Every August I find my way back to Green Acres.

That's what we've always called my grandparents' little farm tucked into the hills of Bradford County, Pennsylvania. It isn't much by most people's standards. An old farmhouse. A weathered barn. Rolling fields giving way to woods. But if you ask me where my life really began, it wasn't in the hospital where I was born.

It was here. Long before I ever made wine. Long before I planted an orchard or thought about fermentation. Before Botanist & Barrel, before vineyards, before cider. It started with a little plastic bucket swinging from my hand as I followed my grandparents into the woods.

It's like unwrapping a present with every sip.

Native yeast is a term that gets used more and more , so let’s unpack why it matters.

With all benefits and no downsides, muscadines offer a fresh perspective on winemaking, challenging our notions of what a "good" wine should be.

The “cake” after pressing ciderkin apple pomace.

Funk is good!