Confused by what the difference is between natural, organic, and biodynamic wine? Well, you are not alone. The growing trend toward natural, organic, and biodynamic wines has created a marketplace in which an informed consumer stands a much better chance of buying a product that fulfills their desire to live a “greener lifestyle”.
In my opinion, the best way to feel confident that you are purchasing a natural, organic, or biodynamically produced wine is to buy it from a producer you trust. Before you decide on which production practices best suit your needs let’s look at an overview of each method. You must keep in mind that there is no clear-cut distinction between practices and there is often an overlap between terms describing them; the qualities are not interchangeable between methods.
Organic wines are separated into two categories in the U.S. The first is wine certified organic by the United States Department of Agriculture using strict regulations. The U.S.D.A. guidelines require the grapes to be grown without the use of synthetic fertilizers and all ingredients added to the wines must be certified organic. No sulfites may be added to these wines. Only wines that meet these strict rules may display the U.S.D.A. certified organic seal. The second category contains wines made from grapes that were grown using organic farming methods. Wines in this category were made using organically grown grapes and may or may not have been made following organic winemaking methods.
Biodynamic wine is made using the principles of Austrian philosopher Rudolf Steiner. I think of biodynamic practices as embracing a holistic approach toward viticulture. It observes farming methods based on a specific astronomic calendar. An example of this would be only harvesting grapes on days designated as “Fruit” days or only pruning on “Root” days. Biodynamic farming isn’t only dependent upon the calendar but is similar to organic in that it only allows for the use of organic fertilizers and bans the use of any type of pesticides, fungicides, herbicides, or any synthetic chemical intervention in the vineyard. Biodynamic wines are, however, permitted to contain sulfites. It is these small differences that can cause confusion when comparing whether a wine is organic, biodynamic or both. A wine designated as organic doesn’t mean it is also biodynamic or a biodynamic is always organic.
Natural wine or low-intervention wine, as it is often called, is fermented spontaneously by its native yeasts. As the name implies they are, for the most part, unmanipulated and never filtered or fined. By not filtering these wines they appear cloudy because of the solids left suspended in them. Due to the minimal amount of intervention by the winemaker these wines have limited stability and should be treated accordingly. If a winemaker doesn’t want to go through the regulatory process of having their wine certified as organic they can just skip the process and label it as “Natural”.
This is why I strongly suggest when you are looking for a wine to purchase in this segment of the market it is always a good idea to buy from a producer you know and trust.
While scrolling through my Instagram recently I came across a mention of
an Oregon-made Saperavi. It piqued my interest because I wasn’t aware of any Saperavi being made, let alone grown further west than a few newly planted vineyards in Southwestern Pennsylvania. After a quick internet search, I located Golden Cluster and its owner/winemaker Jeff Vejr in the Willamette Valley of Oregon. I contacted Jeff to find out if he and Golden Cluster were as unique and cutting edge as they appeared at first glance. The short answer is “YES” plus so much more than meets the eye when you realize what he is accomplishing.
Jeff Vejr, Owner/Winemaker Golden Cluster Photo Credit: Laura Domela
The Golden Cluster website goldencluster.com is packed with fascinating information ranging from the uncommon grapes they use in their wine, the wine they make, the history of the area, and Jeff’s story and winemaking philosophy. There is so much information that it can be confusing so I asked Jeff to clarify the structure of his operation. He told me all of his wines are made under the Golden Cluster umbrella but there are some individual wineries that have different themes or points of view. He is the winemaker of all the wine and he makes all of his wine at the David Hill Winery which was originally the Charles Coury Vineyard & Winery. His Saperavi is not grown at the David Hill Vineyards but is grown in the Columbia Gorge AVA of Oregon. The uncommon grapes he sources from David Hill Vineyards were planted between 1966-1972 by Charles Coury. Those grape varieties are Semillon, Savagnin Rose, Flora, Melon de Bourgogne, Sylvaner, Perle of Csaba, and Gouges Blanc (aka Pinot Gouges).
If you find this prelude to my interview with Jeff Vejr owner/winemaker Golden Cluster interesting please read on for my conversation with Jeff. I didn’t believe I could convey Jeff’s passion and vision for his winery better than he did so I am publishing our interview “In his own words”. Enjoy!
1) Why did you choose to make wine from uncommon grapes?
The Semillon grape holds a special place in my heart, as it was the first white wine that brought me out of my “I only drink red wine” ignorance.
In early Spring of 2013, I was visiting the historic David Hill Vineyard with fellow winemaker Barnaby Tuttle of Teutonic Wine Company. We walked around the vineyard looking at some of the rows of Sylvaner and Riesling grapes that he contracted for. At the end of our walk, we came across these vines that were much larger than anything else we were looking at, so we asked the vineyard manager what they were. We couldn’t believe our ears when he told us that they were Semillon planted in the mid-1960’s.Upon further questioning, we came to find out that the Semillon was picked with the “other” mixed white grapes on the property and blended away. This news brought Barnaby and I considerable pain. On the drive back to Portland, we decided that Barnaby would call up to the winery the next day and ask about the availability of the Semillon for the upcoming harvest. Barnaby made the call to inquire and they agreed to sell him the Semillon.Their only question was why he wanted to even bother with it.
The original Charles Coury Vineyard (now called David Hill Vineyard) is one of the first vineyards planted in the Willamette Valley after Prohibition. For Barnaby and myself, it was a travesty that these historic grapes were not made into a single varietal bottling. To know that these grapes had been here for nearly 50 years without anyone making a stand-alone wine from them was unbelievable to us. Once I received this news, I was keenly aware of the rare opportunity and the responsibility involved. What I did not realize was that this chance encounter of Semillon grapes planted in 1966 would expand into a wider untold story about the famous pre-prohibition Reuter Vineyard and the man who planted these original Semillon vines, both originating on the exact same piece of land.
It was as if Dionysus was sending a message and a mission. It was at this time when opportunity and duty converged and Golden Cluster was born.
Flora and Savagnin Rose vines in west block Photo Credit: Jeff Vejr
“The First Row” of the original Charles Coury Vineyard Photo Credit: Jeff Vejr
In proceeding vintages, I was able to source and make wine from other uncommon grapes from the original Charles Coury Vineyard. Grapes such as Flora and Savagnin Rose. Flora was one of the first American wine grapes to be developed after Prohibition, by the famous grape breeder, Dr. Harold Olmo at UC-Davis. The Savagnin Rose was a grape that had been misidentified for 50 years as Gewurztraminer in the David Hill Vineyard. After trips to Alsace, extensive research, DNA analysis, and most importantly visual identification, I was comfortable in correcting the record in 2016. To my knowledge, it is the oldest known Savagnin Rose in the U.S.A.
In the past 3 years, I have been afforded the opportunity to source other grapes that are not common in Oregon. Grapes such as Saperavi, Bon Noir, Sagrantino, Fiano, Alvarinho, Vignoles, Garanoir, Regent, and Agria, just to name a few. Some of these grapes are the first plantings of these grapes in our state. Oregon is a far more dynamic wine region than what our industry touts and than what the general public is led to believe. From a grape-growing perspective, Oregon is just as diverse as France, Italy, or Spain. Many of our vineyards can be grown non-irrigated, which is the standard in Europe. While most of the attention that Oregon receives is directed towards one grape and one of our wine regions, the most exciting work and resulting wines are coming from grapes that are not “typical” for Oregon. It is within this framework, where Oregon can be appreciated in a wider sense. We are operating with the same commitment, sacrifice, spirit, and hard work that it took the Somer, Lett, Coury, Erath, Ponzi, Sokol Blosser, Adelshiem, Vuylsteke, and Campbell families to reestablish Oregon wine after prohibition. We have a strong foundation to launch from, thanks in part to their work. The story of Oregon wine continues.
2) Tell me about your wine journey and how it has brought you to where you are today?
I am the stereotypical wine lover who left their previous profession to throw themselves into the wine business I started at the bottom, working in every facet of the wine industry from vineyard work, cellar work, harvest intern, wine buyer, importer, wine educator, and wine delivery driver.
At every step in this journey, I have stayed hungry to learn more. For those that are intellectually curious, the wine world is an incredible place to reside. It encompasses so many other professions; geology, chemistry, language, history, botany, meteorology, biology, music, anthropology, business, art, economics, religion, politics, etc….This is part of the beauty and curse of wine, as it is a galaxy of knowledge that never ceases.The minute you think you know something, you quickly realize that you know nothing. Wine is far more than just an alcoholic beverage.
For me, I have been guided by my own taste. As my palate has changed and as I have learned more, I have come to appreciate diving deeper and deeper into the proverbial rabbit hole.
I am not classically trained as a winemaker or sommelier. I have not taken any classes, nor earned any certificates or credentials in any area of the wine business. This has provided me with an uncluttered headspace to discover my own palate organically. I did not enter the wine world framed by institutional biases.
3) What are your plans for the future both near term and long-range?
My plan has been consistent since I humbly entered the wine industry. The plan is to never quit, never stop learning, never stop exploring, and accept opportunities as they arise. The commitment remains the same because this is more than a profession to me, it is a lifestyle. What is also important to me is to continue to research, unravel, and learn from the twin stories of the Reuter Vineyard and the Charles Coury Vineyard. To unify the histories of the Oregon wines that were grown and made on this hill behind Forest Grove, in the northern reaches of the Willamette Valley.
Photo of Reuter daughter in the original Reuter Vineyard circa 1904 Photo Credit: David Hill Vineyard
The story Jeff is writing with his forward-thinking view of winemaking is absolutely just the beginning and where it takes him and Golden Cluster will be thought-provoking to watch as it unfolds vintage after vintage.
In the rolling hills of western North Carolina nestled within the Crest of the Blue Ridge lies the beautiful vineyards and boutique winery of Souther Williams Vineyard. Souther Williams Vineyard sits on the remains of a 10,000-acre farm that has been in owner Ken Parker’s family for over 200 years. The vineyard and winery continue the family’s commitment to the land and their dedication to being responsible stewards as is stated in their motto ”Gargien de la terre” which means “Caretakers of the Earth”.
Souther Williams Vineyard Photo Courtesy: Souther Williams Vineyard
Ken currently has 8 acres in vines and plans for an additional 5 acres. The vineyards are planted at approximately 2500 feet above sea level in mountain loam soil with a rocky substrate that provides good drainage and mineral content allowing the vines to sink their roots deep into the ground. I originally heard of Souther Williams because of their Saperavi planting, which is the first in North Carolina, but after learning more about their vineyard I became very interested in their choice of grape varieties. They grow wine grapes that originated in Austria, Eastern Europe, Germany, and Russia because these grapes have proven to be reliable and produce quality fruit even when grown at higher altitudes in cool climates with shorter growing seasons. Ken planted one acre each of Grüner Veltliner, Riesling, Vidal Blanc, Cynthiana, Blaufrankisch, Regent, Saperavi, and Cabernet Franc with an acre of Rkatsiteli to be added in 2022.
Ken Parker and his wife Angela have a wine story that is a familiar one when it comes to people who succumb to the
Sun shining on rows of Cynthiana vines Photo Courtesy: Souther Williams Vineyard
irresistible pull of time and place by following their hearts home to live the “Winemaker’s Life”. Ken and Angela were professionals in banking and technology when they found their passion for wine. They left those careers to pursue new careers in the retail side of the wine industry but soon realized the only way they could truly fulfill their dreams was to return home to North Carolina and start their own vineyard and winery on the family farm. Souther Williams Vineyard will open its tasting room to the public in June 2021. Vidal Blanc, Cabernet Franc, Riesling, Grüner Veltliner, Rkatsiteli, and two Meritage blends will be available for purchase in the winery’s initial offering of wine
Aerial view of Gruner Veltliner and Vidal Blanc vineyard Photo Courtesy: Souther Williams Vineyard
In my last post, I explored the idea that you didn’t need to try wine from far away places to experience something new. There are plenty of grape varieties that were commonly found on kitchen tables and being made into everyday wines have fallen out of favor for a myriad of reasons can provide an interesting distraction from the predictable narrative of today’s offerings.
Isabella is a Vitis labrusca grape that was once prized for it’s ability to produce fruit that was marketable as table grapes, juice, and grapes for winemaking. Isabella is a large round grape with dark purple skin and a green-yellow flesh that is easily separated from its skin.
In many European countries, Isabella is still banned from being grown and it is illegal to make wine from its grapes. The importation of Isabella vines from North America was widely blamed for the phylloxera plague that ravaged vineyards across Europe in the mid-1800s. Despite it being outlawed in many European countries Isabella can still be found in vineyards and being made into various styles of wine, especially in Italy where the sweet dessert wine Fragolino is very popular. Isabella’s reputation as a desperado has necessitated it being known by more than fifty aliases. Those names range from Alexander and Fragola to Moschostaphylo and Kerkyraios but no matter what name you have known Isabella by it always displays that trademark “foxy” flavor that Vitis labrusca grapes are known for.
As with most things in life the saying “What was old is new again” rings particularly true when it comes to trends in the wine world. Anyone that has read this blog can attest to my curiosity with the ancient wine grape Saperavi and its resurgence worldwide but more specifically here in the U.S. The Mission grape has a storied past in California but fell out of favor with the winemaking community in the early part of the last century. Countless acres of vines have been pulled out and the land used for other projects. When I heard of a winemaker producing wine from Mission grapes and other lesser know varieties I was intrigued. I contacted Adam Sabelli-Frisch owner/winemaker of Sabelli-Frisch Wines in Santa Clarita, California and asked him for an interview to find out more about him, his winemaking philosophy and his plans for bringing back some very interesting wine grapes that haven’t been widely produced in decades.
I want to take this opportunity to thank Adam for the time and honesty he shared with me for this article. What follows is my unedited interview with Adam Sabelli-Frisch of Sabelli-Frisch Wines.
How did you get started making wine?
Like so many others, I started with home winemaking. Very bad at first, but it gradually improved. Like most home winemakers, I harbored a dream of eventually doing it professionally, which
certainly isn’t a new idea by any means. And one of my bad or good character traits, depending on how you look at it (or if you’re my wife), is that when I decide something, I launch into it pretty quick and without much fear. So by the summer of 2018 I’d decided I wanted to try this for real, and in Sept of that year I was already doing my first harvest!
How would you describe your winemaking style?
I would say that I lean towards making more old world type wines in the new world. Not austere in any way, just a little more restrained than perhaps is the CA style that has prevailed in the last decades. But still embracing the possibilities of the warmer climate wines we can make here. Perhaps a more accurate description would be that I try to make them in the earlier California tradition of the 60’s and 70’s before the big
Who and what had the greatest influence on your winemaking?
I wish I could mention a mentor, but since I didn’t come up through a traditional winemaking background, and have another job to support this still, I never had the chance to work under others (which I very much regret). I would say that maybe Emile Peynauds book Knowing And Making Wine was the closest to something like that.
How did you get interested in growing and making wine from grapes not being widely grown commercially?
That is a long story that I will try to shorten as much as I can: During my early winemaking I was predominantly drinking and making so called ‘natural wines’ (I prefer to refer to them as low-intervention wines these days, rather than natural).That
Petit Manseng Grapes Photo Courtesy: Sabelli-Frisch Wines
was the focus I wanted to bring to making my own wines – naturally fermented, not filtered and with low sulphur additions. In any case, I thought it would be interesting to also take that concept one step further. And in my mind it didn’t make sense to do low-intervention wines and then use imported and non-native grape varieties to do it from. So I wanted to make my wines using the American native strands, vitis labrusca and vitis rupestris etc. But after personal research and trials, I came to the conclusion that they are very challenging to make good wine out of. It was just a bridge too far for a new winemaker. So I regrouped and said: “well, which is the oldest vitis vinifera strand in the US?” And the answer is of course Mission. It’s the oldest European grape in the New World and has been in the Americas for more than 500 years now. So that seemed like a good fit. Only when I started making wine from it did I fully realize how amazing and rewarding that grape is.
What are your favorite varietals to work with and why?
I love Mission with a passion. It has been maligned, discredited, mistreated and ripped out for over a century now. You open older winemaking books and they all refer to the grape as inferior and not suitable for making wine at all. It is completely misunderstood. And when you take the time to understand it, you’ll find it makes world class wines. That might sound hyperbolic, but I actually believe that is the case. Mission has a great future ahead of it, and I’m convinced it will have a big resurrection.
What are some of your favorite wines and from which regions and producers?
I used to be heavily into Amarone in my youth and have a good
Syrah Grapes Photo Courtesy :Sabelli-Frisch Wines
collection of them still. But as you get older, seems like the palate changes and you go for more subtler styles. Last years it’s for me mainly been California or Oregon wines with a good mix between natural wines from small producers and a lot of Pinot Noir. My knowledge is limited to CA and OR wine and I don’t have a lot of knowledge about European producers, which is kind of ironic as I’m from there myself. I really enjoy Lioco, Failla, Ceritas,, Stirm, Broc Cellars, Deux Punx, Sandlands and producers like that here in CA. It’s a very exciting time for CA wines and there’s a change of guard as we move away from the Napa style.
What wines are you working on now and what are your expectations for them?
Well, my interest for rare, underused or strange grape varieties continues. Beside Mission, this year I did a Petit Manseng white for my limited edition Milk Fed line. It’s a yearly recurring edition where the grape changes, but the vinification in amphorae and with light skin-contact doesn’t change. Very small production and one-off’s for each vintage, so they’re always exciting. I also came back to my Alicante Bouschet which turned out so well in 2018 vintage. Really a wonderfully subtle wine. And my Flame Tokay rosé I continued this year as it also turned out so nice last time (Flame Tokay is another almost extinct grape). In the future I’m looking to explore more varieties – I almost got some Negrette and Cabernet Pfeffer this year, so I hope I can revisit those down the line.
Please feel free to to add any personal thoughts and insights you think would be of interest to my readers.
Well, maybe that first release will be sometime early 2020. No fixed date yet, but I would guess around March. I bottle in January and depending on how long they take to get over bottle shock, that’s when they’ll come out.
For more information you can contact
Adam Owner/winemaker Sabelli-Frisch Wines Photo Courtesy : Sabelli-Frisch Wines
Sabelli-Frisch Wines via email at info@sabelli-frisch.com
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).
L to R Vineyard Manager Sergio Melgoza, Mary Rocca Owner Rocca Family Vineyards, Winemaker Paul Colantuoni and Banner a Lagotto Romanolo (Italian truffle hunting dog)
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
Mary Rocca at Rocca Family Vineyards Napa, California
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
The Grigsby 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
The Collinetta Vineyard
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.
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Vineyard Manager Sergio Melgoza, Mary Rocca and Winemaker Paul Colantuoni (left to right)
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.
Single Vineyard 2017 Rose Languedoc Languedoc-Roussillon, France $11 Fruity with flavors of red berries and herbs but on the dry side.
2017 Jules Taylor OTQ Single Vineyard Rose Pinot Noir Branken Hill Vineyard Marlborough, Australia 92pts James Suckling 90pts Wine Advocate $20 Loads of raspberries and cherry flavors on fine tannins lead to a dry finish.
Aluvion 2017 Malbec Rose Single Vineyard $30 Medium-bodied with balanced ripe red fruit flavors and lively acidity.
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
The Crush House
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
Tanks in the Crush House
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
North Vineyard
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
The Lake at Gervasi Vineyard
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
It was a beautiful evening as we drove down the access road past row after row of
Photo Courtesy: Sand Hill Berries
manicured vines clinging to trellis on our way to Greendance Winery. We were driving through Sand Hill, a fruit and berry farm that is home to Greendance The Winery at Sand Hill. After parking in a nicely mowed field we were drawn to the winery by the music drifting through the trees.
A crowd was lounging at tables spread throughout the patio area and it was easy to see why there was ongoing construction of an extended seating area to accommodate the ever-growing gatherings.
Sand Hill was purchased in 1982 by Rick & Susan Lynn and Rob & Amy Schilling. When Rob asked if we would like to tour the facilities we gladly accepted. As we passed through different areas Rob described what function they served and some insight into the plans for the operation.
Tastings are free with the opportunity to do a tasting of all their premium wines for only $5. The Greendance premium wines are made from high quality grapes sourced from a grower in Eastern Pennsylvania. They are so particular about only using the highest quality Pennsylvania grown grapes in their premium wine that when the grapes are ready to pick they will sometimes send their own crews to harvest them.
Sweet wines are always the favorites at Pennsylvania wineries and it is no different at Greendance. Their Isabella is a blush that is on the sweeter side but is light in both body and alcohol. The soft and balanced structure of Isabella makes this easy drinking wine the perfect choice for a relaxing evening on the patio with friends. For the curious Greendance Winery has plenty of wine options for you to explore. The selections run the spectrum from red, white, sweet, dry, Rosé, blush, blends, Port, fruit and sparklers. An interesting new offering at the wine shop is Tango Red, a Greendance favorite, now being sold in a box.
Greendance Winery has a no outside food or alcohol policy but as my Australian friends say “No worries mate”because they have an excellent walk-up restaurant and a separate
Photo Courtesy: Greendance Winery
window that serves ice cream and desserts that are made on-site.
Sand Hill Berries and Greendance The Winery at Sand Hill are at 304 Deer Field Road Mount Pleasant, Pa. For more information please visit their websites. http://sandhillberries.com and http://greendancewinery.com
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