2008 December Archive

Things are finally returning to normal in the cellar following the harvest. Our last bottling 3 weeks ago freed up many barrels that are now home to 2008 vintage wines. Wines that were inoculated with malolactic culture are finishing up malolactic fermentation (the bacterial conversion of malic acid to lactic acid) that gave me plenty of concern this time last year. That’s because coaxing the bacteria through malolactic fermentation in a high alcohol wine (characteristic of ’07) is one of the most difficult situations that a winemaker will encounter.

Continue reading Cellar Update: Making White and Rose Win...

2007 Claret

• The second release of the 2007 reds. This is a dark, robust wine showing well-integrated fruit and dusty tannins on the nose. The palate offers a classic Bordeaux profile with a hint of jam, followed by earth and a trace oak. Made primarily with Cabernet Franc, and rounded out with Cabernet Sauvignon and Petit Verdot. This will cellar well; drink after one year.

Solera

• The latest blend of our Solera, made with 70% 2007 Vidal Blanc and 30% of a blend of previous years’ Solera. This is the “solera” fractional blending used in making Spanish sherries; each year’s release contains an ever-decreasing amount of each of the previous year’s blend. Ours is an oloroso-type sherry. The nose is very aromatic, characterized by butterscotch, cashews, and honey. The palate is rich, sweet, and robust with a finish that never wants to go away. 15.5% alcohol and 8% sugar. Bottle age is not required for sherries. Perfect for swirling in your glass before enjoying.

Continue reading Winter 2008/2009 Club Shipment

Another harvest has come and gone and I finally have a chance to settle down and reflect on the past season. Although we started the year with an unusually warm winter, by in large 2008 was a typical Virginia season. We had average rain fall through most of the year, characterized by a cool and overcast spring, passing afternoon thundershowers through the summer months and threats of hurricanes in the late season.

Continue reading #6- 2008 Harvest Report

2006 Chappell Charlemagne Chardonnay

• The French love discussing “terroir,” and wine critics are becoming more critical of homogeneous wines. BOTH would love our Chappell Charlemagne Chardonnay. This vineyard site has a tendency to exhibit its uniqueness in its wines. Fruit and flint dominate this wine, while a hint of butter from a complete malolactic fermentation adds to its complexity. Fermented and aged in French oak barrels, this wine will age for 1-2 years. Pair with white meats (such as turkey) and holiday vegetables. 100% Chardonnay

2006 Headwaters Norton

• Our second release of 2006 Norton. This blend is characterized by a slightly more earthy element than our house 2006 Norton. Dark and robust with intense fruit, but without the over the top floral character sometimes present in Norton. Norton’s natural intense acidity is mellowed by a complete malolactic fermentation. Aged 4 months in bottle. Medal winner at the ultra prestigious 2007 National Norton Wine Competition in St. Louis. Pair with lamb, eggplant, sourdough bread, and intensely flavored cheeses such as gorgonzola. 75% Norton, 25% Cabernet Franc.

Continue reading December 2008 Club Shipment