In music, a cadenza is an improvised section usually towards the end of a larger piece. For us, we improvise this wine every year, blending some of the best reds we have to make something interesting and lasting. This is our Biggest and Boldest Cadenza yet. Made of 56% Cabernet Sauvignon and 44% Petit Verdot.
Named Virginia’s signature wine, and for a good reason! Half fermented in barrel and half in stainless steel, our Viognier has beautifully dense fruit flavors and finishes dry. One of our best wines to go with a meal.
High alcohol and high acid generally don't go together in a white wine. This particular vintage is 100% barrel fermented dry in French oak. Creamy and rich to satisfy with enough acid and fruit to keep it focused
Grown on the steep, western slope of the property, our block of Malbec produces low yields with great concentration. Only produced as a varietal in the best vintages, we are excited to share what this small parcel has to offer.
2010 Merlot is another example of a great wine from a great harvest year. These grapes came from Silver Creek Vineyard when we first started working with their crop. It is medium-bodied wine with softer tannins than it's Bordeaux style relatives. Merlot pairs well with Italian sausages, lams, and beef stews as well as hearty pasta dishes. It is also great with Gouda, provolone, and Monterey Jack cheese.
2010 Cabernet Sauvignon is a perfect example of how good wine is made in the vineyard. Dark cherry color with a garnet rim, flawless fruit shapes this big wine. Vanilla on the nose, the mid-palate brings hints of smoke and cedar. Dark cherries linger on the finish, extending the oak into the next sip. Since its original release in 2011, it has mellowed and smoothed out with a raisin flavor. This wine was featured in an article in Saveur Magazine as one of 37 Great American Wines. It's most notable achievement is it was featured in the inaugural Governor's Case in 2012 and served at the Governor's Mansion.
This Chardonnay was aged on the lees in French oak barrels for 9 months and came to a near complete malolactic fermentation. The acidity helps focus this wine and give it structure and an appealing framework.
50% new oak (both French and American) helps structure this Cab from the incredible 2016 vintage. Clean, dark fruit came into our cellar and after 5 weeks of extracting tannins and color from the skins and seeds, it rested for 2 years before bottling, Another year of bottle age has made this wine even better
40% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc, 10% Petit Verdot, this Bordeaux blend has a structure that is inspired by the Right Bank and could cellar for several more years. Spice of clove and toast balance the sweetness of coconut and butterscotch.
Grown on one of the steepest vineyard slopes in the Commonwealth, this 100% Chambourcin blend is inky, dry, and fruit forward. The nose carries licorice, leather, and dried fruit through a finish of capsicum, hazelnut and nutmeg.
This 50% Chambourcin 50% Bordeaux blend is dry/off-dry with bright berry and cherry notes on the front and just enough acidity for a clean minerality on the finish. This wine shows off when paired with smoked meats and cheeses, crusty breads, almonds and olive tapenade.
The 2017 vintage was crafted with all estate grown fruit, and it's two-thirds Chambourcin and one-third Cabernet Franc. Great, easy drinking wine that goes with just about anything. Named for the quartz that was found on the property when we first started planting