Monkey Island Winery and Cottages

Monkey Island Winery was started at Royal Horse Ranch in 2010 and re-opened the fall of 2017. We are fermenting and bottling wine made from purchased juice, along with Cynthiana/Norton from our home vineyards along with Pear, Peach and Blackberry wines from Monkey Island fruit.

Our journey to winemaking began in 2004 with the establishment of “Grand Lake Vineyards”. We planted 50 Cynthiana/Norton vines, 50 Chardonel (a cross of Chardonnay x Sevyal, first cloned made in 1953) and 25 Grafted Cabernet Sauvignon. We planted an additional 500 vines in 2005 followed by 108 Grafted Cabernet Sauvignon at a development named “Cabernet Bay” in 2006 and 2007.

Val has been collecting wines since 1970 in Boston, taught Dining Room Service for “Johnson and Wales Culinary School” in 1980, opened “The Forum”, a high end Italian restaurant in Providence where he wrote the wine list. He increased his wine knowledge in Chicago managing the “Wine Room” at the “95th Restaurant” for 5 years in the John Hancock Building. He hosted, along with Michael Broadbent the pre-auction dinner for Christies Auction House, handling wines going back to the 1800's. Val has been a Server, General Manager, Head Chef, Wine Contributor for several Chicago papers,

Maitre d' Hotel and Food & Beverage Director.

During his 23 years living on Grand Lake, he has

worked at the “Shebang” Restaurant, the “Greenery Room” in the “Shangri-La Resort”, “Arrowhead” and “Cherokee Yacht Club”, two private clubs on Duck Creek. Val got his first taste of winery and vineyard work training with Marsha and Gary Butler at “Summerside Vineyards and Winery” in Vinita

and attended several symposiums in Arkansas, Missouri and, of course, Oklahoma. With his wife Nancy, they started Royal Horse Ranch, Monkey Island Trail & Hay Rides and Grand Lake Horse Camp, all

viable businesses on Monkey Island.