Wine, Made Locally, Now Available at Chardon BrewWorks

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Continuing its commitment to the homebrew culture that inspired its craft beer, the Chardon BrewWorks & Eatery is excited to announce the addition of locally made wine to its tasting room menu.

Friday, April 1, will mark the Grand Opening of Felice Tizio Morto Vineyards Winery starting at 6 p.m. Grand Opening festivities include pizza, cheese plates and veggie trays available as a gift to all attendees; Steve Rayer on guitar and David Fisher on accordion; and the location’s full wine and beer menu available for purchase.

Marc F. Burr — or “Burrly,” as he is known in Chardon — is the sixth-generation funeral home director of Burr Funeral Home, and has partnered with Chardon BrewWorks to bring his expertise in wine-making to 200 Center Street. All wines are made on site and available by the glass or in 1.5-liter pouches, equal to two standard 750ml bottles.

Rowdy Raccoon hard cider highlights Burr’s flavored varieties, like sangria, Pinot Noir and Catawba, which he has made since 2010. Other offerings include Washington State Riesling, Blackberry Blast Cabernet, Grand River Valley Concord and Pineapple Pear Perfection Pinot Grigio, with the upcoming addition of Sonoma Valley Pinot Noir, Lodi CA Old Vine Zindandel and Strawberry Rose White Merlot.

“Donna and I are extremely excited to have Burrly joining us on this venture,” said BrewWorks owner Mike Nedrow. Adding hand-crafted Chardon wine to our world-class Chardon beer is going to be nothing short of phenomenal.”

Burr’s love of wine was planted on South Bass Island, where he spent his summers learning from the Heineman family at Heineman’s Winery. With his first wine kit, the foundation was set, and Burr planted a small test vineyard behind the Burr Funeral Home. In 2013, Burr harvested enough grapes to make six gallons of pink Catawba wine. The following year, Burr expanded his operation to about 2,000 pounds of grapes from Lake County and the wine regions of California. His ambitions have grown ever since. Each wine, he processes from beginning to end.

“I truly enjoy making wine,” Burr said. “I love being able to start with a grape cluster and through systematic processes end up with a wonderful batch of wine.”

Burr, his wife, Ashley, and sons, Warner and Franky, have a dedication to Chardon that began with growing up in the community. A 1999 Chardon High School grad, Burr joined the family business as a licensed funeral director in 2005. He volunteers as a Chardon football coach and has also been a member of the Rotary Club, VFW Post and Fraternal Order of Eagles.

If you see him driving one of his antique cars, be sure to wave. And keep in touch with the Chardon BrewWorks’ hours, specials, entertainment, news and more on their website and on Facebook.

Geauga News
Author: Geauga News