Producer wine
Iapetus

COUNTRY :
United States

REGION :
Vermont

PRODUCTION :

Head winegrower Ethan Joseph began working occasionally for Shelburne Vineyard during his time studying natural resources at the University of Vermont, while also taking up home brewing & fermenting vegetables he grew in his community garden plot. In early 2008, Ethan seized on an opportunity to work full-time at Shelburne Vineyard & has since lost himself in the science, art, & mystery of wine. Ten years of self-education, first-hand experience & the support & guidance of friends, colleagues, & co-workers has brought Ethan to the doorstep of a new project: Iapetus. This name has historical significance to the Champlain Valley, but is also personal in nature. Water has always been an important element in Ethan’s life: He grew up like a fish on Mt. Lake, a small glacial lake in northern NJ. This intimate relationship with water & the outdoors eventually led him to the shores of Lake Champlain & the University of Vermont, where he pursued a degree in water resources, & subsequently discovered a passion for winegrowing in a place where water has also played an integral role in shaping the landscape.

Iapetus has been Ethan’s creative pursuit of wine with a story, one with a beginning hundreds of millions of years ago, & whose ending is still far out of sight. It’s a story of transformation and being open to changes, transitions, & shifts both in our physical efforts with grapes & wine, but also in our philosophical & intellectual endeavors with the two as well. Iapetus will serve as an evolution in the continued learning, developing, & appreciating of winegrowing in Vermont. 

CUVÉES
Wine

“Tributary” Piquette

Region: Shelburne, VT
Grape: skins of 6 different varieties
Soil: deep, well-drained sandy, stony loam formed in glacial till
Vineyard: McCabe’s Brook, Mt. Philo, Meach Cove, New Haven
Farming: organic and biodynamic practices
Harvest: by hand
Winemaking: 50/50 ration water to grape pomace.
Aging: none
Fining: none
Filtration: none
Added S02: added

Wine

“Tectonic”

Region: Shelburne, VT
Grape: La Crescent
Soil: well drained, deep sandy/stony loam (Mt. Philo), shallow bedrock and shale (Ellison Estate)
Vineyard: Mt. Philo, Ellison Estate (an island on Lake Chamberlain)
Farming: organic and biodynamic practices
Harvest: by hand
Winemaking: destemmed, gently crushed before 42 day maceration
Aging: 80% neutral oak, 20% stainless steel with weekly battonage for 7 months
Fining: none
Filtration: none
Added S02: added

Wine

“Subduction”

Region: Shelburne & Charlotte, VT
Grape: Marquette
Soil: sandy loams formed on sandy deltas
Vineyard: McCabe’s Brook (Marquette vines planted 2006), Mt. Philo
Farming: organic and biodynamic practices, sheep introduced in 2018 to manage floor vegetation and increase soil health
Harvest: by hand
Winemaking: majority of grapes destemmed with a small percentage left whole cluster, macerated for 72 days, pressed into oak barrels. after blending the wine settled in stainless steel tanks for two months before bottling. 
Aging: oak barrels of various ages, battonage performed weekly for first three and a half months.
Fining: none
Filtration: none
Added S02: added

Wine

Aronia Cider

Region: Shelburne, VT
Grape: Vermont apples, aronia berries
Soil: deep, well-drained sandy, stony loam formed in glacial till
Vineyard: berries from their Lincoln Peak vineyard
Farming: organic and biodynamic practices
Harvest: by hand
Winemaking: cider infused with aronia berries
Aging: 
Fining: none
Filtration: none
Added S02: added

Wine

“Alluvium” Rosé

Region: Shelburne & Charlotte, VT
Grape: 50% Petite pearl, 36% Marquette, 9% St. Croix, 5% Acadie Blanc
Soil: deep, well-drained sandy, stony loam formed in glacial till
Vineyard: McCabe’s Brook, Mt. Philo
Farming: organic and biodynamic practices, sheep introduced in 2018 to manage floor vegetation and increase soil health
Harvest: by hand
Winemaking: all grapes direct press and cofermented, lees stirred once. 
Aging: 5 months in tank before bottling
Fining: none
Filtration: none
Added S02: added

Wine

“Substrata”

Region: Shelburne & Charlotte, VT
Grape: Louise Swenson, Itasca
Soil: deep, well-drained sandy, stony loam formed in glacial till
Vineyard: McCabe’s Brook, Mt. Philo
Farming: organic and biodynamic practices, sheep introduced in 2018 to manage floor vegetation and increase soil health
Harvest: by hand
Winemaking: destemmed and pressed, fermented in stainless steel. 
Aging: both wines aged sur-lie in barrel with battonage performed weekley for the first three months. 
Fining: none
Filtration: none
Added S02: added