We've decided to do our Vermont winery updates, pictures, news, and deals on Facebook. You don't have to be a facebook member to see all the photos and information. If you are, it's easy to become a fan of our Facebook page-- just go to our page, and click on "become a fan" at the top of the page. Find us on Facebook to stay up-to-date on Vermont wine!

People sometimes ask us what we do in the winter around here. Well, the wine comes first. We have about 18,000 liters of various kinds of wine from the 2008 harvest in tanks. We have to keep a close watch on this wine as it develops, even taste it pretty often. (Yeah, somebody has to do it.) All of the wine goes through process called "cold stabilization" in which the wine is chilled to around 30 degrees for a couple of weeks. This helps to precipitate the cream of tartar which is a natural component of wine. It's less soluble at cold temps, and it forms crystals on the sides of the wine tanks. We do this because it lowers the wine's acidity a little bit which is generally a good thing, and it prevents the formation of crystals in the wine bottle if someone leaves it in the fridge for a while. (The crystals are flavorless and harmless, but unexpected for most people.) This is one time when we have the advantage over California. They have to run expensive chillers to cold stabilize their wines. We just open the doors.

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