Virginia Wines

While Virginia may not be the center of US wine production, the state is certainly no stranger to the vine. In fact, it was been documented that wine has been produced in Virginia since as early as the 17th century. Currently, Virginia is home to six American Viticultural Areas: AVA North Fork of Roanoke AVA , Northern Neck George Washington Birthplace AVA, Rocky Knob AVA, Shenandoah Valley AVA and the Eastern Shore AVA. Chardonnay is the state’s most planted grape variety, creating rich and full-bodied wines, a testament of the state’s hot climate. However, with Virginia’s high humidity during the growing season, mold and mildew can be problematic, thus thicker-skinned varietals like Cabernet Sauvignon and Petit Verdot are often more dependable. To learn more about Virginia’s wine culture and history, be sure and check out our Virginia Wine Guide.

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Showing 1 thru -8 of 504
91
points

Trump 2007 Brut SP Reserve Chardonnay (Monticello)

  1. $45
Rich and luscious scents of baked apple, dried pineapple, honeyed brioche and baking spice follow through to the expansive palate. The well-integrated mousse lends this sparkler a luxurious feel, and the baking-spice note continues on the precise, tenacious finish. This bottling is a special release, sold to Trump Wine Club Members only.  — W.E.  (5/1/2013)
91
points

Barboursville Vineyards 2010 Octagon Red (Virginia)

  • Cellar Selection
  1. $50
Winemaker Luca Paschina has crafted an aromatic patchwork of dark plum, cassis and tar, plus baking spice, mocha and turned-earth details. Medium to full bodied, this selection shows impressive finesse that is characteristic of Barboursville wines, and the balance between its flesh and tannin-acid framework is spot on. Stash this one in the cellar for a few years.  — A.H.  (12/31/2013)
91
points

Barboursville Vineyards 2010 Reserve Nebbiolo (Virginia)

  • Editors' Choice
  1. $40
Nebbiolo in Virginia? Yep, not surprising considering Italian-born winemaker Luca Paschina is behind it. Brown spice, tar and licorice notes hit the nose first, followed by scents of dried herb and desiccated black fruit. It’s a medium- to full-bodied wine, bearing a chewy structure, bold flavors and a protracted finish. This will gain in complexity and finesse…  — A.H.  (12/31/2013)
91
points

RdV 2010 Lost Mountain Red (Virginia)

  1. $88
Subtle yet decadent aromas of wild berry cobbler, dried flower, chocolate and smoked meat comprise the nose of this Bordeaux-style red blend. Medium to full bodied, this bears firm yet finessed tannins and composed acids. Added notes of leather and spice unfold on the lingering finish.  — A.H.  (12/31/2013)
91
points

RdV 2010 Rendezvous Red (Virginia)

  1. $75
Bold aromas of black plum, licorice and chocolate mark the nose, with accents of turmeric and dried herb adding interest. This medium- to full-bodied Bordeaux-style red blend is confident and muscular, bearing toasty and chocolaty flavors. The finish is warm, structured and enduring.  — A.H.  (12/31/2013)
90
points

Lovingston 2011 Gilbert’s Vineyard Pinotage (Monticello)

  1. $27
Notes of undergrowth and rose potpourri meld with touches of dark red berries in this idiosyncratic Pinotage. Medium to full bodied, this is a bold, concentrated effort, with an assertive acid-tannin framework. The succulent dried-strawberry flavor is delicious and would pair well with roasted herb-crusted quail.  — A.H.  (12/31/2013)
90
points

Tarara 2010 Cabernet Franc (Virginia)

  • Editors' Choice
  1. $23
Aromas of spicy cherry, mixed bramble fruit, flower and turmeric start out mild, but become explosive and rich as the wine sits in the glass. The powerhouse palate shows intense but finessed concentration, with succulent cherry, herb and cocoa flavors that are bound by chewy tannins.  — A.H.  (3/1/2013)
90
points

Tarara 2010 CasaNoVA Merlot (Virginia)

  1. $50
The nose is packed with dark notes of desiccated strawberry, red currant and caramel lozenge, plus dried herb and maduro subtleties. Astringent, lip-grabbing tannins bolster the fleshy, medium- to full-bodied palate. A few more years of bottle aging should help mitigate some of the tannic blow, but enjoy it now with a brief decanting and a slab of grilled meat.  — A.H.  (3/1/2013)
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