New Year; New Goals

Happy New Year! 

It's a peaceful time of year here at Old Westminster Winery. The rush of harvest is behind us and the vines are settling in for a long winter's nap. Before we begin our preparations for the season ahead, we felt a bit of reflection was needed...

2016 was a good year at Old Westminster Winery. We learned a lot and we made significant progress in our vision to put Maryland wine on the world map.

Here are 4 things that stand out:

1. ‘Top 101 Wineries in America’

We honestly still can’t believe we found ourselves on this list. The number 99 winery in America is truly humbling given that there are nearly 9,000 wineries across all 50 states. To put that in perspective, Old Westminster Winery is in the top 1%. We’re happy that the criteria is rigorous and that any winery that makes the list has to pass tough muster. It’s an honor to make the cut. Here’s a link to the article and the list.

2. Old Westminster Got ‘Punched’

Jon Bonné, Senior Contributing Editor for PUNCH and author of The New California Wine, recently wrote about Pétillant Naturel (Pét-nat) and made it a point to give Old Westminster Winery a sparkling review in PUNCH.  

“The gang at Old Westminster, in Maryland, is having almost too much fun with their range of pét-nats, including a beautiful sparkling albariño. Anyone who doubts that America is, indeed, great again need look no further than a fizzy albariño made outside Baltimore. The Baker family is trying to make a case for serious mid-Atlantic wine. Trained in chemistry, winemaker Lisa Hinton may not be an obvious pét-nat poster child, but her efforts are refined and subtly flavored, impressive for anywhere and downright groundbreaking for Maryland."

This is super encouraging for us because PUNCH is serious press from authoritative writers that offer the kind of critical truthfulness we need to hear in order to realistically measure our progress. See the full article here.

3. Best Wine In Maryland?

Old Westminster Winery won “best in show” at the Maryland Comptroller’s Cup for our 2014 South Mountain Vineyard, Malbec. This Malbec, grown in the rocky foothills of Maryland’s South Mountain, offers an authentic expression of this variety’s richness and complexity.

In the Washington Post, wine writer Dave McIntyre told a beautiful story about his favorite wines & experiences from around the world in 2016. In the piece he references this same wine:

"Four wines stand out as exemplars of local wine... Old Westminster’s Malbec showed that Maryland can offer savory reds of world-class quality."

More than anything, this is a sign of many more amazing wines to come. 

4. We Found It.

After many months of searching, we found it: Burnt Hill Farm. 117 acres located high in the hills of the Piedmont Plateau – 30 miles northwest of Washington, DC in Montgomery County, MD. At the end of a long day digging backhoe pits to examine the soil, our geologist concluded:

“This place has the potential to yield brilliant wines.”

So we bought the land and we’re rolling up our sleeves.

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We will continue to raise the bar in 2017.  While our overarching vision is unwavering, each year we set short term goals.

Here are 4 things we're particularly excited about:

1. Planting New Varieties

 We're planting Ribolla Gialla.  

This is a grape variety I fell in love with last spring when my wife and I visited Friuli, Italy and Brda, Slovenia. Ribolla makes beautiful wines in many styles -- bright, aromatic wines fermented in steel, richly textured wines fermented in oak, and delicious bubbly. We'll be the first to plant it in Maryland, and one of the first to plant it in the mid-Atlantic. I have reason to believe it will make beautiful wines here in our greenstone soils.

2. Producing New Wines

We have several new wines in the works. While I won't show all our cards in this blog, I'll give you one wine to think about: Pét-nat Barbera Rosé.

Experimentation is, and always will be, at the heart of what we do. 

3. Going Green

We’re excited about installing solar panels on the pavilion of our tasting room to power the facility. Having a "solar pavilion" has always been part of our vision and now we’re thrilled to make it happen.

4. Burnt Hill Vineyard

We will focus on one thing on our new farm: Growing iconic wines.

The next few years will be spent getting to know the rhythms of the newly purchased farm. We will till the earth, cultivate cover crops and prepare the foundation for our vineyard. When we believe the ground is ready, we will plant an initial 30,000 vines. The exact varieties, clones, and rootstocks aren’t yet known – in time the site will tell us that. This hillside – with all its elements in harmony – has the capacity to yield wines unlike anywhere else on earth.

Burnt Hill Vineyard is an exciting new chapter in our story.

Have a great new year and stay in touch!

We Found It.

Backstory 

We are chasing a dream: to put Maryland wine on the world map.

A bottle of wine – perhaps more than anything else on earth – reflects the time and place where it’s grown. Soil is a key element in every great wine. 

Over the past six years, we’ve produced many beautiful wines at Old Westminster Winery. But our 17-acre family farm has limited capacity. To advance our vision, we need to grow beyond our existing property lines. 

So in January of 2016, conversations turned into action and we hired a distinguished geologist, Ernest “Bubba” Beasley, to guide our search for the perfect hillside to plant a new vineyard.

Through advanced geologic mapping and weather data, Bubba helped us identify the key soil characteristics and microclimate of several prospects. No vineyard should be planted in unexplored ground.

After many months of searching, we found it: Burnt Hill Farm. 117 acres located high in the hills of the Piedmont Plateau – 30 miles northwest of Washington, DC in Montgomery County, MD. At the end of a long day digging backhoe pits to examine the soil, Bubba concluded:

“This place has the potential to yield brilliant wines.”

What makes Burnt Hill so special? 

The ancient dirt – formed from decomposing slate, phyllite and schist – is rocky and nutritionally poor, requiring the vines to dig deep for sustenance. The high elevation exposes the site to abundant sunshine and wind which are nature’s antibiotics. The steep hills quickly evacuate rainwater and cold air. All of these are characteristics of a promising vineyard site.

Lucie Morton, our new viticulturist, is an internationally renowned author, lecturer and consultant recognized as one of the "20 Most Admired People in the North American Wine Industry."

After her first visit, Lucie said of Burnt Hill: 

"The opportunity to develop a vineyard site like Burnt Hill does not come along very often. It has many attributes sought-after for fine wine vineyards including elevation and well drained, sloping, gravelly soils where roots must grow deep in search of water and nutrients. The Baker family – with their enthusiasm, talent and youth – will surely develop a vineyard that produces wonderful wines for generations to come."

What’s behind the name?

One particular evening, I was walking the property and dreaming about the future when a neighbor who was no less than 80 years old greeted me. In our conversation the old man shared a brief history of the place: In the early 1800's the family who lived off the land found it challenging to grow traditional crops on the steep, rocky hills. So they started a different kind of business – burning timber and brush to make charcoal, lye and potash. At that time, these ingredients were used for cooking, soap making and fertilizer. The place was named Burnt Hill after its scorched, barren appearance. 

Fast forward 200 years and we believe the name “Burnt Hill” reflects the potential of the vineyard we intend to plant. As the Romans discovered millennia ago, the best wines aren’t grown on flat, fertile land, they are grown high on rocky hills where other crops can’t thrive.

The Future

On this farm, we will focus on one thing – growing iconic wines. 

The next few years will be spent getting to know the rhythms of the land. We will till the earth, cultivate cover crops and prepare the foundation for our vineyard. When we believe the ground is ready, we will plant an initial 30,000 vines. The exact varieties, clones and rootstocks aren’t yet known – in time the site will tell us that. This hillside – with all its elements in harmony – has the capacity to yield wines unlike anywhere else on earth.

Burnt Hill Vineyard is a new chapter in our story.

Keep Calm and Travel

By Ashli Johnson

When traveling to new places you are challenged to grow in perspective and appreciation of other cultures and lifestyles. It provides a level of insight you can’t otherwise achieve; that’s why I love it.

Last week I returned home from the mecca of fine wine regions. With wide eyes and an almost mythic expectation of the country, France was dressed for the occasion: pristine architecture, cobblestone streets, café’s on every corner, wafts of freshly baked baguettes. It was everything I imagined.   

I spent ten days traveling the northeast regions visiting Champagne, Alsace and Burgundy. Hours each day were filled with conversations and tastings with winemakers and family members of these historic vineyards. These producers – some dating back to the 12th century – are rich in tradition and proud of their region’s status. I was inspired by their passion for excellence while maintaining respectful practices set forth by their predecessors.

But driving through the picturesque countryside, something was bothering me.

There were producers from Burgundy who had no interest in tasting wines from Alsace, nor Champagne, nor anywhere else outside of their region. And vice versa. The distance is not as though it’s an inconvenience either. They’re only as far as three hours from one another.

Nonetheless, it hit me: How can we truly appreciate a wine if we aren’t aware of how it fits into the world of wine?

Every region offers something unique and beautiful. Distinct soils, climate, and culture all contribute to a place’s ability to craft distinctive wines. And it’s not a competition, it’s about appreciation. When you learn a producer’s ‘why’, it’s impossible not to gain realization. Even if you don't like the wine.

I am invigorated by the idea that Maryland is a young, ambitious region. We are not only discovering all of our own possibilities, but we are also proving our place on the map of world wine.

We are building on a solid foundation: rolling hills, ancient soils, and a climate similar to parts of the Old World.

At Old Westminster Winery, our team is talented and serious about producing world-class wines. We will continue to strive for excellence. We will experiment with new varieties. We will plant vineyards on new sites. And we will continue to travel because it’s a prerequisite for personal development. Complacency is not an option.   

This is what gets me excited about wine in Maryland: There is so much more to discover. We’ve only just scratched the surface. Our story is being written every day.   

Be a part of it with us…

 
 

See Sights From Ashli's Trip...

Maryland Is Wine Country

For years, Virginia has been touted as "DC's wine country." It's true. Virginia offers plenty of beautiful vineyards that produce delicious wine.

But so does Maryland. And increasingly so.

If you called me a biased and lifelong Marylander, you'd be right. So I can’t possibly expect you to take my word for it. But you could take national media sources at their word, like this, from DC Refined...

“Sure, Virginia wine may garner a lot of the noise, but don't ignore what’s produced by our neighbors to the north. Maryland wineries are getting noticed with experimental wines (pét-nat Albariño anyone?), award-winning international varietals, and an effortless hospitality that makes anyone from budding newbies to rabid oenophiles feel welcome. As the state slogan used to say, wine fans will find “more than you can imagine” in the Free State.” See the full DC Refined article here.

Or this, from Tasting Table...

"Maryland is typically more synonymous with crab cakes than Chardonnay—but that's starting to change, thanks to its growing population of quality wineries... Chef Spike Gjerde of Woodberry Kitchen is the first (and only) Baltimore chef to win the James Beard Award for Best Chef, Mid-Atlantic, and his restaurant shines a spotlight on ingredients from the Chesapeake region... Gjerde is a fan of the [Old Westminster] "Alius", an orange wine that means "something different." It's a natural wine fermented with wild yeast that feels so essentially Maryland that you might think the word terroir was invented with this bottle in mind."

Or this, from the Washington Post…

“It’s true that Maryland has fewer options — the Maryland Wineries Association estimates that the state houses about 70 wineries... But, it has plenty of worthy destinations, which are too often neglected in favor of Virginia’s offerings.” Get the full WAPO story here.

There are plenty more voices who agree on our press page.

There may be far more wineries in Virginia (285) than Maryland (70), but this is purely quantitative. The truth is, you'll find a wide range of wine quality in both states. Seek out the best on both sides of the Potomac. I believe that the hills of northern Maryland offer the right mix of soils, climate, and topography to produce truly beautiful wines. Wines worth discovering.

In fact, this past August, Old Westminster Winery was named one of the top 101 wineries in America. You’ll find us listed among some of the nation’s best.

The tide is rising. So stop by and see for yourself!

A New Identity for East Coast Wine?

East Coast wine has been through a lot of changes over the past few decades. It’s been great at times, not-so-great at others. But one thing is constant: We’re searching for an identity. 

Some regions may have found their niche – like Virginia Viognier, Long Island Merlot and Finger Lakes Riesling – but many producers (including myself) question if these varieties are always a perfect fit or if marketing teams are just anxious for something to get behind.   

The good news is that something new is bubbling in Maryland. It's a style, not a variety. A wine with a true sense of place – made without additives and intervention. 

It’s called pét-nat. 

If you’ve been following us over the past year, you know we’re ALL IN on pét-nat. Not only because it’s delicious and refreshing, but also because it’s natural and transparent. And it’s a perfect fit for the East Coast where the weather can be inconsistent. Less ripeness is an asset with pét-nat; bright, refreshing bubbles with bracing acidity and just right for a summer table.

Pét-nat is an all-but-forgotten style of sparkling wine that made its debut in France’s Loire Valley half a millennia ago. Unlike it's showy cousin, the Champagne method, which is precise and calculated, pét-nat is wild and spontaneous. That’s why we love it. It should be no wonder that pét-nat is enjoying a revival in America and we plan to keep the party going.

If you’re a cynic like me, you’re thinking: Is pét-nat a fad? I honestly don’t think so. For the same reasons I don’t think organics, or eating local, or avoiding hormone infused livestock are fads. Consumers are seeking transparent products and wine is no exception. 

Punch Magazine’s Jon Bonné describes pét-nat as a “tectonic shift away from raised-pinky pretensions to a casual, freestyle era, one that borrows a page or two from the craft beer world.” In another place, Bonné writes, “The gang at Old Westminster, in Maryland, is having almost too much fun with their range of pét-nats, including a beautiful sparkling albariño. (Anyone who doubts that America is, indeed, great again need look no further than a fizzy albariño made outside Baltimore.)”

Curious to learn more? Check out this piece I wrote back in March when we were gearing up the first-ever Maryland pét-nats. 

Or you can purchase a bottle of our pét-nat Grüner Veltliner before it’s sold out. 

Stay tuned for more, and be on the lookout for many more East Coast producers to jump on the pét-nat train. Pinkies down; glasses up!

The Art of the Harvest

Harvest is a special time of year. It's the culmination of cultivation; the time to reap and realize the prize of all of our hard work in the vineyard. We harvest our treasured crop and shepherd it through a magical metamorphosis from raw fruit into bottles of wine that we can confidently deem worthy of our labels.

2016 has the early makings of an astonishing year at Old Westminster. The season began cool and wet which can be a bit worrisome, but we’re grateful to report that we were spared of any early catastrophes. While many vineyards – particularly those to the south of us – endured frost, hail, and damaging winds this year, our crops escaped unaffected.

Because things were wet early in the season, we were particularly diligent with our canopy management. Sun and wind are nature's antibiotics. Since early August we've had these in spades with borderline drought conditions. In some scenarios, excessive heat may slow vine development, photosynthesis, and vine respiration. But we noticed no such effect. The vines are clean and healthy, the grapes are vibrant and well on their way to full maturity.

At this point, the table is set. We continue to be diligent with our chores and monitor the physiological ripeness of our grapes to determine the optimal time to pick. Sure, we track sugars and acidity – but we do much more than that – we visually inspect the vineyard, we kick the vine's trunk and see if berries drop to the ground. We taste the fruit, chew the seeds, note the texture of the pulp and toughness of the skins; we assess the flavor development and aroma and pontificate about the wine to come.

Why does the quality of our grapes get us so excited? Because beautiful grapes are the only ingredient in a great bottle of wine.

The process of making great wine is simple: grow ripe, flavorful grapes and shepherd them carefully through fermentation, aging, and bottling. That's it in a nutshell.

But as simple as it is, it's certainly not easy. At the end of the day, we're farmers. We battle weather, fungus, insects, and wildlife. We are tireless because we know a great bottle of wine reflects its maker's hard work and creativity.

A wine is only as good as the grapes that go into it. It's sort of like guacamole... ever tried to make guac from an under-ripe avocado? It's awful. No amount of salt, pepper, onions, or lime juice can save it. Wine is much the same way. If the grapes are ripe and flavorful, the winemaker ought to have a light hand, let the grapes flaunt their stuff. But if the grapes are under-ripe or worse, no amount of manipulation can save it.

That's why everything is done by hand at Old Westminster. From winter pruning to summer hedging to harvest, every step of our process is powered by sweat, not oil. This method of farming offers our vines and wines the diligent care they deserve. Our fingerprints are on every vine, every grape, and every bottle. And we’re eager to share our hard work with you.

We’ll see you in the tasting room soon!

 

Farming Thoughtfully, Not Dogmatically

Vines, like people, display their needs. Sometimes in obvious and concerning ways, and other times in subtle, peculiar ways. It takes the experienced and discerning eye of the caregiver to take notice and make adjustments. For the vigneron, there’s no substitute for time in the vineyard. If we don't stop to look and listen, we could potentially miss out on producing the best wines possible. It all starts in the vineyard.

The collective goal of winegrowers should be to improve the quality of our grapes and the way we farm for the sake of our wines and the planet we all inhabit. 

Organics are important. Farming with as few inputs as possible ought to be our strategy. That’s why I use organic materials and principles as often as possible. But I’ve learned that there are also times when synthetic materials are less invasive and more effective.

It’s our feeling at Old Westminster Winery & Vineyard that we ought to encourage the research and development of new materials, and resist the temptation to outright reject them. 

Wine growers, including myself at times, fail to zoom out and look at the big picture – where we learn that rotation of spray material and timing are just as important as the materials used. Cover crops and nutrient management plans encourage healthier vines with stronger immune systems that demand fewer inputs.

So I’ve learned that it’s wise to listen, observe, learn and share.

I am certain of one thing: I will do things a bit differently – and hopefully better – every passing year because I’m always listening and learning. If I come across a new, interesting idea, I’ll thoroughly research it. And I may even try it.

We believe that our wines will no doubt improve as a result of continuous learning and future generations will thank us.

-Drew Baker, Vigneron

The Price for Premium Maryland Wine

Occasionally we’re asked, “Why is your wine so expensive?”

The answer is simple: Our price point is a direct reflection of the cost to produce and the quality of the product. If it were cheaper to make, the cost would be lower. Likewise, if the quality wasn’t there, the product wouldn’t sell as briskly as it does.

While I wish we were getting rich, it just isn’t the case. But to us it’s always been less about profitability and more about creating something truly great. Knowing that we’re producing what we think is the best is a form of compensation for us.

Maryland is one of the more expensive places in the world to farm. The cost of land, the cost of living and cost of labor are steep. Additionally, we farm the hard way: by hand. From winter pruning, to summer hedging, to harvest, it’s all powered by sweat, not oil. This method of farming offers our vines a level of care few others experience. Our fingerprints are on every vine, every grape and every bottle. If a farmer can’t afford to farm well, we all lose. 

The barriers to entry in the wine industry are high. Without getting into specifics, establishing and managing a vineyard, equipping a state-of-the-art winery, and building a beautiful tasting room are expensive. 

Selling premium is often selling scarcity. Not to be “cool”, but because that is the nature of our small vineyards – they yield limited quantities of delicious wines. 

I’m confident that we could raise our prices and not diminish demand. But our goal is not to see how much we can fetch for a bottle. It’s not an ego game for us.

At Old Westminster Winery & Vineyard, our singular goal is to produce great American wines and sell them at the most reasonable price we can justify.

Our Marketing Strategy: Simply Make the Best Maryland Wine

A locavore is a person interested in local food. Naturally, as a small family farm, we love the concept. Old Westminster Winery was built on our family’s efforts to preserve our land and work together. We are deeply rooted in our community and we love to be a meaningful part of the local marketplace.

We founded our brand on a commitment to growing world class wines on our Maryland farm. Our customers love our product because it’s delicious. The fact that all of our grapes are grown within the bounds of the Old Line State is a bonus to the conscientious locavore.

Because we are solely focused on crafting wines that speak for themselves, we don’t have much of a marketing budget. We rely on word-of-mouth to spread the gospel of the new Maryland wine. But this also presents some natural challenges. We’re off the beaten path. There are no neon signs. We're on a farm tucked away along a rolling landscape.

We like it that way. This makes it adventurous for Maryland wine lovers to discover Old Westminster Winery.

Of course, this kicks against everything that traditional marketing teaches: Be front and center. Be louder than the competition. Being hard to find isn’t a good thing. Get neon signs.

We’re challenging this notion. I love that the typical person visiting our tasting room is intentional. They didn’t just follow a sign.

To us, marketing isn’t a priority. Delicious wine is our neon sign.

I also love that our brand is growing organically. There’s something about knowing that our friends, family and customers are sharing our wines and our story at the dinner table. This is what the locavore movement is all about. We focus on growing and producing great wines and providing visitors with a memorable experience. That’s it.

We simply work hard to produce wines that reflect the land and are a joy to drink.

Not-So-Local Wine Lists

Farm-to-table restaurants are all the rage in the American dining scene. Real food, locally sourced, thoughtfully prepared. It’s great. Organic veggies, pasture-raised animals, seasonal selections, local beer, craft cocktails and international wines. No, seriously, there’s often not a single local wine on the list. Not even regional… No Maryland. No Virginia. No New York.

I would understand this situation if there weren’t seriously delicious wines being made in these regions. A restaurateur can’t ask a guest to tolerate a bad wine because it’s local any more than they can ask a guest to tolerate a bad steak because it’s local. But the fact is that local wine is making a serious run.

Eat local food, drink local wine.

Lenn Thompson, executive editor of The New York Cork Report, has long said, "Good wine can be made in any state — it just takes the right grapes in the right places handled by the right people." I love that. It’s true. A good vineyard site, meticulous farming, thoughtful cellar practices and personal commitment will yield wines that display complexity, character and, most importantly, are a joy to drink.

Don’t get me wrong, not all local wine is fit for a prestigious wine list. I get that. But just like any other ingredient, the best local wines are worth seeking out. And the best wines of a particular region should be featured by restaurants that preach farm-to-table.

Vignerons are farmers. Trust me, I know. At Old Westminster Winery, we pour our hearts and souls into growing great American wines on our Maryland farm. We’re working tirelessly on our mission to put Maryland wine on the world map. This starts with winning the minds of influential restaurateurs, chefs and sommeliers.

We are so thankful for the numerous and prestigious restaurants in our region that do feature our wines.

I don’t intend this blog post to shame or insult restauranteurs without local wines on their menus. Rather, I hope it inspires folks to recognize local wine as local agriculture and a serious and beautiful addition to any wine list.

If you’re not a restaurateur, then I strongly encourage you to make sure your favorite restaurants know that you want to see local wines on their lists. But don’t just ask for them, buy them.

Drink local wine.  It’s not only delicious, it’s meaningful.

Maryland Wine and a Sense of Place

“If we don’t make mistakes daily, we aren’t pushing the boundary and challenging the system enough.” - Antonio J. Lucio

Running a vineyard isn’t easy. We’ve heard some of the romantic ideas out there. Buy some land, plant some vines, and then relax on the porch beneath a dazzling sunset. All while sipping on a glass of your own delicious wine. Like a Tuscan tycoon.

Dream on. The wine business is arduous with a lot of unforeseen twists and turns. The ground only yields to hard-working hands. There are no shortcuts for producers that are bent on the best. It’s a long road with a lot of challenges along the way.

The reality of it is years of toil before a single wine is bottled, old-school farm work all year ‘round, a metric ton of paperwork, the task of branding in a highly competitive niche, the right kind of distribution choices, and convincing the world that your wine is exceptional.

But we’d be lying if we didn’t say it’s all worth it. Especially here in Maryland. Viticulture has been here since 1648. There’s something captivating about the responsibility of carrying that legacy on in a way that redeems many misgivings about Maryland wine.

"Wine being among the earliest luxuries in which we indulge ourselves, it is desirable it should be made here and we have every soil, aspect and climate of the best wine countries, and I have myself drank wines made in ... Maryland, of the quality of the best Burgundy."  - Thomas Jefferson, October 1, 1811.

And for us it isn’t about settling for any kind of status quo. And it isn’t about turning a buck. It’s about forging a new image for Maryland wine and earning respect in a meritocracy where criticism can be so unforgiving.

But we’re up for it. We’re bent on setting the bar high in Maryland. Come, taste and see what our hard-working hands can do.  

Maryland Wine is Getting imPRESSive

We’re excited about putting Maryland wine on the map! And what makes this even more thrilling is that we aren’t the only ones. The timing is aligning with a lot of interest in the press and it confirms to us that we’re well on our way.

Maryland is ready for the production of noteworthy wines.

Are you ready?!!

We’re grateful that news outlets like The Washington Post, The Baltimore Sun, New York Cork Report, Penn Live, and The Daily Record have all taken notice, and are sharing THE STORY.

Here's what the publications are saying...

The Washington Post

The Baltimore Sun

New York Cork Report

Penn Live

The Daily Record