Been a little quite over here, but the last month has been CRAZY! #AmIRight
In mid-February we got away for vacation and came back with plenty of steam to tackle our remaining project list before season kick-off! Even though that will likely be delayed due to Covid-19, we are still moving forward in many other fronts.
Pruning has been the main task this month. The vineyard has the perfect place to social distance and take in the beautiful spring days – and a little extra sunshine can’t hurt!
Grape vines are pruned every spring while still dormant (some do it in winter, but I’m a fair-weather pruner and seem to wait ‘til the last minute) to remove as much as 90% of last year’s growth. This is all done by hand and usually takes us about 100 hours total. Grapes fruit on one-year old canes or shoots, so constant renewal is crucial to obtain maximum yields and produce high quality grapes. We consider the past year’s growing season conditions and yields and assess the health of each plant to decide how many buds to leave and ultimately determine target yield. The goal is to balance fruit loads with a proper but not excessive amount of shoot growth to match. Leaving too few buds could result in excessive shoot growth, shading the fruit and making spray applications ineffective. In contrast, leaving too many buds will stress the plant and also produce poor quality fruit.
We tend to attack pruning in two stages – what we call long pruning, then short pruning. Somewhat for our sanity, and also for plant health. It’s easier to make a pass in late winter/ early spring and remove the ‘bulk’. Then we can come back right around bud break (when the first leaves begin to emerge) to make a final assessment of winter damage and select the canes to remain and produce fruit.
An early spring is exciting, but also stressful for the vineyard manager! Frost in the vineyard after bud break can be absolutely devastating, reducing yields by as much as 50% or more. If the primary shoot (the first shoot to emerge from the bud) dies, a secondary shoot may develop, but will not produce near the amount or quality of fruit that the primary shoot would have. Our method of two-stage pruning (and my procrastination that I’ll call a ‘delayed pruning’ method) can delay bud break as well, saving them from any potential damage.
So what comes next for Backcountry? We’re doing a lot of the same things you are – working from home, washing our hands ALL THE TIME, and taking things day by day.
What can you do to support us? Let us support you – buy wine!
We’ll be open for carry out sales this weekend! Friday (March 27) 1-7pm and Saturday (March 28) 1-5pm. Shoot us a FB message or call or text your order to 515-257-6739 and we’ll bring it out! We can accept all forms of payment and look forward to seeing you (from a safe distance of 6 feet) at the winery!
Are you or a friend engaged to be married in Central Iowa? Backcountry Winery is excited to participate in Iowa’s First Digital Wedding Show - the Amazing Wedding Race! Hosted by The Riverbend Collective in partnership with Creative DSM, couples compete from the comfort of their couch to win AMAZING wedding prizes, including prizes from your favorite Midwest Winery Venue, Backcountry Winery.
How the Amazing Wedding Race Works
First of all, get registered for the online wedding show: amazingweddingrace.com/couples-registrations
Starting February 16, couples will compete in 3 rounds of competition, including setting a budget together, answering vendor trivia (from the comfort of a couch), and then asking their tribe for social votes. This wedding show is unlike any other where engaged couples compete to win AMAZING wedding prize packages, and pushy sales booths are strictly prohibited. (Entries accepted until March 14, 2020 for this race).
Backcountry Winery Amazing Wedding Race Trivia
Are you ready for a Cheat Sheet to win Amazing Wedding Prizes in Central Iowa? Let us help you:
<< Looking to book a consultation? Contact us here >>
Bonus Points to Win the Amazing Wedding Race
Don’t forget, you get an additional 40 points added to your Amazing Wedding Race trivia score by reviewing our vendors on facebook.
Here is a link to our Facebook page
Wedding Prizes from Backcountry Winery
So now you’re probably wondering what prizes we are giving away for the Amazing Wedding Race February 16-March 31? Well, let us tell you!
Grand Prize: Complimentary Friday Setup & Rehearsal Dinner
That’s right, the winners of the Amazing Wedding Race will walk away with a complimentary setup and rehearsal dinner with the purchase of a Saturday venue rental!
Runner Up Prize: $200 Off Wedding Bar Package
For the runner up of the Amazing Wedding Race digital wedding show, Backcountry Winery will be giving $200 towards your wedding bar package with the purchase of a Saturday venue rental!
Swag Bag Coupon: $5 off any Tasting Room Purchase
This prize will be awarded to all participants of the Amazing Wedding Race! So really, you’re all winners here!
*Based on availability, if the your date is already booked, you may work with the vendors to pick a new, available date or you may forgo this portion of the Amazing Wedding Package . All prizes are non-transferable and not redeemable for cash value*
Since becoming a Mom, it’s become more priority to be educated about what I’m feeding my family and the things we put in our bodies. As a consumer, I do my research, but also don’t let fear take over our lives. A concept recently introduced to me is ‘Customer Certification’ and I find it applies to SO MANY aspects of our everyday interactions. To me, Customer Certification directly correlates with Honesty in Marketing - building trust with your consumers by sharing the details of your process and products. At our winery, we’re offering that open door / open record book policy to empower you to make your own educated decision about our wines. Wine is our passion - have a question? we're happy to answer!
If you don’t know, my husband Preston is an engineer and is therefore ALWAYS re-inventing, changing, and improving our production methods and practices. It annoys me to no end – I’m the ‘be happy with what you have’ kind of mentality. But his heart is in the right place and his knowledge and resources have been INVALUABLE (and just in case he reads this – yes, it’s me publicly admitting you’re right).
So, did you know that in recent years we’ve been working toward using organic chemicals and ingredients whenever possible, both in the vineyard and in wine making? We make every effort to look at all facets of sustainability – people, profits, and planet.
Keeping the vineyard healthy is TOUGH in the Midwest. Humidity can be incredibly detrimental for our vines because of all the fungal diseases that thrive in this kind of environment. The kids and I spend many hours and put many miles on the stroller every season scouting for pests and disease. Just the act of putting boots on the ground and eyes on the plants can help reduce the number of spray applications. Why spray when you don’t need to? Fertilizers are important too – our strategy is to target (based on soil samples of our vineyard) only what is needed and timing application only when the plant needs the nutrient most. We spend HOURS reading about each product we use, carefully considering all pro’s and con’s, and are making the effort to choose organic whenever feasible. However, I think it's important to say when it comes to the quality of finished wine at the end of the day, we won't sacrifice.
Crop Scouting is hard work! More vineyard details to come in future blog.
Once the grapes are harvested and arrive at the winery to be processed, we have another huge wave of decisions to be made. We’re proud to share that ALL our wines currently in production are Vegan and Gluten-Free (contain no vegans – for you dad joke lovers out there). The majority of ingredients in the wine making process are also certified organic, with the exception of our yeast. Very few certified organic yeasts are commercially available, so much so that organic certification actually allows this exception. The yeast added represents only 0.01% of the total, and virtually no yeast remain in the final product. We'll dive deeper into what's in your wine in a future blog.
While I don’t see us pursuing actual organic certification in the immediate future, we’re challenging YOU to keep us ‘Customer Certified.’ Ask questions. Let us get out the records and show you. Our family works and plays in these vineyards, so we want them to be as safe as possible both for our family and yours. We strive to be a resource for you and build consumer trust. Be educated about where your food [and beverages] are coming from and vote with your wallet to be a direct influencer of what’s important to you.
Thanks for following along in our journey. Your presence here means so much to us and we hope you find the content interesting, educational, and entertaining!
Last week I attended the Iowa Specialty Producer’s Conference and spent two whole days condensing ALL THE IDEAS and inspiration into what I could capture on a few notebook pages. I love my notebook, and anyone who knows me knows that my entire LIFE happens in that notebook (because otherwise I’m likely to forget). But my favorite part is that now those thoughts, memories, and ideas travel with me and I can look back at them when I need some fresh thoughts.
The highlight of the conference for me was the keynote speaker John Stanley. He and his wife own a Chestnut Farm in Western Australia. They take their knowledge to the streets worldwide and consult with other retail businesses to provide insights all the way from global trends down to simple, effective changes to make in your own storefront to increase sales and customer satisfaction.
Mr. Stanley absolutely drove home one of my biggest passions that I discovered way back in college, but have struggled articulating. Selling the EXPERIENCE is crucial in so many farm or value-added business. I don’t want to sell wine. (wait, what??). I don’t want to sell corkscrews, or t-shirts, or any THING. I want our consumers to know our values and see our passion. Then I want to invite them as a guest to our FARM to see and sample the high quality products we’re producing for them. THEN, if I’ve done my job correctly, I want you to WANT to bring our wine home to your table.
I think for many years the wine industry tried to ‘commercialize’ and disconnect themselves from their farm roots. In today’s world though, so many consumers are paying more attention to where their food comes from and that means the trend is bringing them back to the farm. Last summer I gave this presentation about Agri-Tourism at the Iowa State Fair. And like I said in my last post, I am a realist. In that presentation, I recognized that Iowa doesn’t have scenic mountain views, or white sand beaches. What we CAN offer our visitors is the chance to get in touch with where their food comes from. And meet some pretty cool people along the way. I mean, we are known for being ‘Iowa Nice’, right?
So, what makes Backcountry Wine different than Barefoot? The EXPERIENCE. Stop in the tasting room to sample (always free of charge). Meet the Owners (we’re usually the ones pouring the samples). Ask for a tour (fill your glass before we start, sometimes it’s a long story!). We’ll see YOU at the winery!
Happy New Year!
I’m not a resolution kind of person. I’m a realist. That diet will end by next Tuesday, and life happens in our home so it will always be a mess. BUT, one of my serious goals for 2020 is to connect with you all and share a little more. You’re part of the Backcountry Family now – are you ready to come along for the road trip?!
For those of you that are new to our story, I’ll give you the spark notes version. Preston and I are high school sweethearts who grew up in Northwest Iowa, graduated from ISU, and decided to stay to build our dreams here in Central Iowa. We bought our land in August of 2014 and began an 18 month journey renovating a beautiful century-old brick barn that now hosts our winery production, tasting room, and event space. Two babies and lots of life lessons later, we’re still doin’ this crazy entrepreneur thing and still dreaming about all the new awesome things to bring to the business.
Small business is messy. And you all know balance in life is nearly impossible, but we all work at it every day. Finding the best open hours, best events, and making the best WINE for our people has always been our goal. Sometimes we nail it, and sometimes we need do-overs. But we feel so blessed to have put wine on your table for nearly FOUR years! And man, do we have some exciting things coming in 2020!
My goal is to write a little once or twice per month and share more about why we do what we do and the details of how we’re doing it. I’ll cover topics like vineyard management, bottling and labeling, Weddings at the winery, Wine Tasting 101, and more. Have questions or topics you’re curious about? Shoot me a message at email@example.com and I’ll be happy to answer!
That’s all for now. Cheers!
Photo cred to Wilder Edge Photography. Thanks for capturing our smash cake birthday madness!
It's hard to believe Summer has nearly come and gone. Soon it will be time for State Fair, then back to school, and HARVEST!
We've had a fantastic summer and cannot thank YOU enough for all the support. With the 'firsts' now out of the way - Grand Opening, First Event Hosted, and First Live Music Played, we are busy preparing for the start of harvest and wine making.
But before the hard work begins, we have a few more fun events planned for you:
As we approach opening day, I reflect back on the progress of the last year and really cannot say thank you enough to all the friends, family, and supporters we’ve had cheering us on along the way. Who knew in such little time we’d have built such a great support system of neighbors, community organizations, retailers, and even over 400 Facebook followers! At every event we attend, we love meeting new people and sharing the story of how our dream is slowly becoming reality, but we couldn’t do it without you!
Most nights after working in the barn, we come in feeling dirty, sweaty, exhausted, and overwhelmed wondering how we are ever going to complete this project, but then we remember how blessed we are – as I said in our very first post – to see the face of that old brick barn glowing in the yard light – know that every day is a step closer to opening day! But enough with the sappy stuff.
We would like to officially announce and welcome you to our Grand Opening celebration Saturday, May 21st from 11am to 6pm. You’ll be able to try our wine selection, have a glass of your favorite wine with your friends or family, hang out in the tasting room, and even take a bottle or two with you to enjoy at home! We’d also love to talk to you about hosting your own event at Backcountry Winery this summer! Hope to see you there!
As always, we've been busy working away on the barn to get it ready for YOU on opening day! Spring is getting closer and the task list is getting shorter, so I cannot wait until we can close the door on our construction phase and open our doors as a business for the first time! We sincerely want to thank everyone who has helped get us to where we're at!
Our wines are bottled, we're nearly finished labeling, plumbing fixtures are hooked up and running, and we're down to the finishing touches (but we're not slowing down yet, there's still plenty to do!).
We're currently booking for our 2016 and 2017 seasons, so if you have a bridal shower, wedding reception, family reunion, our girl's night out in your near future, we'd love to host you out at the winery!
Contact us at firstname.lastname@example.org for availablity and pricing information, and stay tuned for more information on Opening Day!
Holidays seem to be the only chance I have to hit ‘pause’ and write an update to share our progress with everyone! So, here’s a quick update:
Our 2015 wines are well underway and will soon be ready to bottle. As our line continues to grow, we’ve been focused on branding and what exactly we want these mysteriously delicious things we’re creating to look, feel, and taste like. When designing labels for the new wines, I focused on sharing our story and the inspiration behind all of our hard work – the Backcountry! The names and photos on the labels have their own story to tell from one of our crazy adventures across America. We can’t wait to share these stories with you while enjoying a glass (or two!) at the winery on opening day!
After taking some time to enjoy the holidays, we’re ready to hit the ground running in 2016. In the last couple months, the wine has really taken center stage on our priority list, but we’ve also been able to accomplish a few other tasks, with the help of family and friends. The stairs are now welded in place, ready for railing and concrete – Thanks Mom, Dad, and Devan for coming to help! The bathroom framing is going quickly and we’re hoping to have walls and fixtures in the next couple weeks! We’ve added some lighting in both the hay loft and tasting room and are starting to think about plumbing.
We placed our order for corks and bottles – and both have arrived as of last week! We were very thankful to be able to get our bottles in the barn Tuesday night, just before the rain and snow came.
This weekend I’m excited to be attending our FIRST bridal fair – come out and see us at the Webster County Fairgrounds for the Wedding Extravaganza from 12-4pm on Sunday, January 3rd. We’ll have our booth decorated and our calendars out, ready to book your 2016 event! If you have an event in mind (Bridal shower, anniversary or birthday party, or just a girl’s night out), send us a note at email@example.com to get your reservation in! I’ll be posting our pricing information to our website.
This week has been the BIGGEST at the winery to date – our 2016 Season of wine making has finally begun. After months of discussing, planning, researching, changing our minds, and more discussing, we now can proudly say our wines have begun fermentation.
Introducing [the beginnings of] our 2016 Line-up:
Brianna – This sweet, fruity white wine with hints of pineapple and tropical fruits has won our hearts and earned itself a ‘permanent’ place on our shelves. While supply was difficult to find this year, we’re sure you won’t be disappointed.
Frontenac Gris – This juice came as a last minute surprise for us from Hinterland Vineyards in Clara City, MN (Thanks Aric and Aftan!) This ‘gray’ grape comes from the University of Minnesota Horticultural Research Center and produces a golden color, light, refreshing, and mildly fruity semi-dry wine. We’re hoping you love it as much as we have!
Catawba – This red grape – one of the earliest in American wine making dating back to at least the 1800s - produces an intensely fruity sweet rose that goes perfectly with a hot summer afternoon on the porch swing.
Raspberry and Cherry – These two fan favorites will make a comeback in next season’s line-up to provide those fun fruity flavors perfect for a sangria or summer bbq!
Apple – Picture this: Your favorite worn-in pair of jeans and flannel shirt, the crisp smell of fall leaves and harvest in the air, enjoying the last bonfire of the season with your favorite friends and family and a glass of apple wine to top it off! We’re sure this will be a big it for all you fall lovers like me to enjoy year ‘round!
Marechal Foch – Named after a prominent French soldier in World War I, this versatile red grape offers full body and great fruity flavors with only a hint of ‘earthy’.
Frontenac – Also from Hinterland Vineyards (and originally released by the U of M as well), this full bodied semi-dry red wine round out our offerings with hints of black current and cherry flavors.
We’re also working on a couple blends, to be announced soon! Can’t give away all the goodies right away (truth be told – we’re still working on the clever names for them all)!
Our tanks came in yesterday, and we spent all night taking off the MANY layers of packaging so they could be assembled, sterilized, and filled! Check out these beauties!
This weekend’s goals: Finish septic system and continue work on HVAC, lights, and, of course, the wine!
Preston and Amber both grew up on farms in Northwest Iowa. They share a passion for the outdoors and enjoy taking on new projects to see what adventures will be discovered. As high school sweethearts, they attended Iowa State University together, and now are continuing to pursue their dreams at Backcountry Winery.