The Elms Hotel & Spa now partners with Fence Stile Vineyards & Winery as a local source for natural ingredients used in its vinotherapy beauty treatments at The Elms.
Vino-Perfect Body Treatment (75 min. Treatment| $160): "Wine down" with this seasonal body treatment. Organic pomace (crushed grape skins, pulp & seeds) gives an invigorating exfoliating treatment to uncover gorgeous skin that feels soft, supple and renewed. Followed by a wine-infused mud that will slow signs of aging, detoxify and provide antioxidants to protect the skin. You will leave wanting a glass of 88 Red at The Elms, or pop over to the Tasting Room at Fence Stile after your pampering. Contact The Elms at (816) 630-5500 to learn more about Vino-Perfect Body Treatment.
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In Feast Magazine: Fence Stile Vineyards & Winery Has Produced the First Missouri-Made Piquette. Read about our Piquette Chambourcin that will be released on Feb. 29.
Piquette was commonly made by harvest workers in France, but the beverage dates back to ancient Roman times. Pomace refers to grape skins, seeds, and pulp left after pressing grapes for juice. Grape juice is used to make wine. Meanwhile, workers rehydrated and fermented pomace and pressed it again to yield a sparkling beverage (technically not wine since no juice is used) that is typically lower alcohol. Piquette is young, lively, fresh, and effervescent, easy-drinking and refreshing as a light, dry sipper. Our Piquette Chambourcin is unfiltered to retain its body, color and subtle spice and tart notes from Chambourcin grape skins. Once poured, piquette has a hazy appearance. No sulfites or preservatives were used in production or bottling so Piquette Chambourcin is all natural. Only about 20 wineries in the U.S. are currently making piquette, building on the growing interest in natural wine. While piquette from California, Oregon, Maryland, and other regions are available in limited markets, Fence Stile is the only winery in Missouri producing piquette to our knowledge. We're excited to release Piquette Chambourcin and get feedback from our guests. As the weather warms, we think you'll enjoy this tasty sipper on our patio and in our Tasting Room. 12/23/2019 1 Comment 2019 Fence Stile Year in ReviewSeasons greetings and happy holidays. As 2019 draws to a close and the New Year approaches, we took a look at the past year to take stock of what we've accomplished and experienced. First and foremost, Fence Stile Vineyards and Winery celebrated its 10th anniversary with a party in April, uniting with friends, wine club members, frequent guests, and the public. We added new Wine Xenos glassware and T-shirts, released new wines, and offered a drawing for a Fence Stile oak barrelhead. We also added new flute glassware for sparkling wine. What does Wine Xenos mean? Xenos (zee-nohs, rhymes with fructose), is a Greek word that refers to a stranger or guest. When a stranger arrives, a host is xenial and treats them as a guest, extending hospitality to visitors. The spirit of xenos matches the welcoming motto of Fence Stile Vineyards and Winery. We like to say, “Good fences make good neighbors, a Fence Stile makes neighbors, good friends!” Established in 2009, Fence Stile opened its doors in a modest 600 square-foot tasting room and winery that is located on the south side of the fire pit on the patio. Next door, the current modern tasting room, winery, and wine caves have been in operation since 2015. Over the past decade, we expanded the original six acres of vineyards, which were planted in 2007, to a full ten acres. Here's to the next ten years! In April 2019, we released Tramonto as a late harvest dry Vidal Blanc craft wine. Read more about this small-batch wine. We also released 2018 NorCyana in July 2019, a Norton aged for 18 months in a bourbon whiskey oak barrel. This wine continues to be a strong seller, bearing characteristics of oak and bourbon in its aroma and taste. Learn more about Norcyana. We also made some improvements and additions to the estate. We added a water fountain to the pond next to the Tasting Room, creating a water feature that lights up at night. The fountain has been stored for the winter so look for its return in the spring. Behind the scenes, we upgraded our chiller. This upgrade increases our ability to control the quality of wine with fewer additives. Last spring, we added lighting and light poles (photos below) to the upper terrace of the patio. Other projects included updating the kitchen with new cabinets and tile to make it more functional and attractive. We also added garden beds to the south near the blackberry bushes. We are eager to begin planting in spring so the kitchen has fresh produce grown on the estate. Further, we installed light poles in the parking lot that will cast ample illumination. The light in the parking lot will be handy spring through fall, when we once again expand Tasting Room seasonal hours later in the day from March through November. We hosted several wine and food events, including a Farm and Market multi-course rosé dinner (photos below) and a benefit dinner for the March of Dimes featuring a guest chef from The Savoy. We also collaborated with The Elms on two wine-pairing dinners to highlight our wines and the food of Elms chef Nash deJesus. We catered food for our growing Wine Club at members-only quarterly wine pickup parties, a birthday party, wedding, bachelorette party, and Vineyard LifeStile Market Day. We also hosted North Kansas City Hospital, Centurions, Lockton, and other groups for private events. Finally, our chef catered a three-course meal paired with Fence Stile wines at Inn on Crescent Lake in Excelsior Springs. We also hosted an Acoustic Music Series in our Wine Cave over the summer, featuring artists Joy Zimmerman, Bob Morrison, and Laura Lisbeth. Each artist performed solo for an audience in a candle-lit setting with amazing acoustics that proved to be magical and inspiring. We took a summer field trip with guests on the Excelsior Springs Chamber Trolley to Fair Share Farm in Kearney. Farmers Rebecca Graff and Tom Ruggieri led us on a tour of the farm and their fermentation operations. Speaking of the Chamber Trolley, we're pleased to work with them and other local/regional businesses as part of the Trolley Winery Tour. Visit Fence Stile and other wineries on a 2020 trolley tour! This year we expanded our network of retail and restaurant partners. Additional locations where you may find Fence Stile wines include The Antler Room, Fox and Pearl, Wind Shift Brewing, Oak and Steel, The Pairing, Bubbles Wine and Spirits, Lukas Liquor - Northland, Happy Hour, and Inn on Crescent Lake. We appreciate our long-term partners including Willow Spring Mercantile, Made in Kansas City, Whole Foods, Grain to Glass, and, of course, The Elms. Check this page for the complete list of locations that carry select Fence Stile wines. Call ahead to determine which wines they carry, or request that they carry your favorite. We also collaborated with Strange Days Brewing, located in Kansas City's River Market, to produce Over the Fence. This saison beer was made with Chambourcin grape must and pomace from the 2019 harvest. Brewer Damon Arredondo did a fantastic job to marry this Belgian farmhouse ale style with spicy notes to the fruity, peppery character of the wine. We introduced the Vineyard LifeStile line of salt and sugar scrubs and house-made mustards, jams, and jellies. The VLS line includes notecards, scented candles, and coasters bearing images from Fence Stile wine labels. We plan to continue and expand this brand with sustainable products as we grow. Learn more about the Vineyard LifeStile. Over the summer, we spent a day with Cat Neville, publisher of Feast magazine and producer of the tasteMAKERS video series. Cat and her crew shot video (photos below) of Vidal Blanc grapes grown on the estate and used to produce many wines of various styles at the winery. The video will be edited and used for an educational video series about Missouri wines and tourism underwritten by the Missouri Wine and Grape Board. Fence Stile was honored to be one of four wineries chosen and featured in this video, due out in 2020. Becca the goldendoodle (below left) went into semi-retirement. She enjoys lazy days at home and occasional visits to the Tasting Room. Meanwhile, Kai (below right) has been working in her second year as a part-time social greeter. She thinks it is mandatory that all guests pet her. Kai's actual job is to make the rounds and greet guests. We think she has a promising career ahead of her.
Last but not least, we made plenty of new friends this year. Thanks to all of the guests who visited Fence Stile via Barley Bus, KC Limo, and the Chamber Trolley. We also appreciate first-time guests who discovered Fence Stile on their travels, or visited from The Elms, Inn on Crescent Lake, and other local businesses. Of course, we value the support and friendship of our Wine Club members and long-time friends and partners. Best wishes for the holiday season. We'll see you in 2020! The end of the year draws near and a new year approaches. Winter months are a natural time to relax, reflect, and gather at Fence Stile Winery with loved ones and friends. Fence Stile's Tasting Room offers a cozy spacious place to eat, drink, and socialize for casual gatherings, parties, or simply for well-deserved down time. Here are ten reasons to plan a visit to Fence Stile. See you soon! 10: Relax by the fireplace in our Tasting Room! Sip on a glass of your favorite wine, sparkling wine, fall/winter sangria, or mulled wine. Grab a spot by the fire and let tensions melt away. We now have Fence Stile logo flute glasses to enhance your sparkling wine experience. If you do a sparkling wine tasting ($5) of Enticement, Captivation, and Sejour, and buy a bottle of sparkling wine afterward, then the tasting fee is waived. If you purchase three bottles of sparkling wine, we'll include a Fence Stile logo flute glass ($5 value). Guests may also purchase logo flute glasses ($5 per glass) for celebrating at home. 9: Live Music. Enjoy free live music by talented local artists on Saturday afternoon. Here's our upcoming lineup: December 14, 2-4 pm - Chris Edwards December 28, 2-4 pm - Brad Allen January 4, 1-3 pm - Jim Thomas January 18, 1-3 pm - Joy Zimmerman (pictured below) 8: Board games! We have board games, such as Yahtzee, giant Jenga, and bag toss, in the Tasting Room. Guests are welcome to bring their favorite board game from home. Wind down with some gaming, snacks, wine, and fun. 7: Food and drink: We have weekly Chef's Specials that range from soups to frittatas to hearty dishes like red beans and rice. The vegetarian-friendly menu changes each week and features flavor-forward seasonal dishes that pair well with wine. We also have cheese, olives, crackers, bread and other items on our Nibbles menu. Guests may also bring food, whether it is a picnic basket, snacks, pizza or a favorite dessert. No outside beverages allowed. 6: Winery and wine cave tour with candle-lit wine tasting - Enjoy a 90-minute tour of the property, the vineyards & the winery. Finish with a candlelit tasting in the CELLAR57 club room & the wine caves. Keep the tasting glass & enjoy 10% off bottles of wine purchased after the tour! $35/person. Reservations required. Check our calendar or Facebook page for additional dates in 2020. Tours are typically scheduled on Saturdays at 11:30 am. Upcoming Tours Sat., December 21, 11:30 am Sun., December 22, 12 pm, Sat., December 28, 11:30 am 5: Kai the goldendoodle does her job best as social greeter when we have guests. She doesn't get paid (well, maybe the occasional treat). Frequent pets, hugs, and undivided attention from guests are her job perks. Kai is in the Tasting Room on most Saturdays and Sundays as her schedule allows. Guests may also bring their dog to the estate. We're pet-friendly and have room indoors and outside. 4: Vineyard LifeStile - Shop and explore our Vineyard LifeStile line of gifts and accessories. We have scented candles, notecards, sugar and salt scrubs for skincare, homemade jams, jellies, and spicy mustard, and more. We can assemble a custom gift basket to include a bottle of wine, glassware, and Vineyard LifeStile items to make thoughtful gift-giving easy for wine lovers. 3: Make an easy getaway! Based in Excelsior Springs, Fence Stile is located 40 minutes from Kansas City and near surrounding Liberty, Kearney, Richmond, and other locations in the greater metropolitan area. Escape from chores and demands of the workweek. Take a break and enjoy a day trip to Fence Stile's Tasting Room. We're located near Van Till Winery in Rayville and Excelsior Springs-based Four Horses and a Dog Winery, Dubious Claims Brewing, and our friends at Willow Springs Mercantile. Spend time with us and support local businesses! 2: Plan a romantic adventure or special occasion. Visit Fence Stile's Tasting Room for a romantic day filled with wine, chocolate truffles, and a special meal (contact us for catering at info@fencestile.com). Celebrate retirement, birthdays, bridal party, anniversary and other life moments in a spacious, scenic setting. Plan a spa da to pamper yourself and a loved one. After all, the winery is located near The Elms Hotel and Spa, where they shuttle guests to Fence Stile, and Inn on Crescent Lake, a charming bed-and-breakfast mere minutes away from the winery. 1: Wine! Of course, our selection of red, white, rosé, and sparkling wine draws guests to our Tasting Room. We're known for dry to semi-dry wines, but offer semi-sweet, sweet, and dessert wine on the menu. Guests may also choose from our seasonal sangria, mulled wine, and wine cocktails, beer and soft drinks. Celebrating our tenth anniversary in 2019, Fence Stile produces wine from grapes grown and harvested on its ten-acre estate. We're proud to showcase the potential of Missouri-grown grapes that defy stereotypes of regional wine. Visit Fence Stile, taste our wines yourself, and find a new favorite.
11/26/2019 0 Comments Flutes and Bubbles at Fence StileJust in time for the holidays, Fence Stile Vineyards and Winery has added flutes to our glassware selection. Let the puns begin. Yes, we're a "glass" act. Look "glassy" while enjoying a flute of sparkling Enticement, Captivation, or Sejour. Don't hate us because we're flutiful. Okay, seriously, our sleek flutes feature the Fence Stile logo and a multi-faceted stem for a solid grip. Abso-flute-ly amazing. Keep the bubbles flowing with our effervescence-enhancing glassware. Spend some time at Fence Stile's Tasting Room on Small Business Saturday, November 30, and relax from 3 to 4:30 pm to the sounds of Flutrio, featuring members of the KC Flute Choir performing classic works and holiday music. Might as well sip on sparkling wine in a flute while listening to flute music, right? Remember, if you do a sparkling wine tasting ($5) of Enticement, Captivation, and Sejour, and buy a bottle of sparkling wine afterward, then the tasting fee is waived. If you purchase three bottles of sparkling wine, we'll include a Fence Stile logo flute glass ($5 value). Or purchase a pair of glasses ($5 per glass) to practice your flute playing and celebrate with bubbles at home. Of course, stock up on sparkling wines from Fence Stile for special holidays like Snow Day, Cookie Baking Day, Chill Tuesday, Holiday Shopping Done Day, Holiday Guests Finally Left Day, and You Deserve It Day. Cheers to you! Happy Holidays from Fence Stile!
11/12/2019 0 Comments Vineyard LifeStile Market DayShop for hand-crafted jams, jellies, and other goods at Fence Stile's Vineyard LifeStile Market Day on Saturday, November 16, 1-3 pm, and Friday, November 29, 4-6 pm. Now's the time to also stock up on wine for upcoming holiday events and gatherings.
Visit the Tasting Room to sample jams and jellies made with grape juice from the 2019 harvest. Vanilla pear jam, fall harvest jelly, Concord jelly, and green tomato relish (made with summer tomatoes from our garden) are just some of the canned goods. We also have our popular house-made spicy mustard and honey mustard available. Limited quantities are available of these made-from-scratch tasty treats. They're great additions to the table for the holidays or as a thoughtful holiday gift. We will also have Vineyard LifeStile candles in a variety of scents, including lavender and fresh linen. These candles burn for many hours. Made from recycled Fence Stile wine bottles that still bear the wine label, the candles are a wonderful way to bring light into someone's life or to add cozy charm to your abode. Shop for Vineyard LifeStile note cards, coasters, and mulling spices for red and white wines. Our scented scrubs are made with fine-ground grape pomace, shea butter, essential oil, and sugar or salt. Use the scrubs to exfoliate and moisturize your hands, leaving your skin feeling soft and revitalized. Remember, Fence Stile can create custom baskets for gift-giving. Select a bottle of wine, choose glassware, and add a few Vineyard LifeStile items. Gift cards may also be included in the gift basket or purchased separately. We will include 2 for 1 tasting cards with gift card purchases. Of course, we'll wrap the gift basket for you. Contact us in advance to order gift baskets for your workplace, family, or friends. 10/4/2019 0 Comments Winemaker's Work After the HarvestHarvest 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! 7/15/2019 0 Comments New Wine Release - NorCyanaReleased in July 2019, NorCyana is a dry red Norton aged in bourbon whiskey oak barrels for 18 months. The result is a big bold red with prominent bourbon, oak, and blackberry blossom aroma. Notes of black cherry and blackberry lead to a hint of black pepper and tannin on the finish. The wine is a brilliant violet hue.
Pair this wine with steak, brisket, burgers on the grill with blue cheese, grilled or roasted portobello mushrooms, duck with a cherry bourbon reduction sauce, and pasta Bolognese. This wine will hold up to smoked meats and lamb. Try it with grilled or roasted vegetables dusted with fresh chopped rosemary and served on a bed of caramelized onions and rice pilaf. Expressions Series - Vidal Blanc
$49/person, plus tax and gratuity Limited to 30 guests. Fence Stile owner-winemaker Shriti Plimpton presents a wine dinner that celebrates versatile Vidal Blanc, a French-American hybrid grape grown in the vineyards. The dinner highlights four Fence Stile wines made from Vidal Blanc. Fence Stile produced and recently released only 37 cases of Tramonto Late Harvest Dry Vidal Blanc. This small-batch craft wine exhibits the unique aroma and flavor of a skin-macerated wine unlike any other regional wine. Dinner guests will also have an exclusive, rare, and one-time opportunity to taste juice from our November 2018 pressing of late harvest Vidal Blanc. We reserved this juice for a special occasion! Naturally-cold-fermented from wild yeast, you'll taste the transitional flavor of late harvest Vidal Blanc grape juice that was the inspiration for Tramonto. The seasonal menu highlights the nuances and versatile character of Fence Stile's Vidal Blanc-based wines. Experience the Vineyard LifeStile with us. RSVP today by calling 816-500-6465 or email events@fencestile.com. Reserve Vidal Blanc (Dry) Poached pear salad with Fair Share Farm pickled daikon, lemongrass, micro greens, and goat cheese Interlude: Limited-release cold-fermented Vidal Blanc juice Plantain dusted with guajillo chile and sea salt Tramonto - Late Harvest Dry Vidal Blanc Roasted kabocha squash and white bean puree with oolong tea-infused cream, nutmeg-spiced toasted almonds, Manchego cheese, and cardamom-spiced orange zest Vidal Blanc (Sweet) Savory carrot terrine with ginger-coconut-curry sauce Ishq Late Harvest Vidal Blanc Dessert Wine Blue cheese and roasted grape puff pastry with goat cheese caramel Join Fence Stile Vineyards & Winery for a six-course wine dinner at The Elms Hotel & Spa. Fence Stile's owner/winemaker Shriti Plimpton will share the story of our wines and how they pair with Chef Nash DeJesus's menu. RSVP today. Contact The Elms at 816-630-5500 to reserve seating.
Fence Stile Rosé Dinner Feat. Fair Share Farm & Austin Farms
Sunday, June 2, 2019 at 4 PM – 6 PM Please join us for a five-course dinner featuring seasonal ingredients from Fair Share Farm and Austin Farm. We will highlight two vintages of Fence Stile's rosé (including the release of our 2016 rosé), plus blackberry lemon sangria, and a rosé wine cocktail. $39 per person (does not include tax or gratuity). Limited seating. RSVP today by calling 816-500-6465 or email events@fencestile.com. MENU Welcome drink - Blackberry lemon sangria Deviled eggs with wild chives, garlic scapes, and pickled rhubarb 2014 Rosé Strawberry-tomato gazpacho with ginger and fennel 2016 Rosé - Debut Release Thai green papaya salad with farm-fresh lettuce Backpack Red Field burger, shiitake mushrooms, and Chinese broccoli (gai lan) served with caramelized onion jam and red wine reduction sauce Rosé Wine Cocktail Hibiscus-blackberry semifreddo with crispy spring roll skin and drizzled with Austin Farms honey Fence Stile invites you to Choose Your Own Wine Adventure! We have re-opened our self-serve wine bar in the Tasting Room. Here's how it works. Guests purchase a pre-paid card for use at the wine bar. Cards are loaded with a minimum of $5 or a custom amount can be added. Selected wines are stored in the wine bar, such as premium 57 White, 57 Red, and popular red and white wines. Guests insert their card in the slot above their wine of choice. You have the option of selecting Sip, Swirl, or Savor which offers varying amounts by the ounce. Position your wine glass below the spout, select your wine, and choose a Sip, Swirl, or Savor option. The dollar amount is deducted from the pre-paid card. The wine bar is a fun way to Choose Your Own Wine Adventure. Sample various wines before deciding on a full glass or bottle. Soon we will add wines from past vintages stored in our library in the wine caves to the wine bar. We will make these limited-edition wines as well as a rotation of country-specific wines available to explore via the wine bar. Ask us about the self-serve wine bar so you can Choose Your Own Wine Adventure on your next visit. 4/16/2019 0 Comments Presenting TramontoFence Stile Vineyards and Winery is excited to announce the release of 2018 Tramonto, a late harvest dry Vidal Blanc craft wine. Tramonto was produced as a small-batch, limited-release wine in 375-ml. bottles. As a perk for Wine Club members, Tramonto will be available by the glass and for advance purchase by Wine Club members through May 18, 2019. Club members may pick up bottles/cases of the wine at the pickup party on May 18th or afterward. After this wine release event, Tramonto will be available for purchase by the glass, bottle, and case to all of our guests. Due to the limited quantity and exclusive nature of this craft wine, the Tasting Room will not offer sample tastes to Wine Club members or guests. Origin of Tramonto Meaning sunset in Italian, Tramonto's origin was inspired by the characteristics of hand-selected Vidal Blanc grapes harvested from the vine in late November 2018. Fence Stile's team and volunteers conducted our regular fall harvest of Vidal Blanc grapes on September 16, 2018. Owner-winemaker Shriti Plimpton designated six rows of Vidal Blanc to be reserved for late harvest. Two days later, we stretched bird netting over the six rows of sweet, ripe grapes to protect them from birds and other predators. Late harvest grapes were plucked from the vines, crushed, and pressed two months later in November mere days before Thanksgiving on a brisk, frosty morning. Late harvest grapes receive more sun exposure. Sugar levels remain stable in the grapes while the water content reduces, typically producing a sweet wine with a higher alcohol content. The flavor and aroma deepen in complexity as the grapes are affected by noble rot, a beneficial fungus with the scientific name Bortrytis cinerea. Green grape skins turn color, ranging from old gold to bronze to dark purplish black. Typically, juice from late harvest Vidal Blanc exhibits caramel and golden raisin flavors. Most of the late harvest Vidal Blanc became the 2018 vintage of Ishq, our sweet dessert wine that will be packaged in 375-ml. bottles for the first time. During the late harvest, we noticed that darker, more dehydrated late harvest Vidal Blanc grapes possessed even more intense, concentrated flavors of fig, baked apple, molasses, honey, and bourbon before oaking. Inspiration was born to attempt something different from past late harvest wines. We separated dark- and light bronze-colored late harvest Vidal Blanc grapes. Each batch was crushed and pressed separately. Using a basket press, we pressed the darker Vidal Blanc grapes with its skins and blackberries harvested from Fence Stile's patch in summer 2018. Shriti developed the sweeter Ishq and the darker test batch of Vidal Blanc juice in separate tanks over winter 2018 and early 2019. After both wines were racked and refined, we bottled them in March 2019. Tramonto's pale orange hue, reminiscent of a sunset draping color over Italian hills or Fence Stile's vineyards, differed from the soft gold of Ishq. We allowed the wines to rest for a month before sampling them. Presenting Tramonto
Tramonto is truly a small-batch craft wine produced in limited quantity. These select Vidal Blanc grapes, affected by noble rot and matured to a near-raisin state, have been transformed into an extraordinary wine with a pale orange tint. Produced as a dry late harvest wine, Tramonto exhibits characteristics of a skin-contact wine (white wine fermented with its skin) also known as orange wine. Tramonto's nose deceptively hints that the wine is sweet, but an initial sip clearly establishes its complex, dry nature. The aroma suggests notes of beeswax, raw almonds, and orange rind. Its bold taste unfolds with waves of fig, dried orange peel, almonds, and nuttiness with a clean tannic finish. After a sip, allow the wine to linger and wash over the tongue. The well-rounded mouthfeel seems similar to a sweet dessert wine, honeyed and succulent, with a medium-heavy feel. After swallowing, inhale through the mouth and note Tramonto's exceptionally long luxurious finish that lingers on the palate. Tramonto is absolutely not to be rushed as an experience. Allow it to unfold with additional sips over several minutes to explore its full range. About Tramonto's Wine Label The label's peach-gold color is a nod to sunsets at Fence Stile during the harvest season. Fading sunlight is soft with orange and burnished gold hues. Twelve boxes on the label's face represent the twelve months of the year. A near full moon is positioned in the eleventh month, November, when the Vidal Blanc grapes were harvested for this wine. The boxes contain colors of woody grapevines, grape skins in earthy tones and purplish-bronze hues, gossamer sunlight, and even the hats and coats worn by Shriti, vineyard manager Shawna Mull, chef Pete Dulin, and harvest volunteers, such as Karen Joiner and Megan James, on a brisk morning. As part of our 10th anniversary weekend celebration, Fence Stile Vineyards & Winery will have a weekly raffle through April.
Guests get a ticket with every purchase at the winery, Thursday-Sunday. Additional tickets are $1 a ticket, $5 for 6 tickets. Enter the raffle by writing your name, phone number and email legibly on the ticket. Fence Stile will draw winning tickets at the end of each weekend in April. Winners will be notified by email. We'll also post the winners on our Facebook page and weekly newsletter. Gift certificates may be picked up at the winery during operating hours at their convenience. WINNERS Raffle Prizes for April 5th – 7th • Vineyard, Winery and Wine Cave tour and select barrel tasting for two ($108 value) - Stacie Orr • Wine tasting for two (regular, sparkling and premium) ($30 value) - Lisa Meyer • Two tickets to Fence Stile wine dinner (April 26th) at Willow Springs Mercantile ($120 value) - Bernadette Hodge • One night stay at The Elms (value based on date of reservation) - Ron Cline • A membership to our wine club, a scented candle of your choice, a set of four Vineyard LifeStile greeting cards and a set of two Vineyard LifeStile coasters (total value $88) - William Gear Raffle Prizes for April 11th – 14th • Private party rental of the Cellar 57 club and wine caves {seats 30} ($400 value) - Tim Spillane • Barrel-aged wine tasting for two ($38 value) - Christy Rumore • $50 gift certificate for Inn at Crescent Lake with a handcrafted mug ($60 value) - Grace Koehler • Food and Beverage credit at the 88 Restaurant ($50 value) - Margee Williams Raffle Prizes for April 18th – 20th • Private party rental of the Cellar Garden {seats 30} ($400 value) - Gwen Devonshire • Vineyard, winery and wine cave tour and tasting for 2 ($70 value) - Mauntell Ford • Set of four VLS label coasters ($20 value) - Jane Tullis • One night stay at The Elms (value based on date of reservation) - Jai Vaughn Raffle Prizes for April 25th – April 28th • Private party rental of the Assemblage Room and deck {seats 40} ($480 value) - Robert Overbaugh • Wine club membership ($50 value) - Sarah Bryden • Pair of Wine Xenos glasses ($10 value) - Jenna Fine • Food and Beverage credit at the 88 Restaurant ($50 value) - Zach Rauer 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. Winter in the Winery While the vineyards endure freezing temperature and wind chill, Fence Stile's winery is a hub of activity when we bottle wine. Owner-winemaker Shriti Plimpton and vineyard manager Shawna Mull work as a team to bottle wine throughout the year. Before we discuss these bottling photos in detail, let's back up a few months. Harvest Crush and Press Fall grape harvest runs from late August through early October. Each weekend, a specific variety of grape such as Seyval is harvested by Fence Stile's crew and volunteers. After the morning harvest, volunteers head to the Tasting Room for well-deserved wine, sangria, and harvest lunch. Meanwhile, Shriti leads a small team on the crush pad to weigh bins of harvested grapes, crush and press fruit, and transfer into tanks in the winery. Winemaker's Craft After fresh-pressed juice settles in the tank for one to two days, Shriti inoculates sugary juice with yeast to initiate fermentation. Simply put, yeast feeds on sugar and produces alcohol. Shriti oversees the temperature-controlled liquid in the tanks. Dryness or sweetness of wine is controlled by managing yeast activity so that a target percentage of residual sugar remains. Less sugar results in a drier wine. Shriti repeats this process weekly for each grape varietal harvested, crushed, and pressed. She monitors and manages these crucial steps to convert juice into wine. Over the following months, she evaluates the progress of each wine's development and aging in the tanks. Utilizing lab tests, experience, and team feedback from tasting trials, Shriti crafts the wine's color, taste, aroma, and body to her satisfaction. Only then is the wine ready to be bottled. The entire process may take four to eighteen months on average, depending on the timeline and necessity for bottling the previous year's vintage. Did you know that the year of a wine, such as 2017 Seyval, refers to the year when the grapes were harvested rather than the bottling date? The winemaking process detailed above is greatly simplified. This summary provides Fence Stile's guests a peek into what occurs behind-the-scenes prior to bottling. For more information and a firsthand look, sign up for our winery and wine cave tour (with wine tasting) that takes place each Saturday afternoon. RSVP and email events@fencestile.com for more details or check our events calendar for dates and times. Bottling and Bottle Shock Shriti assigns bottling days throughout the year to transfer wine from the tanks to bottles for storage and sales. [Barrel-aged wines undergo a different process that we can explore in a future post.] Typically, bottling takes place in early winter through early spring. Once bottled, the wine is stored for a minimum of 30 days in the wine caves before it is sold. This grace period enables the wine to adjust to its new bottled environment and storage in the wine cave to avoid bottle shock. Bottle shock refers to a temporary condition where wine may exhibit off or atypical flavor after bottling. A wine's phenolics, tannins, and compounds may be altered by heat and motion during the bottling process. These elements in the wine continue to evolve in the bottle. Storage for at least 30 days reduces the likelihood of bottle shock prior to opening the bottle and tasting the wine. Bottling Set-up Any equipment that will touch harvested grapes, fresh-pressed juice, or wine is thoroughly cleaned and sterilized before and after use. To set up for bottling, hoses are attached between the tank, filter machine, and bottle filler. Clamps and gaskets are tightly secured at each end of hose connections. Pre-work involved for cleaning, sterilization, and setup is time-consuming, physical, and wet work but necessary to ensure quality and safety. Once setup is complete, wine is pumped from a storage tank through filters to the bottle filler. The four-head filler releases wine into each bottle at a pre-set level. Next, the corking machine deposits a cork into the neck of the bottle. Lastly, a foil cap is placed over the neck and pressure-sealed into place by a capper. Twelve bottles are inserted into a case and stacked on a pallet. Bottling represents a major stage in the lifespan of our wine that is part of an annual cycle. The work involved is physical and labor-intensive. Each bottle is handled by two to three people during the process to ensure quality and consistency. While some of the machinery is automated, bottling is still completed very much by hand. Teamwork, communication, and music help the long hours pass. Pallets of freshly-bottled wine are rolled into the wine cave for storage. They are physical indicators of the work that went into producing wine for our guests. Year-round Winery
Even now during winter's frigid days and nights, Fence Stile works steadily in the vineyards and winery year-round. By February, Shawna works along dormant rows to prune grapevines. Her work prepares for bud break in spring as the earth warms once again. Of course, the Tasting Room operates each weekend (weather willing) to serve guests and share our story. Meanwhile, Shriti manages the business and plans for growth. Vines produce fruit and mature during summer until fall. The cycle continues from fall harvest to crush and press for each year's vintage. Each bottle of wine represents a journey that involves many hands from volunteers to our Fence Stile team. That journey continues with guests that visit our Tasting Room, sample our wine, and select a favorite to enjoy. Whether sipping a glass of wine or sharing a bottle, our guests are an important part of the story. Transforming grapes from vine to juice to wine begins with the end in mind - sharing wine with friends. Our motto lives on. Good fences make good neighbors, a FENCE STILE makes neighbors, good friends! We hope that our wine, and the labor and craft behind it, inspires friendship and fellowship one sip at a time. Fence Stile owner-winemaker Shriti Plimpton had a vision for many years to create a line of Vineyard LifeStile products. Her first creation is Chambourcin Sugar Scrub, a decadent blend of finely-ground Chambourcin grape skins and seeds, cocoa butter, grape seed oil, turbinado sugar, and essential oils bearing the scent of orange spice. Packaged in four-ounce and eight-ounce jars, opening a container releases a rich, sumptuous aroma that engages the senses. Chambourcin Sugar Scrub is a creamy, mildly gritty exfoliant used for rejuvenating and enhancing skin (for external use only). Antioxidant-rich Chambourcin grape skins and seeds are saved from the fall harvest. While juice from the grapes will be transformed into wine, the remaining pomace is saved, dried, stored, and ground into a fine powder. Combined with sugar, the mixture of skins and seeds forms the base of an all-natural treatment that can gently loosen and exfoliate dead and rough skin. Cocoa butter soothes and replenishes moisture. Essential oils add a pleasant aroma and luxurious oils to skin. Visit our Tasting Room to learn more about Vineyard LifeStile Chambourcin Sugar Scrub. Pick up a four-ounce jar or an eight-ounce jar as a treat for yourself or others. Also available, lavender-scented Chambourcin Salt Scrub in both sizes. Fence Stile's dessert wine Ishq (pronounced Ishk) is made from late harvest Vidal Blanc grapes. The primary harvest of Fence Stile's French-American hybrid grapes are completed late August through late September. Owner-winemaker Shriti Plimpton decided to leave six rows of Vidal Blanc grapes on the vines for a late 2018 harvest. These grapes were picked, crushed, and pressed in mid-November. Harvest involved methods that included "birdnetting" the rows of vines. Vineyard manager Shawna Mull also fashioned some "hammocks" to catch fallen grapes trapped in the folds of the netting.
The juice from these grapes will become Ishq and another limited-release dessert wine that will be available in late winter. These late harvest dessert wines are not considered ice wines. Ice wine is a dessert wine produced from grapes that are frozen while still on the vine. This low-yield method concentrates the sugar in the grape juice and produces an extremely sweet wine. Unpredictable winter weather and temperatures make it challenging, time-consuming, and expensive to ensure grapes on the vine are frozen for a sufficient period to yield the desired sugary juice. Watch the video above to learn more about the process of harvesting, crushing, and pressing these late harvest grapes. The gallery below has additional behind-the-scenes photos not included in the video. 11/14/2018 0 Comments Smoke Signals: Farm and Market DinnerYou 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. The leeks and radishes are only some of the produce received from Fair Share Farm. They also provided pristine small salad turnips with ivory skin and lush plumes of green leaves. I trimmed the greens and set them aside. They will be sauteed in a pan with Chinese broccoli and served with spelt, a rustic grain similar to farro. Salted and buttered grilled radishes will accompany the greens and spelt. I roasted the trimmed turnips with garlic cloves in the oven until they were tender sweet gems.
After paring the charred tough outer skin of the leeks, I cut them into long strips and then chopped them into smaller pieces. The scent and taste of smoke on the leeks seemed too aggressive. Not only would it compete with the other flavors in the dish, it would also overwhelm the wine pairing with Backpack Red. This light-bodied, dry red blend of Chambourcin and Norton offered a hint of pepper and earthiness on the finish. Bold smoke would wrestle and dominate the wine, altering the balance of sweet, salty, earthy and smoky flavors. I packed chopped leek into a food processor and pureed the contents. A light cloud of steam and smoke arose. Perhaps the leeks could become a sauce for oven-roasted turnips? Ransacking the refrigerator, I selected a jar of creamy goat milk yogurt from Borgman's Dairy. Slowly, I spooned dollops of yogurt and sprinkled a bit of salt into the leeks and whipped them further. The leeks transformed into a thick creamy sauce that still bore a hint of smoke. The savory, smoky sauce provide a counterbalance to sweet, earthy turnips. Slowly, the various components of this dish, one of three, were coming together for the dinner. Once assembled, plated and served, this melange of smoked, roasted and sauteed vegetables and grain will work in harmony. The goal is to stimulate the senses, appease the appetite, and illustrate how Backpack Red tastes with a variety of flavors while holding its own. Other small plate dishes for the Farm and Market meal include a sweet potato, ginger, and turmeric samosa with curry goat’s milk yogurt sauce (paired with Vignoles). Dessert will be honey and apple sweet grits, cooked in goat milk, topped with Fence Stile blackberry compote and goat’s milk caramel sauce (paired with Vidal Blanc). Smoking is one technique used to impart flavor and aroma to food. Its scent and taste connect with the primal parts of our brain and ancient appetites. Our ancestors learned how smoke added character and depth to food and drink. Now, when curls of smoke dissipate, the aroma of smoke is an ephemeral remnant of wood and vine that grew over years, served its purpose, and continued on its journey. Smoke is ethereal yet real like the memory of a remarkable meal or bottle of wine that makes a lasting impression long after the last bite and sip. You cannot touch smoke. Smoke touches you. Smoke sends a signal from past to present before gliding onward. Through food, wine and experiences, we may receive that signal of seasons passing and life progressing and remember how vital it is to share in the moment before it drifts away. 11/7/2018 0 Comments Chef's Special: November 9-11Pumpkin pear soup with cardamom and pepitas (pumpkin seeds): Slightly sweet with a touch of cardamom for a pop of flavor. Roasted pepitas add crunch to this silky soup – perfect for the fall season. Enjoy with a glass of Reserve Vidal Blanc, Becca Blend, or Loft Red.
Parmesan-rosemary vegetable risotto: This rich creamy risotto is packed with the flavor of Parmesan and rosemary. Kale, carrot, red bell pepper, and yellow squash add fresh flavor and a rainbow of color to this warm dish. Try the risotto with Seyval, Becca Blend, KAIscape, or even a crisp rosé. Watch our Facebook page for weekly postings of upcoming Chef Specials. 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 Rebecca Graff and Tom Ruggieri of Fair Share Farm. "In 2003, we began growing organic fruits and vegetables on Rebecca’s family farm in rural, northeastern Clay County, Missouri,' Ruggieri says. "She is the fourth generation to farm this land. We focus on building the soil through biological farming methods, including extensive cover cropping, animal rotations, mineral additions, mulching and composting." The farm is home to two farmers, three cats, 160 laying hens, two roosters and countless frogs, butterflies, birds and insects. The remaining 200-plus acres of family farm is planted in native grasses, good habitat for deer, turkey, quail, coyotes, and many other species of wildlife. "At the heart of Fair Share Farm are the 100 families that join us in our efforts through Community Supported Agriculture," Graff says. "Each family contributes between 4 to 16 hours per year to the CSA. They either help at the farm during the weekly harvests or on the Core Group which guides decision-making, holds member events, conducts the annual survey, coordinates the distribution sites and keeps the CSA running smoothly." In 2016, Ruggieri and Graff completed the construction of an on-farm commercial kitchen and began producing fermented vegetables. Ruggieri says, "At Fair Share Farm, we are the ones that harvest the vegetables that go into our ferments. This short distance of travel from field to jar has the inherent benefits of freshness and product control. As farmers and fermenters we are a part of a continuum from seed to jar. We are thus able to maintain product quality and control through our growing and handling practices. Just as a vineyard raises grapes and ferments them on-site to produce a product reflecting the terroir of the soil, our soil building and on-farm processing brings out the health, nutrition and umami of our land." Ferments are made by hand in small batches. Graff notes, "Over 95 percent of what we put in each jar is raised on the farm. Our on-farm kitchen is a Clay County Health Department Food Establishment. We are permitted to ferment vegetables, in accordance with our HACCP plan." The farm produces more than 20 different vegetables, fruits and herbs that are grown for the CSA. In addition, they grow more than 95 percent of the ingredients that go into the ferments. Fair Share Farm sells fresh vegetables exclusively to its CSA during the growing season and at the Brookside Farmers Market during the winter. Ruggieri says, "Our ferments are sold to our CSA, at the summer Brookside Farmers Market, and at these retail locations http://fairsharefarm.com/wp-content/uploads/2017/06/ferments-stocklist-for-website1.pdf "Our fundamental farming practice is to focus on feeding the soil to constantly improve its fertility," Graff says. "We plan our work each day with the goal of providing for the health and biological diversity of the farm, as well as reducing the effects of climate change." For example, Graff and Ruggieri implement environmentally-focused practices, such as sequestering carbon at Fair Share Farm. "It is the job of a biological farmer to feed the soil. Just like us, the soil has an appetite and the ability to grow," Ruggieri explains. "The soil is in effect the stomach of the plant. In order to add soil and organic matter to a farm it is necessary to provide a diverse diet, and a substantial amount of organic matter each year. At our farm we do this through a combination of cover cropping, mulching, compost application, chicken rotations, mineral additions, and water management. Since 2008 we have raised over 25,000 pounds per year of organic matter. "The source of the organic matter added to our soil is the carbon in the air. Carbon dioxide is turned into plant matter by photosynthesis. When we grow and turn under a cover crop this carbon is then incorporated into the soil. This removing of carbon from the atmosphere and putting it into the soil is known as sequestering. Since 2008 we have sequestered an average of over 75,000 pounds per year of carbon dioxide." In effect, farmers act as stewards of the land that they farm, ranch, and/or manage. Graff and Ruggieri take an active role in this responsibility. "You are what you eat, so you are what your plants eat," Graff says. "This fact of physics is an important fundamental issue that defines our farming principles. We feed our soil, plants and animals solid food in the form of cover crops, mulches, minerals and organic feed. Our 16 years of soil building provides nutrition to our produce, eggs and ferments that you can taste." "So-called conventional agriculture feeds plants soluble, synthetically-produced compounds," Ruggieri says. "This bypassing of the soil biology is analogous to feeding a person a strictly liquid diet, treating the plant as infirmed. This synthetic diet is reduced in complexity from a natural system and represents a diminishment of nutrition. When we eat conventional produce we are incorporating these synthetically produced chemicals into our body, making us less that all-natural. We reject this method of agriculture as it damages the both environment and the health of people. We feel it is important to have a livelihood that provides for the farm, farmers and community while tying together the biology of the land, our ferments and our bodies." To attend the Farm + Market event, RSVP to secure a seat today. Meet your local farmers, 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. 10/25/2018 0 Comments Sip N Shop Vendor LineupBelow is a list of vendors lined up for the Sip N Shop on Saturday, October 27, 2-5 pm. Make plans to visit, shop, and enjoy wine in our Tasting Room. Bring friends and family and start the holiday shopping season in style. SAVE THE DATE: Our next Sip N Shop before the holidays is Saturday, November 17, 1-4 pm. Shellie Jennings will offer card readings during the event. Color Street Scentsy Paparazzi Norwex Sensible Lips with Annie (SeneGence) Pampered Chef Uniquely Leather Chloe and Isabel Young Living Ruby Ribbon Thirty-One Mary Kay Rodan & Fields The Onyx Feather Pure Romance Trades of Hope The Cocoa Exchange DoTerra LuLaRoe The Onyx Feather Pure Romance Magnabilities Lola & Jade Nowlin Yarn Creations Green Utopia 10/24/2018 0 Comments Chef Specials Return for Fall/WinterVisit Fence Stile's Tasting Room for a light meal to accompany your glass or bottle of wine. Starting this weekend, our chef will prepare a seasonal soup, panini or other food special available Friday through Sunday (while supplies last).
Friday, October 26 - Sunday, October 28 Soup: Creamy roast vegetable bisque with sweet-and-spicy green tomato relish, salsa verde and toasted acorn squash seeds Watch our Facebook page for weekly postings of upcoming Chef Specials. 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 Linda Hezel of Prairie Birthday Farm. "The mission of Prairie Birthday Farm is to inspire and empower others to enjoy, consume, and produce nutritious food and the native ecosystems upon which its production depends," Hezel says. "Efforts to achieve that mission are encompassed in a multifaceted food literacy enterprise involving: 1. Production/demonstration, 2. Education/sharing, 3. Evaluation/research, and 4. Creativity/innovation." Based in Kearney, Missouri, Hezel established Prairie Birthday Farm in 1993 at first to feed her family and then the broader community. "The farmscape and gardens have been designed to mimic nature in food production and reconstruct native ecosystems necessary for the balance and synergy among plants and animals," Hezel says. "Using native plants in food production offers many benefits including adaptability to local soil and climate conditions, maintaining healthy and diverse ecosystem services, the conservation and propagation of local flora types, and creation of aesthetic wealth." The farm's bounty is "produced without synthetic chemicals and sold to dozens of area residents by arrangement and as many as 25 area chefs," says Hezel. Hundreds of pounds of herbs, edible flowers, vegetables, and fruit (including wild and Slow Food Ark of Taste varieties) are available from February through November without the use of season extension structures. Hezel adds, "As a small-scale producer, I focus on the most flavorful and unique herbs, flowers, fruits and vegetables." Farm products and experiences include flowers (36+), fruit (25+), herbs (40+), and vegetables (15+); native plants: 140+ (forbs, grasses, bushes, vines, and trees). Together, they yield fruits, vegetables, herbs, flowers, eggs, honey, and art in the form of photographs and tablescapes, research, classes, aesthetic wealth, and nature immersion experiences. Prairie Birthday Farm has played host to guests from the culinary community, including chef Pete Dulin of Fence Stile Vineyards and Winery. Hezel says, "Hundreds of volunteers and learners as well as chefs and their culinary teams interested in the concepts operationalized by the farm have taken tours, participated in 1-3-day immersion experiences, and taken part in the seasonal and daily rhythms of activities required to steward the complex systems of food production." For the upcoming Farm + Market local food and wine event, our chef will use wild plum wood to smoke leeks, fresh turmeric leaves (pictured below) that will be combined with sweet potato and ginger in samosas, and dried dahlia petals as a garnish for dessert. At this point in the harvest season, the first killing frost has occurred but some production still continues at the farm.
"Many hardy plants remain, some improved greatly with the rain and cold," Hezel says. "Available now: Organic, baby ginger and turmeric tubers and leaves as well as a mix of foraged herbs and greens that require as long as an hour per pound to harvest, and foraged from gardens, fields, and orchard. Foraged herbs and greens may include, but is not limited to Italian parsley, clover, cutting celery, horseradish leaf, hyssop, lemon balm, wild arugula, sorrel (French, wood), dandelion, dead nettle, bronze fennel, chive, bergamot, fava bean leaf, wild chicory, radish leaf, borage, chickweed, thyme and mint." To attend the Farm + Market event, RSVP to secure a seat today. Meet your local farmer, taste local dairy prepared in several dishes, learn how Fence Stile owner-winemaker Shriti Plimpton paired dishes with wine, and take home 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. 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, learn how Fence Stile owner-winemaker Shriti Plimpton paired dishes with wine, and take some some wine and fresh dairy products home. 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. |
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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 |