A good year expected at Running Brook Vineyards
On a hot mid-July afternoon, the crowd was hopping at Running Brook Vineyards in North Dartmouth, MA. It’s market day. Food trucks, music and wine tastings invigorated the crowd.
The grapevines growing across the winery’s 16 acres benefit from the hot weather, according to Justin Seney, who became manager and assistant winemaker in 2022, at the age of 20.
Situated 16 miles away from Buzzard’s Bay, “being farther from the ocean is a big advantage because it’s generally warmer, which is very good for the grapes,” said Seney.
All of their grape varietals – Cabernet Franc, Merlot, Pinot Noir, Chardonnay, Vidal Blanc and others – benefit from the warmer weather. “The vineyard also sits at a slightly higher elevation, which provides additional growing advantages,” he added.
“There are a lot of factors we can’t control, like having an extremely wet year or an extremely dry year. This year has been very balanced, with some really hot weather and heatwaves. We’re expecting to have a good yield,” Seney said. “The vineyard primarily grows French grape varieties, many of which originated in the Bordeaux and Burgundy regions. Cabernet Franc and Merlot, for example, are classic Bordeaux varieties.”
According to Seney, southeastern Massachusetts shares some similarities with the climates of those French wine regions, although winters are generally colder here.
The vineyard was started in 1998 by Dr. Pedro Teixeira and Manuel Morais. In 2018, Teixeira became the sole owner.
Grapevines respond exceptionally well to consistent care. “The Vidal Blanc vines are now about 20 years old,” said Seney. “You spend the season going up and down the vineyard rows, fertilizing the vines, applying fungicides and pesticides when needed, and practicing good canopy management to produce a healthy crop.”
With proper care, grapevines can remain productive for generations. Seney noted that some vineyards around the world have vines that are nearly 200 years old.
This vineyard produces about 3,000 gallons of wine each year. Depending on the wine style, the wine is fermented in 13 stainless steel tanks of varying sizes before many are aged in 48 American and French oak barrels, each contributing distinct flavor characteristics.
“When you’re making wine, yeast converts the natural sugars in the grapes into alcohol. Depending on the style of wine, the juice may remain in contact with the grape skins or be separated from them early in the process,” said Seney. “Red wines, and in some cases certain white wines, are fermented or left in contact with their grape skins during a process known as maceration.”
Always catering to their customers’ extensive and varied palates, Running Brook Vineyards also makes three flavors of brandy: RB Brandy, Aguardente and Cock-eyed, as well as grappa. Their liqueurs include a range of flavors: strawberry, blackberry, tangerine, anise, canela (cinnamon) and coffee. They also offer a range of spritzers. They offer wine and distillery flights for visitors to sip through.
While the winery is open year-round, market day happens once a month from May through October. They host wedding parties, bridal showers, festivals and smaller workshops including art workshops, candle making and yoga events. A small music festival took place in August.
What does Seney like best about the operation? “Seeing people, all these beautiful people who come out, and make connections. It is a safe space for family and friends to hang out and make memories.”
For more information, access runningbrookwine.com.
by Laura Rodley
