ZAFA

Krista Scruggs grew up in California with a deep connection to working the land, through her grandfather’s farm in the San Joaquin Valley. Later she worked a harvest in France, and then met Deirdre Heekin, the winemaker beyond now legendary Vermont natural winery, La Garagista. She moved to Vermont to become Deirdre’s assistant, and is now deeply rooted to the small wine and cider-making community in this up and coming area. She is working to realize the dream of becoming a full-fledged vigneron, someone who works the vines and makes the wine. Krista is currently farming a 10 acre plot of vines on Grand Isle, Vermont, gradually converting the vines to organic viticulture. In the meantime she has made wines and co-fermented wine/cider projects from purchase grapes from Texas and Vermont. 

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Don Quixote — Back to the top

The grapes in Don Quixote come from the Texas Hill Country AVA is Mason, Texas.

Total Production: 216 cases

Age of Vines: 19 years old

Soil: Clay & Sandy Loam

Varieties: Ruby Cabernet (a cross made from Carignan and Cabernet Sauvignon)

Vinification Method: Grapes are hand harvested, destemmed, and direct pressed to fiberglass tanks. They ferment with indigenous yeast only, and the wine is transferred to bottle just before fermentation is finished. The wine is unfined, unfiltered and finishes fermentation in bottle as a rosé pet-nat. This wine is disgorged.


Visions of Gideon Mea Cupla — Back to the top

Traditional Method Sparkling Wine

66% Frontenac Blanc & 34% Frontenac Gris. The fruit was handpicked from the Mad Meadows Vineyard between September and October 2019. Both varietals were fermented and foot crushed whole cluster together. The Frontenac Blanc & Frontenac Gris co-fermented and aged in demijohn. In the late winter/early spring of 2020 organic maple syrup was added to the still base wine of the Frontenac Blanc & Frontenac Gris to start a second alcoholic fermentation. The wine was bottled to finish under cap as a traditional method sparkling wine. Native yeast fermentation. No sulfur additions, fining, filtering, or funny business in the winery, just fucking fermented juice. 

Vintage: 2019 
Alcohol By Volume: 8%
Style: Traditional Method Sparkling Wine
Vineyard: Mad Meadows Vineyard – Warren, Vermont 
Soil: Sandy Loam & Silt Loam
Elevation: 1,395 ft. above sea level.
Varieties: 66% Frontenac Blanc &  34% Frontenac Gris
Agriculture: Organic
Fermentation: Unfined, Unfiltered, Zero SO2 or any other additions
Ingredients: Just Grapes & Maple Syrup
Cases Produced: 30
Label Art By: Jessica Pettway

 


Visions of Gideon Lust for Life — Back to the top

Traditional Method Sparkling Wine

100% Frontenac Gris. The fruit was handpicked from the Barnett Hill Vineyard between September and October 2019. The fruit underwent a whole-cluster semi-carbonic fermentation before being foot crushed. The Frontenac Gris fermented in demijohn and was aged in neutral American Oak barrels. In the late winter/early spring of 2020 organic maple syrup was added to the still base wine of the Frontenac Gris to start a second alcoholic fermentation. The wine was bottled to finish under cap as a traditional method sparkling wine. Native yeast fermentation. No sulfur additions, fining, filtering, or funny business in the winery, just fucking fermented juice. 

Vintage: 2019 
Alcohol By Volume: 10.5%
Style: Traditional Method Sparkling Wine
Vineyard: Barnett Hill Vineyard – Walpole, New Hampshire 
Soil: Silt Loam
Elevation: 1,316 ft. above sea level.
Varieties: 100% Frontenac Gris
Agriculture: Organic
Fermentation: Unfined, Unfiltered, Zero SO2 or any other additions
Ingredients: Just Grapes & Maple Syrup
Cases Produced: 45
Label Art By: Jessica Pettway


Visions of Gideon Poetic Justice — Back to the top

Traditional Method Sparkling Wine

100% Frontenac Noir. The fruit was handpicked from the Ellison Estate Vineyard in October 2019. The fruit underwent a whole-cluster semi-carbonic fermentation before being foot crushed. The Frontenac Noir fermented and aged in demijohn. In the late winter/early spring of 2020 organic maple syrup was added to the still base wine of the Frontenac Noir to start a second alcoholic fermentation. The wine was bottled to finish under cap as a traditional method sparkling wine. Native yeast fermentation. No sulfur additions, fining, filtering, or funny business in the winery, just fucking fermented juice. 

Vintage: 2019 
Alcohol By Volume: 12%
Style: Traditional Method Sparkling Wine
Vineyard: Ellison Estate Vineyard – Grand Isle, Vermont
Soil: Clay and Limestone, Silt
Elevation: 174 above sea level.
Varieties: 100% Frontenac Noir
Agriculture: Organic
Fermentation: Unfined, Unfiltered, Zero SO2 or any other additions
Ingredients: Just Grapes & Maple Syrup
Cases Produced: 45
Label Art By: Jessica Pettway


CO cellars is a joint venture from Shacksbury Cider and ZAFA Wines. They produce experimental, genre-bending wines and other beverages. Their award winning bar and winery at 266 Pine St (aka The Fun Zone) is the creative incubator for the CO Cellars brand. Definitely Visit them if you’re in the area!

 

CO Cellars Leon — Back to the top

Coincidentally, Leon the grape and Leon the muppet share many qualities. Both wiley and conniving, they do what they gotta to get by – Leon the grape, by out-witting cold weather and blights, and Leon the muppet, through quick cons, schemes and high jinx. We here at CO Cellars stan for mischief makers and underdogs (we are the Fun Zone, after all) and we’ve fallen hard for LEON! our first canned, crushable sparkling wine.

Process: A co-fermentation of grapes, apples, and cranberries using native yeasts. 20ppm of sulfur was added at racking. Otherwise, there is nothing else added to this bad boy! Lightly carbonated it to two volumes CO2.

Featuring: SNOW FARM (LEON MILLOT GRAPES) YODER FARM (WILD FORAGED APPLES) CRANBERRY BOB (CRANBERRIES)


CO Cellars Electric Mayhem — Back to the top

Best suited to psychedelic summertime rock concerts, Electric Mayhem also plays well on your front porch or at your backyard BBQ. Led by a delicate but assertive frontwoman (La Crescent), this wine is a citrusy crusher with a heady floral bouquet and bubbles for days. Kick back with Electric Mayhem and let the sunshine in.

Process: A blend of three wild yeast fermentations; two La Crescent – one barrel aged for 18 months – and one wild apple. No sulfur added. Blended and force carbonated to 3 volumes CO2.

Featuring: Ellison Estate Vineyard (La Crescent Grapes) and Yoder Farm (Foraged Wild Apples)