Mount Alto Vineyards

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Mount Alto Vineyards Focused wine-growing... Located on the slopes of Mount Alto in central Virginia. Mailing list, photos and journal on web site.

October is VA W**e month and our friends Click W**e Spot are throwing quite the tasting extravaganza from 2-5 pm Saturda...
10/16/2026

October is VA W**e month and our friends Click W**e Spot are throwing quite the tasting extravaganza from 2-5 pm Saturday 10/17 -- the Tributary will be flowing!!!

Dropped off some 24 Tributary Maude & the Bear and tasted with Jeff Latchum -- it'll be joining their tasting menu lineu...
10/16/2026

Dropped off some 24 Tributary Maude & the Bear and tasted with Jeff Latchum -- it'll be joining their tasting menu lineup next week. If you're not familiar with the lodging and dining program at Maude and the Bear in Staunton, it's impeccably appointed, small, focused, and features precisely prepared locally sourced seasonal fare. We're super excited to see what the chef has in store!

Farm to table + "herbal perfume". We love farm to table and we love that SHAGBARK will bring our w**es in by the glass t...
10/11/2026

Farm to table + "herbal perfume".
We love farm to table and we love that SHAGBARK will bring our w**es in by the glass to pair with their gorgeous regional fare.

The folks Leek & Thistle are putting forth a beautiful lineup of local w**es and we're proud to be part of the mix. Grea...
10/09/2026

The folks Leek & Thistle are putting forth a beautiful lineup of local w**es and we're proud to be part of the mix. Great representation of Virginia W**e for **eMonth and I will note that the incomparable Robert Jones supports our industry 365 days per year and we really feel honored!!

We use a cylindrical sieve to pump the "free run" juice, i.e. the juice that leaves the skins via gravity alone, out of ...
10/04/2026

We use a cylindrical sieve to pump the "free run" juice, i.e. the juice that leaves the skins via gravity alone, out of the fermentation tank. Early in the process the liquid level is up at the must surface, then as it gets close to the end the surface draws down like a well that has been depleted. That's just the first of the "free run" juice, however.
The second part is that juice that comes out after we shovel the must into the press basket, though as the must accumulates towards the top of the press, the sheer weight of the must exerts a gentle form of pressure on the grape skins and several more gallons of juice flows out into our catch bucket.
Our press has a "1 ton" capacity, which really means that it can hold the skins that are left over after a
1 ton of grapes have been crushed and fermented, so in practice the weight of skins that goes into the press is considerably less, maybe 200-400 lbs.

Skins.
10/03/2026

Skins.

Press w**e and post-pressing day w**e.
10/02/2026

Press w**e and post-pressing day w**e.

10/02/2026

Press w**e.

Pressing day
10/02/2026

Pressing day

09/26/2026

Decanting a 2024 this morning for a noon sip over lunch. Honestly it's just me and David here today so if you see this and want to come have a taste, pop on out to the farm between 12-1pm.

Address

10436 Howardsville Turnpike
Esmont, VA
22937

Telephone

+18044760883

Website

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