Wine barrel collection at Meier's Wine Cellars.

In the late 1800's, John C. Meier developed a technique for bottling fresh grape juice, which led him to establish the John C. Meier Grape Juice Co. in Silverton, Ohio. During the prohibition era the company continued to process juice and make sacramental wine in limited quantities. Connections with growers and distributors were kept intact and the repeal found the company in good position to continue its growth.

The company acquired land on North Bass Island in Lake Erie in 1941 and was purchased by Paramount Distillers in 1976. Today, it operates as Ohio’s oldest and largest winery producing wines and juices from Native American grape varieties. Grapes are no longer grown on the island but are sourced from growers in Ohio, New York, and Pennsylvania.

Situated on a scenic country road in Ripley, about 52 miles southeast of Cincinnati, the winery was established by Seth Meranda with his late wife Tina in 2003 on land purchased by Seth’s great grandfather which had produced tobacco and grain for decades. A graduate of Ohio State’s College of Agriculture and anticipating the regional decline of the tobacco industry, Seth quickly learned the art and science of wine making and grape growing.

A risk that has proven to be successful, the location is known for its sweet and dry wines produced from estate and sourced grapes and has won a number of awards including Double Gold Best of Show in the 2016 Ohio Wine Competition. Today, the 11 acre vineyard produces a number of regional varieties such as Traminette, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Norton, and Catawba. Seth’s wife Maura, who is often seen in the wine tasting room charming patrons, handles the customer service and business end of the wine business and their four children assist with the operations.

Located about an hour from Cincinnati on the banks of the Ohio River, Ken and Mary Moyer purchased the land with a rustic building on site in 1972 intending to open a small winery. Built in 1926, the building had been a dance hall for bootleg beer during prohibition, a place for amateur boxing, and a truck stop before it was converted into a winery and a restaurant.

In 1999, the Moyers sold the winery to a group of friends dedicated to maintaining the same quality and tradition. Producing about 2,500 cases annually, the vineyard provides Vidal Blanc, Chambourcin, DeChaunac, Traminette, Cabernet Franc, and Concord grapes. The winery also sourced grapes from other areas.

Ken Smith and his wife Kimberly took over management in 2018, and in 2019 a fire unfortunately destroyed the winery.

Moyer's vineyard.

Tarula Winery opened in 1967 as a direct consequence of an Ohio State vineyard research project held in the Southern region of the state in the early 1960s. Founded by Wistar and Ursula Marting in New Clarksville, the farm transferred to Greg and Chris Hayward, two local teachers, in the late 1970s. During this period the winery produced mainly French hybrid wines.

In 1985, the couple sold the 26 acre wine farm to Lou Nebel, who started her career working for the short-lived Warren J. Sublette Winery in the Over-the-Rhine neighborhood of Cincinnati. Nebel closed the winery in 1988, acquired an additional 200 acres of land, and in 1999, reestablished the vineyard.