We asked Richard to provide for us and our readers a brief comparison of Virginia’s AVAs and wine regions, a review of the past several vintages from Virginia, and a few details about his upcoming book about the past, present, and future of the Virginia wine industry.

(Before you read on, a brief definition of AVA, the acronym for American Viticultural Area from Karen McNeil’s The Wine Bible: a ‘delimited grape-growing region distinguished by geographical features, the boundaries of which have been recognized.’)

1. There are six AVAs and 9 wine regions in Virginia. How do the soils and climates compare and contrast in some of these regions?

In the Eastern Shore and Coastal plain there are sandy loam soils, much like Bordeaux without the gravel morain.  West of the fall line (basically Rt. 1/I-95) you’re in the lower piedmont, mainly distinguished from the upper Piedmont from the Southwestern Mountain/Monticello to the Blue Ridge by topography. If you look at a Virginia soils map, it’s a very diverse complex mix in the Piedmont. Soils there are on the acid side of the scale with lots of clay in the central Piedmont but less so in the northern Piedmont.  The Shenandoah Valley is markedly different with limestone-based soils dominating. Drainage is the main quality aspect for soils and wine in Virginia, so the role of topography is important or being located where there are well-drained soils such as Eastern Shore, and the Valley. The Shenandoah Valley is compelling in both limestone-based soils and cooler, drier climate and you can tell wines from that region have a cooler climate character than just over the mountain in Monticello, for example.

The Monticello AVA has the advantage of warmer temperatures and lots of elevation for the vineyards as well as for aeration and water drainage, so that area can produce big reds. However, the lower vigor and better acid retention in the reds from the Northern Piedmont (as well as the noticeably higher acid and fresher character in the whites from there) shows that this region should be recognized with an AVA. You may know that a Middleburg AVA is now pending.

The other AVAs frankly don’t have enough of a track record in the market or with critics to be able to stand out in a blind tasting in a coherent way, as I believe Monticello and Shenandoah. Valley can. As you know politics plays as much of a role in AVAs as anything else. 

2.  Do the different climates/soils, elevations make for varying flavor profiles?  For example, would a viognier or cabernet franc in one Virginia wine region have features that are different from the same varieties grown in another region in the state?

I have noticed that wines from the Eastern Shore are very fresh and clean but light bodied, where wines from the complex soils of the Piedmont have more depth, and the Shenandoah Valley gives both whites and reds a fine minerality. I think my answer above suffices for more.

3. Since Hurricane Isabel struck this area in 2003, Virginia has produced some outstanding vintages due to optimal weather conditions.  If you had to rate some of the past vintages, since 2003, which ones would be at the top of your list?

2005 (B+ but not long-lasting; drink up for most); 2007 was ripe and juicy but low acid, drinking hedonistically well now. Reds with tannic grapes will last up to a decade. 2008; very mixed bag (viogniers pretty much wiped out), some reds are world-class. Meritage blends promising, also norton. 2009: good for high-acid whites, very spotty for reds esp. merlot and cab franc, but this varies widely, and surprisingly cabernet sauvignon the best of the reds. 2010: Very good all around; ripe but balanced whites, and forward, very fruity reds. Tannins and acids a bit low like ’07; a vintage you can glug and enjoy now across the board, but look carefully for tannic based wines for what to lay down. I should say people shouldn’t write off 2011; early-ripening varieties like chardonnay, pinot grigio, riesling, gewurztraminer and pinot noir (!) have been excellent since they came in before the long September rains.

4. Isabel’s younger sister, Irene, paid us all a visit last year just in time for harvest. How have you assessed the 2011 vintage?

It seems to us that the eastern most regions of the state were hit hard by heavy rain and then came the botrytis and sour rot, but the western regions of the state were a bit more fortunate. See above. It was highly variable by location and by ripening cycle of the variety. People should buy carefully but taste widely. Consensus is that due to the heat spike in July/August it will be better (for early-ripening varieties and then sheltered regions) than 2003 and could have good value for smart shoppers.
 
5. We know that you have a book coming out about Virginia wine.  Can you give us some details about the book?  When will it be released?

The title is Beyond Jefferson’s Vines, because it goes back in time to 17th century Jamestown, and up to the present. Jefferson is often portrayed as a protean figure, bringing European vines, and culture, to the frontier, but in fact he was on a continuum. I reveal some chapters of previously unknown 18th century Virginia wine history, but most of the book is both a travelogue through the Commonwealth visiting individual wineries, and a focus on the various issues of the “evolution of quality wine in Virginia” (the book’s subtitle). These chapters range from “The blessings and challenges of nature” (a more in-depth discussion of soil and climate issues), to the changing perception of Virginia wine by the American wine media (now including bloggers), “Richmond roots for the home team” about the importance of the support of state government and our current administration in particular; and “what the British think of Virginia wine and why it matters.” I also have a profile of two very different Virginia wineries, both new in 2011, and how they illustrate the versatility of Virginia wine today, and what the Virginia wine industry means to whom. The book will be available for purchase in May of this year, and your readers can find details of when I’ll be doing scheduled book signings at Virginia wineries and bookstores by early February by visiting BeyondJeffersonsvines.com.

There were 6 couples plus kids. The owner was unhappy with our kids playing soccer during the picnic in a tiny field next to the parking lot. He was also unhappy we set up a sun cover over a picnic table and several other things.

I lifted these comments from Yelp, the popular online review service that allows customers to rant and rave about any and all establishments that provide goods or services to the public. Disgruntled tasters left these particular comments on Yelp in regard to several Virginia wineries, but rest assured that virtually every Virginia winery has been negatively Yelped at least once. Some Yelpers do keep their comments focused on the wines and their impressions of them; however, others, like the ones presented above, follow a similar pattern and center on poor customer service due to _____(fill in the blank:. Large party of tasters, toddlers on board, Fido gets the boot.) And oh—the wines suck. So there! There is certainly no excuse for poor treatment at a winery, and customers have every right to speak up on the matter. However, I do think that customers owe winery owners, their harried tasting room staffs, and other customers some basic courtesies. Here are my tips to make certain that your winery visits are pleasant ones.

1. Here Comes the Bride: Most wineries consider groups of more than six to be large, and their ability to accommodate large groups can be rather limited especially if the group arrives during peak hours. It therefore makes sense that the winery would appreciate some notice before your large group arrives. The most notorious violators of this common sense rule are the bridal parties. Nothing throws a tasting room staff into a panic more than the sight of the unannounced limo dropping off a bride to be and her tipsy band of bridesmaids at 3 o’clock in the afternoon. Yes, some wineries will be more than happy to help you share your special moment and may even provide you and your guests with a private tasting. However, do not expect deluxe treatment if you suddenly pop in as part of an afternoon winery crawl. Therefore, make your plans early and contact the winery well in advance of your trip. Be sure to provide as many details as possible, and have at least an estimate of your party’s size. Will you all be travelling in a limo? If so, the limo or bus may take up too much parking lot space; perhaps special parking arrangements can be made. (A limo or bus might be a great idea since no one in your party needs to worry about drinking and driving.) Therefore, call ahead! I’ll repeat that one more time. Call ahead! The same advice holds true for any large group (party of more than six) that is planning a visit to any Virginia winery. Call ahead! Trust me, this basic courtesy is greatly appreciated by the winery staff.

2. Kids in the car: Remember that wine tasting is really an adult activity, and children cannot be anywhere near the tasting bar. Most Virginia wineries do maintain a kid friendly environment; however, some may prefer to maintain an adults-only atmosphere. Therefore, call ahead to find out. Please be aware, though, that many tasting rooms do have small gift areas with breakable items that may be attractive to curious toddlers. And I cannot tell you how many times we’ve seen little ones at food tables helping themselves to snacks with their own tiny hands while mom and dad are sipping at the bar. Teens on board? Again they cannot be near the tasting bar, and even if your well-mannered teen is somewhere outside waiting for the adults to finish their tasting, I would advise informing the tasting associate that you’ve brought a minor along on the trip. ABC agents do not announce themselves when they visit wineries, and their mission is to be sure that rules are being followed. If they suspect that minors have access to alcohol at the winery, the consequences could be severe for the owner. Keep an eye on the kids, and the tasting staff will be glad that you did!

3. Fido the Wino: Dogs—I love dogs. However, I am not certain that I like dogs at a winery. At one recent winery visit, Paul and I attempted to share wine and conversation at an outdoor table when we were treated to a nearby barking duet between Fido and Fluffy as they sang sweet love songs to each other. Our conversation ended when we could not hear a word we were saying to each other. However, I do understand why some tasters would want to bring their dogs to wineries, because I am sure that even Fluffy would appreciate the mountain views that many Virginia wineries offer. However, rather than risk being told to keep Rover in the car, call ahead to find out if he can come along for the trip. Also, while Rover may be friendly to you, he is still an animal and other customers may not want to find out just how friendly he can be. And there is a liability issue to consider. Fido’s bad day may cost someone a trip to the doctor, but who’s responsible? Does Barney sometimes take a nip? Open wine bottles and bar snacks may not look or taste too appealing to others once he has been allowed a sniff, sip or nibble. (Yes, we’ve seen this happen.) I attended a recent tasting where the owner, despite toothpicks in clear view, grabbed cheese squares with his hand and fed them to his dog as it then voraciously lapped at the tasty morsels. Owner then took his slobber-covered hand and used it to take more cheese squares from the same bowl. (I’m not kidding.) As in tip #2, if indeed you can bring your dog, be mindful of the dog’s (and your own) behavior.

4. Time Is On My Side: Not really. Tasting rooms get really crowded in the afternoon, and you will have to wait for service. Most Virginia wineries and their tasting rooms are small, because most Virginia wineries are small agricultural businesses. In fact, the guy behind the counter who will be pouring your wine may also be the winemaker. The cashier? Probably his wife. So why not hire more help, you ask with your ears steaming? Because wine making is an expensive operation, and the staff that you see behind the counter is probably all that the owner can afford to maintain and still stay in business. In fact, some tasting room associates work for wine in lieu of pay. So know your patience level before making that late afternoon trip to the winery. For example, if you avoid the supermarket at three o’clock on a Saturday afternoon because you hate standing in long lines, then do not make a visit to a tasting room at that time either. We hit the trails early in the day for that very reason. And that way, you really can have that intimate chat with the winemaker and ask as many questions as you’d like—just like we do!

5. Stay Focused: Virginia winemakers have a focus—to pour their passions for winemaking into the vineyard and then into a bottle for you to enjoy. Party halls? Kiddie Korners? Dog parks? Probably not part of the vision for most winemakers. Therefore, remember why it is that you want to visit Virginia wineries in the first place—to taste passion in a bottle. Winemaking starts in the vineyard and getting the grapes into the bottle is a difficult, expensive, and time-consuming task. Therefore, do the winemaker a favor and maintain your own focus—on the wine. If your priority is to really just to have a party or to give Rover some exercise, then find wineries that offer those perks. How can you be sure that any particular winery will meet satisfy your own agenda? Plan ahead and call ahead!

6. Respect: This last tip is probably the most important. We’re rather spoiled in this area. Virginia offers outstanding wines while providing tasters with nature’s own spectacular views. Most area wineries will allow you to stay and picnic while appreciating a bottle of favorite wine with your meal. Napa? Bordeaux? The expectation at most wineries in other regions is that you will taste, purchase and leave. In fact, most regulars on the Virginia wine trails may have noticed that more wineries are adopting a “no picnic” rule these days. Why? Stories of facilities being trashed by inconsiderate visitors, guests bringing in outside alcoholic beverages (this is illegal by the way), and other tales of rudeness have become more frequent in our chats with winery staff. Remember, the tasting room that you are visiting is part of the owner’s personal property and in some cases is a room in the house. The vineyard? His/her backyard. So think twice before loading up the van with all of the kids’ favorite toys, your own lawn furniture, and that secret six-pack in case you opt for a brew instead of a chardonnay after the tasting.

So still want to rant on Yelp? Reflect on these tips before you pound the keyboard, and ask yourself how you might react from the other side of the tasting bar. Some planning and preparation as well as a large dose of common courtesy will go a long way to ensure that you, the winery staff, and fellow customers can all have an enjoyable and memorable experience.

On top of Dave McIntyre’s piece, Frank Morgan from Drink What You Like has written about this topic as well. There is a huge string of interesting comments with the post. Check out his post here.

The folks over at Virginia Wine In My Pocket are helping make today (Friday the 13th) a little less scary by offering their iPhone/iPad app for only 99¢. That’s a deal! If you don’t already have the app, you might want to get it today. It is only on sale today! You can learn about the app here.

And finally, you might be looking for something to do next weekend. The annual Wine Festival at the Plains is taking place next weekend. We usually attend this event but are unable to this year. Think about going and if you do, let us know how it was. You can check out the event here.

Recently Allan from CellarBlog suggested we follow up our top 20 Virginia wine list with another list. To help celebrate Virginia Wine Week it was suggested we post our favorite wineries for different categories. After several emails a bunch of the wine bloggers came up with the following 10 categories. We selected the wineries that we thought best fit each category. This one might be helpful for those looking for a specific kind of winery. Here are our selections. Would you agree? Have different ideas? Share them in the comments.

1. Most Dog Friendly: Barrel Oak Winery
2. Most Family Friendly: Bluemont Vineyard
3. Best Winery to Take a Date: Potomac Point Winery
4. Best Winery to Hear Music: Notaviva Vineyards
5. Best Winery to Bump into Owner/Winemaker: Fabbioli Cellars
6. Best Winery for Someone New to Virginia Wine: Chrysalis Vineyards
7. Best Views: Delaplane Cellars
8. Best Place to Visit With a Big Group: Breaux Vineyards
9. Best je ne sais quoi/indefinable quality that makes it special: Linden Vineyards
10. Best Winery to Laze Away the Afternoon: Gray Ghost Vineyards

At Barboursville I gave my gold star to the 2009 Sauvignon Blanc and Warren awarded his to the 2008 Viognier Reserve. For the reds I gave my gold star to the 2008 Sangiovese and Warren gave gave out two gold stars. One to the Octagon 2005 and one to the Cabernet Franc Reserve 2007. All the wines at Barboursville are strong. We enjoy them all. However, something must be done with the flow of the tasting room. Big crowds slow things down and hamper the tasting experience. It might be time to consider a different plan or layout for tasting. There’s got to be a better way to conduct their tastings. Just a thought.

It’s always an adventure at Horton Cellars. They have so many wines to choose from. We have to be selective or we’ll have to get a driver. We did try a few of the whites and a few of the reds. This time our gold stars went to the same wines. We awarded the 2008 Viognier a gold star and the 2007 Cabernet Franc Reserve a gold star. We purchased a few bottles before leaving.

Our next stop was Keswick Vineyards. We always enjoy our tastings there. They had six wines to taste this time and they were all new to use. I gave my gold star for the whites to the recently released 2009 Verdejo and my gold star for the reds went to the 2008 Cabernet Franc. Warren selected the 2008 Chardonnay Reserve and the 2008 Consensus for his gold star winners. After our tasting we enjoyed a bottle of the 2008 Cabernet Franc. Warren noted currents, plums, dried herbs on the nose and similar qualities on the palate. He said, “It tastes like it smells.” We enjoyed it with some delicious white cheddar cheese and crackers.

Our next stop was at Jefferson Vineyards. Jefferson was packed! It was a very popular place today. We found a spot at the tasting bar and began our tasting. We met some nice ladies from California next to us and enjoyed chatting about wine with them. Once again our choices for gold stars were split. It’s probably a good thing we like so many different Virginia wines. I gave my gold stars to the 2008 Pinot Gris and the 2007 Meritage while Warren gave his gold stars to the 2008 Viognier and the 2007 Merlot. Usually Warren likes the meritages and I like the merlots but we mixed it up this time. The weather was beautiful today so we shared a glass of the 2008 Viognier on their deck.

Trying to make the most of the beautiful weather and squeeze in as many wineries as we can on this trip, we finished the day at Blenheim. Kirsty Harmon is doing some wonderful things at Blenheim. It’s another winery that has become very popular. Our tasting associate, Pete, guided us through the current offerings at Blenheim. There were two new wines on the list: White Table Wine and Painted Red 2008. The Painted Red 2008 intrigued us with his big fruity nose and flavors. We described it as beaujolais style. Warren and I both gave our gold stars to the 2008 Viognier but for the reds we were split again. I gave mine to the Blenheim Farm Petit Verdot 2008 and Warren gave his to Painted Red 2008. After our tasting we enjoyed a glass of the Painted Red 2008 on the deck. Kirsty came out and joined us and we chatted about wine of course. We always have a great time at Blenheim.

That was our first day in Charlottesville. A lot of wineries, I know but we have to make the best use of our time. Tomorrow we are headed to three more wineries. I’ll update you then with our findings. If you find yourself at any of these wonderful wineries, please tell them Virginia Wine Time sent you!

There’s a new website specifically for Fauguier County wineries. When you visit you can find out all about the wineries in Fauquier County. They are divided by exits on route 66. You can also find out about the upcoming events at each winery. In addition to that information, you can also print out tasting sheets for each winery you plan to visit, and map out a trip to several wineries using tour tool. And on top of all that, you can join and be able to input your comments about each wine you tasted at each winery. You really need to check it out.

Gerhard von Fincke has this to say about the creation of this site:

“This site is an attempt to increase awareness and show visitors, mainly from the DC area east of Fauquier, how easy it is to reach “Virginia’s Wine Country” in Fauquier County in less than one hour by using I66 and their respective exits. The site is a combined effort by all wineries to show their locations and upcoming events with a user friendly format, so that visitors can plan winery tours through one single web site without going to each individual winery site to plan their route.”

If you are looking for information about Fauquier County wineries, check out the new website and sign up to save your comments!

It’s a fuller bodied, blended wine from (we’re guessing) petit manseng and chardonnay. We noted some pear and subtle almond on the nose with a honey texture on the palate followed by a long finish.

Chrysalis describes the private reserves:

Each vintage Chrysalis Vineyards produces two unique wines – a white, and red, exclusively for the enjoyment of our VIP Club members. We use this opportunity to indulge in creative winemaking unfettered by normal production restrictions. We are free to use any wines from that vintage, vinified however the fruit may inspire us, blended as we wish, to create something of unusual quality, interest, and rarity. We do this to thank our Club members with a wine that no one else can obtain, at any price.

So on a very cold afternoon, we were warmly greeted by Stephanie, assistant wine maker and daughter of owners Bill and Aleta Gadino. As always, we started with the white wines. Our favorite? The 2007 Viognier with its floral nose and peach flavors. Treatment in Hungarian oak provides a softer oak finish. Paul was disappointed to learn that his favorite, the Pinot Grigio was sold out. This was one of our summer favorites, and we await its return next year!

The red wines were then offered for tasting, and we both agreed that the 2007 Cabernet Franc Reserve was the gold star winner. In the mouth, mixed berry flavors ended with vanilla on the finish. Cabernet Franc is known for its spicy characteristic, and this vintage is no exception. Already a gold medal winner, this Cabernet Franc should be quite popular with holiday fare especially if roasted meats are on the menu. Paul was quite pleased that Merlot was back on the menu, and we were able to sample the 2005 Merlot Reserve. What a treat! All we needed was a cigar. Nice blackberry and dark cherry aromas with some tobacco to boot! Of course, Paul had already opened his 2005 Merlot Reserve a long time ago, but he was tempted to purchase another bottle.

With our tasting done, I decided to treat Paul to a glass of the 2005 Merlot Reserve; of course, he had to share! As we sipped and watched the sunlight begin to fade into a lovely glow, Stephanie’s husband Derek stopped by for a brief chat. We learned that the 2007 Cabernet Franc Reserve is offered on restaurant menus including the acclaimed Restaurant Eve in Alexandria. (Note to Virginia wine lovers—if Virginia wines are offered on the wine list, please order a glass or bottle!)

Before we left Gadino Cellars, we made sure to give new homes to a couple of Gadino Cellars’ wines. We also extended our best holiday wishes to Stephanie with promises to return in the New Year. Looking for wines for the holidays? Be sure to visit Gadino Cellars and be certain to mention that Virginia Wine Time sent you.

And to our readers—HAPPY HOLIDAYS!

At the time I was there, the first grapes for the Enamore Syrah had arrived and the workers were putting them through the de-stemming process. In Mendoza, the harvest is from March – May. The grapes go through a cold maturation process four to12 days at 8° C (about 40° F) to begin fermentation with the naturally occurring yeasts from the grapes. Renacer bottles 500,000 liters per year and exports to 37 countries.

At this winery, we had the opportunity to become wine mixologists. The hostess set before us liquids from different grape varieties and allowed us to mix them to form a Malbec. Of course, I did not mix anything worthy of remembering, but some of my fellow travelers have potential second careers in the wine industry.

1. Punto Final Clásico- a smooth, light Malbec. It was very clear, but had a slightly bitter aftertaste.

2. Punto Final Reserva – this Malbec was aged 10 months in oak barrels and is a mixture of 60% Lujan and 40% Yuca Valley grapes. It has a strong blackberry smell and tastes of cherries with a little spice mixed in. It would be wonderful with chili.

3. Enamore, this is a blend that has a light, minty taste and heavy fruity smell.

At this point in the tour, it was time for lunch. The tour group was treated to an exquisite food and wine pairing at the Clos de Chacras winery and restaurant. The unique thing about the meal was that it was prepared with vegetables grown in a garden the winery owns. The four-course meal was better than anything I’ve experienced in Washington, DC. It would easily rival some of Washington’s finest like the Inn at Little Washington, 2941 or Equinox. We drank four wines from the winery:

1. Cavas de Crianza 2005, a merlot from the Yuca Valley which has a bold, but smooth taste.

2. Cabernet Sauvignon 2005, has a strawberry, blackberry, cherry taste

3. Malbec, spicy, nutmeg taste

4. Cabernet Sauvignon 2006, made with a different variety of grape than the first Cabernet and has a spicy, peppery aftertaste.

The last winery the tour group visited was Bodega Bonegas. The main building of this winery is more than 100 years old. It was sold away from the original family during the 1971 economic crisis and very recently came back to the family. The new owner is Federico Bonegas whose grandfather is credited with bringing the Malbec grape to Mendoza.

This winery ages its wines for 12-18 months in French oak barrels, which are used only two times then sold. Once bottled, the wines are aged for another 12-18 months before being shipped off to the United States, United Kingdom and Canada. Approximately 150,000 liters (around 15,000) cases are bottled per year; however, the winery has the capacity to bottle a million liters per year.

1. Syrah 2005, this inky colored wine is a blend of cabernet sauvignon, Malbec and other grapes and has 15% alcohol content. It has a spicy, minty taste and smells of cherries and blackberries. It becomes bolder after breathing.

2. Chardonnay 2007, aged two years and has a good flavor that reminds one of pears and lemons. It has a strong peach smell.

3. Cabernet Sauvignon 2005, aged 18 months in the barrel and 18 months in the bottle. It is very dry and becomes bolder after breathing.

After a full day of eating and drinking, I was ready to return to the hotel for a nap. I was glad that I completed a mountain bike ride the day before because I would not have been able to even sit on a bicycle after the tour. This was by far one of the best wine excursions I had ever been on. The wine and food pairing was exquisitely done and the service at the other wineries was sharp and focused. I definitely recommend to all wine connoisseurs that a visit to Argentina would be worthwhile.

To set up your own personal tour of Argentina contact:

Nelo Morichi at Unveiling Argentina

Argentina: Nicolas Rodriguez Pena 877
(5501) Godoy Cruz
Mendoza, Argentina
nelo@morichi.net
011-54-261-4524269

Washington: 1363 Meridian Place, NW
Washington, DC 20010
202-536-5908

Our good friend Michael Tyler took a trip to Argentina and was able to visit a few wineries and taste the wines. Here is a post about his experiences.

By no means am I an oenophile. I just like good wine and have spent years trying to convert my humble palette to distinguish the differences between a good $20 bottle of wine and a bottle of two-buck chuck. Early last fall, I knew I would suffer from the winter blues in Washington. You know that time in mid-January-February when you are sick and tired of being cold and long for just one day without a coat and gloves. Knowing this would happen, I planned a winter vacation somewhere warm. As a result, I decided that sunny Argentina might just be my cure. I spent a marvelous 10 days there last winter on a vacation that exceeded my expectations. Argentina has a long history of wine production; so of course, I could not have ventured to the country without visiting the western province of Mendoza, which is the wine capital of the country.

Mendoza is sunny almost 365 days of the year, very arid and is located in a high altitude climate, all of which combine to form the perfect conditions for growing grapes. There are more than 200 wineries in the province but, unfortunately, I only was able to visit a few. This means I have to return again. Perhaps a 2010 winter vacation…hmmm.

The Ampora Wine Tour Company in Mendoza provided my tour group with a wonderful tasting experience. I must note that visiting wineries in Argentina is different from visiting them in Virginia. One must have an appointment to visit. Without an appointment, one will encounter locked gates and armed security. The only way to avoid this problem is to work through a third-party intermediary like Ampora. We toured four wineries in the Lujan de Cuyo valley.

Argentina is known, of course, for its Malbec. When we think of Malbec, we usually think of a heavy red wine; however; the Malbec grape comes in many varieties and can be blended nicely. Argentine wines are a minimal 12-13% alcohol like many in the United States. The increased alcohol content is due to the strong mountain sun in that high altitude, which causes the grape skins to thicken and ultimately produce wines with lots of tannins. Also, the deep roots of the vines in the clay soil give the wines many minerals.

The first winery we visited was Belasco de Baquedano. It is 1,000 meters high in the mountains. The lodge itself is fairly new; however, the vines are over 100 years old. The Belasco family has four other wineries in Spain, but only one in Argentina that produces Malbec. In 2008, it produced 65,000 liters of wine with 98% of it for export to 27 countries. Being that the winery is so new, it uses a modern, digital process to age the wine. This process consists of several 24,000 liter, digitally controlled tanks for fermentation and then aging in computer controlled climate rooms in 100% French oak barrels Depending on the type of wine, aging can take six, 12 or 18 months.

We tasted four Belasco wines. I must mention that the tour group was invited to walk through the smells room before we actually sampled any wine. The smells room is a one-of-a kind room where different smells associated with wine have been trapped in airtight containers. A person walks up to a container and turns a dial to smell fresh pine, cherries, lemon, orange, bark, coffee, apples, blossoms, nutmeg, and a variety of other things that one might experience when sampling a good wine. The tour group enjoyed it tremendously.

1. Rosa, a rose which smelled of rose petals and tastes of strawberries, caramel and raspberries. It is a young wine and should be consumed in the year it was bottled.
2. Loan, is a Malbec which has a nice body and a spicy bite. For my palette, it was a little bitter.
3. AR Guentota is another Malbec that is very bold and spicy; one could smell some tobacco and a little of the barrel.
4. Swinto, a concentrated, big and bold Malbec. This product was aged 15 months in French oak barrels and bottled for 18 months.

Stay tuned for part two of Michael’s trip to Argentina!

Whether you are hosting a soiree or a casual get-together this holiday, your mission is to provide your guests with warm hospitality, lively conversation and a delectable spread of food and drink. Whether the menu is complicated or simple it better be delicious. Serving a sumptuous gourmet cheese course is perfect as a starter or centerpiece of the meal. Not only is the preparation simple (no cooking!) but more importantly, your guests will enjoy discovering and savoring new favorites. As a wine lover, you want to impress with the right pairings but the overwhelming selections of wine and cheese can make your head spin. Relax. There are no hard and fast rules when it comes to choosing the right combinations of cheese and wine. Just keep in mind a few simple considerations.

A cheese course is about observing and enjoying contrasting and complementary flavors. For a foolproof gourmet cheese course, select 3 – 5 cheeses that vary in texture and flavor. Add some crusty bread, fresh or dried fruit, olives and nuts and voila!

Remember, wines are meant to cleanse the palate, wash away the tongue-coating richness of the cheese and prepare your mouth for the next delicious bite. It’s important that your selections don’t overwhelm the cheese and vice versa. Essentially, you’ll want to match wine and cheese of the same intensity level. Just remember “like for like”.

Take a look at the gourmet cheese categories and wine recommendations below for guidance. You’ll see how easy it is to serve an elegant wine and cheese course. For best results, just add friends and family.

Fresh – These cheeses are not aged and usually are white and light in flavor, smooth and sometimes tangy. Try chevre (goat cheese), feta and smoked mozzarella.

Beverage Pairings – Acidic white wines stand up to the tang and milky flavors of fresh cheese. Try a Viognier or a lightly oaked Chardonnay with French goat cheese, Boutari (a white Greek wine produced on the island of Santorini) with Greek Feta and Pinot Grigio with mozzarella.

Bloomy – Encased in a whitish, edible rind, bloomy gourmet cheeses are often velvety, gooey with a mild flavor. Add Brie, Camembert or Pierre-Robert to the cheese board for a decadent treat.

Beverage Pairings – Seek out a carbonated beverage to refresh the mouth from the rich and creamy flavors. Traditionally, bloomy cheeses are served with French Champagne but also try Cava from Spain and Prosecco from Italy.

Washed Rind – During the aging process, washed-rind cheeses are usually bathed in a brine or washed with liquor such as wine, beer or a spirits. It’s this brining process that gives the cheese an aromatic quality. Almost all have orange or reddish hued rinds. Not mild and not sharp, washed rind cheeses are full-flavored. Give Taleggio, Drunken Goat, and Epoisses a taste.

Beverage Pairings – The fruity and tannic flavors of red wines work well with the stronger flavors of washed rind cheeses. Try Italian reds such as Barolo and Brunello di Montalcino with Taleggio, a Spanish Rioja with the Drunken Goat and a Cabernet Sauvignon with Epoisses.

Semisoft – These supple cheeses are rich, creamy with stronger flavors. Fontina is herbal and nutty while Morbier offers sweetness with greater pungency.

Beverage Pairings – Sample these with light and fruity reds such as a Pinot Noir or fruity whites such as Sancerre.

Firm – Typically, firm cheeses are still pliable and packed with flavor. The best are a bit crumbly and aged for robust, nutty goodness. Cheddar, Gouda and Gruyere are crowd pleasers.

Beverage Pairings – A pint of English ale is the traditional beverage of choice for Cheddar but a Sauvignon Blanc is complex enough to complement. Gouda is great with a Syrah/Shiraz and drink Beaujolais with Gruyere.

Hard – Hard cheeses are dry, crumbly and aged for intensity. Piave, Parmigiano-Reggiano and Aged Comte boast salty, caramelized, nutty flavors.

Beverage Pairings – You’ll find hearty wines can hold their own against these cheeses. Try a Barbera or Chianti with the Piave and Parmigiano and Merlot with the Comte.

Blue – The bluish-green veins give blue cheese its punch. Listed from strong to strongest in pungency are creamy Gorgonzola, nutty Stilton and salty Roquefort.

Beverage Pairings – Intense gourmet cheeses like blues can be tamed with sweet dessert wines, liqueurs and even a fruity beer. Port and sherry are traditional blue libations. For a unique treat, try a raspberry flavored beer like Belgian Lambic (look for Lindeman’s Framboise). All can be savored while lingering over dessert.

About Sara Kahn
Even though her passion for gourmet cheese was undying, Sara Kahn found shopping for it to be overwhelming, time consuming and confusing. She established The Cheese Ambassador to offer a simple way to select and serve the world’s finest cheeses. By providing the perfect combination of exquisite cheese along with a comprehensive cheese course guide, enjoying gourmet cheese is now a deliciously enriching experience.

Looking for wine and cheese options for Thanksgiving? We think that this article will provide some ideas. Hoping for some pairing ideas with Virginia wines? With gouda, Linden’s Claret might be a possibility. With the hard cheddar cheese, I’d prefer the latest Octagon bottling by Barboursville. Blue cheese? You sure to please with the Michael Shaps 2007 Raisin d’Etre, a port style offering made with a blend of Petit Verdot and Cabernet Franc. -Warren

I also appreciate Grumdahl’s no-nonsense approach to the wine experience. Her clever style and straight-forward approach disarms the wine snob and puts the beginner at ease. So you like Merlot? So does Grumdahl! No Sideways poseurs allowed in her book; however, if Merlot is not your thing, Grumdahl has a suggestion for you. Don’t know the difference between Bordeaux, Burgundy or any other wine region? Dara is glad you asked. Structured in a concise, clearly organized yet complete fashion, your questions are answered.

With the holiday season upon us, consider giving Dara Moskowitz Grumdahl’s Drink This: Wine Made Simple as a gift for that favorite wine collector or budding aficionado on your list. Should anyone wonder where you heard of this excellent wine source, mention that you read about it on Virginia Wine Time.

Of course we had several other Virginia wines this weekend but this one stood out as one that needed a mention.

Despite the nasty, rainy day, we decided to visit a few Loudoun County wineries to get a few more stamps in our passport for the Loudoun Wine Trail. We decided to visit a few that we hadn’t been to in a while. This won’t be a full on report of all the wines; Warren is the expert there. I’ll be sharing my impressions of our visits. We went to Loudoun Valley Vineyards, Sunset Hills, and Doukenie.

Great things have been happening at Loudoun Valley. When we visited in the Winter we could see things were beginning to change. This time we saw lots of changes. The tasting room has a new air about it…fresh paint, new tables and chairs, and there was even live music! Of course we tasted all the wines and enjoyed them all but I’ll say the 2008 Pinot Grigio was awarded my gold star. It was crisp, floral, with citrus flavors. We also noted the new labels. Very nice! When you visit Loudoun Valley, and I’m sure you will, be sure to taste the 2008 Pinot Grigio.

Our next stop was Sunset Hills. We last visited Sunset Hills in February. At that time they had only been open a few months. Since then things have only gotten better at Sunset Hills. The tasting room was a buzz with tastings going on. They were setting up for a wedding reception as well. As busy as the tasting room was, there was someone available to help us with our tasting. She led us through the tasting and Warren put his stars next to the viognier and the cabernet franc. We were lucky to taste some of these reds in the barrels during our last visit. The big change to Sunset Hills that I noticed this time over our last visit was the addition of food. You can now order cheese and bread baskets with meats and other delicious items. They even have fudge! I had to have some of the peanut butter fudge. It was delicious! Keep in mind though that you can only bring your own food to the lawn for a picnic. The two large decks and the tasting room are reserved for food purchased at Sunset Hills.

Our last stop was at Doukenie. We’ve been there many times in the past and always enjoy their wines. The same was true this time, we enjoyed the wines, especially the 2008 Mandolin. What was different about our visit this time was the change in the tasting room. They have moved the old bar out and now have a huge rectangular bar pretty much in the middle of the room. You just about run into it when you walk in the door. Of course the new big bar does allow for more people to cluster around for tastings. I was just a little disappointed because so many times in the past we had made a connection with our tasting associate in a smaller, more personal way and that seems to be lost with this new arrangement. However, the new bar set up doesn’t effect the wines at all! The wines are what keeps us coming back!

The next time you find yourself in Loudoun County be sure to stop off at Loudoun Valley Vineyards, Sunset Hills, and Doukenie and be sure to tell them Virginia Wine Time sent you! Also, be sure to check our next post as we finish up our tasting notes from our visits on the Monticello Trail.

Paul and I had heard through the “grapevine” that Aspen Dale Winery at the Barn was a “must do” experience. With some research under our belts, we learned that Shay McNeal was the owner and winemaker, and Shay’s winemaking style reflected Old World customs. We also learned that the barn is a 200 year-old facility and that Shay is only the seventh owner of the property in its history! Needless to say, we wanted to experience the wines and the barn for ourselves. Armed with notebooks and gold stars, we proceeded to Aspen Dale Winery at the Barn.

We were warmly greeted by Shay McNeal who informed us that we were her first customers on Day 11 since Aspen Dale opened its doors to the public. As Shay greeted us and prepared for our tasting, we noted the quaint tasting room which is indeed the renovated barn from the 18th century. Maybe it was my history teacher’s sixth sense, but I could not help but feel as though I had entered another time. Shay’s ancestors can be traced back to the colonial period including one, Thomas Parris, who was described as a vintner. Of course, we’re all about the wine, and there were five up for sampling, and I can say Shay’s current lineup is quite impressive. For us, it was really all about personal preference as none were weak. We started with the Rose and the whites, and my own gold star here went to the 2008 Mary Madeleine’s Rose. A lovely pink color was observed with refreshing characteristics of strawberry and melon; it was quite crisp to boot. Paul’s award went to the 2008 Hildersham Sauvignon Blanc with its grassy notes and citrus flavors. Another crisp wine is offered here with a nice acidity which would also suggest a natural pairing with goat cheese and baguette or a shellfish dinner.

The red wines were up next, and Paul and I also reached different conclusions. Paul fancies himself to be a Merlot specialist, and he does indeed have an impressive collection of Merlots on his wine rack. Therefore, his gold-star designation for the 2008 Parris Country Blend, which is predominately Merlot , should not be taken lightly. Paul noted black cherry aromas and flavors with a hint of spice on the nose; he also jotted down “accessible” to suggest that it was easy to drink and ready to pour. I do think it could also rest a while on the wine rack. My own award went to the Cabernet Sauvignon known as the 2007 Rockawalkin’. A more complex blend, the 2007 Rockawalkin’ features Cabernet Sauvignon, Petit Verdot, and Malbec. I noted dark fruits and spice on the nose and in the mouth with a longer finish and a definite tannic presence. Enjoy now with a steak but don’t be bashful about aging the 2007 Rockawalkin’ for a few years.

Throughout our tasting, Shay chatted with us about wine, food, and history. Our wine tasting came with a plate of cheeses and meats that accompanied each wine sample; the venison sausage is a must try as is the elderberry cheese. Also, Shay revealed that she is also a historian; I immediately engaged Shay in history talk and was fascinated to learn that Shay is the author of The Secret Plot to Save the Tsar. Quite honestly, I could have chatted with Shay for the entire afternoon about Russian history with or without the wine. Her next project will focus on a Tory’s perspective about the American Revolution. In fact, a July 4 event at Aspen Dale Winery will feature a colonial re-enactor and musician, Herb Watson, who will play colonial tunes on the flute.

I do think that Shay brings her sense of history to her wine making. Her style is certainly Old World, and the tasting room also captures an 18th century aesthetic. Shay is also dedicated to quality, and she is committed to producing quality wines from small lots. Currently, 1400 vines are planted for wine making, and these include such varietals as Carmenere, Sauvignon Blanc, Petit Verdot, Cabernet Sauvignon, and Petit Verdot. Another commitment is to “green”. Call it Old World or 21st-century correctness, Shay maintains her vineyard and winemaking with a minimum of chemical intrusions.

With our tasting and conversation done, Paul and I made our purchases. What did we buy? Between the two of us, we bought a bottle of everything. When we got out to the car, we glanced at our watches and noticed that we spent over 90 minutes tasting and chatting with Shay. We know that we will return soon to Aspen Dale Winery at the Barn, and we urge readers to visit soon. Be sure to tell Shay McNeal that Virginia Wine Time sent you!

While we haven’t yet made our plans for summer concerts at Tarara Winery, we did get in a tasting on a recent Sunday with summer picnics in mind. At the top of the list for picnic fare would be the dry 2007 Rose with its distinct flavors of strawberry and melon. A crisp sipper, this versatile Rose could be destined for more than just a picnic and could be paired with a light entrée. A more complex pour would be the 2007 Viognier with its floral nose. Exquisite layers of tropical fruits here and with a honeyed texture make for an elegant wine.This Viognier is aged in both French oak and stainless steel barrels and blended with a very small amount of Chardonnay. This one would certainly be a splurge purchase to bring along on a picnic, but if herbed chicken and a wedge of brie are in the picnic basket then go for it!

So what if the plan is to grill some steaks later in the day? Try the Long Bomb Edition 1 so named to remember late owner, Whitie Hubert. This red blend is quite bold with a nose of dark plums, dark cherries, and violets. Chewy tannins were noted, too. If burgers are on the grill, the Long Bomb might be too big; Paul suggests the lighter-boded 2005 Merlot with its cherry and spice characteristics. It’s also ready to drink now!

With our tasting done, we were ready to eat our own picnic lunch which included a light chicken and pasta dish, strawberries, and a baguette with soft cheese. Our pairing? The 2007 Rose. As we munched and sipped, we also grabbed a list of performances for the summer concert series for future planning. It’s also worth noting that this year is Tarara Winery’s twentieth anniversary, so cheers to them!

Be sure to plan a trip to Tarara Winery either for a concert, a tasting, or both. Of course, mention that Virginia Wine Time sent you.

As always, we started with the white wines. My gold star was awarded to the 2008 Cold Steel Chardonnay with its aromas and flavors of lemon. It was crisp with a refreshing minerality. Give the aromatic 2007 Traminette a try, too with its notes of pineapple and ginger complimented by characteristics of mango and spice.

On to the reds, and Paul’s gold star was given to the light-bodied 2005 Merlot which is actually a blend of Merlot (79%) and Chambourcin (21%). This is an easy, accessible sipper that can be described as fruit forward. Perfect for lighter grilled fare such as burgers or a pizza night with friends, the 2005 Merlot is also fine on its own. My own favorite of the red wines was the 2005 Cabernet Franc with its raspberry characteristics and a subtle herbaceous aroma. For those seeking a fuller-bodied red, the Petit Verdot should do the trick. The current offering is a blend of the 2006 and 2007 vintages and presents dark plums and black cherries in the mouth. “Earthy” is a descriptor that I jotted down, and I did note a tannic presence to suggest lots of backbone and aging potential.

Now in the midst of our tasting, we did meet Tremain and Meredith Hatch of Zephaniah Farm Vineyard, and we all chatted about Virginia wine. As we wrapped up our tasting, Tremain and Meredith did offer to give us a sampling of their own wines, and the results of that tasting were noted in our previous post. However, that did not stop us from buying a bottle of the Cabernet Franc to bring home to enjoy at a future time. We also know that we will return to Willowcroft Farm Vineyard soon; readers will want to visit even sooner in this special year for Willowcroft Farm Vineyard, but please mention that Virginia Wine Time sent you.

Gray Ghost’s 2006 Reserve Cabernet Sauvignon won gold at the Virginia State Fair Wine Competition held Monday, June 8 in Richmond! Produced from 100% Estate Grown grapes and aged three in years in French oak, Gray Ghost only produces a Reserve Cabernet in exceptional years. This is only the ninth Reserve Cabernet to be produced in fifteen vintage years.

15th Anniversary Celebration at Gray Ghost Vineyards
Saturday & Sunday, July 11 & 12, 2009
11:00 am to 5:00 pm

Enjoy wine tastings, winery tours, vineyard tours and live music by the Seth Kibel Jazz Trio! Experience a Civil War campsite and the firing of an operational Civil War cannon! 11:00 am to 5:00 pm. $10 per person includes tasting, Gray Ghost logo glass and all festivities. Barbecue lunch is $10 with 100% of lunch money benefiting the Culpeper Food Closet. Please call for lunch reservations or bring a picnic. Gray Ghost is located at 14706 Lee Highway in Amissville and can be contacted at 540-937-4869.

Information from Amy Payette, Director of Marketing at Gray Ghost and photos courtesy of T. J. Cabrera.

Zephaniah Farm Vineyard is actually part of a family farm, and the farming property and its facilities date back to the 1830s. In fact, the farm and vineyard is named after the Hatch’s great-grandfather, Zephaniah. Zephaniah Hatch had been a successful business man, and it was Tremain and Meredith’s grandfather who purchased the farm property in 1950. Vineyards were planted in 2002 with one and a half acres planted in vines. Varietals grown include Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Petit Manseng, and Chardonnay. Zephaniah Farm Vineyards can also claim to be one of the smallest wineries in Virginia with 150 cases produced this year. Tremain has studied viticulture and is dedicated to quality management of the vineyards. Why the emphasis on red varietals? Also grown on the family farm is Angus beef!

So on to the tasting! The tasting room is part of the 19th century family house and is furnished with period antiques. On tap for tasting were two red wines—the 2007 Cabernet Sauvignon and the 2007 Cabernet Franc. I was quite impressed with both of them. The Cabernet Sauvignon was a fruit forward pour with dark plum and cherry characteristics, and I detected some violet on the nose, too. Of the two, I did prefer the 2007 Cabernet Franc which teemed with raspberry, spice, and some black pepper. Vibrant fruit flavors here with a nice backbone yet accessible due to aging in neutral French barrels.

Tremain and Meredith seemed to relish the challenges of vineyard management and winemaking, and I think that they are off to a very good start. Tastings are indeed held by appointment only, but their beef products can be purchased year round at the Loudon Farmers Market in Leesburg as well as the Cascade Farmer’s Market during the summer. So here’s a plan—make an appointment for a tasting, but stop off at the farmer’s market first to grab some steaks. With dinner already secured, show up for the tasting and purchase a favorite red. Now I’m hungry!

With our tasting completed, we thanked Tremain and Meredith for the impromptu tasting, and we know that we will return to sample future releases. Be sure to visit Zephaniah Farm Vineyard and mention that Virginia Wine Time sent you.

Now what about that tasting at Willowcroft Farm Vineyard? Stay tuned for our next post to find out.

Our first stop was to Dry Mill Vineyard and Winery.  Although the winery is brand new, the vineyard is twelve years old, and Chardonnay was the varietal planted.  Dry Mill sold its Chardonnay to Naked Mountain Vineyard & Winery; however owners Nancy and Dean Vanhuss along with daughter Michelle decided to give their own winery a go.  Of course, we had our heralded gold stars in hand.  It’s rare that Paul and I concur on our gold star presentations, but this time we both agreed that the strongest wines at Dry Mill Vineyard and Winery were the 2008 Steel Chardonnay and the 2007 Cabernet Franc.  The 2008 Steel Chardonnay is the perfect summer picnic wine but could also grace a dinner table if poultry or shellfish are being served.  This Chardonnay is crisp with green apple and pear aromas and flavors.  A nice citrus undertone was present too.  As the name implies, there is no oak aging involved.  We also favored the 2007 Cabernet Franc with its notes of dark cherry and black pepper.  Aging in French oak gave it body with a nice finish.

Fans of sweeter Roses should give the 2007 Rose a whirl.  A composite of juices from all grapes crushed at Dry Mill Vineyard and Winery, this Rose has a residual sugar content of 2%—just sweet enough to be enjoyed on its own, with a summer salad, or even barbeque.  If steaks are on the grill, then opt for the Cabernet Franc or the intense 2007 Norton with its smoky edge and distinctive Norton nose.  Opulent flavors of plums and cherries were on display with this one!

So tasting was done but lunch was waiting in the car.  Grilled chicken filets with light cheeses and almonds were on order, and our wine selection was the 2008 Steel Chardonnay.  We enjoyed our lunch and wine outdoors but beneath the covered walkway where picnic tables and chairs were conveniently placed.  As we wined and dined, we observed several varieties of birds including starlings that swirled about as we ate.  We also met Dean Vanhuss who gave us an update on upcoming events and happenings at Dry Mill Vineyard and Winery.  The biggest event will be the grand opening of the winery which will occur next weekend!  Food and music will be on tap for the big event, and a sneak tasting of the Barrel Chardonnay will be offered, too.  The barrel-aged Chardonnay will then rest for a while longer and will be released in the fall.  Other upcoming releases include the Viognier and a Cabernet Sauvignon.  Dean also shared with us his own wine making preferences which will be reflected in the Dry Mill releases.  Dean favors low oak presence with a tendency to use French oak where oak is needed.  Fruit-focused wines are what he prefers, and this was certainly evident in the wines currently offered for tasting.  Dean also hopes to expand case production from the current 1000 cases to 2500 cases in the future.

With lunch consumed and wine appreciated, we bid our farewells to Dean Vanhuss.  We’ll return, but readers may want to visit soon.  In fact, the grand opening may be the perfect weekend outing.  Be sure, though, to mention that Virginia Wine Time sent you!

A renovated 1800s barn now functions as a cozy tasting room, and the tasting room and a nearby farm house are surrounded by the lovely Catoctin Mountains. After a pause to take in the view from the parking lot, we entered the tasting room. Four wines were available for tasting including one white wine, the 2007 Viognier and three red wines. I was impressed by all four offerings, and my favorite was the 2007 Viognier with its floral aromas and tropical fruit flavors; eight months in oak gave it body and structure but the oak did not dominate the fruit characteristics. Paul’s palate, however, favored the 2007 Merlot with its layers of cherry and blackberry flavors. A well-rounded wine, this Merlot should pair well with anything that moos or oinks but is also just fine for sipping.

Of course, summer is all about lighter-bodied wines, and the 2007 Norton should do just fine with grilled fare slathered in a favorite barbeque sauce. The 2007 Cabernet Sauvignon was by far the bolder of the red wines that we tasted and presented darker cherry and plum characteristics with undertones of dried herbs. I do think this one could sit on the wine rack for a bit longer and should be ready for prime time in the fall—game meats would be a perfect partner, too.

As we sipped and savored, we got to learn quite a bit about Casanel. Casey and Nelson DeSouza are the owners of Casanel; in fact, the name is an amalgamation of their two first names. Nelson DeSouza was born in Brazil and came to America to pursue the “American Dream”, and in time he became a successful contractor and businessman. Over the years, he and his wife Casey also developed an enjoyment of wines, and faced with a decision to retire or find yet another venture to pursue they opted for the latter. Nelson found the abandoned property with its 19th century structures and with his contractor’s mindset firmly in place imagined a diamond in the rough. The facility now includes the renovated tasting room, the renovated farm house, and vineyards, of course. Added to all of this is a manmade lake with a gazebo.

The vines are still young, so Casanel has yet to provide a vine to bottle product; however, their current wines are ones produced from existing, unfinished stock purchased from other vineyards. The winemaker is Kerem Baki of Hillborough Vineyards. Under Baki’s direction, Casanel Vineyards’ wines have already earned awards and accolades including a “Best of Virginia” designation for its 2007 Viognier. Casanel Vineyards’ current lineup of wines is known as the Chegada Collection which means “arrival” in Portuguese, and Casanel Vineyards has certainly arrived!

So with our tasting completed, we decided to enjoy the mountain views from the gazebo which juts into the lake as we sipped a glass of the 2007 Merlot. We do see bright things for Casanel Vineyards, and we will return to monitor the progress. Be certain to visit Casanel Vineyards and mention that Virginia Wine Time sent you.

With summer now upon us, Kent has released his Viognier. We actually had a sneak sample of this one out of the barrel last summer, and we noted its potential then. This is a barrel-fermented Viognier that exhibits stone fruit qualities with a floral aroma. I found it nice to quaff on its own but can be enjoyed with a poultry or shellfish dish. Paul likes crispy-fried tilapia, and I think this one might be a nice partner with such a dish. Another summer favorite will be the current Cabernet Franc Rose with its bright berry aromas and flavors; I noted a spicy edge to this one, too. Another nice sipper yet can be served with spicy barbeque dishes.

Of the reds, Paul and I had split decisions. Paul favored the Merlot (of course) with its rich dark cherry and blackberry aromas and flavors; however, I preferred the raspberry-inflected Cabernet Franc that ended with a peppery flourish. I found this one to be a bit heavier than the Merlot and can be enjoyed now or later—might be a keeper for a heavier meat dish most likely to be served in the fall. We finished with a sampling of elderberry wine, syrups (to include an elderberry syrup with chocolate) and sparkling beverage. The elderberry-chocolate blend will be available in the near future, and the sparkling elderberry was already sold out; however, we were able to purchase the beverage mix to create our own sparkling beverage to enjoy on a hot afternoon!

So we shared a glass of the Viognier in Kent’s rustic tasting room and determined to purchase a bottle of the Cabernet Franc Rose and Cabernet Franc for storage on our wine racks. (The Rose should not get too comfy, though!) We said our good-bye to Kent and promised to return soon; however, readers may want to visit even sooner. Just mention that Virginia Wine Time sent you.

Up next? Our first visit to Casanel Vineyards. Between posting, though, be sure to check out this past Wednesday’s wine column in the Washington Post. Wine critic Dave McIntyre reports on the success of Virginia wines at a London Expo!

Our first stop was at Corcoran Vineyards, and we were warmly greeted by Lori Corcoran. Of course, we were eager to sample the latest releases, and Lori started our tasting. Corcoran Vineyards is currently pouring two white wines, the 2007 Chardonnay and the 2008 Seyval Blanc, and both are fairly new releases. The 2007 Chardonnay is done first in stainless steel and then in oak barrels; the result is a crisp Chardonnay that presents lots of green apple aromas and flavors. For those who prefer sweeter white wines, the 2008 Seyval Blanc is sure to please with its higher sugar levels and refreshing citrus flavors.

Of the reds, four reds were poured, and my favorite was the 2006 Cabernet Franc with its raspberry and spicy flavors; I also noted some smoke on the nose. A close second for me was the 2007 Chambourcin. A lighter-bodied red wine, this Chambourcin with its cranberry notes and flavors was easy to sip and should proved to be versatile with food from burgers to pizza to grilled meats. For our tasting, Lori created an interesting blend—a mix of the Seyval Blanc (1 part) with the Chambourcin (2 parts). We actually liked the result; though Lori suggested as a Sangria mix, I liked it as it was and compared to a light Italian wine suited for pizza.

Once we were done with our tasting, we decided to enjoy lunch with the 2007 Chardonnay. Though it was a warm day, it was breezy enough so that we could enjoy the outdoors with food and wine. What was for lunch? Simple deli-sliced ham with provolone cheese, a baguette, and almonds. As we sipped and nibbles, we met Holly and Dan who were also doing some wine tasting on the Loudoun Trail. With them was their adorable and well-mannered dog, Portia. Holly’s favorite sipper was the 2008 Seyval Blanc, and Dan enjoyed the 2007 Chambourcin. Of course, our topic of conversation was Virginia wine!

With lunch consumed and wine enjoyed, we bid our farewells to Lori and made our way to Village Winery. We’ll provide the details on our next post. Be sure to visit Lori Corcoran at Corcoran Vineyards and mention that Virginia Wine Time sent you.

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Thanks!
Paul and Warren

Of the reds, the 2007Chambourcin may appeal to those who are looking for a young, lighter-bodied red to pair with burgers on the grill. I preferred the more complex 2006 Meritage which is a blend of Cabernet Franc, Merlot, and Cabernet Sauvignon. Lush cherry and raspberry flavors were complemented by a spicy edge at the end to make this one a natural partner with steaks.

So I had to ask these questions of Philip Carter Strother: If you were interested in making wine, why Virginia? Why buy Stillhouse, and winery and vineyard much in need of improvement? For Strother, it was a family matter. He is the direct descendant of King Carter, a wine collector who settled in Virginia in the 18th century; his son Charles made wines in Virginia that earned international recognition—and this was before Jefferson’s attempts at wine making! Furthermore, Strother’s family also maintains a farm in Delaplane, and so for him this continues a long-established family involvement in agriculture and winemaking. And why Stillhouse? Though in need of some TLC, the vines were mature and still rather vigorous, and the winery presented to him an existing operation that needed some re-organizing. The property includes 22 acres of which 11 acres are in vines, and the winery now produces 2300 cases of wine. New plantings of Viognier and Petit Verdot should eventually add to the future lineup of wines.

The first thing we noticed when we drove up to the winery was the renewed condition of the vineyards. Tall weeds were gone, vines were pruned and healthy, and we sensed that a positive change had occurred since the change of ownership. We were greeted by Philip Carter Strother who proudly declared that all wines now in the barrel were the first true Philip Carter wines— from the vineyards to the barrels. We were then led down to the barrel room, and our tasting was conducted by current winemaker, Seth Chambers. Seth started us with two barrel samples of 2008 Chardonnay; the first sample was from neutral oak barrels and the second from new oak barrels. The first sample seemed riper and fruitier than the second sample which presented the classic buttery texture of a Burgundy-style white wine. Seth informed us that he intended to blend the two to produce a Chardonnay that is indeed similar to a white Burgundy. I must say that I really enjoyed the second sample on its own; however, Paul preferred the first sample. I concluded that the blend will then appeal to both of us and that we would have to return to purchase a bottle upon its release! We also sampled a still-young and developing Vidal Blanc. Done in stainless steel, this one should settle into the fruity sipper that Virginia wine lovers enjoy in warm weather.

Up next were the red barrel sample, and up first was the 2008 Cabernet Franc. Seth provided some background about the 2008 crop of Cabernet Franc, and he explained that the crop did survive a weather scare that occurred late in the summer. Unexpected rains threatened to dilute the fruit quality including brix levels to undesirable levels; however, a decision was made to let the fruit hang for as long as possible anyway, and the fruit was not harmed by weather events. Seth was proud of the result and justifiably so, and in fact, 2008 Cabernet Franc earned my gold star of the day. I noted characteristics of dark berries and pepper with vanilla on finish; Paul admired its dark garnet color, too. Paul seemed to prefer the blended version of the Cabernet Franc which included Petit Verdot and Cabernet Sauvignon, and he found it to be more rounded and structured. No arguments from me—it was quite good. The 2008 Cabernet Franc will be released in the fall.

Meritage fans will want to sample the release of the 2008 Meritage blend which will include Cabernet Franc (85%) and Cabernet Sauvignon (15%). Still evolving, this sample presented a fruity nose with lots of plums and dark cherries. I should mention that the 2008 Meritage will not be released until next year, so tasters will have to be patient. Available now, though, is the newly released 2007 Cabernet Sauvignon, and this was the last of our samples offered in the barrel room. Rich cherry flavors with some spice were noted with this still young wine.

Our barrel tasting was now complete, and we easily concurred that Philip Carter Winery’s upcoming releases will present an impressive lineup of wines in the tasting room. This, of course, is due to the improved management of the vineyards and winemaking by Seth Chambers who learned the art of winemaking at Pearmund Cellars. We were guided upstairs to the tasting room by Philip Carter Strothers who personally gave us a tasting of current releases. This gave us a chance to chat with Philip about his goals and aspirations for Philip Carter Winery. What did we learn? Stay tuned for next week’s post to find out. Until then, pay a visit to Philip Carter Winery of Virginia and mention that Virginia Wine Time sent you.

On Saturday we attended the annual Nebbiolo Vertical tasting at Breaux Vineyards. The food was absolutely delicious and provided by Grandale Farms. We had three flights of wine with a course of food to enjoy with each flight.

On Sunday we attended the Warrenton Wine and Arts Festival. Several local wineries were in attendance and it was nice to taste many of the wines we enjoy at their wineries. One winery that we haven’t had the chance to visit was Rogers Ford. We really need to plan to visit them soon. At their table we really enjoyed the Sumerduck Rose. We actually picked up a bottle to bring home before leaving.

Several Virginia wineries will be attending the festival including Barboursville, Delfosse, Pearmund, Tarara, and many others. There will be local artists and photographers attending the festival as well as antique dealers, musicians, and authors.

Tickets can be purchased ahead of time for $20.00 and at the gate for $25.00. Designated driver tickets are available for $10.00. Proceeds from the festival will benefit St. John Evangelist School, Church, and Knights of Columbus.

We will be attending the event and of course we’ll be writing about our experiences. Look for us there!

We travel with only a few gold stars in our pockets, so we really had to anguish over our decisions since any of the wines that we sampled could have earned the coveted awards. Of the white wines, our award went to the 2007 Viognier which is done mostly in stainless steel with some minimal time in oak barrels. A lush honeysuckle nose with notes of peaches and melon won me over, and a mouthful of citrus flavors with a nice honeyed texture confirmed my vote. However, my (close) second place favorite was the 2007 Roseland which is a perfect blend of Chardonnay and Viognier. Nice lemony and floral nose here with white stone fruit in the mouth makes for a lovely springtime and summertime pour.

On the lookout for summer wines? It’s never too early at this time of the year, so do not overlook the 2008 Crose, a Provence style rose that is very dry and produced from Merlot grapes. Strawberry and melons here and perfect for summer picnics, barbeques or by itself on the deck with friends! This one does sell quickly (as we found out last summer) so stock up now!

Tracy did give us a tour of the renovations that promise to provide a new and improved tasting room, and we also got to survey the Carriage House which is adjacent to the tasting room. This impressive space includes a fireplace that would make Henry VIII envious and can accommodate weddings, private parties and other special events. Of course, King Family wines are the main feature at all events! The featured event at King Family Vineyards continues to be polo, and details about upcoming polo matches can be found at www.roselandpolo.com.

Several Virginia wineries will be attending the festival including Barboursville, Delfosse, Pearmund, Tarara, and many others. There will be local artists and photographers attending the festival as well as antique dealers, musicians, and authors.

Tickets can be purchased ahead of time for $20.00 and at the gate for $25.00. Designated driver tickets are available for $10.00. Proceeds from the festival will benefit St. John Evangelist School, Church, and Knights of Columbus.

We will be attending the event and of course we’ll be writing about our experiences at the event. Look for us there!

Mark your calendars and get your tickets now!

Al and Cheryl Kellert at the beginning of the event.

The table setting.

Al pouring the second flight of wines.

Our table during the event.

Another view of our table at the event.

The empty bottles from the event.

The wine library at Gray Ghost.

Warren admiring the wine library.

Of the reds, we both gold starred the 2007 Alouette Cabernet Franc. I observed more a layered wine here with black berries, dark cherries, and coffee on the nose; in the mouth, similar characteristics with a toffee on a lengthier finish. The 2007 Alouette Cabernet Franc is one to age, so buy now but save for later with a feast of roasted beef or game. So enamored were we of the 2007 Cabernet Franc that we opted to share a glass with a hunk of mild Swiss cheese and crackers.

So what of the whites? An interesting treatment of Chardonnay was offered with the 2007 Reserve Chardonnay which was aged for six months in Hungarian oak. Oak aged Chardonnay usually spends time in French and/or American oak barrels; however, this is not the case at Miracle Valley Vineyards. The result is a fruitier Chardonnay with some citrus notes and apple and pear flavors. The short time on the gentler Hungarian oak does impart a slight toasty edge, but Paul noted a smooth finish.

Alas, the rain did let up, and we were able to depart Miracle Valley Vineyards. We bid our farewells to Ashley, and we promised to return soon. In the meantime, we do encourage a visit to both Three Fox Vineyards and Miracle Valley Vineyards; just be sure to mention that Virginia Wine Time sent you!

We look forward to this barrel tasting every year as one of the barrel samples is taken from the developing Chardonnay; Paul and I harvest Chardonnay every year at Gray Ghost, and this is our opportunity to witness the vine to barrel to bottle process. Our barrel sample of the 2008 Chardonnay presented enticing aromas and flavors of apples and pears, and we were pleased to find out that this one will be bottled in late spring.

From the Chardonnay barrel we sauntered over to the 2008 Cabernet Franc barrel. Paul was already eyeing the Merlot barrel, but this barrel tasting was very well organized with numbered stations so Paul had to wait a bit longer. Anyway, the 2008 Cabernet Franc had been in the barrel for six months and was showing black pepper and cherry on the nose with similar flavors in the mouth. Similar to a Cabernet Franc from the Loire region of France, this Cabernet Franc was already showing potential.

An incentive to attending the barrel tasting at Gray Ghost Vineyards was the opportunity to reserve favored samples in the future program. Tasters were given the opportunity to reserve favorites by the case at a substantial saving per bottle. Needless to say, Paul has already reserved his case of Merlot, and I opted to stake a claim to one case of the 2007 Cabernet Sauvignon.

With our barrel tasting done, we bid adieu to Gray Ghost Vineyards. Before we left, we made certain to try the newly released 2008 Riesling and the 2008 Vidal Blanc. Both should be popular summer pours, so be sure to visit soon to give these a try. Of course, be sure to mention that Virginia Wine Time sent you.

Interested in trying the 2006 Doukenie Merlot? Visit the winery located in Loudoun County, and mention that Virginia Wine Time sent you. In the meantime, our next post will feature two other winery visits from this past weekend: Miracle Valley Vineyards, and Three Fox Vineyards. Stay tuned!

After sipping and mingling, the gathering was then guided through samples of 08 whites and reds as well as 07 reds currently in the bottle. Of the future whites, we sampled the 2008 Traminette, 2008 Stainless Steel Chardonnay, 2008 Barrel Select Chardonnay and the 2008 Viognier. We both placed a gold star next to the 2008 Traminette. We noted grapefruit and stone fruit on the nose, and apricot and spice in the mouth, and we both predicted that this one is destined to become a holiday favorite this fall. Lovers of bolder Chardonnays should look for the 2008 Barrel Select Chardonnay to be bottled in June.

This special wine is not cheap—I bought this one at a discount, and it cost me $36. However, it’s worth every penny. So, go to your favorite wine shop and ask for the 2006 Viognier de Rosine; mention this review on Virginia Wine Time!

So what other wines made our all-star list? From Rebec Vineyard, we preferred the Riesling. Davis Valley Winery presented a blend of hybrids (chardonnel, vidal blanc, and seyval blanc) in its White that should prove to be a crowd pleaser for the summer time. We’ve reviewed Cooper Vineyards’ Norton, and the 2006 Norton is still one of my favorite Virginia Nortons. And finally, Cabernet Franc lovers may want to try the current offering by First Colony.

And so ended our trip to the winter edition of the Virginia Wine Showcase. For the record, we do pick and choose what to taste and how much to taste. For those who wish to navigate these events without getting inebriated, remember that you do not have to taste everything on the tasting menus. For example, I do not like sweet wines and do not taste them. Paul avoids most Chardonnays, and we both say “no thanks” to so-called hot tub wines. Also, do not be afraid to dump into the buckets even if you enjoy the wines you are tasting. Tasting portions do tend to be quite minimal, but if an associate is pouring too much into your glass then speak up! Finally, drink lots of water and be sure to eat. (Your palate will tell you when you’ve sampled too much wine—when Merlot tastes like Chardonnay, it’s time to call it quits.)

Be sure to visit any or all of the wineries featured here, but be sure to mention that Virginia Wine Time sent you.

Three white wines were available for tasting, and all three were very good. My own favorite was the Viognier with its pineapple and honey characteristics. I noted a longer finish, too. This Viognier is finished in neutral French oak and therefore has more body and structure without an overwhelming oak feel. Paul preferred the stainless steel Chardonnay and appreciated its flavors of apples and pears. Not to be missed is the Reserve Chardonnay. Aged in French oak barrels, the Reserve Chardonnay exhibits hazelnuts on the nose and roasted pineapple in the mouth; a nice buttery finish is the product of partial malolactic fermentation.

Of the red wines, we both placed a star next to the 2006 Cabernet Franc with its notes and flavors of rich red berries, dried herbs and spice. Aged 18 months in oak, this one is built for longevity. A pairing with any favorite beef or game dish would do just fine. Of its 20 acres of planted vines, the largest planting is Cabernet Franc. The 2006 Cabernet Sauvignon was likewise quite good and another age-worthy pour. This one offered darker fruit characteristics with smooth tannins. Seventeen months in French oak will allow this Cabernet to age very well.

We did get to meet owner Mike Canney who offered us a barrel tasting of developing Cabernet Sauvignon, Cabernet Franc and Petit Verdot. We saw great potential with these evolving wines, and we noted Mike’s passion for making quality wines. His dedication was reflected in the immaculate barrel room located beneath the tasting facility. Mike was also mindful of soils and environment when he selected his property for use as a vineyard. The results are the quality wines that are available in the tasting room. We also discovered that Mike is a race car driver, so perhaps he also knows how to keep a competitive edge!

At the end of our tasting and tour, we shared a glass of the Viognier and watched a spectacular sunset as we sipped and savored. Before we left Sunset Hill Vineyard, I was sure to purchase a bottle of the Viognier with a shellfish dinner in mind. We do intend to return to Sunset Hills, but we do recommend a visit to readers; of course, be sure to mention that Virginia Wine Time sent you.

Before lunch, the wine tasting—how else to decide what to pair with the food? Hospitality Associate Sylvia Miller guided us through a tasting of current offerings; as always, white wines were featured first. Paul’s personal favorite was the 2007 Viognier, and he observed a floral nose with vibrant fruit in the mouth. My own pick of the white wines was the 2006 Barrel Select Chardonnay, and for those who enjoy a fuller-bodied Chardonnay, this one is for you. Nine months of barrel aging in American and French oak and malolactic fermentation gives this one a creamy texture with a butterscotch finish.

Of the red wines, Paul placed a star next to the medium-bodied 2004 Lafayette with its peppery characteristics. He jotted down, “dark berry” and “caramel toward the end” as descriptors. Sylvia explained that the secret to the Lafayette’s complexity was the weather during the 2004 summer—cool, dry nights, and hot, dry days. My own gold star was placed next to the 2002 Merlot Reserve. Dried fruit characteristics prevailed here with nice, silky tannins. Aging in both American and French oak gave this Merlot Reserve a toastier edge toward the end with a lengthy finish.

By this point, we were hungry and thinking of lunch. I was very keen on the gumbo; since, I am from New Orleans I never miss a chance to try gumbo wherever it is offered on the menu. Pairing gumbo with wine can be tricky given the numerous and complex flavors. However, I met my match with the 2007 Jen’s Jambalaya. A blend of Viognier, Vidal, and Muscat provided a floral nose with peachy flavors. The half-percent residual sugar was barely noticeable but just enough to combine with the fruit characteristics to balance the spiciness of a dish like gumbo. With my decision made, I was ready to wine and dine. Paul was in a patriotic mood given the recent inaugural events and opted instead to have the all-American hotdog with a glass of his favorite 2004 Lafayette.

With appetites satisfied and excellent wines sampled, we were ready to bid “adieu” to Breaux Vineyards. We were very grateful for the time that Sylvia Miller gave us, and we know that we will return to Breaux Vineyards very soon. Be sure to visit Breaux Vineyards, and mention that Virginia Wine Time sent you.

We intend to interview Bree in the near future, so I’ll keep this entry short but very sweet. We had not been to Loudoun Valley Vineyards in quite a long while and certainly not since Bree purchased the facility and vineyards. My impressions of most wines at Loudoun Valley were not very favorable way back then. Therefore, it was with relief and pleasure to taste Loudoun’s current offerings now posted on the Winter 2009 wine list. The rich 2006 Chardonnay Vintner Select could grace any dinner party that featured poultry, pork or seafood. Add a rich cream sauce to any of the above, and the 2006 Chardonnay would feel right at home. For an appertif, seafood entrée or casual sipper, do try the well-balanced 2006 Vinifera White.

The biggest improvements were evident in the red wines. Gone were brownish colors and oxidized characteristics that seemed destined for the dump bucket! Paul likes pizza from time to time, and for him, the 2007 Chambourcin conjured images of a young chianti served with a pepperoni pizza. My own favorite was the 2005 Dynasty Reserve that is a blend of Cabernet Franc, Merlot, and Touriga Nacional. A bolder red made softer by the Touriga, the Dynasty presents a well-rounded red that should be perfect with a winter’s menu of roasted meats and game.

We did indeed get to meet Bree Ann Moore briefly during our visit, and we look forward to a lengthier conversation with Bree as well as another tasting of Loudoun Valley Vineyards’ rapidly improving wines. Until we post our next article about Loudoun Valley, do pay Bree a visit and tell her that Virginia Wine Time sent you.

On a cold winter’s day, the tasting room was not too busy, and we noticed that the two-menu option was also not available. That was fine with us as it gave us the opportunity to focus on fewer wines. Seven wines were available to sample, and of course the white wines were poured first. My own gold star was awarded to the 2007 Viognier with its honeysuckle nose and stone fruit flavors and a nice acidity to boot. Paul tended to favor the 2007 Noblesse Blanc which I thought was a dead-ringer for a Riesling. This blend of Vidal Blanc, Seyval Blanc, Viognier and Chardonnay is packed with fruity aromas and flavors. A versatile pour, the Noblesse Blanc could grace a dinner table that featured veal, pork or fish; however, it would also be a perfect patio or picnic sipper (in warmer weather, of course).

The red wines were next on the menu, and my double gold award of the day was presented to the 2006 Cabernet Franc. Tart raspberry and spicy flavors best describe this medium-bodied wine. A deep garnet color coupled with a seductive berry and herby nose confirmed that the 2006 Cabernet Franc was my winner. It should be noted that the 2006 Cabernet Franc is indeed a blend of Cabernet Franc, Cabernet Sauvignon, and a splash of Petit Verdot. Paul’s gold star was placed next to the 2007 Headwaters Norton. Paul noted a jammy nose with hints of toast with a mouthful of black cherry and black berry flavors. He described the color as “inky”. Some blending of this Norton with 12.5% Cabernet Sauvignon smooths out the Norton characteristics while adding some complexity.

With our tasting done, we decided to share a glass of the outstanding 2006 Cabernet Franc. We also made note that a Claret will soon be released, and we will certainly return to give it a try. If you get to sample the Claret before we do, let us know about it; be sure to mention to the tasting associate that Virginia Wine Time sent you.

Piedmont Vineyards is known for its Chardonnay, and it was no surprise that one new release was the Special Reserve Chardonnay made from the 2007 vintage. Aged for nine months in oak, this Chardonnay presented apple and pear characteristics; however, Gerhard advised keeping this one on the rack for a month or two due to its recent bottling. I concurred with this advice, and Paul and I both agreed that it was a drinkable pour made to serve with a favorite poultry dish. My own favorite was the Little River White, a slightly sweet blend of Seyval Blanc and Chardonnay. The Little River White was fermented in stainless steel tanks and exhibited fresh, fruity aromas with a refreshing taste of citrus and melon. My special “MT” designation was placed next to the Little River White as I know that my friend and guest critic, Michael Tyler, will favor this one.

Less recent releases were still available for tasting, and the 2006 Hunt Country Red was Paul’s favorite of the day. Paul has been in a Beaujolais mood since November, and it was little wonder that he trended toward this soft, fruity red. Other Piedmont favorite such as the Little River Peach and the dessert wine Felicita were also still available for tasting and purchase. Also on the tasting menu, though, were wines from Del Fosse and Three Fox.

As we swirled and sipped, we did also catch up with Gerhard. The transition to winemaker has been made easier for Gerhard with the help of renowned winemaker, Doug Fabbioli, and Gerhard seemed to relish his new role at Piedmont Vineyards. He plans to bottle new releases of Cabernet Sauvignon and Merlot in March with a Little River Raspberry to follow afterward. Also in the pipeline is a 2008 Cabernet Franc now aging in oak barrels. In fact, Gerhard allowed us a sneak preview of the Cabernet Franc, and the trademark tart raspberry and spicy profile associated with the varietal was on full display. Destined to be popular with Virginia wine drinkers, the 2008 Cabernet Franc will be a limited production wine. (We’re keeping our fingers crossed for a Rose to follow the successful Little River Rose, too!)

So of course, lunch was in the trunk, and on a cool winter’s day we enjoyed breaded chicken filets with an assortment of cheeses. Our pour for the afternoon? The Hunt Country Red! The frozen pond and barren trees made for a romantic winter landscape which, of course, we viewed from the cozy comfort of the tasting room.

Be sure to visit Piedmont Vineyards to sample Gerhard von Finck’’s handiwork in the vineyards and in the barrel room. We’ve already decided to return with Michael Tyler in tow! (Please remember to tell Gerhard that Virginia Wine Time sent you!)

All the products were of high quality steel and came in a decorative leather topped case. We started with the foil cutter part of the wine opener. The foil cutter does not have a serrated edge so be careful when cutting the foil. A serrated edge would make the foil removal easier. The corkscrew worked as expected. It opened the bottle without issue and the grip was very comfortable. The drip ring slid over the top of the bottle smoothly. The wine pourer fit snugly in the bottle but we must report that when pulling the wine pourer out, the rubber casket came off the pourer and stayed in the bottle. We had no problem getting it out of the bottle though. Overall it’s a nice product and works as expected. The packaging is very attractive and would make a nice gift.

Click on the picture below to see a short video.

The 2002 Twomey Merlot. This was my splurge purchase while visiting California wine country, and I poured it at a dinner party with an herb-crusted beef tenderloin. I posted about this one last month, so I will not repeat my notes here, but it was a real treasure to enjoy with friends!

Others on my list:

2005 Limerick Lane Pinot Noir

1998 La Mandria Chianti Classico

White Wines:

2007 Chrysalis Albarino

2006 Scott Chardonnay

NV Frank Family Blanc de Noirs

Anyone care to share their favorite pours of 2008? Please let us know!

(First Course) Butternut Squash Soup: Gray Ghost 2007 Gerwurztraminer (a real gem from Virginia but not available at the winery as it is sold out. Alternative? Try the Renee Mure Gerwurztraminer)

(Second Course) Harvest Salad (includes apples, pears, and fennel with roasted almonds): Vine Haven Chardonnay—California Chardonnay that is fruity and crisp with minimal oak aging

(Main Event) Herbed Turkey with Corn Bread Dressing and Cranberry Relish: 2006 Clos Pegas Pinot Noir done in the Burgundian style. Hard to find? Can’t beat the 2008 Georges Duboeuf Beaujolais Nouveau. For white wine drinkers who will not drink red wine, continue with the Gerwurztraminer or Chardonnay and consider the Chrysalis 2007 Sarah’s Patio Red or a dry Rose from France. (For larger gatherings, offer a mix of red wines and white wines and let guests choose!)

Dessert: Pumpkin Pie paired with the 2007 Gray Ghost Adieu. Finish with Community Coffee and Chicory (found only in New Orleans but the Luzianne and French Market brands are found at area supermarkets)

Actually, we were due for a tasting at Chrysalis Vineyards as many new releases from the stellar 2007 vintage were on the menu. We armed Michael with his own gold stars, and we set him loose at the tasting bar. Of the white wines, Michael awarded the 2007 Viognier with his gold star award. He noted flowers on the nose and liked the melon fruit in the mouth. This is an outstanding Viognier, and we concurred with Michael’s choice. Don’t miss out on the 2007 Chardonnay—not many bottles of this one were left, and I made sure to make off with one of them. Done in the California style, this is a full-bodied, well balanced Chardonnay with a nice texture. Vanilla/nut nose with rich pear and apple flavors, it’s a must-have Chardonnay for Chardonnay lovers.

Now Paul was carefully reserving his gold stars for a red wine, and he found it with the 2004 Norton Estate Bottled. After a skillful swirl and sniff of this one, Paul observed notes of leather and tobacco with dry fruit flavors. Michael tended to prefer the jammier 2006 Norton Barrel Select that he likened to a Pinot Noir in character.

On the wine trail in October? Remember, October is Virginia Wine Month. Visit Veritas Vineyard and Winery and mention that Virginia Wine Time sent you!

Be sure to pick up a copy of Edible Chesapeake and visit Virginia wineries that make fruit wines. After all, it is Virginia wine month. Of course, mention that Virginia Wine Time sent you!

Of the reds, the 2006 Petit Verdot still earns gold for me. Dark fruit and violets on the nose with plum and spice in the mouth make this one a natural with a favorite meat dish but be sure to add a side of roasted veggies! Paul’s own favorite was the 2006 Merlot Reserve. Dense color suggested a full-bodied wine. Paul, ever the Merlot fan, noted that the 2006 Merlot Reserve favored plum and raspberry characteristics.

We will fondly remember Oakencroft Winery, and we made sure to purchase several age-worthy wines so that we can enjoy Oakencroft’s wines long after their doors close. Be sure to visit Oakencroft Winery before the end of the year, and do mention that Virginia Wine Time sent you.

I should also mention that Dave McIntyre reviewed three Virginia wines, all of which earned a rating of “excellent”. These include the Linden Vineyards Hardscrabble Chardonnay 2005, the Michael Shaps Petit Verdot 2005, and the Kluge Estate SP Rose 2004.

So how have you celebrated Virginia Wine Month? I dined at a local restaurant, Chef Geoff’s, and ordered a glass of Barboursville’s Rosado, a nice rose that paired nicely with a salad. Chef Geoff’s also offers Barboursville’s heralded Viognier; though not sold by the glass, a bottle of this one could be shared with friends over crab cakes. Of course, wine bars are the craze now, and a newer one, Enology, on Wisconsin Avenue offers a menu dedicated to domestic wines including Virginia wines. I recently sipped on a glass of White Hall’s Petit Manseng while there with friends.

So celebrate Virginia Wine Month! (This is Virginia Wine Time, and we approve of this message!)

Looking for ways to celebrate Virginia Wine Month? Consider visiting Virginia wineries this month. Find out if local wine shops are tasting Virginia wineries. Ask your favorite restaurants if they pour Virginia wines, and order them if they do. The Virginia Tourism Corporation can offer many other ideas—just click the links below:

Click here to learn more about state-wide festivals and events.

Click here to see a video about Luca Paschina, the general manager and winemaker of Barboursville Vineyards.

Click here to see 20 getaway ideas in celebration of Virginia Wine Month.

Make a point to celebrate Virginia Wine Month in October. And whether you’re tasting Virginia wines at a winery, wine shop, or restaurant mention that Virginia Wine Time suggested that you try Virginia wines!

Best Chardonnay: Given Napa’s reputation for being a prolific producer of big Chardonnays, we were a bit surprised to find out that almost all of the wineries produced only one white wine and then all reds. The whites tended to be either Chardonnay or Sauvignon Blanc. I like big Chardonnays; Paul does not like Chardonnay unless it has not hibernated in an oak barrel.

Best “Big” Chardonnay: You all know these kinds: buttery, nutty, toasty, honey-textured, etc., I like them, and I don’t care if it’s out of style (This coming from someone who went to a 1980’s reunion concert tour! Anyone remember Flock of Seagulls? Go-Gos?)

Cali 351 2006 Chardonnay: A California classic with a nice nutty nose and butter/honey mouth feel yet generous with the grilled pineapple and pear flavors. Full bodied indeed yet not so over the top that it could not be sipped on its own. In fact, I did sip a glass of this one after the tasting with a nice St. Andre’s cheese, almonds and baguette. Paul declined a sip of this one even when offered—go figure!

Rombauer Chardonnay: Another Cali classic and hard to beat if you like this style of Chardonnay. Salmon, crab cakes, lobster with butter sauce—all would pair nicely. I thought of my Dad when I tasted this one—he really like a nice, bold Chardonnay and appreciates it even more when it is not too chilled.

Best “Other” Chardonnay: Here we get into Paul’s favorite Chardonnay—those with minimal or no oak treatment. Hard to find on this trip, but Paul did like the Christopher Creek Winery’s 2006 Sapphire Hill Vineyard Chardonnay. This one is indeed given some time on oak, but aging is “sur lies” with minimal malolactic fermentation. “Fruity and round” were Paul’s notes, and he even purchased a bottle to brint home.

Favorite Sauvignon Blanc: We both reached similar conclusions here—the 2006 Sawyer Cellar Sauvignon Blanc. Another sur lie aged wine, this one had a nice citrus/hay nose with lemony/flinty flavors. Sawyer Cellars credits the quality of this pour to the vines grown on Rutherford soil. At $19.00, it was also quite a bargain for the quality.

Quirkiest Wine Tasting Experience: OnTheEdge wines sampled in a beeswax candle shop in Calistoga. Tasters are first directed to a closed cabinet which, when opened, reveals a colony of swarming bees. Have no fear—the bees are enclosed behind a glass wall behind the cabinet doors. From there, we went to the tasting bar where our tasting associate took up her knitting needles and continued an undeterminable project. She definitely was not knitting a scarf, socks, sweater, or anything obvious to the eye. Anyway, we got two free “splashes” of wines on her tasting menu. I tried the California native Charbono and did like it. Charbono’s profile might be more similar to a Sryah with its spicy/earthy characteristics.

Most Disappointing Wine Tasting Experience: I hate to write about these experiences as we rarely encounter them; however, sometimes it happens. I love Rombauer’s wines, but the tasting room experience was truly dreadful. No interaction with the tasting associate who was easily distracted with other things—and I mean very easily distracted. We were given dollops of wine in our glasses and then left to our own devices. Our questions were met with terse phrases or one word answers. Jammed-packed tasting room, and our car was parked by a valet due to the crunch. Still, the lack of any interest by the tasting room staff left us feeling let down because the wines were really very good. In fact, after the tasting we simply left with glasses in hand. No one asked us if we had any questions or if we wanted to purchase any wine.

So these were our most memorable wine tasting experiences in California. Now we renew our focus on Virginia wines as the 2008 harvest is about to commence. Going to any wineries any time soon? Whether in California or Virginia, remember to mention that Virginia Wine Time sent you!

Warren harvesting in September 2007.

We were able to visit and taste the current wines from:

Davis Valley Winery
Tomahawk Mill Vineyard and Winery
Delfosse Vineyard and Winery
Vino Curioso
White Fences Vineyard and Winery
Valhalla Vineyards
Rebec Vineyards
Williamsburg Winery
Bright Meadows Farm
Lake Anna Winery
New Kent Winery

Writing about each booth experience would make this post too long so we’ll just point out a few things we wrote down in our notes.

At the Valhalla booth we were able to do a reserve tasting. They had a separate area set up just for the reserve tasting. We walked up to the booth and saw our friend Susan. She was already tasting the reserve wines. We joined her and thoroughly enjoyed the wines Valhalla had on their reserve list for the day. It’s always fun to run into an old friend and enjoy some wine and conversation.

We tasted wines at the Vino Curioso and noticed a basket full of M&Ms, Skittles, lollipops, and goldfish crackers. We talked with one of the owners, Mike Matthews. We asked what this was about and he explained that they feel wines should be paired with fun things to eat as well as nice meals. Of course we spent a little time enjoying the wines with the pairings. It certainly made the tasting more fun.

One of the last booths we visited was New Kent Winery. We had heard of them before but have not had the chance to visit. We talked with Pete Johns about the concept and their wines. We heard previously that Tom Payette was working on a White Norton. We were pleased that we could taste this wine. The New Kent website describes the White Norton as follows and we couldn’t agree more. This is one that shouldn’t be missed.

“This unique Virginia rose wine was gently handled in a proprietary fashion unlike any other Virginia winery has done. Cool fermentation in stainless steel and blending finesse has made this light Virginia rose wine extraordinarily complex and sought after.”

The Virginia Wine Showcase always gives us the chance to taste wines we wouldn’t normally get to taste. Remember this the next time you are looking to sample many of Virginia’s finest wines.

Here are some pictures from the day.

Best Big Reds: Not difficult to find monster reds in California, but here were a couple of faves:

Goosecross Cellars 2005 Syrah:  Dense, inky color with dark currant and berry flavor with dark chocolate and earth for good measure; smoke on the nose, too!  Heavy meats with this one. Not a deck sipper by any means.

Twomey Cellars 2002 Napa Valley Merlot:  Our tasting associate made us aware of the optimal weather conditions for the merlot harvested from the Soda Canyon Ranch vineyards.  Concentrated is the word here with a dense color and jammy berry flavors.  Mocha appears at the end.  Very, very long finish. Paul loves merlot, but he had to admit that this one was too big to just sip.  We love steaks, so that’s not a problem!  However, this one will be for a special occasion; at $75.00 it was my splurge purchase!

Best Approachable Reds:

A tall order in this neck of the woods; however, there were a couple of reds that I thought were ready to drink now.  (These can also be kept on the wine rack for a bit longer).

Christopher Creek 2005 Zinfandel: This winery was the closest comparison to an experience in a Virginia winery’s tasting room.  Several wines to tastes including a Viognier and a Chardonnay.  Very friendly tasting associate and a very unpretentious tasting room made us feel right at home.  The Zinfandel exhibited bright berry flavors—I noted strawberry and red currants; Paul jotted down cranberry and red currants.  We both noted spice, too.  More medium bodied than other California Zins.

Limerick Lane 2005 Pinot Noir:  Already described in the last post.  Just divine.

Summers 2006 Zinfandel:  The most full bodied of the wines in this category, but I really liked sipping this one in the tasting room.  More extracted flavors than the Christopher Creek with vanilla on the finish and a nice acidity.  I guess my thoughts were barbeque sauce and steaks on the grill or even a pasta with tomato sauce.  The alcohol content was 14%—a bit more manageable than the 15% firewater we experienced at other wineries.

Vincent Arroyo Winery 2005 Nameless:  A real gem of a winery that does tastings in its barrel room.  Only three wines to taste, but by far the easiest drinker was the Nameless.  So called because it really has no name and is a blend of Cabernet Sauvignon, Cabernet Franc, and Merlot.  Garnet color with bright red cherry flavors and spice.  Drink now—and a true sipping red from California.  However, don’t miss the 2006 Petite Sirah, my own personal favorite.  This one had much in common with a Virginia favorite, Norton.  I note d some of the grapey characteristics of the Norton grapes here with perhaps a bit more depth.  (I  have a feeling Jenni McCloud would have like this one!)

Clos Pegase Winery