Dry Red Wines
Winemaker: Rick Hall
Bottling Date: January 10, 2013
Cases Bottled: 1,072
Appellation : 100% Virginia Fruit
Cabernet Franc 86.5%
Cabernet Sauvignon 9.6%
Petit Verdot 2.4%
% Oak Age: 100%
New oak: 0.9%
1 yr old oak: 0.9%
3+ yr old oak: 98.2%
French oak : 10.0%
American oak: 79.0%
Hungarian oak: 11.0%
Barrel aged for 11 months
Alcohol percent by volume: 12.5%
Titratable acidity: 0.61 g/100ml
Residual sugar: 0.15% (dry)
Bottle Size: 750ml
Case Size: 12
Grapes for this wine were grown in vineyards throughout Virginia. Cabernet Sauvignon and Chambourcin wines were blended with our Cabernet Franc to add complexity. Here’s some more detail about our growers:
Patrick County, VA, 67.98%.
Ayers Vineyards from vines planted between 1999 and 2001. Ayers also grows Chardonnay and Vidal Blanc.
Stanburn Vineyards from vines planted in 1999. Stanburn also grows Chardonnay, Chambourcin, and Traminette. Koru Farm from vines planted in 2006. Koru also grows Viogner and Cabernet Sauvignon.
Albemarle County, VA, 23.62%.
Trump Vineyards from vines planted between 1995 and 1999. Trump also grows Chardonnay, Cabernet Sauvignon, Pinot, and Merlot.
Campbell County, VA, 3.88%.
Pinehaven Farm from vines planted between 2003 and 2005. Pinehaven also grows Chambourcin, Traminette and Cabernet Sauvignon.
The remaining grapes (4.52%) came from Virginia growers in Nelson, Pittsylvania and Shenandoah Counties.
About This Wine
This wine features an aromatic nose of sweet fruit, particularly strawberry and raspberry. Red currant and soft cranberry flavors predominate on the palate, enhanced by a bright acidity and complemented by a clean, smooth finish.
Aroma: Sweet fruit, strawberry, raspberry. Palate: Red currant, cranberry. Finish: Smooth, bright.
Food and Wine Paring
This wine will pair well with lamb, heavier game meats, and sharp cheeses. Alcohol 12.5%.
This wine may age for 6 years or more. Aging is an imprecise art; excessive aging could lead to a negative effect. Ideally, try some every year and enjoy the wine’s journey. Keep at a uniform temperature - 55 degrees is best. It is perfectly normal for a well aged wine to develop minor sediment in the bottle and on the cork surface.
Silver Medal: 2014 Finger Lakes International Wine Competition (2011 Vintage)