Lifelong wine aficionados Maggie and Mark decided to repurpose the land in 2001 and plant 5 acres of grapes. Today, they have 15 grape varieties planted on 30 acres.
Maggie took a few local wine-making classes and started reading books to learn how to make small batches of wine in the family garage. Maggie also sought the consult of neighboring winemakers in honing her technique. Gradually, she developed her craft – and an affinity for blending grapes into superior wines. After winning medals in amateur wine competitions, Maggie opened her own commercial winery in 2013.
Opening a commercial winery meant Maggie’s wine-making operation moved out of the garage and into a manmade Wine Cave, covered in 4 feet of earth and grass. The Wine Cave was developed especially for its lower carbon footprint and an ability to maintain a consistent temperature throughout the year for wine making.
Maggie’s first commercial vintage was in 2011. She bottled those wines in the summer of 2013 and opened her winery’s doors that fall. Today, Maggie produces 10-15 different varieties of wine and Sangria.