What is our definition of a Nano Winery?

What is our definition of a Nano Winery?
A nano-winery is a small winery with a physical location and facility that produces less than 500 cases annually.
A nano-winery is a “Brick and Mortar” winery which produces wine at that site and is bonded by the TTB as a Winery.
A nano-winery is a freestanding structure with processing equipment.

There are many “virtual” pseudo nano-wineries, but we do not count them.
Many “garagists” would qualify under our definition. We would stretch the definition for “attached” garages.

Do you own or know of a real nano-winery? Want to get added to the list?

Our Informal List of True Nano Wineries

Patricia Howe Wines “16019” facility is a 104 square foot freestanding wood framed shed in Napa, CA.
Calaboose Cellars is a 300 square foot facility with a tasting room (wow!) in North Carolina. Yes, it was a jail in a previous life.
Tammy’s Wild Pea facility at Westbrook Wine Farm in O’Neals, CA is 79 square feet and gets honorable mention as it is now relegated to Orleans style vinegar production. Ray and Tammy Krause also get another mention as their original bonded facility in Templeton, CA was a 64 square foot water tower. True Devotees!
Ports of New York in downtown Ithaca is an urban winery of larger square footage but otherwise nano size. 1300 square feet and a production of 275 cases a year make this winery our first New York Nano! Winemaker and owner Frédéric Bouché can be contacted at (607) 220-6317 or visit the website link. The winery is located at 815 Tabor Street in Ithaca, New York.

By Patricia Howe

Patricia Howe Wines (Winemaker & Owner) Patricia Howe received a B.S. in Fermentation Science in 1983 and an M.S. in Food Science in 1995, both from the University of California, Davis. The topic of her thesis for the M.S. was “Effect of American Oak Barrel Provenance on Wine Sensory Attributes.” She subsequently earned a Ph.D. in Food Science from Cornell University in 2015. Her winemaking experience includes technical winemaking positions at Domaine Chandon and Seagram’s Chateau and Estates, along with international work in both France and Australia. After working for nearly 20 years at both Domaine Chandon and Mumm Napa Valley, including production time at Moet Chandon in France and Domaine Chandon in Australia, she has a strong bias towards traditionally made sparkling wines. Patricia’s experience in education includes working as the Teaching Laboratory Manager in the UC Davis Department of Viticulture and Enology and teaching Wine and Juice Analysis at Napa Community College. She is published widely in many of the wine trade magazines on technical, analytical, and sensory topics, and she is the co-copyright holder, with Dr. Ann Noble of UC Davis, of the Sparkling Wine Aroma wheels. Patricia also has previous experience in commercial lab management, having owned and operated a sensory testing and consulting lab in Napa, CA. Her analytical skills are reflected in her current position as Senior Director, Quality, for Constellation Brands. Other accomplishments include co-founding CERA (California Enological Research Association) and serving as president of the ASEV (American Society for Enology and Viticulture). She owns perhaps the smallest free-standing bonded winery in the U.S., Patricia Howe Wines, which has an annual production of 120 cases. Patricia Howe Wines produces sparkling wine, made in the traditional method of Champagne, and Pinot Noir. https://webpages.scu.edu/womenwinemakers/view.php?id=111 https://twitter.com/Bubblywines https://scholar.google.com/citations?user=yjaqKksAAAAJ https://grapesandwine.cals.cornell.edu/newsletters/appellation-cornell/2013-newsletters/issue-13/5-questions-pat-howe/

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