HUDSON-CHATHAM WINERY

THE HUDSON-CHATHAM WINERY was started by Carlo and Dominique DeVito when they acquired their property in late 2005. The last remaining 15 acres of the former 500-acre Brisklea Farms dairy in Ghent in Columbia County, with rolling hills that afford views stretching from the Catskills to the Berkshires, the DeVitos knew when they first stepped onto the land that it was where they wanted to be.

In early 2006, they planted 1,000 vines – a combination of Seyval Blanc, Golden Muscat, Chancellor, and DeChaunac – and became instant farmers. They now have an additional 500 vines planted, mostly Baco Noir. A tasting room was constructed in early 2007, and the Hudson-Chatham Winery opened its doors in September that year. To get started, they tapped into their extensive knowledge of the wines and winemakers of New York State to develop and bring in grapes and blend wines they could fashion under their Hudson-Chatham label. They also established a Paperbirch label for fortified dessert wines, and have a line of distinctive port-style wines, a lovely cassis, and a multiple award-winning sherry.

The concept behind the Hudson-Chatham Winery is to showcase select New York State wines in an enjoyable setting. The tasting room is large and airy, and guests also enjoy great scenery and views on the property. Though relatively new, the Hudson-Chatham Winery has notched many distinctive awards for its wines, consistently winning medals at the Hudson Valley Wine & Grape Association, the New York Food & Wine Classic, the NY State Fair, and the Dallas Morning News Wine Competition. Their reds have received scores in the high 80s from Wine Spectator and Wine Enthusiast magazines.

In addition to the wines, Hudson-Chatham produces a line of its own 100% natural maple syrups under the Sugarmaker’s Reserve label, a distinctive black currant “caviar,” several cheeses, and other gourmet items.

Our first release that’s made with 100% estate-grown fruit! The characteristic citrusy quality of the Seyval is balanced with mineral notes to yield a lean yet flavorful dry white. Limited production, so try it while you can.

The hot, dry growing season of 2010 produced fruit loaded with natural sugars, and had winemakers salivating at the prospects. Regular barrel tastings of these wines – our most popular reds – are meeting our expectations. Come taste when we release them in the fall.