>> 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!