Four Daughters Vineyard & Winery, a family owned business in Spring Valley, has garnered national attention. This restaurant, vineyard, and cidery is Minnesotan to its core, from the people to the products.
Launching businesses is nothing new to Four Daughters owner Vicky Vogt, especially businesses with her daughters. She’s run an upholstery business, flipped houses, and managed an eBay business. All of the endeavors were successful. But it was time for Vicky, her husband Gary, and their daughters to try something new.
Enter Four Daughters Vineyard & Winery.
“I wanted to start a business that my daughters would be interested in moving home for. So that was the drive [to start Four Daughters],” Vicky explained.
At the time that Vicky and her family entered the wine industry in Minnesota, it was very new but growing rapidly. There were several variables and risks involved in opening a winery and vineyard, and her daughters wanted to wait before jumping into the process.
“And I said no. If we’re going to do it, we have to do it now,” Vicky said.
Vicky wrote the business plan for Four Daughters in 2010 and planted their first grapes that same year. The very first Four Daughters building opened in December 2011. Vicky and Gary even got two of their daughters to move back home to help run the business.
Expect a unique experience when visiting Four Daughters. This gem is tucked into rural Spring Valley, a thirty-minute drive directly south from Rochester. The entire Four Daughters estate includes a restaurant, tasting room, event room, six-acre vineyard, and fully operational winery and cidery.
Vicky and her family devote time to crafting the guest experience at Four Daughters. They realize that most people have never visited a winery before and want to ensure that their guests are comfortable. Usually Gary is walking around Four Daughters speaking with visitors. Even when I walked into the restaurant and gift shop before hours, I was welcomed in by the hostess who didn’t even bat an eye at someone wanting wine at 10AM on a Tuesday.
Four Daughters wants the combination of the food and the wine together to be an experience during visits. The restaurant holds special, reservation-only dinners on Thursday nights, featuring a handcrafted tasting menu with a food and wine pairing. Four Daughters constantly changes their menu and serves several different types of foods, from calamari to dumplings with an Asian flare.
Vicky’s family has been entrenched in wine production long before the doors at Four Daughters opened. Grape growing in Minnesota has some unique challenges compared to production in other areas of the country. Our climate here is damp and the grapes face mold and rot issues. It’s obviously a lot colder here than in wine country like California. Vineyards in Minnesota use special cold-hardy grape strains, many of which were developed at the University of Minnesota, that can survive temperatures down to thirty below zero. Vicky’s father was part of the Minnesota legislature in the 1980s; he fathered a bill appropriating funds to the University of Minnesota to study and develop these type of grapes. Unfortunately, he passed away in March 2010, at the time Vicky was writing the business plan for Four Daughters. But those same grapes made the restaurant and vineyard possible in the first place.
Four Daughters wines, made from these Minnesotan cold-hardy grapes, are popping up all over the place. They were served at the 2015 SXSW film festival. Four Daughters was even the Official Provider at the 2016 Sundance Film Festival.
How does a winery from Minnesota get into an international film festival? Apparently it takes a lot of time and the right connections. Ten years ago, Vicky created a large cancer research benefit and pulled in a band featuring Derek Hough and Mark Ballis from Dancing with the Stars to play. She became friends with their manager and poured at some of his documentary releases, which eventually led to Sundance.
Besides wine, Four Daughters also produces and distributes hard cider. The Four Daughters cider, called Loon Juice, additionally has strong Minnesotan roots. Honeycrisp apples, a fruit also developed at the University of Minnesota, makes up the base of the cider.
Five years after opening their doors, Four Daughters is still expanding. Quick growth is a challenge itself for the business.
“It’s hard to sometimes keep up with everything that you have to do to keep growing. We’ve been building since we’ve opened. And I’m hoping that next year will be a year we don’t build something. So we can just keep growing within the buildings that we have and continue that growth without a building project,” said Vicky.