ABOUT EMINENCE ROAD FARM WINERY
Eminence Road Farm Winery makes small lots of dry table wine in a barn on the western
edge of the Catskills using grapes from sustainably managed Finger Lakes vineyards. All
wine is bottled by hand, unfined and unfiltered with nothing added but a minimal amount
of sulfite for stability and occasionally neutral yeast. Andrew Scott, Jennifer Clark,
Brigette and Barry are the proprietors.
Jennifer, Andrew, and the late Lester with a big pumpkin. (Photo credit: Andy Ryan)
ABOUT US: Prior to getting into the wine business Andrew worked in publishing as an art
director and Jennifer did internet marketing in the apparel industry. Living in New Jersey
and working in Manhattan they developed an interest in wine that soon turned into an
obsession with France's Loire Valley. In 1996 Andrew made his first batch of homemade wine
using a kit received as a Christmas present from his brother along with a note saying "If
you really want to learn about wine why don't you make some?" That batch, from a grape
concentrate alleged to be gamay, came out terrible. But the process was fascinating and
soon fall centered around grape runs to the Finger Lakes and stomping fruit in the
driveway. Each year the home winemaking grew bigger, moving from the basement to the
garage and then to a barn in upstate New York where it set down roots as an actual
licensed winery. In 2007 they relocated to their weekend place in Long Eddy, got the barn
in shape and in 2008 made the first official commercial wines under the Eminence Road
Farm Winery label.
An old cabernet sauvignon vine in Elizabeth's Vineyard.
ABOUT THE WINE:Coming from a home-winemaker background, with no formal training or winery
experience, we have developed--for better or worse--a self-taught winemaking methodology
based on low-intervention, patience and faith in the natural processes of fermentation.
Our goal is to make rustic, textured country wines that shine bright on the dinner table.
To that end we let wine ferment at its own pace and get it into the bottle without
extraneous additives or processing.
Grapes come from vineyards in the Finger Lakes region of New York, about a hundred miles
west of the winery. We work with the same growers each season taking fruit from the same
rows year after year. Grapes are harvested directly into our picking boxes and driven to
the barn in Long Eddy where all processing, fermentation, elevage and bottling takes place.
Annual production is on average one-thousand cases.
In the winery fermentations are performed by native and/or neutral yeast depending on
conditions. Fermentations are slow and cool lasting between two and 22 months. Total
sulfite additions average 40 to 60 parts per million. All wines go through malolactic
fermentation usually during the following spring. Wines are held on their lees until
bottling with no racking. Clarifying is done by time and gravity, fining and filtration
are not used at any point in the winemaking process. Bottled alive!
Barrels and tanks stacked to the rafters.
DIRECTIONS FOR USE: Because the wine is bottled without fining or filtration and only a
minimal amount of sulfite it is important it be kept cool at all times. High temperatures
can greatly diminish flavor, aroma and quality. Just a brief amount of time in a hot car
can ruin a bottle of wine. Ideal storage conditions are a temperature of fifty-five
degrees Farenheight with 70 percent humidity and complete darkness. Cork finished bottles
should be stored on their side. An unfiltered wine will often have some amount of sediment
in the bottle. This is a natural, harmless deposit that can be easily removed with careful
decanting. Serve cool but never cold. For best results drink wine outside with good food
and someone you love.
The Winery is built into the hillside providing natural cooling.
ABOUT THE FARM: Eminence Road (the actual road) was named by settlers who came here in
the 1850s from the hamlet of Eminence in Schoharie County. Sometime in the 1940s a dairy
farm was established and was in operation until the mid-1970s. After the dairy shut down
the house changed hands several times before we purchased it in 2001 as a weekend retreat.
The winery is set up in what was originally a cow barn. With low ceilings, little to no
insulation and rough concrete floors it is a less than ideal space for winemaking but we
do our best to make it work. At least it has floor drains! Over the years we have
established a small hobby vineyard of about one-half acre planted primarily to the
French-American hybrid landot noir as well as rows of petit pearl, louise swenson and
itasca. All are self-rooted. The east facing slope is fairly well drained but the
surrounding mountains limit sunlight and that, combined with poor soil, short summers and
extreme winter cold, creates a difficult growing situation for even the hardiest hybrid
grapes. Raspberries and blueberries, on the other hand, seem to thrive. In addition to
the struggling vines we also have extensive vegetable gardens and manage to grow a good
portion of our own produce. Andrew also has a thing for giant pumpkins.
Solar panels provide all of our electricity.
SUSTAINABILITY: It's difficult to make any great claims about being ecologically friendly
when your business is producing wine, something the planet ultimately does not need. But
here we are. Wanting to at least do something, in 2018 we invested in a 45 panel solar
installation set up in the field across the road. It covers all of the power needs for
the house and winery and also generates extra energy that goes back into the grid. In the
winery we keep our packaging low impact by using light weight bottles, natural corks (made
from tree bark) and kraft paper labels we print and cut ourselves, attached with non-toxic,
water soluble adhesive. We strive to generate as little waste as possible (especially
plastic), reuse everything and compost everything else.
Barry (age 2) and Brigette (age 6) have the run of the farm.
DOGS: We love them all.
© Copyright 2008-2022 • EMINENCE ROAD FARM WINERY
3734 Eminence Road, Long Eddy, New York 12760