Presque Isle Wine Cellars
Testing for Hydrogen Sulfide (H2S) in Home Winemaking
About
We produce and offer a wide array of wine varieties and styles to suit the range of our customer tastes. We care greatly about producing the finest quality wines possible. We are fortunate and inspired to do our work here and we invite you to come visit us at our beautiful creekside location and enjoy a picnic and glass of wine by the waterfalls or some great food and wine in our Isle House tasting room.
Location Description
We are located in the heart of grape country in the beautiful northwestern corner of Pennsylvania near the shore of Lake Erie.
Features
- Wines for every taste.
Additional Information
- Meeting / Conference Facilities:
- Caves:
- Wedding Facilities:
- Picnic Facilities:
- Dog Friendly:
- Winery Tours:
- Wine Tasting:
- Art or Architecture:
- Organic / Biodynamic:
- Awards:
- Wine Club:
- Lodging / Bed & Breakfast:
Winemaker
Kris Kane
History
The company began operations in 1964 as a supplier of grapes and wine making equipment for local amateur winemakers. It began with two founding partners, Douglas P Moorhead and Bill Konnerth. From its inception, there was the goal of it also becoming a winery should the laws of Pennsylvania be changed to make such a venture practical.
Bill had been purchasing grapes for winemaking purposes from Doug's father in the mid 1950's, usually from varieties such as Delaware (which was regarded as the best wine grape from the region in that era) and from Catawba, Isabella and Gladwin. Sharing an interest in wine, they started a group known as the Erie County Wine Club. The original group was primarily interested in making wines. Doug and Bill did most of the work finding vendors to supply the needs of the club and it was immediately obvious that there were business opportunities in serving winemakers in the form of winemaking supply and guidance. Others such as Semplex, in Minneapolis and Aetna Bottle in Portland, Oregon and others originated at about the same time. We hit the rising tide and grew rapidly until the mid 70's when our industry was hit with the recession, a rise in prohibition sentiment and the gasoline shortages. In addition, much of the winemaking growth was fueled by inferior grape concentrates which did much to discourage many of the fledgling winemakers. At the height of the fad, we were aware of over 2,000 vendors dealing with amateur winemakers. A couple of years later we found fewer than 300! With the ebbing of neo-Prohibitionist sentiment and influence, the more effective messaging of wine as a healthy and interesting beverage, the increased cultural interest in quality food and beverage experiences, and the increased range and availability of excellent raw materials, wine and winemaking have made a strong comeback.
The business continues along its original paths of supplying home winemakers and commercial winemakers with supplies and equipment used in the production of wine, as well as supplying quality fruit and pressed juice for the production of wine. We are proud to have customers in all 50 states, and the majority of Canadian provinces. We also have customers from many states and provinces east of the Mississippi that visit us during our harvest to take advantage of our quality fresh juice and grape offerings.
Along with our winemaking supply, business we have come to be regarded as one of the top producers of quality wines in the Lake Erie Viticultural Appellation and have worked tirelessly with other wineries in the region to raise the quality of vineyard and winery practices and wines produced in the region, and to raise the level of public recognition that high quality wines are produced here. Our wine production has grown in recent years to meet this increased awareness and demand for our wines.
Presque Isle Wine Cellars and nearby Penn Shore Vineyards were the first two wineries to open under the Limited Winery Act of 1968, both opening on the same day in September 1969. The Limited Winery Act allowed Pennsylvania wineries to sell their self-produced wines on premises and not have to compete directly with better known European and California wines on the shelves of Pennsylvania State Liquor Stores, previously the only legal sales outlet. The Act made local wine production practical, and from that small beginning the industry had grown to 173 wineries by 2010. It is one of the few areas of Pennsylvania agriculture which is growing and is a positive factor in stabilizing agricultural production and in supporting tourism in Pennsylvania. Our wine production remained below 3,000 gallons for our first 30 years, but has increased dramatically beginning in 1998 and is now at about 27,000 to 30,000 gallons annual production.
Our red wines are all made by fairly traditional methods using oak barrel aging and malo-lactic fermentations. We have stressed using Vitis vinifera grapes, which we introduced to the Lake Erie area in 1959 (at least if you don't count unsuccessful pre-Prohibition efforts). Our main varieties include Chardonnay, Riesling, Pinot Gris, Pinot Blanc and Viognier for whites and Cabernet Franc, Cabernet Sauvignon, Merlot, Dornfelder, Blaufrankisch, Syrah and Pinot Noir for reds. We have also had success with some promising high quality new French hybrids such as Noiret.
Bill had been purchasing grapes for winemaking purposes from Doug's father in the mid 1950's, usually from varieties such as Delaware (which was regarded as the best wine grape from the region in that era) and from Catawba, Isabella and Gladwin. Sharing an interest in wine, they started a group known as the Erie County Wine Club. The original group was primarily interested in making wines. Doug and Bill did most of the work finding vendors to supply the needs of the club and it was immediately obvious that there were business opportunities in serving winemakers in the form of winemaking supply and guidance. Others such as Semplex, in Minneapolis and Aetna Bottle in Portland, Oregon and others originated at about the same time. We hit the rising tide and grew rapidly until the mid 70's when our industry was hit with the recession, a rise in prohibition sentiment and the gasoline shortages. In addition, much of the winemaking growth was fueled by inferior grape concentrates which did much to discourage many of the fledgling winemakers. At the height of the fad, we were aware of over 2,000 vendors dealing with amateur winemakers. A couple of years later we found fewer than 300! With the ebbing of neo-Prohibitionist sentiment and influence, the more effective messaging of wine as a healthy and interesting beverage, the increased cultural interest in quality food and beverage experiences, and the increased range and availability of excellent raw materials, wine and winemaking have made a strong comeback.
The business continues along its original paths of supplying home winemakers and commercial winemakers with supplies and equipment used in the production of wine, as well as supplying quality fruit and pressed juice for the production of wine. We are proud to have customers in all 50 states, and the majority of Canadian provinces. We also have customers from many states and provinces east of the Mississippi that visit us during our harvest to take advantage of our quality fresh juice and grape offerings.
Along with our winemaking supply, business we have come to be regarded as one of the top producers of quality wines in the Lake Erie Viticultural Appellation and have worked tirelessly with other wineries in the region to raise the quality of vineyard and winery practices and wines produced in the region, and to raise the level of public recognition that high quality wines are produced here. Our wine production has grown in recent years to meet this increased awareness and demand for our wines.
Presque Isle Wine Cellars and nearby Penn Shore Vineyards were the first two wineries to open under the Limited Winery Act of 1968, both opening on the same day in September 1969. The Limited Winery Act allowed Pennsylvania wineries to sell their self-produced wines on premises and not have to compete directly with better known European and California wines on the shelves of Pennsylvania State Liquor Stores, previously the only legal sales outlet. The Act made local wine production practical, and from that small beginning the industry had grown to 173 wineries by 2010. It is one of the few areas of Pennsylvania agriculture which is growing and is a positive factor in stabilizing agricultural production and in supporting tourism in Pennsylvania. Our wine production remained below 3,000 gallons for our first 30 years, but has increased dramatically beginning in 1998 and is now at about 27,000 to 30,000 gallons annual production.
Our red wines are all made by fairly traditional methods using oak barrel aging and malo-lactic fermentations. We have stressed using Vitis vinifera grapes, which we introduced to the Lake Erie area in 1959 (at least if you don't count unsuccessful pre-Prohibition efforts). Our main varieties include Chardonnay, Riesling, Pinot Gris, Pinot Blanc and Viognier for whites and Cabernet Franc, Cabernet Sauvignon, Merlot, Dornfelder, Blaufrankisch, Syrah and Pinot Noir for reds. We have also had success with some promising high quality new French hybrids such as Noiret.
The Team
Doug Moorhead is Vice President of Presque Isle Wine Cellars and a company Director. Doug grew up on a fruit farm in Harborcreek Township in Erie County and at 80-something still farms on his 170 acre family owned vineyard in addition to his activities with Presque Isle Wine Cellars. He graduated from Penn State in 1956 with a degree in Pomology. Doug's father, Douglas McCord Moorhead, to help survive during the Great Depression, had a side business brokering what few wine varieties there were in the area with several small ethnic wineries in or near Cleveland, Ohio and with Gold Seal Vineyards and Widmer Vineyards in the Finger Lakes Region. He was also very active in cooperatives in the Lake Erie area and was President of National Grape Cooperative when it was able to purchase Welch Foods and vastly improve the economic prospects of Concord growers. He was later President of Welch Foods in the late 1950's. Doug grew up in that environment and became interested in the economics of growing wine grapes to replace the acreage of other fruits such as sweet and sour cherries, peaches, plums and apples which had become less and less profitable in the Lake Erie area. Doug experimented with nearly 200 French Hybrid varieties and introduced the growing of European grapes (Vitis vinifera) into the Lake Erie area in the late 1950's. One of his main interests has been to produce quality wines from traditional European grapes grown in Pennsylvania, a goal which several other wineries in the state are now also accomplishing. He was the first chairman of a State Grape Marketing Council which developed the legislative proposal that became the Pennsylvania Limited Winery Act in 1968. He was a long time director and a past president of The Pennsylvania Wine Association, was a long time director in the National Grape Cooperative, which owns Welch Foods, was an adjunct professor in the culinary department at Mercyhurst College in North East, PA, and is currently a director of Wine America and The Pennsylvania Grape Marketing Board. Though he enjoys walking a bit more these days, Doug was a competitive runner completing marathons and ultra-marathons into his fifties. He is also an avid Bridge player holding the Life Master rank.
Marlene Moorhead is a company Shareholder. With a background in child development and a Master’s Degree in School Psychology from Edinboro State University, Marlene joined Doug in the business when Bill Konnerth retired in early 1975. She acted as winemaker when she began, and retired after 34 years at the end of 2007, though she still keeps an eye on things and pinch-hits now and again during busy times. Marlene is a well-respected wine taster and judge, and she became a lifetime member of The American Wine Society in 1984.
Erik Moorhead, son of Doug and Marlene, is currently Chairman of The Board and PIWC President and Treasurer. He graduated from Penn State in 1984 with degrees in civil engineering and humanities and received a Master’s Degree in Structural Engineering from the University of Texas at Austin. After spending summers and a year after college (three economic meltdowns ago) working with PIWC, he ventured off to pursue a career in architectural engineering but has kept close ties to PIWC. Erik resides with his architect wife, Lorrie Adair, and daughters, Tully and Ava, in Grapevine, Texas. When he is not helping PIWC move into the future and attending to our Texas customers, Erik is involved in managing large projects such as Terminals D and E at DFW Internatrional Airport, the Ritz-Carlton Dallas, and JW Marriott Austin for HKS Inc., a noted architectural firm. At his current stage of "maturity", Erik is happy to still be playing fly half for his local rugby club and is the token American in his squash group.
Robert (Bob) Green has returned to Presque Isle Wine Cellars as our Executive Winemaker as of September 2015 and oversees our Wine and Fresh Product operations. Bob had been our Winemaker for 23 years until leaving us in 2004 to pursue opportunities in winemaking education and we are happy and fortunate to have him back with us. Bob has been a thoughtful and innovative winemaker with 33 years of professional experience as well as being a longtime instructor at Mercyhurst University Culinary and Wine Institute and Director of the Viticulture and Enology program at Harrisburg Area Community College. Bob is a native of Union City and was trained at Penn State Erie as a benthologist, a biologist specializing in studying swamp life and ecosystems. This rigorous scientific and laboratory training and experience in tandem with Bob's winemaking artistry are a powerful combination that has led to many memorable and award-winning wines produced throughout his career.
Randy Branch is our Commercial Sales Manager and Business Manager. He joined PIWC in May 2014 and brings with him over 25 years of sales experience in industries such as insurance, technology and commercial real estate. A native of Olean, NY and a graduate of the College of Wooster, Randy is looking forward to providing our customers the wine making supplies and equipment needed to craft great wine. His hobbies include sailing, skiing and the occasional round of golf.
Ray Romanski joined the company in 2017 and is currently PIWC’s Accounting and Human Resource Manager. He is responsible for managing the daily accounting functions of our winery including accounts payable, accounts receivable, and financial reporting. Ray’s human resource duties include payroll and administering the company’s employee benefits package. Ray graduated from Harbor Creek High School and received his bachelor’s degree in accounting from Penn State University. Previously Ray has worked at Port Erie Plastics in accounting, inventory control, production scheduling, and purchasing. Ray is a native of Erie and proudly calls the City of Erie Home. Ray enjoys playing softball, golf, and football and traveling to various sporting events across the county. He also enjoys spending time with his girlfriend, dad, and friends and also visiting his mom, stepdad, and brother in Pittsburgh.
Debbie Lam is our Customer Service Manager. She is always ready to help, and with her encyclopedic knowledge of wine making, she is sure to help solve any technical wine making problems that arise. From winemaking techniques to wine making supplies and equipment recommendations, Debbie is well qualified to guide our customers through the wine making process. When not helping our customers, Debbie acts as a EMS volunteer with our local Fire/Rescue department. A long time home winemaker, Debbie is happily willing to share her tips and experiences to help anyone make the best wine possible.
Kelly Chylinski is our Customer Service Representative. As well as processing orders and assisting customers with technical wine making concerns, she keeps our wine making supply showroom looking great. If you visit us at any festivals and events, you will most likely see Kelly leading the team. Kelly has a strong wine background with experience in upscale wine shops. She is also an avid home winemaker, with many years of experience.
Jason Schwenk is our Inventory Control Manager. Jason is responsible for tracking the winemaking supply inventory numbers through daily reports and physical checks for accuracy. He also keeps track of the wine production records, bottled and bulk wine transfers between the wine room in the barn, the supply shop, the winery and the Isle House and physically receives in supplies from our vendors and returns from our customers. Jason is always willing help out Cliff, shipping and breakdown when they need it.
Jim Kunselman is our all-around “do everything” guy, and has been with us since almost the beginning, working seasonally during harvest before retiring as a GE Master Electrician. If it breaks, Jim can fix it. He keeps our production wine making equipment running at peak efficiency during our harvest time. Jim helps with wine production and bottling, and keeps our buildings and grounds looking great.
Adam Hodack is our Winery Assistant. Adam helps in all aspects of wine production from receiving grapes to bottling wine. Always versatile and willing to jump in where needed, he also assists with our grounds and maintenance projects.
Marlene Moorhead is a company Shareholder. With a background in child development and a Master’s Degree in School Psychology from Edinboro State University, Marlene joined Doug in the business when Bill Konnerth retired in early 1975. She acted as winemaker when she began, and retired after 34 years at the end of 2007, though she still keeps an eye on things and pinch-hits now and again during busy times. Marlene is a well-respected wine taster and judge, and she became a lifetime member of The American Wine Society in 1984.
Erik Moorhead, son of Doug and Marlene, is currently Chairman of The Board and PIWC President and Treasurer. He graduated from Penn State in 1984 with degrees in civil engineering and humanities and received a Master’s Degree in Structural Engineering from the University of Texas at Austin. After spending summers and a year after college (three economic meltdowns ago) working with PIWC, he ventured off to pursue a career in architectural engineering but has kept close ties to PIWC. Erik resides with his architect wife, Lorrie Adair, and daughters, Tully and Ava, in Grapevine, Texas. When he is not helping PIWC move into the future and attending to our Texas customers, Erik is involved in managing large projects such as Terminals D and E at DFW Internatrional Airport, the Ritz-Carlton Dallas, and JW Marriott Austin for HKS Inc., a noted architectural firm. At his current stage of "maturity", Erik is happy to still be playing fly half for his local rugby club and is the token American in his squash group.
Robert (Bob) Green has returned to Presque Isle Wine Cellars as our Executive Winemaker as of September 2015 and oversees our Wine and Fresh Product operations. Bob had been our Winemaker for 23 years until leaving us in 2004 to pursue opportunities in winemaking education and we are happy and fortunate to have him back with us. Bob has been a thoughtful and innovative winemaker with 33 years of professional experience as well as being a longtime instructor at Mercyhurst University Culinary and Wine Institute and Director of the Viticulture and Enology program at Harrisburg Area Community College. Bob is a native of Union City and was trained at Penn State Erie as a benthologist, a biologist specializing in studying swamp life and ecosystems. This rigorous scientific and laboratory training and experience in tandem with Bob's winemaking artistry are a powerful combination that has led to many memorable and award-winning wines produced throughout his career.
Randy Branch is our Commercial Sales Manager and Business Manager. He joined PIWC in May 2014 and brings with him over 25 years of sales experience in industries such as insurance, technology and commercial real estate. A native of Olean, NY and a graduate of the College of Wooster, Randy is looking forward to providing our customers the wine making supplies and equipment needed to craft great wine. His hobbies include sailing, skiing and the occasional round of golf.
Ray Romanski joined the company in 2017 and is currently PIWC’s Accounting and Human Resource Manager. He is responsible for managing the daily accounting functions of our winery including accounts payable, accounts receivable, and financial reporting. Ray’s human resource duties include payroll and administering the company’s employee benefits package. Ray graduated from Harbor Creek High School and received his bachelor’s degree in accounting from Penn State University. Previously Ray has worked at Port Erie Plastics in accounting, inventory control, production scheduling, and purchasing. Ray is a native of Erie and proudly calls the City of Erie Home. Ray enjoys playing softball, golf, and football and traveling to various sporting events across the county. He also enjoys spending time with his girlfriend, dad, and friends and also visiting his mom, stepdad, and brother in Pittsburgh.
Debbie Lam is our Customer Service Manager. She is always ready to help, and with her encyclopedic knowledge of wine making, she is sure to help solve any technical wine making problems that arise. From winemaking techniques to wine making supplies and equipment recommendations, Debbie is well qualified to guide our customers through the wine making process. When not helping our customers, Debbie acts as a EMS volunteer with our local Fire/Rescue department. A long time home winemaker, Debbie is happily willing to share her tips and experiences to help anyone make the best wine possible.
Kelly Chylinski is our Customer Service Representative. As well as processing orders and assisting customers with technical wine making concerns, she keeps our wine making supply showroom looking great. If you visit us at any festivals and events, you will most likely see Kelly leading the team. Kelly has a strong wine background with experience in upscale wine shops. She is also an avid home winemaker, with many years of experience.
Jason Schwenk is our Inventory Control Manager. Jason is responsible for tracking the winemaking supply inventory numbers through daily reports and physical checks for accuracy. He also keeps track of the wine production records, bottled and bulk wine transfers between the wine room in the barn, the supply shop, the winery and the Isle House and physically receives in supplies from our vendors and returns from our customers. Jason is always willing help out Cliff, shipping and breakdown when they need it.
Jim Kunselman is our all-around “do everything” guy, and has been with us since almost the beginning, working seasonally during harvest before retiring as a GE Master Electrician. If it breaks, Jim can fix it. He keeps our production wine making equipment running at peak efficiency during our harvest time. Jim helps with wine production and bottling, and keeps our buildings and grounds looking great.
Adam Hodack is our Winery Assistant. Adam helps in all aspects of wine production from receiving grapes to bottling wine. Always versatile and willing to jump in where needed, he also assists with our grounds and maintenance projects.
Practices & Techniques
Basic Winemaking Info:
Beginner's Checklist
Winemaking 101 - Basic Winemaking Class Outline
Winemaking 201 - Intermediate Winemaking Class Outline
Winemaking 301 - Advanced Winemaking Class Outline
Balancing & Blending Course Outline
Chilean Juice Pail Instructions
Italian Juice Pail Instructions
Glossary of Basic Winemaking Terms & Tips
Winemaking Basics
Weights and Measures Info & Conversions
Chemicals and Additives:
Introduction to Anti-Oxidants and Preservatives
Using Sulfur Dioxide in Wine
Better Wine Through Chemistry
Specialty Tannins and Polysaccharides
Usage Rates for Specialty Tannins
Yeast and Cultures:
Yeast Selection Chart: Deciding Which Yeast Strains to Use New Item
Yeast Strains Presque Isle Wine Cellars Uses In its Wines New Item
Wine Yeast Usage Information and Tips
Introduction to Malo-Lactic Cultures
Instruction for Chris Hansen's Lab Malo-Lactic Cultures
Enzymes:
Using Pectic Enzymes
Using Zyme-O-Clear Liquid Pectic Enzyme
Acid and Sugar Adjustment:
Ameliorating Wine
Wine Amelioration with Water
Acid Reduction Using Calcium Carbonate
Lowering Sugar Content of Juices
Testing and Analysis:
Testing Free SO2 by Aeration Oxidation
Diluting NaOH to Tenth Normal
Standardizing NaOH Using Potassium Acid Pthalate (KaPH)
Determining Total Acidity
Filtering and Clarifying:
Use and Care of PIWC Filter Units
Cleaning and Storing Filter Cartridges
Using Bentonite
Using Sparkolloid
Barrels and Barrel Alternatives:
Barrel Use and Care
Cleaning and Sanitizing:
Cleaning and Sanitizing for the Winemaker
Making Vinegar (Intentionally):
Making Vinegar with Cultures
Vineyard and Grafting:
PSU Selecting Vine Material and Nursery Sources
Using Chinosol and Grafting Wax
Tasting Wine:
The Wine Aroma Wheel - An Aid for Tasters
How to Taste Wine Course Outline
Wine Tasting Cribsheet
Beginner's Checklist
Winemaking 101 - Basic Winemaking Class Outline
Winemaking 201 - Intermediate Winemaking Class Outline
Winemaking 301 - Advanced Winemaking Class Outline
Balancing & Blending Course Outline
Chilean Juice Pail Instructions
Italian Juice Pail Instructions
Glossary of Basic Winemaking Terms & Tips
Winemaking Basics
Weights and Measures Info & Conversions
Chemicals and Additives:
Introduction to Anti-Oxidants and Preservatives
Using Sulfur Dioxide in Wine
Better Wine Through Chemistry
Specialty Tannins and Polysaccharides
Usage Rates for Specialty Tannins
Yeast and Cultures:
Yeast Selection Chart: Deciding Which Yeast Strains to Use New Item
Yeast Strains Presque Isle Wine Cellars Uses In its Wines New Item
Wine Yeast Usage Information and Tips
Introduction to Malo-Lactic Cultures
Instruction for Chris Hansen's Lab Malo-Lactic Cultures
Enzymes:
Using Pectic Enzymes
Using Zyme-O-Clear Liquid Pectic Enzyme
Acid and Sugar Adjustment:
Ameliorating Wine
Wine Amelioration with Water
Acid Reduction Using Calcium Carbonate
Lowering Sugar Content of Juices
Testing and Analysis:
Testing Free SO2 by Aeration Oxidation
Diluting NaOH to Tenth Normal
Standardizing NaOH Using Potassium Acid Pthalate (KaPH)
Determining Total Acidity
Filtering and Clarifying:
Use and Care of PIWC Filter Units
Cleaning and Storing Filter Cartridges
Using Bentonite
Using Sparkolloid
Barrels and Barrel Alternatives:
Barrel Use and Care
Cleaning and Sanitizing:
Cleaning and Sanitizing for the Winemaker
Making Vinegar (Intentionally):
Making Vinegar with Cultures
Vineyard and Grafting:
PSU Selecting Vine Material and Nursery Sources
Using Chinosol and Grafting Wax
Tasting Wine:
The Wine Aroma Wheel - An Aid for Tasters
How to Taste Wine Course Outline
Wine Tasting Cribsheet
Estate Vineyards / AVA
Our vineyards lie in the heart of the beautiful Lake Erie Viticultural Appellation in the narrow lakeshore cordon below the escarpment near North East, Pennsylvania and the incomparable Presque Isle peninsula from which our winery takes its name. North East, roughly equidistant from Cleveland, Ohio, and Buffalo, New York, was the orignal home of Welch's Grape Juice and has been a center of grape and fruit growing since the late Ninetheenth Century.
Our unique climate and geography results in a northern fruit growing oasis with a nearly 200-day growing season and temperate summers with warm autumn breezes, beautiful fall colors, and sharp light.
The wonderful and powerful aroma of grapes permeates the air during our September and October harvest season and is an experience that shouldn't be missed. The steady rise of terrain off of the lake shore provides for many striking vistas as the vineyards and orchards blanket the land and follow its contours.
In our wines, and fresh grapes and juices, we use grapes from our own family farm, as well as from many other top quality vineyards in the area. We believe our vineyards and farms are some of the most beautiful in the country, glorious in every season, and we invite you to come visit and see for yourself.
Our unique climate and geography results in a northern fruit growing oasis with a nearly 200-day growing season and temperate summers with warm autumn breezes, beautiful fall colors, and sharp light.
The wonderful and powerful aroma of grapes permeates the air during our September and October harvest season and is an experience that shouldn't be missed. The steady rise of terrain off of the lake shore provides for many striking vistas as the vineyards and orchards blanket the land and follow its contours.
In our wines, and fresh grapes and juices, we use grapes from our own family farm, as well as from many other top quality vineyards in the area. We believe our vineyards and farms are some of the most beautiful in the country, glorious in every season, and we invite you to come visit and see for yourself.
Awards
PIWC 2014 COMPETITION AWARD WINNERS
63 MEDAL WINNERS –11 Gold, 23 Silver, 29 Bronze as of July 21st, 2014
2014 DALLAS MORNING NEWS TEXSOM WINE COMPETITION
Gold
2011 Eskimo Kisses
Silver
2012 Noiret
2011 Dornfelder
Bronze
Creekside Concord NV
2012 Marquette
2011 Vignoles
2011 Pinot Gris
2012 Riesling
Pink Catawba NV
2014 FINGER LAKES INTERNATIONAL WINE COMPETITION
Double Gold
2011 Eskimo Kisses
Creekside Niagara NV
Gold
Blushing Heron NV
Reflections of Lake Erie
Silver
2012 Cabernet Sauvignon
2012 Cabernet Franc
2012 Falling Waters
2012 Gewurtztraminer
2012 RieslingP
63 MEDAL WINNERS –11 Gold, 23 Silver, 29 Bronze as of July 21st, 2014
2014 DALLAS MORNING NEWS TEXSOM WINE COMPETITION
Gold
2011 Eskimo Kisses
Silver
2012 Noiret
2011 Dornfelder
Bronze
Creekside Concord NV
2012 Marquette
2011 Vignoles
2011 Pinot Gris
2012 Riesling
Pink Catawba NV
2014 FINGER LAKES INTERNATIONAL WINE COMPETITION
Double Gold
2011 Eskimo Kisses
Creekside Niagara NV
Gold
Blushing Heron NV
Reflections of Lake Erie
Silver
2012 Cabernet Sauvignon
2012 Cabernet Franc
2012 Falling Waters
2012 Gewurtztraminer
2012 RieslingP
