A blend of Cabernet Franc and merlot with skin contact for only four to six hours creates the pale salmon pink hue of this dry rose. It's bright red fruits, minerality, and crisp finish make this a perfect wine for salmon
A dry petit manseng that packs a punch! Bright acidity and strong notes of pineapple followed by a silky honey finish, this has all the rich, lush flavor of a more traditional style without the residual sugars. The tropical flavors of this wine are great for Thai food and strong chesses.
2017 Meritage - Winner of Virginia Governor's Cup Gold Medal
This reserve blend is highlighted by the three varietals that each offer distinct nuances. Aged in 50% new French and American oak, the wine exhibits all the characters of a classic Bordeaux blend. A complexity of aromas that feature berries, toasted oak, vanilla and spice are backed by a moderately tannic, but well rounded wine. The combination of these elements provides for a wine that will improve over time and would be best served between five and ten years from its vintage date.
This Petit Verdot was grown at Hamilton Station Vineyard and is medium bodied with bright acidity and aged two years in French oak barrels. This wine has aromatic and floral notes with a bright blue fruit nose; leather and spice dominate the mouthfeel and weight of the wine. This Petit Verdot pairs well with wild game, beef, and chocolate.
This wine shows dark fruit notes of blackberries with some overlapping floral and spice notes, as well as vanilla and toast. Nicely extracted and deep in color and body, the wine has depth and structure. The dark fruits work with the new oak and tannins to provide for a complete wine. A young wine that will benefit from time in the bottle, it will be a great match for heavier meats and game.