Pour Virginia Wines for Thanksgiving

Thursday, November 15, 2012 / Warren / 1 Comment

Thanksgiving season is upon us, and there is no greater need for versatile wines than Thanksgiving dinner. Deciding what to pour can be as challenging as deciding what to serve especially if dinner guests have different food and wine palates. Turkey seems to be the meat of choice, but it’s the sides that vary and hence the wine offerings. Some like mashed potatoes but others prefer oyster dressing; some like sweeter white wines while others crave a red wine with the meal. We can’t help you cook dinner, but we can make a couple of suggestions for wine pairings that might make these weighty decisions seem a little lighter!

We were out in wine country in northern Virginia this past weekend, and we sampled some wines that should provide readers with some choices for the upcoming holiday.

Chester Gap Cellars: Winemaker Bernd Jung has to be one of the few (if not only) Virginia winemakers to grow the Roussanne grape, a white varietal grown in Rhone region of France. The 2010 Roussanne might be an option if the meal will begin with either seafood bisque or feature a creamy sauce with the main meal. Aged for fifteen months in French oak barrels, the 2010 Roussanne exhibits tropical fruit characteristics. It is a bit higher in alcohol, so pair with something that can stand up to it. My own preference is the earthy 2009 Petit Verdot aged for two years in French oak barrels. Aromas of ripe dark plums and flavors of dark fruit and berries should complement dishes that are heavy on herbs and spices; non-traditionalists who opt to serve duck or game meats instead of turkey should consider this one.

Glen Manor Vineyards: Governor’s Cup winner Jeff White is now featuring 2011 wines on his tasting room menu. The four wines that we sampled would all have a place on the Thanksgiving Day table; of course, all of the wines were well-crafted. Serving shellfish before the main course? Can’t go wrong with the classic 2011 Sauvignon Blanc with its elements of grass, citrus and mineral that are characteristic of the varietal. White wine lovers who don’t drink reds? Red wine lovers who don’t drink whites? Offer the 2011 Rose with its aromas of red berries and fresh mint. This one can be served with just about anything on the menu. A nice acidity makes this rose refreshing (and it’s not sweet!) The 2011 harvest was considered quite challenging, but Jeff White has managed to produce excellent red wines from this tricky vintage. There was nothing wimpy about the weighty 2011 Cabernet Franc and its notes of dark cherry, cranberry and menthol. This would be my go-to wine for the main meal on Turkey Day especially if sides included cornbread dressing and fresh cranberry sauce. Going for beef stew instead of poultry? Try the 2011 Vin Rouge, a blend that is dominated by Cabernet Sauvignon (50%) and complemented by Petit Verdot (36%), and Merlot (14%). Smoky notes give way to aromas of plum, licorice and spice.

Still confused as to which wines to pour? I always recommend opening more than one bottle of wine for Thanksgiving dinner and then let guests decide which glass to sip with the meal. This option encourages guests to sample a few wines instead of only one. Who knows what will happen—that white wine lover may fall in love with a Virginia red wine!

We will post one more article about wine Thanksgiving wine options featuring two more Virginia wineries. Check in later for that one! In the meantime, be sure to try these wines at Chester Gap Cellars and Glen Manor Vineyards, and mention that Virginia Wine Time sent you.

Cabernet Release Party

Tuesday, November 13, 2012 / Paul / 1 Comment

On Saturday evening we attended the 2009 Reserve Cabernet Sauvignon release party at Gray Ghost Vineyards. This is always an elegant night filled with music, food, and wine. Gray Ghost Vineyards only produces a reserve Cabernet in exceptional years, and the result is always an exceptional wine. The 2009 did not disappoint. It delighted our palate with notes of blackberry, cherry, and dark chocolate. It paired beautifully with our prime rib dinner. The food was delicious, the wine was wonderful, and company was enjoyable. We had a wonderful evening. Here are some pictures from the evening.

New Direction at Early Mountain Vineyards

Tuesday, September 18, 2012 / 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

Thursday, September 13, 2012 / 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.

Return To Dry Mill Vineyards

Friday, August 31, 2012 / Paul / Leave a comment

In an effort to visit many Loudoun County wineries that we haven’t visited in a long time, we found ourselves in Loudoun County last weekend tasting wines at Dry Mill Vineyards and Winery. It had been awhile since we visited and it was time to taste what was new on the menu. We were lucky enough to have owner and winemaker Dean Vanhuss conduct most of our tasting.

As is usually the case, we began with the white wines and continued on with the read wines. Here are my notes from our tasting:

2009 Barrel Chardonnay – Lemon, oak, tart ending
2010 Viognier – Floral nose, oak, but 25% stainless steel chard is blended in, citrus on the end
2008 Chambourcin – cranberry, fruity nose, smooth, cherry, earthy ending. Lighter than most Chambourcins we taste.
2008 Merlot – tobacco, lighter bodied, cigar box, cherry at the mid palate, smooth ending
2009 Petit Verdot – plum, smokey, moderate tannins, tartness, blueberry, tobacco
2009 Merlot – Opened by the owner – dark fruit, has a more concentrated feel, moderate to heavy tannins, blueberry
2009 Traminette – light, fruity nose, short finish, citrus, lime .5 to 1% RS
2010 Chambourcin Rose – 2% RS, plum, summer sipper on a warm afternoon

During our tasting we chatted with Dean about the 2012 growing season. He said 2012 has been a good year and has high hopes for a nice harvest. He doesn’t think the late summer rains will have much of an effect on the harvest like it did last year. 2012 should yield some nice wines.

After our tasting we both enjoyed a glass of the 2009 Merlot with cheese and bread. Before leaving we purchased a few of our favorites to add to our wine racks. The next time you visit Dry Mill Vineyards and Winery, be sure to tell them Virginia Wine Time sent you!

Open Kitchen Hosts Naked Mountain Vineyards

Thursday, August 16, 2012 / 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!

On the Loudoun County Trail

Tuesday, August 7, 2012 / 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

Thursday, August 2, 2012 / 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

Tuesday, July 31, 2012 / 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.

California

Friday, June 29, 2012 / Paul / 1 Comment

As most of you know, we have been in California this week visiting wineries. We will be returning next week. At that time we’ll be posting about our trip but until then, enjoy some photographs taken so far on our trip.