In 1888, when George Vanderbilt began purchasing land in western North Carolina for Biltmore, his country estate, he wanted to create a European country setting to complement his grand chateau – the 250-room Biltmore House. He knew that he needed help to accomplish his goal.

He hired Frederick Law Olmsted, the first American landscape architect, to fulfill his vision. It would be Olmsted’s final project and perhaps his grandest legacy.

After visiting the estate for the first time in 1889, Olmsted wrote to Vanderbilt, “My advice would be to make a small park into which to look from your house; make a small pleasure ground and garden…” Vanderbilt agreed with Olmsted’s recommendations.

Biltmore would become a working estate with a large farm, but it would also become a place of beauty where impressive gardens would showcase nature’s glory. Olmsted included a combination of woodlands, fields and gardens, which blended European design with his signature naturalistic style.

The Rose Garden at Biltmore, situated in the southern tier of the estate’s formal Walled Garden, is part of the landscape legacy Olmsted left for future generations. The garden has been in continuous cultivation since 1895. That year, Olmsted made up a list of roses to be delivered to Biltmore Estate. It included 18 varieties ranging in price from 3 and ½ cents for a small pot to 20 cents for a two-year-old plant. The priciest roses on the list were ‘Duchess de Brabant,’ ‘American Beauty,’ ‘Malmaison,’ ‘Mme Joseph Schwartz,’ and ‘Etoile de Lyon.’ Thus began the care and cultivation of roses in the historic Walled Garden.

Today, Biltmore’s Rose Garden experts rely on both historical design intent and contemporary horticultural practices to display this world-class garden. They maintain more than 1,800 roses and 120 different cultivars laid out in both French formal and English border designs. The garden is home to nearly every class of roses, including roses of antiquity and cutting-edge varieties.   

The estate hosted its first Biltmore International Rose Trials in 2011. Patterned after similar trials in Europe and under the umbrella of the World Federation of Rose Societies, the trials give breeders from around the world a place to trial and display their roses, and for home gardeners to learn what roses do well and what may be potential candidates for their own gardens.

In 2016, Biltmore was recognized by the World Federation of Rose Societies with the presentation of the Award of Garden of Excellence.

About Biltmore

Located in Asheville, N.C., Biltmore was the vision of George W. Vanderbilt.  Designed by Richard Morris Hunt, America’s largest home is a 250-room French Renaissance chateau, exhibiting the Vanderbilt family’s original collection of furnishings, art and antiques. Biltmore estate encompasses more than 8,000 acres including renowned gardens designed by Frederick Law Olmsted, the father of American landscape architecture. Today, Biltmore includes Antler Hill Village, which features the award-winning Winery and Antler Hill Farm; four-star The Inn on Biltmore Estate; the Village Hotel on Biltmore Estate; Equestrian Center; numerous restaurants; event and meeting venues; and BiltmoreFor Your Home, the company’s licensed products division. To learn more about Biltmore, go to www.biltmore.com or call 877-BILTMORE.

The changing leaf color that blankets the grounds of Biltmore during fall offers a gorgeous backdrop for an array of outdoor experiences that allow for social distancing in the Birthplace of American Forestry.

Birth of Scientific Forestry
It was 125 years ago this year in 1895 that George Vanderbilt, founder of the estate, took the advice of Frederick Law Olmsted, his landscape architect, and hired trained forester Gifford Pinchot to develop a forest management plan for his land holdings, which eventually totaled around 125,000 acres.

Pinchot’s scientific forestry plan for Biltmore was the first its kind in the United States, and served as a national model for management and conservation of forest lands. In turn, Vanderbilt was the first American landowner to implement scientific forestry on a large scale.

The result of that work is evident in what Biltmore guests enjoy to this day.

Falconry
Set in the woods near The Inn on Biltmore Estate, this 90-minute session focuses on the ancient art of falconry. Your skilled instructor teaches you how to work with a trained falcon or hawk, with the session culminating with a bird taking off from and landing on your gloved hand.

Horseback Riding and Carriage Rides
One of the best ways to experience Biltmore is from the back of a horse. Available for guests of all skill levels, guided trail rides traverse along pathways through forests and along scenic ridges. Carriage Rides are also available with tours aboard a surrey carriage.

Hiking and Biking
More than 20 miles of hiking and biking trails are available for explorations of the property, with trails and surfaces for all skill levels. Bike rental is available, or you may bring your own.

River Float Trips, Kayaking and Fly Fishing
The French Broad River, one of the world’s oldest rivers, flows through Biltmore estate. River activities include float trips and kayaking (single and tandem kayaks available). Several types of Fly Fishing experiences are also available, including one for kids.

Sporting Clays Lessons
Biltmore’s expert instructors teach proper gun mount, stance, target engagement, and other fundamental skills in this two-hour session with clay targets.

The Land Rover Driving Experience
The basics of expedition-style driving are taught during this experience, which includes off-road obstacles such as steep ascents, descents, side tilts, log crossings and rock crawls.

With the exception of hiking, all of the above experiences require an additional fee with your day’s admission to Biltmore. More about these activities is available here.

Biltmore gardens and Farmyard visits
The gardens and Farmyard are included in your day’s admission to Biltmore.

Jewel-toned Mums and salvia take center stage in Biltmore’s historic Walled Garden every fall, and this year will be no different. In Antler Hill Village, the Farmyard offers encounters with friendly farm animals such as chickens, roosters, goats, and horses.

Biltmore House Tours
For something indoors, of course, Biltmore House can’t be missed. Self-guided and guided tours are available of America’s largest home.

Staying over
Biltmore has multiple lodging accommodations: the four-star Inn on Biltmore Estate; the Village Hotel on Biltmore Estate; and the historic and elegant Cottages at Biltmore. More information is available at this link.

For tickets, reservations, and more information about Biltmore, visit www.biltmore.com.

About Biltmore
Located in Asheville, North Carolina, Biltmore was the vision of George W. Vanderbilt. Designed by Richard Morris Hunt, America’s largest home is a 250-room French Renaissance chateau, exhibiting the Vanderbilt family’s original collection of furnishings, art and antiques. Biltmore estate encompasses more than 8,000 acres including renowned gardens designed by Frederick Law Olmsted, the father of American landscape architecture. Today, Biltmore has grown to include Antler Hill Village, which features the award-winning Winery and Antler Hill Farm; The Inn on Biltmore Estate offering four-star accommodations; Village Hotel on Biltmore Estate; Equestrian Center; numerous restaurants; event and meeting venues; and Biltmore For Your Home, the company’s licensed products division. To learn more about Biltmore, go to www.biltmore.com or call 877-BILTMORE.

Sharon Fenchak joined the Biltmore Wines team in 1999, and as of 2018 was promoted to the role of head winemaker for all of Biltmore’s wines. Sharon has a wealth of winemaking experience, passion for agriculture and food science, and ties to the southeastern United States – qualities that make her uniquely well matched to the Biltmore brand.

As a child, Sharon Fenchak spent many Sunday afternoons visiting her grandparents, all of whom lived within driving distance of her home in Pennsylvania. Her grandmothers, in particular, were closely connected to the land and enjoyed feeding family and friends from the bounty of their gardens.

Their influence fueled Sharon’s growing interest in agriculture and food science, a focus she maintained even as a Communications Specialist in the United States Army. While stationed in Vicenza, Italy, Sharon discovered an appreciation for the wines of the region—particularly Moscato for which the area is noted. Today, we see this passion reflected throughout Biltmore’s wine portfolio.

After returning to the states, Sharon earned a bachelor’s degree in food science from Penn State University, followed by a master’s degree in the same field from the University of Georgia at Athens. With a deepening interest in the science of winemaking, she sought work as an assistant winemaker at Habersham Winery in Baldwin, Georgia, under the wing of winemaker Andrew Beaty. With skills gained from that experience, Sharon became winemaker at Chestnut Mountain Winery in Braselton, Georgia, where she oversaw the wine development process.

In 1999, Sharon joined Biltmore’s winery production team as assistant winemaker to veteran French winemaker Bernard Delille. Despite their different backgrounds, Sharon and Bernard shared a philosophy of creating high-quality wines that reflect true varietal character while still being food-friendly and approachable. In addition to making wines, her role featured research and development for new grape-growing technology and grape-production testing methods for the estate.

Sharon was promoted to winemaker in 2003 and continued crafting Biltmore’s storied portfolio of wines. On Bernard’s retirement in 2018, Sharon became Biltmore’s head winemaker and vice president of winery production, which includes oversight of the estate’s vineyards and partnerships with growers in other parts of America, including the west.

Looking to the future, Sharon hopes to continue building the tradition of the Biltmore brand among wine enthusiasts at all levels – locally, nationally, and globally.

Taste and style were hallmarks of George Vanderbilt’s life, and both are reflected throughout Biltmore— his private country estate in Asheville, North Carolina.

George Vanderbilt traveled the world gathering art, sculpture, furniture, and books. He also enjoyed collecting wine. If he was not purchasing it abroad and bringing it back to his cellars, he worked closely with his importer to identify and secure wines to share with and delight his family and friends. Vanderbilt’s hospitality was legendary, and a visit to his home was characterized by the best in comfort, entertainment, and attention to every detail, including the wines that graced his table.

As much as his estate was meant to be an oasis for his family and guests, just as important was his desire to preserve the surrounding beauty. He envisioned a self-sustaining estate that would nurture the land and its resources for years to come. From this vision came the nation’s first planned forestry program and the beginning of a family focus on the environment.

History of Biltmore Wines & Winery

While George Vanderbilt introduced the pleasures of wine to Biltmore, it was his grandson, William Amherst Vanderbilt Cecil, who had the vision and determination to take Biltmore’s agricultural tradition and re-imagine it as vineyards and a winery for his family’s estate.

Knowing that George Vanderbilt was a thoughtful collector of wine — and served it to his family, friends, and guests — makes a very real and logical connection between the Vanderbilt family and the wine business Biltmore enjoys today. However, when William Cecil first took on management of the estate in 1960, Biltmore needed an economic boost to be able to carry on stewardship. A choice had to be made—either let go of the legacy…or find a way to preserve the family’s heritage. His choice? A new direction and new mission statement: The preservation of Biltmore as a privately owned, profitable, working estate.

The idea to raise grapes at Biltmore followed the natural end of the Biltmore Dairy business. For many years, it had been one of the largest and most successful dairy operations in the southeast and it helped support Biltmore over that time. A winery seemed like a natural extension of Biltmore’s agricultural legacy as well as a viable means of diversifying Biltmore’s revenue-generating possibilities. As William Cecil once said, “What’s more appropriate for a French chateau than vineyards and a winery?” Of course, it would prove to be a labor of love.

In 1971, little was known about producing wine on a commercial scale in North Carolina, so Mr. Cecil went to the agricultural experts at NC State for assistance. Biltmore’s first grape- growing efforts resulted in about 30 acres of native muscadines being planted on the slopes below Biltmore House. However, Mr. Cecil was not satisfied with the results. He then went to Cornell University for assistance and was advised to try French-American hybrid grapes. Again, the results were less successful than hoped. Finally, he went to the University of California-Davis, pioneers in the field of American viticulture. Mr. Cecil learned that while vinifera cultivation was possible in Western North Carolina, it would be a very expensive, time-consuming, and labor-intensive proposition. Undaunted, he continued to pursue his dream, and the first vinifera grapes were planted on the west side of Biltmore in 1978.

In 1979, sixth-generation French winemaker Philippe Jourdain came to Biltmore to supervise the harvest and production of the first wines bottled under the Biltmore label. In a note to Mr. Cecil, Jourdain wrote, “I believe that a truly superior quality of wine may be possible…this is only a dream and we must make our first vinifera wines to determine if this is realistic or not.” Mr. Cecil and Philippe worked tirelessly in their efforts to develop vineyards and produce quality wines. In 1981 they expanded the vineyards to 150 acres of vinifera plantings. Two years later, the Biltmore Estate Wine Company was established and construction began on a new Winery in what had been the Dairy. The new Winery opened in May of 1985 and marked a momentous occasion in Biltmore’s history.

Following the opening of the Winery, Bernard Delille, a native of France with a master’s degree in biochemistry and winemaker in the Pyrenees Atlantiques region, joined Philippe as assistant winemaker. Delille left a legacy of 32 years of winemaking at Biltmore, playing an integral role not just as winemaker, but also as an expert in growing and harvesting grapes in North Carolina and with west coast partner vineyards.

Sharon Fenchak joined the Biltmore Wine team in 1999, and as of 2018 was promoted to the role of head winemaker for all of Biltmore’s wines. Sharon has a wealth of winemaking experience, passion for agriculture and food science, and deep ties to the southeastern United States – qualities that make her uniquely well matched to the Biltmore brand. Despite their different backgrounds, Sharon and Bernard shared a philosophy of creating high-quality wines that reflect true varietal character while still being food-friendly and approachable. All these years later, winemaking at Biltmore continues to reap a harvest of returns.

Wine Portfolio

Biltmore Estate® American Series

Grapes for this series are selected from leading growing regions across America and custom crafted by winemaker Sharon Fenchak at Biltmore Winery in Asheville, NC. Each wine captures the true character of the varietal, resulting in an outstanding taste that provides a perfect pairing for any occasion.

Biltmore Estate® Sparkling Wines

Handcrafted in the traditional méthode champenoise, our wines feature tiny, even bubbles, excellent acidity, and a depth of clarity and flavor found only in the finest sparkling wines. Perfect for any occasion, from special toasts and celebrations to pairing with your favorite flavors.

Biltmore® Reserve Wines

At Biltmore, guests experienced everything the Vanderbilt’s magnificent estate had to offer—including fine wines. To honor that heritage in a special way, this collection features grapes from our vineyards on the estate, as well as local growing partners in North Carolina, specially selected and vinified at the Biltmore Winery.

Biltmore Estate® Limited Release Wines

Crafted in smaller lots, these exceptional wines showcase our winemaker’s skillful artistry in each bottle. Exclusively available on the estate, in the online store, or through the Vanderbilt Wine Club®.

Antler Hill® Wines

Antler Hill wines celebrate premium harvests and vintages from small partner vineyards with whom Biltmore has cultivated long-standing relationships in the nation’s finest wine regions.

Vanderbilt Reserve Wines

An invitation to dine with the Vanderbilts assured you of enjoying gracious hospitality paired with fine wines from around the world. Today, that legacy continues in this collection which highlights outstanding grapes selected from west coast partner vineyards, and made with special care by winemaker Sharon Fenchak.

Biltmore Winery is located on Biltmore Estate in Asheville, N.C. Under the direction of head winemaker Sharon Fenchak, Biltmore produces a storied program of award-winning wines using fruit harvested from its own estate vineyards as well as from partners in other premium growing regions across America. Through these wines, you are invited to share in George Vanderbilt’s legendary hospitality, and the ongoing family legacy of agricultural innovation, conservation and sustainable business. 

Founder

William A.V. Cecil (grandson of Biltmore’s founder George Vanderbilt planted the first French-American hybrid vines below Biltmore House in 1971. Biltmore Winery was opened in 1985.

Production

Biltmore Wines produces over 150K cases annually.

Estate Vineyards

Biltmore Winery has 50 acres of vineyards currently under vine on the estate in Asheville, N.C. where they specialize in growing Chardonnay, Cabernet Franc, Cabernet Sauvignon and Merlot grapes.

Additional Sourcing

Biltmore has long standing relationships with other local vineyards in North Carolina as well as Washington and California (Arroyo Secco, Mendocino County, Russian River Valley, Dry Creek Valley).

All wines bearing the North Carolina and American appellations are crafted and bottled on the estate at Biltmore Winery.

Winemaker

Sharon Fenchak, Head Winemaker. Sharon has been with the Biltmore team since 1999 and promoted to Head Winemaker in 2018.

Boilerplate

Biltmore Winery is located on Biltmore Estate in Asheville, N.C. Biltmore was the vision of George W. Vanderbilt, a thoughtful collector of wines and passionate steward of the land with intent on making it a self-sustaining estate. Today the estate encompasses more than 8,000 acres, including the Winery and Antler Hill Farm, two hotels, numerous restaurants, an equestrian center, and event and meeting venues. Under the direction of head winemaker Sharon Fenchak, Biltmore Wines produces a storied portfolio of award winning wines using grapes harvested from its own estate vineyards as well as from partners in other premium growing regions across America. Each wine has a source, an intention and a story behind it, much like the estate itself. Through these wines, share in the ongoing family legacy of agricultural innovation, conservation and sustainable business. Continue the story of George Vanderbilt’s legendary hospitality by enjoying a Biltmore wine with friends and family. To learn more about Biltmore Wines, please visit www.biltmorewines.com and follow us @biltmorewines.

Biltmore Winery Address

One Lodge Street
Asheville, NC 28803
800-411-3812

Website

www.biltmorewines.com

Online Wine Shop

www.biltmoreshop.com/wine.html

Vanderbilt Wine Club

www.biltmoreshop.com/wineclub

Social

Facebook – www.facebook.com/Biltmore/
Instagram – @BiltmoreWines

From grape to glass, Biltmore’s head winemaker Sharon Fenchak takes great care in overseeing every step of the grape growing and winemaking process for Biltmore’s vast portfolio of wines. Labels within Biltmore’s wine portfolio indicate exactly how Sharon has sourced the wines enjoyed: Biltmore Reserve, Biltmore Estate, Limited Release, Vanderbilt Reserve and Antler Hill series.  

North Carolina

Biltmore Winery, with some 50 acres of vineyard is located in the Blue Ridge Mountains of Asheville, N.C. on the grounds of an 8,000-acre estate owned by the descendants of Biltmore’s original founder, George W. Vanderbilt. The founder of Biltmore’s wine program, William A.V. Cecil, once noted that Asheville was about the same latitude as Gibraltar in the Mediterranean, however the climate of western North Carolina has proven not to be quite as predictable! Nevertheless, the altitude of between 2,100 and 2,500 feet does help grapes to enjoy good growing conditions, and the most exceptional grapes from these vineyards earn the Biltmore Reserve label, indicating Biltmore’s finest North Carolina vintages. The North Carolina appellation appears on these labels, indicating that all of the grapes and winemaking originate in North Carolina. These are the truly estate grown and bottled wines in the collection.

In Asheville’s climate, hearty varietals such as Chardonnay, Cabernet Sauvignon and Cabernet Franc do best in Biltmore’s vineyard. Biltmore has also established local growing partnership in Polk County of North Carolina to ensure consistent grape quality to meet the growing demand for Biltmore wines. This lower-elevation region is just south of Asheville and experiences slightly warmer temperatures.

Beyond Biltmore

Enjoying George Vanderbilt’s legendary hospitality when guests visited Biltmore House at the turn of the 19^th century meant that an array of the finest wines would be available. Today, Biltmore’s wine program strives to ensure that there is a wine to please any guest and palate.

Recognizing that North Carolina is best suited to certain styles, Biltmore has established relationships with growers in other areas of the country to be able to offer a wider selection of the finest varietals and vintages, resulting in a truly storied portfolio. Regardless of where the grapes are grown, Biltmore winemaker Sharon Fenchak sees through every step of the winemaking process. In some cases. these wines bear the American appellation, indicating that the fruit is grown on the west coast but the wine is finished and bottled at Biltmore Winery in Asheville, North Carolina. The majority of these wines can be found in Biltmore’s Estate and Limited Release series.

California

Biltmore sources grapes from select vineyards in growing regions throughout the state. Several times each year, Sharon schedules extended visits to California to meet with growing partners and select the best grapes.

As Sharon says, “some of the finest American wine grapes come from the vineyards of coastal California. The terroir—the different combinations of weather and soil in each hill and valley—translate into the distinctive flavors and qualities that characterize the wines of that region.”

California’s Northern Coast is home to some of the state’s best known AVAs (American Viticultural Areas), including Alexander Valley, Dry Creek Valley, Lake County, Napa Valley, Russian River Valley and Sonoma County. Some of these areas are particularly important for the Vanderbilt Reserve series of wines. “We select grapes from outstanding partner vineyards for some of our most distinctive wines, including our Vanderbilt Reserve Pinot Noir Russian River Valley, Vanderbilt Reserve Cabernet Sauvignon Alexander Valley, Vanderbilt Reserve Cabernet Sauvignon Dry Creek Valley, and The Hunt Red Blend Sonoma County,” says Sharon.

The Central Coast of California offers a warmer climate, but still benefits from the cooling influences of the Pacific Ocean. From here, Sharon chooses some of the more unusual varietals in the wine program, such as Barbera, Marsanne, Mourvèdre, Roussanne and Tempranillo. These are sourced from vineyard partners in AVAs such as Arroyo Seco, Cienega Valley and Paso Robles.

California is also where Biltmore sources grapes for the majority of the sparkling wines they produce, such as the Biltmore Estate Brut and Blanc de Noir wines.

Washington

The state of Washington continues to prove itself as an outstanding producer of a wide range of wine varietals. Vineyards are found primarily in the eastern portion of the state, which is in the rain shadow of the Cascade mountain range, and therefore benefits from a dryer shrub-steppe ecosystem. Longer hours of daylight – approximately two more hours per day during the growing season than California – and milder, more consistent temperatures are other features. Sharon selects excellent grapes from this region for the Estate series and Limited Release series within the Biltmore wine portfolio.

Handcrafting the Wines

While Sharon and her team directly handle the creation of the majority of Biltmore’s wines from start to finish on location at Biltmore Winery in Asheville, North Carolina, there are certain wines that she creates in the particular regions where they are grown. These are the Vanderbilt Reserve and Antler Hill wines within the Biltmore wine portfolio. This is a careful process, beginning with selecting the vintage and grapes, through aging the final wine, all of which is overseen by Sharon during her visits to California. The resulting wines bear the name of the California appellation from which the grapes were grown and in which the wines were produced and bottled.

“All of our wines represent the Vanderbilt family’s legacy of gracious hospitality on which Biltmore was founded,” Sharon says, “and as Biltmore’s winemaker, I am committed to handcrafting our wines with the philosophy of keeping each one true to varietal character and consistent from vintage to vintage. Whether I’m at work in North Carolina or California or Washington, I’m focused on creating wines that reflect the quality of this family-owned estate and winery.”

Biltmore Winery’s efforts are focused on more than just crafting a storied portfolio of wines; Biltmore also strives for environmental stewardship and sustainability in winemaking, every step of the way. The concept of sustainability looms large at Biltmore, dating back to its founding ideals which included George Vanderbilt’s desire that Biltmore be a self-sustaining estate. Vanderbilt looked to the grand working estates of Europe as a model for self-sufficiency. Preserving the surrounding beauty and nurturing the land and its resources for years to come have always been priorities.

Today, sustainability also refers to the role that Biltmore Winery plays within the business model of the estate. By providing additional revenue opportunities, the wine program helps to support estate operations and allows the estate to continue sharing its history and legacy.

Sustainability in Winemaking

Composting Grapes for Fertilizer

At Biltmore Winery, nothing goes unused. All remaining parts of the grapes — including skins, seeds and woody stems — are combined with recycled plants and other organic matter at a large compost site. Ultimately, this makes for a great fertilizer that is used in the gardens as well as for field crops that feed wildlife on the estate.

Repurposing Barrels

When a wine barrel has reached the end of its use at Biltmore Winery, they are re-purposed in a number of ways across the estate. Winemaker Sharon Fenchak says, “Almost all of the businesses on the property have repurposed a barrel at one time or another, so keep an eye out!” Many of the barrels are used for decorative planters for flowers and other plants on the estate. Some barrels are used to create rustic-style bars for outdoor Winery events, while others have been used as towel containers and trash cans. Biltmore Winery has also occasionally passed-on retired barrels when supplies have allowed for re-use within the Asheville craft beer community. 

Recycling

Biltmore Winery recycles everything from cardboard, plastic, glass, paper, steel and even wine corks. Biltmore partners with Widget Co., a parent company of Cork Club to help educate the public on the importance of using and recycling natural corks. Corks are a renewable and biodegradable material harvest through an environmentally friendly process. Biltmore has cork recycling locations located on the estate. Used corks can even be mailed to Biltmore for recycling!

Sustainability Estate-wide

As a designated Century Family Farm, it has taken a great deal of determination and commitment for the family that owns Biltmore to maintain farmland for more than 100 years! It speaks to the long-range vision of agriculture and viticulture as a sustaining foundation for the estate. Outside of winemaking, there are a number of other steps taken at the estate to promote a sustainable future.

Field-To-Table

Antibiotic-free, growth-hormone-free livestock are raised on the estate as a direct continuation of the legacy of self-sufficiency at the estate. Angus cattle are raised to provide meat for a portion of the current restaurant needs on the estate. Berkshire pigs, a heritage breed, also fulfill some of the pork needs of Biltmore’s restaurants. White Dorper sheep are bred to supply a stud program which helps other farmers benefit from the unique characteristics of the breed. Biltmore also produces eggs from free-range hens.

Solar Power

Visible in pastures on the estate, Biltmore’s multi-acre solar panel system was originally installed in 2011–2012. This system was designed to offset a portion of the estate’s energy needs, even on cloudy days, and provides up to 20% of the estates’ energy needs when online. Biltmore recently partnered with Sugar Hollow to upgrade a 3-acre portion of the system, which should further enhance performance.

Alternative Fuel Sources

For horticulture, viticulture and animal husbandry programs on the estate, a number of different farm vehicles are required. To further reduce environmental impact, Biltmore collects waste cooking oil from estate restaurants which is recycled locally into biodiesel fuel by Blue Ridge Biofuels to power vehicles used in farming and horticulture.

Supporting Monarch Butterfly Migration

To encourage growth in threatened Monarch butterfly populations, Biltmore’s landscaping teams plant milkweed in several locations across the estate. This provides vital habitat for the beautiful orange and black butterflies, which pass through the Appalachian Mountains on their yearly migration toward Mexico. Essential to the survival of the species, milkweed is the only plant on which females will lay eggs; the young caterpillars feed upon it during the early stages of their life cycle.

Waterways Management

Best management practices are employed in Biltmore’s agricultural and forestry operations to prevent silt and runoff into waterways. Biltmore has received the River Friendly Farmer Award from the Buncombe County Soil and Water Conservation Service for these efforts.

1895

Biltmore’s story begins in Asheville, North Carolina with the completion of George Vanderbilt’s country estate. George Vanderbilt first welcomed family and friends to his new home on Christmas Eve 1895. Mr. Vanderbilt’s love of entertaining extended to his being a thoughtful and practical wine collector.

1960

George Vanderbilt’s grandson William A.V. Cecil takes on management of the family estate. Continuing his grandfather’s vision of a self-sustaining property, he considers the development of a vineyard and a winery for Biltmore.

1970s

Honoring the agricultural heritage of his grandfather’s estate, Cecil plants French-American hybrid vines below Biltmore House in the early 70s. The inaugural vintage was bottled in the Conservatory basement. By the late 70s, the vineyards were moved to their current location on the west side of the estate, where 150 acres are planted with vinifera grapes. Also, during this time Cecil travels to France and hires Biltmore’s first winemaker, Philippe Jourdain.

1980s

In 1984, Biltmore Wines bottle their first wines crafted from North Carolina grapes. The two wines are the 1983 vintages of Château Biltmore Merlot and Château Biltmore Cabernet Sauvignon. Bill Cecil, son of William Cecil and great-grandson of George Vanderbilt, opens the Biltmore Winery to the public in 1985. In 1986, Bernard Delille, joins the team as assistant winemaker.

1990s

When head winemaker Philippe Jourdain retires in 1995, assistant winemaker Bernard Delille is promoted to head winemaker and Vice President of the Wine Production. In 1999, Sharon Fenchak joins the team as assistant winemaker.

Early 2000s

The addition of Sharon Fenchak to the team was a natural complement to winemaker Bernard Delille’s traditional and artistic perspective, and in 2003 Sharon Fenchak is promoted to winemaker. When Bernard retired in 2018, Sharon became winemaker and Vice President of Wine Production.

Today

Biltmore Wines produces a storied portfolio of over 150,000 cases of wine annually. Their wines have been honored with countless awards and medals and are now available in retailers and restaurants in 19 states and can be directly shipped to 40 states. In 2020, Biltmore Winery celebrated its 35^th anniversary.

FACT SHEET

• In alignment with George Vanderbilt’s original vision of a self-sustaining estate, Biltmore recently installed a new centralized on-site composting facility, built and designed by Asheville company Advanced Composting Technologies, LLC.

• The facility aligns with Biltmore’s company-wide mission of environmental stewardship. When George Vanderbilt created Biltmore, he envisioned a country estate modeled after private manors in Europe. His vision was for his home to be completely self-sufficient and a model for the future. These guiding principles in sustainability have been a part of the family-run company for generations.

• The facility and system were built by Asheville-based composting company Advanced Composting Technologies, LLC, which has produced composting systems for hundreds of entities, including municipalities as well as campuses such as Warren Wilson College and Appalachian State University, both located in North Carolina.

• The facility was designed to process 1,200 tons of finished compost per year, and has storage for up to 1,000 cubic yards of compost at any given time.

• As in the previous iteration of the estate’s composting efforts, Biltmore is continuing to collect horticulture, floral, vineyard and agriculture waste from the estate and composting this material.
  
• New with this facility, Biltmore is now collecting back-of-house, pre-consumer food waste from estate restaurants, as well as manure from livestock. Meat products including bones are able to pass through the facility.

• Biltmore eventually plans to collect post-consumer waste, that is food from guest plates in restaurants, once settled in to the new facility system.  
  
• Materials are transported from restaurants and various areas of the estate to the new facility for processing.

• Biltmore is using an aerated static pile system. This means air is actively being pumped through the piles of compost to keep the bacteria breaking down the waste active. This keeps the piles of compostable material hot to encourage decomposition.
  
• The result? A more consistent, labor efficient product that can be produced in less than half the time than traditional compost methods.

• In the first month of production (most of the month of May 2023), the facility processed:
  • 12,820 pounds of food waste from restaurants
  • 36,200 pounds of manure from the estate’s Equestrian Center and Farmyard
  • Produced nearly 25 tons of finished compost

• Finished compost product is spread on crop fields, livestock pastures and turf and gardens, reducing the need for fertilizer.

• This project follows in George Vanderbilt’s original vision of a self-sustaining estate. It also follows the estate landscape architect, Frederick Law Olmsted’s, insight to use animal manures to restore poor depleted soil on the estate grounds. Biltmore is staying true to the historical vision for the estate, while also looking toward the future. 

• Corporate social responsibility is an area of focus in a 10-year strategic plan for the estate, and composting is a vital part of the estate’s long-term sustainability vision. The composting program is part of our waste reduction strategy to reduce Biltmore’s waste stream and the amount of material sent to the landfill.