Schulze Vineyards and Winery is located on the southern shore of Lake Ontario. The lake effect climate and rich soil enable us to produce unique still and sparkling wines. We are an Estate Winery, producing vinifera, hybrid and native grapes. Our commitment to growing the highest quality grapes is the hallmark of our award
To the Spicola family, wine isn't simply something sipped on at dinner or during a party. Rather, it's the family heritage, which forms a bridge between generations. Today, Dominic Spicola runs the Winery of Ellicottville with his son-in-law, but years ago, he worked alongside his father, Francesco, an Italian immigrant schooled in his home country's winemaking tradition. Together, the duo crushed and pressed annual harvests into barrels of wine, making sure their relatives had enough to fill glasses at dinner and water balloons at family picnics throughout the year.
Today, Dominic and his son-in-law mesh this Old World wisdom with New World techniques to craft chardonnays and merlots, reds and whites. They sell their bottles from an unassuming shop on Monroe Street, where sky-blue walls, family pictures, and shelved knickknacks surround a sun-splashed bar.
Sunlight floods through rustic stained-glass windows onto the hardwood bar and tabletops of The Oakk Room's historic dining room, which was originally an automobile shop before it was converted to a pub in the late 1980s. Surrounded by walls laden with taxidermy pieces and an antique wooden horse trained to stand completely still, servers bring forth plates of jerk chicken and freshly baked cornbread, and bartenders shake up a menu of 17 different specialty cocktails. The restaurant slakes thirst on Wednesday with $4 martini specials and throws weekly Friday fish-frying events.
Amaretto Bistro produces a menu of Italian-centric dishes that feature rich and simple ingredients. Housemade venison link sausage and mussels seasoned with white wine and butter serve as preludes to Amaretto's entrees, which include fresh pastas, seafood, and steak such as the bone-in rib eye with radish-chive compound butter. For lighter fare, the kitchen churns out goat-cheese salad tossed with green-apple and raspberry-chianti vinaigrette.
Eveningside Vineyards’ owner and winemaker, Randy Biehl, was captivated by the millennia-long history of winemaking. Determined to contribute his own spin on this timeless beverage, he founded his own vineyard, beginning its first chardonnay, riesling, and cabernet franc in 2001. Since then the roster of wines has expanded to include pinot noir, merlot, and many others.
Though most people may picture winemakers among sunny coastal knolls, Jamie Macfarlane can often be found staying up late each December, waiting for the thermometer to hit -8 degrees Celsius. It's at that point—frigid, quiet, dark—that Jamie knows his vidal grapes are ready for harvest. Left to freeze, thaw, and freeze again, the grapes have already matured throughout the season, allowing the robust notes of apricot, peach, butterscotch, and honey to develop under the outer layer of stone-cold skin.
Once the mercury hits -8 degrees, Jamie and his team head out to the vines to handpick the grapes while they're still frozen. They rush them to the winery, press them through the night, and transfer the concentrated must to the fermenting tanks before the sun rises and demands its keg of morning coffee. The Ice House Winery grows vidal, Cabernet, and Riesling varietals. In the tasting bar at The Ice House Winery, visitors can peer at these batches-in-progress as they lean on a rough-cut support beam or barrel table, listening to Jamie spin yarns about the days when his grapes were still young and in diapers.