Housed in a 200 yr-old former dairy barn, Eric Miller’s Chaddsford Winery was part of the original William Penn Estate. The winery has been around for 25 years, and though it started small, it now produces about 30,000 cases annually — all of it sold locally, and mostly out of the tasting room! Price points range from $12-40. Most of the wines are bottled as varietals: Pinot Grigio, Chardonnay, Pinot Noir, Cabernet Sauvignon, Chambourcin, and Merlot - mostly from Estate or local vineyards, though the ‘05 Pinot Grigio was 70% outsourced from New York. In addition, Chaddsford also works with a variety of other grapes, including: Petite Verdot, Cabernet Franc, Barbera, Sangiovese, Dornfelder, Seyval, and Vidal. Some of these are bottled varietally; others are in blends. Of course, there were the usual sweet/seasonal wines as well, made from Niagra, Steuben, Concord, and Vignoles.
Join us as we talk with Eric about making wine in Pennsylvania, where we find that acidity seems to be of little of no problem here and grapes are picked at substantially lower brix (21-23) than they are in CA . Thus, alcohols ran lower as well - from the low to the high sides of 13%. We had a good time, and one of the hoots of the visit was seeing a small plaque that Eric had placed on a wall in the winery. It was a quote from our own Peter Cargasacchi. Here we are on the other side of the country and what do we find? One of Peter’s myriad mantras about God, sex, drugs, reincarnation and terroir…and it’s FRAMED! Just more affirmation that the world is a smaller place than we think. And yet, as I recall, they did not ship to California.
Sponsor: Beaches of South Walton: beachesofsouthwalton.com