Get ready to feel fancy! For this week’s Thirsty Thursday, AY About You visits Post Winery in Altus.
“For 100 plus years, six generations of Post have cultivated and harvested grapes making Post Wines,” Tina Post tells AY. “The founder of our wine was Jacob Post, a German who arrived in 1872 to America.”
Today, Post Winery is run by family members of the fourth, fifth and sixth generations along with some incredible employees. It is the largest winery and grape grower in the state.
“All Post vineyards are located on St. Mary’s Mountain,” says Post. “Here they are protected from the harsh winter weather from the north and the late freezes that are not uncommon in the spring.”
The wine making process is seasonal, according to Post, and takes place throughout the course of the year.
“We are getting ready for our harvest season to begin in August. The grapes will be picked, transported, crushed, and inoculated with a wine yeast to start fermentation,” Post says.
Post Winery produces wine from five different species of grapes which are used to make cabernet, merlot, chardonnay, pinot grigio, seval, prophecy and many other red and white wines.
“Post produces over 30 varieties of fruit-forward wines and muscadine and other juices,” Post says.
Some of Post Winery’s big sellers are as diverse as they are delicious. “We make a red, white, and pink muscadine wine along with a lighter 7 percent alcohol version called Blue Parachute, that is a frizzanti style,” Post says. “Post produces several frizzanti, or bubbly, style wines that are some of our very best sellers. Along with the Blue Parachute, there are the moscato, red moscato and Strawberry Fields.”
Post tells us about another customer favorite is the boxed wine, which lasts longer and stays fresh.
“In the St. John Winery line-up, we have six different 4-liter boxed wines. Boxed wines have many attributes: the economical price, convenience for traveling and easy use, and the most important—sustained wine quality.”
If you’d like something to nibble on while you drink some of Post’s best sellers, you’re in luck. Post Winery has a farm-to-table restaurant called The Trellis Room. It serves paninis, sliders, garden fresh salads, house made sourdough bread made fresh daily, meat and cheese grazing platters, seasoned cheesy bread bites and made-from-scratch desserts.
If alcohol isn’t your thing, then you can enjoy a cup of muscadine tea instead.