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Finger Lakes Chardonnay To Try

Some talented winemakers in the Finger Lakes are producing terroir-based Chardonnays that are creating a style specific to our region. Here are some suggestions of where to get started with tasting these for yourself.
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Tasting notes by Laura Winter Falk, Experience! The Finger Lakes

Phil Arras makes his own brand of delicious Chardonnay at Nine Four Wines. Photo by Heather Ainsworth.

Some talented winemakers in the Finger Lakes are producing terroir-based Chardonnays that are creating a style specific to our region. Here are some suggestions of where to get started with tasting these for yourself.


Osmote Wine 2017 Cayuga Lake Unoaked Chardonnay, $18
Ripe melon, apple and peach, white blossoms, crushed stones, round body, bright with clean fresh finish.

Osmote Wine 2017 Seneca Lake Chardonnay, $21
Ripe pineapple, candied mandarin, lemon cream, round body, lemon drop, ginger and light toast with clean, fresh finish.

Barry Family Cellars 2014 Chardonnay Reserve, $32
Spiced pear, bruised apple and exotic star fruit, spiced cream brulee, nutty with a touch of dill.

Barry Family Cellars 2016 Chardonnay Reserve, $20–22
Ripe pear, vanilla, full round body, vanilla, butterscotch and toffee, toast with creamy finish.

Nine-Four Chardonnay 2016, $22
Ripe pear with notes of candied apple with creamy notes of ginger and toffee, notes of light toast. Nice round body with a crisp finish.

Nine-Four Chardonnay 2017 (not yet released)
Bright lemon cream and stone with wisps of vanilla on the nose, lean and clean body with nice acidity and a lovely crisp finish.

Laura Winter Falk owns Experience! The Finger Lakes, a touring and events company that provides immersive wine experiences. She holds a PhD in food and nutrition and is a Certified Sommelier, with WSET 3 award in wines. She is also an adjunct professor of wine at Tompkins Cortland Community College. All this means she makes a living talking about and drinking wine in the Finger Lakes, which makes her very happy.

This article originally appeared in the May/June 2019 edition of the magazine.

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