An Evening at Nissley Vineyards

——–by Cathy Boyd

Join the PWS at Nissley Vineyards on Saturday, September 18^th at 5pm to enjoy the newest collection of Nissley Vineyard Wines, ‘The Reserve Collection’ and a fabulous grazing station prepared by Slice of Divine Charcuterie – www.sliceofdivinecharcuterie.com.   See the list of grazing station items and the nine wines at the end of this article.  Then make your reservation!!

The Reserve Collection is the bridge which joins the Nissley of the past with its future.  Nissley began when, with time on his hands after retiring from the bridge construction trade, J. Richard “Dick” Nissley planted several experimental acres of Seyval Blanc in the mid-70’s.  Shortly thereafter, Dick became a winemaker and winery owner, first opening in 1978 and eventually naming his venture with the family name, Nissley Wine Cellars. Planting in Lancaster County at the time was somewhat of an experiment – there were only a few wineries operating in Pennsylvania at the time and conventional wisdom was that California or France was the place to grow grapes and operate a winery.

Growth and success was a slow and steady process made easier after his four children joined the venture – John as vineyard manager, Judith as enterprise manager who and also started the Music in the Vineyard’ series (that continues today), Joyce doing the business accounting and bookkeeping and MaryLee overseeing the preservation and beautification of the grounds with her knack for horticulture.

Nissley’s focus until recently was on the production of hybrid and sweet wines. Then the grandson of Dick Nissley, Jonas, enters the picture in 2016.  Jonas has tweaked the lineup of Nissley wines with the introduction of the Nissley Reserve line.  The wines we will be tasting at our event on Saturday, September 18^th, will be the Nissley Reserve wines.

The Reserve line was started with Merlot in 2016 and showcases Pennsylvania wines through the use of excellent fruit, expert winemaking practices and barrel aging.  Cabernet Franc was added in 2017, Chardonnay in 2018 and Cabernet Sauvignon in 2019.  Next to be added will be a Meritage.  Originally the Reserve program was to showcase only estate fruit but the recent cold weather of 2017 and 2018 killed 80% of the 5000+ vines that were planted.  The vineyards have since been replanted and the first harvest of Cabernet Franc and Chardonnay will be this year.  Nissley will continue their labor of love in the vineyard and keep planting vinifera grapes even with the inevitable headaches and hair pulling they bring!

Recently hired winemaker, Andy Reagan, is there to lessen the headaches and hair pulling, and this year is his first harvest at Nissley.  A native of Virginia, and a former Marine Corps reservist, Andy has had a passion for wine that started well before the national legal drinking age of 21.  Andy summered in his youth in Hudson Valley, at Benmarl Vineyards helping in the vineyard and/or the cellar. After graduating from the Marine Corps RTD, Parris Island, SC he returned to Benmarl Vineyards where is sister, Anne, was the winemaker, and began to learn the trade in depth.  After several years at Benmarl, Andy returned to Virginia.

Since then Andy has made wine at a number of eastern wineries with distinction, where he has led a rebirth of several vineyards, won numerous platinum, gold and Best of Class awards and was invited to pour his wine at the James Beard House.  Some of the prominent wineries include Chrysalis Vineyards, Jefferson Vineyards, Old House Vineyards and most recently Horton Vineyards where he guided the 2016 Petit Manseng to winning the 2019 Virginia Governor’s Cup.

Below is the wine line-up and food accompaniments for our event.  **All wine purchases during the evening will receive a 20% discount

The WINES

“The Jester” – Pét-Nat wine.  A traditional form of sparkling wine.

2018 and 2019 Reserve CHARDONNAY

2018 and 2019 Reserve MERLOT

2018 and 2019 Reserve CABERNET FRANC

2019 Reserve CABERNET SAUVIGNON

2017 Estate Bottled CHAMBOURCIN

The FOOD – a GRAZING TABLE by Slice of Divine Charcuterie

CHEESES – Manchego, Pecorino, Ricotta Salata, Burrata, Parmigiano-Reggiano, Everything Goat Cheese, Drunken Goat, Merlot Bellavitano, Asiago, Saint Agur Blue

MEATS – Prosciutto, Dry Aged Salami, Spicy Dry Aged Salami, Capocollo, Speck, Soppersata, Bresaola, Chorizo, Rosemary Ham

DIPS & SPREADS – Roasted Garlic Hummus, Roasted Red Pepper Hummus, Tzatziki, Olive Tapenade, Marinated Feta Salad, Shirazi Salad, Tabbouleh Salad, Whole Grain Dijon Mustard, Spicy Brown Mustard, Raspberry Compote, Fig Jam, Tomato Jam, Honey

GARNISHES – Dolmades, Marinated Olives, Marinated Artichokes, Cherry Tomatoes, Mediterranean Cucumbers, Mini Peppers, Tomato & Mozzarella Platter, Honey Comb, Fresh Figs, Assorted Dried Fruits, Assorted Nuts, Dried Citrus, Assorted Fresh Fruits, Prosciutto Wrapped Peaches, Prosciutto Wrapped Cantaloupe

BREADS & CRACKERS – Seasoned Pita Bread, Naan, Baguettes, Herbed Focaccia, Crackers & Chips

100% COVID 19 vaccination proof with follow-up 14-day waiting period completion is required to confirm event reservations.  All CDC and PA DOH distancing and safety precautions, as well as Nissley Vineyards policies will be observed.

Register here!      Members: $50       Patrons: $45       Nonmembers: $60