Cool Grapes 🍇

That’s not morning fog in the vineyard, it’s a bin of dry ice! We recently harvested a portion of our Chambourcin into this chilly bin ❄️. The dry ice serves two purposes:

to keep the fruit cold and as intact as possible throughout its journey to the winery
to create a base layer of CO2 inside the bin (dry ice is actually just solid CO2).

After we finished picking these grapes, we brought the bin to the winery and filled it with more CO2, then sealed it tightly with plastic wrap. Why would we go to all this trouble?? Assistant winemaker Elizabeth Higley explains:

“Filling the bin with CO2 pushes out all the oxygen, making the space inert and causing the berries to begin an enzymatic fermentation (each berry ferments individually, within itself)”

This whole-cluster fermentation process, called “carbonic maceration”, produces a light and fruity red wine that is ready to drink immediately (no barrel aging is required to smooth tannins).

The carbonic maceration technique was popularized by the French and is widely known as “Beaujolais”. Not only is this wine fun to make, it’s also fun to say.

Be on the lookout for our limited release Beaujolais in the near future!

WRC Midnight Run Grand Reserve

We wanted to let everyone know that our 2010 Midnight Run Grand Reserve is almost sold out, but don’t worry the 2012 vintage is right behind it!

This special port was awarded best in show at the 2020 NC fine wine competition. It’s Interesting to see what extended barrel aging can do to a wine.

Due to our limited inventory, we’ve taken the Grand Reserve off our online store, but you can still pick up a bottle at the tasting room while supplies last. And if dessert wines aren’t your thing, check out any of our other wines at the link below!

Wine Shop