As New England’s premier winery destination, our winemaking philosophy is simple: make wines we are proud of and guests enjoy.

Daring to be different

To do so, we must dare to be different. In an industry that clings to tradition and conformity, at Cellardoor we don’t fear change—we embrace it. Whether by incorporating new production technologies, planting a newly developed cold-hardy grapevine, or crafting an unusual blend, we are comfortable living on the edge of the wine world—both figuratively and literally.

Quality Fruit

With that in mind, we source grapes from vineyards in California, Washington, New York, and even right from our own backyard. Be it from our own vineyard or those that we source from, all of the grapes that go into our wines are hand-picked and thoughtfully guided through every step of the winemaking process by some of the most hard working, dedicated people in the industry.

State of the art Winery

Every bottle that dons our historic hobo symbol is produced in a state-of-the-art winemaking facility in Lincolnville, Maine. From our custom sloped tanks, advanced lab-ware, pneumatic press, gentle pumps, and a portable steam generator we use to sanitize instead of harsh cleaning chemicals, we make every effort to improve wine quality and reduce our impact on the environment. Since all water used in our facility is from our property’s own natural mountain spring, we were the first in the state to implement an innovative water filtration system that allows us to sustainably return clean water back to the ground supply. Even the winemaking facility itself is built into a mountain hillside to help regulate temperature and humidity in our barrel aging rooms.

Crafting Great Wines

My late mentor, and Washington state wine pioneer Stan Clarke, once argued that a winemaker’s artistry and technique has a far greater impact on wine quality than the highly marketed concept of ‘terroir.’ That was a message I took to heart and fits perfectly with the artistic, boutique approach we apply to our winemaking at Cellardoor. In fact, having the freedom to work with multiple vineyards from all over the country ultimately gives us the opportunity to craft great wines that are both distinctly Maine-made and uniquely American.

Aaron Peet, Winemaker

Wine in Maine

Cellardoor is on the cutting edge of the wine world and with that comes trials and tribulations, but with hard work and some Yankee ingenuity, Aaron’s winemaking team has seen success on a national and international scale with several awards for their handcrafted blends. We take great pride in sourcing the best fruit available and making every effort to ensure a quality, delicious bottle ready for your table.

From the basement to the hill

Historically, the winery was located in the basement under the Cellardoor Winery barn. In 2010, we built a 15,000 square foot state-of-the-art winery across the street. Our new facility has allowed us to increase our production from 1,200 cases to nearly 12,000 cases of wine.

Raw materials

In addition to fruit harvested from our own vineyard and blueberries from Maine, we source grapes from premier vineyards in Washington, California and New York. All, except the white grapes, are crushed on premises.

Something for everyone

We offer a broad selection of wines, ranging from crisp and dry, to velvety and robust, to delicate and sweet. We’re not wine snobs – our goal is to make wine tasting approachable, easy and pleasant for our guests.

Estate Wines

The fruit grown in our estate vineyard tend to be lower in sugar and higher in acid than typical wine grapes and are best suited for sparkling wines. Our Vendange and Blanc de Blancs are created in the traditional method, a labor intensive and traditional method where second fermentation occurs in bottle.


We proudly distribute our wines to stores, restaurants, and inns throughout Maine. To inquire about purchasing Cellardoor wine wholesale, please contact


Visit our awards page to view featured awards, as well as awards organized by wine and vintage.

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Estate Vineyard