In the fourth year, the grapes will be grown on the top row of the trellises, as far away from the ground as possible.
"The reason why we put them up so high is you want to keep them off the ground and away from all the moisture because our problem out here ... is mold and mildew from too much humidity," he said.
George said it's not hard to train the vines to grow where you want them.
"In the springtime, they grow like crazy. They grow [to the top trellises] sometimes in a year, and then you just cut them back the second and third year and then after that you're pretty much good to go."
But before those grapes were ready to harvest, George was blending and fermenting other grapes in his garage-turned-tasting room and wine cellar.
George, who gets his grapes and juices from as far away as Australia, Germany and California, said making wine is like being a chef.
"When you've got five different chefs and they've all got the same filet mignon from the same cow, they'll all make it differently," he said.
"Toasting" the wine
Although nourishing the vines and growing the grapes is an important part of the process, the real art in winemaking is in the fermentation process.
George uses different types of French oak barrels to "toast" the wine.
"Think of it as basically putting toast in a toaster and how much you want to burn it," he says of putting the wine in a heavy or medium toast barrel.
It's not uncommon to keep a reserve from a barrel that had the perfect fit, or blend two to get a tastier variety.
George tries not the filter the wines at all and instead, lets them sit and settle.
In order to bring out more flavors and consistency, he traditionally stirs the sediment back in to the white wine for a least a month.
"It's not going to be your fresh, fruity, clean, crisp Pinot Grigio's," he said. But it does yield the bold taste he goes for.
One of the new wines George just bottled, Midnight Roots, is a syrah, zinfandel blend he calls "spicy and defiant" and gives it an R-rating, proof that he prides himself on producing "sexy, full-bodied wines."
George does hope for minor expansion one day, including a second tasting room on top of the hill over looking the vineyard and possibly log cabins on the property that people can rent out.
And although he wants to stay small and local, he also hopes to turn West Virginia into a wine tour state, like North Carolina or Virginia.
"I'm hoping the West Virginia Department of [Alcohol and Beverage Control Administration] can start help push some of this stuff along and do more wine trails and bring in tourism and jobs, because no matter what the economy is doing, people are going to drink if they want to drink."
For more information, please visit www.vujadewine.com.
Reach Kathryn Gregory at kathr...@wvgazette.com or 304-348-5119.