What: Eminence Road Winery Dinner
When: Friday September 27th, 2013
Where: Aroma Thyme Bistro, 165 Canal St, Ellenville NY
Details: Four course paired
wine dinner, $45 per person. RSVP
(845) 647-3000.
Pinot Noir
Local Tomatoes Three
Ways
Fresh Organic Vermont
Pasta Co Fettucine
Cabernet Franc
Duck & Shiitake
Mushroom Tostada, Goat Cheese
Pickled Red Cabbage
Cuvee Acidallia
(Merlot Blend)
Chatham Sheepherding
Camebert Cheese, Roasted Pear & Walnuts
Cranberry Compote
Dry Reisling
Roasted Plum Cake,
Ginger Ice Cream
About Eminence Road Winery:
Eminence Road Farm Winery is located in
Long Eddy, New York in a mountain valley at the southern edge of Delaware
County. The winery is housed in a hillside cow barn and is operated by Jennifer
Clark, Andrew Scott, and Lester, from Hankins.
At Eminence Road we source fruit from
four growers in the Finger Lakes region of New York State. All wines are single
vineyard lots and labelled as such except in cases where the vineyard name is
proprietary. We work with the same growers each year, often taking fruit from
the same rows every season. Grapes are harvested directly into our picking
boxes and driven to the barn in Acidalia where all processing, fermentation,
élevage and bottling takes place. Riesling and chardonnay are pressed at the
vineyard and transported as unsettled juice.
At the winery red grapes are hand sorted
and crushed by foot into one-ton fermentors without being destemmed. We add a
small dose (20 parts per million) of potassium metabisulfite at this point. Our
feeling is it leads to healthier malo-lactic fermentation later on down the
road but we might abandon this practice in the future. Who knows? After being
crushed the must is allowed to ferment naturally with manual punch downs once a
day. No yeast, yeast nutrient, enzymes, sugars, acids or additives of any kind
beyond the aforementioned sulfite are used. Macerations are short, about nine
days for pinot, 14 for the cabernets. Musts are bucketed into a tiny, half ton
bladder press for gentle, wet pressing. Settled juice is pumped into old French
oak barrels to finish fermentation. We do not rack and top up religiously.
After one year, if fermentation has finished, the wine is moved to tank, given
another 15 ppm of sulfite and bottled by hand without fining of filtration
using a gravity powered 4-spout filler and a hand corker. It takes forever.
White wines are made essentially the same way except the élevage takes place in
stainless steel and only the gewürztraminer receives a brief maceration. Because
our Catskill cellar is very cold and we never rack our barrels or filter, the
wines sometimes have a bit of dissolved carbon dioxide and are often cloudy and
full of sediment. We suggest serving wine at just below cool room temperature
(60-65ºF), reds and whites both, decanting is also recommended. For best
results drink wine outside with good food and someone you love.
Thanks for your interest in our winery,
Andrew, Jennifer and Lester
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