Club Newsletter April 2025

Hey everyone! Our team is super excited about the launch of yet another traditional club spring wine release! We’ll be busy packaging over 400 orders for our amazing members, and we’re on track to ship your wine orders on April 30th. If you’re looking for where to find your tasting notes for your recent club order, you can find the links with the descriptions of each wine in the links below! We have our spring club weekend on April 25th, tickets are still available if you’re thinking about joining us! It’s almost Easter and we still have our “Adult Virtual Easter Egg Hunt” going on!  There are so many great deals and promos hidden throughout our website, so have fun with it! We have quite a few workshops coming up these next few months as well. A fun new card decorating class and our first perfume making class! Check out all the fun stuff we have planned this summer below!

2025 Spring Wine Club Release Notes

• April Thursdays & Sundays 1-6 PM – Open Paint Sessions $15/pp
• Apr 25-27 – 2025 Spring Club Weekend – Spots still available!
• May 8  – Charcuterie Making & Wine Tasting – TICKETS
• April 1-20 – Adult Virtual Easter Egg Hunt – Find “Easter Eggs” Online for DEAL$
• April 16, 19 – Nate’s Talk on the History of Apples & Cider in America – FREE
• May 31 –  Vineyard at RiverWalk 5K Wine Run –  Register Online
• June 10 – Card Making & Wine Sipping – Book Now! $40/pp
• July 24 – Cookie Decorating & Wine Tasting – Book Now! $45/pp
• August 9 – The Art of Scent: A Botanical Perfume Blending Event $100/pp

As winter’s grasp on northern New Hampshire finally starts to wane into real spring weather, we begin to look ahead. My thoughts in particular go to day dreaming about having an ice cold Sauvignon Blanc while sitting in an adirondack chair on my back deck and watching the sunset over the mountains; or having our canned Hopped Cider while sitting on my paddle board in the middle of a lake, not another soul around and the noon sun shining overhead. As the longer spring days steadily steals the snow from the mountains and my boots squish into mud these are the thoughts that I hold dear. However, spring for us here at Seven Birches means one main thing. Grapes. We have the southern Hemisphere grapes on our mind and the dormant vineyard outback starting to wake up from its long winter sleep. To prepare for the Chilean grape harvest Gage and I have been working tirelessly to empty out our stainless steel tanks in order to make room for the 14.5 tons being delivered to us from the 2025 Chilean harvest next month. We have bottled all the wine for the club release coming up, the wines we will be enjoying this summer, and will also be canning three varieties of cider in a week. Let me tell you, it takes a lot of tank space to absorb 14.5 tons of base product, or what’s called the “must.” Now that Gage and I have emptied most of our tanks, and the weather finally made its shift towards spring, it is time to turn our attention to the vineyard. Mark, Steph, and Gage were able to get us about half way through pruning the vineyard this week; while I labeled up bottles of wine for the upcoming club release. We are planning/ hoping to have the vineyard fully pruned before the Spring ‘25 Club weekend, April 25-27 2025. We want you all to be able to watch the vineyard go from just past dormancy to full lushness by the middle of July. It’s a little crazy to think about, but we prune off basically all the growth from last year’s growing season down to just the trunk and two “arms” known as cordons. From just these two cordons the entirety of that full, lush, and picturesque vineyard will grow. All of the growth that grows vertically, up the trellis system, are known as shoots. Off of these shoots is where the leaves and grapes will grow from. The vines preserve just enough nutrients in their root system, over the winter, in order to have enough energy to start growing leaves the following spring. As the leaves begin to form the nutrients from over winter dry up and the vine has to vigorously start photosynthesizing. If any of you folks haven’t pulled the trigger on coming to the club weekend this spring I sincerely hope to come join us. This one is going to be a lot of fun. The big event is that the folks who attend this weekend will actually be creating our next blended wine! That’s right we are going to give you folks five wines, some pipettes, and beakers so that you can create your very own unique blend of wine. Mark, Gage, and I will then blind taste the blends that were made and decide on the winner and our new blend we will be making from the 2025 harvest! We will quickly blend two bottles of wine and while we all drink and enjoy the winner’s creation we will have a whiteboard in the room where you all can write down suggestions for the name of this new Blend. Come join us, and don’t worry we will have the winemaker hats ready for you to put on. Thank you everyone, including your nuclear family and friends, for being a part of this dream Mark and Steph had. I know my life is better for having stumbled upon them. So please, next time you see them, raise a glass to them in thanks for creating this extended family of ours. And of course remember that alcohol always tastes better with a little sun on one’s face.