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Brenda
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The newest winery on the Seneca Lake Wine Trail is Hector Wine Company, though the co-owner Jason Hazlitt is hardly new to the business.
Hector Wine Co. opens in Schuyler

HECTOR—For both owners of the new Hector Wine Co., Jason Hazlitt and Justin Boyette, grapes and wine are old hat.
The two opened the winery four weeks ago. Hazlitt explained he met Boyette at Atwater Estate Vineyards, during the 2008 harvest. That was not the first winery job for either one of them. Hazlitt said he has also worked at Sawmill Creek Vineyards and Hazlitt 1852 Vineyards, and went to college for viticulture. Boyette’s experience also includes Red Newt Cellars Winery and Rasta Ranch Vineyards.
“He knows how to handle a tasting room,” said Hazlitt.
The two decided to start a winery together. Hazlitt said his father had purchased some property across the road from family owned acres six years ago. He explained his father said another winery could open on that spot.
With the site and grapes available, the only thing required was the winery itself. Hazlitt said Fred Tanneberger helped with the buildings, contractors, and quotes. The one area new to the two owners was the paperwork required in establishing a winery.
“The easiest part was getting the grapes,” Hazlitt explained. “The hardest was the paperwork.”
Since opening, Hazlitt said the winery has gotten pretty good business. One difference from other wineries in the area is the hours. Hector Wine Co. is open 11 a.m. to 7 p.m., Monday through Sunday. Hazlitt said the winery gets the before and after dinner crowd.
He added the winery also hosts music on weekends, and local products like art, cheese and mustard. Hazlitt said they are always looking for more artists or producers to sell.
Hazlitt said he and Boyette hope to double production over the next couple of years. Meanwhile, Hector Wine Co. offers a variety of wines, like Chardonnay, Merlot, Riesling, and Sauvignon Blanc. Hazlitt said the owners kept production down as this was the first year.
While he wants to increase production, Hazlitt said plans are to keep the size of the tasting room the same. He explained it’s not going to be a big winery.
http://www.observer-review.com/news.php?viewStory=1833
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Lake Rat Blush $10
This vibrant pink Catawba is reminiscent of a velvety fruit smoothie.
Sounds like my type of wine. :up:
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There's a benefit for the Schuyler County Humane Society & The Salty Dog Rescue Team at Hector Wine Company this coming Friday, the 22nd from 5 - 9 pm. There will be music by local musician, Brett Beardsley, raffles and treats. They are located at 5610 Route 414 in Hector, about a half a mile past Hazlitt's on the left heading south.
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New York vintners seek to add 'green' to white and red
Cornell aids efforts to produce eco-friendly vines and wines
10:55 PM, Apr. 24, 2011
Written by
Amanda Garris
Cornell News Service

On some New York wine lists, along with such traits as fruity and bold, could soon appear "with hints of sustainable pest management and soil conservation."

With funding from the New York Farm Viability Institute, some growers hope to establish a certified sustainability program that would put good practices right on the bottle. Led by Peter Martini, vineyard manager of Martini Vineyards Inc., the group is recruiting growers from Long Island to Lake Erie to earn the new "VineBalance: Sustainably Grown" label for their wines.

Read more here: http://www.theithacajournal.com/article ... cal%20News
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Matt
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I haven't had any of their wine, but pass by all the time
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It's for sale, if you're interested in changing careers. I've not had their wines either. I just don't get over to that side very often.
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Even the article admitted that some of the practices could be labor intensive. The vineyards have a terrible time finding help as it is, which is why many of them use at least some migrant labor. It would be wonderful if it could be done without driving the wine prices out of reach. Honestly, I can't afford good local wine on a regular basis as it is. On the other hand, the way things are currently done in most vineyards is pretty scary. I'd love to see them work toward more sustainable practices.
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Matt
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I'm not a big fan of organic produce... in a world where people are starving, I'm willing to eat a few toxic chemicals to up the net output. At least I hope it's a few.
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