May 2023
Swan Creek Herb Festival 🪴
Spring is in the air, and that means it is time for our annual Swan Creek Wine Trail Herb Festival! For those of you who aren’t familiar with this event, each of the four wine trail vineyards has selected an herb and will be crafting a food and wine pairing around it. During the Herb Festival weekend, participants will visit each winery to enjoy the pairing and take home a potted herb of their own!
This is a ticketed event, and we are nearly sold out, so if you would like to attend please call the tasting room today. Tickets are $35 (per couple).
Herb Festival Dates
May 5th & 6th - noon to 5pm
May 7th - 1pm to 5pm
Featured Herbs
Dobbins Creek: Rosemary
Laurel Gray: Basil
Shadow Springs: Thyme
Windsor Run: Parsley
Red Roses
In vineyards across the world, rosebushes are planted at the ends of vine rows. The origins of this tradition are unclear, but today many wine enthusiasts (us included) will tell you that these bushes serve as a “canary in the coal mine” for vineyard health. Rose plants are more susceptible to insect attack and fungal disease than are grapevines, so the logic is that these bushes will quickly show signs of distress in the event of danger - allowing the viticulturist to take action before the threat impacts the grapes.
Realistically though, our rosebushes don’t have much of a connection to the grapevines. Perhaps it is because we carefully monitor our vineyard for issues that we don’t think to utilize the rosebushes, or maybe the whole concept is just tourist folklore. Either way, we don’t mind because they sure are beautiful 😁.
Malbec Nouveau Last Call 📢
We are nearly sold out of our limited-run ‘22 Malbec Nouveau! If you haven’t had a chance to try this unique wine here is your reminder 🤓.
The term “Beaujolais” refers to a wine region in France, but it is generally associated with fruity, young red wines that have hustled from the wine press to store shelves in just a couple of months. Our “Malbec Nouveau” was made in this style with an additional twist called carbonic maceration - our winemaker explains:
The grapes went straight from the vineyard into an inert tank filled with CO2 where they underwent an 8 day carbonic maceration. In this process, gas trapped in the tank diffuses into each individual berry and begins an enzymatic fermentation. This technique produces unique aromas of candied fruit and bubble gum that cannot be achieved with normal fermentation.
If you would like to grab a bottle before we run out, either come by the tasting room or order online at the link below!