Villa Estate Vineyards

Tucked into the beauty of Cazenovia, The Villa Estate pairs good wine and thoughtful food with a picturesque setting that invites you to slow down and stay awhile. The Villa Estate Vineyards and its on-site restaurant, Fellows,’ are located at 5276 E. Lake Road in Cazenovia. Fellows’ is open Tuesday through Friday from 5pm to 9pm, Saturday from 11am to 9pm, and Sunday from 11am to 6pm. Visit TheVillaEstate.com and follow The Villa Estate Vineyards on Facebook and Instagram for events, wine releases and updates.

The 57-acre property, formerly home to Owera Vineyards, is now owned by the Zazzara family, whose Central New York hospitality roots stretch back generations and includes such accolades as creating the Pizze Fritte at the New York State Fair! The estate operates as a farm winery, restaurant, tasting destination and event venue, hosting weddings, private celebrations and special events. Fellows’ is operated by Lauren Markowitz and brothers Alex and Noah Fiacchi of By Hand Hospitality. Markowitz and Alex Fiacchi were previously behind downtown Syracuse’s A Mano Kitchen & Bar. Fellows’ is an American tavern with a seasonal menu shaped by Upstate New York farms, producers and culinary traditions. Local sourcing is woven throughout the menu, with ingredients from places including Deer Hill Farms in Cazenovia, Sorrel Hill Milk Co. in Baldwinsville, Syracuse Salt Co., Grindstone Farm in Pulaski and Milkhouse Roasters in Marcellus. Even the plates have a local connection. Fellows’ serves its food on vintage Syracuse China and welcomes diners into its “Turn It Over Club.” When your plate arrives, flip it over and look for the Syracuse China stamp underneath. It is a fun detail that fits perfectly with the restaurant’s strong Central New York identity.

We had managed to line up a sitter (thanks dad!), which meant we were off on one of our increasingly rare date nights. We visited on an evening warm enough to sit on the covered patio, where the estate really showed off. The patio overlooks the rolling grounds, with a large stone fire pit nearby, overhead heaters and an open view toward the setting sun. The music was so good and exactly spot on matching the vibe, the atmosphere relaxed and the whole space felt polished without being stuffy. As a bonus, we happened to run into our friends Lisa and Kevin, who had independently decided to dine there that night too. Before long, we were all comparing what we had ordered!

Naturally, we started with the estate-grown wines. Villa Estate produces a variety of wines: Chardonnay, dry and semi-dry Riesling, Frontenac Gris, Cabernet Franc, Pinot Noir, Blaufränkisch and Sonata dessert wines. We each ordered flights so we could taste across the lineup. Mine included the Frontenac Gris, Solo Chardonnay, Sonata 1, Sonata 2 and Blaufränkisch, while Kyle chose the dry Riesling, semi-dry Riesling, Cabernet Franc and Pinot Noir. The flights arrived on long wooden tasting paddles, making it easy to compare one wine with the next. There is something different about tasting wine in the setting where it is produced. Instead of feeling like an accompaniment to dinner, the wine becomes part of the experience! We started with the Snack Board, (which the menu suggested we pair with the wine flights!) a mix of house-made snacks and locally procured meats and cheeses. Ours included Gorgonzola dolce, Sorrel Hill goat cheese, New York cheddar, Calabrese salami and soppressata, along with maple and Calabrian chili rice crispy treats, homemade Cheez-Its, grilled olives and Frontenac Gris blueberry jam. The board captured Fellows’ personality perfectly. The familiar meats and cheeses were there, but the house-made Cheez-Its, sweet-spicy rice crispy treats and Frontenac Gris blueberry jam made it feel playful and original! There were so many components that I eventually asked for a list so we could remember exactly what we were tasting so I could be sure to get it right when telling my readers!

From there we moved on to our entrees. I ordered the chicken Milanese with whipped mascarpone, mixed greens and Calabrese salami. This dish was crisp, rich and well balanced, with the creamy mascarpone and salty salami playing nicely against the freshness of the greens atop! Kyle ordered The Deer Hill Farms Wagyu Denver steak with grilled onions and pepperonata which was another standout. The steak arrived sliced and beautifully cooked, with the grilled onions and pepperonata adding sweetness and brightness without overpowering the beef. It was perfectly cooked and of course big enough for me to sneak a few of the best bites!

We also ordered fries with fermented chili mayo and sorghum mustard, which were thin, crisp and dangerously easy to keep eating. Lisa ordered the Niçoise salad with potatoes, green beans, olives, egg, smoked trout and lemon vinaigrette. Kevin chose the Deer Hill Farms cheeseburger on house milk bread with caramelized onion, beer cheese and fermented chili mayo, along with fries and a side of Salt City potatoes. For dessert, we shared the peanut butter chocolate lava cake with house vanilla ice cream and the New York-style cheesecake with lime curd and a malt cookie crust. The lava cake was warm, rich and indulgent, while the cheesecake was brighter and lighter, with the lime curd providing just the right tart contrast. Ordering both was absolutely the right move! Given that Lisa, Kevin and I all work in (or retired from) the legal field, it seems only fitting to end with a verdict: the food and the entire dining experience were, quite simply, to die for!

As dinner continued, the sky shifted into gold and orange behind the trees, the fire pit flickered nearby and the music continued in the background. It became the kind of evening where no one was in much of a hurry to leave. That may be what The Villa Estate and Fellows’ do best. The food was excellent, the wine fits naturally into the experience, and the local touches give the restaurant a personality of its own. Whether you are planning a (rare) date night, meeting friends, attending a special event or simply looking for an excuse to linger over a glass of wine, The Villa Estate and Fellows’ makes the drive to Cazenovia feel worthwhile. Between the setting, the food and the wine, it is the kind of place where one more glass and a few extra minutes always seem like a good idea so check it out for yourself today!

Kerilyn Micale

Kerilyn E. Micale is a Cicero native.