About Westport Rivers

Our Mission

Permanently preserving 400 acres of working farmland…

At the heart of our mission is the Russell Family’s belief that we are stewards of both land and possessions; that these are not truly owned, but rather are temporarily gifted and to be used in a fashion honoring those who came before and those who follow afterward. Our family is committed to use this South Coast farmland both for agricultural products (including food, wine and beer) and for education (about the value of working natural resources).

Westport Rivers Winery and Buzzards Bay Brewing was founded upon this deep regard for local agriculture and education. Over the years the Russell Family has permanently preserved 400 acres of working farmland and forest.

Farming the Flavors
of Our South Coast

In 1982 Bob and Carol Russell sought to re-enter the wine-growing business that Carol’s father, Herbert Grifenhagen, and grandfather, Max Grifenhagen, loved so dearly. Herb and his father had grown their upstate New York Germania Wine Cellars brand into a nationally celebrated sparkling wine. The Russell couple dreamed of returning to the family’s tradition of raising grapes and making champagne. In 1982, after searching for the perfect place to farm flavorful sparkling wine, they chose Westport, MA. Their bold vision and daring tactic was proven to be revolutionary.

The climate and soil in South Coast of Massachusetts is ideal for growing the kind of wine we love: gloriously aromatic, deliciously crisp wine.

Our exploration is 35+ years along and we’ve learned that Massachusetts’ grown wines are not only exceptionally flavorful but also a pleasure with our local foods. Wines in a region can’t help but respond to the foods of that region.

There are no wines on the planet that go better with our abundance of local seafood than those grown here at Westport Rivers

Methods & Practices

Traditional Method – The Art of Minimal Intervention

All of our wines are minimally processed. We use ancient, traditional methods including those of Champagne and Burgundy.  Where large producers over manipulate wine to create artificiality in every way, we allow time and patience to do the work naturally for us.

Small Farmer – Sustainable Practices

Small farmers are the best at tending their land, whatever they farm. Time Magazine explained how buying from local, small farmers beat the label “organic” in every way. Supporting small farmers is one of the best ways to help our environment and our economy. The local, estate grown, winery is a rare and precious gem.

Local Economy – Towards a Deep and Meaningful Economy

Money spent locally tends to stay in the area longer and provides local jobs. Financially stable farms provide the “rural agricultural character” that makes New England the vacation destination for millions of Americans providing even more jobs not to mention an environment which lends itself to a more connected community.