Hermann Wiemer moved to New York from Germany's Mosel region in 1968. This Finger Lakes Riesling, made in the traditional German Spätlese style, clearly shows his roots. Notes of baked apples and tangerine fill the palate.

A medium-bodied and bolder expression of Cabernet Franc from the Finger Lakes, the grapes benefit from a long hang time. Structured, and with rich black fruit and spice, this was aged both in stainless steel and used oak for 10 ...

This dry white is composed of fruit sourced from three parcels on Seneca Lake. The fruit is hand-picked, hand-sorted, and fermentation takes place with native yeast. Racing acidity, citrus and stone fruits, and a clean mineral ...

This dry rosé is made from mostly Pinot Noir with a touch of Cabernet Franc. A combination of whole cluster and destemmed fermentation, with 18 hours on the skins. Fresh and vibrant, this will pair well with Maxie's gumbo.