There is no better pairing than cheese and wine, so it was a natural progression for Broad Run Cheesehouse to expand into the wine business. After seven decades of operating a cheesehouse, Hans and Nancy Schindler opened Swiss Heritage Winery in 2002 as part of Broad Run Corner—at the gateway to Amish Country.
At the time there were only about 90 wineries in Ohio. Today that number has increased to more than 400. And Swiss Heritage Winery is one of the finest, where the wine making process is done on-site.
Today, second- and third-generation winemakers, Chad and Carson Schindler, oversee the wine production, which produces 20-plus varietals of wines, ranging from red, white and blush to sweet fruit wines.
Ohio ranks in the top 10 states with the most wineries, so we boast our own award-winning wines here in the Midwest. Our Dog Gone Good Red Wine beat out many California wineries to take home two platinum awards from the 2018 Monterey International Wine Competition. And our Cranberry wine is a perennial gold medal winner.
Whether you prefer red or white, sweet or dry, we have something for every palate. In addition to favorites whites, such as Chardonnay, and medium-bodied reds like Tempranillo, we have an appreciable selection of fruit wines for those who like sweet wines.
Choose from 22 varietals:
Check out our tasting room and restaurant at Hans’ Place in Dover, Ohio, to sample all of our wines.
Ohio’s climate is especially conducive to grow grapes for sweeter wines, as the climate here is similar to Germany’s, where Rieslings are produce in abundance. In the Buckeye State white Vinifera grapes, in addition to Native American grapes, including Concord, Niagara and Catawba, are commonly grown. In addition to Ohio grapes, we source the best grapes from the best vineyards spanning across the country to California.
Our on-site wine making process includes many intricate steps:
We oversee the grape and fruit selection.
The juice from the grapes is checked for proper sugar content before we start the fermentation process, where the sugars are converted to alcohol.
During the fermentation process, we add yeast nutrients to the juices and additional sugar, if needed.
After the fermentation process (which takes two to eight weeks depending on type of grape), we let the wine settle for a week to rack off the juice from the lees (sediment), then add sulfites to protect wine from oxidation as well as other enzymes to help settle some of the solids.
The wine is filtered through a first-course filtration to clarify the wine and remove sediments.
Then for grape wines, we begin the cold stabilization process, which chills wine down to 30 degrees F for a period of time to ensure the wine is cold stable. Fruit wines do not require cold stabilization.
Some of the red wines are aged in oak barrels to pick up some oaky notes (typically a six-month process).
The final step we do in-house is bottle, cork and label each wine.
Yes, we make our wines and bottle them on-site.
We offer four- and six-glass flights in two-ounce pours so you can taste a variety of different wines. The flights come with seasoned crackers and pretzels.
Yes, Hans’ Place is a full-service restaurant with plenty of indoor seating, as well as outdoor seating, when weather permits.
Yes, we can ship our wine to any state where e-commerce of alcohol is allowed.
6011 Old Route 39 NW, Dover OH
44622-7788
HOURS
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