Variety:100% Petite Pearl

Winemaking notes:2025 was a perfect year to grow grapes in Vermont. A warm dry spring and a hot dry summer led to a record yield and outstanding Brix numbers. We harvested the grapes in mid-October after several frost events. Primary fermentation took place in stainless steel for two weeks, then the wine was racked into stainless steel to rest for a month followed by eight months in neutral Hungarian oak barrels.

Tasting notes:The 2025 Petite Pearl is a garnet colored wine, almost opaque from the depth of color. The nose exhibits dark fruits and lilac alongside some slight minerality. On the palate strong jammy flavors of a variety of small fruits such as currants, cherries, and raspberries are complimented by a earthy richness. An initially creamy mouth feel transitions into a tart and tannic aftertaste that leaves you wanting another sip.

Variety:Feral Pear and Wild Apple mead

Winemaking notes:Feral Pears and Wild 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 six months before it was bottled.

Tasting notes:Aroma is fruity and sweet, reminiscent of fruity pebbles, similar to an apple tree at full bloom. Slight spice and tropical fruits, caramelized sugar, and apple and pear flavors are present on the palate. Slightly detectable banana notes make it similar to bananas foster. Coupled with a silky, sweet, mouth feel, and a clean finish of pear and pineapple, this is an excellent and complex dessert wine. Serve at cellar temperature (55°F)

Variety:41% Frontenac Gris 38%, Frontenac, 11% Crimson Pearl, 10% Sabrevois

Winemaking notes: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 Zero and Brut.

Tasting notes:Balanced acidity combined with a delicate nose, fresh crisp taste of green apple, grapefruit, and cantaloupe creates a pleasant mouth feel with a lingering citrus aftertaste.

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.

Variety:17% Louise Swenson, 52% Frontenac Blanc, 25% Swenson White, 6% Itasca

Winemaking notes: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 Zero and Brut.

Tasting notes:An elegant and pleasant sparkling wine with a golden straw color, delicate nose, and fresh, crisp taste of green apple. Its slightly sweet nature is balanced by moderate acidity and light bubbles

Variety:Blackcurrants and Wildflower Honey

Winemaking notes:Handpicked in July 2023, the black currants were combined with honey and spring water, then left to ferment for several months before being pressed. Following fermentation, the wine was aged in glass demijohns for 18 months prior to bottling.

Tasting notes:This wine offers a luscious bouquet of dark berries and floral honey, complemented by a pleasant acidity that balances its natural sweetness. It pairs beautifully with rich dishes, aged cheeses, or desserts like dark chocolate, but is equally delightful on its own for special occasions. The finish is smooth and lingers gracefully.

Variety:Organic Petite Pearl, Sabrevois and Frontenac

Winemaking notes:The grapes were crushed, mixed with local honey and fermented on the skins for two weeks before they were pressed. After fermentation, the wine was aged in Hungarian oak barrels for nine months before it was bottled.

Tasting notes:Deep ruby in color with aromas of cherry wood, dark berries, and currants, this port-style Pyment offers flavors of black raspberry, cherry, toasted marshmallow, and vanilla, balanced by gentle tannins and bright acidity, with a smooth honeyed finish.

Variety:Prunus Virginiana and Local Wildflower Honey

Winemaking notes:Chokecherries, also known as bitter-berry, were added to raw honey and spring water, fermented for several weeks and then pressed. Fermentation continued in glass demijohns for ten months before the finished product was bottled.

Tasting notes:This mead was made with local raw honey and chokecherries from our Washington, Vermont site. It has an orange-red color and crystal clarity. On the nose, cherries dominate with floral undertones of the honey. On the palate, bitterness from the chokecherries appears first, followed by a strong sweetness, and flavors of red fruits, although not distinctly cherry. A tannic puckering is present in the mouthfeel, followed by an earthy aftertaste and lingering bitterness.

Variety:Raspberry and Blackberry

Winemaking notes:Raspberries and blackberries were combined with raw honey and spring water, undergoing fermentation for several weeks before being pressed. The fermentation process then continued in glass demijohns for ten months before the final product was bottled.

Tasting notes:This mead was made with local raw honey and berries from our Washington, Vermont site. It has a deep red color and crystal clarity. On the nose, berries dominate with floral undertones of the honey. On the palate it is sweet and jammy, although not overwhelming. Lingering sweetness, tartness, and an herbal bitterness resonates in the aftertaste

Variety:Windfall Orchards apples co-fermented on white grape pomace

Winemaking notes:The apples are pressed in October and naturally fermented on the grape pomace from our organic Méthode Champenoise Sparkling Wine. 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 for several months before they are disgorged.

Tasting notes:Primary aroma of apple with undertones of citrus fruits and vanilla. There is a primary apple flavor and secondary citrus fruit with a slight touch of oak and vanilla. On the palate, this wine is dry with a good balance of acidity and tannicity. Strong carbonation on the palate combines for a pleasant and delightful drink.