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.
Whites
Chardonnay 2017 – $26 – Silver 2019 Governor’s Cup
Made from grapes from Honah Lee Vineyard, our Chardonnay was fermented in new and neutral French oak and aged for 9 months to result in a wine that is rich and complex. With a nose reminiscent of an early spring morning in the woods, you may also pick up notes of crème brûlée and toasted vanilla, this medium bodied wine is overflowing with flavors of golden delicious apples and sweet lemon. Roast chicken, grilled or roasted vegetables, and nutty cheeses would all be perfect pairings for this deliciously creamy and tart Chardonnay.
Technically: Residual Sugar=0%, pH=3.28, alcohol=12.9%
Viognier 2017 – $24 – Silver 2019 Governor’s Cup
Full of peach and caramelized apricot, this Viognier has a rich mouthfeel and 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 and bottled early to retain the fruity and floral notes. With the rich flavor, this Viognier would pair perfectly with creamy pasta dishes, buttery seafood, and any mixed cheese platter.
Technically: Residual Sugar = 0.3%, pH = 3.3, alcohol = 13.6%
Petit Manseng 2017 – $26 – Bronze 2019 Governor’s Cup
Barreled in a neutral French for 7 months, our Petit Manseng (grapes from Honah Lee) has a creamy, citrusy nose with a touches of almond and coconut. Fully charged with smells and flavors of pineapple and grapefruit, it explodes in the mouth mid-palate. Although often served as a dessert wine, this grape has made itself right at home in our drier, tangier version. It is the perfect pair for spicy asian dishes and blackened fish, and the tart acidity and lingering finish make this a wine to remember.
Technically: Residual Sugar=0.4%, pH=3.15, alcohol=14.3%
White Brix 2017 – $20 – Gold 2019 Governor’s Cup
A blend of four aromatic white grapes (31% Chardonel, 31% Pinot Gris, 23% Traminette, and 7% Petit Manseng), this slightly sweet wine is easy to sip on. The luscious nose is floral with notes of green apple and laden with honeysuckle. Bursting with flavors of pear and apple, along with the pleasant acidity, pairs it well with cheeses, cured meats, briny oysters, and just about any other seafood.
Technically: Residual Sugar=2.25%, pH=3.21, alcohol=12.4%
Rosé 2018 – $22
This bright blend of Cabernet Franc, Cabernet Sauvignon, Merlot, and a variety of other big bodied reds presents with lots of minerality right up front. Delicious fruit flavors of juicy peach and tart citrus follow intermingled with hints of strawberry, rhubarb, and toasted vanilla. Processed in the traditional saignée style after being on the skin for 8 hours, this wine was kept entirely in stainless steel.and the clarity and effervescence of flavor show it! Rosés pair extraordinarily well nearly all foods, but this one would be great with a mixed green salad topped with grilled chicken and strawberries, mixed cheese platters, and fresh fruit spreads.
Technically: Residual Sugar = 0.4%, pH = 3.32, alcohol = 11.7%
Lil Em – $28
Named for both the grapes from which it was made and as a tribute to our own “Lil Em”, the Petit Manseng grapes for this wine come from Rougemont and Honah Lee. They were tobacco barn dried for 2 weeks before being processed and then blended with a variety of whites (Vidal, Rousanne, and 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, and apricot. Hints of ginger are sprinkled throughout the lingering finish. Enjoy it served with strong and salty cheeses or as the perfect after dinner treat enjoyed by itself or drizzled over a vanilla pound cake for an indulgent finish.
Technically: Residual Sugar=5.4%, pH=3.73, alcohol=11.5%
Reds
Rosé 2018 – $22
This bright blend of Cabernet Franc, Cabernet Sauvignon, Merlot, and a variety of other big bodied reds presents with lots of minerality right up front. Delicious fruit flavors of juicy peach and tart citrus follow intermingled with hints of strawberry, rhubarb, and toasted vanilla. Processed in the traditional saignée style after being on the skin for 8 hours, this wine was kept entirely in stainless steel.and the clarity and effervescence of flavor show it! Rosés pair extraordinarily well nearly all foods, but this one would be great with a mixed green salad topped with grilled chicken and strawberries, mixed cheese platters, and fresh fruit spreads.
Technically: Residual Sugar = 0.4%, pH = 3.32, alcohol = 11.7%
Kerus 2017 – $25
Delicious and easy drinking, this sweet table red is sure to please everyone’s palate. Hints of jammy dark fruit, chocolate, and vanilla on the nose are only the beginning of the richness to come. Once in your mouth, the complex flavors of tart cherry and ripe blackberry envelop the taste buds in a way that only a red blend of Cabernet Sauvignon, Chambourcin, and Merlot are able. Our favorite aspect of this wine is that it enables us to give back to Kerus Foundation. Kerus, which means doing something with all of your heart, is a wonderful organization that is providing support and AIDS education to children who have been orphaned by the AIDS epidemic in South Africa. Technically: Residual Sugar=2.5%, pH=3.54 , alcohol=13.5%
Cabernet Franc 2017 – $28 – Silver 2019 Governor’s Cup
A delicious medium bodied wine, this Cabernet Franc (grapes from Mountain View Vineyards) was aged for 8 months in both new and neutral French oak barrels. The nose and flavor lead with cherrywood and a wet minerality, and then the flavors peel away in layers – moving through coffee, leather and bitter chocolate, a burst of tart cherry, and finishing with a smooth pepperiness. This wine would be the perfect companion to any hearty meal or intimate conversation with friends and/or family.
Technically: Residual Sugar=0.4%, pH=3.54 , alcohol=13.5%
Petit Verdot 2016 – $28 – Silver 2019 Governor’s Cup
A lighter-bodied Petit Verdot (the grapes are mostly from Honah Lee), this wine was aged in both 2 yr old and new French oak for 18 months and starts with a bold nose full of juniper and dark fruit. Full of black cherry and plum, each sip finishes with a rich earthiness that carries hints of spice and tobacco. This luscious and complex wine has a pleasant acidity and pairs perfectly with juicy burgers or a rich beef stew.
Technically: Residual Sugar=0%, pH=3.8, alcohol=13.4%
McGahey Red Reserve 2016 – $33 – Gold 2019 Governor’s Cup
Aged for 18 months in new and neutral French Oak barrels, this Petit Verdot (from Honah Lee) and Merlot (from Carter’s Mountain) blend has a lot of smoke, cherry, and spice right up front, quickly followed by notes of dark stone fruit. A heavier tannic structure at the finish promises mellow flavors, delicious complexity, and rich textures to come. This wine would be the perfect pair for a grilled steak, hearty pastas, or decadent chocolate desserts.
Technically: Residual Sugar=0%, pH=3.54, alcohol=13.1%
