October Winemaker's Table - a Retrospective

This winemaker's table is both a celebration and preparation for harvest.  Before embarking on a great journey, one must fist take a close look at where you've been.  That's what I'll be doing this month.

2005 Cabernet Franc - Jancis Robinson

16.5-- Drink 2007-10 Very bright crimson. Fully ripe aromas. Lovely sumptuous Jim Hazlitt fruit. Very complete. Lift and rich and textured. Still a kick of tannin. Transparent. Very dry and sophisticated. Fresh, clean varietal expression. Appetising.

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Red Newt News

Use the Red Newt website to find information about current menus, wines, and upcomming events.  Latest and greatest information is found in our NEWS!! section by clicking here!!

Lynn Wiles in the Bistro - Thursday, November 20th

Lynn Wiles has been performing and teaching guitar for over 35 years, drawing from many styles and performing situations. He is a graduate of the Musicians Institute and a registered Suzuki Guitar instructor. Through his career Lynn has studied with many wellknown musicians in his field, and is the founder of a not-for-profit music academy. He leads an active performance schedule and is dedicated to his own 'for-profit' music studio in Ithaca, NY.

check our Bistro performance schedule

Red Newt - ONLINE WINE FINDER!!

In addition to being available in the Red Newt tasting room and in the Bistro at Red Newt, Red Newt wines are distributed throughout New York State.  All of our wholesale distribution is handled by OPICI Wine Company , a family owned distributorship that carries one of the best selection of Finger Lakes  wines.  

Winery

Wine production at Red Newt Cellars relies on great fruit, exacting vinification, and inspiration of the winemaker.  Each wine has personality an expression, and can be tasted in the tasting room or enjoyed with your lunch or dinner.

Bistro

The Bistro at Red Newt Cellars is committed to presenting cuisine that reflects the subtle seasonal variations of the region’s agriculture. To that end, Debra changes the entire menu every 3-4 weeks. She starts by contacting local farmers to obtain feedback on what is available right then and what is the freshest and the best. From there, she creates original recipes and dishes literally from the ground up.