Barry Family Cellars

Barry Family Cellars was founded in 2011 by Ken and Ian Barry in Burdett, New York, near Seneca Lake in the Finger Lakes Region. Ian worked at wineries in the Hudson Valley, Oregon and Washington, and makes the Barry Family wines with techniques he personally enjoys, eschewing intervention in favor of more minimalist techniques. 

The Pet Gnat wines got their inspiration from Ian’s son Declan. He overheard his Dad discussing making a pet-nat with some winemaking friends, and thought they were getting a new pet gnat. They joked about how they’d have to have a leash for the new pet. Declan’s drawing, spruced up by Ian’s father Ken, a lifelong artist, is the art work featured on the label. 

Enjoy a quick introduction story on Barry Family Cellars and their wines


Riesling Pet Gnat — Back to the top

This wine was grown in the Hobbit Hollow Vineyard on Skaneateles Lake (pronounced skinny atlas) in the eastern reaches of the Finger Lakes.  The grapes were hand picked at 19.2 brix on October 10th and whole cluster pressed the same day.  The juice was cold settled for 3 days and then allowed to warm to ambient temperatures and spontaneous fermentation began.  It was bottled at 1 brix and allowed to finish fermentation in the bottle, unfined, unfiltered and without sulfur added. 

Pinot Noir Pet Gnat — Back to the top

This wine was grown in the Sawmill Creek Vineyard in Hector, NY on the eastern shore of Seneca Lake. These grapes were farmed using focused heat as a pesticide in lieu of chemical pesticides.  Harvested by hand on September 19th at 18.9 brix and very gently whole-cluster pressed the same day. The juice was cold settled for 48 hours and then allowed to come back to ambient temperatures and ferment spontaneously.  Bottled at 1.2 brix and finished in the bottle with no filtration, fining, or sulfur added.  

Leon Millot Pet Gnat — Back to the top

Grapes of Leon Millot – an old red variety of hybrid grape from Alsace – are grown sustainably at the high elevation Ball Vineyard. Handpicked and whole cluster pressed. Allowed to ferment with native yeast and finished in the bottle. Unfined, unfiltered, undisgorged. 

Pastiche White — Back to the top

Roughly equal parts Riesling, Gewurztraminer, and Chardonnay. Co-fermented in 8+-year-old French oak barrels. Fermented with indigenous yeast and bottled unfined and unfiltered. 

Riesling — Back to the top

From a single vineyard (Gridley Bluff Point Vineyard) on Keuka Lake. Harvested late in the season with a touch of very nice botrytis. 30g/L residual sugar, 10% alcohol, great aging potential.



Chardonnay — Back to the top

Grapes: Chardonnay

Vineyard: Seneca Lake

The grapes were hand-harvested, then whole-cluster-pressed, and fermented with indigenous yeast in neutral oak barrels. Bottled unfined and unfiltered. 

Personality: opulent with a lift! Starfruit, lemon zest, butterscotch fun.

Cayuga Pet Gnat — Back to the top

Grapes: Cayuga (white-berried hybrid grape developed by Cornell University, thriving upstate New York)

Vineyard: Glendale Farm, one of the rare certified organic vineyards in the area

Making of: Hand-picked and whole-cluster pressed. Allowed to ferment with native yeast and finished in the bottle. Unfined, unfiltered, undisgorged. 

Personality: loads of fresh zippy fruit (Granny Smith apples, lemon zest, pears) and white flowers + a touch of yeast and wet stones.