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From The Vine To The Wine

Harvest season for muscadine grapes typically starts mid-September and lasts until mid-October. We receive grapes from our contracted farmers in Georgia, Mississippi, Florida, and North and South Carolina whose muscadine grapes thrive in a hot and humid climate and are primarily grown in the warmest states in the South.

Last year, to keep up with the large quantities of wine we are producing, we added a new grape press that presses 65 tons of grapes at a time. This is in addition to one comparable sister press this size and three smaller presses. In 2018, we produced 1,200,000 gallons of wine and sold 500,000 cases of wine. We also recently expanded our tank capacity to 1,750,000 gallons. This year, with a larger tank capacity, a new press, and a new bottling line we hope to surpass last year’s record.

Our entire production team stops bottling, blending and working with our wines to focus solely on the incoming grapes. It is a full team effort of a little more than 40 people, and it takes plenty of preparation from our production team and lots of extra helping hands.

Harvesting muscadine grapes is an art, and after many years in business we have it mastered. However, the weather can make a big impact on our harvest each year – and we all know how unpredictable the weather can be!

This year, we expect to receive around 5,000 tons of grapes and even more in the following years with the addition of close to 200 acres of grape vines. It is paramount that the grapes are harvested, juiced and fermented at precisely the right time. So – fingers crossed for a timely harvest!

Our contracted farmers from all over these states harvest their grapes, pack them in insulated bins and drive them to our production facility in Rose Hill, NC. We have a 16-hour crushing rule, meaning that the grapes must be crushed 16 hours after harvested.

Because of the distance between Rose Hill, NC and some farms in Florida and Mississippi – we have an additional production facility in Florida. The only purpose of this facility is to crush the grapes so that the juice can then be transported to Rose Hill, NC.

Once the grapes are crushed and juiced, they move on to the fermenting, blending, and bottling process. This process can take up to several months!

Harvest season for muscadine grapes typically starts mid-September and lasts until mid-October. We receive grapes from our contracted farmers in Georgia, Mississippi, Florida, and North and South Carolina whose muscadine grapes thrive in a hot and humid climate and are primarily grown in the warmest states in the South.

Last year, to keep up with the large quantities of wine we are producing, we added a new grape press that presses 65 tons of grapes at a time. This is in addition to one comparable sister press this size and three smaller presses. In 2018, we produced 1,200,000 gallons of wine and sold 500,000 cases of wine. We also recently expanded our tank capacity to 1,750,000 gallons. This year, with a larger tank capacity, a new press, and a new bottling line we hope to surpass last year’s record.

Our entire production team stops bottling, blending and working with our wines to focus solely on the incoming grapes. It is a full team effort of a little more than 40 people, and it takes plenty of preparation from our production team and lots of extra helping hands.

Harvesting muscadine grapes is an art, and after many years in business we have it mastered. However, the weather can make a big impact on our harvest each year – and we all know how unpredictable the weather can be!

This year, we expect to receive around 5,000 tons of grapes and even more in the following years with the addition of close to 200 acres of grape vines. It is paramount that the grapes are harvested, juiced and fermented at precisely the right time. So – fingers crossed for a timely harvest!

Our contracted farmers from all over these states harvest their grapes, pack them in insulated bins and drive them to our production facility in Rose Hill, NC. We have a 16-hour crushing rule, meaning that the grapes must be crushed 16 hours after harvested.

Because of the distance between Rose Hill, NC and some farms in Florida and Mississippi – we have an additional production facility in Florida. The only purpose of this facility is to crush the grapes so that the juice can then be transported to Rose Hill, NC.

Once the grapes are crushed and juiced, they move on to the fermenting, blending, and bottling process. This process can take up to several months!

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