Hermit Woods Winery in Meredith, New Hampshire, has been recognized as one of the country's top small businesses with a tasting room rated among the best in the United States. But it's the wines that really set it apart.
Hermit Woods Winery operates out of a winery/tasting room/eatery in Meredith, New Hampshire, a little more than 100 miles north-northwest of Boston. It is closed only on Thanksgiving and Christmas.Those include multiple recommendations for their restaurant, a farm-to-table eatery that sources a vast majority of its ingredients from the region surrounding Meredith, New Hampshire; fourth place on theby the U.S. Chamber of Commerce. Hermit Woods, which opened at its present location at 72 Main St.
The back story could fill a chapter in a book, describing the years spent building toward what ultimately developed into today’s Hermit Woods brand, with its. The latter cost $25/person and take about an hour and a half, and are conducted by one of the founding partners every Saturday throughout the summer at 11:30 a.m., providing guests with the winery’s history and explanation of the production process and then a tasting of six wines.
Eventually, that beermaking would turn into winemaking and a hobby and then a business by 2011 that Manley says for several years would “get wildly out of control.” While they had converted a bedroom where Manley lived into a production area and filled up his basement with wine, “now we were we were struggling to get to our laundry machine.”
But for all of the above, what sets Hermit Woods apart are its wines, which for the first couple of years were made with grapes sourced from California that would give them a product to sell while they figured out the high-quality fruit they could source closer to home. He calls the whole venture a fascinating journey, one that didn’t start with the goal of making distinctive wines out of everything except grapes. “We didn’t have that as a business model,” he says. “ What we did have is a passion to craft high-quality alcoholic beverages that we wanted to drink. So it’s not thinking, oh, I should make a sweet blueberry wine because people love sweet blueberry wines. No, I like drinking Burgundy.
“So how am I going to do this and not be 150 years old when I finally figured it out?” he says. “So every batch has been multiple experimentations. This is how I moved more rapidly. So I’ve made thousands of batches of wine in the past 10 years.
While the awards and acknowledgments are fun, Manley and Hardcastle certainly made it sound like they get more fun out of just being there from day to day.
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