Haunting Whisper Vineyard and Spirits

Open: May - December

About Us:
In 2005, Eric and his wife Erin purchased a 75 acre property in Danbury NH with panoramic sloping views of the surrounding mountain landscape. They purchased the property with aspirations of starting a vineyard and winery.

Neither Eric nor Erin had experience in farming as they both spent a majority of their working lives consumed in the fast paced society of corporate life. Erin has her Ph.D. in Biochemistry working as a Sr. Scientist and Eric with an engineering degree having worked in business operations of several networking start-ups as a director level manager.

However when Eric and Erin weren't at work, they spent much of their time together enjoying the outdoors hiking many of the open trails around the state of New Hampshire. At the end of the day of hiking, they would relax and enjoy a glass of wine fascinated with the character associated with each sip. As they enjoyed their wine, they would dream and discuss how great it would be to make their own wine someday.

Someday arrived in 2005, when they decided to invest in their retirement early by starting a business that would incorporate their professional experience with their personal interests, which they hope will grow and support them in their golden years.

They quickly realized when they planted that first of 500 vines in the ground that starting a vineyard isn't exactly for the faint of heart as not only would the planting be arduous but the realization that they can't control nature as the weather, disease, insects and animal pests would all be attacking their investment.
 
They learned quickly the methods for protecting their investment and today they have 12 European and Minnesota varieties thriving and fruiting in the sloping fields of their vineyard.
 
Making wine was also an adventure as Eric and Erin quickly realized that nature loves to consume sugar from the juice of the fruit they would be fermenting. Fermentation is a biological process that can quickly go wrong if proper care is not given before, during and after fermentation. Again, Eric and Erin had to quickly learn through trial and error that started with one five gallon glass carboy of juice at a time in their kitchen to fermenting four carboys of juice at a time to working their way towards using 130 gallon stainless steel fermentors in a 3600 sqft Winery they had built in 2008.