CALF_News_December_2018_January_2019

16 CALF News • December 2018 | January 2019 • www.calfnews.net registered Angus and Gelbvieh. They still lease commercial cows, which are an integral part of the ranch. The cows are now under the supervi- sion of Greg’s son-in-law, Aaron Din- klage, Tim, and his sons, Brent and Justin. The Nollettes’ sow herd was dispersed prior to the infamous 1994 hog market crash when butcher hog prices dipped to 8 cents per pound. The two ag teacher brothers were eventually able to retire from their off- farm jobs in order to ranch full time. This does not indicate a growing com- placency in family ambition. Indeed, the search for diversification only intensified. Agri-tourism With wives who can cook (good, old ranch cooking), the family started a catering service, Nollette’s Smoker and Grill, in 1989. They also hosted Sandhills Spirit of the West, a ranch experience complete with chuckwagon, on Saturday evenings. With minimal advertising, tour buses packed with folks from far and wide began showing up. Neighbor Marty Blocker performed cowboy poetry. The gig lasted for ten years, employ- ing the Blockers, their licensed kitchen in Cody, a gift shop and an LLC. Scaling back, the Nollettes took a breather and began searching for another avenue that would provide more private time. The vineyard George Johnson is a Cody, Neb., gour- met vinegar maker. Aware that the area was well suited to growing grapes, the entrepreneur approached the Nollettes in 2002 and suggested they try their hand at a vineyard. Try it they did, Greg Nollette says, and “everything seemed to go our way despite our inexperience.” Johnson is described as a vineyard and winery expert, a salesman and mentor deluxe. His vinegar is used in the highest end restaurants, which put his foot in the door to promote Nollettes’ product, as well. Johnson’s assistance to the fledgling business, now called Niobrara Valley Vineyard, has been invaluable. Initially, the family knew nothing about mastering the grape-growing and wine-making process, and there is no school that teaches it. Any successful process is a tightly held secret among wine makers. The first and most important lesson Johnson taught them was that a high-end quality grape is needed in order to produce a high-end wine. A second consultant, Ed Swanson of Pierce, has also contributed Niobrara Valley Vineyard’s success. The Johnson/ Swanson duo were crucial in teaching Nollettes the ropes. The Nollettes recount with humor the difficulties putting up the first year’s press. Described as“excruciating,” it took the whole family many hours to squeeze ten gallons of juice from their first crop. Needless to say, they purchased adequate equipment before the next season’s harvest. According to Greg, the vineyard was really the first and best idea that suc- ceeded. That’s why it’s stuck. The grapes Starting with four varieties of grapes and 200 vines, the vineyard now boasts 10 varieties and 2,600 vines. In 2018, Niobrara Valley Vineyards processed 45,000 pounds of grapes, including some from cooperating producers, equaling two semi loads. This year’s vintage will generate 17,307 bottles of wine. According to Greg, the grapes are an American-French cross, and the north- ern Sandhills climate of cool nights and warm days contributes greatly to flavor. Perhaps the biggest problem facing the vineyard are birds, who also enjoy the quality fruit. They use hay bale netting to protect the vines and foil the fowl. DESTINATION: SUCCESS Continued from page 14 ABOVE: Left to Right: Aaron Dinklage; and the Nollettes: Lou, Tim and Terri, Justin and Joslyn holding baby Bexley, Cindy and Greg, and Neal RIGHT: Greg and Lou Nollette stand in front of the winery’s fermentation vats. The Nollettes will produce over 17,000 bottles of wine this year, including an award-winning apple wine named “Road Apple” (think of horses) that’s made with local apple juice.