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Wining and Dining at Williamsburg Winery Pt. 2

So our extraordinary weekend at Williamsburg Winery included a four-course dinner prepared by chef Ika Zaken and held in the Wedmore Place’s Café Provencal. The menu including wine pairings are presented here:

First Course:
Vol-Au-Vent—creamed mushrooms, puff pastry, port reduction
Paired with: 2011 Matthew’s Chardonnay

Second Course:
Monk Fish with artichoke and Winter Green Risotto, snow peas, lobster cream
Paired with: 2013 Viognier (This was my favorite course and pairing of the night.)

Third Course:
Lamb Saddle with cannellini beans, baby kale, roasted tomatoes, lamb jus
Paired with: 2010 Trianon

Fourth Course:
Wild boar, daube provencal with carrots, pearl onions, forest mushroom, butternut squash polenta
Paired with: 2010 Adagio (ok—this ties with the second course as my favorite course and pairing of the night.)

Dessert:
Crème caramel with caramel sauce

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Our appetites were certainly sated after the day’s culinary delights. However, a special word must be mentioned for the Wedmore Place and its wonderful staff. The Wedmore Place took us back to a colonial period but with modern amenities. Our room was decorated with period furnishing and warmed by a fireplace; the bathroom was first rate with refreshingly scented body products. Breakfast was continental style with the world’s fluffiest croissants and a wonderful quiche that complemented fresh-brewed coffee. The Wedmore staff could not have been more polite and accommodating, and we look forward to a future visit to the Wedmore Place.

The 6th Annual Virginia Sparkling Tasting concluded our weekend of food and wine; however, before we left the Williamsburg Winery and Wedmore Place, I made certain to purchase a few bottles of our favorite wines. Looking for a local getaway that includes world-class cuisine, wines, and accommodations? Then plan a visit to Williamsburg Winery and then book a stay at the Wedmore Place. Of course, please mention that Virginia Wine Time sent you.

Wining and Dining at Williamsburg Winery

So the day before the 6th Annual Sparkling Tasting, bloggers, writers, and other wine industry folks were invited to a lunch, wine tasting, and dinner at Williamsburg Winery. The event allowed winemaker Matthew Meyer to showcase his excellent winemaking talents; however, chef Ika Zaken’s superb skills in the kitchen allowed for Meyer’s wines to shine even more brightly.

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The food and wine event began with lunch at the Gabriel Archer Tavern located across from the Williamsburg tasting room. Winemaker Matthew Meyer treated guests to a glass of Thibaut-Jannison sparkling wine as we all mingled. The lunch began with a BLT accented with guacamole and served with the 2011 Acte Chardonnay; ripe pear and mineral notes gave way to a rich mouth feel that matched well with the smoky bacon and creamy avocado. The next course featured a favorite concoction that chef Ika Zaken learned while in the army, and it can only be described as a stewed tomato dish topped with a poached egg and served with fresh herbs. It was a hit when paired with the 2007 Gabriel Archer Reserve with its smoky notes and aromas of dried fruit and cedar. I also caught a whiff of licorice. Lunch ended with a medley of cheeses served with the 4 Barrel Cuvee, a blend of Merlot, Malbec, Petit Verdot, and Cabernet Franc. (This cuvee is offered to club members—perhaps an incentive to join!)

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As we sipped and noshed, Matthew Meyer fielded questions from guests and provided the best quote of the afternoon when asked to compare Virginia wines and Williamsburg wines in particular to other wines regions. He replied, “Virginia can bridge both old world and new world.” Meyer forecasted a bright future for Petit Verdot and held high hopes for Tannat.

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After lunch, guests were lead through the barrel room to a private tasting room where we sampled Williamsburg’s premier wines. These included the Viognier 2013, Traminette 2013, Malbec 2012, Petit Verdot 2012, Trianon 2010, and the Governor’s Cup Winner and flagship wine, the Adagio 2010. So which ones were my preferences? It was tough to beat the 2013 Viogner with its rich floral aromas, stone fruit notes, and tropical fruit flavors topped with a coconut finish. Its full mouth feel makes for a food friendly wine, too. Of the red wines, these were all very good; however, the top two for both Paul and me were the 2010 Trianon and the 2010 Adagio. The 2010 Trianon is comprised of mostly Cabernet Franc (78%) with Merlot (12%) and Petit Verdot (10%) serving as sidekicks. Lots of juicy seed berries were noted on the nose and palate along with aromas of tobacco and dried herbs. I noted a caramel kiss at the finish. (History buffs may know that Trianon was the retreat frequented by the ill-fated queen of France, Marie Antoinette; it was also the site of one of the settlements that ended the First World War.) The 2010 Adagio was by far the most complex of the red wines that we tasted. It was still quite tight, but lots of swirling coaxed elements of dark plum and black cherries to emerge along with more evident notes of sandalwood and cedar. This is certainly an age-worthy wine, and it must be noted that has been one of the few Virginia wines to be poured in London.

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The tasting concluded with a tour of the barrel room and then tasters were led to a tasting of other wines from wineries along the Colonial Trail. These included James River Winery, New Kent Winery, and Saude Creek Vineyards. My favorites here included the Gewurztraminer from James River, the newly bottled Chardonnay from New Kent, and the Traminette from Saude Creek.

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So much wine and food—what did we do next? Rest. A few hours of rest preceded the feature event of the day—a food and wine dinner at the Café Provencal located in the King Alfred Room at the Wedmore Place. What was served? What wines were poured? Stay tuned to find out. In the meantime, seek out the wines mentioned in this post at your local wine shop; better yet, plan a visit to Williamsburg Winery to taste them for yourself. Mention that Virginia Wine Time sent you!

Trump 2009 Trumps Sparkling Tasting

We participated in the 6th Annual Virginia Sparkling Blind Tasting this past weekend. We always look forward to this event that is planned by Frank Morgan of Drink What You Like. Williamsburg Winery hosted this year’s tasting with Williamsburg winemaker Matthew Meyer serving as one of the judges.

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So of the ten sparklings presented for judging, which one was at the top of the heap and which one finished last? The complex Trump 2009 Blanc de Blanc finished first this year followed by Veritas’ Scintilla. Third place went to Thibaut-Janisson’s NV Blanc de Blanc. Here is how the other’s ranked:

4th place—Stone Tower 2009 Blanc de Blanc (Wild Boar)
5th place—Trump 2007 Reserve
5th place(tie)—Trump 2008 Blanc de Blanc
7th place—Afton Mountain Bollicine
7th place (tie)—Boneyard Bubbles (Tarara Vineyards)
9th place—Thibaut FIZZ NV
10th place—Thibaut-Janisson Extra Brut

How did my own rankings compare? I must have been in the mood for a light and zesty bubbly since the tasting occurred at 10:30 AM, because my top choice was the Afton Mountain Bollicine. However, my second preference was at the opposite end of the spectrum—the weighty, oakier Trump 2007 Reserve. My third place winner was the Scintilla by Veritas Vineyards. The Thibaut-Janisson Extra Brut finished last on my list.

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Sunday’s sparkling tasting actually completed a weekend of wonderful wines and delicious cuisine enjoyed by us and other bloggers, magazine writers, and wine industry people. On top of that, we were able to rest and relax at the Wedmore Place, a country hotel located at the Williamsburg Winery. I will share details on all of the above in the next post. In the meantime, seek out the sparkling wines listed above at your local wine shop; better yet, plan to visit the wineries that produce them and sample for yourself before buying—be your own judge! Just mention that Virginia Wine Time sent you.

Breaux Kicks Off Its Vertical Tastings

Breaux Vineyards host three vertical tastings every year, and these present tasters a chance to compare vintages of Cabernet Sauvignon, Merlot, and Nebbiolo. This year’s vertical started with a lineup of Cabernet Sauvignon that included the 2007, 2008, 2010, and 2012 vintages. The 2012 was a tossed in as a pre-release, and also included in the lineup was a barrel sample of the 2013 Cabernet Sauvignon. A Cajun flare was added to the mix with the 2013 Zydeco, a blend of Cabernet Sauvignon and Chamourcin. Cuisine from Grandale Farm restaurant was served with the stellar cast of Cabernet Sauvignons.

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Winemaker Heather Munden introduced herself and the wines that were served alongside the courses of food. A twist to this year’s Cabernet Sauvignon vertical tasting was that no particular course was intended to pair with a particular vintage; the intent was to allow tasters to decide which wines paired best with which course. So what did we all conclude? The run away winner for best and most versatile Cabernet Sauvignon was the 2008 vintage with its ripe mixed berry nose and flavors; silky tannins and an oak kiss made for a nice yet lengthy finish. Its fruity profile certainly made for a perfect play partner with the first course, a spicy sausage and shrimp brochette over celeriac puree with port reduction. However, I also enjoyed the fruit-driven 2013 Zydeco with this spicy dish; the fruitiness tended to cool down the kick provided by the peppery first course.

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The second course presented pork lollipop raised with fig and cippolini onions served overt tarragon gnocci and ginger oil. Here again, the 2008 paired quite well, but the chewy nature of the lollipop tended to favor the chewier wines—the still young 2010 and the even younger 2012. I kept returning to the 2010 vintage as I nibbled on this course. The 2010 Cabernet Sauvignon was still tight on the nose but swirling coaxed elements of tobacco and dark fruit. Tannins were still a bit on the chewy side too—no wonder it paired with the braised pork.

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The third course featured grilled lamb chops over stewed carrots and brussel sprouts with chimi churri and demi. More spices meant more opportunities for the fruit-driven 2008 vintage to shine; however, I gave a nod to the 2007 Cabernet Sauvignon with its notes of dark plums and cherries and whiffs of cedar and sandalwood; it presented a full mouth feel and a nice length to complement the chops and stewed veggies. Paul is a fan of both lamb chops and brussel sprouts, and he favored the 2013 Zydeco with this course.

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Of course, a Cajun feast would not be complete without something extra or lagniappe. Here the lagniappe was the port-style lineage, 1st edition. Enjoy a sip of this on its own or pair with a strong cheese; dark chocolate should also pair quite well.

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Other Virginia wine lovers attended the vertical tasting including our friends Susan McHenry and Erica Johannsen. The next vertical tasting at Breaux Vineyards will feature a cast of Merlot vintages followed by a lineup of Nebbiolo vintages in April. Plan a visit to Breaux Vineyards and be sure to sign up for a vertical tasting; please mention that Virginia Wine Time sent you.

Sophistication and Elegance Offered at RdV

We finally made it out to RdV Vineyards! The winery has been on our list of wineries to visit for quite a while, and we made an appointment for the weekend after a wintry week of snow and frigid temperatures. We bundled up and headed out to the winery; as we wound our way up to the facility, we were awed by the beauty of the wintry landscape. Before long, we were at the gates of RdV Vineyards, which gracefully swung open to welcome us.

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As we drove up to the parking area, we were immediately impressed with the architecture of the facility. At the center was a silo that serves as the hub for other refurbished structures that include the tasting room. The white snow on the ground and surrounding mountainside complemented the white structures to create a wintry glow that suggested both warmth and sophistication. We were not disappointed when Connie, our tasting associate, greeted us and invited us into the well-appointed tasting room and gave us a moment to warm up next a roaring fire. Glasses of champagne were handed to us, and these said, “hello” as their bubbles danced to the top of the glass as though to compete with the rising flames within the fireplace.

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Connie rejoined us to begin our tour of the facility, and this included a brief biography of owner Rutger de Vink, a man of Dutch heritage who gave up the 9 to 5 life of a .com executive to establish a vineyard in Virginia. De Vink tutored under wine master Jim Law in the early 2000s and by 2006 found a vineyard site thanks to the expertise of noted viticulturist Lucie Morton. De Vink’s vineyard is located on a former farm site noted for its graphite soil composition—poor stuff for most fruits and vegetables but perfect for a vineyard. Graphite is the stuff that makes vines struggle for water and nutrients and thus well suited for producing grapes that produce world-class wines. Sixteen acres of the RdV site is devoted to growing four of the five Bordeaux varietals, and these include Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot. And the name RdV? These are the initials of owner Rutger de Vink!

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The tour continued into the wine caves where tanks, barrels, and caged bottles are stored. State of the art tanks include individual digital monitors; it was here that we learned that grapes are harvested in lots and therefore ferment in tanks when the lot is picked—grapes for each lot are harvested only when they are ready. From tanks the grape juice continues to evolve in French oak barrels some of which are new while others are older and therefore more neutral. From barrels the wines then go into bottles where they age in cages until ready for release. Wines typically age for about two years in French oak barrels before they are bottled and released.

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So what about the wines, you ask? Connie returned us to the tasting room and its roaring blaze; windows encased the entire room to allow for the full afternoon sun to provide further warmth and ambiance. On coffee tables rested two wine glasses and a plate of cheeses, bread, and olives. The glasses were filled with samples of the two wines that RdV produces—the Merlot-based Rendez-vous and the right-bank inspired Lost Mountain. Rendezvous 2010 was the more accessible of the two with dark cherry notes and a rounder mouth feel; dark fruit flavors were noted in the mouth with soft tannins to boot. The blend included Merlot (44%), Cabernet Sauvignon (24%), Petit Verdot (20%), and Cabernet Franc (12%). The 2010 Lost Mountain presented more complexity with a denser hue; swirling coaxed out elements of blackberry, dark cherry, and tobacco. The tannins were also more evident yet still velvety. Plan to cellar this one! The blend includes Cabernet Sauvignon (64%) and Merlot (36%).

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The wines matched the elegance and sophistication of the RdV facility. As we sipped and savored our wines, it was not hard to imagine that we had been whisked away to a Swiss chalet as we beheld the snow-covered landscape from the tasting room. In time, our tour and tasting came to an end, and we made certain to purchase a bottle each of the 2010 Rendezvous and the 2010 Lost Mountain. Be sure to reserve your own tasting at RdV, and mention that Virginia Wine Time sent you!

Lodi Comes To Virginia

LodiWell, not quite. We recently savored a bottle of Oak Ridge Winery’s 2012 OZV (Old Zinfandel Vines) with a hearty beef dish topped with sautéed mushrooms and served beside herb-roasted potatoes. This sort of dish was just what the doctor ordered on a chilly night, and we decided to go outside of our Virginia wine comfort zone to try something new. Wait—we actually tried something old. Oak Ridge Winery is located in the Lodi region of California, and the old zinfandel vines that crafted this wine were over 50 years old. Like old people, old vines do struggle a bit more to get by; older vines also tend to produce smaller, more delicate clusters. However, despite their age, old vine wines still have much to offer. With this in mind, we opened the 2012 OZV an hour before dinner to give the old timer a chance to breathe for a spell. The 2012 OZV proved to us that old timers still rock! (To a couple of 50-somethings, it was quite inspiring!)

So on to the wine. We appreciated its dense color and notes of dark cherry, all spice, and vanilla. Flavors of brambleberries dipped in chocolate and fall spices filled the mouth and complemented the herbed dishes quite well. The finish was quite lengthy to boot. Braised dishes should also pair well with the Oak Ridge 2012 OZV; however, I would not relegate this oldie but goodie to winter menus. I’d serve this with any grilled meats topped with barbeque sauce on a warm summer’s day. Old yet charming and quite versatile, we enjoyed the Oak Ridge Winery 2012 OZV.

Ask for Oak Ridge Winery’s 2012 OZV at your local wine shop. Of course, this should be in addition to a purchase of your favorite Virginia wine. Just mention that Virginia Wine Time sent you!

Breaking News!

BREAKING NEW: VIRGINIA WINES HIT 90 POINTS IN WINE SPECTATOR!

Yes, the headline is correct. The current issue of the well-respected wine magazine reviewed nine Virginia wines in its current issue. Of the nine, one scored 91 points, three others scored 90 points, and the rest earned between 87-89 points. These results are excellent and prove what we have been writing about for almost nine years—Virginia makes excellent wines. So who’s on the honor roll?

1. 91 points Barboursville Octagon 2010
2. 90 points RdV Vineyards Lost Mountain 2010
3. 90 points RdV Rendezvous 2010
4. 90 points Sunset Hills Mosaic 2010
5. 89 points Barboursville Malvaxia Passito 2008
6. 89 points Barren Ridge Meritage 2009
7. 88 points Keswick Viognier Monticello Signature Series
8. 87 points King Family Meritage 2011 (yes, 2011)
9. 87 points Virginia Cellars Viognier Viognier Annefield Vineyards 2013

Congratulations to these talented winemakers who produced these stellar wines. Plan to visit these wineries soon to taste them for yourself, but mention that Virginia Wine Time sent you.

Chestnut Oak in Full Bloom

We always look forward to trying new wineries especially those that seem to have making quality wines at the top of the agenda. These days we frequently encounter the “events first” philosophy in which hosting weddings and parties seem to trump making wine. At Chestnut Oak Vineyard, we encountered a tasting room still in construction but good wines already in the bottle.

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Chestnut Oak opened to the public six weeks ago. Tyler, our wine educator and assistant to winemaker David Eiserman, conducted our tasting; I must admit that I was impressed with his passion for the wines at Chestnut Oak. Premier winemaker Michael Shaps made the current wine offering; however, the 2014 vintages will feature estate grown grapes crafted by Eiserman. The tasting began with a very fruity 2010 Rose that was a blend of Cabernet Sauvignon and Petit Manseng. At 1% residual sugar, it was a pleasing sipper. Three vintages of Petit Manseng were next on tap, and these included pours from 2009, 2011, and 2012. These were all quite distinctive growing seasons with 2011 proving to be the trickiest of the three. After all is was the year that Hurricane Irene came calling with howling winds and tons of rain right at harvest time. So call me weird, but the 2011 Petit Manseng was my favorite of the bunch with the 2012 a close second. The 2011 vintage presented a delicate fruity nose with tropical fruit notes and a pleasant acidity; in the end, I found it to be the most balanced wine of the trio.

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The red wines included the 2009 Cabernet Sauvignon and the 2010 Cabernet Sauvignon, and this provided yet another contrast in growing seasons. The 2009 growing season proved to be a classic Virginia summer with average rainfall, warm days, and muggy nights. The 2010 season was a blockbuster for red wines; it was hot and dry with California-like conditions for all of the summer. The 2009 vintage was the lighter-bodied of the two with tobacco and sandalwood notes and a cherry palate that lingered for a while in the mouth. It contrasted with the bolder 2010 vintage with its dark fruit elements, tobacco notes, and chewier tannins. Paul favored the 2009 Cabernet Sauvignon; I gave a nod to the more complex 2010 vintage.

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Of course, as we asked Tyler lots of questions as we sipped and savored. Current case production is about 90 cases per varietal. The 2014 vintages created by Eiserman will continue to showcase Petit Manseng and Cabernet Sauvignon; however, other varietals grown on the estate include Nebbiolo, Merlot, Petit Verdot, and the state grape, Viognier. The goal is to create limited production wines that best feature the terrior on the Chestnut Oak estate.

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During our chat, Paul and I admired the murals that lined the interior walls of a tasting room that is still in the finishing stages. We sense a bright future for Chestnut Oak Vineyard and know that we will return soon. Plan a visit to this up and coming winery, and mention to Tyler that Virginia Wine Time sent you!

Winery Visit Roundup

In this post we share our experiences at three wineries that we visited within the past month. It includes one newbie, too!

Granite Heights Winery: Always a treat to visit Luke and Toni at Granite Heights. We enjoyed the crisp 2012 Chardonnay with its characteristics of pear and citrus with a flinty finish. Look out for the 2013 Petit Manseng that is a blend of 60% malolactic fermented wine and 40% non-malolactic fermented wine. Like Mae West, it is round, full-bodied and sensual. Rich tropical fruit notes with a creamy mouth feel should make this one a fine pairing with Thanksgiving dinner if turkey and gravy are on the menu. Of the red wines, the 2010 Cabernet Franc captured our attention with its smoky nose and notes of blackberry, leather and anise. It presented quite a lengthy finish to boot. Buy now and serve later—it is certainly age-worthy.

Magnolia Vineyards: And this is the newbie. This winery recently opened to the public, and we had a chance to visit here with our friends, Jill and Michael. Glenn and Tina Marchione operate this small winery that currently has four acres planted in vines. Doug Fabbioli serves as wine consultant; however, Tina Marchione is full time winemaker. We gave our nods to the 2012 vintages including the 2012 Black Walnut White made from Traminette grapes. We also enjoyed the 2012 Cabernet Franc Reserve with its notes of seed berries, dried herbs, and spice. It was blended with Cabernet Sauvignon (10%) and Merlot (5%). Grilled beef should pair well with this one. In fact, we enjoyed this one so much that we all shared a bottle after our tasting!

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Morais Vineyards and Winery: It had been over a year since our last visit to Morais; needless to say, all wines that we tasted were new to our palates. Candace, our tasting associate, skillfully guided us through our tasting of wines. It was a rainy yet warm day, and our summer taste buds preferred the 2012 Battlefield Green, a white wine done in the Vinho Verde style. This is a blend of Albarino and Vidal Blanc grapes and presented notes of green apple, citrus, and freshly cut grass. Paul enjoyed the light-bodied 2013 Merlot with its bright cherry nose and elements of dried herbs and sweet tobacco. I found the cherry wine to be the most intriguing. This dessert wine was made with morello cherries; it was aged in stainless steel. In the tasting room, this tasty treat is served inside of a chocolate cup! Decadent indeed! I made certain to purchase a bottle to serve with a favorite chocolate dessert.

Old Favorites and an Old Friend

As summer begins to give way to fall, we conclude our roundup of winery visits to the Monticello area. Here we summarize our visits to two favorites and a meeting with an old friend. Read on to find out more!

Blenheim Vineyards: We always look forward to a tasting here. We enjoyed all of the wines that we tasted, but we must select favorites. Paul favored the Chardonnay 2013 with its characteristics of citrus, apple and pear. This Chardonnay was a blend of barrel-aged wine (25% barrel aged for 5 months) and tank aged (75%) to present a wine crisp yet presented a nice mouth feel. I preferred the Painted White 2012, a blend of Viognier (44%), Roussane (30%), and Marsanne (26%); it was aged for 10 months in French, American and Hungarian oak barrels. Floral notes with elements of tropical fruit and hint of mineral made for a more complex white wine. We were both fans of the dry Rose 2013 which was produced from a blend of some unique grapes in Virginia—Mouvedre (21%), Petite Syrah(21%) and Pinot Noir (4%). Merlot made up the rest of the blend. The Painted Red 2012 captured our attention as we look forward to fall menus. A blend of Cabernet Franc (29%), Merlot (29%), Petit Verdot (21%), Cabernet Sauvignon (18%), and Mouvedre (3%), the Painted Red gave aromas of clove and nutmeg along with notes of blackberry and plum. Roasted fare should pair quite nicely with this one.

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King Family Vineyards: It would be easy to say all of the above here as all of Mathieu Finot’s wines are well crafted. I was a fan of the Chardonnay 2013 that was aged for 9 months in French oak barrels with full malolactic fermentation. Pear notes and a fuller mouth feel were complimented by a hint of fall spices. With fall about to arrive, it was hard to ignore the plumy Petit Verdot 2012 with its whiff of violet and notes of cedar and spice. Game meats should play well with this Petit Verdot. However, summer is still hanging on, and we did not forget the sample the Crose 2013. Dry and crisp with flavors of strawberry and melon, this versatile rose is always a crowd pleaser regardless of the season.

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Old House Vineyards: It was here that we met an old friend, Andy Reagan. Andy is now the winemaker at Old House, and we got to catch up with Andy while we were in the tasting room. Andy seemed eager to take the helm as winemaker at Old House, and we know that the vintages crafted by Andy will be as superb as his wines at Jefferson Vineyards. We also got to sample the current releases at Old House, and our favorite was the Clover Hill, a dry Vidal Blanc with peach notes and a mineral presence on the finish. Chambourcin fans will love the smoky Wicked Bottom 2012 that was aged for one year on American oak. Flavors of candied cherry presented an approachable red wine; however, a bit of spice on the finish provided some complexity that made it very food friendly wine.

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Celebrate the final days of summer with a visit to these wineries, and be sure to mention that Virginia Wine Time sent you.

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