The Best Vineyards and Restaurants to Visit in Missouri’s Wine Country | Eater
"A forward-thinking estate led by a collaborative team, the winemaking program experiments widely—aging small-batch port in apple brandy barrels, producing orange wine, maturing Norton in oversized foeder barrels made locally, and bottling a canned sangria called Swirl. Visitors can drink in the views from a tented outdoor area while enjoying seasonal flatbreads and pizzas from the on-site restaurant." - Meera Nagarajan
