In the 1970s, when the U.S. wine industry was still in its relative infancy, Cornell professor, Roger Battistella, began making wine in his basement and admits the first results were pretty awful.


But his wine's quality gradually improved as he produced increasingly larger amounts of wine and by the early 1980s, Roger was winning awards in serious competitions. Along with award-winning wines, Six Mile Creek also produces premium spirits distilled exclusively from wine grapes.  


Six Mile Creek's tasting room resides inside the Dutch Colonial Barn and it, along with its spacious deck, overlook the lush vineyard. An event room was added in 2003 to accommodate the winery’s various events throughout the year and also serves as a second tasting room on busy weekends. Six Mile Creek Vineyard is open daily year-round except for major holidays.