New Saperavi Vineyards Take Root

Saperavi is dramatically expanding its footprint in North America as more vintners add vines to their vineyards and long-term plans. Growers are taking advantage of the increase in Saperavi vines on the market as other nurseries join Amberg Grape Vines (formerly Grafted Grapevines) to boost the supply of Saperavi stock. A special thanks to Jim Baker at Chateau Niagara for helping me in my search for American Saperavi producers. If

Saperavi Grapes

you are or know of a Saperavi producer please contact me at wpawinepirate@gmail.com.

The first stop on our quest for new Saperavi vineyards takes us to Fort Defiance in the Shenandoah Valley of Virginia where Tim Jordan is planting an acre of Saperavi this Spring (2019). Tim is the former head winemaker at Barren Ridge Vineyards and a PhD. of Entomology from Virginia Tech.He is planning to add four acres of hybrids and Saperavi to the existing six acres of vinifera in his family’s vineyard. He intends is to implement as many organic and biodynamic viticulture practices as possible in his new vineyard. He has partnered with his brother, Ben Jordan who is the head wine maker at Early Mountain Vineyards. They are bonded but not producing on site yet as they are “bootstrapping” the winery as they go. So goes the “Glamorous Life” of wine making without the deep pockets of corporate investors. Isn’t this what it is all about? Having a dream of getting to make all the decisions while charting your own course even if it is uncertain at times. There is nothing more rewarding than seeing your dreams become reality. Although their stories are unique this is a shared truth for all wine makers. Tim’s 2016 block varietals are Chardonnay, Riesling, Petit Manseng, Blaufrankish, Cabernet Franc and Noiret. His 2019 plantings will be Chardonel, Regent, Chambourcin and Saperavi. Follow Tim on Instagram @valley.vines

Justin Falco is the winemaker/proprietor of Montifalco Vineyard in Ruckersville, Va and one of the ambitious growers that will be planting a Saperavi vineyard this Spring. Justin has always loved the wines of Eastern Europe, France and Switzerland. Because of all the friends and family he has abroad he wanted his winery to reflect his memories of the wine and culture there.  It is little surprise that he will be adding 2000 Saperavi vines to his Central Virginia vineyard that already boasts plantings of Sémillon, Sauvignon Blanc and Rkatsitelli.    http://montifalcovneyard.com Instagram @montifalcovineyard

I have followed the Saperavi vineyard that Dr. Rik Obiso planted three years ago at White Barrel in Christiansburg with great interest. This Fall will be the first harvest for those

Vineyards at WhiteBarrel Photo Courtesy: WhiteBarrel Winery

vines and will set the benchmark for what we can expect from Virginia Saperavi. Rik is involved with several research projects that will further the understanding of how “Old World” Saperavi can be best used in Virginia.   http://whitebarrel.com Instagram @whitebarrel

42º North latitude is ground zero for Saperavi in North America. That is exactly where the Saperavi vines of Shalestone Vineyards in Lodi, NY call home. Shalestone is on the east side of Seneca Lake in the “Banana Belt” and has a memorable tag line “RED IS

Photo Courtesy: Shalestone Vineyards

ALL WE DO”. They prove that statement to be true with the makeup of their vineyard. Rob and Kate Thomas have 6.5 acres of Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, Lemberger, Pinot Noir. Their 400 Saperavi vines occupy a 1/2 acre plot within the vineyard.  http://shalestonevineyards.com

     Jeff Sawyer is following his passion for wine making in Sterling Valley, NY. He is well on his way to seeing his vision become reality with the establishment of Wellspring Vineyards. He planted 275 Saperavi vines in 2016, less than he wanted to because his original order for 600 plants couldn’t be fulfilled because of a shortage of vines. The following year brought a change of direction with Jeff planting 300 Dornfelder and 250 Gewurztraminer. Wellspring Vineyards now has 1900 vines comprised of Riesling, Chardonnay, Pinot Noir, Grurztraminer, Dornfelder and Saperavi growing on the southeastern shore of Lake Ontario. With the first part of his plan in place Jeff is moving forward with his goal of starting a winery. He said in four or five years they will be known as Wellspring Winery. The proposed site is the perfect setting for a winery/tasting room and will have a great view for his guests. Jeff can be reached at   jsawyerstudios@aol.com

 

Just Saying!!!

Here are a few of my views on recent trends.

I am not a big fan of bottle caps on wine bottles. I have no problem with screw tops or wine in cans but when I see a wine bottle with a cap on top I think back to my childhood and remember bottles of my favorite “Pop” Regent Cherry soda. In Western Pennsylvania carbonated soft drinks, like Coke and Pepsi, were and still are to a certain extent referred to as “Pop”. Maybe it was a shortening of soda pop that led to this regional slang.

Rosé has been riding a steadily ascending arc of popularity over the past several years. I have heard reports that Rosé sales hit their crescendo in the Summer of 2017 and have consolidated over the last 18 months. Although Rosé is thought of as just a summer wine by many it is a category that has proven itself and is here to stay. Traditionally Rosé sales peak during the warm months but year round sales are starting to rise as people realize that this wine pairs well with food in any season.

Orange wine is a curiosity to me because I like to try new things. It has received plenty of attention but I don’t know where it fits into the big picture when it comes to wine in general. We will have to wait and see if it will be taking a place in your wine collection or in the closet next to your Beanie Babies and Cabbage Patch Dolls.

My prediction for Chinese wine is that it is too early to tell if all the money China has invested in its domestic wine industry will pay off. There is certainly enough demand for better wine in China now that its middle class is expanding exponentially. In time I believe China will become a major player in the world wine market simply because it has a diverse collection of growing regions, climates, terroirs and affordable labor that can be developed. Will their wines taste like traditional European or New World wines? No, they will taste like those traditional wines made from grapes grown in Chinese soils and expressing a terroir unique to China.

Everyone has an opinion when it comes to sweet wine, French-American hybrid wine and Vitis vinifera wine. Every winemaker that I have visited in Western Pennsylvania is always eager to have me taste their dry wines but are quick to admit that it is the sweet wines that “Keep the lights on”. While it is true the sweeter wines make up the largest segment of wines sold in local wineries it is also true that interest in dry wine is increasing as tastes evolve and wine drinkers look for something new. I have always said that a “Good” wine is one you enjoy drinking. My theory is that many of the people who start going to wineries with friends will enjoy the easy to drink sweet wines and will be content with these wines. Some will become curious and explore the French-American hybrid wines, of which there are many and can be found in both dry and sweet styles. The wines made from French-American hybrid grapes can provide a bridge from sweet wines to Vitis vinifera wines. It is easier for a wine drinker to transition from the sweeter offerings to the drier Vitis vinifera wines by learning to appreciate the differences in wine grapes and the different styles that they can be made into by experiencing these approachable hybrid wines.

I believe wine is at it’s best when enjoyed while making lasting memories with friends and family. If you are doing it right you will always remember the good times and the people but you probably won’t recall what wine you were drinking.  Just Saying!

 

 

Harvest Report 2018

     The 2018 growing season in the Northeastern United States turned out to be one of the most challenging in recent years. I contacted several of the top winemakers/vintners to get their thoughts and opinions about the 2018 season. After reading their responses I decided I couldn’t tell their stories with the same insight and emotions as they did so I am publishing their experiences in their own words. I hope these personal and candid  accounts of a difficult year gives you a better understanding of what it takes to grow grapes and make wine in Pennsylvania and New York.

Chuck Zaleski is owner/winemaker of Fero Vineyards & Winery Lewisburg, PA (Central Pennsylvania). Chuck has always been willing to help me with my blog and I have found him to be honest and straight-forward with his assessments. Thank you Chuck for your guidance and insight.  http://ferovineyards.com

The 2018 grape season in Pennsylvania will be one for the ages, not in a good way. Every grower I know had difficulties this season unlike they had seen before. The flooding, often daily, rains and high humidity started in July and never let up. The direct effects were delayed ripening, higher levels of powdery and downy mildew, and more fruit rot. Yields were down dramatically. The effort required in the vineyard this season was extreme. In our vineyard, the white varieties were more susceptible to mildew and rot. The reds held up a little better but did not ripen as well as usual. As winemaker and vintner, I directed our crew to selectively hand-harvest only the best fruit. We were able to process it in a more favorable style for this vintage. The winemaker’s adjustments in the cellar can really help the final product. We went with more blush production from our red wine grapes. We had a little Saperavi that got ripe enough for red wine. The white varieties were able to mature with good sugars and aroma but in much lower quantities.

Extreme weather like this is a learning opportunity to the attentive vintner. There are limits to the effects of different techniques in managing a vineyard. This season demonstrated those limits. We have developed a plan for the vineyard that will allow us to better handle a year like this and improve the crop in better years. We survived and will be stronger because of it. 

Fred Frank is President of Dr. Konstantin Frank Wine Cellars and third generation winemaker at Dr. Frank’s Winery on the western shore of Kueka Lake Hammondsport, N.Y. (Finger Lakes Wine Region). Fred has always been willing to help me and our conversations have given me a greater understanding of winemaking in the FLX and for that I will always be grateful.     http://drfrankwines.com

This has been a challenging harvest for the later ripening varieties. The early varieties did well and we are pleased with their quality. We started our harvest with the sparkling grapes which included Chardonnay, Pinot Noir and Pinot Meunier. All were picked by hand and we were able to sort while picking to insure that we would only harvest high quality grapes. The next grapes to be picked were Gruner Veltliner and Chardonnay that came in with excellent quality. We picked several of our red varieties early for Rose production. This included Pinot Noir, Blaufrankisch and Cabernet Franc. We are excited to be increasing our Dry Rose production to match the increased consumer demand. The most challenging variety later in the season was Riesling due to abundant rainfall. We were able to pick some blocks earlier and also do some sorting and dropping of bad fruit prior to harvest. I will keep you updated as we finish our fermentations with the quality assessment later in the year.

Rich Ripepi owner/winemaker at Ripepi Vineyard Monongahela, PA  (Western Pennsylvania) planted his vineyard on property just a short walk over the hill from his home when a vineyard in this region was unheard of. We have all heard that old real estate adage “Location, Location, Location” being the key to success and it was as true for Rich Ripepi’s vineyard this year as it is for a property’s value. His vines are planted on a steep southeastern facing hillside virtually in sight of the Monongahela River. Thanks to Rich and all the Ripepi Winery family for always greeting me with a warm welcome and making me feel like one of the family when I visit.     http://ripepiwine.com

The harvest this year was the biggest surprise in 30 years of our vineyard. The excess rain increased the juice quantity of our grapes. However, because the rain came from the south, almost all the nights were above 70 degrees, and this made maturity of the grapes the best in 30 years. We are very optimistic about the 2018 vintage.

Tod and Jean Manspeaker have overcome many obstacles to get to the point where their Briar Valley Vineyard & Winery consistently produces award-winning dry wines with premium Vinifera grapes from their own vinifera only vineyard. The Briar Valley Vineyard is on a southeastern facing slope at an elevation of 1200 feet in the foothills of the Allegheny mountains. Briar Valley Vineyard & Winery Bedford, PA  (South Central Pennsylvania). Thanks to Tod and Jean for all the support and friendship you have shown me over the years.   http://briarvalleywinery.com 

As for the harvest and vintage overall, all I can say is I hope we never experience another one like it in my lifetime. It was rain, rain and more rain. The vineyard lay wet most of the season. We sprayed more often than normal. It seemed a vicious cycle of spray, leaf pull, hedge and repeat. We harvested some of the varieties early because the brix weren’t moving and we were worried about rot. Fortunately, we had little rot. The acids and ph in most of the varieties were good, but the brix in all varieties was low. We were careful to reduce crop yield to aid in ripening. We harvested the whites earlier than normal. The reds we allowed to hang in an attempt to tweak a bit more ripeness from them. We harvested our last variety, Cab Franc, on October 12th. The Chardonnay and Riesling are showing well early on. They will have a little less mouthfeel than the 2017 vintage, but have nice flavors. Of all red varieties, the Lemberger will be the star. The other varieties are rounding out and coloring up nicely. They will be leaner than the 2017 vintage, but will each have their own personality. I suppose, all in all, for the challenges presented in 2018, we are fortunate that our wines are developing as well as they are.

I got to know Steve Casscles after reading his book “Grapes of the Hudson Valley and Other Cool Climate Regions of the United States and Canada”, available on Amazon at http://amazon.com/Grapes-Hudson-Valley-Climate-Regions/dp/0982520832 You might know Steve for his pioneering work with French-American hybrids and his preservation effort with Hudson Valley heirloom varieties not to mention his encyclopedic knowledge of wine grapes. Thanks to Steve for his detailed account of this years growing season at Hudson-Chatham Winery and all the other help he has provided me. Hudson-Chatham Winery Ghent, N.Y. (Hudson Valley).

It was an average Spring, but a bit hot and dry (which is generally abnormal), but lately has not been abnormal at all. For the past few years, I have set out new vines in the early spring to 80 plus temperatures and dry soil conditions. This year I planted about 40 new vines of Palmer, Chelois, Valerian and other old heirlooms like Diana, Winchell and Banc Blanc. While it was not a completely inhospitable Spring, it was relatively dry, but with enough spurts of rain, so all of my new vines did well and my new nursery stock did OK with some watering. 

In later June, it was pretty dry and by early July it rained and rained and rained and continues to rain to this day. So on average, not so warm due to the rain and clouds, but lots of rain. I have never in my 40 years of growing grapes seen so much rain.

Different grape varieties handled the rain differently. My Hudson Valley Heirlooms such as Iona, Jefferson and Empire State did not do so well and lots of black rot. In the Hudson Valley we tend to get more black rot than powdery or downy mildew. These varieties did not fair well at all this time of year. My E.S Rogers hybrids (Salem, MA) also did not fair well at all this year except for Agawam. French-American hybrids did OK even with all the rain. I sprayed a lot, about ever 10 days and used light not hot stuff. Surprisingly not a lot of fungus disease hit the Foch, Baco,Burdin, Chelois or Chambourcin. I had very good production from all of these varieties. Due to the higher than average rainfall, high production levels and cool temperatures our sugars were low. Most years we pick at 21 or 22. This year we picked 18 and were glad to have taken off the crop. In September the sugar levels did  not move after 9/10 so we cried “Uncle” and picked our grapes. In the end our Foch and Leon Millot (Wagner clone) was very productive and surprisingly good acids  (19-20 brix). Our Baco Noir, very productive and did sugars no higher than 18 to 19. Our Palmer red variety (a chance hybrid that I grow here that tastes more like a Malbec or a Chianti) was pretty productive and came in low in sugars at 18 by the 3rd week of September. Some powdery mildew. Our Concord, a bell weather for the Northeast, was not so good with lots of rot, low sugars and it came in late.

We are evaluating our wines now and surprisingly deep colors and acid levels are OK. In the cellar it will be an OK year.

Jim Baker and I became friends when he reached out to let me know that he was growing and making Saperavi. Jim and Cathy Baker are owners/winemakers of Chateau Niagara Winery New Fane, N.Y. (Niagara Lake Plain). Saperavi isn’t the only grape that has proven to be an award-winner from Jim’s vineyard. The Bakers have planted and meticulously cared for a dynamic and diverse vineyard that keeps improving every year. Thank you Jim for your in-depth account of this year’s harvest, a year none of us will ever forget.  http://chateauniagarawinery.com

The 2018 harvest was one of the best in Chateau Niagara’s history. We had a few ups and downs, but overall a great harvest. The fruit quality was the best we have ever had. This is due largely to the addition of a mechanical leaf picker and mechanical hedger, and improved spay protocol. We added a mechanical leaf plucker which allows us to remove the leaves in the fruiting zone in a cost effective, and most importantly, timely method. We are able to do our entire 7 acres of vines in two days, versus one month of hand pulling. The addition of the hedger helped us keep the growth and vigor that we experienced in check. We moved to a 7 day spray schedule compared to the 14 day spray schedule we have used in the past. This showed much better results. We were able to add in a late season spray of Hydrogen Peroxide, a very benign spray that readily breaks down in the environment. This had the effect of halting any late season rots that have plagued us in the past with Fall rains.

The weather this year was interesting. We had a cool, wet start to the year that was followed by a hot, dry summer. We checked on the heat accumulation season and found that we had exceeded 3100 growing degree days (GDD). Our historical average is about 2500 GDD. This extra heat should have made this a superior year. What we found at harvest was an interesting result. This should have been a year with impressive sugars, but turned out to be rather lackluster. Our first fruit came in about 20 brix, or 20% sugar. Expected results in a year like this would have been 24-26 brix. That was however, the only downside. Harvest levels hit their targets, except for the Riesling, which turned in a bumper crop. Ph levels were spot on in 3.3-3.5 levels in the reds and 3.2-3.4 in the whites. Fruit flavors are magnificent and TA levels are within target for the fruit, All in all, a very good year. The initial sampling of the wines so far indicate deep flavors with varietal character.

John McGregor and his McGregor Vineyard are probably best know for his Black Russian Red wine but he also offers a selection of award-winning wines made from his vineyard that dates back to the trailblazing days of Vinifera in the Finger Lakes Wine Region of New York. I have found John to be refreshingly outspoken and passionate when it comes to his desire to make the best wine possible from his grapes.    http://mcgregorwinery.com

It would be an understatement to say that 2018 was an interesting year for weather here in the Finger Lakes. The cool winter air lingered around right up to May. In fact, I believe we experienced the second coldest April on record. This was immediately followed by the second warmest May on record! Early summer was quite hot and dry we had 90+ degrees for over 20 days in June alone. It stayed hot right into early fall and we were “treated” to excessive precipitation and to humidity that just wouldn’t quit. Ultimately, we ended up with greater problems with sour rot in the vineyards. Pinot Noir and Riesling seemed to be hit hardest in our vineyard, along with the Sereksiya Rose (the variety we blend with Rkatsiteli). In fact we left the entire crop of Sereksiya Rose on the vines, the sour rot just took it over. We ended up dropping more fruit to the ground than typical and instructed our pickers to leave much more behind on the vines than I can ever recall doing. All in all, we finished harvest early and yields in our vineyard were fairly average. This by no means was a disastrous year and much of what came into our cellar was really nice. Surprisingly, our Gewurztraminer was on the side of spectacular. Our Cab Franc, Cab Sauvignon and Saperavi did well. I expect some really solid wines to be produced from this vintage…time will tell!!!

Greendance – The Winery at Sand Hill is the closest winery to my home. It’s synergy with Sand Hill Berries is just too perfect to be a coincidence. In fact, it was the end result of visionary thinking and flawless execution of a plan. In 1982 Rick & Susan Lynn and Rob & Amy Schilling bought and revived an abandon farm near Mt. Pleasant, PA  (Western Pennsylvania) Turning it into a thriving business through determination and hard work. I am thankful to have had the opportunity to spend time with them this year and I’m looking forward to spending more time with them at Greendance in 2019.  http://greendancewinery.com 

We will end up with nearly 75-80 inches of rain this calendar year which is extreme and was reflected in our harvest and in the harvest quality and even the harvestable fruit in nearly all vineyards where we acquire fruit. The best grape quality of all the four vineyards we used this year was our own. where there was very little rot or unusable fruit. The other vineyards include Equivine Vineyard near Coatesville, Pennsylvania where we got Cabernet Sauvignon and Chardonnay grapes. We could not let the fruit hang long enough to get ripe because of the continuously wet fruit. Subsequently, these grapes needed sorted and could have a more “green” character than is typical for these varietals and this is a challenge for wine makers. (i.e. overcoming sour rot, botrytis and under ripeness.) We picked Sauvgnon Blanc and Pinot Gris in the rain at Stag and Thistle Vineyard near Marshallton, Pennsylvania just to salvage them before the hurricane. Our Gruner was picked at a vineyard in Kennett Square, Pennsylvania and it suffered the same problems and is a winemaker’s challenge. As is our usual practice, but even more important this year, we maintain a cold chain from the vineyard we picked into 28 degree reefer (refrigerator) trucks all the way to our press to reduce microbial problems. It is understandable with these harvest conditions why here and the rest of the Eastern U.S. this is called a “winemaker’s year”. On a better and more optimistic note our estate wines that contain varietals: Marquette, Frontenac Gris, Frontenac,  Chamboursin, Foch and the newcomer Petite Pearl are coming along exceptionally well and the quality now is definitely elevated above the anticipated quality for this type of year. A very bright spot is the new Petite Pearl grape. It is a hybrid from the Minnesota program but is quite distinct in appearance, quality and the malic/tartaric ratio which is very similar to vinifera. The clusters were small and tight and the fruits are barely pea sized with a high skin/pulp ratio. We barrel fermented the whole Petite Pearl berries in new French oak which was a challenge that required barrel rolling scheduled three times/day until fermentation was complete. We expect to plant a larger block of this based on our early experience. 

I count Greg Winslow as one of my newest friends and I’m anxious to watch as his vineyard in Perryopolis, PA  (Western Pennsylvania) develops it’s personality. The Winslow Winery boasts 16 varieties of grapes and currently five Estate grown releases. Thanks for the help Greg and I look forward to seeing you soon.

One thing that seemed very different this year versus years past, aside from the copious amounts of rain was the transition of seasons. I believe our last measurable snow was April 17th. Even when it wasn’t snowing in April it was cool and dreary. As a result, budbreak didn’t occur until the beginning of May for us. This is a little later for some of our varieties. We thought the late budbreak would work in our favor as far as frosts go, but that didn’t happen. We still had a light frost event mid-May that caused some damaged to the new buds, but it wasn’t catastrophic.

After that frost it went straight into Summer, or at less it seemed like it. We had a lot of heat and humidity all summer. It seemed that the leaves and grape bunches were constantly wet through out the summer, from either rain or humidity. We deleafed almost 100% around the fruit zone to try to keep the bunches as dry as possible. I sprayed religiously every 7-10 days trying to keep diseases at bay and I think I was successful. Insect pressure was not a problem through out the summer.

I thought the fruit looked pretty clean going into the month of September considering how wet the summer was. We were a little lighter on crop load than I wanted but the fruit looked good. Then harvest started. We were able to pick a few white varieties that were ready before the remnants of Hurricane Gordon pasted through the area. I could have picked more varieties but I was taking a chance in hopes that the fruit would develop more and that we wouldn’t get hit too hard, but I was wrong. We got about 6 1/2 inches of rain from that episode. Some of the varieties did OK with the rain. Chardonel and Traminette, some did not. Riesling in particular. After that event we kept a watchful eye out for berry splitting and bunch rot. The remaining grapes did mature further but I think that massive amount of rain stunted their growth right in the critical time of their development. We did a field sort on almost all the remaining grapes to try to keep the quality as high as possible. The bulk of the remaining grapes were harvested within two weeks after Gordon came through. The last grapes Cabernet Sauvignon and Chambourcin were harvested the second week of October. The decision was made due to a forecasted temperature drop. This was too early in my opinion. In the past we usually pick these the end of October, even into the first week of November. It was a difficult year, a character builder for sure. I should be pleased that we were fortunate to get some fruit. I estimate that we lost 30% due to frost damage and late season rot. As for the quality that comes from this fruit, time will tell. I have talked to a few growers from Virginia and it seems that they had it much worse. I have been told that they chose not to harvest a lot of their reds due to quality issues. The Erie Pennsylvania area on the other hand I was told had been spared most of the late season rain.    http://winslowwinery.com 

     Please share this post. I wouldn’t want to see all the hard lessons learned this seasons lost before they can help winemakers in the future. Please tell me your thoughts and experiences.

 

 

 

Rockin’ Down the Highway

     Just off Exit 146 of the Pennsylvania Turnpike at the foot of the Allegheny mountains lays the little town of Bedford. Nothing along the quaint business district in the center of town would give you any clue that something extraordinary is happening at 107 E. Pitt Street. That is the address of the tasting room for Briar Valley Vineyard & Winery, one of the best wineries in Pennsylvania. You might think that’s only my opinion of their classic European-style vinifera wines but I have a second opinion from someone with creditability greater than my own, Mr. James Suckling! Yes, you heard right, that James Suckling the world-famous wine critic.

     At a recent tasting of more than 800 non-West Coast wines Mr. Suckling gave Briar Valley Chardonnay 2016

Briar Valley Vineyard & Winery Chardonnay 2016

a score of 92 points calling it “Concentrated and fresh, this is an elegant cool-climate Chardonnay with bright lemon and herbal notes. Very long mineral finish.” Quite a coup for Tod & Jean Manspeaker owners/wine makers at B.V. Mr. Suckling went on to award B.V. Lemberger 2016 an 89 point score and B.V. Cabernet Franc 2016 87 points. These two Reds are among my favorite Pennsylvania wines. It is easy to see why Tod & Jean have recently expanded their winery with a new production facility because when you make wine this good you will need extra capacity.

You can find these wines and all the other quality wines that Briar Valley offers at their tasting room in Bedford, Pa, online at http://briarvalleywinery.com or at many fine dining restaurants around the state.

The REAL American Fero

     I just got the good news about this years harvest at Fero Vineyards from Chuck Zaleski, owner/winemaker, Fero Vineyards & Winery Lewisberg,Pa. Instead of me telling you what he said I decided you would get a more personal view into the harvest if you heard it from the man who knows Fero Vineyards better than anyone. The following is an excerpt from an e-mail Chuck sent me.

” We had a great harvest this year. Fruit quality was excellent and the yield remained at historical levels. I think we found the right site for our varieties.

     My Saperavi is leveling out at about 2 ton on 1/2 acre. This gives me about 125 cases of wine. We will be bottling last years vintage this December. I like the way it has matured. We picked earlier that year so the acidity is a little higher. This years harvest is hopefully hitting the peak ripeness for flavor, smoothness and durability. I have been doing some benchmark tastings of domestic and foreign Saperavi. There is a large variation in the level of oak exposure. I am leaning away from the oak. It also is historically not an oak aged variety. The grape has such a nice flavor on its own and this gets overwhelmed by the oak. It also is historically not an oak aged variety. 

I am happy to hear that the harvest at Fero Vineyards was excellent. I have always been told that great wine is made in the vineyard and after hearing that the harvest was record-setting in both quality and quantity at every vineyard I talked with I have the highest expectations for the 2015 vintage. Thanks to Chuck for taking the time and effort to keep me and my readers updated with events at his winery and in his vineyard.

Fero Wines with Medals won at 2015 Finger Lakes International Wine Competition.
Fero Wines with Medals won at 2015 Finger Lakes International Wine Competition.

      

Fero Wines display Medals won at 2015 Pa Farm Show.
Fero Wines display Medals won at 2015 Pa Farm Show.

2015 Pa Farm Show Wine Results

Congratulations and Thank You to all the wineries that participated in this years competition.  The entire palate of Pennsylvania wines that paint the portrait of this state’s evolving wine heritage were on display.

Double Gold: Best of Show Grape:  Penns Woods Winery 2009 Cabernet Reserve .           Double Gold: Best of Show Sweet/Dessert:  Happy Valley Vineyard & Winery 2011 Vidal Blanc Ice Wine                                                                                                                                       Gold: Best of Show Fruit:  Starr Hill Vineyard & Winery 2013 Guilty Pleasure

Other local wineries that received medals in recognition for producing high quality wine were:

Fero Vineyards & Winery                                                                                                                        Double Gold:  2013 Grüner Veltliner                                                                                                Gold:  2013 Pinot Gris                                                                                                                             Silver: 2013 Pinot Noir  and    2012 Riesling                                                                                      Bronze:  2012 Semi-Dry Riesling,  NV Spiced Apple,  NV Chocolate

Glades Pike Winery                                                                                                                                  Gold:  2012 Petit Verdot                                                                                                                      Silver:  2013 Spiced Apple                                                                                                                     Bronze:  2014 Black & Blue,  2013 Noiret

Narcisi Winery                                                                                                                                    Silver:  2013 Riesling                                                                                                                         Bronze:  2013 Rosabella,  2013 Noiret

The Vineyard at Hershey                                                                                                                  Bronze:  2013 Blackberry Portrait,  2013 Sweet Riesling,  2013 Pink Catawba,  2012 Merlot,  2013 Oaked Chardonnay

Christian W. Klay Winery                                                                                                                  Silver:  2013 Lavander Mist

For the complete list of medal winners at the largest indoor farm show in the U.S. just click the link.  www.pennsylvaniawine.com/node/2372

Fero Vineyards & Winery: Saperavi 2013

Fero Vineyards &Winery Saperavi 2013
Fero Vineyards &Winery Saperavi 2013

     I had the pleasure of drinking my first Pennsylvania grown and made Saperavi recently.  It strengthened my belief that the Saperavi grape has the potential to be developed into the signature red grape grown in the cool climate of the Eastern United States.  Fero Vineyards & Winery 2013 Saperavi starts by revealing its beautiful dark purple color, a trademark of this wine.  After admiring the deep color, aromas of red fruit with a hint of oak fills your nose.  Saperavi grapes are known for producing a full-bodied wine with good structure, Fero Saperavi 2013 fulfills those expectations on both counts with style and accuracy.  This East Coast Red has good acidity which complements a subtle note of oak that is carried well into a long finish.  I recommend buying three bottles of this vintage, drink one now and cellar the other two.  Open those bottles after aging them two years and five years, compare your tasting notes,  I am sure you will be impressed by how well this wine will develop over time. 

     Thanks to Chuck Zaleski the owner and winemaker of Fero Winery for pursuing a progressive strategy that is not only designed to grow his business but the quality of wine produced in Pennsylvania.  Fero Vineyards & Winery 965 Jpm Rd Lewisburg, Pa. www.ferovineyards.com   570-568-0846   Fero Saperavi 2013 will be judged at the Pa Farm Show this weekend  1/9/15  Update: Fero Saperavi 2013 has won a Gold medal at the 2015 Finger Lakes International Wine Competition (FLIWC).