Boundary Breaks

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Boundary Breaks We focus on producing the finest Riesling, Cab Franc and Gewurztraminer. Wine Club members receive free tastings, 20% off all purchases.
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There is no charge to join. Visit https://store.boundarybreaks.com/club/. We ship to almost all states that permit wine shipping.

10/15/2026

Welcome back for another opportunity to meet our great team here at Boundary Breaks! Meet Catherine, a W**e Guide and very familiar face to anyone who has visited our tasting room.

What to do with a young Cabernet Franc, Give It Some Air.Our new 2025 Boundary Breaks Cabernet Franc is here and excepti...
10/12/2026

What to do with a young Cabernet Franc, Give It Some Air.

Our new 2025 Boundary Breaks Cabernet Franc is here and exceptional, but still young!

With three consecutive favorable growing seasons, our east-side Seneca Lake location, and our experienced vineyard team all helped produce a Cab Franc with deep color, rich mouthfeel, and firm tannins that will soften with time.

Our 2024 vintage has sold out, so we're excited to share the 2025 with you—even though it could use a little time to open up.

How can you help a young w**e shine?

• Swirl your glass to release aromas.

• Try a decanter to give the w**e more contact with air.

• Be patient. Taste it when first poured, then again after 15–30 minutes. You may be surprised by the difference!

One tip: Skip the blender. Too much aggressive aeration can alter the w**e's character unpredictably.

Our tasting room experience confirms it: even a little air can make a noticeable difference.

Pour a glass, give it some air, and watch it unfold!

For the full Substack article from our Co-Owner Bruce Murray click here: https://boundarybreaks.substack.com/p/204-what-to-do-with-a-young-cab-franc

Harvest Rules: Measure Many Times, Pick Once Harvest decisions are all about timing. Before we pick, our vineyard team a...
10/05/2026

Harvest Rules: Measure Many Times, Pick Once

Harvest decisions are all about timing. Before we pick, our vineyard team and w**emakers carefully track each block as the grapes ripen.

We look at three key numbers:

Brix — sugar level

Total Acidity (TA) — amount of acidity

pH — the strength of that acidity

But the numbers are only part of the story. We also taste the grapes, assess the seeds, and watch how the fruit develops from week to week.

These Riesling samples, collected one week apart, show just how closely we monitor the fruit. Cooler weather has slowed ripening, so for our style Rieslings, we're happy to wait.

Our goal? Perfect balance and, above all, great flavor.

Because when it comes to harvest, the rule is simple:

Measure many times. Pick once.

For the full Substack article from our Co-Owner Bruce Murray click here: https://boundarybreaks.substack.com/p/203-harvest-rules-measure-many-times

09/30/2026

Meet another valued member of our fantastic team! Today, we’re delighted to introduce Joanne; a knowledgeable w**e guide, lover of the lake, and avid reader. We’re so happy to have her as part of our team!

It Began as a Conversation Five Years AgoIn 2021, Bill and Kristy Darcy visited Boundary Breaks and, like us, saw the po...
09/29/2026

It Began as a Conversation Five Years Ago

In 2021, Bill and Kristy Darcy visited Boundary Breaks and, like us, saw the potential of the Finger Lakes. They purchased nearby farmland, planted grapes, and we’ve been fortunate to help along the way.

Today, we’re harvesting their first Riesling grapes of the season—destined to become sparkling w**e.

Because sparkling w**e benefits from bright acidity and minimal skin contact, these grapes are harvested early and picked carefully by hand.

Hand harvesting is labor-intensive, and finding enough workers has become increasingly challenging. This year, contractors joined members of the Boundary Breaks team to bring in the crop.

Our 1956 Case International Harvester forklift is ready, the bins are filling, and the first grapes of the season are on their way! 🍾

For the full Substack article from Co-Owner Bruce Murray click here: https://boundarybreaks.substack.com/p/202-it-began-as-a-conversation-five

Time to Break Out the Refractometer Harvest season is almost here, which means it’s time to start tracking the ripening ...
09/21/2026

Time to Break Out the Refractometer

Harvest season is almost here, which means it’s time to start tracking the ripening of our grapes.

My wife, Diana Lyttle, taught high school science for 32 years, so she’s right at home with a refractometer in the vineyard. It measures the sugar concentration in grape juice, helping us determine when the fruit is ready to pick.

Different varieties ripen at different times, and harvest timing can depend on the style of w**e we plan to make. Our red grapes are typically the last to come in.

This week, we sampled our Pinot Gris, which we sell to Lakewood Vineyards. Their w**emaking team analyzed the sugar and acidity. The fruit is looking great—but it needs a little more time.

We also keep a close eye on Chardonnay, which we source from another vineyard and which Lakewood uses to make our unoaked Chardonnay.

Our first grapes, GewĂĽrztraminer, should be ready within the next two weeks.

The countdown to harvest is officially underway!

For the full Substack article from Co-Owner Bruce Murray click here: https://boundarybreaks.substack.com/p/201-time-to-break-out-the-refractometer

09/18/2026

Welcome back to our team spotlight!

Today, we’re excited to introduce you to another fantastic member of our team, Denley, our Business Administrator. Denley plays an important role in keeping things running smoothly behind the scenes, and in our tasting room.

Say hello to Denley!

Our Experience So Far From Our Trial of Biological FungicidesWe’re testing a “hybrid” approach to vineyard disease manag...
09/14/2026

Our Experience So Far From Our Trial of Biological Fungicides

We’re testing a “hybrid” approach to vineyard disease management with Cornell, combining conventional and biological fungicides to protect our vines while reducing our environmental impact.

This spring, we divided four acres of Cab Franc into two blocks: one using our conventional program and the other rotating conventional and biological treatments.

So far, the results are encouraging. Even after a period of rain and high humidity, when disease pressure can be especially high, we’ve seen no perceptible difference between the two blocks. Both remain healthy and free of visible mold and mildew.

One particularly promising biological fungicide is made from chitosan derived from crab shells. We’re still learning how it performs in combination with other treatments, but the early results are encouraging, and it’s currently less expensive than many conventional alternatives.

The growing season isn’t over yet, so we’ll keep monitoring both blocks and sharing what we learn.

For the full Substack article from our Co-Owner Bruce Murray click here: https://boundarybreaks.substack.com/p/200-what-we-learned-from-the-cornell

What does it really take to keep a vineyard healthy? 🍇Growing grapes in the Finger Lakes means constantly managing milde...
09/08/2026

What does it really take to keep a vineyard healthy? 🍇

Growing grapes in the Finger Lakes means constantly managing mildew and other fungal diseases. And effective disease management is about much more than choosing a fungicide.

That’s also why our partnership with Cornell is so important. Researchers bring scientific knowledge, while growers bring practical, hands-on experience from the vineyard.

This week we get into the nitty gritty about those factors and their possible effects in our Cabernet Franc vineyard comparing a biological fungicide program with conventional synthetic fungicides.

We’ll share the preliminary results, and what they may mean for the future of vineyard disease management, in our upcoming article.

For the full Substack article by our Co-Owner Bruce Murray click here: https://boundarybreaks.substack.com/p/199-can-spraying-crab-shells-on-your

09/02/2026

At Boundary Breaks, it's our team's passion that helps make us truly special. Meet Rich, one of our W**e Guides who enjoys sharing his passion for w**e and the Finger Lakes!

Address

1568 Porter Covert Road
Lodi, NY
14860

Opening Hours

Monday 11am - 5pm
Tuesday 11am - 5pm
Wednesday 11am - 5pm
Thursday 11am - 5pm
Friday 11am - 5pm
Saturday 11am - 5pm
Sunday 11am - 5pm

Telephone

+16074745030

Website

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