84% Chardonnay / 16% Riesling.

Fruit from Mount Airy Farm, Fort Defiance, in the Shenandoah Valley AVA of Virginia. Juice derived from the Taille (hard press) of whole cluster pressed Chardonnay. Fermented in neutral oak, ambient yeast, full malo, aged on the lees for ~10 months. Limited use of sulfur during aging and at bottling. Unfined/Unfiltered.

This wine is distinctly cloudy, which adds to its charm and will help the bottle mature in a unique and pleasing way. Please gently shake the bottle before drinking to mix the wine sediments.

100% Riesling.

Fruit from Verona Farm Vineyard, in the Shenandoah Valley AVA of Virginia. Whole cluster pressed, fermented in neutral oak, ambient yeast, full malo, aged in stainless steel on the lees for ~10 months. No sulfur during wine making except at bottling. Unfined/Unfiltered.

48% Riesling, 25% Chambourcin, 24% Traminette

11% alc by vol, 3.45 pH, no R.S.

100% Augusta County, Shenandoah Valley

Chambourcin and Traminette were picked early and co-fermented. The Chambourcin was added whole cluster while the Traminette was destemmed. The fruit was foot treaded on the skins for 7 days, pressed, fermented to dryness, and blended with Riesling. The result is an amply floral and aromatic Rosé with more weight and substance than a typical provincial style. The wine was made with minimal intervention, being unfiltered and unfined, and only receiving a small dose of sulfur for protection at bottling.

80% Petit Verdot, 20% Cabernet Franc

13% alc by vol, 3.9 pH, no R.S.

100% Shenandoah Valley

The Petit Verdot was started as a true carbonic fermentation, loaded 100% whole cluster into an enclosed tank, gassed with C02 daily and drained off free run to ferment separately with ambient yeast.

The Petit Verdot was allowed to drop several brix in tank under true carbonic conditions and then was pressed off whole cluster on the 11 day. The free run fermentation was blended with the pressed juice and allowed to ferment in stainless steel barrels at cellar temperatures until dryness. Remarkably, the resulting wine was pale pink color, very candied and fruity characters of carbonic. Later, the cuvee was blended with whole berry fermented Cabernet Franc and aged in stainless steel barrels for several months. The wine was made with minimal intervention, being unfiltered and unfined, and only receiving a small dose of sulfur for protection at bottling.

100 % Cabernet Franc.

100% Shenandoah Valley

13% alc by vol.

50% whole cluster 12 days on skins/ 50% whole berry Cab Franc 14 days on skins, ambient inoculation. Aged in large format neutral oak puncheon for 11 months. Bottled August 2023. No fining or filtering, minimal sulfur addition at bottling.

81% Saperavi / 19% Cabernet Franc.

100% Shenandoah Valley AVA

11.3% alc by vol.

100% whole cluster Saperavi, 100% whole berry Cab Franc, ambient inoculation, macerated on skins for 9 days before being pressed. Aged in neutral oak barrel for 11 months. Bottled August 2023. No fining or filtering, minimal sulfur addition at bottling