Not Your Average Wine Tour
This all-wine afternoon tour will bring you to 3 very different wineries in the Greater Portland area.
Hop on the big green bus to enjoy and explore Greater Portland's unique and growing wine scene!
Please arrive 15 minutes before your tour begins to ensure a timely departure
Pick-Up & Drop-Off Location
Old Port Spirits and Cigars, 79 Commercial Street, Portland, ME 04101
Savory Hand Pie from Ten Ten Pie (171 Cumberland Avenue, Portland)
Cellardoor Winery // Eighteen Twenty Wines // Honeymaker Mead
Blue Lobster Wine Company (alternate stop)
Portland, Maine has been known for their unique craft beer scene for some time now. But, what about our wine scene?! Now with over 20 different wineries in the state, most working with products grown specifically in Maine (in spite of the typical harsh weather and shorter growing season), owners’ abilities to think outside the vine has truly taken root. Portland has become home to a few of the big names and newest contenders in this ever-growing industry. Join us on this unique tour to explore the Portland wine scene in a way that you won’t find anywhere else and with stops that will truly change your perspective on what wine even is!
For our first stop, we will be visiting Cellardoor Winery. In 2007, Bettina Doulton bought Cellardoor Winery of Lincolnville, ME. Once she visited Lincolnville in December 2006, and saw the 68-acre, 200-year-old farm that featured a 1790s post-and-beam barn and old farmhouse, as well as a state-of-the-art winery across the road, it was a done deal. Cellardoor at the Point is a 5,000 square foot tasting room and event space to tell their story to a larger audience and to pour their award-winning wines in a repurposed space that features a large horseshoe public tasting bar, a smaller private bar that can be reserved for groups, and a large event space suitable for bigger gatherings.
Next up, Eighteen Twenty Wines. Founded in 2017 and located in Portland’s East Bayside neighborhood, Eighteen Twenty is named for the year that Maine became a state. Pete Dubuc and Amanda O’Brien first met when they were both working in radio, now they are together making rhubarb wine and hard apple cider in small batches using simple ingredients from Maine. Their flagship wine, ‘rha’, is a refreshing dry wine made with rhubarb from two area Maine farms. They named their hard cider ‘ohm’ with a nod to their space in the old Rockingham Electric building. But also be prepared to observe Ohm’s Law, a version of their cider that is aged in cinnamon whiskey barrels.
Last but not least, we’ll stop at Honeymaker Mead. Founded in 2007 by Ben Alexander as Maine Mead Works, Honeymaker strives to reintroduce the world to the oldest of all fermented beverages: a wine made from honey called mead. In collaboration with South African scholar Dr. Garth Cambray, they developed a state-of-the-art continuous fermentation system, bringing mead making into the 21st century. While traditional mead is often heavy and syrupy, you’ll be pleased to find that the team has developed a light, dry, modern take on the formula. Learn about the secret of their success and taste their extensive list of variations, including some invigorating sparkling Ram Island mead blends.
Occasionally, the tour may stop by Blue Lobster Wine Company also located in East Bayside. When you think about how wine is packaged, you typically think of glass bottles. But what if a local company could take exceptional wine and then package it into convenient kegs and cans? Blue Lobster Wine Company in Portland works with wine producers from around the world to source a collection of great tasting wines, including reds, whites, and rosés. In their tasting room, we will learn about the selection methods, the cellaring process, barrel-aging, as well as blending before packaging.
After the tour, we’ll drop you back off at Old Port Spirits and Cigars to grab some bottles and cans before continuing your exploration of lively downtown Portland.
Please note that tour stops may change without notice due to events and availability of staff at each venue.