We look to showcase the historic importance of our Standing Stone site by making wines that reflect a sense of place and displays the work we do in the vineyards to the care we take in the cellar. We rely entirely on indigenous yeasts and do not use any fining additives, adjustments, enzymes, or nutrients. Healthy fermentations require a healthy vineyard ecosystem.

Since purchasing Standing Stone Vineyards in 2017, we have focused on increasing biodiversity within our vineyards, building up natural defenses, attracting beneficial species and planting site-specific cover crops. We simultaneously eschew inputs like synthetic herbicides and insecticides that could damage our native yeast colonies. These efforts in the vineyards, combined with diligent hand selection at harvest, ensure the health of our fruit, in turn enabling us to run healthier, longer fermentations with confidence.

All wines are made in our Hermann J. Wiemer Vineyard Cellar on the west side of Seneca Lake, where the hand-picked grapes are brought over for hand-sorting on our press pad and then undergo settling, fermentation, aging, blending, and bottling under the watchful eye of our winemaking team. To learn more about our winemaking practices, follow the link below.