Feel the Love, Catch the Buzz! Redstone Meadery has been producing hand-crafted, award-winning mead (honey wine) in Boulder, Colorado since 2001. Redstone meads are GLUTEN FREE and have NO SULFITES ADDED. David Myers, The Chairman of the Mead invites you to explore a wide variety of meads: sparkling, still, fruited, spiced.
Since 1999, founder Lino DiFelice has paid tribute to his Italian heritage with customized micro-batch wines made to customers’ specifications—often by the customers themselves. Armed with more than three decades in the business, a staff of experienced oenophiles, and grapes from Italy, France, and California, DiFelice is able to guide his guests through the bottling process as they select the flavors that best suit their tastes. At tastings, customers can mix a concoction from scratch and wait for the fermentation process, or select one of Vintages’ signature reds and whites.
Ten Bears Winery produces smooth, handcrafted wines through a fermentation process that involves french-oak aging and an exclusive winter-hibernation technique. To begin, the facility’s winemaker hand-selects the finest grapes available, and by the time those grapes reach the bottling line, they’ve been transformed into easy-to-drink, well-balanced Colorado wines, many of which populate the shelves at local retailers. For a more personalized wine-drinking experience, Ten Bears also offers private tastings and a custom labeling service that adorns bottles with company logos, pictures, and personal pager numbers.
When Santa Claus brought Left Hand Brewing Company’s cofounder Dick Doore his very first home-brewing kit, the jolly man unknowingly set Dick on a whole new life path. Home brewing became an obsession, and soon he had partnered with his college buddy Eric Wallace and started making their first batch of beer: the Sawtooth Ale. Just a few months later, Dick and Eric took home two medals at the Great American Beer Festival.
Nearly 20 years later, the brewery’s accomplishments have swelled: 16 medals in the Great American Beer Festival, 8 medals at the World Beer Cup, and 3 medals at the European Beer Star. The brewery was also the first craft-beer company to master bottling a nitrogenized craft beer without a widget, owing to the introduction of their popular milk stout. Its extensive offering of brews is now available in 25 markets. Favorites include the golden crisp Polestar Pilsner and a roasty black Wake Up Dead Imperial Stout, both of which are available in the Longmont tasting room.
When John and Ulla first traveled through the Palisade countryside in 1994, it was filled with peach orchards. But after they attended a seminar on grape-growing the same year, the pair found themselves more inspired by that particular fruit. They returned to Palisade to purchase a 10-acre plot, camping in a trailer amid the trees as they transformed the land into their own vineyard. Years of planting and pruning vines yielded a rich harvest including Chardonnay, Syrah, Cabernet Sauvignon—and Bookcliff Vineyards.
Today, Bookcliff has expanded into 37 acres, and Ulla and John produce a dozen varietals using sustainable practices and strictly their own Colorado grapes. The grounds include a winery and tasting room, where guests peek at the Old-World-meets-New-World-meets-brewing-world lineup of oak barrels and stainless steel tanks. In addition to chardonnay and cabernet sauvignon, their award-winning selection of wines includes lesser-known varietals such as Muscat and Viognier.
Cuvée Wine Bar and Bistro’s oenophiles partner their flights of pleasant potables with French-influenced small plates and entrees. Wine flights sail through combinations of both reds and whites, themed around a single grape, multiple countries of origin, or the fact that the harvest was plucked by helpful sparrows. The international flight teases tongues with the dry kiss of an Italian pinot grigio and the sweet rush of a German riesling before hurling taste buds halfway round the globe to sample New Zealand’s sauvignon blanc. On the other end of the grape spectrum, the vineyards of Louis Latour, Bethel Heights, and Maysara find common ground in side-by-side servings of their pinot noirs. Six types of cheeses, acquired the same day at the market, join a medley of fresh fruit, dried figs, and bread on the cheese board, a practice first adopted by British sailors who had committed misdemeanors and were forced to eat the plank.