Post. Harvest, Events. Events. Events. October and NovemberPost. Harvest, Events. Events. Events. October and November
P O S T. H A R V E S T.
E V E N T S.
H A R V E S T
Endings and Beginnings
The fruit is all in, but the orderly bins of grapes on the crush pad choreograph a new dance: patience, destem, patience, press, patience, bottle if the juice is destined for petillant, patience. Patience and repetition. Back when we were dancing, Caleb once choreographed a dance called Patience and Repetition which was more about finding your way to the rituals of the table, a dance he made while we were living in Italy the first time, when food and wine transformed our view of the world. Little did we now that this prophetic dance would lead us to a lifetime of patience and repetition, where beauty, wildness, and energy rise out of the structures of recurrence.
This was a harvest of new rhythms and routines. We have shifted. Camila is full-time at her wine bar 10 Green Street and is focused on her own label La Montañuela, and Anna is preparing for her big move to Big Sky in Montana where where she will start working at the Michelin-starred Alinea pop-up for the winter, and contemplating what it might mean to make wine in a place shaped by wide open spaces ringed by younger mountains. Sarabeth collects our apples and grinds them into vessels full of pomace to await the third full moon in the new year for pressing, and she helps tend to the newest of our parcels, The Red Horse Vineyard, while also making her first solo cuvée picked from Potluck Farm in Perkinsville. But she also works her magic as a health practicioner and is a PA in nearby Woodstock. We all have many sides to ourselves. Life evolves, life changes, and life moves on.
Caleb and I found a new rhythm this harvest, a duet. But we've always been in a duet, so we recongnized the steps, the patterns. We had wonderful interns that punctuated the lenthy 7 weeks of this season, Aaryn from England who jumped from our harvest into her own making her first vintage of Margate Wine in Margate, Kent to Adam who came from beloved winebar Dear Annie in Boston to experience the other side of wine for a week, to old standb-bys, Greg the architect from Brooklyn who has a budding vineyard and orchard upstate, and Dave from the North, who shot down from his own vineyard project in Quebec to help us finish the picking and get us a little farther along in the cellar. Next year, he'll have his own first vintage. Others came to pick, Julia from Dead Horse Hill restaurant in Worcester, Patrick and Jen from Cambridge, Chip and Claire from Burlington, Jake from Saratoga, and Louise, we are grateful when there is Louise. There were many others who wove in and out of the story that is harvest 2025 bringing the warp and weft.
The cellar work will eventually wind down. We push to get as much as we can get done by the beginning of the week. At least all the destemming is finally complete. Because once harvest is over--is it ever over?-- we begin a different kind of dance. Maybe we'd call this a cha-cha, or samba even. Quick-steps, a back and forth, a turning. We'll head out into the world from this intense period of focus shaped by the vineyard and the winery. Harvest is an insular effort, requiring intention and boundaries.
By Tuesday, we'll be turning that focus outward, to sharing the wines of vintages past. First we hit Burlington for the first official Vermont Wine Week happening at Hotel Vermont, to a series of events in NYC, a panel discussion, biodynamic conversation and a dinner at one of my favorites spots in the city, Amali, where Caleb will be collaborating on a delicious menu with their kitchen, to new launches of new wines with out new distributor in the city, then to RAW Wine Fair, and after returning to Vermont for more connections out and about here at home, Hen of the Wood, The Local, Adventure Dinner.
Details and information all below. I suspect we'll be botttling more pet nats upon return too. Then, maybe just maybe, we'll take a beat, a breath before the change in season and holidays call for a new rhythm, that of our own pop-ups and supper clubs, and the meditiation that is pruning. We hope you get to one of our gigs here in Vermont, or down in NYC. We'd love to see you!
V E R M O N T
W I N E W E E K
{ JUNIPER AT HOTEL VERMONT}
10.28 Vermont Wine Week at Juniper and Hotel Vermont! On Tuesday, 5-9 pm: Dinner menu and pairings with Domaine La Garagista wines! Come whenever. I'll be there to chat tableside and tell you about the wines if you want to say hi! Check out the other nights as well with Ellison Estate, Iapetus, and Stella 14.
10.305-9 pmVermont Wine Week Post Harvest Party! Come join us and the fine folks from Ellison Estate, Stella 14, and Iapetus as well as other Vermont winemakers to celebrate the end of harvest! Vermont wines offered at a rare $10/glass! Caleb will be djing. Lounge 5-7. Dance, if you want to, 7-9 pm.
N E W Y O R K C I T Y
TH E P A S T, P R E S E N T &
F U T U R E O F
A M E R I C A N W I N E
{ 40 CROSBY STREET, NYC}
11.05 5-8:30 pm. The Past, Present, & Future of American Wine:A Conversation with Eric Asimov, Deirdre Heekin, Eric Moorer, and Camila Carrillo, moderated by Ryan Goydos. Presented by Swurl Media and RAW Wine. 40 Crosby Street, NYC. An evening of wine and food and conversation, and an interactive panel discussion. $95/ticket, includes the evening and a free two-day pass to RAW WINE.
11.085:30-7pm: The Personal Art and Craft of Biodynamics in Wine: Discussion and Guided Wine Tasting at Amali in midtown. $65/person. 7:30 pm: Dinner with Caleb and Deirdre. Caleb will be collaborating on an autumnal Italian menu with the Amali kitchen, dishes aired with Domaine La Garagista wine and vineyard-to-table stories. $165/person. Earlier conversation and tasting included in dinner ticket price.
If you live in and around New York, and you've never had an opportunity to come to one of our pop-ups or supper club, or you came to the restaurant long before we started making wine, or you never got to come to the restaurant before we turned full time to the farm and winery, here's your chance! Caleb will be in the kitchen and on the floor working with the crew at Amali and creating a menu that harkens back to the days of our little osteria, and I'll be spinning tales tableside. What goes around, eventually comes around. Come raise your glass with us!
11.12Hen of the Wood Burlington. 12:30-1:30 pm Industry Tasting. 6:30 pm Butcher Room Pairing Dinner. 4-10 pm Glass Pour Features in the Bar and Dining Room
11.136-7:30 pmThe Local n Middlese: Selected Readings, Small Plates, & Wine Pairing hosted by Deirdre Heekin of Domaine La Garagista and 5th Quarter's Josh Turka. $35/person. SOLD OUT, but sign-up to be notifed if tickets become available.
