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Kara Smith
August 4, 2010 | Kara Smith

New Gift Shop Goodies

Busy season is here and it has been challenging keeping our gift shop stocked. After spending several months with Paul, Steve and Tambi hashing away at what we will buy for the gift shop, the time has come. We all worked together to choose some new items and well as keep our customer favorites.
We are now carrying a variety of hand-blown glass items. Elijiah Smith is an artist out of Corning, NY. He has supplied us with pumpkins, bowls, vases, mugs and his unique wine stoppers. His glass has been a great local addition to the gift shop.

Another new line of products comes from Hunter and Hilsberg out of Syracuse, NY. They produce a number of delicious baking mixes. We are currently selling the Wild Raspberry Scone, NY Cheesecake, Raspberry Cheesecake and Cranberry Pecan Pancake mixes. They have been one of our top selling items this season. Each is packaged in 100% post consumer recyclable cardboard making them biodegradable.

The newest clothing item we are selling is the re-designed Heron t-shirt. Tambi designed this t-shirt for us with the goal of creating something new and fresh for Heron Hill this season. She did a great job and they have quickly become a staff favorite.

Hector Fudge is yet another new local product. We have been working with candymaker Kelly McCarthy to determine the bestselling types of fudge for the winery. Varieties available include: Mint Chocolate, Cookies and Cream, Peanut Butter Layered, and Hawaiian. Kelly has done a great job keeping everything in stock for us. And the fudge is so yummy!!

We have expanded our Havill Pottery display this season. A consistent favorite among our staff as well as customers. Each piece is made to perfection and is a great souvenir for out of town guests.
Finger Lakes Tiles by local artist Kala Stein have proved very popular and she has done a great job keeping up with demand for these unique items. These tiles represent every lake in the Finger Lakes and area great addition to your cottage or home.
The summer season has gotten off to a great start. If you need a gift for that special occasion, don’t forget about the Heron Hill Gift Shop. We carry a number of unique local items that you can feel good about giving.

Time Posted: Aug 4, 2010 at 7:40 AM Permalink to New Gift Shop Goodies Permalink
John Ingle
July 27, 2010 | John Ingle

An update from John

This has been a wild and crazy spring and summer. After dodging frosts through May we've dealt with excessive heat, rain and dry spells. Every week has seen at least one or two "gully gushers" filling Canandaigua or Keuka lakes above normal levels. The vines are thriving nonetheless and it appears to be a moderate crop size with balanced leaf to fruit ratios and very good prospects for exceptional quality levels across the board in 2010. The generous rains were well timed and and greatly appreciated by winemaker Bernard Cannac and our production team as 6 acres of Riesling, Muscat and Vidal were planted at Heron Hill and an acre each of Merlot and Cabernet Sauvignon went in at Ingle Vineyard. Well chosen locations and carefully matched clones bode great things for future Heron Hill and Ingle Vineyard wines.

As the young vines shoot upward, the doors of Heron Hill's third tasting room fly open. Up the road from Bristol Harbor Resort, off Route 21 on the west side of Canandaigua Lake, Heron Hill at Bristol opened July 15th after over a year of work and preparation. There were many hurdles, hoops, and hassles to contend with but patience and perseverance prevailed. It was a great learning experience and it was especially the support and enthusiasm of Heron Hill fans, that carried me with the momentum to "git 'er done". With new manager Chuck Oyler on the scene along with my daughter Josie and several other enthusiastic servers, we're rarin' to bring delicious Heron Hill wine closer to Rochester and surrounding towns. Please do stop by and visit us soon!

Time Posted: Jul 27, 2010 at 7:42 AM Permalink to An update from John Permalink
Steve & Pam Acker
June 24, 2010 | Steve & Pam Acker

Welcome Summer!

By Steve & Pam Acker, Managers at the Seneca Lake Tasting Room
One of the things that keeps a career (and life in general) interesting, is change. With the beginning of the summer season upon us some changes have come to the tasting room at Heron Hill on Seneca. We have said goodbye to some talented and interesting staff who have moved on to their next challenges and at the same time we are welcoming new members to the Seneca team. Just as when we say goodbye to a special old vintage there is a slight sadness but then that is replaced by the anticipation of new things to come! With varied history and backgrounds there are new dynamics and ideas to share. Be assured that you will continue to find a well trained group ready to assist you in all your wine needs.


It has been a pleasure working with Kara and Paul from the Keuka location to introduce some exciting new items and terrific food items, many from local suppliers, to the retail shop.

Weather permitting we will again this summer be able to offer tastings on the patio at our outside bar. A lovely spot to sample some summer favorites such as the Heron Hill Classic Chardonnay 2008 or any one of the delicious Rieslings. Additionally, we will provide some great recipes to help you get the party started and keep it going. White wine summer sangria is featured and if you haven’t tried it yet now is the time. There are also some summer dishes(vegetable risotto!) you’ll want to try so come in and pick up a copy. This group loves food almost as much as it loves wine!

As we begin our fifth season on Seneca we invite you to stop by, have a taste, and say hello to some old friends here on Seneca and quite possibly you will leave having made some new ones as well.



3 bottles Heron Hill Semi-Sweet Riesling 2008 or Game Bird Blush

1 litre bottle lemon-lime seltzer

¾ cup orange liquor (optional)

¾ cup orange juice

Cranberry juice

1 each - lemon, lime, orange thinly sliced


Freeze cranberry juice in two ice cube trays several hours before serving

Keep all other ingredients well chilled

In a large pitcher or punch bowl combine wine, liqueur, and orange juice. Add sliced fruit and let mixture sit a few minutes to combine flavors. When ready to serve, add the cranberry ice cubes and seltzer.

Time Posted: Jun 24, 2010 at 7:44 AM Permalink to Welcome Summer! Permalink
Christina Bowe
June 16, 2010 | Christina Bowe

Up in North Country

By Christina Bowe, Wholesale Sales Manager

With only two more weeks left until the 2010 season opening for many of the “North Country” businesses, the trusty Explorer and I ventured to Old Forge and found it to be as beautiful as ever. The sun was shinning, the temperatures were in the mid-70s, a perfect day to explore Old Forge, meet old friends and introduce myself to new customers.

I had forgotten how beautiful the drive was until I reached the town of Thendara, just south of Old Forge. Purple wild lupines lined the highway and guided my way. The roadsides are covered with these beautiful flowers. Wild lupine is a member of the pea family. It produces beautiful bluish-purple flowers in widely scattered clumps on the north and south side of the road. It is unfortunate that they do not last all summer for the entire tourist crowd to enjoy. I'm not sure if this is only in the Old Forge area, but I witnessed it last year and had forgotten until I made the turn into Thendara.
My first stop was the OLD FORGE LIQUOR STORE. Always my first stop when entering town. This store opened last season and is doing a great business. The owners, Lisa and Walt were there and gave me a big welcome. Those of you familiar with Old Forge might be aware of Walt’s Diner that serves up breakfast, lunch or dinner and never closes. They have the biggest pancake that I have ever seen, and I don’t believe anyone has actually finished it. The Liquor Store behind the Diner is Lisa and Walt’s latest venture. The store has a great selection of Heron Hill wines as well as some other interesting choices.
NORTHWOODS INN (www.northwoodsinnresort.com), 5 miles north of Old Forge was my next stop. A picturesque setting overlooking Fourth Lake, once again I was escorted by the beautiful lupines on my way up the hill. I met with Adam Shue who is new to the area and to Northwoods. Adam oversees two restaurants on the property, the Mountaineer Restaurant (fine dining) and Lakeside Tap Room for casual eats. Dine at the Mountaineer for an amazing menu with a view to match. If you go to the website you will see what a wonderful getaway Northwoods provides, with cabins, rooms and delicious dining options all situated right on Fourth Lake. If you’re just driving through the area, stop for a fabulous meal and a glass of Heron Hill wine.
BIG MOOSE INN (www.bigmooseinn.com). The Big Moose has new management at the helm this season. This beautiful historic inn built in 1903 sits on a private lake, called Big Moose Lake. I met with Lauren Sleeger who will be overseeing the dining room. New owners, Mark and Susan Mayer, who have over 30 years of hospitality experience behind them, will be in place as your host throughout your stay. After Lauren and I began to taste through our wines, the owner Mark arrived and finished the tasting. We topped it off with a Vinotini (Heron Hill’s latest concoction of Late Harvest Vidal, Vodka and a splash of cranberry, garnished with a frozen grape). Minus the frozen grape, I believe this was a hit.

If you are looking for something to do in Old Forge there is plenty to keep you busy, The Enchanted Forest Water Park, Old Forge Cruise Lines, and my personal favorite the Adirondack Scenic Railroad which leaves out of Thendara at the VAN AUKEN INN (another historical Inn www.vanaukensinne.com ). Again this summer, there are rumors that we will be on the wine trains. They are a fun time for all.
All-in-all Old Forge is beginning to wake up for the season. Two and a half hours from Rochester makes it a great getaway for the day or for the weekend. There are great restaurants and plenty of places to stay that are either family oriented or romantic getaways, OLD FORGE has it all. Prior to my position at Heron Hill, I had never visited this area and now it is probably one of my favorite places to go. If you get a chance, take a ride and discover OLD FORGE…..it is too close to home to miss.

Time Posted: Jun 16, 2010 at 7:45 AM Permalink to Up in North Country Permalink
Bernard Cannac
June 8, 2010 | Bernard Cannac

Planting the new vineyard in front of the winery

By Bernard Cannac, Winemaker

This spring has been quite interesting so far: the latest spring frost was in mid-May, and from there the weather has been quite hot and humid.

Two weeks ago, we planted over seven acres of vines. The new planting took place mainly in front of the winery. We planted about five acres of Riesling including different clones. The diversity of the clones will bring more complexity to the wines in the future. We also planted about one acre of Muscat and one acre of Vidal Blanc, hopefully to make Icewines and Late Harvests, depending on the weather conditions.

Last fall we took some soil samples to get a soil analysis and added some lime, which was worked into the soil. In the spring, we added some natural fertilizers, which was also worked into the soil. It created a flat and smooth layer of soil for the laser planter.


We had a team of professionals come with a laser planter to make sure that the rows were at the right spacing and that the vines were planted evenly. This equipment belongs to the Hosmer Family and their partner. On the video, you can see how the planter operates. The team first makes a survey of the field, then puts markers on the field. It looks like lines of little flags with different colors. A laser beam then goes between two tripods and the photocell on the planter runs along the beam. The tractor driver has to keep the planter in line the whole time, looking at three lights: green means right in line, orange means slightly off line but acceptable and red means that the planter lost the beam. The team makes it look easy, but it takes a lot of skills to keep the ensemble in perfect alignment with an invisible laser beam. As you can see on the video, two persons feed the machine with plants, and Zac, our Vineyard Manager was walking behind the procession to make sure no vine was missing. We took turns for three days, walking in a dust cloud under the blazing sun. I have the sunburn to remind me about that weekend. It was Memorial Day weekend, and it was memorable.

For us, it has been a lot of work to get the soil ready for the planting, and now there will be a lot of work ahead of us: each vine has to have a pencil rod, so the young shoots can be lifted off the ground, we have to put the posts in the ground, then run at least one wire this season to clip the pencil rods on this lower wire.

So far the weather has been giving us enough rain, but we might have to water the plants individually in the next few days, if it doesn’t rain.

But it is a very exciting time for us, because all this work is for the foundation of a vineyard that will be there for a few decades. Once a vineyard is planted, it is very hard to change its characteristics. So we hope we did the right things and made the right decisions, because this vineyard is here to stay. It is up to us now to take good care of it, so we can get the best grapes it can produce, so we can make the best wines, for the delight of all of us.

Even though we have been busy at the vineyard, Brian has managed to get most of the wines ready for bottling. We actually bottled the 2007 Heron Hill Cabernet Franc last week. The wine is recovering from the bottling (bottle shock). It should be released in a couple of weeks. It is a solid wine, with a lot of fresh berry on the nose. It has a big body and will age beautifully. We also blended a Reserve Cabernet Franc, which will be bottled sometime in the summer.

In spring and summer, we always have something to do, inside or outside! Santé!

Time Posted: Jun 8, 2010 at 7:47 AM Permalink to Planting the new vineyard in front of the winery Permalink
Tambi Schweizer
May 26, 2010 | Tambi Schweizer

Hosting TasteCamp then off to NYC!

By Tambi Schweizer, Tasting Hall Manager

Wow, things have been really great lately. First, we hosted about 40 wine writers and bloggers here at Heron Hill for TasteCamp…needless to say they all seemed amazed at the spread we put out for them. Thank to Ollie for some great food, courtesy of the Blue Heron Café. At our tasting bar, we hosted 8 local wineries from Keuka and Canandaigua Lakes for them, with everyone really showcasing some magnificent wines! I think the winner from the Heron Hill wine collection was the Library wine re-release of the 2002 Ingle Vineyard Riesling. The white peach and mineral qualities that are showing through are just exquisite! This ’02 vintage has been a favorite of mine since I have been here!

I just got back from NYC where I poured wine at Taste of the Upper West Side. The Friday night event was from 9 to midnight (…ugh, I am usually in bed at 9 pm!) featuring a divine dessert tasting! I have to give a shout out to the NYC Greenmarket! One of the ladies gave Doug and I a whole basket of fresh juicy strawberries and a large cup of whip cream! They were delicious, thank you! I saw my friends from the Hot Blondie’s Bakery again; yes the brownies are still some of my favorites! Here’s a picture of the Greenmarket staff shucking oysters.

On Saturday night, The Taste of the Upper West Side featured the Best of the West with some of the same vendors from the Friday night event, but with also a few really great additions, like the Long Island Wine Country booth. I tried some really great wines, making me think that I NEED to get to Long Island to go wine tasting. I think that trip will have to wait until the busy season is over here!

Well, I am headed of to train about 12 staff today with TIPS training (Training for Intervention ProcedureS). TIPS is the global leader in education and training for the responsible service, sale and consumption of alcohol. Proven effective by third-party studies, TIPS is a skills-based training program that is designed to prevent intoxication, underage drinking and drunk driving. Hopefully this training will help my staff to be more aware of what to look for and how to handle the difficult situations that may arise while working here at Heron Hill! Cheers….

Time Posted: May 26, 2010 at 7:48 AM Permalink to Hosting TasteCamp then off to NYC! Permalink
Christina Bowe
April 21, 2010 | Christina Bowe

On the road in Poughkeepsie

By Christina Bowe, Wholesale Sales Manager

Well, Heron Hill has sent me on another adventure to the Hudson Valley, Poughkeepsie to be exact. This area is full of American History. Each time I visit, I learn some new interesting facts.

Poughkeepsie is about 60 miles north of NYC. It is situated on the eastern shores of the Hudson River. To get here you must cross over at the New Paltz exit off the Route 87 (which runs between NYC and Montreal). The Franklin D. Roosevelt Mid-Hudson Bridge was built in the 1930’s and was named after then Governor Roosevelt. This is the sixth largest suspension bridge in the world. I have always wanted to stop on the bridge and take pictures because it has the most amazing view. Unfortunately, my workday ran too late, and I was unable to get to the footbridge that opened last year. However, I will be making a point to do it on my next trip back. 

The Poughkeepsie Bridge (sometimes known as the Poughkeepsie Railroad Bridge, the Poughkeepsie-Highland Railroad Bridge, the High Bridge, or since October 3, 2009, the Walkway Over the Hudson State Historic Park) is a steel cantilever bridge spanning the Hudson River between Poughkeepsie, New York on the east bank and Highland, New York on the west bank. Built as a double-track railroad bridge, it was completed on January 1, 1889, and went out of service on May 8, 1974. It was listed on the National Register of Historic Places in 1979. It was opened to the public on October 3, 2009, as a pedestrian and cyclist bridge and New York State Park. The weather was beautiful and the bridge was packed with mothers with strollers, lunch break walkers and kids riding bikes. It was awesome.

The accounts I visited today were great! I started out a Milanese Italian Restaurant. This is a family-owned restaurant, it smelled like grandma’s house. Aldo, who now runs the restaurant, was great. They will be pouring Heron Hill Semi-Sweet Riesling as a feature to see how it goes.

Our next stop was Hobnobbin Pub. Merrick and his wife Eileen were great. Pub food and a very relaxed atmosphere. It reminded me of the old television show Cheers where everyone new each other, young and old. They both liked the Dry Riesling and Chardonnay.

Babycakes, located near Vassar College, owners Susan & Jarek Wysocki were familiar with the Eclipse series. I tasted him on the whole lineup and he really liked the Eclipse White for his summer menu, as well as the Unoaked Chardonnay. You will also find the Eclipse Red on the wine menu. This funky European-style eatery offers quality, made-from-scratch food in a casual setting. We ate lunch there and it was fantastic. This is a full-service bar, and Gary mixed us up a Vinotini (1 oz vodka, 1 oz Vidal Blanc and a splash of cranberry). If you are a vodka lover, he has a wide selection of specialty vodkas, not to mention the incredible desserts. I should have eaten dessert first!

Our last stop was called CRAVE. Ed Kowalski (chef/owner) and his staff tasted thru the wines and found a spot for the Unoaked Chardonnay on their list. The menu was a “foodies” dream. The ambiance was quaint and tastefully decorated. I enjoyed my visit and the staff was amazing.

So as you see, my travels have brought me to yet another jewel in our beautiful state, full of history, excellent restaurants and more importantly, fabulous people. Thank you Poughkeepsie, you will be seeing me soon! 

Time Posted: Apr 21, 2010 at 7:55 AM Permalink to On the road in Poughkeepsie Permalink
Bernard Cannac
April 14, 2010 | Bernard Cannac

What wines at Heron Hill Winery are vegan?

Upon my previous blog about stabilizing the wines prior to bottling, another aspect of preparing a wine for bottling has emerged: what about fining agents used in wine? The fining agents dictate if a wine can be considered vegan or not. Fining agents are used for clarification and stabilization of the wine, but also to smooth out the mouthfeel if necessary, or fix the color on a prematurely oxidized wine. So, technically, bentonite is a fining agent. Remember, we use bentonite to react with proteins and make the wine “heat stable”. Bentonite is a clay of volcanic origin, and is discarded after it settles down to the bottom of the tank.

Tannins are part of a class of compounds called polyphenols. Depending on the growing conditions of a particular vintage, the phenols can vary in quantity and variety. For example, an unripe grape will have very harsh and aggressive tannins which will not age well, or grapes affected by mildew or sour rot will have undesirable compounds in the juice. The remedy is fining. Some tannins also come from the aging in a oak barrel. Sometimes these tannins can be too harsh and fining agents are used to eliminate the undesirable tannins, making the wine taste smoother and less aggressive on the palate.

Fining agents can have different origins: bentonite is a volcanic clay, casein comes from milk, gelatin from animal’s bones or sturgeon’s bladder, albumin from eggs (in the past some fining products were made out of albumin extracted from animal’s blood, but it has been outlawed). Others are synthetic, like PVPP (or PolyVinylPolyPyrolidone. I know it makes me look smart when I drop this word, but since I don’t use this compound, I don’t have many occasions to mention it!).

My understanding is that the use of fining agent of animal origin has made some people feeling uneasy. I’m a meat eater myself, but know that the use of these agents in wine would render it non-vegan. All of the white wines at Heron Hill Winery are treated with bentonite, the volcanic clay. The red wines don’t need to be treated since the barrel aging tends to stabilize them. Pinot Gris is a varietal used in the Eclipse White blend. The Pinot Gris portion is actually treated before the fermentation even starts with a mix of bentonite and casein, to prevent any “pinking” from this varietal. Pinot Blanc is white, Pinot Noir is red, and Pinot Gris (“grey” in French) is in between. Sometimes the fresh juice from Pinot Gris can have a pinkish hue, which can be a problem if it has to be part of a white wine blend. The other wines we treat with this mix are all the Late Harvest and Icewines because they are made from grapes that can be botrytised (“Noble Rot”).

I don’t know if it makes a difference, but I must point out that all these compounds end up at the bottom of the tank after they reacted with the wine. They form big molecules that become too heavy to stay in suspension and drop down. That is why casein, gelatin, and albumin based fining agents are always used in conjunction with bentonite. Bentonite (reacts with proteins) will take care of any excess of protein based fining agent by attaching itself to it and dropping to the bottom of the tank.

So, to clarify for our vegan friends, all of our wines are vegan except for the Eclipse White, Icewine and Late Harvests. If you have any questions, just comment below and I’ll be sure to follow up!

Time Posted: Apr 14, 2010 at 11:11 AM Permalink to What wines at Heron Hill Winery are vegan? Permalink Comments for What wines at Heron Hill Winery are vegan? Comments (10)
John Ingle
April 8, 2010 | John Ingle

8,000 vines to be planted this spring

By John Ingle, Owner/Grapegrower

Here I go, I’m doing it again – somebody stop me. For almost forty years I’ve had a passion to plant things, especially grapevines. It was 1971 when I first noticed this proclivity. My wife, Joey, and I were recent college grads and were picking up a few bucks helping our neighbor harvest his grapes. We fell in love with the whole experience and cleared some twenty acres of land in preparation to plant grapevines. It was like jumping out of a window without looking. We weren’t farmers and the learning curve was steep. Since then we’ve ripped out vineyards and replanted them – over and over. We’ve also had large gardens every year since our 1971 start. I just love to plant, love to grow, love to harvest. So, this year we are planning a new plantation of vines at Heron Hill on Keuka Lake.

I’ve had some of the oldest vines in the East planted in 1968 but old age and bad weather led to the demise of some 7-8 acres. The last two years we’ve been plowing and preparing the soil and this May in will go over 8,000 vines. The project will include Riesling, Muscat and Vidal varieties in several different clones. There also will be two acres, one each of Merlot and Cabernet Sauvignon at our Canandaigua Vineyard. It will be a big job but we’re very excited about the wines that will be produced at Heron Hill. At least this time I have some 40 years of farming experience to help me with my “growing” pains!

Time Posted: Apr 8, 2010 at 7:58 AM Permalink to 8,000 vines to be planted this spring Permalink
Tambi Schweizer
March 31, 2010 | Tambi Schweizer

What's been going on locally

By Tambi Schweizer, Tasting Hall Manager

It’s getting to be that time of the year…with the oncoming arrival of tons and tons of people! YEAH! I love having visitors at the winery, especially after a long winter with barely anyone coming to visit me! (hint…hint…!)

I think what I really find intriguing is trying to “figure out” what style and or type of wine the tasters enjoy. It is a fascination of mine to understand why certain people like different types of wines. I really enjoy spending time educating the visitor about what this area has to offer. I spend countless hours educating my tasting hall staff to be able to provide them with the best information on our wines as well as the what the Finger Lakes Region has to offer.

I also pride myself on having been to almost all the local Finger Lakes wineries, neighborhood restaurants and local pubs! I frequently recommend the local brewery up the street, Keuka Brewing Company, for the non-wine drinker in the crowd. They usually have about five beers on tap at any given time, from the lightest (my favorite) the White Cap Wheat, a Belgian style wheat beer made from a blend of wheat and barley, with light hops. They add orange peel and a touch of coriander to give this beer a light, refreshing flavor. Their darkest, the Full Sail Stout Ale, a blended beer with 5 malts, has hints of smoke, coffee and chocolate that has a beautiful, rich flavor and a creamy head.

I tend to encourage visitors to enjoy dinner in the local restaurants that pride themselves on serving Finger Lakes wines, especially any from the Heron Hill collection! One of my favorite restaurants (that carries Heron Hill wines) is the Village Tavern in Hammondsport. It is a European style bar and restaurant, offering an exceptionally warm and cozy atmosphere with award-winning food and beverages…another hint!!! Their specialties include a large selection of my favorites like fresh fish and seafood. I think my favorite appetizer there is the Escargot that is sautéed in garlic, wine and herbs. They also have the most extensive and tantalizing wine list in the Finger Lakes!

Recently I was able to head over to Seneca Lake to pick up a set of horseshoes that I won at a local charity event that was hosted by Hazlitt Vineyards benefiting under-privileged children in Schuyler County whose parents/guardians weren’t able to give them any holiday presents. I love going to the Seneca Santa benefit; they always offer great wine and excellent music and the bonus is that it is almost always on my birthday!

Since I was already on the East side of Seneca Lake, I stopped into the new distillery, Finger Lakes Distilling. It is a breathtaking building with a great view of Seneca Lake. I was so amazed when I walked in to the building; the ceiling is painted a magnificent crimson red with a canoe hanging from it. They carried a great line-up of products; I even bought a t-shirt, koozie and the Maplejack Liqueur. The liquor starts out as an apple brandy made from New York apples. It is aged in a bourbon barrel and sweetened with local maple syrup. I was thinking about putting it on my pancakes!

I really pride myself on the local experience, immersing myself in many local activities or places that are very popular for the locals. Just a couple of weeks ago, I was at the Corning Museum of Glass for their 2300º monthly series. Named for the temperature of their glassblowing demonstrations, these FREE public events feature glassblowing demos, live music and plenty of food with different themes each month. The March theme was “The day after St. Patrick’s Day” with the Town Pants (one of my favorite bands). They totally rocked the house!!! While there I drank the Pinot Noir Reserve from McGregor Winery (east side of Keuka Lake), great job John McGregor!

So, if you plan on visiting the Finger Lakes regions and don’t really know where to begin, stop into Heron Hill Winery and spend some time at the tasting bar with me. I’m more than willing to give you any advice on where to go, what to do and where to stay! Feel free to e-mail me or call me as I am out there are willing to tell you as much as I possibly know. I am a HUGE promoter of the Finger Lakes Region and want everyone to visit the most beautiful (wine) region in the entire world!!!

Time Posted: Mar 31, 2010 at 8:07 AM Permalink to What's been going on locally Permalink
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