Vermont

• Marquette: medium-bodied red, offering flavors of berries, red cherry, black pepper, and spice; firmer tannins than most northern hybrids.
• Frontenac: garnet-hued and vibrant, with lively cherry and plum fruit; extremely cold-hardy and expressive.
• St. Croix: smooth, approachable reds with soft, berry-like character and gentle structure.
• La Crescent: intensely aromatic white, brimming with apricot, tropical fruit, and bright acidity.
• Riesling: elegant, with styles from dry to sweet; showcases good body, complexity, and signature alpine freshness.
• Ice Wine: rare, luscious dessert wine made from grapes frozen on the vine; concentrated, sweet, and balanced by natural acidity.
• Fruit Wines & Ciders: crafted from Vermont apples, blueberries, cranberries, rhubarb, and maple sap; expressive, refreshing, and uniquely regional.

Vermont's terroir is defined by its diverse soils, ranging from sandy loam to clay-rich types, each contributing to the region's vibrant wine character. The varied soil composition is complemented by eco-friendly farming practices, which enhance the expression of lively whites and well-structured reds. These soils provide a rich tapestry that supports the cultivation of both hybrid and traditional grape varieties, like Marquette and Riesling. The climate in Vermont is marked by its resilience to harsh winters and surprise frosts, with Lake Champlain playing a crucial role in moderating temperatures and extending the growing season. This unique climate fosters the production of wines with a strong northern personality, allowing cold-hardy grapes to thrive and impart distinctive flavors to each bottle.

Vermont's winemaking community is deeply committed to sustainability, shaping a distinctive identity within the New England wine scene. The region's vineyards prioritize organic and regenerative farming techniques, often opting for disease-resistant hybrid grapes that require fewer chemical treatments. This approach is supported by the Vermont Grape & Wine Council, which notes that nearly all the state’s wineries practice sustainable viticulture. Vineyards utilize cover crops to maintain soil health, reduce erosion, and avoid tillage to preserve soil structure. Livestock, such as sheep, are commonly employed to manage weeds naturally and enrich the soil. Despite the challenges of the humid Northeast climate, which can make full organic certification difficult, Vermont vintners focus on minimizing synthetic inputs, using hands-on methods like canopy management and biodiversity to maintain vine health. In Vermont cellars, the eco-friendly philosophy continues with winemakers favoring natural methods to let the grapes' true character shine. Many avoid cultured yeasts and excessive additives, choosing wild yeast fermentations and minimal intervention. This results in wines that may taste different from conventional ones but truly reflect Vermont’s terroir and fermentation style. Consumers increasingly appreciate this authenticity, enjoying wines that embody the literal fruit of the land. The dedication to sustainability extends beyond the vineyard and cellar, with initiatives like renewable energy use, water recycling, and innovative packaging. This holistic approach not only protects Vermont's environment but also results in unique wines that capture the essence of the region’s robust vines, healthy soils, and passionate stewardship.

Vermont's wine tourism offers a distinct experience characterized by its charming boutique wineries set amid picturesque landscapes. With about 17 wineries open to visitors, each visit promises a personal touch, often with the winemaker themselves sharing insights into their craft. These intimate settings, frequently housed in restored barns or modern farmhouses, provide the perfect backdrop for savoring the region's unique wines paired with local delicacies such as Vermont artisan cheeses and maple treats. This approach emphasizes quality over quantity, offering relaxed and memorable tastings that highlight Vermont's dedication to sustainable and cold-climate viticulture. Exploring Vermont's wine country is best enjoyed at a leisurely pace, with scenic drives along historic routes like Route 100, which winds through classic New England vistas. The Champlain Valley, in particular, is a hub for wine enthusiasts, featuring clusters of wineries that can be visited in a day. Here, visitors can enjoy barrel tastings, vineyard walks, and the vibrant autumn hues of the Vermont Wine & Harvest Festival. The state’s dedication to eco-friendly farming and the use of cold-hardy grapes is evident in every glass, reflecting the unique terroir and resilient spirit of Vermont's winemaking community. This region offers an authentic wine experience that is as much about the people and the place as it is about the wine itself.

Nestled in the picturesque landscapes of Vermont, a state known for its resilience and innovation in viticulture, several notable wineries have emerged, each contributing uniquely to the region's growing reputation for quality and sustainable wine production.

• Snow Farm Vineyard: Vermont’s first commercial winery, located on an island in Lake Champlain, known for producing celebrated ice wines and dry table wines from French-hybrid and vinifera grapes.
• Shelburne Vineyard: A leader in sustainability, specializing in cold-hardy hybrids like Marquette and Frontenac, showcasing Vermont’s unique terroir through expressive and natural wines.
• Lincoln Peak Vineyard: A family-run vineyard in New Haven, celebrated for its depth and complexity in red hybrids, particularly Marquette and their proprietary Farnsworth grape.
• Boyden Valley Winery: A trailblazer in Cambridge, known for pioneering Vermont's ice wines and ice cider, with a diverse range of products from traditional reds to fruit wines.
• Domaine de la Garagista: A boutique winery in Barnard, gaining international attention for its natural and biodynamic wines, focusing on hybrids like La Crescent and Brianna.