Hands dig into the springtime earth, heaving up tufts of Missouri dirt cooled by the nearby waters of historic Jowler Creek. The year is 2004 and Colleen and Jason Gerke are trying their hands at winemaking, planting 250 norton grapevines in the ground near their home. Today, the 7-acre plot of land houses more than 3,000 vines, protected by insect-consuming chickens, rodent-hunting hawks and owls, and weed-noshing sheep who graze at carefully managed intervals. The sustainable vineyard sprouts grapes used to concoct eight award-winning wines—from dry to sweet—which are crafted with solar-powered devices. Jowler Creek Vineyard and Winery regularly hosts tours for up to 20 people, where patrons spend approximately 90 minutes observing the crash-diet techniques grapes undergo before squeezing into Jowler Creek's trademark baby blue sealed bottles.