Harvest is done. This year's harvest season took place on Sundays and a few weekday harvests throughout September. White grapes, such as Vidal Blanc, Seyval, and Vignoles, were harvested first and de-stemmed, crushed, and pressed. White grapes are generally processed on the same day of harvest to capture the freshness of flavor, aroma, and ripeness. Fresh juice settled into the tanks to stabilize at a cool temperature.

Red grapes take longer to mature, develop skin color, and reach an optimal balance of sugar and acid levels. As a result, red grapes are always harvested later in the season. Once ready, red grapes including Chambourcin and Concord were picked and crushed. In the case of Chambourcin, the must (crushed skins, pulp, seeds, and juice) isn't pressed for juice on the same day as harvest and crush. Instead, the must is pumped into tanks. Red wine gains its color from the juice's extended contact with grape skins. Exposure to the seeds, skins, and even stems increases tannins that will give red wine more structure and depth. Pressing the Chambourcin must takes place a few weeks after harvest and crush. Post-harvest, the winemaker's work begins on the next crucial step once juice from white grapes and must from red grapes is in the tanks.

Fence Stile owner and winemaker Shriti Plimpton adds yeast to begin the fermentation process. Depending on the grape, different yeast is used to interact with the juice (or must) to shape the flavor, aroma, and body of the wine-to-be in development. Yeast feeds on the natural sugar in the grapes. High levels of sugar are desirable. Sugar levels are measured by brix, a unit of measurement. Brix measurements in the twenties are desirable. More available sugar gives the yeast more sustenance to feed and produce alcohol as a byproduct, and, in turn, transform grape juice into wine. 

Seyval, Vignoles, and Vidal Blanc underwent fermentation and the early-stage transformation into wine under Shriti's watchful eye. The wines will develop and age in stainless steel tanks and perhaps a few select oak barrels for many months until bottling in late winter or early spring the following year. Currently, Fence Stile hosts Fermentation Tours in September and October that take place in the winery. Visit the website's home page or our Facebook events for available dates/times. Call the winery at 816-500-6465 to RSVP. Occurring only during harvest and post-harvest, the tour offers a rare, limited-time opportunity to taste the 2019 wines at an early stage as they develop from week to week. The tour enables guests to taste these wines next to finished wines from past vintages for comparison. As the winemaker, Shriti also provides an easy-to-follow explanation of her work and provides a peek behind the curtain to demystify the winemaking process. 

Red wine grapes, such as Chambourcin, requires additional work on the must. The skins of the crushed grape must float to the top of the tank containing the wine in development. That floating must forms a "cap." Once yeast is added and fermentation begins, the "cap" needs to be punched twice a day, daily, for up to two weeks or so. Punching the cap with a long-handled punch (kind of like a plunger) enables the yeast and early-stage wine to have greater circulation with the must. In some cases, hoses are also connected to the upper and lower parts of the tank so that the wine may circulate atop the must via a sprinkler or pump-over (See photos). With each tank of red wine, Shriti climbs atop the tank with a metal punch and/or paddle. She physically moves the cap to facilitate better circulation and skin contact.

This year, Shriti has segregated Chambourcin must into three separate tanks. One tank filled with crushed grape must receives additional mixing via a pump-over of wine and twice-daily punch downs. A second tank of crushed must is punched down twice a day. The third tank includes both crushed grape must and a percentage of whole grape clusters that is punched down twice a day. She's separated the Chambourcin into separate tanks and processed them with various approaches to determine how the tannins, flavor, and body of each batch will develop. These batches may result in separate wines or may be used to create a more layered blend of wine, depending on the results. Regardless, the post-harvest fermentation and physical management of the wines in the tanks requires forethought, planning, patience, and work. Shriti's willingness to experiment and adapt to each year's harvest underscores her winemaking philosophy and practice at Fence Stile. She works with what nature provides to fully express the grape's character with each vintage of wine. This work also underscores a commitment to produce small-batch craft wine with a focus on quality vs. quantity. 

We're excited to see how the Chambourcin and our other wines from the 2019 harvest evolve. Visit the Tasting Room to learn more about the Fermentation Tour, Winery and Wine Cave Tour, and to taste our current vintages of wine. 

On a side note, our thanks goes out to the many volunteers who helped us with this year's harvest. We couldn't have completed harvest without them! 

Rick Lally - Fence Stile Wine Cave 2019 Acoustic Music Series

Fan favorite Rick Lally kicks off our 2019 Acoustic Music Series in Fence Stile's Wine Cave on Sunday, May 12, 1-3 PM. The two-hour performance with intermission includes a glass of wine. Tickets: $15. Additional wine available for purchase with private bar service in the Cellar 57 club room. Seating limited to 22 guests. RSVP by calling 816-500-6465 or email events@fencestile.com.
​
Lally's new album, It's High Time, is a reference to the span of time it took to write, record, and release his work. The album is a retrospective of songs he wrote from 1989 to 2017.  "I've been writing and playing music since I was a teen," Lally said. "I've always done it as a way to make sense of my thoughts or feelings."

Read the full profile of Rick Lally on our blog. 

The series continues with a slate of familiar names and new artists performing at Fence Stile including Joy Zimmerman, Bob Morrison, newcomer Taylor Cullen, and Laura Lisbeth. Watch the Wine and Stile blog for additional profiles of these artists throughout the year.

You cannot touch smoke. Smoke touches you. The scent of smoke from wild plum, oak, grapevine, and lavender clings to my skin, my hair, and my clothes. Smoke hangs on with persistence, a wild spirit that lingers, an intangible presence that is most certainly there.
​
As the chef and brand/event manager at Fence Stile Vineyard and Winery, I spent the afternoon preparing ingredients for a farm and market-themed wine and small plates dinner. The dinner takes place in the Tasting Room on Sunday, November 18th (Call 816-500-6465 to RSVP). Farmers will attend the dinner and bring goods for a pop-up market so guests may meet them and buy items for the holiday. The Tasting Room will remain open to the public during the dinner so everyone is encouraged to visit, sip on wine, and shop.

Near a pond with a slushy iced surface, I built a small fire to grill radishes and smoke leeks sourced from farmers Tom Ruggieri and Rebecca Graff at Fair Share Farm, based in Kearney, Missouri. I used wild plum wood obtained from farmer Linda Hezel at Prairie Birthday Farm, also based in Kearney, and oak and grapevine from the winery estate. A single piece of oak formed the foundation of the fire. Smaller pieces of wood tilted at angles on both sides of the oak like church rafters. Brisk November wind blew across the pond and fanned the flame. Kindling shriveled into glowing orange threads and ash. Soon the fire roared as wood crackled and hissed. 

​The wine and food dinner highlights ingredients and products from Fair Share Farm and Prairie Birthday Farm. Also, Dr. Janet Smith of Borgman's Dairy Farm, based in Holden, Missouri, supplied milk, cheese, yogurt and other products made from goat milk.

​Several varieties of French-American hybrid grapes grow along ten hilly acres that surround the tasting room at Fence Stile. Owner-winemaker Shriti Plimpton launched the winery and vineyards nearly ten years ago. The winery is known for its dry and semi-dry wines, but has a wide range for those with sweeter palates. The upcoming dinner offers a showcase for how three wines produced onsite – Vignoles, Backpack Red, and Vidal Blanc – pair with seasonal farm ingredients prepared to their utmost flavor.

Vineyard manager Shawna Mull tends to the vines year-round. Sometimes, a section of vine runs its course. Cut into small segments, this particular piece of dry, dead grapevine that smolders in the heart of the fire had no more life to give as a lifeline for grape clusters. Smoke from burning vine and wood enveloped the bulbs of radishes with leafy greens still attached and a cluster of leeks thick as metal pipes.
​
You cannot touch smoke. Smoke touches you.

The wind shifted and smoke blew past my face, prompting my eyes to water. The smoke sent a signal, a reminder. Smoke and fire heeds its own whims and acts as its own master. I coaxed the smoke to lend its scent to vegetables on the grill. I tried to tame orange licks of flame to do by bidding. I poked and prodded and fed the fire's appetite. Flames subsided into coals and smoke wafted at a steady pace, dancing around the radishes and leeks.

Slowly, the bright magenta skin of the radishes dulled and charred with black flakes. Most of the greens had burned away. Removed from the grill, the radishes more closely resembled baby red potatoes cooked directly in a fire. Grilling the radishes mellows its sharp peppery bite and introduces a soft sweetness. The subtle taste and aroma of smoke will interplay with the sweetness, a tart dash of lemon juice, creamy butter, and a dash of salt to unite the flavors.

The leeks grilled until they softened and charred at the edges. Once the coals were ready, I added stalks of dried lavender from Fence Stile's flower bed to further perfume the smoke dancing around the leeks. After sufficient smoking, I plucked the leeks from the grill, doused the coals, and headed to the kitchen. ​ ​

Fence Stile Vineyards and Winery is highlighting the farmers featured in our upcoming Farm + Market Local Food and Wine Experience. Tickets are still available for this exciting new wine and food event on Sunday, November 18th, 3:30-5:30 PM. $35 per person. RSVP at events@fencestile.com or call 816-500-6465. Limited seating available. Reserve a seat today!

This week, meet Dr. Janet Smith of Borgman's Dairy Farm. 

Borgman's Dairy is a Grade A farmstead goat milk dairy located in Johnson County, Missouri. It was established in 1935 by the current owner's grandmother. Current owner  Dr. Janet Smith took over operations in 2006.
​
Borgman's Dairy primarily produces goat milk products, but is expanding to include goat meat in 2019. Dr. Smith says, "Our goat milk caramel sauce and goat cheese cheesecakes are customer favorites. We deliver to farmer's markets, grocery stores and restaurants. We have recently started to sell our products at the Black Sheep market by KU Med."

Dr. Smith shares her approach to operating a dairy farm and caring for her herd of goats. 

"We believe that the best way to make great cheese is to start with great milk," Dr. Smith says. "We control the entire process from breeding to delivery of our product. This is the only way we can guarantee what the animals eat and drink and the quality of the finished product."

Looking ahead to 2019, Borgman's Dairy Farm will begin selling goat milk cheddar cheese, gouda, while increasing sales of chevre and feta. Dr. Smith will bring goat's milk dairy products for sale at the Farm + Market wine and food event. 
​
RSVP to secure a seat today. Meet your local farmer, taste local dairy prepared in several dishes by chef Pete Dulin, learn how Fence Stile owner-winemaker Shriti Plimpton paired dishes with wine, and take some some wine and fresh dairy products.

Farm + Market: A Fence Stile and Local Farm Food and Wine Experience
Featuring Fair Share Farm, Prairie Birthday Farm and Borgman’s Dairy Farm
Sunday, November 18th, 3:30-5:30 PM
​
Welcome Glass - Enjoy a glass of apple sangria or mulled wine.

First Course
Sweet potato, ginger, and turmeric samosa with curry goat’s milk yogurt. Paired with Vignoles.

Second Course
Leek smoked with wild plum wood and lavender, grilled radish, oven-roasted turnips, and Chinese broccoli with spelt, topped with escabeche and goat’s milk cheese. Paired with Backpack Red.

Third Course
Honey and apple sweet grits topped with Fence Stile blackberry compote and goat’s milk caramel sauce. Paired with Vidal Blanc.

Farm + Market: A Fence Stile and Local Farm Food and Wine Experience
Featuring Fair Share Farm, Prairie Birthday Farm and Borgman’s Dairy Farm
Sunday, November 18th, 3:30-5:30 PM

Join us for a special event that highlights local Missouri wine and Missouri farmers! Farm + Market is a new food and wine experience from Fence Stile Vineyards and Winery that celebrates the 2018 harvest, the craft of winemaking, and the rich diversity of locally-grown and produced foods.

​Begin with a glass of apple sangria or mulled wine. Savor three dishes, served small plates-style, prepared using ingredients from Fair Share Farm based in Kearney, Prairie Birthday Farm based in Kearney, and Borgman's Dairy Farm based in Holden. Each dish is paired with a Fence Stile wine. Each farmer will share details about their farm and offer market goods for sale. Fence Stile owner-winemaker Shriti Plimpton and chef Pete Dulin will discuss wine and food pairings.

$35 per person. RSVP at events@fencestile.com or call 816-500-6465. Limited seating available. Reserve a seat today!

Welcome Glass - Enjoy a glass of apple sangria or mulled wine.

First Course
Sweet potato, ginger, and turmeric samosa with curry goat’s milk yogurt. Paired with Vignoles.

Second Course
Leek smoked with wild plum wood and lavender, grilled radish, oven-roasted turnips, and Chinese broccoli with spelt, topped with escabeche and goat’s milk cheese. Paired with Backpack Red.

Third Course
Honey and apple sweet grits topped with Fence Stile blackberry compote and goat’s milk caramel sauce. Paired with Vidal Blanc.

Fence Stile welcomed a parade of guests to the winery and crush pad for an old-fashioned grape stomping. The annual event is our way of closing out the grape harvest season. We picked Vidal Blanc, Vignoles, Seyval, Chambourcin, and Concord grapes with the help of many harvest volunteers from six acres of vineyards. The juice from this 2018 grape harvest will become future wine vintages. 

Grape stomping is squishy fun for all ages. Guests rolled up their pant legs and pulled up their skirts, stepped inside a tub filled with Concord grapes, and stomped away, "I Love Lucy" style. Check out the gallery of photos below and some video of grape stompers in action. 

Thanks to the many guests that came out, participated, and relaxed on the patio and Tasting Room on a balmy Sunday. As always, thanks to our many harvest volunteers that helped us throughout the season.

In the background, Shriti's wonder-dog Kai found a playmate, Murphy, as they ran, ran, and ran more all afternoon. 

Harvest is a sensory experience much like wine tasting. The wine experience begins in the vineyard and the actual harvest itself is an immersive experience. Harvest days begin early when the pre-dawn sky is still blue-black. The Fence Stile team rises before daybreak, heads to the vineyard, and prepares supplies and equipment for the day's work. Most harvest volunteers are also up and on the way to the vineyard just as the sun rises. 

Sight is perhaps the first of the senses engaged.  The sun emerges over the horizon and pearls of morning dew glisten off the vines. A range of vibrant green hues signal the energy and vitality stored in the vines, canopy of leaves and grapes. The culmination of the season from winter dormancy to bud break in April to summer's lush growth leads to harvest day, when the grapes are finally ready to pick. Volunteers for the harvest party bring their own energy to jump start the day with camaraderie, greetings, and introductions.  Participants gather for a glass of juice and instructions on where to pick, how to pick and the harvest plan for the day. Smiling faces of fellow volunteers and the Fence Stile team are evident as we prepare to embark on this communal experience. After all, beautiful clusters of plump, juicy and luscious grapes await on the vines, full, ripe and ready for picking. 

Specific sounds are part of the experience as harvest commences. Each person takes a pair of clippers and buckets and walks to the end of a row of grapevines. Random bird noises screech and caw in the distance. These recorded predatory bird calls are played on a loop in the weeks leading to and during harvest in order to scare away birds that would feast on ripe grapes. Friendly conversations and banter begins as folks partner up to pick grapes on each side of a row.  Everyone is partnered to help each other locate and pick grapes hidden behind leaves. Periodically, the Fence Stile team offer reminders to stay hydrated and work as a group throughout the early morning. 

Located 2.6 miles from Downtown Excelsior Springs and 40 minutes from Kansas City, the vineyards lack the harsh, abrasive noises of the city. Perhaps a truck from a neighbor might rumble along the gravel road past the winery. For the most part, laughter and stories and perhaps the rustle of leaves in a breeze form the soundtrack to the morning. Conversation includes favorite memories of past harvests, sports scores, updates on kids and work and sometimes tips and tricks on picking are shared. Once in a while, the tractor growls as it rumbles along the row to move a macro bin filled with grapes. Harvesters ask questions about the grape, the kind of wine we plan to make, the season and if this year is better than previous years. We welcome all of the conversation and interest in sharing our passion – the transformation of grapes from the vine into wine in a glass. In fact, picking with our guests is one of our favorite thing to do. We get to know each harvest participant in a more meaningful way and relish the time spent with everyone. We could not complete harvest without each person that helps.

Scents of fresh-cut grass and sweet grapes fill the morning air mixed in with sunscreen and perhaps bug spray. As macro bins are filled, the aroma of ripe grapes builds. We can't help but try a few grapes. We taste these grapes throughout the season to see how the flavors are maturing. On the morning of harvest, the flavors explode with the promise of what will be in the glass. We encourage our harvesters to taste the grapes, taste the free-run juice on the crush pad and also taste wine from these same varietals so they can experience the transformation from grape to glass.  

By late morning, everyone has some grape juice on them mixed in with a little sweat. We have a saying - if you don't want it in your glass, don't put it in your bucket! Everyone is very careful not to put MOG - material other than grape - into their bins. The vineyard team does a quick sort as buckets are emptied into the macro bins and then again when the bins are emptied into the crusher/de-stemmer.  Harvesting is a hands-on activity!

By late morning, the shared communal experience from the vineyard moves into the tasting room for lunch, wine and more stories. The chef-prepared harvest lunch not only offers well-deserved sustenance after the morning's work, but also another sensory display of color, aroma, taste and texture. We often see phone numbers, pictures and stories exchanged over lunch and overhear plans of the next get together. The morning ends with "thank you" and hugs. No one seems to care that we are all sticky from the morning's labor.  Sharing this experience with guests and harvest participants energizes the team during the afternoon. Within hours of picking grapes, the team on the crush pad starts the process of crushing, de-stemming and pressing grapes that will become the next vintage of wines to be shared over more stories.

Every vintage has a story. Each harvest is a part of that story reflected in the weather conditions before and during harvest, and the decisions made on harvest day to best preserve the inherent qualities in the juice of freshly-harvested grapes. Anyone who helps harvest has a deeper understanding of the wine when they visit the tasting room again and experience that particular vintage.  We cherish having our guests become part of the story and look forward to the shared experience.

Shriti
Owner-winemaker
Fence Stile Vineyards and Winery

The team at Fence Stile Vineyards and Winery has been busy this summer not only tending to the grapevines, but also picking blackberries! We harvested 200 pounds of plump, juicy blackberries from our patch located next to the Concord grapevines. What did we do with the fruit of our labors? 

Last weekend, we introduced a limited-edition line of Vineyard Lifestile Blackberry Chambourcin Jam, Blackberry Basil Jam, and Blackberry Ginger Chili Chutney. Blackberry Chambourcin Jam is made from our blackberries and Chambourcin grape juice. It's perfect to spread on toast, a bagel or muffin. Try it with some savory goat cheese and slices of baguette. The Blackberry Basil Jam is sweet and savory. Enjoy it with some brie, a topping for ice cream, on granola cereal for breakfast, or pair it with roast lamb or beef tenderloin and a glass of Chambourcin. For the sweet, mildly spicy and savory combination of Blackberry Ginger Chili Chutney, pair it with rich gorgonzola cheese served on a cracker or crostini and some grapes or figs. 

​Enjoy the essence of fresh summer berries through these jams and chutney available exclusively at our Tasting Room. Stop in, try a sample and take some home! They won't last long!

. 
Join us and help with the harvest!​ RSVP to reserve a spot today. 

Our harvest is quickly approaching. Harvest begins on Sunday, August 26th. Participating in the grape harvest is a fun, immersive way to extend your wine experience and education. Our winery team will explain the harvest process and show you how to harvest grapes from the vines. Afterward, join us for a harvest lunch made in-house by our chef and toast the harvest with wine!

Space is limited and reservations are required. Email us to get on the harvest list. Please include a phone number, preferred date, and how many spots you would like.

Harvest dates:
Sunday, August 26th
Sunday, September 2nd
Sunday, September 9th
Sunday, September 16th
Sunday, September 23rd

Tentative date for our Annual Grape Stomp (I Love Lucy style) - Sunday, September 30th. Details to come. 

About our Harvest Parties
We begin harvest in the cool mornings, starting at 8 am, after a light breakfast. We finish when the grapes are picked but strive to be done by lunchtime.  

As volunteers harvest, our team brings the macro bins – full of grapes that you helped to pick – to the crush pad. The grapes will be loaded into the crusher/destemmer and prepared for crush. After the harvest, enjoy a hearty lunch with the group. Also, watch the crush process and even taste some of the free run juice!

This communal experience of working together to bring in the annual harvest is best shared with family and friends. Sign up with a group or make new friends when you join us.  Email us to get details or sign up in the Tasting Room at the winery. Once we're ready to harvest, we'll email you in advance with instructions on what to wear and how to prepare. Hint: It's simple and basic. 
​
Preparing for Harvest
Below, Shriti holds a refractometer that is used to measure the sugar level in a grape's juices. It's one way that we determine when grapes are ready to harvest. Veraison, a French term that describes the change in grape color, is another visual clue. As red grapes ripen, they begin to develop color as sugar levels develop. The skin of green grapes grow more translucent as they ripen. Below, compare photos of grapes from mid-July to early August. Soon, our grapes will be ready to harvest, full of sweetness and heady aroma.

​We'll see you in the vineyard and Tasting Room soon! Sign up today to RSVP for our Harvest Party!