All of our wines are made from 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 flavour 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 barrel fermented in a combination of new and older French oak barrels. We use commercial yeast strains (primarily French) for primary fermentation and inoculate to promote malolactic (also called secondary) fermentation.
Our reds are sorted twice: first in the vineyard and again after de-stemming. By sorting in this fashion, any remaining stems and jacks as well as under-ripe berries are discarded. 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 generally cold soak our reds and press at or after dryness (extended maceration) based on our assessment of the tannin quality of the baby wine.
We offer discounts to all military, both past and present as well as active fire fighters. A small token of our appreciation to these brave men and woman who risk their lives for our freedom and safety.