Tasting room open daily
11am - 5pm
open all winter
except Thanksgiving Day,
Christmas Day & New Year's Day
(On route 7, immediately south
of historic Shelburne Village
between the Shelburne Museum
and VT Teddy Bear Factory.)
6308 Shelburne Rd., Shelburne VT
802-985-8222
www.shelburnevineyard.com
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November
Wine & Pairing
2008 Marquette
This big robust red has complex tannins and a nice long finish. Rich dried fig
and cherry notes on the palate. A good pairing with beef, lamb and venison.
$20
&
Pan Seared Ribeye with Wild Mushroom Ragout
2 Rib eye steaks, thick
2 Tblsp. olive oil
1 clove garlic, crushed
fresh thyme
black pepper
Mix ingredients together in zip lock bag and marinate for 1-3 hours.
3 cups assorted fresh/wild mushrooms, chopped
1/2 onion, sliced
tsp sugar
1 clove garlic, chopped
2 Tbsp Worcestershire sauce
2 Tbsp red wine vinegar
1 cup Sherry or Vermouth
small can whole tomatoes, diced with juice
2 Tbsp olive oil
Tbsp butter
Heat oil and butter in large skillet over medium heat. Add onion and tsp sugar and cook until caramelized. Add garlic and mushrooms and cook, until they release their juices and begin to brown. Add Worcestershire, vinegar, Sherry and tomatoes. Simmer, stirring occasionally until slightly reduced, about 15 minutes. Salt and pepper to taste.
Remove steaks from marinade and pan sear in skillet on high heat. Turn down heat to med-low and cook steaks until desired doneness.
Remove to board and let rest 10 minutes. Slice thinly against the grain and serve topped with Mushroom Ragout. Serve with wild rice.
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Holiday Party Plans?
Are you looking for a beautiful
& unique place to host
your holiday party?
Consider Shelburne Vineyard. Our elegant tasting room can accommodate small or large groups for cocktail or sit down style events. Call, email or stop by for more information.
802.985.8222
galbert@shelburnevineyard.com
or
lcarms@shelburnevineyard.com
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 Pete's Greens
CSA Pickup Location
at Shelburne Vineyard
Good Eats CSAFall/Winter
www.petesgreens.com
Pickup:
Shelburne Vineyard
Oct. 14 - Feb. 10 2010
Wednesdays
noon-5:30
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Greetings!
The vines are now bare and tipped with frost, and much of our winery work has moved indoors. The grapes have been crushed and pressed and the juice transferred to stainless tanks and oak barrels where it will rest for the winter; evolving, developing character an d complexity.
But while the main harvest season is over, it is just the beginning of a very exciting time in the seasonal cycle of our vineyard. Ice Wine season.
Ice wine is a sweet dessert wine made from grapes that have been left on the vine to freeze. They are picked and pressed while frozen, allowing us to capture only the most concentrated sugar. The result is liquid gold. It's a specialty that can only be produced in colder climates like our own. A true northern delicacy. (Stay tuned for more details on the making of ice wine in our December newsletter.)
This month we're releasing some new wines from the 2008 vintage, recently liberated from their year long hibernation. As always, we invite you to stop by and taste, tour and chat about wine.
Many thanks
to all our community volunteers who helped with the harvest!
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Events
Autumn New Wine Festival
at Shelburne Vineyard
to benefit the Chittenden Emergency Food Shelf
Saturday, November 7, 2009
11:00 am - 5:00 pm
Shelburne Vineyard Tasting Room
(Rt. 7 between Shelburne Museum and VT Teddy Bear)
Shelburne VT
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New Releases
.............November
2008 Marquette
Be one of the first to taste our premier vintage of 100% home grown Marquette. Grown on our Rte. 7 vineyard site, this cold hardy hybrid grape produces a robust red wine, rich with dried fig and cherry on the palate, complex tannins and a long finish. Enjoy now with a hearty fall roast, or cellar for a special occasion.
2008 LaCrescent Semi-Dry
This much anticipated Minnesota hybrid grape produces a lovely, highly aromatic, semi-dry white with apricot on the nose and palate. A balance of sweetness and acidity makes this white a wonderful aperitif or after dinner wine.
2008 Rhapsody Ice Wine
Made from Arctic Riesling grapes harvested from our Meach Cove site last December (at a chilly 15 degrees F), this dessert wine is a delightful way to finish off a special dinner. A pear nose is complimented by a sweet, sweet pear taste and a smooth but complex finish. Enjoy with a fruit tart or Vermont blue cheese.
2008 New York State Riesling
This Riesling, harvested from our friends at Lamoreax Landing, NY and made here at our Shelburne winery, has a beautiful golden-green color. Fresh young pear on the nose, and soft ripe pear on the palate finishes with hints of tropical fruit and pineapple. This crisp white will pair beautifully with your Thanksgiving meal.
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In the Winery
 Winemaker's Notes:
Our vineyard activities are basically complete for the season. The leaves dropped with the first frost on October 16th and the vines are preparing for winter by hardening off and becoming woody. We'll be collecting soil samples to assess the nutrient status of our sites.
At this point our winery is bubbling with activity. Fermentation is underway and complete on several wines. Blending has begun, and of course, we taste frequently. Current winery tasks include fermentation monitoring, both primary and secondary. Primary fermentation is the conversion of sugar to alcohol. Secondary (or Malolactic) fermentation occurs mostly in red wines. It is the conversion of the sharper tasting malic acid in the wine to a mellow lactic acid, helping to create softer, smoother red wines.
We're also busy racking off the lees, (transferring wine from one vessel to another) in order to leave the spent yeast cells and solid compounds behind.
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Our Mission
Simply,
to make the best possible wines from Vermont and regionally grown
grapes, while using sustainable agricultural practices and maintaining
good stewardship of the land.
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