What’s happenin’?
It’s finally the “ber” months! That means cozy nights and apple wine are here and mulled wine/cider are just around the corner. We’re excited to let you know we now have Twin Barns, Rek Lis, and Woodstock Inn & Brewery beers available in our tasting room! This has been something folks have been asking about for years! We’re always thrilled to support locally. In other news, the Highland Games are happening this weekend, and it’s always a blast to watch the bag pipers and see visitors from all over coming together. Come on in and enjoy a drink with us—there’s definitely something for everyone! We’re also rolling out some new classes this fall, so be sure to check out the “Coming Up!” section below. Oh, and here’s some last-minute exciting news for our Travel Wine Club—there are TWO spots open for Portugal! If you’ve been thinking about joining, now’s the perfect time to jump in!
Coming Up!
Labor Day through Thanksgiving – Cider Season!
Sept 27 – Painting Class @ 11AM – Tickets and More Info!
Sept 25 – Paint Your Own Cookies! While supplies last
Oct 16 – Wine Glass Bedazzling – Tickets!
Oct 24 – LEGACY DAY – Club Event – Tickets!
Oct 24 – LEGACY Dinner – Club Event – Tickets!
Nov 3-10 – Club Trip: Germany, Austria, Slovakia, & Hungary – Inquire
Nov 14-Dec 27 – NH Jingle Bells Winery Tour – Tickets!
Dec 6 – Perfume Making Class – Design your own scent – Tickets
March 13-21, 2027 – Club Trip: Portugal – 2 Spots Remain!
Club Travel 2026/2027
Portugal! 2 Spots Remain!
Join fellow Seven Birches Wine Club Members on this bucket-list trip to Portugal. Experience the best of Portugal and take in the cities of Lisbon and Porto, typical towns and villages, and the stunning north-west coastline. Visit a cork factory, a wine estate for some wine tasting, and enjoy a special wine dinner in one of the world’s most authentic wine regions.
- Only $2379/person*
- 9 Days | 8 Nights
- Includes 8 Breakfasts & 5 Dinners
*Prices per person, airfare NOT included
Danube Dreams for Wine Lovers
November 3-10, 2026
Cruise along the peaceful Danube River through Germany, Austria, Slovakia, and Hungary—stopping at some of Central Europe’s most splendid capitals and charming towns along the way.
- 8 Days, 7 Nights, aboard the Avalon Impression starting in Vilshofen, Germany and ending in Budapest, Hungary.
- Includes deluxe stateroom accommodations, double occupancy (upgrades available).
- Includes breakfast, lunch and dinner each day (all wine & beverages included at meals).
- 6 days of cultural adventures and wine excursions (you choose your excursion in each port).
- Master of Wine onboard conducting special wine tastings of local wines.
**Prices per person, based on double occupancy and do NOT include airfare. Travel protection (+ $289pp) is also highly recommended.
Wine Cellar Update
With Nathan Maser, Winemaker
The other day, as I was driving south through the notch, I saw the first red tipped branches of a few maple trees. That’s my sign that summer’s last tendrils are starting to recede and my favorite season of the year will be here forthwith. I absolutely love the fall. The direct sun is still hot, but once in the shade a light sweatshirt is perfect. Sleeping with the windows open for the cool, crisp night air. Mhmm, there’s just nothing better than the fall in New England. While I do love the weather and colors of fall it’s the harvest season that really gets me excited and we are going full tilt in the winery to get ready for it.
We have already picked up our first tote of fresh pressed apple cider from the 2026 harvest. Just in time for the start of #ciderseason. From that tote I will be making our RhythmCider and I used just a little bit of the sweet juice to back sweeten our Co-lab with Woodstock brewery. We are making another RhythmStock cider. Made from our cider and we dry hopped this using Woodstock’s hops. This is our second year doing a cider season co-lab with Woodstock Brewery and I think it’s fantastic; maybe even better than last year. I’m stoked to get this one onto the tap lines. Peter, the head brewer at Woodstock, thought about trying a new hop, and I jumped at the opportunity to run a few experiments with these new ones called Dolcita hops. They have a peachy aroma to them. Needless to say, after the experiments were completed, we chose our addition rate for the hops and proceeded to dry-hop the cider for about a week. On the wine side Mark, Gage, and I are going full tilt to bottle the wine in our stainless steel tanks to make room for the new grapes coming in. The wine that we are currently bottling will age in the bottle for usually another 3 to 6 months before it makes it up to the tasting room. We have been focusing on bottling the whites right now and in a few weeks we will bottle some red wine out of barrels; again to make space for the new red wines. Gage and I are particularly excited to release the 26Symphony and 26Sauvignon Blanc.
The California harvest is due to arrive the third week in September. As always we are stoked to get these grapes in and start working with them. We are doing a big harvest this year in attempts to get a bunch of varieties made for you folks. We are also going to be getting some from New York that were grown in the figure lakes region. I cannot tell you how much I love getting these grapes from New York. We are planning on bringing in Vidal and Riesling. We haven’t had a Riesling or Vidal on the tasting menu in a few years and I’m stoked to get these back for you folks.
The vineyard is looking amazing out back. Mark and I both agree this is probably the best the vines have looked and grown since we planted them. We have gotten the bird netting up to protect the fruit as the grapes get sweeter and sweeter. We will be harvesting these probably towards the end of September or beginning of October. I hope you all had an amazing summer and got the most out of it. Now it’s time to go apple picking and drink some of those deep dark reds that warm you up from the inside out. Cheers from us in the cellar to you at home; I hope we see you all soon.
