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Wyldewood Cellars

Monday, April 15, 2013

From a Family Farm to the World Stage of Wine
Founded in 1995, Wyldewood Cellars began as a heartfelt mission to make the family farm profitable — and evolved into an internationally recognized winery with over 600 international awards and titles to our name by 2022.

This family-owned venture was started by Dr. John Brewer, his wife Beth, and his sister Merry Bauman. What began as a passion project rooted in science, agriculture, and nostalgia has grown into one of the Midwest’s most awarded wineries.

Leading the Elderberry Movement
Our journey began with the wild elderberries that grew abundantly on our mother’s ranch in Eastern Kansas. In 1988, even before the winery opened its doors, we began cultivating elderberries commercially. What some called a “noxious weed,” we saw as a goldmine of potential.

In collaboration with Kansas State University, University of Missouri, and local farmers, we pioneered elderberry farming as a sustainable, alternative cash crop. Our efforts culminated in hosting the first International Symposium on Elderberries in 2013, and the development of four new elderberry varieties — including Marge, the first successful cross between European and American plants.

Hardy, productive, and suitable for machine harvesting, Marge is paving the way for large-scale elderberry production in the U.S.

Science Meets Craft
With two professional wine judges and winemakers on staff — Dr. John Brewer and his nephew Shawn Ramos — we blend scientific precision with creative flair. John’s background in science and winemaking laid the foundation for quality, consistency, and innovation in every bottle.

A Taste of Wyldewood
The best part of visiting our winery? Free wine tastings — every day during regular business hours. No appointment needed, just come in and sip! You’re guaranteed to find something that suits your palate, whether you love sweet, dry, fruity, or bold.

Wyldewood Cellars — From the Farm to You
From our family roots to your glass, every bottle tells a story of passion, perseverance, and purpose. Whether you’re here for the nostalgia, the novelty, or just a really great glass of wine — welcome to Wyldewood.

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The Florida Winery

Tuesday, February 12, 2013

It won’t take long for you to realize that we do things a little bit differently around here. We refuse to accept that wine must taste of grass, tobacco, or dirt. Around here we like our wine like we like our women and ice tea…sweet! We don’t mess around when it comes to wine either, just check out the over 50 awards and medals we’ve won in our first four years!

All talk and no walk you say? Well pony up to our tasting bar and we will let our stunning selection of highly enjoyable libations walk all over your taste buds. Relish in pure unadulterated pleasure without worrying about how your swirling the glass. Sit back, Sip, Enjoy, Relax, Repeat…responsibly of course.

The winery is where the magic happens. All of our wines are made right here in house, just steps from the beach, where you’ll find the most unique winery on earth. Beach real estate isn’t cheap, s0 we squeeze a lot of wine out of a small space: about 900 square feet! We use three 2,000-liter jacket fermentation tanks and nine 2,000-liter racking and aging tanks. Filtering is handled by our 40-plate plate & frame filter, and all the bottling is done by hand right in the front window.

It’s not a lot of room, but it’s enough for us to create the most amazing libations known to man.

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Chocolate Shop Wine

Friday, January 18, 2013

Chocolate Shop, the ultimate “Chocolate-Lover’s Wine,” is a deep, ruby-red wine blended with rich, velvety chocolate. Chocolate Shop provides you with a romantic, indulgent wine experience like no other.

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Volcano Winery

Tuesday, September 18, 2012

Aloha! Wine tasting in Paradise is just a sip away at Volcano Winery. We’ve been creating unique wine and fruit blends on the southern slope of Mauna Loa Volcano on the Big Island since 1986, making us the United States’ southernmost winery.

We gather local tropical fruits like the yellow guava and the jaboticaba berry and blend them with traditional wine grapes to create local wines inspired by volcanic fire and the bounty of the island. Our location near the Hawaii Volcanoes National Park lets us make vibrant wine that captures the playful spirit of Hawaiian paradise — and our relaxed, laid-back atmosphere.

In fact, our fruit -blended wines were so unique that the federal government (BATF) had to come up with new category designations to classify them!

We’ve seen many changes in our 25+ years, but the commitment to produce special, award-winning wines made with Aloha has always remained in our hearts.

If you plan on visiting the winery, you can enjoy a tasting with one of our fun and knowledgeable staff members and even drink wine by the glass out in the picnic area. Come relax and sip into “Hawaiian time.”

We’re open every day except for Christmas, from 10 to 5:30. Aloha!

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Linganore Winecellars

Tuesday, April 3, 2012

In 1972, amidst rolling hills, dairy cows, and cornfields, a small vineyard was planted in the fertile soils of an old dairy farm. That one small vineyard has proudly become Linganore Winecellars. Now operated by the founder’s children, we welcome you to share in our growing family tradition.

Linganore Winecellars cordially invites you to partake in an enjoyable and relaxed afternoon tasting our award-winning wines produced by our fertile soils, abundant sunshine, and skilled winemakers.

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Finnriver Farm

Friday, March 16, 2012

“At Finnriver we gather and ferment the flavors of the land to offer you hand-crafted sparkling hard ciders and spirited fruit wines. We are inspired by the allure of the fruit, the ancient history of the craft of fermentation, and the lively traditions we now seek to revive.

“Note: We use the term “cider” as it is used in Europe and in the blossoming cider revival in the United States, to mean a fermented apple beverage. Some folks call it “hard cider.” Our ciders are alcohol.

“Our Certified Organic family farm and Cidery is located alongside a restored salmon stream on Washington’s Olympic Peninsula. The process of creating our products begins in the spring blossoms of organic fields and orchards. Bees work their magic, fruit ripens in the sun and come autumn, when the rain-washed air of the mountains turns crisp, we gather our families and farm crew to harvest and press the fruit. We then ferment it slowly through the chill of winter months and use traditional methods to refine and bottle our select batches.

“Finnriver grows a variety of berries and heirloom apple trees, in order to provide organic fruits for our wines and ciders. We also glean wild apples from old-time local homesteads and source fruit from organic family farms in eastern Washington and around the region. We’re committed to sustainable land stewardship through organic production, conservation easements, renewable energy, salmon safe certification, habitat restoration, and community partnerships, celebration and outreach.

“We are very pleased to share the flavors of Finnriver with you and invite you to come visit the farm, taste our ciders and wines, walk the orchard, and connect with us.”

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Peninsula Cellars

Tuesday, December 20, 2011

Peninsula Cellars is a family-run winery founded by the Kroupas, a pioneer family of northern Michigan cherry farmers. The winery and their centennial farm, where they grow millions of pounds of apples and cherries every year is located on the Old Mission Peninsula just north of Traverse City, Michigan. The peninsula juts out into Lake Michigan’s Grand Traverse Bay. This gives the region its distinct microclimate that makes it perfect for growing high-quality orchard fruit and wine grapes.

“Our philosophy toward winemaking has always been very minimalistic, allowing the regional expression of the fruit to come through. The sun, the rain, the wind, and the soil, all under the watchful eye of the grower, are what make our wines so good.” – The Kroupas

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Montezuma Winery

Wednesday, September 21, 2011

In 1999, the Martins took their first official step into beverage production with Martin’s Honey Farm & Meadery in Sterling, New York. Operating out of their garage, they produced honey alongside fruit wines and meads. Interest grew quickly, and within just a few years, it became clear that the business had outgrown its original home.

That turning point came in 2001 with the opening of Montezuma Winery in Seneca Falls, a move that would define the family’s future. Located near the northern end of Cayuga Lake in the celebrated Finger Lakes wine region, the winery became the heart of the Martin family’s operations. Moving into the Finger Lakes also marked an important evolution in winemaking. In addition to fruit and honey wines, the Martins began partnering with local growers to work with vinifera, native, and hybrid grape varieties. Montezuma Winery quickly earned a reputation for being a place where experimentation and tradition comfortably coexist.

As Montezuma Winery flourished, the family continued to explore new ideas. In 2007, they launched Hidden Marsh Distillery, becoming early advocates for craft distilling in New York State. At the time, only a handful of distilleries operated statewide, and the Martins actively supported legislative changes that made small-scale distilling possible. After the laws changed, they acquired a custom-built German pot still—one of the first in the Finger Lakes—and expanded their offerings to include spirits.

Growth continued to follow the family’s personal connections to place. In 2010, they opened a Montezuma Winery tasting room in Old Forge, inspired by generations of family trips to the Adirondacks through Ginny Martin’s family. In 2013, they introduced Idol Ridge Winery, perched high above Seneca Lake with sweeping views and a lodge-style tasting room handcrafted by Ed Martin. Idol Ridge brought a new brand and a distinct expression of grape wines to complement Montezuma’s lineup.

In the years that followed, the Martins added distilleries, new tasting rooms, and their first estate vineyard, while continuing to innovate and grow. Through every chapter, Montezuma Winery in Seneca Falls has remained the foundation—the place where a beekeeping family became a defining part of the Finger Lakes wine community.

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Maydelle Country Wines

Tuesday, September 20, 2011

In the wonderful world that we live in, there are thousands of wineries making tens of thousands of wines. It is in the midst of that wonderful world that you will find Maydelle Country Wines located solidly in Left Field.

The spirits of our rebellious forefathers, ambitious pioneers, and audacious grandparents reside at Maydelle Country Wines. Taking what they had and using it to grow this country is the spirit found in every bottle of our wines.

Maydelle Country Wines is located on a dirt road in a nearly 100-year-old depot. Using only products available from the soil of Texas, each batch is kept small — less than 200 gallons. Instead of dragging up the same old French grapes, we go out on a limb creating wines that are not only pleasant to drink, but down right FUN: wines made from blackberries, grapefruit, elderberries, and peaches, just to name a few.

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Fabbioli Cellars

Tuesday, September 20, 2011

Fabbioli Cellars is a business and a concept that has been in the works for almost 20 years. When we moved to California in 1987, we had in the back of our minds the idea that we could find a piece of land and grow some grapes. It sure sounded easy back then! Eventually, we knew that the idea would not work for us in California, but our time was well spent gaining the knowledge, skills and confidence to make it happen in Virginia.

In early 2000, Colleen was driving young Sammy around to get him to settle down and stumbled into a 25-acre parcel in the southern Lucketts area, just north of Leesburg in rural Loudoun County. The planting began in 2001.

At Fabbioli Cellars, we focus on growing and making high-quality wines using traditional methods and 21st-century knowledge, all while utilizing sustainable agricultural practices.

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