Jamesport Vineyards celebrates 30 years with reserve release

Anne Marie Goerler, Ron Goerler Jr., Jean-Louis Bossuet and Jean Guillaume Kerrinckx of Tonnellerie Bossuet barrels, Ron Goerler Sr., and winemaker Dean Babiar (Credit: Monique Singh-Roy Photos)

Anne Marie Goerler, Ron Goerler Jr., Jean-Louis Bossuet, Jean Guillaume, Ron Goerler Sr. and winemaker Dean Babiar at Jamesport Vineyards. (Credit: Monique Singh-Roy Photos)

It was a celebration of both old and the new at Jamesport Vineyards Saturday.

The Main Road winery celebrated 30 years in business with its first “Burning of the Vines” celebration on the same night it released a new bottle. 

The vineyard saved what it clipped from the vines this past harvest season and used the flames to cook up a special celebratory menu for guests.

“I thought it was just a neat concept to be able to take vines that we had pulled out and release the new wine,” said general manager Ron Goerler Jr. “There’s the end and there’s a beginning.”

Jamesport’s new Thimeo Reserve, a blend of cabernet franc and merlot, is the product of a collaboration with the French barrel company Tonnellerie Bossuet.

Jamesport Vineyards winemaker Dean Babiar created the special reserve blend in Tonnellerie Bossuet barrels and named it after the grandson of Tonnellerie Bossuet owner Jean-Louis Bossuet, who traveled from France to attend the event.

“The collaboration with Bossuet is even more interesting in that they gave us brand new barrels to work with that had never come into the U.S.,” Mr. Goerler said. “This is a blend of 75 percent merlot, which is the most widely planted grape out here and 25 percent cabernet franc.”

Only three barrels of the blend were produced, accounting for 90 exclusive cases. The wine is designed to age over the next 10 years and is expected to sell out quickly.

More than 80 wine lovers, including Jamesport Vineyards wine club members came from as far away as Connecticut to celebrate the vineyard’s special anniversary and to taste the new release.

The crowd gathered on the outdoor patio, where they sipped Jamesport wines and enjoyed a variety of appetizers that had all been either smoked or roasted over the vines, including vine-charred asparagus with walnut crema and pecorino cheese and vine-smoked pork shoulder with pickled peppers on potato buns.

Cuttings from the vines before going into the fire.

Cuttings from the vines before going into the fire.

Chef Jeffrey Cochrane lights one of the fires as Manager Ron Goerler Jr. oversees.

Chef Jeffrey Cochrane lights one of the fires as Manager Ron Goerler Jr. oversees.

80 party guests celebrated with Jamesport Vineyards wines and hors d'oeuvres.

80 party guests celebrated with Jamesport Vineyards wines and hors d’oeuvres.

The vineyard's vines burned in several chimineas on the patio.

The vineyard’s vines burned in several chimineas on the patio.

A chalkboard welcomed French barrel makers Jean-Louis Bossuet and Jean Guillaume Kerrinckx.

A chalkboard welcomed French barrel makers Jean-Louis Bossuet and Jean Guillaume Kerrinckx.

Jamesport Vineyards' new reserve blend, Thimeo Reserve.

Jamesport Vineyards’ new reserve blend, Thimeo Reserve.

Guests enjoyed vine charred asparagus with walnut crema and pecorino cheese.

Guests enjoyed vine charred asparagus with walnut crema and pecorino cheese.

Chefs Jeffrey Cochrane and Dan Edgett making culinary magic in the outdoor kitchen.

Chefs Jeffrey Cochrane and Dan Edgett making culinary magic in the outdoor kitchen.

Crostini of vine charred scallion butter with oven crisped pancetta.

Crostini of vine-charred scallion butter with oven crisped pancetta.

Tom and Francine Burke of Aquebogue and Paul Seely of Old Saybrook, Connecticut enjoyed the festivities.

Tom and Francine Burke of Aquebogue and Paul Seely of Old Saybrook, Conn. enjoyed the festivities.

Vine smoked pork shoulder with pickled peppers on potato buns.

Vine-smoked pork shoulder with pickled peppers on potato buns.