Considered to be a top tier Virginia rosé, the SRV 2020 is made in the Provence style by French winemaker Katell Griaud. It is dry, crisp and refreshing, with versatility for pairing across multiple types of dishes or as a stand alone reception wine.
B A C K G R O U N D
First Bridge represents a balanced blend of traditional Bordeaux varietals, leading with Cabernet Franc, which is now widely regarded as Virginia’s most successful red grape. A food-friendly wine, the moderate alcohol level and smooth tannins
allow it to pair well with a wide variety of foods or to be enjoyed on its own. The label features a photograph of one of two bridges that were commissioned by owner Kiernan Slater Patusky's great grandfather George Meachem Slater and two neighbors in 1919 to enable them to more easily move their cattle across Goose Creek to get them to the depot in Rectortown.
V A R I E T A L / V I N E Y A R D
Cabernet Franc; Cabernet Sauvignon; Merlot; Petit Verdot
A G I N G
16 months aging in 100% French oak barrel.
A 60% Sauvignon Blanc, 30% Semillon Blanc, 10% Muscadelle blend with a nose that opens into delicate notes of fruits and white flowers. On the palate, there is a balance between the Sauvignon Blanc’s freshness and complexity which mingles with the Semillon Blanc and Muscadelle’s texture and creaminess. The finish is marked by its mineralogy, typical of Kalian’s terroir.
A sweet wine made organically with no added sugar from botrytized Sauvignon Blanc, Semillon and Muscadelle grapes, fermented to 13% alcohol with 12% residual sugar. Monbazillac is traditionally served as an aperitif with appetizers, such as foie gras, prosciutto or blue cheese. It can also be enjoyed during a meal with poultry and seafood or with desserts, such as apricot tatin, poached pears, or strawberry salad.
This is a gently sparkling rose´Petillant Natural (PetNat) made using an ancient method that is older than the Champagne method. It is a fun, dry, delicious and beloved SRV wine that sells out quickly.
This popular full-bodied "Club only" red blend of 86% Petit Verdot, 6% Merlot, 6% Cabernet Franc, and 2% Cabernet Sauvignon is aged for 18 months in French Oak. This wine won a double gold and 97 point score at the 2021 Harvest Challenge in California. The label art, by DC Artist Bill Rock, representing the moment that owners Kiernan and Chris Patusky decided to take the leap of faith to build the winery on Kiernan's ancestral farm, won a gold medal in the label competition at the San Francisco International Wine Competition in 2020.
This 100% Viognier Amber wine achieves its distinctive color and flavor by fermenting the white grape wine on the skins like a red wine. It is aged for 9 months in French Oak. The label, by DC artist Bill Rock, who also created The Pit Jumper red blend label, represents the exuberance that the SRV team feels these days, now that the pit has been jumped, we think.
This reserve Chardonnay is aged in oak for twelve months and offers an equally delicious alternative to our popular all steel fermented Chardonnay for those who like a some oaky smoothness in their Chardonnay.
This 2020 Cabernet Franc was produced without the addition of Sulfites. A young wine (possibly with some remaining Carbon Dioxide from alcoholic fermentation perceived while tasting), this Cabernet Franc has a full fruity expression and is meant to be drunk by 2021.
Our flagship Bordeaux-style red blend includes Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot. This 2017 vintage won gold and scored a 94 at the 2020 Harvest International Wine Competition. The label is a photograph taken in 1933 of Kiernan's grandfather, Thomas Glascock Slater, in mid-jump, riding at a local Upperville farm. It honors Mr. Slater's memory and his love of this land that has been owned by his family now for 300 years.
This Sauvignon Blanc is made from 100% grapes from Slater Run Vineyards. After hand-harvest and sorting in the vineyard, the grapes were gently transported in small lugs and were stored for one night in a cold room. The day after, the grapes were sorted again on a sorting table before being pressed. Cold settling occurred for a night and then alcoholic fermentation started in a stainless steel tank. This wine was fermented and aged entirely in stainless steel. In March, we proceeded to stabilization and filtration before hand-bottling.