Press

9 questions with 7 Vines Vineyard’s Janee Katz: Wine club, anyone?

By | nngo@pioneerpress.com | Pioneer Press

Things are taking root at 7 Vines Vineyard, the winery in Dellwood, near White Bear Lake and Mahtomedi. Janee Katz, vice president of operations, gave us the lowdown on her love for all things culinary, how the idea was planted for a vineyard on the former land of railroad magnate James J. Hill and what’s to come.

What’s your favorite childhood food or drink memory? Every single day when I got off the school bus, my mom would always have something baked, such as cookies or muffins, fresh out of the oven. I try to do that with my children now because it was such a profound memory for me as a child.

What did you want to be when you grew up? I wanted to be in broadcast journalism.

What was your first job in food and hospitality? Starting at age 16, I used to work at a golf course in the summers. I started out working at the snack bar then drove the beer and beverage cart. I loved interacting with people and working outside. I loved golf, too, so that helped.

How did you wind up in the food and hospitality business for good? I kind of fell into it with my parents owning 7 Vines. I went to the University of St. Thomas and received a degree in communication and marketing. I went on to do real estate. My parents, Ron and Arlie Peltier, purchased the land, formerly owned by James J. Hill, in 2010. They decided to start growing grapes on a portion of it, and the first vines were planted in 2012. My job was doing all of the administrative work and working with people who worked on the farming part of the vineyard. That position morphed into more of a business-development role.

What’s the story behind the name 7 Vines? My father, Ron Peltier, played hockey growing up. After he graduated from Johnson High School on St. Paul’s East Side, he played on the University of Minnesota Gophers team under legends Glen Sonmor, Lou Nanne and coach Herb Brooks. His jersey number was 7. He has seven grandchildren, whose names are etched on every bottle that we make. That number is really special to him.

How has the business grown? We planted the first vines in 2012, and today there are over 5,500 vines growing in the vineyard on 10 acres. The entire winery side encompasses a total of 27 acres. When the winery opened Oct. 8, 2017, we started with a tasting room but that has morphed into more of a wine bar feel. The idea is for people to come in and sit by the fire, try our wines, eat and relax. We offer 10 different wines in our wine bar right now. We’ve added a wine sommelier and have a taste experience, which includes tours of the vineyard, production side and tasting room.

We always knew we wanted to be a place for celebrations and it’s been fun to see that transition of holding private parties and events such as weddings and anniversaries. We have over 60 weddings on most Fridays and Saturdays this summer and fall. Since we are closed for weddings, we’re trying to create opportunities for the public to enjoy our facility during the weeknights. We’re hosting more events during the weekday such as snowshoeing and yoga. This summer, we’re going to start a bocce ball league.

What’s your favorite wine on your menu? My favorite is our cuvee, which is our sparkling white wine. I love that it combines two of our grape varieties — Frontenac Gris and Frontenac Blanc. It has beautiful notes of mango and citrus. For our weddings here we give the couple a cuvee for their engagement — it’s so celebratory.

If you had to eat or drink only five things for the rest of your life, what would they be? I’ve definitely grown a major affection for wine. I love homemade lasagna. I love caprese salad fresh in the summer. I love a good hamburger — not fancy at all. My absolute favorite thing to eat is a doughnut fresh from the bakery.

What’s next? We continue to add new and fun ideas. We’re still in the midst of developing our wine club. We’d like to partner with local restaurants and get our wine out there in other venues.
7 VINES VINEYARD

Where: 101 Highway 96 E., Dellwood
For more information: 651-478-6300; https://www.7vinesvineyard.com


7 Vines Does MN Wine Right—No Matter the Season

Winery visits typically evoke warm-weather visions—especially in Minnesota. Greenery, airy clothing, and patio seating all pair exquisitely with a glass of wine. But 7 Vines Vineyard and Winery is building up an experience as cold-hardy as the grapes. (And we were hip to them back in August—read our feature on local wineries here.)

Located amid lake homes and forest in Dellwood on the northeast side of White Bear Lake, the winery is a 20- to 30-minute drive from the Twin Cities. Its wine bar opens at 3 p.m. Wednesday- Sunday unless there’s a special event planned.

Opened to the public in October of 2017, 7 Vines’ tastefully designed event space is well- equipped for summer weddings and warm, sunny afternoons. In fact, from April through the end of the year, expect weddings to book the entire estate most (if not all) weekends. While everything’s under inches of snow, the spacious dining room and wine bar area take on a different character. An enormous gas-powered fireplace has a magnetic pull, and the window- filled building offers plenty of vantage spots ideal for taking in a vibrant late-afternoon sunset. With a mug of mulled 7 Vines Marquette in your hand, the possibilities fully take hold.

The 5,500-plus vines on the 30-acre grounds are brown and hibernating but remain a beautiful backdrop for indoor contemplation—or a peaceful showshoe hike. If we get more snow, as predicted, the winery might add another outing to their March calendar. A vigorous walk in the chilly air proves perfect for burning off some of the menu of cheeses, flatbreads, soups, and desserts that have been carefully curated to pair with different wines. (Try the pear-and- prosciutto flatbread with the cuvée to taste what we’re talking about.) One more mug of mulled wine? Okay, twist our arm.

The winery is part of what was once a 188-acre estate passed down through the descendants of James J. Hill. It was purchased by Ron and Arlie Peltier in 2010. The Peltiers have invested more than $8 million in the winery, which they plan to pass down to their seven grandchildren, who inspired the 7 Vines name.

Currently, 7 Vines’ wines—red, white, rosé, and sparkling—include Minnesota-made, cold-hardy Marquette, Frontenac, and La Crescent grapes. They also locally produce Cabernet, Riesling, and others with grapes from other regions. Minnesota is a challenging new frontier for wines. But these bottles are legit. The 60-minute tour takes you down to the production facilities
(industrial-chic and replete with photo ops), where the winery’s sommelier, Maureen McKenna, walks you through the complex flavor adventures you crave. Most of their oak barrels for aging come from the state—redolent of dill and coconut—with some from France that smack more of vanilla and cloves. Unexpected notes blossom on your palate: pineapple, banana, smokiness, and subtle bitterness that melts with the right cheese.
No matter the season, this $30 tour of the facilities, led by McKenna along with winemaker Bryan Forbes, provides an entertaining balance of the craft and science behind the production line. In between McKenna’s studied explanations of each wine’s pairings, Forbes jovially explains the grapes, the fermentation process, the equipment, and his philosophy. All the while, you’re sipping and tasting, of course.


Tastemaker: Bryan Forbes, 7 Vines Vineyard

By Lenn Thompson

When I wrote my short piece for Wine Enthusiast Magazine about the exciting things happening in the Minnesota wine industry, I tasted a lot of wine from as many places as I could. You’ve seen several of the reviews here on the site. Thankfully, I’m still getting to taste more of these uniquely delicious wines made from grapes unique to North America’s northern climes.

But, it wasn’t until well after my story was filed that I really got to dig deep into the wines that Bryan Forbes is making at newcomer 7 Vines Vineyard in eastern Minnesota, not that far from the Wisconsin border.

Putting aside the wines he makes from West Coast fruit from Napa Valley, Santa Barbara and elsewhere (that’s another discussion for another day), his Minnesota-grown wines are some of the best being made in “The Land of 10,000 Lakes” and some of the best wines I’ve had from anywhere made from the cold-hardy grapes developed at the University of Minnesota.

You won’t find oak-bludgeoned Marquette or syrupy-sweet La Crescent. Bryan has an inquisitive-but-confident winemaking style that focuses on balance and letting these unique grapes show off what makes them, well, unique.

As Minnesota earns more attention from a wider audience, it will be people like Bryan leading the way. He’s a true tastemaker in a region that needs more of them.

Plus, I like his diverse taste in music as you’ll read about below.
7 Vines Vineyard’s Bryan Forbes (Credit: James Ramsay Photography)

Location: 7 Vines Vineyard, Dellwood, Minnesota

Title: Director of Winemaking & Viticulture

Before I Became a Winemaker: Long story sort of short, I grew up in Minnesota, studied environmental chemistry, hydrology and GIS in college out in Washington and planned to go masters, PhD and then teach at a university somewhere.

I basically wanted a job where I could ski and flyfish and still call it work somehow. Before that happened, I ended up getting sidetracked in Japan for a couple of years. That’s when I started drinking and appreciating wine, and then everything went a bit wonky.

How I Ended Up Where I am Today: After coming back from Japan, I dipped my toe into wine production in 2007 across the river in Wisconsin volunteering to help with harvest at a winery. I went to New Zealand in 2008 on a working holiday visa and spent a year in a vineyard in Central Otago. That’s when the wine thing really got it’s damn dirty hooks into me. At the time, I was planning on going into precision viticulture, remote sensing vineyard management and planning stuff based on my background. That year, I ended up being a vintage lab tech and cellar rat to round out the year in the vineyard. I gathered that this whole winemaking thing was probably a pretty cool gig.

After 2008, I bounced around mostly chasing pinot noir and riesling in Australia, California, New Zealand, Alsace, and then more New Zealand where I grabbed a graduate diploma in winemaking and viticulture. Then more New Zealand, Burgundy, Oregon and eventually back to Minnesota in 2014.

I more or less got lost hemisphere hopping and somehow found my way back home.

If you had asked me in 2010 if I’d be making wine back home one day I would have laughed. But Minnesota has a large pull for me, I love it here despite the lack of proper mountains. The developments in the wine grape world of Minnesota have certainly been intriguing. I see a lot of potential in some of the grapes grown here and there is something very enticing about trying to carve out a new niche in the world of wine. Since I’ve been back in Minnesota I’ve consulted for a couple places, worked for a supplier, moonlighted as the interim winemaker for the University of Minnesota and then started with 7 Vines in 2017. Things all just kind of happened.

What I’m Drinking Right Now: 2016 Gobelsburg Zweigelt. One of my go-to reds. Kind of like a Marquette honestly. So good and damn cheap for the quality.

The First Bottle of Wine I Remember Drinking: First one I remember drinking was some sauvignon blanc in Vancouver with my mom and dad (despite their protests about my age at the time). I was 19 (and I) had it with halibut. It was glorious. No idea what it was, something Kiwi I’d guess. My first ‘a ha’ wine was Baumard Quarts de Chaume 2002 and the first red that blew my mind was Cayuse Bionic Frog 2003. I drank that in Kobe over a week in 2007 and the way it changed day by day was enthralling.

My Winemaking Style: Get good fruit and don’t mess it up. I try to be on the minimal intervention side of things as much as possible but I’m willing to do some chemistry gymnastics if necessary (around here it’s mostly just ripping acid out and dealing with silly amounts of protein).

I like keeping lots separate as long as possible, trying to appreciate the differences in sites and ferments. I get annoyed when things are out of balance. I also don’t like much new oak impact, I want the fruit characteristics to come through first and foremost. I tend to go for longish skin contact, as much whole cluster as I can get away with, lots of aging on lees, and co-inoculations if I pitch yeast.

Ideally, I’ll get to feral ferments for everything here. I hope to one day do some Vinothek type whatnot with La Crescent in puncheon for like 5+ years on the lees…could be fun. My goal is to keep pushing things further and further down the rabbit hole to make something really interesting and enjoyable.

My Mentors — Wine and Otherwise: Wine wise, I’ve been very fortunate to have some really good people help me along the way. Jenny Dobson, Jeff Pisoni, Olivier Humbrecht, the Seysses family, Tim Heaton…there’s more for sure. I’ve picked up a lot of good things along the way from people who’ve forgotten more about wine than I can ever hope to know.

The Music Playing in the Cellar Right Now: It’s usually a constant barrage of Neurosis, Cult of Luna, Isis, Clutch, High on Fire, Gojira, Meshuggah, Candiria, Nailbomb, Yo Yo Ma, If These Trees Could Talk, All Them Witches, Solstafir and Pink Floyd.

My Favorite Thing About the Minnesota Wine Industry: Carte blanche. No substantial history for varieties, for sites, for styles so it’s all throwing darts based on (somewhat) educated guesses and trial and error.

What I Wish Was Different About Minnesota Wine: It needs more collaboration, more cohesio, and more cooperation. That and some changes to the laws like allowing for contract winemaking as well as having a state wine association with funding.

I don’t care about the 51% rule that causes a bit of consternation here, makes no difference to me, though it would be nice if people got past it as there is way too much energy wasted on it. And I wish we didn’t have insane amounts of trunk disease.

On a Random Thursday Evening, You’ll Find Me Drinking: I’m a total riesling junkie. I tend to go for all things German, Austrian, Alsatian and Finger Lakes. I get all giddy when I dig out a Heymann-Loewenstein or Diel or Weinbach or a bottle from Nathan Kendall in the Finger Lakes in my little stash.

When not riesling, it’s typically high-acid whites, Rhone-ish Syrah, Nerello Mascalese, Austrian reds….I still adore pinot. My beer consumption has gone way down recently, but if that’s happening, dark stuff, sour stuff, German stuff….pretty much anything not hoppy. And cider.

My Last Meal on Earth: Start off with Selosse. Because why wouldn’t you?

Zind-Humbrecht Clos Windsbuhl Riesling 2010. My favorite vineyard anywhere.

Raveneau Les Clos 2010. The wine that got me into chardonnay (not the 2010 mind you).

Pisoni Pinot Noir 2009. One of my favorite harvests and just delicious.

Dujac Chambertin 2012. Unicorn I had the good fortune of digging out. I can still smell it.

Chave Hermitage 1990 or something similar. No brainer cause damn do I love the Rhone.

Zind-Humbrecht Pinot Gris Clos Jebsal SGN Tres Special 2010. A true unicorn from the moment it went into foudre. Just insane nectar of the gods.

Talisker 10. I’ve loved single malts since I was 13 (toured Glenlivet, I can still smell it) and Talisker has been a part of every significant moment with my wife.

Oh, right, food too….huh. I dunno, probably some green lipped mussels, wild rice chowder with a proper baguette, lake trout, a bunch of comte and epoisses, then some Ben and Jerry’s Phish Food (really wish it wasn’t named after that band…).

It would be nice if all this happened on Artists Point on Lake Superior.


HomeServices' Ron Peltier already built a real estate empire — now he sets his sights on wine

By Alex Van Abbema – Staff writer, Minneapolis / St. Paul Business Journal

Outside of his work with the homeownership service provider, Peltier said he's invested over $8 million to build out 7 Vines Vineyard, a winery in Dellwood.

Peltier and his wife, Arlie, purchased in 2010 a 188-acre estate once owned by the daughter and granddaughter of James J. Hill. Peltier had seen the booming growth of microbreweries throughout Minnesota and the rest of the country and became fascinated with the wine business. He felt it was underserved in the Twin Cities.

"I wanted to do something that would be lasting and ecofriendly." Peltier said. He worked with the University of Minnesota to find vines that could survive the cold Minnesota winters. The first vines were planted in 2012 and there are now over 5,500 vines growing on a 10-acre space.

He recruited Brian Forbes, who worked as an interim winemaker for the university and has held various winemaking roles in France and California. 7 Vines now produces seven varietals of wine, including four Frontenac varieties, two Marquette varieties, and a Minnesota sparkling wine.

Peltier said he doesn't have enough supply to ramp up production for wholesale operations, but may eventually make the wine available to local restaurants and clubs. He estimates 7 Vines manufactured about 2,500 cases of wine last year, selling them directly through the winery and online.

"It's a serious undertaking — we're clearly not producing Kool-Aid," Peltier said.

Beyond its wine production, Peltier opened the winery as an event space in October 2017. It includes a wine bar and space for wine-tasting events. Peltier said the space has hosted over 70 weddings and private events.

It's had some high-profile attention — Peltier hosted VIP events at the space last year during the Super Bowl, and NFL Commissioner Roger Goodell stopped by for a dinner.

Peltier estimates that the buildout of the winery, and planting the vines, has cost him more than $8 million. He plans to eventually pass operation and ownership of 7 Vines on to his seven grandchildren.

"It's built to last," Peltier said. "By the time my grandchildren are adults, we'll have a serious, recognized winery with great wines."



Thanks! Would you like to provide some more information?