All of our wines are crafted by the award winning Michael Shaps of VA Wineworks.
This blend of aromatic white grapes is fermented in temperature controlled stainless steel tanks and bottled early to retain fresh fruit and floral aromas and flavors. It pairs well with cheeses, cured meats, briny oysters, and just about any seafood.
Blend is 50% Vidal, 22% Viognier, 17% Traminette, 7% Petit Manseng, 2% Rousanne, 2% Riesling
This crisp and refreshing Viognier was fermented in stainless steel tanks and bottled early to retain fresh fruit and floral aromas and flavors. Supported by its pleasant acidity and lingering finish, it pairs well with soft cheeses, seafood, and chicken.
Aged in French oak for 18 months prior to bottling, this fruit-forward wine is full-bodied with a lingering finish. Our Petit Verdot ages well and is a great match for earthy mushrooms, lamb, and barbecue pork and beef.
Fermented in open top tanks and then transferred to neutral French oak barrels for 10 months of aging, this Cabernet Franc is light bodied with a spicy start and a fruity finish. It pairs well with pasta dishes, pork, and barbecue.
A blend of Cabernet Sauvignon (50%), Petit Verdot (25%), and Tannat (25%) aged in French oak for 18 months, this bold, full-bodied wine has a long finish and great potential for aging. For the perfect dinner, pair this wine with a ribeye steak or a lamb chop.