Our 2020 Albariño was produced from just over four acres of vines from three vineyard sites on our property. Our most established Albariño vines are over ten years old, and newer vines have been planted in recent years.

This fruit-forward wine has a refreshing acidity and will pair well with local seafoods, especially oysters.

AWARDS:
GOLD - Virginia Governor's Cup Competition 2022

Our Blue Crab Blanc is part of our new Chesapeake Series of wines. These wines are are made to pair with local seafoods or be enjoyed on their own.

Blue Crab Blanc pairs well with white meats and seafood. With a slightly sweet finish, this wine also makes a great aperitif!

This Cabernet Franc is medium-bodied with velvety tannins. It was aged in oak barrels for 20 months.

This Chardonnay was a Gold medalist in the 2021 Virginia Governor's Cup Competition. Oak fermentation and aging add complexity without overwhelming the fruit. This approachable Chardonnay has a floral aroma, followed by hints of citrus and butter on the palate. Pairs well with chicken piccata, fish and vegetarian dishes.

AWARDS:
GOLD - Savor Virginia Wine Classic Competition 2020
GOLD - Virginia Governor's Cup Competition 2021

Oak fermentation and aging add complexity without overwhelming the fruit. This approachable Chardonnay has a floral aroma, followed by hints of citrus and butter on the palate. Pairs well with chicken piccata, smoked salmon and vegetarian dishes.

Coastal Red is part of our new Chesapeake Series. These wines celebrates the Chesapeake Bay region and are designed to complement regional seafoods.

Our Coastal Red is a medium-bodied, Bordeaux-style wine. Recommended with all red meats, game, cheeses and pasta with red sauce.

Coastal White is part of our new Chesapeake Series. These wines celebrates the Chesapeake Bay region and are designed to complement regional seafoods.

Our Coastal White (Lot 15) was fermented and aged in stainless steel, and shows a crisp, clean acidity.

This handcrafted red blend was inspired by the wines of the left bank of the Gironde River in Bordeaux, France. These wines are traditionally Cabernet Sauvignon-based with a smoky mouthfeel and complex blackfruit and berry aromas. Our version reflects the true nuances of our Virginia terroir.

Petit Verdot is the secret ingredient in many great wines. The firm, ripe tannins provide aging potential without being overly astringent. Recommended for red meats and hearty meals; best served at approximately 60 degrees Fahrenheit.

This Pinot Grigio has a fruit-forward profile with a clean finish. Fermented in stainless steel to preserve crispness.

Red Drum is part of our new Chesapeake Series and features the Red Drum fish on the label. Our Chesapeake Series wines are a perfect pairing for local seafoods.

Red Drum is an easy-drinking red with a slightly sweet finish. Serve with lighter dishes or enjoy on its own. This versatile red wine may be served cold or room temperature.

This handcrafted, Bordeaux-style blend was inspired by wines produced on the right bank of the Gironde in Bordeaux, France. These wines are traditionally Merlot-based blends with a soft, rich mouthfeel and complex red berry fruit aromas. Our version is inspired by that profile while reflecting the true nuances of Virginia terroir.

With a refreshing palate and nice length, this dry rosé will pair with duck, cheeses and relaxing on the deck.

A medium bodied red wine with soft tannins and good depth on the finish. Sangiovese is the primary grape used in the Chianti region of Italy. We are one of the only wineries to grow and produce a Sangiovese in Virginia.

Enjoy with pasta, chicken and Italian dishes.

Sweet Rose Mallow is part of our new Chesapeake Series and features the Rose Mallow flower, which is indigenous to the Chesapeake Bay region.

This sweet rosé features pineapple and apricot aromas. Its velvety finish leaves you wanting more!

Best served chilled.

A medium-bodied white wine with aromas of apple, apricot and peach. This wine features a fresh, bright palate and a lingering finish.

This Viognier underwent a 16-day fermentation in stainless steel, followed by 2 months of aging in stainless steel.