Rose Hill Farms

United States

Oct 23

At Rose Hill Farm, they work with fruit from a 113-acre farm and source grapes from like-minded New York State farmers to facilitate native yeast fermentations. Their small cellar is located under the tasting room which is right in the center of the orchard which boasts over 300 varieties of apples. Rose Hill has been a working, family owned farmed since 1798. The fermentation project is a newer addition to the farm that began in 2018, expanding to bring on a team of wine and cidermakers. Always unfined and unfiltered without any additions or subtractions, except occasional trace amounts of sulfur at bottling which will always be noted on their labels when added. They work with a large range of fruit that reflects the bounty of both their farm and river valley region they call home. In the cellar you'll find them working with apples, quince, pears, peaches, cherries, plums, in addition to both vitis vinifera and hybrid grape varieties on any given vintage.

Their approach in the cellar is very hands on, opting for more manual low-tech tools, like hand destemming boards and a manual basket press for example, that gives them an opportunity to move at a pace that is more human and to monitor quality more closely throughout the process. The majority of their sparklings are hand riddled and hand disgorged, opting for long lees aging in the bottle beforehand. All of their fruit pomace after pressing goes into compost that they make themselves on the farm that is then put back in the orchard in the future. They are a curious team who are always looking to expand their knowledge and concepts of wine and cider to better reflect their little nook of New York State and the millennia of fermentation that has come before them.

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