Part of our Reserve Signature Series, select vintages in this series encapsulate the most intimate level of care and attention, allowing these vintages to showcase the art and vision of our winemaker - Scott Spelbring.

Produced from a single vineyard in Loudoun County, the Reserve Viognier is well rounded while expressing Viognier’s traditional floral notes. The subtle use of new and older oak contributes to additional notes of vanilla and a hint of shortbread.

Serve slightly chilled. Pairs well with lobster, fettuccine alfredo, shrimp and grits

Piquette is an easy-drinking, lower alcohol wine fermented using grape skins or pomace that has already been pressed. In the case of our Piquette Blanc we added water to our pressed Albarino pomace, fermented the remaining sugars and bottled with just a splash of Viognier wine for additional flavor. Unfiltered with a very light effervescence round out the finished wine making it a fun springtime sipper. Honeysuckle, floral and lemon zest with tropical notes of banana and pear with a slight creamy or custard finish.

A year of aging this natural-style wine has made the sweetness taper off into a dry white wine with a touch of fruit on the finish.

A semi-sweet wine.  A blend of our own apples from Great Country Farm.  Fresh and bright with mild apple notes similar to Golden Delicious. 

Pairs well with hard cheeses, especially cheddar, prosciutto and pork dishes.

Vidal Blanc, Chardonnay, Semillon

Predominantly stainless steel fermented with a slight kiss of oak barrel fermented Semillon and Chardonnay.  Crisp acidity with flavors of green apple, white grapefruit, citrus, pear, and white flowers while notes of tangerine, lemon rind and a hint of vanilla linger on the finish. A hint of residual sugar will compliment any Summer day! Reminiscent of Riesling.

Pairs well with Carbonara pasta, hard cheeses, potato soup, cheese fondue

Add some summer sunshine to your winter wine list, with this semi-sweet, fruit-forward wine. We harvested around 13 tons of many varieties of our own peaches from Great Country Farm to make our peach wine.  All peaches have been hand pitted up to this point so needless to say, it is a labor of love to create this wine.

Pairs well with grilled foods, and pulled pork

100% stainless steel fermented. Tropical fruits such as pineapple and banana greet you on the nose and make way to Meyer lemon and dried apricot on the finish. Slight 1% residual sugar to balance against the acidity. Fermentation intentionally stopped for natural residual sugars.

Pairs well with Thai dishes, curries, Buffalo wings, white chocolate.

100% Viognier

Honeysuckle and spring floral notes introduce the 2023 Viognier while white peach and apricot dominate the finish. A short aging in oak barrels brings a hint of biscotti and shortbread beneath the traditional flowery Viognier signature aromatics while helping to preserve the clean textures of the stainless steel fermentation.

Pairs well with grilled chicken, creamy Italian dishes, goat cheese, crab cakes, and Thai inspired meals. 

This refreshing, off-dry Rosé is made from Chambourcin grapes, slowly fermented in stainless steel to retain maximum aromatics and freshness. Fruit-forward notes of ripe strawberries and cranberry intertwine with hints of lemongrass, mint, and a delicate acidity for a perfect springtime pairing.

Pairs well with cheese plates, dried fruits, picnic lunches, and delicate Asian-inspired dishes as well as smokey barbecue dishes

Fruit-forward, medium body with subtle tannins. Jammy and loaded with red fruit (red cherry, pomegranate, and plum) with vibrant acidity, herbs, and a hint of smokiness. Easy drinking, food friendly, all-occasion red blend.

Pairs well with fresh pasta, fried arancini, goat cheese, bbq ribs, grilled mushrooms, campfires, and friends

100% Norton. Released in 2023.

Uniquely “Norton” in flavors and aroma, the Norton Port is a fortified wine produced in a traditional port fashion and is a blended composition of Norton from 2016, 2017, 2018, and 2019. The wine begins fermentation like any of our wines but the wine is then fortified with an addition of aged Norton brandy. This causes an increase in alcohol and a halt in fermentation leaving an amount of natural residual sugars that balance the high alcohol content. The wine is then aged in a combination of whiskey and neutral wine barrels. Notes of Baker’s chocolate, fig, candied liquor cherries, and a hint of bourbon and vanilla intertwine to make a unique wine.