Long before the hundreds of travelers, wine-tasters, and oenophiles graced the tables and tasting bars of Fox Run, it was cows that explored the property. For more than a century, Fox Run was a dairy farm. The first grapes were planted in 1984, and in 1990 the Civil War-era dairy barn was converted to a winemaking facility by Larry and Adele Wildrick, the founders of Fox Run Vineyards. In 1994 Scott Osborn and his first business partner, Andy Hale, purchased the winery from the Wildricks. With 50 acres of east-facing vineyards on glacial soils, the winery produces a remarkable range of limited-production, estate wines.
Since those early days, Scott has been working closely with winemaker Peter Bell, who brings a science-based, rationalist approach to winemaking. The winemaking team aims to achieve full creative expression within each variety of grape, giving Fox Run an abundance of delicious and refreshing wines. This wouldn't be possible without the prowess of Vineyard Manager John Kaiser, who has worked the land at Fox Run since 1984, and without the contributions of Assistant Winemaker Lindsey VanKeuren, a Penn Yan native who got her start at Fox Run in 2012.