Boyden Valley Winery & Spirits

Passionately crafted, our Frontenac Brut Rosé captures the essence of our vineyard's terroir. Distinctly different, Frontenac Brut Rosé captivates the senses, in bouquet, flavor and unforgettable mouth feel. How we make this wonderful Brut Rosé: Frontenac grapes are harvested at just the right time to capture the acidity necessary for exceptional sparkling wine. "Liqueur de Tirage", using the "Charmat Process" we do a second fermentation that creates smooth, delicate, all natural bubbly. "Liqueur d' Expedition" a dosage of Vermont Red Ice Wine just prior to the bottle fill. Pairs Well With: Oysters on the Half Shell, Boucher Blue Cheese, Dark Chocolate. Varietal: Frontenac. Alcohol: 13%. Residual Sugar 0.75%

A private stock reserve exclusively available directly from us at Boyden Valley Winery & Spirits while they last. Fermented from Vermont-grown Marquette grapes. This 2016 vintage has been aged in Hungarian Oak and French Oak barrels. A dry, robust red with rich flavors of dark plum, red berries, and soft undertones of chocolate and vanilla, this wine is truly something special. Pairs Well With: Beef Tartar, Gorgonzola, Dark Chocolate. Varietal: Marquette. Alcohol: 14%

The names says it all. Vermont's signature barns make a statement, and this one is no exception. Big Barn Red is our most popular table wine. Just as the name captures the most dynamic imagery the Vermont landscape has to offer, the wine itself captures the most intense characteristics of the landscape. Made from cold hardy, estate grown Frontenac grapes and Cabernet Savignon, Big Barn Red is a bold, well balanced wine similar to a Bordeaux with high tannin and overtones of black raspberries and black currant. Pairs Well With: Steak, Smoked Gouda, Pâté. Varietal: Frontenac. Alcohol: 13%. Residual Sugar: 0.40%. Total Acidity: 0.74. PH: 3.64

A tribute to our landscape. The Boyden Valley vineyard is nestled inside a gentle curve in the Lamoille River. The steam rising off the river in late Fall and early winter warms our vines and extends our growing season. Riverbend Red is our way of saying thanks to our land – and a fitting tribute it is. This semi-dry, medium bodied Vermont red wine is similar to a Burgundy or a Pinot Noir. It is high in tannin with a delicate bouquet of earth, cherries, red berries and a peppery finish. Pairs Well With: Eggplant Parmesan, Lamb, Tomato Basil Cabot Cheddar Cheese. Varietal: Sabrevois & Syrah. Alcohol: 13%. Residual Sugar: 0.70%. Total Acidity: 0.74. PH: 3.52

Glögg is a mulled spice wine that is great served warm in a mug with dried fruits and almonds, or, even better, with any kind of pumpkin desserts or pecan pie. The Recipe came to us from one of those great characters who always seem to just emerge out of the Vermont landscape, our Swedish friend Taug. Knowing something about cold winters, Taug shared this cozy secret with us, and we are sharing it with you. Glögg is a wonderful treat on holidays, or on any chilly night. Pairs Well With: Orange Slices, Raisins, Sliced Almonds. Varietal: Riverbend Red & Spices. Alcohol: 12%. Residual Sugar: 8.00%. Total Acidity: 0.74. PH: 3.52

"Cabot Cheddar's perfect match" . Seyval Blanc is a crisp, clean, French-style white wine that is the perfect complement to one of Vermont's other most famous products, Cabot Cheddar Cheese. Fermented only in stainless steel, Seyval Blanc is smooth on the palate with a lively hint of acidity nicely balanced by tangy, fruity undertones of green apple and grapefruit. Pairs Well With: Scallops, Clams, White Fish. Varietal: Seyval Blanc. Alcohol: 12%. Residual Sugar: 0.40%. Total Acidity: 0.78. PH: 3.64

We don't really tip cows! As the humor in its name suggests, Cowtipper has a light and refreshing personality with a pleasant finish. Crafted from estate grown La Crescent grapes and regionally sourced Riesling, fermented only in stainless steel, this white table wine is fruity but is semi-dry. It is a delightful summer wine, and makes a fantastic Sangria! Cowtipper's hints of apricot and pear go deliciously with chicken and seafood, grilled tuna being a favorite. Pairs Well With: Chicken, Tuna Steak, Carrot Bisque. Varietal: La Crescent & Riesling. Alcohol: 12%. Residual Sugar: 1.00%. Total Acidity: 0.76 Tar. PH: 3.3

David and Linda Boyden started milking grapes in 1997 with the founding of Boyden Valley Winery. Three generations of Boydens had been milking cows at the Boyden farm prior to that. Rosé La JuJu continues the tradition of fine wines produced at the Winery. Named after their daughters, Juliette (JuJu) and Laurence, this Rosé is crafted from estate grown Frontenac and Cayuga White grapes. Rosé La JuJu is a fun and delicate dry wine, appealing to the pallet and to the eye with a soft pink hue. Pairs Well With: Salmon, Sushi, Strawberry & Chevre Salad. Varietal: Frontenac & Cayuga. Alcohol: 12%. Residual Sugar: 0.50%. Total Acidity: 0.77 TAR. PH: 3.4

A long time tradition in Vermont, the making of rhubarb wine has been passed down from generation to generation. Our rhubarb wine is semi-dry and medium in body, full of rhubarb flavor and aroma, with a refreshing finish. For a delightfully eclectic and sophisticated dining experience that will wow your friends, serve our Rhubarb wine with Thai food, or anything with curry or Cajun spice. It also goes well with gorgonzola cheese (we recommend another local favorite, Boucher Bleu). Pairs Well With: Thai Food, Sharp Cheeses, Mix it with our Cranberry Wine! Varietal: Our own Rhubarb on the farm. Alcohol: 11%. Residual Sugar: 3.00%. Total Acidity: 0.74. PH: 3.35

The only "local color" that can compete with our Cranberry Wine might be the guy we get our cranberries from, Cranberry Bob in Fletcher, Vermont! This dry, tart wine can add a bright new dimension to Thanksgiving dinner or any holiday table. Add seltzer and lime and pour over ice, and enjoy the most lively and refreshing spritzer you'll ever experience. Pairs Well With: Thanksgiving Turkey, Chevre, Add Lime Seltzer for a fun Spritzer! Varietal: Cranberries from the Vermont Cranberry Company. Alcohol: 11%. Residual Sugar: 2.50%. Total Acidity: 0.80. PH: 2.8

Someone once said while looking out across Vermont, if only there were a way to bottle this. Well, if anything comes close it's Vermont Maple Reserve, crafted from the two finest Vermont harvests: apple cider and maple syrup. Enjoy this delicious blend Vermont Northern Spy apples and our Boyden Farm maple syrup as an exceptional after dinner sweet wine. Pairs Well With: Pork Tenderloin, Glazed Ham, Mild Cheddar Cheese, Quiche. Varietal: Northern Spy apples and Estate Maple Syrup. Alcohol: 10%. Residual Sugar: 0.50%. Total Acidity: 0.68. PH: 3.2

Red, white or blue? Our Blueberry Wine is made from low bush wild blueberries in a process just like a fine red wine. The result is a remarkable semisweet, full bodied after dinner wine that is much like a Port. Our Blueberry wine is the perfect complement to a variety of desserts, and, just for some added fun, comes in a unique cobalt blue collectors bottle. Pairs Well With: Chocolate Cake, Pork, Roast Duck, An Excellent Wine for Sangria! Varietal: Low bush Blueberries. Alcohol: 12%. Residual Sugar: 6.00%. Total Acidity: 0.68. PH: 3.0

"Buy local, buy organic" pays off. Crafted from organic Black Currants harvested on the "Farm Between" in Jeffersonville Vermont, Cassis is a dynamic and powerful, port-like wine. The method of fermentation creates a wine that exemplifies the black currant fruit, adding great depth and high tannins. Aging the wine takes place in French oak barrels resulting in an elegant soft finish. Enjoy Cassis mixed with Seyval Blanc or dry champagne to make a Kir Royale, or pair it with a flourless dark chocolate tort, dark chocolate and nuts. Pairs Well With: Cheesecake, Dark Chocolate, Add to Champagne for a Kir Royale. Varietal: Organic Black Currants from the "Farm Between" in Jeffersonville, Vermont. Alcohol: 15%. Residual Sugar: 4.00%. Total Acidity: 0.75 TAR. PH: 3.2

The classic taste of Vermont captured in wine. For over half a century the Boyden family has honored Vermont's spring tradition of maple sugaring. Since 1999 we have been pioneering a new tradition: crafting that maple sugar into an amazing dessert wine in Gold Leaf. Fermented cold for up to nine months to ensure a beautiful maple flavor, and Barrel-aged for two years like a fine white port in Tonnelier French Oak barrels, Gold Leaf possesses great depth and complexity combining supreme estate maple syrup and locally grown apples. As an aperitif or after-dinner wine, it has an exquisite mouth feel and delicate yet pronounced maple flavor with overtones of vanilla, toasted nuts and coconut. Pairs Well With: Parmesan or Asiago Cheeses, Crème Brûlée, Tiramisu. Varietal: Northern Spy Apples and Estate Maple Syrup. Alcohol: 16%. Residual Sugar: 4.00%. Total Acidity: 0.68. PH: 3.4

"Vermont's Premier Ice Cider" . The history of ice wine goes back to the first century AD, but ice cider is a brand new – and remarkably delicious — phenomenon, born in the mid-1990's right here in the region between northern Vermont and the townships of Quebec, Canada. At present, there are only about 50 producers of ice cider in the world, but the secret of this exciting and flavorful new product is getting out. We use only Vermont grown Northern Spy, Macintosh, and Empire apples to create a truly extraordinary drinking experience. Aged in French oak (it takes over 400 gallons of cider to produce just 60 gallons of our Vermont Ice Cider), the final product is a sweet, but complex combination concentrated apple flavors and light, toasted oak that goes perfectly with any number of desserts also, it's a real treat just on its own." Pairs Well With: Sharp Cheddar Cheese, Apple Crumble, Apple Tarte Tatin. Varietal: Northern Spy, McIntosh, and Empire Apples. Alcohol: 12%. Residual Sugar 15.%. Total Acidity: 0.72 TAR. PH: 3.4

Came for the snow… fell in love with the ice. Everyone knows Vermont enjoys the perfect conditions for a great season of skiing. It gets cold very fast on the Green Mountains in November. But, combine these temperatures and terrain with what's underneath the snow, a loamy glacial till similar to the Alsace region in France, and you also have the potential for world class Ice Wine. Boyden Valley has tapped these priceless elements to create our signature wine, Vermont Ice. Vermont Ice took little time to capture the imagination of Vermont's local culinary culture, and is now beginning to make an international name for itself. Crafted from the Le Crescent grape, Vermont Ice maintains a liveliness that is unsurpassed. The unique mountain climate and soil combination at the Boyden Valley vineyard give Vermont Ice a higher sugar and alcohol content than most ice wines, as it delivers concentrated flavors of apricot, green apple, and pears. Pairs Well With: Baked Brie, Salted Cashews, Foie Gras, Lemon Tart. Varietal: La Crescent. Alcohol: 15%. Residual Sugar 15.%. Total Acidity: 0.9 TAR. PH: 3

A first for Vermont and the world. Vermont Ice Red is a truly groundbreaking wine. It is the first red Ice Wine made in Vermont, and it is the first ever Ice Wine produced from the Frontenac grape variety. The dependable early November freeze-ups at Boyden Valley vineyards allow us to harvest high quality, ripe fruit on the vine with some "noble rot" that magnifies the Frontenac characteristics in Vermont Ice Red. As with all of our ice wines, the cool climate creates an acidity that nicely balances out the sweetness in the final product. We age Vermont Ice Red for six months in French oak, which gives the wine hints of its flavor to go along with concentrated jam flavors of blackberry and plum. Pairs Well With: Flourless Torte, Dark Chocolate, Blue Cheese, Roquefort Cheese. Varietal: Frontenac. Alcohol: 15%. Residual Sugar 15.%. Total Acidity: 0.87 TAR. PH: 3.1

Perfect for gifts, wedding favors or a treat just for yourself. Vermont Ice Minis are a great way to share and enjoy Vermont's premier wine experience. Everyone knows Vermont enjoys the perfect conditions for a great season of skiing. It gets cold very fast on the Green Mountains in November. But, combine these temperatures and terrain with what's underneath the snow, a loamy glacial till similar to the Alsace region in France, and you also have the potential for world class Ice Wine. Boyden Valley has tapped these priceless elements to create our signature wine, Vermont Ice. Vermont Ice took little time to capture the imagination of Vermont's local culinary culture, and is now beginning to make an international name for itself. Crafted from the Le Crescent grape, Vermont Ice maintains a liveliness that is unsurpassed. The unique mountain climate and soil combination at the Boyden Valley vineyard give Vermont Ice a higher sugar and alcohol content than most ice wines, as it delivers concentrated flavors of apricot, green apple, and pears. Varietal: La Crescent. Alcohol: 15%. Residual Sugar 15.%. Total Acidity: 0.9 TAR. PH: 3

Boyden Valley Cidery has been working with local sustainable family farms for over 20 years. Our Vermont Ice Hard Cider is made from Northern Spy, Empire, and McIntosh apples pressed at Brown's Orchard, Castleton, Vermont. Cold fermented in stainless steel, lightly carbonated and finished with our barrel-aged Vermont Ice Cider. Semi-dry, 6.9% Alcohol by volume, Finished with our barrel-aged Vermont Ice Cider pressed at Brown's Orchard, 16oz. 4-packs. Pairs Well With: Ham & Brie Pannini, Apple Glazed Pork, Alone on a Hot Summer Day! Alcohol: 6.9%. Residual Sugar: 0.2.%

What makes HONEY HOPPER Vermont's best hopped cider? First, we cold ferment Northern Spy, Empire, and McIntosh apples pressed at Brown Family Orchards in Castleton, Vermont. Then, we dry-hop HONEY HOPPER with citra and cascade hops and add a touch of local clover honey. The result is a crisp, off-dry, bitter-sweet cider. Come catch the "BUZZ" ! Semi-dry, 6.9% alcohol by volume, Dry hopped with citra and cascade hops, Vermont clover honey from Champlain Valley Apiaries, 16oz. 4-packs. Pairs Well With: Boyden Beef Burgers, Cheddar Cheeses, Alone on a Hot Summer Day! Alcohol: 6.9%. Residual Sugar: 0.6.%

Our CRAN BOG tastes a lot like a rosé for good reason. First, we ferment Northern Spy, Empire, and McIntosh apples pressed at Brown's Orchard in Castleton, Vemont. We finish CRAN BOG with our Cranberry Wine made from cranberries fermented on the skins and sourced from Vermont Cranberry Company. The result is semi-dry, rosé in style, with the tartness, color and flavor that can only be cranberry. Semi-dry, Rosé Cider, 8.2% alcohol by volume, Infused with Vermont Cranberry Company cranberries, 12oz. 4-packs. Pairs Well With: Turkey Sandwich, Summer Salad, Mild Feta Cheese. Alcohol: 8.2%. Residual Sugar: 0.20.%

To create our ROYALE we start with a high tannin cider made from Northern Spy, Empire, and McIntosh apples pressed at Brown's Orchard, in Castleton Vermont. We finish ROYALE with our blackcurrant wine, made from blackcurrants fermented on the skins. A semi-sweet cider enhanced with amazing blackcurrant overtones. Semi-sweet, 8.8% alcohol by volume, Amazing black currant overtones from infused black currants fermented on the skins, 12oz. 4-packs. Pairs Well With: Assortment of Gourmet Cheeses, Fresh Fruits, Replace Champagne to Toast a Special Occasion. Alcohol: 8.8%. Residual Sugar: 0.40%

"Vermont's Premier Ice Cider" . The history of ice wine goes back to the first century AD, but ice cider is a brand new – and remarkably delicious — phenomenon, born in the mid-1990's right here in the region between northern Vermont and the townships of Quebec, Canada. At present, there are only about 50 producers of ice cider in the world, but the secret of this exciting and flavorful new product is getting out. We use only Vermont grown Northern Spy, Macintosh, and Empire apples to create a truly extraordinary drinking experience. Aged in French oak (it takes over 400 gallons of cider to produce just 60 gallons of our Vermont Ice Cider), the final product is a sweet, but complex combination concentrated apple flavors and light, toasted oak that goes perfectly with any number of desserts also, it's a real treat just on its own." Pairs Well With: Sharp Cheddar Cheese, Apple Crumble, Apple Tarte Tatin. Varietal: Northern Spy, McIntosh, and Empire Apples. Alcohol: 12%. Residual Sugar 15.% Total Acidity: 0.72 TAR. PH: 3.4

Came for the snow… fell in love with the ice. Everyone knows Vermont enjoys the perfect conditions for a great season of skiing. It gets cold very fast on the Green Mountains in November. But, combine these temperatures and terrain with what's underneath the snow, a loamy glacial till similar to the Alsace region in France, and you also have the potential for world class Ice Wine. Boyden Valley has tapped these priceless elements to create our signature wine, Vermont Ice. Vermont Ice took little time to capture the imagination of Vermont's local culinary culture, and is now beginning to make an international name for itself. Crafted from the Le Crescent grape, Vermont Ice maintains a liveliness that is unsurpassed. The unique mountain climate and soil combination at the Boyden Valley vineyard give Vermont Ice a higher sugar and alcohol content than most ice wines, as it delivers concentrated flavors of apricot, green apple, and pears. Pairs Well With: Baked Brie, Salted Cashews, Foie Gras, Lemon Tart. Varietal: La Crescent. Alcohol: 15%. Residual Sugar 15.%. Total Acidity: 0.9 TAR. PH: 3

A first for Vermont and the world. Vermont Ice Red is a truly groundbreaking wine. It is the first red Ice Wine made in Vermont, and it is the first ever Ice Wine produced from the Frontenac grape variety. The dependable early November freeze-ups at Boyden Valley vineyards allow us to harvest high quality, ripe fruit on the vine with some "noble rot" that magnifies the Frontenac characteristics in Vermont Ice Red. As with all of our ice wines, the cool climate creates an acidity that nicely balances out the sweetness in the final product. We age Vermont Ice Red for six months in French oak, which gives the wine hints of its flavor to go along with concentrated jam flavors of blackberry and plum. Pairs Well With: Flourless Torte, Dark Chocolate, Blue Cheese, Roquefort Cheese. Varietal: Frontenac. Alcohol: 15%. Residual Sugar 15.%. Total Acidity: 0.87 TAR. PH: 3.1

Perfect for gifts, wedding favors or a treat just for yourself. Vermont Ice Minis are a great way to share and enjoy Vermont's premier wine experience. Everyone knows Vermont enjoys the perfect conditions for a great season of skiing. It gets cold very fast on the Green Mountains in November. But, combine these temperatures and terrain with what's underneath the snow, a loamy glacial till similar to the Alsace region in France, and you also have the potential for world class Ice Wine. Boyden Valley has tapped these priceless elements to create our signature wine, Vermont Ice. Vermont Ice took little time to capture the imagination of Vermont's local culinary culture, and is now beginning to make an international name for itself. Crafted from the Le Crescent grape, Vermont Ice maintains a liveliness that is unsurpassed. The unique mountain climate and soil combination at the Boyden Valley vineyard give Vermont Ice a higher sugar and alcohol content than most ice wines, as it delivers concentrated flavors of apricot, green apple, and pears. Varietal: La Crescent. Alcohol: 15%. Residual Sugar: 15%. Total Acidity: 0.9 TAR. PH: 3

Boyden Valley Cidery has been working with local sustainable family farms for over 20 years. Our Vermont Ice Hard Cider is made from Northern Spy, Empire, and McIntosh apples pressed at Brown's Orchard, Castleton, Vermont. Cold fermented in stainless steel, lightly carbonated and finished with our barrel-aged Vermont Ice Cider. Semi-dry, 6.9% Alcohol by volume, Finished with our barrel-aged Vermont Ice Cider pressed at Brown's Orchard, 16oz. 4-packs. Pairs Well With: Ham & Brie Pannini, Apple Glazed Pork, Alone on a Hot Summer Day! Alcohol: 6.9%. Residual Sugar: 0.2.%

A premium cream liqueur made from Boyden estate Maple syrup and apple brandy produced from Vermont grown apples. Vermont Ice Maple Créme is extra smooth with an exquisite mouth feel and pronounced maple flavor. Amazing on ice, in cocktails and with coffee. Pairs Well With: Add to Coffee, Add to French Toast, Create a Maple Mudslide, Blend with Bourbon or Whiskey, for a Custom Cocktail. Alcohol: 15%

Tremendous time and careful consideration has gone into creating this wonderful apple brandy. We use Vermont apples sustainably grown at Brown Family Orchard, cold fermented and triple distilled in a Vendrome pot still. Exquisitely aged in American oak barrels for four years. Smooth on the pallet with caramelized apple flavors and notes of vanilla and oak. On the rocks or in your favorite cocktail. Pairs Well With: Alpha Tolman or Tarentaise, Cocktails such as the Apple Sidecar or Apple Old Fashioned, Neat or On The Rocks! Alcohol: 40%

Our Pomme Noir De Glace is made in a similar tradition as a Pommeau. We freeze our special blend of cider post-harvest concentrating the must, and then through fermentation create our ice cider. Only by blending our Pomme Noir apple brandy with Vermont Ice Cider can we gather such intense and complex apple flavors. Finished in American oak barrels. Enjoy on the rocks or as a sweet addition to your favorite cocktail. Pairs Well With: Maple Smoked Cheddar Cheeses, Crème brûlée, Cocktails such as the Boyden B&B, Neat or On The Rocks! Alcohol: 36%

A premium cream liqueur made from Boyden estate Maple syrup and apple brandy produced from Vermont grown apples. Vermont Ice Maple Créme is extra smooth with an exquisite mouth feel and pronounced maple flavor. Amazing on ice, in cocktails and with coffee. Pairs Well with: Add to Coffee, Add to French Toast, Create a Maple Mudslide, Blend with Bourbon or Whiskey, for a Custom Cocktail. Alcohol: 15%

Tremendous time and careful consideration has gone into creating this wonderful apple brandy. We use Vermont apples sustainably grown at Brown Family Orchard, cold fermented and triple distilled in a Vendrome pot still. Exquisitely aged in American oak barrels for four years. Smooth on the pallet with caramelized apple flavors and notes of vanilla and oak. On the rocks or in your favorite cocktail. Pairs Well With: Alpha Tolman or Tarentaise, Cocktails such as the Apple Sidecar or Apple Old Fashioned, Neat or On The Rocks! Alcohol: 40%

Our Pomme Noir De Glace is made in a similar tradition as a Pommeau. We freeze our special blend of cider post-harvest concentrating the must, and then through fermentation create our ice cider. Only by blending our Pomme Noir apple brandy with Vermont Ice Cider can we gather such intense and complex apple flavors. Finished in American oak barrels. Enjoy on the rocks or as a sweet addition to your favorite cocktail. Pairs Well With: Maple Smoked Cheddar Cheeses, Crème brûlée, Cocktails such as the Boyden B&B, Neat or On The Rocks! Alcohol: 36%