This evening we enjoyed the 2013 Barbousville Vermentino Reserve with a delicious roasted chicken dinner. Here is our video review of the wine.
Warren’s parents came in town last weekend to enjoy the Thanksgiving weekend with us. We had a great Thanksgiving day with some wonderful wines. On Black Friday we decided to do some shopping like half of the United States. We visited Gray Ghost Vineyards and Gadino Cellars.
Our first stop was Gray Ghost Vineyards. As long time readers know, Gray Ghost is one of our absolute favorites. We always get a warm greeting when we enter the tasting room. Every year Warren’s mother brings Al Kellert a pecan pie and this year was no different. Al was very happy to see that pie in her hands.
After catching up with Amy and Al and Cheryl, we did a tasting of the current line up of wines. We love all the wines at Gray Ghost but of course there are always stand out wines. In my opinion the 2014 Chardonnay is one of the best. It presents tropical flavors with creamy notes and subtle oak notes. My favorite red is the 2013 Ranger Reserve. This is a true Bordeaux blend. I noted lots of dark fruit and coffee notes. The tannins were smooth and nimble. I thought of big red meats and some hard cheeses. I wanted a small chunk of dark chocolate to enjoy with this one. The Petit Verdot was not on the regular tasting but it was another stellar wine.
After our tasting we enjoyed some lunch nibbles with a bottle of the Ranger Reserve which we thoroughly enjoyed and paired well with our lunch items. Before leaving we purchased our favorites and picked up a case for Warren’s parents. We said our goodbyes knowing we’d be returning in one week for the Holiday Open House on December 5th and 6th.
Our second stop was Gadino Cellars. We hadn’t been there in a very long time. We began our tasting and then Stephanie entered the tasting room. We always enjoy talking wine with Stephanie. She told us how the 2015 harvest was and what upcoming wines we might want to check out. Gadino is another winery where we enjoy all the wines on the tasting menu. Of course we have our favorites as well. We all really enjoyed the 2014 Pinot Grigio. Light and crisp and reminded us of warm Spring afternoons. We were all also big fans of the 2012 Cabernet Franc Riserva. We noted lots of cherry, spice, and pepper. A classic cab franc from Virginia. After our tasting we each enjoyed a glass of the cab franc on the deck while taking in the last moments of the sunny Friday afternoon.
10 Years ago today we began Virginia Wine Time. Since then we’ve posted 914 articles and racked up 602 comments and visited 178 Virginia wineries. We’ve gained more than 5000 followers on Twitter and over 1200 followers on Facebook. We thank you all for sticking with us all these years.
To celebrate the 10th anniversary we went to Eno Wine Bar to attend the tasting of the Breaux Vineyards Eno Cuvee’ Meritage. Winemaker Heather Munden was there to talk about the wine. We had a great time chatting with her about what’s going on at Breaux. We really enjoyed the Eno Meritage. If you get to Eno, be sure to ask for a glass. You won’t be disappointed.
In the months to come we plan to celebrate the 10th anniversary of the blog with special posts. Return often to keep up with the posts.
Thank you for all the love over the years!
Warren and Paul
Yes, wine kegs. Wine tanks, or wine that is stored and then poured out of keg-like containers, appear to be a small yet growing phenomena in local restaurants and wineries.
We went no farther than nearby Chef Geoff’s restaurant on New Mexico Ave. in Washington DC to taste wines poured out of a device that looks no different than a line up of beers streamed out of a keg. Wines on tap included chardonnay, pinot grigio, pinot noir, and malbec. Of course, I had to sample at least one of these and tasted the chardonnay. I will admit that my note taking on the chardonnay was a bit sketchy——I was using the phone as opposed to my tried and true quill and parchment; however, I do think that this was a Chef Geoff’s private label chardonnay with the grapes sourced from Edna Valley in California. My impressions? I was pleasantly surprised. It was a fruit-forward wine with a lovely palate of pear, apple and subtle citrus notes to make for a fresh, crisp pour. Versatile too—-enjoy with white wine-friendly foods or on its own while chatting with friends at the bar. I also sampled the pinot noir on a second occasion; of course, I was wearing a disguise so that the bartender would not recognize me and then confuse me for a food/wine critic. Not really—-it was my Halloween costume. Anyway, the pinot noir was likewise fruity and enjoyable; I sipped it with a side of potato fries but would have appreciated it by itself while glancing at the tennis match being shown on the TV above the bar.
So some technical details that I gleaned from my conversation with the bartender and some brief online research. The wine tanks are chilled with white wines kept at 46 degrees (F) and red wines at 56 degrees (F). Furthermore, wine tanks can store up to 26 cases of wine. However, might wine snobs balk at such a concept? According to Geoff Tracy, owner and chef at Chef Geoff’s, consumers have responded in a positive manner to wines poured from the tanks. And for those who want wine by the glass at a restaurant, the wine keg might be the way to go. Tracy’s reasoning for taking this direction made perfect sense to me. Opening bottled wines to pour by the glass require maintenance that includes storing at the right temperature and then dumping wines that have gone over the hill after being opened for a while. Another hazard includes the expensive risk of opening wines that may be corked or tainted in some other way. Steel tanks allows for the restauranteur to maintain wines at their proper temperatures and eliminate such hazards as unpleasant oxidation. This can occur if wines are kept open for too long. For the consumer who wants to enjoy wine by the glass, these wines are well crafted,fresh,and always ready to enjoy.
At least two local wineries are likewise tapping into this concept. Winemaker Kirsty Harmon offers growlers of wine to consumers who visit Blenheim Vineyards. A white and red blend are both offered from a tap; customers simply buy the bottle and have it filled from the tap. When the bottle is empty, he/she can return to the winery with the bottle to have it refilled. My impressions? Much like my experience at Chef Geoff’s. Both of the growler blends were fresh and versatile. I particularly enjoyed the white with its floral notes and fruity palate; a nice mouth feel made for a deck sipper or a food-friendly wine. Why offer growlers at a winery? In my conversation with Kirsty, she seemed to second Geoff Tracy’s opinions about maintenance but added another dimension. There is an earth-friendly component to the growler idea that means fewer bottles and enclosures being purchased and then thrown away. Michael Shaps is another winemaker who also serves a growler, and I sampled the rose on tap. It was quite nice, and I ended up enjoying a glass after my tasting at the winery this past summer.
Wines on tap? Don’t discount them. Taste for yourself before you turn your nose at them. Why not visit the establishments mentioned in this post? Of course, mention that Virginia Wine Time sent you!
We are always eager to try wines at new (or newer wineries); however, it can be difficult to keep up with all of the new wineries that are opening in Virginia. We do our best, though, and we did sample the offerings at a new establishment called Terra Nebulo and a relative newcomer Winery 32. Winery 32 opened about a year ago.
Terra Nebulo: The name is Latin for “land of the rascals”, but owners Michael and Cheryl Morrison are anything but rascals. The winery is located west of Waterford and opened earlier in the fall. Tastings were being held on the ground level of the three story facility which appeared to still be in construction. Randy Philips, winemaker at Cave Ridge, is the winemaker here. Of the three white wines, the floral-scented Riesling was my favorite. It presented elements of soft peach and melon and paired well with the spicy peanuts offered to us by Cheryl Morrison. Paul favorited the unique Traminette Slightly Sparkling with its yeasty nose and effervescent palate. Serve as an aperitif with cheeses! The Chambourcin was a fruity pleaser with raspberry notes and earthy aromas; this should serve well as a versatile, every day wine. Now that fall is here, heavier menus might pair better with the Blended Red, a mix of Cabernet Franc (60%), Petit Verdot (20%), and Cahmbourcin (20%). Aromas of smoke, tobacco, and dark berries give way to a fruity palate of dark cherry, blackberry, and currants. A hint of spice finishes things off. Heavy cheeses, dark chocolates, or cigars might beg for the Chambourcin, Port Style. This one is aged for a year in oak barrels and then finished in used bourbon casks to impart the aromas and flavors that one would indeed experience from a port wine.
Oh—-why “land of the rascals?” According to the website, they were “the rapscallions and ne’er-do-wells famed for plundering travelers in Colonial Virginia along the old Carolina Road…” However, Michael and Cheryl are very friendly and eager to chat about wine, food and history. We enjoyed a glass of our favorites and from the tasting room beheld the lovely landscape that the “rapscallions” terrorized in a time gone by.
Winery 32: This winery opened in July 2014; therefore, it a winery that is new to us! The vineyard on the 32 acre property is four years old, and the 2015 vintage will be the first to feature grapes produced from the estate vineyard. However, peaches are grown here and they are used to make delicious fruit wines. Gloria’s Sunshine Light Peach is blended with Vidal Blanc to produce a light, fruity wine that is surprising not overly peachy! The other wine to feature the Gloria peach is the Gloria Peach Dessert Wine, a heavier wine that I found intriguing as a dessert option. It might also pair well with a savory cheese; I enjoyed it with the white chocolate chip offered to us at the tasting bar. The 2013 Chardonnay was also well-crafted and presented elements of pear, apple and subtle spice. Neutral french oak barrels imparted a fuller mouth feel without the overly-oaken impression that can left by new oak barrels. The 2011 Cabernet Franc can be described as a lighter-bodied sipper destined to be enjoyed with light fare. Blended with a bit of Tannat, its bramble berry and herbs notes make for a wine that can be enjoyed on its own. Winemaker Michael Moosher is also a chef, and the winery offers a daily lunch menu to enjoy along with the wines.
We enjoy following up with newer wineries to chart their success, and we know that we will return to Terra Nebulo and Winery 32 to see how thing progress. In the meantime, be sure to schedule your own visit to these wineries and mention that Virginia Wine Time sent you!
Jose Andres is well known in the area for his fine restaurants that include Jaleo and Zaytinya. His latest culinary venture is America Eats Tavern located in the Ritz Carleton Tysons. America Eats manager David Strong invited us to the restaurant for a food and wine dinner. In the course of eating and sipping, we learned more about Andres’ concept behind America Eats and the critical role that Virginia wine plays in putting that concept into practice.
America Eats presents itself as a no pretense establishment. Patrons at the bar sported business casual attire with sleeves rolled up; others were dressed in more comfy but appropriate summer attire. David Strong explained to us that Andres’ goal for America Eats was to attract a no-nonsense clientele who was more interested in experiencing the possibilities of classic American cuisine prepared with interesting culinary twists. Only seasonal foods are served at America Eats, so don’t expect to find asparagus on the menu in February. However, do expect to find local wines to pair with a dinner selection that may also feature fresh local ingredients. America Eats boasts a selection of excellent Virginia wines that include such labels as Michael Shaps, Barboursville, Linden, Early Mountain, Ankida Ridge, Glen Manor, and RdV. Other American wines include those from New York, Texas, New Mexico as well as selections from better known wine producing states such as California, Oregon, and Washington.
Our niche, of course, is Virginia wine, and David Strong did not disappoint us. Awaiting us was a plate of raw oysters from both the Rappahanock and Washington coasts, and these were paired with a very nice 2013 Riesling from Rockbridge Vineyards. This was followed by a lovely crab cake created from Chesapeake crab; the cake was topped with a lemon foam and partnered with a fuller-bodied 2012 Chardonnay from Early Mountain. Next up was a dish after my own heart——a pork jambalaya prepared with suckling pig and topped with fried pork skins. I’m from Louisiana and couldn’t wait to dig into this. I must admit, I’ve never eaten suckling pig jambalaya; Cajuns usually make pork jambalaya with pork chops and andouille sausage, so this was a first for me. I can report that this rendition was absolutely delicious, and it was served beside the complex 2010 Hodder Hill from Glen Manor. The final entree was braised mutton served with the Jose Cuvee. The Jose Cuvee is a Merlot-based blend prepared for Andres by RdV. This cuvee also happens to be the house wine and bottled in huge bottles that make magnums look small by comparison. For dessert we enjoyed the Martha Washington chocolate cake, and it was a decadent treat that ended our dining experience.
Our evening came to a close, but not before we received a tour of the restaurant to reveal its private dining area that can be used to host wine and dinner events as well as its state of the art wine cellar where the full selection of Virginia wines are stored.
Looking for a full culinary experience that features American cuisine, fresh seasonal ingredients, and excellent Virginia wines served in a no-attitude-required environment? Consider Jose Andres’ America Eats Tavern located in the Ritz Carleton Tysons. Mention to the maitre-de, table server, bartender, and sommerlier that Virginia Wine Time sent you!
Casanel Vineyards and Winery had fallen off our radar over the past few years, but our friend and Casanel wine educator Kathy Lang Wiedemann convinced us that it was time for us to revisit the winery. We recently did just that and met with owner Katie DeSouza for a tasting of Casanel’s premiere wines; along the way, we learned of new changes at Casanel that has put the vineyards and winery on track to produce some wonderful wines.
Casanel Vineyards and Winery opened a new and more spacious tasting room since our last visit, and we were impressed with its wood floors and airy atmosphere. It is here where tasters can sample the Casanel vintages under the more familiar Casanel label. The older facility is now being used to taste the premiere wines, and these bear a cleaner, more elegant label. These were the most evident signs that a different yet better direction was being undertaken at Casanel. Katie De Souza, daughter of Casanel’s founders Nelson and Casey DeSouza, has taken on a more prominent role in managing both the vineyards and winemaking, and it was Katie who conducted our tasting. Katie explained to us that her decision to lead Casanel Vineyards and Winery in a different direction was taken after consultation with renowned viticulturist Lucie Morton who advised Katie to make needed improvements in the vineyards’ management. In addition, Katie has been learning the craft of wine making under the tutelage of French native Katell Griaud who has previously worked for Kluge Estate and then Trump Winery.
Proof is always in the pudding—-or the wine glass in this case, and after our tasting, I concluded that the new course taken by Casanel Vineyards and Winery has produced excellent results. All seven of the premiere wines that we tasted were clean and well crafted. My particular favorites included the 2014 Ellianna, a crisp Pinot Gris that was fermented and aged in stainless steel tanks. It’s soft peach notes and subtle mineral element made for a refreshing pour that seemed perfect for enjoyment on a warm day. I also gave two thumbs up for the 2014 Chardonnay which is a blend of three styles—-stainless steel, neutral French oak barrels, and new French oak barrels. Pear and citrus elements prevailed with an acidic mid palate and toasty finish that suggested a food-friendly wine. In fact, I served this one with crab cakes and roasted summer squash at a recent dinner party! The 2013 Petit Verdot earned my nod for favorite red wine; this too was the product of a blend of wines aged in neutral and newer French oak barrels. An initial licorice note was then followed by aromas and flavors of dark currants and plum; a lingering finish made for a more complex wine. An extra treat was a taste of the smoky 2013 Carmenere with its fruit forward palate and whiffs of violet and tobacco on the nose. This is a limited production wine and available only to the wine club members.
Enhancing the tasting experience was a portfolio that presented each wine being tasted; in addition to descriptions of each varietal, technical details such as harvest date and ph levels are included. This encourages the customer to develop a conversation with the tasting associate about the wines; of course, we always ask questions, and the portfolio provided us with a wealth of information about the wines that we tasted.
After our tasting, we lingered for a while in the new tasting room and enjoyed a glass of the 2014 Ellianna. We took in the gorgeous vineyard landscapes while sipping and nibbling on cheese and baguette. We know that we will return to Casanel Vineyards and Winery soon. Plan your own visit to Casanel Vineyards and Winery and be sure to mention that Virginia Wine Time sent you.
So this will be the last post about our celebration weekend in the Monticello area. Here I will give our perspectives on wines tasted at Gabriele Rausse Winery. Keswick Vineyards, and King Family Vineyards. Our focus at these wineries remained the same——wines to enjoy during the summer.
Gabriele Rausse Winery: We were very excited to finally taste a full line up of Gabriele Rausse wines. This was made possible due to the opening of a tasting room by Rausse! Gabriele Rausse has a long history in the Virginia winemaking industry starting back in the early 1980s, and his reputation for crafting excellent wines is well known. Our favorites of the ten wines that we tasted included the Pinot Grigio 2013 with its elements of soft peach and wet stone; I was more intrigued, though, with the Rousanne 2012 that was fermented and aged in French oak barrels. Its floral and spice notes were complemented by citrus flavors and a fuller mouth feel. Seafood, poultry or pork topped with a cream sauce should play well with this one. With grilled fare, it might be hard to beat the Cabernet Franc 2013 with its bright berry notes and subtle spice on the finish. I had an eye toward the colder months ahead along with the heartier menus that follow and made certain to purchase the more complex Nebbiolo 2012. As we sipped through our tasting, we enjoyed the woodsy views offered by the quaint tasting room that was obviously designed to blend in with forested surroundings.
Keswick Vineyards: It’s always a pleasure to see winemaker Stephen Barnard at Keswick Vineyards. Stephen offered us sneak samples of evolving 2013 and 2014 vintages from the barrels. This included the 2014 Chardonnay Reserve, the 2014 Pinot Gris, 2013 and 2014 Cabernet Franc and Cabernet Sauvignon then finishing with the Syrah. Alas, I do not have particular tasting notes on these; however, I do recall giving two thumbs up for the Chardonnay Reserve and the Cabernet Sauvignon samples. Rest assured, however, that we will return to Keswick Vineyards in the near future to report on these wines as they are released!
King Family Vineyards: Another favorite winery and another tasting experience with the winemaker. Mathieu Finot guided us through a tasting of the latest pours at King Family Vineyards. We tend to enjoy all of the wines here, but with a focus on summer, the Crose 2014 is always a winner. This dry rose presents lovely strawberry and melon notes with a refreshing acidity; enjoy on its own, with a picnic, most grilled foods, etc. Dining al fresco with a seafood or poultry dish? Both the Chardonnay 2013 and Viognier 2014 can be recommended. I’m always partial to Chardonnay, and I appreciated the pear and citrus notes with this one; aged for nine moths in French oak barrels with full malolactic fermentation provides a full mouth feel to boot. Paul is a Petit Verdot fan, and the Petit Verdot 2012 was his favorite. Whiffs of violet and incense were complemented with elements of dark berries, plums and spice. Enjoy with heavier grilled steaks or chops or reserve for a later time with leg of lamb.
Our celebration weekend did indeed come to an end, and along the way we tasted some wonderful wines. Be certain to pay a visit to the wineries mentioned in this post; of course, mention that Virginia Wine Time sent you.
In the next two posts, I will conclude a wrap up of wineries that we visited while celebrating our marriage which took place in February. Since we were in the Monticello area in June, our focus was find summer-appropriate wines; of course, we kept an eye out for wines that could be poured during cooler weather or those we thought were aging in the cellar.
Barboursville Vineyards: We always plan to stop here for a tasting; however, we always put a visit here at the top of our itinerary for the day to avoid the crowds in the tasting room. As a result, we always enjoy our tasting experience and get to ask the pesky questions that we always ask. Anyway, a mix of warm weather and light fare requires fruity, crisper wines and the Chardonnay 2014 that is cold fermented in stainless steel gets the nod here. However, I appreciated the more complex Vermentino Reserve 2013 with its notes of lemon/lime, mango, and hay as well as the Viognier Reserve 2013 with its floral aromas and tropical fruit palate. Both of these reserve wines should partner well with poultry, pork, or shellfish. I did purchase a bottle of the Nebbiolo Reserve to rest a bit on the wine rack. Lovely aromatics of violet, tobacco and plum were noted; it’s still young, so I’d advise aging for a bit or decanting to those who are more impatient!
Cardinal Point Vineyard and Winery: We were greeted by Sarah Gorman who invited to taste the latest releases in the tasting room. The 2014 Green seems destined to please in the midst of any heat wave; it is a mix of 50% Petit Manning and 50% Chardonnay. However, this is not a blend; rather, these are co-fermented. The result is a crisp wine that presents elements of lime, apple and pear. For those who enjoy vino verde wines, this one should be a pleaser. Spicy stir fry dishes or grilled poultry topped with a tangy sauce might pair better with the 2013 Quattro, a sweeter pour that is a blend of Riesling, Gewurztraminer, Viognier, and Traminette. It boasts a residual sugar level of 2 % along with a lovely floral nose and a fruity palate. Burgers or barbecued ribs on the grill? The 2014 Rockfish Red with its ripe cherry flavors and subtle spicy note would be the perfect partner; it is made from Cabernet Franc grape—-enjoy now!
Jefferson Vineyards: The Chardonnay 2014 was my pick for favorite summer sipper; fermented in stainless steel, it presented apple and soft peach notes as well as a refreshing acidity. Paul preferred the Rose 2014 and its palate of strawberry and melon; he envisioned a Wolftrap concert with this one, so a bottle of it made its way home. For fall or winter fare, we both thought that the Petit Verdot 2013 deserved a space on the wine rack. Its smoky nose and aromas of plum and leather gave way to flavors of plum and dark berries. I also caught a trace of mineral toward the end.
And I’m not done yet—-more wines to recommend! In my final wrap up, I will include a visit to the new Gabriele Rausse tasting room, special barrel tastings from winemaker Stephen Barnard, and favorites from King Family. Stay tuned——in the meantime, visit the wineries reviewed in this post, and mention that Virginia Wine Time sent you!
Many Virginia wineries offer membership clubs, and readers may wonder if joining these clubs are worth the perks. I belong to three clubs at Virginia wineries, and I can report they are definitely worth a taste (or two.)
I have fully embraced winemaker Kirsty Harmon’s philosophy of making wines to enjoy now. The Blenheim wine club offers to members a chance to enjoy wines that the general public may not be able to purchase immediately. I get shipments 4 times a year. For example, my spring and summer shipments included (among others) the Red Table Wine NV, the Painted Red 2013, and the Painted White 2013. We recently enjoyed the Painted Red with a meal that featured grilled filet mignon with sautéed mushrooms. Its ripe berry and plum flavors were complemented by spicy elements that paired quite nicely with our meal. Past favorites have included Sauvignon Blanc and Rousanne. Of course, the artist in me always appreciates the painted labels which change with each vintage.
This was the first wine club that I joined thanks to wine educator extraordinaire, Silvia Miller. Club members get to enjoy wines that are crafted just for them. My current club favorite is the Stone Barn White 2014; this wine screams summer! Floral notes lead the profile that include citrus elements and wet stone. A refreshing acidity gives way to a surprisingly honeyed finish. Elegant enough to grace a dinner party that includes shellfish but fun on its own with fresh fruit and cheeses. The new members only tasting room is complete and open for business. On a recent visit Bruce Miller poured the club wines for us to taste. It was nice to meet other club members and fun to chat about the current club wines.
I have been a Pollak fan for many years now and look forward to my tasting from wine expert, Casey. It’s always nice to enter the tasting room and be recognized. Perks here include 15% discount on all wine purchases, free tasting for me and my guest (usually my spouse), and prerelease on limited production and reserve wines. I recently visited the winery and can attest to the excellence of the Provence style 2014 Rose with its strawberry notes and subtle whiffs of dried herbs. This is a dry rose and its lively acidity demands warm weather and a picnic—we will be bringing this one to a Wolf Trap concert this summer.
If you’ve ever considered joining a wine club at one of the Virginia wineries, think about looking into one of these. More details about the clubs can be found on their websites. And when you do visit them, tell them Virginia Wine Time sent you!