Lincoln Peak Vineyard

10/09/2026

FARNS IS BACK!!

The new vintage of Farnsworth makes its debut in the tasting room this weekend and it’s a good one.

To our knowledge, this is the only Farnsworth produced on earth. Intense spice, subtle fruit, decadent and chewy tannin. Vermont’s version of left bank Bordeaux. Super small production. Come check it out.

2025 FARNSWORTH
black currant. ginger snap. to***co leaf.

10% off glasses and bottles of Farnsy this weekend

10/09/2026

October at Lincoln Peak means harvest in the vineyard, fermentation in the cellar, and HEURIGER in the tasting room!

This month we celebrate our favorite Austrian w**e tradition - Heuriger. During the harvest season, each w**ery in the little villages of Austrian w**e country takes a turn opening their doors, offering the w**es from their vineyard paired with local specialties like cured meats, cheeses, and fresh and pickled veggies. With harvest in full swing, it’s also the only time of year to taste sturm - outrageously delicious fermenting juice from the grapes just harvested.

Join us this month for our very own Heuriger featuring Austrian-inspired charcuterie boards and glasses of sturm. Cody can’t wait to see you!

10/01/2026

Harvest 2026 so far: mostly grapes and shenans

09/11/2026

W**E RELEASE
2025 AMBER 🍊⚡️🍍

This weekend we’re releasing the new vintage of Amber, our skin-contact white w**e aka orange w**e aka amber w**e. Whatever you call it, it bangs.

This w**e is a favorite of ours and many of those most familiar with the vineyard. Its color is a mesmerizing bronze, the result of three weeks of skin contact with both white and gray (gris) grapes. Its aroma is endless, unfolding slowly in the glass, showing you something a little different with every sniff. It’s a textural w**e with tannin and length that you’d typically associate with reds, yet it has a peachiness and pithiness that we always find in w**es made from La Crescent.

Stop in to taste and bring some bottles home to share! 10% off glasses and bottles of the new w**e all weekend.

09/04/2026

Jazzed to be included in the latest issue of Edible Vermont! Swing by the tasting room to grab a free mag and stay for a glass of w**e!

Our fall issue showcases producers and products that are created from trees: maple, apple, chestnut, and hickory; shrubs; and grapevines. While creating this issue we learned A LOT about perennial crops as a concept to regenerative agricultural systems. We’re hoping that as you take in the majesty of fall you not only appreciate its beauty but its future to our climate and food systems.

The jumping-off point in our process was learning about hickory oil through Clay Sheaffer. Like olive oil, hickory oil is rich in fatty acids, has a very high smoke point versatile for cooking, baking, sautéing, or dressing a salad. He led us to the story Nuts about Nuts and how Russell Wallack and Noah Simon of Breadtree Farms invest in the future with chestnuts and hickory. These trees produce calories you can live off basically forever. We present Smokey House Center, a 5,000-acre farming and forestry research nonprofit focused on biodiversity, soil health, pollinators, perennial agriculture, and building resilience within our food systems in the
face of climate change.

Monique Richard provides a summary of the health benefits of the byproducts of the perennial crops highlighted. We review Beth Charles’s books that educate children on cooking, farming, and composting.

Sugar Bob’s Finest Kind creates smoky everything from syrup to spiced pecan mixtures to smoked maple wh***ey. Trētap uses a process from tapping maple trees to generate organic
tree water beverages.

Bleecker Wheeler and Cein Watson seek forgotten orchards to create a unique blend of organic hard c***r. Dutton Berry Farm harvests more than 20 varieties of apples from 180 acres in their own orchards. Chris Line and Karen Wisehart of Vermont C***r Lab create a sugar-and Champagne-like carb-free drink.

India and Andy Farmer experiment with cold-climate grapes and create delicious chilled red w**e. Nichole Bambacigno and Kevin Bednar of Lincoln Peak Vineyard have a deep science
background and credit the diversity of the clay and stony loam soils for the high-quality w**es they produce.

And thank you, Clare Barboza, for once again providing our beautiful cover.

09/03/2026

Vermont Cheese Week starts September 13th and we’re kicking off the festivities with a special event at the vineyard featuring a few of our favorite local cheesemakers! Join us on the porch for a guided tasting of three cheeses from each creamery paired with cured meat from Monti Verdi Salumi and w**e from Lincoln Peak

THE CHEESEMAKERS
Blue Ledge Farm
Bridport Creamery
Champlain Valley Creamery

We’ll hear directly from the producers as we learn about the farms, the animals, the creameries, and all the things that make Vermont cheese so dreamy. We’re excited to nerd out and continue exploring the concept of terroir in Vermont - how our unique climate, soils, and culture are represented in the flavors and textures of our food. Come join the discussion!

TASTE THE TERROIR OF VERMONT
Sunday, September 13th
4:00-5:30pm
Tickets are $55 (available on our website!)

📸 Jessica Sipe

08/29/2026

That’s a wrap on another wonderful season of Friday Night Music at the vineyard! This year blew us away. Big thanks to this epic crew - and many others not pictured - for making sure every evening was magical.

And thank you to everyone who came to dance and sing and eat and drink and yap and laugh. When you hang with us at the vineyard on Friday night, you’re supporting a whole ecosystem of the local economy. In 2026, we partnered with seven local food business and over a dozen music groups. We’re so grateful to host our community at the vineyard and we can’t thank you enough for bringing the energy all summer long.

Until next year! Time to make some w**e.

08/26/2026

Saturday’s W**emaker Dinner in the vineyard is SOLD OUT but here’s the menu in case you’re curious 🤤 @ ShireTown Marketplace

THANK YOU to all who bought tix. We appreciate you so much. It is going to be a magical night. We can’t wait to pour some w**es for you.

08/25/2026

Reserve La Crescent returns to the tasting room this weekend and we can’t wait to share the new vintage with you!

People often ask us why we label this w**e as a reserve. Is it aged longer or in different vessels? Is it higher alcohol? Is it better? We respond by sharing the story of the w**e.

Compared to the outrageously fruity and aromatic Estate La Crescent, the Reserve is texturally-focused, rich, ripe and opulent. Making a w**e like this not easy. Its existence is a testament to all that makes the Upper Vineyard so special. Loamy soils riddled with stones provide ideal drainage and nutrient balance, and the gentle slope catches every breeze, keeping leaves and clusters dry.

Planted in 2002, the vines that provide the fruit for this w**e are among the oldest on the farm, and possibly the healthiest and most well-balanced. Their precociousness demands that we tend to them first in every management practice of the year, from thinning to positioning to leafing.

With a w**e like this in mind, we make extra passes through the vines, focusing our energy and theirs on creating something truly special. They reward us with their resilience and ability to hang fruit late into the season, achieving incredible ripeness, concentration, and depth of flavor. We love them and we love this w**e.

Reserve not because it’s better. Reserve not because it’s higher alcohol. Reserve not because we age it longer (well maybe a little). Reserve because the vines and the soils that grow the w**e are special, and we work hard to showcase them in the glass.

RELEASE WEEKEND
Aug. 29-30
10% off glasses and bottles of the new w**e

08/17/2026

We are pumped to be teaming up with Frankie’s and The Shepherd’s Hearth next month for an open-fire w**e release dinner among the vines, featuring the new vintage of our amber w**e!

The menu for the evening, inspired by the delicious cuisine of Georgia, is a joint creation between chefs Jesse and Jordan with ingredients sourced from local farms that morning. It’s a Vermont take on the Supra, a traditional Georgian feast known for long, poetic toasts and an abundance of local food and w**e.

Georgia is believed to be the birthplace of w**e, with evidence of w**emaking dating back to 6000 BC. It’s hard to communicate just how deeply w**e is embedded in the culture of this part of the world, especially amber w**e, made from white grapes fermented on skins, which gives the w**e lots of texture and an orange, or amber, hue.

In celebration of the new vintage of Amber, we will share a family-style meal paired with our w**es around a long table in the vineyard. The menu will be released soon, but we’re probably most excited for roasted pork cooked over prunings from last year’s La Crescent, the very wood that grew the fruit for the 2025 Amber. Your meal includes a welcome drink and a glass of the new w**e. Additional glasses of all of our w**es will also be available to purchase.

We hope you’ll join us at the vineyard on September 12th to celebrate community and the generosity of the land, Vermont’s summer bounty and a new vintage of Amber.

🍷 SUPRA
📅 Saturday 9/12 at 6pm
🎟️ $125 per person +18% gratuity
🔗 Tix & info below👇

https://www.lincolnpeakvineyard.com/events