On June 11, Boordy Vineyards in Hydes, Maryland, approximately 25 miles northeast of downtown Baltimore, hosted the ninth East Coast Winemakers Summit.
In April 2017, they started at Waltz Vineyards Estate Winery.
A few of the summits were more focused on Maryland, although even those featured a number of Virginian and Pennsylvanian winemakers. The others were larger, with winemakers, general managers, and/or owners from several wineries throughout the East, ranging from New Hampshire in the north to North Carolina in the south and Ohio in the west.
In order to raise awareness of the vineyards and winemakers on this coast, the main idea is to bring together representatives from twelve outstanding Eastern wineries for an open tasting. Additionally, it was intended to allow them to sample each other’s wines in a casual setting, discuss their winemaking methods and the work done in the cellar and vineyard to produce them, showcase the variety of this coast’s grapes and wines, and provide other industry members with a chance to taste them.
Dr. Joe Fiola of Maryland Extension, who has been an active and significant collaborator in all of these, has been the most consistent. We are grateful to Janna Howley, co-owner of Cultivate + Craft and executive director of the Maryland Wineries Association, for funding the previous ones and for the efforts she and her team made to ensure that attendees had a good day.
These are invitation-only events that include not just winemakers but also other industry professionals, such as authors, winery employees, state association leaders, and leaders of wine organizations.
The 2024 Sauvignon Blanc and 2023 Albarino were presented to the June 11 tasting by Vinny Aliperti, the proprietor and winemaker of the Finger Lakes’ Billsboro Winery.Vigna, Paul
They have relocated to other mid-Atlantic locales after the initial one, including Big Cork in April 2018, Chateau Bu-De in August 2018, Big Cork in July 2019, Linganore in August 2019, Karamoor Estate in August 2022, The Crossvines in July 2023, and Boordy in June 2024 and June 2025.
The list of attendees and the wines they brought is as follows:
New York
Vinny Aliperti is the proprietor and winemaker of the Billsboro Winery in Geneva, New York (Finger Lakes).
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2024 Sauvignon Blanc and 2023 Albarino
Dave Breeden, winemaker, Shedrake Point Winery, Finger Lakes, Ovid, N.Y.
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2024 Dry Ros (100% Cabernet Franc) and 2024 Gamay Noir.
New Jersey
Owners include White Horse Winery, Hammonton, Brock (BJ) Vinton II, and, more recently, Chaddsford (Pa.) Winery.
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2023 Albarino and 2020 Cabernet Franc
Conor Quilty, winemaker, Meadowbrook Winery, Oldwick
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2023 Albarino and 2023 Whole Berry Carbonic Cabernet Franc
The state of Maryland
Jose Real, winemaker, Boordy Vineyards
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2023 Dry Bench Chardonnay and Boordy s 80th anniversary blend
Jason Burrus, winemaker, Antietam Creek Vineyards, Sharpsburg
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2023 Antietam Reserve (Bordeaux Red) and 2024 Chardonnay (Burgundy style)
Michael Zollo, winemaker, Crow Vineyard & Winery, Kennedyville
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2024 Sauvignon Blanc, and the 2023 Merlot
Adam Fizyta, proprietor and vigneron of Catoctin Breeze Vineyard in Thurmont
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Concerto 2023 (top red blend) and 2023 Teroldego
The state of Virginia
Mark Ward is the winemaker for Effingham Manor and Winery, Pearmund Cellars, Broad Run, and Vint Hill Craft Winery in Warrenton. The town of Nokesville
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2024 Petit Manseng and 2021 Petit Verdot Reserve
Shai Van Gelder is the head winemaker for the Hillsboro-based Petit Domaine Sparkling Winery & Estate, which has not yet opened.
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2024 Viognier (Blue Valley Vineyard) and 2023 Barbera (Silver Dog Vineyard)
JW Ray, who owns two vineyards in North Carolina, talks about the sparkling Vidal Blanc he brought from Rayson Winery & Vineyards to the tasting. It was held on June 11 at the event-use barn at Boordy Vineyards, which was refurbished in the 19th century.McLaughlin, Cathy
North Carolina
Katy Kidd and Mat Worrell, winemakers at Dynamis Estate Wines in Jonesville
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2023 Fume Blanc and 2021 The Mountain (flagship red blend)
JW Ray is the proprietor and winemaker of Rayson Winery and Vineyards in Mocksville, JOLO Winery and Vineyards in Pilot Mountain, and
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2023 Pilot Fog (Cynthiana) from JOLO and sparkling Vidal Blanc from Rayson
Following the event, the participating winemakers and a few other attendees were asked what they thought was the biggest obstacle confronting the business and what gave them the most hope for the future.
This article, which was released on Saturday, discussed the difficulties. Here are the responses to the query: What gives you hope for the company’s future?
The sentiment expressed by the majority of responses was to improve the quality of wine.
Vinny Aliperti: I am hopeful that a focus on sustainability in the vineyards [and in the cellar] is and will continue to improve wine quality at the local level in the Finger Lakes, which will increase awareness of the wines and the area.
This 2024 Petit Manseng from Virginia’s Vint Hill Craft Wines was one of the wines that garnered a lot of praise at the summit.Vigna, Paul
Dave BreedenUnfortunately, at this time, nothing gives me a lot of hope for the industry’s future. High quality (in the FLX) and corks leaving are both positive aspects. But they don’t seem to matter to me.
BJ Vinton: The steadily rising wine quality and the apparent avoidance of the worst effects of climate change give me hope for the future of the mid-Atlantic wine sector. Additionally, aspire for the increasing recognition of locally made goods.
Although New Jersey is by no means a new wine-growing location, I continue to encounter tolerant wine enthusiasts every day who are unaware that fine wine is being made and farmed in their own backyard. Because they are so overwhelmed by what is readily available to them, it indicates to me that there is an unexplored market. Even if the status quo and larger brand conglomerates suffer, I believe that smaller premium vineyards have a place in the market as East Coast wine improves (and it does so every year) and consumers grow more aware of local and sustainable products.
Jose Real: As the wines’ quality increases, so does their recognition. Maryland wines are now available to a wider audience.
The summit, which lasted little over five hours on June 11, has its wines ready to pour.Vigna, Paul
Jason Burrus: There are enthusiastic people working in the field who are dedicating their professional lives to bringing high-quality wine production to the area. Because we take the business of cultivating grapes and producing wine so seriously, we are gradually changing the perceptions of consumers and industry observers.
Michael Zollo: We believe social media and word-of-mouth advertising are our most effective marketing strategies. As a result of previous guests sharing their experiences, we are seeing an increasing number of fresh faces at our farm. Customers who are looking for a genuine farm-wine experience are coming to us. We hope this tendency keeps up.
Adam Fizyta: My optimism for the future stems from Cabernet Sauvignon. This year, we anticipate our first harvest, which we hope will significantly alter our blends. Only around 35% of our vineyard is now being used for production. The remaining vines are baby vines that will be ready to show off this year or the following. We’re eager to see how that could affect our wines.
Mark Ward: Several of the winemakers and wines we sampled yesterday demonstrate our history of innovation and constant progress, which is, I believe, the one thing that gives me hope for the future of the wine industry. In an effort to create a new, improved, or unique product, those in the wine industry aren’t scared to attempt new things.
Shai Van Gelder: I think my optimism for the future stems from our freedom from our blending and production approaches. JW Ray’s elevated care for his Norton/Cynthiana was a major factor in that. It was lovely to take a grape that most people consider to be inferior than vinifera and treat it the way Mendoza treats Malbec or Napa treats Cabernet Sauvignon. It demonstrates how we limit the industry’s potential to expand when we treat hybrids as inferior or bulk blenders, but when we treat each grape with dignity, the quality possibilities are endless.
Boordy Chardonnay, Antietam Creek Chardonnay, and Blue Valley (Va.) Viognier were among the wines sampled at the peak.Vigna, Paul
Mat Worrell and Katy Kidd:The unwavering mentality of never giving up is what gives us great hope for the future of our industry. Even though it’s so simple for people to have a bad opinion about East Coast wines, those who work in this business always look for ways to get better. This includes identifying the east coast areas by raising consumer knowledge and providing transparency, as well as looking for improved vineyard and winery techniques that represent distinct microclimates. Despite the risk and financial pressure, we keep going because we see other young entrepreneurs striving to alter what was once thought to be impossible. It seems like we are thriving in the wine industry these days rather than fighting an unwinnable battle.
JW Ray:Wine is a second-oldest beverage consumed by mankind. Water is the only beverage that is older. It is steeped in history, special events, celebratory living, as well as everyday lifestyles on every continent. It will be here long after most of the other alcoholic beverages die off. As consumers get older, they also get wiser and ultimately they end up gravitating toward the romantic simplicity and expression of terroir that only wine can provide. It s also the most highly associated alcoholic beverage with health benefits, so there are many reasons to be sanguine about the Wine business. I may be its biggest fan. But like growing grapes and making wine, being in the business takes patience.
Tom Caruso,Pray Tell Wines, winemaker and owner, Philadelphia: I think there has never been a more exciting time for wines of the Mid-Atlantic on a national and global stage. As local styles shift towards drier, more terroir-driven wines and customer curiosity increases, this seems like the perfect opportunity for winemakers and the wine community across the East Coast to show how vast and formidable wines from across the region can be. There s a percolating layer of excitement just under the surface for both producers and consumers alike to see what this region can do, and I hope that more opportunities continue to allow for that message to be shared. The sense of camaraderie amongst producers is palpable [as evidenced by a room full of folks from N.C. to N.Y., thanks to you!], and the spirit of exploration and experimentation feels strong. I feel as though the adage necessity is the mother of invention rings particularly true here and may very well be the Mid-Atlantic s secret silver lining be it in trials with hybrid grapes, innovations in farming practices to accommodate global weather shifts, etc. what you find here is a fervor to make exceptional wines no matter the circumstances. That is the most exciting energy to be a part of!
Carlo DeVito, former winery owner, winemaker, author ofEast Coast Wineriesblog and books on wine, spirits and beer: The wine business still has several things going for it. It s an agricultural business. People find that aspect of it attractive, sensual. Another is that it is so tied into the farm-to-table world, a stalwart of the foodie experience. It also represents travel. People love to visit and experience the sense of somehwereness or terroir. It s still a drink that is sophisticated or fun. And finally, it represents history. Good wine ages. It s as much when as it is” where.” And of course, the best bottles of wine aren t crazy expensive, stupid bottles, but bottles that accentuate great times with family and friends. Wine is about celebration. All things people still love. Gone are the days when people were looking to spend thousands of dollars to impress friends or business clients. Now it s back to sharing good wine over food and good conversation or a romantic evening.
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