Hollerhorn Distilling Grappa
Produced with McGregor Vineyard Riesling Grapes
We are excited to announce our first collaboration with Hollerhorn Distilling in Naples, NY.
Melissa and Karl Neubauer opened their amazing distillery/eatery/music scene/hang out in 2018. Last year I met Karl and asked him if he’d ever considered a locally based Grappa production. Little did I know that Grappa is a passion for Karl and he’d been dreaming of creating a traditional Grappa from Finger Lakes grapes for years! He even spent time in Italy connecting with distillers to learn the process. We quickly got the ball rolling and prepared to work together with the fall harvest. 350 gallons of crushed Riesling grapes were delivered to Hollerhorn.
The must underwent a very long, slow cool fermentation (for a distiller) using a champagne yeast to accentuate the floral elements. Fermentation was finished after 14+ days. It was then double distilled. Hearts were collected at about 148 proof, and then proofed slowly with their filtered spring water. Some of the grappa filled two separate, 30-gallon barrels at 100 proof. One cask was made from NYS white oak, air dried for 36+ months, and lightly toasted. The second cask was a custom made NYS cherry barrel that was also lightly toasted. The remaining Grappa was bottled with no oak treatment.
The three Grappas are were blended and 530 bottles were produced. This affinata in legno (aged in wood less than one year) styled grappa is highly aromatic and floral. It is made from 100% Riesling must from McGregor Vineyard and was aged in a New York sourced oak barrel and cherry wood barrel. It has a slightly smoky aroma with whiffs of citrus, orange peel, and a touch of vanilla bean. Floral notes explode on the palate and combine with hints of cinnamon, banana and honey. Perfumed floral notes linger on and on.