Kersey Valley Spookywoods' story begins with a midnight dare. During a campout with his friends in the summer of 1985, 15-year-old Tony Wohlgemuth needled his friend Chuck into sneaking into the abandoned farmhouse that they were camping behind. As he crept up the steps, the other boys nervously waited outside. Shattering the tense energy with sheer terror, they heard Chuck's screams and pleas for help from within. When they ran inside to rescue him, they found his screeches were brought on by an encounter with a family of bats, which convinced them that the house was, in fact, haunted. This inspired the crew to set up their own haunted house in the same barn that October, and in the decades since, Tony and his wife, Donna, owners and operators of Spookywoods, have grown the operation from a small venue run by 10 teenage friends into a sprawling attraction run by upward of 300 staff members.
Nestled on a 65-acre farm, Spookywoods coaxes screams from visitors from the end of September until Halloween. A variety of attractions, such as the Deadly Harvest, Terror Trams, Fright Lights, and The Dreaded Inn—discovered by Chuck so many years ago—test guests’ bravery. The Deadly Harvest corn maze scares explorers silly, thanks to 10-foot-high cornstalks patrolled by a host of masked ghouls, who are really just misunderstood lost souls looking for someone to hug and love them. Along with its signature attractions, Spookywoods hosts other seasonal events such as the Dark Circus Halloween party, replete with fire shows and DJs.
Wine and Design’s team of local artists organizes painting classes and get-togethers for any occasion. They provide all the necessary materials⎯including paints, canvases, aprons, brushes, and corkscrews⎯and lead students stroke by stroke as they craft whimsical pictures of subjects such as animals, landscapes, and flora. They also invite guests to bring their own drinks to the party to enhance the fun.
Lovingly tended by proprietors and master winemakers Tommy and Amie Baudoin, the idyllic fields of Morgan Ridge Vineyards yield delicious, fruity batches of handcrafted vino. Six varieties of grapes sprout from the fertile grounds, including classics such as chardonnay and merlot and rarer fruits such as sangiovese and seyval blanc. Within the newly built winery, stout oak barrels house a harvest of 1,500 cases of wine per year, and a tasting room welcomes guests with warm, comfortable hospitality. Regular tours explore the vineyard’s rolling hills and neat rows of plants before retiring to the tasting room, where patrons sample the fruits of the Baudoin's labor by drinking their wines and trying on their work gloves.
Helmed by Doctor of Wine Chemistry Robert Wurtz, Stonefield Cellars Winery's team of winemakers craft award-winning, small-batch libations using grapes from an onsite vineyard, as well as from local Yadkin Valley vineyards. The winery offers wine tastings in a tasting room with dark wood accents where cheese and crackers are also available, as well as hot mulled wine on winter weekends. An array of events includes workshops that educate students on different grape varietals, as well as winemaking classes where instructors demonstrate their craft and show off limited-edition grape-stomping boots. Winemakers also guide budding blenders through a bottling program, during which they learn to mix, ferment, and bottle their own wines. Stonefield Cellars also offers regular events such as dinner-and-concert nights or wine-and-food pairings to grant visitors unique ways to taste their wines. In warmer weather, tours and revelers venture outside the tall white barn to frolic under an outdoor pavilion or on rolling green hills.:
Dave and Ester DeFehr founded Daveste' Vineyards in 2003, and, after several years preparing the land, turned their first harvest into 500 cases in 2006. Today, alongside winemaker Sara Wooten, Dave and Ester continue to take a minimalist approach to winemaking, limiting their production to some 1,500 cases per year. Despite its size, the DeFehr's output has resulted in award-winning varietals, as well as both dry and semi-sweet whites and reds. Visitors to the vineyard may test some of that selection inside the property's rustic, timber-frame tasting room, which doubles as a gallery for local artists.