WINE & CIDER STRATEGIC VISION
THE WINERY
As a winery interested in the complete experience of our wines, we want to create wine and a place that everyone can enjoy. To do this, we both raise grapes and partner with other vineyards in Pennsylvania, Virginia, and New York, and embrace the common table wines which we became familiar with throughout Europe. We also put significant resources into the aesthetic of place which, while deeply set in Pennsylvania Farm Barn motif, has been equated by some to be channeling a rural European cafe.
Our 10 acre vineyard here near Harrisburg has been planted in a mixture of French and American hybrids, like Vidal Blanc, and Noiret, as well as traditional European varietals like Cabernet Franc and Merlot. Our Harrisburg vineyard will probably be dominated by the various hybrids due to its terroir/microclimate, and our desire for consistent delivery of Estate grapes with the minimal environmental impact that we can manage. Through partnership with other vineyards, and yet sitting in French Oak in our cellar, are classic European bold red wines (Cabernet Franc, Merlot, Cabernet Sauvignon) that in the Winter of 2014/2015 we intend to bottle. Through time, we will endeavor to increase these classic Europeans grape vines on the estate. The Spring of 2014 should see a half an acre of Cabernet Franc planted if all goes well. We also believe that the "lowly" apple is the basis of some classic US drinks such as hard cider, and newer creations such as Apple Wine, and Apple Ice Wine which will also be available in the Winter of 2014/2015. So far, our choices in hybrids have done well with the various "extreme weather" conditions that we have experienced, from the Spring Drought of 2012, to the post Mother's Day Hard Frost of 2013, and the arctic blasts of 2014. Successfully "weathering" these conditions has not been true with other vineyards growing classic European grapes. In addition, we are adding to our current hybrid plantings great wine grapes such as Valvin Muscat (reminiscent of an Italian Asti Muscat), Traminette (a Gewurztraminer clone), Marquette (a grandchild of Pinot Noir), La Crescent (reminiscent of Vignoles or Riesling), and Frontenac Gris (believed to be a replacement for Sauvignon Blanc by some). Ultimately, we see approximately 18 acres of grapes being planted on the Estate, with our second vineyard in Herndon PA providing additional acreage of both certified organic grapes and non-organics. |
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In 2014, we began offering select wines 'on tap' and available for purchase in our special, refillable, 750ml wine growlers.
THE CIDERY
Hard Apple Cider is already being served here at Spring Gate and the "lowly Apple", the basis of almost all Colonial America fermented drink, is having a huge resurgence in the United States. Our intention for 2014 is to produce a mixture of "fresh" cider, as well as "aged" ciders of various kinds. We've already released our Kentucky Bourbon Barrel cider, which was aged for 90 days in an oak barrel, and a super slow wild fermentation aged cider coming along nicely as well.
Throughout 2014, we're going to focus on "on-tap" cider here at the Estate, and maybe in "downtown" Linglestown. If you need to take some home, we'll sell you a Spring Gate Growler. We intend to focus on this smaller scale custom cider for awhile, while our cidering experience might extend 30 years, large scale cidering is an art in of itself.
Throughout 2014, we're going to focus on "on-tap" cider here at the Estate, and maybe in "downtown" Linglestown. If you need to take some home, we'll sell you a Spring Gate Growler. We intend to focus on this smaller scale custom cider for awhile, while our cidering experience might extend 30 years, large scale cidering is an art in of itself.
