The Vineyard
About the Grapes we Grow
Chambourcin
Chambourcin is a vigorous, disease-resistant French-American hybrid developed in the Loire Valley of France. Noted for evocative herbal aromas and crisp acidity, Chambourcin is typically made in a dry style into full-flavored wines that showcase a wide variety of berries. Although often a varietal wine, it can also be used as a blending grape to add youth, color, and fruit flavors to a more ageable wine. Source: Virginia Wine
Cabernet franc
One of the genetic parents of Cabernet Sauvignon, Cabernet franc has earned an international reputation for quality in Virginia, where it is considered to be among Virginia’s best red wines. It is a spicy, peppery wine, with aromas that can contain plum, blackberry, violets, and tobacco notes. Usually made into a dry, oaked varietal wine in Virginia, it can also be a component of Meritage or other red blends. Source: Virginia Wine
Merlot
France’s most planted variety, Merlot, thrives in Virginia soil. Here in Virginia, our Merlot is a perennial favorite, approachable and yet complex. Aromas of mocha, red berries, and nutmeg with flavors of cherry and vanilla make this a well-loved classic, thriving as both a varietal and an important component in red blends. Source: Virginia Wine
Vidal Blanc
Vidal blanc, a cross between Ugni blanc and Rayon d’Or, is a hardy, thick-skinned grape that thrives in even the coldest wine-growing regions (a surprisingly helpful quality in Virginia’s varied climate). Flavors of honeysuckle and pear complement candied fruit and citrus flavors in the wine, which can be made in a variety of styles, from dry, crisp wines to late-harvest and ice wines. Source: Virginia Wine