Cheap Alprazolam So continuing with our introductions of newer wineries, up next is Sugarleaf Vineyards. Winemaking began as a hobby for Jerry and Lauren Bias, and it was really due the insistence of a close friend, Mike Taylor. A wine enthusiast and collector, Mike was confident that Jerry and Lauren could create their own high-quality wines; tragically, Mike died in the September 11, 2001 attacks. However, the horrific event and Mike’s memory inspired Jerry and Lauren to fulfill a dream that their friend thought could be reality. In 2006, Jerry and Lauren opened the Sugarleaf Vineyards‘ winery. Our visit to Sugarleaf Vineyards confirmed Mike’s confident assessment—Jerry and Lauren Bias do indeed produce well-crafted wines. In fact, Sugarleaf Vineyards has scored several medals in national competitions, and they are certainly destined to earn many more.

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Paul and I approached the small tasting bar with gold stars in hand. Of the whites, my own gold star was awarded to the 2006 Viognier which is blended with some Vidal Blanc. Lovely tropical fruit nose and palate with a nice crisp finish, this Viognier spends some time in French oak and in stainless steel. Paul opted for the 2006 Chardonnay. He noted a lemony nose with ripe pear in the mouth. Paul is not one for oaked Chardonnays, but he did seem to appreciate the toasty finish. Perhaps Paul found the oak to be less dominate, and for good reason, because the 2006 Chardonnay spent 45% of its time in stainless steel. I found this one easy to drink and accessible. This Chardonnay is also produced from 100% estate chardonnay grapes.

On to the reds, and these were also well done. In fact, in our post-tasting conversation with Lauren, we concluded that the Bias’ focus really is to produce quality red wines from Virginia grapes. I presented my own gold star to the 2006 Cabernet Sauvignon which was also the gold medal winner at the Town Point Wine Competition. Dense garnet color with a seductive aroma of dark fruits and smoke, this Cabernet offers bold cherry flavors with some tobacco on the finish. This is certainly a bolder, full bodied wine that should age well. Paul’s award went to the 2006 Cabernet Franc. Yet another medal winner, Paul noted a bright berry and herby nose with similar flavors in the mouth. Some blending with Petit Verdot provides a denser color and complexity.

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With our tasting done, we were able to chat with Lauren Bias. The Bias’ learned about vineyard management mainly though trial and error, but good soils allowed for many successes. Their first year of operation as a winery yielded 680 cases of wine in 2006, but their 2007 production will yield 1100 cases! Upcoming releases include a Petit Manseng, a Cuvee, and a dessert wine to be known as Nubia Nector.

Xanax Online Fast Shipping We are eager to return to Sugarleaf Vineyards, but we know that readers will want to visit there soon. When you do, please mention that Virginia Wine Time sent you.

https://solomedicalsupply.com/2024/08/07/e46illl2 We’ve heard lots of good things about Blenheim Vineyards through the grapevine (pun intended), and we were eager to visit the winery and, of course, to sample the wines. While Blenheim is new to us, they are not new. They opened their doors in 2001. Blenheim Vineyards is the project of the Matthews family that includes rocker Dave Matthews. In fact, we had been corresponding with Dave’s sister, Jane, to coordinate our visit and tasting. Our tasting was conducted by our hostess, Irene Glenn who skillfully guided us through a tasting of nine wines currently offered on the tasting menu.

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Blenheim’s tasting room has been open for awhile but an appointment is still necessary. We were captivated by the vaulted ceilings and sky lights that offered optimal, natural lighting of the tasting room. Large glass doors presented breath-taking views of vineyards and mountains. With this setting, we proceeded to complete our tasting. Of course, we were armed with gold stars, and all of the white wines were solid. Paul’s fave was the 2006 Star Label Chardonnay. Paul underlined “light oak” and “mineral notes” to signify his agreement with the notes on the tasting sheet. He usually favors stainless steel Chardonnays, but Paul seemed to appreciate the nine months on French oak and enjoyed the light honeyed texture of this Chardonnay. My own gold star was awarded to the Ox-Eye Chardonnay 2005. Lovely ripe pear and a honeyed texture led to a toasty finish due to a longer time on oak. I must admit, though, that the Blenheim Farm Chardonnay 2006 and the Viognier 2005 were also well crafted. The Blenheim Farm Chardonnay presented the same characteristics as the Ox-Eye with perhaps a more buttery finish and a lengthier finish. Unlike most Chardonnay nay-sayers, I do appreciate this style of Chardonnay with its full-bodied presentation. An equally assertive white wine was the Viognier 2005. I noted a honeysuckle nose with floral and peachy flavors with a nice acidity. Paul liked this one, too; he even took a break from taking pictures to take a second sip of the 2005 Viognier.

On to the reds, and the first was a 2003 vintage Cabernet Franc. Not an easy year to make wine in Virginia, but this one was easy to sip. A vibrant raspberry nose with herbaceous notes to boot, the 2003 Cabernet Franc is blended with Merlot to give it a rounded texture. Definitely in the light-bodied category, I’d have the 2003 Cabernet Franc with pizza or any picnic fare that might include spicy meats. Shutterbug Paul was more intrigued with the Cabernet Franc, and he presented his gold star to the Blenheim Farm Cabernet Franc 2005. Paul noted darker fruit on the nose and in the mouth and jotted down “plummy” on the tasting sheet. Bigger-bodied than its older sibling, the 2005 vintage could be appreciated now or held on the wine rack for a bit longer. My own favorite was the Blenheim Farm Petit Verdot 2005. Its inky presentation suggests a bolder wine. I noted dark berry notes along with a characteristic spiciness that included a layer of earthiness. Loads of blackberry and dark cherry in the mouth! Needless to say, aging is recommended with this one and will indeed get better with age. Paul thought the tannins to be a little tight, so for those who want to pour now, it might be a good idea to decant the Blenheim Farm Petit Verdot 2005 before serving (and serve with any game meats, lamb, herbed-coated meats, meat, meat, and meat!).

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With gold stars awarded, we wrapped up our tasting and thanked Irene for her skillful presentation of Blenheim Vineyards’ wines. We were quite impressed, and we must attribute this not only to the family effort but also to the expert winemaking of Brad McCarthy. Blenheim’s current wine maker is Kirsty Harmon. Kirsty began her career with noted Virginia winemaker Gabriele Rausse. Kristy was born in the Netherlands but grew up in Albemarle County. We see only good things for Blenheim Vineyards’ future, and we know that we will return for a tasting of future releases. Do visit Blenheim Vineyards and mention that Virginia Wine Time sent you!

Xanax In Australia Buy Online We’ll be featuring more new wineries (or relatively new) in the upcoming weeks, and Miracle Valley Vineyard is one newbie that we visited a couple of weeks ago. Miracle Valley is located in Delaplane not far from Barrel Oak Winery that just recently opened its tasting room.

We were warmly greeted by owner Mary Ann Cunningham on a day that was actually quite cool for May. We were guided through a tasting of five wines currently offered. Of the white wines, Paul appreciated the 2006 Chardonnay which is fermented and aged in stainless steel. Paul noted grapefruit characteristics and found it to be a refreshing pour. The winemaker’s favorite was also my own favorite, the 2006 Cabernet Sauvignon. Dark cherry and smoke on the nose gave way to dark cherry and plum in the mouth with some mocha on the lengthier finish. Paul also observed some dried fruit on the nose and darker berries in the mouth. We both agreed that the 2006 Cabernet Sauvignon should age quite well.

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“Rkat” fans will not want to miss Sweet Michelle—sweetness here comes mostly from the fruit character of the rkatseteli grape. Light with a short finish, Sweet Michelle is the perfect Sunday afternoon sipper while on the patio.

Miracle Valley has been open for about one year, and they currently produce 1200 cases of wine. Also, look for a Viognier to appear on the tasting menu this year. Be sure to visit Miracle Valley Vineyard, and mention that Virginia Wine Time Sent you!

It’s always a pleasure to visit Kent Marrs at Village Winery. We’ve been following Kent’s progress as a winemaker since Village opened, and we recently paid a visit to Village Winery to sample the newest releases. Of course, we also got to chat with Kent about the 2007 vintages, the upcoming 2008 harvest, and other new developments.

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Kent graciously greeted us as we entered the tasting room, and before long we were tasting away. In fact, Kent treated us to a barrel tasting of his ‘07 releases, and this included the 2007 Merlot. Needless to say, Paul’s taste buds were anxious to sample this one; in fact, he wrote the notes for 2007 Merlot. “Amazing” was the adjective that he jotted down, and other descriptors included “lush” and “intense”. Paul noted big cherry notes and flavors with some mocha to boot. It earned his gold star for favorite red wine! My own favorite was the sneak sample of the 2007 Petit Verdot. This will be a second bottling of Petit Verdot for Village Winery, and the result is exemplary. A dense, inky color suggests a bolder-bodied wine. I also noted dark berry/currant and leather aromas that suggested a nice cigar wine. Blackberry and spice were characteristics observed in the mouth with a lengthier finish. This one is destined to age well and should be considered for robust meat dishes—leg of lamb came to mind. Not to be outdone was the 2007 Viognier. We were treated to a sneak preview of this upcoming release, and it should be quite the crowd pleaser for summer.

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Kent also guided us through the regular bar tasting. Topping Paul’s list of favorites was the 2006 Merlot (or course). Paul appreciated the mixed berry flavors and smoother finish of this merlot, and decided that two bottles of this one needed a new home. My own personal fave was the 2006 Petit Verdot. The 2006 offering shares characteristics similar to its younger sibling, the 2007 vintage; however, the 2007 promises to be bolder and more complex with a notable spiciness reminiscent of a Rhone-style wine. I did indeed make room on the wine rack for a bottle of the 2006 Petit Verdot as well as the cabernet franc-based Rose which also earned a gold-star.

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As we sipped away at the tasting bar, Kent also filled us in on new products which he developed with elderberries. Village Winery is known for its Elderberry wine, and Kent is now offering an elderberry syrup. Known for its health benefits, elderberry is also packed with flavor. The elderberry syrup could be used for breakfast foods or desserts—I added a bottle of this to my tab! Coming up in the fall will be a sparkling elderberry soft drink.

With our purchases secured, we bid our farewells to Kent Marrs, and we know that we will return soon. In the meantime, visit Kent Marrs at Village Winery and mention that Virginia Wine Time sent you.

May 3rd was the grand opening of Hiddencroft Vineyards, Loudoun County’s northern most winery. We decided to visit Hiddencroft on their opening weekend to see what they have to offer and experience the new facility. Clyde and Terry Housel have been growing grapes since 2001;currently, they have six acres of vines planted, and these include cabernet franc, chambourcin, and traminette planted. We also got to chat with Clyde and Terry about their experience as vineyard managers and winemakers, and they also shared with us their dreams for the future of Hiddencroft.

As is the case with many Virginia wineries, Hiddencroft is a family operation, and our tasting was conducting by Clyde and Terry’s daughter. She skillfully introduced us to all four of their wines offered on the tasting menu. We began with the aromatic Traminette which is blende with a touch of Vidal Blanc. Nice floral and fruity notes make this Traminette a hit for the summer but could also be considered with Thanksgiving dinner. We then moved on to the youthful and light-bodied Chambourcin, and here again was another versatile pour that could grace a picnic or feel at home with a pizza. “Juicy” might best describe the Chambourcin. The final red was the Cabernet Franc, and Hiddencroft’s version is also blended with Cabernet Franc grown and finished from another vineyard. A bolder red wine was revealed here with a denser color and darker berry flavors. We did detect slight caramel on the finish. Consider this one with pasta, beef, or grilled fare.

Currently Hiddencroft is offering one sweet wine, the Sweet Cherry. Warren found this one to be rather intriguing. It is produced from montmorecy cherries grown on the Hiddencroft estate. Do try this one with the samplings of dark chocolate—simply divine. The Housels do have plans to release a sweet Blackberry and a sweet Apple wine later this year.

After our tasting we decided to sit on their patio and have some lunch. We selected the Cabernet Franc to go with our chicken parmesan and pasta. While enjoying our wine and food, Terry and Clyde paid us a visit. We ended up talked to both of them for more than an hour finding out all about the winery, the fruit, and their passion for growing grapes. We also got to meet Terry’s Mom who has also lent a hand in the vineyards. The hard efforts seem to have paid off, and the Housel, like other new wine artisans, have benefited from expertise offered from the close-knit winemaking community in Loudon County. The Housels gave credit to Doug Fabbioli, renowned winemaker, for helping them to craft quality wines, and we know that this collaboration will continue to pay dividends for Hiddencroft Vineyards.

If you are looking for a new winery to visit, check out Hiddencroft Vineyards. And when you do, tell them Virginia Wine Time sent you.