GoldRush. GoldRush a recent American apple from Purdue University, named for its color and the rush of flavor it offers. That flavor is rich, complex and vinous. Its tart lime and lime zest acidity, balanced with a spicy, sweetness, with background notes
Beautifully aromatic with notes of blackberry, red cherry, and slight earthiness. Deep caramelized flavors of fig and plum on the palate. Long-finishing and tannically vivid, yet with a remarkably soft palate.
Elegant and complex, aromatically enthralling depth of violets, forest loam, dark berry and tobacco notes. Fuller body with hints of rose, vanilla, and slight black pepper. A firm, dense structure followed by a seamless, sustained finish.
41% Chambourcin, 35% Merlot, 22% Syrah, 2% Cabernet Sauvignon. Medium opaque purple color with ruby tinges. Aromas of rose petal, blackberry, black cherry, raspberry, greenery. Flavors expand with red plums, fruit jam, vanilla, mesquite, black pepper, bak
100% Chamboursin. Plum color. Aromas of mocha chocolate, raspberries, red cherries, cocoa nibs, red flowers, vanilla, and butterscotch. Flavors continue with black cherry, cedar, nutmeg, fig, toffee, raisin, cooked red fruit blend. This is port style swe
100% Viognier. Lovely straw color. Aromas of honeysuckle, pear, apricot, peach, with lighter notes of lemon-lime citrus, pastry. The palette further expresses green apple, pineapple, bread dough, and apricot jam. This is a dry, medium body with intrigue
Virginia’s first berry-infused cider, infuses a rosé cider heavy on heirloom Summer Rambo apples with locally-grown raspberries and blackberries to accentuate the cider’s sharpness and floral notes with luscious berry fruit. Dry, floral and semi-sparkling
The most celebrated Southern cider apple, the Hewe’s Crab was first recorded in 1741 and became a favorite of our founding fathers, including Washington and Jefferson.Though cultivated for nearly two hundred years for fine cider, the Hewe’s Crab was lost
100% Cabernet Franc. The aromas are mingling of ripe, black fruits, rosemary, forest mushrooms, and black pepper. The fruit/savory play continues on the palate, which is rich with persistent, ripe tannins and subtle acidity. The approach in is finessed li
On the nose the fruits are dark and layered with plum, black cherry and blackberry accentuated by mint, cedar and wood spice. On the palate the flavors echo the aromas. Structured and layered with ample and persistent tannin. Released 2020 showing its you