La Garagista Farm & Winery

La Garagista Farm & Winery is a groundbreaking project in Vermont's challenging climate, founded by Deirdre Heekin and her husband Caleb Barber. Their approach is an unwavering commitment to a whole-farm, Biodynamic philosophy. They are pioneers in cultivating cold-hardy hybrid grapes, proving that compelling, natural wines can be made far from traditional wine regions.

• Vineyard Farming: They farm multiple plots, including their home vineyard on Mount Hunger and other leased vineyards in the Champlain Valley. Their agricultural practices are a holistic blend of Biodynamics, permaculture, and organics. They use no-till methods and companion plantings to build healthy soils and resilient vines, with all vineyard work done by hand.

• Winemaking Protocols: Their winemaking is an extension of their farming philosophy, focusing on minimal intervention.

  • Native Yeast Fermentation: All of their wines are fermented with native yeasts, allowing the unique character of the Vermont terroir to be expressed.

  • No Additives: They add nothing to the wines—no sugar, no acid, no commercial yeast, and no enzymes.

  • Unfined and Unfiltered: The wines are bottled without fining or filtration, preserving their natural texture and flavor.

  • Vessels: They use a variety of vessels, including glass demijohns, which are essential to their aging process and contribute to the purity of the wine. They also use a solera system for some of their wines, a technique reminiscent of Sherry production.