Auberge Grape Escape Vineyard Farm

09/29/2026

The must is ready to go into the compost and ALL of the Nobel juice is now in carboys with airlocks. Now, awaiting the second fermentation.

09/28/2026

From vine to vat, the journey of our Noble Muscadines continues. We are officially at active primary fermentation and moving onto the next step today. Who is ready for a glass of vineyard-grown w**e? **etime

09/24/2026

This fall 2026 has been different for sure at Auberge Grape Escape Vineyard Farm. Finally got our first Muscadine harvest, then selling them to fresh markets was a challenge, and then realizing the next step was to make w**e with the left over grapes. It is now time for the fermentation process.
Yesterday, the 23rd of September, the Noble varietal was crushed. I had kept them in cold storage until it was time to stomp and crush time. I did not anticipate how cold they would be, (thought for sure I was getting frost bite, lol) and how tough the skins would prove to break. Lots of that learning curve went on yesterday! Here are some fun pictures 🤩 for you.

09/17/2026

Auberge Grape Escape, here in Pelzer, SC, today had a member of our clan help out with the picking. I finished up with the blonde Carlos and she worked on the black Nobel W**e Muscadine Grapes!

09/16/2026

09/04/2026

I believe this.

08/31/2026

There is nothing quite like finding some thing new in the garden! The French say they like smaller produce cause they think the flavors are concentrated and everything is more tender, can you have more tender, I don’t know, lol. This year I have had a few of these little cantaloupes. I don’t remember if I planted them or probably another surprise from the miracle compost pile.