Upon arriving at the Yadkin Valley’s newest winery, Herrera Vineyards, travelers meander through the beautiful vineyards on the property to reach the elegant tasting room and restaurant. The entrance road through the vineyard makes quite a first impression for visitors, said manager Manny Perez, especially during the late summer and early fall when the vines can be seen full of heavy clusters of grapes ready for harvesting.
The property was formerly Black Wolf Vineyards but was purchased in 2010 by Javier Herrera, owner of Carolina Carports. Herrera began making wine under the Herrera Winery name in 2007 through Old North State, but now produces wine from their new location at 231 Vineyard Lane in Dobson. Herrera’s daughters, Monica and Carolina, run the tasting room at the winery.
The tasting room and restaurant, which was previously a log cabin-style structure when it served as the Wolf’s Lair restaurant, now has a completely different look and feel. A wide sweeping patio with tables and chairs is a perfect place to view the vineyard. The soft sounds of a waterfall calms listeners as they sit before the tasting room to enjoy a summer or fall afternoon. The views inside the building are just as lovely.
“Everybody just loves to walk around and look at the place,” Perez said. “We get a lot of compliments on the fact that when you come in the driveway you actually drive through the vineyard and the Malbec vines are right in front of the tasting room so anywhere sitting in the restaurant you can look out and see the vineyard.”
Perez said it took a long time for the tasting room and restaurant to open because of the attention to detail and elaborate renovations that were done on the property from replanting the entire vineyard to custom ironwork in the tasting room.
The compliments don’t stop at the decor of the place, however, Perez said customers have rave reviews of all 12 of their wines. Herrera winemaker Kevin Childers claimed several medals at last year’s state fair wine competition.
Perez said the wines available at Herrera, which range from sweeter sangria to a dry Malbec, provide a tasting experience for the novice wine drinker to the wine connoisseur.
“We always get a lot of compliments on our wines,” Perez said. “There’s something for everybody. People have said there’s not a wine that they don’t like. There are some they like more than others, but there’s not one they don’t like and that’s a great compliment to [our winemaker.]”
The dry Reisling was voted best white overall at the state fair last year and Perez said it is a big seller at the winery.
“It’s just a very crisp refreshing wine,” he said.
The red and white sangria are also popular, Perez said.
“We were the first in the area to bottle a sangria. They’re on the sweeter side, the fruitier side of things, but there’s definitely a market for that and it sells well.”
Herrera offers some unique dry red wines which are also popular.
“We have some different reds, Malbec and Tannat are from South America and so it’s interesting to find it here and being here it changes the flavor of those a little bit so we do get quite a few compliments on that, having something different than your typical Merlot or Cab Sauv.”
The restaurant is also a popular part of the winery. Open for lunch Tuesday through Sunday, the restaurant features a casual yet cool menu with sandwiches, salads, tacos and pizza and some more elaborate menu items like shrimp and grits and blackened filet. Herrera also serves an upscale dinner menu on Friday and Saturday evenings.
For more information about Herrera, visit its website www.herreravineyards.com or call 866-313-8008.
Kitsey Burns Harrison may be reached at 336-679-2341 or on Twitter @RippleReporterK.