We were feeling pretty good.

Even with arguably the wettest summer on record and cooler than normal temperatures, weather that grapes do not appreciate and do not produce well in, we have a nice crop.

Growing grapes organically, our arsenal of weapons to use against the onslot of disease and pests that sort of unusual weather breeds is limited and can be not as effective.

But hey, The Burts have been farming for over 6 generations.  We've seen it all.  The hurricane of 1938, the flood of 1955 and other assorted crazy weather New England is Known for, so we can handle it and were excited when the grapes began maturing.

 I have never seen water pooling in our vineyard before, even in spring.

The onslaught of rain and some hail thrown in for good measure pommelled the electric fence we had just put up to keep the critters from eating our crop.

I was standing in water up to my ankles in the vineyard taking these pictures.

Now, logically, I know this is not personal but I can't help feeling that mother nature is just not a wine drinker!

Hopefully the grapes willl dry out!

This Saturday August 15th we'll be at River Valley Market in Northampton from 12 to 3 pm offering free tastings of our Blueberry wine.

 

River Valley Market is kicking off Eat Local America! by having a blueberry festival featuring burgers with local blue and cheddar cheese, local tomatoes and lettuce, sweet local corn on the cob and blueberry tartlets. They'll have samples of Bart's Homemade Blueberry Ice Cream (sales benefit CISA--Community Involved in Sustaining Agriculture) and the Art Steele Blues Band will be performing for your music enjoyment. 

You don't have to be a member to shop there, all are welcome.  

We are down to our last 2 cases of blueberry wine until we bottle again in September so here is your chance to try it and if you like it, purchase some of the last of it.

Hope to see you there!

Along the edge of the vineyard intertwined with the weeds, brush and trees is a patch of the thickest, most robust blackberry bushes I have ever seen with the biggest juiciest blackberries.

Every year, we pick and eat a few pints and let the rest go by.
I just can't stand to let that happen anymore so I made a bargain with Josh our head winemaker.
If we can pick at least 20 pounds it would be just enough to make a very small, precious bit of wine.
I'm thinking something thick, and fruity and oh so sweet that just a little bit will be so satisfying.

So far we've picked 16 pounds. 

I'll keep you posted

In case you have been wondering what we have been up to in the past year…. 

 

There was the pruning of vines in winter

 

  

Restocking bottles and equipment

Selecting fruit for next year’s wine.  These luscious strawberries will be next year’s new strawberry wine yum!

And of course, watching the grapes grow!

This fall along with our Red Frontenac, White Cayuga, Apple, Raspberry, Blueberry and Cranberry wines, we’re offering an Apple Raspberry blend.We have lots of fun stuff planned for this year and I’ll do my best to keep you informed.As always feel free to email us with your questions and comments.

 

I thought this was a great idea.
A customer came in the winery this weekend to buy wine to give "the gift of Haftield" baskets for Christmas this year.

What a brilliant Idea.  And I hope she doesn't mind that I'm borrowing and sharing her idea.dd

Did you know this wonderful little town has lots of great gift ideas?
You can find a directory here:
http://www.hatfieldbusiness.org/business_directory.htm

Gifts to include:
Wine : )
tuck in a gift certificate or two for, a restaurant, landscaping, a stay at a bed and breakfast, groceries etc
Add a special blend of tea from the teaguys
Here's their great website:
http://www.teaguys.com/

 

Give yourself a gift by skipping the crowded malls and give a truly unique gift this year.

Thanksgiving is this Thursday.
How did that happen?
Are you ready?
I sure am NOT!
But I do know what wine I'll be serving : )

And that reminds me.
We'll be open FRIDAY Saturday and Sunday this coming weekend 12 - 5 and if you're entertaining family and friends bring em around for a taste of some local wine.

Friday begins the offical holiday mad rush and if you're cutting back this year like most of us, check us out for some special, inexpensive locally produced gifts.  Besides wine, we have homemade jam, wine soap and pottery made by local potter Malea Rhodes.

Wine inventory is dwindling and we're not anticipating being open too many more weekends but you can always call or email about availability.

Happy Thanksgiving!

We have 2 cases left of our new red wine Frontenac. 

We know that weekends are busy, and if you can’t get to the winery soon but would like some wine, just email or call and we’d be happy to hold an order for you.  And even though we are only open for tastings on weekends, if you need to pick up some wine during the week, give us a call.  We’re usually around for pick up. 

1. Cayuga White
2. Frontenac Red
3. & 4.Dry and Semi Sweet Apple
5. Raspberry
6. Blueberry
7. Cranberry 

Cranberry has sold out for this season.But we still have 6 other varieties.

The Frontenac red being the most limited.

A quick note to let you know that we are down  to the final case of Cranberry Wine for the season.

If you’d like some and can’t get to the winery quick just send us an email or call and we’d be happy to put it aside for you.

I confess that I generally like a semi dry or semi sweet wine over dry. When we closed the winery for the season last year, all we had left were a few cases of our dry apple wine.  I have found that this recipe is perfect for adding a slightly sweeter taste to our dry apple wine and also makes a bottle of wine go farther if you’re hosting a party.

If you have a chance to stop by and taste our wines, don’t forget to give our sparkler a try too. 

It’s a great addition to any fall/holiday get together. 

 

A few simple ingredients are all you need.1 bottle of Pioneer Valley Vineyard Dry Apple Wine½ cup triple sec½ cup fresh squeezed orange juice (1 -2 oranges)1 lime1 lemon½ cup sugar1 ½ cups sparkling water (1-12 oz. can seltzer water)In a pitcher or punch bowl mix together the wine, triple sec, orange juice and sugar.Add the juice of half of the lemon and lime.Slice the remaining half of lemon and lime and add the slices to the sparkler.Cover in refrigerator for at least 4 hours.When ready to serve, add the sparkling water.Serve with apple wedges dipped in lemon if desired and/or apple skin curls.