Home to the oldest roots in Cape May County, Cape May Winery has been a staple of our expanding growing region since 1989. Founded in collaboration with Rutgers Agricultural Co-op, the winery released its first bottle of Cabernet Sauvignon in 1996. Today, the five varietals that were used as a test plot are still made into wine today. 

The sandy loam soils of Southern New Jersey were formed by melting glaciers that moved sand, silt and clay to the coast via ancient rivers. The bodies of water that formed are the most influential aspect of our AVA. The Delaware Bay and Atlantic Ocean surround the Cape May Peninsula and act as a climate moderator throughout our growing season. The warm southern currents allow for a longer growing season, waking up our vines earlier in the year. In the fall, these waters have their biggest impact, extending our harvest, giving our fruit a chance to ripen longer and develop special varietal characteristics. Coastal winds play an important role all season long keeping our vines clean and healthy.

Our four unique vineyard sites span 26 acres under trellis, enveloped in 150 acres of property. Each year we harvest 12 varietals, including: Chardonnay, Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Merlot, Riesling, Gamay, Sauvignon Blanc, Pinot Grigio, Cayuga, Vidal Blanc and Chanbourcin. In creating true expressions for each varietal our winemaking is directly tied to our grape growing philosophy. We harvest our fruit at their peak ripeness, making balanced wines and keeping in mind flavor and texture.

Every year our goal is to further understand our growing region and create wines that are interesting and delicious. And so every vintage that our team encounters a new set of challenges they are met with excitement.

Head Wine Maker Michael Mitchell & Wine Maker Jackson Sole