Alluvial Farm & Vineyards

Sheep, kunekune pigs, and chickens move through the vineyard at Alluvial Farm & Vineyards. By the farm’s account they are turned in among the vines “at well-timed intervals.” The farm lies at 6944 Gander Way in Fort Collins, on what it calls the West Edge of the Great Plains, near the banks of the Poudre River. Demeter U.S.A., the biodynamic certifier, lists it at 4.50 acres, all of them cropped. Visits are by appointment only.

The name comes from the ground. The farm’s own account of the place begins before the vines. The Poudre’s headwaters flow from the remnants of ancient volcanoes. When glaciers began carving, the river carried sediment through valleys and canyons and out onto the plains, and the vineyard grows in that soil. “Gratitude for glaciers and rivers,” the farm writes. “For soil and roots. For time. For friends and family. For translucent fruit.”

Sheep, pigs, and the moon

Demeter certifies the farm’s fruit and its grapes for wine. The farm describes biodynamic practice as an elevated approach to organic agriculture, one that puts diversity, resilience, and soil health first. The animals are part of the method: sheep and pigs are brought into the vineyard to build soil and strengthen the vines from the ground up. Compost and compost teas go onto the land in rhythm with the lunar cycle to feed the vineyard’s microbiome. The farm sets out the year in a few lines. Snowmelt fills the river in spring, and summer storms bring rain. In autumn, it says, everything glows.

Flowers grow here too. The farm raises all of them on-site, in many varieties, and offers fresh arrangements for homes and events.

Four bottles from cold-hardy grapes

Every grape is cold hardy. Some are grown on the farm and some are selectively gathered from the Western Slopes of the Rockies, a region the winery says is also enriched by alluvial sediments. After harvest the grapes go to whole-cluster spontaneous fermentation, with no manipulations, no sulfites, and no filtering. Bottles are bought by writing to the farm.

Sediment is a pet-nat sparkling wine made entirely from Itasca grapes. Its bubbles form in the bottle by the ancestral method. The winery notes that many winemakers work to remove sediment as a blemish, and of its own bottle it says, “We not only leave it in. We celebrate it.” The Itasca vines, it adds, are rooted in glacial deposits from rivers flowing out of the Rocky Mountains.

Paradiso is an orange wine of Aromella grapes, given extended skin contact. The winery lists rose hip and white tea on the nose, citrus and grapefruit on the palate, a light natural effervescence, and a finish of fresh tamarind. Marte is a red of 80 percent Verona and 20 percent Noiret, aged twelve months in a 320-liter clay amphora. Its listed notes are sweet grass, black pepper, and clove, followed by plum and black cherry.

La Clé is a red from Petite Pearl, aged in oak, and it carries a story. The winery traces it to a trip through Italy and Corsica: two friends, a pair of bikes, and a key lost on a beach.

A farm begun in December 2023

The written record of the place is short. The Better Business Bureau gives December 19, 2023, as the date the business started. It lists the business as a limited liability company and names Everitt Grant as owner. The bureau opened its file two years later to the day, on December 19, 2025. The Colorado Wine website lists the farm among its wineries.

In the first days of September 2026 the farm’s Facebook page posted the text for Sediment. Canyons and Chefs, a group that connects northern Colorado chefs, creators, and producers with local farms, ranches, vineyards, and open spaces, announced a dinner at the vineyard for September 10, 2026, from 6:30 to 9 in the evening. Its ticket page called the dinner Farm to Fire. The group said its events are held rain or shine.