Lincoln Peak Vineyard

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 wine!

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 whiskey. 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 cider. Dutton Berry Farm harvests more than 20 varieties of apples from 180 acres in their own orchards. Chris Line and Karen Wisehart of Vermont Cider Lab create a sugar-and Champagne-like carb-free drink.

India and Andy Farmer experiment with cold-climate grapes and create delicious chilled red wine. 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 wines 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 wine 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 wine.

08/26/2026

Saturday’s Winemaker 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 wines 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 wine 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 wine.

Compared to the outrageously fruity and aromatic Estate La Crescent, the Reserve is texturally-focused, rich, ripe and opulent. Making a wine 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 wine 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 wine 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 wine.

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 wine 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 wine

08/17/2026

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

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 wine.

Georgia is believed to be the birthplace of wine, with evidence of winemaking dating back to 6000 BC. It’s hard to communicate just how deeply wine is embedded in the culture of this part of the world, especially amber wine, made from white grapes fermented on skins, which gives the wine 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 wines 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 wine. Additional glasses of all of our wines 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

08/01/2026

Tickets are now available for next month’s Harvest Winemaker Dinner! Join us among the vines for a four-course meal from our friends at ShireTown thoughtfully paired with our wines, including the newest releases from the 2025 vintage. Just days away from the start of harvest, the grapes will be absolutely delicious and you’ll have the opportunity to taste right off the vine.

Dani and Kevin cooked at many wine dinners during their time in Paso Robles and they have some cool and delish ideas for dishes intended to highlight the wines. We’ll reveal the finalized menu soon but the current draft includes tri-tip grilled beside the table and big hopes for a fresh lobster roll…

These dinners are a great opportunity to learn more about our vineyard and to hear from us as we share the story of each wine from vine to glass. We can’t wait to have you.

☀️ 2026 HARVEST WINEMAKER DINNER
📅 Saturday, August 29th at 6:00pm
🎟️ $95 per person + 20% gratuity
🔗 Tix & info at www.lincolnpeakvineyard.com/events

07/29/2026

Making sparkling wine is an exercise in patience. After bottling, the wines age en tirage, resting on their sides upon the spent yeast cells, or lees, that provided the bubbles. Over time, the lees break down, releasing polysaccharides and mannoproteins, contributing creaminess and richness, and intoxicating aromas you might normally find in a bakery. The bubbles change, too, becoming pillowy and moussy, slower and more persistent.

We plan to age our sparkling wines en tirage for at least three years. It’s a long time to wait. When impatience gets the best of us, we pop a bottle to check on it. First, we riddle, slowly rocking and turning the bottle over a week or two until it’s upside down and the lees settle neatly in the neck. Then we disgorge, tipping the bottle up and popping the cap at just the right moment. The pressure in the bottle shoots the lees out and we’re left with clean, clear wine ready to drink.

At last year’s winemaker dinner we started the evening with an early look at the 2024 Vintage Brut. Just six months en tirage at that point, the wine was fresh and fruity, the bubbles sharp and eager to escape.

Last week, after a long day in the vineyard, we popped another bottle to taste with the team. Now 20 months en tirage, the wine has begun to develop the decadence and complexity that we’re hoping for. Promising and utterly delicious, but we must continue to wait. Patience will be rewarded.

Next month we host our first winemaker dinner of the year out in the vineyard. These dinners are fun and delicious, and a great opportunity to taste special treats like these from the cellar. Tickets for next month’s dinner will be available soon…unless you’re in the wine club, in which case check your inbox!!

07/18/2026

MEET THE TEAM: Cody

The Robin to our Batman, the Garfunkel to our Simon, the cheese to our macaroni…you get the idea.

Cody is our right hand man, jack of all trades, and best friend. He splits his time between the vineyard and the tasting room, bringing unmatched energy and passion to everything he does. With a decade of experience in viticulture and specialty crop farming, Cody’s judgment and hard work are essential to the quality of our wines, and his knowledgeable and gregarious presence sets the tone in the tasting room. He also happens to be among the most genuine, compassionate, and thoughtful people you’ll ever meet, and the best funcle to our girls.

After four years of growing berries, grapes, and cannabis in Vermont, and plenty of free labor at the vineyard, Cody finally joined us full-time this spring. Come hang with him in the tasting room Thursday - Saturday!

Q&A

+ What excites you most about wine growing in Vermont?
“It feels meaningful to work with the land as a steward to produce wines that are not only expressive of some incredible places but that also help to strengthen the agricultural economy and viticultural reputation of those places.”

+ What does it mean to you to be a part of this team?
“It’s a dream more than 10-years in the making. Doing what I love, back home in Vermont, with some of my favorite people!”

+ What’s your favorite LPV wine?
“Limestone all summer and Frontenac Blanc for the colder months!”

+ What’s your favorite meal?
“Whichever meal is paired with wine.”

+ What have you been listening to?
“Recently it’s been lots of Modern Life is War and Chuck Ragan.”

+ What have you been reading?
“The Serviceberry by Robin Wall Kimmerer”

+ What’s on your bucket list?
“Home ownership? Or seeing the Northern Lights!”

07/07/2026

POP-UP DINNER: Downhill Bread
THIS SUNDAY, JULY 12 @ 6PM

Madeleine and Brooks of Downhill Bread are coming to the vineyard this weekend for a wood-fired dinner celebrating summer, and the menu is a stunner. We’ll have a curated wine pairing available for purchase, or you can go by the glass. Tickets are limited, available at lincolnpeakvineyard.com. See you soon!