After our group finished up at Public House Produce, we took a circuitous route back to Luray, hoping to take in one of the other farms on the Page County Grown Farm Tour. That wasn't to be, so we stopped in at the hopping West Main Market for some sandwiches, with the intent of making a little picnic out of the stop we had planned at Wisteria Farm and Vineyard. That worked out nicely, I might add!
Between all of that chilling, we enjoyed volunteering during the harvest last year, and there have been some times when I was out on brewing research and stopped by to chat with Moussa on technical points about fermentation and equipment. I had been in the Wisteria cellar before - but never on an official tour - so when Sue offered us one we were quick to take her up on it.
She showed us around the areas where the white wine is made and the casks where barrel aging takes place, mostly with the red wines. I hadn't seen the bottling machine before, and it was pretty fascinating to see how the whole operation comes together in there. And of course, we were in the cellar, so it was cool and a refreshing break from the summer heat!
When we first arrived, we had strolled out to one of the picnic tables near the pasture. We'd chosen the Traminette to match up with the two or three different kinds of sandwiches everybody had brought with them.
After the visit and tour, we headed back to Hawksbill Cabin for a little while. The Farm-to-Table Dinner was fast approaching, so we needed to rest up in preparation for that event - which will be the topic of my next post!