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!