Cajun Vineyards

Cajun Vineyards Veteran owned vineyard located deep in south Louisiana amid the savage southern wilds and marhslands far beyond civilization. Primary crop is Muscadine grape.

Established 4/20/2020, we are focused on biodynamic farming and research-development.

First bit of grapes on the vive.
05/10/2025

First bit of grapes on the vive.

Not where we envisioned the company would be when we broke ground, April 2020 in Cut Off La. The journey was one that fo...
05/06/2025

Not where we envisioned the company would be when we broke ground, April 2020 in Cut Off La. The journey was one that fostered growth and adds character. No doubt our products will be far superior because everything endured over the last 5 years. Thank you for your continuing support. We never would have made it without you. 🙏🤗🎉

01/19/2025

The 3rd generation of workers are in full swing. We will attempt to break ground again this spring on the new location in Arnaudville LA. Biodynamic and regenerative farming is at the core of our growing culture. We do will never use chemicals, opting instead for sheep, chickens, and pigs, which we have worked to develop custom breeds specific to the jobs they will be doing.

The ideal sheep is Corsican, Snow Urial, and Katahdin composit, which is to say a wildly dynamic hair sheep that looks like a beignet with horns. They are mid sized, low maintenance, and excellent temperaments.

We still have the grandparent and parent stock, though we hope to reduce the number of Katahdin ewes this year. We shall see how it goes!

We will be consolidating the Farm page into this page and deactivating Chateau de Belle Rose Farmstead. Hopefully it is ...
12/02/2024

We will be consolidating the Farm page into this page and deactivating Chateau de Belle Rose Farmstead. Hopefully it is not so confusing, but the vineyard is gearing up to finally begin the larger land build and the last 2 years spent developing the sheep and chickens have been well spent. Regenerative and biodynamic farming ftw!

I am going to do a chicken rant again. The chicken industry has been fibbing to the public for decades. I spent a little...
11/04/2024

I am going to do a chicken rant again. The chicken industry has been fibbing to the public for decades. I spent a little while on some chicken groups today and it was full of bad information repeated over and over, like always. It is exhausting trying to go against propaganda machines that have been pushing their messages for longer than I have been alive.

On my academic journey to improve my flock I have made many discoveries that are very contrary to the rules of "meat birds". I have met some people along the way who have figured out the same thing, usually by accident, proving it is not just a one off or my delusions.

I have my own strain of "meat birds", Cajun CornishX, Bayou Broilers, or Legendary ORCs as I have named them. They are customized NOT for industry/commercial use, but families, farms, and homesteads. Ways my chickens are better:

-They get just as big as CornishX (ross308 and cobb500)
-They forage instinctively and do not want to sit in front of feed tray 24/7, perfect for raising in a yard/pasture.
-They are healthy/hardy. This is likely due to how they are raised, but they have better instincts.
-They lay large eggs more often. CornishX lay XL eggs every 3rd day on average, for the first year and then slow down even more.
-They breed MOSTLY true. I am still working on this part. With 1 roo and 2 hens you can create a perpetual meat machine hatching generations of your own. This is not profitable for me, but unlike Tyson and corporations, I am not in this for money.

What I did:
Created my own CornishX using Dark Cornish Roo and White Plymouth Rock Hens.
Took the best of those hens and mated them with a Majestic Lavender Orpington Rooster.
Took those and raised them, selecting the best roosters and backcrossing them to my CornishX hens, then doing that again.

That started 3 years ago. I am starting the whole process over again as the first go round was a lot of theoretical guesswork, and this time I am going to replicate the results to prove my theory in adding Orpington (a heritage breed) to help stabilize the hybrid.

Pictured is a 1 yr old ORC (Orpington, Rock, Cornish) and he is a a heavy bodied warrior. Though he is very heavy, he is still very agile compared to a Ross308 strain which has a slightly wider body. I will weigh him once I catch him again.

10/09/2024

While we technically broke ground on the new vineyard last year, we were stopped cold by a late frost. This year we will we try to work with locals to have everything operational this winter for Late March/early April planting.

Currently installing 2nd and 3rd variety of blueberry, mayhaws and will continue to add fruit to areas around the area outside of the vineyard.

We hope to relocate what is left of Vicious Vineyards inventory to the new vineyard as well, though we will wait until winter for everything to go dormant.

Getting the chicken yards back together for the next phase of the project is going well and first phase of new project i...
10/08/2024

Getting the chicken yards back together for the next phase of the project is going well and first phase of new project is starting. I should be done by the weekend and will separate according to the project outlines for the Grandparent stock of 4 groups then by December the first hybrids groups will be hatching into 2 distinct projects. This is just the start, 2-3 more years to go! This poultry science stuff is fun but sometimes I want to take the easy road and just throw a catchy name out there for sale like all everyone seems to be doing now.

Those Indio Gigantes I think may be my new favorite breed. Looking forward to showcasing next year's lineup as we

Address

Cut Off, LA

Opening Hours

Saturday 9am - 5pm
Sunday 9am - 5pm

Telephone

(985) 242-0244

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