Acknowledgements.


Farmers have been growing grapes in the Finger Lakes for more than 150 years and many, many people have made contributions to Boundary Breaks since its first plantings in 2008. Some people have contributed directly with their labor and year-round dedication. Others have offered timely advice and counsel. We would like to acknowledge their immense and invaluable contributions to our efforts.

Kees Stapel . Vineyard Manager

Kees learned viticulture while working for eight years under Dave Weimann, the Vineyard Manager at Sheldrake Point Vineyards. During those eight years, Sheldrake Point twice won New York State’s “Winery of the Year” award. Kees joined Boundary Breaks in 2010 and overees all aspects of the vineyard.

Vineyard work can be simply repetitive

John Swick . Vineyard Associate

John prunes in sub-zero weather during the winter and then in the summer persists with repetitive vineyard work when the searing temperatures are over 95 degrees. He possesses rare mental fortitude and physical endurance.

Prune a vine; eye the next; prune; repeat

John Swick . Vineyard Associate

You prune a vine to get rid of the plant material that grew in the previous season. Your goal is to remove 90 percent of the growth from last year. This way, the vine channels its energy into new growth. The vine re-invents itself each year.

Some things you never forget

David Murray . Vineyard Associate

David Murray’s first summer job was straightening nails on a farm in Tama, Iowa in the 1930s. That is where he learned to drive a tractor. Having learned at an early age, he still knows how to drive a tractor.

What happens to the material pruned from the vine

David Murray . Vineyard Associate

Some of the plant material that falls to the vineyard floor during pruning remains there. We use equipment to chop it into small pieces, and it stays in the vineyard. On occasion, we burn some of the prunings.


Viticultural engineer, adviser, consigliere

John Wagner . Co-owner, Wagner Vineyards

The Wagner family has been farming grapes in the Finger Lakes for four generations. John’s father, Bill, was one of the pioneers in developing wineries for premium wines in the Finger Lakes. Today the Wagners farm 250 acres of grapes and operate a winery and brewery that brings in 100,000 visitors per year.

A vine: before and after pruning

John Wagner . Co-owner, Wagner Vineyards

When you look at a vine before you prune it, you have to decide what to keep and what to cut off. The health of your vine and the quality of your fruit in the coming year begins here.

Farmer, neighbor and collector of utilitarian antiques

Bill Eastman . neighbor

The Eastman family settled in the region in the early 1800s. Bill and his wife, Penny, farm grapes and other crops and collect rare utilitarian antique tools and artifacts. He is standing in front of his 1830 farmhouse holding a small quartz millstone, originally from the Lorraine Valley in France, which was used in the area in the mid-19th century.

More than 30 years of experience growing grapes and making wine

Cameron Hosmer . Owner, Hosmer Vineyards

Cameron Hosmer, owner of Hosmer Vineyards, and his wife, Maren, started planting grapes in the Finger Lakes in the late 1970s. In 2001, their Dry Rieslings won the Governor's Cup, the award for the best wine in the state. Cameron and his son, Tim, also plant vines for most of the vineyards in the Finger Lakes. The Hosmers have helped us at Boundary Breaks over and over again.

Iron man and mentor

Dave Weimann . Vineyard Manager, Sheldrake Point

Dave Weimann has been the Vineyard Manager at Sheldrake Point Vineyards since 2002. During his time there, Sheldrake has been awarded New York’s “Winery of the Year” twice. Dave trained Kees Stapel, Vineyard Manager at Boundary Breaks.

Mast’s Saw Shop, Romulus, NY

Mast’s Saw Shop . Equipment sales & repair

The owner of Mast’s Saw Shop is a member of one of the local Old Order Amish communities. It is the custom in his community that photographs of their members do not appear in advertisements or other the places that might be considered “promotional” in nature. Mast’s Saw Shop specializes in parts and service for chain saws, brush cutters and other outdoor equipment employed to manage persistent vegetation growth through the area.

Experimentalists pushing into some new territory

Rick Rainey and Justin Boyette . Forge Cellars

Rick Rainey and Justin Boyette of Forge Cellars have use the old world technique of fermenting Riesilng in “neutral” oak barrels for some of their Rieslings. The goal of using “neutral” oak barrels is to permit small amounts of oxygen to reach the wine, without imparting oak flavors to the wine

Great food; great people

The Golden Buck Restaurant . Ovid, NY

Vineyard workers need to eat and the Golden Buck puts on a great meal. Megan Chamberlain Mullins (left) and Carolyn Chamberlain operate the Golden Buck Restaurant in Ovid, NY. That is Megan’s son, Harry, in the lower left.

The Vineyard Manager’s family


The Stapels .

From left: Ronata Stapel, Gavin Stapel (3 mos.), Kees Jr. (3), Kees Stapel, Vineyard Manager, Boundary Breaks.

A walk in the woods with the family

Parents: Kees and Ronata Stapel . Kids: Kees and Gavin

Kees, his wife, Ronata and sons Kees and Gavin walking the cedar grove near the vineyard

Peter Bell . Senior Winemaker, Fox Run Vineyards

In his book Summer in a Glass: the Coming Age of Winemaking in the Finger Lakes, wine critic and author Evan Dawson devotes a chapter each to Peter Bell at Fox Run Vineyards. Dawson details the successful approach he has developed for making a wide range of spectacular wines.

At the end of day, we sit together to eat

Members of the Boundary Breaks Team .

Wine goes with food. And we try to share as many meals together as we can.