The dream of a world class Virginia wine began with Thomas Jefferson. Although Jefferson knew that Virginia had the weather and terroir for grape growing and winemaking, he never saw his dream come to fruition. This is, in part, due to Phylloxera—an aphid-like insect that feeds on the roots and leaves of grapevines. However, Virginia grape growers now understand that to successfully grow European grapes, they must first graft the vine onto phylloxera resistant American rootstock. This was the first major hurdle to realizing the dream of a Virginia wine, the next, proving the viability of grape growing as an agricultural endeavor. Officially, the wine industry in Virginia began in 1976 with the Zonin family, one of Italy’s largest wine producers. They bought Barboursville in Orange, an area near Charlottesville, with the hopes of starting a vineyard. Underlying this decision was the belief that European grapes could thrive in the Commonwealth of Virginia. After the purchase of Barboursville, the Zonin family invited Gabriele Rausse, an Italian winemaker, who is currently the Director of Gardens and Grounds at Monticello, to assist in making the dream of a Virginia wine a reality. Today, the Commonwealth boasts hundreds of successful wineries and vineyards, many producing award winning wines–including Barboursville Vineyards, Virginia’s first commercial winery. And, Gabriele Rausse is partially responsible, having consulted on 40 vineyards and 10 wineries in the Commonwealth, including his own. He is considered the father of modern […]
Sheep heading towards the barn as a storm brews on Green Hill Farm “You are never alone or helpless. The force that guides the stars guides you too.” ~Shrii Shrii Anandamurti; Indian philosopher Praying for all of those who are in the path of Hurricane Florence.
September is my birthday month, and thankfully, I’m turning another year older. I am now firmly into my fourth decade–or as Farmguy corrected–fifth decade, because you count 0 to 10 as your first decade…..okay—whatever! The bottom line….I am forty-something and well into the journey of my life. And, with this understanding, I started considering the passing years and what “age” means to me. As someone who’s interested in wine and recently completed the WSET Level III Award in Wines through the Wine & Spirit Education Trust this year, I started thinking about aging in wine and aging in life. I thought about the grapevine’s journey versus our own journeys. Young grapevines have vigor and brightness, but it’s the older vines that are the most sought after to make the best wines. This is partially because the vines take on the nuances of their environment: herbs, mushrooms, and flowers as well as the minerality of the soil; and, as vines age, they produce a delightful complexity and intensity in their fruit. These extra years are prized and celebrated, because in viticulture, time is allowed for character to express itself. It’s understood that many vintages will pass before a vineyard will start to show its magic. From the vineyard to the cellar, respect for the aging process continues. A particular set of environmental conditions is cultivated to help the wines age: dark cellars, correct humidity, constant and perfect temperature, and no excessive […]
Farmgirl with lambs, Truffle and Tino Green Hill Farm June 2018 Evening cocktails…or attitude adjustment hour with the woollies is our favorite way to end a long week. 😉 Enjoy your weekend!
Farmgirl in Saint Émilion (right bank of Bordeaux) November 2016 “You had me at hello.” A line made famous by Dorothy Boyd, the love interest in the film “Jerry Maguire.” However, if Dorothy had been a sommelier, she may have said, “You had me at Merlot.” And, with good reason. Merlot, French for little blackbird because of its very dark fruit, is naturally versatile, acclimating to different climate zones and soil compositions, which, over time and a lot of travel, have made it the second most planted red grape on the planet, behind its brother from Bordeaux, Cabernet Sauvignon. Merlot can be big and rich, but also fruity and soft, without being overly high in acids or tannins. These characteristics make Merlot an elegant and easy choice to drink as well as pair with food. If that doesn’t spark your interest in Merlot, maybe this will. You know all those famous red wines from Bordeaux? Wines that are considered some of the best in the world? Well, they’re all blended with Merlot. And, many are mostly Merlot—especially, on the right bank of the Gironde estuary in the Bordeaux appellation, where it’s the law that Merlot has to be the predominant grape. Of course, the most famous Merlot wine is undoubtedly Pétrus (100% Merlot) from the Pomerol region of Bordeaux. This highly collectable wine can fetch several thousand dollars, depending on its vintage. You may not be as familiar with Merlot’s positive […]