Vermont Wine Archives - Page 16 of 19 - Snow Farm Vineyard & Winery

Terroir is the natural environment in which we grow our grapes. The soil, elevation, latitude, sun exposure, and climate of a vineyard all come together to create the terroir, a French term for a taste of place in your glass.

Some go beyond the natural elements to say that the terroir of wine also includes the style of the winemaker. For example, decisions like how the vines are pruned, when the grapes are picked, how much they are crushed, how long the wine is fermented, and the type of barrel the wine is aged in all change the wine. Most agree, though, that the word terroir should only refer to the expressions of nature, not of the winemaker.

The Champlain Islands of Vermont are home to a special terroir that is perfect for grape-growing. The clay soils of the Champlain Valley make up some of the best farmland in Vermont. Snow Farm is situated on an island, which means we enjoy a micro-climate created by the lake. The severe Vermont winters are made milder by the lake, which helps protect the grape vines. We have been taking advantage of this rich farmland and unique terroir to grow grapes since 1997.

Why Terroir is Important When it Comes to Wine

Our quarter-century-old vineyard originally included grapevines such as Pinot Noir. Pinot Noir was born in the Burgundy region of France. Eventually, this revered vine didn’t like the frigid Vermont winters and slowly died off. Head winemaker Patrick Barrelet transitioned the vines to varieties that were best suited for the terroir in South Hero.

Terroir is important when it comes to wine production because when you support locally grown and produced wine, you’re supporting the long-term sustainability of agricultural land in your state.

There is something to be said for drinking a glass of Vermont wine, like a Seyval Blanc. Though it’s not a super well-known wine, it’s arguably more special than drinking a Pinot Noir in Vermont, because Seyval Blanc is better suited for the land and the climate. Unlike a wine like Pinot Noir that is most likely made 3,000 miles away and has a much bigger impact on the environment when it travels to Vermont. Not to mention, supporting your local winemakers is a special act in itself!

Why Location Matters

“We chose this location for our vineyard because of the high-quality soil, good sun exposure and great growing season. Then, we chose the variety of grapes that would make the highest possible quality wine in our environment,” Patrick said.

Another reason why terroir is important to consider when choosing your wine is because food and drink made in the same region complement each other unlike anything else.

“If you pair wine with things that are grown in the same area they go together. Things that grow together go together,” Patrick said.

Vermont-grown pasture-raised beef, pasture-raised chickens, and local fruits and vegetables all compliment Vermont-grown wine best.

“Drink your local wine with your local food,” Patrick said. “Terroir is local and gives an identity to your food. It isn’t that one terroir is better than another, it’s that you appreciate the terroir you have, and you enhance your food and drink when you choose locally made products from a similar region.”

Grapes Suited for the Terroir of the Lake Champlain Islands

Snow Farm Vineyard has a gradual slope topography good for drainage and rarely needs irrigation. The clay soils serve the vines well allowing for crisp canes on the trellis system. A strong trellis system promotes healthy vine growth and grape production.

Pruning starts late in the winter and goes into the warming months of April and May. The branches are cleaned up and the vines are tied to the trellis system to support vigorous growth. Buds turn into flowerettes and flowerettes turn into clusters and clusters are harvested and turned into wine. It all comes together to make Vermont wine from the Champlain Islands.

“You might see a difference in the same wine made from the same varietal in one area versus another. It’s not better or worse – it’s a subtle regional difference,” Patrick said. “Our land is our pride because it makes our Champlain Valley grapes.”

Some other artisanal crops that terroir is referred to and studied include; coffee, tobacco, chocolate, chili peppers, hops, agave (for making tequila and mezcal), tomatoes, heritage wheat, maple syrup, tea, and cannabis.

Experience the Terroir of Vermont

We welcome you to experience our vineyard and winery so you can see and taste the magical terroir that creates our high-quality wines. We truly believe our terroir is the secret sauce in all of our wines. From dry to sweet, fruity to oaky, we have a wine for every taste that is uniquely made on the shores of Lake Champlain. After you grab a glass of wine from our tasting room, we invite you to take a stroll through the vineyard and appreciate the gifts of nature that are inside every glass of wine we make.

Here is a list of the grapes we grow that are best suited for our terroir and that we make wine with. You can also explore and purchase our wines online.

The Vermont wine scene is young in the wine world. Places like Italy have a history of winemaking that dates back over 4,000 years. The first vineyards in California were planted over 200 years ago. So, how did a small state like Vermont, with about 25 years of winemaking under it’s belt, come to make world-class wines in such a short time?

How Vermont Wines Got on the Map

Vermont wines are for people who appreciate local agriculture and want to feel deeply connected to their winemaker. Our success at Snow Farm Vineyard lies in our deep appreciation for our land, climate, and growing season. Our Vermont wines stand out because they’re made using locally grown cold-hardy grapes, like Marquette and Frontenac Gris, that flourish and thrive on the shores of Lake Champlain, where we’re located.

Snow Farm Vineyard planted it’s first grapevines in 1997 at our third-generation family farm in South Hero. We became the first vineyard to produce and sell Vermont wines commercially, with Boyden Valley Winery and Shelburne Vineyard soon to follow.

In 2004 Charlotte Village Winery began making Vermont wines. Lincoln Peak entered the Vermont wine scene in 2006, and North Branch Winery came along in 2007. Other vineyards have popped up along the way.

At Snow Farm, we started out making about 15,000 bottles of wine a year. The focus in the beginning was on experimenting with different types of French hybrid grapes to bring out a style that was unique to Snow Farm. Today, we’ve grown to offer 18 varieties of Vermont wine in classic and contemporary styles, and sell over 35,000 bottles a year.

Dedication to quality has put Snow Farm Vineyard wines regularly on the top shelf with multiple awards at international wine competitions. Our vines are in their element after 20-plus years of growth, and their quality and flavors are better and better every year.

Vermont Wine Q&A

Whether it’s wine, beer, maple syrup, cheddar cheese or snowboarding…Vermont products are popular because they come with a story and a set of values. Vermont wines are unique because they’re made in a place that prides itself on preserving local agriculture, communities, and the environment.

If anyone knows more about the evolution of the Vermont wine scene it’s the team at Farrell Distributing. Nearly 90 years ago, Farrell became the first licensed beverage distributor in Vermont after prohibition. They’ve grown to become the leading distributor of high-quality beer, wine and non-alcoholic beverages to retailers throughout the state.

Jeff Baker is the Education & Training Manager at Farrell. He studied wine in Boston and published a book on the beer industry.

Ryan Chaffin is the Director of Marketing and Business Development.

Taylor Cameron, is the Fine Wine Brand Manager and a WSET Certified Wine Professional.

Q: How many Vermont wine brands did you start distributing and how many do you have now?

A: [Ryan] Snow Farm Vineyard and Charlotte Village Winery were two of our our first partners and still are today. The number of wines we sell has fluctuated slightly with the number of vineyards in business, but the core of the wine portfolio has been the same since we started. You’ll see a lot more varieties of wines at the winery locations than in the stores because of space limitations.

Q: How has Vermont wine evolved over the years?

A: [Jeff] For a long time Vermont wines were targeted toward tourists, and it was a style grouping of sweeter wines, including ice wines. Vermont wineries have grown, or progressed, into making dryer more technically serious wines in addition to ice wines.

A: [Taylor] We’re definitely seeing different styles and more varieties. There’s a move toward bringing in sparkling wines and an old method of producing sparkling wine called Pét-Nat. To do that you need a place that can grow a high acid grape with lower level of alcohol and Vermont is perfect for that. This also allows Vermont wines to be placed into other sections in the store – so there is more growth opportunity there.

Q: Where do you see opportunities for Vermont wine to grow?

A: [Taylor] Restaurants can be a driving force to get those wines in people’s glasses. Farmhouse Restaurant carries the Snow Farm Vineyard Crescent Red and Naked Mermaid because it fits with their commitment to local food production. Snow Farm also recently jumped into the draft wine world at restaurants (through kegs) which cuts out the cost of glass, cork and labels.

A: [Jeff] Another area for growth is building up social media & digital presence. They’ve heavily relied on tourists going to them. Now they have to go to the tourists, and take their message online.

Q: What are challenges Vermont winemakers face?

A: [Ryan] Price point is a challenging optical for Vermont wines. Vermont wines are typically a couple price points higher than something you would see from California and even France because of higher costs of production. VT Fresh Network is managing a Vermont wine project to help people understand Vermont wine and the true value it provides to our state.

A: [Taylor]: Vermont winemakers are growing the French and American hybrid varieties of grapes that grow well in colder climates, like the Vidal and Frontenac Gris. That can be a challenge because although these grapes are locally grown, they’re less well known than say your Pinot Noir or Cabernet, which don’t grow well in Vermont.

Q: What is the most important thing people should know about Vermont wine?

A: [Ryan] I want them to give it a chance, and I want them to know that one bottle makes a difference. One customer has the power to make a big impact on a small winemaker.

A [Taylor] Support local winemakers as they innovate to figure out the quality, complexity and interest, and develop their story. There is a lot Vermont wine can offer in the future – if we don’t support it and let it grow, we won’t see that possibility. We have to give it the chance to grow.

A: [Jeff] I always try to tell people Vermont wine isn’t just sweet wine anymore…there is a lot of dry table wine that is great for food pairing. Give it a second chance. If you bought Vermont wine at a gas station 20 years ago…it’s time to try it again because it’s changed so much. Keep your money local – these wineries are owned by families and worked by Vermonters.

Category: Vermont Wine

What Terroir Means and Why it Matters in Wine Production