Four generations of Boydens have lovingly tended hundreds of acres of land that make up Boyden Valley Winery & Spirits. Plucked from more than 8,000 vines, these grapes are transformed into European-style wines, aged in French oak barrels in the on-site cellar. The results are 18 different products, including red, whites, and fruit wines as well as ice wines, hard cider, and cream liqueurs, which can be sipped by the glass on the patio, during tastings, tours, or at home.
Mustache Joe's, named for the man?and the mustache?who founded the restaurant, is a casual and comfortable spot for a business lunch or special evening meal. From the menu, chefs plate familiar classics, starting off with colorful and fresh caprese salads before transitioning to larger, heartier plates of their signature seafood linguine, tossed with shrimp, scallops, and lobster meat. During lunch, guests can head up to the counter for a quick, easy meal of pasta, panini, or a small personal pizza.
What happens when you mix a background in chemistry with a wine-making heritage and decades of industry experience? You end up with Gary Akrop, a vintner who really knows his stuff. For Gary, wine was once a simple hobby. But it eventually grew into a full-blown passion, leading him to establish Ledge Rock Hill Winery in the Adirondack Mountains in 2011.
There, he mixes scientific wisdom with decades of industry knowhow to produce limited batches of his handcrafted wine. Reds are the winery's specialty, each one made with grapes crushed onsite. And much like magic genies, each one is stored in oak barrels for months and even years at a time. Such precise barrel aging is part of a process that, when combined with quality fruit and expert skills, helps Gary and Ledge Rock produce wines of exceptional character. Whether sweet or dry wines are your favorite, a variety of the winery's best choices is always available for sampling in the warm, woodsy tasting room.
The Oliva family is most passionate about three things: great wine, great food, and great company, preferably all at the same time. Over time, these activities inspired Tony Oliva and his wife Debreen to begin making wine. Together they have traveled extensively to Tuscany and Napa Valley, studying the unique winemaking methods of each region. Armed with the knowledge to turn grapes into nectar, Oliva Vineyards now produces five vintages, including sparkling reds, ros?s, and blends.
The Oliva Vineyards tasting room welcomes guests to taste wines at their bar, which was built by Tony himself from wood procured at a local sawmill.