The Villager represents our house style — off-dry, crisp, and aromatic.  This blend of Seyval Blanc and Cayuga was fermented for three months at low temperatures for good fruit retention, then was filtered and bottled soon after to capture freshness and retain a bit of CO2.  The wine has “fatness” on the mid-palate and a “leesy” character from extended contact with the yeast. In fall 2009, we are looking forward to releasing our "Villager Red," a minerally driven Merlot-based wine.

In the spring of 2008, 3.5 acres of our farm were planted to the white grape varieties Vidal Blanc, Traminette, and LaCrescent.  Over the next few years we will continue to plant more grapes to eventually reach our goal of 10-12 planted acres.  We intend on specializing in white wine from our vineyard as we believe these varieties will make the best wine for our area. 

We adhere to the fact the best wine is made from the best grapes.  The greatest wines are created in the vineyard, not in the barrel.  With this in mind, we strive to grow the healthiest, most spirited plants possible.  We are dedicated to organic management of our vines, as well as biodynamic practices that increase the flavor values of our wines.

Brian is somewhat of a pioneer in grape-growing.  He has veered away from traditional planting schemes to very dense planting, resulting in twice as many vines per acre. His theory is that denser planting leads to lower yields with higher quality.   Especially here in Maine, vines bearing less fruit will go into dormancy quicker, which is ideal for this growing climate.  To people skeptical of growing quality wine grapes in Maine, Brian says, “we are still discovering which grapes best represent the terroir of our area.  With our glaciated soils and summer fog, I believe Coastal Maine has the potential to produce some really unique and outstanding wines.”