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Wine & Beverage List SPRING 2019 Table of Contents

Non-Alcoholic 1 House-Made Sodas, , Regular Sodas, Hot Drinks, American Espresso, and Coffee

Stonecat Specialty 2

Beer 4

Hard 5

Wine 6 by the Glass 7 Sparkling 8 9 12 16 17

After Dinner 25

Spirits Pricing List 26 Soft Drinks

House-Made Sodas 4 Cold Cold-Brewed Iced 3 Most of our syrups are made in-house using the Lemonade 3.5 freshest ingredients. (add raspberry) 4 Ithaca Root 3.5 Vanilla Cream Soda Ithaca Ginger Beer 3.5 Vanilla syrup, cream, soda, cherry Good Life Ginger Bear 7 Saratoga Bottled Water Friend of Joe O. Sparkling or Still 4.5 Glendale Farms organic , lemon juice, soda

Orange Creamsicle Orange juice, orange-vanilla syrup, cream, soda Juices Glendale Farms Organic Grape 3 Seneca Summer Orange Juice 3 Cherry syrup, ginger , lemon, soda Cranberry Juice 2 Ruby Red Grapefruit Juice 2.5 Key Lime Lime juice, simple syrup, soda - add raspberry for $0.50!

On the Gun 2.5 We use local soda products from W.E. Salle out of Syracuse. House 4. Our House-made ‘bouch’ - a refreshing and Cola healthy tonic served over ice with a . Diet Cola (contains a naturally occurring 0.5% ) Lemon-Lime Ginger Ale Tonic Water American Espresso Club Soda We use local coffee roasters Gimme! Coffee out of Trumansburg. Coffee 3. Hot Tea 3. Decaf Coffee 3. Our hot tea selection is from Harney & Cafe au Lait 3.5 Sons Master Tea Blenders out of Single Shot 3 Millerton, New York in the Hudson Valley. Double Shot 5 Americano 3.5 Orange Pekoe Iced Americano 3. Earl Grey Supreme Macchiato 3.5 Japanese Sencha Cappuccino 4 Decaf Ceylon Latte 4 Organic Peppermint Mocha (featuring our Afterglow cocoa) 4.5 Egyptian Chamomile

Hot Cocoa (featuring our Afterglow cocoa) 3.5

1 STONECAT SPECIALTY COCKTAILS

Glendale Fizz 7. Smoke Signal 7.5 Myer Farm on the rocks with Seneca Drums blended with St. Glendale Farm organic grape juice and Germain, lime juice, and a splash of a splash of soda with a lemon. soda with a smoked salt rim.

Smoked Tomato 6.5 7.5 Margarita A wicked blend of smoked tomato Our house version of the fabulous juice, vodka, all the bloody seasonings Mexican creation, made with Sauza and a touch of Scooter’s Hot Sauce. Hornitos Reposado , , We hold back the Worcestershire sauce key lime juice, and a touch of . to keep it vegan. Served on the rocks with salt.

Chocolate Espresso Martini Stormy Seneca 10. 10. Finger Lakes Distilling Vintner’s Deep and rich Cruzan Blackstrap Vodka, Kahlua, and Creme de Cacao rum is paired up with Good Life Farm’s get together with a shot of Gimme! Ginger Bear ginger beer and a little lime. Leftist espresso and a splash of half and half.

Garden to Glass

We feel fortunate to have such good friends with big hearts and green thumbs. Lisa Lang and Dawn Hedden have grown and maintained a perennial labyrinth and culinary herb and vegetable garden that acts as a major inspiration for our dynamic and fun menu. Our passion for a local expression of flavor goes far beyond the kitchen.

Our bartenders take great joy in picking from this garden daily to create the many seasonal simple syrups and infusions. You may see a fresh bouquet of spearmint, or maybe a bowl of fresh jostaberries on the to represent what is coming from the garden today. We love to watch the variety of excited expressions as we deliver your mojito with a giant sprig of fresh mint still growing from it, or dilly beans from the garden dangling from your fingers as you try to figure out the best way to munch them down.

2 The New Classics

Shake Stir

Manhector 12. 10. Corpse Reviver #2 Myer Farm , sweet Seneca Drums gin, Cointreau, Lillet , Fee Brothers orange bitters, Blanc, lemon, Herbsaint 90 cherry

Daiquiri 10. Black Pepper Gibson 10. Rhum J.M., lime juice, sugar, Myer Farm vodka, Gambarelli & lime wheel Davitto extra dry vermouth, cracked peppercorns, cocktail onions

Sidecar 12. 12. Pierre Ferrand Ambre , Not-So-Old Fashioned Cointreau, lemon, sugared rim McKenzie rye whiskey, sugar, Fee Brothers Black Walnut bitters, maraschino cherries, orange

Local Distillers Most of our cocktails feature two local distilleries: Finger Lakes Distilling and Myer Farm Distillers.

We are spoiled rotten with the ridiculous abundance of locally grown and made products. Distilled spirits are no exception. Finger Lakes Distilling and Myer Farm Distillers are two spirit spinners that are not "F'in'" around. They are both committed to using locally grown grain and even grow some of their own.

Help us make the quantum leap so that we don’t have to deal with giant purveyors with substandard service who know that we need their "Absolut" because nobody else is allowed to carry it. So help us educate your friends and try your favorite cocktail with a local spirit so we can tell the evil Empire where to stick their Grey Goose. 3 Beer Draught Beer 10oz/16oz Bottled Beer

Hare of the Cat Ale 4 / 5 The Stonecat Café finally has a house beer all its own. Pabst (can) 2. Lucky Hare and the Stonecat Café collaborated to create Labatt Blue Light 3. this balanced, crushable, sessionable ale. Clean and Saranac Haus Lager 3.5 focused on the nose and palate, with a gentle dose of local Zero Gravity Little Wolf 5. hops. (5.1%ABV) Hermit Thrush Fou d’Or 11. Southern Tier Co. IPA 4 / 5 Guinness (can) 4. A Stonecat staple, this old school American IPA showcases Trou du Diable Saison 9. a citrus and pine hop profile with Munich and Crystal malts Ommegang Abbey 7. building a balanced body. (7.0% ABV) Hazlitt Cider Tree 4. Glutenberg IPA (gluten free) 5. Threes Brewing Logical Conclusion 6 / 7 A juicy, hazy, hop-forward brew showcasing hops in all Kaliber (na) 3. their glory - resinous, floral, citric, and tropical with just the right amount of bitterness. Complex, layered, and repeatable. (7.0% ABV)

Thin Man Brewery Pills Mafia 6 / 7 Do you think those guys A crisp and clean German-style pilsner that strikes the and gals in the kitchen magic balance of malt, hops, fizz, and eminent drinkability. did a great job tonight?

Gun Hill Brewing Co. Void of Light 7/ 8 Buy them a six pack Pouring deep and opaque, with a tan head that leaves for after their shift! pretty lacing, this Foreign Stout delivers. Rich,roasty, and toasty, with the malt notes dueling with the coffee and $6 cocoa all riding along a edge of embedded bitterness.

Captain Lawrence Rosso e Marrone 11 / - Vinous, tart, and richly layered, this Brettanomyces influenced ale includes red wine in the followed by extended barrel aging. Complex and delicately nuanced. Our 500 Mile Draught Policy We shouldn’t call it “policy,” it’s more like a guideline. Sometimes, a good beer from a far away land is just too hard to pass up. Otherwise, your beer has been brewed within a 500 mile radius. Except, of course, Pabst Blue Ribbon. The PBR logo is on the town flag of Hector. Think of it as a redneck exchange student.

We’ve shown a lot of love to Southern Tier Brewing and Brewery Ommegang over the years as they just continue to roll out fantastic, consistent . Both of those breweries are only a couple hours drive away from us and we are proud to keep them on our draft lines. More and more local breweries have also begun to sell their beer at wholesale, which not only makes us extremely happy, but allows us to share yet another piece of the amazing bounty of the Finger Lakes. 4 Hard Cider

Margin Notes: Black Diamond Cider SlateStone (nv) 28. A blend of European bittersweets and American heirloom apples, SlateStone is a 1. Cider, much like dry white bone dry cider with notes of flint, hard stone minerals, lime, tart green apple, and wine, generally has very loamy earth. high acidity, making it crisp and refreshing. Eve’s Cidery Northern Spy(nv) 28. 2. Bottle conditioning refers An engaging expression of a single cider variety. Dry and fully refermented in the to the secondary bottle, this shows yellow apple skin, flint, gravel, loamy earth and tart orchard fermentation that takes place . in bottle, creating a sparkling beverage by trapping the CO2 in the closed container Kite & String Cider Pioneer Pippin (nv) 28. and forcing it into solution. This dry, cider is firm and tart on the palate with giving moments of riesling-esque juiciness and undercurrents of loamy earth and wet stones. Pioneer Crab and Newtown Pippin apples make up 70% of the blend, 3. Varieties of cider apples while golden Russet apples round out the edges and lend some balance. are traditionally divided into four categories: Sweet, Sharp, Bittersweet, and Redbyrd Orchard Cider Starblossom (nv) 32. Bittersharp. Most are Incorporating such traditional varieties as Brown Snout, Porter’sPerfection, and a blend of apples from Dabinette and a balance of sharps and bittersweets3 this dry cider is bottle different categories, each contributing to the overall conditioned for a natural carbonation. balance.

When we talk about cider we should be talking about the products of personal effort. Cider is, and has always been, the result of that were initiated and guided by the thousands of farmers and inn-keepers that populated our landscape. This tradition is continued today by locals who wildcraft their own hard ciders. If you’re lucky enough to be invited to certain backyard gatherings, you may come across some of the best unknown ciders in the world. Hard cider has a long and proud tradition in this country. Before beer and soda, cider was the of the Joe six-pack, the hipster, and the hedge fund millionaire of the day.

Today, cider is not the stuff you find in a six pack--I don’t know what that is. Cider is not the stuff you buy in a half gallon container at the grocery store--that’s apple juice. Cider is, as far as I’m concerned, the stuff with wine-like levels of alcohol that is often packaged in 750ml bottles and is made from funny little apples that nobody would want to eat. Apples with names like Golden Russet, Ellis Bitter, Nehou, Ashmead’s Kernel, and Esopus Spitzenberg--the last reputedly a New York and favorite of Thomas Jefferson that, sadly for him, would not grow well in Virginia. These are apples that are good for fermenting-- making CIDER--and not so good for baking or turning into apple juice.

The joy of cider is something deeply visceral and resonant. Cider tastes like a perfect autumn day spent with childhood friends--I kid not! The world still has the brush of summer and winter is far off, but the evening carries a beautiful, anticipatory edge. We know that winter is coming, and we remember to savor that little bit of summer provided in a bottle of cider.

5 Wine

Born from the Stonecat’s foundational premise of making full use of the outstanding bounty that surrounds us, offering plates and glasses that excite and awaken the senses, this wine list is a constantly evolving, incomplete collection of the best the Finger Lakes has to offer. It’s evolving because there is always something new or undiscovered, and incomplete because there just is never enough room for all the wines we would like to offer. We are very fortunate to be living in the time and place that we are. The Finger Lakes has established itself as a world-class wine region and is now moving from strength to strength. Styles are being defined, theories tested, and boundaries pushed as work in both the and the cellar result in wines of distinction.

We recognize the intimate connection between soil, grape, and wine, and the indelible mark made by the hands that touch each step of the process. It is our goal with this document to introduce you to some of the names, places, and grapes that help to define wine from the Finger Lakes. We want to draw you in to our web of connectedness. Does knowing the name of the vineyard make the wine taste better? No, but it does enhance appreciation.

The wines on this list are reflections of the passion, soul, and purpose of dedicated farmers and . It is an honor to be able to work with them to bring these wines into our and onto your table.

It is our hope that you will explore the region through these offerings and be inspired to visit and create deeper connections of your own. Wines By The Glass

Whites Reds

Chardonnay 2017 10/40 2016 14/56 Hickory Hollow Nathan K. Dundee, Dundee, Seneca Lake

Riesling 2015 10/40 2017 10/40 Forge Cellars Osmote Hector, Seneca Lake Hector, Seneca Lake

Sauvignon Blanc 2017 9/36 2016 15/60 Hector Wine Company Billsboro Winery Hector, Seneca Lake Geneva, Seneca Lake

Riesling, Lahoma 2013 10/40 B is for Blend 2014 11/44 Red Newt Cellars Attic Cellar Hector, Seneca Lake Hector, Seneca Lake Rose

DRY 7.5/30 Rosé 2017 Sparkling Damiani Wine Cellars Hector, Seneca Lake Cuvée Brut 2013 13/52 Hermann J. Wiemer SWEET 4.5/18 Red Cat Dundee, Seneca Lake Hazlitt 1852 Hector, Seneca Lake Bollicine 7/28 CIDER Damiani Wine Cellars Hector, Seneca Lake

Pioneer Pippin 7/28 Kite & String Interlaken, NY

7 SPARKLING Hermann J. Wiemer Cuvée Brut 2013 52. Made in the traditional Méthode Champenoise1 and disgorged in February Margin Notes: of 2017, this blend of and Pinot Noir is elegant with a well-structured frame and a fine bead and a long, dry finish. 1. Wines produced using Méthode Champenoise go Lamoreaux Landing Wine Cellars Brut 2009 56. through a secondary fermentation in the bottle, Made in the traditional Méthode Champenoise and disgorged after creating natural carbonation. spending four years on its , this 58% Chardonnay and 48% Pinot Noir bubbly has a fine bead2 and lively acidity with a gentle creaminess carries through a long finish.

Damiani Wine Cellars Cuvée Brut 2010 56. 2. “Bead” is a term used to Produced using the traditional Méthode Champenoise, this lively blend of describe the size of the Chardonnay, Pinot Noir, and Meunier is evocative of orchard and stone fruits with bubbles in or a hint fresh baked bread, showing a fine bead and a focused core. . Higher quality sparkling wines generally have a smaller (finer) bead. Dr. Konstantin Frank Blanc de Blancs 2012 48. Made entirely from estate grown Chardonnay, this dry Méthode Champenoise sparkling wine spent a minimum of 36 months en tirage before being disgorged and released for the public to enjoy. 3. Bollicine means “tiny bubbles” in Italian.

Damiani Wine Cellars Bollicine3 28.4. is a sparkling wine produced in . This is the Finger Lakes’ answer to Prosecco4. Fun and festive, this off-dry sparkling wine offers up aromas of ripe tree fruits with an almost cotton-candy edge and a lively palate with restrained leading to a clean, crisp finish.

Too often bubbly is reserved for celebratory, special occasions. This is a shame because bubbles make everything a little better and to ignore this is to diminish one’s Tuesday morning. Or whatever. You take my point, sparkling wine is a thing to be enjoyed at any moment because it will probably elevate the moment. Sure, magnums of 2002 are for a particularly special occasion, but that delectable sparkler for less than $15 a glass? Go for it! It will, invariably, work with whatever you are eating (or the sunset) and will make you feel better about your day and the view. Your companions will find you smarter and more attractive. Perhaps I jest. Perhaps not.

Here in the U.S., we have examples of sparkling wine made just about everywhere. Some houses seek to provide inexpensive bubbly (often best suited to orange juice) and others have Champagne houses backing them and bear a distinctive thumb print. Others still explore the ways in which the grapes that grow in their corner of the world best express themselves. Many recognize that there are techniques in both the winery and in the vineyard that produce complexity, delicacy, elegance, and grace. Most are worthy of attention, from the whimsical and easy to the truly serious. All have a purpose and a preferred setting. "A single glass of Champagne imparts a feeling of exhilaration. The nerves are braced; the imagination is stirred, the wits become more nimble." -Winston Churchill 8 Chardonnay WHITES

Nine-Four Wines Chardonnay 2016 38. A richly textured wine expressive of the dry growing season. The majority of the wine was fermented in third use French and experienced regular Margin Notes: battonage.

Barry Family Cellars Chardonnay 2016 36. Without the influence of oak, this Chardonnay is bright with melon and apple 1. Lees refers to the notes with a gentle lemony citrus edge. Mineral, wet stone verve frames the sediment that falls to the palate and carries through the finish. bottom of the barrel during fermentation. Stirring the lees helps the wine to Shepherdess Cellars Chardonnay 2015 40. absorb more flavor from This Chardonnay shows a restrained and nuanced expression of the grape. and sediment. Light bodied without losing the classic flavors yellow and green apples, lemon zest, and stony minerality.

Damiani Wine Cellars2 Chardonnay 2015 32. 2. Damiani Phil Arras’ fantasy football team Initially fermented in second and third use French oak, then transferred to older is named the Vicious Burgundy barrels, this Chardonnay displays a toasty oak edge to ripe melon Hangover. He won his and apple fruit with a juicy, fresh personality. division in 2013.

Osmote Chardonnay 2014 40. An engaging style of Chardonnay, in part for its use of large format , 100% new 3. Most reds and many whites experience Malolactic French oak. This wine was whole cluster pressed without inoculation and was fermentation. This treated to frequent battonage during its eight months in barrel. fermentation is not the result of a yeast, but a bacteria that converts Fox Run Vineyards (think crunchy green apples) to the softer Kaiser Vyd. Chardonnay 2015 36. (think milk). Ripe and rounded by its time in oak, this Chardonnay has a slightly creamy texture. Orchard fruits and blossoms, and lemony citrus mingle with the oak and persist through the finish.

Ravines Wine Cellars Chardonnay 2015 40. A portion of the grapes used to make this wine are dried prior to fermentation creating a subtle concentration of flavor that melds with the influence of the barrels. Well-knit and balanced with ripe fruit and good structure.

4. Chardonnay is the only Hermann J. Wiemer Chardonnay4 2017 32. grape variety, other than With only a small portion of the wine aged in oak, this wine shows a broad mid- Riesling, to be grown on all three of the Wiemer palate, and a crisp finish. Whole cluster , native yeast, and a cool vineyards. fermentation contribute elegance.

Billsboro Winery Chardonnay 2016 30. Intriguing for the textural complexities provided by skin contact, barrel aging, and Malo-lactic fermentation, this drought year Chardonnay has significant power, yet retains elegance.

9 WHITES Domaine LeSeurre Chardonnay 2015 36. Displaying the richness of Chardonnay unfettered by oak, this wine remains bright and crisp with subtle citrus peel and tropical fruit notes.

Sheldrake Point Winery Chardonnay 2015 30. Margin Notes: Creamy vanilla oak envelopes tree fruits and discreet tropical notes on the nose and palate which lead to a firm, acid-driven finish with over-ripe green apple and 1. Gewürztraminer’s intense a hint of minerality. aromas and flavors make it easy to pick out. While it doesn’t take a back seat to Hickory Hollow Chardonnay 2017 40. food, Chef Scott Signori creates a number of dishes Fermented entirely in stainless steel to preserve freshness and vibrancy, this that pair well with Chardonnay is fruit-forward yet maintains mineral and chalky restraint on the Gewürztraminer. As Jancis nose and palate. Robinson has said, “Gewürztraminer’s faults are only in having too much of 1 everything.” Gewurztraminer Lakewood Vineyards Gewürztraminer 2014 32. From estate fruit, this wine is only bottled from select that produce the ripeness and purity evidenced here. This gewürztraminer is lush and inviting.

Sheldrake Point Winery Gewürztraminer 2014 34. Ripe and structured with a perfumed core of spiced pear, rose petal, and lychee, this pretty Gewürztraminer has a rich, balanced palate and lots of appeal.

Shepherdess Cellars Gewürztraminer 2014 36. Rich and dense from an extended cold soak, this Gewürz is perfumed and layered, with focus, structure and power on the palate.

Hector Wine Company Gewürztraminer 2012 34. Intense and heady Gewürztraminer with a nose and palate bursting with lush tropical and melon fruit that remains light on its feet while maintaining focus and intensity through a juicy finish. Damiani Wine Cellars Sauvignon Blanc 2017 36. Firm and structured, this taut and racy Sauvignon Blanc gains depth and breadth on the palate. There is a gentle citrus edge to the persistent acidity through the long, vibrant finish.

Hazlitt 1852 Vineyards Sauvignon Blanc 2017 38. Focused and lush with tropical notes and gentle fresh herbs. A pliant frame holds the center. Six months on the fine lees lends a richness to the texture. 2. Damiani winemaker Phil Arras’ fantasy football team is named the Vicious Hosmer Winery Sauvignon Blanc 2017 32. Hangover. He won his Tropical fruits, citrus, peaches and grassy gooseberry leap from the glass and division in 2013. continue through the soft entry onto the palate where ripe fruit and juicy acidity lead to a crisp, long finish. 10 WHITES

Billsboro Winery Sauvignon Blanc 2017 32. Ripe and extroverted in style, showing melon, stone fruit, herbal notes, and subtle tropical fruits. A textured, jiuicy, acid driven palate gains extra depth from a small percentage of oak treatment. Margin Notes:

1. is a genetic Hector Wine Company Sauvignon Blanc 2017 36. mutation from Pinot Noir. Whole cluster pressed to retain aromatic intensity and focus, this Sauvignon Blanc succeeds. Aromas of tropical fruits, melons, and grapefruit, balance fresh herbal notes, and orchard flowers. The palate is fresh, bright, elegant, and detailed.

Other Whites

Hector Wine Company Pinot Blanc1 2016 36. The result of a cool fermentation, full malolactic, and neutral French oak, this wine displays a soft, round, mouth feel with hints of baked pineapple and a long, nuanced finish.

Silver Thread Vineyard Good Earth White 2014 28. 2. Vignoles has long been Fermented separately in stainless steel, Vidal Blanc (80%), Riesling (15%), and thought to be the same as Gewurztraminer (5%) are combined in the bottle to offer up a medium dry wine Ravat 51, developed in 1930 with flowers and spice, backed by notes of ripe apple and quince that succeeds by J.F. Ravat by crossing in providing both elegance and easy enjoyment. two obscure grape varieties, but a recent study by the USDA, Cornell University, Damiani Wine Cellars Pinot Grigio 2016 32. and UC Davis has disproved Balanced and ripe, this Pinot Grigio has an easy-going personality. Ripe melon, the reported parentage. and tree fruits are balanced with tropical notes. Medium bodied with a crisp, juicy finish. 3. The vines for this wine are grown across the street from the Stonecat, visible at the Dr. Frank Wine Cellars Grüner Veltliner3 2017 32. very top of the vineyard. Brisk and refreshing with notes of Anjou pear and lean citrus, this Grüner shows its exotic side with hints of flowers and lemongrass that meet up with spicy notes 4. is a grape native through the long finish. to the country of . The name means “red stem,” and is one of the 4 Dr. Frank Wine Cellars Rkatsiteli 2016 38. oldest vinifera grapes to be Produced in a dry style, one third of this wine has been raised in neutral oak, cultivated, with evidence of providing tension between the zesty minerality and subtle herbal and floral notes its vinification dating back that entwine ripe fruit on the palate, leading into a taut finish. more than 3000 years.

Hazlitt 1852 Vineyards Grüner Veltliner 2013 32. Sourced entirely from the Hazlitt 1852 Lamoreaux Farm on the East side of Seneca Lake, this crisp rendering is complex and evolving, showing stone fruits, minerals, and white pepper. A cool fermentation and three months on the light lees enhance its breadth and nuance.

11 RIESLING For visitors and locals alike, there is an instant awe that is inspired by the majestic views of vineyards descending into the cool blue waters of the Finger Lakes. It’s easy and satisfying to be mystified by the natural beauty of Central New York. The area has experienced major growth and is now regarded as a serious wine region globally. It was inevitable. Skeptics naysayed for years, until Wine Spectator told them it was okay to like Finger Lakes Riesling. Those of us who lived and breathed the magic always appreciated the minerality, the crisp acidity, and the taste of the region.

Have we experienced such notoriety due to the influx of Cornell graduates with good, old farm boy work ethic? Have our winemakers grown from young men adrift in a sea of wine to serious captains on the great ship of vinifera? Riesling is our flagship and one can take a walk through the Finger Lakes in one glass with eyes closed. Stop standing in awe of the gorgeous vistas and take a stroll through the intricate detail of this beautiful countryside. We have apple and peach orchards, undoubtedly contributing to the of the Finger Lakes, that overwhelm the senses of anyone that spends a sunny summer day or a crisp fall afternoon here. Sail the waters and admire the slate carved by the glaciers of many moons ago, or relish in the slight waft of petrol that mingles with the natural, organic aromas of where lake meets land.

When you finish your descent into the details for a day, week, or even a lifetime, stop and enjoy a glass of Riesling. Crisp, green apples will pucker the palate and incite you to dream of a perfectly hard, sharp local cheese. Semi-dry will fill your nose with the aroma of ripe peaches, while its drier counterparts will taste like slate, smell of minerals and leave us saying, “Damn, that’s a good Riesling.” Known as the most noble of grapes, Riesling embodies every reason that this region inspires us and will always be known as a “Riesling to come and a Riesling to never leave.” RIESLING

Dry Margin Notes:

Hermann J. Wiemer Vineyard 70. Magdalena Vineyard Riesling 2016 An excellent expression of Finger Lakes Riesling grown on lime silt loam soil with a warm exposition. The Magdalena vineyard produces wines of purity, power, and intensity.

1. The Riesling clone Boundary Breaks Vineyard 32. 239Gm (Geisenheim) is one Dry Riesling ‘No. 239’1 2016 of the original seven clones of the noble Riesling grape Pale straw in color and possessing a vibrant, mineral-driven acid structure, sourced from the Rhiengau this single-clone Riesling shows classic Finger Lakes character. Earthy and region of . floral suggestions accent the tree fruits and citrusy minerality on the palate.

Bellwether Wine Cellars 38. ‘A&D Vineyard’ Dry Riesling 2013 Sourced from a vineyard located on the bluff of Keuka Lake, this Riesling is 2. Battonage is the vintner’s packed with slate and minerality. Broad textured from weekly battonage2, term for the stirring of lees (dead yeast cells, grape there is a density to this wine’s lime and green apple inflected palate. Racy particulate, and other acidity and taut, restrained fruit from start to finish. sediment) Hermann J. Wiemer Vineyard Dry Riesling 2017 36. A blend of three Riesling vineyards, this bottling shows the elegance and balance of a Finger Lakes Riesling rendered in a dry style. It has just enough residual sugar to offset the acidity and highlight aromas of lime zest and orange blossom, while a mineral laced palate of apricot and white grapefruit carry through the long finish.

Forge Cellars Riesling Classique 2015 40. Fermented in old, neutral barrels, this Riesling shows ripe apricot and peach, coupled with delicate floral and herbal notes on a dense, firmly acidic frame. The palate is ripe and restrained with notes of wet stones and minerals.

Nathan K. Dry Riesling 2011 44. The ripe fruit from the cool of 2011 is restrained in this dry Riesling. Dense and broad textured on the savory palate with firm embedded acidity, this bottling shows precision and depth.

Standing Stone Vineyards 40. Old West Block Riesling 2016 Sourced from a vineyard planted in 1972, and hailing from the dry 2016 vintage, this Riesling is ripe, rich, and dense with stony minerality.

13 Riesling

Heart & Hands Dry Riesling 2015 40. Margin Notes:

This bottling is sourced from the Nutt Road Vineyard on Seneca Lake and the 1. The Ingle Vineyard Patrician Verona vineyard on Cayuga Lake. The warmth 2015 vintage is evident Riesling from Heron Hill on the broad palate. is a perennial favorite of our Beverage Director, who has been personally Heron Hill Winery Ingle Vineyard1 Riesling 2015 36. collecting this wine for over a decade. Planted A ripe and forward riesling from the venerable Ingle Vineayrd on in 1972, this 20+ acre Canandaigua Lake. Walking the line between dry and semi-dry with vineyard is the only expressive minerality. known planting of vinifera grapes on Canandaigua Lake. Keuka Lake Vineyards 48. Evergreen Lek Riesling 2014 This dry single vineyard offering is broad and richly textured with green apple, Bosc pear, and faint floral and herbal notes that carry through the ripe palate. A solid backbone of acidity drives stony mineral flavors through the long and nuanced finish.

Standing Stone Vineyards 46. Old West Block Riesling 2013 Sourced from a vineyard planted in 1972, this Riesling is ripe, rich, and dense with stony minerality. Showing poise and balance with a broad palate and a titanium skeleton.

Forge Cellars “Les Allies” Riesling 2014 48. Whole cluster pressed 2 and aged in barrel, this singular Riesling has a 2. Whole cluster pressing (as opposed to de-stemming deeply embedded core of acidity that drives a palate of ripe red apple, lemon and crushing grapes prior to curd, and honeysuckle through a long, mineral finish. pressing the juice off) is employed with white wines to provide a gentler Ravines Wine Cellars Riesling 2016 32. extraction ultimately yielding From the hot and dry 2016 vintage, this dry Riesling shows concentration and a wine of greater grace and depth while maintaining a firm backbone of mineral and acid. Citrus, pith, wet harmony. stones, and tree fruits inform the nose and palate.

Wagner Vineyards Riesling, Caywood East 2012 48. Wagner’s Caywood vineyard is a steeply sloped parcel that produces exceptional fruit. The warm and dry 2012 vintage provided grapes with maximal flavor expression and excellent structure.

Weis Vineyards Riesling 2017 40. A mineral and structure driven bottling showing ripe tree fruits, citrus, and wet stones on the nose and carrying through onto the palate. A riesling of poise, elegance, and transparency.

14 Riesling Semi-Dry

Hazlitt 1852 Cellars 40. Margin Notes: Homestead Reserve Riesling 2013 This acid-driven vintage bottling saw a long, cool, fermentation. The grapes are harvested from selected blocks of the estate riesling plantings. While semi-dry in style, this wine is deeply mineral and drinks a bit drier than expected.

Hazlitt 1852 Cellars Semi-Dry Riesling 2016 36. Opening with a lush nose and palate of tangerine, white peach, and baked apricot, this ripe, warm-vintage wine is on a path to show some of the hints of petrol and dried tree fruits that embody a mature Riesling.

Lamoreaux Landing Wine Cellars 40. Red Oak Riesling 2015 Named for the large Oak tree in the vineyard where lunch has been taken, this single vineyard Riesling has a slightly reticent nose of peach, lime, and anjou pear that leads into a ripe and seamless palate of tree fruits and stones on a soft frame with good persistence.

Red Newt Cellars Semi-Dry Riesling 2014 32. Opening with an inviting nose of tangerine and candied lemon, this mid- weight Riesling shows further notes of orange peel, apricot, and lemon curd on a firm, balanced palate that masks a portion of its 2.5% residual sugar.

Weis Vineyards Semi-Dry Riesling 2017 38. A racy, mineral and tree fruit driven Riesling showing significant aging potential but drinking pleasurably now. A nuanced palate is beginning to emerge from behind the firm structure and is further coaxed by the balancing sweetness.

Boundary Breaks Vineyard 48. 1. “198” refers to the clone of “198”1 Reserve 2014 Riesling used in this wine. Elegant and balanced, this reserve bottling demonstrates the power of The Geisenheim 1198 clone is known to produce fruity, Riesling to hold sugar on a frame of acidity. Subtle and nuanced with almost -like flavors significant impact. and aromas, which intensify and veer away from typical Riesling characteristics in Red Newt Cellars Riesling, Lahoma Vineyard 2013 40. climates warmer than we Offering up apricot and tangerine notes on the nose, this inviting, juicy have here in the FLX. expression of riesling carries its residual sugar with grace and tension. Excellent structure and weight are nearly overshadowed by forward drinkability.

15 ROSE´ Margin Notes: Nine-Four Wines Sparkling Rosé 2016 30. This dry rosé is made in the Traditional Method1 from Rougeon grapes planted in the early 1960’s. This rosé is pithy, with cranberry and cherry notes, and a gentle but lasting fizz. 1. Traditional Method is the term used to describe the process of used Kelby James Russell Rosé 2016 30. for Champagne. Dry, lean, and juicy, with frais de bois, Bing cherry, and hints of white chocolate, and orange peel this rosé of Cabernet Franc shows significant verve.The finish is dry and intense with a burst of acidity.

Damiani Wine Cellars Rosé 2017 30. 2. NV” stands for non- Soft-textured through the palate and firming up a bit on the dry finish, this vintage, meaning that the rosé of Pinot Noir shows bright red berry fruits, faint peach, gentle minerality, wine may be blended from and an alluring hint of earthiness that adds depth. multiple vintages. This is mainly done to maintain quality and consistency from Hazlitt 1852 Cellars Red Cat (nv2) 18. year to year. This sweet blush, made from Catawba and Baco Noir grapes, is the perennial favorite of the sweet-drinking, hot-tubbing, clothing-optional crowd in the Finger Lakes.

Barnstormer Winery Dry Rosé 2017 32. A deliciously dry rendition of a rare varietal for this region. in a rosé style. Structured and relatively full, with plenty of ripe red fruits contrasted with savory herbal notes. Nuanced on the nose and palate.

In everyone’s life, there comes a time when you decide to shed your skin, bare it all. Maybe your life spirals out of control, but you re-emerge, better than ever. That, too, is the story of rosé.

Having been made since at least the Middle Ages, rosé saw a breakthrough in the American market when bottles of Mateus and Lancers littered the shelves in every wine shop. In the 1970s, during what you might call its “quarter-life-crisis,” rosé materialized as a solution to the high demand and consequent lack of availability of white wines. While red wine producers put forward their best efforts to fit in with the white wine crowd, they soon realized that they needed something more than just a lighter hue to sway the masses. Adding sugar and labeling it White Zinfindel satisfied many consumers for decades to come.

The graceful reinvention of rosé--the rosé that says, “I’m connecting with my roots, I am who I am and I love it,” came in the mid-2000s. Winemakers--especially in the United States--began to follow the lead of their French counterparts, creating a modern rosé renaissance. The wines that emerged and became successful in the market were dry to off-dry, pale, pink-ish wines, with fruit-focused flavors and crisp acidity. In recent years, rosé has dominated wine sales trends worldwide.

So go ahead, cut rosé some slack. It’s just shedding some skin, after all.

16 Red Wine

It is rare to find a grape vine that is over 150 years old.

In the 1850s, global trade was expanding into all parts of the known world. The Erie Canal was a major shipping lane, slicing right through the heart of Central New York, and native New York grapes were already producing great wines.

As the story goes, a botanist took samples of native American grape vines back to Europe in order to study them. What he didn’t realize was that the samples that he was traveling with were accompanied by tiny insects commonly known as . Those little insects lived off of the root stock of grape vines.

American root stock had a natural resistance to Phylloxera, with some native growing a sort of waxy coating to protect the roots. The European varietals, known as vinifera, had never dealt with such an invasive species and never stood a chance. The infestation grew and spread across , , Greece, and eventually the entire Eurasian continent, killing off centuries-old grape vines and wreaking havoc in almost every vineyard. The was nearly ruined and a solution was desperately needed.

It appears we may have saved the day, as well.

Since American roots were naturally resistant to Phylloxera, it was discovered that grafting vinifera vines onto American root stock would provide enough protection to grow the vinifera grapes to fruition. To this day, nearly all vinifera grapes grown around the world are either grafted onto American root stock or are hybrids created in laboratories. There are, of course, exceptions to the rule. A few vineyards in Europe have been spared the wrath of Phylloxera and continue to produce some very rare (and very expensive) wine. It also looks like the Phylloxera have little interest in places like Washington State, , and , as the vinifera vines continue to grow there without the help of grafting or cloning. REDS

Pinot Noir Margin Notes:

Heart and Hands Patrician Verona Pinot Noir 2013 56. 1. Ridge Vineyard is Sourced entirely from the Patrician Verona vineyard on the west side of located in Ovid, on the East side of Seneca Lake. Cayuga Lake this Pinot is starting to come into its own. The palate yields up cherry, earth, cola, and forest floor.

Damiani Wine Cellars Davis Vineyard. Pinot Noir 2013 44. This old-world inspired Pinot Noir displays a brilliant garnet with ruby 2. Damiani owner/grape- highlights and reveals loamy earth, macerated cherries, hints of orange peel grower Phil Davis’ favorite and cola nut, and a dusting of cocoa upon a relaxed palate. Firm baseball player ever is Willie Mays. and restrained oak give this wine an elegant length.

Damiani Wine Cellars Pinot Noir Reserve 2012 Davis Vineyard- Lower Block 75. The Lower Block of the Davis vineyard is planted to the 115 clone of Pinot Noir on Howard Gravelly Loam. The site is both close to the lake and protected from the harsher elements. Rich, structured, and powerful, this Pinot is ripe and earthy.

Forge Cellars Pinot Noir Classique 2015 56. A Pinot Noir of a certain power from an outstanding red-wine vintage in the Finger Lakes. True to the Forge house style, there is a brooding aspect to this wines loamy earth, black cherry, and roasted herb notes.

Bellwether Wine Cellars Pinot Noir 2013 60. This small production reserve bottling shows an alluring set of aromatics, highlighting the earthy/forest floor aspects of Pinot Noir. It has a lively, structured palate of ripe cherry, red berry fruit, and integrated oak influence.

Damiani Wine Cellars Pinot Noir Reserve 2010 85. A Pinot Noir from an excellent vintage just entering its prime drinking window - opening with a beguiling nose, and showing seamlessly on the palate with good evolution.

Ryan William Pinot Noir 2012 48. An elegant Pinot from a warm, ripe year. Black cherries, loamy earth, savory herbs, cola nut, and burnt orange peel rise from the glass and expand across the palate.

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Margin Notes:

Nathan K. Pinot Noir 2016 56. Opening with pretty layers of emphatic light red fruits and earth, this wine shows poise and elegance. The use of oak is restrained and results in good integration. A lovely bottle of Finger Lakes Pinot Noir.

Silver Thread Vineyard Pinot Noir 2014 40. Raised in neutral oak, this snappy Pinot Noir has a lifted nose of sour 1. Forge Cellars is a collaboration between local cherry, pomegranate, and cool red berries that give way to a cherry cordial winemakers Justin Boyette, and forest floor-inflected palate that carry through the finish. Rick Rainey, and Frenchman Louis Barruol, a 14th- generation winemaker from the Rhone Valley. Forge Cellars1 ‘Les Allies’2 Pinot Noir 2013 58. A Pinot of power and intensity, this bottling showcases the distinct character of one of the oldest Pinot vineyards in the region--the Leidenfrost 2. “Les Allies” means “the vineyard. This Pinot offers up brooding black fruit, earth and minerals, with friends” in French. The hints of worn leather and red berry notes on a concentrated, burly frame. founders of Forge Cellars used this designation to exemplify the partnership Hazlitt 1852 Cellars Pinot Noir 2012 40. and connection between the Hand harvested from the Hazlitt 1852 Lamoreaux Block, this ripe Pinot saw people, the land, and the 16 months in French oak and a further 8 months in bottle before release. wine. Rendered in a lighter-bodied style with strawberry, red berry, and orange rind notes broadened with cola, baking spices, and cacao from the oak.

Heart and Hands Pinot Noir Mo Chuisle 2013 70. Vibrant ruby red with a dusky core, and bursting with ripe red fruits, black cherry, and deep earth notes on the nose and palate. Well structured and integrated with a lingering finish.

Element Winery Pinot Noir Finger Lakes 2013 64. Showing a dusky garnet hue in the glass, this Pinot Noir has Old World charm and restraint. Nuanced aromatics and pretty fruit on the palate demand attention and appreciation.

Billsboro Winery Pinot Noir 2016 42. Made from fruit sourced from Saw Mill Creek Vineyards from a dry growing season. Ripe, brambly berries, cherries, cola nut, burnt orange peel, baking spices, and turned earth swirl on the nose and palate. Defined, poised, and elegant.

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Margin Notes: Cabernet Franc

Heron Hill Ingle Vineyard Cabernet Franc 2014 44. The Ingle Vineyard bottling from Heron Hill showcase distinctly Finger Lakes qualities- ripeness, earthiness, overt fruit, marked acidity. This Franc shows loamy earth and plum-y, red berry fruit.

Hermann J. Wiemer Cabernet Franc 2016 46. Sourced largely from the warmest of the Wiemer holdings, this Cabernet 1. T23 refers to tank number 23, whose contents showed Franc is bright and ripe with fine structured tannins. This wine has a round such interesting flavor and palate with red and black berry flavors with inflections of savory earth. structure that a new wine was born—an unoaked Ravines Wine Cellars Cabernet Franc 2016 48. Cabernet Franc. From the dry, warm 2016 vintage, this ripe, compelling Cabernet Franc is pure and vigorous with aromas of cherries, red berry fruits, and herbs, which continue on the bright, fleshy palate and linger through the finish.

Lamoreaux Landing T231 Cabernet Franc 2015 40. Sappy, fresh, and bright, this un-oaked expression of Cabernet Franc is a pure expression of what the Finger Lakes does with this varietal. The warm and ripe 2015 vintage provided the perfect conditions to create this wine.

Ryan William Vineyard Cabernet Franc 2011 46. The firm, yet pliant, structure supports an earthy expression of Cabernet Franc with red berry and black cherry notes with subtle herbs that rise above the judicious use of oak.

Hector Wine Company Cabernet Franc 2013 40. Bottled unfined and unfiltered, this is the first varietal bottling of Cabernet Franc from this producer. Fleshy and dense at the same time, with ripeness and a firm backbone of supporting a broad palate that is remarkably approachable despite its youth.

Shepherdess Cellars Cabernet Franc 2015 48. Brambly red fruit and a little toasty oak greet the taster on the nose and carry through the fruit and acid driven palate picking up ripe cherry and a slight earthiness. Well-structured and drinking well.

20 REDS

Margin Notes:

Damiani Wine Cellars Cabernet Franc 2016 38. 1. Even though this wine is Showing the ripe and tart tension of the warm, dry 2016 vintage, this not 100% Cabernet Cabernet Franc has juicy, crunchy red and black fruits on a youthful frame. Ripe Sauvignon, it may still be designated as such. To be and savory aromatics inform the personality of this wine. labeled as a single varietal wine in the United States, a wine consist of at least Osmote Winery Cabernet Franc 2017 40. 75% of that varietal. Ripe and pretty, with some elegant, high-toned aromatics, this wine is the result of partial carbonic . Fermentations were carried out in 400l french puncheon, a portion of which were new. Tannins are restrained and the acidity is bright and fresh.

Hermann J. Wiemer Magdalena Vineyard Cabernet Franc 2016 68. The Magdalena vineyard is the furthest north from the winery and produces their ripest fruit. This bottling is always a pure and precise expression of the varietal, the vintage, and the Finger Lakes.

Cabernet Sauvignon

Billsboro Winery Cabernet Sauvignon 2016 60. This warm vintage wine is beginning to unfurl and show itself to the world. Ripe blackberry fruit, plum, vanilla, and cocoa notes are held on an integrated palate with hints of anise and black currant leaf.

Hazlitt 1852 Vineyards Cabernet Sauvignon 2014 40. Sourced entirely from the Home Farm, this wine shows the tannic structure of a warm vintage backed by a year’s sojourn in oak. It features leather, spice, and subtle smoke notes on the nose with a black cherry, licorice, and currant palate, giving way to a structured finish with great length.

Hector Wine Company Cabernet Sauvignon 2015 56. Showing an excellent, youthful, ruby purple, this ripe-vintage Cabernet Sauvignon has classic aromas of cassis and plum with caramel, spice and toast from the oak. The tannins have just barely begun to lose their angularity and are starting to integrate well into the broad palate.

21 REDS

Shalestone Vineyards Cabernet Sauvignon 2015 52. Margin Notes: Structured and evolving, this warm-vintage bottling of Cabernet Sauvignon shows black cherry, black currant, and warm raspberry notes along with hints 1. and Shiraz are of anise. Earth, baking spices, and saddle leather add complexity. synonyms and refer to the same grape. Typically a warm-climate grape, vineyard sites in the Finger Syrah. Lakes are producing ripe, delicious, and engaging examples of Syrah. Hector Wine Company Syrah 2013 56. Fermented completely with native yeast and bottled unfined and unfiltered, this structured, spicy red wine has a cool, lifted blueberry edge with cola nut and white pepper through the palate and lasting finish.

Hector Wine Company Syrah 2015 50. Though yields were low, the quality of fruit in 2015 was exceedingly high. Rarely so approachable in youth, Syrah found a way in the hands of HWC to delight upon release. Vibrant blue and purple fruits with high-toned floral notes, olive and , woven through the palate and nose.

Damiani Wine Cellars Reserve Syrah 2010 80. Bright raspberry and black cherry notes weave themselves around black pepper, earth, and subtle black olive. Eight months in a mix of French and American oak provide toast and baking spice accents and a vanilla and clove inflected finish.

Blends and Other Reds

Damiani Wine Cellars Sunrise Hill Lemberger 2015 40. Varietally pure and expressive, this wine shows brambly berry aromatics with assertive violet floral notes. Fruit forward and emphatic with just firm enough structure.

22 REDS

Margin Notes:

Shalestone Vineyards Saperavi1 2015 50. 1. translates to This expression of Saperavi from the ripe 2015 vintage shows a saturated, ‘paint dye’. inky purple in the glass. The palate is juicy and well-structured with savory black fruits notes.

Attic Cellar B is for Blend 2014 44. B is for Blend - a blend of Saperavi and . Dark, brooding notes of plum and black cherry of Saperavi are complemented by the brambly red and black fruits, and distinct violet note of the Zweigelt. A lengthy sojourn in a mix of cooperage has served to marry the flavors and aromas to create a harmonious whole. 2. Bordeaux blends are generally considered to be made from any of the six Lamoreaux Landing Wine Cellars 76 West 2008 56. Bordeaux grapes: Cabernet Franc, Cabernet Sauvignon, This Cabernet Franc-dominant blend, backed by and Cabernet Merlot, , , Sauvignon, saw eight months in neutral French and American oak, allowing and Carménére. aromas of fresh berry fruit and hints of graphite. The palate of this Bordeaux-styled1 blend is soft and ripe, finishing with great length and balance.

Silver Thread Vineyard Blackbird 2015 44 . Ripe, scrumptious, and well-structured, this smart blend of Cabernet Franc, Merlot, and Cabernet Sauvignon shows a full-flavored palate of restrained dark berry fruit with bright highlights.

Damiani Wine Cellars MC2 2017 32. This ‘mini-Meritage’ blend of Merlot (38%), Cabernet Sauvignon (29%) and Cabernet Franc (33%) spent eight months in neutral French and American oak. This wine is rich, ripe, dense, and structured while remaining approachable in its youth.

Damiani Wine Cellars Meritage 2012 50. Aromas of ripe blackberries, currants, baking spices, and fresh cracked black pepper leap from the deep purple hued wine. The palate is robust and tightly woven on this complex blend of 52% Cabernet Sauvignon, 33% Merlot, and 15% Cabernet Franc.

23 REDS

Margin Notes:

Standing Stone Vineyards Saperavi1 2015 56. Dark, brooding, and tannic - this teinturier2 grape variety is native to the country of Georgia and this Finger Lakes expression is one of a handful to be found outside of its native region. Black cherry, prune, spice, boysenberry, and hints of cigar box greet the taster and continue through the 2. Teinturier is a French palate. term to describe wine grapes that have pigmented flesh and juice. Most ‘red’ wine grapes derive their color Nine-Four Wines Zweigelt 2017 50. from the grape skins. Bright, snappy, and vibrant with crunchy red fruits, white pepper, violets, and brambly undertones on the nose an palate. The palate has a firm structure that remains pliant and giving with a generous finish.

Merlot

Shalestone Vineyards Merlot 2012 40. Sapid, structured, ripe, and pliant. This warm-vintage Merlot shows red berry fruits and plums with savory complexities with a judicious use of oak.

Red Newt Cellars Glacier Ridge Merlot 2008 68. Fully mature and drinking well, this medium-full bodied Merlot has a well- integrated tannic structure that carries notes of dried plum, black cherry, and forest floor.

Hazlitt 1852 Vineyards Merlot 2013 40. Demonstrating balance and varietal clarity on a medium bodied frame, this Merlot offers ripe plummy fruit, hints of forest floor, and faint baking spice 3. The Glen Eldridge notes. Structured, yet yielding, with a lingering finish. Vineyard is a steeply sloped, rocky, four acre parcel of old vines on the East side of Hector Wine Company Merlot 2013 40. Seneca Lake. Ripe and dense, this Merlot has cinnamon and allspice notes highlighting a plum and blackberry core. This balanced wine is made from fruit sourced from the steep slopes of the Glen Eldridge Vineyard3

Leidenfrost Vineyards Merlot 2007 46. Showing a deep purple hue in the glass, this layered Merlot has the characteristic iron minerality and firm structure produced by this vineyard.

24 After Dinner Hazlitt 1852 Vineyards glass 10. bottle 48. Sourced from the old Widmer solera, this delectable sherry is an exquisite Margin Notes: slice of Finger Lakes wine history. Sweet, but not fully dessert level. You owe yourself a glass of this beauty. (500 ml) 1. Late Harvest wines are typically made from grapes harvested between the time Standing Stone Vineyards glass 11. bottle 44. of traditional harvest and Chardonnay Ice 2013 winter. Late Harvest wines At 20% residual sugar, this wine is dessert in a glass, but if you must, pair are naturally high in residual sugar, but not as sweet as it with crème brûlée or a blue cheese. Loaded with melon and baked apple . and pear notes, this wine has an unctuous texture that is just barely kept in line by the acidity. (375 ml)

Eve’s Cidery Essence (nv.) glass 10. bottle 40. The ice wine of cider, this delight is made by freezing the unfermented juice

and removing the ice crystals prior to fermentation, resulting in a wine that is rich, unctuous, and layered with caramel, baked apricot, honeyed apples, and overripe pear. Though quite sweet, this cider is balanced by the naturally high malic acidity of the apples. (375 ml)

Lakewood Vineyards Port 2015 glass 6. bottle 48. Produced from partially raisined grapes, this concentrated fortified wine offers an expressive nose of black raspberry and red currant with hints of licorice on a broad palate with a warm and lingering finish. (750 ml)

Fox Run Vineyards Fine Old Tawny glass 15. bottle 60. Produced from a multi-vintage blend of carefully aged fortified wines,this rare release is redolent of dried fruits, date, fig, chocolate, and plum. The palate is at once firm and pliant with considerable length. (375 ml)

2. Trockenbeeren means Fox Run Vineyards Port glass 10. bottle 40. “dry berries” in German. Produced in a fresh, forward style. Ripe, and over-ripe black and red berry fruits mix with hints of cocoa and plum. Velvet-smooth with a lingering finish, and a gentle warming. (375 ml)

Anthony Road Wine Company bottle 120. Vignoles Trockenbeeren2 2008 Approaching the apogee of FLX , the balance of acid and sugar is spot-on and the nose and palate are layered with mango, orange peel, baked apricot, candied pineapple, and baked pear. The finish is equally nuanced and long-lasting. (375 ml)

Anthony Road Wine Company bottle 156. Riesling Trockenbeeren 2008 Much like the Vignoles, only with more restraint and more powerful acid structure, enhancing the mouthfeel. This quintessence of Riesling reveals a new facet with each sip, exploring the possibilities of apple, pear, , and intriguing minerality. (375 ml) 25 SPIRITS

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afte anothe?" -Michael Nori STANDARD Duplais 11 14 Thank you for joining us in our 19th season here at St. George 9 12 the Stonecat. We’re so happy to be a part of this Pierre Ferrand Ambre 11 13 Vieux Pontarlier 11 14 community and share in the wonderful bounty of the Ch. Pellehaut 12 15 Jade - C.F. Berger 14 17 region. FLX Distilling Riesling 8 Herbsaint 100 8 11 NA Cheers!