The motivation for launching Vermont’s wine industry was rather unique. The first winery opened in 1997, with a mission of “keeping land open and working.” Owners of Snow Farm Winery wanted to offer an economic alternative to farmers: to curb residential and commercial development in Vermont’s rural lands. Since then the number of farm wineries has grown to almost half a dozen. With such a young industry and even younger vines, Vermont growers and wine producers are just starting to learn exactly how good Vermont-grown wine can be. Currently, French hybrid varieties dominate, with Leon Millot, Baco Noir, Seyval Blanc, Vidal and Cayuga being popular choices. Cold-hardy clones of vinifera varieties like Riesling and Zweigelt are also in the ground, with results pending. In this northern climate growers keep a keen eye on the latest canopy management and organic farming techniques in order to increase sun exposure and to minimize mildew diseases without intensive spraying programs.