Re-Opening Virginia – Our Plans During Phase 1

Paul and I began this blog 15 years ago due to our desire to promote excellent wine being produced by Virginia winemakers. This has become both a hobby and a passion for both us, and we sorely miss being on the wine trails due to COVID-19 restrictions. The phase 1 of re-opening begins this weekend, and we are sure that winery owners and winemakers are relieved to see some light at the end of a bleak tunnel. Trust me, we are eager for a return to normal that includes a resumption of our local wine travels. However, we are taking a cautious stance on this matter and will be waiting a bit longer before hitting the wine trails. Here is why:

1. Health—-Paul suffered a heart attack in December and therefore belongs to a demographic that would struggle to recover from this vicious virus. He (and I, his spouse) would prefer to wait a while longer to be certain that it is indeed safe to venture out to the wineries. This leads me to reason #2:

2. Behavior of others during phase 1—-I predict that wineries will be descended upon by hoards of stir-crazy customers including “re-openers” who have been agitating for this to happen. We have seen similar scenes of crowds at beaches, restaurants, etc. in other states that have re-opened, and it was frightening to see the lack of regard for safety protocols put into place for re-opening. No face coverings + lack of social distancing=disregard for the health of others. Will a similar scenario play itself out at Virginia wineries? This leads me to reason #3:

3. Winery practices during phase 1—-We will pay attention to plans put forth by wineries to keep customers safe. Will there be enforcement of safety protocols? If so, how? Will there be a limit on crowds? Larger crowds=more touch points to maintain. Is it realistic to expect that bathrooms, for example, will be sanitized on a constant basis if unlimited numbers of customers are allowed to frequent the winery? If we decide to hit the wine trail later in phase 1, we intend to favor wineries that implement a reservations only/limited numbers approach, because that seems to be most realistic way of maintaining control over all factors mentioned here.

In the meantime, we will continue to order wine from Virginia wineries, participate in virtual wine tastings (we have learned so much from these), and pour Virginia wine at our virtual happy hours. To those who intend to venture out this weekend, please abide by safety practices put into place by the wineries so that they can indeed continue to carefully re-open. Of course, do enjoy yourselves, and let us know of a new release that you savored. Did you visit a winery that you read about on this blog? If so, please mention to your server that Virginia Wine Time sent you!

Visiting Old Favorites

A recent visit to the Monticello area offered us the opportunity to sample releases from favorite wineries. Here we present wines (and the wineries) that we enjoyed most:

Barboursville Vineyards: I always pay attention to the reserve wines at Barboursville, and this time was no exception. The Sauvignon Blanc Reserve 2016, Vermentino Reserve 2016, Viognier Reserve 2017 and the Cabernet Franc Reserve 2017 all earned my top scores. Perhaps it was due to the hot day, but I particularly enjoyed the Vermentino Reserve 2016 with its floral notes and nice mouth feel. I did, however, leave with a bottle of the Octagon 2015 to add to our collection of the Octagon line on our wine rack.

Blenheim Vineyards: We always hope to run into winemaker Kirsty Harmon when we visit Blenheim Vineyards, and we were in luck this time around. The Albarino 2018 was my favorite; faintly floral with orchard fruit on the palate, it should complement light fare, shell fish, and fresh fruit. The light-bodied Cabernet Franc 2017 with its cherry notes is destined to please with grilled fare, comfort foods or on its own with sliced deli meats and cheeses.

Cardinal Point Vineyard and Winery: On a hot day, it was hard to not appreciate the 2018 Quattro, a blend of Riesling, Gerwurztraminer, Vidal Blanc, and Viognier; however, this fruity blend should also come in handy during the upcoming Thanksgiving or Christmas holidays—-never to early to think about future menus! Be sure to sample the 2017 Clay Hill Cabernet Franc—-red berry notes and a bit of spice on the finish reminded us why Cabernet Franc is one of Virginia’s signature grape varieties.

Gabrielle Rausse Winery: We continue to be impressed with this winery, and I always seem to leave with a bottle (or two) of the Vin Gris de Pinot Noir, and this time from the 2018 vintage. The Rose 2018 produced from Cabernet Sauvignon was another favorite; strawberry flavors were noted with a dry, crisp finish. The non-vintage Cabernet Franc can be described as very berry; a light-bodied, fruity palate make this one delicious to sip on its own or with food.

King Family Vineyards: We expect to see lots of rose produced from the 2018 growing season, and were not disappointed to see the Crose 2018 on the tasting menu here. This is always one of our favorite roses, and we stock up whenever to visit King Family Vineyards. Loads of bright red berry notes and flavors with a crisp finish aptly describe the Crose 2018; buy to enjoy now or throughout the year—-rose is versatile! I made certain to purchase the complex Meritage 2017; it presented dark fruit aromas and flavors with a note of tobacco and cedar. It is still young and a bit tannic—-buy now and decant or store and enjoy later.

Pollak Vineyards: Yay for Chardonnay and the 2017 Chardonnay from Pollak Vineyards; tropical fruit notes and a crisp finish make for a lovely representation of this grape without the oaky presence. And yes, Rose 2018—-this one driven by Cabernet Franc, I noted flavors of strawberry and watermelon and appreciated its crisp acidity. The 2015 Meritage showed quite well; expect dark plum, black cherry and currant characteristics with spice on the finish and a bit of a tannic “chew.”

Our next post will feature new favorites (or at least new to us.). In the meantime, visit these excellent wineries while in the Monticello area. Please mention that Virginia Wine Time sent you!

Bloggers Converge On Winery!

Or Paul and I met Kurt and Carol of Wine About Virginia at Muse Vineyards.  Anyway, Paul and I put Muse Vineyards on our list of wineries to visit this year.  We have enjoyed their wines at tasting events, and a bottle of the 2010 Clio is somewhere on the wine rack still taking a snooze. Kurt and Carol invited us to join them in late June for a tasting at the winery, and we could not refuse the offer!

Muse Vineyards is located in Woodstock, and the setting is classic Virginia wine country.  The tasting room offers mountain views through windows that allow the interior to shine with sunlight.  We were fortunate to make the trip out to Muse after weeks of rainfall, and this day was warm and sunny.  Our tasting began with white wines, of course, and the first offering also ended up being one of my favorites of the day—-the Erato 2017.  This crisp blend include Chardonnay, Sauvignon Blanc, and Muscat.  The result is an aromatic wine that offered floral notes and citrus elements destined to please anyone on a summer day.  Rhone varieties shined brightly in the Thalia 2016, a mix of Roussanne, Marsanne, and Viognier.  In fact, Thalia 2016 is one reason why I am becoming more intrigued with the ability of certain microclimates in Virginia to produce quality wine from Rhone grapes. It presented citrus notes and a full palate to complement rustic fare such as roasted chicken or pork.  

We were eager to experience the Clio blends or the Bordeaux-style wines that have earned accolades for Muse Vineyards; in fact, the 2009 vintage was the winner of the 2015 Governor’s Cup in Virginia.  Our merry band of bloggers tasted the 2013 and 2014 vintages and were not disappointed.  Of the two, the 2013 seemed more accessible with aromas of smoke, tobacco, blackberry and black tea.  Blackberry, cherry, licorice on the palate gave way to a lingering finish.  Enjoy now; however, we did decant this one for a short time before serving with a beef dish.  The 2014 vintage presented aromas of seed berries and dried herbs with juicy blackberry and black raspberry flavors in the mouth. Its finish was a bit tighter than its older sibling, so buy now and enjoy later!  Oh, why the different profiles if both are Clio blends?  The 2013 blend leads with equal amounts Cabernet Sauvignon (30%) and Cabernet Franc (30%) followed by Merlot,  Petit Verdot, and Malbec.  The 2014? Cabernet Franc (50%), Petit Verdot (20%) and 10% each of Cabernet Sauvignon, Merlot and Malbec. 

Muse Vineyards produces wines from estate grown grapes, and these include Gamay—-yes, Gamay of Beaujolais fame.  In fact, the Rose 2017 is created from free run Gamay grapes.  It proved to be lovely with bright berry notes and a crisp mouth feel.  

The four of us completed our visit to Muse Vineyards by sharing a bottle of the Thalia 2016 with a food tray that included cheeses and a baguette. We appreciated the unique artwork created by local artists that graced the earth-toned walls of the winery.  Of course, we all left the winery with favorites from our tasting experience, and I know that Paul and I will return sooner rather than later to Muse Vineyards.  In the meantime, make your own trip to Muse Vineyards to taste their excellent wines.  Be sure to mention that Virginia Wine Time sent you!

Local Vacation to Virginia Wine Country

Paul and I opted not to travel too far this summer and decided instead to enjoy summer fun in the local area. For us, this always includes a visit to Virginia wine country, and our focus this past weekend was the Monticello AVA. Read on to discover our favorites at the wineries which we visited.

Day 1 of our trip included tastings at three wineries: Keswick Vineyards, First Colony, and Michael Shaps Wineworks.

Keswick Vineyards: Stephen Barnard is one of our favorite winemakers in the state, and our tasting here is one that we always anticipate with eagerness. A summer hit for any crowd or event has to be the 2016 V2, an blend of Verdejo (80%) and Vidal Blanc (20%). Its fruity palate makes for a wine that is perfect on its own on a very warm day or with light cheeses and a baguette. My personal favorite was the 2015 Signature Series Reserve Viognier with its pear and tropical fruit notes. A fuller mouth feel makes this Viognier a perfect complement to any dish that features a cream sauce. Serve with seafood, poultry or pork and accompany with a mango relish—-an ideal match at the dinner table! Of the red wines, it was easy to enjoy the superb 2014 Cabernet Sauvignon Reserve with its smoky aromas and flavors of black currants, dark plums and oaky nuances. Sparkling lovers should also try the Amelie Black label Chardonnay and the Amelie Sparkling Rose made from the Norton grape.

After our tasting, Stephen Barnard invited us to taste a few wines still in barrels in the barrel room. We tasted 2016s of Chardonnay, Estate Reserve Cabernet Sauvignon, a Cabernet Sauvignon and Cabernet Franc blend and a 2015 100% Cabernet Sauvignon which was Paul’s favorite from the barrels. When asked about food and wine pairings, Stephen had this to say:


 

First Colony Winery: This was our second tasting on Day 1, and I must admit that we were pleased with the improvements in the winemaking here. Gavin Baum, assistant winemaker, conducted our tasting (and answered our pesky questions, too!). The 2015 Riesling Reserve can be described as summer in a bottle with its floral aromas and notes of peach and orange zest. My nod for favorite white wine was the Burgundian-style 2015 Chardonnay Estate Reserve; I appreciated its aromas of chamomile, lemon zest, and wet stone. Shellfish came to mind as a food pairing—-oysters, scallops, crab, etc. Paul preferred the creamier 2016 Viognier with its peach notes and mango/tropical fruit flavors. Our favorite red wine was the 2015 Meritage; buy now but enjoy later with a fall or winter menu. If impatient, serve with grilled steaks and roasted veggies.

Michael Shaps Wineworks: Our last tasting for the day—-I look forward to Shaps’ Viognier whenever we plan to visit the Wineworks, and the 2016 vintage did not disappoint. Peach and wet stone characteristics were complemented by a fuller mouth feel and tropical fruit palate. Paul was captivated by the 2015 Merlot and noted its elements of smoke and dark cherry; he made note of its rounder mouth feel and commented that he would enjoy this Merlot with grilled lean beef. Michael Shaps also crafts wines from his Burgundy vineyards, and Pinot Noir lovers should enjoy the lighter-bodied 2014 Savigny-les-Beaune with a variety of food options to include grilled chicken, herbed pork chops, or a simple platter of sliced deli meats and cheeses.

Day 1 of our tasting through the Monticello AVA was our favorite of the trip. We made certain to purchase bottles of our favorites to enjoy at home. Be certain to visit these Virginia wineries to collect your own favorite pours; however, be sure to mention that Virginia Wine Time sent you!