Shelburne Vineyard
Heard Among the Grapevines.....


Tasting Room


Tasting room open daily
11am - 5pm

(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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In this Issue
Acoustic Concerts
April Wine & Pairing
Events
Winemaker's Notes
Book an Event
Our Mission


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Acoustic series

Shelburne Vineyard Tasting Room

Free - Open to the public

5pm - 7pm


Thurs. April 29

Jen Crowell
to benefit
52 Kids Foundation

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Thurs. May 27
Lowell Thompson
to benefit
The Root Center

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Thurs. June 24
Steve Hartmann
to benefit
The Intervale Center
(American Flatbread Oven onsite for this concert)



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April
Wine
& Pairing

2008
Cabernet Franc
    
cab franc

 
Floral perfume on the nose is followed by rich flavors of cherry and black raspberries and finishes with long, soft tannins. This dry, light to medium bodied red pairs well with Lamb and smoked meats. Cabernet Franc grapes sourced from the Finger Lakes Region of New York State were crafted and aged in our winery to produce a blend of 50% oaked and 50% stainless aged Cab Franc.
              $16                


&

Ripe Pear with Blue Cheese and Toasted Walnuts


Slice juicy, ripe Anjou pears.
Top with crumbled local Blue Cheese. Toast walnuts in a pan until fragrant and serve with pears and cheese. A classic pairing with Cab Franc.
Greetings!


Tractor

Ah Spring. 

The vines are waking up and starting to bud
and the cafe tables are out.  Sure signs of Spring.
And with early Spring comes early work in the vineyard, from training and tappening the vines (fixing the canes to their support structure), weeding, repairing trellises, re-staking and re-stringing wire just to name a few tasks.

Paul Liszt who's growing grapes on Shelburne-Hinesburg
Road generously lent us his tractor, rototiller and his labor. Rototilling between the rows allows the vines to
soak up all the nutrients possible for increased vigor
- without competition from the grass. Late in the season
we'll sow white clover which is not so nutrient demanding on these row middles. This will keep the ground covered to prevent soil erosion.

Starting next Thursday, check out our
Acoustic Concert Series in the Loft 
Have a glass of wine, relax to some great music
and chat with the winemaker. See details below.

Events

 3 Classes left in our Spring Series- sign up today!

Finding a More Perfect Union

A Class Series Exploring the Sensations of Taste

Pairing Cellar Aged Cheeses with Wine
Tues. April 27, 6:00-8:00pm

 with Zoe Brickley
of the
Cellars at Jasper Hill
and KC Niebling
of Shelburne Vineyard

An evening of pairing aged cheeses from the Cellars at Jasper Hill with a selection of wines.



wine glassPairing Soft-Ripened Cheese with Wine
Tues. May 18, 6:00-8:00pm

with Allison Hooper and Adeline Druart
of VT Butter & Cheese Creamery
and KC Niebling of Shelburne Vineyard

Try a selection of young, spring cheeses from Vermont Butter & Cheese Creamery alongside wine pairings selected by KC.



The Perfect Dessert
Tues. May 25, 6:00-8:00pm

With Gary Coffey of
Lake ChamplainChocolates
and KC Niebling of Shelburne Vineyard

Leave room for dessert.  Our final class in the series explores the special affinity between chocolate and wine.  Featuring Lake Champlain Chocolates and KC's wine pairings.

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$30/class
To register call 802-985-8222
VISA/MC, AMEX accepted
Registration limited - Sign up now!

All classes held at the Tasting Room at Shelburne Vineyard
6308 Shelburne Rd. Shelburne VT
Winemaker's Notes:

We have ordered bottles, corks and labels for the 2009 vintage and we should start bottling on or about May 1.  We will likely bottle the reds last, and let them age some more.  We had 2 barrels of the '09 Marquette aging "sur lie" (on the lees).  This method, introduced to us by Inaki, our Basque winemaking friend, should enhance mouth feel and make for an overall smoother more integrated taste.

With the beautiful spring, the vines have awakened almost too early. The cool weather is good however, as it slows down the budding out process and keeps the vines sufficiently resistant ...hopefully...to late spring frosts.

Tappening
Tappening the vines
Book an Event

An elegant and unique venue for your special celebration. 
Call, email or stop by for more information.


802.985.8222

galbert@shelburnevineyard.com
or
lcarms@shelburnevineyard.com

Acoustic series
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.


2010
Sustainable Agriculture Farm of the Year

Shelburne Vineyard
Shelburne Vineyard Newsletter                                April 2010 Issue 8
© Copyright Shelburne Vineyard 2010