Membership Meeting

May 8th, 2026 at 6:00 PM
Bethel Lutheran Church, 295 Old County Road, Templeton

Our presenter this evening will be Ryan Pease of Paix Sur Terre (Peace on Earth). In the cellar, Pease prefers using selected yeasts over comparatively unpredictable natural fermentations, also noting a reduction in volatile acidity levels. Pressing is long and firm for both whites and reds, with the pressed wine immediately combined with the free-run juice for better cohesion during élevage. Sulfur additions are delayed as long as possible, usually until after malolactic fermentations. Except for the Vermentino Sandstone Jarre bottling, white wines are fermented in stainless steel, do not undergo malolactic conversion and are filtered after a short maturation of three to four months on their heavy lees. Whole-cluster usage is pragmatic but tends to feature more prominently in the Mourvèdre and Syrah bottlings, with red wine macerations lasting around 10–15 days before a 14-month élevage in neutral barrels. Total annual production hovers around 1,500 cases.

Please bring a bottle of wine or beer and a substantial appetizer or dish to share. As usual, please bring your plates, glasses and utensils.

Thanks go out to our meeting hosts Larry Rairden and Angela Harris, and Rudy and Vidya Schalk our co-hosts. 

We hope you will be able to join us!

Guests are welcome!

Members: Don’t forget to wear your name badge. You may purchase a personalized name badge through this web page.