No, Seriously, North Carolina Wine Pt.1: Westbend Vineyards

I just realized that it has been almost a month since I’ve focused a piece on North Carolina wine. That is entirely unacceptable. Luckily, I went on a wine tour this weekend, hitting two of the hottest vineyards in the state, and I’ve got the pictures and tasting notes to prove it.

I might have the tasting notes, but they've got the medals

You might remember the Westbend Vineyards Riesling from an earlier review on my blog (you can check it here). There, I quote a mini-raving by Robert Parker about Westbend’s wines:

One of the South’s best kept wine secrets is Westbend Vineyards in Lewisville, North Carolina. Westbend produces two excellent Chardonnay cuvées; a tasty, rich Seyval, a good Sauvignon, and a surprisingly spicy, herbal, cassis and chocolate scented and flavored Cabernet Sauvignon. As fine as these wines are, I am surprised they are not better known outside of North Carolina.

Well, I finally got to try the rest of their wines. Want to know what I thought of them? First, a bit more about the vineyard.

Westbend Vineyards began its life as a hobbyist’s farm back in 1972. Originally designating his land a weekend getaway for experimenting with new crops, Jack Kroustalis decided to go against the grain and plant vinifera. He started with the standard French varietals and French/American hybrids, found some early success, and rolled with it from there.

Oh, and the original 150 year-old homestead still stands on one of the vineyards, and they’re currently restoring it to use for events. You’ll recognize it immediately from their labels, which have featured artwork of the homestead pretty much every year since their first official vintage back in 1988.

Recently, they’ve been revamping the vineyard, which was a sprawling mix of various varietals. Old growths of vines that had fallen out of favor were torn out and replaced to homogenize the sections of the vineyard. You can see the results in the picture below, with thick, old vines sharing space with grow tubes.

old and new growth side by side, a sign of changing for the better

The vineyard overall has been growing steadily ever since that first vintage. They’re now up to 300 oak barrels, a mix of American, French, and Hungarian, in addition to their sizable stainless-steel fermentation tanks, recently retrofitted with cooling jackets. They also brought in a winemaker from Long Island, Mark Terry, to take the winery in a new direction. I have to say, based on what I tasted today, that was one savvy business decision.

We got to chat with Mark for awhile, discussing some of his experiments, future plans, and past decisions. I especially liked learning his thought process behind ideas such as fermenting Chambourcin in all three kinds of oak and blending them together. He’s got a bit of a mad scientist kind of mentality about his wines, which is big help when you’re trying to make your winery stand out.

But about those wines…

note: all vintages are what were poured in the tasting room as of June 19th

Let’s start with the reds, and begin with my least favorite wine of theirs, which is something like being the least warm spot on the sun.

Pinot Noir: Yes, a Pinot Noir, that finicky, cruel, flighty varietal, grown in North Carolina. And you know what? It’s on par with many Pinot Noirs I’ve had. Chocolate, coffee, and nutty aromas and flavors lead to a medium chalky finish accompanied by espresso. The mouthfeel is a bit thin, the acidity maybe a tad high but the tannins are pleasantly chalky. 5/10

Chambourcin: One of the most blueberry-heavy wines I’ve experienced in awhile, this is yet another great example of how well Chambourcin does in North Carolina. A dusty, earthy flavor accompanies blackfruits and blackberries on a decent finish. 7/10

Cabernet Sauvignon (’06): Beautiful nose of coffee, slight chocolate flavor, bright cherries, and the oak is nuanced and surprisingly tasty. Bordeaux varietals do very, very well in the Yadkin Valley, and this one is no exception. 7/10

Cabernet Franc: A blend of 85% Cab Franc, 10% Chambourcin, and 5% Merlot. Tobacco on the nose, which is light enough to not overwhelm my senses. Black fruits, raspberry, and heavy cinnamon flavors, and a medium finish with a very stark black pepper flavor, which I actually enjoyed. Beautifully full mouth feel. 7/10

Vintner’s Signature: 68% Cabernet Sauvignon, 22% Cabernet Franc, and 10% Merlot. A very interesting aroma of raisins, mocha, and cedar. An equally interesting array of flavors: woody, cloves, red fruits, leather… with a velvety mouth feel and a good finish. All I can say is this wine is unusual, and I rather like it. 7/10

“Les Soeurs” Cabernet Sauvignon (’07): A pungent, woody nose of smoke, sawdust, and cigar box. Flavors of espresso, cedar, and ripe black cherry combine with extremely fine, powdery tannins to create a beautifully complex experience. The finish is long and woody. 8/10

So what about the whites?

Viognier: Nose of hot house strawberries, oddly enough. Flavor is pear and minerals. Rather simple, but very pleasant, with a brilliant acidity. 7/10

Barrel Fermented Chardonnay: Heavy nose and flavor of oak, though it pairs fairly well with the coconut flavor. A little overdone, but still enjoyable and smooth. 6/10

Chardonnay: I scribbled in the margins “surprisingly full-bodied.” That it was… that it was. Citrusy and tropical, with pineapple really standing out on the nose. Bright flavor of lemon-lime that matches a crisp acidity and perceived sweetness rather well. 6/10

Watching Chardonnay ferment: more or less exciting than watching paint dry?

Sauvignon Blanc: Rather acidic, with a flavor that’s more nuanced than aggressive. Notes of lemon-lime and melon really match the acidity well, and there’s an herbal overtone that feels right at home with the Sauv Blanc experience. 7/10

First in Flight (NV): Based on the blend, 68% Seyval Blanc, 30% Chardonnay, and 2% Riesling, and the lack of vintage, my initial reaction was lacking in anticipation. Boy, was I wrong. Beautiful pear on the nose, with lemon-lime (seeing a pattern in the whites yet?) matching a light sweetness and strong acidity, and a beautifully clear tart granny smith apple on the finish. 7/10

Do they have good dessert wines?

Hell yes, they do.

Lilly B: A citrusy, floral nose with orange peel and marmalade accompanying a honeyed scent. Very pleasantly sweet, not at all syrupy, with apricot and honey really standing out in the flavors and an explosively active acidity providing a serious backbone to a deliciously pungent wine. 7/10

Lillmark Blanc de Noir: Sparkling wine with a beautiful peach-orange color and a very active carbonation. Absolutely dazzling flavor of sour apple candy. I’ve rarely tasted a flavor as pure and aggressive as this one. We tried it on a whim, and 5 minutes later I was spending $35 on a bottle. Totally, completely worth every penny. 8/10

note:: you can purchase all of these wines at their current vintage on their website at http://www.westbendvineyards.com/

Virginia Wine Tour: Chateau O’Brien

Day two of my Virginia wine tour took me to Chateau O’Brien, in western Fauquier County. Picture’s worth a thousand words, right?

Entryway to Chateau O'Brien

Entryway to Chateau O'Brien

They set the stage right… The walk up to the entrance of the tasting room is lined with planted, tended grape vines. Like Breaux Vineyards, the overall feel of the facility is that of a home, with the Cellar Collection tasting room attached to an open kitchen, the Classic Collection tasting room in a 2-tiered sitting room, and an enclosed deck designed for intimacy.

Debbie and Howard O’Brien were an absolute delight to interact with, each in a different way. Both exhibited a remarkable passion for their wines, though Debbie was much more personal and intimate in her discussion while Howard was much more authoritative and instructional as each conducted their respective tastings. Debbie deftly handled the Classic Collection, their more everyday wines, while Howard presided over the Cellar Collection, their specialties and cellar-worthy wines.

Fireplace Room at Chateau O'Brien

Fireplace Room at Chateau O'Brien

Again, before I get too long-winded about the aesthetics, let’s get into their wines.

Classic Collection

2007 Northpoint Rosé – Tastes like a sorbet, off-dry, with delightfully crisp lemon and peach flavors and strawberry candy on the finish. Color is a very light red with a peach tint at the edge. It has a very active, pleasant acidity that practically dances in the mouth. It’s relatively full-bodied with a subdued lemon drop nose. $20.00 is a very fair asking price. 8/10

(to interrupt, I purchased a bottle of the Rosé in addition to a bottle of the Late Harvest Tannat, and it barely lasted 24 hours at home. I had to pop the cork on it with a grilled meal of Caribbean-style salmon, garlic-potato-stuffed yellow bell peppers, and marinated asparagus. It was one of the best wine pairings I’d had in awhile. This wine really brought out the foodie in me. Look at that color!)

Meal pairing with the Northpoint Rosé

2008 Northpoint White – 80% Pinot Grigio, 12% Viognier, 8% Petit Manseng. Fermented in stainless steel, this wine exhibits massive citrus on the attack with a healthy acidity to match. Crisp minerality and tropical flavors also present themselves, and there’s a very distinct honey on the finish. The nose is very subtle as it exhibits these notes. A good entry into their whites at $20.00. 7/10

2006 Virginia Chardonnay – An oaky Chardonnay that manages to please. The flavors from the oak are subtle, and the wine exhibits a very light nose of toast and butter. The toasty, buttercream flavor also matches the smooth, full texture very well. 6/10

2008 Buddy’s Bistro Red – A very light reddish-purple in the glass, it exhibits a strong raspberry nose and flavor. The finish is peppery but not unpleasantly so. The flavor is overall a bit light, a bit simple, and a bit hot. For $20.00, it’s a solid 6/10.

2006 Northpoint Red – A deep red with a purplish tint at the edge, the wine exhibits a beautifully bold dark fruit nose. The flavors are all dark fruit, blackberries and dark cherries, and the long finish has a rich, ripe plum characteristic. The last three words I wrote in my tasting notes? Fantastic. Well-structured. Clean. About as good as you can get for $24.00. 8/10

2008 VA Apple Wine – Made from apples hand-picked from nearby orchards, the apple wine is very smooth and crisp, with a pure, ripe apple flavor. Not sweet like apple juice and not dry like apple cider, it has a great balance for a dessert fruit wine. A bit pricey for a fruit wine at $20.00, but it’s worth it. 7/10

Buddy, the Official Mascot of Chateau O'Brien

Buddy, the Official Mascot of Chateau O'Brien

Cellar Collection

2005 Virginia Chardonnay – Has a sweet tropical nose and flavor with notes of banana and butterscotch candy, a result of 9 months in American oak. Excellent alcohol structure against a full, beautiful flavor. A phenomenal example of the proper way to oak a Chardonnay, and a fairly inexpensive lesson in those regards at $24.00. 8/10

2006 Reserve Chardonnay – Another school of thought in oak with 14 months in French oak. A good balance of butter, toast, and vanilla. Very light and creamy, slightly nutty, with a beautiful sweet cream on a long finish. $29.00 nets you a solid white wine. 7/10

2006 Northpoint Red Cellar Collection – 41% Merlot, 25% Cabernet Sauvignon, 20% Petit Verdot, 14% Malbec. Round dark fruit flavors, amazing complexity on the finish, very smooth and velvety, an absolute delight at $39.00. 7/10

2006 Limited Reserve Tannat – Very dark, deep reddish-purple, with a bright, ripe blackberry nose. Flavor is huge, aggressive, with a flavor of fresh dark fruits. Very well balanced. My words? “Chalky, velvety, sublime.” As Howard said, Virginia is built for Tannat. Definitely an investment at $69, but it’s one of the best wines I’ve had in the United States, let alone Virginia. 8/10

2007 Late Harvest Tannat – Exploding with dark fruits, rich, ripe blackberry and raspberry. It’s airy, not syrupy, with 4% residual sugar and 18% alcohol. Let’s go to the winery’s website for the details:

No wine language can so eloquently express the powerful elegance of this wine. The result of superb viticulture, patience, and discipline for harvest timing and sound winemaking, this subtly sweet Tannat blatantly expresses the underestimated potential of red wine in Virginia. Natural sugar accumulation, during ripening, reaches a level beyond the capacity of a natural yeast fermentation, resulting in a wine with 18% alcohol and a slightly perceptible sweetness.

Yeah, that sounds about right. It’s $69 for a 750ml bottle and worth every penny, especially for such a rarity in the wine world. 7/10

Hey, tasting through this line-up, I was in love. They haven’t been on the map for very long either (first vintage in 2005), so their wines should only improve. Word is spreading about this winery… the tasting rooms were busy, not crowded, but busy, for the majority of the time I spent there (about 4 hours).

If you ever find yourself in the area, make sure you stop by Chateau O’Brien. They’re another great example of the potential for wine in Virginia.

Virginia Wine Tour: Breaux Vineyards

It’s not often that a place I’ve never been to before makes me homesick.

Breaux Vineyard

The Vineyards at Breaux

Not that I’m homesick for Northern Virginia, but for Virginia in general. I spent pretty much my entire life (other than a few months in Northern Europe) in the state, and I left rather abruptly last year in the name of my career, leaving behind all of my life-long friendships and my comfort zone for a brand new area. It was a passing sensation, missing where I used to live, but the fact that it even happened, considering the amazing circle of friends I’ve already developed in North Carolina, speaks volumes.

More than anything that I want to drive home with this post is that these wineries made me feel like I was home. I never felt like I was sitting on the deck of a business. I felt like I was sitting in someone’s home, someone’s life, somewhere that I had been invited.

Every winery I visited this week was both beautiful and hospitable. It was the perfect combination of gorgeous landscapes, friendly people, and fine wine. I’ve got tasting notes from three of the vineyards, and accompanying each one will be photos and a little bit of background. I don’t need to rehash the history of each one… I can link to their website, and each winery can tell it better in their own words than I. I simply want to give you my experience as a first-time visitor to the wineries, to explain what makes this area the next big thing in wine.

Today’s post is on my first stop on my trip: Breaux Vineyards.

Breaux Vineyards tasting room and winery

At the Entrance to Breaux Vineyards

I actually attended Breaux on two separate trips with fellow wine Tweeters/bloggers, once with @TLColson (of Southern Wine Trails) and the other with @SuzieLin (Running Wine Girl).

The first time was a late afternoon visit, merely an opportunity to taste their wines for the first time. We showed up after most of the crowd had left, waiting for a spot to open up at the tasting counter. I lucked out on this trip because @TLColson and I had been tweeting with Jen, the Tasting Room Manager and social media mind behind @BreauxVineyards, so when we arrived she came out to the tasting room to meet us. This was a fantastic opportunity to chat with her about the wines, about the winery, the history, everything that I would have wanted to know about the facilities.

In fact, before she closed up, I got a brief tour of the winery as well some great info about current and future wines and events. Jen’s one-of-a-kind when it comes to customer service; she thrives in the social role, inviting people to follow her on Twitter and Facebook so she can keep up with them after they leave the winery.

Breaux barrel room

Inside the Winery at Breaux Vineyards

The second time I visited, with @SuzieLin, was for a Face to Facebook event hosted in the outdoor pavilion. It was a much less official visit marked mostly by just sipping a Reserve Cab, conversing, and taking in the atmosphere. Later in the afternoon we met a friendly couple from D.C. who offered to share a picnic and some wine with us. I meant to head out by 4 for another event, but I think we ended up heading out sometime around 7:30. It’s easy to lose track of time there.

Before I get too long-winded, let’s do a rundown of their wine, shall we?

White / Rosé

2007 Jolie Blond – Made from Seyval Blanc. It’s citrusy, with a high acidity, dry, slightly hot on the alcohol. Stark flavor of grapefruit. For $14.00, it’s a good entry-level Virginia white. 6/10.

2008 Viognier – Very ripe, exotic tropical nose. My tasting notes say “fantastically dry,” to the point but perfectly accurate. Flavors of passionfruit and honey with a beautiful sweet pineapple finish and a lush, full mouthfeel. At $23.00, this easily rates an 8/10.

2009 Madeleines Chardonnay – An unoaked Chard is a way to my heart. It has a very unusual dark floral nose and flavors as well as tangerine, and the finish has a very clean kiwi flavor. Great balance. For $19.00, I’d say it’s a 7/10.

2008 Syrah Rosé – Strong nose and palate of cranberry with a strawberry candy finish. A little bit thin, but the finish is great and clean. 6/10

Dessert

2008 Jen’s Jambalaya – Ripe tropical nose and flavors, hints of honeysuckle and peach. It’s fairly sweet, and it honestly reminds me of a Moscato. It’s a blend of 7 grapes that I neglected to write down. Sorry about that. I wasn’t crazy about it in the tasting room when I first had it, but the second time I was around, I thoroughly enjoyed it. For $18.00, it rates a 7/10.

2007 Chère Marie – Created from Vidal Blanc, the Chére Marie is a simple, sweet, basic tropical wine. Fairly non-descript, but there’s nothing wrong with it. For $12.00, it’s a 5/10.

2008 Nebbbiolo Ice – Color me surprised. This wine has ridiculously clean flavors of pineapple, banana, and orange. I wrote “lush fruit,” and every positive thing that can mean should be implied here. It’s only the slightest bit syrupy, at 10% sugar, but damn if it isn’t satisfying. $24.00 for a half bottle, and I’m giving it an 8/10.

Breaux wine line-up

The victims of the evening's after-hours wine consumption

Red

NV Equation – Thin but sharp tannins, a medium finish of spice and redfruits. Notes of blackberry and plum. A very good under $20 Merlot. 6/10

2005 Marquis De Lafayette – I had more than my fair share of this that first night. 100% Cabernet Franc, which is my regional guilty pleasure. Plummy and peppery, a fairly light structure with pleasant, subdued tannins. A fantastic summer red, especially at $19.00. 7/10

2006 Meritage – Blend of 38% Merlot, 24% Petit Verdot, 20% Cabernet Sauvignon, 12% Malbec, and 6% Cabernet Franc. Aggressively tannic, with flavors of coffee, red fruit, and dark chocolate. Very luxurious, with a long chocolate finish. You better believe I brought a bottle of this back with me. At $28.00, it’s a good bargain that could cellar for a decade. 8/10

2004 Merlot – Flavors of tart cherry and baking spices, with a ripe plum on the finish. Fairly simple, medium-bodied, not terribly tannic. Like the Meritage, a great value at $28.00. 7/10

2005 Nebbiolo – A very light red in the glass, Strong tobacco and smoke. I personally have a problem getting past strong tobacco and smoke in any wine, so I can’t give a good estimate of this wine’s flavor components beyond red fruits and floral. The balance, texture, mouthfeel, everything was well rounded. It was a fantastic wine to sip on in the sun. Well worth it at $48.00. (no rating)

2007 Double Reserve Cabernet Sauvignon – A rare treat that I got to sample, it has a fantastic balance. Deep ruby color. Very complex with red fruits, spices, tobacco, and a bit of smoke. Long black cherry finish. 7/10

Essentially, this is one of the best all-around line-ups I’ve ever been able to taste through. If you ever find yourself in Virginia northwest of D.C., you owe it to yourself to make the detour out to this countryside winery. Even if they’ve got a crowd (and they often do), you’ll have a phenomenal time.

My Brother’s Graduation Gift: His Very Own Blog Post

I bear no responsibility for the contents of this post. For my brother’s graduation gift, I’m giving him a wine tasting, and we’re going to transcribe the tasting. Since he HAS to make me play the straight man to his shenanigans, be prepared for an… unusual tasting.

Cast of Characters:

Josh – Heroic host of Wine(Explored). Self-Proclaimed Huguenot (whatever that is).

Zac – Recent graduate. Antagonist to Josh. Master of the French Horn.

Peanut Gallery – (S)He Who Shall Not Be Named

Peanut Gallery 2 – (S)He Who Shall Not Be Named 2

ACT I

Josh: We’re going to kick things off with a mystery glass.

Zac: *sniff* Well, for starters, it smells like wine.

Josh: …

Zac: *sips exaggeratedly from the glass, pinky in the air, winces* That’s rough.

Josh: That’s because it’s a $12 dollar box of wine. Now finish it off. We got good stuff to get to.

Zac: *finishes the tasting glass* Grimace. It tastes like something I tasted before. I can’t remember what it is, but it’s not good.

Segura Viudas Brut ReservaJosh: First up for the real tasting: Segura Viudas Brut Reserva Cava.

Zac: Talk about the classiness of the screw cap.

Josh: Well actually, you bring up a good point. Winemakers are moving towards using screw caps instead of regular corks because the seal is more dependable, and they’re not prone to becoming corked, which is where tainted corks infect the wine with a chemical contaminant.

Zac: Bottom-line. Screw cap? Classy.

Josh: Cheers to your graduation, good sir.

*clink*

Zac: *sips* I liked it, then I hated it, then I liked it again.

Peanut Gallery: Sounds like your last relationship.

Zac: Zing!

Peanut Gallery 2: Am I peanut gallery, too?

(editor’s note: nuff said)

Zac: *smells* It smells nicer than the last one.

Josh: If I asked you if you detected more orchard fruits, tropical fruits, or citrus fruits… what would you say?

Zac: I know I’m wrong, but I’m going with citrus.

Josh: You’re actually not wrong.

Zac: W’hell yeah.

Josh: Welcome back from Alabama, by the way. I got grapefruit and pineapple, though there’s some apple and vanilla as well.

Zac: *takes a big gulp* You know what would make this extra classy? Strawberries and s***.

Josh: Dear god. Moving on. What about the acidity?

Zac: Oh, it’s very acidic. It’s what lingers.

Josh: That’s the bitterness on the finish. You’re detecting the flavors of the acid after the fruit flavors fade away. Myself, since we do ratings on this blog, I’m going to say that it’s a very well balanced wine with a lingering finish. The flavors are simple but effective. For a $10 to $13 Cava, I’m giving it a 6 out of 10.

Zac: I’m giving it a 7 out of 10. Your 6 is bunk.

ACT II

Chateau Megyer Tokaji

Josh: All right, next up is the reason we’re all here. We’re opening a Tokaji. Specifically, Chateau Megyer’s 2003 Tokaji Aszu, 3 puttonyos.

Zac: What? That’s a lot of words.

Josh: Tokaji is a product of Hungary.

Zac: So it’s not Japanese?

Josh: No.

Zac: Clarify that it’s my college graduation. I don’t want police showing up at the door.

Josh: I think we’re okay here. Anyway, Tokaji is a heavily concentrated dessert wine. The number of puttonyos represents how sweet it is, as in how much botrytized grape juice has been fermented in it.

Peanut Gallery 2: (interrupts) Pour the wine! *pantomimes pouring something into a glass* Iocane powder!

Josh: Well played. Let’s hope someone gets that reference.

Peanut Gallery: Looks like a trucker bomb.

Zac: Looks like plum wine. I’ve had that, you know.

Peanut Gallery 2: For once, Zac is the classy one. *sniffs* smells like pineapple and patchouli.

Zac: *swirls glass* I’m swirling the glass. I’ve seen that on TV. *sips* I don’t like it.

Peanut Gallery: Give it a couple sips.

Zac: I was expecting it to be more cloying. That’s a real word, you know.

Josh: I know. The acidity is too high for it to be cloying, but yes, that is an issue that sweet wines often have. The flavors are very different compared to the typical wines.

Zac: It still sounds Japanese to me. *tastes again* The fumes linger in the mouth.

Peanut Gallery 2: It reminds me of an apple pie.

Josh: Allspice? It would because it has a basically orchard-fruit and allspice and a syrupy sweet flavor. That’s actually a very good way to put it.

Zac: I’m not a huge fan. I would not spend my money on it.

Peanut Gallery: It’s a very dessert-y wine.

Josh: I’m a big fan of it. It’s very complex and active, even though it’s got such a high sugar content. It has a very countryside kind of flavor to it, floral and fruity, and the alcohol and acidity are potent enough to keep it from collapsing on itself. I’d give a 6 out of 10.

Zac: Stingy.

Josh: For the price tag attached, $30, I think that’s pretty fair.

Zac: But you were just talking about how big of a fan you were, and how floral it was and whatnot, and then you give it a 6? Bunk! *pounds fist on table*

Josh: Fair enough. I’ll give it a 7 out of 10.

Zac: Yes SIR. I’ll give it a 5. I have to give it a grade too.

ACT III

Moscato D'Asti

Josh: Next up is the Sant’Evasio 2008 Moscato D’Asti.

Peanut Gallery 2: *sniffs* It smells like Sweden. What? I relate smells to places.

Zac: *sniffs* How the heck does it smell like Sweden? It doesn’t smell like socialism!

Josh: Actually, that’s pretty accurate descriptor. It has the aroma of evergreen and baking spices. It has some kind of a candy kind of smell as well…

Peanut Gallery 2: It smells like Christmas candy.

Josh: Yep, that’s it.

Zac: Still smells like wine, dude.

Josh: Allright… well, have a taste. Wait, Fruity Pebbles! That’s what it smells like.

Zac and Peanut Gallery 2: It does!

Zac: *sips* That doesn’t even taste like wine! That tastes like juice. This is what you think wine tastes like when you’re a child.

Josh: No, you’re absolutely right. It’s unusual for wine, but it has a very grape-y attack.

Peanut Gallery 2: Heh heh, grape-y attack.

Josh: Attack is what you call the first flavors that present themselves in a wine.

Zac: This is my favorite wine I’ve ever had. This is getting 10s, buddy. Wait, we’re not there yet.

Josh: There’s something a little bacterial about the flavor, and mixed with the potent fruit notes and incredible sweetness, it tastes like peach yogurt to me.

Peanut Gallery 2: But I don’t like peach yogurt. Maybe blueberry yogurt? *sips* …it DOES taste like peach yogurt!

Zac: I get the yogurty flavor because it tastes fermented but gently. It tastes like there was care with how that fermented flavor was introduced.

Josh: The acidity is great, especially compared to the considerable sweetness. It carries along on a long peach finish. With the great fruity, bready flavors and nose and fantastic balance, at $20 per bottle, I’m giving it a 7 out of 10.

Zac: 9. Out of 10. And the only reason I’m not giving it a 10 is I want to leave something better to search for.

ACT IV

Josh: Last up is the Shargren NV Sparkling Shiraz. After the two dessert wines and sparkling white, this might be a little jarring.

Zac: *sniffs* I smell red wine, which I’m never a fan of.

Josh: I think you might actually be surprised at the flavor you get from it. I’m smelling a very distinct lingonberry here.

Zac: *sip* Nope! Not a fan.

Peanut Gallery 2: It’s really bland. It smells and tastes like meat.

Josh: I can see where you’d get that. Some Shiraz has a tendency to exhibit a meaty-like aroma. It also has a spicy red wine marinade kind of quality to it. Acidity is a bit high, and it’s got a heavy red-fruit flavor. I actually kind of like it. Real quick. Snap rating?

Zac: For a red? 6… as far as how much I liked it and how much I’d drink it again? 2.

Josh: I’d probably give it a 5 out of 10. It’s fairly bland, I agree, and there’s not too much to the flavor, but for how bad a $10 Shiraz CAN go, it’s got some good character to it. Zac?

–END OF TRANSMISSION– (Zac wandered off, distracted by strawberry pie and Chelsea Hightower on Dancing with the Stars)

West Wind Farm: Tasting Notes

Part two of my profile on West Wind Farm. You can find part one here

As I mentioned before, the best part of my tour of West Wind Farm was the wine-tasting. Although, to be honest, if you do decide to visit a vineyard, the wine should always be the focus of the trip. If the wine is mediocre, but the tasting room is an exercise in lavishness and indulgence, the winery probably has their priorities in an unfortunate order. Luckily, flying into this winery’s offerings entirely blind, I stumbled upon a consistently well-made collection of vintages.

I’m not going to give a full review of each one as I wanted to get only the overall impression of their wines. I’m hesitant to even assign a rating to them because I could very well have a different opinion once I get more than just a sip. Consider the ratings tentative, merely an indication of a positive or negative impression.

Now, onto the wines:

West Wind Farm white wine

West Wind Farm white wine (from http://www.westwindwine.com)

2007 Galena Creek White
The Galena Creek White is 100% Vidal Blanc and fermented one-third in Minnesota oak. West Wind considers it to be their Chardonnay-alternative, which I would take to mean a relatively light, easy-drinking, agreeable white wine. At that level, I would certainly agree, though the wine itself doesn’t exactly exhibit the aromas and flavors characteristic of a New World Chardonnay. I found it to be crisp and relatively dry, with a very fruity aroma. The flavor was relatively simple, predominantly apple with just the right level of tartness. Jason mentioned a melon finish, and after he said that, I did get that, though I probably wouldn’t have been able to pin it down without that suggestion. Overall impression? Good, not a world-beater, but definitely a solid buy at $15. 6/10

2008 Pinot Gris
The Pinot Gris was the first of its kind I’d had in Virginia. As such, I didn’t really have a similar wine to compare it to as I tasted. Three things I noticed about the bouquet: it was very tropical, it was surprisingly hot, and it was lacking in floral characteristics. This isn’t necessarily a detriment; I was merely expecting a lighter-bodied, tamer wine like the California variety. It had a decent sweetness and acidity. The flavor also exhibited tropical undertones, though I first detected a distinct orange. A decent wine though, at $17, a little pricey. 5/10

2008 Riesling
Surprisingly, given my affinity for this grape, it was my least favorite of the whites. The nose was an interesting blend of floral and tropical notes and had a strong, sugary scent, combining into an aroma that smelled almost exactly like bubble gum. Given this, the flavor was drier than I expected, and was both light-bodied and simple. Pear, and lots of it. It wasn’t bad, though at $17, I would hope for a bit more. 4/10

2008 Rosé
This wine took me entirely by surprise. It was a fairly light Rosé, maybe a tinge of red, but mostly a pure, rich pink, and the nose, though noticeably dry and pungent, did not suggest how potent this Rosé would be. If I had asked before I tasted, I would have known it was 100% Merlot, with almost a full day’s worth of skin contact. The dryness was shocking to say the least. After that, though, the flavors of the wine really came together. Red fruit forward, rather full-bodied, with a strong, ripe strawberry finish. Again, unexpected, but an altogether pleasant wine, and at $14, it’s their cheapest grape offering. 8/10

West Wind Red Wine Glass

West Wind Farm red wine (from http://www.westwindwine.com)

2008 Galena Creek Red
Their only grape blend, the Galena Creek Red combines Cabernet Sauvignon, Merlot, and Chambourcin, resulting in a very fruit-forward, very dry offering. The nose suggested red-fruits, mostly raspberry and strawberry, while the flavor was an incredibly brisk, tart cherry. Very good acidity, decently balanced, and full-bodied. At $16, it’s a very good base for their red wines. 7/10

2007 Cabernet Sauvignon
After multiple attempts to detect the aromas in this wine, I could only reach one conclusion: eggnog. It was extremely pungent, spicy, with a little red-fruit, maybe a hint of vanilla, possibly cinnamon or mint, and very hot. The scent was almost jarring. The taste was much more palatable, with strong red berry flavors and a spicy finish. It wasn’t too potent, with a surprisingly low acidity and a medium body, and after the initial shock wore off, I found it pleasantly drinkable. It seems like a wine that would benefit from a few years in the bottle; it might still have been a little young. $18 is a little much, I think, but it’s a unique experience that might be worth the price for those unfamiliar with east-coast Cab Sauvs. 6/10

2006 Heritage Reserve
The flagship wine of West Wind Farm, the Heritage Reserve is the premium barrels of their 2006 Cabernet Sauvignon harvest. It spent 30 months aging in French oak, such a rarity for them that only 45 cases were ever produced. I noticed first and foremost the exquisite mouthfeel, extremely silky and fine. The aging in oak significantly toned down the jarring scent I experienced in the younger Cab Sauv, resulting in a softer, more balanced red-fruit flavor that even exhibited hints of tobacco. At $29, it’s a little pricey, generally out of my comfort range, but the scarcity and improvements over the regular Cab Sauv definitely make it worth a try. 6/10

Non-Vintage Galena Creek Blackberry
One of the two Galena Creek fruit blends, this one combines Blackberry wine with Cabernet Sauvignon. The fruits never co-mingled during fermentation, resulting in an interesting dichotomy in the bottle. The sweet, overpowering blackberry flavors meet the tannic spiciness of the wine and never quite come together, though the low residual sugar (4%) lessens the impact. For a fruit wine, though, it wasn’t half bad. It was relatively well-balanced with a very appropriate acidity. I might consider pairing it with some sort of milk-chocolate-based dessert, something light that would complement the blackberry flavor. For $13, it makes an interesting and not-too-pricey alternative for those looking for a fruitier wine experience. 5/10

Non-Vintage Galena Creek Peach
The other fruit wine, however, did not fare as well. I didn’t feel there was enough balance between the peach wine and the Vidal Blanc. The flavor was helped by the low residual sugar (again, 4%), but the flavors just didn’t pair up for me. I wouldn’t say it’s undrinkable by any means; the taste was pleasant enough. The peach flavors simply overpower the delicate balance of the grape and make it a little too sweet, a little too tart, and a little too simple. That might be your thing, and if you’re willing to pay the $13 admission fee, I’d say give it a shot. 4/10

Overall, their selection is pretty fantastic, especially considering how young the winery is. And if you’ve had the opportunity to run across a West Wind Wine, I’d love for you to share your experience with me. Let me know what you had and what you thought of it. As of yet, I haven’t met anyone else who’s had one.

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