The Pazdar Winery was started in 1995 by David and Tracy Pazdar to give you innovative and highly creative wines for your palate as well as top quality varietals. The "house" label comes from the original intended name for the winery "Chateau de la Forme Brise'™" A name that was created back when David was still in college. It translates as the House of the Broken Mold. They average 2-3 new wines each year. Wines are fermented in small barrels, the largest being 60 gallons. In addition to using top quality grapes and other fruits from around New York, they use the finest spices from around the world. Some of the peaches in their peach port come from their tree. Many of the spices they grow themselves on their property. In 2007 they planted their first grape vines. They hope to release their first estate grown wine sometime in 2011 / 2012.

"So how do they create these culinary delights?" you ask. Through out the year, they gather ideas. Some come from you, their customers; others from reading, and others from divine inspiration. After the wines are fermenting and the farmers markets are over for the season; the fun begins. During the winter, while other wine makers maybe resting down in Florida, David takes those ideas and turns them into reality. Using his skills and the taste palate of his wife Tracy (his chief taster) as well as others, he develops the new wines. This takes numerous trials, many times over a hundred. A new wine can take anywhere from a few weeks to over 5 years to come to fruition depending on its complexity.