Welcome to Small Batch Cellars!

The cru of two.


Michael Annatone,

Mike is a serial entrepreneur, wine lover, founder of Executive Landscaping, Naturally Green and several others. Mike is always working and wears so many hats. At SBC Mike is the Cellar Master and Kristen likes to refer to him as the resident engineer.  As you walk around the winery you can see his many inventions, innovative designs…

Kristen Parsons.

  A professional wine maker for over 15 years.  Beginning with a business degree from Babson College then continuing to Washington State University for a degree in Viticulture and Oenology.  Her career began in the wineries and vineyards of Washington State to Virginia and then continued to her home state of CT where she has been the winemaker for Chamard Vineyards since 2015.

Together their passion for wine comes through in every aspect of the winery!

Small Batch Cellars

The winery was established in June of 2020.  Michael and Kristen met before that and made wine together for several vintages.  Limited to small batches, but always trying to push the envelope and make wine outside of the box.  Whether it be with varietals, blends, styles, practices or unique adjuncts.  It wasn’t until the summer of 2020 that they decided to open their own winery.  Having their own space and tools allowed them to explore so much more and to share their creations and passion with a larger audience.  Thus Small Batch Cellars was born.


With their excitement and appreciation for wine, they discussed the possibilities of what could be crafted with less limitations.  They both wanted to explore these possibilities and create products that were unique and special.

True “spirits of the vine” they wanted to meet each grape and listen to what it says for that vintage and try and take it to its destination.  From its geography, its terroir, i.e. the soil, the weather (that season), the viticulture, and bring it to where they feel it can be its best self.  Always learning and never getting stuck in tradition or practice that is usual, but feeling the grape and allowing it to lead them to its final composition.

They don’t want to produce year after year a wine that tastes the same, but instead bring out what that vintage has to say.  They push themselves to always be better and in that share this with you.
Wine is ever changing just as we are.  It is constantly evolving; from grape, through fermentation, through aging in barrels and tanks, as well as in bottles.  It goes through its ups and downs as we do throughout life and they fully embrace and respect this and have come to love and appreciate it.




You will notice that our wine is lacking capsules, the decorative sleeve at the top of the bottle.  This was a choice born throughout years of experience in the industry and decided some time ago.

Capsules provided an important function in the past.  They protected the cork from pests.  As well, the capsule was an added layer of protection for weeding out counterfeit bottles.  Since then, cellar conditions have improved.  Capsules are not necessary for bottle aging and are merely aesthetically pleasing.  They “finish” the look of the bottle, dress it up and we are accustomed to seeing a wine bottle with a capsule.  On the down side, capsules produce waste.  They create waste while being fabricated, being discarded and for some, being recycled.  They are created from aluminum, tin or plastic.  The metals must be mined.  The plastic is largely unrecyclable.  Those materials that are recyclable have to go through an industrial reconstitution.  All of these processes are harmful to the environment.

In short, we present our wine without capsules to be environmentally friendly, reduce our CO2 emissions, be a more sustainable company and to eliminate any superfluous packaging.

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