Award Winning Wines
Chardonnay — We call
this a California style Chardonnay because of its toasted oak with citrus
aroma, followed by a nutty buttery mouth feel. It was partially fermented
in stainless steel tanks, then transferred to French oak barrels and aged
for nine months. Serve chilled. This wine pairs especially well with avocado
and fresh spinach salads with goat cheese, most any fish but especially
with salmon and scallops, and roasted chicken.
*2007 Virginia Governor’s
Cup Bronze Medal Winner
Vidal Blanc – THIS WINE WILL BE RELEASED IN DECEMBER 2007
Conundrum– This is a blend of several white wines. Which ones? That is the conundrum. This wine is less toasty and buttery than the Chardonnay, is slightly acidic and has fruity aromas. What are those wonderful aromas? Serve chilled. This wine pairs well with most any salads, cheeses, pasta salads, crab cakes, rockfish, oysters, and chicken marsala.
Rosé – This is a rosé that shows exceptional cherry and berry flavors. When it’s too hot outside for a full bodied red, this is the wine for you. Serve chilled or slightly below room temperature. This wine pairs well with ribs, pork, chops, taco salads, chili, and Southern Fried Chicken with creamy gravy.
Red — This is a blend
of mostly Merlot with Cabernet Sauvignon and Chambourcin. It is medium
bodied with aromas of redcurrant, raspberry, apricots and cherries –
soft and supple. Serve slightly below room temperature. This wine pairs
well with a beef stew, chili, any Italian pasta in a rich marinara sauce
with meatballs and sausage, veal or eggplant parmesan, and blackened chicken
with green peppers, onions and mushrooms in a garlic alfredo sauce.
*2007 Virginia Governor’s
Cup Silver Medal Winner
Reserve Red — Estate
Bottled ~ This is a blend of our estate grown reds – mostly Cabernet
Sauvignon with Cabernet Franc and Merlot. It is full bodied, rich and
chewy with aromas of cherry, blackberry, currants, plum, leather and tobacco.
Serve slightly below room temperature. This wine pairs well with any grilled
steak, prime rib, venison, lamb, veal, and chicken cacciatore.
*2007 Virginia Governor’s
Cup Bronze Medal Winner
