: 845-258-6020
Fax: 845-258-6055
E-mail: wvwinery@warwick.net
www.wvwinery.com

S ince 1994 our dream has been to create world-class products. Our family has strived to create fruit-based
alcoholic beverages as unique as the fruits themselves. During the past eight years we have produced
multiple award winning wines and ciders. Doc’s Draft, our hard apple cider, has received national and in-
ternational recognition. Recently, Warwick Valley Winery was honored to receive a New York State grant to
create a fruit distillery. Our handcrafted copper still was imported from Germany and is designed to main-
tain the fruits’ natural flavors. With the completion of our new post and beam distillery we have become
New York’s first fruit micro-distillery. A full line of raspberry, apple, and pear brandies and infusions are
available.
We invite you to come try our wines, enjoy live music every weekend from 2-5pm, play bocce and have
lunch from our newly expanded bakery/café. We offer fresh breads, gourmet sandwiches and pizza, salads,
desserts and more. Apple and Pear picking in season.

Accolades
2006
Gold Medal, Doc’s Draft Hard Apple Cider, New York Wine & Food Classic
Bronze Medal, Apple Brandy, NY Wine & Food Classic

2005
Gold Medal, Best of Class, Winston’s Harlequin Port, The Great Hudson Valley Wine Competition
Silver Medal, Doc’s Draft Hard Apple Cider, Riverside Int’l Wine Competition
Silver Medal, Pear Brandy, Riverside Int’l Wine Competition
Silver Medal, Doc’s Draft Hard Apple Cider, Beverage Testing Institute
Silver Medal, Pear Brandy, Beverage Testing Institute

2000
Gold Medal, 1999 Riesling, Indiana State Fair--Indy International Wine Competition

1999
Bronze Medal, 1998 Black Dirt Red, New York Wine & Food Classic
Bronze Medal, 1998 Chardonnay, New York Wine & Food Classic
Bronze Medal 1998 Riesling, New York Wine & Food Classic

Whitecliff Winery
331 McKinstry Road, Gardiner, NY 12525
Phone: 845-255-4613
E-Mail: info@whitecliffwine.com
www.whitecliffwine.com

W hitecliff is a family-run vineyard and

winery focused on artisanal, on-premise
production of high quality wines. Our 70-acre
property surrounds a tasting room that in-
cludes a large deck with spectacular views of
the white cliffs of the Shawangunk Ridge.We
work exclusively with New York grapes, and
produce from our own 25-acre vineyard much
of our Seyval Blanc, Vignoles, Chardonnay,
Gamay Noir, Cabernet Franc, Pinot Noir, and
a new red grape recently developed at Cornell.
Our award-winning wines are unique, complex and food-friendly. With the subtle style and elegance of Eu-
rope, they are a true reflection of New York’s terroir and cool climate. Our winery and our wines have been
featured by a variety of media, ranging from the national publication, Country Living, to a cover story by
Hudson Valley.
Whitecliff History

T he plans for Whitecliff have been long in the making. Michael has lived on the property since 1975,
when he was studying organic chemistry in graduate school at SUNY, New Paltz. Upon graduation in
1978 he was hired by IBM to be trained as a semiconductor engineer. He decided to buy the property he was

living on and soon became intrigued by the idea of starting a vineyard. “I wanted to do some farming, and
this area was historically a grape-growing region supplying New York City,” Michael explains.

Wine had figured prominently in his upbringing: his German and Italian grandfathers both made wine at
home, and it was part of their everyday dinner table. Michael enjoyed his work at IBM but was eager to put
to practical use his expensive graduate education. “You don’t have to be a physical organic chemist to be a
winemaker,” he observes, “but it certainly helps.”

He started planting his vineyards in 1979, beginning the research on what would do well at his specific site.
This procedure involves years of trial and error to determine which varieties will produce good yields and
quality while withstanding the cold winters. A few years into the process he met Yancey, and a few months
later she became his wife — and a full partner in the wine venture. “She knew that I wanted to have a
winery someday, but I don’t think she would have married me if she had known how much work it would
be,” he jokes. Yancey admits it’s a grueling lifestyle and a far cry from her Manhattan upbringing. Still, she
finds it deeply satisfying. “We have a gorgeous site, we’re keeping 70 acres in farmland, and we’re excited
about experimenting with great viticulture and high quality wine,” she says. The Migliores expect to sell
most of their wine out of their own tasting room to both tourists and locals as many Hudson Valley wineries
do. Their production this year will be just 500 cases; next year it will be atleast 1500 cases as more Gamay
Beaujolais grapes come into production. After that they plan to double production every year for four years.
Their wines are designed to appeal to the wine drinker who has already developed a palate. “My wines are
complex and handcrafted, with intensity of flavor,” Michael says. Whitecliff Vineyard & Winery is also fea-
tured in Country Living Magazine, October 2001 edition

Accolades
2005
Gold Medal 2003 Cabernet Franc,The Great Hudson Valley Wine Competition
Gold Medal 2004 Ridgeline Red, The Great Hudson Valley Wine Competition
Silver Medal 2003 Sky Island Red - Hudson Valley Wine Competition
Silver Medal 2004 Awosting White - Hudson Valley Wine Competition

2004
Silver Medal 2002 Chardonnay - Florida State Fair
Silver Medal 2003 Rose - NYS Wine & Food Classic
Bronze Medal 2002 Merlot - Eastern Wine Competition

2003
Bronze Medal 2002 Merlot – Florida State Fair
Bronze Medal 2002 Merlot – NYS Wine & Food Classic
Bronze Medal 2002 Merlot – Eastern Wine Competition

2001
Bronze Medal 2000 Gamay Noir – New York State Fair
 Hudson River Valley Wine Region
History
S ome of the country’s oldest vineyards can be found in the Hudson Valley. The French Hugenots planted
the first vines in New Paltz (now part of Ulster County) in 1677, 100 years before any vines were plant-
ed in what is now California. When the Huguenots planted vines in the Valley they discovered a unique
combination of soil, climate and sun that together makes for ideal grape growing conditions. They originally
planted their vines on the hillsides of the Hudson Highlands and started a tradition of grapes and wine that
continues to this day.

The wine making industry in the Valley has survived through wars, revolutions, blights, bad weather and
Prohibition to become one of the most innovative and diverse areas of viniferous cultivation in the nation.
The broad expanse of the Hudson River serves a dual purpose. The flowing water helps keep the climate
temperate, and the valley serves as a conduit for maritime breezes from the south. The gently sloping hills
provide ideal sites for vineyards, some of which, like those owned by Benmarl Vineyards, have been planted
for centuries

Most of the early wines were made by families for their own consumption. But in 1827, Quaker Robert Un-
derhill, who had established a self-sustaining community at Croton Point, planted grapevines brought from
Europe with the intention of making wines to sell. The Croton Point community grew their own watermel-
ons, apples, pears, chestnuts, castor beans and made bricks.

Although Underhill’s attempt to cultivate these vines failed, that didn’t stop him. Over the next two decades
he cross-bred native and European vines and the results paid off - grapes with wonderful flavor growing on
vines hardy enough to survive in this climate.

William Cornell established a vineyard in Ulster County in 1845. His endeavors greatly interested his broth-
er-in-law, Andrew Caywood, who settled in Marlborough and worked on creating second generation hybrid
vines. One of his products, the Dutchess grape, is still grown here today. Caywood’s vineyards are now part
of Benmarl Vineyards and the original vines planted by Caywood are still tended there today.

The first commercial winery in the Hudson Valley, Jacques Brothers Winery, was established in 1837 for the
production of altar wines. Renamed Brotherhood in 1885, the Washingtonville winery is the nation’s oldest
continuously operated winery.

In 1850, the region’s second winery was established at Croton Point. The company produced altar wines
and also marketed its product in New York City as a medicinal tonic. Although there is no longer a winery
there, the subterranean brick caves built by the founders to store and age their wines are still in existence.
The area, in the village of Croton-on-Hudson, is now a Westchester County park.
The third winery, also named Brotherhood, operated in Amenia in Dutchess County from 1860-1867, when
it moved out of the region.

The Hudson Valley Wine Company was opened in Highland (Ulster County) in 1904 by Alphonso Bo-
lognese. The company made altar wines for local monasteries and is now the Regent Champagne Cellars.
Regent Champagne Cellers has since closed it’s doors.
High Tor Vineyards, which operated on a scenic mountain site in Rockland County back in 1949, was one of
the east’s most prominent wineries. Its owner, Everett Crosby, tried to get New York to change its laws and
do away with the expensive $1,000-per-year licensing fee. He was unsuccessful and his winery went out of
business.

In the 1970s, New York Governor Hugh Carey appointed John Dyson as state Commissioner of Agriculture.
A wine enthusiast himself (he currently owns Millbrook Vineyards in Dutchess County), Dyson formed a
task force that drew up the Farm Winery Bill. With testimony from Benmarl Vineyards owner Mark Miller
and support from many other vintners and organizations, the bill was passed in 1976, paving the way for
rapid growth of the Hudson Valley wine industry. Annual fees were dropped to $125, making the endeavor
easier to afford for the smaller wine-makers.

Today the Hudson River Region, given this name in 1982 by the Bureau of Alcohol, Tobacco and Firearms,
has more than 20 operating wineries.
 Shawangunk Wine Trail Story

I n the early 1980’s a Hudson River Region Wine Council was formed, which consisted of all of the
wineries in the Hudson Valley at the time.

There were Cascade, Clinton & North Salem from east of the Hudson, and west of the Hudson were Broth-
erhood, Baldwin, Brimstone, West Park, Benmarl, Walker Valley, Chateau George that later became Riven-
dell ), Cottage Vineyards, Woodstock, Royal Kedem, and Magnanini.

The wineries banded together to take advantage of some start up Wine Trail funding being given out by NY
State, and tried to do some group marketing.

A year or two later, Gary Dross at Walker Valley came up with the idea of a common brochure (The Blue
Brochure) listing all the wineries with a map - the precursor to our Wine Trail brochure.
For two or three years, the Hudson River Region Wine Council published that brochure and did some
distribution of the brochure - had a couple of annual events. This was the start of the annual Bounty of the
Hudson Food and Wine Festival which is held in July.

Some time around the late 1980’s, the HRRWC was out of business, and Baldwin, Brimstone, Magnanini
and Walker Valley got together for a year to do some joint advertising as The Route 52 Wine Trail - but
didn’t get too far.

Then Jack Ransom of Rivendell (Jack bought out Nutman’s winery Chateau Geroge and renamed it Riven-
dell) formed a wine trail with Rivendell, Adair, Baldwin, Brimstone, Magnanini and Walker Valley. That
started the Shawangunk Wine Trail.

The SWT then had a brochure, and some annual events - Bounty Of The Hudson & Around the World at
the time. Around mid 90’s, with the SWT going, and the wineries across the River had their Wine Trail
(Dutchess) Jack from Baldwin Vineyards came up with the idea of coming up with one newspaper type bro-
chure for all the wineries in the Valley, once again. This was successful, but never replicated.

The SWT changed a number of times Magnanini & Walker Valley dropped out over the years; and there
were a few years that Rivendell was not a member - then we accepted Brotherhood and the wineries in
Warwick and Whitecliff came along. In 2006, Demarest dropped out, and we added the Marlboro wineries;
Benmarl Wnery, Stoutridge Vineyards and Glorie Farm Winery. This year, we reget that founding member
Brimstone Hill Winery has retired from wine trail events. Although the winery remains open, they will no
longer participate in trail events.
 Shawangunk Wine Trail
2007 Events

April 21 & 22
PASTA PRIMO-VINO
$ 20 in advance $25 at the door • Designated Driver Ticket $10
Celebrate SPRING with a tour of the Wineries as they pair their magnificent wines with delicious Pasta reci-
pes. A number of the wineries will have NEW RELEASES to taste as well.

June 16 & 17
AROUND THE WORLD IN 80 MILES
$25 in advance $30 at the door • Designated Driver Ticket $10
Each of the 11 wineries along the Trail becomes a different wine producing country. Maybe it’s France,
Italy, Chile, Spain or Greece; you never know where you might land. At each winery, savor the foods and
atmosphere of that “country”while you sample the regional wines that make each winery unique. Your Pass-
portincludes “visas” good for the entire weekend and a souvenir etched wine glass.

July 28 & 29
BOUNTY OF THE HUDSON
$ 25 in advance / $30 at the door • Designated Driver Ticket $ 10
A rotating event (each year at a different winery) including all of the Hudson River Region wineries and
many top food purveyors and restaurants from the Hudson Valley. Location TBD. Food, wine, music, and
cooking demonstrations.

WREATH FINERIES AT THE WINERIES

Three Weekends! December 1 , 2 , 8 , 9 , 15,16
Saturday Tickets $35 Single / $ 55 Couple • Designated Driver Ticket $ 15
Sunday Tickets $25 Single / $45 Couple • Designated Driver Ticket $ 15
Three Gift Shopping Weekends composes this annual event. Participants receive a grapevine wreath and a
souvenir wine glass at their starting winery, then a holiday ornament and holiday food samplings and wine
tasting at each succeeding winery on the trail. Take advantage of unique holiday offerings and celebrate the
holidays along the Shawangunk Wine Trail. This is where the Hudson Valley shops for fine and unique gifts
in the region. Reservations a must.
 Media Contact
Debbie Gioquindo - Director of Marketing

Phone: 914-474-7780

Fax: 253-660-8203

Email: debbie@shawangunkwinetrail.com
Email: debbie@exclusivewinevacations.com