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Staff Spotlight: Raechel

10/28/2020

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This week's Staff Spotlight is... Raechel! Raechel is our sales manager and in-house Sommelier. Raechel is an incredible asset to the Penns Woods team as she always brings a positive vibe and a world of wine knowledge everywhere she goes. Check out our Q&A. 

Tell us about yourself. 

I moved to PA six years ago from Colorado. While I miss my home state, I am so grateful for all the friends I’ve made & opportunities I’ve had here out East. And in more recent news, I just became a mom to a beautiful little girl named Lucy! I can't wait until she is running around with the rest of the vineyard kids!

How did you get into wine?
Denver is a well-known beer town so my interest in fermentation really began there. In my early 20s I managed bars creating beer & wine lists as well as cocktail menus but definitely didn’t pay much attention to wine until I attended a trade tasting put on for beverage directors- there were incredible wines there  & it really opened up my eyes past the standard offerings. At the time I was running two locations for a Polish owner and I began incorporating more unique wines & varietals from Eastern Europe to complement the menu. It was the first time I really started to pay attention to flavor profiles as well as food and wine pairing. After moving to PA I attended the Wine School of Philadelphia, earning my Advanced Level Somm Cert in 2018. I also ended up pursuing my Level II Brewer Cert there as well through their Beer School. In 2019 I began working towards a winemaking certificate through Penn State.     

What is your favorite wine? Is your wine of choice right now different?
I am obsessed with bubbles. Honestly if I drank nothing but Champagne for the rest of my life I’d be happy although since I definitely can’t afford that I look to Cava, Cremant de Bourgogne or Vouvray Brut to get me through. I’m a big fan of sparklers from Oregon as well.  Bubbles are so versatile when it comes to food too. Friendly with salty & sweet as well as creamy dishes & those with a spicy kick- you really can’t go wrong with some bub.  Since I’m expecting my first little one my drink of choice has been water out of heavy half-gallon Yeti but I have a special Grand Cru bottle my husband & I brought back from France last year I’m saving to celebrate once she’s here! 

What do you enjoy most about Penns Woods?
I just love the opportunity to learn, grow & get your hands dirty. I love how each day is different- I could be working inside, outside or as the wholesale manager, meeting with different folks in & around Philly. Our tightknit group here are the most loving, hilarious & hard working folks around & I feel lucky to be a part of the growing Pennsylvania wine community.

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Curried Tropical Fruit Chicken Salad

10/7/2020

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With it's tropical fruit driven flavors & floral undertones, our Viognier Reserve '19 is just delightful with the more exotic spices in your cabinet. We've put together a special Mandarin Orange & Curry Chicken Salad on a fresh baked croissant (pick yours up from French bakery La Baguette Magique in West Chester!) Have fun playing around with the fruit in this recipe- try substituting mango, papaya or pineapple! 

Ingredients 
  • 4 chicken quarters, bone in.
  • 1/2 cup almond slivers or walnut halves
  • 1 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1/2 cup julianned carrots
  • 1 tbsp chopped fresh tarragon
  • 1 cup mandarin oranges (cut in half) 
  • Olive oil
  • Sea salt, freshly ground black pepper & curry powder
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Directions
  1. Preheat the oven to 350.
  2. Place the chicken breasts, skin side up, on a baking sheet. Drizzle with olive oil. Add salt  pepper then roast until the chicken is cooked through (about 35-40 min). Remove from oven & allow to cool.
  3. Remove meat from the bones (discarding skin & bones).  Roughly chop meat & toss into a bowl for mixing.
  4. Mix in  mayo, fresh lemon juice, tarragon & nuts. Add 1 tsp curry. Salt & pepper to taste. 
  5. Gently fold in mandarin oranges or other tropical fruit. 
  6. For best results, cover & refrigerate mixture at least 1 hour or overnight. 
  7. Scoop & serve on a fresh croissant

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Real Southern Fried Green Tomatoes

8/6/2020

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If you know anything about Southern cooking, then you know there is a special time of the year when fried green tomatoes are a menu must-have. We were treated to this simple, yet iconic dish by none other than our own Georgia woman, Andrea Creato.  This southern staple just sings the song of summertime with a perfect balance of tart green tomato & fried-salty savoriness. The crunch and the spice is soul-satisfyingly delectable! We paired this special taste of summer with our Rose ’19, the bright fruity notes complemented the unripe tomato while the crisp acidity and dewy minerality played well with the fried element.  Our team agreed that the Brut Rose would also have been a phenomenal choice as well (think about that salty crunch with those bubbles- a match made in pairing heaven!). This dish is easy with simple ingredients most everyone keeps in the pantry, so snag a few of those green tomatoes from the garden, grab a skillet & get fryin’!
 
Ingredients
  • 2-3 medium sized firm green tomatoes
  • 1 cup all purpose flour
  • 1/2 Tbsp paprika
  • 1/2 Tbsp cayenne pepper (optional)
  • 1 Tbsp garlic powder
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup cornmeal
  • 1/3 cup bread crumbs
  • 1 cup vegetable oil
 
Directions
  1. Heat the oil in a cast iron skillet and heat to 375 degrees.
  2. Slice the green tomatoes into 1/4 in. slices
  3. Set out 3 separate bowls. In the first bowl, combine the flour, paprika, cayenne pepper, garlic powder and a pinch of salt. In the second bowl, whisk the milk and egg together. In the third bowl, combine the cornmeal and bread crumbs.
  4. Dredge the tomato slices in the flour, then the egg mixture, then the cornmeal mixture making sure the tomato is completely coated.
  5. Fry the tomatoes in a cast iron skillet for 2-4 minutes per side until golden brown. Depending on the size of the skillet, only fry 3-4 tomato slices at once to avoid overcrowding.
  6.  Place tomatoes on a cooling rack or a plate covered in paper towels and give a light sprinkling of salt to season.

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Farm fresh deviled eggs with William Penn Hard Cider Mustard

7/23/2020

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​Kathy’s deviled eggs are simple, delicious and a fun one to play around with on the ingredients! In this version we really enjoyed the balance of the tangy Taste Artisanal Market Cider Mustard (made with our own William Penn Hard Cider by the way!) and the background savory notes of the Parmigiano Reggiano. With some help from our lovely ladies in the vineyard hen house, we were able to quickly whip these together and loved snacking on these party staples while sipping on our NEW Chardonnay Reserve ’19. Our Wine Club received a sneak peek earlier this month and we are excited to release this incredible vintage to the public this weekend! This wine has a zippy, saline acidity that complements the creamy yolk centers with notes of under-ripe pineapple, papaya, pink lady apple & honeycomb that simultaneously sing with the tangy mustard & brighten the underlying savory cheese.  This dish proves that wine pairing doesn’t have to be hard or fancy in order to really work!  

“I loved my mom’s deviled eggs as a kid and she was not a cook- nor am I! This simple recipe is for the non-cook who wants people to think she can cook!” -Kathy
 
Ingredients
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tsp white vinegar
  • 2 tbsp Taste Artisanal Cider Mustard
  • 1.5 tbsp freshly grated Parmigiano Reggiano
  • Sea salt, fresh ground black pepper, ground cayenne red pepper, Smoked Spanish paprika
 
Directions
  1. Boil your eggs by placing them in a pan, single layer. Cover the eggs with enough water so that there is  roughly 1.5-2  in. of water above the eggs.  Heat on high until the water begins to boil, then cover the pan with a lid and  turn the heat to low.
  2. Remove from heat after a minute and leave covered for 15 minutes.
  3. Rinse the eggs under cold running water.
  4. Allow your eggs to cool completely then crack and remove the shells.
  5. Slice eggs in half lengthwise and carefully remove the yolks, placing them in a bowl.
  6. Set up your hollowed out boiled egg white on a dish.
  7. Mash the yolks with a fork. Add in mayonnaise, vinegar, mustard then salt & spices to taste. Mix & mash well.
  8. Evenly spoon the mixture into the hollowed out egg whites. Sprinkle with paprika.
  9. Cover and chill until ready to serve.


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Calabacitas with fresh veggies from the penns woods garden

7/16/2020

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Calabacitas with Fresh Veggies from the PWW Garden!
'This simple dish is something my Nana used to make in the summer using fresh veggies from our garden. You can toss in squash, a myriad of different peppers and tomatoes as well. We have a beautiful garden out by the vineyard with a ton of veggies beginning to ripen so I was able to grab a few things to toss in. This recipe is a perfect side dish for backyard cookouts and is typically served warm but can easily be chilled and packed in a picnic. It comes together very quickly and is healthy too! You can also make it a full meal by adding in black beans & grilled chicken. I paired it with our Gruner Veltliner, this refreshing white with its zippy acidity, hints of pepper & citrusy notes complement every aspect of this dish and tends to go very well with Mexican cuisine in general."                                                                                      -Raechel Kuehn
 
Ingredients
  • 2 tablespoons olive oil
  • 1 large zucchini, diced
  • 3 ears of fresh corn, kernels sliced off (or canned corn)
  • 2 ripe tomatoes, seeded & diced
  • 4 oz. chopped jalapenos (or other hot peppers)
  • ¼ c. diced red onion
  • 4-5 cloves fresh garlic, peeled & chopped
  • 1 lime
  • Fresh cilantro, chopped
  • Garlic salt, fresh cracked black pepper, cumin
 
Directions
  1. Throw diced zucchini & corn in a grill basket & cook until lightly charred.
  2. In a pan, sauté onions & garlic in olive oil then toss in tomatoes & peppers.
  3. Add in grilled zucchini & corn.
  4. Squeeze fresh lime juice & add salt & spices to taste.
  5. Remove from heat & toss in fresh cilantro
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​Davide’s Rotisserie Porchetta

7/9/2020

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Whenever we have a get together at Penns Woods our crew is always excited to share a slew of gourmet homemade dishes but we always know whatever Davide is bringing is sure to be out-of-this-world delicious. And on the fourth of July, boy did he deliver! Davide spent 6 hours slow cooking 45 lbs of fresh pork loin he procured from a farmer friend up near Allentown for our staff gathering after hours.
 
Classic Italian porchetta has a delectable, caramelized crust, is incredibly flavorful and juicy on the inside too. For pairing you can't go wrong with Pork & Pinot! We recommend pouring a glass of our Pinot Noir '17
,a well balanced vintage with notes of dried rose & cherry that complement the fresh herb notes & a bright acidity that cuts through the fat in the meat. This dish would also do well with our Pinot Noir Reserve '16, the non-reserve's complex & elegant cousin or if you are looking for something that will pair well and cool ya down after all that roasting, a glass of any of our refreshing Roses would be a great choice as well! Davide shares his recipe below.  Fire up your grill, grab some wine and enjoy the summer season while the rotisserie spins her tasty magic.
 
 
Ingredients
  • 8 lbs. uncured pork loin
  • Italian Olive Oil
  • Sea Salt, Black Pepper, Star Anise, Red Pepper Flakes
  • Fresh Garlic, Rosemary & Thyme
 
Directions
  • Rub pork loin all over with sea salt 6 hours prior to roasting
  • Gently rinse off salt.
  • Generously rub pork loin with olive oil, herbs, spices & garlic. Roll & tie with kitchen string at 2 inch intervals. Refrigerate overnight.
  • Remove roast from the fridge and let meat stand at room temperature at least 1-2 hours prior to roasting.
  • Preheat grill. Secure roast on rotisserie rod and cook over direct low heat for 3 1/2 to 4 hours. The internal temperature should be at least 145°F (63°C) when done.
  • After the first hour of cooking, apply olive oil every 20 minutes for the remainder of cook time. Remove roast from the rotisserie, cover with foil, and let rest for 3-4 hours prior to slicing.
  • Slice & serve over fresh bread. (Andy recommends ciabatta!) 

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Grilled Fruit w/Smoked Ancho Chile Honey

6/25/2020

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Celebrate the Summer season with this Grilled Fruit Salad & Smoked Ancho Chile Honey drizzle! 

Grilling fresh ripe summery fruits, like pineapple, peaches, strawberries & melon draws our their natural sweetness for an intensified fruity essence. We like to add in some diced fresh fruit to mix in some bright fruit flavors as well!
A squeeze of fresh lemon & drizzle of local Smoked Ancho Chile Honey from Taste Artisanal Market accentuates all the fruity flavors while also providing a warm-cool sensation to the palate. This honey has just the right amount of kick and is fantastic in this dish. Also try it drizzled over cheeses, roasted veggies, fried chicken or whisk it into a dressing or marinade! Check out the Local Goods section in our Shop for other small business goodies. 

Pair with our aromatic & refreshing Viognier Reserve '18! This wine has a succulent nose bursting with grapefruit & peach blossoms with a tropical fruit-forward palate & refreshing acidity that complements every aspect of this dish. Our Traminette '19 or Moscato '19 would make excellent pairings as well with their respect honey-lemon-lycee notes and peachy-tropical tones. You can also customize this recipe by adding in your summer fruit favorites- try adding watermelon, nectarine, blueberries or papaya! This easy grilled fruit dish is not only eye-catching, but healthy, delicious & perfect for summer! 

Ingredients
  • 1/2 whole fresh pineapple, divided
  • 1/2 a hollowed out fresh pineapple
  • 2 firm, ripe peaches
  • 1 mango
  • 1 cup fresh honeydew
  • 2 cup fresh strawberries, divided
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons Smoked Ancho Chile Honey
  • Kabob sticks soaked in warm water for 15 minutes

Instructions
Preheat the grill to high heat. Dice all fruit & place on kabob sticks, leaving half your pineapple & strawberries un-grilled. 

Grill hollowed out pineapple until grill marks appear. About 3-5 min. 

Grill the cut fruit in batches, 1 minute per side. As you take the fruit off the grill toss it on a large bowl. Then sprinkle your fresh strawberries & pineapple on top. 

In a small bowl, add the fresh lemon juice and gently incorporate the fruit until mixed.

Scoop fruit mixture into hollowed out pineapple. 

Drizzle the Smoked Ancho Chile Honey over the top & serve. 

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MEMBER SPOTLIGHT: THE CIPOLLONIs

5/25/2020

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 Meet Jim & Lisa Cipolloni! Jim & Lisa have been visiting Penns Woods Winery since 2013! It all started when Lisa did some research on romantic events to attend for Valentine's Day around the area. Luckily, Lisa stumbled upon our Wine & Chocolate pairing and immediately emailed Jim "We have a winery really close to us.  This looks like fun ; )". Jim said, since that pairing, they were hooked on Penns Woods wine...and that is where our friendship with the Cipollonis began! 

The Cipollonis found their love for wine back in 2011/2012; influenced a bit by some of their family members. Neither one of them was sure what kind of wines they preferred, so they started as many of us do...visiting different local wineries and experiencing various tastings! Now, whenever they travel, they always look for local places to try. Their second favorite winery is Two Sisters in Niagara on the Lake in Ontario, Canada. This was one they stumbled upon a few years back with some friends, and have since revisited just last year with family. But, their adventures are just beginning...Napa & Sonoma are still on the horizon.


Jim & Lisa have always enjoyed wine & food pairings, which is why their favorite event at Penns Woods is the Harvest Dinner! On occasion, they also appreciate the pairing events at the Gables. Jim & Lisa are very active members not only at Penns Woods winery, but attending local events in the community! 

If you ever see the Cipollonis at the winery, you will most likely spot Jim sipping on our Cabernet Franc while Lisa is indulging in our Traminette! They are both so eager to sit outside at the vineyard, relaxing, and enjoying the various wines with their family and friends...and we sure are too! We look forward to having our incredible members and customers back at the winery as soon as we are able. We feel incredibly honored to have had Jim & Lisa find come into our Tasting Room 7 years ago, and we can't wait for another 7 years of memories with them. Cheers to this amazing couple!!
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Summer dip & Sauvignon Blanc

5/21/2020

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This week we've paired our Sauvignon Blanc '19 with this dippable Mexican Street Corn Dish! This dip has all the flavors of summer- perfect to kick off the season this weekend for Memorial Day! This creamy, melty cheese dish is perfectly balanced by the bright acidity of the Sauvignon Blanc with the sweet corn mingling perfectly with the wine's tropical flavors. The pops of fresh lime juice and hints of spice from the jalapeño complement the citrusy notes in the wine and underlying green notes. This dip is an incredibly satisfying dish that is sure to be the star of all your backyard BBQs this season!

INGREDIENTS
1 tbsp Unsalted Butter
2 ⅓ cups Fresh Corn Kernels
1 Jalapeño, seeded & finely chopped
1 block of Cream Cheese
¼ cup Mexican Crema or Sour Cream
1 cup shredded Monteray Jack
1 cup crumbled Queso Fresco
2 tbsp fresh Lime Juice 
Garlic Salt, Cayenne or Chili Powder, fresh cracked Black Pepper.
Chopped Cilantro for garnish
Tortilla Chips for dipping

DIRECTIONS
  • Step 1 Grill 10 fresh sweet corn cobs until charred, about 20 min.
  • Step 2 Preheat oven to 350 degrees F. Heat butter in a large skillet over high heat. Add corn, jalapeno, cheeses, sour cream, lime juice & spices to taste. Cook until combined.
  • Step 3 Spread mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with queso fresco crumbles & sprinkle with cayenne. Bake until the cheese is melted & the outer edges begin to bubble, about 10-12 minutes. Garnish with chopped cilantro and serve with tortilla chips. 



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Staff Spotlight: Harper!

5/18/2020

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Back in 2010, Andrea moved to this area from Georgia and started working at Penns Woods Winery. After a year of settling in, she knew she was ready for a furry companion. She did her research and found an organization in Wilmington, DE. She chose Harper just after seeing one picture and her mind and heart were set. It was not until she got Harper that she found out Harper was also from Georgia!! It was clear, it was a match made in heaven. Harper has worked at PWW since 2012 and is a loyal staff member and mighty asset to the Penns Woods team. Harper's official title is "Pest Manager" as she assists in the vineyard by overseeing all operations and pest management. When Harper first visited the Tasting Room, she was timid and shy. It only took her a few years to come into herself. The vineyard gave her the opportunity to come out of her shell and she has made a beautiful mark on the business ever since. Many other vineyards have vineyard dogs that have been a vital part to their operation, but we wholeheartedly feel we are the luckiest of them all. Harper is just as hard-working, passionate, and caring as the rest of the Penns Woods team, and we owe a lot of our success to this amazing girl. The vineyard would not be the same without her! Check out more about our favorite staff member below!
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How old is Harper?
9 years old

​What breed is Harper? 
Black Lab/German Shepherd Mix

What are Harper’s favorite hobbies?
Swimming, laying in the sun, and riding in her Daddy's truck!



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What is Harper’s favorite animal? 
Harper loves checking in on the chickens in the Vineyard, they have become very important to her. Now that we have more chicks, she has gone in full “momma-mode” watching over them. In addition to the coo-coos, Harper goes up and down the rows in the Vineyard to check on any birds that get stuck in the netting. She’s a natural born protector!


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What is Harper’s favorite season?
By far, Harper’s favorite season is Fall. She is in all her glory helping out during Harvest in the vineyard. Not only is there so much action happening in the Vineyard, but the weather starts to cool down a bit which is more enjoyable for her.

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What is Harper’s favorite food?
While she is around so many grapes, grapes and wine are obviously not part of her appetite. Her favorite food is Arrosticini which is a traditional dish from Abruzzo that Davide likes to make. Davide makes extra of these lamb skewers for Harper and she eats them right off the stick!

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Who is Harper’s favorite human?
If you ask Andy, she will say herself, and if you ask Davide, he will say himself. Either way, Harper has the best parents and enjoys being by their side every minute. She also adores her little sister, Mia. Harper is just a girl who appreciates any attention she can get!!

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Does Harper know any tricks?
​She is incredibly well-behaved so she naturally sits, lays down, and stays on command. She also rolls over and shakes hands. But the most unique trick of all, she actually SMILES! It is like nothing we have ever seen before. *not pictured*


"Harper is always aware of everything that's going on at the vineyard and is constantly on the lookout for intruders (groundhogs, deers, etc.) She makes everyone working in the vineyard feel at home, always passing by them throughout the day to get a little attention.

In my opinion, and from most people that know Harper, she has changed so much over the years since her start working in the vineyard and tasting room. She started out shy and timid, but has blossomed into such a loving, loyal companion and gained her nickname "Terminator" from Gino. 

The vineyard has truly become Harper's home. She and I have shared many great moments there through rain, snow, heat, severe winds and extremely cold temperatures. Through it all, she always stays by my side and never gives up! " -Davide
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    About

    Go behind the scenes with the Penns Woods Winery team in Chadds Ford, Pennsylvania. 


    Meet our family, learn about our winemaking process and vineyards and discover all the delicious details about your favorite award-winning Pennsylvania wines.

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SPECIAL HOURS & SERVICE CHANGES
*We close at 4:30pm on the First Friday of each month for our Wine Club Happy Hour
*CLOSED Sunday, February 12th for a Staff Event
​
UPCOMING EVENTS
February
Every weekend: Wine & Chocolate Pairing! 
3rd: Wine Club Happy Hour

10th: Lip Balm Happy Hour Workshop - SOLD OUT
14th: Valentine's Day - Open until 8pm!
15th: Galentine's Facial Happy Hour Workshop - SOLD OUT
20th: WSET - Level 1 Introductory Wine Course & Certification
23rd & 24th: Three Wines Blind
26th: Paint with Wine Workshop - SOLD OUT

March
Every weekend: Wine & Cupcake
8th: Wine Education Series: Women in Wine
10th: Self Care Happy Hour
19th: Brunch Board Workshop
23rd & 24th: Three Wines Blind

​​HOUSE POLICIES
  • No alcohol other than that produced by Penns Woods Winery is permitted by law on Penns Woods property. ALL COOLERS ARE SUBJECT TO RANDOM CHECK.​​​
  • An automatic 18% gratuity will be added to any tabs left open at the end of operating hours.
  • Children are not permitted indoors. 
  • Pets are not permitted indoors (with exception to service animals). 
HOURS OF OPERATION
Monday
: CLOSED
​Tuesday: 12:00-5:30pm
Wednesday: 12:00-5:30pm
Thursday: 12:00-5:30pm
Friday: 11:00-6:00pm
Saturday: 11:00-6:00pm
Sunday: 11:00-6:00pm
​CLOSED
Easter Day
Thanksgiving Day
Christmas Day
New Years Day
CLOSED on ​Mondays January-March

WE'RE SOCIAL!

CONTACT US
124 Beaver Valley Road
​Chadds Ford, PA 19317 

On Rt. 202 just 1/2 mile from the 
DE/ PA State Line 
www.pennswoodswinery.com
Phone: 610.459.0808 
Email: info@pennswoodswinery.com

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Musician & Vendor Inquiries 
Donation Request Form
Employment Opportunities
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