This month, we had the honor of participating in the 2025 Finger Lakes International Wine & Spirits Competition. Not only is this competition an internationally recognized competition, 100% of the proceeds generated go directly to Camp Good Days & Special Times. Camp Good Days is a not-for-profit dedicated to assisting families affected by cancer and sickle cell anemia.
This year, the 2025 Finger Lakes International Wine & Spirits Competition had over 1,000 entries from more than 30 states and 5 countries. Safe to say, excellence and craftmanship were on full display. Due to the hardwork of our vineyard and winemaking team and our “Bud to Bottle” process here at Johnson Estate Winery, our wines stood out in front of the competition.
We’re incredibly proud to announce the top honors bestowed upon our wines:
We are proud to announce that two of our selections were honored with “Best in Class” awards. Our semi-sweet Ives, which took top honors for Native Red, is celebrated for its brilliant garnet color and distinct fruit character that beautifully mimics a traditional Lambrusco. Joining it on the podium for Dessert Fortified is Old Oak Gold, a smooth and decadent experience crafted from estate-grown grapes and aged for over a year in Kentucky bourbon barrels.
Our Platinum Medal winners showcase both technical precision and regional character. Our Sparkling Traminette is produced using the traditional méthode champenoise technique, delivering a bright, fruity profile with an intense aroma of passion fruit, guava, and rose. Joining it in the Platinum circle is our Concord, a regionally recognized and unique selection that offers a pronounced, classic grape flavor.
Our Vidal Blanc Ice Wine has been honored with a Double Gold Medal, distinguishing itself as a standout in its category. This well-balanced and complex selection is defined by traditional honey and pear notes, offering a refined profile that captures the essence of a premium ice wine. Learn more about Ice Wine by visiting our Ice Wine Page.
Rounding out our Gold Medal recipients are three distinct expressions of our estate-grown grapes. Our Chambourcin Ice Wine offers a unique medium red-rosé profile featuring delicate apple and cherry notes alongside traditional berry characteristics. In the dry category, our Chambourcin stands as a classic, lush red crafted from our French-hybrid vines. Finally, our Marechal Foch continues to be a favorite; as our number one seller, this rich, dark red remains both fresh and mellow, perfectly balancing its semi-dry character.
We invite you to join us to taste these award-winning wines among others in our historic tasting room. Located in the heart of Lake Erie Wine Country, the winery is open for tastings seven days a week.
Johnson Estate’s Winemaker Jeff Murphy, travels to Europe every year or two and often comes back with some new insights or “discoveries” which are utilized in our products or events. These have included: the terracotta bottles used for our Ruby Port and Cream Sherry; the glass corks manufactured in Germany and now used on our Freelings Creek wines, and the idea of serving “Fedderweiser”, a partially fermented grape juice, for a fall Riesling celebration.
In Germany, spring festivities feature “Maiwein”, or white wine punches with strawberries and a handful of the shade-loving herb, sweet woodruff (shown here, behind the bottle, just emerging for spring). Jeff was inspired by the annual celebration of May Day in Germany to create Johnson Estate’s own May Wine, using estate-grown Vidal Blanc wine and an infusion of dried sweet woodruff. This sparkling May Wine was first released in 2016 and since the “experiment” was so well-liked, production was doubled the following year. Our current plan is to release, each spring, a limited vintage of this special wine.
In Germany, sweet woodruff is called “Waldmeister” or the “Master of the Woods”. It is a spring blooming perennial plant which thrives in moist woodland shade. In the Middle Ages, it was known as an herbal medicine since the dried leaves contain coumarin and infusions were used as a spring tonic and even as an aphrodisiac. When dried, the herb has the long-lasting scent of freshly mown grass and vanilla. The dried herb has been used for centuries as a strewing herb, for pot pourri or as a perfume ingredient, as a tonic in tea, and an ingredient in German May Wine or a punch made with white wine, this herb, and strawberries – to celebrate the coming of spring. Sweet Woodruff was added to the estate gardens along one of our shaded stone pathways in the spring of 2016. To this day, the “Master of the Woods” lines the path with beautiful white flowers every May.
Limited quantities of each years vintage of May Wine are released every spring usually around Easter.
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
