Whites (planted in 2007)
Seyval Blanc (say-vahl) - This hybrid can compete with some of the finest dry white wines made from Chardonnay and Chenin Blanc. Well suited to cool climates, this popular French-American hybrid is the second-most planted vine in England, behind Müller-Thurgau. The variety is also popular in Canada and the eastern U.S., particularly New York State. A French hybrid varietal that is famous for its resistance to cold. Seyval Blanc buds and ripens early and provides a good alternative in cool climates to grapes such as Chardonnay and Sauvignon Blanc that don't like the extreme cold. Reliably productive and an early ripening (usually mid to late September) Seyval Blanc is made into crisp white wines, with no foxy flavor, or sometimes into off-dry versions where the tart nature of the variety is balanced with residual sugar. Some producers have employed such enhancing techniques as barrel fermentation and/or aging, and malolactic fermentation to improve the quality of its sometimes neutral character and lack of intensity. Crisp and dry versions have flavors and aromas of citrus fruits and a certain minerality that some compare to white Burgundies. Also takes well to oak and malolactic fermentation. Grown extensively in England and the cool Finger Lakes region of New York state.
Sadly, Seyval Blanc (like all other hybrid varieties) was outlawed for “quality wine” designation by vinifera-obsessed European Union authorities, ostensibly, for quality reasons. This is a controversial issue for the English wine industry, where the variety has proved to produce some very notable wines. Seyval Blanc is processed as a white wine and is not fermented on the skins. Seyval makes a good all purpose neutral crisp white wine that is light to medium in body. It is light green to straw in color.
It is an early budding variety and is particularly vigorous with severe pruning being required in order to avoid overcropping. It is produced in the UK wine as a single varietal wine as well as being blended with varieties such as Müller-Thurgau, Reichensteiner and Madeline Angevine. It produces wine of crisp acidity and with good levels of ripeness in years in which the weather has been kind to growers. In poor unripe years it can produce wines with piercingly high acidity levels that are often offset by the retention of some residual sugar.
Vidal Blanc (vee-dahl) - Vidal Blanc is often used in late-harvest dessert wine styles but must be watched carefully in the vineyard. Vidal Blanc is often just called "Vidal". This is a French hybrid, white wine grape grown primarily in the northeastern US and Canada. Vidal Blanc was developed in the 1930s by French Breeder Jean Louis Vidal with the goal of developing a variety suitable for the production of Cognac in the Charente region of France. The varietal was created from the cross of Ugni Blanc (also known as Trebbiano) and Rayon d’Or (Seibel). Vidal is one of the commercially-successful hybrid products of prolific French (Bordeaux) hybridizer Albert Seibel.
Vidal Blanc is well suited for cold climates. Due to its winter hardiness this grape variety is cultivated most extensively in Canada and in the north-eastern United States. The grape ripens mid-season and has the ability to produce good crops from secondary buds, in the event of late spring frosts.
Vidal Blanc produces high sugar levels in cold climates while maintaining good acid levels. The wines are vinified in a variety of styles from dry to sweet. Vidal’s high, natural acidity makes it suitable for a wide range of styles, from light and crisp with racy acid, to slightly off-dry, to Ice Wine. The wine produced from Vidal Blanc is fruity, with grapefruit and pineapple notes. Due to the high acidity and fruitiness, as well as the tough outer skin, it is particularly suited to sweeter, dessert wines and styles similar to German Eiswein. In Ice Wines, Vidal’s acidity makes a natural partner for anything from slight to unctuous residual sugar. The grape produces large clusters of thick-skinned berries, and ultimately, wines with fruity floral characteristics. As ice wines, Vidal Blanc often has flavors of apricot and tangerine.
Vignoles (veen-yole) - With a delicate floral aroma, this white varietal has won many commercial and amateur winemaking contests. Vignoles (Ravat 51) is a complex French-American hybrid wine grape variety produced from a cross made by J.F.Ravat of two grapes, Seibel 8654 and Pinot de corton. Best grown in deep, loamy, medium wet, well-drained soils in full sun, this grape is widely grown in New York state’s Finger Lakes region and in Missouri. Vignoles make a wine with a sweet and flowery bouquet with a clean crisp sweet pineapple flavor balanced with agreeable acidity. This is a white wine grape that is used to produce a variety of different wines from dry white to sweet dessert wines. It is a woody, deciduous, tendril-climbing vine that grows well in Missouri.
Reds (planted in 2007)
Chambourcin (sham-bor-sin) - Medium bodied red with a fruity aroma, cherry and earthy/spice overtones. Similar to a Pinot Noir, it can be paired with a variety of pasta dishes, aged cheeses and wild flavors. Chambourcin is a French hybrid red wine grape variety with uncertain parentage. The hybrid was produced by Joannes Seyve, who often used Seibel hybrids produced in 1860s. The grape has only been available since 1963 and has a good resistance to fungal disease. The major motivation for producing French hybrids was to rebuild the European wine industry after the devastation caused by the phylloxera pest. This hybrid grape was quite popular in the French regions of Bordeaux and the Loire Valley. Chambourcin is perhaps the most successful of the French hybrids and is certainly the most widely used in Australia.
The grape produces a deep red colored wine with a full aromatic flavor, and no unpleasant hybrid flavors. Wines from this grape are higher in tannins than other French-American hybrids. These wines are generally medium- or full-bodied and have a good length of palate. The strong flavors of these wines can be matched by flavorsome meat, game and aged flavors.
When yields are kept low, Chambourcin produces spicy, fragrant red wines that are rich and concentrated. Some producers use this variety for sparkling reds and it is also used successfully for port-style wines.
Strict EEU guidelines against the blending of hybrid wines with that of traditional varieties has kept the Chambourcin from being much more than a table wine in France. Still, it is popular today in Bordeaux as an alternative to the native varietals. Chambourcin has also become a favorite of wine growers in the mid-Atlantic region of North America particularly in states like New Jersey, New York, Virginia, Michigan, Southern Illinois, North Carolina, Missouri and Pennsylvania. It is also grown in Ontario Canada and Australia. Chambourcin is also one of the parents of the new disease resistant variety, Regent, which is increasing in popularity among German grape growers.
Concord (kahn-cord) - Often referred to as America's original dessert wine, Concord is possibly the most abundantly planted red variety and it is famous for its deep purple color and classic sweetness. Concord's intense fruity flavor is perfect as an after-dinner sipping wine.
Concord grape was developed in 1849 by Ephraim Wales Bull in Concord, Massachusetts. The grape is a cultivar derived from the grape species Vitis Labrusca which is used both as table grapes, wine grapes and juice grapes. The skin of the Concord grape is typically dark blue or purple and the skin is easily separated from the fruit. Concord grapes have large seeds and are highly aromatic. Most commercially produced Concord wines have been finished sweet but dry versions are possible if adequate fruit ripeness is achieved.
Seyval Blanc (say-vahl) - This hybrid can compete with some of the finest dry white wines made from Chardonnay and Chenin Blanc. Well suited to cool climates, this popular French-American hybrid is the second-most planted vine in England, behind Müller-Thurgau. The variety is also popular in Canada and the eastern U.S., particularly New York State. A French hybrid varietal that is famous for its resistance to cold. Seyval Blanc buds and ripens early and provides a good alternative in cool climates to grapes such as Chardonnay and Sauvignon Blanc that don't like the extreme cold. Reliably productive and an early ripening (usually mid to late September) Seyval Blanc is made into crisp white wines, with no foxy flavor, or sometimes into off-dry versions where the tart nature of the variety is balanced with residual sugar. Some producers have employed such enhancing techniques as barrel fermentation and/or aging, and malolactic fermentation to improve the quality of its sometimes neutral character and lack of intensity. Crisp and dry versions have flavors and aromas of citrus fruits and a certain minerality that some compare to white Burgundies. Also takes well to oak and malolactic fermentation. Grown extensively in England and the cool Finger Lakes region of New York state.
Sadly, Seyval Blanc (like all other hybrid varieties) was outlawed for “quality wine” designation by vinifera-obsessed European Union authorities, ostensibly, for quality reasons. This is a controversial issue for the English wine industry, where the variety has proved to produce some very notable wines. Seyval Blanc is processed as a white wine and is not fermented on the skins. Seyval makes a good all purpose neutral crisp white wine that is light to medium in body. It is light green to straw in color.
It is an early budding variety and is particularly vigorous with severe pruning being required in order to avoid overcropping. It is produced in the UK wine as a single varietal wine as well as being blended with varieties such as Müller-Thurgau, Reichensteiner and Madeline Angevine. It produces wine of crisp acidity and with good levels of ripeness in years in which the weather has been kind to growers. In poor unripe years it can produce wines with piercingly high acidity levels that are often offset by the retention of some residual sugar.
Vidal Blanc (vee-dahl) - Vidal Blanc is often used in late-harvest dessert wine styles but must be watched carefully in the vineyard. Vidal Blanc is often just called "Vidal". This is a French hybrid, white wine grape grown primarily in the northeastern US and Canada. Vidal Blanc was developed in the 1930s by French Breeder Jean Louis Vidal with the goal of developing a variety suitable for the production of Cognac in the Charente region of France. The varietal was created from the cross of Ugni Blanc (also known as Trebbiano) and Rayon d’Or (Seibel). Vidal is one of the commercially-successful hybrid products of prolific French (Bordeaux) hybridizer Albert Seibel.
Vidal Blanc is well suited for cold climates. Due to its winter hardiness this grape variety is cultivated most extensively in Canada and in the north-eastern United States. The grape ripens mid-season and has the ability to produce good crops from secondary buds, in the event of late spring frosts.
Vidal Blanc produces high sugar levels in cold climates while maintaining good acid levels. The wines are vinified in a variety of styles from dry to sweet. Vidal’s high, natural acidity makes it suitable for a wide range of styles, from light and crisp with racy acid, to slightly off-dry, to Ice Wine. The wine produced from Vidal Blanc is fruity, with grapefruit and pineapple notes. Due to the high acidity and fruitiness, as well as the tough outer skin, it is particularly suited to sweeter, dessert wines and styles similar to German Eiswein. In Ice Wines, Vidal’s acidity makes a natural partner for anything from slight to unctuous residual sugar. The grape produces large clusters of thick-skinned berries, and ultimately, wines with fruity floral characteristics. As ice wines, Vidal Blanc often has flavors of apricot and tangerine.
Vignoles (veen-yole) - With a delicate floral aroma, this white varietal has won many commercial and amateur winemaking contests. Vignoles (Ravat 51) is a complex French-American hybrid wine grape variety produced from a cross made by J.F.Ravat of two grapes, Seibel 8654 and Pinot de corton. Best grown in deep, loamy, medium wet, well-drained soils in full sun, this grape is widely grown in New York state’s Finger Lakes region and in Missouri. Vignoles make a wine with a sweet and flowery bouquet with a clean crisp sweet pineapple flavor balanced with agreeable acidity. This is a white wine grape that is used to produce a variety of different wines from dry white to sweet dessert wines. It is a woody, deciduous, tendril-climbing vine that grows well in Missouri.
Reds (planted in 2007)
Chambourcin (sham-bor-sin) - Medium bodied red with a fruity aroma, cherry and earthy/spice overtones. Similar to a Pinot Noir, it can be paired with a variety of pasta dishes, aged cheeses and wild flavors. Chambourcin is a French hybrid red wine grape variety with uncertain parentage. The hybrid was produced by Joannes Seyve, who often used Seibel hybrids produced in 1860s. The grape has only been available since 1963 and has a good resistance to fungal disease. The major motivation for producing French hybrids was to rebuild the European wine industry after the devastation caused by the phylloxera pest. This hybrid grape was quite popular in the French regions of Bordeaux and the Loire Valley. Chambourcin is perhaps the most successful of the French hybrids and is certainly the most widely used in Australia.
The grape produces a deep red colored wine with a full aromatic flavor, and no unpleasant hybrid flavors. Wines from this grape are higher in tannins than other French-American hybrids. These wines are generally medium- or full-bodied and have a good length of palate. The strong flavors of these wines can be matched by flavorsome meat, game and aged flavors.
When yields are kept low, Chambourcin produces spicy, fragrant red wines that are rich and concentrated. Some producers use this variety for sparkling reds and it is also used successfully for port-style wines.
Strict EEU guidelines against the blending of hybrid wines with that of traditional varieties has kept the Chambourcin from being much more than a table wine in France. Still, it is popular today in Bordeaux as an alternative to the native varietals. Chambourcin has also become a favorite of wine growers in the mid-Atlantic region of North America particularly in states like New Jersey, New York, Virginia, Michigan, Southern Illinois, North Carolina, Missouri and Pennsylvania. It is also grown in Ontario Canada and Australia. Chambourcin is also one of the parents of the new disease resistant variety, Regent, which is increasing in popularity among German grape growers.
Concord (kahn-cord) - Often referred to as America's original dessert wine, Concord is possibly the most abundantly planted red variety and it is famous for its deep purple color and classic sweetness. Concord's intense fruity flavor is perfect as an after-dinner sipping wine.
Concord grape was developed in 1849 by Ephraim Wales Bull in Concord, Massachusetts. The grape is a cultivar derived from the grape species Vitis Labrusca which is used both as table grapes, wine grapes and juice grapes. The skin of the Concord grape is typically dark blue or purple and the skin is easily separated from the fruit. Concord grapes have large seeds and are highly aromatic. Most commercially produced Concord wines have been finished sweet but dry versions are possible if adequate fruit ripeness is achieved.
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HoursWinter Hours December - February
Saturday: 11 am - 5 pm Sunday: 11 am - 5 pm Regular Hours: March - November: Thursday 3 pm - 7 pm Friday 12 pm - 8 pm Saturday 11 am - 8 pm Sunday 11 am - 5 pm |
Telephone - 816-500-6465 |
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