Thank you for visiting Peaceful Bend Vineyard Online!

Monday, 17 January 2011

Welcome to Peaceful Bend online! We offer 100% Missouri-made wines in a welcoming, rural atmosphere. Check out the video below to get a feel for what you can expect when you visit Peaceful Bend in person.  Then be sure to sign up for our email newsletter to receive timely updates on events, wine releases, articles, and specials!

Scroll down for updates, pictures, recipes and more. You can also check us out on FacebookTwitter, Instragram, or Pinterest!

Our tasting room is open Thursdays – Mondays 11am-6pm (closed Tuesday & Wednesday) throughout the year.

Our winery is pet-friendly, and you are more than welcome to bring in a picnic basket during your visit (just no other alcohol brought in please, but don’t worry – we carry a small selection of Missouri-made beers for those who do not prefer wine).

We look forward to meeting you soon!


More Preparation for Harvest

Monday, 31 August 2015

#PBVHarvest 2015Harvest is happening all across the state, and we are expecting our first grapes to arrive on Wednesday morning.  We’ll be receiving a load of Vignoles grapes from the Farmington area (I hear those cheers all you Whittenburg and Dry Creek fans!).  But first, we need to get all our equipment out and cleaned up for the season! #PBVHarvest 2015 Clyde has brought out the press, the destemmer/crusher, and the bin dumper to our ‘crush pad’ next to the salesroom door.  Our new tractor made this work fairly easy. #PBVHarvest 2015 Here, Clyde is bolting the bin dumper to the concrete so that no accidental grape dumping occurs.  This machine has really saved our backs over the years here, and I can’t imagine going back to loading the press by hand anymore.#PBVHarvest 2015

Now that everything is in place, we’ll be working on cleaning and sanitizing each piece of equipment.  We’ll be processing around 5 tons of grapes, which will mean we’ll be filling up this press twice.

Harvest Preparation 2015We’ve also loaded up those clean bins on to a trailer for delivery to the grower on Tuesday.  We’ll be busy bees for the next few days! 

If you happen to swing by and see our harvest equipment this fall – whether in operation or not – be sure to use the hashtag #PBVHarvest so everyone can follow along with all the action this season.  Cheers!

Preparing for the Grape Harvest

Thursday, 20 August 2015

Grape BinsHarvest is just around the corner, so we are starting to get ready to bring in grapes.  The first task has been to clean up the grape bins.  We use these large bins to pick up grapes from the growers.  The bins will hold between 1500 and 2000 pounds of berries when they are full. 20150816_102856This is about what they look like after storing them for the year.  Yuck!  I spent Sunday and Monday this week hosing down the bins and scrubbing them with a mixture of dish detergent and food-grade sanitizer. 20150818_091450They ended up looking pretty good by the time I was done.  Although, I mistakenly left one bin on it’s side, and some little-pawed creature around here felt the need to inspect my work, dirty paws and all. Sun Chiminea in the Wine Garden
For some reason, I get the feeling the sun chiminea was in on the joke with the cat!  Stay tuned as we go along this fall – I’ll update you on the progress and process of making our 2015 vintage.  Cheers!

Lemon Basil Wine Gimlet

Friday, 14 August 2015

Lemon Basil Wine GimletI have to confess that I am a pretty big whimp when it comes to high alcohol spirits.  Try as I might, all I get from a shot or a sip of whiskey, tequila, or rum is a massive burn with no flavor.  So this has pretty much ruled out martinis as a cocktail for me.

Until the other night when my friend Laura and I went to Savannah Grille at Lake of the Ozarks.  Laura doesn’t share my lack of passion for liquor, and she enthusiastically picked out a specialty martini called a lemon basil gimlet.  I tried one along with her, and lo and behold, I loved it! Lemon Basil Wine Gimlet
The gimlet was refreshing, with layers of flavor, and only a little burn.  It was definitely sweet, but the acidity in the lemon and lime offset the sweetness nicely.  I immediately began brainstorming how I could mimic this gimlet using wine so I could enjoy all the favor and get rid of the burning throat.  After a few trials yesterday, I came up with a pretty darn close approximation to what I’d enjoyed at the restaurant.

Lemon Basil Wine Gimlet
I’ll be serving our Lemon Basil Wine Gimlet this weekend during our August wine cocktail series, but I thought I’d also share the recipe with you here, just in case you would like to try one at home.  I used our Courtois to make this wine gimlet, but you could also use Whittenburg, just skip adding the sugar during the muddling.

If you make this, let me know in the comments what you think of it.  And if you want to skip the work, just swing by the tasting room on Saturday or Sunday.  I’ll make one up for you while you relax on the porch!  Cheers!


5.0 from 1 reviews
Lemon Basil Wine Gimlet
Prep time
Total time
Try this refreshing wine-based version of a beloved classic - the gimlet cocktail.
Recipe type: beverage
Cuisine: cocktail
Serves: 1
  • 4 slices cucumber, green peels removed
  • 1 large leaf fresh basil, roughly chopped
  • 1 dash lemon juice
  • 1 dash lime juice
  • 1 tsp sugar
  • 6-8 ounces Courtois, chilled
  1. In a cocktail shaker, or large glass, muddle cucumber, basil, lemon juice, lime juice, and sugar.
  2. Add wine and stir or shake to mix everything together.
  3. Rim a wine glass with sugar (optional)
  4. Strain into the wine glass.
  5. Garnish with a slice of cucumber and thin slices of cucumber peel.
We use our Courtois wine, which a very dry, light white wine with a good base of acidity. The sugar helps to balance this drink, so use less if you reach for a sweet wine instead of the Courtois.