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!

We had an early cold snap this year and picked the grapes for our ice wine on November 22. It was 12 deg F when we started, a little too cold, if anything. It was a clear, calm Sunday morning, silent except for the sound of the frozen grapes rattling into the harvest bins. The sun came over the trees as we picked, and we could feel the east side of the grape clusters getting a little softer as the sun reached them.

Down at the winery, the frozen grapes went into the press. We turned it on and waited. The press plate went more than halfway down before a trickle of juice started to come out. Another minute, and it came in a flood, albeit short-lived. Sugar tested at 44 Brix (percent sugar). Too high, but easy to fix. We kept pressing as the grapes warmed up, until we had a final Brix reading for the juice of 38. Ideal.

It took another day for the must (juice) to warm up enough to add yeast. Now the yeast is in the wine and working away. The smell is wonderful as you walk in the front door of the winery. Let's hope the wine is as good.