Three Vineyards with Unique and Inviting Spaces, All with Memorable Wines
Three wineries, three distinct styles—all in the West Bay area: Dubbed the West Bay wine trail, these three welcoming wineries share one thing in common: gracefully curated experiences with a Rhode Island soul. If the notions of relaxation, tranquility and wine are attractive to you, let’s dive in.
GOOSENECK VINEYARDS
Travelers on Route 4 may have noticed the lovely old barn situated just north of the Route 138 interchange. It has been there since the mid-1800s, and in recent years had fallen into disrepair. For nearly a century, the barn sheltered horses for three nearby mills and was a working farm through the 1950s. The building served other uses before becoming vacant and unused.
Winery owners and cousins, Paul Fede and Liana Buonanno, purchased and restored the property, turning it into an elegant space with cozy indoor nooks and breezy outdoor patios in which to serve their wines and welcome the public.
As longtime wine enthusiasts, Fede and Buonanno travel the world to establish partnerships with grape growers. These are estates where Gooseneck wines are made to their specifications with their chosen varietals, resulting in rich character and high-quality wines. They offer a range of wines, including Pinot Grigio from Italy; Chardonnay, Sauvignon Blanc, Picpoul de Pinet and rosé from France; Pinot Noir from Oregon; Cabernet Sauvignon from Washington State; a Vinho Verde they call Wickford White and their Rhody Red blend, both from Portugal; and two sparkling wines—prosecco and rosé brut—from Veneto.
While the business of sourcing and developing wines has been going on for well over a decade for Gooseneck, the new space is still in its first year of operation. Grapes have been planted, and estate-grown wines will be arriving once the vines have become established some years from now. Having been enriched by years of dairy farming, the soil is ripe for excellent grape production.
With well-crafted wines and an inviting setting, it’s possible to get lost in comfort and forget about the daily grind. Visitors can enjoy not only the wines, but charcuterie plates, visiting food trucks, live music and a warm and friendly environment—all of which make Gooseneck Vineyards a welcome respite in any season.
Sakonnet Vineyard Celebrates 50 Years of Winemaking
Award-winning Sakonnet Vineyard, New England’s first licensed winery since Prohibition, has been owned since 2012 by Rhode Island entrepreneur Carolyn Rafaelian, who purchased the winery from longtime owners Earl and Susan Sampson. In 2024, Rafaelian retained winemaker James Davids and new vineyard manager Marissa Stashenko, both formerly of Anchor & Hope, to introduce new wines, rekindle the vineyard’s culinary heritage and implement organic and sustainable farming. As a leading vineyard in the region, Sakonnet pioneered Southeastern New England’s American Viticultural Area or AVA, a designated wine-grape-growing region.
Committed to agriculture, preservation and community, Sakonnet invites all to celebrate its 50th anniversary. On Saturday, October 11, and Sunday, October 12, the vineyard will host family-friendly events: live music, vineyard walking tours, wine tastings, a harvest market with local food vendors, plus winemaking and beekeeping demos.
—Nancy Kirsch
SHEPHERD’S RUN
Moving farther south along the same route, we encounter Shepherd’s Run estate winery, hotel, wellness and event center. Built in the Norman Romanesque style, this historic 36-acre property was originally the summer residence of the Hazard Sturges family. The property became a convent and then a boarding school before becoming vacant until its newest chapter. Ryan Schoen and Ashley Morgan met and studied at Cornell University and later became co-founders of Morgan Schoen Hospitality—by which the property is now owned.
Together, they bring a level of hospitality expertise that is uncommon in today’s world. With seven acres “under vine” and a location that slopes down to the Narrow River, the site is well suited for grape growing, as well as the perfect escape from a hectic world.
“Cold air flows off the slope, while proximity to the water moderates late season cool down,” says Head Winemaker Byron Elmendorf. While the estate vines have begun to produce usable grapes, the winery also brings in grapes from places like the North Fork of Long Island, where the climate is similar, as well as grapes from the Finger Lakes, California and Washington State to produce a variety of wines including Pinot Noir, Syrah, Riesling, Sauvignon Blanc, Chardonnay, rosé and others.
The amenities surrounding Shepherd’s Run are a sight to behold. The main building and tasting area offer spaces that transport the visitor back to another time. Elegant rooms and hallways are intriguing spaces to explore. The attached buildings that once served as dorm rooms and a chapel have been transformed into a first-class hotel and event venue. With 26 rooms, a swimming pool, and an adjacent spa, it’s easy to imagine this as a perfect nearby getaway.
“We have folks who come here for yoga and a spa treatment before settling in for some wine and one of our cheese and charcuterie towers,” says Innkeeper Aaron Steward. Conveniently close, and sumptuously different, Shepherd’s Run is a hidden treasure along the West Bay wine trail.
WINTERHAWK VINEYARDS
Continuing west and a bit north, we encounter WinterHawk Vineyards. Nestled away in a quiet sylvan corner of our state, WinterHawk is the culmination of years of planning, dreaming and doing by owner and Head Winemaker Rick Dyer. Dyer started out the way of so many professional brewers: by making small batches at home. Unlike brewers, winemakers need grapes and, for Dyer, that meant clearing land, battling stumps, tilling soil and planting vines. Along the way, he built a custom structure with room for production, tastings and events.
On the grounds there is a lovely stone arch, a patio with funky upcycled iron chairs and tables, and room for games like croquet, frisbee or bocce.
“Bring a picnic—the only rule is, you can’t burn the place down,” Dyer jokes.
Dyer does not filter his wine. The juice is fermented sur lie. The French term refers to wine that sits for at least a year during its initial fermentation before being decanted into neutral oak casks. “It’s a lot of extra work and time, but it’s worth it,” says Dyer. Aging wine this way helps it develop round, creamy flavors that add body and a more complex mouthfeel to the finished product. He currently produces Malbec, Zinfandel, Cabernet Sauvignon and Chardonnay.
While the focus is winemaking and tastings, WinterHawk also hosts events. “We’ll do a few weddings and other events to help keep the lights on,” quips Dyer.
Mostly, it is a magical place. Quiet, secluded and peaceful, the WinterHawk experience is one where guests can relax, be casual and assemble with their friends. You won’t be overly supervised, as Dyer will likely be working on something, and you can stay as long as you want.
The beauty of these three remarkable wine destinations is that they are all within easy reach, and can be visited all in one day—or, better yet, one day at a time.
William Tuthill is a writer who attended Cornell University’s College of Agriculture and Life Sciences in Ithaca, NY. He lives with his family in Jamestown.
Gooseneck Vineyards
1340 Tower Hill Rd., North Kingstown
401.229.9862; GooseneckVineyards.com
Sakonnet Vineyard
162 W. Main Rd., Little Compton
401.635.8486; SakonnetWine.com
Shepherd’s Run
4780 Tower Hill Rd., South Kingstown
401.386.4956; Shepherds.Run
WinterHawk Vineyards
35 Yawgoo Pond Rd., West Kingston
401.474.7810;
WinterHawkVineyards.com
