OLD WORLD WINE MAKING TRADITION
- All of the fruits used in our wines and ciders are harvested by hand.
- Many different types of yeast are used in the winemaking process to bring about the best flavor and color in each of the wines and ciders depending on the fruit used to craft each one.
- White grapes are harvested very ripe, around 23 prix.
- Whites, such as the Seyval Blanc and La Crescent are cold fermented around 43 degrees Fahrenheit in order to capture a lot of natural CO2 and fruit esters
- We ferment in temperature controlled stainless steel tanks.
- All of our wines are clarified multiple times throughout the wine making process including fining with bentonite, a natural clay clarification agent, lees filtration, and finishing pad filtration
- Our Gold Leaf dessert wine is crafted using Northern Spy apples and Boyden Maple Syrup allowed to ferment up to 9 months before being barrel aged for two year in French Oak.
- Red grapes, such as Frontenac and Marquette are harvested very ripe 24 to 26 brix.
- We use an Italian Laguna de-stemmer/crusher to destem and lightly crush the grapes.
- We use extra maceration in open-top fermenters to increase the tannins in our heavy bodied, more bold reds, using pump overs with macro-oxegenation
- We press with a Mori Hydraulic press instead of a membrane press for softer tannins, these basket presses are the benchmark for quality pressing
- We age wines in second-hand French Oak barrels to ensure a delicate and balanced oak flavor
- Some, but not all, wines have malo-lactic fermentation in order to adjust acidity.
- We consider the balanced acidity to be very important in our process.
- All of our wines are clarified multiple times throughout the winemaking process including fining with bentonite, a natural clay clarification agent, lees filtration, and finishing pad filtration
- The berries in our fruit wines are crushed down and fermented on their skins in an open top fermenter for roughly 3 weeks.
VERMONT ICE WINE
- Our Vermont Ice grape wines are allowed to freeze on the vine a traditional ice wine fashion, harvested frozen. Ice wine techniques are thought to date back to the late 1700s in Germany. The production of Ice Wine is a constant struggle. The grapes are left on the vine covered with nets into December. Our harvest takes place when the grapes are frozen with temperatures in the mid to low 20’s. By the time harvest takes place many of the grapes are gone. However, the grapes that are left are very ripe, many with botrytis. Grapes are pressed under enormous pressure in a reinforced customized press. As the grapes thaw, we capture a very thick must (juice). We start pressing at 46 brix, the density of the must, and stop at 38 brix. Most Ice Wines press at only 35 brix. Our climate here in the mountains allows us to make an Ice Wine that is higher in sugar content and higher in alcohol than most. Our Vermont Ice wines have a residual sugar of 15% but maintain a liveliness that is unsurpassed, created from the acidity of the grapes. This acidity is directly related to our cool climate and early deep freeze.
VERMONT ICE CIDER
- Vermont Ice Cider – We start with a very specific blend of apples consisting of Northern Spy, Macintosh and Empires. A typical batch will consist of naturally freezing 400 gallons of cider to yield one 60 gallon barrel of Ice Cider. Fermentation is done in a temperature controlled stainless steel tank at a very cool temperature of 45 degrees. Once the fermentation is finished the wine is clarified with bentonite and racked to the barrels were it will age for six months.
- Ciders – Since 1997, Boyden Valley Winery has been passionately barrel aging wines, ciders, and aperitifs.
- Sustainably farmed Northern Spy, Macintosh and Empire apples pressed at Brown Family Orchard in Castleton, Vermont.
- Ciders are all Cold Fermented in stainless steel preserving natural carbonation.
- No Sorbate preservatives, no apple concentrates are used in our ciders.
- Our Double Bourbon hard cider is made by “doubling up” to age it in American Oak and French Oak.
VERMONT ICE CREAM LIQUEURS
- Cream Liqueurs – Vermont is famous for its dairy farms, apple orchards and maple sugar bushes. Boyden Valley Spirits produces two craft cream liqueurs. We combine our original Ice Cider with Vermont apple brandy and cream to produce our Vermont Ice Apple Crème. Our Vermont Ice Maple Crème is made by combining Vermont Apple Brandy, Boyden maple syrup and cream.