Each year, the Los Angeles International Wine Competition brings together some of the most respected judges and wine professionals in the world. Hosted at Fairplex in Pomona, California, the competition has been a benchmark for wine evaluation for decades, featuring entries from across the globe, and culminating in a public showcase at the LA County Fair. This year, Johnson Estate Winery earned one of its strongest showings to date.
This year’s results include four Best of Class awards, ten Gold Medals, and five Silver Medals, spanning sparkling wines, aromatic whites, dry Rieslings, and red blends. These achievements highlight both the craftmanship of our winemaking & vineyard team and the distinctive character of Lake Erie fruit.
For the past several years, our winemaker Jeff Murphy has been selected as a judge for the Los Angeles International Wine Competition. This role reflects his respected palate and deep industry experience. Jeff has been our winemaker for over 20 years and has been instrumental in the development in our vast portfolio of award-winning wines.
Judging takes place over several days at Fairplex, where experts evaluate wines through blind tastings across numerous divisions and categories. Jeff’s participation gives him invaluable insight into internationally recognized brands techniques and products that he brings back to our cellar and uses to reinforce the high standards that guide our winemaking. Jeff is also able to attend seminars, speak with international vendors, and learn about new technologies and industry trends when he attends the competition.
This year we have four wines that rose to the top of their categories, a remarkable achievement in a competition of this scale.
Sweet white wine with a fresh and fruity grape flavor.
Sweet and fruity, deep and rich with pronounced grape flavors and a silky mouth feel. An intensely flavored Estate Grown regional wine.
Estate grown and handcrafted in the traditional “méthode champenoise.” Bright and fruity with intense aromas of passion fruit, guava and rose.
Semi-dry, perfectly balanced fruity Riesling. Bright and aromatic with melon and peach notes.
Our Gold Medal wines showcase the breadth of our portfolio — from dry whites to sparkling wines to cool‑climate reds.
Our Silver Medal wines reflect strong craftsmanship and varietal clarity across both estate-grown and regionally sourced fruit.
These results reflect more than medals. They highlight the strength of our region, the dedication of our vineyard and cellar teams, and the legacy of New York’s oldest estate winery, now in its third generation of family stewardship.
From heritage grapes like Niagara and Concord to world‑class Rieslings and expressive cool‑climate reds, Johnson Estate continues to demonstrate that Lake Erie Wine Country is a region capable of producing wines worthy of national and international recognition.
We look forward to sharing these award‑winning wines with you in our tasting room, online, and at events throughout the year. Our tasting room is open all year 7 days a week.
Johnson Estate’s red brick farmhouse was built in 1822 by William Peacock, a land surveyor and employee of the Holland Land Company. He died owning a very large portfolio of parcels of land. While William Peacock lived in Mayville, the house in Westfield, optimally sited for excellent fruit production, was occupied by his brother and eventually William’s niece, Margaret Peacock. She lived in the farmhouse until she died in 1890. Here’s a lithograph of the house circa 1868. The house and farm were purchased by Frederick William Johnson in about 1910-11.
In the late 1800s, an English orphan named Frederick William Johnson immigrated to Western Canada from England as a teenager and then found his way to Cornell University to study entomology (deemed Class of 1901) and later worked for the Department of Agriculture. In 1910-11, Johnson purchased the house and farm in Westfield NY which he named Sunnyslope Farm and grew peaches, pears, apples, and cherries. He also grew Concord and Niagara grapes. Johnson worked as an entomologist with the Department of Agriculture in both Washington, D.C. and in North East, PA, where he met his wife, Nan Scouller. In 1920, he built an apple cold-storage facility using timber from an 1860’s dairy barn found on the farm. This building now houses our tasting room. According to family lore, Johnson started making wine in the basement of the farmhouse during Prohibition.
Second-generation family member, Frederick Spencer Johnson (1921-1998), grew up on the farm and served in World War II as a naval aviator, graduated from Cornell University in 1946, and then raised his family overseas while working for the Rockefellers’ agricultural endeavors in Latin America. He returned to the farm in 1960 after his father died, removed aging fruit orchards, and was the first farmer or “pioneer” in Western New York to plant wine grapes (Chancellor, Seyval Blanc, Chambourcin, Vidal Blanc, and Marechal Foch) in the region. At the time, the Lake Erie Wine Country was dominated by Concord and Labruscan juice grapes. Frederick opened the winery in 1961, receiving New York Farm Winery License No. 2 in his father’s apple cold storage building. Johnson Estate is recognized as New Yorks State’s oldest Estate Winery. In the 1980’s, he also added an additional tank building which is still used today.
Upon the death of Fred Sr. in 1998, the third generation of Johnsons, Frederick Jr., Elizabeth and Anthony, all Cornell graduates, inherited the farm and began to oversee the winery operations, the planting of new Riesling vineyards, and the construction of a new finished goods warehouse. This era also marked a significant expansion of the Johnson Estate portfolio; since 1998, the winery has diversified its selection to include specialized fruit, sparkling, and ice wines, reflecting a modern evolution of the family’s viticultural tradition.
In 2011, Frederick Johnson Jr. purchased his siblings’ interests and became, with his wife Jennifer, owner of the farm and winery. They completed a renovation of the tasting room in 2011, just in time for the celebration of the operation’s 50th anniversary. Johnson Estate Winery was awarded a Century Farm designation from the New York State Agricultural Society in 2018. Today the Estate grows two additional vitus vinifera grapes: Pinot Noir and Chardonnay.
Today, the legacy of the Johnson Estate continues to thrive under the stewardship of the third generation. Frederick Jr. and Jennifer now reside full-time in the original 1822 red brick Estate Home. For them, living within these historic walls is more than just a nod to the past; it is a daily commitment to the legacy of the farm and a vital link to the century of family history that preceded them. As they look out over the vineyards from the same vantage point as William Peacock and Fred Sr., they ensure that the story of this Century Farm remains as vibrant and enduring as it was in 1822.
Spring at Johnson Estate Winery is all about renewal, brighter days, lighter flavors, and bubbles that make every gathering feel like a celebration. This season, we’re highlighting seven sparkling wines that capture the freshness of spring, from crisp brut styles to fruit‑forward rosés perfect for brunches, picnics, and first warm evenings on the patio. And new this year is a true showstopper: our Sparkling Rosé Ice Wine, the only known sparkling ice wine of its kind in North America. Rare, radiant, and crafted in breathtakingly small quantities, it joins our spring lineup as a one‑of‑a‑kind bottle worth savoring.
This is one that you literally can’t get anywhere else in North America. Crafting ice wine is already a triumph of patience and precision. We have mastered the art of crafting ice wine along the shores of Lake Erie for over 20 years. This rare Méthode Champenoise Sparkling Rosé Ice Wine marries Vidal Blanc and Chambourcin ice wine into a radiant, fruit‑forward expression with fine, elegant bubbles. Each sip reveals concentrated notes of strawberry, raspberry, and sun‑dried fruit, lifted by its lively effervescence and balanced sweetness. Produced in breathtakingly small quantities, it’s a show‑stopping bottle meant for celebrations, dessert pairings, or any moment that deserves something truly unforgettable.
Handcrafted in the traditional “méthode champenoise” from our own estate-grown Pinot Noir (75%) and Chardonnay (25%) grapes. Elegant effervescence releases soft notes of freshly baked bread that mingle with aromas of green apple, fresh berries, and white peach. Clean, lasting finish with hints of mineral and slate. This new release from Winemaker Jeff Murphy dances on the palate.
In this exciting new release, hand-picked Pinot Noir grapes are lightly pressed to produce a beautiful traditional method rosé sparkling wine. Fresh aromas of strawberry and raspberry lead to a balanced palate full of fresh watermelon and even more berries. Finishes dry, crisp, and clean.
Handcrafted in the traditional “Méthode Champenoise” from our own estate-grown Traminette grapes. Bright and fruity with intense aromas of passion fruit, guava and rose. The palate is crisp yet smooth with hints of citrus and lychee followed by a clean finish. Pairs beautifully with a variety of foods including poultry, fish, smoked fish, fruits, and desserts.
A sweet, sparkling wine with the classic tart Catawba flavors that have charmed American wine drinkers for nearly two centuries. Named in tribute to the grape’s rich heritage — from Nicolas Longworth’s famed 1800s Méthode Champenoise Catawba to Longfellow’s celebrated “Song of the Vine” — this bottle nods to the “Queen of the West” and the Queen City alike. Bright, juicy, and steeped in history, it’s a playful spring sparkler with a proudly American story.
We’ve added bubbles to our classic Ives to produce a beautifully aromatic wine with notes of ripe grape, cotton candy, and fresh flowers. The palate explodes with more grapes and hints of ripe berries. Carbonation enhances the experience and provides a unique pink foam to be pondered.
First released in the spring of 2016, Johnson Estate’s May Wine is a semi-dry (residual sugar of 2.5%) and bubbly wine made from Vidal Blanc grapes and delicately flavored with an infusion of sweet woodruff. Winemaker Jeff Murphy was inspired by Germany’s annual celebration of May Day – where the festivities include “MaiWein” or wine punch, including one that features white wine, strawberries, and the shade-loving dried herb, sweet woodruff. Learn more about May Wine on our blog The Secret to May Wine? Sweet Woodruff!
At Johnson Estate, we believe that the character of a wine is shaped long before it reaches the bottle. While the terroir of our vineyards provides the foundation, it is the vision of our winemaker, Jeff Murphy, that truly defines the final experience. Jeff is a firm believer that a single grape variety is not a limitation, but an opportunity for exploration.
A perfect example of this is our work with the Seyval Blanc grape. Today, we are pulling back the curtain on two very different expressions of this varietal, shaped by Jeff’s constant pursuit of excellence: our Gold Medal-winning Traditional Seyval and our meticulously crafted 2025 Hand-Picked Seyval.
Our traditional Seyval is a wine that captures the pure essence of the grape. To achieve its signature “snap,” Jeff and his team harvest at peak ripeness to ensure a bright, clean energy. This method allows the natural acidity of the fruit to shine, resulting in a gold-standard favorite that remains a cornerstone of the estate.
The Profile: Crisp, citrusy, and aromatic. It is moderately dry and attractively fruity with a delicate character reminiscent of a Sauvignon Blanc.
Sunrise Hand-Picked Harvest, September 9th 2025
While our traditional Seyval is celebrated for its crispness, the 2025 Hand-Picked Seyval Blanc is a testament to Jeff Murphy’s dedication to technical innovation. Jeff never stops exploring how to make our wines the best they can be, and this small-batch vintage is the result of a labor-intensive “boutique” process.
The journey begins at dawn. Our Johnson Estate Vineyard team meticulously hand-picks the best clusters, placing them carefully into crates to ensure the integrity of the fruit from the very first step.
Unlike our standard process, these hand-picked grapes are immediately frozen. Jeff utilizes this freezing process to “lock in” and then later enhance the natural flavors and aromas. By pressing these grapes while frozen and then fermenting the fruit in stainless steel tanks, he preserves a level of fruit intensity that is rarely seen in dry wines. It is a process that requires patience, precision, and a deep understanding of wine chemistry, qualities Jeff brings to every vintage.
The Profile: An intense nose of grapefruit and passionfruit with background notes of guava. On the palate, experience layers of lime, lime zest, and grapefruit, leading into a mouth-watering, citrus-driven finish.
Photo: Hand-picked grapes waiting to be loaded and frozen
The beauty of Seyval Blanc lies in its versatility. Whether you prefer the zesty, award-winning “snap” of our traditional harvest or the concentrated, tropical depth of Jeff’s innovative frozen-press technique, both wines offer a unique window into the craftsmanship at Johnson Estate.
Can’t decide between the judges’ favorite and our artisan gem? You don’t have to. Grab a bottle of each to host your own comparative tasting at home, and see for yourself how Jeff Murphy turns a single grape into two distinct masterpieces. Our tasting room is open every day of the week.
As winter settles in and hearty meals take center stage, we’re shining a spotlight on two of our most popular reds: Our Traditional Cabernet Sauvignon and the Vintner’s Select Cabernet Sauvignon.
Both wines begin their journey in the same Washington State vineyard, and there’s an important reason for that. Cabernet Sauvignon is the only juice/grapes we source from outside our region. Here in Lake Erie Wine Country, our climate simply can’t produce Cabernet to the level of concentration and quality needed to craft the style of Cabernet our customers love. Washington’s McNary Vineyard give us the exceptional fruit & juice required to make truly expressive, beautifully structured Cabernet.
From there, the wines take two very different paths — shaped entirely by winemaking choices, especially how each wine is aged.
If you’ve ever wondered what seperates these two Cabernets, this is your guided tour through the craft behind the glass.
Fruit-Forward, Approachable, and Ready to Enjoy
Our Traditional Cabernet is all about purity of fruit. By aging the wine in stainless steel with subtle oak influence, we preserve the bright, vibrant character of the grapes while adding just enough complexity to round things out.
Flavor Profile:
This is the Cabernet you reach for when you want something versatile and crowd‑pleasing. It pairs beautifully with beef tenderloin, pork molé, grilled steaks, and even your favorite weeknight dishes.
Bold, Barrel-Aged, and Built for the Cellar
For those who crave depth, structure, and a more powerful expression of Cabernet, the Vintner’s Reserve is your bottle. Extended barrel aging transforms the fruit, layering in spice, richness, and firm tannins that promise longevity.
Flavor Profile:
This small‑lot Cabernet is ideal for roasted lamb, braised dishes, or evenings when you want a wine that feels truly special. Enjoy it today or let it evolve gracefully in your cellar.
“Both Cabernets come from the same Washington vineyard, but the extended barrel aging of the Vintner’s Reserve creates a deeper, more concentrated wine with lasting tannins and spicy oak. The Traditional Cabernet focuses on rich fruit with just enough oak for complexity — approachable now, while the barrel‑aged version will continue to develop beautifully.”
November is arguably the most meaningful time of year here at Johnson Estate Winery.
When you walk through our historic estate, you’re not just walking through New York’s oldest continuous estate winery; you’re walking through a deeply rooted family history that includes military service. Our annual Veterans Appreciation Month is more than just a thank you—it’s a direct reflection of the courage and commitment of our founder, my father-in-law, Frederick Spencer Johnson.
Our tradition of honoring veterans is rooted in the incredible story of Fred Sr. During World War II, he served as a Naval Aviator, flying a torpedo bomber aboard the USS Yorktown. He brought that same pioneering spirit to the farm after returning home, founding Johnson Estate Winery in 1961.
The military tie is particularly strong around Veterans Day. As a Lt. (junior grade) Torpedo Bomber Pilot, my father-in-law earned the Distinguished Flying Cross for a heroic act: sinking a Japanese destroyer on Armistice Day (November 11th) in 1944. My husband, Fred Johnson Jr., and I carry that legacy forward, and we feel a deep responsibility to honor that service.
That’s why we dedicate November to giving back.
Throughout November, we are extending a special thanks to all veterans and active-duty military personnel who visit us at the historic estate in Westfield, NY:
In addition to our in-store appreciation, we continue our annual commitment to provide critical support to the EOD Warrior Foundation. This organization does life-changing work, providing financial assistance, scholarships, and crucial emotional support to the Explosive Ordnance Disposal (EOD) community and their families.
We are proud to donate $2 from every bottle sold of three select red wines throughout the month of November to this vital cause:
The Torpedo Red is perhaps the most personal wine in this group. The label itself was designed by our own son—a current Naval Officer—and features the insignia of his great-grandfather’s WWII Torpedo Three Squadron. It’s a direct tribute that connects four generations of our family’s commitment to service.
If you are looking for a delicious way to support our veterans, we look forward to having you join our family in raising a glass to those who have served.
Jennifer Johnson
Looking for the perfect gift this holiday season? Skip the malls and give a gift of local craftsmanship, warmth, and flavor from Johnson Estate Winery. Whether you’re shopping for the family foodie, the wine connoisseur, or that hard-to-buy-for coworker, we have a curated multiple options below to bring Christmas cheer to every palate.
Our team has already curated a selection of beautiful, ready-to-ship gift boxes featuring our most popular wines and gourmet pairings. These are perfect for a one-click shopping experience!
The HOLIDAY SPICE Box: Warm up the chilly nights with our traditional mulled wines. This box often features the famous Red Ipocras and White Ipocras (sweet wines generously flavored with spices like ginger, cinnamon, and clove) paired with two delightful treats Triple Ginger Cookies and Cinnamon Walnuts. This is a must-have for those who love seasonal warmth.
The CHRISTMAS DRY Box: Perfect for the sophisticated palate! This selection highlights our European-style dry wines, such as the Black Locust Riesling, Dry Rosé of Pinot Noir, and a fine Cabernet Sauvignon, all paired with gourmet dark chocolate truffle bars.
The HOLIDAY SWEET Box: For those who prefer a touch of sweetness, this box includes our award-winning Sweet Riesling, Ives, and the festive Red Ipocras, complemented by a Milk Chocolate Himalayan Salted Caramel bar.
Pro-Tip: Remember to add a personalized Christmas message at checkout! We will print it on a beautiful Christmas card and include it in the gift box.
Click To Select A Box
Nothing says “I thought of you” like a custom gift. You can create a truly unique present by selecting the bottles and gourmet items your recipient will love most.
For the Toast: Add our traditional Méthode Champenoise Sparkling Traminette or the newly released Brut Rosé to celebrate the season.
For the Cellar: Select a bold red like our Cabernet Sauvignon or Pinot Noir that can age beautifully.
For Dessert: Our specialty wines make a decadent gift! Consider the award-winning Vidal Blanc Ice Wine or the unique Maple Liqueur (made with estate-grown grape spirits and local maple syrup).
Add Gourmet Pairings: Complete your box with delicious treats, including chocolates, nuts, quince paste, and baked goods.
Click To Build Your Box
For the person who values experiences and discovery, a wine-related gift certificate or membership is the perfect solution.
Johnson Estate Gift Certificates: The ultimate flexibility! Our gift certificates can be used online or at the winery for wine purchases, gourmet food items, or unforgettable experiences like vineyard walks and winemaker’s dinners throughout the year.
Winemaker’s Select Collections: A one-time gift of discovery! Choose from curated Six-Bottle Collections like the “Dry Red Collection” or the “Dry White Collection” for a complete tasting journey.
Wine Club Membership: Give a year-round gift! A membership ensures your recipient receives customizable shipments of their favorite wines each quarter, keeping the Johnson Estate experience alive long after the holidays are over.
Make your shopping even easier with our seasonal shipping promotions. We offer FREE SHIPPING on qualifying orders, multiples of 12 750 & 375ml bottles ship free across the continental US.
When it comes to the Super Bowl, we usually think of light lagers. But if you ask our winemaker, Jeff Murphy, he’ll tell you that wine isn’t just a guest at the party—it’s the MVP.
Many people ask… “What wine do I pair with chicken wings, buffalo chicken dip, pizza, and beef sliders?” We sat down with Jeff to get his technical take on how to pair our current lineup with the heaviest hitters on your snack table. From “bubbles for salt” to “sweet for heat,” here is your official game day guide.
The Picks: Sparkling Traminette, Sweet Riesling, or Liebestropfchen.
Jeff’s Insight: Don’t reach for the dry reds here! Dry wines tend to amplify the “burn” of buffalo sauce. Instead, go for the slight sweetness of our Sweet Riesling or Liebestropfchen. The sugar acts as a coolant for the spice, if you prefer drier wines we would recommend our semi-sweet Sparkling Traminette which provides a refreshing, aromatic counterpoint.
The Picks: Sparkling Traminette, Sweet Riesling, or Liebestropfchen.
Jeff’s Insight: Don’t reach for the dry reds here! Dry wines tend to amplify the “burn” of buffalo sauce. Instead, go for the slight sweetness of our Sweet Riesling or Liebestropfchen. The sugar acts as a coolant for the spice, if you prefer drier wines we would recommend our semi-sweet Sparkling Traminette which provides a refreshing, aromatic counterpoint.
The Picks: Any of our Sparkling Wines, Traminette, or Ruby Rosé.
Jeff’s Insight: Nachos are a salt-and-fat powerhouse. Effervescence is your best friend here. The bubbles in our Sparkling wines act as a palate cleanser, cutting through the cheese and sour cream so every bite tastes like the first one.
The Picks: Marechal Foch or Founders Red.
The Logic: These are our “Classic Reds” for a reason. Founders Red and Marechal Foch have the earthy depth and structure to pair perfectly with tomato sauce, melted mozzarella, and savory toppings like sausage or pepperoni.
The Pick: Pinot Noir.
The Logic: For a juicy beef slider, Jeff recommends our Pinot Noir. It’s elegant and light-bodied enough not to overwhelm a small slider, but it has the cherry and spice notes needed to complement grilled beef perfectly.
Ready to secure your game day lineup? Whether you’re local to Western New York or cheering from across the country, we make it easy to stock your cellar. All of Jeff’s top picks are available for purchase on our online shop with convenient shipping directly to your door. If you’re in the neighborhood, stop by and see us! Our tasting room is open seven days a week (10am–5pm Sunday through Thursday and 10am–6pm Friday and Saturday), where you can pick up your favorites and perhaps discover a new favorite before kickoff. Don’t wait until the fourth quarter—stop in or order today to ensure your Super Bowl spread is a total touchdown.
As the seasons change and the air turns crisp, there’s nothing better than cozying up with a delicious, comforting drink. While a simple glass of your favorite Johnson Estate wine is always a perfect choice, using our wines as a foundation for a creative cocktail can bring new life to your gatherings or quiet evening at home.
We’ve put together three of our favorite easy-to-make recipes that showcase some of our most beloved wines. From a sophisticated Port cocktail to a classic mulled wine, these drinks are perfect for celebrating the flavors of the season.
This cocktail is for those who appreciate depth and complexity in their glass. “Port in a Storm” is a stunningly rich and layered drink that perfectly showcases two of our most robust wines: our luscious Port and bright, fruit-forward Chambourcin. It’s a sophisticated and memorable way to enjoy our wine, perfect for a cold evening or a special occasion.
Ingredients:
Instructions:
Embrace the cozy side of fall with this wonderfully comforting and easy-to-make toddy. The classic combination of apple and whiskey gets a sweet, local twish from our very own Johnson Estate Maple Liqueur, creating a drink that is perfect for a crisp afternoon or a chilly evening by the fire. It’s delicious served over ice, or you can warm it up for a truly soothing experience.
Ingredients:
Instructions (Cold):
Instructions (Warm):
No fall or winter drink menu is complete without the warming embrace of Gluhwein. A beloved European tradition, this recipe uses a full-bodied dry red wine, gently spiced to create an aromatic and soothing hot beverage. This simple recipe is a perfect way to turn our Cabernet Sauvignon into a comforting treat for a chilly day.
Ingredients:
Instructions:
For those who prefer a sweeter mulled wine, our Red and White Ipocras are a perfect pour after simply warming to your desired temperature. All these wines are available by clicking the highlighted links above, we hope that you, your family, and friends enjoy!
This label was designed by the Johnson’s son, Spencer, a US Navy active duty EOD officer, in honor of his grandfather, the winery’s founder, Frederick Spencer Johnson.
The dragon carrying a torpedo was the insignia of the WWII Navy Squadron Torpedo Three which flew off the Yorktown from 1943-1945.
The silhouette of the airplane is that of a TBM Avenger, designed by Grumman Aircraft and built by General Motors. The plane was designed to carry a 2,000 pound aerial torpedo. On November 11, 1944*, the wineries founder, then Lt. (junior grade) Frederick S. Johnson, age 23, single-handedly torpedoed and sank a Japanese destroyer for which he was awarded the Distinguished Flying Cross by Admiral John S. McCain (the recent Senator’s grandfather).
The wine is a blend of Chancellor and Pinot Noir both grown here on the farm. It is a smooth but almost-dry, full-bodied wine that is ready to drink now but should also continue improving with age for at least another five years.
This is a limited, special edition label we release every November in honor of all veterans and active-duty military. During the month of November, $2 for every bottle of Torpedo Red, Marechal Foch, and Founders Red sold is donated to the EOD Warrior Foundation.
* Coincidentally, November 11th is Armistice Day, now called Veterans’ Day.
8419 West Main Rd. (Route 20)
Westfield, NY 14787
Map & Directions
March – October
10am-6pm Daily
November – February
10am-5pm Sunday-Thursday
10am-6pm Friday & Saturday
Closed Thanksgiving, Christmas, New Year’s Day, and Easter
