The foundation of any great winery begins with its terroir—the unique combination of soil, climate, and topography that gives wines their distinctive character. At Milea Estate’s 17-acre vineyard, we’re blessed with the rare Dutchess-Cardigan soil complex, a glacially-derived treasure that creates wines of exceptional depth and complexity.

Our Dutchess-Cardigan soil complex consists of loamy till derived from phyllite, slate, schist, and shale—ancient rock formations that impart distinctive mineral characteristics to our wines. The Dutchess component, comprising 40% of our vineyard soils, extends beyond 80 inches deep with moderately high water transmissibility, allowing for extraordinary root penetration. This creates the perfect balance of hydration and stress that encourages our vines to develop deep, complex root systems.

Superiority Over Long Island Profiles

While Long Island wines are known for their bright, explosive fruitiness, Hudson Valley wines—particularly those from our Dutchess County vineyard—display remarkable structural depth and mid-palate weight. The convex slopes of our hillside position enhance natural drainage while providing even sun exposure, eliminating water pockets that could dilute flavor concentration.

This geological advantage becomes evident when comparing our estate Cabernet Franc to Long Island expressions. Where coastal wines may lack structural depth, our Hudson Valley terroir provides a backbone of minerality and complexity that allows for extended aging potential—up to 20 years for our Devotion collection wines.

Estate Varietals and Planting Philosophy

Our 17-acre estate vineyard features carefully selected varietals that thrive in our unique microclimate. Our flagship Cabernet Franc (3.4 acres) utilizes clones 214, 327, and 623 on 3309C rootstock, planted on our prestigious Sang’s Vineyard block. We also cultivate Grüner Veltliner (0.3 acres), a legendary Austrian white that finds perfect expression in our Central European-like climate conditions.

Additional plantings include Chardonnay (0.8 acres) with clones 809 and HJW, Blaufränkisch (1.4 acres) using clones 1 and 2, and heritage varietals like Traminette and Regent that showcase the diversity possible in Hudson Valley viticulture.

Behind every great wine is a great winemaker, and at Milea Estate, we’re fortunate to have assembled a team with international expertise and unwavering commitment to quality. Our General Manager Russell Moss brings a wealth of global experience, having worked extensively in New Zealand, served as chief viticulturist for Domaine Serene in Oregon, and consulted for Château de la Crée in Burgundy, France.

Russell’s academic credentials include both bachelor’s and master’s degrees in viticulture and enology, and his tenure as a lecturer at Cornell University’s prestigious Viticulture & Enology program demonstrates his commitment to advancing viticultural knowledge. His technical works have been published internationally, and he continues to serve as a global consultant, advising entities such as the Kingdom of Bhutan.

Minimal Intervention Philosophy

Our winemaking philosophy centers on minimal intervention, allowing the inherent qualities of our grapes to shine through. We don’t just say wine is made in the vineyard—for us, it’s a fundamental principle that shapes our entire production process. Winemaker River Allan, a Cornell University graduate who trained under Russell, brings both scientific rigor and artistic sensibility to our cellar operations.

River’s expertise in cool fermentation techniques preserves the delicate aromatics and fresh fruit character essential to our style. White wines and rosés are fermented at precisely controlled 55°F temperatures using glycol-cooled stainless steel tanks, while our barrel-fermented Chardonnays develop at slightly warmer temperatures to enhance mouthfeel and complexity.

Strategic Oak Usage

Our approach to oak usage is decidedly conservative and thoughtful. Reserve wines receive a maximum of 35% new French oak, while our Farmhouse collection uses approximately 10-15% new French oak. We specifically choose tight-grained, medium-toasted oak for reds and tight-grained, lightly toasted oak for whites. Our philosophy is simple: oak should act as a supporting element—like the frame of a painting that enhances without overwhelming the artwork itself.

This restrained approach allows the distinctive characteristics of our Hudson Valley terroir to remain the star, creating wines that authentically represent our unique sense of place.

What truly distinguishes the best winery in the Hudson Valley is the quality and diversity of its wine portfolio. Milea Estate offers three distinct collections, each crafted to showcase different aspects of our winemaking capabilities and the versatility of New York State viticulture.

Signature Wine: 2022 Cabernet Franc

Our crown jewel, the 2022 Farmhouse Cabernet Franc, earned an impressive 92 points from Wine Enthusiast, solidifying our reputation among serious wine critics. This wine perfectly exemplifies the marriage of our exceptional terroir and expert winemaking, featuring vibrant red cherries accompanied by delicate notes of graphite and subtle minerality—a testament to our glacially-derived Hudson Valley soils.

The Vincenza Reserve BDX Blend, named after founder Barry Milea’s late mother, represents our most ambitious Bordeaux-style blend. This wine artfully combines Cabernet Franc from our esteemed Sang’s Vineyard with fruit sourced from our Long Island partners, creating a wine of remarkable depth and aging potential.

Recognition and Accolades

Beyond our Wine Enthusiast recognition, Milea Estate has been named “Best Winery in the Hudson Valley” three times (2022, 2023 and 2025), as well as “Best Food at a Winery in the Hudson Valley.” Our wines have been featured by Decanter Magazine and received multiple 90+ point ratings from both Wine Enthusiast and Decanter, establishing our credentials among international wine critics.

The Milea Rosé has earned the distinction of “Best Rosé in the Hudson Valley” and has quickly found its way into bars, restaurants, and retailers throughout the region, demonstrating both critical acclaim and commercial success.

What elevates Milea Estate from simply being a great winery to being the leading Hudson Valley destination is our comprehensive approach to hospitality. Our 6,000 square foot Clubhouse represents one of the most sophisticated wine and event facilities in the region, featuring floor-to-ceiling windows that showcase our stunning vineyard views and state-of-the-art facilities designed for both intimate tastings and grand celebrations.

Executive Chef David Kim brings his unique culinary perspective to our wine tasting experiences, blending his classical French training with Korean heritage to create food pairings that complement and enhance our wines. David’s background includes training under Chef David Bouley and serving as Executive Chef at Momoya in New York City, bringing Michelin-star level expertise to the Hudson Valley.

Premier Wedding Venue

Our reputation as a premier wedding venue stems from our ability to provide couples with an unparalleled combination of natural beauty, sophisticated facilities, and exceptional service. The Clubhouse can accommodate up to 150 guests for cocktail events or 120 for seated dinners, while our covered pergola and grass patio spaces provide additional flexibility for ceremonies and receptions.

Wedding packages include a complimentary night’s stay at The Staatsburg House, our luxury farmhouse accommodation. Originally built in 1799 and recently restored to modern luxury standards, this 3-bedroom, 3-bathroom property provides the perfect retreat for wedding parties and special occasion guests.

Sustainability Leadership

Our commitment to sustainable practices earned us official certification through the New York State Sustainable Winegrowing Program in 2024. This recognition reflects our comprehensive approach to environmental stewardship, from our 102-acre diverse farm ecosystem that includes organic gardens, meadows, and woods, to our minimal-intervention winemaking practices.

We practice dry farming, relying solely on natural rainfall to encourage deep root development and concentrate flavors. Our mechanical weeding program reduces chemical inputs, while our on-farm composting system creates a closed-loop approach to soil health and fertility.

Milea Estate’s position as the leading Hudson Valley winery extends beyond our individual achievements to our role in elevating the entire region’s reputation. The Hudson Valley stands as the second-oldest wine region in the United States, with French Huguenot vineyard plantings documented as far back as 1677, and we’re proud to continue this rich tradition of winemaking excellence.

Our strategic partnerships with Long Island growers demonstrate our commitment to showcasing the best of New York State viticulture. While we maintain our estate focus on Hudson Valley terroir, these collaborations allow us to vinify grape varieties that thrive in different microclimates, broadening our portfolio while supporting fellow New York winemakers.

Supporting New York Wine Industry

As active members of New York Wine & Grape Foundation, we participate in industry initiatives that promote the quality and recognition of New York wines on both national and international stages. Our wines regularly appear in Hudson Valley Magazine and are featured by Dutchess County tourism as examples of world-class local production.

Russell Moss’s role as an educator and consultant extends our influence beyond our own operations. His lectures at Cornell University help train the next generation of winemakers, while his international consulting work raises the profile of New York viticulture on the global stage.

Innovation and Future Vision

Our newest project, Hudson Valley Vineyards, focuses on ultra-premium Méthode Champenoise sparkling wines, representing our commitment to pushing the boundaries of what’s possible in cool-climate viticulture. The Right Bank Brut Cuvée, featuring Chardonnay and Pinot Noir from Long Island, demonstrates our ability to work across New York’s diverse wine regions.

This innovative approach—combining estate focus with strategic partnerships—positions Milea Estate at the forefront of New York’s wine evolution, helping establish the Empire State as a serious player in the global wine market.