WSET D3 - New York State Flashcards
Summarise the history of New York State wine industry.
NE corner, bordering Great Lakes and St Lawrence river to north and west, down to a small Atlantic coastline around Long Island in south-east. Generally cool, different parts experience different climatic influences. 3rd largest producer in USA.
Early settlers near coast experimented unsuccessfully with vines brought from Europe but viticulture only re-started in mid-1800s, using native American vines. Due to severe continental climate , plantings were made where large bodies of water would have a moderating effect, along Hudson river, on lands bordering Finger Lakes and along southern shoreline of Lake Erie.
Following repeal of Prohibition, winemaking dominated by a few large wineries operating in Finger Lakes with locally grown native vines and made wines brought from California. Years of failure led to general belief V. vinifera could not withstand area’s long and tough winter condition, 1957, Dr Konstantin Frank, after years experimenting with Riesling and Chardonnay scions grafted onto hardiest rootstocks, succeeded in over-wintering his own vines whilst native and hybrid vines succumbed to cold.He bought land, planted and opened his own winery, Vinifera Wine Cellars.
State’s Farm Winery Act of 1976 allowed growers open wineries sell directly to public, after many new, small wineries established, growing mixture native, hybrid and vinifera vines. Vineyards sprang up in previously unplanted regions (eastern forks of Long Island). 10 AVAs in state, most important are Finger Lakes AVA and Hudson River Region AVA as well as Long Island.
Finger Lakes AVA.
Western upstate New York, below Lake Ontario and Canadian border. Largest region in New York. One of coldest AVAs in USA.
Continental climate with warm summers, cold winters. AVA covers 11 finger-shaped lakes, without which winters would be too cold for V. vinifera. Although not particularly large, extremely deep (deepest, Seneca Lake almost 200 m) can fail to freeze during winter. Lakes have several effects.
Topography with slopes around lakes, enables cold air drain towards water. As it reaches lake, air warms and rises creating a vacuum draws more cold air off land.
Lakes can generate own lake-effect snow, also help insulate vines.
Lakes provide warming influence in autumn enable ripening over longer period and reducing risk of autumn frosts.
In spring, cool air from lake delays budburst reducing chance of damage in spring frosts.
Most vineyards located around Canandaigua, Keuka, Seneca, and Cayuga lakes (latter 2 are independent sub-AVAs).
Most sited on steeper areas, where cold air flows down towards lake, rather than in cold air pockets in flat bench. Fertile soils and sufficient rainfall throughout year means many planted with low densities large vines. Training and trellising such as Scott Henry are common, growers split canopy either vertically or horizontally to allow greater air circulation (reducing fungal disease) and light penetration. Although snow help insulate vines during winter, many further protect vines from winter freeze by hilling up soil to cover graft union.
Finger Lakes area supported only cold-hardy hybrids such as Concord, Niagara, Cayuga, and Vidal, until Dr. Konstantin Frank came to Cornell University Geneva Experiment station in 1951 where he introduced grafted cool climate V. vinifera. A key consideration when selecting varieties is ability to withstand cold winter and this property led to Riesling and CF being most planted.
Riesling is most planted and most reputed V. vinifera from Finger Lakes. Number of producers make multiple Riesling wines often different sweetness, though majority are dry to M-dry. High acidity, M (–) to M body and fresh apple, lemon and peach. Alcohol low to M depending style (sweeter wines often
have lower alcohols). protective techniques, fermented at cool temperatures in stainless steel. Some choose to use few hours skin contact before pressing to enhance flavour and texture or keep wines on lees after fermentation, also enhance texture. Wines with residual sugar may achieved by late- harvesting, botrytis and/or stopping fermentation early. Good to very good, with some outstanding , mid- to premium priced.
Chardonnay also widely planted and used in still and sparkling wines. Still wines usually M bodied, with M (+) to high acidity and citrus flavours. often fermented and matured in oak to add texture and toasty.
CF is most planted V. vinifera black grape. Mid-ripening and winter hardy, adequate yields ripe grapes most years. less new oak than past, and many make at least one CF without any oak maturation. Oak tends to be French or Hungarian, both give subtler flavours than American oak. M (–) to M body and tannins with red cherry, cranberry and black plum, sometimes a herbaceous note. Good to very good and mid-priced.
Other popular varieties include Pinot Noir, Gewurztraminer, CS, Merlot and Pinot Gris. Significant producers - Hermann J. Wiemer and Forge Cellars.
Significant proportion hybrids and American vine species also grown (Many for grape juice and jellies/jams). Generally used to produce inexpensive wines, easier to grow but quality does not match V. vinifera. However, some hybrids, such as Traminette (Gerwurztraminer-like aromas, higher acidity and lower alcohol) and Vignoles (susceptible to noble rot, high acid, used for non-dry styles), potential to make good quality wines. As in Ontario across Canadian border, Vidal used in ice wine production.
Long Island AVA.
Extends from Manhattan eastward into Atlantic. Long Island AVA covers large area at easternmost end of island, where it splits into 2 peninsulas – North Fork and Hamptons sub-AVAs.
Long Island AVA surrounded by water – Atlantic Ocean, Peconic Bay, and Long Island Sound. This creates a maritime climate and long growing season because water bodies slowly release accumulated summer heat into autumn and harvest period. As a result able to ripen black Bordeaux varieties, with Merlot signature variety, but also grows range of varieties including Chardonnay and SB.
High humidity means fungal diseases problematic, although windy weather in coastal sites can alleviate. Management options include spraying, leaf removal to improve air circulation around grapes, and sorting grapes in vineyard or winery. Organic growing difficult in such climate but number of local sustainable certification bodies.
North Fork slightly warmer and more protected from Atlantic Ocean’s weather events, contains large majority vineyards in comparison with Hamptons. Sandy soils whereas Hamptons are on silt loam soils. Both free-draining, low fertility, limits vigour. Generally trained and trellised to VSP (vigour not as high as Finger Lakes).
Majority reds matured in oak, mostly French, some Hungarian and American may also used. Proportion new oak common to add vanilla and clove to Bordeaux varieties such as Merlot, CS and CF, either as single varietal or blends.
Whites, such as SB, Riesling and PG (dry, light-bodied style), often fermented at cool temperatures in stainless steel, made in a fruity, unoaked style for early consumption.
Chardonnay may made in unoaked style or fermented and matured in oak, often with malo and lees ageing, creating fuller-bodied, creamy, toasty style; M (+) acidity. Good to very good, mid-priced to premium. Significant producers - Wölffer Estate.
Many wineries make large range wines, including rosés, sparkling and sweet wines. As in Finger Lakes, cellar door is key route to market, especially proximity to Manhattan and popular holiday destination of Hamptons.
Hudson River Region AVA.
Over 300 years, contains first commercial winery (1827) and oldest active winery in US (est. 1839).
Covers vast area stretching from north New York City to south of Albany, vineyard plantings still small. River runs north to south and most vineyards located within few km of it on glacial deposits of shale, slate, schist and limestone. Continental with warm summers and cold winters. Spring frosts and winter freeze are problems, with growers piling soils around trunks in winter. Both hybrids, such as Seyval Blanc and Vidal, and cool climate V. vinifera (Riesling, Chardonnay and CF) commonly planted.
Wine law and Wine business.
Before New York Farm Winery Act in 1976, production dominated by few large wineries producing large volumes inexpensive wines, often from American vine species. The Act (and an amendment in 1978) allowed wineries sell wines directly to consumers.
This law completely changed dynamics of the industry. Many new wineries, mainly small, established, now with viable way to market. These small producers used French hybrids and V. vinifera raised quality of wine. With such competition, larger wineries either adapted or declined. Most sales through cellar doors and majority sold in-state.
Many small wineries now run by 2nd generation winemakers, increasing winemakers have trained professionally and worked in other wine-producing countries, leading to greater quality and diversity.
