Boyden Valley Winery & Spirits
Vermont Ice Apple & Maple Creme video
The Boyden Valley Winery is steeped in the culture and agricultural heritage of Vermont’s Green Mountains. From 8000 grapevines and 100 acres of maple trees, lovingly tended by our family for four generations, we craft wines that feature only the finest locally grown fruit from the loamy soils of the Lamoille River Valley. The care with which we’ve nurtured the Boyden Farm for 100 years lends itself to traditional winemaking techniques, producing wines clean to the palate and balanced. Boyden Valley Winery is open year round and visitors are invited to experience the wine making process from vine to bottle. Come share our passion for making wine.
Located in a restored 1875 carriage barn on our family farm in Cambridge, Vermont.
Fax: (802) 644-8212
- Boyden Valley Spirits is proud to be the first craft distilled company in the U.S. to specialize in cream liqueurs.
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At Boyden, Tom spends about 80% of his time in the winemaking process and 20% in the vineyard, and has trained a small additional staff to assist him with pruning, harvesting, bottling, and more. He loves Vermont because he gets to experience all four seasons and work with Cold Climate grapes and other fruits. Tom’s favorite Boyden Wine is Cranberry Wine because it is slightly sweet but carries fruity notes of cranberry and the acidity of a white wine style. Experimenting with new varieties, blends, and techniques to create high-quality, unique wines and ciders is what fuels Tom’s passion for winemaking at Boyden Valley.
The Boyden family has been farming the 800 acres of land in the valley for over 100 years. Frederick and Phila Boyden purchased the farm in 1914 alongside their nine children with only 28 head of dairy cows. Two of those sons, Winfred and Sterns helped to maintain the farm and eventually Winfred’s son Fred Boyden took over the farm with his wife Diancy in the 1970s. Today, Fred and Diancy’s children, David, Mark and Stephanie Boyden continue to cultivate the land with beef cattle, organic corn, hay, soy beans, a sugarbush with around 10,000 taps, a wedding barn, and a vineyard with cold climate grapes, rhubarb, and a winery.
Pioneers in Wine Industry in Northeast & First in VT
Boyden Valley Winery was one of the first licensed wineries in Vermont. David and Linda Boyden were pioneers in the wine industry using newly cultivated winter-hardy hybrid grapes from Minnesota and planting their first vines in 1996. While they waited for the first grape harvest, they began to craft fruit wines and created some of their most iconic varieties including Boyden’s Cranberry Wine. Their fruit wine roots inspired many of the partnerships still maintained today with other local Vermont farms and foster a philosophy of sustainability on the farm.
Practices & Techniques
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.
Estate Vineyards / AVA
The rocky, loamy (sandy) soil also helps the grape vines maintain drier feet (root structure) which they prefer and helps with disease and fungus control.
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.