Under the dynamic, forward-looking ownership of Scott Osborn, Fox Run is poised to become one of the handful of truly great producers in the Finger Lakes. Scott Osborn is a strong advocate of the place of wine in a healthy life-style, and he appreciates the health benefits of garlic as well. On a culinary level, as the Fox Run Garlic Festival demonstrates, the pairing of good wine and well-prepared flavorful garlic is nothing short of sublime.
Native grape varieties put the Finger Lakes on the map a century and half ago, and French-American hybrids, bred for cold resistance, still have an important niche in the region. But Osborn is convinced that non-hybrid European Vinifera grapes can yield wine excellent enough to put the Finger Lakes in the ranks of the world’s top fine wine producers.
For more than a century the dairy farm that is now Fox Run was perched on the steeply sloping shores, overlooking Seneca Lake. The first grapes were planted in 1984 and the Civil War era dairy barn was converted to a modern wine-making facility in 1993. In 1996, farther up the slope a new facility was completed with state-of-the-art capabilities and view of Seneca Lake that is unrivaled.
Working closely with winemaker Peter Bell and vineyard manager John Kaiser, Osborn has introduced a program of minimal intervention winemaking and revitalized the vines by converting to a new trellis system which has had excellent results in Germany, France and Australia.
Current releases include Riesling, Reserve Riesling, Chardonnay, Reserve Chardonnay, Lemberger and Pinot Noir. Fox Run also produces a Meritage blended from Cabernet Sauvignon, Merlot and Cabernet Franc plus a Blanc de Blancs sparkler made from estate Chardonnay. There are also several wood-aged fortified wines - including a Tawny and Ruby-style Port. In 2012, Hedonia – a White Port made entirely from Traminette grapes, was launched. A trio of Rieslings: The Geology Series, an expression of place, method and time, was introduced in the spring of 2012.
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