Screw it Wine collaborator Merlot2Muscadine learns about sparkling wines from Jay Raffaldini; plus, NC wineries growing concerns P4
Five North Carolina winemakers tell what grapes they’d love to grow if the Wine Gods gave them perfect conditions. P5
Travel to Roxboro, North Carolina, and you’ll find Tunnel Creek Vineyards’ spectacular views to go along with its gambit of wines.. P6
Following in the same vein as Bordeaux, Hendersonville’s Stone Ashe Vineyards is growing award-winning French-style wines. . P8
In this edition of Screw it Wine, we take a look at North Carolina’s High Country wineries that show off their unique views of the mountains .... P10
The gang at Hidden Vineyard in Dobson aren’t keeping any secrets as they talk about the meaning behind the wine names P13
In Asheville, big-name breweries Wicked Weed and Burial Beer Co. are delving into the wine business – what’s in store?. P15
Carrie Jeroslow and Jennifer White, along with their husbands, have made Elkin Creek Vineyard a travel destination for wine tasting. P18
We know this isn’t wine, but one of the state’s oldest breweries has recently rebranded and for a good cause P20
Travel south of Wilkesboro, and you’ll find Holman Distillery – one of the few distillers making an old-time spirit – Apple Jack. P23
Screw it Wine collaborators Winery Escapades, who reside in South Carolina, share with us their favorite Palmetto State wineries P25
COVER PHOTO BY VIDL WINESScrew it Wine collaborator, Merlot2Muscadine visited Raffaldini Vineyards on July 24 to attend the winery’s first Salon Wine Tasting featuring sparkling wines.
Located in Ronda and affectionately known as “the Chianti of the Carolinas,” Raffaldini is one of the more famous wineries in the state. True to his Italian heritage, owner Jay Raffaldini selected three different Prosecco-style sparkling wines to pair with his flagship sparkling wine, Auguri, made primarily from Pinot Grigio.
Guests at the event were educated in the different aromas, colors, bubble structure, and tastes of each sparkling wine – and were paired up with individual charcuterie boards.
Raffaldini, along with his sister and co-owner, Barbara Raffaldini and winemaker Chris Nelson, led the informative tasting in a discreet and casual atmosphere at
the winery. The trio tutored the group on everything from how to hold the glass (to avoid transferring heat) to avoiding the tendency to swirl the contents of the glass –which accelerates the release of the precious bubbles.
The four wines sampled during the class include the Nino Franco Rustico Prosecco Superiore NV; Adami Bosco di Gica Prosecco Superiore NV; Bisol Jeio Prosecco Superiore NV; and the 2018 Raffaldini Vineyards & Winery’s Auguri.
Which wine reigned “Superiore?” Which one was judged “the best?” The answer was a resounding “Whichever one was your favorite.” Sparkling wine, like most wines, is a matter of personal preference, but whether you enjoy minerality, acidity or effervescence, this beverage puts the “special” in special occasion.
Looking to improve, survey shows where help is needed
In a recent report by the Center for Industry Research & Engagement at the Bryan School of Business and Economics at UNC-Greensboro, the wine industry filled out a survey reflecting the difficulties during the 2020 pandemic.
A total of 48 wineries responded to the “Level of impact has the Covid pandemic had on your business.”
Twenty-Five wineries felt a significant impact throughout the pandemic. In comparison, twelve wineries sustained substantial impact. The other 11 had neutral or minimal effects during the pandemic.
During 2020, the negatives outweighed the positives. Still, many of the wineries were able to rely on survival tactics to keep income flowing to the business.
Responses included redesigning tastings from standing to seated and expanding online sales.
The survey also included a list of recommendations by wineries on how to improve awareness across the state. It was recommended that the NC Wine and Grape Council place a priority on the following areas:
• Marketing & branding NC wines and grapes;
• Improving state regulations;
• Tourism (agritourism);
• Product quality; and
• Expanding partnerships.
TRIANGLE AROUND TOWN Taking it outdoors was key to many North Carolina wineries in 2020. MERLOT2MUSCADINEFor some winemakers out there, picking a favorite might be like picking their firstborn over the rest of their children. But we were prepared to ask the question to five North Carolina winemakers and asked them that question. Did they pick something growing on their land, or did they go all out and reached for the vines? Let’s find out!
I’m all about Blaufränkisch. This variety surprised me during our first season, and I have grown to love its unmistakable flare. It’s light; it’s juicy; it can handle Brettanomyces ... anytime I see it on a wine list, I know what I’m ordering.”
JENNIFER CURRIER
Wicked Weed/Vidl Wines, Asheville
My favorite varietal is Syrah. It creates radically different wines based on its growing conditions. In that sense, it reflects the vintage as well as the effort of the grower, and can reward or punish its vineyard manager accordingly. Our best vintages of Shipwreck (Syrah blend) get close to the Northern Rhone style with dark fruits and savory herb/pepper, but its an elusive challenge.
JOHN WRIGHT
Sanctuary Vineyards, Jarvisburg
If I could ripen Syrah perfectly in our climate, that would be my dream varietal. By ripening perfectly, I mean Syrah with a max potential of 12 percent ABV. I want all of the spice, herbal, dried fruit and tannin structure of a Northern Rhone Syrah. When I first started in the wine industry, the wines of the Rhone were the most compelling to my palate. Ever since then, I have kept Syrah close to my wish list of dream varietals.
JUSTIN TAYLOR Parker-Binns Vineyard, Mill Spring
Considering our time, place and future in mind, I would select Petit Manseng for several reasons. It’s more disease resistant than other vinifera varietals ...; the deer avoid it due to elevated acid levels ...; it delivers consistent trouble-free fermentations and highquality wine in the finished product.”
DAN TALLMAN Jones von Drehle, Thurmund
I would say Pinot Noir. I have yet to have one from the east coast that resembled what is produced in France, California, Oregon or New Zealand. It is a very difficult grape to grow. Our warm climate isn’t the best for a thinskinned grape that grows in tight bunches, but if Dionysus himself gifted us a version that would succeed it would make us all very happy.
TANNER PARDUE
Jones von Drehle, Thurmund
“
On the outskirts of Roxboro sits an impressive vineyard nestled among nearly 400-acres of land near the Virginia border. Owners Sharon and Larry Holler aptly named this vineyard Tunnel Creek Vineyards. The name is derived from the history that lies on this land. In the 1890s, the Lynchburg and Durham Railroad Company was formed, adding
115-miles of railroad traffic running between Lynchburg, Virginia and Durham. Part of this old railroad postal route runs through the small town of Roxboro, including on this property. This route passes a creek leading to a large, granite tunnel.
This vineyard, winery and event center opened its tasting room doors to the public in 2020 after five years as an event/wedding venue and after nearly 7-years preparing the land ripe for grape growing.
The Holler’s have spent over 35 years as
developers buying land to build and lease to others.
After spending 25 years in Morehead City, the couple daydreamed of owning a small-scale vineyard. That day finally became a reality in 2013 when the Holler’s were introduced to this 275-acre property that encompassed everything they were looking for in a vineyard – fields for vines, water, and located at the end of a road.
Eventually, another 110-acres were added to the sale. Tedious work needed to be completed for this dream to come true – but the Holler’s were up to the challenge. As they cleared the trees, fixed the roads, and had old buildings that lay dormant on the property destroyed, it was time to plant the vineyards.
The first of the vineyards were planted in 2015. The varietals being planted and nurtured at Tunnel Creek include Cabernet Sauvignon, Chardonnay, Vidal Blanc, Cabernet Franc, Traminette, Sangiovese, Vermentino, Petit Verdot, Montepulciana and Pinot Gris. With plans to one day have a bottling plant on-site, Tunnel Creek Vineyards currently partners with Childress Vineyards out of Lexington and veteran winemaker Mark Friszolowski to help production.
Guests to the winery are welcomed to an 8,000 square foot tasting room adorned with arched castle doors, two tasting bars, a retail area, and plenty of seating out on the balcony or terrace overlooking the lake and vineyard.
In addition to Tunnel Creek’s dry, viniferastyle wines are its Castle Creek Red, Castle Creek White and Castle Creek Rosé. All are considered sweet wines but only contain 3 percent residual sugar. Sharon fondly named the wines after the creek that runs
underneath the bridge: Castle Creek.
Additionally, Tunnel Creek produces a Sweet Magnolia, made from Muscat Cannelli and a Crystal Rosé: a sparkling wine. With up to 10 wines to choose from, whether traditional, dry to sweet wines and even dessert wines, guests are sure to find something to love.
Like most wineries, Tunnel Creek offers guests membership in a wine club worth inquiring. The club perks include ten bottles of wine a year, two wine tastings, discounts on merchandise, and more, all for just $250 annually.
Everything from converting this land to a thriving vineyard, producing outstanding wines, and implementing great event space perfect for weddings, this family-run business is leaving its legacy in the North Carolina wine industry. The family looks to the future to remain successful when Sharon and Larry decide to retire – as their children and grandchildren will perhaps walk along the same path.
For Craig and Tina Little, the dream of owning a winery came from serene views of rolling hills and steep slopes packed with vines in the Bordeaux region of France.
With glimpses of Bearwallow and Sugarloaf mountains all within display at Stone Ashe Vineyards, as well as thousands of vines running down sheer mountainside hills, it appears that Bordeaux dream is now a reality for the couple.
The Little’s previously worked in the dental industry, and Tina says that Craig still works as an oral surgeon in Charleston, South Carolina. “I retired,” says Tina,
reluctantly. “Well, I didn’t retire because this is anything but retiring. But I left the industry and moved here because I had to get all the permitting setup, and I had to be a resident to do that.”
In selecting the location, it was simple for Little, who grew up in the area. “We actually looked at the Yadkin Valley, but we thought it was too far away from everything. I grew up here. My husband grew up in Spartanburg. So we thought this would be an excellent place to retire and bring the family.”
Tina states that she’s been working full time getting the winery going since March of 2020, with her husband flying up on the weekends. Over the
next four months of Tina calling Hendersonville home again, the winery opened amid the pandemic in July 2020.
But the history of Stone Ashe
and the Little’s goes all the way back to 2013 when the couple purchased the 67 acres of land. Tina says that it took them three years to clear the ground of all the trees, and during the initial tree removal, many of the current neighbors were not happy with them clearing the land. “People got over that when they realized we were not going to put up a bunch of homes and that we were going to be a winery,” she says.
As the neighboring residents accepted the couple, they planted the first of the vines in April 2016. The first vines to be produced were Sauvignon Blanc.
The winery’s 13-acres of vines, besides Sauvignon Blanc, also include French-style varietals that were grafted onto American rootstock: Chardonnay, Riesling, Petit Verdot and Cabernet Franc. But Little says to expect more –when it is all said and done, the winery plans to have 18 acres of vines on the property.
“All of our wines are natural except for the Riesling,” Little says. “We don’t do any additives, and because of that, you might see a little bit of yeast floating around in the glass. That’s
because the more you filter, you begin to lose the nose and the flavor.” And when wineries do that, it usually means they’re adding it back in somehow, which is generally artificially. “We want you to get the taste of our grapes in the glass and none of the junk,” she says.
During the Covid pandemic, Tina admits that the wines were flying off the shelf and that last November, they had to close shop for roughly a month because the winery sold out of wine. “We had to bring in some wines from North Carolina’s Yadkin Valley so that we could keep the doors open,” Tina says.
Between that time and June of this year, Stone Ashe had to rely on the help of veteran winemaker Mark Friszolowski to supply them with some wines.
The winery is hard at work getting labels done for its new estate-grown wines, which will be released in August.
Good wine, hospitality and ambiance are key ingredients in having a successful winery, and Stone Ashe Vineyards has all three. The Bordeaux-style
wines at the winery fill one of the ingredients, as does the hospitality when you enter the winery – but alongside the spectacular views of the mountains, the winery’s modern farmhouse decor makes for the trifecta.
Between the architecture of local firm Shamburger Architectural Group and the interior design of Charleston’s Polish + Pop Interior Design Studio, the winery feels like you are escaping all worries for a couple of hours. With a high wooden beam ceiling, cozy fireplace and black and white prints on the walls, patrons will feel like they are in for a real treat.
If you’re wondering about the name, well, it’s an amalgamation beginning with the kind of soil found on the property. “Plus, everything here in Hendersonville is either ‘stone’ this or ‘stoney’ that,” Little says. “We put the ‘e’ on ‘ash’ for Asheville. That was kind of our ode to the whole area.”
Take a look at the logo, which is a Merlot leaf, the peaks on the leaf represent the mountains around the winery. And the veins on the leaf represent the natural springs located on the property.
make up the High Country wine trail. There’s even a trail passport you can pick up, which, in concluding, you receive a special thank you gift.
In this edition of On the Road, we look at the three North Carolina wineries that make up the High Country Wine Trail.
LINVILLE FALLS WINERY Opening in 2012, Linville Falls Winery started as a hobby for owner and winemaker Jack “Old Man” Wiseman. At the time, the farmland was primarily used to grow Christmas trees sold to places such as Lowe’s and across the Southeast. Wiseman’s hobby for grape growing also subsided on the land.
Travel up to the High Country of North Carolina, and you’ll find spectacular views of rollings mountains, blue skies and plenty of charm. Small towns that make up this appeal include Banner Elk, Beech Mountain, Blowing Rock and Newland.
And while adventuring through the High Country, you’ll find three unique wineries that are nestled inside those noble mountains – Linville Falls Winery, Grandfather Vineyards & Winery and Banner Elk Winery & Villa. These three wineries, along with two Tennessee wineries,
“My grandpa had been growing grapes for probably ten years or so,” says Jessica Boone, director of operations and marketing at the winery. “He was selling the grapes to Banner Elk, which had been open before us. And he thought, ‘You know what? I think we can open our own business.’”
And he did.
Wiseman started experimenting on what could be grown at the higher elevation, which led to the winery being one of the main places in the state producing award-winning Riesling.
But being at an elevation of between 3,200 and 3,400 feet above sea level has its pros and cons. “The elevation develops
LINVILLE FALLS WINERYgreat and unique flavors of our wines, so that is advantageous for us,” she says. “But we also have a shorter growing season, so there is a balance to the act, for sure.”
Boone says her grandfather is still continuing strong at 89 years of age and has no intention of relinquishing his post anytime soon as the winemaker.
“His hobbies always have a business interest. When I say hobby, I know he’s not thinking about doing anything without making a profit and something that can benefit our family for the long haul,” Boone says.
That hobby and passion have already led to the winery’s expansion from the start to become a fully functioning winery and tasting room.
And with roughly 12 acres of land under vine, Linville Falls Winery is producing four main varieties, with a few fun experimental vines to take the winery to the next level.
As for the next stage in the High Country, Boone has high hopes for a handful of new wineries popping up soon.
“I think it’s coming, but we’re not here yet,” she says. “We have heard people say that they just bought some acres around here and that they are interested in growing grapes on the land.”
And that would be a massive plus to some areas of the High Country, that, though very beautiful, are still very rural with minimal population.
“I think things will start to change.”
The small town of Banner Elk is home to two wineries: Banner Elk Winery & Villa and Grandfather Vineyards and Winery. Steve Tatum, the owner of Grandfather Vineyards, bought some land around his house in 1994-95. At that time, he was kicking around ideas about what to do with the newly purchased land.
“It had been used as a small farm,” Tatum says about the property. “We decided to plant grapes. I looked into different varieties here that everybody else wasn’t growing but could thrive here in the elevation.”
So in 2003, Tatum planted vines intending to be just a vineyard, selling his fruit to other wineries and farmers.
For about a year, Tatum was selling grapes to Banner Elk Winery down the road, but then it hit him – he could do the same thing.
“After a couple of years, we decided it might be worthwhile to open a winery,” he says. “My son got interested in the business, and at that point, he was just getting out of college.”
Tatum’s son, Dylan, has taken over the primary winemaking duties at Grandfather Vineyards, and Dylan’s wife, Nicole, now runs the tasting room. But Tatum admits that he and his wife still run the business.
Visting Grandfather Vineyards at its higher elevation, grapes such as Vidal Blanc, Cabernet Franc and Marquette tend to flourish. “We’re also growing Chardonnay,” Tatum says. “The Chardonnay does well here. We also have some Pinot Noir, Pinot Gris and Marechal Foch - and in the past several years, we’ve been doing a lot of sparkling wines.”
Grandfather Vineyards sparkling wines have really taken off, and the winery currently has around four different wines available. “The acidity stays high in the grapes, and we can make some damn good sparkling wines. I think they’re as good as a lot of French wines from the Champagne region.”
Opening in 2005 as a full-
fledge winery, Banner Elk was the first commercial winery in Avery and Watauga counties. Up at the top of a windy road, you’ll find this “jewel of the High Country,” which opens up to beautiful scenic views, luxury accommodations and award-winning wines.
Banner Elk has won many awards, but back in 2013, the winery won two gold medals at the International Eastern Wine Competition for its Banner Elk Red and Marechal Foch. The event, held in Sonoma, California, was its first international competition.
Other notable competitions in which the winery brought home some hardware include the NextGen Wine Competition and several awards at the annual North Carolina State Fair Wine Competition.
The winery produces wines such as Cabernet Sauvignon, Merlot, Marechal Foch and Seyval Blanc, growing a combination of FrenchAmerican and American Vitis Vinifera and hybrids. It also makes its trendy blueberry wine and blueberry “ice” wine with blueberries grown on the estate.
The winery offers up overnight accommodations at its private retreat – The Villa. The Tuscan-inspired Villa features eight winethemed rooms. Wake up each morning to spectacular views of the Blue Ridge Mountains as you enjoy the early morning views from high above the mountains. Tranquility and beauty will await you at Banner Elk Winery and Villa.
BY JENNIFER PRIMROSE
In Dobson, North Carolina, there is a hidden vineyard with spectacular views of Pilot Mountain located just off Copeland School Road on Hidden Vineyard Lane. This 9-acre vineyard and boutique winery is relatively new, opening to the public in 2020. Varietals finding a home in this vineyard are Chardonnay, Petit Manseng, Cabernet
continued on the next page
Sauvignon, Chambourcin, Pinot Gris, Merlot and Petit Verdot. The foursome of Tim and Lisa Sherman and Claudia and Josh Longenette are the creative teams behind this vineyard and winery, and the names and meaning behind each of their flagship, estate-grown wines hold a special place in each of their hearts. Hidden Vineyard currently produces six
wines that wine lovers will find on the tasting menu. The 2020 Chill, a rosé wine made with Merlot, made its debut in Spring of 2021 and recently brought home a bronze medal at the Great American International Wine Competition. The other five wines, Pilot Path, Lunch Box, 131, Claus and Franc the Tank, each have unique stories behind the name.
The 2018 Franc the Tank is Josh’s brainchild from blending the Cabernet Franc with blueberry juice to create this unique, easy-drinking wine and coming up with the name. Will Farrell fans might recognize the nickname “Frank the Tank” from the 2003 flick, Old School. One of Josh’s favorite movies, he decided to name this wine Franc the Tank. This wine is barrel fermented in French Oak and is one of Hidden Vineyard’s top sellers.
Lisa’s favorite is the 2019 Lunch Box, a Chardonnay barrel fermented in French Oak for ten months. She named this wine after one of her favorite dogs from the dog pound called Lunch Box, whose shenanigans led him to eat everything in one’s lunchbox. This award-winning Chardonnay exhibits a pleasant floral aroma with pear and green apple on the palate and a smooth buttery finish.
The 2018 Claus, a Chambourcin barrel-aged in French Oak and two-time award winner, was named after co-owner Claudia Longenette. Claudia first discovered the Chambourcin grape while visiting wineries in North Carolina and fell in love with it. She happily states, “I just think it is the most beautiful grape clusters. That color! I love it!.” So, she put her nickname on the wine. This wine has aromas of chocolate, tobacco and vanilla with earthy undertones with red berries and plum shine through on the palate.
As you drive up Hidden Vineyard Lane, rows of Petit Manseng greet visitors en route to the tasting room. Walking down any one of those rows to the center and the left is Pilot Mountain. There is a pathway between the Petit Manseng and the Petit Verdot rows where each varietal is planted. This location is the best spot on the property to view Pilot Mountain and how this wine was named collaboratively by the owners. The 2019 Pilot Path is a two-time award winner and is stainless steel aged with floral aromas of honeysuckle with hints of grapefruit and lemongrass.
The 131 is an award-winning Bordeaux style blend of Cabernet Sauvignon and Petit Verdot, barrel-aged in French Oak for 18 months. This wine is Tim’s favorite, but how did he decide on the name 131? The meaning behind this wine starts in the vineyard with row 131, where the Cabernet Sauvignon and Petit Verdot meet to create this beautiful blend. This wine exhibits smooth tannins with dark red fruits and a hint of smokiness. Another interesting fact, the combined price of the Pilot Path, Lunch Box, 131, Claus and Franc the Tank all equal $131. Tax not included.
So, there you have it — the hidden meanings behind the Hidden Vineyard’s wines. The next issue of Screw It Wine will feature the full story of Hidden Vineyard in the “Over A Glass” series as the winery gets ready to celebrate its anniversary in October.
Though not booming like in states such as New York, Virginia and Michigan, the North Carolina wine industry has been on a continuous ascent over the past five years.
In 2020 alone, amid the Coronavirus pandemic, seven new wineries shed light on the industry. From the north, where Tunnel Creek and Seven Springs Farm and Vineyard reside, to the heart of Yadkin Valley, where Golden Road, Pilot Mountain and Serre vineyards are now producing distinguished wines.
In Western Carolina, Marked Tree and Stone Ashe have won honors in the 2021 North Carolina Fine Wine Awards within their first year of operations, which is a remarkable achievement.
But with the climb of North Carolina wineries, which exceeds 130 farms producing wine, the industry is still disregarded by the mainstream. Many people still consider North Carolina as a Muscadine state.
Today, the wine industry could start to see that steady rise spike with the addition of another
industry entering the ring – the beer industry.
Breweries in Asheville, primarily Burial Beer and Wicked Weed, whose distribution footprint subjugates much of the local wine industries, will hopefully gain new attention to the wine industry as a whole.
Some might say that these breweries aren’t considered North Carolina wineries because they are getting grapes from outside the state. But Burial Beer’s Tim Gormley and Wicked Weed’s Jennifer Currier would tend to disagree.
Born and raised in North Carolina, Vidl winemaker
Jennifer Currier started her career in the beer world as a bartender at Wicked Weed’s Funkatorium in Asheville almost six years ago. During that time, she worked her way up to Wood Cellarman, lead blender in 2018, and in August of last year, head of Wicked Weed’s sour program
and winemaker.
“We have a reputation on big, hoppy, West Coast-style IPAs and traditional Belgium sour beers. That’s always been a passion,” Currier says. “With the Belgium sour beers comes a lot of fruit fermentation, as well as mixed, spontaneous and natural fermentation. It’s something that we were very familiar with.”
Currier admits that the brewery was competing for table space with wine because that’s how numerous Wicked Weed sour beers tend to drink, which eventually led co-founder Walt Dickinson to go down the rabbit hole of the natural wine craze.
Vidl produces unfiltered, native-fermented, native yeast, and no sulfite added natural wines that showcase Currier and Wicked Weed’s passion for perfection.
From a Sauvignon Blanc, a Piquette using Blaufränkisch pomace, an orange/rosé wine made with Sauvignon Blanc and Tempranillo, to a fruit-forward red blend, Vidl’s wines are as
natural as they come.
Getting its fruit from Yakima Valley in Washington state, Vidl is taking full advantage of bundling grapes, fruits, and hops into one large shipment – which makes perfect sense to Currier.
“The brewery has a connection with the people at Two Mountain Winery in Zillah, Washington,” she says. “We decided to buy as much fruit as we could. That was back in 2019.”
Currier doesn’t put it past using fruit from North Carolina but says that many NC vineyards are small, and it can be challenging for Vidl to buy a lot of fruit from them.
“We’ve worked with Benjamin Vineyards in the past to purchase Muscadine and Scuppernong to make beer,” Currier adds.
Because of getting fruit from the West Coast, Currier knows it’s disheartening that she can’t enter her pride and joy into many North Carolina wine competitions because the grapes aren’t grown within the Tar Heel State.
doing four beers in the first couple years of Visuals,” says Burial’s head brewer Gromley. “But then it went on a hiatus, as we spent more time on the original Burial brand.”
That thought of producing wine was always on the minds of the Reiser’s, who Gromley admits was more involved in wine than beer before he came into the picture. “Wine has always been a big part of their life,” he says.
wouldn’t have tried in the past.
And in the earlier days, Gromley was taking a stab at everything, but recently Burial brought in the services of Evan Lewandowski, of Ruth Lewandowski Wines in California.
“It is all North Carolina labor. We’re making it in the same facility that we’re highlighting all our native yeast and bacteria that we have in western North Carolina,” she says.
But in the end, Currier wants people to try something Vidl has produced and be more curious about the category in general and how that philosophy translates over to what the winery is doing. “I want it to be approachable from the beer drinkers’ perspective ... but it should be approachable to very traditional wine drinkers as well.”
Currently, Vidl can be found in various bottle shops across that state, including Wilmington, Raleigh, Charlotte and Asheville.
Burial Beer Co. / Visuals
For Asheville’s Burial Beer Co., the original concept of its Visuals project came in 2016, not so much inspired by winemaking, but more so a different channel for the creativity of owners Doug and Jess Reiser and Tim Gromley.
“Originally, it started with Burial
Fast forward years later, and during a trip out west during a hop selection, Gromley and the Burial team, while selecting northwestern hops, met Chad Stock, who was making wine in Oregon under the label, Mimimus Wines. Gromley loved the experience out in Oregon, and eventually, Burial worked up a short-term relationship with Stock and tried their hand again at producing wine.
Today, Visuals produces more than in the past, as a natural winery, which also produces hard ciders, aperitifs such as sweet and dry Vermouth. “We felt anything that wasn’t beer would fill into the Visuals brand,” Gromley says. “So wine is a part of it, but also ciders; we’re also dabbling with making mead and fruit-based seltzers, as well as some nonalcoholic beverages and bitters.”
Just gaze upon Visuals’ website and see all the headway going on with producing other fermented drinks. From a Sangiovese and Grenache to natural cider rested on pomace of Montepulciano and several wine spritzers, Burial Beer is in search of bringing beer drinkers into a new world of drinks they
Burial concluded that two years into reviving the Visuals product, they needed to have the wine production closer to the vineyards where they sourced their grapes in Mendocino. That is where Lewandowski comes into the picture.
Now, as Visuals head winemaker and working out of a collaborative space in Healdsburg, California, Lewandowski will be crafting all Visuals products and shipping bottles to North Carolina, which will allow a more significant growth of Visuals to be distributed across the state.
And just like Currier at Wicked Weed, Gromley would consider what they are doing in Asheville makes them a North Carolina winery. “In our first year making wine, we got the grapes from Oregon, but we were out there during the harvest,” he says. “We helped pick and stem the grapes, got them loaded on the truck, shipped them back and did all the processing ourselves. We made and bottled the wine at our brewery at 40 Collier Avenue.”
But with all production taking place in California, North Carolina wine loyalists may not consider Visuals an NC product. Still, with passion, quality and an extensive distribution footprint, Visuals could eventually bring “North Carolina” wine to a whole new circle of wine drinkers.
Jennifer White and Carrie Jeroslow waved goodbye to their heart so blue and traded it in for the color purple.
Or, so the story goes.
And is it ever a story, for the two, who met each other and their significant others, all while working for the infamous performance act: Blue Man Group.
Blue Man Group was initially formed in 1987, but the White and Jeroslow connection started years later. “I started with the company in 1993,” says Jeroslow. “The casting director I worked with got the job to cast the original 3 Blue Men/creators replacements. When they decided to open a Boston show, I got brought in house and became the fulltime casting and training director.”
That eventually led to the title of associate director in 1996 and moving to Las Vegas as the show’s resident director in 2000.
White came into the picture in 1988 as a stage manager in Chicago and eventually moved to Las Vegas in 2000 as the production stage manager.
During these adventures of blue suede shoes and blue eyes, White and Jeroslow found their life partners: Nick and Louis. Nick started in 1999 and was hired as a drummer for the Vegas show, and Louis originally started out as a lobby jack in 1997, eventually making his way to working with the lighting crew.
But how do you go from putting together performances every night in Las Vegas for hundreds of people to owning a winery in
Louis and Carrie Jeroslow Nick and Jennifer WhiteNorth Carolina?
The answer lies in the marriage of Jennifer and Nick back in 2008.
“The White’s were looking for a place near Nick’s grandmother in Dobson,” says Jeroslow. “They love wine and were looking at wineries. Jennifer found Elkin Creek on the internet and fell in love with the idea of the confluence of the Big Elkin Creek and The Grassy Creek.”
A bug was starting to form. Maybe this was a chance for a once-in-a-blue-moon opportunity. The idea arose about a great place with wine and beautiful surroundings. Was it now going to lead them down a path from blue to purple?
“We used manifesting techniques by visioning the kind of life we wanted to live – the environment, the business and the town,” says Jeroslow. “It was from our experience with Elkin Creek Vineyards.” But the foursome didn’t want to build a winery from the ground up. But faith was on their side. A year after completing their vision, written down so they wouldn’t forget a thing – the stars just aligned.
“Mark Greene (the current owner of Elkin Creek at the time) contacted Jennifer from a random Facebook comment she made on the Elkin Creek page – and the rest was history.
Greene was ready to sell and told the group that they were precisely the kind of people he wanted to take over because they respected what he did and can take Elkin Creek to the next level.
Which they did.
Jeroslow and White have taken over more administrative operations that keep the money flowing into Elkin Creek. “I take care of all the cabin reservations, do all the bookkeeping, work the tasting room, officiate many weddings and answer all general and wedding inquiry emails,” says Jeroslow.
After being married at the winery years
back, White had a soft spot in her heart and now coordinates all weddings and special events held at the winery.
The winery overlooks The Big Elkin Creek, and upon taking a walk along the property, one can behold four acres of vines growing ripe with Merlot, Sangiovese and Cabernet Sauvignon. Stepping inside its tasting room, a plethora of European-styled wines ready to satisfy your taste buds.
Expect to taste wine varietals in the likes of Chardonnay and Viognier and Mistela. And for those red wine fans out there, Elkin Creek has you covered with Sangiovese, Chambourcin, Cabernet Sauvignon, Syrah, as well a few red blends.
With all these things going on, you’d think White and Jeroslow have no time to relax and smell the blue flowers. And that might be correct, as Jeroslow responds, “Relax? What is that?”
Elkin Creek has made a name for itself –established back in 2001, and going through an ownership change, the winery has always been at the forefront of the vinifera wine scene. The winery has seen thousands of guests come and go through time, but Jeroslow wants to see just a few more visits from outside of the Tar Heel State.
“I think I would like for more people outside of North Carolina to become aware of the kinds of wine we make in the Yadkin Valley. We are making really nice European wines here.”
Carolina Brewery is one of the state’s oldest breweries, founded in 1995 by Robert Poitras. The brewery has been a staple to Chapel Hill and Franklin Street for over two decades. And in that time, the brewery has been producing topquality beers such as its Sky Blue Kolsch, American IPA and Copperline Amber Ale.
During the pandemic in 2020, the brewery decided it was time to rebrand and give the brewpubs, can art and logo a new makeover. With help from Ebbing Branding + Design, the new look is sleek and modern and fits in perfectly in Ebbing’s style, which features other big-name breweries such as Stone, Funky Buddha, Sierra Nevada and Cigar City.
ENOREE RIVER WINERYBelow are excerpts from Becky Hammond, executive brewer at SquareOne Holding Company and Carolina Brewery, about the rebranding process.
Covid gave us a unique opportunity to reflect upon our branding and wholesale distribution footprint. In a time when so many folks we’re trying to cut spending, we said now is our opportunity to invest in ourselves and invest in the brewery and its branding that reflect our brand pillars.
We started this big, long process of complete rebranding and refreshing, which goes with both our brewpub and our wholesale packaging materials. We wanted to reflect quality. We have quality beer and people, and everything that we do is always a foundation of quality.
We’re also very keen on coastal conservation. Every beer that we brew and every ounce that goes out into the market helps support clean waterways and clean coastlines. We’re all very active in the outdoors, and it is essential for us – that while water is one of the biggest ingredients in beer, we actively work to conserve and protect what is so vital to us.
And we wanted to stick out as a cohesive brand, so you’ll notice everything has the new Carolina script on it. It’s what we call the “sea hook,”
which embodies the Carolinas – the fishing hook, the setting sun for the coastline. Our rebranding reflects adventure, coastal conversation and that our heartbeat is in the Carolinas.
Who helped with your rebranding of Carolina Brewery’s logo and concept art for the cans? We brought in Matt Ebbing of Ebbing Branding + Design, who has worked with us for a long time with multiple concepts in our portfolio. We’ve built a really strong relationship with him. So we brought him in because he knows that brand and has been a part of the brand’s journey. He led the charge, and then all of us did a lot of internal reflections on what is important to us and what’s important to our brand.
The deep internal dive took about four months of just diligent work with everybody involved.
Did any of the beer recipes change at all with the rebranding? The Copperline, the American and the Sky Blue are the same beers everybody has known to love. The Costero is a seasonal beer, so this was the time to change up our lineup and make a fourth core brand, which is the Costero Mexican Lager.
And the brewery will continue to roll out its seasonal beers or release new ones? We have two main seasonal beers. Dogwood is our citrus wheat beer, which is out in the spring and summertime months. And then our Oatmeal Porter, which is our fall and wintertime beer.
Many breweries will do so many different beers on the wholesale market – but we believe in our core brand. Our pub will continually offer new, fun, fresh ideas that Nate and the brewers come up with, like hazy IPAs and different saisons. But as far as wholesale, we’re going to stick to our core beers and our seasonal beers.
Part of this rebranding can also be found on the food menu, correct? What changed or has been added? Right before Covid hit last year, we actually did a complete remodel of our Pittsboro restaurant. We changed out all the furniture and fixtures, patio and patio furniture. A couple of years ago, we did a Chapel Hill remodel, so now everything in the restaurants has changed to be part of this brand, including the servers uniforms.
The menus now reflect the coastlines. We have authentic Carolina dishes that pair with our beer, barbecue sauce and spice rubs.
For some of us, it’s rafting the Nantahala or sailing off Masonboro Island. For others, it’s fishing and surfing OBX, strolling the Battery, tubing the Saluda, or just looking out at Lake Norman. Either way, there’s no denying there’s no place like the Carolinas.
Carolina Brewery is here to celebrate the journey – to share every discovery, every wrong turn, and every crazy story. For each stream, harbor, or road less traveled in your Carolina Life, we’ll be there with a compass, a map, and some truly great beer.
Horn of Gunpowder. Hedgehog Quills. Moonshine. Those are a few terms used to describe what is quietly known as America’s original spirit. For those in the know, you know it better by the name Apple Jack. A spirit made utilizing frozen distillation of hard cider, Apple Jack usually contains less sugar and a higher percentage of alcohol than most hard ciders.
It’s a spirit meant to drink cold and sweetened to taste – usually by honey and raisins when William Laird first began producing the drink in 1698. Today, the versatile drink can be mixed in cocktails across the spectrum.
And in Moravian Falls, North Carolina, it’s one man’s goal to bring Apple Jack back to the limelight. Enter John Holman, owner and operator at Holman Distillery. A certified spirits specialist, Holman spends most of his days inside an old barn, acting as his distillery and distribution center.
Holman admits that he’s one of the few apple producers outside of France that rest their ferments. His Apple Jack line has spirits that age in barrels anywhere between six and 12 months.
“I’ll let Malolactic Fermentation take place, or leave them on the lees as they start to degrade,” Holman says. “I ferment
low and slow. I’m not a natural yeast person. I think it’s ridiculous.”
Natural yeast has become a massive craze in the wine industry lately. Holman respects that but says that being a small business, one can waste a lot of fruit if not done right.
Currently, Holman crafts three versions of Apple Jack: the traditional label, a white label, and a black label, ranging from $24 to $45. There’s also an AppleJohn made using Granny Smith apples.
All the juice for his Apple Jack comes from 100 miles southwest of Moravian Falls in Hendersonville. “When I first started out, I would run to Hendersonville and bring back 40 bins of apples,” he says. “Now I just buy the juice. It’s a lot easier.”
Traveling 200 miles in a day for apples wasn’t his only hardship when Holman first started the distillery in Moravian Falls. He also had to deal with situations one might find while in the heart of rural North Carolina’s bible belt.
“I found a local farmer who was willing to sell me apples, but the following day he nixed the deal because I was going to make alcohol out of it, and a family member wouldn’t allow it,” Holman says.
Holman Distillery also produces vodka that is sure to catch the attention of the sophisticated vodka drinker out there. Holman’s High 148 Proof Vodka is an authentic, tasteless vodka. “It’s what
vodka should be,” he says. “I find that most vodka has a taste. They have a residual character that comes from their base material. Mine is really designed to be tasteless.” Holman uses his knowledge of spirits to explain the difference between the EU (European Union) and American definitions
of the spirit. “The EU allows some characteristics of its base. The American vodka, if you read its definition, it does not. It is supposed to be treated and made devoid of its base character.”
Treated with copper, charcoal and drinking water from his family well, Holman will go on record saying his water is some of the best on the planet, which helps make his vodka so pure and tasteless.
Heck, “Voda” is Russian for water, and we all prefer to drink tasteless water. So it’s only fitting that many vodka enthusiasts would want their spirit devoid of any natural flavors.
Prohibition and its destruction of apple orchards were responsible for the downfall of Apple Jack many years ago, but Holman is one man on a mission. Trying to sell a product that didn’t exist for 100 years can be a hard sell, but if there’s one man capable of the challenge, it’s John Holman.
While the Tar Heel State is home to over 140 wineries, its adjoining sister to the south is currently home to nineteen operating wineries, two meaderies and two cideries. South Carolina is not competing with its big sister, but it hopes that events such as the Palmetto Wine Competition will continue to highlight the excellent wines produced across the state.
Wineries such as Victoria Valley Vineyards located in the northwest mountains of South Carolina are successfully growing Chardonnay, Viognier and Merlot. And in Landrum, Russ Gardiner’s Eagle Mountain Vineyards & Winery is luring guests in by planting popular varietals such as Cabernet Franc and Cabernet Sauvignon.
ENOREE RIVER WINERY
But at many of the wineries located in the Palmetto State, fruit wines make up a majority of the menus. From strawberry, peach and apple to plum, fig and blueberry, these fruit wines continue to win awards across the state. Some of the more popular wines include the strawberry wine at CityScape Winery, the peach wine at Wellborn Winery, and the fig and blackberry wines at Enoree River Winery.
Just like in North Carolina, muscadine grapes flourish in the soil in South Carolina as well. For the fan of muscadine wines, stops at wineries such as Deep Water Vineyards, Bowman Vineyards, Hyman Vineyards and Mercer House Vineyards should be on your itinerary. If you’re looking for a mix of sweet wines and French-American hybrids, add Wellborn Winery in Travelers Rest for more great-tasting wines.
With urban wineries on the rise across the United States, many winemakers in South Carolina are up for that challenge. Elevation 966 Winery in downtown Greenville lies right against the Greenville Downtown Airport – and is surrounded by restaurants, shopping and a brewery.
Other urban wineries in the state include Enoree’s Old Rock Quarry Winery, Greenwood’s South Bend Winery, and several along the coast in Myrtle Beach and Hilton Head Island.
589 Dunklin Bridge Road Pelzer Phone: (864) 329-0615
301 Airport Rd Suite H, Greenville
Phone: (864) 349-9538
Located in downtown Greenville, Elevation 966 sources much of its juice from the Tryon Foothills across the state line in North Carolina. The winery features around 8 white wines and 7 red wines, and a few dessert wines.
Must-tries: The unoaked Chardonnay, which won a silver medal in the 2020 Palmetto wine competition, and its Cabernet Sauvignon, a double gold winner in the 2020 Palmetto wine competition.
City Scape Winery recently announced a significant expansion. The new construction consists of over 10,000 SF, split between an upper-level tasting room and a lowerlevel production facility. “We are so excited. It’s a big step forward for the wine industry in South Carolina,” says winery co-owner Josh Jones.
Must-tries: The award-winning winemaker reserve vinifera wines from imported juices.
620 Lawerence Rd, Enoree Phone: (864) 969-9566
This winery produces award-winning wines in small handcrafted batches. Old Rock Quarry is located on 3 acres of land and features a laid-back and relaxed environment in a welcoming country setting that envelops traditional southern hospitality. The winery features tastings/flights, wines by the glass and by the bottle.
Must-tries: Lime in Da Coconut – a flavored Pinot Gris which tastes like your vacationing on a tropical island and the barrel-aged Merlot.
C254 Mush Creek Rd, Travelers Rest
Phone: (407) 808-4711
Focusing on French-American hybrids, Wellborn Winery is a place to relax while trying some fine wines. “We are an unpretentious small farm winery,” says owner and winemaker Tony Beninati. The wines include varietals such as Chardonel, Traminette, Muscadine, Chambourcin and dessert wines.
Must-tries: The Piedmont Peach and Rustic Red wines, as well as the gold medalwinning Chambourcin.
1650 Dusty Rd, Newberry
Phone: (803) 276-2855
Award-winning muscadine wines, fruit wines and French-American hybrids are what you’ll find on the menu at Enoree River Winery. The winery is located 30 minutes northwest of Columbia off Interstate 26. The winery features its “Wine, Music and Food” series, featuring weekly bands and food trucks.
Must-tries: Sample the seasonal fruit wines such as the blueberry, blackberry and fig wines.
6775 Bears Bluff Rd, Wadmalaw Island
Phone: (843) 559-6867
Just outside of Charleston, you’ll find Deep Water Vineyards – a day destination in itself. This muscadine vineyard offers ample green space with farm animals in a low country island setting. The wines’ names match the surroundings, such as Low Tide, High Tide and Magnolia.
Must-tries: Magnolia, the sweet white wine made from Carlos grapes, and be sure to try the draft meads on tap.
If you are like me, it is an occasion when you find a Chardonnay that you really like. All too often, they are overly oaked and devoid of any flavor from the grape. This was not the case when I recently tried the 2018 Reserve Chardonnay from Tunnel Creek in Roxboro. This Chardonnay is a delicious wine with hints of caramel and tropical fruit on the palate, as well as vanilla and melon. This French oak barrel-fermented wine is dry with moderate acidity and alcohol. I recently enjoyed a bottle with grilled chicken and pepper skewers and was reminded how great wine could elevate the simplest of meals.
This Rosé is a delightful wine crafted from the Merlot varietal by the good folks at Parker-Binns. This pale-colored Provençal-style Rosé is dry and crisp with notes of melon, kiwi and strawberries. This is an easy-drinking wine with a floral nose and notes of pear and honeysuckle with fresh acidity. The wine finished slightly tannic with a mineral finish. This Rosé pairs well with many foods, including seafood and salads. This extremely popular wine is “nectar of the Gods,” and I highly recommend you determine availability before you arrive or order at the vineyard.
In Italian, “Bella Misto” means “beautiful mix,” and this proprietary red blend could not have been more aptly named. In the words of owner Jay Raffaldini, “this is the one we have the most fun with.” This delicious blend is termed a “lunchtime red” based on the ability of this wine to be consumed earlier in the day. A dark, fruit-forward wine, which is not powerfully aromatic –but displays fruit and slight tannins. Bella Misto is an easy-drinking red wine that pairs well with many foods, from pasta to pork and fresh salads. With high acidity and a medium body – Bella Misto is always one of my favorites.
Historians say the Greeks have made wine since prehistoric times, making them among the oldest civilizations to craft wine. Kefi Vineyards and Winery in Monroe specializes in grape varietals typically found in Greece and the Mediterranean. The 2020 Negro Amaro is a mediumbodied, dry red wine with dark, aromatic and is slightly spicy with hints of wild cherries and a black pepper finish. At the recent NC Fine Wines Competition, Kefi’s Negro Amaro was awarded a silver medal. This is one of the winery’s best sellers. Medium tannins and dark berries make this an easy-drinking lightbodied red wine.
Do you like to write? Would you like to write about wine and beer? If you answered yes to both those, then we’re looking for you!
We are looking for folks who would like to coordinate with Screw it Wine and Hop Around NC interviewing some of your favorite North Carolina wineries and breweries. We will set the interview up, and you can talk to the owners, brewers and winemakers. And then get your story published in our pages!
Email us at trianglearoundtown@gmail.com, and let us know if you’re interested.
The Swan Creek AVA, an American Viticultural Area, is located in the Piedmont region of North Carolina. An AVA is an area designated for grape-growing due to its climate, soil and elevation. North Carolina currently has six AVAs. Swan Creek was established in May 2008 as the second AVA with Yadkin Valley being the first. Swan Creek is a subappellation of the Yadkin Valley AVA.
However, the story of the Swan Creek AVA as a wine region began many millions of years ago, when a small landmass in the Southeastern corner of what would become the North American continent was thrust skyward thanks to geological forces.
To learn more about the story of how it all began, purchase a copy Triangle Around Town’s first e-book, The Wineries of Swan Creek. This e-book is an interactive guide for visiting each of these wineries with general information, tastings and membership costs.
Book features Dobbins Creek, Laurel Gray, Midnight Magdalena, Piccione, Raffaldini, Shadow Springs, Stardust Cellars and WIndsor Run Cellars.