Author Archives: Meera Singh

Tour and Tasting, October 5th, 2019 2pm to 6pm

Taste the wines made by the innovative, patented, GOfermentor. Get a behind the scenes glimpse of winemaking process using the GOfermentor. Two demonstrations and tours of the winery at 3pm and 5pm. There is no handicap access.

The $15.00 charge to attend the Open House, wine glass and $5.00 towards a bottle of wine. Tickets will be available for pickup at the winery entrance. Click here to sign up.

Black River Red wins Best in Class!

2019 San Francisco Chronicle Awards

2019 San Francisco Chronicle Wine Competition — now the largest wine competition of North American wines.

2017 Black River Red, Best in class. “Indeed, Hybrid grapes can produce wines that evoke suggestions of dark fruits, provocative spice and simulating acidity, as shown by this Black River Red.” Wine Judge Mike Dunne

2017 Cabernet Franc, Silver

2016 Cabernet Sauvignon, Silver

2017 Mr Big, Silver

Featured in The Wall Street Journal, Future of Everything Oct. 12, 2018

The Winery That Fits in a Closet

Countertop beer-brewing kits are common. But what if you could produce Cabernet Franc and Chardonnay in a series of odorless, biodegradable plastic bags, using nothing but grapes and a machine the size of a small trash can? That’s the promise of the GOfermentor Junior, an automated winery 30 inches high and 18 inches deep and no louder than a refrigerator. Geared toward the oenophile making wine for private consumption, it goes on sale in early 2019 for $500.

By Aleksandra Crapanzano

Read more The Winery that fits in a closet 

A “Lazy” Inventor’s Vision May Be the Future of Wine 

The story of Sky Acres Winery in the Black River Journal Late Summer 2016

By C.G. Wolfe


The tranquil, monophonic intones of Gregorian chants washed over the blushing Petite Syrahs and Cabernet Francs at Sky Acres Winery in Bedminster. Winding down the long drive of the property’s anonymous entrance in Somerset County’s “horse country,” the only hint that you are approaching a winery, is a neatly arrayed, three-acre vineyard of sprouting shoots and twisting tendrils. At Sky Acres, there are no tanks, traditional presses, cooperages, wastewater treatment facilities, or other machinery and outbuildings typically associated with commercial wine production. Utilizing an innovative, sustainable, and forward-thinking new process of winemaking, vintners Meera and Vijay Singh, have compressed their entire winery into the spotless stalls of an immaculately converted, pre-existing horse stable, abutted by woods, rolling green fields, and a tidy chicken coop, creating a “zero footprint winery.”

Vijay Singh describes himself as a “lazy” person, an odd claim for a world-recognized biotech scientist who holds more than 20 patents, has published hundreds of papers, and who revolutionized the production of biopharmaceuticals in the late 1990s, with the Wave Bioreactor, a low cost, labor-saving, innovation in cell cultivation that is used in nearly every biotech/pharmaceutical manufacturing company today.

Read the Complete Article Here

Fermenting Wine Grapes in a Bag

The GOfermentor enables quality improvement in small wineries

By Richard Carey

Wines&VinesSmall wineries have multitudinous obstacles when making high-quality wines. In many respects, as home winemakers who have become commercial winemakers will attest, it is easier to make 5,000 gallons of quality wine than it is to make 5 gallons. So much of winemaking is influenced by scale. The smaller the vessel in which wine is produced and stored until bottling, the more the negative influences (such as oxygen) can detract from the quality of the wine. It has to do with surface-to-volume ratios, the opening and closing of the vessel and many other factors. For example, it takes the same amount of time to open a 5-gallon vessel, remove a sample for analysis and close the container as it does to open and close a 5,000-gallon vessel. But the impact on the wine is many times greater in the 5-gallon vessel.

Consequently, new techniques for managing small-lot production are some of the more important introductions to the wine industry. Small wineries are the backbone of the industry, and the creative outlet they bring to the industry is important for its development and management. Additionally, methods that aid in quality development often require expensive equipment that small wineries cannot afford. They can also take time away from other winemaking practices, which compromises quality. Technology that can help achieve the goal of better wine for smaller wineries can be transformative.

Just prior to the 2015 harvest, I learned about an intriguing new way to manage fermentations in small wineries. Vijay Singh, an entrepreneur who sold his biomedical business and started his own winery, had developed a different technique for use with small to medium-sized fermentations.

The product, known as GOfermentor, is designed to minimize water use and to help with the natural “messiness” of harvest. Singh’s product was in the latter stages of development, but I had the opportunity to use one of his systems during the 2015 harvest, and I have spoken with others who are testing the system. The theory behind the GOfermentor is to contain the juice during fermentation in a bag that is large enough to hold 1 ton of grapes and can be sealed off from exposure to air. The bag is supported by a specially designed bin similar in size to a 1-ton harvest bin.

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