Cape May Winery & Vineyard
Beginning with our Early Spring issue, this column has highlighted the cornucopia of artisanal beverage destinations in Cape May County. Though renowned for beautiful beaches, boardwalks, and bars, our region has also blossomed over the past decade into an impressive port of call for craft beer, wine, and spirits enthusiasts. That this scene is so vibrant and growing has become another inducement to take a trip down the shore.
Today we pay a visit to the warm environs of Cape May Winery and Vineyard, which holds a double distinction of being the oldest operating vineyard in the county and a top ten producer of wine in the Garden State. So, let us head north from Exit 0 just a scant seven miles north, saunter inside, learn some history, and taste the goods.
The story begins in 1989 with a test planting of a Cabernet Sauvignon varietal as part of a Rutgers University grant. After the customary multiple years required for maturation of the land and plants the first Cape May Winery wine, a Cabernet Sauvignon, was bottled in 1996. Seven years later, the vineyard was purchased by entrepreneur Toby Craig and family and Cape May Winery and Vineyard was launched. What was likewise launched was a family ownership/operations relationship that now spans three generations.
Betsy Sole has, with her father Toby, led their labor of love to bring an award-winning wine experience to an eager public. We were joined by her son Jackson, who, while he served as my tour guide, is a winemaker working with head winemaker Mike Mitchell in producing all the tasty libations. Jackson holds a degree in agribusiness from the nationally ranked program at Virginia Tech. It is also worth noting that so many businesses around Cape May are not just family owned but operated. And they nearly always seem to be the ones with the highest attention to detail, quality, and customer service.
The winery comprises four geographically separate vineyards located on Townbank Road between Shunpike and Sandman Boulevard with approximately 23 acres planted. Visitors enter the original winery building from a crushed-shell parking lot directly out front. This quaint and warm but unpretentious building contains a big, cozy room with a large wood fireplace and ample seating areas for 90 patrons. Just behind the main building patrons enter a delightful patio style courtyard, complete with a fountain, hemmed in by vines on two sides, providing a lovely ‘sit and sip’ space for up to 150 people.
The overall vibe is a welcoming friendliness, a place where amid conversation with family and friends, while sipping a Pinot, you’re suddenly struck with the realization that yes, you’re on vacation. Off the clock. At ease. Chillin’. You sense you’re a regular (if you’re not) and in for a relaxing time. My guide Jackson noted that “we know very much what we are. We are in a shore town. With that comes lots of different people with lots of different tastes and expectations when it comes to wine. We strive to have something for everyone that comes through our doors.”
This day the winery offered four whites, five reds, six sweets, and ports (including a Vermouth). Wine flights are also offered which feature 2-ounce tastes of three wines. Now, we know the sense of taste is among the most subjective things in the world. So, I just offer some tasting note impressions while reiterating for readers that I am no connoisseur! Your mileage may vary. I sampled the five below:
The 2023 Chardonnay: an aroma of light cream on the nose with citrus and meringue hint in a comforting texture. Perhaps even a tropical note.
The 2023 Cape May Rose: a 100% cabernet franc varietal bringing forth a little apple peel and watermelon.
The 2022 Estate Pinot Noir: a lovely wine, fresh and earthy with a light strawberry aroma and light body.
The 2021 Cabernet Sauvignon also possessed a pleasant earthiness on the nose with notes of vanilla and cherry. This estate-grown wine won the 2023 Garden State wine competition in its category.
Finally, the Isaac Smith Vermouth- from a vidal blanc grape, taste is semi-sweet. This wine would be fantastic alone or in an Old Fashioned or other cocktail, including the iconic martini.
Not to be overlooked, food is a very big deal here in the form of a daily Tapas menu curated by Chef Mike Siegel. The offerings include cheese- and charcuterie boards, lobster and crab cake sliders, flatbreads, and even tuna poke tacos. In the warmer months a wildly popular Summer Sunday Brunch is offered, providing such choices as avocado or salmon toast, Shrimp Revuelto, and Brioche French Toast paired with your choice of Sangria, Mimosas, or Vermouth. Also, in the summer the winery sponsors Grill Nights with live music.
So, as I finished my tour of the Main Winery, courtyard and production barns, I asked Jackson what we should know beyond how friendly and engaging everyone involved seems to be. He told me that the main focus of the operation is a philosophy of always learning in the craft of grape farming and wine production. He said, “we also aim to be open to anything that can prove new and useful. We don’t ever want to be too satisfied.” And, as the business of wine can get over-sophisticated, he said “another part of our job is to not take ourselves too seriously. Wine is supposed to be fun. To be enjoyed at many levels. We aim for that with our customers.”
For a warm, relaxed experience in a picturesque setting with high quality wine and dining fare, this is a must stop, and indeed, repeat destination.
Cape May Winery & Vineyard is at 711 Town Bank Road, www.capemaywinery.com
