At Raymor Estate Cellars, we've spent more than 20 years mastering the craft of wine making, and in June 2011, began selling our wines for all to experience.

 

Hailed by many for producing some of New York’s most unique tasting wines, we guarantee that our portfolio features a wine you have never experienced, and a taste you won’t soon forget.  

 

Visit us on Facebook! It’s the best place to see what’s going on at the winery, get up to the minute info on where we will be tasting our wines, and EXCLUSIVE PROMOTIONS! 

 

 

 

 

News

Cellar Red a "Winemaker's Wine"

August 22, 2014

      Our Cellar Red is made from the Marquette grape, a complex hybrid developed by the University of Minnesota in 2006. The grape was named after Pere Marquette, a Jesuit missionary and 17th Century explorer in North America. Marquette is a cold hardy grape, which is a" cousin of Frontenac and grandson of Pinot Noir",  produced by grafting Vitis Vinifera and American Species. This grape can be crafted into a delicious ruby colored wine which is light to medium bodied with hints of spice and fruit forward tastes of cherry and berry, tasting between a Pinot Noir and Merlot. This grape is often referred to as a "liquid canvas" where a winemaker's influence can be tasted because of his...

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Double Gold, Silver, Bronze Awards at 2014 New York Wine & Food Classic

August 17, 2014

We are excited to announce that at this year’s New York Wine & Food Classic, held in Watkins Glen, August 11 - 13, Raymor Estate Cellars won awards for every wine we entered.

Seyval Blanc: Double Gold  |  Autumn Harvest: Double Gold  |  Noiret: Silver  |  Cellar White: Bronze

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RIESLING CAKE!!!!

August 09, 2014

In honor of the Riesling Festival I would like to share a great recipe with you!   Cake  1 cup of very finely chopped pecans 1 small box instant vanilla pudding 1 box of yellow cake mix 4 eggs 1/4 cup oil 1 cup of Raymor Estate Cellars Sunburst Riesling   Glaze 1/4 pound (1 stick ) butter 1 cup sugar 1 cup of Raymor Estate Cellars Sunburst Riesling   Preheat oven to 350 degrees. Butter and flour a bunt pan. Evenly sprinkle 1/2 cup chopped pecans in the bottom of the pan. Add pudding mix, eggs, oil, and 1 cup of wine to a large mixing bowl. With an electric mixer, on medium speed, blend for 2 minutes. Pour...

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