So as promised here is our review of favorites at Three Fox Vineyards and Miracle Valley Vineyards. These were wineries that we visited two weekends ago, but I got sidetracked in my postings. Of course, I took careful notes complete with gold star awards!

Of the reds, we both gold starred the 2007 Alouette Cabernet Franc. I observed more a layered wine here with black berries, dark cherries, and coffee on the nose; in the mouth, similar characteristics with a toffee on a lengthier finish. The 2007 Alouette Cabernet Franc is one to age, so buy now but save for later with a feast of roasted beef or game. So enamored were we of the 2007 Cabernet Franc that we opted to share a glass with a hunk of mild Swiss cheese and crackers.

So what of the whites? An interesting treatment of Chardonnay was offered with the 2007 Reserve Chardonnay which was aged for six months in Hungarian oak. Oak aged Chardonnay usually spends time in French and/or American oak barrels; however, this is not the case at Miracle Valley Vineyards. The result is a fruitier Chardonnay with some citrus notes and apple and pear flavors. The short time on the gentler Hungarian oak does impart a slight toasty edge, but Paul noted a smooth finish.

Alas, the rain did let up, and we were able to depart Miracle Valley Vineyards. We bid our farewells to Ashley, and we promised to return soon. In the meantime, we do encourage a visit to both Three Fox Vineyards and Miracle Valley Vineyards; just be sure to mention that Virginia Wine Time sent you!

What better way to warm the body than with a bowl of chicken gumbo and a glass of wine! While on our Loudoun County trek, we made certain to take the chill off by stopping in at Breaux Vineyards for gumbo and wine (of course).

Before lunch, the wine tasting—how else to decide what to pair with the food? Hospitality Associate Sylvia Miller guided us through a tasting of current offerings; as always, white wines were featured first. Paul’s personal favorite was the 2007 Viognier, and he observed a floral nose with vibrant fruit in the mouth. My own pick of the white wines was the 2006 Barrel Select Chardonnay, and for those who enjoy a fuller-bodied Chardonnay, this one is for you. Nine months of barrel aging in American and French oak and malolactic fermentation gives this one a creamy texture with a butterscotch finish.

Of the red wines, Paul placed a star next to the medium-bodied 2004 Lafayette with its peppery characteristics. He jotted down, “dark berry” and “caramel toward the end” as descriptors. Sylvia explained that the secret to the Lafayette’s complexity was the weather during the 2004 summer—cool, dry nights, and hot, dry days. My own gold star was placed next to the 2002 Merlot Reserve. Dried fruit characteristics prevailed here with nice, silky tannins. Aging in both American and French oak gave this Merlot Reserve a toastier edge toward the end with a lengthy finish.

By this point, we were hungry and thinking of lunch. I was very keen on the gumbo; since, I am from New Orleans I never miss a chance to try gumbo wherever it is offered on the menu. Pairing gumbo with wine can be tricky given the numerous and complex flavors. However, I met my match with the 2007 Jen’s Jambalaya. A blend of Viognier, Vidal, and Muscat provided a floral nose with peachy flavors. The half-percent residual sugar was barely noticeable but just enough to combine with the fruit characteristics to balance the spiciness of a dish like gumbo. With my decision made, I was ready to wine and dine. Paul was in a patriotic mood given the recent inaugural events and opted instead to have the all-American hotdog with a glass of his favorite 2004 Lafayette.

With appetites satisfied and excellent wines sampled, we were ready to bid “adieu” to Breaux Vineyards. We were very grateful for the time that Sylvia Miller gave us, and we know that we will return to Breaux Vineyards very soon. Be sure to visit Breaux Vineyards, and mention that Virginia Wine Time sent you.

This past weekend we hit the Loudoun Valley wine trail to sample current releases, and we will be devoting the next several entries to post our impressions. One winery on the Loudoun trail that made quite an impression was Loudoun Valley Vineyards under the new direction of wine maker and owner, Bree Ann Moore.

We intend to interview Bree in the near future, so I’ll keep this entry short but very sweet. We had not been to Loudoun Valley Vineyards in quite a long while and certainly not since Bree purchased the facility and vineyards. My impressions of most wines at Loudoun Valley were not very favorable way back then. Therefore, it was with relief and pleasure to taste Loudoun’s current offerings now posted on the Winter 2009 wine list. The rich 2006 Chardonnay Vintner Select could grace any dinner party that featured poultry, pork or seafood. Add a rich cream sauce to any of the above, and the 2006 Chardonnay would feel right at home. For an appertif, seafood entrée or casual sipper, do try the well-balanced 2006 Vinifera White.

The biggest improvements were evident in the red wines. Gone were brownish colors and oxidized characteristics that seemed destined for the dump bucket! Paul likes pizza from time to time, and for him, the 2007 Chambourcin conjured images of a young chianti served with a pepperoni pizza. My own favorite was the 2005 Dynasty Reserve that is a blend of Cabernet Franc, Merlot, and Touriga Nacional. A bolder red made softer by the Touriga, the Dynasty presents a well-rounded red that should be perfect with a winter’s menu of roasted meats and game.

We did indeed get to meet Bree Ann Moore briefly during our visit, and we look forward to a lengthier conversation with Bree as well as another tasting of Loudoun Valley Vineyards’ rapidly improving wines. Until we post our next article about Loudoun Valley, do pay Bree a visit and tell her that Virginia Wine Time sent you.

While in the Rappahannock area, we realized that we had not been to Rappahannock Cellars in quite a while. In fact, the last time we were there for a tasting, two tasting options were available—the oakier, fuller-bodied menu and the less/no oak, lighter-bodied menu. With fond memories of our last experience at Rappahannock Cellars in mind, we decided to follow the grape sign markers along Hwy 211 to see what the winery currently has to offer.

On a cold winter’s day, the tasting room was not too busy, and we noticed that the two-menu option was also not available. That was fine with us as it gave us the opportunity to focus on fewer wines. Seven wines were available to sample, and of course the white wines were poured first. My own gold star was awarded to the 2007 Viognier with its honeysuckle nose and stone fruit flavors and a nice acidity to boot. Paul tended to favor the 2007 Noblesse Blanc which I thought was a dead-ringer for a Riesling. This blend of Vidal Blanc, Seyval Blanc, Viognier and Chardonnay is packed with fruity aromas and flavors. A versatile pour, the Noblesse Blanc could grace a dinner table that featured veal, pork or fish; however, it would also be a perfect patio or picnic sipper (in warmer weather, of course).

The red wines were next on the menu, and my double gold award of the day was presented to the 2006 Cabernet Franc. Tart raspberry and spicy flavors best describe this medium-bodied wine. A deep garnet color coupled with a seductive berry and herby nose confirmed that the 2006 Cabernet Franc was my winner. It should be noted that the 2006 Cabernet Franc is indeed a blend of Cabernet Franc, Cabernet Sauvignon, and a splash of Petit Verdot. Paul’s gold star was placed next to the 2007 Headwaters Norton. Paul noted a jammy nose with hints of toast with a mouthful of black cherry and black berry flavors. He described the color as “inky”. Some blending of this Norton with 12.5% Cabernet Sauvignon smooths out the Norton characteristics while adding some complexity.

With our tasting done, we decided to share a glass of the outstanding 2006 Cabernet Franc. We also made note that a Claret will soon be released, and we will certainly return to give it a try. If you get to sample the Claret before we do, let us know about it; be sure to mention to the tasting associate that Virginia Wine Time sent you.