Tanzen Dame Edelzwicker
There aren’t many producers nearer and dearer to our hearts than Kim Engle and Debra Bermingham, the fiercely individualistic and jovial duo behind Bloomer Creek in the Finger Lakes. This isn’t a region known for organic, natural winemaking to say the least- when they started out, they were met with skepticism- told it couldn’t be done. What they have achieved is a singular gift to the cold-weather dwellers on the east coast- they are a gem of the region.
Bloomer Creek Vineyard started when Kim and Debra purchased the house and land, planting vines in 1999, but the inspiration came much earlier. In 1978, Kim, then a student at Cornell, worked at a vineyard near Cayuga Lake, and fell in love with vineyard life. Before completing his studies at Cornell, he studied viticulture and enology in California, and got to work buying land and planting vines upon his return. He met Debra through a mutual friend- she is an accomplished artist, showing work nationally and internationally since the 70s. It’s no surprise that Bloomer Creek possesses the identity they do, one of committed and detailed work paired with sensitivity and artistry – the result of two insightful souls pursuing a dream together.
They have a few different distinct parcels: Morehouse Road and Auten Vineyard, planted in 1999, with Barrow Vineyard added in 2012. They take care to bottle the wines from each vineyard separately, highlighting each site’s unique terroir.
Following the tradition in Alsace, the Edelzwicker wines are blends of: Riesling; Gewurztraminer; the Finger Lakes own grape – Cayuga White; and other white varieties. These wines, like the 100% vinifera wines, are made in small batches and are minimally processed. The use of the fairly neutral, disease resistant, and heavy yielding variety Cayuga White, allows them to be bottled as an affordable wine. With careful blending they can create a delightfully crisp and complex wine.
Varieties:~55% Cayuga White; ~30% Gewurztraminer; ~15% Riesling
Vinification Method: Grapes are hand harvested and destemmed. They ferment in 55-275 gallon stainless steel tanks for 5-6 months. Fermentations begin slowly at ~50. The cellar cools to 40 in the winter and fermentations finish in spring when temperatures rise. The wines are left on gross lees, without stirring, until April or May. This wine does not go through malolactic fermentation. This wine is lightly filtered and not fined.