From vineyard to glass

Great wine starts in the vineyard and 2015 was a great year…

Generous heat and sunshine contributed to a fantastic 2015 grape harvest in Mount Holly, Vermont. Alpine terrain means that summers can sometimes be cut unexpectedly short during the crucial final ripening weeks in early September when grape sugar levels begin to rise and acid level begin to subside. Lets hope for the best in 2016!

I have had great results with IVC D254 yeast. Originally from the Rhone Valley, D254 contributes cherry, black currant and pine to our blend of Marquette, Frontenac and St. Croix grapes.

Historical harvest dates:

  • September 8, 2013: 18 brix
  • September 13, 2014: 15 brix
  • September 8, 2015: 17 brix
  • September 12,13,14,16,17,18, 2016: 13 brix 



Labor does not get much cheaper than this!



After a one week fermentation the wine is squeezed from the grape skins using an Italian made bladder press and is transferred to a 6.5 gallon carboy to spend the next 6 months aging to perfection.



Bottling is completed without the use of sulfites meaning that this wine will retain all of the probiotics your doctor has been recommending you eat.


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