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Sky Acres Winery

Sky Acres Winery is located in horse country in central New Jersey about 1 hour west of NYC. This area consists of large farm tracts, most of which are protected from future development. The winery and vineyard are located in 50 acres of pristine woodlands and pasture. The name of the winery comes from our long time interest in aviation and the logo represents our red Waco YMF5 biplane.


Meera and Vijay Singh

The winery and vineyard is primarily used for research into new and more sustainable ways to make wine. Better quality wine with minimal water usage and minimal environmental impact is our goal. It is a test site to evaluate our patented GOfermentor™ winemaking machine, our GObarrel™ aging system, and many other innovations. These products are all being currently commercialized, so that wineries all over the world can utilize these innovations to become more sustainable.

Sky Acres Wins Again!

2018 San Francisco Chronicle Awards

After receiving nearly 7,000 entries from 36 states across the country, the San Francisco Chronicle Wine Competition, the largest competition of American wines in the world, has once again narrowed thousands of wines down to an exclusive few, with our Cabernet Franc NJ 2016 winning Silver, our Black River Red 2016 winning Bronze and our Petite Syrah 2016 also winning Bronze.

Sky Acres Winery Featured in New Jersey Monthly

It’s in the Bag

A former pharma exec’s invention aims to take the mess out of winemaking.

By Marlaina Cockcroft

Vijay and Meera Singh want to clean up the winemaking business. “It’s just a mess,” says Vijay, a former pharmaceutical executive. “It’s so dirty a job.” His solution: a machine that ferments at the touch of a button. “In a funny way, our wine is made kind of like a pharma process,” says Singh. “Everything is clean, closed, sterile. No muck, no dirt.” At the heart of the process is GOfermentor, a machine he invented to automate winemaking. A number of wineries have given GOfermentor a spin, and wines produced using the machine at Sky Acres, the Singhs’ winery in Far Hills, have been honored in international competitions.

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Harvest Challenge Award

HarvestChallengeAt the Harvest Challenge, judges taste wines with other wines of the same appellation. Thus, with cross-regional competition removed, the inherent quality of wines can be seen without the influences that sometimes eclipse even a wine of very high quality.

Petite Syrah 2014 wins Bronze

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.

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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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