Vermont-grown organic grapes artfully fermented in our state capital, Montpelier!
Petite Pearl Single Varietal Red Wine
Variety:100% Petite Pearl
Winemaking notes:2019 was a difficult year to grow red wine grapes in Vermont. A cool and wet Spring and Fall resulted in the latest harvest ever on October 19, 2019. Primary fermentation took place in French oak barrels for two weeks, then into new Hungarian oak barrels, and finally, the wine finished MLF and aged in glass demijohns before bottling.
Tasting notes:This full-bodied wine boasts a deep, dark ruby color with an intense burst of wild blackberries and cherry, with notes of leather, wild mushroom, vanilla, and mocha. It has soft tannins and enough acidity to cut through the ripe/dried fruit and rich savory elements.
Variety:Raw Wildflower — Bee Haven Honey Farm and Suddabee's Honey
Winemaking notes:The wildflower honey was ferment with spring water and after two months the aronia berries and lavender were added and the mead continued to ferment for two additional months. The mixture was racked off the fruit, back sweetened with honey, and bottled.
Tasting notes:A sweet dessert wine. Lavender, cherry, cranberry, and blueberry are present on the nose. Acidity is notable on the nose, along with the floral sweetness from the honey. Warming spices on the palate, reminiscent of mulled wine. Not cloying, but a good balance between the acidity of the fruit and the sweetness of the honey. Dark fruit is present throughout the palate. Some bitter tannin notes as well, but they are balanced by the sweetness. The aftertaste is mild, slightly tart with honey notable.
Méthod Champenoise Sparkling Rosé Wine
Variety:51% Frontenac Gris, 38% Frontenac, 11% Crimson Pearl
Winemaking notes:2019 was a difficult year for growing wine grapes in Vermont. A cool and wet Spring and Fall resulted in a late harvest, yet perfect grapes for sparkling wine. All the grapes are crushed together and after a short maceration, they are pressed and fermented in stainless steel. After fermentation, the wine is aged in glass demijohns for several months before it is bottled. In the cellar, the bottles begin maturation on the lees before they are disgorged. Styled available include Brut, Brut Zero, and Sec.
Tasting notes:Balanced acidity combined with a delicate nose, fresh crisp taste of green apple, grapefruit, and cantaloupe creates a pleasant mouthfeel with a lingering citrus aftertaste.
Wild Cyser Honey Wine
Variety:Cider is sourced from a variety of wild and heirloom trees at Montpelier Vineyards. Honey is sourced from raw wildflower — Suddabee's Honey
Winemaking notes:The apples were pressed in October, mixed with the honey, and naturally fermented using the wild yeast on the fruit. After fermentation, the wine was aged in glass demijohns for nine months before it was bottled.
Tasting notes:Primary aroma of apple, with undertones of floral honey and cinnamon. Moderately sweet with acid and tannin from apples. Very soft palate tannins and excellently clean wild fermentation. Some other interesting esters such as vanilla and mulling spices are noticeable from the wild yeast on the palate. The finish is smooth and long-lasting.
Peach-Blueberry Honey Wine
Variety:Peaches from Champlain Orchards and Blueberries from our farm. Wildflower honey from Suddabee's Honey.
Winemaking notes:The peaches, blueberries, and honey were blended until smooth and allowed to slowly ferment for several weeks. After fermentation, the mixture was racked into glass carboys and allowed to age for six months before it was bottled.
Tasting notes:Peach and blueberry dominate the aroma, with subtle floral after tones from the honey. The flavor is sweet and syrupy, with what you would expect from a very sweet-fruited mead: flavors of honey, blueberries, and peaches are complemented by the sweetness; acidity from the fruit balances the flavor. The moderate aging time allowed any boozy notes or off-flavors to mellow and leave an extremely clean mead. The aftertaste is mild and sweet. Best enjoyed chilled, over ice, or in seltzer.
Méthod Champenoise Sparkling White Wine
Variety:17% Louise Swenson, 52% Frontenac Blanc, 25% Swenson White, 6% Edelweiss
Winemaking notes:2019 was a difficult year to grow wine grapes in Vermont. A cool and wet Spring and Fall resulted in a late harvest, yet perfect grapes for sparkling wine. All the grapes are crushed together and after a short maceration, they are pressed and fermented in stainless steel. After fermentation, the wine is aged in glass demijohns for several months before it is bottled. In the cellar, the bottles begin maturation on the lees before they are disgorged. Styles available include Brut, Brut Zero, and Sec.
Tasting notes:An elegant and pleasant sparkling wine with a golden straw cooler, delicate nose, and fresh, crisp taste of green apple. Its slightly sweet nature is balanced by moderate acidity and light bubbles.
Gris Pyment Honey Wine
Variety:Frontenac Gris, Wildflower Suddabee's Honey
Winemaking notes:The grapes were crushed and fermented on the skins for two weeks before being pressed and mixed with local honey. After fermentation, the wine was aged in glass demijohns for nine months before it was bottled.
Tasting notes:A sweet and tart wine, the nose carries notes of citrus and fresh raspberries. This wine has quite the zing but it is well-balanced by sweetness. There are soft tannins on the palate and some cheek-puckering results from a mix of the tannins and the grape acidity. Honey is present throughout and provides a counter-melody to the strong flavors on the grapes used in production.