At the Vineyard
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December Open House
This morning we invited 14,265 people to roast marshmallows and sip wine on the terrace over the next four weekends, and 2,494 people had read their invitations by 2:00, so we might see good crowds. GCF members are eligible for a 10% discount on wine purchases with their membership card or with the coupon on the invitation they received.
New Menu
The
December menu is attached. It includes a new tasting list, new prices on some wines, and some new products such as coffee, tea, cider, and doughnuts, so please download it and read it carefully.
Winery News
Bob and Jen have begun the process of deciding how to blend this year's 18 different white wines. Bottling is scheduled for the month of January, after which they'll go to work on the new peach wine.
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Save the Date
We have a staff meeting scheduled for January 6 at 6:00 pm. Please email Hailey if you can't attend.
Weekend Special
~Beef Brisket sandwich with chips.
No music this weekend.
Sunday, December 6
~ Group Tasting, Danielle Stockton, 8 people at 2:00
Sold Out
~2010 Merlot - "The Ram"
~Sanginee
~True Blue Wine Club - closed to new members through the end of the year. Please add interested parties to the waiting list.
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On the Farm
Ready for Winter
Thirty-five thousand new strawberry plants are bedded down for the winter under row covers. Other newcomers include two thousand new apple trees and a new black berry patch to replace the canes that were infected last summer.
Next Up
We'll be open on March 19 for the Second Annual Bluemont Shamrock Run, a fundraising event to benefit the Bluemont Community Center. Watch Staff News for details.
The Pond at Dusk
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| In the Brewery |
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Brewhouse News
The Sweet Potato Stout was released last weekend. Nick and Wes used 250 pounds of GCF sweet potatoes, which they boiled lightly before adding them to the mash. The yield was nine kegs. The Black IPA, made with Midnight Wheat and Chocolate Malt, is now available as well. Next up: Christmas beer, which will feature ginger root, cinnamon stick, allspice, and nutmeg.
Currently On Tap
~Straw Golden Ale
~Tart 31 Cherry Ale
~Black IPA
~Work Session IPA
~Ogden Pale Ale
~Sweet Potato Stout
In the Kitchen
Friday through Sunday:
~Flat Bread Pizza with tomato sauce, mozzarella $8
~Nachos with Rt.11 chips, garden pepper cheese, cream $9
~Pretzel Bites with olive oil, sea salt, or mustard $6
~Soup Du Jour $7
~Boiled Peanuts with sea salt $5
Thursdays & Mondays:
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Assorted
cheeses and crackers are available
Staff Info
~We plan to start bottling the Tart 31 and the Grape Soda in a couple of weeks. Janell is working with Maria Nicklin to create labels.
~Look for new exterior lighting to make the place more welcoming on cold winter nights.
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