While wineries in California are spending money on giant refrigeration rigs to cold-stabilize their wine, Jackson Hole Winery just opens its doors.
Anthony Schroth, founder and vintner of the winery, believes making wine in a colder climate provides many benefits. In addition to the fact that it is cheaper to cold-stabilize the wine, low microbial activity during the aging process leads to wine that is low in sulfites.
Although purveyors of French and Californian wine might be skeptical of these claims, Schroth has some evidence to back it up.