Want to know more about Nimble Hill Vineyard and Winery and the man behind the Vineyard? Take a moment, grab a glass of wine, and check out this article. Cheers!!

http://blog.pennlive.com/wine/2017/07/nimble_hill_vineyard_manager_sees_potential_in_maturing_pinot_noir.html

Coming To The Market In Two Weeks!!! Stay tuned in to find out where you can find these three SOURS. Cheers!!
CAB FRANC SOUR- Sour Ale (750ml and Draft Only)
The latest Nimble Hill Vineyard and Brewery collaboration is our soured Cluster Fuggle Pale Ale rested on Cabernet Franc red grape skins. The deep ruby color is as instantly inviting as the abundant aroma, all derived from the wild micro flora collected at the Vineyard. The flavors are lightly sour with rich red grape tannin and complex oak and wild yeast flavors.
6.7% ABV 0 IBU’s
OUD BRUIN (Old Brown)- Sour Ale (750ml Only)
is a style of beer originating from the Flemish region of Belgium. The Dutch name refers to the long aging process, that goes up to a year. It undergoes a secondary fermentation, which takes several weeks to a month, and is followed by bottle aging for several more months. The extended aging allows residual yeast and bacteria to develop a sour flavor characteristic. 7.3% ABV 0 IBU's
VIDAL SOUR- Sour Ale (750ml Only)
is aged in oak wine barrels then re-fermented on our Vidal grape skins. Light in color and body, with a distinct lightly sour taste, Dry finish and complex aroma, all derived from the wild native micro flora. 6.7% ABV. 0 IBU's

There are six varieties of sour ales: American Wild Ale, Berliner Weisse, Flanders Red Ale, Gose, Lambic & Oud Bruin. Sour beer originated in Belgium but has spread across Europe and the US. They are made by intentionally allowing wild yeast strains or bacteria into the brew, unlike modern brewing that are produced in a sterile environment. The most common agents used to deliberately sour beer are Lactobacillus, Brettanomyces, and Pediococcus. The tart flavor... can also be accomplished by adding fruit during the aging process to push a secondary fermentation or microbes present on the fruit’s skin
Sour beers come in a variety of colors: from pale ales to sours that almost look like porters or stouts. Since wild yeast is unpredictable, the sour beer brewing process is extremely fickle and takes months to ferment and years to mature. Because of the sour beer brewing process many breweries have a special sour brewing room or building for their sour beers permanently away from their modern brewed beers.

DONT FORGET ABOUT OUR SOUR SUNDAY COMING UP THIS JULY 23 STARTING AT 1pm

We are proud and excited to announce that Nimble Hill Riesling is now available in downtown Philadelphia at The Bank and Bourbon. Cheers!!

We are happy to announce that we had two of our wines finish in the Top 10 for the Pa. Sommelier Judgment Day Competition.
4. Riesling - Toczko Vineyard, 2015 - The balance between sweetness and acidity in this wine is perfect. Hints of lime and nectarine are noted in this Riesling. All of the grapes for this wine were grown at Nimble Hill.
7. Riesling, 2015 - Grapes for this wine are all from Sugar Hollow Vineyards. Crisp, mouthwatering acidity, and flavors reminiscent of peach and tangerine make this wine standout.