LaBelle Winery

A Note from Amy & Cesar on the First Harvest

Summer is in full swing, as evidenced by the vines in the LaBelle Vineyards, reaching upward toward the sky.  This year continues to amaze us in so many ways.  We are experimenting with new fruits, new winemaking techniques and adding new recipes and delights to our Winemaker’s Kitchen Culinary line!  Our vines are growing stronger every day and the grape clusters are thriving in this beautiful New England summer, awaiting our First Harvest.  We hope you will find time to enjoy it with friends and family, perhaps for an afternoon at LaBelle Winery. 

Happy Summer!
Amy & Cesar

Vineyard News

Chancellor is a mid-season, blue-black grape, grown here at LaBelle Winery. It is moderately cold hardy & productive, and requires cluster-thinning on young vines. Here at LaBelle, we have already pruned the vines down to about only 4-5 bunches of grapes per shoot.  Vines should be planted in soils with good moisture content, which is exactly what the vineyard at LaBelle provides.  We plan to use our Chancellor grapes in a new, deep red port that will barrel age in our new French Oak barrels. 

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Yoga in the Vineyard

French Oak Barrels Are Coming to LaBelle!

We are bringing French Oak wine barrels to LaBelle this fall to add to our portfolio of winemaking techniques.  Because these are brand new barrels and typically age wine more aggressively than older, used barrels, we plan to age only 1/3 of our Americus* in these barrels and then will reincorporate that to the remaining wine which will be aged in our 3,300 gallon stainless steel barrels from Italy.   Doing this will allow us to maintain consistency in taste and mouth feel, while allowing the fruit and oak to bring out newer, more complex notes.

*Americus is LaBelle’s Award Winning Red Blend of 50% Cab Franc, 50% Noiret.

BBQ Oak Cubes

We can’t get enough of our BBQ Oak Cubes this summer out on the grill!  Soaked in LaBelle Wine then sun-dried, these cubes envelop meats and vegetables on the grill with a beautiful and subtle wine flavor.  You can find them at the winery and on our website.  Try out this recipe from Amy’s own collection:

LaBelle Winery Oven-Smoked Pork Ribs

10 oz The Winemaker’s Kitchen Oak Cubes
1 cup Vegetable Broth
1 ½ cups LaBelle Americus or Red Alchemy
6 lbs Bone-In Spare Pork Ribs Country Style or Baby Back Ribs
1 cup Brown Sugar
½ tsp Cayenne Pepper
1 tbls minced garlic
1 tbls lemon zest
1 cup Barbecue Sauce of your choice
Salt & Pepper, to taste

Place cubes in bottom of roasting pan with roasting rack removed.  Pour 1 cup of the wine & vegetable broth over cubes and allow them to soak for 30 minutes.  Set aside.  In a very large mixing bowl, blend the Brown Sugar, remaining Wine, Cayenne Pepper, Garlic, Lemon Zest and & Salt and Pepper with Barbecue Sauce, then place Pork into the bowl and coat the Pork completely with the mixture. Set aside.  Pour off any wine & vegetable broth that may remain in the roasting pan.  Place roasting rack on top of oak cubes and place pork on top of rack, spaced evenly. Cover pan tightly with tin foil and bake at 300 degrees for 2.5 hours.  Remove tin foil and allow cooking for an additional 15 minutes.  Serve hot.

Visit our website for more recipes!

Tasting Room News

You may have noticed the bar stool set up at later in the evenings at the Tasting Room Bar.  We are now serving cocktails, wine flights and dinner at the Tasting Room Bar after 5 pm, Wednesdays through Saturdays!

For more information on joining our Vineyard Club to be a part of our First Harvest, visit us in the Tasting Room or learn more on our website.