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White Wine blend comprised of 89% Vidal Blanc and 11% Pinot Gris
The aromatics are reminiscent of tropical fruits with petroleum notes that quickly change to tree fruits. A citrus spiciness comes through first on the palate led by the wine’s good acidity, while the residual sugar brings about a lychee and melon note that add a long lingering finish to the wine.
Barrel fermenting the Chardonnay allows the small amount of new oak to integrate seamlessly into the wine. This contributes freshness and subtle oak notes, along with yellow apple and ripe quince. The “batonnage” stirring of the lees as the wine ages adds a creaminess that balances out the bright acidity the wine contains as a result of not going through a full Malo-lactic fermentation.
This dry version of Vidal Blanc has aromas of honeysuckle and kumquat that lead to flavors of melon and citrus peel on the palate. This is a vibrant wine with mouth-quenching acidity and great fruitiness upfront, with roundness in the mid palate and length on the finish.
This Viognier was fermented and aged in stainless steel to allow for the true character of the variety to shine through. The subtle aromas of lychee fruit and tangerine waft from the glass, followed by flavors of Asian pear and nectarines which fill the palate with fruit. This is a zippier and lighter version compared to our standard Viognier, making it a welcome addition - especially in the warmer months.
38% Viognier, 33% Chardonnay and 29% Petit Manseng
Stainless-steel fermentation allows the true expression of each variety to stand out without oak getting in the way. This process highlights the tropical notes of Petit Manseng and stone fruit aromatics of Viognier that are so prevalent in this wine. Stone fruit stands out on the palate, followed by a lemon zest that envelops the mouth with quenching acidity. The wine finishes with lingering tree fruits.
Aprés Rosé is a Brut finish sparkling wine, made traditionally Méthode Champenoise and aged for two years in the cellar. It is fresh, crisp and fruit-forward with wild strawberry notes and a zippy, bright finish.
Aprés means "after" in French. Sparkling wine was the preference of French kings at festivities and rites of passage, and eventually gained worldwide renown for its role at elegant celebrations. Today it is still used to toast momentous occasions. Aprés is our tribute to all those extraordinary moments worth celebrating.
This bright salmon-hued Rosé is bursting with red fruit aromas of strawberry and watermelon. This wine begins with the same strawberry note on the palate and transitions to grapefruit and watermelon on the finish. This is a Provençale style Rosé that is bright and fresh that is balanced with ample acidity that emphasizes the strong fruit on the finish and drinks as smooth as water.
Red wine produced in the Nouveau style of carbonic maceration (whole berry fermentation), which creates a fruity, less tannic wine that’s best served slightly chilled. Strong raspberry notes dominate the aromantics, which are also abundant on the palate, followed by subtle cardamon spice notes. Soft supple tannins and zippy acidity makes this a thirst quenching chillable red for warmer spring and summer days.
2022 VA Governor's Cup Gold Medal Winner!
90% Cabernet Franc, 5% Petit Verdot and 5% Tannat
Cabernet Franc is not only used in red blends but is an important varietal wine in Virginia. This lighter bodied wine has black tea and black cherry notes followed by a white pepper component and earthiness. The silky texture of the tannins on the palate lead to flavors of sour cherry and red plum as the wine finishes long and dry.
With this Cabernet Franc we are trying to showcase one of our unique vineyard terroirs in the Shenandoah Valley. We typically blend our Cabernet Franc together to make a varietal wine or add it to the several red blends that we produce. With a new shift in our philosophy, we’ve decided to showcase all of our individual growing sites. This lighter bodied wine has aromatic notes of black cherry and baking spices followed by a bit of smokiness. The silky texture of the fine grain tannins on the palate lead to flavors of cherry and pomegranate as the wine finishes with a touch of white pepper.
Merlot has become one of the most widely planted varieties in Virginia and is important to the future of wines in the Commonwealth moving forward. This Merlot starts with notes of raspberry and violet that lead to flavors of red fruit and black tea, finishing with a touch of baking spice. The big, chewy tannins and ample acidity will help this wine age well into the future.
Petit Verdot has become one of the most widely planted varieties as of late in Virginia and is becoming important to the identity of wine making in our region. Aging entirely in French oak brings out a savory side to our Petit Verdot that is layered with the black fruits and floral aromatics that are true to the variety. This is a full-bodied wine due to an abundance of well-rounded tannins and ripeness in the grapes, balanced well with bright acidity that emphasizes the blackberry and cherry flavors on the palate.
2023 VIRGINIA GOVERNOR'S CUP CASE WINNER
One of the top 12 wines in Virginia!
With this Petit Verdot we are trying to showcase one of our unique vineyard terroirs in the Shenandoah Valley. We typically blend our Petit Verdot together to make a varietal wine or add it to the several red blends that we produce. With a new shift in our philosophy, we’ve decided to showcase all of our individual growing sites. This wine was aged entirely in French oak, which adds a savory note that intertwines with the blackberry and floral aromatics that are true to the variety. This wine has well-rounded tannins and bright acidity that highlight the blackberry and plum component, finishing with an earthiness and herbal quality.
45% Petit Verdot, 39% Cabernet Franc and 16% Merlot
The most approachable of our red blends is crafted in a true Virginia Bordeaux style with this vintage being heavier in Petit Verdot and Cab Franc. This wine starts out with notes of ripe red cherry and cranberries, finishing with a slight vanilla note. The well-structured tannins and smooth acidity add a lot of layered complexity to the wine that make this one of the better versions of Mélange in recent memory.
49% Petit Verdot, 33% Cabernet Franc and 18% Merlot
Meritage is a wine that can only be comprised out of the noble varieties. Our Meritage is full-bodied and complex with a balanced tannin structure that is underpinned by good acidity which all will allow it to be age-worthy. Black currant along with a subtle floral note dominate the aromatics, leading the way to flavors of blackberries, cherry and currant all wrapped up by a touch of spice on the finish.
45% Petit Verdot, 20% Cabernet Franc, 20% Tannat and 15% Merlot
This is a fuller-bodied Bordeaux blend that gives way to aromas of black fruits followed by cherry cola and anise. This wine contains ample, well-rounded tannins, balanced with good acidity and black currant notes that make for a complex and layered wine with a lengthy finish.
50% Petit Verdot, 50% Tannat
PVT is a full-bodied wine with round tannins and good acidity across the palate. Aromas of blackberry and spice also translate on the palate, along with other black fruits, vanilla, and licorice, wrapping up with baking spices on the finish. You will find the 2020 PVT slightly more approachable than previous vintages, but still demands to be paired with hearty foods. This wine is built for the long haul and will age for at least 8 plus years easily. Only 6 barrels produced.
Tannat is the hardiest variety we produce due to the abundant tannins and acidity, which are also key factors that will allow this wine to age for a long time and hold onto its fruitier notes. Strong aromas of blueberry are followed by a touch of cedar. This leads into the fruit-forward flavors of brambleberries alongside a touch of tobacco, which is followed by a subtle hint of baking spice. The wine is held together with great structure and a full body that finishes with a lot of depth on the palate.
The only indigenous grape to Virginia, Norton was first cultivated in Richmond, VA in 1830 by Daniel Norton. It has the highest concentration of antioxidants in any red grape. This fuller-bodied, dark-colored wine has jammy black fruit notes of blackberry and black currant, vibrant acidity and finishes with a subtle vanilla flavor.
Swagger is made in the traditional port-style entirely from Chambourcin, which gives this wine a deep ruby color and distinct black cherry flavor. The wine is a well-balanced drier ruby style with smooth tannins and acidity that help highlight the subtle smokiness and caramel undertones from the bourbon barrel aging.
Starting with Edition II, Swagger has been made in the Solera style of fortified wine making, Although the residual sugar varies from bottling to bottling, this style helps to maintain quality and consistency from year-to-year by blending multiple vintages of the wine together.