“He who loves not wine, women and song remains a fool his whole life long." Martin Luther

Delaplane Cellars began in the late 1990's as a simple dream to endeavor to create fine wine in Virginia.  Fast-forward about 12 years and the dream is becoming a reality.  Today, Delaplane Cellars is producing some of the finest wines in the state, thanks in large part to our growers who, like us, are passionately obsessed with quality.  

All of our wines are authentic Virginia winegrapes.  Our goal is to craft delicious single vineyard wines that reflect the unique terroir of each vineyard site.  To accomplish this, our winemaking philosophy is simply that less is more. Less intervention by the winemaker results in more authentic flavor and more memorable wine in the bottle.

In the cellar, we utilize traditional methods to craft our wines.  Our whites are whole clustered pressed and then barrel fermented in a combination of new and older French oak barrels.  We use commercial yeast strains (primarily French) for primary fermentation adn inoculate to promote malolactic (simetimes called secondary) fermentation. 

Our reds are sorted twice: first in the vineyard and again after destemming.  By sorting in this fashion, any remaining stems and jacks as well as under-ripe berries are discarded.  As a result, only pristine fruit finds its way into the fermenters which, in our case, are small 1/2 ton and 1 ton fermenting bins.  Depending on the vintage and our evaluation of the particular lot of fruit, we punch down the cap one to three times daily.  We press the reds at or near dryness based on our assessment of the tannin quality of the baby wine.