Wine production began in Pennsylvania way back in 1683 when William Penn himself planted the region's first vineyard. Wine growing has continued here virtually ever since, and Pennsylvania has quietly become the fifth largest state in the country in terms of volume of wine produced. The state is now home to over 200 wineries and boasts plantings of both European noble grape varieties as well as various French-American hybrid varieties. Weather and soils vary widely throughout the state, but the highest quality wine regions tend to be located next to water. Lake Erie borders the eastern edge of the state and provides a moderating influence to nearby farmland while the Delaware river and Atlantic Ocean to the east help achieve a similar effect. Soils in Pennsylvania are made up of primarily sedimentary sand, silt, and clay, while outcroppings of dense rock and gravel are not uncommon. Although not necessarily known for high-quality wine production Pennsylvania has proven capable of putting out wine wine worthy of attention and admiration.
Wild raspberry, star anise, pulverized dark cherry. Black licorice, dried clay, crushed blueberry…
Grapefruit juice, elderflower, pungent gooseberry. Lime peel, river stones, crunchy white nectarine…
Ripe honeydew, smooth pebbles, fresh pineapple. White nectarine, wild honey, lemon lime candy…
Damson plum, tobacco leaf, warm blackberry crumble. Pitted black cherry, wilted rose, medjool date…