Amy Zavato wrote a wonderful story in the July/August issue of EDIBLE MANHATTAN entitled THE CURRANT’S SCOND COMING about the success of cassis in the Hudson Valley. The Hudson Valley is fast becoming known as the New Burgundy for its bright, minerally whites, soft, medium bodied reds, fresh farm house ciders, and cassis.Our CASSIS OF GOOD FARM is a thick, intense berry wine with a tart finish. It has sold out every year!
Today, with more than 12,000 bottles produced in 2011, the Hudson Valley is the largest producer of artisanal cassis. Estimates range as high as 15-20,000 bottles for next year.
Jason and Jeremy of Warwick Valley featured in article.
Thanks Edible Manhattan!
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