Wine in Shenandoah Valley

One of our favorite times of the year is just after harvest when the white wines are done fermenting and still in the tanks. They're chilled to the low 40's to keep them fresh and stable, and fill the cellar with beautiful aromas. Cold fermented in stainless steel for 6 weeks, the 2016 Sauvignon Blanc is without a doubt our most delicious vintage yet! Aromatics of lemon zest and fresh cut pear lead to crisp flavors of grapefruit and a hint of peaches. Serve this wine chilled alongside seafood, light pasta dishes, and chicken with basil and garlic.

Spicy, herbal and shrouded in dark fruit that is grounded by the aromas of a rocky woodland floor. Graceful and persistent. 75% Cabernet Franc and 25% Blaufränkisch fermented together without inoculation.

A classically styled dry Riesling with just under 3 g/L RS. Co-fermented with 4% Petit Manseng without inoculation in neutral wood and aged in stainless steel. The aromatics recall wildflowers in a theoretical mixed-tree field of peach, pear, apple and apricot. On the palate the wine is dry, focused and finishes clean.