We grow our grapes organically (certified) and with as little intervention in the vineyard as possible. We cane prune and do our best to keep the vines as healthy as possible through application of nettle and horsetail tea as well as more modern bio fungicides that have proven successful fighting fungal disease. We keep a cover crop on all our vineyards, mowing whenever necessary, but never applying herbicides. 

We currently grow exclusively cold-hardy hybrid varieties that survive Vermont’s challenging climate. Developed by innovative breeders crossing traditional vitis vinifera grape varieties with native American grapes, many new grape varieties have emerged to survive when winter temperatures drop as low as -30 F. We currently have plantings of Marquette, Petite Pearl, Osceola Muscat, Adalmiina, Prairie Star, Frontenac Blanc, Crimson Pearl, and Louise Swenson. 

We self-distribute throughout Northwestern Vermont in retail wine stores and restaurants. We ship outside Vermont and anticipate distribution outside Vermont in the future. 

Every now and then we will add sulfur to our wine to prevent oxidation, but rarely very much (there is more sulfur in the average serving of mayonnaise or dried fruit than any bottle of wine). 

If you are in Vermont and want to walk a beautiful vineyard, e-mail us and we can set up a visit!

When there is snow on the ground (beyond playing with Leaf and Pesto and getting into the backcountry), we prune the vines, bottle wine, disgorge (remove sediment from sparkling wines), and tidy up the winery. There is always something to do in the winery and in the vineyard!

We are very simple in our winemaking process. We destem the grapes, crush them (occasionally by foot), and allow them to ferment naturally without adding yeast or anything else. We find that native yeast works very effectively at fermenting our wines to dryness. We bottle all our sparkling wines before they finish fermentation so that they finish in the bottle (pétillant naturel style), and allow our still wines to settle in tank and demijohn before bottling. We bottle on a tiny bottling line and cap or cork by hand, so don’t be surprised if your cork has a little dimple in it from the corker!