Last weekend we visited Gray Ghost Vineyards in anticipation of their release of the Ranger Reserve. The 2006 Ranger Reserve is the first true Meritage blend to be released by Gray Ghost Vineyards, and the medal counts prove that the Ranger Reserve is a winner.
Many Virginia winemakers are producing Meritage blends. Red Meritage wines are a blend of at least two Bordeaux varieties that include Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. The Ranger Reserve is a blend of all five of these varieties with Cabernet Sauvignon comprising 29% of the mix. The result is a complex wine rich with blackberry and cherry characteristics. Paul detected a hint of mocha, too. Smooth tannins make for a pleasant yet lengthier finish. The Ranger Reserve was aged for 15 months in French oak and should keep on the wine rack for at about ten years.
Al Kellert was very excited about the Ranger Reserve as it has already won numerous medals in national and international wine competitions. Leading the way in medal counts, though, is the 2007 Adieu that just won double gold in San Francisco.
Of course, lunch is always in the trunk, and we enjoyed spicy grilled chicken with a glass of the Ranger Reserve. We always sit outdoors to enjoy the Victorian garden and to do some bird watching, too!
With time to spare and lots of sunny weather to still enjoy, we decided to do a tasting at Chester Gap Cellars. It had been at least a year since our last trip to Cheaster Gap Cellars, and we also wanted to catch up with winemaker Bernd Jung.
The tasting menu presented several new offerings, and of the white wines, I favored the oak aged 2006 Viognier Reserve. Chester Gap’s Viognier Reserve is done in the Condrieu style with a bigger body and honeyed texture. Those who dine at the Little Inn at Washington will find the 2006 Viognier Reserve on the wine list. Paul preferred the crisp 2006 Sauvignon Blanc with its hay-like color and aroma.
Paul, however, was anxious to try the 2006 Merlot, and it immediately earned his star of approval. He noted cherry and chocolate notes with similar flavors in the mouth. “Smooth” was the adjective that Paul emphasized. I was more partial to the 2005 Cabernet Franc that is blended with small amounts of Petit Verdot and Merlot. This one presented layers of mixed berries with some dried herbs on the nose. The 2005 Cabernet Franc is another restaurant favorite and can be ordered at Citronelle perhaps with a favorite beef dish.
As we completed our tasting, it began to rain quite heavily. This gave us the excuse to share a glass of the 2005 Cabernet Franc, but we also chatted with Bernd for a bit. He shared with us that Chester Gap is currently producing 1500 cases of wine, and many area restaurants are now pouring Chester Gap wines. In addition to the ones already mentioned, these include such top-rated eateries as Bistro Bis, Bistro Francais Vidalia, and Charlie Palmer Steak House. Also, Bernd has been very busy building a tasting room; in fact, we were able to sample his well-crafted wines in the new tasting room. Work still remains to be done on the tasting room but sippers can already view beautiful mountain landscapes from deck.
The rain eased up, and we used the opportunity to make a run to the car. We bid our farewells to Bernd Jung and made a dash to car. Thus ended our day of wine tasting and chats with wine makers. However, we know that we will return to Gray Ghost Vineyards and Chester Gap Cellars. Plan a visit to these wineries, and please be sure to mention that Virginia Wine Time sent you.