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Showcasing Vermont's Unique Wine
At Hotel Vermont, Juniper Bar & Restaurant has long been our signature welcome, an invitation to pause, settle in, and get comfortable in our space.
Part of that welcome has been a house wine that is uniquely ours, part of a partnership that has lasted years.
Hotel Vermont teamed up with local winemaker Iapetus for the first time in 2019 to create Hotel Vermont x Iapetus, a house wine that the food and beverage team tastes and picks specifically to appeal to those who visit Juniper.
“They were looking for a light red,” said Ethan Joseph, head winegrower at Iapetus. “It’s chillable, just easy drinking, pairs well with a lot of food, can have it with a meal, cannot have it with a meal, just something to relax with and enjoy.”
The next iteration of Hotel Vermont x Iapetus returns to Juniper this summer, looking to bring a taste of Vermont wine to guests.
The partnership with Iapetus is part of our commitment to locally-sourced collaborators. Giving guests a taste of Vermont – whether it be in the ingredients that make up the food dishes, the beer on tap or the house wine that is served – is an important part of the welcome that Juniper provides guests.
“We teamed up with local partners in the beginning and we’re still doing it,” said Lilly Connelly, Restaurant Manager at Juniper. “We’re still true to who we are – working with, being involved and collaborating with our partners.”
The partnership led to a is a blend of Petite Pearl grapes, Substrata (a mix of Louise, Itasca, L’Acadie Blanc, La Crescent) and Tectonic (a skin contact blend of La Crescent and L’Acadie Blanc), an approachable sip that introduces you to the unique profile of Vermont grapes.
“It’s just super refreshing,” Joseph said. “It’s very fruit forward, perfect for just hanging out, sitting on the patio around the fire pit or looking out your room window at the lake.”
Iapetus produces wine with grapes grown at vineyards just down the road from Burlington, with four vineyards in Shelburne and Charlotte. The winery produces everything from a Riesling produced 100 percent in Vermont, to a distinct skin contact “orange wine” made up of La Crescent grapes, to a variety of red wine blends made up of Petite Pearl and Marquette grapes grown locally.
“You’re going to get flavors and different styles of wines that are inherently unique to Vermont,” said Tyler Mackelvey, Iapetus’ general manager. “We try to highlight that when we have customers coming, like this bottle of wine only exists here. The varieties and the styles are very unique to this place.
“It’s nice to tell that story and bring people into a better sense of place.”
