We visited Chester Gap Cellars more than a year ago, and we decided that it was time to find out about the new wines at Chester Gap. Chester Gap is the northern most vineyard in Rappahannock County with beautiful views of the Blue Ridge mountains. In the process, we were able to catch up with Bernd Jung, owner of Chester Gap Cellars.

Bernd has plans to build a tasting room right near the vineyards but for the time being he is tasting his wines on the patio just outside his barrel room. He’s got tables set up and often on weekends he has a tent set up for the comfort of his visitors.

We began our tasting with the the 2005 Viognier. Lush fruity aromas will make this one an instant hit; blended with a small amount of Petit Manseng, grapefruit characteristics shine in the mouth. Nice with seafood but lovely on its own, this Viognier is excellent. Our next sample was the 2005 Rose which is a blend of 64% merlot, 31% Cabernet Franc, and 5% Viognier. Next up was the 2004 and the 2005 Merlot. Warren favored the 2005 Merlot with its cherry notes and spicy finish. We then finished our tasting with the 2005 Cabernet Franc which is actually a combination of 92% Cabernet Franc, 4% Merlot and 4% Petit Verdot. Lots of bright berries here with pepper/spice evident—a food friendly wine that would complement beef or pasta dishes.

As we concluded our tasting, we decided to enjoy a glass of the 2004 Merlot. Paul is a big merlot fan and found this one to be quite enjoyable. He noticed lots of dark cherry with hints of caramel and coffee. It had a beautiful amethyst color and smooth finish. We were also able to gaze upon lovely mountain scenery that decorated a gorgeous spring afternoon.

We always enjoy talking with Bernd. Though a relative newcomer to the Virginia wine industry, Bernd has extensive experience as a winemaker. This expertise was evident to us as we sampled nothing but top-quality wines.. Before leaving the beautiful scenery of the Blue Ridge Mountains, we secured one bottle each of the 2005 Rose, the 2005 Viognier, the 2005 Cabernet Franc, and the 2004 Merlot. We plan to return to Chester Gap in the near future to sample new releases and to chat with Bernd. If you happen to find yourself at Chester Gap, be sure to tell Bernd that we said hello and tell him you read about Chester Gap Cellars on Virginia Wine Time.

Once a year Linden Vineyards conducts its only event—a barrel tasting that is held in the winery’s barrel room/cellar. Linden’s wines are internationally renowned for its excellent wines, and winemaker/owner Jim Law is the guru for winemaking in Virginia. We had anticipated this event since last year and took advantage of a lovely spring afternoon to enjoy lunch and wine after the barrel tasting. In particular, we looked forward to experiencing the 2004 Boisseau Red which recently scored 88 points in Wine Spectator.

This year’s barrel tasting turned out to be a very popular event. The barrel room was full of patrons ready to taste the upcoming vintages. With our glasses in hand we entered the barrel room, and we were greeted by Jim Law himself. He fill us in on the process and suggested that we start with the special release tasting that was being conducted near the crush pad. Since the crowd had not made its way to this particular tasting, we did indeed start there.

At the special release tasting we were able to to taste three wines. We began with the 2004 Boisseau Viognier which was Linden’s first Viognier offering. The 2004 Boisseau was truly outstanding with lush tropical fruit notes with some mineral characteristics. Of special note was the 2003 Bittersweet produced from 100% Petit Verdot. Still a bit tannic, the innovative Bittersweet would make an interesting after dinner drink especially with chocolates. Buy this one now and let it rest on the wine rack then open for a special occassion!Warren placed a star next to the 2004 Boisseau Viognier and knew that a bottle of this gem would be coming home.

After the special release tasting we moved on to the barrels. We began with the 2006 Boisseau. This one was 43% Petit Verdot, 29% Cabernet Franc, and 28% Merlot. Despite its relative youth, the 2006 Boisseau Red was quite vibrant with evidence that the harsh tannins associated with newly barreled wines were beginning to relax. Barrel two held the 2006 Hardscrabble, which was 61% Cabernet Sauvignon, 17% Merlot, 11% Cabernet Franc, and 11% Petit Verdot. More pepper/spice noticed here, and with a slice of salami, Paul enjoyed this sample the most. On to the third barrel and the 2006 Avenius which was a blend of 79% Petit Verdot, and 21% Cabernet Sauvignon. This blend won our award for most interesting—deep color with smoky flavors that seemed an appropriate partnership between the earthiness of Petit Verdot and dark fruitiness of Cabernet Sauvignon. The final barrel housed the 2006 Petit Verdot which was 80% P etit Verdot and 20% Cabernet Franc; for the Petit Verdot fan, this one will be a winner! By this time we were thinking about lunch. However, as we milled about, we were able to get a feel for which samples seemed most popular; the answers were varied, but barrel samples one and three seemed to be front runners.

After our barrel tasting we then enjoyed a regular tasting at the tasting bar located upstairs. Here we were able to taste the 2005 Seyval, the 2006 Rose, the 2005 Cabernet Franc, the 2003 Claret, and the 2006 Vidal Riesling. Do try the 2006 Rose—its clear reddish-pink color and bright strawberry characteristics will dazzle the palate! However, we had our minds set on the 2004 Boisseau Red to see if it matched the accolades received from Wine Spectator. This we paired with Linden’s lunch offerings that included venison sa usage, derby cheese and baguettes. Plums, black cherry, and anise came to mind as we savored the 2004 Boisseau Red. Earthy/smoky qualities suggested Petit Verdot, and indeed Cabernet Franc, Petit Verdot, and Merlot are the varietals that make up this outstanding blend. The 2004 Boisseau Red was not available for tasting at the bar, but it was available for purchase. With an upcoming dinner party that will include leg of lamb, Warren secured two bottles of the 2004 Boisseau Red!

We have always enjoyed sitting on the deck while enjoying Linden’s quality wines and food. We should note, however, that changes are afoot at Linden. According to Linden:

“Due to increased pressures on our facilities, beginning January 2008, only Case Club members will have access to Linden’s deck, picnic areas, wine by the glass or cheeses on the weekends. To join Linden’s Case Club one only has to purchase 12 bottles of wine to take home. Membership must be renewed annually with an additional case purchase. Case Club members will also receive updates on new releases, special tastings and Vintner Dinners.”

This may be quite a change to customers who may not purchase wines by the case but do enjoy the Linden experience. We look forward to sampling more wines at Linden, and we will return to Linden to participate in their weekend cellar tastings. In the meantime, be certain to visit Linden Winery and tell the knowledgeable staff there that Virginia Wine Time sent you!

Membership at Prince Michel‘s wine club has its benefits, and we took advantage of this by attending the recent barrel tasting exclusive to club members. In the process, we also met winemaker Brad Hanson. Barrel tasting provides a sneak preview of future wines, and we were eager to sample away!

We joined Brad Hansen, the winemaker, in the private tasting room located in the lower level of the tasting facility. The private tasting room is both practical and elegant. Murals depicting French rural life lined the walls. Heavy furnishings that would have been at home in a French chateau and dim lighting completed the sense of country elegance. As we secured our glasses and plates of cheeses, olives, and crackers, Brad opened the tasting with a brief history of Prince Michel Vineyard and Winery. Not surprisingly, the original owners were from France; the current owners purchased the facility and it’s vineyards in 2005. Since then, Prince Michel has adapted its vineyards located predominantly in Charlottesville; these vineyards are better situated to produce high-quality fruit, and the results are evident in Prince Michel’s award winning wines. Prince Michel currently produces 40,000 cases of wine each year.

Though this event was a barrle tasting, we actually began with the already bottled Petit Manseng. This is a new member to Prince Michel’s wine portfolio, and this first attempt was quite pleasant. Done in a dry style, the 2006 Petit Manseng presents a citrus bouquet with grapefruit and lemon flavors in the mouth. This would be rather nice with shellfish and salads. Warren placed a star next to this one and will anxiously await its release!

Now on to the barrel tasting. The one fact to remember at barrel tastings is that the wines are being tasted in their earliest stages and will not be bottle-ready. As Brad grabbed the wine thief, we moved over to the Chardonnay barrel that will become the 2006 Barrel Select Chardonnay. This had been in the barrel for only six months and thus well short of its two year process in the barrel. Oak dominated here with faint apple flavors. It was obvious that this will be a full-bodied white wine, and the fruit will develop over time as the oak resolves itself into the buttery/nutty characteristics associated with a full-bodied Chardonnay.

Next up was a Syrah. Of the wines we barrel sampled, this one was the most developed. It possessed earthy/plummy notes and provided a lingering finish. Some spice was noticed too as is characteristic of Syrah. Brad revealed that the Syrah will be blended with a small amount of Merlot to provide complexity. This one will be bottled after the summer months.

The final wine we tasted was a Cabernet Sauvignon. Tannins dominated here with peppery overtones. As we swirled it around a bit, there were some hints that dark fruit flavors were beginning to emerge, and we concluded that the tannins will begin to soften over time. Brad shared with us that this Cabernet Sauvignon will be used for blending with the Symbius, a Bourdeaux-style red that is blended with Cabernet Franc, Merlot, Cabernet Sauvignon, and Petit Verdot.

With our session completed, we decided to enjoy a glass of the 2004 Barrel Select Chardonnay from the tasting bar. The expansive tasting room includes tables with checker boards, and we played a few games of checkers as we debated which wines to purchase. (A bottle of the 2004 Cabernet Franc and the 2005 Chardonnay now have new homes!) Please visit Prince Michel, and be sure to mention that Virginia Wine Time sent you.

Between two recent winery visits in Charlottesville, we drove by the grape sign for Cardinal Point. Not needing to be anywhere anytime soon, we decided it was time for an update visit. Upon entering the tasting room, we noticed the tasting bar had been renovated to include an extension of the bar. The bar’s new wood surfaces added to the facelift. Of course, we were there to taste wine—read on to find out about new releases at Cardinal Point.

Daniel, our tasting associate, told us of the new releases and then conducted our tasting. As with most tastings, we began with the whites. First up was the 2006 A6. Crisp would be an apt description of this Viognier and Chardonnay blend; expect a longer finish from the 2006 A6. The Chardonnay likewise possesses a longer finish with a buttery texture. For those who prefer sweeter wines, those were next on the tasting menu. The Viognier has 2% residual sugar and considered slightly sweet; its tropical notes is destined to make the Viognier a crowd pleaser during approaching warm weather months. Looking for a picnic wine? Try the 2006 Quattro. This is blend of Riesling, Gewurtztraminer, Viognier, and Traminette produces a lovely floral/tropical nose with hints of spice. Its 4% residual sugar certainly qualifies the Quattro as a sweeter wine, but its versatility cannot be questioned. Serve as an apertif, bring to the picnic, pair with holiday ham or spicy Asian foods—the possibilities are numerous!.

And now on to the reds. We began with the 2006 Rockfish Red. Paul’s star of approval usually goes to this one, and he prefers it slightly chilled. The Rockfish Red is Cabernet Franc-based and very fruit forward. If pizza is on the menu, Rockfish Red is the right partner! The 2005 Cabernet Franc and the 2005 Cabernet Sauvignon were up next. These may need more time in the bottle, but are certainly drinkable now. The more medium bodied Cabernet Franc presented bright red berries in the mouth; its bigger brother, the Cabernet Sauvignon, produced darker fruit flavors such as plums and cherries with some spice.

After our tasting we selected a glass of the A6 to enjoy on the patio. It seemed to compliment the warmer weather as we enjoyed the A6 on its own. Of course, we will return to Cardinal Point, but if in the meantime you visit Cardinal Point, tell them Virginia Wine Time sent you.

On our recent trip to Charlottesville, it was our mission to visit a few wineries we had not visited before, and Wintergreen Winery was on our list. Wintergreen is located close to the Wintergreen Resort at the base of the Blue Ridge Mountains. It’s a beautiful location for a winery!

In the tasting room/gift shop, Lisa, our tasting associate provided us with some background information about the winery and guided us through tasting some of the 15 wines available at Wintergreen.

We began with the whites by tasting the 2004 Black Rock Chardonnay. Lisa noted that this wine was reminiscent of hot buttered popcorn. We certainly noticed its buttery mouth feel and oak was certainly present here. A less dominant oakiness was served up with the 2005 Black Rock Chardonnay Reserve, a winner of the 2006 Governors Cup Gold Medal. Other accolades include Best in Class and Gold Medal Winner at the 2006 Atlantic Seaboard Wine Competition. This well-integrated chardonnay suggests nutty/vanillas aromas with notes of apple and pear. With poultry and fish, the 2005 Black Rock Chardonnay would pair quite nicely. Last of the whites we tasted was the Three Ridges White, a 2006 Wines of the South Gold Medal Winner. This wine was made from the Spanish grape variety, Verdejo. We noted the beautiful pineapple bouquet.

Warren at the tasting bar.

We then moved on to the reds. We began with the 2004 Cabernet Franc, a 2006 Monticello Cup Silver Medalist. This was actually a blend of 77% Cabernet Franc and 23% Merlot. Next up was the 2004 Brent’s Mountain Merlot, which was also a 2006 Monticello Cup Silver Medalist. A medium-bodied and fruit forward wine, we placed our gold star next to this one while mindful that lunchtime had arrived. Last on the red list was the Raspberry wine made from 100% raspberries. This dessert wine will go well with chocolate, fresh fruit, or cheesecake.

Paul enjoys a glass of the Brent’s Mountain Merlot.

After our tasting we decided to enjoy a bottle of the Brent’s Mountain Merlot with some cheeses, salami, and crackers. We enjoyed this Merlot in the scenic picnic area by the stream that runs behind the tasting room/gift shop. In the time we were enjoying our nibbles, the merlot really opened up and became a nice, smooth bottle of wine. Before leaving Wintergreen we secured another bottle of Brent’s Mountain Merlot. If you find yourself south west of Charlottesville looking for a winery to visit, consider visiting Wintergreen Winery. And if you do, tell them Virginia Wine Time sent you.

With Spring Break upon us, we decided to take a three day weekend trip to Charlottesville to check in with our favorite wineries. One favorite that we never miss is Oakencroft. We had not been there since January and were eager to find out about the new wines.

We began our tasting with the white wines, and the 2006 Chardonnay was first on the list. This one was bottled in January and just recently released. It is fermented in stainless steel and exhibited apple and pear flavors. The 2006 Chardonnay is clean and crisp. We enjoyed this one so much we decided to have it with our lunch that included breaded chicken breasts, white cheeses, and almonds. Not to be outdone was the newly released 2006 Seyval Blanc. The Oakencroft 2006 Seyval Blanc could pass for a Sauvignon Blanc; it displayed unmistakable lemon/grapefruit characteristics on the nose and these also prevailed in the mouth. Hints of hay were evident as well. Bottled in January, the Seyval Blanc would be quite comfortable with a poultry or shellfish dish. We finished up the whites with the Countryside White which is a blend of seyval blanc, vidal blanc, and viognier. It has .7% residual sugar and is slightly sweeter than the previous whites. We are both anxious for spring and summer, and the Country White would complement any summer sunset!

We then moved on to the reds, and we started with the 2005 Cabernet Sauvignon. Blended with a small amount of Petit Verdot and Merlot, the Cabernet Sauvignon is a full-bodied wine with cellar potential. Paul’s fave was the lighter-bodied Cabernet Franc. Paul described it as “light and smooth with lots of red fruit.” He put a star next to this one and for good reason—only a few bottles remained in stock ! Next up was the 2005 Estate Chambourcin. Produced from 100% Chambourcin, it exhibits richer berry flavors and a longer finish that would pair with grilled or roasted meats. Warren’s star went next to the 2004 Petit Verdot; he already has two bottles on the wine rack, and the sample here confirmed that the 2004 Petit Verdot continues to evolve in the bottle. We rounded out the reds with the Countryside Red. This is a blend of Chambourcin, Cabernet Franc, and Cabernet Sauvignon with a small amount of Chardonnay for aroma. Its has 2% residual sugar would please any white wine lover yet satisfy red wine lovers too. We considered this one to be a nice sipper on a warm summer afternoon or even a perfect wine to take to Wolf Trap for a concert on the lawn.

The final phase to any fine tasting are the dessert wines and Oakencroft has two: The Sweet Virginia and the 2005 Encore. The Sweet Virginia is a blend of Chardonnay, Viognier, and a small amount of Muscat for the sweetness. The 2005 Encore is a blend of Vidal and Traminette at 15% residual sugar was the sweetest wine tasted. Paul thought of a raspberry cheesecake when he tasted this one.

After our tasting we decided to have a bottle of the 2006 Chardonnay with our lunch. It went well with our breaded chicken and rice pilaf. We also had some cheeses and almonds. While having lunch, Felicia Rogan, owner of Oakencroft, came by and said hello. She asked us if we enjoyed any new wines; of course, we mentioned all of the above!

Before leaving Oakencroft we purchased several bottles of wine and thanked our tasting associates for a wonderful time. If you happen to be visiting Charlottesville, a stop at Oakencroft is a must. And if you do stop at Oakencroft, tell them Virginia Wine Time sent you.

At Virginia Wine Time we are always looking for new wineries to experience. On our recent trip to Charlottesville we decided to visit a winery that we had not been to before. On this trip the new winery was Green Springs Winery at Gioiosa Vineyards in Louise, Virginia.

Green Springs has been open for two years and is owned by Lew and Amy Gioiosa. After driving up the wooded and scenic driveway, a rustic cabin type tasting room awaited us. Pat, our tasting associate, gave us a brief history of the winery and the Gioiosa’s passion for winemaking and then guided us through the tasting of ten wines. Green Springs now offers two Chardonnays, two Roses, a Cabernet Franc and Cabernet Sauvignon, and a Norton.

These wines were produced from younger vines and as we progressed through the tasting, we both concluded that Green Springs Winery has great potential. For those who appreciate a full-bodied Chardonnay, the 2005 Chardonnay Reserve is the answer with its buttery mouth feel and pineapple flavors; it has a longer finish with toast at the end. Paul preferred the 2004 Chardonnay and its apple/pear notes that seemed perfect to enjoy on the porch on a warm spring day. Paul’s favorites, though, were the 2004 Cabernet Franc and the 2005 Norton. As we enjoyed a glass on the porch, Paul noted a fruit forwardness rich with red berry/raspberry aromas and flavors. Warren noted a hint of smokiness on the nose. Since we mentioned warm weather, grilling season is around the corner, and a bottle of the Green Springs Cabernet Franc would be an excellent choice with grilled meats. For those who prefer a fuller-bodied wine with their grilled fare, Paul also put a star next to the 2005 Norton. It is a bit bolder and its acidity would perfectly match barbeque sauces. For those who shy away from red wines during the summer, the 2005 Dry Rose might be the answer.

We bid our farewells to Pat and thanked him for an informative tasting experience. We will also return to Green Springs, and we know that our readers will visit as well—be sure to tell Pat that Virginia Wine Time sent you!