Bloomer Creek Vineyard

nestled in the Finger Lakes region of New York, stands as a distinct and influential voice in the world of natural wine. Founders Kim Engle and Deb Bermingham have spent decades meticulously farming their vineyards and crafting wines that defy convention. Their approach is a deep-seated commitment to minimalism and a belief that the most profound wines are those that are a pure expression of their place and time. This technical overview will explore the elements that make Bloomer Creek's wines so unique and compelling.

Terroir: The Finger Lakes Cool-Climate Advantage

Bloomer Creek's vineyards are located on the western shores of Cayuga and Seneca Lakes. This cool-climate environment is a key factor in the wines' character.

• Cool Climate and Long Growing Season: The deep lakes of the Finger Lakes region act as thermal buffers, helping to mitigate extreme temperatures and extend the growing season. This cool climate is ideal for cool-climate varieties like Riesling and Cabernet Franc, allowing for slow, even ripening. The grapes retain a high level of natural acidity, which is the backbone of their wines' freshness and longevity.

• Shale-Derived Soils: The soils in the Finger Lakes are largely composed of silt loam derived from shale. This well-draining, mineral-rich soil provides a distinct character to the wines. Bloomer Creek has also noted stylistic differences between their various vineyard sites, such as the "Auten" and "Morehouse Road" vineyards, a testament to the importance of their sub-terroirs.

• Organic Farming: From the beginning, Bloomer Creek has farmed their vineyards using organic methods, without the use of herbicides or irrigation. This commitment to soil health and natural balance is a fundamental part of their philosophy.

Winemaking: A Hands-Off, Experimental Approach

In the cellar, Bloomer Creek's winemaking is driven by a desire to let the grapes and the vintage speak for themselves, with minimal intervention and a willingness to embrace risk.

• Native Yeast Fermentation: All of their wines are fermented using native, or "wild," yeasts. These yeasts, naturally present on the grapes, contribute to a more complex and authentic wine that reflects the vineyard's unique microbial environment.

• Ambient Fermentation: Bloomer Creek does not use temperature control during fermentation. Instead, they allow the fermentations to proceed at the ambient temperature of their cellar. This often leads to very slow, extended fermentations that can last for months, a practice that contributes to the wines' distinct texture and complexity.

• Extended Lees Aging: The wines are often left on their lees (the dead yeast cells) for extended periods without stirring. This practice contributes to a rich texture and mouthfeel, adding layers of complexity to the wines.

• Whole Cluster and Skin Contact: For both red and white wines, Bloomer Creek often incorporates whole clusters in their fermentations. This practice adds tannins, texture, and a savory, spicy character to the wines. For their whites, they also utilize extended skin contact, a technique that gives their wines a rich, amber hue and an intense, textured character.

• No Fining or Filtering: In line with their minimalist philosophy, the wines are typically unfined and unfiltered, preserving their natural flavors, aromas, and texture. This can result in a slight sediment in the bottle, a sign of an unprocessed wine.

• Minimal Sulfur: Sulfur dioxide (SO2) is used sparingly, if at all, to ensure the wines' stability while allowing for a more vibrant and energetic expression.

Bloomer Creek's winemaking is a journey of discovery and a departure from the conventional. By combining a deep-seated respect for organic farming with a radical, non-interventionist approach in the cellar, they are producing wines that are not only a singular voice in the Finger Lakes but also a powerful example of what is possible when a winemaker embraces the unpredictable and beautiful nature of their craft.