156 Highland Avenue
Marlboro, NY 12542
12pm–6pm every dayCLOSED
New Years Day, Easter, Thanksgiving, ChristmasTASTING FEES
$8 for 6 winesTOURS
Our working cellar is open for viewsACREAGE
WINE HAS BECOME VERY IMPORTANT to Americans. Moreover, we are drinking increasing amounts of wine grown in our own native soils, as well as, and frequently in preference to, wines originating in famous Old World regions. This acceptance of our own wines is quite a recent development. It has come about only through the efforts of a few American winelovers who are determined to demonstrate that fine winemaking, both as an art and as a business, is well within the capability of our nation’s climate, soils, and talents. Hundreds of stories could and will be told of the difficulties and rewards experienced by these dedicated people during this accomplishment.
One such story begins appropriately on a vineyard in the Hudson River valley, the oldest wine district in the United States. Wine has been made from the grapes of this region since the 17th century when the French Huguenots grew vines and made wine in nearby New Paltz. Among the young farmers attracted to this burgeoning industry in the early 1800’s was Andrew Jackson Caywood who bought and planted a handsome piece of land high above the river in an even older Hudson region grape growing community, dating from 1772. When the community incorporated as the Village of Marlborough, in 1788, a cluster of grapes carved in its seal commemorated its major crop. Caywood became an outstanding viticulturist and leading authority in the development of new grape varieties.
When the Miller family bought the Caywood property in 1957 and renamed it Benmarl, it had outlived all of its early contemporaries to become America’s oldest professional vineyard. The Miller’s rebuilt its steep terraces, replanting them with European wine grapes, both hybrid and vinifera, carrying on Caywood’s private experimentation at a time when New York’s wine industry was at a low ebb, and long before New York State officially began experimental wine study.
In 2006, the Spaccarelli Family purchased Benmarl Winery from the Miller family, with the intention of reviving the spirit of Hudson valley viticulture and the process of wine making. They have proven to be a new face to an old tradition. By replanting many of the abandoned vineyards and refurbishing the estate, they have managed to bring a new light to Benmarl, without sacrificing the tradition and history that makes it so special. And, carrying on the tradition of experimentation, they have planted new hybrid varieties like Traminette as well as Old World vinifera.
Benmarl and the Spaccarelli family are dedicated to the renaissance of New York’s first vineyard region, and have faith that the Hudson valley will be recognized throughout the world as a producer of high quality wines, enhanced by a regional character which sets it apart from any others in the world.
Bottled every year in May, everyone impatiently awaits our award winning Baco Noir. A light to medium bodied wine with the classic peppery red cherry fruit that only Baco can offer. Benmarl has been producing Baco Noir for fifty years.SLATE HILL WHITE
Light to medium bodied, floral with a slight mandarin orange and citrus flavor. Pale yellow with fresh acidity. An attractive white to enjoy on the hazy, lazy days of summer. Bring this chilled wine to the beach and while away the hours.CABERNET FRANC
Earthy with notes of raspberry and cherry. Lightly oaked with a spicy finish of black pepper and vanilla.