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» Winter 2016

  • Welcome Christine Maguire, Tasting Room Manager

    Christine MaguireSheldrake Point Winery is pleased to introduce Christine Maguire, our new Tasting Room Manager. Christine joined the winery just as the busy season began in October. She brings passion and experience as an ambassador for the Finger Lakes wine region. Meet Christine:

    Before Sheldrake Point: I was most recently the Food and Beverage manager at the New York Wine and Culinary Center (NYWCC) in Canandaigua. That is where I really caught the bug for wine. I felt connected with the mission there, which is to showcase New York products and agriculture, especially the Finger Lakes wine industry. My time was spent in the Upstairs Bistro, as well as managing events, and I became heavily involved in the beverage program.

    How did NYWCC prepare you for work in a Tasting Room? By being so engaged with the wine experience of visitors—at events, in the kitchen, during special winemaker dinners, etc. And by teaching visitors, whether it be helping out in the Tasting Room, in classes, or at the bar in the restaurant. That sense for customer service and wine education is absolutely transferrable to the Tasting Room. Every day we taught visitors about New York State wine and challenged their notions about cool climate wines. You really never knew who would pop in! I met people from all over the world.

    What is your education?
    I earned my graduate degree in Biology from the University of Delaware—I thought I wanted to be a doctor! I decided I wanted to move back to the Finger Lakes region and be closer to family, and took a job as an event server at the NYWCC. Within six months I realized I enjoyed that more than looking for a job in a research lab. I have my WSET I & II certifications, and am awaiting my results for WSET III.
    I am also working on my Level 2 Sommelier Certification via the Court of Master Sommeliers.

    Personal experiences with food and wine: I grew up in a family that really enjoys the communal experience of eating and drinking. My favorite noise in the world is actually silence—that moment when the food is first served and everyone is quietly eating and enjoying it together.

    The NYWCC sold Sheldrake Point’s Dry Rosé, Ice Wines, and Gamay, and now I’m excited that I get to focus on being an ambassador for all the Sheldrake Point products. Like many people, I didn’t know much about Rosés until I tried the Sheldrake Point Dry Rosé. It is a mile marker for the winery, and it changed my life!

    So now you are at a winery! At Sheldrake Point! Yes I am! The NYWCC was a microcosm of hospitality opportunities, and I got to experience all of them. And now I want to learn more about the winery side of the industry. When Chuck and Fran interviewed me, they asked if I wanted to spend time in the vineyard and cellars. I said, of course! I want to understand all the moving parts of how a winery works, and the process and science of making wine.

    What I want for the Tasting Room is to create an environment where the staff is knowledgeable not only about the wine we serve, but also the styles. Beyond talking to guests about how wine tastes, we will also talk about the rationale behind how it’s made.

    Next time you stop in for an experience in the Sheldrake Point Tasting Room, take a moment to welcome Christine!

  • Celebrating our 2016 Harvest

    1st Day of the 2016 Harvest

    From left to right: Rafael Aguilera-Mora, Chuck Tauck, Elena Aguilera Nuñez, Patrick Commane, Chaya Garcia-Nuñez, Oscar Nuñez-Cortez, José Aguilera-Nuñez, Kim White, Dave Wiemann, Lisa Morton, Dave Breeden, Julia Hoyle, Whitney Elrod, Kyle Pallischeck, Fran Littin.

    The drought-conditions of summer 2016 were no match for our irrigation program and the subterranean water running through our vineyard. The consistently hot and dry weather led to a spectacular harvest with optimal ripeness and no disease. We brought in 200 tons of grapes which will be turned into our premium estate wines. Some Cabernet Franc and Riesling grapes are still hanging on the vine waiting for cold weather – to be turned into Ice Wine.

  • Tasting Points

  • Spotlight: 2014 Reserve Cabernet Sauvignon

    In the Glass

    Only certain barrels are selected for blending in our reserve red wines.  Each vintage may produce only a small amount if any, and we proudly bottle this small allotment under the reserve label.

    Steak, roast lamb, beef and venison are classic pairing partners. Grilled red meats are particularly complimentary—substitute portobella for a lighter, vegetarian option.

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  • Recipe: Dark Chocolate Drizzled Popcorn

    Dark Chocolate Drizzled Popcorn

    Invite guests for a cozy winter gathering and surprise them with this ultimate crunchy, salty-sweet snack. Pairing with the Sheldrake Point 2014 Reserve Cabernet Sauvignon brings out the red fruit flavors of the wine, reminiscent of pie filling with a touch of smoke. Smooth on the palate, this pairing is

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