‘Newness’ has been the theme of Unionville for the past year or so, and this Spring is certainly no different. With days getting consistently warmer and sunnier, the grapevines are waking up from their long Winter’s nap in full force and with the emergence of new leaves and shoots comes a slew of growth and expansion for the winery.
The extremely harsh Winters of 2013 and 2014 were hard on Central New Jersey, and subsequently hard on some of our most sensitive grape varieties. We’ve lost almost 3000 vines over the past five or so years, so this Spring we took it upon ourselves to get our vineyards back up to snuff. Over the next three weeks, Alvaro, the vineyard crew, and I will be facilitating a massive replant of all four of our vineyard sites, filling in all missing spaces with brand new baby grapevines. By restoring the vineyards to full capacity, we are not only ensuring cost effective vine management and balanced canopy and root growth, but also larger crop loads to turn into yummy wine for all of you!
However, just filling in our vineyards was not enough! For the first time in over 5 years, we are beginning to expand our current sites with new varieties and clones to keep up with our growing popularity. We started this year by constructing over an acre of trellising for 1700 Pinot Grigio vines on our Unionville Home site, and plan on continuing our expansion at home and Pheasant Hill Vineyard over the next few years. And if that wasn’t enough for you, this week we are breaking ground on a brand-new Unionville-managed vineyard site in Princeton, New Jersey. This new plot, located on the grounds of Coventry Farm Park across from Princeton Day School, has excellent southern exposure, guaranteeing plenty of sunshine on the new Chardonnay vines being planted and well-drained, silt loam soil with red shale, just like our Unionville Home site. Here’s hoping three years from now when these babies produce their first crop, we’ll be able to bottle a brand new single vineyard chardonnay for everyone to enjoy. I’m optimistic that that will be the case.
With all this talk of new vines, I guess it’s only fair that I speak on some new wines! We have recently released updated vintages of crowd favorites such as our Pinot Grigio, Fields of Fire Blush, and Revolutionary Red, the latter of which is a real revamp of the wine we’ve been pouring over the past four years. The new Rev Red is a little bigger, a little spicier, but still just as smooth and delicious. We’ll be rolling out the 2015 Cool Foxy Lady dessert wine within the next couple weeks, and after that, the world premiere of our Hunterdon Mistral series, a group of three Rhone grape blends showcasing some of the lesser known varieties in our repertoire and some of my favorite varieties to work with. The wine I am most excited about, our Hunterdon Mistral Rose, is a dry Provence-style Rose consisting of Counoise, Syrah, and Mourvedre, It’s bright and fruity and perfect for sipping on a sunny day, just in time for Summer.
As you can see, things are really ramping here at the winery, but don’t just take it from me, come see for yourself!
-Conor Quilty, Associate Winemaker
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Today, we are picking the first grapes for what is Unionville's 27th harvest. Two years after the first grapes were picked and fermented, they were sold in the newly-opened tasting room- 25 years ago. Although I've been thinking about this moment for about a year, we've started our anniversary celebration and I'm still struggling to put it all in context.
In the past few years I've learned so much that could be shared with you now. I've spent hours at the township building, reading through letters written back and forth between parties involved in the winery's founding in the early 1990's. I've walked the vineyards, pausing with each "King of the Vineyard" as Conor calls them- the craggy, gnarly vines nearly as old as me. I've stared at the black and white photos in the hallway of the 1858 Farmhouse of the family and workers who tended to this property many decades ago.
It’s the most wonderful time of the year! I know that is cliché to say, but it truly is a great time at Unionville. We’ve got all of our reds pressed and in barrel. Cooler, stainless-steel fermentations are finishing up in tank, I’m finally able to breathe a little easier, and wake up a little later. With the holidays upon us, the wine making team has a lot on the mind, but one thing standing out is the blending, bottling, and release of Vat #23 – the latest rendition of our opulent Port wine.
Port has a storied history at Unionville – the fortified delight has been made at the winery since its first vintage in 1993, Before we delve into that, we have to talk a little about how Port is made and the different styles in which it can be presented. Port, named for its origin country, Portugal, is typically a sweet or medium-dry red wine, fortified with distilled grape spirit, then cellared and bottled at different times and in different ways to present specific stylizations. The two most recognizable presentations of Port wine are Ruby and Tawny Ports. Ruby styles are young wines usually aged for only a couple of years (or less). They’re released early to showcase juicy acidity and fruity characteristics of young wine with fuller mouthfeel and complexity
Since I started at Unionville 5 years ago, it has always been a goal to have our wines evaluated by top critics. In the years since, John Foy at the Star-Ledger has called our wines "Napa worthy," and Stuart Pigott, who freelances for James Suckling and Wine Business Monthly wrote that our Syrah was the best expression of the grape in the United States. T.J. Foderaro at Inside Jersey Magazine, Alan Richman (Saveur), Robin Shreeves (Cherry Hill Courier-Post), Rosie Saferstein (NJ Monthly), and the Trenton Times' Susan Yeske have all added their voices to the coalition of the willing in the last couple of years.
Having Unionville in the pages of one of the major wine magazines had remained elusive, until last summer when Mark Squires, East Coast wine critic for the Wine Advocate sat down and tasted...
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