Klingshirn Winery

n the early 1930s, a large surplus grape crop prompted first-generation, Albert R. Klingshirn, to begin producing wine commercially in twenty 50-gallon wooden barrels in the cellar of his home. Five years later, Albert built a small winery consisting of two levels. The basement housed the fermentation tanks and two-hundred 50-gallon wooden barrels. The small ground level room served as a bottling, storage and retail sales room. The wine press was stored on a nearby farm.