Quality key to growing successful industry, tourism ton has ambitious plans to make a variety of wines in traditional tanks and in the oak barrels. He so far has 85 new and used oak barrels. “The See VINEYARDS, pg. 14A
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Horton, the winemaker at the new Chankaska Creek Ranch & Winery, was brought on board late last year by Schwickert and is producing the winery’s first wines this fall. With 18 years in the California wine business, Hor-
THE LAND, OCTOBER 14, 2011
VINEYARDS, from pg. 12A The key to growing tourism and a successful winemaking industry, say winery owners, is maintaining quality. “Minnesota is getting some reputation in the wine industry,” Schwickert said. “These cold-hardy grapes the University of Minnesota is developing are getting attention from Minnesota all the way to New York. “You put good winemakers in front of good fruit, you’ll get a reputation.” When the Martis began their vineyard and winery in the early ’90s — just the fifth winery in the state at the time — they did it with an eye toward tourism and education. “We have one of the most beautiful agriculture landscapes in the state in this area, and we haven’t marketed that enough. “There’s just tons of future on showcasing the wine and food industry right here on the Bend of the River,” Paula Marti said. Chankaska Creek Ranch & Winery Drew Horton opens the plug on an oak barrel and invites a visitor to sniff. “That’s French oak. Now smell this one, it’s Hungarian oak.” The wood scents are slightly different — scents that will provide subtle differences in flavor when the 300-bottle barrels are filled with wine to age from four to 16 months.
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