This petite winery doesn’t kowtow to the touristy side of wine tasting. The no-frills tasting room is housed in a contemporary barn that doubles as a barrel room. The Stanners family isn’t there to upsell you with wine gadgets or appeal to every Tom, Dick, and Tracy with boring-yet-accessible blends. Owners Cliff and Dorothy Stanners (along with their son Colin) are salt-of-the-earth folks who just want to make and share their really, really good wine, with a focus on Pinot Noir. Share your passion for vino with Dorothy, and she’ll grab some still-fermenting juice straight from the barrel for you to sample. Cliff and Colin were both research scientists (molecular biology and chemistry, respectively) before ditching the laboratory for the fields. They’ve brought their science know-how to winemaking, and the results are delicious. Their whole-berry fermentation method retains the punchy fruit flavors you don’t expect from cool-climate–grown grapes. Stanners' reds get further complexity from being left on the skin for up to 3 weeks. It’s a labor of love, but the resulting bottles are truly excellent. If you don’t believe me, believe the critics, who continuously bestow praise on the Stanners products.