Flor del Campo is a sub-label of La Montañuela. This passion project of mine began in 2018 and has been years in the making. This series of wines is inspired by the oxidative wines from Jerez and the Jura, Sherry, and Vin Jaune. Each cuvee is named after three very influential matriarchs in my life, my two grandmothers and a great-aunt.
Flor del Campo is an expression of Vermont’s terroir, the grapes we grow, and what grows around them. It is a celebration of traditional solera methods, where new wine is blended in with mature wine from earlier vintages.
“Christina” is 100% Frontenac Gris grown in Vergennes, Vermont. This vineyard is farmed organically and biodynamically. The grapes are harvested between September and October, preferably the later the better, some raisination is ideal. The grapes are destemmed, foot crushed, and pressed 3-5 weeks later to ensure plenty of skin contact with fermenting juice. The juice is then transferred to either glass demijohns or carboys with plenty of head space to allow the newest wine a decent amount of contact with oxygen until it is blended in with the previous year’s wine a year later. The pressed skins from this wine are bagged up, frozen, and later added to my cider known as “Los Enamorados”. This Cuvee is aged in glass to provide you with the best expression of Vermont’s Terroir. This wine has layers of salty, nutty, maple, and ripe strawberry notes. Pairs well with cured meats, hard cheese, nuts, and basque cheesecake.
“Aura” is 100% La Crescent from both West Addison and Vergennes, Vermont. Both vineyards are farmed organically and biodynamically. The grapes are harvested between September and October, preferably the later the better, some raisination is ideal. The grapes are destemmed, foot crushed, and pressed 3-5 weeks later to ensure plenty of skin contact with fermenting juice. The juice is then transferred to either glass demijohns or carboys with plenty of head space to allow the newest wine a decent amount of contact with oxygen until it is blended in with the previous year’s wine a year later. The pressed skins from this wine are bagged up, frozen, and later added to my cider known as “Los Enamorados”. This Cuvee is aged in glass to provide you with the best expression of Vermont’s Terroir. This wine has layers of salty, nutty, honey and is reminiscent of the flowers and trees that grow around it, multiflora rose, queen annes lace, purple aster, daisy fleabane, golden rod, and pine resin. Pairs well with things like manchego, gruyere, ricotta, quince paste, honey, and basque cheesecake of course.
“Cecilia” is Aura’s sister but aged in a traditional Amontillado barrel from one of my favorite producers, Bodegas COTA 45 in Jerez. Cecilia is 100% La Crescent from both West Addison and Vergennes, Vermont. Both vineyards are farmed organically and biodynamically. The grapes are harvested between September and October, preferably the later the better, some raisination is ideal. The grapes are destemmed, foot crushed, and pressed 3-5 weeks later to ensure plenty of skin contact with fermenting juice. The juice is then transferred to either glass demijohns or carboys with plenty of head space to allow the newest wine a decent amount of contact with oxygen until it is blended in with the previous year’s wine a year later. The pressed skins from this wine are bagged up, frozen, and later added to my cider known as “Los Enamorados”. This Cuvee has been aged in an Amontillado barrel, in honor of the original wines that inspired me. This wine has layers of salty, nutty, honey and is reminiscent of the flowers and trees that grow around it, multiflora rose, queen annes lace, purple aster, daisy fleabane, golden rod, and pine resin. This wine’s long finish can be attributed to the influence of the barrel. It elevates the saltiness and adds depth and complexity. Pairs well with things like manchego, gruyere, ricotta, quince paste, honey, and basque cheesecake of course.
