The Historic Partnerships that Shape our Products
Sustainability has always been a part of the farming practices at Boyden Valley. The land has been farmed by the Boyden family for over 100 years. In that time, it has been crucial to develop unique partnerships with other local farms and to be flexible in the products that the Boyden farm produces. Boyden Valley winery has been purchasing fruit from local farmers since the winery began nearly 20 years ago.
The Vermont Cranberry Company
Our popular Cranberry Wine is made from cranberries locally grown in the only commercial cranberry bog in Vermont, The Vermont Cranberry Company, owned by Bob Lesnikoski (affectionately known as “Cranberry Bob”). Bob became Boyden Valley Winery’s first winemaker aside from David Boyden himself, which gave start to the ever popular Cranberry wine.
The Farm Between
Our Cassis Dessert Wine is crafted from organic Black Currants harvested on The Farm Between in Jeffersonville Vermont, owned by John & Nancy Hayden. John and Nancy work hard to maintain organic and environmentally sound farming techniques while supporting food security and self reliance through their non-profit organization Seeds of Self Reliance.
The apples used in a variety of Boyden Valley wines and liqueurs come from Brown’s Orchard, a family orchard in Castleton, Vermont. David Boyden has worked with Charlie Brown, the Orchard’s owner, since the winery’s establishment. Our very first wine crafted – Vermont Maple Reserve – uses the Brown Orchard’s delicious Northern Spy in conjunction with Boyden Maple Syrup.
BOYDEN FARM MAPLE SYRUP
The Maple Syrup that makes up so many of our signature and award-winning products comes right from our own farm. David’s father, Fred Boyden picked up the family sugaring tradition when he was small enough that his Aunt Ila had to help him lift a bucket of sap. He and his friends would use a farm pony to help gather buckets from trees and bring them back to a small wood-fired evaporator. An old creamery at the Farm was transformed into the sugarhouse in 2000, allowing them to expand to 5,000 taps. In 2016, Fred expanded to 9,500 taps with a combination of his own taps and his son, Mark’s, taps all on the Boyden Farm, and still uses a traditional wood-fired evaporator to make syrup of exceptional quality and taste. David Boyden purchases Boyden Farm maple syrup from his dad to craft into our Vermont Maple Reserve & Gold Leaf wines as well as Vermont Ice Maple Crème Liqueur.