Author: Warren

Holiday Cheer and Cheese at Gray Ghost Vineyards

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Cheapest Alprazolam Online We always look forward to the holiday party at Gray Ghost Vineyards; in particular, we look forward to counting the corks on winemaker Al Kellert’s latest holiday creation. This year’s cork creation was candy canes, and the party attendee who correctly guessed the number of corks used to create the piece will win an assortment of Gray Ghost wines. I’ve been attending these for the last twelve years or so, and I’ve never won. However, I feel good about my chances this year after I simply copied Paul’s number and added a few more corks to the count. Paul had just won $14 in the lottery, so I felt confident Paul was on a winning streak that could only be broken by one person—me!

Anyway, a twist to this year’s holiday party at Gray Ghost was the pairing of Gray Ghost wines with locally produced cheeses and meats. In the past, co-winemaker Cheryl Kellert prepared hors d’oerves and sweet treats for the event; this year, though, the Kellerts opted to promote local food products as complements to their wines. The participating dairies included Culpeper Cheese, Everona Dairy, and Marshall Farms. Crofton Market provided the meats. Dessert items included brownies and mini-cheese cakes. Guests were able to enjoy the foods with the full menu of Gray Ghost wines including the newly released 2011 Reserve Chardonnay, and these were sampled in logo glasses with a holiday design created just for the holiday event. Listed below were the cheeses offered for tasting at the event:

https://nedediciones.com/uncategorized/pgg50nc2bv Everona Dairy
Stony man
Piedmont
Herbs de Provence

https://sugandhmalhotra.com/2024/08/07/ot48polj https://www.completerehabsolutions.com/blog/r4rjhg2wk Marshall Farms
Farmstead cheddar
Monterey Jack
Cracked Peppercorn Cheddar

https://merangue.com/hflfww3r

https://inteligencialimite.org/2024/08/07/qhaa8m8 Culpepper Cheese
Amish Butter Cheese

https://blog.extraface.com/2024/08/07/u1iv06wv3y https://solomedicalsupply.com/2024/08/07/dcfnrra3f8 Croftburn Market
Black peppercorn and red wine salami

So what were our favorite wine and cheese pairings? I found the cheeses to be amazing versatile with any of the Gray Ghost wines that were poured. I’m a big fan of the Reserve Chardonnay, and the 2011 vintage paired well with the harder Farmstead Cheddar from Marshall Farms. Paul preferred the 2011 Chardonnay with the Amish Butter Cheese from Culpeper Cheese. My favorite cheese was the cracked peppercorn cheddar from Marshall Farms, and this paired well with the slightly sweet Victorian White (or the sweeter Vidal Blanc) and the 2010 Cabernet Sauvignon. Paul’s favorite cheese was the Stoney Man, a manchego-style cheese, from Everona Dairy partnered with the 2010 Ranger Reserve. And what about wines and sweets? The brownies were delicious and played well with both the Cabernet Sauvignon and the Ranger Reserve; however, we did enjoy these with the rose-style Victorian Red. And the mini-cheese cakes? Of course, these can only be savored with the 2011 Adieu.



The Gray Ghost holiday party helped us to kick off the holiday season, and we left fully confident that a basket of Gray Ghost wines will be won by one of us. To be on the safe side, though, we left with bottles of our favorite Gray Ghost wines. We applaud Al and Cheryl Kellert’s efforts to promote the eat (and drink) local concept, too. Plan a visit to Gray Ghost Vineyards soon, and be sure to mention that Virginia Wine Time sent you.

Thanksgiving Weekend and Virginia Wine

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https://aiohealthpro.com/5zi3apg5c So the turkey has been eaten, and the pumpkin pie has been devoured. However, we know that leftovers are in the fridge. What to do with them? We like to make a picnic lunch with the turkey legs, cranberry sauce, and roasted veggies and head out to a local winery. We recommend Naked Mountain Winery and Vineyards and Philip Carter Winery as possible destinations.

https://www.psicologialaboral.net/2024/08/07/8lknl3vcoz Naked Mountain Winery and Vineyards: It’s hard to compete with the views here especially during the fall. Though the fall colors may be fading, enough of them remain to provide an artistic contrast to stark branches which herald the onset of winter. Such is the current scenery at Naked Mountain Winery and Vineyards. If leftover turkey and trimmings are in the picnic basket, consider the aromatic 2011 Viognier with its flavors of pineapple, peach and citrus. Our tasting associate, Kim, recommended the 2011 Make Me Blush, a rose-style wine with full fruit flavors of strawberry and cherry. At 2% residual sugar, it’s a bit sweet but should complement a slice of herbed-turkey that is coated with a dab of cranberry compote. Paul prefers a red wine with leftovers and scenic autumn landscapes, and he recommends the smoky 2008 Scarlet Oak Red with its tobacco notes and flavors of cranberry and cherry.


Philip Carter Winery: A glass of history is always poured at Philip Carter Winery, and it’s even better paired with turkey leftovers and a favorite wine. I’m always a fan of the Chardonnays at Philip Carter Winery, and the 2011 vintage is quite good. This one is a blend of oak barrels and stainless steel to present notes of ripe pear with a twist of citrus. A nice acidity should help to cut through a creamy sauce that might be served with the turkey. Cranberry chutney in the picnic basket? Consider the 2011 Danielle’s Rose made from Tinta Cao. This rose is dry with elements of strawberry and fresh mint; it’s vibrant acidity makes for a refreshing wine to boot. Bring along a hunk of blue cheese and roasted nuts to pair with the 2010 1762, a port-style wine made from the Chambourcin grape. It is aged in bourbon whiskey barrels and presents characteristic elements of raisin-like fruits with a toasted edge.



Savor that Thanksgiving feast for one more day and plan a visit to a favorite Virginia winery to enhance the experience. Consider a visit to either Naked Mountain Winery and Vineyards or Philip Carter Winery. Please mention that Virginia Wine Time sent you.

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Pour Virginia Wines for Thanksgiving

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https://mandikaye.com/blog/kcgvwsij Thanksgiving season is upon us, and there is no greater need for versatile wines than Thanksgiving dinner. Deciding what to pour can be as challenging as deciding what to serve especially if dinner guests have different food and wine palates. Turkey seems to be the meat of choice, but it’s the sides that vary and hence the wine offerings. Some like mashed potatoes but others prefer oyster dressing; some like sweeter white wines while others crave a red wine with the meal. We can’t help you cook dinner, but we can make a couple of suggestions for wine pairings that might make these weighty decisions seem a little lighter!

We were out in wine country in northern Virginia this past weekend, and we sampled some wines that should provide readers with some choices for the upcoming holiday.

https://oevenezolano.org/2024/08/2oym2cw84vq Chester Gap Cellars: Winemaker Bernd Jung has to be one of the few (if not only) Virginia winemakers to grow the Roussanne grape, a white varietal grown in Rhone region of France. The 2010 Roussanne might be an option if the meal will begin with either seafood bisque or feature a creamy sauce with the main meal. Aged for fifteen months in French oak barrels, the 2010 Roussanne exhibits tropical fruit characteristics. It is a bit higher in alcohol, so pair with something that can stand up to it. My own preference is the earthy 2009 Petit Verdot aged for two years in French oak barrels. Aromas of ripe dark plums and flavors of dark fruit and berries should complement dishes that are heavy on herbs and spices; non-traditionalists who opt to serve duck or game meats instead of turkey should consider this one.



Glen Manor Vineyards: Governor’s Cup winner Jeff White is now featuring 2011 wines on his tasting room menu. The four wines that we sampled would all have a place on the Thanksgiving Day table; of course, all of the wines were well-crafted. Serving shellfish before the main course? Can’t go wrong with the classic 2011 Sauvignon Blanc with its elements of grass, citrus and mineral that are characteristic of the varietal. White wine lovers who don’t drink reds? Red wine lovers who don’t drink whites? Offer the 2011 Rose with its aromas of red berries and fresh mint. This one can be served with just about anything on the menu. A nice acidity makes this rose refreshing (and it’s not sweet!) The 2011 harvest was considered quite challenging, but Jeff White has managed to produce excellent red wines from this tricky vintage. There was nothing wimpy about the weighty 2011 Cabernet Franc and its notes of dark cherry, cranberry and menthol. This would be my go-to wine for the main meal on Turkey Day especially if sides included cornbread dressing and fresh cranberry sauce. Going for beef stew instead of poultry? Try the 2011 Vin Rouge, a blend that is dominated by Cabernet Sauvignon (50%) and complemented by Petit Verdot (36%), and Merlot (14%). Smoky notes give way to aromas of plum, licorice and spice.



Still confused as to which wines to pour? I always recommend opening more than one bottle of wine for Thanksgiving dinner and then let guests decide which glass to sip with the meal. This option encourages guests to sample a few wines instead of only one. Who knows what will happen—that white wine lover may fall in love with a Virginia red wine!

https://udaan.org/2r7h9lc3e.php We will post one more article about wine Thanksgiving wine options featuring two more Virginia wineries. Check in later for that one! In the meantime, be sure to try these wines at Chester Gap Cellars and Glen Manor Vineyards, and mention that Virginia Wine Time sent you.

Final Monticello Sweep

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Cheap Xanax In Mexico Yes, we close out our focus on the Monticello area with this post. Here we review our favorite wines at some oldies (but goodies):

https://homeupgradespecialist.com/jv7b8svypp Afton Mountain Vineyards: Gewurztraminer has been a solid grape for this winery, and the 2010 vintage continues to showcase this varietal at its best. Heady tropical fruit and orange peel aromas lead to similar flavors in the mouth perhaps with an extra splash of pineapple. Thanksgiving is not too far away, and this one will pair nicely with turkey and dressing. We also concurred on the favorite red wine, and this was the smoky 2010 Petit Verdot with its notes of dark plum, blackberry and vanilla; we noted caramel on the finish. The 2010 Petit Verdot was offered for club members, so we felt privileged to be given a sneak preview. I’d buy this one now and store on the rack for a couple of years. (In fact, Paul made off with a bottle or two himself.) Nice with hearty winter fare!



Blenheim Vineyards: We always enjoy tasting Kirsty Harmon’s wines, and this time was no exception. We both gave accolades to the crisp 201 Chardonnay with its pear and lime notes and a streak of mineral. Its nice acidity made for a refreshing finish, too. We reach a split verdict on the red wines. I preferred the Cabernet Franc 2011 and its cranberry nose; flavors of seed berries and black pepper presented a versatile, light bodied wine that should prove popular for holiday dinner parties that featured roasted chicken, turkey or pork. Paul was a fan of the Petit Verdot 2011 and noted aromas of cherry and pomegranate complimented by a palate of dark cherries, blackberries, black pepper, and a trace of mineral. For tasters in search of a bolder red wine, we both appreciated the complex Painted Red 2010 with its layers of dark cherries, blackberries, plum, tobacco, and then toffee at the finish.


DelFosse Vineyards: It had been two years since we visited the DelFosse Winery, so we were eager to sample the current releases here. There were 15 wines to try, so we made certain to hone in on certain favorites with careful note taking (and judicious use of the dump bucket). Of the white wines, my fave was the Reserve d’Oriane, a blend of Chardonnay, Viognier, and Petit Manseng. The blend is owner Claude DelFosse’s unique creation, and it is a heavenly cocktail of tropical fruit notes with just the faintest suggestion of vanilla. This is a dry, complex white wine with a fuller mouth feel that presents an alternative to a Chardonnay done in a similar style. And yes, another wine to consider with Mr. Turkey especially if served with a rich sauce. Paul’s preference was for the crisper 201 Sauvignon Blanc. He noted elements of citrus, mowed grass, and mineral. We did reach a joint decision on the red wine, and we gave the nod to the 2008 Grand Cru Olivier, a Merlot-based blend that includes all of the Bordeaux grapes. Elements of cherry, raspberry, licorice, sweet tobacco, and black pepper abounded with this one. Tired of turkey? Beef tenderloin with the Grand Cru Olivier might be an alternative. Our close second was the 2007 Merlot with its blackberry, cherry, and earthy characteristics. Paul likes Merlot, and you can be sure that a bottle of this one went home with him.



Fall is now in the air, and autumn hues fill the skylines. It’s time to consider wines appropriate for holiday menus, heartier meals, or a gathering of friends by the fireside. Consider some of these recommended wines or plan a visit to these wineries to find your own favorites. Please be certain to mention that Virginia Wine Time sent you.

We Add To The List

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Family obligations and a long weekend found us back in the Monticello area. Yes, we were just there; however, there are always too many wineries to visit there in one weekend. Of course, we found time to visit a few more while we were there. Visits to Byrd Cellars and Thistle Gate Vineyard allowed us to add to the list of wineries visited!

https://www.psicologialaboral.net/2024/08/07/w69z6tnbgm Byrd Cellars: Owner and winemaker Bruce Murray opened the winery two years ago, but he planted his first vines almost 10 years ago. Eleven acres of vine are planted on the Murray’s property. He prides himself on using no chemical pesticides or fertilizers in the vineyard. Over fifteen wines were for sale on the day of our visits, and we tasted 5 wines on the day of our visit. Off-dry Rose lovers would probably like the 2010 Vin Rose made from Merlot grapes. Its light pink color and strawberry notes made for a refreshing sipper with the 1% residual sugar adding just enough sweetness to bring the bright red berry and melon flavors forward. My favorite was the non-vintage Norton with its raspberry and blackberry characteristics and spicy edge. Paul was on the lookout for a light-bodied red suitable for pepperoni pizza and burgers. He found his match with Dahlgren’s Raid Red, so named after a Civil War incident in Goochland when a Union soldier plied a Confederate prisoner with just enough wine to get him talking about Confederate plans. A blend of Cabernet Sauvignon, Chambourcin and Concord grapes, this very fruity wine was also slightly sweet. An interesting blend for sure, and Concord does lend a very distinctive grapey flavor. I’d serve this chilled, too.





Thistle Gate Vineyard: The tasting room at Thistle Gate Vineyard opened about a month ago, but owners Leslie and George Cushnie planted their vines 6 years ago. Chambourcin is the flagship variety with 4 acres of the hybrid grape planted in the vineyard. Another acre of vines were also planted and include Chardonnay and Cabernet Franc. Daughter Christy poured for us at the tasting bar, and I was very impressed with the line up of wines. These wines were well-crafted and clean, perhaps due in part to the expertise of consultant Kirsty Harmon of Blenheim Vineyards. The off-dry Thistle White was a refreshing blend of Seyval Blanc and Viognier; it was crisp with nice pear and citrus notes. However, my favorite white wine was the oak aged Chardonnay 2010 with its pear and apple elements and fuller mouth feel. Paul preferred the 2011 Chardonnay (this was my second favorite). Oak aged for nine months, it possessed pear and pineapple notes. My favorite red wine? The St. George Chambourcin so named after the local church. Rich plum aromas and a generous dose of black currants were complimented by earthy nuances to present a bolder wine. Paul was a bigger fan of the 2010 Cabernet Franc with its classic characteristics of raspberries, blackberries, and black pepper.





We made certain to purchase our favorite wines at Byrd Cellars and Thistle Gate Vineyard, and we were glad to add these wineries to our growing list of wineries visited. I should also mention that both wineries offered lovely views that invite visitors to stay a while sipping a glass of wine. Do plan to visit these wineries, and mention that Virginia Wine Time sent you.

Monticello Sweep Part 2

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Xanax Bars Online We began Virginia Wine Month with posts about the upcoming Bluegrass Festival at Chrysalis Vineyards and our decision to kick off the special month a day early by enjoying a picnic with the crisp 2011 Seyval Blanc from Gray Ghost Vineyards. However, before we go further into the month, I do want to conclude our recap of visits to wineries in the Monticello area. So pretend that it’s still Labor Day weekend and read on!

https://foster2forever.com/2024/08/5p7d7w83y9o.html Barboursville Vineyards: I always look forward to a tasting here, and no, the assembly line tasting process does not bother me at all. The wines here are consistently well made, and we always leave with a bottle (or two or three) of something. Favorites here: of the white wines, Paul liked the stainless steel Chardonnay, and I preferred the oaked Chardonnay Reserve. No surprises here, right? We did, however, concur on the Rose 2011 with its refreshing crispness and strawberry flavors. We recently enjoyed this one at Open Kitchen, too. Red wine faves included the Sangiovese Reserve 2010 for Paul, but for me it was the Cabernet Fran Reserve 2010 with its big raspberry, plum and cedar elements. Of course, the Octagon is always in a special category, and the 2008 vintage is noteworthy for its complexity and aging potential. Sharing a space in the special category is the Malvaxia Reserve 2007 with its rich palate of pineapple, apricot and honey.



Keswick Vineyards: Stephen Benard is a master winemaker, and a tasting here is another always on the “must do” list when we visit the area. Paul was a fan of the dry 2011 Rose with its vibrant acidity and red berry flavors. I liked this one too, but I am always a sucker for Old World-style Chardonnays. The 2011 Chardonnay was my winner. Fermented in both stainless steel tanks and new French oak barrels, I noted flavors of pear, pineapple and butterscotch with a honeyed mouth feel. Of the red wines, we both agreed on the 2010 Merlot. Paul the Merlot fan gravitated toward the complexity of this one; oak notes complimented rather than dominated the nose and palate. Dark cherry and raspberry flavors melded with a chocolate kiss; tannins were still a bit gripping but not unpleasantly so. Buy now and either decant or age. We bought bottles of each favorite.


Kilaurwen Winery: A first visit for us. We were able to taste the fruity Fiesta White, a mix of Rkatsetelli (96%) and Viognier (4%). A fun summer wine, we noted flavors of peach and citrus. At 2 ½% residual sugar, it was bright a fruity. Paul enjoyed the 2010 Cabernet Franc with its elements of blackberry, dark cherry, black olive, and pepper. I was more intrigued with the 2010 Cabernet Franc Reserve that was aged in American oak barrels for 8 months. Earthier elements prevailed here with notes of anise and violet. Owner Bob Steeves conducted our tasting, and we found out that the name of the winery is actually a blend of his daughter’s names, Kimberlee, Laura and Wendy. Steeves has maintained the vineyard since he purchased it in 1994; his first vintage, though, was bottled in 2009. His flagship varietal, Riesling, was sold out and therefore not available for tasting; however, we did learn that his Cabernet Francs have earned numerous medals and even beat a California Cabernet Franc in a blind tasting!



Stinson Vineyards: This was our third visit to Stinson Vineyards, and we both enjoyed the 2011 Sauvignon Blanc. Fermented in a concrete egg (that looks like an atomic bomb), it presented aromas of grapefruit and cut grass. Our red wine faves included the complex 2010 Meritage with its smoky nose and aromas o blackberry and raspberry; dark fruit flavors gave way to a peppery finish. If cheesecake is on the dessert menu, try pairing it with the 2010 Petit Manseng. Petit Manseng seems to have a characteristic unctuous mouth feel, so at 9% residual sugar this offers a fuller mouth feel in spades. Notes of orange peel and sesame makes added to the profile, and this dessert wine presents a nice way to end a dinner party.


We always enjoy a trip to wineries in the Monticello area. Visit these wineries during Virginia Wine Month to select your own favorites. Please mention that Virginia Wine Time sent you.

Monticello Sweep

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https://eloquentgushing.com/5y2l6ea8kk Our few posts have featured harvest (always fun at Gray Ghost Vineyards) and new winery openings; however, be assured that we were also on the wine trails too. We spent the Labor Day weekend in the Charlottesville area; of course, our purpose was to visit wineries. No newbies in this post—here we feature some oldies but goodies.

https://solomedicalsupply.com/2024/08/07/t7kha8uex Jefferson Vineyards: We’re big fans of Andy Reagan’s wines, so it was no surprise that we had a tough time identifying only a few favorites. Of the white wines, Paul was a fan of the 2011 Pinot Gris with its stone fruit and citrus elements and vibrant acidity. I remain a diehard fan of the 2010 Chardonnay Reserve with its lush notes of pineapple and pear. A close second for me was the aromatic 2011 Viognier 2011 that was loaded with floral aromas, tropical fruit flavors, and a honeyed texture. We reached a unanimous decision on the red wines, and that was the smoky 2009 Meritage with its characteristics of dark plum, black cherry, anise, and pepper.



Pollak Vineyards: It is always a treat to taste here especially with our favorite tasting educator, Casey. This was our first tasting at Pollak since Jake Bushing left to being his own venture at Mt Juliet Vineyards, but we can report that current winemaker Benoit Pineau continues the tradition of excellence at Pollak Vineyards. Selecting favorites was difficult as the wines here were all well crafted; however, we did reach some decisions. Of the white wines, I preferred the 2011 Viognier with its floral aromas and lively tropical fruit flavors. Extended maceration provided a fuller mouth feel. Paul’s preference was the 2011 Durant White; he observed lemon/lime notes with pear and melon flavors as well as a crisp finish. The 2011 Durant White is a blend of Chardonnay (60%) and Viognier (40%). Paul was in a mood for lighter bodied reds that day, so he enjoyed the fruity 2011 Durant Red, a blend of Cabernet Sauvignon (57%), Cabernet Franc (38%), and Petit Verdot (5%). Crafted from a tough vintage, the 2011 Durant Red can be described as very berry with hints of sweet tobacco and spice. I was more partial to the 2010 Cabernet Franc produced, of course, from a stellar harvest. Aromas of pomegranate, blackberry and black pepper led to flavors of blackberry, black raspberry, and mocha. My close second? The 2009 Merlot with its intense juicy berry flavors and nuances of tobacco and spice. We were also treated to a sneak peak of the 2012 Pinot Gris with winery owner David Pollak. What a treat! Thank you, David!




White Hall Vineyards: We’re always amazed at the price points here given the quality of the wines. All of the wines that were available for tasting were priced under $20.00. We once again reached a split decision on the white wines with Paul favoring the minerally Pinto Gris 2010 with its subtle floral notes and flavors of citrus and pear. My own preference was the 2011 Petit Manseng. At .9% residual sugar, it was by far one of the driest Petit Mansengs that I’ve tasted. Aromas of peach and pineapple were complimented by similar flavors in the mouth along with a note of honey, too. The characteristic acidity was on full display. We did agree on the Petit Verdot 2009 as our favorite red wine. A smoky impression led to other aromas of plum, tobacco, and licorice. We noted similar flavors in the mouth with a peppery finish.



So where else did we visit? We’ll keep readers in suspense until the next post. In the meantime, fall is in the air. Why not plan a visit to these wineries? Be certain to mention that Virginia Wine Time sent you.

New Direction at Early Mountain Vineyards

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https://udaan.org/uwfolmq.php We attended the officially opening of Early Mountain Vineyards, formerly known as Sweeley Estate Vineyards, this past Saturday. Owners Steve and Jean Case actually re-launched the winery under the Early Mountain name in June; however, this event marked the official debut of the Early Mountain brand and concept with industry experts, journalists, bloggers and state officials (Governor McDonnell and Todd Haymore) on hand to toast the future of what will be a highly successful venture.


A new focus was clearly displayed from the moment we walked into the renovated tasting room. Adjectives such as open, light, and warm came to mind. The already expansive tasting room was resigned with an open concept in mind, and warm earth and neutral tones lightened the walls. Light poured through windows, and mountain views greeted the eye at every glance. We were escorted to the dining room located to the right of the main entrance, and here too the interior design can be described as open, bright, and inviting. Guests were handed champagne flute filled with sparkling wine from Thibaut-Janisson, and Jean Case warmly greeted us to the event.

The day’s events began with a luncheon that showcased seasonal fare from the local area. These included spicy sausage, smoked salmon, artisanal cheeses, and fresh breads. These were paired with the Early Mountain Pinot Gris 2011 and the Early Mountain Merlot 2008. It was at the luncheon that Jean Case addressed the attendees and filled us in on the Early Mountain concept known as Best of Virginia. Jean revealed a lifelong love of Virginia as well as a lifelong love of wine. She became excited about the state’s growing wine industry and wanted to be a part of it; in particular, Jean wanted to bring the best Virginia wines to consumers. The Best of Virginia, then is an initiative designed to “elevate, celebrate and champion the finest Virginia wine to both consumers and the wine industry” with an ultimate goal of increasing consumer exposure to Virginia wine. Therefore, Early Mountain Vineyards will not only feature their own wines in the tasting room but also other Virginia wines from Ankida Ridge, Barboursville, Breaux Vineyards, Chatham, King Family, Linden, and Thibaut-Janisson. Heading the Early Mountain team of experts to identify the Best of Virginia is sommelier Michelle Gueydan who has worked for celebrity chef John Besh; Gueydan travels the state to identify the top wines in Virginia. These selections then become part of Early Mountain’s wine portfolio, and consumers can then purchase these wines in the tasting room.

After lunch, we were then given a guided tour of the vineyard and barrel room by winemaker Frantz Ventre. Frantz had been the winemaker for Sweeley Estate and therefore has intimate knowledge of the vineyard, its soils and microclimate. We were led to a block of Cabernet Franc that looked ripened and about ready for harvest. It was here that Frantz shared with us the advantages of the site’s red clay and quartz soils, and its location allowed the mountains to protect the vineyard from weather hazards such as heavy rain and hail. Mountain breezes help to regulate temperatures while warding off flying pests that can affect the grapes. We also learned that a goal at Early Mountain Vineyards is to move away from heavy chemical sprays with a complete conversion to bio-dynamic practices and products in the near future.


We were guided from the vineyard to the barrel room where we were treated to a sample of the newly released Chardonnay. As we transitioned from the warm outdoors to the cool climate of the barrel room, the crisp Chardonnay proved to be quite refreshing. In the barrel room, we learned that Early Mountain’s focus will be on smaller production of quality wines (about 3000-4000 cases) as opposed to Sweeley Estates’ emphasis on volume. Both the tank and barrel room were spotlessly clean. As we toured the facility, Jean Case commended the Sweeley’s for dedicating their resources to building a quality winery, including the barrel room and the state-of-the art equipment.


Our tour then led us back to the tasting room where we could then taste wines from the Best portfolio and walk about the tasting room. A sumptuous buffet awaited us with wait staff offering oysters on crackers, salmon slices, and mushrooms on toast points. A market shop featured Best of Virginia wines, gourmet food items, and other wine-related products. As we sipped and snacked, we chatted with other bloggers and industry folks such as Annette Boyd, head of the Virginia Marketing Office, Melissa Harris of Flavor magazine, and Claude DelFosse of DelFosse Vineyards.

We were very pleased with the new direction that is being taken by Early Mountain Vineyards. The unique Best of Virginia concept, a sharper focus in the vineyards, and a quality team of passionate experts headed by Jean Case should steer Early Mountain Vineyards to a bright future. We know that we will return to Early Mountain Vineyards in the near future, but readers may want to visit sooner especially with fall colors on the way. Trust me, the views will be spectacular and more so with a favorite Best wine. Be sure to mention, though, that Virginia Wine Time sent you.

We Add Reynard Florence to Visits List

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Yes, we are getting to yet another milestone in our growing list of wineries visited. To date, we have visited 148 wineries, and we hope to reach 150 by the end of the year. During a recent visit to the Monticello area, we were able to add relative newbie Reynard Florence Vineyard the list.

Sue Haney was our tasting associate on the day of our visit, and she proved to be quite skillful in presenting the wines at Reynard Florence Vineyards. Sue also provided us with information about the vineyard and winery, because we always ask those pesky questions! Anyway, our tasting began with four white wines including two white blends that featured Petit Manseng. The first white offering was also my favorite, the crisp Reynard Blanc 2010. This is a blend of Riesling (33%), Traminette (33%), Petit Manseng (25%), and Viognier (89%) and presented a full floral nose and tropical fruit aromas; nice citrus flavors and a vibrant acidity made it an easy sipper. A residual sugar of 3% served to enhance the fruit characteristics of the wine without making it cloyingly sweet. The Reynard Blanc Monticello 2011 was likewise aromatic and fruity with a slightly more weight in the mouth. The blend includes Traminette (33.3%), Vidal Blanc (33.3%), and petit Manseng (33.3%) and spent some time in neutral oak; it likewise has a 3% residual sugar.

The next two white offerings were Petit Manseng from two different vintages— 2010 and 2011. Petit Manseng is the esoteric varietal that is catching on in Virginia in much the same way as Viognier did several years ago. Of the two, I preferred the 2010 vintage. It offered a rich palate of pear, lychee nut and straw; although the residual sugar clocked in at 6%, I thought that it had a leaner edge than the 2011 counterpart. Paul favored the 2011 version that shared the same characteristics as the older vintage but I noted a more viscous mouth feel. We’re paying more attention to Petit Manseng, and I must admit that I still educating my palate about the grape. However, it is beginning to emerge from its usual designation as a dessert wine as winemakers are experimenting with Petit Manseng as a possible rival to Viognier a leading grape in Virginia.

https://homeupgradespecialist.com/0h6ksrmh Of the red wines, the Cabernet Franc 2010 was described as a “Virginia classic”, and it indeed it was. Light bodied with flavors of raspberry and cherry, it also presented subtle earthy nuances with a peppery finish. The Reynard Rouge 2010, a blend of Merlot and Malbec with a “touch” of Viognier, presented more complexity with elements of blackberry, cherry, tobacco, and vanilla.

As we swirled and sipped at the tasting bar, Sue provided us with a brief background about the vineyard and winery. Owners Roe and Dee (Florence) Allison planted their vineyard, located in the foothills of the Blue Ridge Mountains, in 2006 with a first harvest of grapes in 2009. By 2006, both earned certificates in viticulture, and they maintain that good winemaking begins in the vineyard. They are therefore dedicated to appropriate vineyard practices that include growing varietals that are appropriate to their site. They currently have less than one acre of property planted in vines, and these yield a production of 500 cases; however, the goal is to increase production to at least 1000 cases. Their flagship grape? Petit Manseng, of course. The Allisons also grow Grenache, a grape that is widely planted in France’s Languedoc region. Michael Schaps is the winemaker.

With our tasting done, we purchased our favorite Reynard Florence wines, and we know that will return to Reynard Florence Vineyard to taste their latest releases. Plan a visit to Reynard Florence Vineyard and mention that Virginia Wine Time sent you.

Open Kitchen Hosts Naked Mountain Vineyards

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On Monday, Open Kitchen, a unique dining venue located in Falls Church, held its weekly wine tasting session, and Naked Mountain Vineyards was the featured winery. Owner Hue-Chan invited us to the wine tasting; of course, we accepted her invitation. In the process, not only did we sample the wines from Naked Mountain Vineyards but we also found out more about the exciting Open Kitchen concept.

Open Kitchen hosts a wine tasting every Monday starting at 5:30 PM, and this particular tasting was held on the breezeway in front of the restaurant. The weekly tasting event is well into its second month with Naked Mountain Vineyards being the first Virginia winery to pour at Open Kitchen. Naked Mountain winemaker Seth Chambers presented four current releases at the well-attended tasting, and these included the Barrel Fermented Chardonnay 2008, the Chardonnay/Riesling 2011, Scarlet Oak Red 2006, and the Cabernet Franc 2007. My preferences were the Barrel Fermented Chardonnay 2008 with its apple, pear, and butterscotch notes and the smoky Scarlet Oak Red 2006. This blend of Mourvedre and Tannat grapes presented tobacco notes with cherry/raspberry fruit flavors with spicy elements to boot. However, on a hot day it would be hard to resist the Chardonnay/Riesling blend 2011 with its floral nose and pear flavors. Paul enjoyed the Cabernet Franc 2007 and noted aromas of tobacco, raspberry. He savored full berry and earthy flavors in the mouth.

Of course, we are no strangers to Virginia wines and certainly not to Naked Mountain Vineyards. However, we were pleased to meet other tasters who likewise had frequented Virginia wineries. The comments on Virginia wines were all similar—the quality has improved tremendously, and an influx of expert winemakers has brought about this change. We can add that expert winemaking has been the result of growing the right grape varieties in the right vineyard sites. As we chatted about Virginia wines with our table mates, Paul and I availed ourselves to the snack menu and ordered gourmet treats that included skewered chicken served atop freshly made chorizo and a cheese plate of smoked gouda, brie, blue cheese, and olives. Of course, we needed wine to pair with our meal, and our first choice was the Scarlet Oak Red 2006. However, a quick glimpse around the long row of tables revealed that the Scarlet Oak Red was the most popular wine of the event; alas, we were informed that the last bottle of Scarlet Oak Red had been sold. Our next choice? The Cabernet Franc 2007. (We were later told that we bought the last bottle of that one!)

In the midst of our nibbling and sipping, we were able to chat with owner Hue-Chan who opened the Open Kitchen in 2009. Open Kitchen is really more than just a restaurant, and according to the website, “It all started with cookies!” In 2007, Hue Chan wanted to pursue a career in cookie making but ran into a huge obstacle—she could not find an appropriate facility to bake and then sell her cookies. The myriad of laws and regulations that control the food industry turned a seemingly simple pursuit into a headache-inducing problem. Not willing to give up on her dream, Hue-Chan founded the Open Kitchen concept “to provide licensed kitchen facilities for rent on a cost-effective and flexible basis.” It offers a restaurant with a full dinner and wine menu, cooking classes with master chefs, entertainment events and services, and timeshare kitchens for chefs. Hue-Chan also embraces a “local” philosophy, and her kitchen makes full use of local produce; this also includes local wine. In addition to weekly wine tastings that will include other Virginia wineries, Open Kitchen will hold a Wellness at the Winery event at the Winery at la Grange that will include an open field yoga session, a wine tasting and wine country picnic. (This event will be held on September 9, 2012.)

As the sun began to fade, our tasting experience seemed to be at an end; however, winemaker Seth Chambers had a surprise for tasters, and this was a preview sample of the upcoming Birthday Suit, a white wine blend that was created by Chambers to celebrate the one year anniversary of the new owners buying the winery and vineyards. This special blend included Chardonnay, Viognier, and Riesling. I described it as a dry alternative to the Chardonnay/Riesling 2011; it was crisp with lovely pear and melon notes. The Birthday Suit is a limited-production wine, so buy upon release—it will sell out sooner rather than later!

We bid our adieus to Seth Chambers and Hue-Chan, and we know that we will return to Open Kitchen to enjoy the unique experiences there. Be sure to check out the website and reserve your space at Open Kitchen; of course, mention that Virginia Wine Time sent you!