We are firm believers in the idea that all great wine starts in the vineyard. By employing four full time vineyard workers we have the ability to pay close attention to our vines year round, doing practices by hand where many growers opt for mechanization in order to produce cheaper fruit. We stress growing the healthiest vines possible and practice severe crop thinning to lower yields and concentrate the fruit aromas and flavors. Our vineyard manager implements a few tricks he learned during his hands on education in Viticulture at Cornell University, using practices specific to cool climate grape growing that help us bring forth the best possible fruit from our ten acres of meticulously managed vines.
Our soils and climate are very similar to some of the top wine-growing regions of Austria and northern France, so we’ve used the centuries of knowledge they’ve gained in those regions to determine what grapes are best suited for our vineyard site. Our main white varieties are Chardonnay, Riesling and Gewürztraminer while plantings of red grapes include Pinot Noir, Cabernet Franc, and an Austrian red named Blaufränkisch.
Stop by for an antique tractor-pulled tour through the vineyard and discover firsthand how these vines turn sunlight into our most beloved beverage.
We’re excited to finally have all 10 acres of our Estate Vineyards in production for the upcoming 2013 harvest. Our winemaker is especially eager to taste the first fruit from our multi-clonal block of Pinot Noir. Need an explanation of “multi-clonal” and other wine terms? Check out our Winemaker’s Blog – Behind Cellar Doors, for info, pictures and videos you won’t find anywhere else.