Eminence Road Farm Winery
Andrew Scott and Jennifer Clark, the husband-and-wife team behind Eminence Road Farm Winery, have carved out a unique space in the New York wine scene. Operating out of a repurposed dairy barn in the Catskill Mountains, their technical approach is one of rigorous minimalism. They specialize in producing small lots of dry, table wines using grapes sourced from sustainably managed vineyards in the Finger Lakes, roughly 100 miles away.
Technical Philosophy and Practices:
Vineyard Sourcing: Andrew and Jennifer are not vineyard owners; instead, they work with a handful of trusted growers in the Finger Lakes region. They prioritize vineyards that are sustainably farmed and, in many cases, are committed to organic or biodynamic practices. This allows them to focus on what happens after harvest, while ensuring the highest quality of fruit with minimal chemical intervention. They often return to the same rows and blocks year after year to maintain a consistent style.
Winemaking Protocols:
Native Yeast Fermentation: All of their wines are fermented with native, or "spontaneous," yeasts. This is a foundational practice for them, as they believe these yeasts—specific to the vineyard and the fruit—are crucial for developing complex and authentic flavors that reflect the grapes' origin.
Low Intervention and No Additives: Beyond the native yeast, their winemaking is defined by what they don't add. They do not use commercial nutrients, enzymes, or any other flavor-enhancing agents. The only addition, if any, is a minimal amount of sulfite just before bottling to ensure stability.
Unfined and Unfiltered: Eminence Road wines are bottled "alive," meaning they are not fined or filtered. This preserves the wine's natural aromas, flavors, and textural components. The presence of a small amount of sediment is considered a hallmark of their honest, unadulterated winemaking style.
Gravity-Flow Winemaking: Andrew and Jennifer have set up their barn to use gravity whenever possible for moving wine, avoiding the use of pumps which can be harsh on the wine's structure.
Whole Cluster Fermentation: They often utilize a percentage of whole clusters (grapes with stems) during fermentation, which can add a spicy, savory complexity and structure to their red wines.
Technical Achievements and Impact: Andrew Scott and Jennifer Clark are considered pioneers of the natural wine movement in New York. Their steadfast commitment to producing clean, expressive, and terroir-driven wines with minimal intervention has earned them a loyal following and has inspired a new generation of winemakers in the state. They have demonstrated that it is possible to make high-quality wine with a "hands-off" approach, even in a challenging climate.