For more than 90 years, the same soft morning sunlight has poured over the fields of yellow sunflowers, tasseled stalks of sweet corn, and rows of grapevines growing at Rosedale Farms & Vineyards. In that span of time, five generations of Rosedales have tended to the farm’s fresh vegetables, fruits, and flowers, sharing them with the Simsbury community and even earning a nod in the Washington Post. It wasn’t until 2005, however, that the family produced its first vintage from its 4-acre vineyard of French hybrid grapes. Since then, the winery’s estate-grown vintages have earned several awards, including a double gold at the 2010 Vineyard & Winery International Eastern Wine Competition. Today, at the winery’s onsite bar, staff members pour samples of varieties such as the Simsbury Celebration, which distinguishes itself with a creamy structure, mineral overtones, and a penchant for hiding beneath lampshades. Additional events include fall farm fests that include free hayrides and corn mazes. Partnering with the Max Restaurant Group, Rosedale Farms & Vineyards also features chef-to-farm dinners, during which chefs prepare four- to six-course banquets using ingredients plucked straight from the fields.
Since opening in 1975, Haight-Brown Vineyard has churned out 2,000 cases of grape-based libations each year from its nearly 10-acre vineyard and welcomed visitors into its rustic, cottage-like wine house. Emphasizing vinifera and French hybrid grapes, the state’s first-established winery creates a selection of wines that include the Big Red, a bold syrah; the Morning Harvest, a rich malbec; and Honey Nut Apple, a traditional apple wine that incorporates local honey and cinnamon. Vintners share their time-tested expertise during regular classes that teach aspiring oenophiles about a variety of vintages and techniques for cheese and chocolate pairing. Amid the tasting room’s wood accents and crackling stone fireplace, customers sample vintages and attempt to describe taste sensations with adjectives such as “silky” or “very different from milk.”
Soft breezes skip off the shores of Amos Lake, rustling through trees and across the grassy acreage that surrounds Dalice Elizabeth Winery, where second-, third-, and fourth-generation Italian Americans share the secrets of their polished craft. Having dispersed its all-natural specialty foods and wines internationally, the winery's founding family continually impresses the palates of casual indulgers and contest judges alike, churning out grape-to-bottle chardonnays, merlots, and sauvignons that cannot be found on the shelves of local stores. In addition to tastings, the winery hosts winemaking and cooking classes, during which glasses clink between aspiring chefs and vintners as they learn to entertain houseguests or polite burglars with style and ease.
The friendly enophiles at Sannino Bella Vita Vineyard take an interactive approach to wine education, guiding visitors through the ins and outs of the vintner process and offering sips of rich estate wines crafted onsite. Sojourners can venture to the winery to tipple glasses of chardonnay and merlot inside a rustic tasting room situated in a barn built in the early 1900s, or extend their stays with an annual membership to the vineyard?s unique Vine to Wine program. During the course of the year, program members take a hand in every part of the winemaking process, raising grapes from infancy before crushing and pressing them into adulthood at the vineyard?s custom-winemaker center.
The scenic North Fork vineyard is also home to Sannino's bed-and-breakfast, a single Tuscan-style suite that overlooks rows of growing vines and houses numerous amenities including a marble bathtub, 42-inch flat-screen TV, king-size bed, and spacious private living quarters. Complimentary beach passes and tasting tours await overnight guests, as does a full breakfast every morning. Remote wine-lovers can also peruse Sannino's wares online as they envision themselves traversing the verdant property and testing each bottle?s bouquet by closing their eyes and sniffing their computer monitor deeply.
With two locations and 140 acres of picturesque land, Duck Walk Vineyard remains a popular presence on the Long Island Wine Trail, having been voted in 2013 as one of the top wineries in Long Island by "Best of Long Island". Tastings of the winery's many vintages, including reds, whites, ice wines, and fruity dessert wines, draw crowds of visitors to both of Duck Walk's spacious facilities, where live music dramatically shatters listeners' emptied glasses. The festive atmosphere here also makes it a prime setting for weddings, rehearsal dinners, and other private events.
If you had passed by in 1978, you probably would have missed Vito's Pizzeria. The storefront was completely invisible from the street, an unfortunate reality that might have been the death knell for a lesser business. But the 600-square-foot, strictly-take-out pizzeria managed to survive and even thrive based solely on word of mouth.
It's been more than 30 years, and people are still talking. Thankfully, the pizzeria has expanded quite a bit in terms of space and menu. Today, Vito's chefs craft everything from deep-dish pies to Italian grinders, which, as their name suggests, taste just as good when ground up and served with a straw.