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Nathan K Finger Lakes Dry Riesling 2017

Nathan Kendall is a native of the Finger Lakes, and he’s been making wine there since 2011, after gaining experience around the world. This wine is made with fruit grown around Seneca Lake. It’s light, pure and lovely, dry and savory, and with just 10.9 percent alcohol, a great weekday lunch wine.

By Eric Asimov, NY Times


Photos by Scott McDermott

Nathan Kendall
40 Under 40 Tastemaker 2018

Owner/Winemaker, Nathan K.; Partner/Winemaker, Hickory Hollow; Partner, Chëpìka – Can’t stop, won’t stop

Kendall has been a leading figure in New York’s Finger Lakes wine region since he launched his namesake brand in 2011. Its lineup of small-lot, spontaneously fermented Riesling, Chardonnay and Pinot Noir gained attention quickly from top New York City sommeliers.
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– BY WINE ENTHUSIAST


Nathan Kendall Dry Riesling
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3 American Rieslings to Drink Right Now

"Now, let’s look at dry American rieslings and see how they compare"

Ideally, we would focus tightly on a particular region: Finger Lakes rieslings, for example, or rieslings from the Old Mission Peninsula of Michigan. But such a narrow examination poses a fundamental problem: These wines are not distributed widely enough. I can’t find three Michigan rieslings in New York — good ones, at least — while few Finger Lakes rieslings are available in, say, California.
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– Eric Asimov, NY Times


Nathan Kendall

Nathan Kendall

New York’s Small Producers are Bringing Big Value

Often priced under $20 at entry level, these wines represent a breed of painstakingly made, small-production pours that offer remarkable value.

Whether the Finger Lakes, Long Island, Hudson Valley or beyond, the best wines in New York are still made by small, typically family-owned wineries with limited technological shortcuts and in minuscule volume.

To put production figures into perspective, rising stars in the Finger Lakes like Nathan Kendall make less than 4,000 cases a year.
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– Anna Lee C. IIjima, WineEnthusiast


Photo By Meg Baggott

Photo By Meg Baggott

New York State of Wine

Here in the Finger Lakes, we can make a fresh, delicate Pinot with complexity and grace every year.

The focus required to produce quality Pinot Noir in New York comes with sacrifices. Winemaker and Finger Lakes native Nathan Kendall is so devoted to the grape that it’s the only red variety he makes under his namesake label.

“It’s my only child,” he says. “Here in the Finger Lakes, we can make a fresh, delicate Pinot with complexity and grace every year.”
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– Anna Lee C. IIjima, WineEnthusiast


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Cabernet Franc and the Finger Lakes: Made for Each Other

"an intriguing pétillant naturel"

“The sommelier Pascaline Lepeltier has recently teamed with Nathan Kendall, of N. Kendal to make Chëpìka, an intriguing pétillant naturel made of the native grapes Catawba and Delaware.

It’s the kind of experimentation that suggests a serious exploration of the region’s potential. It will only get better from here.”
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– Eric Asimov, NY Times


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What Is PÉT-NAT Wine? 

"this spritzy sparkler dates back pre-Champagne, making it the OG way to produce sparkling wine"

What’s light, natural, and fizzy all over? That’s right, we’re talking Pétillant Naturel, or Pét-Nat, for short. Despite its recent surge in popularity, Pét-Nat is actually far from being the new kid on the block. In fact, this spritzy sparkler dates back pre-Champagne, making it the OG way to produce sparkling wine”
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– Vicki Denig, VinePair


Photo by Meg Baggott

Photo by Meg Baggott

The New Sparkling Wines of the Northeast

"There’s a different kind of buzz—or rather, fizz—around American wine."

There’s a different kind of buzz—or rather, fizz—around American wine. This time, it’s coming out of the Northeast. Winemakers there are putting a new spin on lesser-known, cold-hardy grapes like La Crescent, Cayuga, Brianna and Marquette to create distinctive and delicious sparklers.
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– Rémy Charest, WineEnthusiast


Photo by Carolyn Fong

Photo by Carolyn Fong

Imbibe Magazine - Team Sport

What Happens When Winemakers Embrace the Spirit of Collaboration?

In 2015, master sommelier Pascaline Lepeltier was visiting Nathan Kendall at his winery on Seneca Lake in upstate New York when the two got to talking about drinking locally. Which made them wonder: What if they could reimagine the idea of locally made wine with a deeper appreciation for history?
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– Rachel Signer


Nathan Kendall and Pascaline Lepeltier Avant Garde Wine and Spirits Photo

AVANT GARDE Wine & Spirits

The Chëpìka project asks, why not now?

Chëpìka is the project of winemaker Nathan Kendall and Pascaline Lepeltier MS, beginning with the 2016 vintage. The chëpìka sparkling wines are crafted in the ancestral method, relying exclusively on natural yeasts while keeping total sulfur under 10ppm. The Delaware and Catawba grapes are grown organically and the wines are created without the use of modern technology.
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