2021 reserve Chardonnay, our winemaking team used 100% musqué clone 809 from one of our partner vineyards on Long Island.  This clone of Chradonnay is particularly special, as it naturally produces tropical fruit aromas of pineapple and honeysuckle, while also providing a natural weight that pairs excellently with food. 

Our Cabernet Franc is a medium bodied aromatic red wine with bold cherry flavors, hints of tobacco, wonderful minerality, bright acidity and supple tannins.

he wine was made using Burgundian techniques such as cold soaks, twice daily punch downs and 14 months of aging in neutral oak in order to fully express the nuanced beauty of the natual terroir from which the fruit originated.  This resulted in an elegant and delicate expression of Pinot Noir with notes of forest floor and raspberries.  The acidity is bright and the tannins are light. 

Blaufränkisch is considered the Pinot Noir of Central Europe and finds it's native home in Austria.  At Milea, we consider ourselves a "Blauhaus" (Bauhaus pun intended).  This grape is particularly well suited for the soils and climate of New York State.  Our expression of Blaufränkisch shows beautiful aromas of blackberries and raspberries.  The black pepper like aromas compliment the very fruity nose.  On the palate, the wine is light to medium bodied with fine grained tannins and a bright acidity. 

The 2020 Claret opens with aromas of blackberry, black cherry and Early Grey.  The tea like aroma transfers to the palate with an integrated tannin that is reminiscent of black tea.  A light and elegant expression of Bordeaux varieties.  The wine finishes with licorice and a tension inducing acidity that satiates and welcomes another sip. 

Winner of a gold medal at the Great American International Wine Competition. 

This Baco Noir is a medium bodied red wine that is complex and fruit forward with elements of bramble berries, red cherries, black raspberries, and anise, with hints of eucalyptus, and a soft tannin structure. This grape was developed by Francois Baco of the Armagnac Province, France in 1902 and came to upstate New York by 1955, after being imported from France via Canada just before World War II by the nurseryman Philip Wagner of Boordy Vineyards, Maryland. Baco Noir is a heritage grape variety as it lead to a boom in the creation of over 15 new wineries in the Hudson Valley from 1965 - 1980 that cultivated this grape variety. During this time period, locally made Baco Noir wines were served at the Culinary Institute of America, Escoffier Room, used in course of study for Wine at the CIA, and served at famed restaurants such as the Quilted Giraffe, Bird and Bottle Inn, the Dupuy Canal House, and the Windows on the World Restaurant.

This Red Wine is a blend of grape varieties that were developed in the Mid-Hudson Valley from 1860 to 1880. These Heritage grapes include in this wine include Bacchus, Clinton, Black Eagle, Downing, and Eumelan. This blend has hints of fresh grapes, strawberries, bright plums, black raspberries, and a clean finish, with a touch of labrusca flavors. It is a bright, fun, and approachable wine. The 19th century historical hybridizers who bred these grapes include J.H. Ricketts of Newburgh, NY, Dr. Grant of Iona Island, and the Underhill Family of Croton Point. This is probably the first commercially produced wine made from these Hudson Valley Heritage Red grape varieties since 1940. 

This wine is a blend of the cool climate grape varieties Le Colonel and Chelois that came to upstate New York by 1955. Both varieties are fungus disease resistant, winter hardy, and productive. Le Colonel was bred by Bertille Seyve, Sr. after 1900 and Chelois was bred by Dr. Albert Seibel just before 1920. Both Seyve and Seibel lived and worked in the Rhone Valley just south of Lyon, France. This aromatic and complex red wine has elements of black cherries, black raspberry jam, and raisins. The jam and black pepper flavors are balanced, with good mouthfeel, a firm, but soft tannin structure, and long clean finish. Chelois is a heritage grape variety as it lead to a boom in the creation of over 15 new wineries in the Hudson Valley from 1965 - 1980 that cultivated this grape variety. During this time period and until very recently, locally made Chelois wines were served at the Culinary Institute of America's Escoffier Room.

This wine is a blend of the cool climate grape varieties Burdin 6055 and Chambourcin that came to upstate New York by 1960. Both varieties are fungus disease resistant, winter hardy, and productive. Burdin 6055 was bred before 1945 by Joanny Burdin of the Saône-et-Loire Department in Burgundy, France. Chambourcin was bred by Joannes Seyve by 1960 in an area just south of Lyon, France. This supple and aromatic red wine has hints strawberry jam and red raspberries, with floral elements of violets and licorice. It is a complex and layered wine with a clean and soft tannin finish. This is one of the first commercially produced Burdin wines in the United States. Burdin Noir has been an overlooked grape variety that we hope can emerge into prominence on the East Coast.

“Annie” is a chance seedling discovered near our vineyards around 1990. It is a cool climate grape variety that is fungus disease resistant, winter hardy, and productive. Our single vine of Annie has now been propagated in sufficient quantities to produce this wine commercially for the first time. This deep red/purple wine has elements of cooked black raspberries, black cherries, raisins, soft black currants, and burnt toast. This is a big wine that has layered flavors red fruit, eucalyptus, lilacs, wet bricks, and a full tannin structure. 

The 2019 Claret is a delicate expression of a classic Bordeaux blend, with aromas of red cherry and subtle hints of dusty spices. The wine lays smoothly across the palate and finishes with a fresh acidity. 

The wine brings with aromas of orange blossom, lemon, lime, rose petal and a gorgeous minerality.  That minerality carries through on the palate, reminiscent of the stone from which our glacially derived soils have been formed.  The minerality, combined with the wines fresh acdity provides a mouthwatering experience that we refer to as "la belle salive", leaving you wanting another sip.  The wine pairs excellently with oysters, pizza and soft cheeses. 

Our stainless steel Chardonnay brings ripe pear and apple flavor with creamy acidity for a crisp finish.

This special Chardonnay has been barrel aged in French oak and brings forward ripe pear and apple flavors with a creamy acidity for a crisp finish.

Our Cabernet Franc is a medium bodied aromatic red wine with bold cherry flavors, hints of tobacco, wonderful minerality, bright acidity and supple tannins.

Papa Joe is our special blend of premium hybrid and vinifera grapes. It’s a medium bodied wine with round berry and cherry flavors. Papa Joe finishes with bright acidity and supple tannins.

The fruit for this wine was destemmed and put directly into small lot fermentation vats.  Fermentations were warm and punched down twice daily.  The wines were then pressed at dryness and pumped into barrels where they underwent malolactic fermentation and elevage for about 16 months prior to bottling.  About 20% new French Oak was used in order to frame the beautiful fruit and pepper aromas. 

The wine possesses aromas of black fruits and cassis with a hint of black pepper.  On the palate, it's medium in body with velvety tannins and a long finish. 

We at Milea Estate Vineyard focus our attention on making great wines from grapes grown in New York State and specifically our Hudson River Region.
Papa Joe White is a full bodied aromatic white wine with apricot and tropical fruit flavors!

Traminette, an heirloom variety, produces enchantingly aromatic wines, all while sustainably holding up to NY's climate. 

The fruit for this wine was almost exclusively sourced from the Milea Estate.  The grapes were destemmed prior to pressing in order to produce a wine with body that will hold up to food.  The juice was fermented cool in order to retain the delicate floral volatile aromas of this effusive aromatic white.  The wines were bottled soon after the cessation of fermentation in order to capture the true essence of this wine. 

The wine shows a gorgeous bouquet of lychee, apricot and honey.  On the palate, it's light with a crisp acidity and long finish.  

The 2021 Hudson River Region Riesling bursts forth from the glass with aroams of jasmine and white peach.  This aroma continues on the palate, along with phenolic ripeness and a crisp acidity and long finish.