According to the Alcoholic Beverage Control Law (“ABCL”) Section 3(20-a), wine labeled as “New York State” must contain a minimum of 75% by volume of New York-grown grapes (for grape wine) or other fruits (for non-grape, fruit wine).
Traditional wineries, which hold full winery licenses (as opposed to farm winery licenses), are mandated to include at least 75% by volume of New York-grown grapes to use the “New York State” appellation. Although these wineries are allowed to use grapes grown outside of New York State, any wine labeled as “New York State” must comprise a minimum of 75% by volume of grapes grown within New York. Under ABCL 103(7), traditional winery licensees in New York State must maintain thorough records and documentation demonstrating compliance with this statutory standard.
On the other hand, New York State-licensed farm wineries must use at least 75% New York-grown grapes or fruit in wine it produces under the farm winery license (for cider, it must be 100% New York-grown apples or pome fruit and for mead, it must be 100% New York State honey). Similar to traditional wineries, farm winery licensees in New York State must adhere to ABCL 103(7), maintaining comprehensive records and documentation to validate their compliance with these requirements.
How Can Lindsey Zahn P.C. Assist Your New York State Winery?
Lindsey Zahn P.C. can assist your New York State winery in applying for federal permits and state licenses. We can guide your business in determining whether a winery license or farm winery license is the optimal choice for your business. Additionally, we can address a variety of regulatory compliance questions and concerns on both the federal and state levels. For more information about applying for a New York State farm winery license, see our blog entry How to Obtain a Farm Winery License in New York State.
To learn more about how Lindsey Zahn P.C. can support your winery, please reach out for an introductory discussion at at info@zahnlawpc.com or 929-ZAHNLAW.