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►Winery
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ready been used to produce fruit. / TTie Gray Ghost Vineyards is a family business. Mr. and Mrs. Kellert are the winemakers. Their son A1 helps with any mechanical problems which arise with the winemaking or other vineyard equipment. Their daughter Amy, a student at the University of Virginia, helps on weekends with tastings and tours in the winery. Everyone pitches in during harvest time and with other vineyard duties, such as pruning or tying up the vines. Angie Clark, a recent graduate of RCHS, also helps out in the tasting room on weekends.
Mr. Kellert said that all the1 grapes are harvested by hand. Many of the large California vineyards use machines for harvesting. The Kellerts try to begin harvesting at sunup in order to finish by noon, to avoid the hottest part of the day. Last year they had help from the youth group at their church in Warrenton.
Chardonnay is usually the first grape to be harvested, beginning in late July. The red grapes are picked last. The just-picked grapes go through a de-stemmer and press, then into stainless steel tanks or oak barrels for fermenting and further winemaking processes.
The bottling is done on the premises by the KeUerts. They have produced 150 cases of the Vidal Blanc, and expect to have 100 cases of the 1993 Chardonnay.
Gray Ghost, named after Col. John Mosby, is the second winery to open in Rappahannock County. The other one is Farfelu, in Flint Hill. Gray Ghost is open for tastings, sales and tours of the winery from 11 a.m. to 5 p.m. on Saturdays and Sundays.
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