DuCard Vineyards is nestled in the shadows of the Shenandoah Mountains and somewhat off of the beaten wine trails. However, we appreciated the tranquility that this space offered after a recent weekend visit on the Monticello Trail that could best best described as harried. Peace prevailed here and gone were the buses of boozy bridal parties, cranky children and barking dogs. To be fair, DuCard is dog friendly; however, none were at the winery during our visit. (DuCard will also accommodate larger groups but for a higher tasting fee.) Quality also prevailed at DuCard Vineyards, and we were appreciative not only of the quiet atmosphere and scenic mountain views but also the expert wine crafting that resulted in a lineup of excellent wines.
So readers are getting the idea that authenticity has something to do with an emphasis on an environment that lends itself to appreciating wine. However, the term also applies to owner Scott Elliff’s commitment to using only estate grown and managed fruit to produce his quality wines. It is no secret that some Virginia wineries import fruit from states other than Virginia, and these are often poured in expansive tasting rooms and sold at expensive prices. We are not judging winery owners who commit this practice; in fact, if a poor harvest in the vineyard means adopting other measures (such as bringing in fruit from California) in order to keep the doors open, then by all means do what is necessary. However, we do believe that this practice should be the exception and not the rule. And we do understand that not all grape varieties can be grown on one estate, so by all means purchase fruit from elsewhere—-as long as it is from a Virginia vineyard. We at Virginia Wine Time want to drink Virginia wine; after all, the local wine shop is loaded with California wines. We therefore applaud Elliff’s decision to use estate-grown and managed fruit exclusively. In fact, Scott Elliff has written articles on this topic and can be read here: The Virginia Wine Experience.
And on to our tasting. The Signature Viognier 2016 took a gold medal at the 2018 Virginia Governor’s Cup, and it was also our favorite white wine. Lush floral aromatics and notes of fresh pear and melon suggested a wine destined to be paired alongside shellfish on a warm summer day. It offered a honey-texture mid-palate and enough acidity to accept any challenge offered by dishes topped by a cream sauce. I was a fan the Rose 2017 made from a blend of Cabernet Franc, Merlot, and Cabernet Sauvignon. Its pink tone and very berry nose announces summer has arrived. Strawberry flavors and a crisp finish makes this one a favorite for outdoor picnics, barbecue, chicken, poultry, salmon—-just about anything!
Of the red wines, another gold medal winner caught our attention, and that was the Petit Verdot 2014. Plum, blackberry and cedar notes gave way to flavors of juicy blackberry, plum and anise. Chewy too!! Feel free to age in the cellar; however, more impatient readers will want to decant before serving with grilled meats. I’m waiting for winter and serving with a hearty stew! Owner Scott Elliff capped off our tasting with a sample of a library wine, the 2012 Cabernet Sauvignon, Limited Edition. The 2012 vintage is considered a more classic Virginia vintage (not too hot, not too wet—-just right for Virginia). We can report that the 2012 Cabernet Sauvignon presented the well balanced elements of rich dark fruit, cedar, and velvety tannins that we associate with an elegant wine. In fact, we purchased a bottle to serve with a special dinner on a special occasion.
We finished our visit at DuCard Vineyards with a glass of the Rose and took in the quiet atmosphere and majestic mountain views that surround the vineyards and winery. We also made certain to purchase several bottles of our favorite wines. Be sure to enjoy authentic Virginia wine at DuCard Vineyards, and mention that Virginia Wine Time sent you.
F: France is synonymous with winemaking, and Locations pulls in red grapes from Rhone, Roussillon and Bourdeaux to create this fruit-driven wine. The blend includes Grenache, Syrah, and various Bordeaux varities. Seed berry notes prevailed on the nose complemented by aromas of tobacco and violet. A very berry palate included velvety tannins and a pleasant fruity finish. We enjoyed F with herbed eg of lamb and roasted veggies.
The first of the trio that we enjoyed was the 2017 Rose produced from the Chambourcin grape. This dry rose was fermented in stainless steel tanks and presented fruity notes of red berries and a refreshing fruity palate. This rose should be perfect for summer barbecues; however, I enjoyed it with spicy shrimp creole.
