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Frequently Asked Questions

Thank you to Jamie S. whose question about vegan wines inspired the commencement of this section of our website.  We invite your comments and suggestions and will add questions periodically as they arise. 

Q:  How much wine is held in the oak barrels seen from the winery tasting room?
 The small barrels hold 50 gallons, or 250 bottles of wine.  The large barrels have a capacity of 130 gallons and make 650 bottles of wine.

QIs wine vegan?
A:  Many wines are treated with a protein of some sort.  We have and do treat some wines with proteins such as egg whites on a wine-by-wine basis.  Proteins are used to clairfy, soften, and improve wines.  These proteins bind with unwanted molecules and are precipitated and filtered out of the wine prior to bottling.  These long-established practices have existed in the wine-making world for hundreds of years.  The common thought and consensus in the industry is that no detectable amount of animal protein remains in the wine.  If you a question about a specific wine please do not hesitate to ask.
Q:  What is the difference between the Freelings Creek Label and Johnson Estate?
The Freelings Creek label, named for the creek which runs through the farm, was created nearly 20 years ago to accommodate the production of vinifera grapes, which we purchased at the time - and are not allowed, by law, to call "estate" wines.  Today, Freelings Creek is the brand we use for classic, European style wines, whether they be made from vinifera grapes or from French-hybrid grapes.
Q:  Does Johnson Estate grow all of the grapes for their wines?
The vast majority of our wines, as measured by gallons, are produced from grapes which we grow on our estate - adjacent to the winery in Westfield, NY.  As a general rule, we are interested in making the best wines possible and believe that this begins with the best fruit possible.   As a result, since we would like these wines in our portfolio, we buy Cabernet Sauvignon and Merlot grapes from Long Island, whose climate can more reliably produce this fruit that we can.  We have just planted Pinot Noir vineyards and will be adding Chardonnay in the spring of 2014 - so that future vintages of these wines, formerly from purchased grapes, will come from our own vineyards.