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Growers United States New York Nathan K. Wines
Growers United States New York Nathan K. Wines

Nathan K. Wines

Nathan Kendall

  • Country/Region: United States, New York
  • Farming Practice: Sustainable
  • Types: Wine
  • Visit Website

Nathan K Riesling

Nathan K Riesling

Sourced from two sites, one is silt loam, the other is gravelly loam. The silt loam site is 45 years old, the gravel is 25. The old vine portion is hand picked, foot stomped, and pressed into neutral barrels for fermentation and aging. The younger vines are hand picked and pressed into stainless steel for fermentation and aging. Both lots are aged on gross lees for 10 months. Gently filtered and unfined.

Nathan K. Chardonnay

Nathan K. Chardonnay

Sourced from two vineyards, one on silt loam, the other on shale stone. Vine age between 40-45 years old. Hand picked, foot stomped, and pressed into neutral French oak barrels for natural fermentation and aging. Aged on the lees for 10 months before bottling. Gently filtered and unfined.

Nathan K Pinot Noir

Nathan K Pinot Noir

Sourced from two vineyards, one on silt loam, the other on shale stone. Vine age ranges from 20-25 years old. Hand harvested and naturally fermented with 40% whole cluster. 3 weeks on skins with a combination of punch downs and pump overs for genre extraction. Aged in neutral French oak barrels for 10 months. Bottled without filtration or fining.

Nathan K Cabernet Franc

Nathan K Cabernet Franc

Sourced from two vineyards, one on silt loam, the other on gravelly loam. Vines are between 20-25 years old. Hand harvested, fermented with 20% whole cluster, and the rest whole berry. Basket pressed after 3-4 weeks and aged in neutral French oak for 10 months. Bottles without filtration or fining.

About

Owner & winemaker: Nathan Kendall
Vineyard management: Sustainable
Soils: Varies by site, including silt loam, gravelly loam, and shale stone
Grapes grown: Riesling, Pinot Noir, Chardonnay, Cabernet Franc

Quick facts:

  • Nathan Kendall is a Finger Lakes native who worked at wineries in Sonoma, Willamette Valley, New Zealand, Australia, and Germany before returning home to Seneca Lake.
  • He feels that the best way to express the terroir of each site is through slow spontaneous fermentations followed by aging on the gross lees.
  • The wines are gently filtered and never fined.

Gallery

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