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A Break From HarvestTom, Susan and Fíon share a laugh in the vineyard.

WINTER  NEWSLETTERGreetings from Heart &

Hands Wine Company! We hope t h a t y o u h a d a w o n d e r f u l Autumn, and are gearing up for winter activities and happenings!

Here at the winery, we have enjoyed the mild November and D e c e m b e r w e a t h e r , w h i c h afforded us the opportunity to c a t c h u p o n s o m e o u t s i d e activities, and prepare the vineyard and cellar for winter weather.

"e vines are now hilled up, and await winter pruning, and all of the wine is tucked away in the cellar. We are beginning to sample the first selections from the 2012 vintage from the barrels and the tanks - and what potential this vintage shows!

We are enjoying the transition from the lighter summer and early autumn fare, to hearty soups and stews, robust cheeses and charcuterie - perfect with, what else, Pinot Noir!

We are also preparing for our traditional winter break - our last tasting room days will be this coming weekend - Saturday, December 22nd and Sunday December 23rd, We will re-open in mid-March, and will send out the date as soon as the winter schedule is finalized!

And, finally, as the year winds down, we pause and reflect upon the past year. We are thankful for our health, the bounty of the harvest season, but most of all, we are thankful for the opportunity to share our passion for Terroir-driven wine with you - our wonderful patrons. We greatly appreciate your support and your friendship, and look forward to seeing you in the tasting room this weekend and in the coming year!

Cheers!

Tom, Susan & Fíon

HEART & HANDSWine Company

CELLAR REPORT: GET THE LATEST CELLAR UPDATESPAGE 2 - 3

MEDIA MENTIONS: THE LATEST PRESS CLIPPINGSPAGE 4

TREATS AND TEMPTATIONS EXPLORE OUR FOOD AND WINE PAIRING PICKSPAGE 5

UPCOMING EVENTS SOME “DON’T MISS” ACTIVITIES FOR THE WINTER AND SPRING!PAGE 6

Photo: Morgan Dawson Photography

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Cellar Report: The Earliest Harvest on Record and Heart & Hands Estate Pinot Noir - What Potential!Our harvest began early with the picking of our first Heart & Hands estate Pinot Noir on August 27th 2012. From there, the month of September was a blur. We continued to pick the estate vineyard Pinot Noir every couple of days, as clones became optimally ripe, and vinified each of these small batches separately. For the first time on record, all of our Pinot Noir growers hand-picked our Pinot Noir during the same week, creating quite a full house of fermenting berries in the cellar. Charlie, Susan’s father, is no doubt, still feeling the burn in his abs from punching down 28 bins of Pinot Noir each day!

All of the Pinot Noir is now in barrel, gradually progressing through malolactic fermentation, and settling in for a season of rest and aging in the cellar. Tom is particularly pleased with the high quality of this year’s fruit. The estate vineyard Pinot Noir came in between 22 and 26 brix, and required only a field sort – pulling off a berry here and there which a bird may have accessed, and leaving the Christmas Clusters on the vines. We are looking forward to tasting these wines in barrel as they progress through ML.

As for the fruit from Elaine’s Vineyard (Seneca Lake), Hobbit Hollow (Skaneateles Lake) and Patrician Verona (Cayuga Lake) – fruit came in between 22 and 26.9 brix, and the hand sorting effort, while always intense, was a bit less demanding this year. This year, we have several growers who harvested their Pinot Noir clones separately, and we are looking forward to seeing how clonal variation plays out across each site – going to the next level of exploring the terroir of the Finger Lakes.

PINOT  NOIR  

The Journey from Vine to Wine From Top to Bottom:

1) Tom Higgins hand picking the Calera Clone of Pinot Noir from the Heart & Hands lower Block.

2) We were rewarded with perfectly ripened Pinot Noir clusters after an optimal growing season.

3) After fermentation we pressed the must, and witnessed the transition to deep ruby red wine.

Elaine’s Vineyard - East side of Seneca Lake

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Cellar Report: 2012 Riesling Fermentations are Nearing Completion

The Riesling harvest began on October 2nd with the arrival of fruit from Nutt Road Vineyard (Seneca Lake) and Patrician Verona (Cayuga

Lake), and ending on October 14th with the arrival of Riesling from Hobbit Hollow Vineyard (Skaneateles Lake). We fermented each

individual vineyard in separate lots, and at present have 8 tanks of

actively fermenting Riesling bubbling away in the cellar. Initial taste trials are revealing tropical and citrus notes, undercut by some firm

acidity – thanks to the cooler weather at the end of the season.

We will continue to monitor these fermentations over the winter

months, tracking progress and evaluating the sensory profiles of the wines. Once the fermentations are complete, we will begin tasting the

individual lots and thinking about the final blends for the 2012 Riesling.

We make between 5 and 7 different Rieslings each year, including a

Semi-Dry Riesling, a Dry Riesling, and 3 Single Vineyard Rieslings. We always look forward to seeing how our favorite vineyards express

themselves, and contribute to the final blends!

The 2012 Beautiful Bubbles-to-Be Await a Second Fermentation

The 2012 sparkling wine primary fermentations are complete, and resting in stainless steel tanks. During the winter months, we will bottle these wines and start the secondary bottle fermentation, which creates the beautiful bubbles.

For the 2012 sparkling wine vintage, we plan to make our traditional Brut Rosé and Blanc de Noir... and we are also thinking about adding an additional sparkling wine to the mix.... more to come on this in the new year!

The 2011 Brut Rosé is our current sparkling wine release, and we continue to look to Tom for guidance as to when the 33 cases of the 2008 Blanc de Noir will finally be disgorged and released!

BUBBLES

The Beauty of

Cayuga Lake on an Autumn

Day!

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Media Mentions: Wine Spectator and Saveur Magazine

Heart & Hands Claddagh ClubOur  Claddagh  Club  includes  quarterly  allocations  of  Heart  &  Hands  wines,  including    our  Single  Vineyard  offerings,  current  vintages  and  pre-­‐releases  of  wines.  

 Claddagh  Club  members  receive  complimentary  tastings  at  the  winery,  invitations  to  club-­‐only  events,  and  Airst  priority  for  events  that  are  open  to  the  general  public.      

Our  current  allocations  are  as  follows:    The  “Eclectic  Collection”  will  include  an  allocation  of  2011  Patrician  Verona  Riesling,  and  2010  Patrician  Verona  Pinot  Noir,  and  

one  additional  wine  for  those  who  are  Gold  and  Platinum  members.    The  “Red  Only”  allocation  will  feature  an  allocation  of  the  2010  Patrician  Verona  Pinot  Noir,  and  the  2009  Barrel  Reserve    Pinot  Noir  

 To  join,  or  to  give  a  membership  as  a  gift,  please  go  to  our  website  or  call  the  winery  at  (315)  889-­‐8500

Click Here to Learn More

about the Claddagh

Club!

James Molesworth wrote up several Heart & Hands wines in the December 15th print edition... here are some of the highlights!

2011 Hobbit Hollow Vineyard Riesling - Score - 90This is mouthwatering from the start, with brisk green apple skin, toasted fennel seed and honeysuckle notes woven together and followed by a long, jasmine-filled finish. 25 cases made.

2011 Nutt Road Vineyard Riesling - Score - 90This has snap and cut, with pippin apple, Key lime and slate notes allied to a taut frame. Jasmine and talc hints fill in on the finish. Has a mouthwatering feel. 27 cases made.

2011 Reserve Riesling - Score - 89Mature, but fleshy and holding nicely, with dark fig, mulled currant and cherry paste flavors rolled up with singed black tea leaf and tobacco notes. Offers a smoky feel through the finish. A bit forward, but the fruit has soaked up the toast. An iron hint lingers on the finish. 324 cases made

2011 Reserve Riesling - Score - 89This has a dry, taut feel, with jasmine, talc and green almond notes that carry through the finish, where a light slate twinge fills in. 102 cases made.2011 Riesling - Score - 88Fresh and pure, with a core of melon rind, green apple and green almond flavors that stretch out through the finish. 253 cases made.

Wine Spectator Covered Several Heart & Hands wines in the December 15th issue...

Saveur Magazine10 Great Wines from

the Finger Lakes

Saveur Magazine recently noted that the soil of the Finger lakes allows for the creation of expressive wines, and the 2011 Heart & Hands Dry Riesling was featured in the November 2012 issue:

“From  a  tiny,  young  winery  on  the  eastern  shore  of  Lake  Cayuga,  this  riesling  tastes  on  the  sweeter  side  of  dry.  Its  lovely  floral  nose  resolves  into  a  spicy  and  herbal  palate.  It's  a  turkey  wine  for  those  who  enjoy  a  glass  with  a  gentler  touch.  This  maker's  pinot  noirs  are  also  worth  seeking  out.”  -  Betsy  Andrews

Enjoy access to our Single

Vineyard Wines Year Round!

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Treats and Temptations: Featured Food & Wine Pairing

Preheat oven to 425. Peel and divide squash in half.  Any winter squash will do, I use butternut for the most flavor. Scoop out seeds and set aside. Chop squash into 2 inch cubes.  Line two baking sheets with foil and layer with squash, apples, onion, garlic and sage.  Sprinkle with sea salt and cracked black pepper to taste. Drizzle to coat with good olive oil. Toss all ingredients with hands and roast in oven for about 30 minutes or until squash is tender.  Some of the onions and apples may start to brown, but this will add to the flavor. 

Meanwhile, rinse off squash seeds and pat dry with a paper towel.  Line a small baking sheet with foil and lay out seeds. Season with salt, pepper and a dash of garlic powder then drizzle lightly with olive oil. Roast in oven at 425 for about 8 minutes or until lightly golden and sizzling.  Set aside.

When the squash mixture is finished roasting, pulse in a food processor until smooth, adding chicken broth until desired consistency.  Serve immediately while hot with toasted seeds on top or add to a crock pot on low until ready to serve.  This is perfect as a party side or make it dinner with some crusty warm bread. 

We are pleased to share another recipe from guest chef Katherine (Katie) Huysman. Katie is a fine art photographer who lives in the region, and has a wonderful food blog featuring delectable seasonal recipes, and beautiful images of the process and finished plates! Visit her site at www.countryspoon.wordpress.com. In the meantime - enjoy her wonderful creation!

Cold Weather ComfortRoot vegetables are in abundance during our cool months. Make the most out of this harvest bounty! Some knife skills and roasting techniques are all that are required.

Enjoy with a glass of our 2009 Barrel Reserve Pinot Noir!

Harvest Squash SoupA  hearty and flavorful soup, perfect for the holidays and cold nights.  Sweet butternut squash and tart apples combined with savory onions and garlic then topped with toasted squash seeds make for a merry spoonful. 

•2 or 3 winter squashes - peeled & chopped (reserve seeds)•3 apples ‒ cored and sliced•2 yellow onion ‒ roughly chopped•3 cloves of garlic ‒ minced•a few sage leaves ‒ torn•sea salt•freshly cracked black pepper•good olive oil•garlic powder•1 16 oz. can of chicken broth

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A word of thanks from all of us at Heart & HandsWe wish you and your families a safe and happy Holiday season, filled with fine wine, good food, laughter and celebration. Thank you again for your continued support and patronage - you make it possible for us to live our dream, and we cannot thank you enough!

We look forward to your visits to the tasting room this weekend, and in 2013!

Share your Heart & Hands experience on Trip Advisor...Earlier this year, Trip Advisor, one of the leading travel review websites, enabled wineries to be included of “Things to do” in the Finger Lakes.  Trip Advisor allows visitors to share their experiences and provide honest feedback of their adventures.  As we are a small winery with a limited advertising budget - this is a great way for us to reach new customers planning to visit our region.

Many of you are frequent tasting room visitors, and as such have a good perspective what makes Heart & Hands a unique wine tasting experience... We would greatly appreciate it if you could take a couple of minutes to share your experience(s) at Heart & Hands on our Trip Advisor page!

Click the logo below to write a review on Trip Advisor.

DECEMBER 22ND - 23RD

JANUARY 24TH FEBRUARY 23RD MID-MARCH APRIL 24TH

Last Tasting Room Weekend for the Season!Stock up for the holidays and gather your Winter fortifications

Beauvine - Heart & Hands Wine Dinner Auburn, NYCall 315.515.3162 for Reservations

Claddagh Club Winter Allocation ReleaseDetails to follow!

Heart & Hands Tasting Room Reopens for 2013Join us to sample the latest releases!

Aurora Inn - Heart & Hands Wine DinnerCall the Inn at 315.364.8888 for Reservations

Winery Dog WhispersFíon is happily nestled in her

cozy bed, resting after a long

year in the vineyard, cellar and tasting room.

This year brought additional

responsibilities, with extra vineyard hikes to keep the deer

and other critters away from the grapes as they ripened. She was

successful in managing the

turkeys, but the deer proved to be a challenge, constantly

perusing the vineyard, and being quick on their feet when

she approached!

She continues to enjoy greeting visitors to the winery,

with her favorite visitors being those who manage to rapidly

find her dish of treats, and

attempt to win her affections.

She is hopeful that this

winter will bring her huge amounts of snow, and lots of

snowshoe hikes where she can

bound through drifts in the vineyard, and scout local

waterfalls and fields... and she is counting on plenty of visits to

the Ithaca dog park to visit with

other Finger Lakes canines!

Winter 2013 Events and Schedule

Trip Advisor

Cheers!

Tom, Susan & Fíon