Wild Arc Farm

Todd Cavallo and his wife Crystal left Brooklyn in the summer of 2016 with very little experience with agriculture. They sought to create something new: a small, biodynamic, permaculture-focused farm in the Hudson Valley. They have since planted some vines, and in the meantime have made some excellent wines and cider co-ferments from purchased grapes (organic wherever possible) from the area. 

www.wildarcfarm.com

Riesling barrel 1 — Back to the top

Vineyard: Nostrano Vineyards
Region: Hudson River Region
Farming: Conventional
ABV: 10.7%
SO2: Minimal

Vinification: The fruit was foot-tread and whole-cluster macerated for
48 hours with a 20ppm S02 dose. It was then pressed directly into
neutral oak barrels where the native fermentation completed fairly
rapidly. Slight reduction issues arose in barrel which were alleviated
by occasional stirring with a copper rod. Malolactic fermentation
began naturally in the Spring. Barrel 1 was bottled after 12 months in
barrel, a few months before barrel 2.

Notes: These are fairly atypical rieslings due to the elevage in
neutral oak and completed malolactic fermentation. Both bring a
roundness and fatness to the palate that belies the low alcohol. It’s
as if someone was able to make a 10.7% riesling in Alsace. Think key
lime pie with extra whipped cream followed by a glug of mineral water.


Checking all the Boxes Pet Nat — Back to the top

This Marquette/Traminette pet nat really does check all the boxes, the
most important of which is that is was grown without any herbicides,
pesticides, or synthetic fungicides, and it was vinified without any
added SO2.

Vineyard: Amorici Vineyards
Region: New York Capital Region (Outside of AVA)
Farming: Practicing Organic
ABV: 11.5%
S02: Zero

Vinification: 2 day carbonic maceration, then direct pressed into
tank. Native fermentation, bottled at .8 brix. Manually riddled by
driving upside down cases around in a golf cart. Disgorged by hand in
March 2019.

Notes: Summertime strawberry gin fizz garnished with tarragon.


Pairing: Carbonic Marquette — Back to the top

Another fun take on the organically grown Marquette. Somewhat in the
Nouveau style, but with a little more structure from some
whole-cluster maceration.

Vineyard: Amorici Vineyards
Region: New York Capital Region (Outside of AVA)
Farming: Practicing Organic
ABV: 11.5%
S02: Zero

Vinification: Full 2 week carbonic maceration in sealed stainless
tank, then foot-tread for an additional 3-day maceration on skins and
stems. Pressed directly into neutral oak barrels. Aged for 6 months in
barrel, then bottled for an early release.

Notes: Bright carbonic character on the nose: banana Runts, Bazooka
bubblegum, and strawberry candies. Broader and slightly structured on
the palate with darker fruit and some garrigue, and a bit of texture
on the finish.


Sweetheart — Back to the top

A fun experiment in blending apples and grapes.

Apples / Grapes: Northern Spy / Teroldego
Orchard / Vineyard: Wolcott / Southold
Regions: Ontario County / North Fork
Farming: IPM / Sustainable
ABV: 7%
SO2: Minimal

Vinification: The cider was fermented to dryness in 2017 and after a
minimal sulfur dose its was bulk-aged in tank for a year. After the
Teroldego was pressed off for our wine in 2018, we transferred 2
barrels of the cider onto the spent grape skins and let it age for 2
months before pressing into neutral oak for another 4 months. No
additional SO2 was added at this point or during bottling. Bottled
with local wildflower honey to referment in bottle.

Notes: Like pink Hawaiian Punch: tart, refreshing, and and tropical.


2018 Cab Franc Rosé — Back to the top

Vineyard production for the Cab Franc at Bruynswick Vineyard was down 85% for 2018, so the entire harvest went into these 20 cases of rosé. Obviously extremely limited.

Vinification: Half direct-pressed and half with 2 hours of whole-cluster maceration, we experimented with zero sulfur additions at crush this year. Fermentation finished quickly but malolactic fermentation started showing some signs of trouble this Spring so we hit it with a small 20ppm SO2 dose prior to bottling.

Notes: An intoxicating combination of bright red and tropical fruits and dusty minerality. Raised in stainless steel but with full natural malolactic fermentation for roundness and body.


Piquette — Back to the top


Piquette has become quite a phenomenon recently, with several wineries bottling something similar,
often using the name piquette on the label (with Todd’s blessing), but Todd should really be credited with bringing this style back. Orginally piquette was something wineries would serve to their harvest workers. Something pleasant they could drink that wasn’t so high in alcohol they wouldn’t be able to work hard in the vines. The basic concept is to use the cast-offs from winemaking, including the leftover must, stems and seeds included. The must is soaked in water and ferments to a low alochol fizzy beverage thanks to the addition of something sweet (local honey in Todd’s case).

Vinification: Piquette was made from all our spent grape must this year. We are releasing 50 cases each of 4 varietal piquettes for Spring. They were all blended with wine at press to bring them up to 7% ABV. There were no additional SO2 additions beyond what was residual in the must other than a small dose added to the Cabernet Franc at bottling. We have the return of Traminette and Cab Franc from last year, plus a 100% Riesling and a new Teroldego bottling.

Piquette Rosado Cans: Todd canned up some piquette also. The base wine is a blend of mostly Noiret and Cayuga, but also contains some Riesling, Chardonnay, and Teroldego.


 

Notes:

The Traminette version is a Lychee-Elderflower soda poolside at the Ritz.
The Cabernet Franc version is a dry lambrusco with a prosciutto pizza at your favorite sidewalk bar.
The Teroldego version is a raspberry soda on the first day of summer.
The Riesling version is a sparkling lemonade beside a bonfire on a hot summer night.