Millbrook's Musings- Tales From the Vineyard

Skiing Through The Vineyard

2011-01-24T15:50:00.009-05:00

Bombarded with snow and frozen by falling temperatures, where can a wine drinker turn for relief? To their favorite Hudson Valley Winery of course! Where else can you grab a bottle of wine and build a snowman, sip mulled wine and head out to cross country ski through the vineyard afterwards? Only at Millbrook Winery!

Winter at our winery does not mean doors closed, it means doors flung open. We have something to offer our guests year round.

Come up and have some fun with us. For the perfect snowy day, here's our mulled wine recipe that was shared with visitors last weekend. Enjoy!

Millbrook Mulled Wine

Ingredients:

8 whole cloves
4 whole black peppercorns
4 3x1/2" strips fresh lemon zest
4 4x1/2" strips fresh orange zest
4 C Millbrook Hunt Country Red
1/2 C Kirsch or other cherry flavored brandy
1 1/2 C water
1/2 to 3/4 C honey
1 3" cinnamon stick
1 vanilla bean halved lengthwise
4" square cheesecloth & kitchen twine

Preparation:

Place cloves, peppercorns and zest in the center of cheesecloth, gather ends and tie to form a pouch. Combine the Hunt Country Red, cherry brandy, water, honey, cinnamon stick and vanilla bean in a 4 quart saucepan. Add spice pouch to saucepan and bring mixture to boil, stirring. Simmer for 10 minutes and serve warm.

Ready To Share Some Holiday Cheer

2010-11-15T16:16:00.004-05:00

Did you see the little white flakes drifting through the air on Monday, November 8th? We here at the winery witnessed SNOW falling, winds howling out of the north, and a definite chill in the air!. It is hard to believe the harvest is behind us, but with the change in seasons the attention shiftes from the vineyard to the cellars, the tasting room, and our upcoming holiday events.
Getting ready for the holiday season is always a fun affair. We enjoy decorating, baking and all the other events that signify the beginning of the “season”.

What a November we have planned for our visitors. This month brings a unique and first ever opportunity to sample wines that have never been on our tasting before. Our first annual, Grand Portfolio Tasting will take place two days, Saturday, November 20th and Sunday, November 21st You are invited to visit our charming cellars where several stations will be set up with wines from our entire portfolio. Our knowledgeable staff will taste your through dozens of never before tasted wines. Meet our winemaker and his staff as you sample cheeses, olive oil and artisanal breads. Perhaps a barrel of wine will end up being sampled, you just never know! Complete your experience by visiting our holiday decorated, inviting gift shop where you will be able to select wines for custom labeling while you wait.. With Thanksgiving right around the corner, our CIA trained staff are ready and waiting to help you select just the right wine to compliment your meal.

If you are looking for something to do with your out of town guests on Thanksgiving weekend, why not bring them to our Holiday Open House!. Friday through Sunday, November 26th-November 28th, from 12-5 p.m., join us for a festive wine tasting and the opportunity to select just the right gift in a stress free, warm atmosphere. Our tasting room is aglow with holiday spirit, our gifts are unique and we promise no Mall pumped in music. Listen to the strings of a LIVE guitar, sample some great Stonewall products, and kick back. The crowds will be at the Mall but you will be here enjoying Pinot Noir!
I look forward to seeing you all soon , I would like to personally wish you all a wonderful, joyous, holiday season.. .

I Love Harvest

2010-09-16T14:26:00.002-04:00

I love Harvest season because it happens to come in autumn which is my favorite season of the year! Boy is the winery buzzing with activity! The grapes are plumping up daily to their maximum sugar/acid ratios due to this years phenomenal growing season! As the grapes grow, so does our ever increasing guest visits.

If ever there was a time to come out and enjoy nature’s bounty, it is now! For those of you who have never visited the Hudson Valley, and in particular, Millbrook Vineyard & Winery “what are you waiting for?” There is nothing more beautiful than the views from our vineyards. Bring a camera, a blanket, a warm and fuzzy sweater, the kids, the dogs and your loved ones or best friends.

Plan to spend the day partaking of one of our interesting and informative tours followed by a tasting of our great wines. Pick up your favorite bottle of wine, (we’ll pop the cork,) Throw down the blanket in the vineyard and break out the picnic basket. Watch the workers in the vineyards as they bring in the harvest, visit the crush pad to see all the action. Seriously, have you ever seen grapes harvested? No you won’t see Lucy and Ethel stomping grapes but I can assure you the thrill is there as we turn those bursting little beauties into the necter of the Gods (Bacchus.)

Just in case this all sounds too rustic, there are still tickets available to our Annual Harvest Party which is October 9th right here at the Vineyard. This year we celebrate all things Hudson Valley, From the chefs to the food to the wine, bask in the best of what the valley provides for our table.

While you are here, get a jump start on your holiday shopping by stopping by the gift shop. I promise you, you will not find such great holiday wine related gear in all of the Hudson Valley. We have the coolest carafes, glasses, wine ornaments, and sooooo much more. Don’t believe me, come see for yourself. Please take a moment to say Hi. I’ll be looking for you.

A Day in My Shoes

2010-09-13T10:03:00.005-04:00

“What do you do?” asks a friend.

“I clean, while getting dirty and covered in wine,” I reply.

Wine is such a clean, high end product to be enjoyed out of spotless glasses with no influence of distracting smells. Yet, if many people could see how much work goes into creating that crystal clear ‘juice of the gods’ they would be amazed. Many people know the idea of wine making but so much is kept a secret. For those that may not know the basic steps, of wine making, please read below.

The grapes: Highest quality when possible.
Harvesting and destemming: Gentle hand harvesting when possible.
Crushing and primary fermentation: The best crushing is gentle, insuring very little of the harsh acids contained in the seeds pass into the ending juice. Primary fermentation starts with cultured yeast grown on a slant. (Natural fermentation for those who dare to be different.)
Cold and heat stabilization: People often question why deposits and hazes form in certain wines and not in others. Depending on how or if these processes are used the wine will or will not have a haziness in the finished product.
Secondary fermentation and bulk aging: Aging helps make the wine more palatable.
Malolactic fermentation: For non-aromatic white varieties like chardonnay, and most red wines secondary bacteria fermentation can benefit the end product. This affects the mouth feel, oak sensation, creaminess and weight of the wine.
Laboratory tests: In order to be sure your wine is stable, finished fermenting, or checking various levels of acids and alcohols: V.A., T.A., and SO2 and Ethanol.
Blending and fining: After results have been made, the winemakers’ skill of showcasing the fruit begins. Finings used can also affect that mouth feel, aromatics, and finish of a wine. Ingredients include anything from gelatin, and bulls blood, to Isinglass. (the air sac of a Sturgeon fish)
Preservatives: Natural byproducts of wine making are sulfites. Additional SO2 is usually used as a preservative, to ensure a shelf safe product.
Filtration: One of the last steps prior to bottling wine. Used to clarify wine, and reduce sediments.
Bottling: A step away from the glass. (If you saw the movie Bottle Shock it’s not like that!)
So my day starts with set up at 8:30 am. Laying down hose lines and setting up pumps are usually the first steps. Next is climbing in tanks and scrubbing with different chemicals to ensure they are fit to store wine. Then, I use lots and lots of water. After they are done dripping and all the water is drained we are ready for racking. (I sometimes feel like Mike Rowe climbing out of a 120-degree tank-dripping wet.)
Racking: A term for moving wine from one vessel to another. We do this usually three to four times per wine per year. Sometimes we rack wines away from the lees, sometimes we rack to clean the barrels, and other times we rack to filter the wines prior to bottling, or even to aerate the wine. Every time a wine moves from one place to another, we clean. Every time we bottle, we clean. Every time we do anything, we clean. Many think that everything is sterile that touches the wine, and for the most part it is. But I’ll be the first to tell you that bees, earwigs and even spiders often find themselves into the wine. But, as I’ve said, we clean. (All filtered out…refer to filtration step above) So even though this is just glorified grape juice, realize why you drink that juice out of those spotless clean glasses.

by, Tim Welly- Millbrook Cellar Master

Wine and Food Seminars at Millbrook

2010-07-29T12:11:00.005-04:00

Here at the winery we have always prided ourselves in educating our customers. Our tours are extremely interactive and every year we add new components of wine information.

This year we have introduced a class/tasting entitled "Wine and Food Pairings Seminars." This month we hosted the first class and we have two more scheduled for August 14 and September 11. As a graduate of the Culinary Institute of America (CIA), I have thoroughly enjoyed planning the seminars with the assistance of Steven Kolpan and Michael Weiss. Both are renowned CIA wine instructors.

Our first seminar featured grilled foods paired with Millbrook and a nice selection of other wines. The classroom setting overlooking the vineyard, and Steven's presentation provided a lively discussion and tasting for 2 hours. Some of the topics were sensory awareness, food and wine interactions, matching wine with food textures and cooking preparations. Steven discussed with the group how to prepare types of food with the wine you are drinking. Despite the excellent wines and food, the hot topic of discussion was screw top vs. cork wine bottle closures!!!! It was an animated dialogue. Please visit us to learn more and sign up for the next seminars. They are already filling up.

Hope to see you there!

-Scott

Head Out To The Winery This Summer

2010-07-21T14:09:00.003-04:00

Although the heat is breaking records this summer, the tasting room and cellars at Millbrook Vineyards & Winery are as cool as it gets!

Recently I have had the opportunity to head out of the tasting room and pour our wine at the Westchester Farm Markets which we participate in from early summer to early autumn. What a great opportunity to meet folks who may/may not know about our vineyards and winery. I especially loved pouring our Tocai Fruilano which was kept nice and chilled on ice! Everyones faces lit up as they enjoyed the crisp, clean acidity of our Tocai.

We here at Millbrook LOVE NY but we also LOVE TOCAI. Tocai to me is summer in a glass. If you have tasted Millbrook’s Tocai, you know what I am talking about. If you haven’t I want to invite you to pack a picnic, jump in the car and head on up to the vineyard.

This past spring we upgraded our picnic area and added a larger tent, some great new, picnic tables and positioned the tent to take full advantage of a beautiful view of one of our four ponds, our Castle Hill vineyard and the lanquid vistas our property has to offer. It just so happens that this area seems to catch the breezes that Millbrook is blessed with as well.

Whether you are seeking tranquility or looking to expand your wine knowledge, we can accommodate you. Our tours are informative and our tasting room guides are fun! Our wine tasting covers a variety of styles and tastes. I haven’t even mentioned the current art display in our centuries old barn loft or our incredible gifts for sale in our shop.

So, stop by and pick up a bottle of Tocai and purchase a set of our newly arrived, recycled wine bottle wine glasses, a gift as unique as our Tocai and as beautiful as our vineyard.

by, Barbara Best

Summer Season Begins at the Winery

2010-06-10T10:38:00.002-04:00

The weather is warming up, the vineyard is green and lush and the Millbrook tasting room is bustling!
We have officially “kicked off” the season with Memorial Day now in the recent past. The hours for the tasting room have been expanded with an 11 a.m. daily opening and a 6 p.m. closing. Come by during the week and discover how wonderful it is to visit the winery during the week when things are a little more laid back, quiet and relaxed.
Speaking of the tasting room, our team has made some great changes which we hope will enhance your visit. We have expanded the main level tasting room bars to accommodate larger groups. Don’t forget to take time for browsing around the revamped gift shop! Everyday new and unique items are arriving and being stocked... Of course no visit is complete without purchasing some of our award winning, and delicious wines to take home or enjoy right here while lazing the day away down by the ponds.

I can’t help but get excited to have met so many people from all over the world. Not only have we had many people visit from Europe and every state in the Union, but more and more folks are coming by who live within a 70 mile radius. Perhaps Millbrook’s exposure at Farm Markets in Westchester and Brooklyn, N.Y. is helping to spread the word about our world class wine and bucolic country estate. Of course don’t take my word for it, stop by or better yet, attend one of our many events this season. You still may purchase tickets for our first ever Summer Solstice Lobster Bake in the Vineyard. I can’t imagine eating Lobster in a more beautiful setting. If Lobster and Chardonnay is not your “thing”, consider signing up for one of our Wine & Food Pairing seminars led by CIA Wine Instructors Steven Kolpan and Michael Weiss. As the months go by we have many more events taking place. Can you believe your luck? A world class winery right here in Millbrook, New York. Visit us and see why “I Drink N.Y.” -Barbara Best

Under The Tent: Farm Market Doings!

2010-06-03T16:38:00.002-04:00

Hello Everyone! Even though the official date of summer is in the third week of June, Memorial Day Weekend was the kick-off of yet another season of setting up the Millbrook Vineyards & Winery tent at local farmer’s markets in Westchester County and Brooklyn. I came on board with Millbrook to help with this venture last year, after much planning had already been done by the great team at Millbrook. They basically set me up with the usual "farm market necessities" and my husband Joe and I managed to fit it all into our Honda Civic and set out on a new adventure touting Millbrook's wares at five markets.

Well, thanks to all of you "market-shoppers" out there who came and tasted and bought wine, we've now tripled the operation! You can find Stephanie at Park Slope on Sundays, and Eric or Kellen rotating in Westchester County, and I'm making the rounds in Mount Kisco, Pelham, Croton, and sometimes Hartsdale.

It seems more important than ever to support one's own community and local growers, so shopping at a market is not only good for your health (eating locally has been said to improve overall well-being) it's also good for your local farmer, who depends on your patronage to keep delivering amazing products. In my time out there in the market community, I have found these hard-working folks to be friendly, warm, earth-loving people who would welcome you to chat them up about anything from growing conditions to recipes. In the Millbrook tent, we set up a "mini tasting bar" for you to sample four of our phenomenal New York State wines. We can answer questions for you about how to serve it, what to serve it with, directions to the winery, and more. It's good to be able to taste what you're buying, so find your way to the Millbrook Farm Market tent and come say hello! Visit, taste, laugh, enjoy, and buy some great wine!

-Marika Becz

LET THE SUMMER SEASON BEGIN, by Stacy Hudson

2010-05-27T16:35:00.003-04:00

I am still reeling over the fact that it has already been over 2 months since my last blog entry. The last several weeks seem to have been a whirlwind of activity here at the winery. Of course, most of that activity was ‘behind-the scenes’ as our busy season in the Tasting Room isn’t quite here yet.

Our many planning sessions have resulted in a summer and fall season filled with several new events. The upcoming month of June features three of these: the first of our Yoga in the Vineyard series , our first-ever Summer Solstice Lobster Bake (complete with dining out in the vineyard), and a fun afternoon on Father’s Day with fly-fishing instructors from the neighboring Orvis Sandanona.

With the Memorial Day weekend upon us and our first winery event of the season (our Tocai Friulano Release Party) under our belts, it is time to transition from brain-storming (although that never really stops!) to planning and organizing the events we have scheduled. As I consider myself a well-organized person, I take great satisfaction in knowing that we plan each of our events to the finest detail. This doesn’t say that I don’t feel anxiety when these events roll around…because I do! The thing that balances that anxiety is knowing what a great team I work with. This was once again clearly illustrated to me at our recent Tocai party. Everyone just chipped in and helped wherever or however was needed and the day went off without a hitch. It is a thoroughly gratifying feeling to experience that at the end of the day.

On a less ‘task-driven’ focus, I have to just say a few words about what a peaceful place this property is. While we get a majority of our visitors on weekends (because, hey, if I didn’t work here that would be the only time I could come for a visit!) if you ever have the opportunity to visit during the week you will be in for such a tranquil treat. I just enjoyed a picnic lunch with dear friends of mine (publishers of The Valley Table). Just being able to sit and enjoy some time at our newly tented picnic site was so relaxing. Other than our conversation, the only notable noise was the sound of a mourning dove off in the distance. Combine that with the pastoral views of the ponds, vineyards and hillsides, and I am once again reminded of what a beautiful place I work.

Building A Brand, by Tim Krause

2010-05-10T10:04:00.002-04:00

When I was given the assignment to start selling wine in the state of Connecticut, I assumed that it would be similar to selling wine in the Tasting Room. The truth is that selling wine into the wholesale market is really quite different. However, the single constant must be that the wine is good. When selling wine to a retail store or restaurant you are actually selling a brand that fits a niche.So what is the niche that is Millbrook? Yes, it is regional/local. Yes, it has been around for 25 years. But why Millbrook instead of some other winery from Long Island or the Finger Lakes?

The answer comes in the taste. Millbrook wines are of exceptional quality and each restaurant and retail store I have been to are always quite surprised. They are always pleasantly surprised that such good wine can come from a local source.But getting the initial placement out of sympathy for a good local wine is only half the battle. While it is important to get the initial placement, what good is it, if it only sits next to the other local wines collecting dust on the shelves?This is where you must build the brand. The only way to get fan loyalty is to do in-store tastings. It is imperative to get to the consumers directly. They must try the wine and create a buzz in the their local communities. It is like a band that has to go on tour and perform 150 dates throughout the country. You have to take the wine to the consumer to build a brand.So the next time you are in a Connecticut wine store ask for your favorite Millbrook wine or better yet ask if they will be doing a tasting of Millbrook wines. It is only a matter of time before Millbrook becomes the New England wine of choice!!

Cheers

Notes From The Winemaker

2010-04-15T15:56:00.002-04:00

Hi folks,

After a long pleasant winter with plenty of cold (but not too cold for the wines) crisp air, spring has returned. It has been a spring with some unusually warm temperatures – leading to the earliest bud break our vines have ever had. Normally, and without much variation, bud break begins the first week of May. This year the vines are two and a half weeks early.
Spring is an exciting time in the vineyard. Our pruning crew returns and outdoor work begins – ending the winter days spent solely working in the cellar. Each vine is pruned, it’s desired starting structure restored and readied for a new season. As the ground warms, the sap begins to flow in the vines, buds swell and open and the cycle of growth and renewal begins again.
The pruning process is healthy and therapeutic for the vines. If left unpruned they would grow too extensively and produce far more fruit than they could ripen. The process though, is also beneficial for the pruner. Trimming away old growth and selecting the healthiest canes to give the vine a desirable shape and balance is a very satisfying and complete feeling. The anticipation for the new season can be felt throughout this initial journey of vine tending.
We are lucky here at Millbrook Winery to have a crew that has returned for many growing seasons. One couple has been working with us since 1991. The crew knows how to work with vines and different varieties. They know the tasks to be accomplished and the rhythm of the season. This all adds to the health of the vineyard and the grapes that will become our wines.
Another season is underway and we will do our best, both in the vineyard and the winery, to make it a good one!

As Spring Unfolds, by Cellar Master, Tim Welly

2010-04-08T12:28:00.003-04:00

“Wine in moderation, not in excess for that makes men weak. It brightens the smile, lightens the eye, and gives a certain vivacity to ones thoughts and conversations.” -Mark Twain

When spring time rolls around a world of new life emerges. The new year offers fresh opportunities and outcomes. Our late winter discussions and early spring planning has put into motion the creative brainstorms and ideas passed around at meetings. Warming spring afternoons inspire the winery staff to start dreaming up new ideas, and exciting events that the winery will participate in for the upcoming “season.”
Spring time means the vineyard is in full swing as last years plants need to be pruned up, and tied before the buds begin pushing out this upcoming years’ undeveloped fruit. Every vine is cut and tied by experienced vineyard workers with many years of experience. This is the time of year bees start helping the blooming flowers; by passing along their pollen. Watching bees as they cover a flower means that more flowers, and maybe some honey are soon ahead. However, don’t get too close while watching or the bee might sting you!

Being stung by the wine bug, now that’s another story. Like Mark Twain says wine has the ability to excite someone, inspire another and make complete strangers relate their sensations and feelings to each other. Isn’t the idea of wine just that: an expression? An expression of who, what, where, why and how? Many people take for granted the hard work; both that of the plant, and of the winemaker who works towards expressing where that wine comes from.

The French call it terrior, an expression of: this grape, from: this climate created in this style. They are so serious it’s the law, and it is well regulated. The determination and devotion towards expressing the best qualities from that region make the wine, and the region special. But, a current style many wines seem to be taking on is blurring the line between individuality. A wine should express itself, what the weather was like, what the soil was like, and how much rain it got. But once that wine is blended to taste like something else it looses its individuality. So my suggestion and opinion is that people should look away from that discount bin of mass produced wine in search of something particular and unique. Drink local or drink specific. If wine isn’t a regular choice when choosing something to drink, then make the times you do have it special, by drinking something that is special because it is unique.

All The Little Things, by Stacey Held

2010-04-01T17:46:00.003-04:00

Being the Assistant Marketing Manager and now the Assistant Tasting Room Manager as well, I get the rare opportunity to see everything that goes on at the winery from start to finish. In today’s hard economic times we are often left to wonder, “How do we master retention and continue to grow when times are tough?”

What are people looking for when they come to our winery? The answer I believe is in all the little things, in the details of what we do and how we do it. People want to remember their experience, they want to remember the staff but most of all they want to be remembered. In a society of high tech, digital relationships, people are hungry for real connections. When they go to dinner, when they go on vacation and especially when they come to a winery, they want personal, real and impressionable interactions. That is the essence of what Millbrook Winery is all about. This is what drives us and ignites our creative engines. The concept of making that connection with our guests and continually trying to build that relationship with our Case Club members is what we focus on.

So, this year as Millbrook emerges from its annual “think-tank like” sessions, we’re focusing on all the little things from launching this very blog to enhancing our Case Club benefits, to a million other little and not so little changes that will impact every guest both new and returning.

What I find most rewarding about being both in the Marketing Department and in the Tasting Room, is that I get to see it all unfold. This year will be full of exciting changes and new events. We’re gearing up for another great season and hopefully raising the bar while we’re at it too. Hey, we haven’t been the Hudson Valley’s Best Winery for 13 consecutive years for nothing!

A Tasting Room Manager Wears Many Hats, by Barbara Best

2010-03-25T14:27:00.007-04:00

As I stood in the big box store contemplating light bulbs, not grapes, I realized how diversified my day can truly be. My name is Barbara Best and I have the privilege of being the Tasting Room manager at Millbrook Vineyards & Winery.
As the Tasting Room manager, I enjoy a wide spectrum of daily jobs which include the mundane (picking out light bulbs that will illuminate our winery,) to hiring and training tour guides, buying and laying out retail displays, booking bus tours and constantly reading, reading, reading, in order to stay “up” on every aspect of the wine industry.

During our “off-season”, or winter, I can be found conducting tours and tastings and manning the cash register. I also have the opportunity to attend workshops and trade shows that pertain to wine/food and marketing. It is in the “off-season” that the managers at Millbrook are mad at work developing what we hope to be, the best “season” yet to come. I find that I am able to accomplish a lot of projects that would usually get placed on the back burner during the very busy late summer/autumn harvest season. Hopefully, when next you visit, you will take stock of a newly painted wall, tasting bars that were moved or displays that help to bring our wines/products into greater focus. I will be most appreciative, as will the great team here at the winery, of those who find that our creative minds were in overdrive while in the vineyard the vines lay dormant.

Lastly, I would be remiss if I did not mention how wonderful it is to work in such a beautiful place. Last week as I left my work day behind, I drove through the vineyard just as a majestic bald eagle took flight over the vineyard. At that moment, I wished everyone who has ever visited Millbrook Vineyards & Winery could have been present. The vineyard is more than its sum, just as the people we meet here are more than just oenophiles enjoying a wine tour and tasting. I am pleased to meet and greet you all on any given day!

Selling Wine In The Hudson Valley, By Scott Koster

2010-03-18T14:46:00.003-04:00

As the Director of Sales at Millbrook Vineyard & Winery, it is my pleasurable task to introduce area restaurants and retail stores to the wonderful wines our winemaker, John Graziano, has produced for 25 years. I also am the face of Millbrook in the market place which is the part of my job that I LOVE! Making sure that each of our clients receives the best service and attention to their needs keeps my job varied and interesting. We are very lucky to have the support of so many talented chefs and wine shop purveyors.
This time of year, once the autumn harvest season and holiday rush is over, we are planning and projecting for the upcoming year. I will be more focused on our wholesale markets.
For the fourth consecutive year, we are involved as a major sponsor for Hudson Valley Restaurant week. During what is normally the slow season for the restaurant industry, Hudson Valley Restaurant Week provides a unique and affordable dining experience.
Sourcing local foods and products has become very popular among many in the food service today. Chefs are enjoying the superior freshness of products grown locally. In this fast paced world it is important to have a relationship with the farmer or producer of the products that are making their way to your restaurants table. More and more the chef is asking for and highlighting local ingredients on their menus.
We are fortunate to live and work in the Hudson Valley which is a rich, diverse culinary treasure box. Culinary tourism has also grown tremendously over the last few years. Hudson Valley Restaurant Week is a culinary celebration and dining event promoted by the Valley Table magazine. The popular event has gown to include over 125 restaurants who will serve over 150,000 diners during the two week period of March 15-28th of 2010.
Chefs will be highlighting their signature dishes while sourcing locally from small farms and artisanal producers. I am proud to say that Millbrook wines will be poured at many of these establishments and have been selected to compliment the cuisine.
What are you waiting for? Check out hudsonvalleyrestaurantweek.com, select the participating restaurant of your choice, and enjoy the bounty of the Hudson River Valley. While visiting the restaurant, please don’t forget to enjoy a glass of Millbrook wine with your meal!

Tales From A Tour Guide, By Tom Mandato

2010-03-10T16:43:00.003-05:00

My name is Tom Mandato. I am a part time employee and have been conducting tours and wine tasting sessions for almost eight years. I retired from my former profession over ten years ago and took this job as a way of getting out of the house a couple of days a week. It was supposed to only last about three years until such time as my wife retired. But, I’ve been having so much fun, I’m still at it. Over the years I have become so familiar with many of the Millbrook family of customers that we recognize each other when we meet locally.

My wife Sally and I, along with friends, had been visiting Millbrook Winery for years. We would often attend new release tasting sessions and those highly enjoyable summer concert series that were held on Saturdays. So, when I applied for the part time position, I was not a neophyte to the Millbrook world of wine. Also, being of Italian heritage, I had some limited experience in wine consumption.

Over the years it has been my pleasure to meet people from all walks of life and probably as many countries as belong to the United Nations. I’ve had occasion to pause while interpreters interact between me and those taking the tour. I even had one interpreter ask me if I could conduct the tour in Hebrew. Being from Brooklyn I am familiar with some Hebrew terms but not enough to hold a full conversation. I mention these encounters as a way of highlighting how popular and highly recommended Millbrook has become as the place to visit when considering a wine tour and tasting experience.

One of Sally’s and my favorite pastimes is to visit wineries during our vacations. We have been up and down the west coast from northern Washington to San Diego, California. We’ve visited wineries in New York, Pennsylvania, North Carolina and other U.S. wine producing areas as we’ve driven around these wonderful United States of ours. We have also been fortunate to have had the opportunity to visit many wineries in Spain, Portugal, France, Germany and of course Italy. Needless to say, we have tagged along on more tours than we can recall. When I first started conducting tours I felt that Millbrook’s was far superior to anything I had previously attended. However, while it has always been greatly informative, it was limited to a verbal description of a specific process and the pointing to such things as the vines, presses, vats, barrels and the bottling station. Last year we began to expand and improve the tour to include photos and displays (i.e. equipment, wine fermenting, aging, the inside of toasted barrels and cork harvesting) of the various stages of the grape growing and actual wine making processes. I recommend that no matter how many tours you may have taken in the past to please avail yourself of our new and interactive tour on your next visit.

I’m looking forwarded to meeting each and every one of you. Just remember that I only work two or three days a week. Also, we do change the variety of wines available for tasting several times during the year throughout the season. So, you’ll have to make plans for several visits, if not just to meet me, but to also enjoy the various wines available for tasting. Until then, have a happy and healthy year.

The Think Tank - Millbrook Winery Style, By Stacy Hudson

2010-03-04T11:54:00.004-05:00

As the Marketing Director for Millbrook Winery, one of the most frequent questions I’m asked at the beginning of the year is, “Is it really slow up there in the winter?” As far as our visitor traffic goes, it definitely does slow down for the first couple months of the year but depending on the weather, we can still have some pretty busy weekends.

However, up in the Marketing Department there doesn’t really seem to be a slow season anymore! I vaguely recall years ago being able to organize filing cabinets and the like in the months of January and February, but that is a distant memory!

January usually brings a little time to decompress after the busy holiday season (our catch phrase for October through December!) but we mainly use this month to catch up on tracking our marketing efforts from the prior year. Late January through March brings us into planning for the upcoming year. For the past month and a half we have been having weekly marathon planning sessions. As we tend to get busier and have less time to meet as the year progresses, these beginning of the year meetings are a great way for us to brainstorm all the thoughts and plans we would like to implement at the winery.

Including our General Manager, our ‘Sales & Marketing’ team is 5 people strong. Although we all have a different focus (outside sales, direct to consumer sales, Tasting Room management) our core goal of always improving on what we are doing here at Millbrook Winery is our driving force. After twelve years at the winery, I think it is a testament to this place and our dedicated and creative group that I still get energized and excited about all the plans we are working on for 2010 and beyond. Stay tuned….

Are we out of the woods yet? By David Bova

2010-02-25T17:25:00.003-05:00

As General Manager of Millbrook Winery I get to worry and lose sleep about everything that goes on here - things I can control and things I can't.

One might think that my number one worry would be the recession and its effect on our business. This has yet to be a big worry as we are very fortunate to have dedicated customers who love serving local Hudson Valley wines at their dinner table. In fact, we actually were able to grow our case sales in 2009 as local and NY Metro customers really have been supporting our products - to those people I say thanks....

No, my biggest worry this time of year is the temperature outside - something I can't control. You see we grow 30 acres of vinifera grapes. Vitis vinifera - or European varieties - include our Chardonnay, Tocai Friulano, Pinot Noir, and Cabernet Franc. While most agree "vinifera" grapes make the best wines of the world, they are also very sensitive to the cold winters and, if it gets too cold, our grape harvest could be wiped out for a season, or worst case - the plants could die altogether. When I watch the weather forecast each night during the months of December through February, I don't focus on how much snow, or the high temperature of the next day - I focus on the low temperature.

Through our 30 year experience growing vinifera in the Hudson Valley, we know that when the temperature drops below 0F our plants don't like it. Depending on the absolute temperature and duration of the absolute temperatures before a -0F event, this will determine if we lose buds (where the fruit resides) to winter damage. Losing buds means losing fruit in the upcoming harvest. Losing fruit means losing money - which is never good. After years of experiments with vinifera varieties in our vineyard - the four we grow are what we consider the most winter tough varieties for our Hudson Valley climate.

I think we are probably out of the woods for temperatures below 0F - so maybe I can go back to my normal full night sleep - please keep your fingers crossed!

The Inaugural Post, by Tim Krause

2010-02-18T14:08:00.003-05:00

As the writer of this inaugural Millbrook blog I thought I might begin by introducing myself. My name is Tim Krause and I have been working at the winery for 3 harvests. During that time I have participated in just about every operation at the winery including, the tasting room reserve bar, bottling, deliveries, and now Ct. wholesale sales. But I am most proud of my picking for the 2009 harvest even though I wasn’t very good. As I have observed the winery in action from all its different angles I have been most impressed by the dedication and loyalty the entire staff has toward producing award - winning wines.
So with the Olympic music playing in the background, I set out to find how Millbrook Winery actually goes about producing award-winning wines. My first stop was to visit with the winemaker of every Millbrook vintage and the most decorated of all-time, John Graziano. (Not be confused with the legendary Dick Button although both skate well.) I asked John how we determine what events to enter and what wines do we pick. I was trying to ascertain whether this was a random selection or whether these were the hand-picked individual selections by John himself. He was quick to inform me that the selection process is handled by the marketing department.
This led me to my next stop to see the second longest serving employee at Millbrook winery, Stacy Hudson. She said every year we only send our estate grown wines to the Hudson Valley Wine Competition that is put on by the Hudson Valley Wine & Grape Association. Some years we will send our wines to other competitions if we are asked to compete, but for the most part we basically allow for the wines to speak for themselves. We enter the Hudson Valley competitions so we can be good neighbors and support the efforts of our wine making region. And our participation has been rewarded year after year with our most recent victory awarding our 2007 Pinot Noir Block Five East as the Cornell Cup winner (Best Wine of the Hudson Valley).
Although we have just sold out of this wonderful wine, the 2008 vintage was just recently bottled. This wine will probably be bottle aged for 4-6 months before it is released in our Tasting Room. Until then…cheers!