All Wines are Available in Our Tasting Room and Online
We really enjoy drier wines that have layers of complexity in their flavor and a nice, lingering finish, but we also appreciate that some people enjoy lighter, sweeter wines. For production, we’re working with the award-winning Michael Shaps of VA Wineworks; with his expertise and our vision, we have cultivated a lineup that is sure to please nearly every palate.
Taste seven wines for $10; or The Brix House (taste all wines except sparkling) for 15!
2018 Chardonnay ⬩ 7/26
Our Chardonnay was fermented in new & neutral French oak & aged for 8 months to result in a wine that is rich & complex. This medium bodied wine presents with golden hues that hint of the light & creamy flavors to come. Crème brûlée, vanilla, & autumnal smells all dance on the nose of this wine that is full of subtle flavors of lemongrass & poached pear. Roast chicken, grilled or roasted vegetables, & nutty cheeses would all be perfect pairings for this luscious Chardonnay.
Technically: Residual Sugar=0%, pH=3.51, alcohol=12%
Grape Sources: Lambert, Shenandoah, Barton, Wolfgap
2017 Viognier ⬩ 7/24
Full of peach & caramelized apricot, this Viognier has a rich mouthfeel & lingering finish that come from the time spent on the skins. Our wine contains the last vintage of this varietal from Rougemont Vineyards, as well as grapes from Honah Lee. It was fermented in stainless steel tanks for 4 months & bottled early to retain the fruity & floral notes. With the rich flavor, this Viognier would pair perfectly with creamy pasta dishes, buttery seafood, & any mixed cheese platter.
Technically: Residual Sugar = 0.3%, pH = 3.3, alcohol = 13.6%
2018 Petit Manseng ⬩ 7/28
Our Petit Manseng achieves the quality of light and refreshing while still presenting with a supple texture that embraces your taste buds. This surprisingly tart wine is rich in body and leads with a melon nose before unfolding into delicate tropical flavors. Barreled on the lees in a neutral French oak for 7 months, this vintage of Petit Manseng (grapes from Highland, South Albemarle, & Colesville) has a voluminous palate & longevity not often found in white wines. It is the perfect pair for spicy asian dishes & blackened fish; the tart acidity & lingering finish make this a wine to remember.
Technically: Residual Sugar = 0%, pH = 3.3, alcohol = 12.9%
2019 Rosé ⬩ 7/24
A radiant blend of 56% Cabernet Franc, 28.5% Merlot, 10.5% Chambourcin, &5% field pick intoxicates with strawberry & bubble gum on the nose. Sweet florals & flavors of just-ready nectarine follow. Processed in the traditional saignée style, this stainless steel wine has a clarity & effervescence of flavor that will make it a favorite this season. Rosés pair extraordinarily well with most foods, but this one would be great with a mixed greens salad topped with grilled chicken & strawberries, a mixed cheese platter, & fresh fruit spreads.
Technically: Residual Sugar = 0.4%, pH = 3.44, alcohol = 11.3%
Grape Sources: Delfosse, General’s, Wolf Gap, Well Hung, Brix & Columns
2018 White Brix ⬩ 6/20
A blend of four aromatic white grapes (40% Vidal Blanc, 27% Seyval Blanc, 25% Traminette, & 8% Petit Manseng), this slightly sweet wine is the perfect porch wine! The aromatic nose is bursting with fruit & the flavors are full of green apple, pear, & tangerine. This wine has well-balanced acidity, & it pairs well with cheeses, cured meats, summer salads, fresh oysters, & just about any other seafood.
Technically: Residual Sugar=2.25%, pH=3.23, alcohol=12%
2017 Lil Em ⬩ 28
Named for both the grapes from which it was made & as a tribute to our own “Lil Em”, the Petit Manseng grapes for this wine come from Rougemont & Honah Lee. They were tobacco barn dried for 2 weeks before being processed & then blended with a variety of whites (Vidal, Rousanne, & Riesling) that had been aged in neutral French oak for 14 months. This process resulted in a wine that has a delightfully luxurious mouthfeel on this dessert style Petit Manseng that intoxicates you with notes of honey before carrying you off to a paradise of tangerine, pineapple, & apricot. Hints of ginger are sprinkled throughout the lingering finish. Enjoy it served with strong & salty cheeses or as the perfect after dinner treat enjoyed by itself or drizzled over vanilla pound cake for an indulgent finish.
Technically: Residual Sugar=5.4%, pH=3.73, alcohol=11.5%
2018 Kerus ⬩ 7/25
Delicious & easy drinking, this sweet table red is sure to please everyone’s palate. A fruit forward nose, the jam notes are only hints of the deliciousness to come. Once in your mouth, a delicious medley of fruits (think cherry, strawberry, & raspberry) & chocolates envelop the taste buds in a way that only a blend of cabernet sauvignon, chambourcin, merlot & cabernet franc is able; you may catch hints of a holiday spice at the end making this perfect for all the upcoming gatherings. Our favorite aspect of this wine is that it enables us to give back to KerusGlobal Education. Kerus, which means doing something with all of your heart, is a wonderful organization that is providing AIDS education & support to children who have been orphaned by the AIDS epidemic in South Africa.
Technically: Residual Sugar=2.36%, pH=3.82 , alcohol=11.3
2016 Merlot ⬩ 7/26
We partnered with Lee Hartman of Bluestone Vineyards to create this medium-bodied, easy-drinking red.You may notice hints of star anise & coffee followed by flavors of juicy raspberry. Aged in both new & neutral oak, this is a wine that gives its drinker a great opportunity to taste the terroir. Pair it with a pot roast or braised rack of ribs to delight everyone.
Technically: Residual Sugar=.2%, pH=3.66, alcohol=13%
2017 Cabernet Franc ⬩ 7/28
A delicious medium bodied wine, this Cabernet Franc (grapes from Mountain View Vineyards) was aged for 8 months in both new & neutral French oak barrels. The nose & flavor lead with cherrywood & a wet minerality, & then the flavors peel away in layers – moving through coffee, leather, bitter chocolate, stone fruit, & finishing with a smooth pepperiness. This wine would be the perfect companion to any hearty meal or intimate conversation with friends & family.
Technically: Residual Sugar=0.4%, pH=3.54 , alcohol=13.5%
2016 Petit Verdot ⬩ 7/28
A lighter-bodied Petit Verdot (the grapes are mostly from Honah Lee), this wine was aged in both 2 yr old & new French oak for 18 months & starts with a bold nose full of juniper & dark fruit. Full of black cherry & plum, each sip finishes with a rich earthiness that carries hints of spice & tobacco. This luscious & complex wine has a pleasant acidity & pairs perfectly with juicy burgers or a rich beef stew.
Technically: Residual Sugar=0%, pH=3.8, alcohol=13.4%
2017 McGahey Red Reserve ⬩ 8/33
Aged for 16 months in French Oak barrels, this Petit Verdot, Merlot, Tannat blend (grapes from Rougemont & Upper Shirley) begins with a smoky nose full of char & hints of tobacco, the flavor overflows with both tart & sweet cherry flavors & juicy plum, & the finish is soft & velvety with hints of the tannins that will make this wine a great one to cellar. The tannic structure at the finish promises mellow flavors, delicious complexity, & rich textures to come as this wine develops. Pair this wine with grilled steak, hearty pastas, or decadent chocolate desserts.
Technically: Residual Sugar=0.6%, pH=3.54, alcohol=13.6%
2017 Six Penny Postscript ⬩ SOLD OUT
Barreled in a neutral French Oak for 20 months, this vintage of our port-style red dessert wine is incredibly smooth and full of flavor. Made mostly from tobacco barn dried Chambourcin grapes that were sourced from Adventure Farm & Vineyard in Earlysville, you may notice pronounced flavors of black currant intermingled with cool weather spices and finishing with just a hint of pepper. The delicate sweetness and subtle structure of this wine makes it one to savor! We recommend having it as your dessert or paired with a strong dark chocolate.
Technically: Residual Sugar=4%, pH=3.6, alcohol=17%