Taste testing our Chocolate Chambourcin Wine cake. It’s tough work, but somebody has to do it! Come try a piece Friday-Sunday. Cheers!
We save landfill space by saving our brush and any wood to be burned when there is snow cover. The ash remains are then spread on the vineyard soil in…
It’s hard to believe now that it was 60 degrees this afternoon. Thanks to everyone that came by today and to Kathleen for sharing this photo taken under the pergola….
How does our winemaker open sparkling wine? By the traditional method of sabrage of course! Cheers!
We just returned from the 2014 KGGWA annual conference and Kansas Wine of the Year Competition with 2 Best in Class and also a silver medal. Given all the incredible…
Here is an article by Phil Anderson interviewing our winemaker and highlighting everyone’s hard work. Thanks Phil! Sold-out conference in Topeka a sign of excitement By Phil Anderson phil.anderson@cjonline.com Though…
Just from a temperature perspective, we can look at the temperature range this year recorded by our vineyard weather station. Given a high of 106 degrees, and low of -11,…
Adding two additional labels to our award-winning line up. Join us this weekend for the release of two new labels. Both are made with 100% Kansas Seyval Blanc. They offer mouthwatering…
Harvest has been in full swing and we’re finally finding some time to write again! Red wine is noted for it’s health benefits, but where does the red come from?…
