Peter, you grew up in a six-generation winemaking family in Zell on the Mosel. What made you leave Germany for the Finger Lakes?
I think sometimes you have to leave home and explore a little to really understand where you come from and what you want to do. I started with an internship in California, which eventually brought me to the Finger Lakes, and I just never left.
I really liked it here and saw a lot of opportunity. Back home in Germany, our family winery was a small operation with a mix of a bed and breakfast, bottled wines, and bulk wine production. To make it sustainable long-term, we would have needed to grow the business significantly, or I would have had to find an opportunity somewhere else.
The Finger Lakes was a quality wine region, with great soils and a lot of potential. It felt like an exciting place to be, and I saw an opportunity to build something here.
How does Keuka Lake Riesling compare with the Mosel Rieslings you grew up with?
The Mosel Rieslings I grew up with are quite similar, but there are 30 years in between. Then the Mosel had a cooler climate, like what we experience here in the Finger Lakes now. I remember the vines blooming toward the end of June, whereas today in the Mosel, bloom can happen much earlier.
That's what makes the Finger Lakes such a true cool-climate wine region. We're usually picking Riesling in October, when temperatures are around 55 degrees. Those cooler temperatures help preserve the natural acidity in the grapes and allow us to make those really fresh, crisp, vibrant Rieslings that I enjoy and remember from the Mosel.
You've been named New York Winery of the Year four times. What's the secret, and what does the award actually change for a family winery?
I can't say there is secret - But we put a lot of hard work and attention into what we do, and I think that shows in the wines. At the end of the day, we make wines that we enjoy drinking ourselves. We like to think our wines are approachable and appeal to a wide range of people.
For a family winery like ours, being named Winery of the Year has been something we're really proud of. It's brought us some wonderful recognition, but more importantly, it's helped introduce our wines to people who might not have discovered us otherwise. It creates curiosity and gives people a little extra confidence to give our wines a try. To receive that recognition four times is something we're incredibly grateful for, and we hope it reflects the hard work and dedication of our entire team.
Ashlee, what's your role in shaping the winery and the visitor experience?
My role has definitely evolved over time. When we first started, it was just Peter and me, so we were involved in absolutely everything. I was in the tasting room daily taking care of guests, handling all the office work, attending festivals and then helping Peter make wine in the evenings. We both really did a little bit of everything.
As we started to grow, my focus shifted more toward managing our tasting room team and all the moving pieces that come with running a growing business. During our larger expansion projects I was heavily involved in the overall design and aesthetic of our spaces, really thinking about how we wanted the winery to look, feel, and function for our guests.
We joke that Peter is the one with the big ideas for growth, and I'm the one who figures out how to make them happen and look good.
Now that we've grown and have such a fantastic team in place, my role has become less guest-facing and more focused on supporting our staff, overseeing the overall guest experience, and helping guide the future direction of the tasting room.
Many younger drinkers think Riesling means sweet. How do you change their minds in one glass?
Just young drinkers? If anything, older generations may associate Riesling with sweet wines even more because that's largely what was being imported into the U.S. when they were growing up.
But Riesling has really developed a strong following over the years, and consumers are becoming much more knowledgeable about the different styles it can offer. I think people are starting to recognize just how versatile Riesling is from bone-dry to sweet.
And for anyone who still thinks all Riesling is sweet, I'd say just give them a glass of Dry Riesling and let the wine speak for itself.
Which Weis wine should someone in their twenties or thirties try first, and what should they eat with it?
Id say either our Seyval Blanc or Grüner Veltliner. Both are fresh, crisp, and fruit-forward. They have that beautiful, refreshing acidity that makes them so versatile with food. I think either would be perfect with a crisp, fresh salad enjoyed with good friends. Sometimes the simplest pairings are the best.
Finger Lakes winters are brutal. What's the hardest part of growing grapes here?
I would say spring frost is definitely the freshest in our minds. We had some pretty significant frost damage recently, with crop losses of up to 90% in certain vineyard locations. We also have some harsher winters that can impact yields, making consistency from year to year a challenge.
But beyond that, I wouldn't say the Finger Lakes is all that different from other wine regions when it comes to growing grapes. Every region has its challenges, and with good vineyard management and sustainable growing practices, we can keep most of those other potential issues under control.
How do you approach sustainability in the vineyard, and why does it matter to you?
Sustainability is really important to us. We're a family-owned winery and think a lot about what we're going to leave behind for the next generation. Our land and our soils are our most valuable assets, and we want to make sure we're not just maintaining them but hopefully improving them.
Its starts with site selection and we were lucky enough to have recently purchased 140 acres of historic vineyards on the east side of Seneca Lake, in what's often referred to as the banana belt. It's a fantastic location because the deep lake helps moderate temperatures, and the slopes allow for good air movement, which helps dry out the vines and reduce disease pressure naturally.
When we're planting new vineyards, we really try to think about everything from the ground up, starting with proper drainage. From there, it's about good vineyard management, things like leaf pulling, canopy management, and timing everything properly to keep disease pressure as low as possible.
We're also focused on building healthy soils through cover crops, increasing organic matter, and planting things like clover that can naturally contribute nutrients back into the soil.
At the end of the day, the healthier we can keep our vineyards and soils, the less intervention we need.
Wine sales among younger people are flat. What do you think the wine world is getting wrong about Gen Z and millennials?
It's hard for us to say from our limited perspective, but from what we've seen, younger generations have a lot more beverage options to choose from. There also seems to be a bigger focus on health and wellness, and they're gravitating toward drinks that fit that lifestyle, whether that's lower alcohol options, non alcoholic beverages, or other wellness focused drinks. I think it's less about moving away from wine specifically and more about having so many different choices available to them.
What makes a Finger Lakes weekend worth it for someone driving up from New York City?
I think the Finger Lakes has so much to offer. Of course, we have some incredible wineries, but it's also just a beautiful place to visit. You have the lakes, charming small towns, gorgeous hiking options and just a ton to do outside.
What I think makes the Finger Lakes especially unique is how personal the experience still is. You can visit a winery, connect with the people behind the wines, and really get a feel for their story. There's a genuine sense of community here that I think visitors really appreciate.
And coming from New York City, it's such a nice change of pace. You can slow down a little, enjoy some great wine and food, take in the scenery, and just relax.
If you could only drink one bottle from your cellar tonight, what would it be and why?
Peter said that is like asking him to choose between his kids. Why would we only choose one?!
What's next for Weis Vineyards?
We're always looking ahead and thinking about how we can continue to grow and improve. On the vineyard side, a big focus for us right now is our newly acquired vineyard on Seneca Lake. We're excited to establish new plantings, introduce additional sustainable practices, and continue building healthier soils.
On the tasting room side, it's really about continuing to improve the guest experience. We're always looking at how we can make a visit with us even better. The Finger Lakes is constantly growing and evolving as a region, and we want to keep evolving right along with it.
