The first thing you gotta know, is that even though I was introduced to him in writing and in person, several times I called Mike Appolo "Joe". Don't ask me why. Before I even drank a few drops, I was Mr. Malaprop. And it continued later. Oy! His name is Mike.....and I am an idiot, for those of you who don't already know.
I met with Mike (and the tasting room manager Ann) at Appolo Vineyards on a glorious Friday afternoon. Mike has spent a lifetime in the Air Force. While stationed in Europe, he fell in love with wine. The seed was planted, and he was smitten. He came back to the US, moved around a bit, and then took a job in the private sector in the New Hampshire region.
According to Mike, "I really believe that wine is grown, not made...I believe the winemaker reveals the wine in the same way a sculptor reveals the statue. Most wineries in the United states are first generation businesses. Only a very few pioneers have passed the torch on to the next generation of winemakers. The ones who have figured out the best grapes to grow are truly pioneers. They have tried many and figured out that one or two grapes that are best defined by their specific terroir. They have focused on growing them the best way they can. I have used this spirit growing new grapes in New Hampshire, our home. We re-energized this 200+ year old farm with new life. Grapes like Brianna - complemented by the granite soils and hot summers, but able to withstand the coldest winters - produces wonderful wines. I believe this is one of those region defining grapes. We've only begun to explore the different ways of making wine with this grape and others."
Appolo makes wines with New Hampshire and estate fruit. But like most New Hampshire wineries, he has to outsource a portion of his fruit. Much of it is from other states. In a tip-o-the-cap to Mike, he might have gone further afield, but most of the grapes are from either Rhode Island, Massachusetts or New York (Hudson Valley). I give extra marks for trying to stay close to home.
The first wine that impressed was the Appolo Vineyards New Hampshire Brianna Reserve 2017. The Appolo Brianna 2017 was made from Rhode Island grapes and very nice. But the Brianna Reserve 2017 was made from estate fruit. It was big, bold, and full of flavor. a big white wine that I would easily serve for Thanksgiving Dinner. A very very good white wine.
China Girl is a dry Rose' made from 100% Chambourcin grown in the Hudson Valley. Truly, it was a very, very nice dry rose. The Muse was also made from 100% Chambourcin from the same Hudson Valley source, but instead this was a big, dark, deep dry red! One of the better straight up Chambourcins I have had recently. Very nice!
Dragon Fly Red New Hampshire 2017 is a big dry red made from 55% Marquette, 36% Marechal Foche, and 8% Frontenanc. A big dark earthy red, with big fruit up front - dark cherries, blackberry, cassis. Brambly and chewy, this wine had deep, deep flavor that lasted a good long time. Very impressive. I liked this a lot. A lot!
Flat out, one of the most impressive wines on a very solid list was the M Sparkling Rose' made from 60% Chambourcin from Hudson Valley, NY, and 40% New Hampshire Frontenac Gris. Mike makes the wine, but it's bottled at Flagg Hill, using their sparkling bottle operation. The flavor was tremendous. A bread-y nose, strawberry, peaches, and cranberry came through. A lovely, lovely wine. A fabulous dry sparkler!
Appolo Blushing Bride is made from 100% estate fruit. Made in small quantity (originally for his daughter's wedding) it is a semi-sweet rose' with a nose exploding with raspberries, nectarines, and green apple. The Blushing Bride 2016 (which sold out) won a Gold Medal at the Indy International Wine Competition 2017. A solid semi-sweet crowd pleaser.
The next wine was the Appolo Bridesmaid New Hampshire 2017 was made from 100% New Hampshire grapes, 72% Frontenac Gris, 19% Prairie Star, and 9% Louise Swenson. Bridesmaid was a light, sweet white with floral and honey notes, was accompanied by lemons and limes and apricot. The Bridesmaid 2016 was also a medal winner at The Big E Wine Competition 2017. Very nice as well.
Last wine was the Sonrisa, a dessert wine, was made from 55% Seyval Blanc from the HV, and 45% from Orange Muscat from California. A lovely, lovely wine. Very impressive.
Most impressive, Mike had deals every where. When I brought up the subject of collaborative efforts, he smiled patiently as I blathered on. He has three collaborative projects going with local New Hampshire breweries. He's making wines for specialty customers. He's got jams in his tasting room made from tree fruits on his property. Mike is waaaay ahead of most people, even though Appolo is not the biggest vineyard you've ever been to. But the spirit here is big.
Mike Appolo is no ordinary Joe. He's a smart guy with a dry sense of humor. He is a man who is making some very nice wines in New England, and he's growing in every direction. And it's all done by hand. How can you not like this place? You need to go to Appolo Vineyards!!!