Virginia Wine Time

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Tag: Breaux Vineyards (page 1 of 8)

Jen Breaux of Breaux Vineyards

As part of our Blogiversary series of videos, we sit down with Jen Breaux and talk about Breaux Vineyards.

Winery Happenings

We have managed to attend some winery events in the midst of our 10 Anniversary (Blogiversary) celebration in addition to some wacky and unpredictable winter weather. Two relatively recent events that we attended included an enhanced tasting at Veramar Vineyard and a Nebbiolo Vertical tasting at Breaux Vineyards.

veramarOn March 5, we accepted an invitation to attend the Enhanced Tasting experience at Veramar Vineyard. The enhanced tasting is a re-vamped version of the reserve tasting held at the winery in the past. This tasting includes foods paired alongside limited production (reserve) wines and wines featured on the regular tasting menu. At this particular tasting, a 2014 Fume Blanc was partnered with french olives, a chambourcin-based rose was paired with prosciutto, the 2013 Merlot stood alongside duck rilles, and a non-vintage Bordeaux blend called Rooster Red made fast friends with manchego cheese and fig spread. In the end, I found that all of the foods paired well with each of the wines; however, the wines that impressed me the most were the 2014 Fume Blanc and the 2013 Merlot. The Fume Blanc, made from Sauvignon Blanc grapes grown in Loudoun County, presented elements of citrus and fresh grass along with a mineral note. It was aged in neutral oak for 17 months so it possessed a richer mouth feel than the leaner Sauvignon Blancs that most drinkers may associate with the grape. The 2013 Merlot presented a smoky nose with notes of tobacco, bramble berry and cherry. The Merlot grapes were estate grown and aged for 18 months in French oak barrels, with some time in neutral oak barrels. In the end, I thought that all of the food items paired just fine with all of the wines; so, I felt free to play around and enjoyed the olives with the rose but noshed on the salty prosciutto with the Rooster Red.

Anyway, we enjoyed our enhanced tasting at Veramar Vineyards and made off with bottles of the Fume Blanc and Merlot.

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Breaux Vineyards always hosts a series of vertical tastings that include Merlot, Cabernet Sauvignon, and Nebbiolo. On April 2, we attended the Nebbiolo tasting that featured Nebbiolo wines from the 2000, 2001, 2005, 2006, 2007, and 2010 vintages. We both were impressed with the staying power of the older vintages from 2000, 2001, and 2005. Of these, I favored the classic 2005 vintage with its characteristics of spice, tar, clover, and bramble berries. Tannins were still quite pronounced too! Of course, the 2001 is Breaux’s champion vintage of the grape, and it did not disappoint either. How did these compare with the younger vintages? I will predict that the 2010 vintage will be one of the classic on par with the older siblings. 2007 still needs time; harvested from a very hot growing season, the alcohol level was the most pronounced of the lineup. (We’ve enjoyed this one at home but made sure to decant for a while before serving; pair with something fatty too! ) The 2006 vintage proved to be the most fruit forward, most versatile, and most ready to drink now. The food pairings were delicious and included a pork-stuffed cannelloni, duck with polenta, and a roasted lamb chop with roasted veggies. So what paired well with the cannelloni with its shredded pork and rich cheese? Any of the older vintages particularly the 2001. The duck with the creamy texture of polenta? I seemed to keep grabbing the 2005 and 2010. The fattier, gamy lamb chop? 2007 shined. The 2006 seemed to play well with everything that was served.

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Plan an enhanced tasting at Veramar Vineyards or sign up for a vertical tasting at Breaux Vineyards. Experiment with food and wine; do be afraid to go rogue while you’re at it! However, please mention that Virginia Wine Time sent you.

Cabernet Vertical

Last weekend we went to Breaux Vineyards to attend their Cabernet Sauvignon Vertical. Here’s a short video of our experience at the vertical.

Blog Anniversary!

10 Years ago today we began Virginia Wine Time. Since then we’ve posted 914 articles and racked up 602 comments and visited 178 Virginia wineries. We’ve gained more than 5000 followers on Twitter and over 1200 followers on Facebook. We thank you all for sticking with us all these years.

To celebrate the 10th anniversary we went to Eno Wine Bar to attend the tasting of the Breaux Vineyards Eno Cuvee’ Meritage. Winemaker Heather Munden was there to talk about the wine. We had a great time chatting with her about what’s going on at Breaux. We really enjoyed the Eno Meritage. If you get to Eno, be sure to ask for a glass. You won’t be disappointed.

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In the months to come we plan to celebrate the 10th anniversary of the blog with special posts. Return often to keep up with the posts.

Thank you for all the love over the years!

Warren and Paul

Memberships Have Benefits

Many Virginia wineries offer membership clubs, and readers may wonder if joining these clubs are worth the perks. I belong to three clubs at Virginia wineries, and I can report they are definitely worth a taste (or two.)

Blenheim Vineyards
I have fully embraced winemaker Kirsty Harmon’s philosophy of making wines to enjoy now. The Blenheim wine club offers to members a chance to enjoy wines that the general public may not be able to purchase immediately. I get shipments 4 times a year. For example, my spring and summer shipments included (among others) the Red Table Wine NV, the Painted Red 2013, and the Painted White 2013. We recently enjoyed the Painted Red with a meal that featured grilled filet mignon with sautéed mushrooms. Its ripe berry and plum flavors were complemented by spicy elements that paired quite nicely with our meal. Past favorites have included Sauvignon Blanc and Rousanne. Of course, the artist in me always appreciates the painted labels which change with each vintage.
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Breaux Vineyards
This was the first wine club that I joined thanks to wine educator extraordinaire, Silvia Miller. Club members get to enjoy wines that are crafted just for them. My current club favorite is the Stone Barn White 2014; this wine screams summer! Floral notes lead the profile that include citrus elements and wet stone. A refreshing acidity gives way to a surprisingly honeyed finish. Elegant enough to grace a dinner party that includes shellfish but fun on its own with fresh fruit and cheeses. The new members only tasting room is complete and open for business. On a recent visit Bruce Miller poured the club wines for us to taste. It was nice to meet other club members and fun to chat about the current club wines.
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Pollak Vineyards
I have been a Pollak fan for many years now and look forward to my tasting from wine expert, Casey. It’s always nice to enter the tasting room and be recognized. Perks here include 15% discount on all wine purchases, free tasting for me and my guest (usually my spouse), and prerelease on limited production and reserve wines. I recently visited the winery and can attest to the excellence of the Provence style 2014 Rose with its strawberry notes and subtle whiffs of dried herbs. This is a dry rose and its lively acidity demands warm weather and a picnic—we will be bringing this one to a Wolf Trap concert this summer.
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If you’ve ever considered joining a wine club at one of the Virginia wineries, think about looking into one of these. More details about the clubs can be found on their websites. And when you do visit them, tell them Virginia Wine Time sent you!

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