Wine is a gamble. Honestly, the name says it all. When Kit Kalfs and Nancy Tisch decided to open Bet the Farm Winery, they weren't just picking a catchy phrase for a tasting room door; they were living a literal high-stakes transition from the corporate world to the unpredictable soil of upstate New York. It’s a story of grit. It’s a story of moving locations—twice. Most importantly, it’s a story about why some people are obsessed with cool-climate viticulture despite the Frost Belt’s best efforts to ruin everything.
You’ve probably seen the signs if you’ve driven around the Finger Lakes recently. But there is a lot of confusion about where they actually are these days. They aren’t in Aurora anymore. They moved. They’re in Trumansburg now, tucked into a space that feels much more like a craft workshop than a high-end corporate tasting palace. That’s intentional.
The Trumansburg Shift: Why Bet the Farm Winery Isn't in Aurora Anymore
For years, if you wanted a bottle of their Big Red, you headed to the village of Aurora. It was a picturesque setup. But the reality of running a small-batch winery is that the "glamour" of a high-traffic tourist village often clashes with the logistics of actually making the stuff. In 2018, the operation shifted to Trumansburg.
Why? Space. Freedom. Control.
Nancy and Kit didn't just want to be a retail outlet; they wanted to be a winery. Moving to the "Gorges" side of the lake allowed them to consolidate. It’s a smaller, more intimate vibe now. When you walk in, you aren't greeted by a phalanx of seasonal college kids reading from a script. You're usually talking to the people who actually know how the weather in October affected the acidity of the Riesling. It's raw. It's real. It's exactly what the Finger Lakes used to be before the tour buses took over.
People often ask if the move hurt them. Not really. If anything, it filtered the crowd. You go there because you want the wine, not because you’re doing a generic "bachelorette party crawl" through Cayuga Lake. It’s a destination for people who care about the chemistry of the glass.
Let’s Talk About the "Big Red" Obsession
If you know Bet the Farm Winery, you know the Big Red. It’s a bit of a legend in local circles. In a region that is world-famous for white wines—specifically Riesling—trying to make a "Big Red" is, well, betting the farm.
New York is cold. Red grapes struggle to ripen here. Usually, you get thin, vegetal Cabernet Francs that taste like a bell pepper had a bad day. But Kit Kalfs has this specific philosophy about blending. He doesn't try to force a single varietal to do something it can't. Instead, he leans into the blend.
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The Big Red is typically a kitchen-sink approach in the best way possible. It often pulls from Cabernet Franc, Merlot, and sometimes even Lemberger (Blaufränkisch). It isn't a Napa Cab. Don't go in expecting a high-alcohol, oak-bomb that tastes like a vanilla candle. It’s got acidity. It’s got structure. It’s built for food. It’s the kind of wine you drink with a steak while looking at a snowdrift outside.
Most people get this wrong. They think "Big" means "Heavy." In the context of Bet the Farm, "Big" means "Bold for New York." It’s about achieving a ripeness that feels impossible when you’re standing in a frozen vineyard in January.
The Riesling Reality Check
We have to talk about Riesling. You can't run a winery on the Finger Lakes and ignore it. It’s the law. Or it should be.
But here’s the thing: everyone makes Riesling. To stand out, you have to find a specific "voice." Bet the Farm Winery tends to lean toward a drier profile. They aren't trying to make sugar water. They want that slate-like, mineral punch that makes your mouth water.
- Dry Riesling: This is where the skill shows. It’s crisp. It’s lean. It has that characteristic "petrol" nose that sounds gross to newbies but is pure gold to collectors.
- Semi-Dry: This is their crowd-pleaser. A little bit of residual sugar to balance the ripping acidity.
If you’re tasting there, pay attention to the vintage. 2021 was a wet nightmare for some, while 2020 was a sun-drenched gift. You can taste the rain in the bottle. That’s the nuance of a small producer. They don't "correct" the wine with chemicals to make every year taste the same. They let the year speak.
Small Batch is a Double-Edged Sword
Being small is cool until you run out of wine. This happens. A lot.
Because Bet the Farm Winery isn't a massive industrial complex, their production runs are tiny. We’re talking a few hundred cases of certain varietals. When it’s gone, it is gone. There is no secret warehouse. There is no backstock. This creates a bit of a "if you know, you know" culture among their wine club members.
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If you visit and find a bottle of their Muscat or a specific Rosé that hits the spot, buy it then. Don't wait. I've seen people come back two weeks later only to find the shelf empty and the next vintage six months away from being bottled. It’s the antithesis of the grocery store wine aisle. It’s fleeting.
What it’s Actually Like in the Tasting Room
Forget the marble countertops and the Napa Valley pretension. The Trumansburg tasting room is basically a renovated barn/industrial space. It’s understated.
You sit down. You get a flight. You talk.
There’s a focus on local pairings too. They’ve long been proponents of the "what grows together, goes together" mantra. This means local cheeses, local meats, and a general vibe that suggests the winery is part of an ecosystem, not just a business.
One thing that surprises people is the price point. For a small producer, they stay remarkably grounded. You aren't paying $90 for a bottle just because it has a fancy label. You’re paying for the labor of two people who are obsessed with fermentation.
The Logistics: Planning Your Visit
If you’re making the trek to see Bet the Farm Winery, you need to be smart about it. Trumansburg is a gem, but it’s a bit of a detour if you’re staying in downtown Ithaca or over by Seneca Lake.
- Check the Hours: Seriously. Small wineries have "small winery hours." They aren't open 9-to-5 every day of the year. Always check their social media or website before you drive out.
- Reservations: Post-2020, the world changed. While they often take walk-ins, a quick call ahead is the move, especially on Saturdays.
- The Dog Situation: They are generally pretty chill, but it’s a working space.
- Food: Don't show up starving. They have snacks, but it isn't a restaurant. Grab a burger at the Rongovian Embassy (if it’s open) or hit up one of the spots in the village of T-burg first.
A Note on Sustainability and the Future
The Finger Lakes is currently facing some massive challenges. Climate change is making the "standard" growing season a memory. We’re seeing earlier buds and crazier frosts.
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Kit and Nancy are part of a cohort of growers who are essentially the "canary in the coal mine." By staying small, they can pivot. They can experiment with different canopy management techniques. They can try weird things with skin contact.
When you support a place like Bet the Farm Winery, you aren't just buying booze. You’re funding the R&D of New York agriculture. You’re making sure that in 50 years, there is still something growing on these hillsides besides condos.
Common Misconceptions About Bet the Farm
- "It’s just another farm winery." No. A lot of "farm wineries" in NY actually buy bulk juice from California and bottle it. These guys are about the local fruit.
- "It’s too far out." It’s literally 15 minutes from Ithaca. If you can’t drive 15 minutes for a world-class Cabernet Franc, I can’t help you.
- "Red wine isn't good in the Finger Lakes." This is the biggest lie in the industry. It’s just different. It’s cool-climate red. It’s peppery, bright, and complex. Stop comparing it to Shiraz and start comparing it to Loire Valley reds.
Actionable Next Steps for Your Visit
Don't just drive up and ask for "whatever is sweet." Engage with the process.
First, ask what’s new in the tank. Sometimes they have things that aren't even fully labeled yet that they’re excited about.
Second, try the Lemberger. It’s the unsung hero of the region. It’s a grape that thrives in the cold, and Bet the Farm handles it with a lot of respect. It’s spicy and dark but still light enough to not weigh you down.
Third, join the mailing list. I know, I know—everyone has a mailing list. But for a winery with such small production, it’s the only way you’re going to get the specialty releases before they sell out to the locals who live five minutes away.
Finally, take a bottle to Taughannock Falls. The state park is right around the corner. There is nothing better than a bottle of local dry Rosé and a view of a waterfall that’s taller than Niagara. Just make sure you’ve got a corkscrew in the car.
The Finger Lakes wine scene is changing fast. It's getting more expensive and more corporate. Places like Bet the Farm Winery are the holdouts. They are the reason the region has a soul. Go there, buy a bottle of the Big Red, and talk to Kit or Nancy. You’ll realize pretty quickly why they decided to bet the farm in the first place.