Our Goshen Vineyards
It is believed that our first vinifera originated somewhere southeast of Poland and north of the Caspian Sea. Since, the spread of vinifera has followed the migrations of mankind. Evidence of the existence of cultivated vineyards has been found in the Near East from over 6,000 years ago. Since then, the craft of winemaking has been honed down to a precise science. Though our native North American grapes seldom yield good wine, they have often crossbred with European varieties to insure the hardiness and viability. Most of these varieties were developed in France. They are recognized as French American hybrids that fare well in Eastern United States, particularly on the Eastern Seaboard. A small viticultural pocket can be found right here in Northern Litchfield and Southern Goshen, recognized as the Western Connecticut Highlands. Our vineyards have gained recognition in local, national and international tastings and competitions. Our Sunset Meadow Vinyard has gained recognition as one of the top 100 vineyards in America in 2018.
George Motel III, purchased over 500 acres on the east side of Route 63, in the early 1990’s. Initially, he used this land for hay and cattle. Some four years later, he cultivated an interest in winemaking, by studying at the UC Davis Institute in California and with their guidance, planting a 2.5-acre vineyard. It would be another 4-5 years before the small vineyard would produce its first grape crop. His son, George Jr. reflected on those early years. He was about 8 years old, helping with the cows, the haying, working in the vineyard and winemaking at the season’s end, in addition to attending Goshen Center School. He spent his middle grades at WAMOGO, then, won a scholarship to College of the Holy Cross. After two years he returned to graduate from WAMOGO in 2007. He since, continued to take courses at UC Davis, Cornell University and finish a Business/Marketing Degree at Quinnipiac. Meanwhile, he and his father have expanded the vineyard to more than 170 acres (the largest in all of Connecticut) with 14,000 plants…growing 15 different varieties, about 50/50 Reds and Whites. It’s his Cayuga White and Sauvignon Blanc that have won Sunset Meadows world class recognition.
In growing grapes, it is most important to find varieties that fare well in the given climate, complimented by soil type. The skill of the winemaker, then, comes into play. To test, experiment and improve his skills George Jr. credits his laboratory. He constantly checks his soil and plant tissue for mineral depletion, PH balance, disease and insect attack, to fertilize, build plant resistance and minimize insecticidal use. He favors organic methods, when possible. He also tests his wines throughout fermentation, balancing sugar and tartaric acid content, rather than adding sulfites to the ‘must’. He admits Dad can do this by taste, but he is not as confident. He also experiments with wine ‘marriages’. Katelyn plans seasonal events and pop-up markets in conjunction with the lite lunches available daily.
The Miranda house and vineyard at 42 Ives Rd., caught the eye of Rob and Lynn Mola. Rob had sold his Bristol Screw Manufacturing Company. Plans were to find a country retirement home, when they stumbled upon Miranda. The home proved to be exactly what they were hoping for. Rob had nurtured a connoisseur’s taste in fine wines and had tendered the idea of opening a European style wine boutique. The sales and sampling house, was a plus. The abandoned vineyard, 1000 vines, on 10 acres, planted in 2001, could be rehabilitated, with work. Varieties of Cabernet Franc, Marquette, Reisling, Sauvignon Blanc, and Traminette are a few of the varieties remaining in the vineyard at purchase. European varieties may be added later. Rob has hired consultants, taken numerous courses and followed up with research and readings. Both he and Lynn have cleared and cleaned vats filled with old must, wines, residue and vinegar, they have also handpicked this year’s crop, which appears to be a good one, and begun the fermentation process. Currently, they are awaiting their state bottling license. They’re hoping to open their vineyard, renamed the Landola Vineyard by June ’26.
Winemakers, though competitors, tend to work co-operatively, lending knowledge or a helping hand when needed. Living with the seasonal growing cycles of the vineyard has a way of linking the grower, the caretaker, to the soil, as well as one another.
