It’s time to recommend some Virginia wines to go with your Thanksgiving meal. Watch the short video to see which wines we are recommending this year.
On Sunday we went to pick up club wines and do a tasting at Breaux Vineyards. We went straight to the club room and Bruce was there just waiting to conduct out tasting. It’s always nice to see a familiar face at Breaux.
We started with the club wines. We tasted 2016 Vidal Barrique, the 2015 Cellar Club Chardonnay, the 2016 Six Degrees and a new, sweeter white called 2016 Orleans. Of these I really enjoyed the 2015 Cellar Club Chardonnay. We noted apple and pear on the nose and on the palate. We also enjoyed the 2016 Six Degrees. Here is another one that tastes like it smells. We noted strawberry and cherry on the nose and on the palate.
After our tasting with Bruce we moved back upstairs for a regular tasting. And who was at the bar? Bruce’s wife, Sylvia! We always enjoy talking wine with Sylvia. We tasted through the wines on the regular tasting menu. From the whites on the list I really enjoyed the 2016 Madeleine’s Chardonnay and Warren enjoyed the 2016 Viognier. I noted tropical fruit and some citrus notes on the Chardonnay. Warren noted melon, floral notes and a full mouth feel.
We then moved onto the reds. Sylvia was able to do a mini-vertical tasting of two vintages of the Meritage. We tasted the 2013 and the 2014. I preferred the 2013 and Warren put a star next to the 2014. I underlined black cherry, plum, and candied fruit on the 2013. Warren jotted down raspberry, blackberry and pepper on the tasting sheet for the 2014. Both can be enjoyed for years to come.
After our tasting with Sylvia we grabbed some bread and cheese and sat out on the patio while enjoying a glass of the 2016 Madeleine’s Chardonnay and the 2016 Viognier. It was a great way to enjoy our Sunday afternoon.
Before leaving we purchased a half a case and said our goodbyes. We always enjoy our time at Breaux Vineyards! A big Thank You to Jen Breaux for letting us purchase two bottles of the 2015 Jennifer’s Jambalaya! If you haven’t been to Breaux Vineyards lately, stop by and check out the latest releases and tell them Virginia Wine Time sent you!
Saturday evening we had some friends over for dinner. Because October is Virginia Wine Month we decided to serve Virginia wines. Warren, of course, was the chef and also selected the wines for the meal.
We started with a salad course. It was a tossed green salad with a Dijon vinaigrette dressing. Warren selected the 2016 Rose from 50 West Vineyards as the wine to pair with the salad. Everyone thought it was the perfect pairing for the salad. The rose was was made with Sangiovese. It was crisp and refreshing.
The main course consisted of a healthy portion of filet mignon, parmesan oven roasted potatoes, and grilled squash. Warren selected the 2010 Meritage from Pollak Vineyards. Warren decided it needed to be decanted. 2010 was a big year for reds and while it’s been many years since it’s release, the Meritage was still pretty big and needed some air. We decanted it for more than an hour before serving. It ended up being a perfect pairing. It’s a blend of 41% Cabernet Franc, 41% Merlot, 18% Petit Verdot. This estate grown Bordeaux blend won the 2013 Monticello Cup. Warren noted concentrated fruit aromas with hints of anise and tobacco that led to flavors of black cherry, blackberry, and spice. Nice tannins too. He noted a subtle vanilla note at the end to boot. It was delicious!
We try out the new Vacanti Wine Glasses with a wonderful wine for Virginia Wine Month.
Yesterday we went to Delaplane Cellars to pick up club wines and taste the lasted wines on the tasting menu. Our tasting associate was new and told us she came from Notaviva (which closed recently). She did a great job conducting our tasting. Our favorite white was the 2016 Sauvignon Blanc. We noted floral aromas, lemon and lime, and herb. It’s perfect for one of these final warm days of summer.
Our favorite red was the 2014 Williams Gap. A Bordeaux blend of cabernet franc,, merlot, cabernet sauvignon, and petit verdot. We noted cherry, plum, coffee, and a long finish. This would be perfect with a nice filet mignon or even by itself!
After our tasting we ran into Jim Dolphin, owner and winemaker. He invited us to join him for a private tasting of several wines. We tasted the 2016 Barrel Fermented Chardonnay, The 2016 Sauvignon Blanc from the vineyards at Notaviva, a dry 2016 Petit Manseng, an off dry 2016 Petit Manseng, the 2014 Springlot and the 2014 Left Bank. All of these were very well made wines and we enjoyed tasting them and chatting about them with Jim. My favorite here was the 2014 Springlot with it’s lighter tannins, smooth long finish and notes of coffee and a bright fruity beginning. We both really enjoyed the 2016 Barrel Fermented Chardonnay. We noted pear and hints of apple with hints of toasty oak and butter.
We always enjoy our time at Delaplane. And getting to have a private tasting with Jim was a treat! Thank you, Jim! We’ll return soon to pick up more club wines and enjoy the wines on the current tasting menu. We suggest you visit Delaplane Cellars soon as well! And when you do, tell them Virginia Wine Time sent you!
Recently we had the Barboursville Vineyards 2009 Octagon for dinner. Here’s a short video of our impressions.
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.
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!