If you have ever dreamed of owning a winery and leading the exciting life of a winemaker, well here’s your chance. Tod and Jean Manspeaker have made the decision to sell their Briar Valley Winery in Bedford, Pennsylvania and embark on the next great adventure of their lives.
Here’s a little background on the winery. The latest Suckling Review gave their Brair Valley Proprietor’s Red and Merlot 91pts and the new Chardonnay 90pts. The International Wine Review scored their Lemberger and Merlot 91pts and Chardonnay 90pts. Briar Valley continues to produce highly rated wines year after year fulfilling a legacy of excellence without fail.
COMMENTS: Rare and unique opportunity to own a family-owned and operated winery! This is an award-winning and turn-key business! Some of their prestigious awards include the Governor’s Cup, a gold medal in the San Francisco’s Chronicle for the Riesling, double gold and best of show in Riesling in the Finger Lakes International Wine Competition and many others. Included in this offering is 7,200 square foot building currently producing 1,000-2,000 cases of wine annually with space to easily produce 5,000-10,000 cases; all production equipment; all inventory; goodwill; and all licenses. The license allows the production of still and sparkling wines, distilled spirits, and hard cider. The tasting room is leased space located in the heart of downtown Bedford, beer sales are also permitted here.
As this years’ harvest nears its end I thought it would be a good time to report on the new
Saperavi plantings that have come to my attention. The Spring of 2019 was undoubtedly the most prolific planting season for Saperavi in its relatively short history in North America.
Saperavi’s first stop on its trek south from the Finger Lakes Wine Region of New York is at the Ripepi Winery & Vineyard in Monongahela, Pennsylvania. Rich Ripepi added one half-acre of Saperavi to his vineyard that is located approximately twenty miles south of Pittsburgh on the Monongahela River. Just east of Monongahela, Dr. Rick Lynn at Greendance Winery Mount Pleasant, Pennsylvania added one hundred Saperavi vines to his already diverse vineyard that includes the intriguing cold-hardy Petite Pearl grape and PA’s largest planting of Marquette.
Continuing south our next stop is the Shenandoah Valley of Virginia where Dr. Tim Jordan has planted an acre of Saperavi in his Fort Defiance vineyard. While to the east in nearby Ruckersville, Justin Falco has added two thousand Saperavi vines with plans for more at his Montifalco Vineyards. The four-year-old Saperavi vineyard at Whitebarrel Winery in Christiansburg will yield Virginia’s first substantial harvest of Saperavi grapes this fall (2019). Dr. Rik Obiso has been anticipating this day for years and has submitted two research grants for funding with the intent to bring Saperavi vines to his vineyards from Armenia and Georgia. In the same area of Virginia that these three growers call home, John Kiers III of Ox-Eye Vineyards in Staunton has planted “a couple of hundred vines” and is in the early stages of evaluating them.
You will probably be as surprised as I was when Rich Nunamaker at Grand Mesa Vineyards Cedaredge, Colorado contacted me to ask my opinion on the viability of planting Saperavi on his property in Spring 2020. Rich successfully grows Rkatsiteli in his vineyard on the western slope of the Rocky Mountains so he logically assumed Saperavi would also be a good fit for his conditions. I told him I believed he would be able to grow Saperavi in his environment and altitude based on his success with Rkatsiteli and referred him to Jim Baker, Chateau Niagara Winery, for the technical side of the project. It will be extremely interesting to watch the development of Rich’s vines as he writes a new chapter in the story of Saperavi.
After a long trip around America Saperavi always finds it’s way back home to New York. When Jeff Sawyer, owner/winemaker Wellsprings Vineyards Sterling, New York, ordered six hundred Saperavi vines and only received two hundred seventy-five he changed his plans and planted three hundred Dornfelder vines the next year. Now he has the enviable problem of deciding which one he likes the best in his vineyard on the southeastern shore of Lake Ontario.
In other Saperavi news of note, August Diemel, Keuka Springs Vineyard (Finger Lakes New York) made a 2018 Saperavi from grapes grown by Harry Humphrey on Seneca Lake. He made one hundred twenty cases that quickly sold out. Also on Keuka Lake, Weis Vineyards has recently released its 2017 Saperavi after twenty months in the barrel.
2019 has been a banner year for Saperavi in the U.S. It continues to expand its footprint and attract the attention of wine drinkers as more producers recognize the potential of this versatile grape. If you know of any growers or producers please contact me at firstname.lastname@example.org
It isn’t often that a premier Napa Valley vineyard and winery offers a discount on their award-winning wines. Mary Rocca, owner of Rocca Family Vineyards in Napa has generously offered a discount on her wines to all of my readers. Deals like this rarely happen with world-class wineries so don’t hesitate because it expires on 10/16/19 and I know you will regret missing this one. Go to http://roccawines.com and enter either discount code at checkout. WPASHIP (one dollar shipping on any order) or WPA25 ( $25 off any order of 2 bottles or more).
If you have ever had the good fortune to see your family name on the label of a wine bottle you can understand my interest when I saw mine attached to a premium Napa Valley winery. I started to wonder if there might be some family connection. I contacted Mary Rocca, owner of Rocca Family Vineyards to explore the possibility of us being related. I found Mary to be very kind and welcoming as we exchanged information about our ancestry. I learned a great deal about my own heritage and also about Mary’s. We found some amazing coincidences that would have never been discovered had we not reached out to each out. Mary generously sent a gift of her wine to be shared at my family reunion as an introduction between our families. I would like to say “Thank You” to Mary for all the time and effort she has taken from her busy schedule to assist me in this project. Although we haven’t identified any recent common threads we continue to search. Even if we can’t find any blood relatives uniting our families I will always consider Mary not only a friend but family. Mary has generously offered to discount the wine purchases of all of my readers when they enter either of these codes at checkout on http://roccawines.comWPASHIP ($1 SHIPPING ON ANY ORDER) or WPA25 ($25 OFF ANY ORDER OF 2 BOTTLES OR MORE) These codes expire on 10/16/19 so don’t miss out on your chance to buy extraordinary wine from an outstanding Napa Valley winery with an insider’s deal.
Anyone that has ever dreamed of owning a vineyard and winery in Napa, California can only imagine the excitement that Mary Rocca and her husband Eric Grigsby felt when they
decided to pursue that very dream. They began their search for the ideal Napa vineyard in 1996 while Mary juggled her dental practice, Eric his medical practice and not to mention their four young children at home. Their three-year search for the perfect vineyard came to fruition when they found a 21-acre vineyard deep in the heart of the Napa Valley. They renamed it the Grigsby vineyard and planted new rows of vines between the existing ones to essentially double their grape production. This vineyard is located between the warmer climate of the upvalley and the cooler maritime influences of the San Francisco Bay. The Grigsby vineyard is mainly Cabernet Sauvignon but also has 1 acre of Merlot and roughly 2.5 acres of Syrah. In 2000 Mary purchased the 11-acre Collinetta vineyard in the Coombsville appellation. The Collinetta vineyard is mostly Cabernet Sauvignon (Clone 4 & Clone 337) but also has an acre of Cabernet Franc and an acre of Petit Verdot. Now with all the pieces in place Mary could focus on making her vision for Rocca Family Vineyards a reality.
Many decisions had to be made when it came to what pillars the winery and vineyard
would be established on. For many of those choices Mary drew upon the deeply seated beliefs she had built her life and career on. First and foremost, Rocca wines had to be the best they could possibly be and show not only the most natural expression of the vines but also the environment in which they were grown. With that in mind, the choice to farm both vineyards with organic and sustainable viticulture was the only acceptable path forward. As conscientious stewards of the environment, everyone at
Rocca is acutely aware of the long-lasting and far-reaching effects that pesticides and herbicide can cause in the delicate balance of the ecosystem both locally and globally. The Grigsby and Collinetta vineyards have proven themselves by producing some of Napa Valley’s finest wine grapes and because they are organically farmed are U.S.D.A. organic and C.C.O.F. certified.
In 1999 Mary hired Celia Welch Masyczek of Scarecrow fame as Rocca’s first winemaker and together they produced a long line of award winning and critically acclaimed wines. In 2008 Paul Colantuoni assumed the role of master winemaker at Rocca wines from Celia. With vineyard manager Sergio Melgoza nurturing the grapes and Paul’s skillful hand now making Rocca Family Vineyards wine the winery has continued on its accending arc vintage after vintage.
If you would like to know more about the Rocca Family Vineyards story or are interesting in purchasing their wine please visit http://roccawines.com Don’t forget to use the codes to receive a discount on your wine purchases. WPASHIP for $1 DOLLAR SHIPPING ON ANY ORDER or WPA25 for $25 OFF 2 BOTTLES OR MORE.
To be honest, the reasoning behind making a single vineyard Rosé is completly lost on me. The beauty of making a Rosé is the artistic license winemakers can excercise in the way they meld the distinct characteristics of grapes to create a finely nuanced wine. Blending affords a winemaker the luxury to be able to “paint” their wines with fine strokes of flavor and delicate aromas not possible with a single vineyard Rosé. With the ever increasing popularity of Rosé around the world I understand the pressure producers feel to gain attention for their wine and themselves in a crowded market.
The first wines ever made were probaly Rosé-type wines. It makes sense that when ancient civilations harvested their grapes they all were combined and crushed to render a mixture of every grape they could get their hands on. Have we really evolved so much over the millennia that we now feel the need to taste the terrior in our Rosé? The fact I am writing this post about single vineyard Rosé proves that it is an effective tool to get your wine noticed.
Here are a few single vineyard Rosés that you might find interesting if you are curious and want to see for yourself if they have any merit or are just a marketing ploy.
Recently my wife and I had the pleasure of enjoying an overnight visit to Gervasi Vineyard in Canton, Ohio. If you are looking to escape to a little piece of Italy for a day or two this is an excellent “No passport required” option. All the buildings and amenities at Gervasi fit
effortlessly into the 55-acre Tuscan-themed property. This premier destination winery
resort boasts fine Italian dining ranging from the “The Bistro” located in the meticulously restored original barn to the trendy “Crush House” with its casual dining choices and views of the winemaking operations. We did our wine tasting at the Crush House where we sat at the bar which afforded us the added entertainment of watching the chefs in the open kitchen work their magic. The small plates we ordered to accompany our flights were excellent.
Gervasi Vineyard makes three very good estate wines from the grapes harvested from the
five acres of vineyards located on the property. The other wines they offer are made from grapes sourced mainly from California and the Finger Lakes of New York. We found these wines to be very well-made and enjoyable to drink. The menu also includes craft beer, select imported wines and distilled spirits made on site in “The Still House”. The Still House is a café with a coffee bar by day then transforms into a cocktail lounge by night with live music, Gervasi signature spirits, draft beer, wine and snack food.
“The Piazza” delivers an alfresco dining venue where guests can savor the relaxing view of the lake. We chose to dine at “The Bistro” which offers patrons a rustic upscale Italian
dining experience. We ordered Chef Jerry’s Famous Tuscan Beef Short Ribs and paired them with a Barolo from the Italian Piedmont. Everything at The Bistro was upscale, plentiful and presented in a friendly and helpful atmosphere. I found this attention to detail and customer service a constant in all of my interactions at Gervasi.
We stayed in the newly opened boutique hotel appropriately named “The Casa”. The Casa has 24 individual suites with king-sized beds, gas fireplaces that light with the press of a button, heated floors and a covered patio overlooking the pond and courtyard. A complimentary Italian-style continental breakfast is available each morning and will be delivered to your room.
“The Villas at Gervasi Vineyard” has been named “Best Wine Country Hotel” by USAToday
two years running and is a Four Diamond hotel. Each villa has four suites with fireplaces. A complimentary breakfast is also included at the villas. The villas can be reserved as an individual suite or as an entire villa. These accommodations are just a short walk from all that Gervasi has to offer.
“The Farmhouse” is the property’s original 1830 farmhouse that has been completely restored and modernized. The Farmhouse sleeps 7-8 guests with four bedrooms, two bathrooms, and a large wrap-around porch.
Gervasi Vineyard is the perfect option for someone looking for a break from the daily routine of life. Whether it is a romantic getaway, girl’s weekend or even a business meeting Gervasi will leave you with “bei ricordi”. The NFL Football Hall of Fame is only a short 15-minute drive from, Gervasi. One last thing, be sure to pick up a bottle of Gervasi’s very
When I arrived at the farm on Deer Field Road in Mount Pleasant, PA
that Sand Hill Berries and Greendance – The Winery at Sand Hill both call home, the windchill was hovering near O° and a thin layer of snow covered the ground. Rick Lynn had invited me to his vineyard to show me how he uses the VPS (Vertical Shoot Pruning) technique to prune his Marquette vines. Vintners prune their grape vines every year to make them more productive and to control how the vine develops during the growing season. The trimming is done during the winter when the vines are dormant. Pruning is a cold and labor intensive job that is essential to the success of the current year’s crop but is also necessary for the training and development of the vines for the future. Rick demonstrated how last year’s growth is removed and two of the best canes are left to be bent and attached to the trellis wire. The vine shoots that grow from the cane that was tied to the lower trellis wire are then trained to grow upward by having them attach themselves to catch wires above the cordon wire (lowest wire). The vines proceed to grow upward in a vertical curtain with the fruiting zone below the canopy. On the day we were pruning a lot of old growth had to be removed because Marquette vines are known for their vigorous growth. Greendance uses the VSP method on all of their vines except the American varieties (Vitis labrusca).
VSP pruning is the most common pruning method for cool-climate wine grapes but it is by no means the only one. Rick and I discussed some new ideas for managing vines in the field. I found the practice of planting vines very close together, about two feet apart, then pruning every vine back to one cane and tying down that cane to the right one year then doing the same the next year but tying the one cane to the left and continuing to alternate direction every year.
Another intriguing idea is “Wild Tail” pruning. Wild tail pruning leaves all the buds on the lateral cane that is tied to the cordon wire so the end buds develop first and delays the budding of the lower buds to protect them from a late frost. After all danger of frost has pasted you walk the vineyard and clip off all the “Wild Tails” back to the number of buds you want on each lateral. I am extremely curious to see if these methods would be successful in a cool-climate vineyard.
The goal of my visit was two-fold and with the first part completed we now turn our attention to the second part, Greendance’s planting of Petite Pearl. If you haven’t heard of the Petite Pearl wine grape you’re not alone. This hybrid grape from renowned Minnesota grape breeder Tom Plocher is just beginning to take root in Minnesota, Wisconsin and across the Midwest where it’s cold tolerance is greatly appreciated. I will be posting about my barrel tasting of Greendance Petite Pearl soon.