Piquette Has Arrived!

The Ultimate Low Alcohol Wine

Naturally carbonated and weighing in at just 6% abv, these impossibly refreshing and super stashable bottles are the ideal companion for an afternoon at the river or a celebratory swig at the end of a hike. Plus check out those stunning labels featuring original art from the incredible Deana Allgaier. Join us at next week’s Friday Night Music to taste these beauties and take home a six-pack for the weekend!

What is piquette?

Also called acqua pazza in Italy or lora in ancient Rome, piquette is the French term for a low-alcohol wine made by rehydrating pressed grape skins with water. After squeezing all the juice out of the grapes, the dry pomace that’s left behind still has lots of sugar and flavor. To make piquette, this pomace is collected and soaked in water, then refermented, extracting every last bit of potential from the grapes. The result is a light-bodied, low-alcohol wine traditionally consumed by vineyard workers on their lunch break (it still is, by the way…). With a history as old as wine itself, think of it like the OG spritzer or a White Claw that’s actually interesting.

Our Piquette

We decided to make piquette because we love to drink it.
It really is the perfect drink after a long day in the vineyard, and an expressive, meaningful alternative to the otherwise mediocre low-alc category. We also love the idea of getting the most out of our grapes, honoring the vines and their contribution to our food system, akin to the values of whole-animal butchery. Because of it’s watered-down nature, it can be difficult to make piquette that isn’t too funky and still tastes like fruit. But with our cold climate providing lots of natural acidity, we believe in Vermont’s unique ability to produce clean and delicious piquette. We hope you will, too.

2024 Piquette Blanc
dried apricot. wildflower honey. sea salt.
Spontaneous fermentation. Natural bubbles. No added sulfites.
Ingredients: la crescent grape skins, water

2024 Piquette Rosé
rose petal. nectarine. sagebrush.
Spontaneous fermentation. Natural bubbles. No added sulfites.
Ingredients: marquette and la crescent grape skins, water

2024 Starlight ~ Release Notes

VINTAGE

After the warmest winter in Vermont history, the vines awoke just a bit earlier than normal but managed to avoid spring frost–a welcome correction from the devastating year prior. A very wet 2023 left plenty of water in the soil for the vines to get a quick start, growing vigorously in an otherwise warm, dry spring. Perfect weather during bloom and, perhaps, the vineyard’s determination to get back to growing grapes led to an excellent fruit set. Summer brought heat and humidity and, with it, disease pressure, making timely canopy management critical. In late August began a stretch of perfect weather with almost no rainfall until the end of September, allowing us to pick at peak ripeness all month long and into October. The 2024 vintage will be remembered for its abundance of fruit and for its wines of power and richness.

VINEYARD

100% Lower Vineyard Marquette. This is a 1.3 acre block, which is big for us, and we see lots of variation in the growth pattern of the vines depending on where they’re planted. The fruit for this wine is mostly from less vigorous vines on the south side whose fruit ripens a bit earlier and has fresh, bright flavors.

WINEMAKING

Hand picked, whole-cluster pressed, settled and racked. 6-month native primary ferment followed by full malolactic ferment. 100% stainless. Coarse ltered for clarity prior to bottling.

TASTING NOTES

Cranberry juice. White tea. Vermont strawberry.

TECHNICAL INFORMATION

Harvest Date(s): 9/13/24, 9/14/24
Composition: 100% Marquette
Alcohol: 12.7%
pH: 3.15
Titratable Acidity: 9.0 g/L
Residual Sugar: 0 g/L
Cases Produced: 156

Downloadable Technical Sheet

2024 Frontenac Noir ~ Release Notes

VINTAGE

After the warmest winter in Vermont history, the vines awoke just a bit earlier than normal but managed to avoid spring frost–a welcome correction from the devastating year prior. A very wet 2023 left plenty of water in the soil for the vines to get a quick start, growing vigorously in an otherwise warm, dry spring. Perfect weather during bloom and, perhaps, the vineyard’s determination to get back to growing grapes led to an excellent fruit set. Summer brought heat and humidity and, with it, disease pressure, making timely canopy management critical. In late August began a stretch of perfect weather with almost no rainfall until the end of September, allowing us to pick at peak ripeness all month long and into October. The 2024 vintage will be remembered for its abundance of fruit and for its wines of power and richness.

VINEYARD

All of our Frontenac Noir, a 0.8-acre block on the western slope of the Upper Vineyard, was picked for this wine. The vines grow healthily and happily in the free-draining soil and we work diligently to manage and focus their vigor. The fruit ripens late with signicant dimpling and huge acid and color. We blended in a splash of Marquette from the Upper Vineyard.

WINEMAKING

Hand-picked fruit. 70% destemmed with 30% whole-cluster layered in. Fermented cool with once daily pumpovers, peaking at 75°F. Aged on ne lees in stainless. A splash of Marquette was blended in for texture and sweetness. Coarse ltered for clarity prior to bottling.

TASTING NOTES

Macerated cherries. Blueberry jam. Asphalt.

TECHNICAL INFORMATION

Harvest Date(s): 9/21/24, 10/2/24, 10/3/24
Composition: 92% Frontenac Noir, 8% Marquette
Alcohol: 13.7%
pH: 3.43
Titratable Acidity: 8.4 g/L
Residual Sugar: 0 g/L
Cases Produced: 116

Downloadable Technical Sheet

2024 Limestone ~ Release Notes

Vintage

After the warmest winter in Vermont history, the vines awoke just a bit earlier than normal but managed to avoid spring frost–a welcome correction from the devastating year prior. A very wet 2023 left plenty of water in the soil for the vines to get a quick start, growing vigorously in an otherwise warm, dry spring. Perfect weather during bloom and, perhaps, the vineyard’s determination to get back to growing grapes led to an excellent fruit set. Summer brought heat and humidity and, with it, disease pressure, making timely canopy management critical. In late August began a stretch of perfect weather with almost no rainfall until the end of September, allowing us to pick at peak ripeness all month long and into October. The 2024 vintage will be remembered for its abundance of fruit and for its wines of power and richness.

Vineyard

The Louise Swenson comes from two contiguous blocks planted in the Upper Vineyard in 2004 and trained to high-wire. The Lower Vineyard provides the Prairie Star and La Crescent, making this wine nearly a 50/50 blend of the two soil types.

Winemaking

Louise Swenson and Prairie Star were pressed whole cluster and cofermented, followed by regular bâttonage to build texture. La Crescent was destemmed and held on skins for 24 hours prior to pressing and arrested before the end of fermentation. This wine was later blended into the Louise and Prairie Star for juiciness and a oral lift. 100% stainless.

TASTING NOTES

Cut grass. Makrut lime. Minerality.

TECHNICAL INFORMATION

Harvest Date(s): 9/12/24, 9/23/24, 9/24/24
Composition: 48% Louise Swenson, 29% La Crescent, 23% Prairie Star
Alcohol: 11.6%
pH: 3.17
Titratable Acidity: 9.2 g/L
Residual Sugar: 5.1 g/L
Cases Produced: 56

Downloadable Technical Sheet

2024 Black Sparrow ~ Release Notes

VINTAGE

After the warmest winter in Vermont history, the vines awoke just a bit earlier than normal but managed to avoid spring frost–a welcome correction from the devastating year prior. A very wet 2023 left plenty of water in the soil for the vines to get a quick start, growing vigorously in an otherwise warm, dry spring. Perfect weather during bloom and, perhaps, the vineyard’s determination to get back to growing grapes led to an excellent fruit set. Summer brought heat and humidity and, with it, disease pressure, making timely canopy management critical. In late August began a stretch of perfect weather with almost no rainfall until the end of September, allowing us to pick at peak ripeness all month long and into October. The 2024 vintage will be remembered for its abundance of fruit and for its wines of power and richness.

VINEYARD

Earlier pick La Crescent from the Lower Vineyard, specically the east side of the block. These vines are less vigorous so the fruit has more sun exposure and tends to ripen a bit earlier than elsewhere. Like the rest of the block, planted in 2004 in the silty clay of the Lower Vineyard and trained to Geneva Double Curtain.

WINEMAKING

Whole cluster pressed and fermented cold and slow before being arrested to retain as much fruity, oral character as possible. 100% stainless.

TASTING NOTES

Pineapple gummy bears. Lemon curd. Orange blossom.

TECHNICAL INFORMATION

Harvest Date(s): 9/16/24
Composition: 100% La Crescent
Alcohol: 11.5%
pH: 3.25
Titratable Acidity: 7.7 g/L
Residual Sugar: 27 g/L
Cases Produced: 50

Downloadable Technical Sheet

Winemaker Dinner Recap

Oh. What a Night.

This past Saturday we hosted 40 special guests for our very first Winemaker Dinner. We started in the tasting room with a grazing board loaded with local provisions before heading into the winery for a wonderful meal among the tanks and barrels. With the help of our friends at Dino Bones, it was a magical evening filled with delicious food, intriguing wine pairings, laughter, and thoughtful conversation.

Homegrown and handmade wines like ours have so many stories to tell, and these dinners are the perfect opportunity for us to explore each wine in detail and share its stories from the soil to our glass.

We’re already looking forward to the next one!

Thanksgiving Wine

Turkey & Marquette:
A Match Made in the Vineyard

Ben and SeSe, our spectacular summer winegrowing interns who tended carefully to the vines throughout the growing season, first came across our flock of wild turkeys in July. It was a small flock then, but by September we were shooing 16 birds out of the Upper Marquette vineyard every morning. We usually found them perched up on the posts, helping themselves to the top half of every cluster of ripening Marquette they could reach. They had found the best fruit at Lincoln Peak and we had to do something about it. But after the game warden forbade us from “terminating” wild turkeys, we had to go greet the birds every morning and politely ask them to leave, with the help of the best vineyard dog around.

This year we’re thankful for new friends and 12 barrels of 2024 Marquette. We think Thanksgiving dinner is the best meal of the year to pair wine with. So many wines work well with all of the different dishes on the table, from cleansing and acid-driven whites like Limestone to textural, full-bodied reds like Marquette. It’s worth opening a few bottles for the feast and these are the wines our family is most excited to drink next week. Come pick yours up from the tasting room or order online and we’ll send them to your door.

Austrian Wine Culture in Vermont

We lived in Austria for six months in 2019, working vintage at a couple wineries about 60 miles up the Danube from Vienna. Nichole spent most of her time in the cellar at Weingut Bründlmayer in the Kamptal region and Kevin was out in the vineyards at Weingut Jamek in the Wachau. Winegrowing has been the main business in this part of the world for 2,000 years and they’ve certainly figured some things out along the way. The growing season is somewhat similar to ours here in Vermont, and a lot of the philosophies and techniques that we practice at Lincoln Peak we learned during our time in Austria.

We also left Austria astounded and inspired by how this long history of growing grapes and making wine has affected the entire culture of the region, how proud the locals are of their wines, and how passionately they support the farmers that have been tending these impossibly steep vineyards by hand for generations.

The region is made up of small villages each with a handful of wineries, most of which are just big enough to support the family that runs it. Throughout the year, but especially in the fall, each winery in the village takes a turn opening their doors for a month at a time, offering the wines from their vineyard paired with local specialties like cured meats, cheeses, and fresh veggies.

This tradition is known as Heuriger, and has been an integral part of Austrian wine culture since the 18th century when Emperor Josef II passed a law allowing wineries to sell their own products, instead of just the noblemen. Just like the wines, every family’s Heuriger is a little different, but they all offer a cozy, humble atmosphere and the whole village seems to come out to drink the new wines, eat some hearty food, and chop it up with their neighbors.

After long days of picking fruit in the vineyard and fermenting wines in the cellar, we loved walking to the local Heuriger, nourishing our tired bodies, and tasting some amazing wines. We’re excited to bring this tradition to our community in Vermont and will be offering a Heuriger in the tasting room for the entire month of October. We’ll have new Austrian-inspired charcuterie boards paired with your favorite Lincoln Peak wines, as well as some sneak peeks at the new 2024 wines fermenting in the winery.

2021 Farnsworth - Grown in sunny times

Our Reserve Farnsworth is from the 2021 vintage, characterized by its evenness. Consistent but small amounts of rain and significant sunshine allowed fruit to ripen slowly and uniformly, leading to big flavors and bold tannins. From this ideal season came a stunning expression of Farnsworth, one that we will see as a benchmark from this vineyard for years to come.