In the Dutton area of Gloucester, beside the county line with Mathews, Zoll Vineyards is in the process of growing grapes for wine. The vineyard was established by owner Frank Zoll in 2018 and opened for business in November 2019. General manager, pastry chef and vintner along with his family, Zoll expects to harvest the first crop of grapes this year and begin the production of his own grapes into wine, along with cider and mead.

Making wine is not new to Zoll. During his ten-year career as a pastry chef he tried his hand at amateur wine making. In 2001 in the family basement in his home city of New York, with a five-gallon wine-making kit which his brother David Zoll had purchased, the die was cast. By 2005 Zoll had produced his first amateur winning wine in his apartment basement. He was evolving into a vintner.

Zoll switched careers from chef to being a sales associate, but maintained his love of making wine. In 2009 he started his first winery; Zoll Cellars was born in the cellar of their home in Massachusetts with the help of his wife Meghan.
From the 50 vines planted in their yard and the sourcing of fruit from surrounding wine regions, Zoll created award-winning wines, ciders and meads. In 2013 a second vineyard was in Maine which is still in operation today.

Following the death of his wife, Zoll worked his way back into the culinary world, transforming Zoll Cellars from a production and wholesale focus to a chocolate and cheese tasting room for events. It proved to be such a success Zoll decided that Virginia would be a great place for this type of operation. In Gloucester he found what he was looking for: “Property that would provide land to grow grapes, a large space to produce up to 5,000 cases of wine, cider and mead, a great room to host receptions along with offering housing for employees or guests.” A place where “Zoll Vineyard would transform the landscape to offer the community a place for food and wine farm fellowship.”

That is exactly what Zoll Vineyard has been doing since it opened. The COVID-19 epidemic has been no help but Frank Zoll pursued his dream and has worked through it. Cooking classes, movie nights, hands-on classes such as art on barrel staves, to mention a few activities, have been offered. Of course wine is a main feature and paired with whatever menu of your meal may be.

Until Zoll’s vines mature this year, he sources throughout Virginia to find local producers who “share our passion for supporting quality local family farms like ours.”

Zoll added, “I am excided to open the first farm winery in Gloucester and have the opportunity to highlight all of the great products from local farms, watermen and other artisans that will be paired with our wines, ciders and meads. I hope that our vineyard-to-table parings will help showcase our community and the winery will provide a venue for local wine enthusiasts to celebrate all the Chesapeake Bay has to offer.”

CHOCOLATE-RASPBERRY
CHEESECAKE DELIGHT

Chocolate Crust

2 c. chocolate graham crackers, crumbled
¼ c. granulated sugar
1 stick butter, melted

Cheesecake
1 c. heavy whipping cream
1 block cream cheese, softened
1 c. powdered sugar

Raspberry topping
1 can raspberry pie filling
Heat oven to 350°F. and spray a 9×13-inch baking dish lightly with cooking spray.
For the crust, combine graham crackers crumbs, sugar and melted butter in a mixing bowl and combine. Pour into the prepared baking dish and press evenly into the pan. Bake for 8 minutes; let cool completely.
For the filling, pour heavy whipping cream into a mixing bowl. Using an electric hand mixer, or bowl of a stand mixer, beat until stiff peaks form and it is thick. In another bowl, beat together the cream cheese and powdered sugar. Fold in the whipping cream. Pour it onto your graham cracker crust and gently spread evenly over the crust. Top the cheesecake layer with the can of raspberry pie filling. Spread out evenly. Cover with plastic wrap and refrigerate for 6-8 hours. For best results refrigerate overnight.

BLUEBERRY LEMONADE

2 oz. lemon juice
8 oz. simple syrup
1 c. seltzer water
1 750 ml bottle blueberry pie mead
Combine all ingredients and serve over ice. Add fresh blueberries for flare. Serves 4.

CABERNET HOT CHOCOLATE
1 c. heavy cream
8 oz. dark chocolate
2 Tbs. brown sugar
1 750 ml bottle Zoll Vineyards Cabernet Franc
1 c. heavy cream
2 Tbs. powdered sugar
Dash cinnamon
In a saucepan, bring cream and brown sugar to a simmer. Pour hot cream over chocolate in a separate bowl. Let sit 2 minutes. Stir with a whisk slowly. Blend in the Cabernet Franc. Pour 6-8 oz. into a coffee mug. Whip heavy cream and powdered sugar until stiff peaks form. Top hot cocoa with whipped cream rosettes sprinkled with cinnamon. Makes 4 c.

STRAWBERRY GOAT CHEESE CROSTINI

1 loaf of French bread, sliced diagonally
1 Tbs. olive oil
2 c. sliced strawberries
4 oz. goat cheese
2 tsp. lemon zest
1 c. balsamic vinegar
¼ c. brown sugar
2 oz. heavy cream
1 tsp. salt
Heat oven to 325°F. Brush one side of bread with olive oil and place on baking sheet. Toast for 2 to 3 minutes. In a small saucepan combine balsamic vinegar and brown sugar. Bring to a boil over medium heat and then reduce to simmering. Simmer for 15 to 20 minutes or until the mixture coats the back of the spoon. Let cool. With a mixer fitted with the whisk attachment, beat the goat cheese until light and fluffy. Fold in lemon zest. Spread the goat cheese on the bread pieces and top with strawberries. Drizzle with cooled balsamic glaze.

PINEAPPLE STRAWBERRY
LEMONADE SANGRIA

3 750 ml bottles chardonnay
12 strawberries, sliced
2 lemons, sliced
4 oz. fresh pineapple, sliced
1 c. orange simple syrup
1 c. pineapple juice
1 c. club soda
1 Tbs. mint or fresh herbs, chopped, optional
Combine chardonnay, orange syrup, pineapple juice, club soda, mint, and sliced fruit in 4-qt. pitcher. Mix well. Refrigerate overnight or until chilled. Serve Sangria chilled over the fresh fruit and ice. Makes 3 qt.

SPICY CRAB SPREAD

1 lb. cream cheese
1 lb. crabmeat, drained
½ c. mayo
½ c. sour cream
1 Tbs. Old Bay Seafood Seasoning
1 tsp. garlic powder
1 tsp. celery salt
1 tsp. black pepper
1 tsp. dry mustard
½ onion, small dice
1 Tbs. hot sauce
1 Tbs. sugar
Soften cream cheese and blend with mayo, then combine all ingredients well in mixing bowl.