Fine wines begin on the vines, and the past three years were exceptional growing years in our mountain valley. Four years after we opened our winery in 2012, two of our dry European vinifera wines took top awards in the 2016 Georgia Trustees Wine Challenge: 2014 Boriana (Petit Manseng) first took Best White Vinifera, then Best Vinifera and finally Best of Competition (100% Georgia Grown). For Best Vinifera, Boriana competed in a blind tasting against our 2014 Cabernet Franc, which was named Best Red Vinifera (100% Georgia Grown).
Winemaker Carl Fackler and Assistant Winemaker Nate Fackler, along with Assistant Winery Manager Alex Blackwood, produce wines on two labels—Stonewall Creek Vineyards (grapes grown in our vineyards) and Standing Deer Cellar (grapes we harvest at The Stack Farm nearby).
We’re a small, artisan vineyard, and we craft our wines from 100% Georgia Grown Grapes—solely from Rabun County the past four years. Our wine production has gradually increased and is now around 900 cases. We still tend to sell out as our tasting year progresses, so please check our homepage or call us at 706.212.0584 for updates. And don’t forget our satellite tasting room (Stonewall Creek Vineyards – Sautee) at InsideOut Sautee, 2454 Highway 17, Sautee, GA 30571 (706.878.0144).
UGA Extension Viticulture Specialist Hired
UGA Cooperative Extension Service – Cain Hickey, Ph.D., is Georgia’s first full-time viticulture specialist. Dr. Hickey started work on March 1 and already has canopy and fruit-zone management test plots at Crane Creek Vineyards, Yonah Mountain Vineyards and Stonewall Creek Vineyards. He’ll work with farm wineries from North Georgia to West Georgia and South Georgia on irrigation management, cover crop and rootstock use and other viticulture issues.
Grapes grown at our vineyards | *2017 Release
*2016 Yukari (Rosé) — SOON
Our light and dry Provence-style rosé featuring a red blend of our Cabernet Sauvignon, Cabernet Franc and Petit Verdot grapes. Featured in top restaurants in Atlanta and Rabun County. (Named for our daughter-in-law from Japan.) Pairs with nearly any food but drinks well alone. We like to say, “Serve with a mountain view!”
*2016 Boriana (Petit Manseng)
A full-bodied, dry white wine made from 100% Petit Manseng grapes;
fermented and aged in temperature-controlled stainless steel tank (no oak). Relatively high alcohol at 14.2% but well balanced with a titrable acidty of 0.9. Ready to drink now. Our best selling wine each year with hints of lime and lemon. (Named for our daughter-in-law from Bulgaria.) Pair with seafood, white meats, lightly spiced Asian dishes and most cheeses (even blues).
2014 Cabernet Franc
A full-bodied Cabernet Franc fermented to full dryness and aged in French oak for 12 months; bottled unfined and unfiltered. Our premium red wine with smooth tannins and the earthy nose found in a French Cabernet Franc—the most popular wine grape in Paris bistros. Grows well in our North Georgia Mountains. Pair with grilled steak, salmon or any dish loaded with mushrooms. (Best Red Vinifera, 100% Georgia Grown, 2016 Georgia Trustees Wine Challenge.)
The first grape we planted in 2005, aged 12 months in French and Bulgarian oak and bottled without fining or filtering. An earthy and robust dry red wine similar to a French Malbec: Fruity with a taste of sage and pepper. (Our most temperamental grape to grow.) Pair with spicy food, stews, grilled beef, pork or chicken.
Grapes grown primarily at The Stack Farm down the road | *2017 Release
Bottled in small lot for those who prefer Norton, a dark, tannic American grape variety (Or is it a hybrid?) found primarily in the southeast and central U.S.— very dry with a deep ruby color. Ages well. Some tasters call it a “psychedelic wine” with a “cult following.” Pair with chocolate (or grilled meats).
*2016 Whitetail (Petit Manseng) — SOON
A semi-sweet Petit Manseng with hints of ripe peach balanced with acidity— fermented in stainless steel tanks using a type of yeast that will not ferment the juice to total dryness. Filtered to prevent secondary fermentation. High acidity balances out the residual sweetness for a refreshing tart finish. Serve as a dessert wine or pair with blue cheese, shellfish, seafood or lightly spiced pasta.