Cobbler Mountain Cellars opened in June. Jeff and Laura McCarthy Louden have three acres of vines planted. They have cabernet sauvignon, chardonnay, and cabernet franc in the vineyards. They make about 600 cases a year. On the day we visited they had seven wines to taste. One of these was a unique hard apple cider produced from apples grown on the property. Of the wines we tasted I thought the 2009 Cabernet Sauvignon showed promise. I noted dark cherry flavors, soft tannins, and a smooth ending. I even bought a bottle to enjoy later. Cobbler Mountain Cellars will be participating in the Virginia Wine Showcase on February 18 and 19 at the Crystal Gateway Marriott in Arlington. Plan to visit them at the showcase and taste their wines. I’ll be looking for them there because Jeff told me he’ll be releasing his Petit Verdot. I look forward to tasting it!



Little Washington Winery is located in Washington Virginia and is owned and operated by Donna and Carl Henrickson. They have 25 acres of land with a beautiful view of the mountains. Currently there are two acres of Viognier planted with plans to plant an additional four acres of Bordeaux varietals will be planted this year. Currently they have three wines on the tasting menu. The first wine we tasted was the Mesmerized which is Viognier with 8% vidal. The Solstice which is a blend of Sauvignon Blanc, Vidal Blanc, Chardonnay, and Viognier was our second wine. This one has 1.5 residual sugar. This one became our favorite. We noted lemon and apricot and enjoyed the crisp edge. The final wine was the George which is a 50/50 blend of Cabernet Sauvignon and Merlot. Donna and Carl are interested in producing small lot wines. They are also conducting “Dirt Road Wines” from all over Virginia and the world. These are small lot wines that tasters wouldn’t normally be introduced to. Winemaker and sommelier Andrew Stover helps select the Dirt Road Wine selections. Little Washington Winery’s winemaker is Simone who you might know from Potomac Point. We think Little Washington Winery has a unique idea with the Dirt Road Wines. We look forward to returning and checking out the latest wines on the menu.



Imagine our surprise when we recently walked into Narmada Winery for a tasting and saw Lori Corcoran behind the tasting bar. We hadn’t been to Narmada for quite awhile and it was time to see what had changed. Lori is now the tasting room consultant. We were lucky to have her conduct our tasting. Most of the wines on the list were new to us. Of the wines we tasted there were some that stood out for their improvement since our last visit. Of the white wines I enjoyed the 2009 Chardonnay and Warren enjoyed the 2010 Viognier. The 2009 Melange is a blend of 40% Cabernet Franc, 40% Merlot, 10% Tannat, and 10% Cabernet Sauvignon. We noted the fruit up front and a smooth, earthy finish. We consider this one a light bodied wine. A new wine to us was the 2009 Yash-Vir. It’s a blend of 40% Merlot, 30% Petit Verdot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. This Bordeaux style wine presented earthy, herbal notes with a lighter finish. I think the petit verdot brings complexity to this wine.


If you haven’t been to Cobbler Mountain Cellars or Little Washington Winery yet, give them a try. We’re sure you’ll find something you enjoy. And if you haven’t been to Narmada recently, return for another try. Maybe you’ll see Lori! And if you visit any of these wineries, be sure to tell them Virginia Wine Time sent you!

Readers already know the differences between the three sites and the wines that they produce, so no need to repeat that information here. (See previous posts to find out more about them.) A brief summary, though, might provide some review and perspective. The Boisseau Vineyard is the warmest site with more vigorous soils; they tend to produce the most accessible wines. Avenius Vineyards are on higher elevations and features very rocky, flinty soils while the Hardscrabble site is located on rocky slopes that contain granite and clay soils. Hardscrabble wines tend to be more complex.

With that review in mind, I’ll present our favorites at the cellar tasting. Our first vertical presented three 2009 Chardonnays, one from each site. We both concurred on the 2009 Hardscrabble Chardonnay. A true Burgundian-style wine, this complex Chardonnay was truly exquisite with floral, citrus and pear aromas; a tart apple flavor component suggested a crisper wine. My second choice was the rounder Boisseau Chardonnay that seemed more New World compared to the Hardscrabble. A creamier texture and toastier edge suggested a more food-friendly wine, but I’d sip it on its own.

We reached a split decision on the red wines. I favored the complex 2008 Hardscrabble Red with its dried berry and cocoa flavors. I underlined the words firm and dusty on the tasting sheet, so I concurred with those notes. I’m a big Hardscrabble Red fan anyway, so my decision may have already been made before I tasted the 2008 vintage. Paul preferred the more fruit-forward Boisseau Red; Petit Verdot prevails here and may explain the darker fruit and spice components that he noted on the tasting sheet.

The 2006 Late Harvest Vidal concluded our tasting, and it was paired with a Gorgonzola cheese. Lovely apricot, citrus and honey elements prevailed here, and it was a decadent way to end the experience.

With our tasting done, we opted to enjoy summer sausage and cheddar cheese on the veranda while gazing upon Linden’s gorgeous mountain views. Jim Law promises a Zen experience, and he does indeed deliver. We enjoyed a glass of the featured library wine, the earthy 2003 Claret with our lunch. 2003? The year of Hurricane Isabel? Yes, it offered proof that experienced and diligent wine makers can make quality wines even in off years. Smoky aromas with dried fruit and tobacco notes were observed, and tannins were velvety smooth. It proved to be the perfect local wine to enjoy with local foods and local landscapes.

Plan a trip to Linden and be sure to participate in the cellar tasting. A knowledgeable staff member conducts these sessions, and you are sure to get an education in micro-climates, vineyard-specific sites, and the wines that are produced by the premier winemaker in Virginia. Be sure to mention that Virginia Wine Time sent you.

As we swirled away, we also took in the photography of Daniel Taylor. His photographs captured the action at bullfights that he attended while visiting the Yucatan Peninsula. Checkout his website to find out more.

After our tasting, we also chatted with Twisted Vines owner Josh Robinson. Josh is committed to a “local” philosophy that includes not only wine and art but also food. Meats and cheeses on his menu were also locally produced. Of course, we were interested in hearing how Virginia wines are received at the wine bar, and his assessment was pretty much what we expected. According to Josh, though it sometimes takes some encouragement (and educating) to convince customers to try Virginia wines, once they do, they are convinced that the state does indeed produce quality wines. He has also hosted wine dinners that feature Virginia wines; on one such occasion, Linden wines were poured with heralded winemaker Jim Law on hand to present his wines.

We completed our afternoon at Swirl by enjoying a glass of the 2008 Annefield Red with charcuterie that included mild salami and a plate of white cheddar cheese. The buzz continued to swell as customers came in to taste wine and view art. For Annefield Vineyards, an opportunity to reach new tasters was achieved.

Our afternoon of wine and art was both tasty and enlightening. We weren’t familiar with Twisted Vines before, but we now have them on our radar for future events. And getting to taste the Annefield wines with Mike and Stephan was a bonus! Be sure to check out Twisted Vines in Arlington and plan to visit Annefield Vineyards. Be sure to tell them both Virginia Wine Time sent you!

Also check this out:

Wine critic Dave McIntyre’s article in Tuesday’s Washing Post is a must read for wine lovers. The article features chef Peter Chang and his decision to pour Virginia wines at the James Beard House in Manhattan to celebrate Monday’s start of the Year of the Dragon. Winemaker Andy Reagan will undertake the task of pairing Chang’s spicy cuisine with Virginia wines. NcIntyre then reports on a New Year’s dinner that he hosted at Peter Chang’s Charlottesville restaurant, China Grill, and invited several Virginia winemakers to attend. The purpose? To test Andy Reagan’s wine pairings with Chang’s menu. The results? Read the article to find out!

Rose/Blush
North Gate 2010, *Hume 2010

Red Wines
Bordeaux-style Blends
Narmada Melange 2009, *Montfair Wooloomooloo 2009, Cobbler Mountain 2009 Meritage

Cabernet Franc
*Corcoran Vineyards 2009, Miracle Valley, 2008 White Hall Vineyards, Capitol Vineyards 2009

Chambourcin blends
Gadino Cellars Imagine, Pippin Hill Farm Winemaker’s Select Red, *Delfosse 2007 Cuvee Laurent

Dessert:
*AmRhein Ruby, Corcoran Cello, Lost Creek Courtney’s Christmas

Contributing to a good cause while sipping good wines always make for an enjoyable evening. We had a wonderful time, and Kurt and Carol did an amazing job organizing the event. Kudos to them! If readers want to know more about the FUUSE program, send e-mails to uucf@uucf.org.

Of course, we know that we will be meeting Kurt and Carol Jensen on the wine trail soon. In the meantime, visit the wineries listed above to sample their latest pours. Mention that Virginia Wine Time sent you.

We always enjoy wine and chatter with our fellow bloggers, and joining us for the evening were Allan Liska and Erika Johannsen from Cellarblog. I think that we all concurred on a decision that the 2007 Cabernet Sauvignon was the evening’s winner. The next vertical tasting will take place in March and feature Merlot, and we will certainly check our calendars for that event. In the meantime, plan a visit to Breaux Vineyards or perhaps even reserve a seat at the next vertical tasting in March. Please mention that Virginia Wine Time sent you.

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.

Warren likes big buttery chardonnays but I prefer lighter crispier white wines. He selected the 2009 Reserve Chardonnay from Gray Ghost to accompany his meal. He noted ripe pear, subtle grilled pineapple, and a toasty lingering finish.


I opted for the 2009 Viognier from Rappahannock Cellars. It had crisp tropical notes, honeysuckle, and a delightful fruity ending. Warren picked up some spicy elements.

Both wines complimented both our meals. Of course I’m partial to the crisp whites and voted the 2009 Viognier as the winner. Warren voted for the 2009 Reserve Chardonnay. If you visit Gray Ghost or Rappahannock Cellars anytime soon, tell them Virginia Wine Time sent you!

My friend Jacki has Multiple Sclerosis. Every year she organizes a team to participate in the Challenge Walk for the National Capital Chapter of the Multiple Sclerosis Society, Jacki’s Determined Soles. For the last three years we have hosted a wine tasting featuring wines from local wineries to help raise money for her team.

You can purchase tickets through the Jacki’s Determined Soles website, or at the door the date of the event.

We began the evening with the 2009 Annefield White from Annefield Vineyards. We enjoyed this one with cheese and crackers before dinner. We really enjoyed the crisp edge with a slightly sweet hint. We noted kiwi, melon, and tropical flavors. Warren described as a tropical fruit salad. We visited Annefield Vineyards in the summer and left with a case of wine. The 2009 Annefield White garnered two spots in the case box. We’ll need to plan another trip to Annefield to stock up again soon.

For dinner we had oven baked buttermilk chicken with roasted red potatoes and veggies. At first we thought we’d be having another white wine but Warren perused my wine rack and selected the 2008 Malbec from Corcoran Vineyards. This one is light enough to not overpower the chicken but give us a fruit structure strong enough to compliment the chicken. And it did just that. As you may remember, I’m a huge fan of the 2008 reds and this one lived up to that expectation. Lots of fruit characters on the nose and tongue. We noted lavender wood and blackberry on the nose. We picked up dark fruit like raspberries in the mouth. The smooth finish went well with the chicken dish. We will say that its time to enjoy this wine now. I wouldn’t keep it on your rack much longer. And the 2009 Malbec is out there so get some of that and enjoy the 2008 now.

Two more perfect selections for our dinner wines. If you happen upon Annefield Vineyards or Corcoran Vineyards anytime soon, tell them Virginia Wine Time sent you! We know we need to visit both soon!

Last Friday we joined a group of our wine buddies at our friend Susan’s house for an evening of delicious food and wonderful wines. We enjoyed some nice California and French wines but only one Virginia wine. We had a chance to enjoy a glass of the RdV. We haven’t been out to the vineyard yet but have heard lots of things about the vineyard and the wines. The RdV had a very dense color, was well balanced with dark fruit notes and velvety tannins. We enjoyed our chance to taste this exclusive wine. Thanks Stacey and Jeff! The evening was filled with food, wine, and conversation. We had a great time with our wine friends Susan, Stacey and Jeff, Mike and Paula, Paula and Gary, and Susie and Rick. We look forward to catching up with you all on the wine trail in the new year!

Our second vertical consisted of the cab sauvs from 2005, 2006, and 2008. Warren and I were split on our gold stars for the cab sauvs. I preferred the 2008 with its fresh, fruity, sweet nose with bright berries and light tannins on the tongue. The 2008 was a perfect example of the fruity characteristics I expect from a 2008 red. Warren selected the 2005 for his gold star. He described it as a classic cab sauv. He noted dark cherry, pepper, coffee and chocolate and noted the subtle oak would accompany food rather well. We both thought the 2006 presented a green characteristic (not green pepper though) with wet wood notes. We both think this one will get better with time.

Our final vertical included the 2006 Nebbiolo and the 2008 Barrel Select Nebbiolo. Our gold star went to the 2008 Barrel Select Nebbiolo. We noted a fruity nose with blackberry and dark currants in the mouth. We noted the chewy quality of this wine. The 2006 Nebbiolo presented herb, spice, tobacco, tar, and coffee. This one also had a chewy quality to it.

We really enjoyed our chance to taste so many vintages. We were excited about the Cabernet Sauvignons. So much so we are planning to attend the Cabernet Sauvignon Vertical tasting on January 14th. If you are planning to attend the event, let us know so we can all sit together. And if you visit Breaux Vineyards anytime soon, be sure to tell them Virginia Wine Time sent you!

We always enjoy holiday movies at this time of year, and a recent holiday film night featured two favorites, The Bishops Wife and Christmas in Connecticut. What wines to enjoy with these seasonal classics? With a nice chunk of manchego cheese on the chopping block, we poured the 2008 Claret from Linden. It offered notes of dark fruit and dried herbs with similar flavors. Medium bodied, it finished with a splash of vanilla. Easy to drink, it was perfect with the gaminess of the manchego cheese. By the time we sipped through this one, Dudley the Angel turned the sour Agnes Hamilton into an angel herself, and Santa brought Elizabeth Lane a handsome soldier who used the old Magoo to charm the ladies.

Virginia wines are always on the menu when we have friends over for dinner, and this past weekend we poured the 2009 Rose from Linden. (Yes, Linden again, but who can blame us?) Crisp with grapefruit notes and flavors of strawberry and citrus, it proved to be a versatile pour that paired well with a salad of marinated roasted beets, orange slices and chives.

And imagine our pleasant surprise when our friends, Dorothy and Laura, brought us a bottle of wine to enjoy with dinner. Their wine of choice? The 2008 Cabernet Sauvignon from Barboursville Vineyards. Yes, Virginia, there is a Santa Claus, and he regularly delivers Virginia wines to good boys and girls. (Well, good friends sometimes are the Santas, and they have the good taste to give Virginia wines as gifts!)

We hope that readers are enjoying this holiday season, and we know that favorite Virginia wines are being poured. It is not too late to visit these Virginia wineries before Christmas, but time is running out. If you do plan to make a visit, mention that Virginia Wine Time sent you.

Potomac Point 2009 Richland Reserve Heritage Bordeaux-style Red Blend (Virginia)-Pungent dark char amidst firm black plum on this Virginia Bordeaux blend brings to mind flavors of smoked meats and strong black coffee. Full bodied and masculine in profile, it’s quite tannic, yet concentrated enough to handle it well. — A.I. (12/1/2011) — 86



Veramar 2009 Estate Club Merlot (Virginia)-Warm and spicy on the nose and palate, this Virginia Merlot boasts a sour cherry aroma combined with hints of gingersnap cookie and ripe bramble. Ample and rich with slightly stewed black fruit notes, the palate is bathed in waves of anise and cinnamon that linger on the finish. — A.I. (12/1/2011) — 86



Veramar 2009 Estate Club Ameritage Red Blend (Virginia)-While soft and ripe on the nose and palate with loads of soft red fruit and hints of mocha and milk chocolate, this Virginia Ameritage doesn’t have a lot of structure, but its smooth, warm style is still eager to please. — A.I. (12/1/2011) — 86



Veramar 2008 Estate Club Cabernet Sauvignon (Virginia)-Ripe and rich on the nose with a harmonious black fruit and sweet vanilla bean aroma, this Virginia Cab is clean and pure with a remarkably pristine fruit profile. Bright and fresh with balanced acidity and a nicely concentrated midpalate. — A.I. (12/1/2011) — 86



Annefield Vineyards 2009 Cabernet Sauvignon (Virginia)-Aromas of espresso and burnt biscotti entice on this dark yet elegant Cab. On the palate, fresh violets linger amidst layers of ripe black fruit, smoke and char towards a stout, moderately tannic finish. Quite pleasant now, but could improve with 3–5 years of bottle aging. — A.I. (12/1/2011) — 87



Bogati 2009 Collection I Bordeaux-style Red Blend (Virginia)-Sweet red cherry fruit melds with whiffs of graham cracker crumb and leather on this ripe, full bodied red from Bogati. There’s a thin vein of green that trails throughout, but the palate is nicely structured with a dose of warm pepper notes and mouthcoating tannins on the finish. — A.I. (12/1/2011) — 86



Lovingston 2008 Josie’s Knoll Estate Reserve Bordeaux-style Red Blend (Monticello)-Lush, ripe blueberries and plums meld into hints of dark chocolate and lavender on Lovingston Estate’s lovely Josie’s Knoll Estate Reserve. It seems a bit soft on entry, yet bright acidity and smooth, furry tannins give the black fruit palate substance and style. — A.I. (12/1/2011) — 89



Keswick Vineyards 2009 Merlot (Monticello)-Hints of anise, black pepper and toasted coconut make this dark, smoky Merlot a bit exotic and unexpected. Full-bodied with a concentrated yet vibrant black fruit palate, it ends with flair on a rather tropical coconut finish. — A.I. (12/1/2011) — 87



Lovingston 2008 Josie’s Knoll Merlot (Monticello)-Intensely aromatic with notes of sweet pomegranate and fresh violets, Lovingston’s standard label Josie’s Knoll is soft and a tad sweet on entry with a ripe black cherry juice note. Hints of fresh herbs on the midpalate combine with grippy tannins on the finish, adding a dose of style and structure. — A.I. (12/1/2011) — 86

Do non-believers in Virginia wines ever challenge you to prove that the state makes great wines? Don’t suffer through the experience. Tell them to read some of the industry magazines, or even better, refer them to Virginia Wine Time. They just need to be educated on the matter.

Visit the outstanding wineries that are mentioned in this post, and be sure to mention that Virginia Wine Time sent you!

During the event we enjoyed some wonderful foods and all the delicious wines offered at Gray Ghost. I favored the Merlot this year and Warren decided his favorite of the day was the new Reserve Chardonnay. He has always been a big fan of the Reserve Chardonnay.

Here are some pictures from the Holiday Open House at Gray Ghost:

We began the evening with the 2010 Pinot Gris from Pollak Vineyards. We had this with some sliced swiss cheese and water crackers. Right away on the nose we noted lemon-lime. On the palate we noted citrus as well. One thing we noticed was lacking was acidity. This pinot gris wasn’t nearly as crisp as we remember others being in the past. This made us wonder of this was a symptom of the 2010 growing season for whites. Have you noticed any 2010 Virginia whites lacking acidity?

For dinner we had ham steaks and scalloped potatoes. We selected the 2009 Cabernet Franc from Philip Carter Winery. We have enjoyed this one in the past and knew it would pair well with our meal. We noted violets, dried herbs, raspberry and cherry. We noted very similar characteristics in the mouth. The woodsy, herby, berry fruit really stood out. And yes, it paired well with our meal.

If you visit Pollak Vineyards or Philip Carter Winery anytime soon, tell them Virginia Wine Time sent you!

Mid-week supper: Beef stew paired with Barboursville 2007 Barbera Reserve

Thanksgiving:

Appetizer: Cranberry cheese with baguette paired with 2011 Georges Duboeuf Beujolais Nouveau

Harvest Salad paired with 2010 Carrick Pinot Gris

Turkey with andouille cornbread dressing; cranberry relish, mashed potatoes, candied yams paired with 2007 Merry Edwards Pinot Noir

Mom’s Pecan Pie paired with Gray Ghost Adieu 2007

Tree Trimming Sunday:
Deli tray: Virginia ham, spicy Genoa salami, peppered prosciutto, cranberry cheese, mixed nuts
Wine: 2009 The Hague Cabernet Franc

Dessert: Martha’s Pumpkin Bread served with Community brand Coffee and Chicory (found only in New Orleans)

So what wines did you serve on Turkey Day? Please share!

On your next trip to Charlottesville be sure to plan a visit to Blenheim Vineyards and Jefferson Vineyards. And be sure to tell them Virginia Wine Time sent you!

Lovingston Merlot Monticello Josie’s Knoll 2010 – 87 points
Lovingston Cabernet Franc Monticello Josie’s Knoll 2010 – 86 points
Tarara Honah Lee Virginia 2010 – 86 points
Tarara Nevaeh White Virginia 2010 – 85 points

Congratulations to winemakers Riaan Rossouw and Jordan Harris of Lovingston Winery and Tarara Winery respectively for the diligent efforts both in the vineyards and the barrel room. And next time you come across a naysayer about Virginia wines, remind him/her that even internationally recognized and widely read wine magazines have taken notice of Virginia wines.

Plan a visit to Lovingston Winery and Tarara Winery to sample these excellent wines, and mention that Virginia Wine Time sent you.

Last spring Stephanie at Gadino Cellars gave us a barrel sample of the 2009 Petit Verdot. At that time we thought it was showing very well and anticipated its release. Last weekend we visited Gadino Cellars and Derek presented us with a preview bottle of the 2009 Petit Verdot. Oh how we love getting to taste wines ahead of their release. The 2009 Petit Verdot from Gadino Cellars will be released this weekend.

Last night for dinner we had lamb chops, roasted veggies, and red potatoes. What better wine to pair with this meal than the 2009 Petit Verdot. On the nose we noted dark plum, dark cherry, crushed dried herbs, and tobacco. In the mouth we noted similar characteristics of dark plum, dark cherry, and a creamy caramel finish. Warren detected a mocha component to this more complex wine. It paired beautifully with our meal.

Tasting this wine made me think about the 2008 reds. I wondered if I was enamored with 2008 reds or was I enamored with characteristics of 2009 reds. Such a dilemma. We decided we need to taste more 2009 reds. Either way, we completely enjoyed this 2009 Petit Verdot from Gadino Cellars. We suggest you get your bottle soon and enjoy this 2009 Petit Verdot. And you know, if we don’t like something, we don’t write about it. If you visit Gadino Cellars anytime soon, be sure to tell them Virginia Wine Time sent you!

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.

Nothing new had been released since our last tasting this past spring, but our tasting associate, Linda, bewitched us into taking advantage of the two for one Halloween tasting special. Two tasters received wine tasting for the price of one if at least one was dressed in a costume. Of course, I was the dressed up one, and I looked quite dashing in my Renaissance garb. Linda served up the potions, and we sipped and swirled away.

Our preferences remained the same. The 2010 Chardonnay, Nana’s Rose and the 2009 Meritage were our standouts on the list. After our tasting, we decided to enjoy block of Manchego cheese and turkey pepperoni with a bottle of the Rose; before we were done, we noticed that the tasting room was getting more crowded. We also observed heavy snowflakes beginning to fall!

Before we left, we took advantage of the 10% discount offered to costumed costumers and bought a couple of bottles of our favorites. When we walked outside, we were amazed at the stark contrast presented before us—trees in full autumn finery decorated with snow. I’m sure that this is one of those once in a lifetime experiences, and Paul made certain to record the event with his camera. It’s hard to see the snowflakes in the picture but they were really coming down.

No doubt cooler weather is on its way, so make sure to visit Paradise Springs for a tasting. Enjoy a glass of wine by the outdoor fireplace promises to take the chill off, but please mention that Virginia Wine Time sent you!

So what was on tap for the rest of the evening? I did splice in a couple of Napa wines from Clos Pegase winery; one was a Sauvignon Blanc that I sampled at a wine tasting and thought it was unique—tropical fruit flavors (as opposed to cat pee/grapefruit) with a refreshing acidity that seemed a perfect match with an acidic tomato dish.  The other was a Cabernet Sauvignon that has been resting on the wine rack for several years, but according to the wine mags, needed to be appreciated now.  And indeed it was appreciated!  It was quite good with the beef; however, the fruitier Virginia offering was very well-received by my dinner guests. A number of Virginia meritage blends would have paired quite nicely with my beef dish; however, I went with the Gray Ghost option based on my experience at the Gadsby’s Tavern winemaker dinner which featured the Ranger Reserve with a very similar beef dish.  Empty wine bottles indicated that the Virginia option was as popular as the California one. 

Anyway, here was the menu:

Fresh tomato soup paired with Clos Pegase Sauvignon Blanc 2009 
Garlic-herb crusted beef tenderloin with roasted potatoes and squash paired with Clos Pegase Cabernet Sauvignon 2005; Gray Ghost Ranger Reserve 2008
Pumpkin bundt cake served with Gray Ghost Adieu 2006
Community Brand Coffee and Chicory (found only in New Orleans)

Owner Stephen Mady was on hand to conduct our tasting, and he guided us through our sampling of seven wines. Our favorite pour a year ago was the dry 2008 Rose, and the 2009 Rose was likewise dry but darker with strawberry and raspberry notes with a whiff of dried herbs. While I preferred the lighter-colored 2008, I did enjoy the 2009 bottling which was aged briefly in oak barrels.

Mady does seem to concentrate on red wines, and my favorite of the current offerings was the complex 2008 Meritage Reserve, a blend of all Bordeaux varieties except for Malbec. Brambleberry, sweet tobacco and cedar aromas were complemented by similar berry flavors with a spicy edge. This was quite an elegant wine. Paul’s favorite and my close second was the 2009 Cabernet Franc with its classic characteristics of raspberry, eucalyptus and pepper. We were able to sample the upcoming 2010 Petit Verdot. Paul is collecting quite a library of Petit Verdot from Virginia, and this bottling from what promises to be a stellar vintage was still very, very young. However, there was no mistaking the dense color; lots of swirling did release aromatics of dark plums, blackberry, and menthol. Tannins were still quite firm. Paul predicts that a year of aging will result in a stellar wine; I’d age this one even longer and serve with a hearty beef dish.

The Hague Winery does offer a white wine, the 2009 Chardonel. This is a crisp offering with nice pear notes. The 2009 Cynthia Dessert, though, is by far the most delightfully aromatic wine on the list. This sweet Muscat wine is rich in tropical fruit flavors, but it is the aromas of orange blossoms and peach skins that intoxicate!

Stephen Mady did confirm that Michael Shaps remains the winemaker for The Hague Winery. Production levels will remain small with a concentration on quality wines. Of course, Mady looks forward to the bottling and release of the 2010 wines as these promise to rival heralded 2007 vintage.

With our tasting done, we purchased several bottles of our favorite wines. With fall firmly underway, plan a weekend visit to the Northern Neck to enjoy fall colors. Along the way, sample the current releases at The Hague Winery. Please mention that Virginia Wine Time sent you.

Appetizer course was served in the Tavern assembly room.

Our history lesson conducted by Gretchen Bulova, Director of the Museum.

Shitake Mushroom soup in an herb broth

More history

Filet of beef wrapped in a puff pastry.

Chocolate charlotte ruse with a custard filling.

Gretchen Bulova, Al and Cheryl Kellert, Amy Payette

We had a wonderful evening enjoying the history, the food and of course the wines. The 2010 Merlot was tasted for the first time and it was wonderful! Gretchen informed us that the Tavern offers Virginia wine all the time. Horton makes two wines with the Gadsby’s Tavern label. She kindly gave us a bottle of each to try. Thank you Gretchen!

General’s Ridge Vineyard and Winery: Owners Rick and Linda Phillips operated the General’s Ridge Vineyard for several years to sell the grapes to local wine makers; however, they recently decided to open a winery to sell wines that bear their own label. The GRV White, a stainless steel fermented blend of Chardonel and Traminette, was a refreshing pour that presented tropical fruit notes. It is slightly sweet at 1%% residual sugar. We favored the GRV Viogner 2010 with its floral aromas and apricot flavors. Chambourcin lovers may wish to try the GRV Red, a blend of Chambourcin and Merlot. It resembled a bistro wine that could be served with pasta and red sauce, pizza, or burgers. Rick Philips was on hand to greet us, and though he is excited with GRV’s lineup of wines, he still does plan to sell at least 90% of his fruit to local winemakers. Michael Shaps is now the winemaker at GRV, and we look forward to more good things from General’s Ridge Winery.




Ingleside Vineyards: One of the oldest wineries in the state and certainly the oldest winery on the Northern Neck, Ingleside is always a favorite to visit. Favorite wines this time around included the Rosato de Sangiovese 2009 with its strawberry and cherry flavors and crisp finish. Paul and I both enjoyed the Petit Verdot from the outstanding 2007 vintage. A smoky nose gave way to aromas of dried fruit and tobacco; similar fruit flavors gave way to a spicy finish. Drink now but should age well. Paul was also enamored with the Merlot 2006 and noted dark cherry and blackberry flavors with a firm tannic presence. Winemaker Bill Swain is now adding Charbono, a varietal grown in California, to some of his red blends, and this Merlot does indeed include 6% Charbono along with 11% Petit Verdot and 7% Cabernet Franc.



Vault Field Vineyards: This small, family-owned winery continues to make some very nice wines. I enjoyed the 2008 Chardonnay that is aged in French oak barrels for nine months. Nice pear flavors and a honeyed mouth feel make for a fuller-bodied white wine that would pair well with poultry and fish especially if sauces are served. Of the red wines, we reached a split decision, and I preferred the complex 2007 Red Estate Bottled that is a blend of Merlot and Syrah. Owner and winemaker Dan Meenan does indeed grow the Syrah that in included in the Red, and the result is a nose of brambleberries, cherries, and spice with similar flavors in the mouth. With winter stews and roasted meats about to make the cold weather menus, this wine should pair well with these heartier dishes. Paul liked the fruitier 2008 Red Estate Bottled that is more of a Bordeaux-style blend. The 2008 vintage was produced in a more classic Virginia environment than its 2007 sibling—cooler nights and less intense heat with a bit more rainfall. The result is a more accessible red wine that is ready to drink now. The 2008 Reserve Red has yet to be released but we were able to both sample it and bring a bottle home!


With fall colors about to explode, a trip to the Northern Neck should be part of the weekend plans for the autumn season. Be sure to include a trip to these wineries, but be certain to mention that Virginia Wine Time sent you.

The evening started with a sample of the aromatic 2010 Viogner from Tarara Winery paired with light starters that included fried clams on toast points. Four courses were then served alongside pairings of Viogniers and Viognier blends from the 2008, 2009 and 2010 vintages. The courses were stunning, and I only wish that chef Gray could cook for me every night. The wines were quite nice too, and it was interesting to observe which vintages were the favorites of my tablemates. I will list the courses here and vintages here with a nod toward my particular favorites:

First Course: Curried Pumpkin and Butternut Squash Bisque with Littleneck Clams, Celery Root and Toasted Pumpkin Seeds served with:
Delaplane Cellars Viognier “Maggie’s Vineyard” 2008 and “Honah Lee” 2009
This dish was absolutely divine and my favorite of the evening! The creamy texture of the “Maggie’s” seemed a perfect match for the lush squash soup.

Second Course: Marland Jumbo Lump Crab Cake with Hand Rolled Orechette Pasta with Little Tomatoes and Basil Pesto Butter served with:
Tarara Winery “Nevaeh White” 2009 and 2010
Succulent! That is the only word to describe the crab cake. The tomatoes and their characteristic acidity matched well with both vintages, but I’m a Chardonnay fan and the 2010 vintage presented a blend of 55% Viognier and 45% Chardonnay. The older sibling comprised 70% Viognier and 30% Chardonnay. Guess which one I preferred? (To be honest, I finished both samples!)

Third Course: Pan Roasted East Coast Halibut on Wild Rice Pilaf, Rock Shrimp, Mango and Cilantro Crème Fraiche served with:
Tarara Winery Viognier 2010
Halibut is my favorite white fish, and served atop the wild rice was an extra treat. The 2010 offering from Tarara was classic Virginia—floral aromatics and rich tropical fruit flavors. Perfect with white fish.

Fourth Course: Maple Balsamic Glazed Breast of Mennonite Chicken with Italian Sausage Bread Pudding, String Beans and Black Pepper Chicken Gravy served with:
Tarara Winery Syrah 2007
WOW! More of this from Jordan Harris, please. What a hidden gem! Concentrated dark fruit flavors with spicy elements demanded that I request a second sample. This Syrah will not be for sale to the general public but may serve notice that winemaker Jordan Harris is a serious Rhone ranger! Harris revealed to me his belief that the Virginia climate can be conducive to growing Rhone varieties that include not only Viognier but also Syrah and Mouvedre. Therefore, look for Rhone-style white and red wines at Tarara in the future.

Dessert Course: Warm Sticky Toffee Cake with Coconut Ice Cream and Armagnac Toffee Sauce served with:
Veritas Winery Viognier 2010
A nice way to end the evening. Less than 1% residual sugar makes this Viognier quite versatile. Toffee, caramel, spice—just in time for fall. Also consider this Veritas offering with Thanksgiving turkey.

The lovely evening of food, wine and conversation came to an end. I would like to remind readers that October is Virginia Wine Month, and Todd Gray’s Watershed does feature Virginia wines on the wine list. I hope that he continues this practice and expands the list to include other Virginia wineries. In the meantime, dine at Watershed and request a Virginia wine with your meal. Of course, I encourage readers to visit the wineries mentioned in this post, but please mention that Virginia Wine Time sent you.

We kicked off Virginia Wine Month last night by enjoying the 2005 Kluge New World Red. Yes, I know. Kluge is no longer a winery or producing wines. But Donald Trump will be having an invite only event on Tuesday to celebrate the opening of Trump Vineyard Estates. So even though Kluge will no longer make wine, Trump will with the help of Patricia Kluge. We look forward to checking out the Trump lineup of wines, if we can afford them.

For dinner last night we had thick steaks, mashed potatoes and roasted veggies. What better way to kick off Virginia Wine Month and compliment a delicious meal then with the 2005 Kluge New World Red. I’ve always liked this wine and enjoyed it even more last night. On the nose we noted cherry, raspberry, blackberry, plum, cedar and tobacco. In the mouth we picked up plum, dark cherry, mocha, and anise. With food the tannins came out to play. What a nice bottle of wine! I have one more bottle on my rack. I’ll continue to let it rest and look forward to its rewards in the future.

Molliver Vineyards and Winery: The winery opened a year ago and currently has 10 acres planted in vines. Twelve wines were available for tasting including a vin chocolat. Our tasting occurred on a hot August day, so we were in the mood for chilled wines; our favorite, then, was the Traminette with its tropical fruit and ginger spice notes. In fact, we shared a glass after our tasting. The Vin Chocolat would certainly make for an interesting dessert offering if served with fresh berries.


Sans Soucy Vineyard: Sans Soucy Vineyards began to sell its own wine in 2008, but before then, it had been selling its grapes to other wineries. Six acres are currently in vines, and this includes the only tempranillo vines in the state! Paul was a fan of the Chat-o, a fruity Viognier with lots of peach and mango flavors. We both enjoyed the 2008 Cabernet Franc with its notes of raspberry and anise. Aged in French oak barrels for 18 months, it finished with a bit of vanilla. Lovers of Legacy, a blend of Chambourcin, Tempranillo and Cabernet Franc grapes, will be pleased to know that the 2009 vintage of this complex reserve wine will soon be released.



Villa Appalachia Winery: I was a big fan of the Simpatico back in 2007, and I remain a fan today. Its floral nose and tropical fruit flavors make for an easy sipper that does well on its own or with spicy food. Simpatico is a blend of Vidal Blanc, Malvasia, and Pinot Grigio. We were also able to sample the Rustico Reserve made from 50% dried Corvina grapes. It presented a raisiny nose with dried plum, anise and tobacco aromas. Since our last visit, the winery added a 2008 bottling of Aglianico and will soon release a barrel-fermented Trebbiano. After our tasting, we enjoyed a glass of Simpatico (of course!)



We hope to return to these more distant wineries in the future. In the meantime, plan a visit to these wineries, and mention that Virginia Wine Time sent you.

Another unique twist offered by 29 Vines is the tasting room hours—Friday through Monday from 12 PM to 10 PM. From classy happy hours to late evening wine gatherings with friends, 29 Vines can accommodate and educate!

With our tasting done, I enjoyed a glass of the Reserve Chardonnay while Paul sipped a glass of the Sweet Rebecca Lynn. We also admired the tastefully appointed tasting room that included elegant chandeliers and lighting fixtures. These created a soft, unpretentious atmosphere that invited tasters to stay a bit longer. However, we did eventually have to leave, and we thanked Mary Beth for guiding us through our tasting. Please plan to attend the grand opening of 29 Vines in Purcellville, and mention that Virginia Wine Time sent you.

Abingdon Vineyard and Winery: This place gets an A+ for scenic beauty—a babbling stream, majestic trees, and a mountain view located in the quaint mountain town of Abingdon, the setting seemed like something out of the Waltons (that TV show in the 1970s about John Boy, Jim Bob, Mary Ellen, Bubba Joe, etc.) Lots of wines to taste here, and the winery offered six wines for a complimentary tasting; therefore, we each picked six different wines to taste and then compared notes. Of the dry white wines, Paul liked the crisp 2009 Viognier that was aged in stainless steel tanks and presented citrus notes and flavors. For those who like oakier white wines, the 2009 Chardonel was aged in oak barrels for 15 months, and it exhibited pear flavors and a toasty finish. Of the red wines, the 2009 Chambourcin with its smoky nose and dark fruit nuances might be one to serve with burgers or grilled beef. Abingdon Vineyard and Winery is located near the Virginia Creeper Trail enjoyed by hikers, bikers, and horseback riders, so readers who plan to take a hike in that area should take advantage of that trail’s proximity to Abingdon Vineyard and Winery for an after-hike wine tasting!



Attimo Winery: Owners Rik and Melissa Obiso opened Attimo Winery in July 2011. Before opening the winery, they spent years learning the winemaking business and made certain to select only the best property to grow vines. The term Attimo roughly means “live the moment” and the wines are named after special moments. Our tasting was conducted at a small dining table in the new tasting room, and John, our tasting associate, wheeled the cart of wines to our table to provide us with an expert tasting. Of the white wines, our most special experience was with the Sonnet 98, a crisp Vidal Blanc with floral notes and tropical fruit flavors. The label also bears Shakespeare’s Sonnet 98, so literature buffs may develop a personal connection to this one! Of the red wines, we preferred the 2010 Deep Silence made with Cabernet Franc. Aged for nine months in French oak barrels, we noted a smoky nose and raspberry flavors. It’s called Deep Silence because owner Rik Obiso was so impressed with the quality of the wine as it developed in the barrel that when he tasted it, the wine left him in a moment of reflective silence.



West Wind Farm Vineyard and Winery: We were the first wine bloggers to visit West Wind Farm Vineyard and Winery back in 2007, so we made certain to pay another visit this time around. David Manley was on hand to conduct our tasting, and this began with our favorite of the white wines, the 2010 Galena Creek White. This dry wine was made with Vidal Blanc with one-third of it fermented in Minnesota oak and the remainder fermented in stainless steel tanks. Nice melon aromas and flavors with a mineral finish made for a nice sipper especially on a hot day. Of the red wines, I found the 2008 Chambourcin to be quite nice. Its smoky/peppery nose and plum flavors was easy to sip but could be served with a barbeque dinner. Paul preferred the more complex 2009 Heritage Reserve made from selected lots of Cabernet Sauvignon, Merlot and Petit Verdot. It was certainly young, but swirling produced a whiff of violet along with notes of dark cherry, plum, and black pepper. Paul noticed a lengthy finish to boot.



We still have more to report from our swing through the southern-most portions of the state, so stay tuned for continued posts about the trip. In the meantime, be certain to visit these wineries and mention that Virginia Wine Time sent you.

As usual, we got up really early and met others at the winery and enjoyed some breakfast treats before heading out to the vineyards.

Al gave us a quick lesson on how to harvest the grapes.

We then headed out to the vineyards to begin harvesting the grapes.

Here’s Warren hard at work snipping the stems.

We found a small bird nest IN the vines!

A few hours later the lugs were weighed and 11 TONS (yes, tons) of chardonnay grapes had been harvested.

At the end we toasted and cheered for the record breaking harvest and what a good job we had all done! We look forward to repeating this again next year!

The experience was indeed a unique one as the tasting room is located in the town of Staunton instead of near the Ox-Eye vineyards. The vineyards are actually in Shenandoah farm country and several miles away from downtown Staunton. Visitors to Virginia wineries may find this unusual, but it is par for the course in Europe. We actually enjoyed this slice of Old World in a historic town like Staunton (historic because it is the birthplace of President Woodrow Wilson), and there is no doubt that the tasting room’s downtown location creates a greater potential to attract more customers. And the closing time on Friday and Saturday is 7 PM. End of work week/happy hour crowds in Staunton who seek an alternative to cheap beer and watered down liquor now have a place to unwind. The quaint tasting room itself as well as the out door café tables and chairs only enhance the Euro vibe.

So what about the wines? Overall, we found them to be well-crafted wines. Three white wines from the 2010 vintage and three reds from the 2009 vintages were offered for tasting. Of the white wines, we both enjoyed the crisp Chardonnay that was fermented in stainless steel tanks. It presented aromas and flavors of pear and citrus zest, and its refreshing finish was made for a hot summer’s day. Nice on its own, this Chardonnay should pair nicely with poultry or shellfish.

Of the red wines, I favored the 2009 Cabernet Franc with its notes of raspberry, tobacco, and black pepper. This was aged in French, American and Hungarian oak barrels. Grilled chops seasoned with fresh herbs might partner nicely with this one. We were both intrigued with the 2009 Lemberger, an Austrian grape that grows well in the cooler climate and higher elevations of Ox-Eye vineyards. With a smoky nose and flavors of dark cherry, blackberry and black pepper, this unique offering might be destined for a meal that features grilled steaks.

As we sipped away in the tasting room, we met Susan Kiers who owns Ox-Eye Vineyards along with her husband, John. They have managed the Ox-Eye Vineyards since 1999 and began selling grapes to other wineries after 2000. In 2010 a tasting room was built in downtown Staunton; March 2011 was the grand opening of this facility. The Ox-Eye Vineyards enjoys an elevation of 1830 feet and benefits from a limestone foundation. Continuous breezes create optimal airflow to combat frost and diseases. In fact, John and Susan compare their site to those of the Finger Lakes region rather than Virginia’s Piedmont! And where did they derive the name, Ox-Eye? From the ox-eye daisies that decorate the property and surrounding landscape.

With our tasting done, we shared a glass of the 2010 Chardonnay and relaxed beneath the shade of the back patio. We envision a bright future for Ox-Eye Vineyards and hope to visit the tasting room to follow the progress. In the meantime, visit the birthplace of President Wilson and then enjoy a glass of wine at the Ox-Eye tasting room. Be sure to mention that Virginia Wine Time sent you.

Are you prepared for the hurricane? Make enjoying some Virginia wine part of your preparing for the storm. If you happen to visit Piedmont Vineyards or Breaux Vineyards in the near future, tell them Virginia Wine Time sent you!

Barren Ridge Vineyards: Owners John and Shelby Higgs converted this apple orchard into a vineyard, and it is located on a high ridge (1400 feet) between the Blue Ridge and Appalachian Mountains. A semi-arid environment brings lower rainfalls and persistent breezes to create an excellent climate for growing grapes. Our favorites here included the crisp 2009 Tinkling Spring that is a blend of Viognier and Vidal Blanc grapes. Clean and fruity, a perfect wine to sip on its own or with light fare. We also enjoyed the 2009 Rose, a perfect summer wine that presented strawberry and melon flavors. Paul placed an extra star next to the 2009 Traminette with its floral nose and tropical fruit characteristics. At the end of our tasting, we shared a glass of the 2009 Rose and took in the breathtaking mountain views from the patio.



Bluestone Vineyard: This one is definitely a newbie. Owners Curt and Jackie Hartman planted grapes in 2003 and within five years the vineyard expanded to include thousands of grape vines. The winery was built in 2010, and the vineyard now produces 2000 cases of wine. Michael Shaps consults on the winemaking, and his expertise was evident in our favorite, the 2010 Viognier. Done in stainless steel, it presented white peach, apricot and citrus zest aromas and flavors. Sweet wine lovers should appreciate Beau, named after the winery’s golden retriever. The Vidal-Traminette blend has 3% residual sugar.



Cross Keys Vineyards: An expansive facility with a European feel to it, Cross Keys Vineyards opened its winery in 2008. Eleven wines were available for tasting, and a favorite white included the barrel fermented 2009 Chardonnay with its pear notes and soft, toasty finish. For those who yearn for sweeter rose wines, the 2010 Fiore may fit the bill. Made from juice pressed off of skins from Pinot Noir grapes, it includes 1.5% residual sugar along with bright red berry aromas. The focus at Cross Keys Vineyards seems to be red wines, and we preferred the 2009 Petit Verdot with its whiff of violet and notes of plum, dark cherry, and spice. Still young and tannic, so plan to age for a bit. We also liked the 2008 Meritage, a blend of Merlot (43%), Cabernet Franc (30%), and Petit Verdot (27%). Aged for 15 months in new and aged oak barrels, we noted cherry and raspberry elements with nuances of crushed herbs and spice. Tannins here were smoother, too. Dessert wine lovers should try the 2009 Ali d’Oro produced from late harvest Traminette. I referred to it as Bit-0-Honey in a glass and imagined it with a hunk of blue cheese!




We did make one other new discovery on the Shenandoah trail, but I’ll save that experience for the next post. In the meantime, be sure to experience these wineries in the Shenandoah Valley AVA, but be certain to mention that Virginia Wine Time sent you.

What wines did you enjoy this weekend? If you visit Breaux Vineyards or Linden Vineyards anytime soon, tell them Virginia Wine Time sent you!

1405-Total number of miles traveled.
$3.79-The highest price paid for gas.
$3.23-The lowest price paid for gas.
42.7-Miles per gallon (hybrids get great gas millage).
12-Wineries visited.
9-New wineries visited.
3 1/2-Tanks of gas purchased.
2-Cases of wine purchased.

The last three wineries we visited were Annefield, San Soucy, and Molliver.

As we swirled, sniffed and sipped, Jim continued to present his philosophy on winemaking. Among his many skills, Jim is also an expert photographer who sees winemaking as an artistic craft that is constantly being perfected; as the photographer captures a perspective in the camera, so too does the winemaker with grapes. The winemaker’s point of view is captured in the bottle much like the photographer’s is preserved in digital format. Therefore, Jim will continue to produce small quantities of wine that reflect his own winemaking philosophy in much the same way that pictures present his artistic philosophy. Sounds too serious? Actually, for Jim Hanna, this is all about “keeping it fun”. After we sampled his wines and viewed his photographs, we can conclude that Jim Hanna is having a blast. Light-hearted and with a sense of purpose Jim Hanna and Catoctin Creek Winery are well positioned to experience further success.

While Paul and Jim continued to chat about photography, I enjoyed another sample of the Cabernet Franc (and wondered what I did with that Kodak Insta-matic from 1975 as I was certain that it needed more flash cubes!) We will continue to follow the developments at Catoctin Creek Winery, but readers should be certain to sample Jim Hanna’s current releases. Just remember to mention that Virginia Wine Time sent you.

The meals at Meander plantation are always elaborate and delicious. Even breakfast has three courses! The dinners are always special because each course is paired with a specific Virginia wine. Check out the menu for Monday night’s dinner:

Each course was a work of art. I took photos of each course. You can see what Warren selected for each course.

First Course

Second Course

Intermezzo-Blood Orange Sorbet (I ate it before taking a picture)

Entree

Dessert

The dinner was delicious! Thank you Suzanne and Suzie! We always enjoy our time at The Inn at Meander Plantation. It’s a very quiet, relaxing place to stay. We are already thinking of booking a weekend in the fall to enjoy the fall colors. If you plan a trip to The Inn at Meander Plantation, be sure to tell them Virginia Wine Time sent you!

Warren’s summer picks:
Sauvignon Blanc 2010: crisp and citrusy with grassy notes
Viognier Reserve 2009: elegant with floral notes and fuller mouth feel
Phileo: Moscato and Gewürztraminer blend that should pair well with peach cobbler

Paul’s summer picks:
Chardonnay 2010: for stainless steel lovers like myself. Crisp and clean; serve well chilled.
Rose 2009: Strawberry Hills forever! Versatile for this time of year.

Be on the lookout for future releases of Petit Verdot and Vermentino. Bill, our tasting associate told us that Luca created a 2008 Petit Verdot that will probably only be seen at the restaurant, Palladio. Luca also made a 2009 Petit Verdot that should be released later this year. In the meantime, visit Virginia wineries to find your own summer favorites. Be sure to mention that Virginia Wine Time sent you.

“One of the main reasons I hosted the post conference gathering was to get some real time with individual bloggers and try to get my message across, and talk about Jefferson wines, where they’re at, the foods they need to be paired with, etc. before there is an opinion written.”

We spent a few hours socializing with other bloggers, talking with Andy about his wines, and enjoying tastings of some of this wines. We were able to taste the 2007 Viognier, 2010 Vigonier, 2007 Chardonnay Reserve, 2010 Pinot Gris, 2001 Cabernet Sauvignon, 2007 Reserve Cabernet Franc, and the 2007 Meritage. This wasn’t a time for us to review the wines so we just enjoyed what we tasted and didn’t take any notes. I will say though, that I really enjoyed the 2010 Pinot Gris. It was a hot day and this wine helped ease the heat.

Here are some photos from the event. A big thanks to Andy for inviting us and sharing his food and wine with us that afternoon. It was a great way to end the conference.

Break Out Sessions:
A number of break out sessions were available for bloggers to attend. We attended the sessions on millenials and wine, drinking local, and the future of blogging. Of these, I found the drinking local conference most interesting and useful for our purposes. The session was moderated by Frank Morgan of Drink What You Like, and panelists included Lenn Thompson of New York Cork Report, Remy Charest, blogger at The Wine Case in Canada, and Washington Post critic Dave McIntyre. McIntyre defined drink local as “a story that is just beginning.” If this is the case, then bloggers do play a critical role in the whole drink local movement. When we began our own blog six years ago, we were one of a handful of blogs writing about Virginia wine. We opted for a drink local focus because, although we both enjoyed wines from around the world, Virginia wines seemed less likely to be featured in the wine media, traditional or online. As the other 46 states continue to develop their own wine industries, bloggers will continue to play a key role in the process. After all, there is little to indicate that the established industry resources will regularly feature non-traditional wine regions. Other topics included the issue of price and local wines with McIntyre noting that if a local wine earns the same accolades as a wine from France or California, then the matter of price should be a non-issue.

The session on millennials and wine was probably the session that least held my attention. A basic summary of this session seemed to be that millennials like to be engaged and entertained and are more likely tune out information they deem to be boring or useless. No tasting notes or references to terroir for them. And f-bombs are okay with them. I’m not so sure that I bought any of this, but then again I’m closer to 50 years of age than 25. I was once 20-something with a short attention span, so I understood the gist of what I heard. However, I did come away with a conclusion that the millennials are unencumbered by elitist attitudes toward wine and thus more likely that boomers to try wines from other regions. I do think that it is a more open-minded generation. And I don’t think dropping f-bombs is necessary to grab their attention.

Paul attended the future of blogging session on Sunday morning. I was able to sneak in a bit later after grabbing some breakfast. This session was blogger led and supposed to be about the Present and Future of wine blogging. The first part was a discussion about how Twitter is used and the roll of Facebook in wine blogging. There was technical talk but the discussion really revolved around basically three bloggers discussing how the wine blogging community could come together and help change things in the wine world..like the use of certain enclosures. Before we knew it, the session was over. If it had continued, I’m sure we would have gotten to some more substantive topics. I actually think the conference should have more sessions like this one…more time for bloggers to talk about what is relevant to us. Either way, it was a good time to hear other bloggers talking about what they are so passionate about.

Presentations:
The Ignite presentations were given by bloggers, and these ranged from infomercial to entertaining to controversial. My favorite was given by ECoastWines.com who gave an excellent comparison of east coast wine regions to those on the American west coast and Bordeaux. The most controversial presentation was one that attempted to debunk the cork shortage issue and asserted that plastic or screw cap enclosures are actually rather harmful to both wine and drinker. From our own experiences with enclosures, we still prefer cork but do not mind the screw caps. The plastic enclosure? Not so much. If we have to dump a bad bottle of wine, it is usually one that had been sealed with a plastic cork.

Awards Dinner:
This event accomplished two things: 1) it showcased Virginia and its history as a wine producing region, and 2) it recognized bloggers for jobs well-done. Part of the showcasing included featuring locally grown food with locally produced wines, and I do have to admit that a couple of the food and wine pairings were a bit curious. For example, the corn chowder with Virginia rieslings were not as successful as the duck pate paired with the Horton Sparkling Viognier. I’m not sure how Virginia rieslings even made the menu, but I will acknowledge that the Lovingston Petit Manseng was the bright star in the lineup. The dessert pairings which featured local cheeses partnered with the Gray Ghost Adieu and the Rockbridge V d’or were quite solid.

Before the dinner, bloggers were awarded for excellent work. Nominees included Virginia’s own Swirl Sip Snark! Winners included the New York Cork Report, Fermentation, Enobytes, and Vinography. Congratulations to these outstanding writers.

Al and Cheryl Kellert from Gray Ghost Vineyards

Jen Breaux Blosser and Chris Blosser from Breaux Vineyards

Conclusion:
All in all, this was a positive experience for us. This was our first blogger’s conference, and we came away with renewed energy to continue to support local wine. We met lots of bloggers from all over, and we learned that their experiences were likewise quite positive. The heat? Not much to do about it except deal with it. Conferences? We heard some complaints about lack of content at this event, and that might be worth revisiting for next year’s organizers. For example, with this year’s advice given by keynoters Jancis Robinson and Eric Asimov still fresh in our minds, a writers’ workshop might be useful. Wines? Overall, the feedback by those who actually tasted lots of Virginia wine was positive; this has been acknowledged by Virginia winemakers with whom we chatted during and after the conference. Were all of the wines excellent? No, but that has to be expected regardless of wherever the conferences are held. We concur with Frank Morgan at Drink What You Like who commented on one blog’s rather negative post—for those who left their hotel rooms and actually participated in the events with an open mind, there was much to learn and experience. Would we consider attending another blogger’s conference? Absolutely! And to close, another thank you to Annette, Amy and Mary Catherine of the Virginia Wine Board for a job well done!

The Virginia Wine Blogger Clique

Keynotes
If there was an official start of the 2011 Wine Bloggers Conference, it was delivered on Friday by keynote speaker and wine industry legend, Jancis Robinson.  After an amusing recap of her storied three-decades long career in the wine writing business, Robinson offered advice to bloggers: 1) be more investigative; 2) be more creative; 3) fine tune the writing and use the Economist magazine as a stylistic model; 4) date what you write; 5) be accurate; 6) be authentic, and 7) try to write for a more international community.  Some of these tips seemed to concur with Saturday’s keynote address given by New York Times wine critic Eric Asimov who likewise encouraged bloggers to be more investigative and creative.  In fact, Asimov advised bloggers to eschew posts that present tasting notes other than to describe wines as either sweet or savory.  Like Robinson, Asimov offered accuracy and authenticity as critical assets to quality blogging.

We certainly internalized and reflected upon these critical pieces of advise from these renowned voices in the wine writing field.  It certainly is very easy to become too comfortable with a known formula for topics and blog posts especially with the hectic realities of day to day living (like jobs, for example)!  However, Paul and I used the days after the conference to brainstorm a list of topics that are outside of our usual focus on winery visits.  We may even plan to revive our Extra Pour feature that presented lengthier articles and required more investigation and research.  However, I’m not sure about abandoning tasting notes in our posts.  For us these notes present our sensory experience with wines and how they matched with food.  Why? When I read reviews of wines, either on blogs or traditional media, I like to read the tasting notes. How do these palates compare to mine? If the review features a wine that I’ve already tasted, did I get similar characteristics? Were my own taste buds off? What are other nuances that I should be able to detect?  In other words, I consider the tasting notes part of the educational experience both for my readers and myself.

Interactions
Wine Tastings: In my opinion, these offered the best opportunities for bloggers to interact with each other, wine makers and other industry people about the one subject we all enjoy—wine.

1) Speed Tastings: Two of these were conducted, and the first one was held on Friday evening before we all went out to Monticello for a tasting of Virginia wines.  The Friday session featured white wines from around the world including Virginia, and the second session was held on Saturday before the awards dinner.  The second session presented red wines.  The pace of these was certainly rapid with five minutes given for each winery to present its wine to tasters who than frantically tweeted their impressions.  Despite the pace, we were able to compare notes with other bloggers.  I don’t remember how many wines were tasted, but the whole thing lasted for almost an hour.  Needless to say, I did lots of spitting.  I do recall enjoying a bubbly from Gloria Ferrer and a Pinot Noir from King Estate in Oregon.  I allowed myself to swallow a sip of those before reluctantly hitting the dump bucket.

2) Monticello Dinner and Tasting: Mother Nature intruded on this Friday evening event and delivered a 100+ degree scorcher.  Heat and humidity was definitely an issue both for tasters and winemakers who had to present their wines in less than optimal conditions.  At least 30 Virginia winemakers were on hand to pour one white wine and one red wine for guests. Tasters seemed to be in the mood to try white wines, and in conversations with other bloggers who had never tried Virginia wines, Virginia Viogniers seemed to excel.  One blogger noted the aromatic nature of Virginia white wines; another applauded the array of Viognier styles with each seeming to be well-crafted.  We made the round of white wines first then enjoyed small portions of food that included cheese grits with shrimp, fried green tomatoes, and crab cakes.  The heat did make some sippers leery of trying red wines, but those who did commented on the solid Bordeaux-style wines; however, the most buzz was generated around the Pinot Noir from Ankida Ridge.  In fact, wine experts Richard Leahy and Dave McIntyre both gave me a thumbs up when I asked their opinions about it.  One blogger from Oregon did also mention this one as a favorite of the Virginia reds.  How did they all respond to the heat?  I’m from New Orleans, so I felt like a fish in water (literally), and I’m able to roll with this kind of weather.  I did ask one blogger from British Columbia how she fared in weather that had to be foreign to her, and she replied, “I just dealt with it.  I’m here to experience local wines and talk to other wine bloggers about wine.  I’m not sitting in the hotel room because it’s hot.”

3) The Other 46 tasting: I was surprised that more wineries from other states did not participate in this, and I was even more surprised that most bloggers did not attend.  With an increasing focus on drinking beyond West Coast and Western Europe, I expected this session to be heavily attended.  To be honest, this was conducted after the Monticello event, so some bloggers may have been heat fatigued.  However, the heat did not seem to dampen the enthusiasm for private parties that occurred at the same time.  For me, this was a chance to try wines from Indiana, Missouri, Ohio, Texas, and Maryland.  Several of us left with bottles of Missouri bubbly, Missouri Norton, and a very nice Missouri Vignole.  I was also surprised by a Texas Tempranillo and a dry Riesling from Ohio.  At the end of the session, a table of us Virginia bloggers were joined by a winemaker from Canada, a blogger from Vermont, a representative of Boordy Winery in Maryland, and Jen Breaux Blosser from Breaux Vineyards to chat about wine and the different varieties and styles offered by the various states.

4) Winery Visits: This was held on Saturday afternoon, and bloggers boarded different busses each destined for at least two Virginia wineries in the Charlottesville area.  Our particular bus (bus 4 rocked with DrinkWhatYouLike, Swirl Sip Snark, Cellar Blog, and Breaux Vineyards) headed for newly opened Pippin Hill Farm and Veritas Vineyard and Winery.  We were particularly impressed with Pippin Hill, and its gorgeous setting prompted more than one blogger to snap as many pictures as possible.  Wines included a Chardonnay, a Viognier, a Rose and a Blended Red.  I’ll spare the details about the wines for a future post, but I will say that the wines were all well received as I spotted bloggers leaving with bottles.  What may have helped to sell the wines were food pairings offered with each wine sample.  Winery chef Amalia Scattena prepared a plate of seared scallops, chicken salad wrapped in grape leaves, and a muffin topped with frosting and a drizzle of chambourcin.  I would have stayed longer just for more of the scallops and Chardonnay!  From Pippin Hill we then boarded the bus and headed to Veritas Vineyard and Winery where we were directed to the tank room.  It was deliciously cold down there too!  Here winemaker Emily Pelton and her father, Stephen, gave us a vertical of Veritas Cabernet Franc starting back to the 2002 vintage and Petit Verdot.  This session ended with a sneak sample of the upcoming Petit Manseng.  We were then offered lunch in the upstairs dining room with a complete tasting of current releases provided in a private tasting room.  Comments from the group?  The white wines seemed to earn the most accolades with one blogger from New York suggesting that Virginia had given her a new appreciation for Chardonnay (lest we all think that Virginia only makes Viognier, of course).  Petit Verdot seemed to trump Cabernet Franc, too.

So what to conclude from these interactions?  In regard to Virginia wine, the feedback that we received was largely favorable.  Another blogger from Ohio summed up her perceptions in this way,”Virginia wines are clean and well made.  I didn’t like everything that I tasted, but I liked a lot of what I tasted.”  Fair enough.  We also heard admiring comments about the extensive support offered by the state government and the well-organized efforts to promote Virginia wines.  Dedication of winemakers was also noted; if anything, the weekend’s hot weather gave many bloggers an appreciation for the area’s challenges in making quality wines.  

In regard to other bloggers, I was impressed with the number of folks who made an effort to participate in every program offered at the event.  They were not daunted by the heat or the sometimes hectic pacing.  I was also impressed with their open-mindedness toward Virginia wines; I must admit that I was a bit nervous as to how west coast palates would receive Virginia wines.  However, a San Diego blogger extolled the virtues of Virginia reds, especially the 2007 Cabernet Sauvignon from Keswick Vineyards.  It was unfortunate, then, that a handful of bloggers who opted not to participate in these events complained about the lack of interaction between bloggers and winemakers, squawked about the heat as though anyone could do anything about it, and snubbed Virginia wines.  These complaints were usually tweeted from the comforts of their hotel room or the hotel lobby.  

For brevity’s sake, I will end this post here but conclude my impressions in another post.  Before I sign off, though, Paul and I cannot thank the Virginia Wine Board, headed by Annette Boyd, enough for planning this conference.  They did an amazing job pulling all of this together.  Until next time, happy sipping from Virginia Wine Time.

We had the 2009 Gadino Cellars Pinot Grigio with cheese and crackers. First off we noticed the light straw color and the aromatic nose of twists of lemon, subtle peach, and minerality. On the tongue we noticed the refreshing minerality and nice acidity. We noted lemon and the crisp feel and finish. It accompanied our cheese and crackers rather well on a very warm afternoon.

Our dinner wine was the 2009 Rose from Linden Vineyards. As we’ve noted before, you can’t go wrong with anything from Linden. This rose had a pale pink color and a strawberry, grapefruit, and melon nose. On the tongue we noted strawberry, melon, citrus zest, and refreshing acidity. We wanted a lighter wine for our chicken and pasta and this one filled the bill perfectly. Of course this means I have one less bottle of Linden Rose on my rack!

If you visit Gadino Cellars or Linden Vineyards anytime soon, mention you read about their wines on Virginia Wine Time!

Todd Haymore-Agriculture Secretary of Virginia

Keswick Vineyards

King Family Vineyards

Jefferson Vineyards

Gabriele Rausse

Glass House Winery

Cardinal Point

Annefield Veinyards

8 Chains North

Gadino Cellars

Catoctin Creek

We started with the international wine tasting. We tasted wines from France, Spain, South Africa, and others.

After the international tasting we headed over to Sips on the pedestrian mall near the hotel to meet Virginia winemakers. We chatted with Kirsty Harmon from Blenheim, Steven Barnard from Keswick Vineyards and Fritz Repich from Mountfair Vineyards.

We finished the evening by tasting some wines from Jordan Winery in California. We really had an event filled day on day one of the Wine Bloggers Conference.

Today we are heading to Charlottesville for the Wine Bloggers Conference. We will be tasting a lot of wine, meeting lots of people, hearing speeches, and having a great time. Tonight alone we have three different tastings to attend. We’re not sure we’ll get to them all but they all sound fun and educational. We will be posting during the entire conference so check back often for updates to find out what we’re doing. Also, make sure you are following us on Twitter because we’ll be updating our Twitter feed all the time during the next four days.

If you are a blogger, winemaker, or pouring wine at any of the events over the next four days, be sure to say hello and introduce yourself to us! We’re looking forward to meeting lots of new people and tasting lots of wine!

I first thought I’d go through and describe all the wines we tasted and then I realized we loved everything on the menu! Linden is one of the few wineries where we enjoy every wine we taste. We can’t think of one we don’t enjoy. This makes it difficult to limit our choices to one case. Warren is a case club member and needs to purchase one case a year to have access to the deck. On this visit it was time to renew the membership and purchase a case. He made some very difficult decisions but was able to fill a case. While at Linden we decided to take advantage of Warren’s membership and enjoy some lunch on the deck. Instead of describing all the wines, I will instead post several photos from our visit. Just know that anything you taste at Linden, you will enjoy. And when you do go to Linden, tell them Virginia WIne Time sent you!

First up wass the 2009 Steel Chardonnay. On the nose we noted pear and apple. In the mouth we picked up citrus, grapefruit, apple and pear. This one would make a nice sipper for a warm afternoon or a pre-dinner sipper.

The second wine we selected was the 2009 Viognier. This one gets our gold star for the day. It’s aged in French oak barrels. We noted a floral nose and tropical flavors on the tongue with a hint of honey and a round mouth feel. We think this one would compliment seafood dishes. And since viognier is now the state grape, consider adding this one to your collection.

Most of our summer sippers have been white wines. However, our final sipper here is the 2008 Chambourcin. We selected this one because its lighter bodied and would go really well with summer barbecues. We noted cherry on the nose with tart cherry, herb, and spice on the tongue. This one would be perfect for hot dogs and hamburgers.

After our tasting we decided to enjoy a bottle of the 2009 Viognier. We brought some sandwiches to enjoy with our wine. The wine paired beautifully with our lunch items. Our search for more summer sippers will continue the rest of summer, but in the mean time be sure to check out these wines at Dry Mill Vineyards and Winery. And if you do, tell them Virginia Wine Time sent you!

The first sipper our our list is the 2010 Unoaked Chardonnay. This is 100% Chardonnay and didn’t go through malolactic fermentation. On the nose we noted apple, pear, and melon. On the tongue we noted green apple, lemon, and Warren jotted down banana. This is a nice crisp, fruity wine that would be perfect for a warm afternoon.

The next sipper was the 2010 Rose. It’s a blend of 73% Cabernet Franc and 27% Mourvedre. It weighs in at 2.5% residual sugar but you don’t notice it very much at all. On the nose we picked up strawberry and watermelon. In the mouth we noted melon and strawberry. We also got some cherry on the smooth finish. When we taste Rose`s we always think of a picnic on the lawn at Wolf Trap while enjoying a concert. This one would go well with picnic foods.

Our final sipper was the 2010 Riesling. It has 3% residual sugar but like the Rose it’s hardly noticeable. On the nose we picked up melon and peach. In the mouth we also noticed melon and peach but also noted lemon-lime. It has some nice crisp acidity as well. Another nice summer sipper.

During our tasting we were able to chat with Seth Chambers about the evolution of Naked Mountain and some of the upcoming changes taking place. We look forward to the new wines coming out soon and the changes in the labels. We love the new labels and logo. Nice job, Naked Mountain. So if you are looking for some summer sippers to add to your collection, consider the three mentioned here. And if you visit Naked Mountain anytime soon, tell them Virginia Wine Time sent you!

We started with the 2009 Merlot. It’s aged in neutral French oak barrels for 16 months. We noted a big fruity presence that gives way to medium tannins. We noted black cherry and a lengthy finish. This is a food wine.

We then moved on to the 2008 Cabernet Franc. It’s aged in neutral French oak barrels for 14 months. We noted cherry, raspberry, black pepper, a hint of spice and light to medium tannins. This one got my gold star.

Next up was the 2009 Cabernet Franc. Aged in neutral French oak barrels for 16 months. This one starts out with some nice fruit up front but then the tannins hit you. We noted more spice on this one than the 2008. This one is also blended with a little chambourcin and norton. It’s a young wine and will benefit from time. Save this one on your rack for a good year.

The 2009 Chambourcin was next. This one is aged in neutral French oak for 11 months. We noted dark fruit…plums, current, cherry. We picked up some smoke up front and a medium earthy body. It had a very inky color as you would expect from a Chambourcin.

The final wine was the 2009 Chambourcin Reserve. This one is also aged in neutral French oak barrels for 11 months. We noted concentrated dark berry flavors with some smoke. We also noted the smooth finish.

After our tasting we had the chance to talk with Bill Hatch, the winemaker and vineyard manager. We were able to get a barrel sample of the 2010 Chambourcin. Right now it’s fruitier than the 2009 but it still has time in the barrel. He showed us the barrel room and explained their process from vineyard to bottle. You can tell Zephaniah has a passion for wine. They take their time during the tasting, letting you enjoy the wines and ask questions. You should plan a trip to Zephaniah Farm Vineyard soon and when you do, tell them Virginia Wine Time sent you!

The wines included in the tasting are:

The tasting begins tonight at 7:00 PM. You can follow the hashtags: #vawine #vaviognier and #wbc11

Some 2007s are still a bit young. Just to be safe we poured this one through our Soiree to give it some air since we hadn’t opened it too much before dinner. Right away we noticed the dark, rich garnet color. That was a good sign. On the nose we picked up concentrated dark berries and anise. On the tongue we noted concentrated mix of dark cherry, blackberry, and raspberry. We also noted a hint of black pepper and firm tannins. While it’s true that this one probably could have benefitted from some more time on the rack, it was too good to let that happen. It paired beautifully with our filets and wild rice.

If you visit Breaux Vineyards anytime soon, tell them Virginia Wine Time sent you and think about joining the wine club to have access to wines like this one.

On another note, if you’re a Google+ user, click on the +1 button below to share this post with all your friends on Google+.

From the menu Warren selected seared scallops with mushrooms and gnocchi. Our wonderful waitress Beth helped me select pan seared fluke flounder with roasted potatoes. With our meal selections, we went with the 2008 Blenheim Farm Chardonnay from Blenheim Vineyards. We noted apple and pear on the nose and in the mouth we noted a creamy mouth feel. It was the perfect selection for our meal. We are looking forward to tasting Blenheim’s Viognier during Viognier Night: A Virtual Tasting of Virginia Viogniers on Thursday night.

We selected the 2010 Hildersham Sauvignon Blanc from Aspen Dale Winery for our pre-dinner sipper. It had a light straw color with a floral nose with citrus notes and a hint of grass. On the tongue we noted large citrus flavors, minerality, crisp acidity and some stone fruit. We paired this with manchego cheese, crackers, and strawberries. It accompanied our food selections nicely.

For dinner, we decided on the Red Table Wine from Blenheim Vineyards. This is a blend of 66% Merlot, 16% Malbec, 14% Syrah, 4% Cabernet Franc and aged in stainless steel. On the nose we noted berry fruit and hint of violets. In the mouth we picked up more berry fruit and very smooth tannins. This light bodied red sipper went perfectly with our burgers. We did not want a big heavy red with our burgers and this was the right choice. What did you enjoy on the fourth? If you visit Aspen Dale or Blenheim anytime soon, tell them Virginia Wine Time sent you!

Winemaker Lew Parker opened Willowcroft Farm Vineyards to the public in 1984. At the time, it was the only winery in operation in Loudoun County; today, there are over 30 wineries in the region with more to scheduled to open. Today’s newer wineries feature state of the art facilities and tasting rooms; however, Willowcroft has maintained its rustic appeal and continues to taste in its renovated barn which pre-dates the Civil War. Once in the air-conditioned tasting room, we were ready to sample with a continued focus on summer wines. On a hot, muggy day, who can blame us?

The white wines that we sampled ranged from very dry and crisp to sweet; all were appropriate for picnics and fireworks. The 2009 Chardonnay Cold Steel was crisp and clean with apple and pear notes. Refreshing too! Nice on its own but should pair well with shellfish and other seafood. The 2010 Albarino was similarly dry with a noted crispness thanks to stainless steel aging. Fruity Peach notes and flavors with a cooling minerality were noted. Again, not only nice on its own but also food friendly. Sweeter offerings included the floral 2010 Riesling Vidal Blanc; its 1.6% residual sugar elevated its apple and pear flavors to present a fruity wine. Even sweeter was the 2010 Traminette which boasts a 3.7% residual sugar level. Floral notes with pineapple and spice flavors should please those who prefer sweeter wines; in fact, our friend Michael Tyler came to mind when we sampled this one. Dessert wines should not be overlooked especially with fruit tarts or cheesecakes on the menu, and the 2009 Claire with its honeysuckle and apricot notes should provide a perfect way to end a summer dinner party. The Claire is made from late harvest Petit Manseng and blended with Riesling and Muscat Ottonel.

Grilled burgers on the grill? The lighter-bodied 2009 Fitzrada’s Red might be an option. A blend of Merlot, Chambourcin and Cabernet Sauvignon, we found it to be a fruity pour full of bright berry flavors. White wine lovers might enjoy a glass of this one as an alternative, especially with burgers or other grilled fare on the dinner table.

We ended our tasting at Willowcroft Farm Winery and opted to share a glass of the 2009 Chardonnay Cold Steel. It proved to be the right choice as relaxed at a shaded table in the old barn. Plan to celebrate summer with a visit to Willowcroft Farm Vineyards, and be sure to mention that Virginia Wine Time sent you.

We noted the color to be dense garnet with lengthy legs on the glass. The nose presented anise, violets, and blackberry. We opened the Un•ion an hour before tasting. This is a young wine and we noticed the nose was a little tight. In the mouth we picked up dark plum, blackberry, dark cherry, a little licorice, and some spice. It also has a lengthy finish. By the time we finished tasting the Un•ion an hour and a half later, it had really opened up and we were enjoying it by itself. It paired very well with our food selections. Warren noted the Un•ion could play well with gamey meats and cheeses. As noted, this wine is very young and could really benefit from time. We suggest getting two bottles…one for right now and one for a year from now. When you drink it now, open it a few hours ahead of time. It will pair beautifully with your meal. If you get to Cardinal Point anytime soon to pick up a few bottles of the Un•ion, tell them Virginia WIne Time sent you!

Fans of Breaux Vineyards were surprised to learn this past spring that Dave Collins would be leaving the winery after 14 years of winemaking at Breaux Vineyards. In fact, since Breaux Vineyards began operations, Collins was its only winemaker. However, the opportunities and challenges associated with a new vineyard and winery beckoned Collins to join the Big Cork effort. The implications of the move will go beyond Big Cork; the Maryland wine industry, like Virginia, has grown dramatically in the past several years. With growth comes the increased expectation that quality will also increase, and adding Collins to the Big Cork team will certainly raise the bar in that regard.

The event to introduce Collins as winemaker at Big Cork began in the newly planted vineyard. Randy Thompson welcomed guests as they arrived to the vineyard and greeted them with a glass of wine (of course). I chatted with Thompson for quite a while, and I can attest to his enthusiasm for this endeavor. The vineyard itself is actually part of 100 acres of property owned by Thompson and his family. He now has 22 of those acres planted in vines, and varieties include all of the Bordeaux red grapes, syrah, barbera, nebbiolo, sauvignon blanc, chardonnay, viognier, and albarino will be planted next year. Plans to expand plantings are also underway to reach a goal of 30 acres planted in vines. Randy also intends to go as “green” as possible in the vineyard and has already planted kestrel stations so that the flying predators can control vermin in the vineyard, and propane herbicides will be used to maintain weed control. Why propane? Thompson’s business expertise is in the propane industry, and apparently heated propane can be safely used in the garden (or vineyard) to rid it of unwanted weeds. Of course, the question that I asked next was, “Why did you want to get into the tricky and difficult business of winemaking?” Thompson loves wine; in particular, local wine. Like many local wine lovers, Randy excitedly sees a craft that is only getting better over time, and he wants to contribute to that industry. While surveying his own family-held property, Randy noted that farming was always part of the land’s tradition, and he believed that planting a vineyard should be part of the process.

Thompson turned his attention to the guest of honor, Dave Collins, once all invited attendees had arrived. A toast to honor Collins and Big Cork was offered, and we were all invited to the Thompson home for heavy hors d’oeuvres and wine. Jennifer Thompson greeted us and led us to the kitchen where a buffet was arranged. Windows in the home allowed guests to gaze upon the mountainside landscape with the budding vineyard in clear view. The Thompson plan to eventually rent the home as a guest facility, and the breathtaking views (and wines) would certainly be an attraction. As we sipped and dined, we were able to chat with Dave Collins about operating a new vineyard and winery in an industry that is still fairly young. Collins reminded us that he got his start in the wine business when the Virginia industry was still in its infancy; in fact, he apprenticed under Lew Parker at Willowcroft Vineyards in the 1980s. From there he took the helm as winemaker at Breaux Vineyards when it began its operation in the 1990s. Big Cork Vineyards is not that far from Breaux Vineyards, so as far as Collins is concerned the micro-climates are fairly similar, and helping to start a new venture is within his realm of experience.

Speaking of wine, when will Big Cork open to the general public? The plan is to have wine in the bottle by summer or fall of 2012. Wines will be produced from grapes purchased from a local vineyard in Washington County, Maryland. From the estate vineyard, the goal is to produce 1000 cases from the 2012 vintage. Releases will include merlot, cabernet sauvignon, and viognier. Does Collins have any predictions about the first vintage? “You can’t tell your child in the womb that it is going to be an architect,” replied Collins.

We are certain that Dave Collins will bring his excellent architectural skills to the winemaking at Big Cork Vineyards. Industry insiders Kevin Atticks and Regina were likewise enthused about the potential for Big Cork Vineyards with Collins at the helm. We will return to monitor the progress as it unfolds, and we eagerly await the first pours from Big Cork Vineyards. As the delightful evening came to a close we bid our farewells to Dave Collins as well as to Randy and Jennifer Thompson. We left feeling confident that this team has the energy, enthusiasm and experience necessary to continue the drive toward excellence that is the ultimate goal of the Maryland wine industry.

The new tasting room is indeed spacious and elegant. It was hard for me to believe that tastings were once conducted in the small cottage on the historic property. From the tasting room, the barrel room was in clear view thanks to a windowed wall that divides the two facilities. Our immediate intent, though, was to taste wines and to ascertain which would best refresh on a warm summer’s day. Tasting associate Corima skillfully guided us through our tasting as we began to swirl, sniff and sip.

A trio of wines made the cut for our summer sipper designations. How exactly do we define a “summer sipper?” From our own tastes, we tend to prefer fruitier wines that are very dry or off-dry and best served very cold. We also look for versatility—a nice summer wine should be enjoyable on its own or with a range of foods. With these factors in mind, we tasted away and concluded that three wines from Paradise Springs Winery were indeed summer sippers. They were:

2009 Petit Manseng: 100% varietal and aged in stainless steel with some time minimal time in French and Acacia oak barrels. Very dry but fruit forward with aromas of orange peel; of the three listed here possessed the weightiest mouth feel. Serve with creamy cheeses and a fruit plate or with a seafood entrée.

2009 Sommet Blanc: A blend of Vidal Blanc, Traminete, Viognier, Chardonnay and Riesling. Less than ½% residual sugar but very fruity with melon and stone fruit elements. No oak aging here. Serve to enjoy on its own but can pair nicely with light cheeses or picnic fare. A crabcake may not be out of the question!

2010 Nana’s Rose: Made from 100% Merlot and very dry. My favorite of the trio. Done in the dry French style, it was rich with ripe strawberry aromas and flavors with a hint of tart cherry in the mouth. Roses are the ultimate in versatility and pair with just about anything and every palate. (More dry roses in Virginia, please!)

With our tasting done, we decided to share a bottle of the 2010 Nana’s Rose with a cheese plate and crackers. This was enjoyed while out on the back patio that included a large fireplace. No need for extra warmth right now, but these accommodations should strike the right note in fall and winter when cooler weather calls for heavier wines and extra heat. We’ll return soon to report on new developments and releases at Paradise Springs Winery; in the meantime, plan a visit to Paradise Spring Winery and mention that Virginia Wine Time sent you.

For dinner we had sirloin steaks, veggies, and wild rice. We selected the 2008 Cinq from Delaplane Cellars. Upon opening this one I wondered if it would live up to the fruit of the 2008 reds that I’d been noticing lately. On the nose we noted raspberry, cherry, anise, carmel toffee, and crushed herbs. On the tongue we noticed raspberry, cherry, and I noticed an oak presence at the end that manifested itself as tasted carmel. I also noticed the color had a purple edge even though it only had 1% petit verdot. I think this one did live up to the fruit of the 2008 reds that I’ve been enjoying lately. The Cinq is a very nice red wine that paired well with our meal.

Enjoy these wines and more from Gray Ghost Vineyards and Delaplane Cellars. And if you visit them anytime soon, tell them Virginia Wine Time sent you!

We began with the 2010 Seyval Blanc. This crisp summer sipper was dry with mineral notes, citrus, and melon. We noticed the similarities to a sauvignon blanc. We picked up a hint of grassiness. We thought this one would help the heat of summer and go well with seafood. Up next was the 2010 Rose. This one has a pretty salmon pink color with notes of strawberry, melon, and crushed herbs. As we sipped this Rose we thought about a Wolf Trap concert.

The final white was the 2010 Vidal Blanc. Stephane said he wasn’t sure exactly where this one should go in the tasting. It has 1% residual sugar but it’s a white. Does it go before or after the Rose. Since the Rose is dry he thought it should go after the Rose. We thought it was placed appropriately because of the RS. We found this one to be crisp with notes of orange and apricot with a floral nose. Yet another summer sipper to enjoy on a warm afternoon.

All of these wines would make perfect summer sippers. If you’re looking to increase the number of summer sippers on your wine rack, be sure to check out these from Hume Vineyards. And when you do, tell them Virginia Wine Time sent you!

Gray Ghost Vineyards: We always enjoy catching up with Al and Cheryl Kellert at Gray Ghost Vineyards. We also enjoy sampling their wines! For summer weather, it’s hard to beat the 2010 Vidal Blanc which recently garnered 93 points at the 2011 Los Angeles International Wine and Spirits Competition. I got a whiff of banana and melon with this slightly sweeter pour; lovely on its own, it could also be paired with picnic fare or spicy foods. For those who are thinking ahead to holiday menus (it’s around the corner!), consider the lush 2010 Gewurztraminer with its vibrant floral and pineapple notes. This one always sells out fast and would be fine with Thanksgiving turkey or holiday ham. We were lucky enough to visit Gray Ghost Vineyards on the day that they released the 2010 Cabernet Franc. Full cherry and raspberry aromas and flavors with characteristic spice at the end make for a classic, Old World-style wine. Lighter-bodied and versatile, I’d also consider this one for lighter beef dishes done on the grill but it’s also a contender for herbed turkey and cranberry sauce.

Rappahannock Cellars: The 2010 Viognier was given a pre-release sampling this weekend, and it was lovely. Like the other 2010 whites we’ve tried this year, the full fruit presence was on display with this luscious pour. Melon and stone fruit characteristics made for a flavor-rich wine; some aging in French oak barrels provided very subtle oak nuances and a honeyed texture. Summer brings out the sweeter palates, and the 2009 Noblesse Viognier should prove to be a crowd pleaser at any summer gathering. The Noblesse is actually a blended wine and includes Vidal Blanc, Seyval Blanc and Chardonnay. Fruity and refreshing, our friend and guest blogger Michael Tyler would enjoy a glass of the Noblesse on his deck paired with shellfish and a sunset! Heavier meats done on the grill should partner well with the jammy 2009 Cabernet Franc, a newer release at Rappahannock Cellars.

Summer is the time to favorite Virginia wines with picnics, cookouts and friends. Visit Gray Ghost Vineyards and Rappahannock Cellars to find some of your favorite summer sippers, but be sure to mention that Virginia Wine Time sent you.

Aspen Dale Winery at the Barn: Winemaker Shay McNeal continues to make solid wines at Aspen Dale at the Barn. Our favorite summer pour here was 2010 Sarah’s Chapeau, a blend of Vidal Blanc (60%) and Sauvignon Blanc (40%). Its floral nose and fruity elements of melon and lemon zest make for a perfect sipper while at the deck or at a summer concert. The 2009 Mary Madeleine is a rose and likewise destined for enjoyment on a hot summer day.

Breaux Vineyards: Paul was able to enjoy his membership benefits which allowed us to taste in the tank room! The folks at Breaux also accommodated my parents; Dad, in particular, was eager to try the wines at Breaux Vineyards. Lots of summer offerings here, too! The 2009 Jolie Blond produced from Seyval Blanc presented grapefruit flavors and a refreshing minerality that mimicked Sauvignon Blanc; in fact, we were able to sample the 2010 Sauvignon Blanc! Made only for members, the 2010 Sauvignon Blanc was all citrus fruit with some grassy notes; acids here were rather muted. My own favorite was the 2009 Viognier with its rich aromatics of honeysuckle and peach. Great for summer seafood dishes like crab cakes, too. Chardonnay lovers may like the steel fermented 2009 Madeleine’s Chardonnay with its pear notes and crisp finish. For those who prefer summer wines on the sweeter side, the slightly sweet 2010 Jennifer’s Jambalaya with its notes of honeysuckle, peach, and orange peel should fit the bill. (Residual sugar is .5%.) We left Breaux with almost two cases of wine. A huge THANKS to Breaux for the wonderful hospitality.

In a note about changes at Breaux Vineyards, we were able to chat with new winemaker David Castano during a previous visit to the winery. David Castano was truly excited to be part of the Breaux team, and I asked him what he found most challenging about making wine in Virginia. His reply? The weather—humidity, persistent rainfall, hurricanes all can create problems for the winemaker; however, he added that experienced winemakers know how to overcome these challenges. This past spring seems to confirm David’s point with constant rain in April and early May and then scorching heat in early June. David Castano brings experience as an oenologist and wine consultant to Breaux Vineyards, and we’re confident that he will continue Breaux’s legacy of producing quality wines.

If your stock of summer wines is running low, visit these wineries to replenish the wine racks. Be sure, though, to mention that Virginia Wine Time sent you.

We started the white wines with the 2009 Vincero Viognier. We found this one crisp, refreshing, and full of fruit. This viognier was fermented in stainless steel. Warren’s father put his gold star next to this one. We continued with the 2009 Ottantotto Viognier. This second viognier was fermented in French oak barrels and contains 1% chardonnay. We noted some nice fruit flavors and a round mouth feel. We also noticed the oak presence. We finished the white wines with the 2009 Calor Chardonnay. This one was fermented in French oak barrels, contains 1% viognier, and has 1% residual sugar. We barely noticed the 1% residual sugar but did note the pear and apple flavors.

The first of the reds was the 2009 Celtico Chambourcin. This is actually a blend of 92% Chambourcin, 4% Merlot, 1% each of Tannat, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. We noted bright fruit and smoke on this one. The next red was the 2009 Cantabile Cabernet Franc. This one gets our gold star. We noted tobacco, currents, spice, and black pepper. We all agreed that this one will only get better with time. The next red was completely new to us. It was the 2008 Johann Petit Verdot Reserve. We noted blackberry and vanilla. We thinking this one has aging potential. It will surely change each time you taste it. The last red was the 2009 Gitano Chambourcin. I skipped this one but Warren noted cherry and spice. This one has 7% residual sugar.

Once we finished our tasting we decided on the 2009 Cantabile Cabernet Franc to enjoy with lunch. It paired well with our ham sandwiches, hard cheeses and crackers. It certainly deserved the gold star we awarded it. As you can tell from the names of the wines, Notaviva weaves their wines with music. Each year they have a music event to celebrate their anniversary, The Notaviva Experience. It’s an evening of music paired with their wines. The event is coming up soon. We won’t be able to make it but you should try to attend. You can find out more information about the event here. The next time you visit Notaviva be sure to tell them Virginia Wine Time sent you!

The first new red for us was the 2010 Chambourcin. This was aged in oak for 8 months and is dry. We noted smoke, pepper, and berry flavors on the nose. In the mouth we picked up blueberry, plum, cherry, and black pepper. We noticed the acids were balanced as well.

The next new red to us was the 2009 Merlot. This one spent 18 months in oak. Right away we noticed the beautiful color and the cherry notes on the nose. This one is a fruit forward wine with lots of berry flavors in the mouth. While this one has already spent 18 months on oak, we think it could benefit from 6 months on your rack before enjoying.

Up next was the 2009 Cabernet Sauvignon. This one was aged for 18 months in new Hungarian Oak barrels. Gerhard suggests you age this one another 12 to 24 months before enjoying. We noticed earthy elements, blueberry, cherry, blackberry, and pepper. We also jotted down “a hint of vanilla on the finish.” We think this one is going to be beautiful in a year or so and would go very well with some nice steaks.

The final red we tasted was the 2010 Hunt Country Red, Chambourcin. This one is unoaked and has 3% residual sugar. Gerhard suggests this one be enjoyed chilled or can be used for the base of Sangria. Our friend and sometimes wine blogger, Michael, really enjoyed this one. We even wrong his name next to it on the tasting sheet. Michael even mentioned that he’d enjoy this one chilled on his deck on a warm afternoon.

While we only concentrated on the new reds during this visit, we can certainly recommend chardonnays that Gerhard produces. Piedmont is known for their chardonnays and you can’t go wrong with any one of the three on the tasting menu. We always enjoy our time at Piedmont Vineyards and Winery. Talking wine with Gerhard is always a joy. Plan a visit to Piedmont soon and when you do, tell Gerhard Virginia Wine Time sent you!

Participants in the event included bloggers (Drink What You Like and Cellar blog) and Virginia wine aficianados, but the most special guests were my parents, Warren and Carolyn, who were up for a visit from New Orleans. We all met at the Landsdowne Resort and then were transported by bus to the Tranquility Vineyard. And what a view greeted us! Rolling mountain landscapes painted green by continuous spring rainfall made for picturesque moments. The tastings were conducted in the vineyard beneath a tent that provided shelter from early sprinkles and then the later bright sunlight. Our first flight began with Ben Renshaw’s lineup of the 2009 Sauvignon Blanc (which actually grew on me as it warmed up a little bit), the refreshing LocoVino, and the 2008 Furnace Mountain Red. We recently visited 8 Chains North, and our favorites remained the LocoVino and the 2008 Furnace Mountain Red. Dad chimed in that his favorite was of this flight was the LocoVino; Mom does not drink wine, but she does have a very perceptive nose. She correctly detected the earthy elements in the 2008 Furnace Mountain Red and noted its tobacco aromas.

Clyde Housel then presented his flight which included the 2009 Traminette, the gold-medal awarded 2008 Cabernet Franc, and the Vitis Rubus, a blend of Raspberry and Chambourcin. The 2009 Traminette and its floral nose beg for summer weather, but a decadent chocolate cake should pair nicely with the Vitis Rubus. Jordan Harris of Tarara Winery conducted the final flight that included the 2009 Nevaeh White, the 2009 Tranquility, and the 2008 Nevaeh Red. The 2009 Nevaeh White was my ultimate white wine of the day; a blend of Viognier and Chardonnay, it was clean and crisp. Paul raved about the bold 2009 Tranquility, a blend of Cabernet Sauvignon and Tannat; buy now but drink later as this one will certainly benefit from time on the wine rack. Dad and I enjoyed the accessible 2009 Nevaeh Red with its rich berry and spicy notes.

Of course, the tasting ended with the 2009 Three2One Cellars Tranquility, a blend of Cabernet Sauvignon (77%) and Tannat (23%). Renshaw, Housel and Harris worked together as “like minded friends that all believe Tranquility Vineyard is one of the prized terroirs in Virginia. It is a blend of the top two barrels each winery produced from this vineyard in 2009.” Aged 18 months in French and American oak barrels, we all noted dark berries, licorice and tobacco on the nose; blackberry and plum flavors abounded with a nice acidity and lengthier finish. Tannic? Yes, but smoother than expected. Age-worthy? Absolutely. Save for a special occasion and serve with big beef dishes and roasted veggies.

Comradery between the three winemakers was evident throughout the day’s presentations, and an appreciation for the Tranquility Vineyard was quite obvious. Its elevation, rocky soils, and air and water drainage were credited for producing the quality Cabernet Sauvignon and Tannat grapes that comprised the blend. Comradery was also on display between tasters who all seemed at ease comparing notes on favorite wines. Grilled fare that included sausage, shrimp, chicken and veggies paired well with the wines, and a troubadour strummed gentle rhythms on a guitar. Before we knew it, it was time to purchase favorite wines and bid adieu to the winemakers who made the event possible. Dad left with a few bottles of favorite white wines, and with a family vacation to the beach looming in the near future, I’ll be sure that these are packed along for the trip!

Be sure to visit the talented winemakers at 8 Chains North Winery and Vineyard, Hiddencroft Vineyards, and Tarara Winery, but mention that Virginia Wine Time sent you.

We started with the white wines. They currently have two whites. We started with the 2009 Sauvignon Blanc. This is a a Fume Blanc style sauvignon blank that is aged in neutral French oak for seven months. We noted citrus flavors and a nice round mouth feel. The other white wine was the LoCo Vino. This has been a favorite of ours in the past and we enjoyed it this time as well. We noticed a floral nose with citrus and melon notes. I jotted down lemon-lime twist and refreshing. The LoCo Vino received our gold star for the whites. It makes a perfect summer sipper.

We continued our tasting with the reds and began with the 2008 Merlot. This is actually a blend of 80% merlot, 10% malbec, 5% petit verdot, and 5% cab sauv. This is a solid merlot with decent tannins and fruit notes on the palate. Next up was the 2009 Otium Cellars Dornfelder. When we saw this one on the tasting sheet we were a little surprised. We only know of one other winery working with the Dornfelder grape. These grapes come from a vineyard in Purcellville. It’s 75% Dornfelder, 15% merlot, and 10% malbec. It has a dark, rich color with spicy notes on the tongue. Warren noted this one would go well with barbecue. The final red was the 2008 Furnace Mountain Red. We remembered tasting this one back in the fall during a Twitter tasting. It consists of 34% malbec, 30% cab sauv, 29% petit verdot, 5% cab franc, and 2% merlot. We noted cherry, blackberries, violets, some smoke and black pepper. This quickly became our favorite red and received our gold star for the reds.

After our tasting we enjoyed a glass of the LoCo Vino on the patio. It was a warm day so the refreshing, zesty LoCo Vino was the perfect selection. Before leaving we purchased a few bottles to add to our wine racks. Did you know that 8 Chains North is part of the new wine Tranquillity? It’s a collaboration by 8 Chains North, Tarara Winery, and Hiddencroft Vineyards. The wine will be released soon. We’ll be attending the release party this coming weekend. Look for our post about the event sometime next week. If you happen to stop by 8 Chains North be sure to tell them Virginia Wine Time sent you!

With the state’s burgeoning wine industry in full swing, it is very easy to forget that Virginia’s wine making history goes back to the early settlement days when colonial subjects of the Stuart King James I were ordered to plant grape vines that could then be used to make wine. The 2006 Williamsburg Gabriel Archer Reserve, a blend of Cabernet Sauvignon, Cabernet Franc and Merlot, is aptly named for the co-captain of the Godspeed; this ship brought English settlers to Virginia in 1607. It was these settlers who would have eventually bore the responsibility to plant and maintain vineyards. Given Archer’s significance to this event, it was the first wine to be poured at the tasting. Next, though, was the 2009 Philip Carter Governor Fauquier; it was in 1763 that Fauquier acknowledged that Virginia wine was being produced at the Carter Plantations on the colony’s northern neck. Off-dry and fruity, this Vidal Blanc was made for a warm spring day.

Third on the list was Jefferson Vineyards’ 2010 Viognier. Thomas Jefferson was most determined to prove that Virginia could produce world-class wines, and this Viognier was crafted from vineyards originally chosen by Jefferson in 1774. He would most certainly be proud of this offering by winemaker Andy Reagan with its fruit-driven nose and palate. Our timeline progressed, though, with red wines, and these began with the 2007 Norton from Horton Vineyards. Named for Richmond’s Dr. Daniel Norton, this storied grape was first made known to the public in 1830 and won international acclaim less than fifty years later. Norton fans should appreciate this offering and just in time for barbeque season! A more traditional Old World style red was presented with the 2006 Barboursville Octagon so named for the octagonal-shaped dining room in Governor Barbour’s mansion. The Barboursville Winery opened in 1976 to bring about the renaissance in the Virginia wine industry. Complex and well integrated, the 2006 Octagon has earned the praises of international wine critics. The 2009 Cleve from Philip Carter Winery ended our history timeline, and it represented the most recent red wine on the tasting sheet. Though the Cleve name recalls the ancestral Carter home of Charles Carter, the Philip Carter Winery represents the continued efforts of Philip Carter Strother to reinvigorate the current vineyard site once known as Stillhouse Vineyards. Within the past three years, steady improvements have been made, and this was evident in the bolder 2009 Cleve with its dark fruit and tobacco aromas.

As we sipped our way through history, Mark Parsons shared with us that plans for the momentous 250th anniversary of American wine making are already underway. Parsons bring to the Carter team an impressive resume that includes stints with Robert Mondavi Winery and the Spier Estate in the Cape Winelands of South Africa. His presentation at the tasting exhibited an expert’s awareness of wine and its place in history; I’m a history teacher, and he earned an A+ in my grade book!

With wine/history class adjourned, Paul and I compared notes on favorites. As is sometime the case, we reached split decisions. I favored the 2009 Governor’s Fauquier and the 2006 Barboursville Octagon. Paul preferred the 2010 Jefferson Viognier and the 2009 Philip Carter Cleve. However, we did reach a concurrent decision at the tasting bar where we both agreed that the 2010 Danielle’s Rose was a winner. We sampled this one after the vintage tasting, and we noted vibrant grapefruit aromas with flavors of strawberry, melon and citrus. A true Rose, it presented a pale pink color most often seen in French Roses—and bone dry, too.

We decided to enjoy a glass of the Rose while outside on the patio. Here we observed reenactors walking about the grounds, and owner Philip Carter Strother was engaged in a round of fencing! Between rounds, Strother warmly greeted us, and we learned that acclaimed winemaker Matthieu Finot is the winery’s master wine consultant and the genius behind the 2010 Danielle’s Rose. Pierre Eggert, also from France, will soon be on board as full-time apprentice and winemaker.

We made certain to purchase our favorite Philip Carter wines before leaving, and we will return soon to sample the release of the 2010 Chardonnay. Plan a day of wine and history at Philip Carter Winery, and mention that Virginia Wine Time sent you!