domaine wines

 

Our wines are an expression of the season. Each vintage may herald slightly different bottlings, and even wines that we tend to make every year will show variation from vintage to vintage. This intrigues us. We work in the field and cellar as minimally as possible, as guides and companions. We believe that terroir encompasses geology, geography, microclimate, varietal, culture, and the human hand. Wine cannot make itself just like a dish of roasted carrots or an aged cow's milk cheese cannot. Our job is to accompany and support the wine throughout its life in the vineyard and our winery.  

Our fruit is handpicked and field-sorted, foot crushed through pigéage. We employ glass demijohns and old barrels, flex tanks and anfora. We rely on the wild yeast found on our fruit, the result of a happy marriage of field and fermentation. We use little to no sulphite at bottling. It depends on the wine and the season.

We currently make about 35 different cuvées, including several ciders. Most of the wines are farmed by us and made with domaine fruit. We currently have a small family of wines called Field Studies which are collaborations between us and other farmers in order to explore making wines from different terroirs in Vermont where we don’t farm.

***Please note that we have wines in the marketplace that may no longer be available through the farm, and wines available only at the farm and no longer in the marketplace. You can order wines from Domaine La Garagista directly, or see your favorite wine shop nearest you for inquiries about what might be available to you locally.

 
 

Pétillant Natural

Still

Piquette

Special Projects