The recipes used for the formulas probably came into inception around the 1840s or so. The recipes were handed down from Southern Georgia slaves and pretty much stayed into the family until today. Eventually around 1970, Sally one of the descendants decided to write down, preserve, and continue to make the mostly fruit based wines. She never sold the wine, but people all around the South would call or stop by to taste or request a bottle or two. A winery, Sally’s Creek Winery & Vineyard was opened in 2013 using all the same techniques. The techniques are a little different from mainstream Western or European techniques. None of the wine is aged in oak or contain an oaky taste. Most (almost all) of the wines are made in small quantities from locally grown fruit/vegetable (occasional). We fill like the methods and high quality ingredients lead to some of the finest fruit wines found anywhere in the world.