SMALL PRODUCTION.
BIG SWINGS.
A NY WAY.
Anyway. A word that moves us forward.
Making wine in New York means working through extremes: deep winter cold, late spring freezes, hailstorms, drought, hard rain, and blistering heat. But it also means long summer evenings, crisp autumn air, and the occasional moments where everything aligns.
This is small production wine shaped by those conditions and the people willing to work through them.
And though the world might give us every reason not to, we gather anyway. Celebrate anyway. Open a bottle with people we love anyway.
Because making wine here has always required optimism, persistence, and a willingness to keep going.
A New York way.
OUR winemaking
Therese Fessenden develops the wines from concept to glass. As both winemaker and designer, her philosophy is to work with nature, rather than against it; avoiding excess interference.
Every wine is carefully managed, by hand, in purposefully small lots, and every decision has intentionality, from start to finish, for the fullest expression of our terroir: the unique impact of both the site and the vintage.
We work closely with consulting enologist Mike Penn of Ria’s Wines, whose experience and perspective help guide each wine to its best expression. The focus is clarity of fruit, of structure, and of place.
OUR ROOTS
Ryan Fessenden is a sixth-generation farmer who’s been working toward this vision for over a decade. The fruit comes from Lake Road Vineyard, where he farms 12 acres on the east side of Cayuga Lake.
The vineyard sits on loamy glacial till over black shale, on a gentle west-facing slope. Once part of the family's working farm, the site was planted to vines in 2022 alongside Ryan's father, Tim.
The scale is intentional: small enough to stay close to the vineyard and farm it thoughtfully, using sustainable and regenerative practices. That approach carries through into every bottle.