Vineyard and Winery

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We planted four rows of 8 vines each in 2015. Chambourcin, Viognier, and Cabernet Sauvignon. Only the Chambourcin thrived. The other rows will get re-planted with Chambourcin next year. 

We harvested about five gallons of grapes from the Chambourcin vines. This was added to some Zinfandel concentrate to make 5 gallons of the "Red Varietal Encounter." Entered in the American Wine Society Amateur competition for 2020, this wine placed with a bronze medal.

Purchased imported grapes from City Scape Winery in SC. Old Vine Zinfandel, Malbec, and Cabernet Sauvignon. 32 gallons in production. 

Encouraged by the first experimental batch last year, we expanded from 5 gallons to 32 gallons and 3 varieties. A learning process all the way. Primary fermentation takes place in the larger 30 gallon plastic barrels. The fermented grape juice is then pressed and transferred to the glass 6 gallon "carboy" bottles.  

Technical details of winemaking include testing for sugars, acids, and Sulphur dioxide compounds. Fermentation involves understanding the growth of yeast and bacteria, solutions, compounds, and effects of environmental conditions like temperature and oxygen levels. 

Wish you could smell this. Primary fermentation refers to the yeast hard a work consuming sugar and converting it to alcohol and carbon dioxide, among other things. The sugars present in the "must" (crushed grapes) determines the alcohol level by volume. Turn up the sound and you can hear the bubbles.  

New 110 L tanks allow for variable amounts of wine in storage. Current wines are Tempranillo, Merlot, and Petite Sirah. About 50 gallons all together. Each tank, by Spiedel, can hold up to about 27 gallons. 

Tempranillo, Merlot, Petite Sirah, and Cabernet Sauvignon. Grapes trucked in from CA and WA states, picked up at crush in Raleigh, NC and transported to Horse Tale. 

Here they begin their initial alcohol fermentation before being pressed into the tanks for secondary fermentation and clarification. 

In lieu of using oak barrels for flavor, which have additional benefits beyond taste, we use oak additives (chips, powders, sticks, or staves). The 2021 Tempranillo is an experiment with Chestnut wood (Castanea dentata), medium toast. When production capacities reach higher, we will invest in barrels.