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Our wine prices reflect taxes and fees inflicted on us by the PLCB, which are substantially more damaging than any neighboring state's policies—it's our intention to price everything as affordably as we can within this system. PLCB sucks.

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Hudson Valley


Wild Arc


Wild Arc Farm is in the Hamlet of Pine Bush, “The Gateway to the Gunks,” in the Mid-Hudson Valley. The Hudson Valley has been at the heart of New York State’s food production for hundreds of years. It is also home to both the oldest and the longest continually operating wineries in the United States. We believe that the granitic soils of the area and the Atlantic and Catskills influenced microclimates can grow world-class wines.

Todd and Crystal left Brooklyn in the Summer of 2016 after a combined 30 years in the city to try their hand at building sustainable food systems in the Hudson Valley.
Both had very limited experience in agriculture, mostly relegated to growing tomatoes, peppers, herbs, and hops on fire escapes (when the neighborhood squirrels didn’t kill everything out of spite.) Being lifetime New Yorkers, they wanted to show that interesting and dynamic wines could be grown in the Hudson Valley in the context of a small, Biodynamic, permaculture-focused farm.

-From the producer

Todd on this wine: “The whole cluster version of our Marquette from the KFF (formerly Amorici) Vineyard. We have combined our two vinification styles from the past and settled on a partial carbonic (5-day) maceration combined with 2 weeks whole-cluster maceration.”

Grape: Marquette

Vineyard: KFF Vineyard, Washington County, NY (Outside of AVA). Practicing Organic

Making of: Carbonically macerated for 5 days, then whole-cluster macerated for 2 weeks with hand punch-downs daily. Pressed into a combination of neutral French oak barrels and one chestnut barrel for 10 months aging, no racking or stirring, bottled with a small 10ppm SO2 dose.

Notes: Bright red and blue fruit knit together with some spice and light herbal notes on the nose.

-Jenny & Francois


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