Exploring Virginia Wines

One of the skills that I was fortunate to learn a number of decades ago was the process of blending wines. Blending is something that has happened in the industry for many generations: the French have their Bordeaux and Rhône blends, the Italians blend Chianti, Tuscans, and just about all their wines. Some older vineyards in California were planted in a traditional Italian way, with the different grape varietals interplanted in the same block of ground. When picking time came, the grapes were all picked at the same time and blended right away. Blending can create a better wine, each varietal bringing its own strengths and character to the finished product.

In some blends, such as a Bordeaux blend, there is a lot of tradition in the varietals and the style used. Staying within that structure is expected, and the wine produced is much more defined in the glass. I certainly respect the traditional blending with our estategrown Tre Sorelle as well as our American Meritage, both of which are Bordeaux-style blends. On the other hand, it is a pleasure to break out of the traditional blending structure to create something different like our Raspberry Merlot. Blending various fruits with traditional wine

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grapes is nothing new, but was often done for cheaper products, using the sweetness and fruit to move lower quality wine. Little did I know when I was playing with it that I would create a signature wine for us!

One of the keys to blending wines is to prepare ahead of time in order to make good decisions. Once two wines are blended together, there is no separating them. I will pull samples ahead of time, and clear my schedule so I can concentrate on the flavors and the process. I also like to have a couple of people with me who can taste and learn the process—I don’t taste or blend in a vacuum. As I taste, I know I am looking to make wines that fit the labels and products that I have already created. With a Cabernet Franc for instance, I will look to blend in a little structure in the middle with some Petit Verdot, or maybe add some finishing tannins with some Cabernet Sauvignon. Sometimes it may be acid that the wine needs, so knowing each of the components will make the trial and error process a little more efficient. Oak character is another factor to keep in mind, but it can be added after blending by shifting the wine into newer barrels of the right kind of oak. As with so much in wine-making, experience and patience play important roles.

Another key part to blending is having a lower tier wine to blend the extras into. We have a wine called Padrino which is made up of our “left over” varietals. I get customers asking about Padrino on a regular basis. It is never the same twice because it is a combination of the pieces that are left from blending. Some years it may be more Tannat, other years it may be Cabernet Franc with a few other odd pieces. Some years all the pieces fit and I had nothing left over at the end of the process, and in those years we do not have a Padrino.

Starting the blending process with great base wines is clearly the most important part. Some vintages will be more challenging than others, but recognizing that a little bit of “this” can really help out with “that” is seen as early as on the crush pad as the grapes are going into the fermenter. Blending is the artistic point where the paint hits the canvas, but the paint is made in the vineyard as the grapes grow. Being skilled at “making paint” is the key to having a great wine that needs very little tinkering. Let’s raise a glass to the art in the wine!

Grayhaven #5: Grayhaven Winery

Grayhaven is situated almost mid-way between Richmond and Charlottesville. The winery is picturesque, reminiscent of a scene from Tolkien. Located in a sparsely populated agricultural region whose main industry, Grayhaven rates well on Resources and Demographics.

Grayhaven is one of the few Virginia wineries that grows Pinotage, a full-bodied, fruity variety that pairs great with BBQ. But my favorite beverage is their Rivercrest port-style wine that is great with cheese. Charcuterie boards will be rare in a post-apocalypse world, but fortunately this drinks well on its own.

In theory, Grayhaven should rank low on the Defense scale, but it has an ace up its sleeve – this winery has ALREADY survived a zombie outbreak. See…this was the filming location for Attack of the Vegan Zombies. For this proven record against the undead, it’s rated #5 of the winery survival index.

Wine blogger Becca Bullard Lowe at Morais, preparing to lead the charge against flesh-eating ghouls Photo: BeccaDrinksWine

#4: Morais Vineyards & Winery

Morais is part of a blended community of agricultural and residential developments about an hour outside of D.C. This puts it out of immediate reach of aggressive survivors but remember – zombie hordes know no fatigue.

They are famous for its amazing cherry wine and a light, crisp Vihno Verde-style wine aptlynamed “Battlefield”. When you’ve been on the run from shambling corpses all day, you’ll NEED a bottle of this.

Morais’ ZDI ranking would be fairly low if it wasn’t for one very, very important thing: THEY HAVE A TANK.

That’s right, this is the only winery that has a 20,000 pound zombie-crunching death medal machine. For this reason alone, Morais is one of the safest post-apocalypse wineries in the state.

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#3 Iron Heart Winery

Iron Heart is nestled in the Blue Ridge Mountains, south-west of Roanoke. The winery’s natural isolation, low-population density, and role as a farm greatly increases its Resource, Demographics, and Defense scores. Even if they never produced a drop of wine, this is exactly where you’d want to hole up.

My favorite is their dry Riesling, although their Iron Heart Label Model Cabernet Franc is excellent too. What makes this winery truly remarkable is the backstory. Iron Heart’s name is double-edged; it’s in honor of the location’s history as a steel mill, and the strength of character of the women who once owned the farm. In their honor, Iron Heart uses the ladies who work here, friends, & family members as models for their bottle art.

Even a zombie with a half-rotten brain will know not to mess with this group of bad-ass women.

Bluemont

#2 Bluemont Vineyard

Bluemont has a justifiable reputation as having the best view in the state, with the Washington Monument visible on a clear day. No doubt, that view would be equally useful in detecting approaching zombie hordes or hostile biker convoys.

They have a great selection, but Bluemont’s Albariño and “Ascent” red-blend are particularly good. It’s fortunate their barrel room is fully stocked. Once the mountain becomes besieged, you’re going to need supplies to sustain yourself.

Bluemont also has a secret weapon – nearby Mt. Weather. This high-security government compound serves a relocation site for senior officials in event of a national emergency. With neighbors like that, Bluemont is the perfect location to stay in a crisis.

Chatham Vineyard

#1 Chatham Vineyards

Chatham is without a doubt the top winery pick for surviving a pandemic. This area is already thinly populated, plus being adjacent to the Chesapeake Bay gives them an escape route from any land-based zombie swarms.

Chatham’s sandy-loam soil and maritime climate allows them to grow an outstanding mineral-driven Chardonnay, perfect for serving with oysters. Red drinkers will love the soft and foodfriendly Merlot.

If this wasn’t enough, it’s close to Virginia Beach - one of the top 5 cities most likely to survive a Zombie Apocalypse, according to a CareerBuilder study of 53 U.S. metropolitan areas.

As winemaker Jon Wehner explained, “It’s no surprise Chatham was rated #1. We offer award-wining wine, friendly service, and an early 19 th century manor home which is the perfect postapocalypse refuge.”

Great wine and security – what more can you ask for?