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All tasting notes
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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2025 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 91 pts. in 10 notes) - hiding notes with no text | | | Tasted by dbay on 5/2/2021 & rated 91 points: see prior note. Still fresh with primary fruit aromas, structured wine with lingering finish. Could still age another 5 to 7 years. (387 views) | | | Tasted by timewithwine on 2/7/2020: The color is a deep magenta at the core with a lighter magenta at the rim. This remains one of the best Virginia Cab. Francs! Initially very primary and a touch green. With some air, scents of mushroom, earth, raspberry, green pepper, and thyme. Well fruited with excellent structure that delivers additional flavors of plum and black olive. A fairly complex wine. 14.7% alc. With cheeses (truffle, Stilton, hollerhocker) with crusty bread. Recommended. (220 views) | | | Tasted by timewithwine on 4/11/2019: This is a stunning example of Virginia Cab. Franc! Rich, well fruited, abundant structure, depth, complexity and length. Plum and cranberry on the attack morphing to mocha on the finish. This could replace B’ville Cab Franc as my favorite Va. CF. 14.7% alc. (date in doubt). With Shack Attack beef burgers. Recommended. (217 views) | | | Tasted by dbay on 2/22/2019 & rated 91 points: deep ruby. aromas of medium plus intensity and primarily violets and coconut, also green bell peppers, sandalwood, vanilla, hint of black berry. On the palate the wine is dry with medium body, medium plus acidity, medium plus fine grained silky tannins, medium plus Etoh, and a lingering finish. On the palate- same as on the nose, maybe a hint more fruit. A beautifully balanced wine with intensity and finish, Very Good. Drink now or hold another 3-5 yrs. (784 views) | | | Tasted by Outplaying on 2/1/2018: Very solid wine. Hard to believe this is made in VA. Darker fruits like blackberry, and plum. Slight licorice and char accents. Moderate acidity and medium to full bodied. I like it and would buy again. (1054 views) | | | Tasted by Vtdarush on 7/22/2017: Opened Feb 26, 2018. Should let sit for another year. Revisit in February 2019.
Season
Following an extremely cold winter, spring was wet and cool and the first half of summer was wet and hot. In August, the rains stopped and we enjoyed a relatively dry and warm harvest with no tropical storms moving through our area. Harvest began in late September and lasted through the middle of October.
Winemaking
The grape clusters were hand-harvested in the cooler morning hours and then chilled in our large walk-in cooler for 24 hours. The next morning the clusters were sorted through to remove leaves or damaged berries and destemmed without crushing. Then a second sorting was performed to remove all stem fragments before entering the fermenter. After a 4 day cold soak, the crushed grapes were brought inside the winery, warmed and yeast was added. Fermentation lasted about 10 days with 2 daily cap punch downs. Malolactic cultures were added and the grapes continued to macerate before pressing. After a day of settling, the wine was put into barrel for aging. Bottled in August 2016.
Varietals
100% Cabernet Franc
Production
275 cases
Aging Potential
2016 – 2025 (1031 views) | | | Tasted by pizzler on 10/17/2015 & rated 87 points: A/B comparison: Two different yeasts (FX10 and ICV GRE) Comparable in quality, I found the FX10 slightly preferable and everyone else prefered the ICV. The FX10 produced a more rounded result with greater harmony. The ICV seemed a little fresher and more fruity. (1475 views) |
| Cabernet Franc Varietal character (Appellation America) | Wines & Vines articleUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Virginia Virginia Wines (Virginia Wineries Association)Shenandoah Valley On weinlagen-infoShenandoah Valley On weinlagen-info |
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