Author: Warren

Monticello Sweep

/ Warren / Leave a comment

Our few posts have featured harvest (always fun at Gray Ghost Vineyards) and new winery openings; however, be assured that we were also on the wine trails too. We spent the Labor Day weekend in the Charlottesville area; of course, our purpose was to visit wineries. No newbies in this post—here we feature some oldies but goodies.

Jefferson Vineyards: We’re big fans of Andy Reagan’s wines, so it was no surprise that we had a tough time identifying only a few favorites. Of the white wines, Paul was a fan of the 2011 Pinot Gris with its stone fruit and citrus elements and vibrant acidity. I remain a diehard fan of the 2010 Chardonnay Reserve with its lush notes of pineapple and pear. A close second for me was the aromatic 2011 Viognier 2011 that was loaded with floral aromas, tropical fruit flavors, and a honeyed texture. We reached a unanimous decision on the red wines, and that was the smoky 2009 Meritage with its characteristics of dark plum, black cherry, anise, and pepper.



Pollak Vineyards: It is always a treat to taste here especially with our favorite tasting educator, Casey. This was our first tasting at Pollak since Jake Bushing left to being his own venture at Mt Juliet Vineyards, but we can report that current winemaker Benoit Pineau continues the tradition of excellence at Pollak Vineyards. Selecting favorites was difficult as the wines here were all well crafted; however, we did reach some decisions. Of the white wines, I preferred the 2011 Viognier with its floral aromas and lively tropical fruit flavors. Extended maceration provided a fuller mouth feel. Paul’s preference was the 2011 Durant White; he observed lemon/lime notes with pear and melon flavors as well as a crisp finish. The 2011 Durant White is a blend of Chardonnay (60%) and Viognier (40%). Paul was in a mood for lighter bodied reds that day, so he enjoyed the fruity 2011 Durant Red, a blend of Cabernet Sauvignon (57%), Cabernet Franc (38%), and Petit Verdot (5%). Crafted from a tough vintage, the 2011 Durant Red can be described as very berry with hints of sweet tobacco and spice. I was more partial to the 2010 Cabernet Franc produced, of course, from a stellar harvest. Aromas of pomegranate, blackberry and black pepper led to flavors of blackberry, black raspberry, and mocha. My close second? The 2009 Merlot with its intense juicy berry flavors and nuances of tobacco and spice. We were also treated to a sneak peak of the 2012 Pinot Gris with winery owner David Pollak. What a treat! Thank you, David!




White Hall Vineyards: We’re always amazed at the price points here given the quality of the wines. All of the wines that were available for tasting were priced under $20.00. We once again reached a split decision on the white wines with Paul favoring the minerally Pinto Gris 2010 with its subtle floral notes and flavors of citrus and pear. My own preference was the 2011 Petit Manseng. At .9% residual sugar, it was by far one of the driest Petit Mansengs that I’ve tasted. Aromas of peach and pineapple were complimented by similar flavors in the mouth along with a note of honey, too. The characteristic acidity was on full display. We did agree on the Petit Verdot 2009 as our favorite red wine. A smoky impression led to other aromas of plum, tobacco, and licorice. We noted similar flavors in the mouth with a peppery finish.



So where else did we visit? We’ll keep readers in suspense until the next post. In the meantime, fall is in the air. Why not plan a visit to these wineries? Be certain to mention that Virginia Wine Time sent you.

New Direction at Early Mountain Vineyards

/ Warren / 1 Comment

We attended the officially opening of Early Mountain Vineyards, formerly known as Sweeley Estate Vineyards, this past Saturday. Owners Steve and Jean Case actually re-launched the winery under the Early Mountain name in June; however, this event marked the official debut of the Early Mountain brand and concept with industry experts, journalists, bloggers and state officials (Governor McDonnell and Todd Haymore) on hand to toast the future of what will be a highly successful venture.


A new focus was clearly displayed from the moment we walked into the renovated tasting room. Adjectives such as open, light, and warm came to mind. The already expansive tasting room was resigned with an open concept in mind, and warm earth and neutral tones lightened the walls. Light poured through windows, and mountain views greeted the eye at every glance. We were escorted to the dining room located to the right of the main entrance, and here too the interior design can be described as open, bright, and inviting. Guests were handed champagne flute filled with sparkling wine from Thibaut-Janisson, and Jean Case warmly greeted us to the event.

The day’s events began with a luncheon that showcased seasonal fare from the local area. These included spicy sausage, smoked salmon, artisanal cheeses, and fresh breads. These were paired with the Early Mountain Pinot Gris 2011 and the Early Mountain Merlot 2008. It was at the luncheon that Jean Case addressed the attendees and filled us in on the Early Mountain concept known as Best of Virginia. Jean revealed a lifelong love of Virginia as well as a lifelong love of wine. She became excited about the state’s growing wine industry and wanted to be a part of it; in particular, Jean wanted to bring the best Virginia wines to consumers. The Best of Virginia, then is an initiative designed to “elevate, celebrate and champion the finest Virginia wine to both consumers and the wine industry” with an ultimate goal of increasing consumer exposure to Virginia wine. Therefore, Early Mountain Vineyards will not only feature their own wines in the tasting room but also other Virginia wines from Ankida Ridge, Barboursville, Breaux Vineyards, Chatham, King Family, Linden, and Thibaut-Janisson. Heading the Early Mountain team of experts to identify the Best of Virginia is sommelier Michelle Gueydan who has worked for celebrity chef John Besh; Gueydan travels the state to identify the top wines in Virginia. These selections then become part of Early Mountain’s wine portfolio, and consumers can then purchase these wines in the tasting room.

After lunch, we were then given a guided tour of the vineyard and barrel room by winemaker Frantz Ventre. Frantz had been the winemaker for Sweeley Estate and therefore has intimate knowledge of the vineyard, its soils and microclimate. We were led to a block of Cabernet Franc that looked ripened and about ready for harvest. It was here that Frantz shared with us the advantages of the site’s red clay and quartz soils, and its location allowed the mountains to protect the vineyard from weather hazards such as heavy rain and hail. Mountain breezes help to regulate temperatures while warding off flying pests that can affect the grapes. We also learned that a goal at Early Mountain Vineyards is to move away from heavy chemical sprays with a complete conversion to bio-dynamic practices and products in the near future.


We were guided from the vineyard to the barrel room where we were treated to a sample of the newly released Chardonnay. As we transitioned from the warm outdoors to the cool climate of the barrel room, the crisp Chardonnay proved to be quite refreshing. In the barrel room, we learned that Early Mountain’s focus will be on smaller production of quality wines (about 3000-4000 cases) as opposed to Sweeley Estates’ emphasis on volume. Both the tank and barrel room were spotlessly clean. As we toured the facility, Jean Case commended the Sweeley’s for dedicating their resources to building a quality winery, including the barrel room and the state-of-the art equipment.


Our tour then led us back to the tasting room where we could then taste wines from the Best portfolio and walk about the tasting room. A sumptuous buffet awaited us with wait staff offering oysters on crackers, salmon slices, and mushrooms on toast points. A market shop featured Best of Virginia wines, gourmet food items, and other wine-related products. As we sipped and snacked, we chatted with other bloggers and industry folks such as Annette Boyd, head of the Virginia Marketing Office, Melissa Harris of Flavor magazine, and Claude DelFosse of DelFosse Vineyards.

We were very pleased with the new direction that is being taken by Early Mountain Vineyards. The unique Best of Virginia concept, a sharper focus in the vineyards, and a quality team of passionate experts headed by Jean Case should steer Early Mountain Vineyards to a bright future. We know that we will return to Early Mountain Vineyards in the near future, but readers may want to visit sooner especially with fall colors on the way. Trust me, the views will be spectacular and more so with a favorite Best wine. Be sure to mention, though, that Virginia Wine Time sent you.

We Add Reynard Florence to Visits List

/ Warren / 3 Comments

Yes, we are getting to yet another milestone in our growing list of wineries visited. To date, we have visited 148 wineries, and we hope to reach 150 by the end of the year. During a recent visit to the Monticello area, we were able to add relative newbie Reynard Florence Vineyard the list.

Sue Haney was our tasting associate on the day of our visit, and she proved to be quite skillful in presenting the wines at Reynard Florence Vineyards. Sue also provided us with information about the vineyard and winery, because we always ask those pesky questions! Anyway, our tasting began with four white wines including two white blends that featured Petit Manseng. The first white offering was also my favorite, the crisp Reynard Blanc 2010. This is a blend of Riesling (33%), Traminette (33%), Petit Manseng (25%), and Viognier (89%) and presented a full floral nose and tropical fruit aromas; nice citrus flavors and a vibrant acidity made it an easy sipper. A residual sugar of 3% served to enhance the fruit characteristics of the wine without making it cloyingly sweet. The Reynard Blanc Monticello 2011 was likewise aromatic and fruity with a slightly more weight in the mouth. The blend includes Traminette (33.3%), Vidal Blanc (33.3%), and petit Manseng (33.3%) and spent some time in neutral oak; it likewise has a 3% residual sugar.

The next two white offerings were Petit Manseng from two different vintages— 2010 and 2011. Petit Manseng is the esoteric varietal that is catching on in Virginia in much the same way as Viognier did several years ago. Of the two, I preferred the 2010 vintage. It offered a rich palate of pear, lychee nut and straw; although the residual sugar clocked in at 6%, I thought that it had a leaner edge than the 2011 counterpart. Paul favored the 2011 version that shared the same characteristics as the older vintage but I noted a more viscous mouth feel. We’re paying more attention to Petit Manseng, and I must admit that I still educating my palate about the grape. However, it is beginning to emerge from its usual designation as a dessert wine as winemakers are experimenting with Petit Manseng as a possible rival to Viognier a leading grape in Virginia.

Of the red wines, the Cabernet Franc 2010 was described as a “Virginia classic”, and it indeed it was. Light bodied with flavors of raspberry and cherry, it also presented subtle earthy nuances with a peppery finish. The Reynard Rouge 2010, a blend of Merlot and Malbec with a “touch” of Viognier, presented more complexity with elements of blackberry, cherry, tobacco, and vanilla.

As we swirled and sipped at the tasting bar, Sue provided us with a brief background about the vineyard and winery. Owners Roe and Dee (Florence) Allison planted their vineyard, located in the foothills of the Blue Ridge Mountains, in 2006 with a first harvest of grapes in 2009. By 2006, both earned certificates in viticulture, and they maintain that good winemaking begins in the vineyard. They are therefore dedicated to appropriate vineyard practices that include growing varietals that are appropriate to their site. They currently have less than one acre of property planted in vines, and these yield a production of 500 cases; however, the goal is to increase production to at least 1000 cases. Their flagship grape? Petit Manseng, of course. The Allisons also grow Grenache, a grape that is widely planted in France’s Languedoc region. Michael Schaps is the winemaker.

With our tasting done, we purchased our favorite Reynard Florence wines, and we know that will return to Reynard Florence Vineyard to taste their latest releases. Plan a visit to Reynard Florence Vineyard and mention that Virginia Wine Time sent you.

Open Kitchen Hosts Naked Mountain Vineyards

/ Warren / Leave a comment

On Monday, Open Kitchen, a unique dining venue located in Falls Church, held its weekly wine tasting session, and Naked Mountain Vineyards was the featured winery. Owner Hue-Chan invited us to the wine tasting; of course, we accepted her invitation. In the process, not only did we sample the wines from Naked Mountain Vineyards but we also found out more about the exciting Open Kitchen concept.

Open Kitchen hosts a wine tasting every Monday starting at 5:30 PM, and this particular tasting was held on the breezeway in front of the restaurant. The weekly tasting event is well into its second month with Naked Mountain Vineyards being the first Virginia winery to pour at Open Kitchen. Naked Mountain winemaker Seth Chambers presented four current releases at the well-attended tasting, and these included the Barrel Fermented Chardonnay 2008, the Chardonnay/Riesling 2011, Scarlet Oak Red 2006, and the Cabernet Franc 2007. My preferences were the Barrel Fermented Chardonnay 2008 with its apple, pear, and butterscotch notes and the smoky Scarlet Oak Red 2006. This blend of Mourvedre and Tannat grapes presented tobacco notes with cherry/raspberry fruit flavors with spicy elements to boot. However, on a hot day it would be hard to resist the Chardonnay/Riesling blend 2011 with its floral nose and pear flavors. Paul enjoyed the Cabernet Franc 2007 and noted aromas of tobacco, raspberry. He savored full berry and earthy flavors in the mouth.

Of course, we are no strangers to Virginia wines and certainly not to Naked Mountain Vineyards. However, we were pleased to meet other tasters who likewise had frequented Virginia wineries. The comments on Virginia wines were all similar—the quality has improved tremendously, and an influx of expert winemakers has brought about this change. We can add that expert winemaking has been the result of growing the right grape varieties in the right vineyard sites. As we chatted about Virginia wines with our table mates, Paul and I availed ourselves to the snack menu and ordered gourmet treats that included skewered chicken served atop freshly made chorizo and a cheese plate of smoked gouda, brie, blue cheese, and olives. Of course, we needed wine to pair with our meal, and our first choice was the Scarlet Oak Red 2006. However, a quick glimpse around the long row of tables revealed that the Scarlet Oak Red was the most popular wine of the event; alas, we were informed that the last bottle of Scarlet Oak Red had been sold. Our next choice? The Cabernet Franc 2007. (We were later told that we bought the last bottle of that one!)

In the midst of our nibbling and sipping, we were able to chat with owner Hue-Chan who opened the Open Kitchen in 2009. Open Kitchen is really more than just a restaurant, and according to the website, “It all started with cookies!” In 2007, Hue Chan wanted to pursue a career in cookie making but ran into a huge obstacle—she could not find an appropriate facility to bake and then sell her cookies. The myriad of laws and regulations that control the food industry turned a seemingly simple pursuit into a headache-inducing problem. Not willing to give up on her dream, Hue-Chan founded the Open Kitchen concept “to provide licensed kitchen facilities for rent on a cost-effective and flexible basis.” It offers a restaurant with a full dinner and wine menu, cooking classes with master chefs, entertainment events and services, and timeshare kitchens for chefs. Hue-Chan also embraces a “local” philosophy, and her kitchen makes full use of local produce; this also includes local wine. In addition to weekly wine tastings that will include other Virginia wineries, Open Kitchen will hold a Wellness at the Winery event at the Winery at la Grange that will include an open field yoga session, a wine tasting and wine country picnic. (This event will be held on September 9, 2012.)

As the sun began to fade, our tasting experience seemed to be at an end; however, winemaker Seth Chambers had a surprise for tasters, and this was a preview sample of the upcoming Birthday Suit, a white wine blend that was created by Chambers to celebrate the one year anniversary of the new owners buying the winery and vineyards. This special blend included Chardonnay, Viognier, and Riesling. I described it as a dry alternative to the Chardonnay/Riesling 2011; it was crisp with lovely pear and melon notes. The Birthday Suit is a limited-production wine, so buy upon release—it will sell out sooner rather than later!

We bid our adieus to Seth Chambers and Hue-Chan, and we know that we will return to Open Kitchen to enjoy the unique experiences there. Be sure to check out the website and reserve your space at Open Kitchen; of course, mention that Virginia Wine Time sent you!

Bloggers Meet at The Barns at Hamilton Station Vineyards

/ Warren / Leave a comment

This past Sunday wine bloggers converged on the newest winery in Loudoun County, The Barns at Hamilton Station Vineyards. They included: Kurt and Carol, Frederick, Julie, Christian, Stacy, Kirsten, Anthony, and Hagan (not pictured), as well as significant others.

We all got to meet owners Andrew and Maryann Fialdini and Craig and Kim Garten and were given a tour of the facility. Also on tap was a wine tasting.

The winery and vineyards is located in Hamilton, and the tasting room itself is a restored barn that dates back to 1910. Additions to the barn/tasting room include a back deck and patio that overlooks a pond. Craig Garten conducted our tour and pointed out the various renovations to the barn; of particular interest was the cow stall that is now being converted to a cigar room. The deck and patio offer gorgeous views of majestic mountain landscapes that are just perfect with a glass of wine.

The tasting was given in a basement-level room, and seven wines were offered for tasting. All were from the 2011 vintage, and renowned winemaker Michael Shaps produced them. Grapes are currently sourced from the Charlottesville area, but the future plan is to produce wine from estate grown grapes. Both of the white wines were very nice; Paul favored the 2011 Chardonnay with its abundant apple and pear flavors, and I preferred the vibrant 2011 Viognier and its notes of stone fruit and melon. Crisp with a nice mouth feel, it was a classic Virginia Viognier. Of the red wines, we both enjoyed the 2011 Cabernet Franc. It presented flavors of raspberry and cherry as well as earthy/spicy elements. Buy now to enjoy with grilled summer fare, burgers, or pizza! Merlot lovers might prefer the smokier 2011 Merlot that was aged in both French and American oak. Its dark cherry and plum characteristics and spicy finish should make for a match with steaks.

With our tasting completed, Kirsten Rarich Gunsolus of CellarBlog invited us to share a bottle of the 2011 Viognier with her, and this we did over a cheese plate and fresh bread. Andrew Fialdini also joined us for a chat, and we were able to glean from Andrew the future goals for Hamilton Station Vineyards. Of course, a continued focus on the vineyards is highest on the list with the intent to produce grapes from estate grown grapes. Of course, this will take time since vines typically need at least three years before their grapes are mature enough to produce quality wines. Another goal is to increase production to 3000-4000 cases per year; current production is less than 1000 cases. Finally, the owners want to create an atmosphere at the Barns that encourage friends to gather, relax, and savor the various sensory experiences offered by the wine, food, views and vistas. In fact, weddings have already been booked at the Barns.

Needless to say, we will return to The Barns at Hamilton Station Vineyards to check up on the latest developments. In the meantime, we encourage readers to visit for a tasting; remember to tell them Virginia Wine Time sent you.

On the Loudoun County Trail

/ Warren / Leave a comment

Our focus for the next few posts will be Loudoun County wineries and will include the newest winery in the county, The Barns at Hamilton Station Vineyards. This post, though, will feature updates on two familiar wineries: 8 Chains North and Loudoun Valley Vineyards. Of course, our focus continues to be on wines that are appropriate for the summer.

8 Chains North: Ben Renshaw always presents a solid lineup of wines, and we were not disappointed with our tasting experience. We both favored the 2011 Sauvignon Blanc with its lemon notes and refreshing minerality. Its vibrant acidity allowed for a crisp finish. This Sauvignon Blanc was half fermented and aged in neutral French oak and the other half in stainless steel tanks. Perfect partner with a tomato-basil salad, crab cake, or herb-seasoned poultry. Dry Rose fans will enjoy the 2011 Pink Link made from Merlot grapes; our taste buds were treated to strawberry and melon flavors. I have a soft spot for dry Rose as I do think that they are under-appreciated; however, they are versatile and will pair with almost anything. The 2011 Pink Link is an example and should prove to be a willing partner with light fare, salads, and anything on the grill. The popular LoCo Vino was also available for tasting, and the 2010 vintage was very fruity; serve well chilled while relaxing on the deck especially on a warm day.

Loudoun Valley Vineyards: Big changes continue at Loudoun Valley Vineyards. Winemaker Bree Moore will be breaking ground on a new tasting room soon and will be planting new vines to replace the depleted, older vines on the property. The new tasting room should be ready by the spring of 2013. In the meantime, though, the current tasting room offers wines for all seasons including the summer. The Classic White is a blend of Seyval Blanc and Traminette, and it breathes floral, fruity notes. Elements of citrus and subtle spice were noted too. Nice on its own, enjoy with crab cakes or poultry. Spicy barbeque and hot afternoon may require cooler reds, and the fruity Route 9 Red should do the trick. The Route 9 Red was crafted from Chambourcin grapes and presented cherry and cranberry notes with an earthy edge. With a 1.5% residual sugar level, I’d recommend a quick chill before serving with barbeque-laced fare, chili, or anything else that includes peppers. I became a quick fan of the Vin de Pomme, an apple wine made from granny smith, honey crisp and gala apples. Serve with dessert or as dessert—tart and crisp yet refreshing, I bought a bottle to have as a dessert option or possible a pairing for Thanksgiving dinner.

Be sure to visit these wineries during these toasty days of summer especially if you plan to host a cook out, crab feast, or wine and cheese party. Of course, mention that Virginia Wine Time sent you. Stay tuned for our next post that will feature our visit to the newly opened Barns at Hamilton Station Vineyards.

Summer Wines at Hume Vineyards

/ Warren / Leave a comment

We made certain to support Fauquier County wineries this past weekend with a trip to Hume Vineyards. As readers may know, the Fauquier County Board of Supervisors recently passed an ordinance that would restrict the business practices of county wineries. Needless to say, we were interested in chatting with winemaker Stephane Baldi about the new laws; however, we were even more eager to find favorite summer wines.

Six wines were available for tasting with five of them from the 2011 vintage. My favorite was the crisp 2011 Seyval Blanc with its citrus aromas and flavors. Like most 2011 Virginia white wines that we have enjoyed, this one possessed a refreshing acidity. Enjoy with anything that would pair with a crisp Sauvignon Blanc! Paul preferred the 2011 Viognier that was 23% barrel fermented with malolactic fermentation and 77% aged in stainless steel tanks. Peach and melon aromas with subtle honey notes were complemented by similar flavors in the mouth along with an added layer of pear. We were also in time to sample the newly released 2011 Rose done with 100% Merlot grapes. Vibrant cherry and strawberry characteristics were noted with a bright acidity to boot. Perfect for this scorching summer, too!

Summer is a time for grilled foods, and the 2011 Chambourcin should pair well with any number of barbequed foods. I noted raspberry and cherry flavors with elements of spice and dried herbs and a nice lingering finish. The final wine that we tasted was 2011 Vendange Tardive, a dessert wine made from late harvest Vidal Blanc grapes. At only 5% residual sugar, it was less honey-textured than some dessert wines and presented apricot flavors. Pair with a favorite dessert or enjoy on its own.

In the midst of our tasting, we were able to catch up with Stephane Baldi. Next year promises to be a big year for Hume Vineyards as Stephane intends to meet his goal of producing wine from 80% estate grown grapes. In fact, next year will see the release of estate grown Sauvignon Blanc, and this will replace the Seyval Blanc. Of course, the subject of the new ordinances arose; not surprisingly, Stephane informed us that legal challenges to them are already in the works. In the meantime, many of the ordinances will take effect immediately with some of them restricting use of lanes and limiting hours of operation.

With our tasting done, we enjoyed a glass of the 2011 Rose beneath the shade of an outdoor picnic umbrella. It was certainly a scorching afternoon, so the cool berry flavors of the Rose was indeed refreshing. We intend to visit more Fauquier County wineries and we encourage readers to do the same. Here again is the list of Fauquier County wineries: (Just be sure to mention that Virginia Wine Time sent you.)

Aspen Dale Winery at the Barn
Barrel Oak
Boxwood Winery
Capitol Vineyards
Chateau O’Brien
Cobbler Mountain Cellars
Delaplane Cellars
Desert Rose Ranch and Winery
Fox Meadow Winery
Granite Heights Winery
Hume Vineyards
Marterella Winery
Mediterranean Cellars
Miracle Valley Vineyard
Molon Lave Vineyards
Morais Vineyards
Naked Mountain Vineyard
Philip Carter Winery
Piedmont Vineyards and Winery
Rogers Ford Farm Winery
Vintage Ridge Vineyards
Three Fox Vineyards

Picnic and Wine at Gray Ghost Vineyards

/ Warren / Leave a comment

So we are back from our summer travels and now on the Virginia wine trails again. We decided to resume our quest for summer sippers with a visit to Gray Ghost Vineyards this past weekend.

Ten wines were offered for tasting with five of them from the 2011 vintage. My favorite of these was the crisp 2011 Seyval Blanc with its lemon notes and dry finish. Minimal aging in Hungarian oak provided a bit of roundness to boot. Perfect for summer menus that feature shellfish or any other pairing that might call for a Sauvignon Blanc! Paul favored the 2011 Vidal Blanc with its tropical fruit elements. Another great summer wine, this one should pair well with spicy foods; however, it’s also just fine on its own especially on a hot summer’s day.

It’s never too late to think about Thanksgiving dinner especially if you fear that your favorite Virginia wines might sell out before Mr. Turkey hits the dinner table. The 2011 Gewurztraminer with its tropical fruit flavors and spicy edge would do well with a summer salad topped with fresh ham or grilled shrimp; however, I’d consider this one with herbed turkey and stuffing. Likewise, the very berry 2011 Cabernet Franc with its spicy nuances could be served now with grilled fare but would be a classic pairing with any Thanksgiving meal.

Of course, Gray Ghost Vineyards is known for its dessert wine called Adieu that is made from late harvest Vidal Blanc grapes, and the 2011 vintage delivers rich peach flavors with a honeyed texture. The Adieu is always a crowd pleaser at dinner parties, and I’ve even served it with heavier cheeses.

We always look forward to chatting with Amy Payette, Gray Ghost’s marketing director and daughter of winemakers Al and Cheryl Kellert. Amy was very pleased to inform us that Gray Ghost wines took gold medals in the 2012 NextGen International Competition that was held in California. The wines in this competition were judged by millenials, the up and coming wine consumers who lately have been the focus of attention by the wine industry. Gold-medal winners include the 2010 Reserve Chardonnay and the 2011 Gewurztraminer (which also won best in class.) Amy also shared with us this year’s harvest appears to be on track to be earlier than usual with the Seyval Blanc potentially coming in within the next couple of weeks. This seems to coincide with other reports that we have heard from other winemakers in Virginia, so it may indeed shape up to be an early harvest season statewide.

With our tasting done, we shared a bottle of the 2011 Seyval Blanc with grilled chicken filets, a block of Swiss cheese and melon slices beneath an apple tree. As we sipped and nibbled we spotted gold finches, cardinals, and a quickly fluttering hummingbird. Butterflies of all colors were likewise on full display. We made certain to purchase some of our Gray Ghost favorites before we left (a case in fact). Be sure to pay a visit to Gray Ghost Vineyards to stock up on your own summer sippers, and be certain to mention that Virginia Wine Time sent you.

Think Local For A Summer Getaway

/ Warren / Leave a comment

“We view ourselves as a wine country destination.”
Neal Wavra, Innkeeper and sommelier at Ashby Inn and Restaurant

Summer usually means vacation time for most of us; however, gas prices may have thrown a wrench into summer travel plans. Why not consider a trip to more local destinations? The Piedmont area has much to offer including historical sites, postcard-perfect landscapes, and award winning wineries. Plan to stay at a local inn to complete the getaway experience.

Ashby Inn and Restaurant
Vacationers who wish to focus on the museums, monuments, and other historic sites of the nation’s capital yet retreat to a more peaceful rural setting in the evenings may want to consider The Ashby Inn and Restaurant. The Ashby Inn and Restaurant is located in Paris, Virginia and about an hour from Washington DC. It includes ten guest accommodations and offers a view of Paris Mountain, Ashby Gap and Sky Meadow State Park. The building itself was established in 1829, and the inn’s rooms are furnished with period furnishings and antiques. Innkeepers Neal and Star Wavra also operate a restaurant on the property with Neal serving not only as the innkeeper but also the sommelier. While chef Tarver King serves up such delectable fare as popcorn sweetbreads, rockfish seviche and smoked beef rib loin, Neal stocks the wine cellar with an impressive international collection that includes Virginia wines. In fact, a sample dinner menu included a pairing of crab cakes with a viognier from Chester Gap Cellars, the rockfish seviche with a sauvignon blanc from Linden Vineyards, the smoked beef rib loin with a meritage from Glen Manor Vineyards, and a cheese plate partnered with a pear wine from Fabbioli Cellars.

Neal and Star Wavra opt to include local wines on the wine list because they are “distinctive and delicious. Why would any Virginia restaurant not have at least some wine selections from here?” Neal describes Virginia wines as “approachable” with a fruit expression similar to California’s but with more moderate alcohol levels and brighter acidity. Therefore, he finds Virginia wines to be food friendly.

The Ashby Inn and Restaurant is also located near award winning wineries, and museum-weary travelers may wish to take a break from the touristy mayhem and relax with a favorite bottle of Virginia wine. Nearby wineries include Delaplane Cellars, Linden Vineyards, Chester Gap Cellars, and Barrel Oak Winery.

Inn at Meander Plantation
The Monticello area also offers historic landmarks such as Thomas Jefferson’s home, Monticello, as well as the homes of other early presidents such as James Madison and James Monroe. Monticello was also the site of Jefferson’s failed experiments with winemaking. However, Jefferson would be quite pleased with the quality of wines now being produced in this area. Therefore, summer travelers who wish to explore these more distant colonial landmarks may want to factor in a tour of Monticello’s acclaimed wineries. Where to stay? Try the historic Inn at Meander Plantation.

A member of Virginia’s House of Burgesses established plantation in 1726, but at the time it was named Elim. In fact, Thomas Jefferson, winemaker and future president, was a guest at the home. The plantation was later renamed after an adjacent river, the Meander. Meander eventually fell into disrepair and was even slated for demolition; however, current owners Suzie Blanchard and Suzanne Thomas bought the Meander property in 1991 and restored it with a renewed purpose—to operate a country inn that captured the charm and history of colonial and post-colonial America.

In addition to their duties as innkeepers, Suzie and Suzanne also don chef’s hats to prepare a multi-course dining experience with a Virginia wine accompanying each course. Hoping for a bottle of California chardonnay instead? Not at the Inn at Meander Plantation. Suzanne explained that a decision to support the local wine industry was made at the beginning because “it was the right thing to do.” She and Suzie saw the potential of Virginia wine early on and have marveled at the industry’s growth in size and quality over the past two decades. Suzie and Suzanne also conduct a semi-monthly Virginia Wine Academy at the Inn.

The Monticello area is also home to some of the best wineries and winemaking talent in the state. These include (but by no means limited to) Barboursville Vineyards, Blenheim Vineyards, Jefferson Vineyards, Keswick Vineyards, King Family Estate, and Pollak Vineyards.

Sharp Rock Inn
Work-weary vacationers may simply want to get away from it all and not be concerned with mobs of tourists at museums or monuments. Virginia wine country can come to the rescue! This kind of vacationer may want to consider a stay at Sharp Rock Inn bed and breakfast; as an added bonus, the Inn also functions as a working vineyard and winery. Sharp Rock Inn is situated adjacent to the ever-babbling Hughes River and offers a stunning view of Old Rag Mountain. The Inn once functioned as a farm in the late 1700s, and owners Jimm and Kathy East renovated the property and its structures to offer charming accommodations as well as a quaint tasting room.

Jimm opened the Sharp Rock winery in 1998 with a commitment to produce small quantities of quality wines. All Sharp Rock wines are produced from grapes grown on his 25-acre property, and these include sauvignon blanc and chardonnay as well as the red Bordeaux varieties such as cabernet franc, cabernet sauvignon, merlot, malbec, and petit verdot. Jimm East’s wines earn numerous national and international awards; however, the most prized accolades come from guests who give the Sharp Rock Inn and its wines rave reviews.

Nature lovers may want to pack a pair of hiking boots for scenic walks on nearby nature trails. Hoping to avoid exercise? Plan to unwind with a favorite book and a glass of Sharp Rock wine to enjoy besides the soothing rush of the Hughes River. Hoping to extend the wine tasting experience? Several other heralded wineries are close by and include Gadino Cellars, Rappahanock Cellars, and Gray Ghost Vineyards.

Historical sites, mountain landscapes, and award-winning wineries are only a short trip away. Use these recommendations to plan a nearby (and affordable) summer getaway that is certain to provide memorable moments.

This article appeared in the Summer 2012 edition of the Piedmont Virginian magazine.