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The Boro: A Special Place We Call Home

The Boro: A Special Place We Call Home

Cobblestone sidewalks and brightly painted front doors line the narrow streets while the smell of hot coffee and Bombster scallops fill the air… I must be in the Boro. Located only a mile from the vineyard, Stonington Borough is as much a part of the Saltwater Farm identity as our vines. Stonington, which was originally settled in the mid 1600s, has maintained much of its historic charm.

inlineV2Stonington Borough’s maritime economy can be traced back to the 1790s with a large, are dominantly Portuguese, fishing community. Currently the Boro is home to Connecticut’s last remaining and active fishing fleet. This is reflective of Stonington’s earlier working-class and self-sufficient roots. One could live comfortably in town with access to grocery stores, public schools, a train station, and according to one local, reliable source, a dozen bars.

Over the years, the fishing fleets were downsized, homes were sold, and the Boro evolved. The unique 200 year-old homes are now getting million dollar restorations and yachts replace fishing boats. None the less, the Boro has maintained an air of old New England charm that cannot be replicated. Home to several wonderful restaurants, shops and two small Inns, you can stay the weekend without having to take out the car keys. For boaters, Dodson’s Boat Yard and the dock at Skipper’s Dock Restaurant make the Boro easily accessible by water.

The Boro’s location between New York City and Boston adds to its attractiveness for a weekend or second home destination. I like to call it a “convenient escape” because of its accessibility and laid back vibe.

Saltwater Farm Vineyard and the Stonington Borough are truly special. The slower pace and scenic surroundings are sure to please anyone who is looking to relax and take in the innate beauty and charm of Southern New England coastal living.

Cheers to simple living,


Terroir, Part 2: Soil

Terroir, Part 2: Soil

Other benefits to our maritime location include our vineyard’s soil type, which can be described as rocky ‘glacial’, hence the towns name, Stonington. We are located in an area that was the resting and ending point of a glacier. This means not only did it push a lot of rock and mineral content to the area, it also melted here, creating balanced, mineral rich and superior drainage soil; all desirable conditions for grape growing.

inlineV2The other major influence on our final product is undoubtedly that of the hard working men who interact with the property throughout the season. Whether it be James tending to the vines on a daily basis, or David deciding what to plant or replant in the spring and when to harvest in the fall, the impact of our knowledgeable vineyard crew is something not to be taken for granted.

And while there are always ups and downs throughout each growing season, the combination of factors influencing the harvest each year are what make the wine business, and wine drinking, so intriguing.

Cheers to staying educated,


Cabernet Rosé 2012

Cabernet Rosé 2012

Do you remember your first experience with wine? Most of us begin with a taste here and there whether it was a rousing wedding toast or a sip from your mother’s glass on a hot summer afternoon. At some point the time comes for the attraction and curiosity of learning which wines please us the most.

inline1Our 2012 Cabernet Rosé, made with our Cabernet Franc grapes, is a great place to start. Crisp, with just a hint of strawberry, our Rosé is refreshing served cold in the summer, yet offers enough body to partner with a plate of pasta in the fall.

At times, Rosé is mistaken for… wait for it… White Zinfandel. Let me clarify: the only thing the two have in common is their color. Saltwater Farm makes a french style Rosé, allowing the dark Cabernet Franc grape skins to lend their color to the wine before they’re removed. It is not a blend of white and red wines and no sugars are added in the process.

This is the wine on most kitchen tables in the south of France. It is a taste of great grapes in a less fussy type of preparation; sturdy enough to stand on its own, yet not overwhelming for those new to wine.

There is no question that Rosé is making a return in a big way. The popularity may be increasing due to American vineyards using traditional French methods. The 2012 Saltwater Farm Vineyard Rosé is our third release and our best to date. Come have a taste and you will find yourself a new favorite.

We have the perfect food and wine pairing for a joyful marriage on the palate. See below for our Stonington Scallop and Strawberry Ceviche recipe!

Cheers to trying something new,


Stonington Scallop and Strawberry Ceviche

foodinlineServes 6 – Prep time, 1 hour
1 lb Bomster scallops sliced into bite size pieces (remove hinge, optional)
2-3 ripe strawberries diced
1-2 tsp diced basil
½ cup cucumber peeled and seeds removed – ¼” dice
3/4 cup fresh squeezed lime juice  – about 8 limes
Sea salt – to taste
Pinch of cayenne
½ shallot thinly sliced (optional)
Toss the scallops and ½ cup of the lime juice together in a non-reactive bowl. Let this marinate, covered in your refrigerator until the meat becomes opaque. Next, drain off and discard the liquid. Add the remaining ingredients; less the strawberries, and use your hands to gently mix.  Taste for seasoning, cover and refrigerate for up to an hour. Just before serving, mix in the diced strawberries and divide among 6 small dishes to enjoy the light, refreshing local flavors alongside our crisp and fruity Cabernet Rosé.
Want more? Visit Smashed Garlic for more delicious recipes.