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.
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.
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.
PVT is a full-bodied wine with ample tannins and good acidity across the palate. Aromas of blackberry and violets also come across on the palate along with other black fruits, vanilla, and baking spice. You will find the 2017 PVT more approachable after a few hours of decanting and should pair it with hearty foods. This wine is built for the long haul and will age for at least 10 plus years easily. Only 8 barrels produced.
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.
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.
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 fuller-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.
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.
38% Petit Verdot, 25% Cabernet Franc, 25% Cabernet Sauvignon and 12% Merlot
The Moment is a fuller-bodied Bordeaux-style blend that gives way to aromas of blackberry and herbs. The well-rounded tannins, along with ample but balanced acidity and black fruit components make for a complex and layered wine with a lengthy finish.
