Happy New Year!

We are back after a short holiday break. It’s a new year and time for some new wine adventures. On Saturday, we started the new year by returning to the last winery we posted about in 2022, Delaplane Cellars.

We elected to do a regular tasting which consisted of the 2021 Rosé, the 2021 Viognier, the 2020 Adjacency and the 2020 Piedmont Station. We enjoyed all the wines and think they are very well made. We particularly enjoyed the 2020 Adjacency. We noted cranberry and currents and the smooth ending…just like we had back in December.

After our tasting, Matt brought us a taste of the 2020 Quorum. We were not familiar with this wine. Matt explained this wine came from a special blending session for club members (and some members of the public) and is only available to those who attended the blending session. He also explained the wine is mostly cab franc and merlot but the winemaker is the only one who knows the final blend. We thought the blend was beautiful! We are club members at Delaplane but haven’t taken full advantage of the events available to members. We’ll need to keep an eye out for the next blending event. A big thank you to Matt for sharing the 2020 Quorum with us. We enjoyed it!

After our special taste, we ordered the Virginia Sampler and enjoyed it with a bottle of the 2020 Adjacency. We checked out the views while nibbling on the sampler and sipping the wine. It was a beautiful afternoon. We didn’t have any wines to pick up during this visit so we said our goodbyes and told Matt we’d be back in the near future. If you haven’t been to Delaplane Cellars lately, plan a visit soon and tell them Virginia Wine Time sent you!

Celebrating the Shenandoah Valley AVA

This post will summarize our second and final day of the media event to celebrate the Shenandoah Valley AVA.

Day Two of the event began with a breakfast in the Bluestone Vineyard, and it was here that participants could experience the uniqueness of the Shenandoah Valley AVA. At a 1400-foot elevation and nestled between the Allegheny and Shenandoah Mountains, a gentle and constant breeze tempered the heat and humidity that was witheringly palpable at ground level. Excellent aeration and drier air deter pests and mildew that can threaten vineyards during the growing season. Lee Hartman treated us to samples of Bluestone’s 2021 Chardonnay and Cabernet Franc, both lighter-bodied and easy to drink. Breakfast eventually transitioned to lunch at Bluestone’s Meeting House, and a tasting of dessert wines followed by lunch.

Dessert wines were poured by Barren Ridge Vineyards, Bluestone Vineyard, and Rockbridge Vineyards. All of the selections included Traminette, a hybrid grape that mimics the characteristics of Gewurztraminer and grows quite well in Virginia and the Shenandoah Valley AVA in particular. The 2017 Blue Ice from Bluestone Vineyard used only the Traminette grape; however, the 2019 Christof from Barren Ridge Vineyards included Vidal Blanc, while the 2017 V d’Or from Rockbridge Vineyards included not only Vidal Blanc but also Vignoles. All shared a tropical/citrus element, but the younger 2019 Christof from Barren Ridge was fresher and lighter on the palate. The tasting included a panel discussion by the respective winemakers on dessert wines hosted by Tassie Pippert.

After lunch a tasting of red wines and a panel discussion were hosted by Frank Morgan of Drink What You Like. The 2019 Picasso was a red blend sampled by The Winery at Kindred Pointe, and Shenandoah Vineyards poured the 2019 Cabernet Sauvignon. Muse Vineyards offered its Governor’s Cup winning 2010 Clio. This tasting allowed participants to experience vintages in the Shenandoah Valley AVA as the 2010 Clio proved that the region could produce wines worth cellaring. The 2010 Clio presented tobacco notes with concentrated fruit components to suggest that this Bordeaux-style blend was ready to drink now. The youthful 2019 Cabernet Sauvignon from Shenandoah Vineyards can be described as very cherry with tobacco accents and could be enjoyed with a favorite beef dish, a cheese plate, or on its own. When moderator Frank Morgan asked winemakers/owners Michael Heny, Robert Muse and Bruce Helsley which grape best expressed the Shenandoah Valley AVA, all responded with Petit Verdot and Cabernet Franc. This would explain the Winery at Kindred Pointe’s 2019 Picasso, which leans heavily on Petit Verdot, followed by Chambourcin (another commonly grown hybrid grape in the AVA) and Cabernet Sauvignon.

Alas, all good things must end, and our celebration of the Shenandoah Valley AVA concluded with a speed tasting of wine sampled by wineries that participated in the media event. I cannot recall all of the wines being poured since the tasting seemed to fly by very quickly, but I can recommend the rosé currently poured at Barren Ridge Vineyards. It was dry yet fruity and refreshing—-perfect for summer! Below are a few of the wines we tasted during the speed tasting.

We plan to visit the Shenandoah Valley AVA sooner rather than later; however, we know that readers will want to plan a trip out there even before we do. Please stop by any of the wineries mentioned in this post and let us know which wines were your favorites. Be sure to mention that Virginia Wine Time sent you!

We would like to Thank all the partners who made this media tour possible:

Shenandoah County Tourism
Rockingham County Tourism
Virginia Wine Marketing Office
Seven Bends Spirits Tours
Muse Vineyards
Brix & Columns Vineyards
Bluestone Vineyard
Rockbridge Vineyards
The Winery at Kindred Pointe
Shenandoah Vineyards
Vicki Ruckman, Owner, The Virginia Farmhouse
Stephanie Pence, Co-owner, Brix & Columns Vineyards
Lee Hartman, Winemaker, Bluestone Vineyard

Celebrating the Shenandoah Valley AVA

On July 24 and 25, Paul and I participated in an industry event showcasing the Shenandoah Valley AVA (American Viticultural Area). The two-day event began with a luncheon at Muse Vineyards and ended with a tasting of select wineries from the Shenandoah Valley AVA. Participants enjoyed well-crafted wines, dined on culinary delights prepared by chef Tassie Pippert, and engaged with winemakers to learn what makes this particular AVA unique.

Sally Cowal, co-owner of Muse Vineyards, welcomed participants to the winery as we arrived for the luncheon. Stephanie Pence, co-owner of Brix and Columns Vineyards, and Lee Hartman, winemaker at Bluestone Vineyards, gave the event’s opening remarks to inform us that the Shenandoah Valley AVA was the oldest one in the state of Virginia, and Shenandoah Winery was the AVA’s first winery. Jim and Emma Randel founded it in 1976. The AVA also benefits from conditions that are ideal for growing grapes. Cooler nights and limestone soils produce wines with lower alcohol levels and brighter acidity. In addition, the Shenandoah Valley AVA receives less rainfall than other AVAs in the state; due to the superior quality of the grapes grown in the AVA, many of the state’s wineries source grapes from the Shenandoah Valley AVA.

The afternoon then transitioned to lunch paired with wines from Muse Vineyards. Owners Sally Cowal and Robert Muse introduced the wines as they were paired with each course. It should be noted that all foods presented during the event were prepared with locally-sourced products. The luncheon’s first course began with a lovely pate served atop a bed of lettuce dotted with radish slices and slivers of red onions. Muse’s 2021 Rose Nebbiolo was partnered with this dish, and its notes of rose petals and grapefruit proved to be the perfect pairing. Quiche Lorraine followed, and this was served beside the fuller-bodied 2020 Rousanne. Dessert included a rich chocolate brownie with chocolate or vanilla ice cream from South Mountain Creamery. This decadent dessert was paired with Muse’s Cabernet Franc from the 2016 vintage. Raspberry notes from the wine provided a perfect duet with the chocolate delight.

A tasting of sparkling wines followed lunch, and Joy Ting, Research Enologist and Exchange Coordinator at Virginia Winemakers Research Exchange led a panel discussion with winemakers or owners who presented their sparkling wines to the group. These included Lee Hartman from Bluestone Vineyard, Loretta Briedé of Briedé Family Vineyards and Robert Muse of Muse Vineyards. Lee Hartman observed that crafting sparkling wines was the “nerdiest level of winemaking,” and anyone familiar with the méthode champenoise would probably agree with this assessment. Hartman further offered that the Shenandoah Valley AVA was conducive for quality sparkling wines due to the AVA’s climate, which resulted in fresh and refreshing bubbly. The most interesting sparkling wine was the 2017 Sparkling from Briedé Family Vineyards. It was crafted from the Cayuga grape, a hybrid variety that seemed more prevalent at wine festivals many years ago. However, Briedé Family Vineyards has brought the Cayuga grape to a much higher quality. Their sparkling wine featured whiffs of fresh pair and citrus followed by a bright palate and refreshing acidity. Loretta Briedé explained that she and her husband Paul were committed to organic methods to showcase the untapped potential of hybrid grapes, including Cayuga and red varieties such as Marquette and Arandell.

The day’s final event was also its highlight—-a four-course dinner prepared by Emmy-winning chef Tassie Pippert, the producer and host of Un-wine’d on PBS. The dinner was hosted by Brix and Columns Vineyards owners Stephanie and Steve Pence at their lovely home. Appetizers included deviled eggs topped with pickled mustard seeds and a slice of smoky bacon, and pastry shells stuffed with grilled chicken, avocado, and salsa. The 2017 Blanc de Blancs from Bluestone Vineyards provided a refreshing accompaniment to these tasty starters.

The first course featured scallops with asparagus, grits, and a prosciutto chip served beside Burgundian-styled 2019 Chardonnay from Brix and Columns Vineyards. The rich textures of this course matched perfectly with the fuller-bodied Chardonnay.

The next course was a salad of mixed greens, nuts, berries, and local cheese partnered with the 2017 Viognier with Barren Ridge Vineyards. The Viognier’s tropical fruit flavors played well with the berries which accented the salad, and its honeyed texture provided a rounder yet fruity palate.

The main course, though, was the stunner. Tenderloin of beef was topped with a local cherry sauce and served beside roasted potatoes and green beans. This course was paired with the 2017 Houndstooth from Bluestone Vineyard. The cherry sauce allowed the Bordeaux-style blend to shine with its blackberry, raspberry, and dried herb components.

The dessert course included a dark chocolate bourbon cheesecake. Tassie Pippert provided an answer for wine lovers wondering how to branch out beyond dessert or port-style wines with decadent sweets. Pippert selected the 2017 Petit Verdot from the Winery at Kindred Pointe to pair with this decadent cheesecake.

Alas, all good things must come to an end, and that included our first day of celebrating the Shenandoah Valley AVA. However, there will be a second part to this post so stay tuned for a summary of Day 2. In the meantime, plan your celebration of the Shenandoah Valley AVA to visit these and other regional wineries. Please mention that Virginia Wine Time sent you!

We would like to Thank all the partners who made this media tour possible:

Shenandoah County Tourism
Rockingham County Tourism
Virginia Wine Marketing Office
Seven Bends Spirits Tours
Muse Vineyards
Brix & Columns Vineyards
Bluestone Vineyard
Vicki Ruckman, Owner, The Virginia Farmhouse
Stephanie Pence, Co-owner, Brix & Columns Vineyards
Lee Hartman, Winemaker, Bluestone Vineyard

Solstice Paired With Virginia Wines

Paul and I made our annual summer trek to the Charlottesville area, and this year it coincided with summer solstice, the official start of the summer season. These longer days allowed us to enjoy late dinners and wine on the porch at our favorite Stay cottage located on the Afton Mountain Vineyards property. In this post, I offer a review of favored wine varieties, blends, and sparkling wines that we sampled from various wineries in the Charlottesville area. Notice a special focus on summer wines since stocking up on these was our mission; however, any wine can be enjoyed in all seasons, and we do note some wines that some may find to be more appropriate for cooler weather.

White Wines/Rose/ White Blends/Sparkling:
Albarino: Pay attention to this grape in Virginia because it shows promise. Afton Mountain’s 2021 release features classic citrus notes and a leaner palate. A different twist will be offered by Jake Bushing’s 2021 Albarino that saw some time in oak barrels and thus presents a fuller-bodied palate.

Chardonnay: Always my favorite. Full-bodied treatments of this grape can be enjoyed at Septenary (2019), King Family Vineyards (2020) and Hazy Mountain (2019). Sippers who prefer a medium to lighter-bodied style may want to consider the releases from Pollak (2019) and Keswick (LVA 2021).

Sauvignon Blanc: This is another grape that has potential in Virginia. The 2021 offering from Septenary captures classic notes of boxwood and citrus with a refreshing acidity. Similar characteristics were noted in the current 2021 release from Jake Busching Wines. Sauvignon Blanc is also the key component in two white blends from Blenheim Vineyards. 2020 On The Line also includes Rkatsiteli, Chardonnay, and Petit Manseng while the 2018 Painted White incorporates Chardonnay and Petit Manseng. I will add that these two blends convinced me that Petit Manseng with its tropical fruit notes, acidity and texture brings much more to the table (or the bottle) as a blender than a stand alone.

Rose: Dry rose for us, please. Thankfully, Virginia wineries can deliver here too. We can recommend current releases now offered at Blenheim Vineyards (2020) King Family Vineyards (2021), Hark Vineyards (2021) and Septenary (2020). While rose conjures images of beaches or picnics, be sure to have Rose on hand for all seasons—-rose is versatile and can pair with almost anything.

Sparkling Wine: Any occasion or no occasion at all calls for sparkling wine. Try the 2018 Brut from King Family Vineyards produced from 100% Chardonnay, the Sparkling Amelie Blanc de Noir from Keswick Vineyards and/or the Sparkling Rose from Septenary.

Vidal Blanc: Once a driver at most Virginia wineries, Vidal Blanc seems be less common these days. Fortunately, the 2020 Virginia Verde from Hark Vineyards keeps Vidal Blanc alive, and it screams summer.

Red Wines: Cabernet Franc: This is probably the one red wine that is another all season gift. Enjoy it with light grilled fare in summer or with Thanksgiving turkey in the fall. I tend to prefer lighter style Cabernet Franc that presents juicy red berries with little interference from extensive use of oak or blends with other varieties. Blenheim’s 2020 release fits that bill. Pollak Vineyards’ 2019 bottling sees a bit more time on oak with a noted presence of black pepper; however, it too can be served on its own or with food. Septenary’s Cloverplains 2017 is a blend that leads with Cabernet France but includes Merlot, Cabernet Sauvignon, and Petit Verdot. Bright seed berries, sweet tobacco and subtle black pepper nuances offers a complex wine that can be enjoyed now or later.

Petit Verdot: This is another winning grape for Virginia. However, there are those who prefer this one on its own, while others would rather enjoy it as part of a blend. (Review my Petit Manseng comment). The 2018 vintage from Pollak Vineyards was surprisingly juicy and rich given the rather wet 2018 growing season. Hark Vineyards’ 2017 release is dark and brooding—-decant now or hold for a bit longer. Don’t ignore the 2019 vintage from DuCard Vineyards, especially if you are tracking down the gold medal winners from 2022 Virginia Governor’s Cup. Looking for a Petit Verdot-dominant blend? Give 2018 Blended Red from Blenheim Vineyards a try. It includes an equal part of Merlot followed by Cabernet Franc and Cabernet Sauvignon.

Others: We always grab a bottle (or two, three) of Bacco from Afton Mountain Vineyards. This one always includes Sangiovese, and the 2017 is delicious. If your library includes the 2016 Meritage from Pollak Vineyards, it is still showing quite well. Drink or hold. I bought a bottle to join its sibling on our wine rack. One will be enjoyed soon and the other will be poured in another year or so. Our 2013 Merlot from King Family Vineyards has definitely gathered dust, so it was a treat to try a sample of this one at the winery. I would put this one in the drink now category but made sure to purchase another one. Can it hold on for another year or two? We’ll find out.

Our front porch dinners paired with a perfect Virginia wine were lit with late sunsets followed by starry skies and dancing fireflies. Another treat was the cooler than usual night temperatures that allowed us to open the windows to enjoy cool nighttime breezes. If Mother Nature was treating us to a solstice concert, then she put on a stellar performance.

Plan to visit the wineries mentioned in this post to sample these well-crafted wines for yourself this summer. Let us know if you find others that you enjoyed but not described here. Of course, please mention that Virginia Wine Time sent you!