After our trip to Linden, we decided to stop at Fox Meadow Winery to see what’s happening. We did not have reservations so we weren’t sure what we would be allowed to do at Fox Meadow.
Once we arrived, masked up and went to the tasting bar, we were informed that we wouldn’t be able to do a tasting since we didn’t have a reservation. We would however, be allowed to enjoy a bottle on the deck or on the lawn. So we decided to check out the 2019 Barrel Fermented Chardonnay on the deck. The weather was beautiful and the views were gorgeous.
The 2019 Barrel Fermented Chardonnay did not disappoint. We noted apple and pear on the nose and tropical/citrus notes on the palate. The oak finish was not overwhelming and could stand up to some creamy dishes.
Having enjoyed the 2019 Barrel Fermented Chardonnay, we decided to bring home a few other wines to add to our rack. We committed to returning when we could do a full tasting and see what else we might like. If you happen to visit Fox Meadow Winery, tell them Virginia Wine Time sent you!
Virginia Wineries Association Announces 2021 Governor’s Cup® Gold Medalists
Nearly 100 Wines Awarded Gold Medal Distinction, New Cider Category Introduced in Acclaimed Wine Competition
Richmond, Va. (March 2, 2021) – The Virginia Wineries Association is honored to announce that 96 Virginia wines from 47 different wineries have been awarded gold medals in the 2021 Governor’s Cup® Wine Competition. Originating in 1982, the Virginia Governor’s Cup® is one of the most stringent wine competitions in the U.S.
Over the past four weeks, a panel of world-class judges have blind sampled and scored a record 544 wines that were submitted in this year’s competition. Wines awarded gold medals received a score of 90 or higher on a 100-point score range and are deemed “Outstanding” by the judges.
A testament to Virginia’s diverse terroirs and grape varieties grown in the Commonwealth, the gold medal winners include wines made from over 20 varietals produced across Virginia’s distinct winegrowing regions. With an increase in gold medal winners from last year’s competition, statistics from the 2021 Governor’s Cup® gold medal winners include:
59 Golds – Central VA
2 Golds – Chesapeake Bay
9 Golds – Hampton Roads
17 Golds – Northern VA
9 Golds – Shenandoah Valley
In recent years, Virginia wineries have cultivated more unexpected varietals in the region, such as Tannat and Petit Verdot. These grapes are well-represented among gold medal winners, indicating that experimentation in Virginia’s vineyards has proven fruitful. Bordeaux-style blends and hearty reds are stalwarts in the Virginia wine landscape and received the most gold medals in this year’s competition. A number of white wine varieties such as Chardonnay, Petit Manseng and Sauvignon Blanc rounded out the gold medal winners, for a diverse list taking center stage in Virginia’s booming wine industry.
Of the gold medal winning wines, the 12 wines that receive the highest scores will comprise the Governor’s Cup Case®, showcasing the best wines in the Commonwealth. The wine scored highest will be awarded the grand prize of the Governor’s Cup, which will be announced in a virtual celebration on March 9, 2021.
Virginia cider, a fast-growing segment of the Virginia agricultural industry, now has its own category in the Governor’s Cup Competition. Judges for the new “Best in Show Cider” award were selected based on their passion, experience and understanding of the category, and will award their favorite of 27 ciders that were entered.
The esteemed panel of judges was directed by Jay Youmans – one of only 53 Masters of Wine (MW) in the U.S. – who has overseen the competition for ten years. “The decade I’ve spent working with the Governor’s Cup Competition is evidence of the great evolution we’ve seen in Virginia’s wine industry – this year’s gold medal winners are nothing short of impressive. Awarding such a diverse range of wines and introducing a cider category showcases the transformation of the industry, and I’m proud to see the hard work of these winemakers pay off,” said Youmans.
Virginia’s vibrant wine industry – a 400-year-old “experiment” – has made it a significant agricultural sector in the state. Today, over 300 wineries in Virginia cultivate over 4,200 acres of grapes, making it the sixth-largest wine region in the U.S. The Virginia Wineries Association’s Governor’s Cup® Competition is done in partnership with the Virginia Wine Board and the Virginia Vineyards Association. Both the Governor’s Cup Competition and the resulting Governor’s Cup Case boost the visibility of the Virginia wine region through various marketing programs and exposure to top wine critics and tastemakers.
About the Governor’s Cup Competition
The judging panel ranks each wine based on a unified scoring system. Any wine made from 100% Virginia fruit is eligible for the Governor’s Cup® Competition (ciders, fruit wines and meads have their own categories). Entries must include an affidavit with a certification of 100% Virginia fruit and vineyard particulars, including grower names and location, as well as information on alcohol, acidity or basicity (pH) and residual sugar. The Governor’s Cup competition is a partnership among the gubernatorial-appointed Virginia Wine Board (VWB), the Virginia Vineyards Association (VVA), and the Virginia Wineries Association (VWA), which owns and manages the competition.
The Virginia Governor’s Cup® award winners will be announced during a live premiere on Virginia Wine’s Facebook on March 9 at 7 p.m.
For interviews and photo requests, please contact Annette Boyd at 804.402.1896 or Annette.Boyd@Virginiawine.org.
For more information about the Governor’s Cup or events, tours and tastings, please visit the Virginia Wine Marketing Office’s website at http://www.virginiawine.org/ or email information@virginiawine.org.
2021 Governor’s Cup® Gold Medalists Winery Wine Vintage
Afton Mountain Vineyards Cabernet Franc 2017
Albemarle CiderWorks Harrison 2018
Albemarle CiderWorks Pomme Mary 2019
Barboursville Vineyards Octagon 2017
Barboursville Vineyards Octagon 2016
Barboursville Vineyards Paxxito 2017
Barboursville Vineyards Paxxito 2015
Barboursville Vineyards Sauvignon Blanc Reserve 2019
Barboursville Vineyards Vermentino Reserve 2019
Barren Ridge Vineyards Meritage 2015
Blue Bee Cider Firecracker 2019
Bluestone Vineyard Chardonnay 2017
Bluestone Vineyard Merlot 2014
Bluestone Vineyard Petit Manseng 2019
Breaux Vineyards Meritage 2016
Breaux Vineyards Nebbiolo 2016
Breaux Vineyards Sauvignon Blanc 2019
Carriage House Wineworks Petit Verdot 2019
Cave Ridge Vineyard Red Silk Barrel Select Cabernet Franc 2017
Chestnut Oak Vineyard Petit Manseng 2017
Chisholm Vineyards Chambourcin 2019
CrossKeys Vineyards Petit Verdot 2017
Cunningham Creek Winery Estate Petit Verdot 2017
Cunningham Creek Winery Meritage 2017
Delaplane Cellars Tannat 2017
Delfosse Vineyards and Winery Petit Verdot Reserve 2017
Delfosse Vineyards and Winery Screaming Hawk Meritage 2017
DuCard Vineyards Triskele 2017
Early Mountain Cabernet Franc 2019
Early Mountain Capstone Vineyard Cabernet Franc 2019
Early Mountain Eluvium 2017
Early Mountain Five Forks 2019
Fifty-Third Winery and Vineyard Vidal Blanc 2019
Gadino Cellars Petit Verdot 2017
Greenhill Vineyards Chardonnay Reserve 2019
Honah Lee Vineyard Petit Verdot 2017
Horton Vineyards Petit Verdot Private Reserve 2016
Horton Vineyards Tannat 2015
Ingleside Vineyards Albariño 2019
Ingleside Vineyards Chardonnay Reserve 2018
Jefferson Vineyards Cabernet Franc 2019
Jefferson Vineyards Jefferson’s Own Estate Reserve 2016
Jefferson Vineyards Viognier 2019
Keswick Vineyards Estate Reserve Cabernet Franc 2019
Keswick Vineyards Heritage Estate Reserve 2017
King Family Vineyards Loreley 2017
King Family Vineyards Mountain Plains 2017
Lake Anna Winery Petit Verdot 2017
Lost Boy Cider Comeback Kid 2020
Michael Shaps Cabernet Franc 2017
Michael Shaps Chardonnay 2018
Michael Shaps Chardonnay 2017
Michael Shaps Chardonnay 2016
Michael Shaps Meritage 2017
Michael Shaps Meritage 2015
Michael Shaps Petit Manseng 2019
Michael Shaps Raisin d’Etre White 2015
Michael Shaps Roussanne 2019
Michael Shaps Tannat 2016
Muse Vineyards Clio 2017
Narmada Winery Melange 2017
Narmada Winery Yash-Vir 2016
October One Vineyard Cabernet Franc 2019
Paradise Springs Winery Apres Rosé 2018
Pippin Hill Farm & Vineyards Easton Blue 2017
Pippin Hill Farm & Vineyards Easton Blue 2015
Pippin Hill Farm & Vineyards Zero White 2019
Pollak Vineyards Meritage 2015
Pollak Vineyards Meritage 2017
Pollak Vineyards Mille Fleurs 2017
R.A.H Wine Co. Series 1 2017
Rockbridge Vineyard DeChiel Chardonnay 2018
Shenandoah Vineyards Reserve Red 2017
Silver Hand Meadery All Blues 2020
Silver Hand Meadery Black Velvet 2020
Silver Hand Meadery Dream By The Fire 2020
Silver Hand Meadery Raspberry Passion 2020
Silver Hand Meadery Soak up the Sun 2020
Silver Hand Meadery Strawberry Swing 2020
Stinson Vineyards Tannat 2017
Thatch Winery Block 8 Tannat 2017
Thatch Winery Merlot – Mount Juliet Farm Vineyard 2019
The Williamsburg Winery Petit Verdot Reserve 2017
The Winery at Bull Run Barrel Select Viognier 2019
The Winery at Bull Run Cabernet Franc Reserve 2019
The Winery at Bull Run Petit Manseng 2019
The Winery at Bull Run Reconciliation 2019
Trump Winery Brut Reserve 2014
Upper Shirley Vineyards Tannat 2016
Upper Shirley Vineyards Zachariah 2016
Veritas Winery Cabernet Franc Reserve 2017
Veritas Winery Petit Verdot 2017
Veritas Winery Sauvignon Blanc 2019
Veritas Winery Scintilla 2015
Veritas Winery The Momentarius Collection Monticello White Blend 2019
Walsh Family Wine Dutchman’s Creek Cabernet Franc 2019
About Virginia Wine
You can learn a lot about our wine just by looking at a map: Virginia sits halfway between Europe and California and our wines embody this unique position in the world. They are lush but structured; aromatic, expressive and beautifully balanced – blending the subtlety of the Old World with the boldness of the new. Like perfect French spoken with a slight southern drawl. Home to 312 wineries across ten wine regions and seven American Viticultural areas (AVAs), most Virginia wineries are family owned; the average size of a winery is 12.8 acres. This means Virginia wines aren’t massproduced – they are local, artisanal and tell a story shaped by Virginia’s diverse landscape and unpredictable conditions.
Paul and I continue to slowly travel the wine trails of Virginia, and our last trek took us to Cana Vineyards. We had not been to Cana in quite a few years, and we learned that the winery is now owned by Lisa and Bryce Petty. They purchased the vineyard and winery from the Bell family in 2018. Co-owners Michelle and Tom Grant are now also part of the Cana team. The Cana facility now includes the expansive Sunset Pavilion which provided for adequate spacing of customers on a very cold afternoon.
Another noted change from our last visit, though, was the improved quality of the wines. I am an unashamed Chardonnay lover, and Cana’s 2019 Chardonnay hit all the right notes for me. It was elegant and well balanced with lovely pear and apple aromas, while the palate was treated to pear and citrus flavors accented with fall spice and a touch of oak. The 2019 Petit Manseng was another success and an example of what this variety can do in Virginia when in the right hands. Fresh tropical notes with a nice, refreshing acidity ended with a dry finish and destined to pair well with any seafood dish. The 2018 Le Mariage, a blend of Bordeaux varieties with Merlot taking the lead, presented a juicy berry entry on the palate followed by a spicy edge on the finish. Remember, 2018 was a very tricky vintage due to lots of rain and not a lot of sunshine in most parts of Virginia; however, a newcomer to Virginia wine would not have been the wiser after sampling this well-crafted blend. Paul’s favorite was the Cabernet Franc produced from the stellar 2017 harvest. Raspberry and tobacco notes melded with cherry flavors to present a rich wine made more complex by barrel-aging for 15 months. If leg of lamb is on the menu, it might be a good idea to have a bottle of this one on the wine rack as a pairing option.
Our tasting experience was enhanced by the expert knowledge of Don, a familiar face to us from previous visits to Cana (and Chrysalis before that!). Don got us up to speed on the various changes at the winery since our last visit which prompted me to inquire about the winemaker responsible for the improvements noted in the wines. He informed us Melanie Natoli assumed the duties of winemaker and vineyard manager in 2015; we then recalled that Melanie studied winemaking at Fabbioli Cellars. We decided it was time to learn more about Melanie, and she agreed to participate in an interview. (Ordinarily, we would arrange to do this in person, but—-covid.) Continue reading to learn more about the very talented Melanie Natoli.
Photo borrowed from the Cana Vineyards website.
1. Why did you decide to switch careers from being in physical therapy to becoming a wine makers?
I followed my heart. When I make big decisions, I go with my gut. Growing up, no one in my family drank, so I found wine later. Hence, it wasn’t my first career choice, but when I found it, I knew it was my path.
2. Have you found any comparisons between being a physical therapist and a winemaker? Any similar challenges? Rewards?
Good question. They both come from the heart. I’ve always loved science and I chose physical therapy so I could be of service to others. Compassion is rooted in the heart, and so is creative passion for art, winemaking. As a winemaker I still get to connect with people, just in a different way.
3. Why did you decide to become a winemaker in Virginia with its various challenges? Why not someplace like California, for example?
Virginia is where life put me. Virginia is where my love and interest in wine grew. I was close to moving to California and going back to school for a degree in winemaking, but I found/made my own path here and I’m so glad I did. The challenges we face here may cause me to lose a lot of sleep at times, but they’re also what keeps it exciting. There’s always going to be more to learn and I love that.
4. You were awarded Woman Winemaker of the Year at the Women’s International Wine Competition in 2017. Winemaking is still dominated by men, though. Do you think it is still more difficult for women to break into the field and then earn recognition for their achievements?
Sometimes. Starting in this industry as a woman and someone coming in with no experience or connections, I do feel I had to work harder to prove myself, so I have. I’ve had a few interactions that weren’t fair, but I kept my head down, worked harder, and poured myself into my wine. Now I’m proud of what I put in the bottle and I have confidence in my abilities, so that kind of stuff can roll off my back. I’ve only made wine in Virginia, but I have a suspicion the challenge would be greater in other regions. Our industry is young enough that a long history of a good ol boys club wasn’t built. Although there may still be more men working in our industry, the women are here and making their mark. The supportive community of Virginia winemakers is one of the things that makes our region so amazing.
5. What grape varieties do you grow at Cana? Which do you consider to be the flagships at Cana? Do you have plans to expand your portfolio beyond what is currently planted?
Reds: Merlot, Cabernet Franc, Petit Verdot, Norton
Whites: Petit Maseng, Viognier
We have 2 wines that I produce from our estate fruit. The Unite’ Reserve is a blend of Merlot, Cabernet Franc, and Petit Verdot. The blend will vary depending on what shines in the vineyard each year. The other estate wine is our Petit Manseng which often has some of the estate Viognier blended in.
We only have 7 acres on the estate, so we also source from some fantastic partner growers. The 2 estate wines have a special place in my heart because I work the vineyard all season, so those wines I craft every step of the way from budbreak to bottle, but I have some other favorites. I’ve been working with Albarino since 2015, my first vintage at Cana, and I’ve had so much fun developing it. And did you think you’d talk to me without hearing about rose’? That is my number one love. If I’m going to be remembered as a winemaker for one thing, I want it to be dry rose’. Right now, we have 2 in our portfolio, Merlot and Cabernet Sauvignon.
As far as new wines for the portfolio. I have two new red varietals hitting the bottle in April, so keep an eye out for them at the end of this year. I’d like to bring back Rkatsiteli, and I always want to make more rose’.
6. You have won a trip to a tropical island for a much needed vacation. You can bring three of your favorite Cana wines along on the trip. Which wines and vintages would they be?
I love this one! I also love the idea of a trip to a tropical island, much needed indeed! Since I make 2 rose’s, that’s 2 of the bottles! Because rose’. The 3rd is a tough choice, because I really love my Albarino, but Petit Manseng would be the perfect pairing for somewhere tropical. That’d be a gametime decision, when do I leave? And for vintages, 2019 or 2020. Those are my favorite white vintages so far, because each year I get to dial it in a little better. Although I may go 2017 for the Petit Maseng, I really loved the acid sweetness balance on that bottle.
We know that we will return to Cana Vineyards sooner rather than later. However, if readers get there before we do, please be sure to mention that Virginia Wine Time sent you!
Fall is already upon us, and we look forward to cooler weather and changing colors. This usually means changing wine tasting habits to heavier pours and heartier meals. However, our trip to the Charlottesville area reminded me that some wines, even Virginia wines, are versatile and meant to be enjoyed throughout the year. Here I will present some examples based on our tasing experience in August.
White Wines:
Albarino and Sauvignon Blanc: These two varieties continue to show well in certain regions of Virginia. Micro-climate is key with these. I continue to be impressed with the Albarino produced by Afton Mountain Vineyards, and the 2019 vintage is very good. One bottle came back to our cottage for a crab cake dinner, and three other bottles came home for future enjoyment. Speaking of seafood, the local oyster season should continue through the fall and both the 2018 Sauvignon Blanc from Stinson Vineyards and 2019 vintage of the same grape from Veritas are option to consider when enjoying freshly shucked bivalves from local watersheds.
Chardonnay: I am a fan of Chardonnay, and I don’t care what ABCers think about it! Virginia Chardonnay often sits in the shadow of the more marketed Viognier; however, I think Chardonnay is the more consistent hitmaker. Styles range, of course, so taste and purchase your own favorites. Pollak Vineyards’ 2018 vintage presents a more fruit-forward, lighter-bodied style while the 2018 vintage from Hark Vineyards presents a fuller-bodied style complete with a toasty edge consistent with some barrel aging. The 2019 bottling from Keswick Vineyards was my favorite—-lots of apple and pear notes with enough body to enjoy on its own or with food. Shellfish, roasted poultry, creamy cheeses—-all should play well with this Burgundy-style Chardonnay.
Petit Manseng: This grape continues to evolve as a contender for the Virginia All-Star variety. It is also one that we continue to grapple with—-do we prefer this as a dessert wine or something to serve with the main meal? Different wineries produce different styles and range from acidic to sweet and everything in between. To be honest, only a few have captured my attention enough to bring home; however, the Michael Shaps 2017 Petit Manseng did indeed capture my palate. Blended with 11% Rousanne and aged in 50% new French oak and 50% neutral French oak barrels for a total of nine months, this Petit Manseng captured the tropical fruit notes and full mouth feel of Rhone white wines. Poultry, including Thanksgiving turkey, herb-crusted pork loin and other roasted fare should partner nicely with this blend.
Rosé:
Never fall into the trap that Rose is a summer sipper. Rosés are the most versatile wines, and they are produced in both dry and off-dry styles. In Virginia, some Rosés feature Merlot or Cabernet Franc, and others capture the fruity essence of Chambourcin. One of our favorites was the Crose 2019 from King Family Vineyards. Dry and reminiscent of Provence-style Rosé, we always have bottles of this one on the wine rack throughout the year. Serve with Thanksgiving dinner, New Years’ Eve party, etc. The same could be said of the 2018 Rosé from Afton Mountain Vineyards—-dry, crisp and refreshing.
Red Wines:
Cabernet Franc: Always a consistent favorite of Virginia wine lovers. Most of the wineries that we visited were offering the lighter-bodied 2018 vintage. Any of these could be an option for Thanksgiving dinner when a lighter-bodied red might be in order. The 2018 vintage from Hark Vineyards, for example, exhibited soft red berry and subtle herbal notes that could partner with turkey stuffed with herbs. On the other hand, feel free to serve these with grilled chicken while the weather is warm.
Merlot: This is another variety that can do well in Virginia. Paul is a fan of this grape, and he enjoyed the 2017 Merlot from Chateau MerrillAnne. A fruity palate and nice acidity makes it a favorite to pair with either grilled filet of beef or wait to pour with a roasted beef tenderloin when the leaves have fallen from the trees. The same is true of the 2017 vintage from Pollak Vineyards—-pour now with a final grilled beef dinner or allow to rest a bit longer on the wine rack.
Red Blends: I think Bordeaux-style blends always present the best from Virginia red wines. We currently have a 2017 Melange a Quatre, a gold medal winner from Revelation Vineyards, on our wine rack and is a blend of Merlot, Cabernet Franc, and Cabernet Sauvignon (+1% Tannat). We were also able to sample the blockbuster 2019 Trevillian from Keswick Vineyards, a blend of Cabernet Sauvignon and Petit Verdot. Of course, no comment on blends would be complete without mentioning the always delicious, always complex Octagon. We indulged in a library tasting of the reserve wines at Barboursville, and the Octagon XVIII Edition 2015 was stunning. Any of blends mentioned here would be a contender for either aging a bit longer or enjoying now (decant first) with heartier meats or braised fare on a chilly evening.
We continue to venture cautiously to Virginia wineries, and we were lucky to be able to visit the wineries mentioned in this post during the weekdays. Now that we are back in weekend mode, we will return to more selective visits. Please plan a tasting (but plan ahead) to the wineries mentioned in this post. Of course, do mention that Virginia Wine Time sent you!
Paul and I began this blog 15 years ago due to our desire to promote excellent wine being produced by Virginia winemakers. This has become both a hobby and a passion for both us, and we sorely miss being on the wine trails due to COVID-19 restrictions. The phase 1 of re-opening begins this weekend, and we are sure that winery owners and winemakers are relieved to see some light at the end of a bleak tunnel. Trust me, we are eager for a return to normal that includes a resumption of our local wine travels. However, we are taking a cautious stance on this matter and will be waiting a bit longer before hitting the wine trails. Here is why:
1. Health—-Paul suffered a heart attack in December and therefore belongs to a demographic that would struggle to recover from this vicious virus. He (and I, his spouse) would prefer to wait a while longer to be certain that it is indeed safe to venture out to the wineries. This leads me to reason #2:
2. Behavior of others during phase 1—-I predict that wineries will be descended upon by hoards of stir-crazy customers including “re-openers” who have been agitating for this to happen. We have seen similar scenes of crowds at beaches, restaurants, etc. in other states that have re-opened, and it was frightening to see the lack of regard for safety protocols put into place for re-opening. No face coverings + lack of social distancing=disregard for the health of others. Will a similar scenario play itself out at Virginia wineries? This leads me to reason #3:
3. Winery practices during phase 1—-We will pay attention to plans put forth by wineries to keep customers safe. Will there be enforcement of safety protocols? If so, how? Will there be a limit on crowds? Larger crowds=more touch points to maintain. Is it realistic to expect that bathrooms, for example, will be sanitized on a constant basis if unlimited numbers of customers are allowed to frequent the winery? If we decide to hit the wine trail later in phase 1, we intend to favor wineries that implement a reservations only/limited numbers approach, because that seems to be most realistic way of maintaining control over all factors mentioned here.
In the meantime, we will continue to order wine from Virginia wineries, participate in virtual wine tastings (we have learned so much from these), and pour Virginia wine at our virtual happy hours. To those who intend to venture out this weekend, please abide by safety practices put into place by the wineries so that they can indeed continue to carefully re-open. Of course, do enjoy yourselves, and let us know of a new release that you savored. Did you visit a winery that you read about on this blog? If so, please mention to your server that Virginia Wine Time sent you!
A recent visit to the Monticello area offered us the opportunity to sample releases from favorite wineries. Here we present wines (and the wineries) that we enjoyed most:
Barboursville Vineyards: I always pay attention to the reserve wines at Barboursville, and this time was no exception. The Sauvignon Blanc Reserve 2016, Vermentino Reserve 2016, Viognier Reserve 2017 and the Cabernet Franc Reserve 2017 all earned my top scores. Perhaps it was due to the hot day, but I particularly enjoyed the Vermentino Reserve 2016 with its floral notes and nice mouth feel. I did, however, leave with a bottle of the Octagon 2015 to add to our collection of the Octagon line on our wine rack.
Blenheim Vineyards: We always hope to run into winemaker Kirsty Harmon when we visit Blenheim Vineyards, and we were in luck this time around. The Albarino 2018 was my favorite; faintly floral with orchard fruit on the palate, it should complement light fare, shell fish, and fresh fruit. The light-bodied Cabernet Franc 2017 with its cherry notes is destined to please with grilled fare, comfort foods or on its own with sliced deli meats and cheeses.
Cardinal Point Vineyard and Winery: On a hot day, it was hard to not appreciate the 2018 Quattro, a blend of Riesling, Gerwurztraminer, Vidal Blanc, and Viognier; however, this fruity blend should also come in handy during the upcoming Thanksgiving or Christmas holidays—-never to early to think about future menus! Be sure to sample the 2017 Clay Hill Cabernet Franc—-red berry notes and a bit of spice on the finish reminded us why Cabernet Franc is one of Virginia’s signature grape varieties.
Gabrielle Rausse Winery: We continue to be impressed with this winery, and I always seem to leave with a bottle (or two) of the Vin Gris de Pinot Noir, and this time from the 2018 vintage. The Rose 2018 produced from Cabernet Sauvignon was another favorite; strawberry flavors were noted with a dry, crisp finish. The non-vintage Cabernet Franc can be described as very berry; a light-bodied, fruity palate make this one delicious to sip on its own or with food.
King Family Vineyards: We expect to see lots of rose produced from the 2018 growing season, and were not disappointed to see the Crose 2018 on the tasting menu here. This is always one of our favorite roses, and we stock up whenever to visit King Family Vineyards. Loads of bright red berry notes and flavors with a crisp finish aptly describe the Crose 2018; buy to enjoy now or throughout the year—-rose is versatile! I made certain to purchase the complex Meritage 2017; it presented dark fruit aromas and flavors with a note of tobacco and cedar. It is still young and a bit tannic—-buy now and decant or store and enjoy later.
Pollak Vineyards: Yay for Chardonnay and the 2017 Chardonnay from Pollak Vineyards; tropical fruit notes and a crisp finish make for a lovely representation of this grape without the oaky presence. And yes, Rose 2018—-this one driven by Cabernet Franc, I noted flavors of strawberry and watermelon and appreciated its crisp acidity. The 2015 Meritage showed quite well; expect dark plum, black cherry and currant characteristics with spice on the finish and a bit of a tannic “chew.”
Our next post will feature new favorites (or at least new to us.). In the meantime, visit these excellent wineries while in the Monticello area. Please mention that Virginia Wine Time sent you!
Or Paul and I met Kurt and Carol of Wine About Virginia at Muse Vineyards.Anyway, Paul and I put Muse Vineyards on our list of wineries to visit this year.We have enjoyed their wines at tasting events, and a bottle of the 2010 Clio is somewhere on the wine rack still taking a snooze. Kurt and Carol invited us to join them in late June for a tasting at the winery, and we could not refuse the offer!
Muse Vineyards is located in Woodstock, and the setting is classic Virginia wine country.The tasting room offers mountain views through windows that allow the interior to shine with sunlight.We were fortunate to make the trip out to Muse after weeks of rainfall, and this day was warm and sunny.Our tasting began with white wines, of course, and the first offering also ended up being one of my favorites of the day—-the Erato 2017.This crisp blend include Chardonnay, Sauvignon Blanc, and Muscat.The result is an aromatic wine that offered floral notes and citrus elements destined to please anyone on a summer day.Rhone varieties shined brightly in the Thalia 2016, a mix of Roussanne, Marsanne, and Viognier.In fact, Thalia 2016 is one reason why I am becoming more intrigued with the ability of certain microclimates in Virginia to produce quality wine from Rhone grapes. It presented citrus notes and a full palate to complement rustic fare such as roasted chicken or pork.
We were eager to experience the Clio blends or the Bordeaux-style wines that have earned accolades for Muse Vineyards; in fact, the 2009 vintage was the winner of the 2015 Governor’s Cup in Virginia.Our merry band of bloggers tasted the 2013 and 2014 vintages and were not disappointed.Of the two, the 2013 seemed more accessible with aromas of smoke, tobacco, blackberry and black tea.Blackberry, cherry, licorice on the palate gave way to a lingering finish.Enjoy now; however, we did decant this one for a short time before serving with a beef dish.The 2014 vintage presented aromas of seed berries and dried herbs with juicy blackberry and black raspberry flavors in the mouth. Its finish was a bit tighter than its older sibling, so buy now and enjoy later!Oh, why the different profiles if both are Clio blends?The 2013 blend leads with equal amounts Cabernet Sauvignon (30%) and Cabernet Franc (30%) followed by Merlot,Petit Verdot, and Malbec.The 2014? Cabernet Franc (50%), Petit Verdot (20%) and 10% each of Cabernet Sauvignon, Merlot and Malbec.
Muse Vineyards produces wines from estate grown grapes, and these include Gamay—-yes, Gamay of Beaujolais fame.In fact, the Rose 2017 is created from free run Gamay grapes.It proved to be lovely with bright berry notes and a crisp mouth feel.
The four of us completed our visit to Muse Vineyards by sharing a bottle of the Thalia 2016 with a food tray that included cheeses and a baguette. We appreciated the unique artwork created by local artists that graced the earth-toned walls of the winery.Of course, we all left the winery with favorites from our tasting experience, and I know that Paul and I will return sooner rather than later to Muse Vineyards.In the meantime, make your own trip to Muse Vineyards to taste their excellent wines.Be sure to mention that Virginia Wine Time sent you!
Paul and I opted not to travel too far this summer and decided instead to enjoy summer fun in the local area. For us, this always includes a visit to Virginia wine country, and our focus this past weekend was the Monticello AVA. Read on to discover our favorites at the wineries which we visited.
Keswick Vineyards: Stephen Barnard is one of our favorite winemakers in the state, and our tasting here is one that we always anticipate with eagerness. A summer hit for any crowd or event has to be the 2016 V2, an blend of Verdejo (80%) and Vidal Blanc (20%). Its fruity palate makes for a wine that is perfect on its own on a very warm day or with light cheeses and a baguette. My personal favorite was the 2015 Signature Series Reserve Viognier with its pear and tropical fruit notes. A fuller mouth feel makes this Viognier a perfect complement to any dish that features a cream sauce. Serve with seafood, poultry or pork and accompany with a mango relish—-an ideal match at the dinner table! Of the red wines, it was easy to enjoy the superb 2014 Cabernet Sauvignon Reserve with its smoky aromas and flavors of black currants, dark plums and oaky nuances. Sparkling lovers should also try the Amelie Black label Chardonnay and the Amelie Sparkling Rose made from the Norton grape.
After our tasting, Stephen Barnard invited us to taste a few wines still in barrels in the barrel room. We tasted 2016s of Chardonnay, Estate Reserve Cabernet Sauvignon, a Cabernet Sauvignon and Cabernet Franc blend and a 2015 100% Cabernet Sauvignon which was Paul’s favorite from the barrels. When asked about food and wine pairings, Stephen had this to say:
First Colony Winery: This was our second tasting on Day 1, and I must admit that we were pleased with the improvements in the winemaking here. Gavin Baum, assistant winemaker, conducted our tasting (and answered our pesky questions, too!). The 2015 Riesling Reserve can be described as summer in a bottle with its floral aromas and notes of peach and orange zest. My nod for favorite white wine was the Burgundian-style 2015 Chardonnay Estate Reserve; I appreciated its aromas of chamomile, lemon zest, and wet stone. Shellfish came to mind as a food pairing—-oysters, scallops, crab, etc. Paul preferred the creamier 2016 Viognier with its peach notes and mango/tropical fruit flavors. Our favorite red wine was the 2015 Meritage; buy now but enjoy later with a fall or winter menu. If impatient, serve with grilled steaks and roasted veggies.
Michael Shaps Wineworks: Our last tasting for the day—-I look forward to Shaps’ Viognier whenever we plan to visit the Wineworks, and the 2016 vintage did not disappoint. Peach and wet stone characteristics were complemented by a fuller mouth feel and tropical fruit palate. Paul was captivated by the 2015 Merlot and noted its elements of smoke and dark cherry; he made note of its rounder mouth feel and commented that he would enjoy this Merlot with grilled lean beef. Michael Shaps also crafts wines from his Burgundy vineyards, and Pinot Noir lovers should enjoy the lighter-bodied 2014 Savigny-les-Beaune with a variety of food options to include grilled chicken, herbed pork chops, or a simple platter of sliced deli meats and cheeses.
Day 1 of our tasting through the Monticello AVA was our favorite of the trip. We made certain to purchase bottles of our favorites to enjoy at home. Be certain to visit these Virginia wineries to collect your own favorite pours; however, be sure to mention that Virginia Wine Time sent you!
We haven’t been on the wine trail since Columbus Day weekend! Yesterday we decided to go to Linden Vineyards. We’ve had a busy couple of weeks and we wanted to relax and enjoy some wonderful wines. As usual, Linden didn’t disappoint.
As we drove up the driveway we saw Jim Law out in the vineyard he had just ripped up. He pulled out 20 to 30 year old Cabernet vines and plans to replace them in 2018 with new Cabernet vines. The vines that were ripped up and been grafted from Chardonnay vines. Some took, some didn’t. Over the years they had vines ripening before others in the same field. Jim made the decision to start over. This time he’ll plant them in a north/south orientation to take advantage of the sun. According to his newsletter and Jim himself, look for this vineyard to be in the bottle by 2022 or 2023.
Upon entering the tasting room we saw Shari Avenius, always smiling and ready to talk wine. We were lucky enough to have her begin our tasting. But before the tasting began we signed up for the cellar tasting. This time it would be with Jim Law himself. On the tasting menu we tasted the 2015 Rose, 2015 Riesling Vidal, 2014 Claret, 2011 and 2013 Petit Verdots. Of course all the wines were wonderful but the 2014 Claret stood out to me. It was smooth and fruity and definitely a food friendly wine. It was my kind of red. Not too heavy and not too light. It was just right.
After our tasting we joined Jim Law in the cellar. Here we tasted the 2015 Sauvignon Blanc compared to the 2015 Avenius Sauvignon Blanc, then the 2012 Hardscrabble Red compared to the 2013 Hardscrabble Red and finally the 2009 Late Harvest Vidal with the 2012 Late Harvest Petit Manseng. Warren and I actually came to the same conclusion on these. We both enjoyed the 2015 Avenues Sauvignon Blanc. We enjoyed the citrus (lemon-lime) and mineral notes. It was fresh and crisp! We both also enjoyed the 2012 Hardscrabble Red. We found it to be soft and fruity with bright berry notes. Jim described it as feminine and we agreed. We thought the 2013 needed a bit more time to enjoy. We finished the cellar tasting by agreeing the 2009 Late Harvest Vidal was the winner of the dessert wines.
We were so lucky to have Jim do our cellar tasting. We were the only ones at that tasting time so we had the opportunity to chat with him about all sorts of things. We always enjoy spending time with Jim. We suggested he come to DC and we’d take him out to dinner!
After our cellar tasting we enjoyed a nibbles tray with a bottle of the 2012 Hardscrabble Red. Perfect pairing with the cheeses and meats on the tray. Of course we enjoyed the view as well! Linden Vineyards is definitely very high on our favorites list. We always have a great time and always enjoy the wonderful wines. If you haven’t been Linden Vineyards lately, it’s time to return. And when you do, tell them Virginia Wine Time sent you!
We resumed our treks on the wine trails in style with a weekend stay at The Inn at Meander Plantation. We always reserve the well-appointed Madison Cottage with its European-style shower, and I look forward to sporting the plush robes that await guests in the cottage’s closet. Owners Suzie Blanchard and Suzanne Thomas also have a commitment to serving only Virginia wines in their dining room, and we made certain to reserve a table for a night of elegant fare and excellent Virginia wines. The Inn also offers gorgeous views of mountains framed by glorious sunrises and vivid sunsets. Early morning fog called to mind a scene from a Gothic novel.
What were our menu selections for dinner?
What did we order? I enjoyed the salad of romaine lettuce; the shaved fennel and citrus vinaigrette was the perfect match for the vino verdhe-style Green 2013 from Cardinal Point Vineyards. I love summer squash so the zucchini with basil soup was a no-brainer for me; its creamy texture matched that of the Chardonnay Reserve 2013 from Barboursville. Paul delighted in the tempura fried shrimp and noted that the batter-coated crustaceans were quite marvelous with the same Chardonnay.
We both ordered the same entree- – -the black angus filet mignon. The wine pairing was quite a mysterious yet wonderful surprise—-a Cabernet Sauvignon from Crow Mountain Vineyards. The vintage? 2011. I admit to not knowing anything about Crow Mountain Vineyards, but I do know quite a bit about the 2011 vintage. Hurricane Irene dumped tons of rain in the state that year, and red wine grapes took quite a hit throughout most Virginia vineyards. However, this 2011 Cabernet Sauvignon exhibited a depth in its color as well as its aroma and flavor profiles that we have not experienced from other 2011 red wines from Virginia. We would love to know more about this vineyard, so if any reader out there can enlighten us, we are eager to learn all about it! The dinner ended with the La Bete Noir, a flourless cake with fresh raspberry, and its pairing with the Gray Ghost Vineyards Adieu was classic.
We never look forward to ending our stay at the Inn at Meander Plantation; however, having to say good-bye always prompts us to look ahead to future visits. Looking for an elegant weekend in Virginia wine country? Plan to stay at The Inn at Meander Plantation; however, please mention to Suzie and Suzanne that Virginia Wine Time sent you.
