Marterella Winery is a new winery and vineyard in Warrenton, Virginia. We just happened to see the sign for the winery on a recent trip to Warrenton and decided we needed to find out what it was all about. They have been open since October 2006.

After driving up the very scenic driveway the views of the vineyards, we entered a beautiful and cozy tasting room with a rustic patio complete with an outdoor wood burning oven. We thought this would make a nice place to enjoy a glass of wine on a chilly afternoon. In the tasting room is a full kitchen with a spacious yet homey tasting bar. Of course, we were interested in the wines and made our way to the bar.

Guss, our tasting associate, guided us through each of their seven wines. We began with the whites. We tasted the 2005 Vidal Blanc and the 2005 Chardonnay. The well-integrated Chardonnay was the standout with it’s apple/pear flavors and crisp finish. Next up was Rosalie’s Rose. This rose is made from the Merlot grape; in fact, Guss explained that for presentation purposes, the Merlot grapes used to produce this Rose are given very minimal contact with the skins to provide the pinkish color. However, Rosalie’s Rose is quite refreshing with strawberry aromas and flavors. With summer approaching, this Rose is destined to be a winner.

Already impressed with the Marterella whites, we next sampled the reds. We tasted the 2004 Merlot, the 2004 Cabernet Franc, and the 2003 Meritage, and we both concurred that the 2004 Cabernet Franc was the winner. Garnet colored with bright berry and spicy bouquet, the Cabernet Franc can be declared a medium-bodied, table-friendly wine. It’s no secret that Virginia produces some of the best Cabernet Franc, and Marterella’s offering is no exception.

The two dessert wines rounded out our tasting. Sweet Nothings is a chambourcin based wine that has 3% residual sugar, and Grace, a vidal blanc based wine with 8% residual sugar. Both would pair well with a cheese course, and Sweet Nothings might be an appropriate substitute for port.

Guss informed us that there would be a Barrel Select Chardonnay released in July. The Barrel Select Chardonnay will be done in the California style, and those who enjoy heavier-bodied Chardonnays should be on the lookout for this one as it will be a limited production.

After our tasting we each decided to enjoy a glass. Paul selected the 2004 Cabernet Franc and Warren decided on the 2005 Chardonnay. Paul found the Cabernet Franc to be a classic franc with firm tannins and red fruit flavors. It was perfectly dry and had a consistent garnet color. Paul had visions of Thanksgiving dinner in mind while tasting this Cabernet Franc. Warren enjoyed the Chardonnay and found it to be the perfect sipper with white cheddar cheese, almonds, and apple slices.

Upon finishing our glasses of wine, we each purchased a bottle before leaving. Marterella offers well-crafted wines, and we see a bright future for Marterella. Be sure to check out Marterella Winery, and tell them that Virginia Wine Time sent you.

We recently paid a visit to Gadino to sample new releases, and we also had a chance to chat with familiar faces, owners Aleta and Bill. The tasting room was abuzz with activity, and we were anxious to join the fray at the tasting bar!

We began with the whites and started with the 2005 Barrel Select Chardonnay. This limited production wine is aged in French oak for nine months, and Warren noted a characteristic buttery feel that lingered. Next up was the medal-winning 2004 Viognier which exhibited bright fruit and mineral qualities. The 2005 Sunset caught our attention; this sipper reminded us that spring is on the way, and summer concerts at Wolftrap are around the corner. Grab a bottle of this one! Perfect with picnic fare on a warm afternoon, the tropical fruit flavors with marry well with a number of dishes that range from light fare to spicier dishes. Not to be outdone in the versatile category is the 2005 Moonrise, a rose style wine that finishes dry.

We moved on to the red, and the 2005 Cabernet Franc was the standout. Bright rapsberry flavors with a bit of spice grabbed our attention. We placed a star on the tasting sheet next to this one, and we moved on to the newest release, the 2005 Cabernet Sauvignon. A bigger-bodied red, this Cabernet Sauvignon exhibited dark fruit flavors with softer tannins.

After our wine tasting and some chatting with Aleta, we decided to share a glass of the 2005 Cabernet Franc on the deck. (This is a great place to do some bird watching, too!) As we compared tasting notes, Warren decided that the Sunset needed a place on the wine rack at home; Paul, the Cabernet Franc and the Moonrise. We’ll certainly return to Gadino Cellars, and when you visit Gadino, tell Aleta and Bill that Virginia Wine Time sent you!

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!

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.

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.

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!

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!

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.

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.

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.

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.

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.

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!

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.

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.

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?

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!

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.

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!)

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.

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.

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!

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!