Our Solera is a non-vintage wine in which a portion of our Vidal Blanc is taken and aged in the sun, then back-blended with the original vintage (established in 2000). This fractional blending and aging method is called “Solera,” and the finished product is similar to a Spanish style of Oloroso sherry. The Vidal is siphoned into five-gallon glass casks and placed on the roof of the winery where it is exposed to direct sunlight and heat, which oxidizes the wine and darkens the color. Brought down to the cellar for aging over the winter, the finished product is blended with the remainder of the solera from the previous year, and a portion is held back for the next vintage. With each production, the wine gets older and older; with each bottling containing a fraction of each previous release and now in its 14th year, this batch contains almost a decade and a half of hand-crafted tradition! Serve room temperature with raised game pie.
Aromas of pecan, orange zest, and balsam. Flavors of butterscotch, cinnamon, and creme brulee
Vineyard sits between 900' and 1200' elevation. Southeast aspect, with 10% grade. Rocky soil comprised of shale, limestone and clay.
Vidal was picked ripe and fermented in tank until the fermentation naturally stops. Then the wine is racked to glass carboys and ages on the roof for 10 months. Once the weather turns cold the wine is taken of the roof and blended with our reserve portion in barrel. A portion is separated for bottling, the rest goes back to barrel to age.
2015 was a good vintage in Virginia with consistently warm, dry weather throughout the growing season. The fruit came in with good phenolics, and balanced chemistry. Whites were picked about 2 weeks earlier than previous years, but with optimal ripeness. Reds came in with excellent flavors and sound skin integrity.
Food Pairing Notes