We will be mowing and spraying as needed and we will install pencil rods and grow tubes on our new vines that are already planted as soon as the pencil rods arrive. We are getting our La Crescent blocks cleaned up. We had quite a bit of
Read more →We will be pruning St Croix, St. Pepin, Brianna, and Foch at Newport Lane Vineyard this week. 28,000 of our 38,000 vines have been pruned. We have delayed shipment of new vines from the nursery in Southeastern Vermont to allow our vineyards to dry out. We removed
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We received juice to make American Steuben, Cranberry Wine, and American Pink Catawba on Monday and will start fermentations as soon as the juice temperatures get to about 60°F. Our titrator is all of a sudden not functioning, so we have to send all of our wine
Read more →We are pruning our Sabrevois and St. Croix at Tassel Ridge Vineyard early in the week and as soon as we’re done, we move to the vines at Newport Lane. As soon as (or if) the vineyards dry out a bit, we’ll continue spraying herbicide and fungicide
Read more →We have several fermentations going on with the juice that we brought in from upstate New York. Over the weekend, we added the lab nutrients to two of these fermentations. We will bottle another batch of Red, White, & Blue® on Wednesday and then get Cranberry Wine
Read more →The popular Tassel Ridge Finalé Bonbons are back. They are packaged in sleeves of four bonbons and in boxes of 15 bonbons. The dark chocolate bonbon is filled with a Finalé Raspberry cream and the light chocolate bonbon is filled with a Finalé Blackberry cream. Our bonbons
Read more →2015 Iowa Nouveau is a light and fruity wine and it will complement most of the dishes served at Thanksgiving and other holiday dinners. Although it is dry, it offers so much fruit that many people who prefer a sweet wine find it very appealing. The 2015
Read more →For the past 3–4 weeks, the Cellar Crew has focused on fermentations. They are all finished now. All of our fermentations went well with no funky smells or tastes. Now, we’ve moved to the creative, sensory work of tasting and experimenting. The next step with each wine
Read more →The cellar team is celebrating their accomplishment of bottling 16,015 cases of wine in 2014. That compares to 13,884 cases in 2013. There are 12 bottles in a case so that totals to 192,180 bottles for 2014. They will start 2015 off with a bang by bottling about
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