>> WORKING ON THE VINEYARD MAKES
YOU FEEL INVESTED IN THE
VINEYARD AND LIKE IT COME SEE MY
VINEYARD.
AND THEN I ALSO ENJOY TASTING.
THAT'S REALLY NOT PART OF THE
WINE CLUB.
ALTHOUGH WE DO HAVE AWESOME
LUNCHES.
>> WE'RE GOING TO CALL IT FOUR
HOURS.
SO YOU'RE NOT IN THE CLUB YET,
SETH.
WE WERE TOO FAST.
WE WERE A VICTIM OF OUR OWN
SUCCESS.
>> TERRI: GROWING GRAPES IN
VIRGINIA CAN BE DIFFICULT DUE TO
THE HUMID CLIMATE.
GROWING CERTIFIED ORGANIC GRAPES
CAN BE ALMOST IMPOSSIBLE.
TODAY WE'RE GOING TO TALK WITH
ONE OF THE FEW WINEMAKERS ON THE
EAST COAST WHO IS WORKING TO
BEAT THESE ODDS.
JOIN US AS WE VISIT WITH KARL
HAMBSCH OF LOVING CUP VINEYARD
AND WINERY.
COME ON.
>> WE CAME TO SEE ABOUT THE
SANGRIA, BUT UNDERSTANDING THAT
THE SEASON IS OVER.
SO WE FOUND THAT THERE'S SOME
OTHER SEASONAL WINE THAT WE
THOUGHT WERE EXQUISITE.
>> SO WE WERE IN THE AREA AND WE
FOUND LOVING CUP.
WE REALLY LIKE THAT THEY WERE
ORGANIC AND WANTED TO TRY OUT
THE DIFFERENT GRAPES.
>> I'M NOT QUITE THE WINE
EXPERT.
SO I CAN'T SAY IT IN REALLY
FLOWERY TERMS, BUT THEY HAVE
VERY UNIQUE WINES.
AND IT'S BECAUSE THEY SORT OF DO
THINGS A CERTAIN WAY.
>> LOVING CUP IS A ROLLING STONE
SONG.
WE WANTED TO REFERENCE THE
ORGANIC-NESS OF THE VINEYARD.
AND SO WE THOUGHT THAT PUTTING A
LITTLE MORE LOVE INTO WHAT WE DO
A LITTLE MORE LOVE IN THE GLASS,
OR IN THE CUP THOUGHT THAT WOULD
BE A GOOD NAME FOR US.
>> TERRI: WHAT CONSTITUTES
CERTIFIED ORGANIC?
>> TECHNICALLY, ORGANIC IS
WITHOUT THE USE OF SYNTHETIC
MATERIALS.
THAT INCLUDES FUNGICIDES,
INSECTICIDES, HERBICIDES, SO WE
DON'T USE ANY OF THOSE
SYNTHETICS.
THREE-QUARTERS OF THE DISEASE
FIGHTING IS THE VINES, INHERENT
DISEASE RESISTANCE.
AND THEN LAST QUARTER IS WHAT WE
DO.
SO SHOOT POSITIONING LEAF
PULLING, ALL CANOPY MANAGEMENT
IN ORDER TO KEEP THE WHOLE THING
OPEN AND AIRY.
IF WE MISS ANY HANDWORK, THEN WE
USUALLY HAVE AN INCREASE IN
DISEASES.
>> TERRI: AND IF YOU WERE
WALKING AROUND THE VINEYARD AND
YOU SAW SOMETHING AND -- WHAT
WOULD LOOK LIKE, WHAT WOULD YOU
REMOVE?
>> MOST OF THEM WILL HAVE SOME
SORT OF NEUROTIC SPOTS.
BUT EACH DISEASE PRESENTS THE
SYMPTOMS DIFFERENTLY.
WE DON'T HAVE THE ABILITY TO
SPRAY AWAY OUR PROBLEMS.
>> TERRI: RIGHT.
>> SO WE'RE JUST COLLECTING BAD
LEAVES OR BAD SHOOTS, AND WE'RE
REMOVING FROM THE VINEYARD.
>> TERRI: SO WHY?
WHY DID YOU GO IN THIS
DIRECTION?
I'VE HEARD YOU DESCRIBE IT AS
FARMING WITH TWO HANDS BEHIND
YOUR BACK.
>> YEAH, YEAH.
>> TERRI: SO WHY?
>> WE DIDN'T INITIALLY PLAN ON
GROWING GRAPES COMMERCIALLY.
THIS WAS JUST SOMETHING THAT MY
DAD AND I DID.
WE WERE MAKING WINE FROM HIS --
FROM FRUIT FROM HIS GARDEN.
ALONG THE WAY, WE HAD DECIDED
THAT WE DIDN'T WANT TO GROW
GRAPES AND HAVE TO SPRAY THEM A
LOT.
AND IT TURNS OUT YOU DO.
SO WE CHOSE VARIETIES THAT WE
WOULD NOT HAVE TO SPRAY THOSE
SYNTHETIC MATERIALS ON AND IF WE
HAPPENED TO GET THESE SPRAYS ON
US, I'M NOT AFRAID OF THEM IN
THE WASHING MACHINE, YOU KNOW.
>> TERRI: YEAH.
>> WITH MY DAUGHTER'S CLOTHES.
>> I DIDN'T JOIN THIS CLUB FOR
THE BENEFITS, PER SE.
I REALLY JUST LOVE THE FACT THAT
IT'S AN ORGANIC VINEYARD.
AND I REALLY, REALLY LIKE KARL
AND EVERYBODY THAT'S INVOLVED
WITH THE VINEYARD.
JUST A FRIENDLY PLACE TO COME.
>> PROBABLY, I MEAN, I FIRST
CAME HERE BECAUSE IT WAS
ORGANIC.
AND I THOUGHT THAT WAS
INTERESTING, AND HOW COULD IT BE
ORGANIC AND NO ONE ELSE IS?
AND THEN I REALLY APPRECIATE
WORKING IN THE FIELD THAT IS
ORGANIC.
ONE INTRIGUING PART IS THAT WE
PUT LITTLE PAPER BAGS ON THE
CLUSTERS TO PREVENT SPREAD OF
DISEASE.
AND THAT'S A REALLY TEDIOUS
TASK.
BUT ACCORDING TO THE RESULTS HAS
BEEN PRETTY HELPFUL.
>> WE NORMALLY GO OUT AND WE
PULL DISEASE OUT THIS YEAR WAS
SO MUCH RAIN, SO MUCH DISEASE
THAT WE COULDN'T GET IT OUT FAST
ENOUGH.
I HOPE THAT THE 2018 SEASON IS
JUST SIMPLY A BLIP.
20 YEARS FROM NOW WE'LL SAY,
WOW, WE LEARNED A LOT, AS
OPPOSED TO 2018 BEING YOU KNOW,
THE SEASON THAT TOOK US DOWN.
IT'S JUST ANOTHER CHALLENGE.
AND HOPEFULLY, WE HAVE
EVERYTHING IN PLACE TO OVERCOME
IT.
>> TERRI: TALK ABOUT THE ROLE
THAT INSECTS PLAY OUT HERE IN
THE VINEYARD.
>> WE TOLERATE PROBABLY MORE
INSECTS IN THE VINEYARD THAN
MOST BECAUSE WE RELY ON THEM.
LADYBUGS, SPIDERS, PRAYING
MANTISES, THERE'S A REALLY BIG
ONES, THEY ARE CONSTANTLY EATING
SMALLER INSECTS.
THE WAY WE TREAT OUR PEST
INSECTS IS DON'T KILL THEM.
WHICH SOUNDS SORT OF
COUNTERINTUITIVE.
BUT YOU KNOW, IF YOU ARE KILLING
YOUR INSECTS, THEN YOU AREN'T
PROVIDING FOOD FOR YOUR
BENEFICIALS.
SO THE ONLY THING WE ACTUALLY
TRY TO REDUCE ARE CATERPILLARS.
>> TERRI: OH, THAT'S GREAT.
I WOULD LOVE TO GO TO THE
TASTING ROOM.
CAN WE CHECK OUT THE WINES IN
THE TASTING ROOM?
>> YEAH, LET'S TASTE SOME WINE.
>> OKAY.
>> SO MAY I TRY THAT ONE?
THANK YOU.
>> MAY I TASTE WITH YOU?
>> TERRI: CRISP AND DRY.
OH, THAT'S NICE, REALLY NICE.
HOW DO PEOPLE KNOW THAT THIS IS
REALLY CERTIFIED ORGANIC?
>> THE VINEYARD GOT CERTIFIED
FIRST IN 2012.
BEFORE OUR FIRST HARVEST.
THE WINERY WAS CERTIFIED A FEW
YEARS LATER IN 2016.
AND BECAUSE BOTH THE INGREDIENTS
AND THE WINERY, THE FACILITY
THAT MAKES THE WINE, THOSE ARE
BOTH ORGANIC, THEN YOU CAN
QUALIFY FOR ORGANIC LABELING.
SO HOW DOES THE CUSTOMER KNOW
ITS ORGANIC?
BECAUSE THE WORD ORGANIC IS ON
THE LABEL.
AND IT'S REALLY HARD TO DO.
EVERY YEAR YOU GET INSPECTED
EVERY YEAR, YOU SEND IN A VERY
LONG APPLICATION.
AND FOR US, IT'S TWO LONG
APPLICATIONS BECAUSE IT'S BOTH A
VINEYARD AND WINERY.
>> TERRI: YOU'VE BEEN DOING THIS
SINCE 2007, 2008 WAS WHEN YOU
STARTED PLAYING WITH GRAPES.
AND 2014 WAS WHEN YOU OPENED THE
TASTING ROOM.
>> CORRECT.
>> TERRI: SO YOUR GOAL EVERY
YEAR, I IMAGINE, GROWS.
HOW MANY CASES OF WINE ARE YOU
SETTING AS A GOAL FOR THIS YEAR?
>> WE PROBABLY WERE THE
NEIGHBORHOOD OF ABOUT 500 CASES.
SO WE'RE TINY.
I MEAN, VIRGINIA IS TINY ON THE
WORLD SCALE.
AND WE'RE TINY EVEN ON THE
VIRGINIA SCALE.
SO EVENTUALLY, WE PROBABLY COULD
MAX OUT AT 1500.
>> TERRI: AND THEN YOU HAVE THIS
INCREDIBLE WINE CLUB.
IT'S VERY DIFFERENT FROM ANY
WINE CLUB I'VE EVER HEARD OF.
>> WE HAVE PROBABLY THE MOST
EXCLUSIVE WINE CLUB IN THE
STATE.
YOU CAN'T BUY YOUR WAY.
YOU HAVE TO WORK YOUR WAY IN.
>> TERRI: YEAH.
AND THEY GET -- THEY GET A 25%
DISCOUNT.
>> YEAH, THEY GET THE FAMILY
DISCOUNT, WHICH IS NICE.
>> TERRI: AND A LOT OF THEM ARE
REALLY INTERESTED IN GROWING
GRAPES.
AND MAYBE ESPECIALLY IN LEARNING
HOW TO GROW ORGANIC GRAPES.
>> YOU GUYS ARE SO FAST.
I WANT EVERYONE TO COME BACK
WHEN WE DO THE RED.
>> I'VE BEEN A CLUB MEMBER FOR
ABOUT THREE YEARS.
AND THE REASON WHY IS I LOVE
THIS VINEYARD, I LOVE THE WINE.
I LOVE THE FACT THAT IT'S
ORGANIC.
>> MY FIRST THING WAS RUNNING
GRAPES TO THE PRESS.
AND I'VE WORKED IN THE FIELD
PLANTING AND HARVESTING AND
BAGGING AND LEAF PULLING AND
PRUNING.
AND TODAY WE'RE BOTTLING.
>> SO I WAS IN CHARGE OF PUTTING
THE CORK ON THE WINE BOTTLE,
WHICH IS THE MOST INTENSIVE
LABOR ACTIVITY.
I'M THE ONLY COLLEGE STUDENT
WORKING HERE.
SO IT'S GREAT TO MEET A COUPLE
OTHER LOCALS WHO'VE BEEN DOING
THIS FOR YEARS.
>> WHEN WE GET TO THIS POINT, WE
NEED TO LOOK AT WHAT OUR LEVEL
IS IN THE TANK TO SEE IF LIKE WE
NEED TO DO MORE RIGHT AWAY OR
NOT.
IN A PERFECT WORLD WE'D BE
FINISHED BY LUNCHTIME.
>> I LOVE WORKING WITH KARL.
HE'S VERY KNOWLEDGEABLE ABOUT
WHAT HE DOES.
AND HE'S A VERY GOOD TEACHER.
SO, YOU KNOW, EVEN IF WE'RE JUST
COMING FOR HALF A DAY ON A
SATURDAY, HE REALLY EXPLAINS
EVERYTHING THAT WE'RE DOING AND
WHY.
>> I THINK WHAT'S REALLY COOL
ABOUT IT IS THE ATTENTION TO
DETAIL.
AND IT'S SO IMPORTANT THAT AS
SOON AS ONE PERSON FINISHES
SOMETHING, IT'S GOING TO SOMEONE
AND THEY'RE IMMEDIATELY DOING IT
BECAUSE, FOR EXAMPLE, IF THE
BOTTLE WITH WINE ISN'T
IMMEDIATELY CORKED THEN THE WINE
IS EXPOSED TO AIR AND IT LOSES
SOME OF ITS TASTE AND TEXTURE.
>> LOOK AT THIS ADORABLE LABEL.
TELL ME WHAT IS WHAT IS THIS
WINE?
>> THE ROSE IS CALLED THE DUDLEY
NOSE ROSE.
IF A DOG IS BORN WITH A PINK
NOSE IT'S CALLED A DUDLEY NOSE.
>> AND A PERCENTAGE OF THIS
PARTICULAR WINE GOES TO A LOCAL
ANIMAL SHELTER.
>> YEAH, SO THE PARTNERSHIP WE
HAVE WITH THE SHELTER IS THEY
PROVIDE US EVERY YEAR WITH A
PICTURE OF A DOG THAT'S BEEN
ADOPTED THROUGH THE SHELTER THAT
HAS A DUDLEY NOSE AND EVERY YEAR
WE GIVE THEM $2 FROM EVERY
BOTTLE WE SELL.
WE ARE ABLE TO MAYBE RAISE THE
PROFILE OF THEIR WORK.
>> TERRI: ALL RIGHT, WELL, LET'S
TRY THAT ONE.
AND THIS I'VE BEEN TOLD IS VERY
POPULAR.
>> YEAH, IF WE HAD TO PICK A
CROWD FAVORITE, IT WOULD BE
THIS.
I'VE TOYED WITH NOT MAKING ANY
RED WINE AND JUST MAKING ROSE
IT'S THE SAME RED WINE GRAPES
THAT WE USE TO MAKE THE RED
WINE.
IT'S JUST A DIFFERENT PROCESS.
>> TERRI: HOW DO I DO THAT?
>> YES, THAT'S IT.
IT HELPS IF YOU SIT IT ON THE
TABLE.
>> TERRI: THAT'S REALLY YUMMY.
I THOUGHT THAT I DIDN'T LIKE
ROSE BECAUSE OF THE REPUTATION
THEY HAD DECADES AGO.
YOU KNOW, REALLY SWEET.
THIS IS REALLY NICE.
TELL ME ABOUT THE LOGO, TOO.
>> THE SHIELD AND THE HEART OR
THE CENTRAL ELEMENTS OF THE
CREST FROM MY DAD'S HOMETOWN.
BEFORE WE EVEN HAD A NAME THAT
WE COULD TRADEMARK, WE WERE
PUTTING OUR -- A LOGO, A WORKING
LOGO ON BINS AND STUFF.
SO WE CAN MAKE OUR FIRST
VINTAGE.
WE HAD NO CONCEPT THAT OUR
EVENTUAL NAME WOULD ACTUALLY
LOOSELY CORRESPOND TO THE LOGO
WE HAD TEMPORARILY CHOSEN.
>> TERRI: OKAY, WHAT IS THIS
ONE?
>> TELLURIAN RED.
THAT'S OUR FORAY INTO MAKING
RESERVE WINE.
OUR GOAL EVERY YEAR IS TO HAVE
AGE IT IN A BARREL THAT HAS
PREVIOUSLY HAD WHISKEY IN IT.
SO YOU GET THE FLAVOR OF THE
WHISKEY THE FLAVOR OF THE
BARREL.
>> TERRI: RIGHT.
>> SO NOW THAT THE WINERY IS
CERTIFIED ORGANIC, WE CAN'T JUST
GO OUT ON THE OPEN MARKET AND
GET BOURBON BARRELS BECAUSE
THERE'S ABOUT A GALLON OF WINE
OR SPIRITS OR BEER, WHATEVER
USED TO BE IN THAT BARREL, IS
STILL ABSORBED IN THE WOOD.
WE NOW ARE PARTNERING WITH
CATOCTIN CREEK, AND THEY MAKE A
CERTIFIED ORGANIC RYE WHISKEY.
SO WE CAN MAKE THIS WINE NOW
THAT WE'RE CERTIFIED.
WE THOUGHT THAT WE MIGHT HAVE TO
STOP MAKING THIS.
SO BEING ORGANIC CERTAINLY MAKES
THINGS MORE COMPLICATED THAN
JUST BEING SUPER FLEXIBLE AND
SAYING, OH, YEAH, WE'RE GOING TO
TRY THIS, WE MIGHT HAVE A
PROBLEM, I'M GOING TO GO DO IT.
EVERY TIME WE ENCOUNTER
SOMETHING, WE HAVE TO MAKE SURE
WE CAN DO IT.
>> TERRI: RIGHT.
>> BEFORE WE DO IT.
>> TERRI: AND THEN WHAT IS ON
OH, YOU HAVE APPLE WINE.
>> YEAH, THIS WAS SOMETHING WE
HAD NO INTENTION OF DOING -- LOT
OF THESE THINGS THAT ARE JUST
SORT OF SURPRISES, WHERE WE WERE
CONTACTED AT THE END OF THE
SEASON BY A CERTIFIED ORGANIC
APPLE ORCHARD IN NORTHERN
VIRGINIA.
AND EVEN THOUGH APPLE WINE WAS
THE VERY FIRST WINE MY DAD AND I
EVER MADE, WE MADE IT ON SUCH A
SMALL SCALE THAT WE DIDN'T KNOW
HOW TO MAKE IT ON A LARGE SCALE.
SO IT WAS A LEARNING PROCESS.
BUT IT WAS A DELIGHTFUL SURPRISE
IN HOW IT TURNED OUT AND BASED
ON THE SUCCESS OF MAKING A
NO-SULFITE APPLE WINE, WE'RE
GOING TO TRY THAT WITH GRAPES
NEXT YEAR.
>> IT'S CLEARLY A TRICKY JOB
WHEN YOU GO CERTIFIED ORGANIC.
SO WHERE DO YOU SEE YOURSELVES
IN THE FUTURE?
AND -- AND WHAT ARE YOUR GOALS?
>> OUR GOALS ARE TO GROW GRAPES
THIS WAY.
AND AT THE END, IF WE'VE DONE
OUR JOB THE RIGHT WAY, THEN THE
WINES TASTE GOOD.
I DON'T SEE US HAVING A HUGE
VINEYARD OR HUGE WINERY, BECAUSE
WE'RE JUST SO LABOR INTENSIVE
OUT THERE.
AND IF WE GREW MORE GRAPES THEN
WE COULD MANAGE THEN THE WINES
WOULDN'T BE VERY GOOD.
SO WE MIGHT HAVE SOME GROWTH,
BUT WE HAVE TO HAVE BALANCE THE
WHOLE WAY.
AND SO I WOULD JUST LIKE TO
MAINTAIN, YOU KNOW, KEEP DOING
WHAT WE'RE DOING.
>> TERRI: WELL, IT'S A SPECIAL
PLACE.
AND WE REALLY APPRECIATE YOU
HAVING US OUT HERE TODAY.
>> THANK YOU FOR VISITING,
TERRI.
>> FAVORITE TODAY WAS THE WHITE
SANGRIA THAT THEY HAD.
IT WAS A MIXTURE OF THEIR WHITE
WINE AND THEIR APPLE FLAVORED
WINE.
AND SO IT WAS REALLY GREAT TO
HAVE A FALL WARM DRINK.
>> THE TASTINGS WERE MORE
FOCUSED ON THE SEASONAL TASTE,
AND THAT SEASONAL TASTE IS
CINNAMON AND IT'S APPLE AND IT'S
DELICIOUS.
AND IT'S VIRGINIA APPLES WHICH
WE LOVE.
>> THE OWNERS ARE MARVELOUS
PEOPLE.
IT'S A GREAT LITTLE SPOT.
IT'S COZY.
THE PEOPLE ARE REALLY FRIENDLY,
THE WINE'S REALLY TASTY, AND I
WOULD REALLY RECOMMEND COMING.
>> TO YOU GUYS.
JOB WELL DONE.
>> CHEERS!