Winter is over and The Wine Press is busy preparing events for our up coming 2017 Spring Season

As well as taking orders for the upcoming wine season

Order early and have the best of  quality and selection

Wines from South Africa are fermenting and grapes from Chile are expected to arrive soon

Be on the look out for news on what’s to come next

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Learn how to make your own wine.

This season the Barrel Club is offering a Chilean Syrah.

The style of a Chilean Syrah is known for it’s dark berry, chocolate, and tobacco notes. Coming from a region with good hot days and cool nights, ensuring a complex wine.

Come together with fellow vintners and choose to make your own custom wine. Know the dates of your wine making steps ahead of time, and enjoy an original experience. Come to as many of the steps or as few as you would like:

Our crush begins on April Saturday 29th. Space is limited so see below for the rest of the scheduling dates and call Lori for more specific information (203) 777-9463!

Step One – The Crush will begin Saturday April 29th at 11:00am

Step Two – Depending on the rate of fermentation

you will be invited back 5-10 days later to press your wine

Step Three – Five months later on September 10th

we invite you back to rack and taste your wine

Step Four – The most popular step is here on April 22nd 2018

when we show you how to bottle your own wine to take home

For more information on availability, please call or email us.

203-777-9463 – info@thewinepressct.com



Our Fifth Annual Chocolate and Chilean Wine Tasting

Friday March 31, 2017 – 7:00pm – $30 for tickets online

*Doors are at 6:50pm

Join our kickoff event for the 2017 south of the equator wine making season. Come in and taste our delicious selection of Chilean wines, and our South African Pinotage all made here in our facility. Enjoy a chocoholic’s dream, and pick our brains on all things wine. Come and explore your options to “Make Your Own Custom Wine.”
Grab your tickets fast!
Click the link below to receive yours
Call (203) 777-9463 with any questions