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late-1980s traveling from New York to Jamaica to perfect his barbecue technique. He visited every barbecue spot along the way, and picked up a lot of ideas in the process.
Rather than using traditional hickory wood to smoke his meats, Hartman uses wild cherry wood. He says cherry provides a consistent flavor that is never overpowering, as hickory can sometimes be.
And Hartman said it's possible that he may once again serve food in Rappahannock. The smoker Hartman uses to cook at the winery is mobile, and he says he would like to bring it to fund raisers and other community events.
Hartman also has big plans for his vineyard. He wants to completely start over with the 12 acres of vines behind the winery building
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