Petit Verdot has naturally high acidity and has therefore adapted well to the Virginia climate though the acid level is lower in Virginia than in other regions. This allows Virginia vintners to make a single varietal wine. Methods of traditional winemaking were used: two pumpovers daily with post fermentation maceration on the skins for over two weeks (averaging one month on the skins before pressing). Our Petit Verdot was barrel aged in 61% new French oak for 22 months.
Our vineyard site, Les Croix des Champs, is situated in the plain just next to the Route National. These old vines produce a pinot noir that has a unique and distinctive character. The grapes are destemmed and partially crushed with 15% whole cluster fruit included. We ferment the pinot to full dryness on the skins with extended post fermentation maceration.
This is Burgundian terroir at its best, with a good balance of earth and red fruit notes and a gentle oak impact. The palate structure is balanced by soft tannins, which allow the earth and fruit nuances to come forward.
Our 2017 Pommard is 100% pinot noir aged in 50% new French oak for 18 months.
Our Pommard from the Les Vignots vineyard site are known for their elegance and aromatics.
The tannins are more approachable at an early stage and the complex flavors between the minerality, red fruits and oak aging will allow this wine to age 10-12 years.
Our 2015 Meursault is 100% chardonnay aged in 50% new French oak for 14 months.
This is a big chardonnay that offers minerality, complexity of fruit notes, viscosity, and weight. It is a big white wine that balances acidity, oak, and concentration. This wine is meant for aging, and can age 5-10 years.
This wine was made in the méthode traditionnelle, a labor intensive process where wine undergoes a secondary fermentation in the bottle, creating bubbles. This particular vintage is 100% Riesling, and was barrel fermented in older French oak. Aromas of citrus and spice give way to a tartness on the palate with smooth, delicate notes of vanilla and toast. Pairs well with most foods, but especially brie and strawberries.
Our 2019 Viognier is made up of 93% Viognier and 7% Riesling.
Aged in 100% stainless steel for 6 months.
Floral and stone fruit aromatics with a hint of anise are prevalent on the nose. The palate offers texture from the skin contact, and is balanced by crisp acidity,
resulting in a well-balanced food friendly wine.
Our 2017 Petit Manseng is made up of 89% petit manseng and 11% Roussanne.
Aged in 30% new French oak for 9 months.
This is a “big white” that expresses a beautiful aromatic complexity of grilled pineapple notes, apricots and peaches. The barrel notes are well integrated and add good balance to the bright acidity. This wine is built to age and will continue to express itself for 5-7 years after bottling.
Our 2015 Meritage is made up of 38% Merlot, 28% Cabernet Franc, 17% Malbec, 11% Petit Verdot, and 6% Cabernet Sauvignon.
Aged in 65% new French Oak for 20 months.
Our 2015 Meritage blend is a reflection of what we
strive for in both the grape growing and winemaking. We are crafting a wine to represent the highest quality of what we are capable of producing from the vineyard to the bottle. Only the best grapes and finished barrels go into this blend.
Our 2016 Odette is a blend of 48% riesling, 16% muscat, 12% Traminette, 12% viognier, 8% petit manseng, and 4% serval blanc.
Aged in stainless steel for 5 months.
A tribute to Michael’s mother, who was a talented artist and inspiration to him, this “artistic” white blend changes with each vintage to reflect the quality and flavor of each selected varietal at harvest. Typically, this aromatic white blend consists of riesling, viognier, and petit manseng, which give the wine a floral aroma and crisp acidity.
Our 2019 Rosie Rosé is a blend of 81% malbec and 19% cabernet franc, made in the Saignée style.
Aged in 100% stainless steel for 6 months.
Rosie Rosé is named after Michael's family's pet chicken, Rosie.
The 2019 vintage was made in a lighter style, similar to a Provençal rosé. Dry textured and aromatic, this is a great year-round rosé that can pair well with anything from a pork chop to a summer salad.
Our 2019 Bourgogne Aligoté is 100% Aligoté aged in 100% neutral French oak for 9 months.
This wine exhibits intense aromatics of lemon peel,
honeysuckle, and granny smith apples. The texture from the skin contact adds weight and length, which is supported by the natural acidity that makes this variety.
Our 2018 Coteaux Bourguignons Rosé is made up of 85% gamay and 15% pinot noir. Aged in 100% stainless steel for 5 months.
Rosés from this region tend to be bright and vibrant due to the classic acidity coming from the pinot noir. The gamay brings out a fresher strawberry note, while the pinot noir provides structure and cherry characteristics.
Our 2017 Bourgogne Pinot Noir is 100% pinot noir aged in 20% new French oak for 11 months.
Our goal for this wine was to make a pinot noir in
a style that is more approachable and highlights the fruit notes without over-extracting. The amount of new oak is minimized in order to keep the wine balanced. This wine is very approachable to drink now, but it will get even better in 3-5 years.