Author: Warren

Media & Industry Experience and the Monticello Trail

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Paul and I were honored to be included in the Media & Industry Experience, an event planned by Frank Morgan and Nancy Bauer, to showcase wines produced in the Monticello area. The event happened to coincide with a vacation that we had already planned to the area, so our next posts will also feature our own winery experiences.

The event opened on August 1 with a lunch prepared by chef Michael Clough of Palladio restaurant located on the Barboursville estate. Attendees were treated to a an exquisite food and wine pairing that included:

Barboursville’s winemaker, Luca Paschina, provided a summary of his history in the Virginia winemaking industry with an emphasis on his own evolution as a winemaker in a state that can challenge even the most skilled winemaker. Readers may know that Paschina is from Italy and began his work with the Zonin family over 30 years ago. For Paschina, his task in the 1990s was to discover through trial and error what grape varieties grew best in Virginia and then how to craft the grapes to present wines that expressed a sense of place. In that time, Paschina has experimented successfully not only with grapes known to show well in Virginia such as Cabernet France but also Italian grapes such as Nebbiolo, Vermentino, Fiano, and Falanghina. One example of success was the 2018 Nascent, a blend of Viognier, Vermentino, and Falanghina that presented a fuller, expressive palate with elements of white flowers, tropical fruit and citrus to pair nicely with the main entree, a grilled tuna served atop panzanella salad.

We were then given a brief but informative vineyard tour after lunch by Luca. It was evident to us that the 2021 growing season has been excellent due to ideal summer weather conditions.

A wine tasting and barbecue dinner was the evening’s event and it was hosted by Afton Mountain Vineyards. How odd that both Paul and Frank Morgan wore the same Hawaiin shirts for the festive occasion. Was this a coincidence? As they marveled at the coordinated fashion statements made by these two, attendees were able to sample wines from:

Afton Mountain Vineyards
Blenheim Vineyards
Flying Fox Vineyard
Hark Vineyards
Jefferson Vineyards
Keswick Vineyards
King Family Vineyards
Michael Shaps Wineworks
Pollak Vineyards
Veritas Vineyards
Wisdom Oak Winery

Craig Hartman of The Barbecue Exchange provided pulled pork and chicken with an array of sauce options.

The Media & Industry Experience concluded on August 2 with a series of seminars on Virginia wines that included Petit Manseng, Cabernet France, and “others”. We were able to attend the session conducted by Frank Morgan that featured Cabernet Franc. Winemakers Kirsty Harmon, Tim Gorman, Luca Paschina, and Stephen Barnard were on hand to educate attendees and to answer their questions. They each also provided pours of their own Cabernet Francs, and these ranged from lighter-style productions more common from the Chinon region of France to fuller-bodied styles. The panel agreed that Cabernet Franc best expressed Virginia as a wine region. All agreed that vineyard management and making critical decisions regarding harvest time were key to making excellent Cabernet Franc. This seminar was followed by a lunch hosted by King Family Vineyards and prepared by chef Laura Fanner.

Nancy Bauer moderated the final seminar of the day and featured second labels and “side hustles” of Virginia winemakers who, in addition to crafting wines for established wineries also produce wines under their own personal labels. These winemakers included Jake Busching (Jake B Wines), Caitlin Horton (Gears & Lace), Matthieu Finot (Domaine Finot), and Tim Rausse (Vino Dal Bosco).

Paul and I learned so much from the Media & Industry Experience, and the key take away was that Virginia continues to evolve as a wine region of note because excellent winemakers understand what it takes to create Virginia wines that express a sense of place. Please visit the wineries on the Monticello Wine Trail, and mention that Virginia Wine Time sent you!

Firefly to Light Up the Loudoun Wine Scene

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Paul and I attended the soft opening of Firefly Cellars this past weekend. Readers may know that Firefly Cellars was once Hunter’s Run Winery. However, ownership of the property now belongs to Pete and Patty Pierleonardi and their children, Zach and Andrea Zaidi. The family has considerable business experience as owners of Pest Management Service, Inc., and now bring their expertise to Firefly Cellars.

Guests of the event were greeted warmly by the Pierleonardi family in the tasting room, and glasses of the Blanc de Blanc made from white chambourcin grapes were on hand to toast the occasion. The tasting room itself has been completely renovated and captures a rural chic theme.

Live entertainment provided relief from the haunting shrieks from Brood X cicadas, and an impressive menu of food expertly paired with each of the Firefly Cellars’ eleven wines. My favorites included the white blend Illumination paired with spinach and fontina stuffed cremini mushrooms, the fruity 2020 Chardonnay paired with the Virginia scallops and pork belly, and the Petit Verdot paired with the prime beef skewers dipped in blue cheese fondue.

Firefly Cellars also offers airbnb accommodations; in fact, newly weds were the first guests of the airbnb and present at the pre opening event. A swimming pool sweetens the pot for those who are looking for a getaway complete with refreshing swim to finish the day. For those who either opt to stay at the airbnb or wish to stop by Firefly Cellars for a tasting, a private tasting experience can be enjoyed in The Cellar, a European-style wine cellar that is kept at 55 degrees.

I admit to getting excited when I see fireflies light up the summer sky, and I could not help myself from posing in front of the Firefly Cellars’ sign.

We will be certain to return to Firefly Cellars to stay updated on new releases. However, readers may want to enjoy the current lineup of wines sooner rather than later so plan to visit once the winery opens this weekend. Remember to mention that Virginia Wine Time sent you!

Reconnecting and a Trip to Williams Gap Vineyard

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It does appear that there is a rainbow on the horizon after the Covid storm disrupted our lives. The resulting isolation and then socializing within bubbles may be bursting as vaccines make us all less wary of resuming our pre-Covid lives. Paul and I are now reconnecting with friends who have been seen either through computer screens or messaged via chats. It was therefore a welcome relief to meet up with our friend Erica Johansson, who is also a Virginia wine aficionado. This also gave us the opportunity to reconnect with the Virginia wine trails to discover new (to us in some cases) wineries, and this was the case with a visit to Williams Gap Vineyard.

Readers may want to be aware that many wineries are still by reservations only; however, that was not the case with Williams Gap Vineyard. The two-story tasting room is rustic yet well-appointed, and tastings can be customized to include service from a tasting educator for $20 per person. We selected this option and was expertly guided by Ken, a familiar face in the wine tasting community. Ken has been a wine educator at other Virginia wineries, and he has an extensive knowledge of Virginia wines and the varieties that can thrive in the state. The three of us knew that we were in good hands.

Six wines were available for tasting, and I will say that all were well-crafted. All wines were from the excellent 2019 vintage, and all grapes that produced the wine were estate grown. The Vidal Blanc may surprise some tasters who are more familiar with sweeter productions of this variety—-this one is bone dry and delightful. Lemon zest and a refreshing mineral note made for a refreshing yet elegant wine that will be perfect for summer salads and light cheeses. The White Blend, a mix of 75% Petit Manseng and 25% Vidal Blanc presented notes of chamomile and stone fruit with a rich, fruity palate. The weightier Petit Manseng was all tropical notes with an excellent balance between sugar and acidity.

The tasting transitioned to the red wines, and Ken started us off with the accessible Cabernet Franc. Lovely notes of raspberry, strawberry and spice played well on the palate, and a hint of chocolate added a bit of complexity. If anyone wonders what red wines are appropriate for summer, this Cabernet Franc would be one excellent example. Grilled fare or picnics with charcuterie present menu options, but be prepared to enjoy this one on its own. The Merlot was a bit more jammy with dense cherry and raspberry flavors. Expect a fruity entry and a surprisingly tannic presence in the mouth. It’s never too early to look forward to autumn menus and heartier fare, and the most complex Red Blend should be on the wine rack for cooler seasons. The blend is dominated by Cabernet Sauvignon with Cabernet France and Merlot as sidekicks. Dense plum and currants prevailed on the nose and palate along with a whiff of dried herbs. Tannins are a bit young here so don’t be afraid to let this one age for a bit; however, decant and drink now if you prefer.

As we tasted through our flight of wines, Ken filled us in on Williams Gap story. Virginia wine lovers may recognize the Williams Gap designation from the red blends poured at Delaplane Cellars. Those grapes do indeed come from the Williams Gap Vineyard. Owner Jack Sexton planted the vineyard on the Williams Gap site in 2006 and sold the grapes to area wineries including Delaplane Cellars. Sexton decided that Williams Gap would pursue its own rather recently, and 36 of the 200 acres of Williams Gap property is currently planted with vines. Additional plantings of Chardonnay and Sauvignon Blanc will result in another 14 acres of vines planted. Current case production is 1300, and wine production takes place under the skilled direction of Rob Cox at Paradise Springs. Expect to see a Rosé to be released in June. The tasting room has been open since the end of April.

So with tastings done, we ordered a charcuterie board that included cheeses and baguettes. Our wine of choice was the Cabernet Franc, and the three of us enjoyed catching up and reconnecting. Are you also reconnecting with friends over Virginia wines? Consider meeting up at Williams Gap Vineyards. Please mention that Virginia Wine Time sent you!

We Rediscover Cana Vineyards

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Paul and I continue to slowly travel the wine trails of Virginia, and our last trek took us to Cana Vineyards. We had not been to Cana in quite a few years, and we learned that the winery is now owned by Lisa and Bryce Petty. They purchased the vineyard and winery from the Bell family in 2018. Co-owners Michelle and Tom Grant are now also part of the Cana team. The Cana facility now includes the expansive Sunset Pavilion which provided for adequate spacing of customers on a very cold afternoon.

Another noted change from our last visit, though, was the improved quality of the wines. I am an unashamed Chardonnay lover, and Cana’s 2019 Chardonnay hit all the right notes for me. It was elegant and well balanced with lovely pear and apple aromas, while the palate was treated to pear and citrus flavors accented with fall spice and a touch of oak. The 2019 Petit Manseng was another success and an example of what this variety can do in Virginia when in the right hands. Fresh tropical notes with a nice, refreshing acidity ended with a dry finish and destined to pair well with any seafood dish. The 2018 Le Mariage, a blend of Bordeaux varieties with Merlot taking the lead, presented a juicy berry entry on the palate followed by a spicy edge on the finish. Remember, 2018 was a very tricky vintage due to lots of rain and not a lot of sunshine in most parts of Virginia; however, a newcomer to Virginia wine would not have been the wiser after sampling this well-crafted blend. Paul’s favorite was the Cabernet Franc produced from the stellar 2017 harvest. Raspberry and tobacco notes melded with cherry flavors to present a rich wine made more complex by barrel-aging for 15 months. If leg of lamb is on the menu, it might be a good idea to have a bottle of this one on the wine rack as a pairing option.

Our tasting experience was enhanced by the expert knowledge of Don, a familiar face to us from previous visits to Cana (and Chrysalis before that!). Don got us up to speed on the various changes at the winery since our last visit which prompted me to inquire about the winemaker responsible for the improvements noted in the wines. He informed us Melanie Natoli assumed the duties of winemaker and vineyard manager in 2015; we then recalled that Melanie studied winemaking at Fabbioli Cellars. We decided it was time to learn more about Melanie, and she agreed to participate in an interview. (Ordinarily, we would arrange to do this in person, but—-covid.) Continue reading to learn more about the very talented Melanie Natoli.

Melanie Natoli
Photo borrowed from the Cana Vineyards website.

1. Why did you decide to switch careers from being in physical therapy to becoming a wine makers?
I followed my heart. When I make big decisions, I go with my gut. Growing up, no one in my family drank, so I found wine later. Hence, it wasn’t my first career choice, but when I found it, I knew it was my path.

 

 

2. Have you found any comparisons between being a physical therapist and a winemaker? Any similar challenges? Rewards?
Good question. They both come from the heart. I’ve always loved science and I chose physical therapy so I could be of service to others. Compassion is rooted in the heart, and so is creative passion for art, winemaking. As a winemaker I still get to connect with people, just in a different way.

3. Why did you decide to become a winemaker in Virginia with its various challenges? Why not someplace like California, for example?
Virginia is where life put me. Virginia is where my love and interest in wine grew. I was close to moving to California and going back to school for a degree in winemaking, but I found/made my own path here and I’m so glad I did. The challenges we face here may cause me to lose a lot of sleep at times, but they’re also what keeps it exciting. There’s always going to be more to learn and I love that.

4. You were awarded Woman Winemaker of the Year at the Women’s International Wine Competition in 2017. Winemaking is still dominated by men, though. Do you think it is still more difficult for women to break into the field and then earn recognition for their achievements?
Sometimes. Starting in this industry as a woman and someone coming in with no experience or connections, I do feel I had to work harder to prove myself, so I have. I’ve had a few interactions that weren’t fair, but I kept my head down, worked harder, and poured myself into my wine. Now I’m proud of what I put in the bottle and I have confidence in my abilities, so that kind of stuff can roll off my back. I’ve only made wine in Virginia, but I have a suspicion the challenge would be greater in other regions. Our industry is young enough that a long history of a good ol boys club wasn’t built. Although there may still be more men working in our industry, the women are here and making their mark. The supportive community of Virginia winemakers is one of the things that makes our region so amazing.

5. What grape varieties do you grow at Cana? Which do you consider to be the flagships at Cana? Do you have plans to expand your portfolio beyond what is currently planted?
Reds: Merlot, Cabernet Franc, Petit Verdot, Norton
Whites: Petit Maseng, Viognier

We have 2 wines that I produce from our estate fruit. The Unite’ Reserve is a blend of Merlot, Cabernet Franc, and Petit Verdot. The blend will vary depending on what shines in the vineyard each year. The other estate wine is our Petit Manseng which often has some of the estate Viognier blended in.

We only have 7 acres on the estate, so we also source from some fantastic partner growers. The 2 estate wines have a special place in my heart because I work the vineyard all season, so those wines I craft every step of the way from budbreak to bottle, but I have some other favorites. I’ve been working with Albarino since 2015, my first vintage at Cana, and I’ve had so much fun developing it. And did you think you’d talk to me without hearing about rose’? That is my number one love. If I’m going to be remembered as a winemaker for one thing, I want it to be dry rose’. Right now, we have 2 in our portfolio, Merlot and Cabernet Sauvignon.

As far as new wines for the portfolio. I have two new red varietals hitting the bottle in April, so keep an eye out for them at the end of this year. I’d like to bring back Rkatsiteli, and I always want to make more rose’.

6. You have won a trip to a tropical island for a much needed vacation. You can bring three of your favorite Cana wines along on the trip. Which wines and vintages would they be?
I love this one! I also love the idea of a trip to a tropical island, much needed indeed! Since I make 2 rose’s, that’s 2 of the bottles! Because rose’. The 3rd is a tough choice, because I really love my Albarino, but Petit Manseng would be the perfect pairing for somewhere tropical. That’d be a gametime decision, when do I leave? And for vintages, 2019 or 2020. Those are my favorite white vintages so far, because each year I get to dial it in a little better. Although I may go 2017 for the Petit Maseng, I really loved the acid sweetness balance on that bottle.

We know that we will return to Cana Vineyards sooner rather than later. However, if readers get there before we do, please be sure to mention that Virginia Wine Time sent you!

Happy New Year!

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We have not posted in a while, but rest assured that while we have not really been on the Virginia wine trails, we have indeed been enjoying Virginia wines. We always host a NYE party for friends to ring in the new year with lots of food and wine; however, that was not the case this year for obvious reasons. Paul and I did, though, include Virginia wines in this year’s low key event. We paired Blenheim’s 2019 Gruner Veltliner with Asian slaw and mini crab cakes, and we partnered Beef Vidala (filet mignon topped with crab meat) with Glen Manor’s 2015 Hodder Hill. Our wine racks, though, lacked Virginia bubbles; however, Schramsberg bubbly helped to ring in 2021.

We are hopeful that Virginia Wine Time will be posting more often this year. In the meantime, let us know of new wineries to visit—-we are making a list and checking it twice! Do you plan to visit the wineries mentioned in this post? Please mention that Virginia Wine Time sent you!

Reflecting on Summer 2020

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Fall is already upon us, and we look forward to cooler weather and changing colors. This usually means changing wine tasting habits to heavier pours and heartier meals. However, our trip to the Charlottesville area reminded me that some wines, even Virginia wines, are versatile and meant to be enjoyed throughout the year. Here I will present some examples based on our tasing experience in August.

White Wines:
Albarino and Sauvignon Blanc: These two varieties continue to show well in certain regions of Virginia. Micro-climate is key with these. I continue to be impressed with the Albarino produced by Afton Mountain Vineyards, and the 2019 vintage is very good. One bottle came back to our cottage for a crab cake dinner, and three other bottles came home for future enjoyment. Speaking of seafood, the local oyster season should continue through the fall and both the 2018 Sauvignon Blanc from Stinson Vineyards and 2019 vintage of the same grape from Veritas are option to consider when enjoying freshly shucked bivalves from local watersheds.

Chardonnay: I am a fan of Chardonnay, and I don’t care what ABCers think about it! Virginia Chardonnay often sits in the shadow of the more marketed Viognier; however, I think Chardonnay is the more consistent hitmaker. Styles range, of course, so taste and purchase your own favorites. Pollak Vineyards’ 2018 vintage presents a more fruit-forward, lighter-bodied style while the 2018 vintage from Hark Vineyards presents a fuller-bodied style complete with a toasty edge consistent with some barrel aging. The 2019 bottling from Keswick Vineyards was my favorite—-lots of apple and pear notes with enough body to enjoy on its own or with food. Shellfish, roasted poultry, creamy cheeses—-all should play well with this Burgundy-style Chardonnay.

Petit Manseng: This grape continues to evolve as a contender for the Virginia All-Star variety. It is also one that we continue to grapple with—-do we prefer this as a dessert wine or something to serve with the main meal? Different wineries produce different styles and range from acidic to sweet and everything in between. To be honest, only a few have captured my attention enough to bring home; however, the Michael Shaps 2017 Petit Manseng did indeed capture my palate. Blended with 11% Rousanne and aged in 50% new French oak and 50% neutral French oak barrels for a total of nine months, this Petit Manseng captured the tropical fruit notes and full mouth feel of Rhone white wines. Poultry, including Thanksgiving turkey, herb-crusted pork loin and other roasted fare should partner nicely with this blend.

Rosé:
Never fall into the trap that Rose is a summer sipper. Rosés are the most versatile wines, and they are produced in both dry and off-dry styles. In Virginia, some Rosés feature Merlot or Cabernet Franc, and others capture the fruity essence of Chambourcin. One of our favorites was the Crose 2019 from King Family Vineyards. Dry and reminiscent of Provence-style Rosé, we always have bottles of this one on the wine rack throughout the year. Serve with Thanksgiving dinner, New Years’ Eve party, etc. The same could be said of the 2018 Rosé from Afton Mountain Vineyards—-dry, crisp and refreshing.

Red Wines:
Cabernet Franc: Always a consistent favorite of Virginia wine lovers. Most of the wineries that we visited were offering the lighter-bodied 2018 vintage. Any of these could be an option for Thanksgiving dinner when a lighter-bodied red might be in order. The 2018 vintage from Hark Vineyards, for example, exhibited soft red berry and subtle herbal notes that could partner with turkey stuffed with herbs. On the other hand, feel free to serve these with grilled chicken while the weather is warm.

Merlot: This is another variety that can do well in Virginia. Paul is a fan of this grape, and he enjoyed the 2017 Merlot from Chateau MerrillAnne. A fruity palate and nice acidity makes it a favorite to pair with either grilled filet of beef or wait to pour with a roasted beef tenderloin when the leaves have fallen from the trees. The same is true of the 2017 vintage from Pollak Vineyards—-pour now with a final grilled beef dinner or allow to rest a bit longer on the wine rack.

Red Blends: I think Bordeaux-style blends always present the best from Virginia red wines. We currently have a 2017 Melange a Quatre, a gold medal winner from Revelation Vineyards, on our wine rack and is a blend of Merlot, Cabernet Franc, and Cabernet Sauvignon (+1% Tannat). We were also able to sample the blockbuster 2019 Trevillian from Keswick Vineyards, a blend of Cabernet Sauvignon and Petit Verdot. Of course, no comment on blends would be complete without mentioning the always delicious, always complex Octagon. We indulged in a library tasting of the reserve wines at Barboursville, and the Octagon XVIII Edition 2015 was stunning. Any of blends mentioned here would be a contender for either aging a bit longer or enjoying now (decant first) with heartier meats or braised fare on a chilly evening.

We continue to venture cautiously to Virginia wineries, and we were lucky to be able to visit the wineries mentioned in this post during the weekdays. Now that we are back in weekend mode, we will return to more selective visits. Please plan a tasting (but plan ahead) to the wineries mentioned in this post. Of course, do mention that Virginia Wine Time sent you!

Virginia Wine Time Begins Its Phase 2

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We continue to be a couple of weeks behind the rest of the local area in regard to venturing out; however, we are indeed getting back however slowly on the wine trails. Paul and I took a short vacation to the Charlottesville area recently, and we made full use of our time to visit several of the wineries there. We will capture our experiences in the next couple of posts.

*Disclaimer: This trip was taken almost three weeks ago; needless to say, we are behind in posting. Therefore, we avoided associated specific wineries with the practices described below since these protocols may have changed since then. The key words will always be “plan ahead.”

Our wine ventures to the Monticello AVA were scheduled for weekday visits to the wineries, and we do this to avoid crowds—-we like to maximize the distancing potential! The focus of this post will be a summary of how wineries in the area honored Phase 2 guidelines while offering optimal service to customers. Future posts will be more specific about wineries, wines, and our favorite pours.

We can report that wineries are indeed complying with state guidelines in regard to Phase 2 of reopening, and we know that these are relieved to be able to open the doors (and pours) once again. However, keeping winery staff and customers safe has added new layers to business practices; in particular, the tasting experience has had to be amended so that customers can taste wines before purchase and/or remain for an extended period of time beyond a tasting. Here is what we encountered:

Reservations: Some wineries required reservations but others did not. Plan ahead to avoid disappointment. Know which wineries you would like to visit and then either visit the websites or call to be certain in order to avoid disappointment. Also be aware that some wineries may be setting time limits on customers in order to accommodate a thorough cleaning of tables and other contact points prior to the arrival of the next guests. Time limits also allows the winery to accommodate a maximum number to guests; remember, wineries do need to distance consumers thus minimizing potential business if the winery is crunched for space. Do know that tastings will likely occur outdoors; however, most wineries offered seating arrangements beneath tents, umbrellas, or a canopy of trees. This offers a perfect opportunity to enjoy the lovely Shenandoah landscape!

Flights and Self Guided Tastings: Be prepared for alternatives to traditional tasting experiences at the wineries. Most wineries that we visited offered a flight of self-guided tastings. Some wineries offered a set flight of wines to taste while others presented a number of flights from which to choose. In the latter circumstance, Paul and I each selected a different flight which then offered an opportunity to sample a maximum number of wines. Flights were usually served in plastic cups on a tray which was labeled with the wines offered in the flight. However, some of the wineries did serve flights in glasses that were arranged either on a paddle or came to the table via a specialized hook to accommodate wine glasses. The library tasting at Barboursville, for example, offered this sort of service. At least two of the wineries served flights by presenting them in small bottles that the consumer could then pour into a cup or glass. Some tasters may balk at plastic cups; however, keep in mind that this minimizes contact between staff and potentially contaminated surfaces—-cups can be tossed into the trash by the customer after use. So if sipping wine out of a plastic cup is a bridge too far then either bring your own wine glass from home or request/purchase a logo glass from the winery. Pour from the plastic into the glass, and you’re ready to enjoy!

Glass/Bottle Purchases Only: A few wineries on our trip did not offer flights but did offer purchases that could be enjoyed on the property. Again, plan ahead to avoid disappointment if you were expecting something else. Tasting associates can direct you to a particular wine that may suit your palate. Sip on a glass of your favorite wine while appreciating spectacular mountain views, fluttering butterflies, or summer blooms. Bought a bottle? Remember that a bottle purchase can always be re-corked and brought home. And yes, you may be offered a plastic cup. See above—-bring a glass from home or purchase a logo glass from the winery and bring home a souvenir of your visit.

Masks: Yes—-wear them. Wear a face covering to converse with a tasting associate, to enter the building to use the restroom, or when you are not otherwise sipping wine. Masks may be removed when drinking or eating. Also, respect distanced seating arrangements and avoid moving furniture.

Future posts will provide a general review of wineries that we visited along with the wines that we enjoyed. I will admit to not keeping detailed tasting notes—-our aim was to enjoy our time away from seclusion of home. However, I will close with a teaser of one wine that we enjoyed with dinner recently, and that was the Michael Shaps Petit Manseng blended with a bit of Rousanne. Dinner included a plate of seared scallops topped with white wine sauce and capers then served beside mango relish and jasmine rice sprinkled with cilantro parsley.

Make plans to visit your favorite Virginia wineries and be sure to include one that you have not tried before. I emphasize the word plan—-planning avoids disappointments. Of course, be respectful of tasting associates and other wine tasters and follow safety protocols. Wherever you decide to go, please mention that Virginia Wine Time sent you!

Virginia Wine Time Begins Phase 1

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Yes, Paul and I are behind by one phase, but we are beginning to venture out. We do appreciate Nancy Bauer’s regular updates on wineries and their practices as things begin to open up a bit more. True to our last post, we have gone to wineries that offer either reservations only and/or open on weekdays. We were eager to get back on the wine trail even if on a limited basis.

Our first venture was to Linden in late May. Easy to reserve outdoor seating here, and we could not have picked a lovelier day to visit the winery. We enjoyed a bottle of the 2016 Claret with our picnic snacks included mortadella, Virginia ham, olives, and fresh berries. Our table was located in a prime spot on the crush pad, and we were entertained by barn swallows that flitted about the property. Jim Law stopped by for a chat, and he was very excited about the upcoming release of the 2018 Chardonnay Village; in fact, guests at Linden were treated to a sneak pour of this easy-sipper.

Gray Ghost Vinyeards was our destination on a weekday excursion to Amissville. We were treated to the aromas of vines in bloom, and we secured an outdoor table that allowed us to appreciate the immaculate vineyards. A tasting was available at Gray Ghost so we were able to catch up on new releases that included the crisp 2019 Seyval Blanc. Our picnic basket included smoked turkey, brie, almonds, and melon, and the wine of choice was the 2016 Chardonnay Reserve.

A trip to Breaux Vineyards last week was our final winery visit, and we reserved a table for outdoor seating on a weekday. Again—-easy process. No tastings at Breaux but a full range of wines by the bottle were available to enjoy while dining outdoors. Chèvre and manchego cheeses came along for lunch along with rosemary crackers and herbed turkey slices. Our selection of the 2019 Sauvignon Blanc Reserve done in a Fume style proved to be the perfect pairing for yet another afternoon of gorgeous weather and vineyard views. Paul was also able to catch up on collecting membership wines that included the 2015 Nebbiolo; Breaux Vineyards is well known for its success with that variety, so we look forward to appreciating this one after a rest on the wine rack.

We will probably stay in our own Phase 1 for a bit longer. However, we can attest to the caution taken by the wineries that we have visited. Wine associates wore face coverings, tables were distanced, and other customers were respectful of protocols. For those who wish to be extra cautious, wineries that are open during the weekdays might be the way to go since this is a way to avoid crowds. Whatever reopening phase in which readers find themselves, consider a visit to the wineries mentioned in this post. Please mention that Virginia Wine Time sent you!

Re-Opening Virginia – Our Plans During Phase 1

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Paul and I began this blog 15 years ago due to our desire to promote excellent wine being produced by Virginia winemakers. This has become both a hobby and a passion for both us, and we sorely miss being on the wine trails due to COVID-19 restrictions. The phase 1 of re-opening begins this weekend, and we are sure that winery owners and winemakers are relieved to see some light at the end of a bleak tunnel. Trust me, we are eager for a return to normal that includes a resumption of our local wine travels. However, we are taking a cautious stance on this matter and will be waiting a bit longer before hitting the wine trails. Here is why:

1. Health—-Paul suffered a heart attack in December and therefore belongs to a demographic that would struggle to recover from this vicious virus. He (and I, his spouse) would prefer to wait a while longer to be certain that it is indeed safe to venture out to the wineries. This leads me to reason #2:

2. Behavior of others during phase 1—-I predict that wineries will be descended upon by hoards of stir-crazy customers including “re-openers” who have been agitating for this to happen. We have seen similar scenes of crowds at beaches, restaurants, etc. in other states that have re-opened, and it was frightening to see the lack of regard for safety protocols put into place for re-opening. No face coverings + lack of social distancing=disregard for the health of others. Will a similar scenario play itself out at Virginia wineries? This leads me to reason #3:

3. Winery practices during phase 1—-We will pay attention to plans put forth by wineries to keep customers safe. Will there be enforcement of safety protocols? If so, how? Will there be a limit on crowds? Larger crowds=more touch points to maintain. Is it realistic to expect that bathrooms, for example, will be sanitized on a constant basis if unlimited numbers of customers are allowed to frequent the winery? If we decide to hit the wine trail later in phase 1, we intend to favor wineries that implement a reservations only/limited numbers approach, because that seems to be most realistic way of maintaining control over all factors mentioned here.

In the meantime, we will continue to order wine from Virginia wineries, participate in virtual wine tastings (we have learned so much from these), and pour Virginia wine at our virtual happy hours. To those who intend to venture out this weekend, please abide by safety practices put into place by the wineries so that they can indeed continue to carefully re-open. Of course, do enjoy yourselves, and let us know of a new release that you savored. Did you visit a winery that you read about on this blog? If so, please mention to your server that Virginia Wine Time sent you!

COVID and Impacts on Local Wineries

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The current COVID pandemic has impacted all of us in so many ways. One impact is the ability to visit and enjoy local wineries. Stay at home orders must be taken seriously, and local wineries have adjusted accordingly. Needless to say, this will have significant consequences for local wineries—-much of their products are sold directly from the winery. Of course, most wineries offer wine-related events such as vertical tastings, wine dinners, etc., and these have all been postponed or cancelled due to COVID. However, there are certain steps that readers can undertake to be certain that the wine keeps flowing from local wineries. Here are a few suggestions:

1. Visit winery websites or call wineries to order your favorite Virginia wines. Some may be waiving shipping fees during the current health crisis. Others may be offering specials on packs of certain wines. Keswick Vineyards, for example, offers three-packs of selected white wines, red wines, etc.

2. Find out when your favorite wineries are hosting virtual tastings and participate in them. Tailor these to coincide with wines that you have purchased online.

3. Host or attend a virtual happy hour and pour Virginia wine.

4. Find out if your favorite wineries are offering gift cards during the current crisis.

5. Purchase local wines from your neighborhood wine shop. If it does not offer local wines as a selection, now might be a good time to suggest to the proprietor that he/she does so.

6. Give shout outs to local wineries on social media when you are enjoying their wines.

Please feel free to add to the list! We are all anxious for the COVID crisis to be over; in the meantime, let’s all do what we must to stay healthy. Until we can all meet again at a favorite winery, consider the options listed above to support the local wine industry. Cheers from Virginia Wine Time!