Chateau O’Brien

https://wasmorg.com/2024/03/07/c3gqw05 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!

https://www.worldhumorawards.org/uncategorized/ae6lx5z2a 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.

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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.

https://fotballsonen.com/2024/03/07/ceq30j4k 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!

Guest Review: Michael Tyler

https://tankinz.com/47ux8oz89h 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.

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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.

https://elisabethbell.com/qle0onz 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.

Buy Genuine Tramadol Online Uk 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.

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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!

https://asperformance.com/uncategorized/uu1xpzzl0 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.

Valentines Day Decadence

https://www.mominleggings.com/rg7g0nn84 What better way to celebrate Valentine’s Day than with chocolates and red wine? That’s just what we did this past weekend as we visited Gray Ghost for their annual Cabernet and Chocolates celebration.

https://www.lcclub.co.uk/rtbtv92 Before we made our way to the barrel room for all the chocolates we could possibly stand, we chatted with Amy Payette and Cheryl Kellert and learned that their 2006 Adieu, 2005 Reserve Chardonnay, and 2004 Reserve Cabernet Sauvignon were recently awarded medals in a San Francisco wine competition. We congratulated them on a quick start to the medal counts, and with logo glasses in hand made our way to the treats. Warren nabbed one of the few black-stemmed glasses that have been the trademark of Gray Ghost glassware since the winery opened; however, they will be switching to a clear-stemmed glass that still bear the distinctive Gray Ghost logo. We both dashed for the chocolates which included brownies, dark chocolate bars, cakes, and chocolate covered dried fruit. Waiting for us at the wine table was Al Kellert who guided us through samplings of red wines that paired with our chocolate desserts.


Available for a sneak preview was a sample of the 2006 Merlot which was pulled from the barrel just for the Valentine’s event. Not quite ready for bottling, this 2006 Merlot already exhibited the lush cherry and vanilla character that are unique to the varietal. Paul was able to negotiate another sample, and he was already determined to purchase the Merlot upon its release. Warren favored the 2004 Cabernet Sauvignon which seemed tailor made for dark chocolates. With berry-filled cookies and dried fruit, we both found the Cabernet Franc and the Victorian Red to be excellent matches.


Before we bid adieu, we were able to sample the 2006 Adieu. Always a consistent medal winner for Gray Ghost, this vintage is destined to continue that tradition. Made from late harvest Vidal Blanc grapes, the 2006 Adieu offers peach and apricot flavors with a very light, honeyed texture. Warren enjoys the Adieu with cheesecake, pound cake, or on its own, but do try this dessert wine with a slice of bleu cheese—sounds daring, but you’ll like the results!

Happy Valentine’s Day to all, and when you visit Gray Ghost, tell them that Virginia Wine Time sent you!

Fox Meadow Winery

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.