LA GARAGISTA

BARNARD, Vermont

Most that choose a life dedicated to perennials have an interest in enduring contribution but few can boast as long lived an impact as artists turned vigneronnes Deirdre Heekin and Caleb Barber.  In a few short years these gastro geek gardeners have fundamentally realigned the expectations for cold climate varieties and the chilly regions where they can thrive.  That's super cool on its own right and much as been written on that score but the secret, most impactful virtue of La Garagista is its undercover, Hogwarts-like role in mentoring the next generation of New England winegrowers.  A culture, tone and expectation of excellence has been established and nourished by a single audacious venture.  Badass.

PRODUCTS

THE BEGINNING OF MEMORY

Early picked apples and pears milled and fermented as mash before pressing.  Bottled with fresh juice from the winter apple harvest to seed refermentation.

THE FLESH AND THE BONE

A 50/50 mix of Brianna grapes and heritage apple varieties with late season apple juice added for refermentation.

DAMEJEANNE

Marquette fermented whole cluster for two days then destemmed and foot crushed through the end of fermentation.  Aged in a mix of demijohn and egg shaped flextank for one year. 

VINU JANCU

La Crescent fermented on the skins for 4 weeks before pressing into a mix of glass demijohns and Canadian-made amphora, made with Champlain Sea clay.