News & Blog

Wine Club Pick-Up Party
Saturday, June 6th, 2020 will be Wine Club pick-up day at White Squirrel Winery. This quarter we will have a taco bar for Club Members plus 1 guest, $10 for non-members, and live music by Scott Allen Shell‎, from Union City.

*Lunch for Members only will begin at 12:00-3pm, and for non-members, our regular opening hours at 1pm.

*Music will be from 2:00-6pm.

Mark your calendar for this fun-filled day!

Schedule · Saturday, June 6, 2020:

12:00 PM – 3:00 PM for Wine Club Members-Only plus 1 Guest Taco Bar-eat free

1:00 PM – 3:00 PM Non-Members may eat at Taco Bar for $10 starting at 1pm & enjoy the music for free from 2-6pm

2:00 PM – 6:00 PM Music by Scott Allen Shell

Easter morning 2007, many blooming fruit crops like grapes, peaches and apples were destroyed by 3-days of 25-degree early morning freezing temperatures. Ironically, April 15th, 2020, the Wednesday morning after Easter… it happened again.

5:00 a.m., a 26-degree early morning temperatures totally destroyed all green tissue, including blooms on our 20 acres of grapes. Once this occurs, most grape vines will set a 2nd set of blooms and produce 25-50% of the initial crop. Unfortunately, the European vinifera grape Syrah will not do that. I have 650 Syrah plants and was hoping for 7-8,000 pounds of these wonderful, peppery, dark purple grapes. This year they will receive the weekly sprays, all the vine training and all the mowing… but will produce no grapes.

Here is the possible bright side of the coin. Theoretically (Bill’s theory), the energy of the plant will be directed to the remaining crop. I am hoping the smaller cropload will produce a sweeter and tastier grape and thus produce a more robust, full-flavored and superior wine. So, keep your eye out and get ready for the White Squirrel 2020 vintage.

Why are White Squirrel wines so crisp, so clear, so sparkly, so good?
We use a filtration system called “crossflow”. There are only a couple wineries in Tennessee but more and more wineries across the country are using this new technology and we feel this sets us apart. The crossflow technology has been around for many years, but only within the past few years has this system been used in the wine industry.


During the filtration process, under pressure, wine is forced through a ceramic filter. Clean wine exits into a clean tank and cloudy wine continues to be filtered. By using crossflow we avoid using harsh chemicals and avoid discharging excessive cloudy wine; we have less waste, cleaner wine and less chance of refermentation.

Wine customers don’t compare our wine to other Tennessee Wineries. They compare our wine to California Wine and European Wine. When our wine is on the shelf of your local WalMart or liquor store we are in the shark-tank and we are hoping for a repeat purchase. So, even though the cost of a new crossflow prohibits many wineries from upgrading to the newest, best filtration system… we felt there was no other option. With my 35-years of retail experience, the one lesson I have come to know as the most important and enduring: for long term success, it’s all about repeat sales.