We are a third generation working farm that has diversified to become a successful farm winery. Our 365-acre farm includes a herd of Grass-fed Angus beef, soy and corn, farm animals and a Farmstay B&B. The expanding vineyard supports a state-of-the-art winery producing award-winning wines that are enjoyed at our wine tasting room open year round.
The Crow Brand
It is our mission to produce quality grapes, wines and visitor experiences at our diversified working farm. The measurements to achieve this quality embrace on-going hospitality extended to all of our visitors, education through wine seminars, team expertise and a commitment to authenticity in the wines we make.
There is a great deal of history and experience supporting this mission. To learn more about our history scroll below.
l to r: Roy Crow, Judy Crow, Brooke Schumann and Brandon Hoy
The operations at Crow are actively guided by owners Judy and Roy Crow and by Brandon Hoy who manages the estate vineyard.
The Crows, with Brandon’s management, are invested in assembling a strong team of employees and consulting experts for their branding, winemaking and events. To learn more about “Crow Team Expertise” you can see our team members in action here.
Early farm house with Anna Crow and grandparents.
Working Farm Heritage
Crow Farm House circa 1950's.
Crow Dairy Farm
The Crow Family operated Caw-Croft as a dairy, wheat, corn and soy produce farm.
Diversifying Crow Farm
The Crow Family begins implementing plans to diversify the family farm offering grass-fed Angus beef for sale opening to visitors as a Farmstay B&B.
Diversification and Education
The Crows begin a series of farm dinner events to present their diversification model to the agricultural community and plans for a vineyard and winery business.
Judy and Roy Crow, along with son Brandon Hoy, Vineyard Manager, develop wine making protocols.
Crow Wine Tasting Room Grand Open
Crow Vineyard & Winery hosts their May 2012 grand open and ribbon cutting for their winery and wine tasting room.