The virginiawine.org website has provided me with so many ways to celebrate Virginia Wine Month.  I took part in these suggestions:

1.  Harvest Party Cookbook

I selected a recipe from the 2026 Harvest Party Cookbook, and I paired it with a suggested wine. I  then sent a picture of the dish with the paired wine.  I cooked Neal Wavra’s Grilled Strip Steak with Chimichurri Sauce.  The recipe recommended a Bordeaux-style blend, especially those that included Petit Verdot or Cabernet Franc; however, it didn’t list a specific wine from a particular winery. I left it to my own devices and selected 2019 Unite Reserve from Cana Vineyards and Winery. This 2022 Governor’s Cup Winner is a blend of  Merlot, Petit Verdot, and Cabernet Franc.  Below is the picture I snapped, and I emailed it to information@virginiawine.org before the October 18 deadline.  Maybe I’ll win gift cards to either Pinky’s or The Shack, two Virginia restaurants featured in the 2026 cookbook.

2. Something Extra With Every Pass

October 17 was Harvest Day, the apex of Virginia Wine Month, and most Virginia wineries were doing something extra to celebrate.  The Virginia Wine Tasting Pass, though, offered added incentives to visit Virginia wineries all month long, including double points for checking in at participating wineries.  On this day,  I decided to visit a couple of wineries to double my check-in points as part of its rewards program.  I tied that in with:

3. Virginia Wine Month Passport

I paired doubling my check-in points at wineries that participate in the Virginia Wine Tasting Pass with a visit to four wineries that collaborated to offer a wine month passport.  8 Chains North Winery, Endhardt Vineyards, Good Spirit Farm, and Williams Gap Vineyard allow participants to taste sixteen wines at four wineries to win one prize.  Once I collect a stamp from each winery, I will enter my passport for the prize.  I honestly don’t know the prize being offered.  However, I’m going to try and win it.

I earned my first stamp at Good Spirit Farm, and I was impressed with the wines here.  Kelly, my tasting associate, expertly guided me through 6 well-crafted wines.  My favorites included the 2020 Chardonnay with its apple and pear notes.  A round, honeyed weight on the palate finishes with a hint of vanilla.  Petit Manseng continues to capture my attention this year as I am enjoying these more often, and the 2022 vintage here did not disappoint.  Peach aromas with a tropical undertone also flood the palate with a lush, rich feel.  Acidity allows the fruit to linger, too.

The 2022 Red Blend, featuring a duet of Cabernet Franc and Merlot, continues to prove my thoughts on Virginia’s  2022 red vintage.  I’ve noted juicy, fruit-forward components with herbal and floral nuances. I’m enjoying this vintage now, and I find it easy to drink.  This Good Spirit Farm blend fits my impression of the 2022 vintage, and it was “very berry” on the nose with a soft undercurrent of herbs and a whiff of violet. Ripe berry flavors created a juicy, joyful splash on the palate, and velvety tannins framed the wine quite nicely.

The 2021 Cabernet Franc was gold—truly gold.  It took a gold medal at the 2026 Virginia Governor’s Cup Competition.  An initial smoky note gave way to raspberry and strawberry characteristics with a subtle scent of spring meadow.  Brambleberry elements continued on the palate with a fruity, lingering finish.  It was a golden treat to taste.

I finished my guided tasting and treated myself to a glass of the 2022 Petit Manseng.  Of course, I brought along my usual plate of light nibbles.

I collected a second stamp on my Virginia Wine Month Passport at Endhardt Vineyards and doubled my points by checking in.  I decided to taste the mixed flight that included a Sparkling Cabernet Franc, the 2023 North Block Sauvignon Blanc, and the 2023 Kindred Red.  However, I lost my tasting notes—ugh! I was impressed with the 2023 North Block Sauvignon Blanc, and I recall a weightier feel on the palate with tropical fruit notes as opposed to typical lemon/boxwood characteristics normally associated with this variety.  I also enjoyed a splash of the 2021 Fervor Red, a blend that includes Petit Verdot.  If my memory serves me correctly, I noted dark berry and cedar on the nose with dark plum and currants on the palate.  Pepper on the finish? Complex for certain.  Time was ticking away, and I had to leave after my tasting.  However, I left with a bottle of the North Block Sauvignon Blanc and the 2021 Fervor Red.  I also secured my second stamp!

As of this posting, ten days remain to celebrate Virginia Wine Month.  How will I close out it out?  Stay tuned to find out.  In the meantime, please share in the comments how you’ve celebrated Virginia Wine Month.  It’s not too late to get started, and virginiawine.org offers so many funs ways to participate.  Perhaps you’d consider visiting Cana Vineyards and Winery, Good Spirit Farm, or Endhardt Vineyards.  If so, mention that Virginia Wine Time sent you.

 

 

Jambalaya is a popular Cajun dish traditionally made with rice and simmered with meats such as pork, andouille sausage, or shrimp. In this recipe, I substituted linguini for the rice, and chicken and andouille sausage were my proteins of choice. I also added a can of diced tomatoes along with a healthy dash of hot sauce. Of course, you can always tailor the level of spice to your own preference. I paired this dish with wines from Silver Dog Vineyard in Hume, Virginia. Watch the video to the end to find out which wines I selected.  Be sure to like, subscribe and comment. Cheers!

(Oh–what do y’all think of the new header on Virginia Wine Time?  It was time for an upgrade, and I thank my friend Margaret for the new and improved look.)

Cajun Pasta Jambalaya paired with wines from Silver Dog Vineyards. 

 

I kicked off Virginia Wine Month last Friday with a wine tasting at Kindred Point II.  I tasted wines from the Winery at Kindred Pointe located in the Shenandoah area, specifically in Mount Jackson, several years ago, and I was excited to learn that Kindred Pointe owners Amy and Bruce Helsley opened a second tasting room in Hume, Virginia.  To us old-timers, the site is a familiar one—the former Oasis Winery owned by the Salahi family until it closed in 2013.  Since its closure, the property and vineyards fell into decline, and I likened it to the decay of a once lively estate often described in 19th century Romantic novels.  It’s a relief this property is being restored and put to its original purpose when Salahis opened Oasis Winery in 1977.

The familiar fire place that warmed the original tasting room of Oasis Winery is still intact, and the space itself has been updated to a more cozy atmosphere that invites guests to linger and mingle.

I was given a guided flight at the tasting bar, and I was pleased to see Seyval Blanc on the tasting menu.  I do like this grape, and I regret that it seems to be disappearing from Virginia vineyards in favor of viniferous fruit.  The 2022 Seyval Blanc was aged in stainless steel and presented zesty citrus notes on the nose and palate.  It was surprisingly more medium-bodied given its vivacious nature, and its acidity provided a refreshing finish.  The 2024 Sauvignon Blanc, also aged in stainless steel, offered notes of  tropical fruit and soft lemon. A  hint of wet stone on the nose provided a touch of complexity. Easy to sip on its own, but food friendly too, especially with shellfish.

I also sampled two medal-winning wines.  The first was Picasso 2019, a 2022 Virginia Governor’s Cup Gold Medal winner.  A blend of Petit Verdot, Chambourcin, and Cabernet Sauvignon, this full-bodied red was quite smoky on the nose, and swirling teased out elements of black raspberry, red cherry, and spice.  The Country 2020, a 2025 Virginia Governor’s Cup Silver Medal winner, caught my attention.  This blend includes Petit Verdot, Cabernet Sauvignon, Chambourcin, and Dornfelder.  If Dornfelder doesn’t sound familiar, it’s because this variety is commonly grown in Germany but has found its own niche at the KP Vineyard site.  Aged in 36 months in new American oak and new Hungarian oak, I appreciated the bright, ripe fruit characteristics that included juicy plum, dark currants, and black cherry. I also caught a violet undertone on the nose. Oak-aging adds spice to the mix, and the softer tannins provide a lingering finish.

While the Kindred Pointe II tasting room provides a satellite location for Kindred Pointe wines,  there are plans to rejuvenate the long-forgotten vineyard to include plantings of Cabernet Franc.  A distillery and cider will also be coming soon to the Hume location. In the meantime, wine tasters at the Hume tasting room can enjoy current releases of Kindred Pointe wines as well as older vintages that are available for purchase.  I took advantage of a comfortably warm afternoon with a glass of the Country 2020.  I nibbled on snacks, sipped wine, and looked out on the mountain landscape. I also recalled memories of a time gone by, and I am glad this site will be brought back to its intended purpose.

With fall in the air and Virginia Wine Month in full swing, plan to visit Kindred Pointe II in Hume, Virginia, or drive to their original location in Mount Jackson while taking in colorful fall leaves on the way there.  Be sure to mention that Virginia Wine Time sent you.

 

October is Virginia Wine Month, but I’m also celebrating the unofficial kickoff to gumbo season.  In southern Louisiana, October is when Cajun cooks welcome lower humidity and more comfortable temperatures by whipping up gumbo—a spicy, savory dish with distinct aromatics.  Sunday was a dreary day with a chill in the air, so I decided to keep busy in the kitchen and made a seafood gumbo.  Of course, step one is to make a roux.  Click here for the recipe and cooking demonstration.

Seafood gumbo, though, would not be complete without a pairing with Virginia wine, especially in October.  The 2024 Vidal Blanc from 50 West Winery and Vineyard provided the perfect pairing.  Crisp and bright on the palate, its notes of citrus and subtle hints of tropical fruit cooled the spicy heat provided by cayenne pepper and a dash or two of hot sauce.

There are many ways to celebrate Virginia Wine Month, and one way is to bring a favorite Virginia wine to the dinner table.  Perhaps you should try stirring up a roux to make a gumbo too!  Visit 50 West Winery and Vineyard to purchase this suggested pairing. Please mention that Virginia Wine Time sent you!

 

Most Virginia wineries were dealt a devastating blow this past winter and spring with relentless Arctic air and ice in January that damaged vines and then the April freeze that killed off a very early bud break. Many winemakers and vineyard managers with whom I have spoken throughout this challenging growing season reported severely reduced crops due to these factors, with some varieties being a total loss for this vintage.  However, vines did produce grapes, and harvest must go on.  Why not make the most of it? Gray Ghost Vineyards decided to hold a Not a Harvest Harvest Party for volunteers who signed up to harvest this year.  The winery usually hosts four volunteer harvest events, but only one was held this year due to overall reduction in crops this season. However, this did not stop winemaker Al Kellert and marketing manager Amy Payette from hosting an afternoon of harvest fun at the winery.  I and other friends attended, and we had a blast.

The tasting room displayed every harvest T-shirt issued at their annual harvest party since it began its volunteer program in 1997. I’ve been a volunteer harvester at Gray Ghost Vineyards since 2002, and I harvested Chardonnay that year.

The afternoon was filled with games and prizes.  Al Kellert delivered a heart-warming address to partiers in which family and staff were recognized. He and Amy shared a toast with all of us, and his granddaughter Andrea Payette revealed this year’s T-shirt.

The Not a Harvest Harvest Party included free wine tasting, two complimentary glasses of wine, grilled burgers, and side dishes.

After the Not A Harvest Harvest Party wound down, my friends and I decided to sneak in a tasting at Rappahannock Cellars.  Although I jotted down some tasting notes, I decided not to get too geeky about it. It was an enjoyable tasting, and I ended the afternoon at Rappahannock Cellars with a glass of the 2023 Black Label Chardonnay.

This growing season was challenging, and I know winemakers look forward to a better 2027.  The 2026 growing season did produce grapes, despite lower yields, so when life gives you grapes, you still must make wine.  It’s critical now more than ever to support local wineries, so be sure celebrate Virginia Wine Month in October whenever possible.  Perhaps plan a visit to Gray Ghost Vineyards or Rappahannock Cellars to kick off the month.  Be sure to mention that Virginia Wine Time sent you.

I am still enjoying the taste.virginiawine.org app to explore the 2026 Gold Medal Wine Trail, especially when participating wineries offer tastings of their gold-medal winners.  This past Friday, I enjoyed a free tasting of a gold-medal wine at Paradise Springs, with the option to earn a 10% discount on a two-bottle purchase of a gold-medal wine.  And Paradise Springs is about 40 minutes from where I live. So on a lovely Friday afternoon, I packed some snacks and treated myself to award-winning wines.

I opted for the First Class tasting menu (of course), and my tasting began with Apres Blanc de Blanc, a brut-style sparkling wine produced from 100% Chardonnay.  What a nice way to begin any tasting—layers of apple and pear with a breadcrust note delivered a delicious and refreshing palate.  As I sipped through the bubbles, though, I noticed that the 2022 Petit Verdot was on the tasting menu, and the 2023 won gold at the 2026 Virginia Governor’s Cup.  However, the gold-medal winners available to sample were either the 2024 Petit Manseng or the 2023 Petit Verdot.  Decisions, decisions. I recognized the potential for a vertical at the tasting bar, so I decided to taste the 2023 Petit Verdot beside the 2022 vintage.

So how did they compare?

The 2022 Petit Verdot presented a profile I find characteristic of Virginia red wines from the 2022 vintage: fruity, floral, expressive, and accessible. I cannot recall exact climate details for that growing season, but in this 2024 post, winemakers considered it a very good vintage with considerable aging potential.   Violet notes with aromas of blackberries and dark currants were complemented by a subtle herbal note. Juicy dark berries greeted the palate with notable yet silky tannins. The 2023 Petit Verdot, though, was the show-off- the product of an extraordinary growing season that produced more muscular red wines across the state.  This vintage was crafted from fruit from the Brown Bear Vineyards near Woodstock.  Its dense color in the glass suggested a bolder profile.  It demanded swirling to coax aromas of dark plum, licorice, and wet stone. Dark plum continued on the palate, supported by a wave of dark currants. Acidity and tannins frame a wine that has staying power and outstanding cellaring potential. Enjoy the 2022 vintage now, but don’t hesitate to keep it in the wine rack for a few years. However, I’d keep the 2023 vintage in the cellar to maximize its potential. Let the dust accumulate and drink it at its peak. Of course, you can always buy a bottle now, but decant before serving. Buy a second bottle to age.  (That’s my plan.)

I did hang around after my tasting and enjoyed slices of roast turkey with white cheddar cheese and almonds.  A glass of the 2023 Chardonnay joined me for lunch. I appreciated its notes of green apple and poached pear; oak nuances lingered for a bit, and its broad palate paired well with lunch.  Yay for Chardonnay!

Kudos to winemaker Rob Cox for producing these award winning wines, and I took advantage of the discount on two bottles of gold-medal winning wines with a purchase of 2023 Petit Verdot. Be sure to check out the enticing incentives to visit Virginia wines by using the taste.virginiawine.org app, and start your exploration with a visit to Paradise Springs Winery.  Mention that Virginia Wine Time sent you.

 

 

This past Saturday, I reserved a tasting at Silver Dog Vineyards.  The winery is still in a soft-opening stage as the tasting room is still being completed.  Silver Dog Vineyards joins stellar neighbors Linden Vineyards, Crimson Lane Vineyards, and Capstone Vineyards in raising the bar for excellent wines in northern Virginia.

Owners Eric Gronning and Lori Robertson began planting vines on the 18-acre property in 2018.  Higher elevations at almost 1200 feet allow maximum aeration and optimal protection from sudden freezes such as the one that occurred this past March.  Soil composition of both loam and rocks allow for mineral nuances to be expressed in the wines.  Current varieties now planted in nine acres of the property include Chardonnay, Petit Manseng, Barbera, Cabernet Franc, Cabernet Sauvignon, Merlot, and Sangrantino.  Yes, Barbera and Sangrantino.  Eric Gronning has a passion for these varieties due to his experiences with Italian wines, these grapes in particular.  Barbera is a fairly well-known variety and commonly planted in the Piedmont region of Italy.  Sangrantino, though, was a new one for me.  This variety is grown in Umbria and known for its dark fruit flavor profile and high tannins.

Silver Dog Vineyards is currently in a soft opening stage until the tasting room is completed.  Erik Gronning is an architect, and he designed a tasting room that seems inspired by Frank Lloyd Wright as the structure melds into the natural landscape.  It evinces a wine country feel and offers views of Capstone Vineyards and Crimson Lane Vineyards from its patio.  Mountain tops on the horizon add to the natural, peaceful ambiance. The goal is to complete the tasting room around September.  Also of note is that the tasting room is off-grid and uses solar power as an homage to conservation of the natural resources and surroundings.  So why Silver Dog as the name of the winery? When Lori and Erik considered getting into the wine business, they wanted to honor their beloved dog, Silver by bestowing its name to the vineyards.

So onto the wines.  The wines that were poured were from the 2023 and 2024 vintages and crafted by winemaker Shai Van Gelder.  I was impressed with the wines that I tasted.  The 2023 Chardonnay seemed more Chablis-style with elements of citrus, green apple, and baking spices.  Vinified in a combination of new French oak and stainless steel, this Chardonnay was medium-bodied but finished crisp. I’m all about Chardonnay, and I liked this one. The judges at this year’s Virginia’s Governor Cup thought the same way and awarded a silver medal to this Chardonnay. The 2024 Petit Manseng was surprisingly lean on the palate. Tart citrus and pineapple notes abound here with a sharp, acidic finish.

I admit to being on a Spanish rosado kick this summer.  These roses typically offer richer red fruit flavors and a fuller feel in the mouth, in contrast to the famed lean, crisp styles from Provence.  The 2024 Rose from Silver Dog, a blend of Cabernet Sauvignon (70%) and Barbera (30%) recalled the Spanish style with opulent cherry and pomegranate aromas and flavors accompanied by stone fruit accents.  Dry and weightier on the palate, I caught a floral note once the glass was empty.

The star attraction, though, was the 2023 Rock Island Red composed of Barbera (36%), Cabernet Sauvignon (28%), Petit Verdot (22%), and Sangrantino (14%). Give this one a generous swirl before sniffing and sipping to savor the dark plum, blackberry, and spice characteristics. Eighteen months in new and neutral French oak barrels provide depth and add complexity to this blend. Tannins frame the wine and linger for a bit. This blend showcases the blockbuster 2023 growing season in superb fashion.  It is still evolving, so buy a couple of bottles—one to enjoy now and one for later. The 2023 Barbera finished my tasting—cherry, blackberry, fleshy plums, hints of spice.  This one was just made available for sale to the public.

After my tasting, I decided to snack on charcuterie, cheese, and a glass of the 2024 Rose.  I appreciated the mountain backdrop to the afternoon, and I mentally flash-forwarded to fall and visualized how gorgeous it will look when seasonal colors transition to vibrant autumnal hues.  I’ll have to return to find out.

I ended my lovely tasting experience with purchases of my favorite wines, and I am anxious to discover what lies ahead for Silver Dog Vineyards.  Make a reservation to visit Silver Dog Vineyards soon, and mention that Virginia Wine Time sent you.

 

 

Heat, smoke, humidity, more heat—it’s been hot with a few reprieves from the usual summer blast of sweltering temperatures, high humidity, and then some Canadian smoke to add to the uncomfortable mix.  Virginia wineries deliver relief with refreshing white wines, crisp roses, and versatile reds.  Of course, it’s never too early to keep think about cooler weather and bolder wines too.  In this round up article, I recommend wines to enjoy now—and later.

1. Cana Vineyards and Winery

It’s always a pleasure to taste the latest releases here, including quite a few that won gold medals at recent wine competitions. I was smitten by the 2025 Albarino done in stainless steel and redolent with notes of white blossoms and pear; fresh apple on the palate made for a refreshing wine on any day, but especially during the summer. The 2025 Gruner Veltliner is a limited release and offers citrus aromas with a whiff of fresh herbs.  Its bright acidity makes for a crisp offering destined to be paired with seafood  or grilled poultry finished with a twist of lemon. Winemaker Melanie Natoli is known for her fondness of rose, and I gravitated to the 2024 Cana Rose of Cabernet Franc.  Berries and cream made for a complex yet accessible wine with a generous, fruity palate. Fermentation and aging for six months in French oak and acacia puncheons provided a subtle almond note on the finish.  All of these wines earned gold medals at the 2026 International Women’s Wine Competition, and kudos to the 2025 Albarino for striking double gold at this same competition.  Speaking of gold medals, I was excited to sample the 2022 Petit Verdot, a gold medal winner at the 2026 Virginia Governor’s Cup.  This vintage also includes Merlot (16%) and Cabernet Franc (6%).  Lots of layers here with waves of dark berries, plum, mocha and cedar hitting the nose; similar flavors on the palate too with a lengthy finish to boot.  Despite the heat, I had fall and winter braises on my mind, and I bought two bottles of this winner home with me.

2. Domaine Fortier Vineyards

I foresee a continuation of excellence from this winery, which has yet to break ground on a tasting room, but the owners will do so soon.  The hedonist in me was drawn once again to the 2020 Chardonnay, which I have written about in a previous post.  It continues to please decadent Chardonnay lovers like myself, so I savored my splash in the glass for this tasting.  However, the 2021 Petit Manseng caught my attention too. Its  lush aromas of white blossoms and tropical fruit led to similar fruit flavors in the mouth, and its rounder mouth feel reminded me of why this variety partners well with fleshy shellfish such as scallops. (I admit that I still had the scallop pairing prepared in Kombu butter at L’Ardente on my mind. Crimson Lane’s Petit Manseng proved to be a stellar pairing.) Grilled oysters? Spicy shrimp kabobs with fresh pineapple on the skewers? These and other pairing options are making me I’m hungry!  I’ve written about the 2020 Le Pivot in a previous post, and this medium-bodied red should shine brightly on the warmest day with light grilled fare.  Now if steaks and mushrooms are grilling away on the pit, the 2017 Cabernet Franc Reserve gets a thumbs up.  The 2017 vintage for Virginia reds is still showing well, and this one presented initial savory notes with dark seed berries and dark plum emerging on the nose. Be prepared for a juicy palate framed by velvety tannins.

Both the 2021 Petit Manseng and the 2017 Cabernet Franc Reserve earned gold medals at this year’s Virginia Governor’s Cup competition.

3. Sunset Hills Vineyard

It’s been quite a while since I tasted here, though I did taste at the 50 West satellite tasting room last year.  On a warm day, the 2025 Shenandoah Springs Rose provided a refreshing red berries on the nose and palate. Dry, crisp, and a summer delight.  Winemaker Jason Burrus uses the saignee method to craft this easy sipper produced from a blend of Cabernet Franc (45%), Merlot (42%), and Cabernet Sauvignon (13%).  Sip on its own, or partner it with a picnic, light cheeses, summer salads, etc. The 2023 vintage continues to shine in Virginia tasting rooms, and it was easy to understand why the 2023 Cabernet Franc took gold at this year’s Virginia Governor’s Cup. Waves of black raspberry, currants, blueberries and dried herbs swept through the nose and similar, riper fruit carried through the palate. Firm but accessible tannins and a lengthy finish made for a complex wine.  Buy now, as I did, but age for a bit. This vintage will continue to develop over time. The 2022 Blue Ridge Veil was an interesting blend of Tannat (90%) and Viognier (10%)—ripe, dark fruit, anise, silky tannins.  Prime rib on a cold day? Or maybe Cajun cassoulet any time of the year? Yes, I always think about food.

Virginia wineries offer award winning wines to quench any palate on a warm, muggy summer day, and they pair well with picnics, light cuisine, and grilled fare.  Please visit the wineries mentioned in this post to discover your own summer sizzlers, and mention that Virginia Wine Time sent you.

 

On July 14, 1789, French citizens of Paris stormed the Bastille, but on July 14, 2026, I stormed L’Ardente restaurant.  Well, “stormed” may be stretching it, but I did casually walk through the door to attend the Crimson Lane Wine dinner. I got there a bit early, and I decided to treat myself to a glass of champagne from the storied Veuve Clicquot while waiting to be seated. It proved to be the right start for a delicious evening.

Winemaker Dominick Fioressi and Crimson Lane’s Wine Ambassador Chris Jenkins opened the wine dinner with remarks about Crimson Lane Vineyards’ history, its vineyard site, and an introduction to the wines served with each course for the evening. Here is what was served and poured:

Course 1: Burrata—grape tomato/pesto/olive/basil/pane bianco paired with Albarino 2024

Notes of tropical fruit, zesty citrus, and wet stone were accompanied by similar flavors and a generous mid palate.  For those looking for a diversion from a traditional pairing of summer tomato salad with Sauvignon Blanc, this is the winner.

Course 2: Scallop Gnocchi—Kombu butter/fava bean/ thyme/parmigiano paired with Petit Manseng 2024 (Demi-sec)

This was my favorite pairing of the evening.  Floral notes and fresh tropical fruit characteristics were carried through the palate by a nice acidity and balanced by residual sugar. This balancing act between acidity and sugar is the trick with Petit Manseng and successful here. This was a textured wine that played well with savory elements of the Kombu butter while its weightier palate matched the fleshiness of the scallops and fava beans.  Delicious.

Course 3: Tagliatelle—white veal ragu/mushroom/green chili/parmigiano paired with Collina 2022

I have a bottle of the 2019 Collina on my wine rack, so I was eager to taste this vintage.  This blend includes Merlot, Cabernet Franc, and Cabernet Sauvignon and presented a smoky/dusty note on the first whiff.  Swirling teased out dark cherry and blackberry notes along with hints of spice and cedar.  An empty glass brought forward subtle violet aromas.  Complex and still evolving.  I liked this pairing, and the veal ragu was delightful.  However, I had to concur with a table mate who wondered if the Petit Manseng with its residual sugar would have played better with the green chili in this dish.

Course 4: Duck Breast—Italian 5-spice/fig/raspberry gastrique paired with Petit Verdot 2022

This Petit Verdot presented a dense core in the glass.  Lush plum, blackberry, and dark currants prevailed on the nose and palate. I noted a whiff of fall spices, too.  What a juicy entry this one made, and it proved to be the perfect pairing with the duck served beside a slice of fig.  The fattiness of the duck breast met the tannic “chew” of the wine.  Yum! Despite the 100-degree heat outside, my mind drifted to thoughts of fall, game meats, stews, and all things that pair well with Petit Verdot.

Dessert: Blueberry Panna Cotta—I saved a sip of the Petit Verdot to savor with a blueberry.  It was here that I detected a blueberry note in the wine.

As we all wined and dined, Dominick Fioresi shared his winemaking philosophy that wines should be made to age.  He declared, “no porch pounders” will be produced under his watch at Crimson Lane Vineyards.  This reflected a dedication to crafting wines that speak to terroir and vintage.  Rocky slopes, higher elevations, and aeration at Crimson Lane Vineyards allow the grapes to ripen evenly and produce wines with depth and complexity.  Fioresi also expressed relief that the April freeze did not impact Crimson Lane Vineyards, and he expects a full crop at harvest in 2026.

All good things must come to an end, and so did the Crimson Lane wine dinner.  Please plan a visit to Crimson Lane Vineyards to partake of these stunning wines as well as amazing views from the tasting room designed by Napa Valley architects.  Looking for dinner while in DC?  Reserve a table at L’Ardente restaurant. Of course, mention that Virginia Wine Time sent you.

 

 

I moved from New Orleans to Washington DC in 1992 to finish my masters’ degree in education, but  I needed a roommate to help fray the cost of rent.  Even back then, it was rather expensive to live here, especially on a grad student’s budget.  A friend introduced to me to Armin, who was also looking for a roommate.  We became house mates and fast friends, and our friendship continued through the years despite our lives going in different directions.  I stayed in DC to pursue a teaching career, and Armin moved to California to practice law and raise a family.  Armin was in town this past weekend to visit his girlfriend, Kristi.  They read Virginia Wine Time, and they were interested in visiting a Virginia winery.  They asked me to join them; of course, I agreed.  Where did we go?  Linden Vineyards.

I didn’t take tasting notes, and I didn’t ask too many questions of the tasting associate. As it was, Armin and Kristi received a very thorough explanation of Linden’s vineyard sites,  their differences, and vintage comparisons.  A splash of the 2022 Riesling preceded our comparative wine tasting, and it was refreshing on a very warm afternoon.  This afternoon was about celebrating a long friendship over wine, recalling fond memories over the past 34 years, and discussing future plans as we all move forward.  Here are pictures from the afternoon.  I’ll provide a quick rundown of our favorite wines toward the end.

So what did we taste, and what were our favorites from each comparison?

2019 Village Chardonnay and 2023 Village Chardonnay:  2019 Village Chardonnay

2022 Hardscrabble Sauvignon Blanc and 2022 Avenius Sauvignon Blanc: 2022 Hardscrabble—it was paired well with the hot afternoon.

2022 Claret and 2021 Claret:  2021 Claret

We had a lovely day at Linden Vineyards.  Barn swallows fluttered about as we sipped, nibbled, and chatted.  Plan your own visit to Linden Vineyards, and bring friends along with you. Mention that Virginia Wine Time sent you.