Newport Vineyards spans 60 acres of land and is New England’s largest grape grower. Newport Vineyards is rapidly growing in 2014 with a new multi-million dollar expansion that includes Brix Restaurant, which just opened in October, a new tank room, outdoor patio and seating for winery guests, as well as a new and expanded tasting room, a marketplace and new space for neighboring business Fatulli’s Bakery & Deli (to be completed by early 2015).
Brix Restaurant features a selection of small plates, grilled pizzas, salads, sandwiches and entrées, all Newport Vineyards wines (of course), a selection of guest wines and full beer and liquor list. Brix – the name comes from the measurement of sugar content in grapes is led by the culinary direction of well-known Aquidneck Island restaurateur Andrew Gold, and boasts views overlooking the winery Tank Room and Barrel Room, and out into the vineyard. The restaurant will be open for dinner daily, and eventually will add Sunday brunch.
Newport Vineyards’ new Tasting Room is scheduled to be completed in early 2015, and along with the already completed Tank Room, will double as private event space in the evening hours for corporate, social and wedding related events. Newport Vineyards is also working on a program of public events with comedy shows, clambakes and more. Tours are offered at 1 and 3pm each day, and all day on Saturday. Tastings are offered all day each day.
All of this comes under the direction of Newport Vineyards’ owners John and Paul Nunes, both born and raised in Newport. The wines are produced by winemaker George Chelf, who’s been with Newport Vineyards for over 25 years. The winery produces almost 30 varietals.
Some of their most popular wines are the 2013 Chardonnay, which is a little oaky with some butter on nose; their excellently crisp In The Buff white table wine; a 2013 Riesling which is semi-dry and a good example of New England wine; a 2012 Merlot that is dry, slightly spicy and has a good balance; and then their delicious 2013 Vidal Ice Wine, which is harvested after the third frost of the year and pressed frozen. It’s literally a honey of a wine.
909 East Main Road, Middletown. 848-5161