“Healthy soil, vigorous vines, spirited wines”
Vermont-grown organic grapes artfully fermented in our state capital, Montpelier!
Petite Pearl Single Varietal Red Wine
Alcohol:
12.5%
Type:
Red
Variety:100% Petite Pearl
Winemaking notes:2021 was a perfect year to grow grapes in Vermont. A warm dry spring and a hot summer led to a record yield and outstanding Brix numbers. Primary fermentation took place in stainless steel for two weeks followed by four months in virgin 112L Hungarian oak barrels. The wine finished secondary fermentation and aging in glass demijohns before bottling.
Tasting notes:The 2021 Petite Pearl is a garnet colored wine, almost opaque from the depth of color. The nose exhibits dark fruits, vanilla, and lilac alongside some slight minerality. On the palate strong jammy flavors of a variety of small fruits such as currants, cherries, and raspberries are complimented by vanilla, oak, and earthy richness. An initially creamy mouthfeel transitions into a tart and tannic aftertaste that leaves you wanting another sip.
Foraged Pear Cyser
Alcohol:
11.5%
Type:
Mead
Variety:Feral Pear and Wild Apple mead
Winemaking notes:Feral Pears and Wild Apples were pressed in October, mixed with the honey, and naturally fermented using the wild yeast on the fruit. After fermentation, the wine was aged in glass demijohns for six months before it was bottled.
Tasting notes:Aroma is fruity and sweet, reminiscent of fruity pebbles, similar to an apple tree at full bloom. Slight spice and tropical fruits, caramelized sugar, and apple and pear flavors are present on the palate. Slightly detectable banana notes make it similar to bananas foster. Coupled with a silky, sweet, mouth feel, and a clean finish of pear and pineapple, this is an excellent and complex dessert wine. Serve at cellar temperature (55°F)
Méthod Champenoise Sparkling Rosé Wine
Alcohol:
12%
Type:
Rose
Variety:41% Frontenac Gris 38%, Frontenac, 11% Crimson Pearl, 10% Sabrevois
Winemaking notes:2020 was an unusual year in many ways. A cool and wet spring and a hot dry summer led to a fifty percent reduction in yield, yet perfect grapes for sparkling wine. All the grapes are crushed together and after a short maceration, they are pressed and fermented in stainless steel. After fermentation, the wine is aged in glass demijohns for several months before it is bottled. In the cellar, the bottles begin maturation on the lees before they are disgorged. Styles available include; Brut Zero, Brut, and Sec.
Tasting notes:Balanced acidity combined with a delicate nose, fresh crisp taste of green apple, grapefruit, and cantaloupe creates a pleasant mouth feel with a lingering citrus aftertaste.
Wild Cyser Honey Wine
Alcohol:
14.5%
Type:
Cider
Variety:Cider is sourced from a variety of wild and heirloom trees at Montpelier Vineyards. Honey is sourced from raw wildflower — Suddabee's Honey
Winemaking notes:The apples were pressed in October, mixed with the honey, and naturally fermented using the wild yeast on the fruit. After fermentation, the wine was aged in glass demijohns for nine months before it was bottled.
Tasting notes:Primary aroma of apple, with undertones of floral honey and cinnamon. Moderately sweet with acid and tannin from apples. Very soft palate tannins and excellently clean wild fermentation. Some other interesting esters such as vanilla and mulling spices are noticeable from the wild yeast on the palate. The finish is smooth and long-lasting.
Méthod Champenoise Sparkling White Wine
Alcohol:
12%
Type:
Sparkling, White
Variety:17% Louise Swenson, 52% Frontenac Blanc, 25% Swenson White, 6% Itasca
Winemaking notes:2020 was an unusual year in many ways. A cool and wet spring and a hot dry summer led to a fifty percent reduction in yield, yet perfect grapes for sparkling wine. All the grapes are crushed together and after a short maceration, they are pressed and fermented in stainless steel. After fermentation, the wine is aged in glass demijohns for several months before it is bottled. In the cellar, the bottles begin maturation on the lees before they are disgorged. Styles available include; Brut Zero, Brut, and Sec.
Tasting notes:An elegant and pleasant sparkling wine with a golden straw color, delicate nose, and fresh, crisp taste of green apple. Its slightly sweet nature is balanced by moderate acidity and light bubbles.
Vintner’s Pyment
Alcohol:
13%
Type:
Variety:Organic Marquette, St. Croix, Frontenac, and Sabrevois, with Suddabees Honey
Winemaking notes:The grapes were crushed, mixed with local honey and fermented on the skins for two weeks before they were pressed. After fermentation, the wine was aged in Hungarian oak barrels for nine months before it was bottled.
Tasting notes:This wine has great clarity but is very dark from the red grapes used to make it. The aroma is reminiscent of freshly split cherry wood, with dark and red fruit notes of currants, black raspberries, loganberries, lingonberries, and currants. Pleasant tannin and tartness balance a sweet back. Flavors of cherry and black raspberry are complemented by toasted marshmallow and vanilla from the long oak aging. Presents with a pleasant and light mouthfeel and lingering acid on the finish.
Wild Petite Pearl
Alcohol:
11.5
Type:
Variety:Petite Pearl
Winemaking notes:Winemaking Notes: 2021 was a great year to grow red wine grapes in Vermont. Hot and dry weather most of the summer produced perfect fruit. After crushing, a pied de Cuvee was added to the must. Primary fermentation took place in stainless steel for two weeks, then into Hungarian oak barrels, and finally, the wine finished MLF and aged in glass demijohns before bottling.
Tasting notes:Tasting Notes: This garnet wine presents cherry, dark fruits, sawdust, and spring flowers on the nose. This is followed by an acid-forward flavor that is slightly tannic with raspberry and red fruits on the palate. Undertones of artichoke and black birch follow. The aftertaste is smooth and pleasant. For a wild fermented wine, this is clean and easy drinking, it doesn’t ask much of the drinker but to be enjoyed. Enjoy with fresh strawberries, chocolate, or bloomy rind cheeses.
