Cygnus Wine Cellars

The winery was born in July 1996, emerging from the shell of an abandoned 1939-vintage slaughterhouse in downtown historic Manchester, Carroll County. Owner and winemaker Ray Brasfield focuses on producing dry table wines and methode champenoise sparkling wines (champagne) from only locally grown grapes. Depending upon the growing season, Brasfield also produces reserve wines in very small quantity, including late harvest dessert style wine, and a reserve dry red named Julian. Cygnus wines are ‘Vegan Friendly’, with no animal products used in their production. Table wines are sold under the ‘Cygnus’ label, while the sparkling wines say ‘Royele’ on the label.Wine education is the focus in the Cygnus Wine Cellars tasting room. Customers will find intelligent and informative answers to their wine questions, often from the winemaker himself. Cygnus Wine Cellars hosts several food-centered events throughout the year, and customers are encouraged to host their own private dinners, parties, or wine receptions at the winery, with the assistance of the winemaker and local caterers.

Author: Caroline Porsiel