[ABV] Ferments is a nonprofit educational platform and traveling wine event founded in 2021 by Jahdé Marley that focuses on native and hybrid vines, alternative fruits, and fermentations that draw on local abundance rather than luxury and scarcity. For a quick refresh on the what, how, and why of hybrids, click here.
Hi there! This is placeholder text while I finish the full list of producers and seminar panelists from vol. 3 of [ABV], held in Greenpoint, Brooklyn at Bin Bin Sake on July 11, 2023. You can find the in-progress list of participants below. More resources coming soon.
(For bonus notes on personal highlights from the tastings, and to support ongoing free educational content, check out our Patreon.)
[ABV] FERMENTS VOL. 3: THE PRODUCERS
all wines made from (multi-vitis) grapes unless otherwise specified.
NEW YORK STATE
Behemoth (Finger Lakes)
Dear Native Grapes (Catskills, 2021)
a vineyard and winery run by Deanna Urcioli + Alfie Alcántara, devoted to pre-Prohibition varieties, contemporary hybrids, and native grape species. they’re currently planting; their first vintage of delaware, isabella, and skin-contact catawba was purchased from Buzzard Crest, an organically certified vineyard in Keuka Lake. [link]
Wild Arc (Hudson Valley, 2016)
Todd Cavallo and Crystal Cornish, who moved up to the Hudson Valley and began an experimental farm on 10 acres, of which an acre and a half is planted to vines; most of their production is purchased fruit from the Finger Lakes and Long Island. notable for reinventing piquette (now often aromatized and canned as an herbal spritzer) and working with apples and vinifera in addition to multi-vitis like concord, itasca, cayuga, etc. Wild Arc also distills arak and makes nocino. [link]
Hudson Chatham (Hudson Valley)
Greenpoint Cidery (apple wine! Hudson Valley)
Currant Cassis (blackcurrant aperitif! Hudson Valley)
Left Bank Cider (apple wine! Hudson Valley)
NEW YORK CITY
Enlightenment Wines (honey wine! Bushwick, Brooklyn)
Hana Makgeolli (rice wine! Greenpoint, Brooklyn; 2020)
sool, or traditional Korean rice wines fermented with nuruk, a starter cultured from wild yeasts, fungi, and rice. unfiltered and below 10% alcohol, it’s makgeolli; unfiltered and above 10%, it’s takju; naturally clarified, it’s yakju. most of their rice comes from an organic family farm west of Sacramento, but they occasionally use other rice varieties and/or infuse with chrysanthemum, elderflower, omija berries, and more. they have a public-facing tasting room in their production facility in Greenpoint. [link]
Brooklyn Brewery (grain wine! Brooklyn, 1988)
specifically, brewmaster Garrett Oliver, who spoke on beer styles dating to the 19th century that we call ‘traditional’ (pilsner) versus the 5,000 year history of brewing in Africa, while pouring a Brooklyn Brewery x Yolélé collab made with fonio, a West African ancient grain.
NEW ENGLAND
Eden Ciders (apple wine! Champlain Valley, Vermont; 2007)
Iapetus (Champlain Valley, Vermont; natural wine offshoot of Shelburne Vineyard from Ethan Joseph, who joined Shelburne in 2008)
Jardene (Barnard, Vermont; Alex Alan made his first vintage at La Garagista in 2020)
Kalchē (Champlain Valley, Vermont; 2021)
Lilith (Barnard, Vermont; 2021)
NOK Vino (New Hampshire, first home vineyard vintage 2020)
R A S (blueberry wine! outside of Portland, Maine, 2021)
MID-ATLANTIC & SOUTHEAST
Camuna (Philadelphia, first east coast vintage 2019)
Mural City (Philadelphia, tasting room opened January 2021)
Spinning Wheel (Maryland/Virginia, first vintage 2022)
Patois Cider (Virginia, 2019)
Early Mountain
Lightwell Survey (Shenandoah Valley, Virginia, 2015)
Midland
Plēb (Asheville, North Carolina, 2017)
PACIFIC
280 Project
North American Press
Ashanta (California, 2020)
[ABV] FERMENTS VOL. 3: ORGANIZERS & PANELISTS
Children's Atlas of Wine 