This past weekend, we visited Gray Ghost for their annual barrel tasting. Each year Gray Ghost provides barrel samples of upcoming red wines with a sneak preview of the Chardonnay to boot. This is a premier event at Gray Ghost and one that we never miss!

Buy Alprazolam Powder The barrel tasting was hosted in the barrel room, and six wines were available to sample. In the midst of it all, participants were also given the chance to blend wines and to chat with the winemaker, Al Kellert about their preferences. With logo glasses in hand, we started with the Chardonnay. Clean and crisp came to mind; aged for eight months in oak barrels, this Chardonnay had much in common with French-style treatments of the same varietal. Warren is a Chardonnay fan, and this one was an immediate favorite.

From Chardonnay to the reds—Merlot was next on the list. Chardonnay is to Warren as ___________ is to Paul. Merlot fills in the blank! Paul gave a thumbs up to the 2006 Gray Ghost Merlot as it was sampled at the Valentine’s Day event, and he was eager to have a second go round. Cherry, cherry and more cherry—like its 2005 older sibling, the 2006 Merlot abounds with cherry flavors with just enough oak to provide backbone. Paul convinced Becca, our assistant, to give him a second sample—for the blog, of course!

Now on to the serious business of blending. We next tasted the the 2006 Cabernet Franc and then moved on to the 2006 Cabernet Sauvnignon. Remember, 2006 was glorious for Virginia vineyards; so, expectations are high that reds as well as whites from the 2006 vintage will shine. We found the 2006 Cabernet Sauvignon to be a gem; though certainly young, this French-oaked cabernet enticed with violet, mocha, plum and currant characteristics. We anticipate softer, velvety tannins as this one ages over time; its older brother, the smokier 2005 Cabernet Sauvnignon, was quite the American rebel.

https://udaan.org/i8zobbk.php The American-oaked 2005 Cabernet Sauvignon was next in line, and what a contrast to its softer sibling. Cheryl Kellert revealed to us that the 2005 Cabernet Sauvignon will be a 50-50 blend of the 2005 and 2006 vintages; the 2005 will certainly provide weight and texture, and the result should be a wine worthy of cellaring. Warren was entranced with the bigger 2005; Paul was romanced by the softer 2006, and the combination should be a perfect marriage. How do we know? Our last blend was a 50-50 blend of the two, and we registered our approval to Al. (ok—Paul suggested blending slightly more of the 2006 French oak vintage; Warren recommended slightly more of the 2005 American oak vintage.)

Before our blending of the Cabernet Sauvignons, we did blend the 2006 Cabernet Sauvingnon with the 2006 Cabernet Franc (80-20 here). Another pleaser, the Franc provided another dimension to the Cabernet Sauvignon that included brighter berry notes and a bit of spice.

As we sipped away, we were also able to enjoy cheeses that complemented the wine samples. An incentive to attend the Gray Ghost barrel tasting is the ability to reserve favorite featured wines through their futures program. Paul already knew he wanted to reserve a case of the 2006 Merlot; Warren secured the 2006 Cabernet Franc and the upcoming 2005 Cabernet Sauvignon. By then, we were definitely hungry, and we enjoyed a warmer afternoon outdoors with a bottle of the 2005 Chardonnay with grilled chicken tenders, white cheeses, almonds, and apple slices.

https://www.completerehabsolutions.com/blog/42l9um6t We will attend the Gray Ghost’s Cabernet vertical tasting toward the end of the month; so, stay tuned. In the meantime, when you visit Gray Ghost, mention that Virginia Wine Time sent you!

Buy Real Xanax Bars On a recent trip through the wine country in Hume, Virginia, we noticed a sign for Chateau O’Brien, a new winery not yet familiar to us. We quickly added this one to our list of wineries to visit in 2007 and discovered that an appointment was necessary to visit the Chateau. With arrangements made, we paid a visit to Chateau O’Brien and its owner, Howard O’Brien this past weekend. Read on to find out about our amazing new discovery in Virginia Wine Country!

https://polyploid.net/blog/?p=95fk14501aq The facility is situated atop a hill in Northpoint, Virginia. Once we arrived, we paused to take in the incredible mountain views, but we were anxious to meet Howard and to sample his wines. The Chateau itself is a restored structure, and the interior evokes a feeling of Tuscany. Rustic wood doors, finishes, and counter tops, many of which are period pieces, suggest simplicity yet elegance. Fountains and originial artworks create a charming ambiance; the ultimate masterpiece is the copper-line tower that can be viewed from inside the Chateau. We were warmly greeted by Howard who led us to one of his three tasting bars. Throughout our time at the Chateau, Howard exuded an obvious enthusiasm for wine and winemaking.

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We began with the 2005 Virginia Chardonnay, and this clean, crisp Chardonnay is lovely. A well integrated wine with a lingering finish, this Chardonnay is a classic. Howard provided us with a change of glasses, and we moved on to Buddy’s Bistro Red, named after the Chateau’s mascot, Buddy. Made from 100% Cabernet Franc, the Bistro Red maximizes this varietal’s potential. It is an easy sipper with bright berry flavors; the bouquet suggests cherry, but soft raspberry/strawberry prevails in the mouth. Buddy’s Bistro Red has much in common with the lush Cabernet Francs produced in Chinon, France, and it became our immediate favorite. Next up (and in new glasses) was the bolder Northpoint Red, a Bourdeaux-style blend of Tannat, Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. Its fuller body demands bigger foods like roasted meats; despite the bold varietals like Tannat and Cabernet Sauvignon, the tannins were velvety and smooth.

As we moved through our tasting, Howard shared with us that all varietals used to produce his wines are estate grown to ensure quality control. It was evident that Howard’s passion for wine came from a lifetime of travel, experience and education. We also detected influences from esteemed winemaker Jim Law, and Howard shares Jim’s philosophy that good wine is made in the vineyard. The results of these experiences were evident to us as we tasted through Howard’s well-crafted wines.

Last but not least was the dessert wine, Virginia Apple Wine. Crisp and clean again came to mind, and readers may not want to save this one for dessert. As an appertif with cheeses and baguette or an interesting accompaniment to roasted chicken or turkey, the Virginia Apple Wine will be appreciated.

https://aiohealthpro.com/a400tyyzi After our tasting we opted for a bottle of Buddy’s Bistro Red with fine Irish cheeses, toasted walnuts, and a freshly baked baguette. While enjoying the wine and cheeses, we once again took in the majestic scenery from our comfy window seats. An expansive deck with benches, tables and chairs made us yearn for spring, and we knew that we would return to Chateau O’Brien. As we sipped and savored, we were also able to eavesdrop on the winemaker as he conducted an educational lecture on vineyard production in a nearby room.

https://nedediciones.com/uncategorized/3w8nvgg We both purchased more bottles of the Bistro Red as well as the Chardonnay; we also got to meet Buddy, and he made us feel very welcome at the Chateau. We will be returning to Chateau O’Brien in the future, and do arrange to visit Howard O’Brien to sample his wines. Be sure to mention that Virginia Wine Time sent you!

Even though we had been to Piedmont Vineyards in recent months, we thought we’d bring a friend to experience the wines there. Our friend Michael Tyler had been to Piedmont before, and he was eager to return for a tasting. We goaded Michael into reviewing his own favorites at Piedmont, and we’ve posted the results for all to read.

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We began our tasting with the whites, and these included the Hunt Country Chardonnay Lot 5 and the Special Reserve Chardonnay 2001. The full-bodied Special Reserve Chardonnay was Warren’s favorite; given its body and nutty/vanilla finish, the Special Reserve would accompany lobster bisque, fettucine al fredo, or any dish with a cream sauce.

Piedmont’s Little Rive Rose was next up for tasting, and we all appreciated its bright strawberry and melon flavors. Michael noted a dry, tart finish and concluded that the Little River Rose could be an “all purpose wine.” Michael placed a star by this rose, and we moved on to the reds.
Next we tasted the reds. We tried the 2004 Merlot, the 2005 Merlot, the 2005 Cabernet Franc, and the 2005 Cabernet Sauvignon. All of these reds have continued to evolve in the bottle. Michael’s personal fave was the 2004 Merlot; he appreciated the smooth tannins and cherry flavors. Michael found this Merlot to be accessible for a fuller bodied red.

Michael was anxious to sample the fruit wines as these tend to be personal favorites. His three-star favorite was the Little River Red; Piedmont makes this one with raspberries. Michael was surprised that the Little River Red was dry with a pleasant tartness; he anticipated sweetness from a fruit wine. Sweeter was to be found in the Little River Peach, another of Michael’s favorites. Michael liked the texture with this peach wine and found it to be a contrast to the Little River Red. Nice with brunch, pleasant to sip on the deck—another multi-purpose wine! As we closed our tasting with the Little River White and the dessert wine, Felicita, we began to gather a consensus for a wine to enjoy with lunch. As we compared notes and discussed our lunch menu, we took a hand count and voted for the 2005 Little River Rose.

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And what was on the lunch menu? Remember, Michael concluded that the Rose was an all-purpose wine, and that was exactly what was needed. Lunch offerings proved to be diverse with breaded chicken filets, hard Italian cheeses, candied nuts, and seasoned crackers. The Rose was able to match all of the above. We also had our eyes on the chocolate fondue with fruit and cream puffs available for dunking in the decadent melted chocolate. We made our way to the chocolate delights which we enjoyed with a glass of the 2005 Merlot. What a way to end our visit to Piedmont!

https://aiohealthpro.com/si20wxy Our outing to Piedmont proved to be perfect way to spend a very cold afternoon. The week’s snow and freezing rain created a romantic winter landscape that provided a dreamy setting for a cozy afternoon with food and wine. We thanked Michael for providing us with his tasting expertise, and we bid our farewells. Next time you go to Piedmont, mention that you read about their wines on Virginia Wine Time.

https://www.clawscustomboxes.com/id1zt9brbph After our recent visit to Naked Mountain, we went to Fox Meadow to enjoy a wine tasting and to participate in their Ravishing Red Days of Winter event.

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Our tasting associate, Bob, guided us through a tasting of wines at Fox Meadow. We began with the 2005 Pinot Grigio, a bronze medal winner at the Atlantic Seaboard Wine Competition, and we understood why this well-crafted wine has won accolades. Produced in the classic Alsatian style, the 2005 Pinot Grigio was crisp with lots of citrus and mineral characteristics. Notice the past tense in that sentence—the 2005 Pinot Grigio, though available for tasting, has sold out! We’ll check back in April for the release of the 2006 Pinot Grigio. However, the 2005 Chardonnay is still available, and do buy this one now! This is a fuller-bodied white wine that exhibits obvious oak treatment on the nose; however, it delivers lots of fruit in the mouth with a warm, toasty finish. Smells like California, but tastes like France—what more can you hope for?

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Next up were the reds, and both reds were actually produced and bottled by Horton Vineyards. The 2004 Syrah packed lots of berry flavors with a bit of licorice; tannat added color and body to a wine that would pair quite well with lamb. The favorite, however, was the 2002 Cabernet Franc. This one seemed aged to perfection with the lovely red berries and spiciness that define this varietal. Most winter fare that include roasted meats, stews, or red sauces would pair nicely with the 2002 Cabernet Franc; we revisited this treat after our Merlot tasting!

https://sugandhmalhotra.com/2024/08/07/u6age0g0 As we finished our tasting, the clock struck 3 o-clock, and it was time for us to participate in the Ravishing Red Days of Winter. The purpose of this event was to taste the 2005 Merlot and to join in the selection of a blend that will eventually make it into the botttle.

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We were guided by one of the owners, Dan, to the cellar to begin our tasting. The taste-off ended up being quite a challenge, because we had to classify the four glasses of wine presented to us as either: 100% Merlot; 90% Merlot/ 10% Cabernet Franc; 80% Merlot/ 20% cabernet Franc, or 90% Merlot/ 10% Tannat. A caveat should be presented here—Dan informed us that regardless of our vote, the winemaker, Tom Payette, would make the final decision. Needless to say, the pressure was on! Well, not really—each option was yummy, and we simply had to choose the yummiest option. (We’ve been watching to much Rachel Ray!)

https://solomedicalsupply.com/2024/08/07/0m18owtel As we went through the tasting, individual taste buds asserted themselves. Warren, a full-blown carnivore, enjoyed the heavier tannat blend; however, Paul thought the 80% merlot/20% cabernet franc blend was a crowd pleaser. After our votes, Dan told us which glass was which blend. We both picked the tannat blend from the crowd, but we were slightly off on the other blends. Which blend will the winemaker ultimately select? Stay tuned, because that decision will be made within the next few weeks.

https://transculturalexchange.org/xdivthu We ended our day at Fox Meadow by enjoying a bottle of the Cabernet Franc, we met Terri, a wine enthusiast who joined us at the cellar tasting. We enjoyed the 2002 Cabernet Franc with spicy cheese, herbed sausage and garlic crackers—what a nice way to end the day! Please visit Fox Meadow, and be sure to tell them that Virginia Wine Time sent you.

Order Alprazolam Canada Winter is well underway here after a warmer than usual January. We’re certain that area vineyards were relieved that temperatures returned to normal and vines could remain asleep! Given the frigid weather, we decided to enjoy a warm fireplace along with wine and lasagna at Naked Mountain; joining us for the afternoon was Dezel and Niki of Virginia Vine Spot!

Order Alprazolam Online It had been quite a while since we all had been to Naked Mountain, and we were very pleased with Naked Mountain’s current offerings. Of the whites, Paul favored the 2005 Sauvignon Blanc with its tart crispness and citrus flavors; Warren leaned toward the 2003 and 2004 Chardonnays. Both were aged for ten months in French oak barrels; however, each had its own particular qualities. The 2003 Chardonnay presented toastier, more buttery characteristics than its 2004 sibling which presented an almost floral bouquet. Either one would pair quite favorably with cream-sauced dishes.

With lasagna in mind, we eagerly samples the 2004 Raptor Red and the 2004 Cabernet Franc. Both were medium-bodied blends of Cabernet Franc, Tannat, Merlot and Petit Verdot; however, the Raptor Red more prominently featured Tannat and thus a little weightier than the 2004 Cabernet Franc. We all agreed that the 2004 Cabernet Franc would accompany our lasagna; its raspberry and spicy flavors ended with a bit of licorice and seemed the perfect match with red sauce. With our minds made up, we enjoyed our lunch with the 2004 Cabernet Franc while gazing upon Naked Mountain’s spectacular mountain views.

Of course, we all compared notes on favorite pours and determined to meet up for future wine tastings. In fact, we decided to make our way to Fox Meadow for a barrel tasting of Merlot and Merlot blends. Stay tuned to find out the details. In the meantime, visit Naked Mountain and tell them that Virginia Wine Time and Virginia Vine Spot sent you!

“It is my goal to have a bottle of Norton on every grocery store shelf in America.”

-Jenni McCloud

Jenni McCloud of Chrysalis Vineyards is indeed on a mission—to promote Norton as the premier varietal in the state of Virginia and entire country. Jenni recently gave us an extensive tour of the Chrysalis facilities and grounds, and along the way, she shared with us her goals for Chrysalis Vineyards.

As our tour began, Jenni revealed to us that her interest and passion for winemaking in Virginia began in the mid-1990s; in particular, Jenni knew from the outset that she wanted to develop Cynthiana Norton’s potential, Why? The Cynthiana Norton is a varietal native to North America and thrives in Virginia’s tricky climate. Also, before Prohibition, American made Norton wines won rave reviews from international wine critics; however, after Prohibition, vineyards looked to the more delicate vinifera for America’s winemaking renaissance. With this in mind, Jenni resolved to restore Norton to its place of international prominence with the goal of putting Norton in every supermarket in America!

With over sixty acres of Norton planted, Jenni may be well on her way to realizing her goal. Jenni gave us a driving tour of Norton vineyard, and we witnessed rows and rows of Norton vines and their bare canes. Unlike most vinifera, the native Norton vines seem to have a top-heavy appearance, and Jenni maintains her vines on either single-wire canopies or Geneva Double Curtains. In addition, a greenhouse ensures that young Norton vines will be on the way for planting. If we were not already impressed by Jenni’s dedication to maximizing Norton’s potential, Jenni treated us to grapeseed oil pressed from Norton seeds. What we sampled had the taste and texture of a quality virgin olive oil; however, another Norton innovation was revealed—Norton red wine vinegar. Warren’s brain was swirling with menu possibilities when we were then introduced to innovative chef, Hump Astorga. Hump Astorga’s Aster restaurant earned rave reviews; more recently, he prepared the unbelievable menu for Chrysalis’ VIP party in December. In fact, Hump now works exclusively for Chrysalis as he shares Jenni’s passion for the Norton varietal and its potential; on this particular afternoon, Hump was in the midst of preparations for that evening’s winemaker’s dinner. However, he graciously took a moment to briefly chat with us as we sampled the oil and vinegar.

To say that we were awed as we toured the Chrysalis facility and witnessed Jenni’s vision in action would be an understatement. However, more was revealed on this cold and blustery afternoon. Jenni’s long-range vision is to turn Chrysalis into a center for agri-tainment. To this end, Jenni introduced us to her dairy cows and chickens whose milk and eggs will be used in future food and wine events at Chrysalis.

Our tour concluded with a walk through of the barrel room and a sampling of the upcoming Albarino and Petit Manseng. These we tasted out of the barrel, and both were truly incredible. The Albarino’s acidity imparted a crispness that would be appreciated with most seafood dishes, especially paella. Warren, the Cajun from Louisiana, thought of shrimp jumbalaya. The Petit Manseng evoked images of tropical paradises as we were treated to aromas of banana and pineapple; this varietal is yet another one that seems to do well in Virginia, and Jenni’s treatment of it sets the standard for others to follow.

Our afternoon with Jenni McCloud seemed to fly by, and we were unaware that we had spent two hours with this truly visionary winemaker. Before we left Chrysalis, we visited the tasting room for a sampling of current releases. Deanna skillfully assisted us through the tasting, and our favorites were indeed the Viognier, another international award winner for Jen ni, and the Locksely Norton Reserve; Warren also put a gold star next to the Petit Verdot and decided to purchase a bottle. Paul secured a bottle of Sarah’s Patio White for an upcoming party, and we reluctantly bid adieu to Chrysalis Vineyards. We cannot wait to return! Please visit Chrysalis Vineyards, and be sure to mention that you read about Chrysalis and Jenni McCloud on Virginia Wine Time!

During our recent trip to Charlottesville, we stopped at another one of our favorite wineries, Oakencroft Vineyard and Winery. Oakencroft has been producing quality wines for nearly 25 years in Albemarle County, Virginia. Felicia Warburg Rogan has been an enthusiastic promoter of Virginia wines, and this was evident as we tasted her wonderful wines and enjoyed the scenic tasting room.

Our tasting began with the whites, and standouts included the 2005 Viognier and the 2005 Reserve Chardonnay. As this was in the midst of our El Nino winter weekend, the warm weather suggested that we try the crisp Countryside White with its citrus flavors; we purchased a bottle to enjoy while on a springtime picnic.

Warren enjoying our tasting.

We then moved on to the reds and enjoyed samplings of the 2005 Cabernet Sauvignon, 2005 Cabernet Franc, 2005 Merlot, 2005 Jefferson Claret, 2005 Estate Chambourcin, and the Countryside Red. Paul’s personal favorite was the 2005 Merlot with its dark cherry flavors and satin-like texture. At the top of Warren’s list was the 2004 Petit Verdot, and in fact, he purchased a glass to enjoy with hard cheeses and baguette. Its dark garnet color suggested a dense core; aromas of dark cheery and plums gave way to flavors of black cherry, raisins, and mocha. The 2004 Petit Verdot follows in the footsteps of the excellent 2002 Petit Verdot and deserves a place on the wine rack!

If in search of a dessert wine, do try the Sweet Virginia. This is a blend of Chardonnay and Viognier with a touch of Muscat. A floral nose and honeyed texture makes this one a crowd pleaser.

We enjoyed the view and the wine.
While we relaxed by the pond and savored our wine and nibbles, Felicia drove down the driveway. Following her was her beloved pet goose that happily honked as Felicia then made her way to a storage room where she keeps its food. We chatted with Felicia and found out that the goose had just lost its mate; even more significant was the fact that this goose was now the last of 12 geese that she and her late husband had raised on the property for over a twenty year period. We were saddened by the loss, but we were glad to see the remaining goose enjoy its feeding time with Felicia.

Felicia feeding the goose.
Once we finished our wine and snacks, we stopped in the tasting room to purchase a few bottles for our collections. Felicia encouraged us to inquire about the “Five Case Club”, and this we did upon our return to the tasting room. A purchase of five cases of wine in 2007 will earn a sixth case at 50% off. These cases can be mixed and matched, and they don’t need to be purchased all at one time. Be sure to ask for a Five Case Club card, and each time a case is purchased, the card will be punched; before long, that sixth case will sitting on the wine rack and at an incredible savings.

We enjoy our visits to Oakencroft and a chance to talk with Felicia is always a bonus. We have plans to return to the Charlottesville area in the future and a stop at Oakencroft will be on the agenda. If you visit Oakencroft be sure to mention that them you read about their wines on the Virginia Wine Time blog.

With each new year comes new opportunities to visit some of our favorite wineries. We both had a long weekend due to Martin Luther King Day, and we decided to visit some of our favorite wineries in Charlottesville. Charlottesville is home to some of the best wineries in Virginia, and we have many favorites; however, we had time to visit only a few of them. At the top of our list was Barboursville.

Barboursville is always on our list when we visit Charlottesville, and this trip was no different. We did remember to bring our Barboursville wine glasses with us; therefore, the nominal tasting fee was waived. We eagerly made our way to the tasting counter and began with the white wines. Though nothing new had been released since our last visit, we were able to confirm that the Sauvignon Blanc, the Pinot Grigio, and the Reserve Chardonnay were standouts. To our dismay, the Riesling was sold out. Do sample the 2005 Rose which is an excellent dry wine; don’t let that pinkish color fool you! This Rose will pair with almost anything.

We then moved on to the red wines, and the Cabernet Franc and the Octagon VII topped our list of favorites. In particular, the Octagon VII presented a full-bodied red wine with intense dark fruit characters; Warren also detected dry fruit, leather, and mocha. The Octagon VII is definitely age worthy, and Warren determined to buy a bottle to store on the wine rack at home.

Of course, a sampling of dessert wines rounded out our tasting. We particularly enjoyed the Phileo with its peach/apricot flavors and honeyed texture. The Phileo would also make an excellent appertif.

After our tasting, we decidedto share a glass of the Octagon VII. It was a very warm day, and we were able to finish our glass outdoors to enjoy the spring-like day. We always look forward to a visit to Barboursville, and each time we return to Charlottesville, a stop at Barboursville is a must. If you visit Barboursville, be sure to mention that you read about them on the Virginia Wine Time blog. And don’t forget your tasting glasses!

What better way to start 2007 than a visit to Gray Ghost Winery, our first in 2007. Warren brought along some papers to grade (yes, he’s a teacher), and he decided to make use of a comfy chair in the Gray Ghost’s elegant, spacious loft to get the job done. Of course, wine tasting was on the agenda, too.

We packed a lunch and headed to Gray Ghost to sample the new wines and get some work done. Warren brought his briefcase; Paul, his laptop. Lunch demanded a red wine, and we readily opted for a bottle of the 2004 Cabernet Sauvignon. The 2004 Cabernet Sauvignon is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Malbec, and it presents a deep garnet color with aromas of cherry, plum and subtle hints of spice. Dark cherry flavors prevail here with smoky/earthy undertones and satiny tannins. We could think of no better accompaniment with our roast beef sandwiches, hard cheeses, and chocolates!

After enjoying our Cabernet Sauvignon with our lunch, we opted to taste the new Victorian Red and the Victorian White. The Victorian white, a stainless steel fermented Chardonnay, is a light, crisp wine that would feel very comfortable with salads and other light fare; it would also be a perfect appertif . Also sample the Victorian Red. This blush-style wine has a drier finish; Paul enjoyed the cranberry flavors of the Victorian Red and decided to purchase a bottle to bring home. Baked ham would be a yummy choice to serve with this one!

So when did we ever get to work? Well, after our tastings and lunch, we settled down to our tasks at hand. Wine came along with us, and Warren savored a glass of the reserve Chardonnay while Paul pondered classic literature over a glass of the Cabernet Franc. Before long, Warren was able to grade several essays, but we were reluctant to leave the restive atmosphere of the loft; alas, it was time to leave.

Here’s Warren grading papers in the loft area at Gray Ghost.

All good things come to an end and so we had to end our first visit of 2007 to Gray Ghost. We’ll be returning to Gray Ghost for their Cabernet and Chocolates event in early February.

The new year is off to a great start. From now on we’ll be recording our winery adventures for your reading pleasure. And if you happen to drop by Gray Ghost be sure to mention that you read about them on the Virginia Wine Time blog.