Rappahannock Cellars

January 2010

2008 Claret
A rich nose of cocoa, black cherry, and vanilla spice characterize this Cabernet Franc-dominated wine. The palate is completely dry and offers medium tannin and acidity, though tempered with a creaminess from complete malolactic fermentation. Aged for 12 months in French oak barrels. This wine has not been fined or filtered and will benefit from aging at least until 2015.

Solera
This is a non vintage wine made from Vidal Blanc in the style of Spanish Sherry. The most important facet of the production of Sherry is the Solera system of fractional blending. Every year's bottling is dominated by the most-recent vintage (2008 in this case), but is also blended with every previous vintage, which can date back to the founding of the winery. At Rappahannock Cellars, the Solera was established in 2000. This wine is characterized by aromas of almonds, cashews, and citrus fruits. The palate is rich in texture with a sweetness that balances the strong acidity of Vidal Blanc. 8% residual sugar. Will last forever. Sulfite free since 2006.

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Winter 2009

2007 Chardonnay
Sad to see this gem go. Aging beautifully now and still teeming with fresh fruit. Barrel fermented and aged in French and Virginia oak. Malolactic fermentation mostly complete for a style very similar to Burgundy. Runner up in the 2009 Virginia Governor's Cup Wine Competition and described as reminiscent to outrageously expensive Puligny-Montrachet (Burgundy). Drink within the next two years.

2008 Cabernet Franc - DuCard Vineyard
Very aromatic, expressing quintessential northern Virginia terroir. Medium bodied with a rich garnet color. Smooth and refined tannins on the palate followed by a slight toasty finish. Complete malolactic fermentation and 12 months aging in French oak. 100% Cabernet Franc from DuCard vineyard in Madison Co. Age for up to 5 years.

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November 2009

2008 Chardonnay
Fermented in stainless steel and aged in French oak barrels for five months. Aromas of kiwi, orange, lemon, fresh oak, and butter give way to a lean body with medium acidity, finishing with a slight nutty aftertaste. 100% Chardonnay. Complete malolactic fermentation. Drink within two years.

2007 New World Red
A blend of Cabernet Sauvignon from the family's vineyard in northern California and Cabernet Franc from our estate vineyard at the winery. Intense ruby color accompanies aromas of black fruit and toast against a robust palate. Aged in French and American oak barrels for 12 months. Complete malolactic fermentation. 75% Cabernet Sauvignon and 25% Cabernet Franc. Will age for at least 5 years.

September 2009

2008 Noblesse Blanc
A dry wine for this vintage, aged ever so softly in French oak barrels. This wine offers clean and delicate tropical fruit (banana, coconut) characters on the nose, reappearing again on the palate followed by a dry and refreshingly acidic bite. Citrus aromas (orange, lemon) appear on subsequent visits to the glass. A perfect end of summer wine. Enjoy chilled. Drink within a year. 60% Chardonnel with the balance made up of Vidal Blanc. Malolactic fermention blocked.

2007 Meritage
Our flagship red wine is the perfect representation of the blockbuster 2007 vintage. Dark in color, rich, and extracted. Tons of black fruit character integrate with aromas of toast and a hint of spice. The palate carries the aromas against a strong backbone of tannin, slight oak, and mellow acidity. Complete malolactic fermentation and aged 16 months in French and American oak barrels. Age up to 10 years. 63% Cabernet Sauvignon, 33% Petit Verdot, 2% Merlot, 2% Malbec.

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August 2009

2008 Chappell Charlemagne Chardonnay
Made from 100% Chappell Charlemagne Vineyard Chardonnay grapes; then stainless steel fermented to retain it’s fresh fruit character, blocked malolactic fermentation to retain it’s natural crispness, and 30 days in French oak barrels to add complexity. A veil of fresh lemon citrus (typical of this vineyard) on the nose, crisp acidity, and chalked full of Chardonnay character. Only 110 cases made for our club members only. Try this Chablis styled Chardonnay with most any summer fare; such as a crisp butter leaf lettuce salad with blue cheese, candied walnuts, and an apple-cider vinegar and oil dressing.

2008 Norton
Made from 75% Norton, tempered with 25% Cabernet Sauvignon. Fermented in our special “Ganimede” tanks to intensify the color and flavor extraction, then French oak aged for 6 months. Intense inky-black color, berry aromas, followed by an earthy veil on the palate. The natural Norton brisk acidity is tempered by oak aging, leading to a long and “full” finish. Try this wine with your summer barbeque; or dig back to grandma’s cookbook and try it with a well spiced beef and pork blended meatloaf.

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July 2009

2008 Viognier
A beautiful wine that captures the classic elegance of Viognier. Subtle apricot and slight grassy aromas highlight the terroir of northern Virginia. Clean and crisp on the palate, delicate yet exuberant fruit character. Reminiscent of the 2007 vintage, but with less robust alcohol (13.6%). Stainless steel fermented then aged in French oak barrels for two months. Drink now or age for about two years. Completely dry and blocked from malolactic fermentation.

2007 Virginia Cabernet Sauvignon

This superstar Bordeaux variety makes an appearance in our 2007 red line-up. Aromas of blackberry, sweet spice, and slight tar are reminiscent of an old-world style. Dusty tannins and integrated fruit linger on the palate. Aged for 18 months in French and American oak barrels. Dry and full malolactic fermentation in barrel. Drink now or age up to five years.

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June 2009

2008 Noblesse Viognier
A bumper crop of Viognier in 2008 allowed us to make this off-dry white. Bright acidity and clean, fresh aromas characterize this wine. The nose is reminiscent of orange and lemon peel, complemented by moderate sweetness and acidity on the palate. Very similar to the double-gold winning 2006 Rappahannock Cellars Viognier. Serve cold with grilled chicken and green pepper kebabs. 100% Viognier. 1.6% residual sugar. Drink within a year.
Gold medal - 2009 Tasters Guild Wine Judging

2007 North Coast Cabernet Sauvignon
Seductive aromas capture classic Left Bank Bordeaux character. This is a dark and robust wine. A beautiful integration of fruit, oak, spice, and dusty tannins. This may just turn your world upside down. Serve with grilled steak and green salad topped with gorgonzola cheese. This wine was made here at the winery in Virginia from grapes grown in California. 100% Cabernet Sauvignon. This will cellar for at least ten years.

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May 2009

2007 25% Viognier / 75% Chardonnay
Now with a little "age," this wine is developing nicely. The aroma seems dominated by Viognier, with a fresh, floral nose. Hiding behind the Viognier is the wonderful Chardonnay aroma of fresh butter but without the oak. On the palate, the Viognier and Chardonnay are more equally balanced and showing fruit, butter, and a hint of honey. Drink now.

2006 Meritage
This wine has now been in bottle for 12 months, and continues to impress me every time I taste it. This is still a young wine, characterized by focused fruit and acidity. Classic red Bordeaux aromas and flavors of black/red berry fruit backed up by a hint of toasted oak. This medium-bodied red will age well for many years to come. Just announced last week:
Silver medal at the 2009 Decanter World Wine Awards in London. Rappahannock Cellars was the only winery outside the states of CA/OR/WA to be awarded a silver medal or better at this, the largest and most competitive competition in the world.

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April 2009

2006 Glenway Vineyard Chardonnay
After two and a half years, this wine is evolving beautifully. Still exhibiting fresh fruit, it is now also now showing hints of honey and almonds. Though aged in French oak barrels for 8 months, the oak has fully integrated and offers a richness and weight to the wine without oak flavor. Drink at slightly warmer temperatures (~60° F) to fully experience this nicely aged white. 100% Chardonnay. Drink within one year.

2006 Claret
Another wine that has evolved elegantly over the last two and a half years is this medium bodied red. The nose offers dusty aromas of blackberry with a piquant of spicy wood. Full-integrated oak underline the fruit, gracefully working in the background. The palate exhibits strong spice, reminiscent of red Zinfandel, but without the high alcohol "sweetness." A nice surprise from our 2006 vintage. A blend of 47% Merlot, 25% Cabernet Franc, 20% Cabernet Sauvignon, and 8% Petit Verdot. Drink over the next two years.

The second release of the 2007 reds. This is a dark, robust wine showing well-integrated fruit and dusty tannins on the nose. The palate offers a classic Bordeaux profile with a hint of jam, followed by earth and a trace oak. Made primarily with Cabernet Franc, and rounded out with Cabernet Sauvignon and Petit Verdot. This will cellar well; drink after one year.

The latest blend of our Solera, made with 70% 2007 Vidal Blanc and 30% of a blend of previous years' Solera. This is the "solera" fractional blending used in making Spanish sherries; each year's release contains an ever-decreasing amount of each of the previous year's blend. Ours is an oloroso-type sherry. The nose is very aromatic, characterized by butterscotch, cashews, and honey. The palate is rich, sweet, and robust with a finish that never wants to go away. 15.5% alcohol and 8% sugar. Bottle age is not required for sherries. Perfect for swirling in your glass before enjoying.

The French love discussing "terroir," and wine critics are becoming more critical of homogeneous wines. BOTH would love our Chappell Charlemagne Chardonnay. This vineyard site has a tendency to exhibit its uniqueness in its wines. Fruit and flint dominate this wine, while a hint of butter from a complete malolactic fermentation adds to its complexity. Fermented and aged in French oak barrels, this wine will age for 1-2 years. Pair with white meats (such as turkey) and holiday vegetables. 100% Chardonnay

2006 Headwaters Norton

Our second release of 2006 Norton. This blend is characterized by a slightly more earthy element than our house 2006 Norton. Dark and robust with intense fruit, but without the over the top floral character sometimes present in Norton. Norton's natural intense acidity is mellowed by a complete malolactic fermentation. Aged 4 months in bottle. Medal winner at the ultra prestigious 2007 National Norton Wine Competition in St. Louis. Pair with lamb, eggplant, sourdough bread, and intensely flavored cheeses such as gorgonzola. 75% Norton, 25% Cabernet Franc.

This wine has a strong backbone of Chardonnay character with a hint of tropical aromas, as might be expected from this cross of Chardonnay and Seyval Blanc. Fermented and aged 5 months in French oak barrels, this is a robust white in which nuances of oak spice mingle with a touch of peach. Pair with white meats, cream sauces, and grilled vegetables. Drink within a year. A Wine Club-only selection. 100% Chardonnel.

This month’s selections allow you to compare two vintages side by side. The 2007 Viognier is such a robust component that it features prominently in the 2007 blend, offering floral and tropical characters against a base of Chardonnay. The 2006 blend has an extra year’s worth of age and exhibits a nice integration of nectar, creaminess, and fruit that only time in the bottle can offer. The Chardonnay components of both blends were fermented and aged in French and Hungarian oak barrels. Both wines pair well with lighter fare such as chicken skewers with rice and grilled vegetables. Uncork the 2006 blend about 30 minutes before serving.

A full-bodied white wine showing classic ripe Viognier characters of honeysuckle, peach, and lemon peel. With crisp acidity and a towering 14.5% alcohol, the palate displays a robustness rarely found in white wines. This is a food wine; pair with grilled vegetables and grilled chicken skewers. 100% Viognier. Drink within a year. Serve at 55° F. The highest rated Viognier at the 2008 S.F. Int’l Wine Competition.

A classic, old-world, Bordeaux style blend. Distinguished on the nose by concentrated aromas of raspberries and cassis, yet not a fruit bomb like some its new-world counterparts. The palate is robust and rich, though not a tannic monster. An elegant balance of tannin, alcohol, acidity, and oak spice. 63% Cabernet Franc, 31% Cabernet Sauvignon, 6% Petit Verdot. Drink now through 2012.

This wine has seen 17 months in barrel and its extensive élevage has yielded a wine with beautifully developed tannins and harmonious integration with the fruit and oak spice. Lots of mellow tannins provide for substantial weight and sweetness on the palate. Aromas of mocha, caramel, and graphite against a classic Bordeaux base of restrained fruit. Cellar for several months and drink through 2010. 77% Cabernet Franc, 22% Cabernet Sauvignon, and 1% Petit Verdot.

The second vintage of our stainless steel Chardonnay, this wine reprises the 2006 with upfront aromas of orange, kiwi, lemon, and melon that linger on into the palate. New for 2007 is a complete malolactic fermentation that provides a hint of creaminess that pleasantly contrasts the bright acidity. 100% Chardonnay from a specific block of grapes in the Chappell Charlemagne vineyard in Faquier County that exhibits a unique orange blossom character over time in the bottle. Due to limited quantities in 2007, this wine is available only to club members. Drink now through May 2009.

Dense layers of chocolate, cherry, and spice embrace your nose in this full-bodied Bordeaux style red. A deep, rich garnet color foretells a robust and opulent, yet smooth structure on the palate. 14 months in French, Hungarian, and American oak barrels have mellowed out ample tannins to yield a lush, fat, and sweet mouthfeel that lingers on well after you set your glass down. 50% Merlot, 25% Cabernet Franc, 12.5% Cabernet Sauvignon, and 12.5% Petit Verdot. Drink now through 2012.

Our second bottling of 2006 Petit Verdot, this wine has spent 12 months in French and American oak barrels. This full-bodied red delivers classic Petit Verdot aromas of black fruit, pepper, and spice. On the palate, there is an elegant integration of fruit, tannin, acidity and alcohol that finishes with a hint of creamy oak. One of the 5 classic Bordeaux varieties, this wine has found resurgence as a varietal wine in Virginia. 100% Petit Verdot.

Our most recent bottling of the Solera contains 50% 2006 vintage wine. This wine is made from Vidal Blanc and subject to our version of the Spanish Solera system. This is a blending process by which there is always a portion of the original vintage wine, in this case, vintage 2000. Robust, sweet, with an aroma of roasted nuts, amber in color. Enjoy this wine as an aperitif or after a meal with a cup of black coffee. 15% alcohol.

The second bottling and second blend of our 2006 Cabernet Franc. A year in barrel has let the wine develop its full potential, showing mineral, spice, jam, and toasty characters. Medium bodied in nature, this is a versatile wine that will pair with green salads to grilled red meat. Will cellar well till 2010. 77% Cabernet Franc, 22% Cabernet Sauvignon, 1% Petit Verdot.

The bumper crop of 2006 Chardonnay allowed us to make 4 blends of Chardonnay and to try something different with each one of them. The Viognier component is the same as the double-gold winning Viognier that we quickly sold out of this summer. It contributes a pleasant floral/citrus nose. The Chardonnay component comes from our Glenway and Sunday Rock vineyards. It was aged in new Hungarian oak puncheons that give it an exotic spice. The combination is a harmonious blend of bold fruit with a hint of spicy oak. Pair with grilled poultry.

The last of the 2006 Rosé. This traditionally-made rosé is still brimming with fresh characters of strawberry and watermelon. The palate is uniquely rosé, crisp and balanced but not acidic or tannic. Made in the tradition of the Loire rosés of France, this wine is made from red grapes, primarily Cabernet Franc, before the juice has extracted the all the color and tannins from the skins. Just off dry at 3 g/L (0.3%) residual sugar. Pair with pastas and pork dishes.

The last of the '05 Wild Ferment Chardonnay. Aged to perfection in our cellars, it's showing off big, robust fruit and butter character followed by a long finish of well integrated toasted oak. Pair with pasta, cream sauces, and white meat such as grilled chicken. Gold medal winner.

Our second release of 2006 Norton. This blend is characterized by a slightly more earthly element than our house 2006 Norton. Dark and robust with intense fruit, but without the over the top floral character sometimes present in Norton. Norton's natural intense acidity is mellowed by a complete malolactic fermentation. Aged 4 months in bottle. Medal winner at the ultra prestigious 2007 National Norton Wine Competition in St. Louis. Pair with eggplant, sourdough bread, and intensely flavored cheeses such as gorgonzola. 75% Norton, 25% Cabernet Franc.

Second bottlings allow us the opportunity to further enhance a blend. Such is the case with this 2nd bottling of 2006 Noblesse Blanc. The already fruit-forward nature of this wine was increased with an addition of Vidal Blanc. Vidal Blanc is known for its intense fruit character as well as its acidity, so this blend will come across as clean and crisp. It shares with the first bottling lots of floral and citrus character. Off-dry, with 0.8% residual sugar. Pair with appetizers, salads, and sea food.

The second bottling of the 2005 Meritage is distinguished by having spent an extra 6 months in barrel. The result is a bit of softening of the tannins that are more mellow on the palate. This is a big, robust wine reminiscent of a California red. Drink now or age up to 10 years. Gold medal winner at the 2007 Virginia Governor's Cup Wine Competition (and one of only two Gold medal-winning Meritage wines)! Pair with grilled red meat.

Just released and already a medal winner at the 2007 National Norton Wine Competition! Gorgeous deep red color and powerful fruit characterize this red. Its natural acidity was softened by a complete malolactic fermentation as well as aging on French oak. Blended with 25% Cabernet Franc to tame the robust character of this American grape species. Approachable now but will age for up to 5 years. Pair with robust foods such as grilled red meats.

Made primarily from out estate Glenway vineyard, this wine has undergone a complete malolactic fermentation and was aged in French and American oak barrels. The aroma is characterized by clean fruit, well integrated with spicy components from the oak. On the palate, you’ll find a harmonious balance between the fruit, oak, tannin, acidity, and alcohol that brings to mind an old-world style red. A medium-bodied wine that’s approachable now but robust enough to stand up to 3 years' worth of aging.

A gem of the 2006 harvest. Intense aromas of pear, melon, and kiwi are complemented perfectly by subtle oak that offers a hint of butter. The palate is met with a robust yet elegant balance of alcohol, fruit, and oak tannin that never overpowers. The refined oak concludes this package by carrying the fruit through a long and supple finish.

Except for the small bottling of the 2006 Noblesse Rouge, the Petit Verdot marks the launch of our dynamite 2006 reds. Deep, rich violet color is just the start. Your nose is met with clean fruit, pepper, and spice - classic Petit Verdot character. On the palate there is timeless Bordeaux character of berry and cassis with a perfect balance of alcohol, silky tannins, and acidity. Full-bodied, yet approachable now. Enjoy through 2009.

If you liked our previous Vidal Blanc dessert wines, you’ll be blown away by our 2006 vintage. At 8.0% residual sugar and 15.5% alcohol, this is a high octane dessert wine. Viscous and exceptionally sweet, this wine gushes with fresh dried apricot character. Enjoy in small doses as an aperitif or with less-sweet desserts such as fresh fruit-laden shortcake. Follow with robust black coffee!

A powerful red wine - robust yet approachable. Lots of raspberry and a hint of cherry on the nose while your palate is saturated with rich, mature tannins. Great mid-palate with plenty of dark chocolate flavors. Pair with robust red meats and other strongly flavored foods such as gorgonzola cheese.

This is our powerhouse white wine for 2006. 100% Chardonnay and 100% from our estate Glenway vineyard located on the winery property. Barrel fermented and aged with a healthy dose of new French oak, this wine exhibits tons of fruit. The oak-derived tannin and robust level of alcohol (13.5%) complement the fruit component to create a full-bodied white. Pair with grilled white meats and hearty side dishes.