"This is where the grapes come in," Michael Dorf says, gesturing to a loading dock. He's slight and intense, darting around his 21,000-square-foot loft space in the West Village. "The de-stemming and crushing will happen here; the barrel room is downstairs, temperature-controlled. We'll have a Murray's cheese and charcuterie expert full-time. Six months from now, we'll be eating cheese and drinking... More >>>