Oh, COVID. How I don’t miss you. If you did any high COVID winery visits, you know it was… different. That said, I had done some writing on some solo winery trips in January of 2021 and instead of throwing them out, it doesn’t hurt to leave them for notoriety. I’ve been to both of these wineries since so you’ll be sure to hear a bit of the differences in future posts. In the meantime, a glimpse into the not-to-distant past of a different situation for winery visits.
Part wine note practice, part narrative. Each piece of information adds to the next.
COVID Winery Visits – Breaux Vineyards
Driving up to Breaux Vineyards is spectacularly breathtaking. Vineyards spread out over the valley with a villa rising up in the distance. With roat iron details throughout the property, including in the outdoor seating details, you feel more like you are in Italy than Loudoun County in Virginia.
With room for masses of people, it is popular in the region. With plenty of lawn seating, there is indoor seating in the tasting room as well as some patio and veranda seating available to give you a wide range of visual stimuli every time you visit.
My first visit after moving back from Japan was self-guided thanks to COVID-19, which included three white wines and three red wines.
The 2019 Sauvignon Blanc tastes like a Sauvignon Blanc. To be fair, I think it is one of the best compliments that a wine tastes like it should. I’ve been to many breweries that labeled things as a “brown ale” and had they just called it an “IPA” I would have liked it much better. Not wine, but the same idea applies.
Fermented in stainless steel it was aged in acacia wood puncheon. It is light and a beautiful example of the varietal.
The 2019 Madeleine’s Chardonnay is 100% chard. A combination of 4 months in 70% steel and 30% acacia wood, it comes on the nose still slightly buttery but fresh and reminds me of sitting by a lake in the summertime. Not an overly heavy chardonnay, I can see this pairing nicely with lighter fare.
The 2019 Viognier, I’m seeing a pattern with their white varietals which are, at least for this tasting all 100%. Fermented in stainless steel and aged in neutral oak, this one is very floral. While not my normal cup of tea, I can see it as a good summer wine (it’s currently winter as I try and write about this so I blame that slightly for any ill regard).
The 2017 Marquis de Lafayette, yes, named our friend that helped in the Revolutionary War can be considered a Cab Franc as at 90% it is above the 75% threshold in Virginia to be considered a single varietal but has Petit Verdot (another good Viriginia Grape) and Merlot to finish it out. Medium bodied you’ll want some hard cheeses for this one. Speaking of! I need to seriously have a cheese post on your way. Speaking from someone that had 9 styles gifted at Christmas. More tobacco notes on this one for me.
The 2016 Meritage or the American “we can’t call it Bordeaux so we’ll call it Meritage”, highlights Merlot at 57% of the blend, followed by 19% Cabernet Franc, 18% Petit Verdot, 5% Cabernet Sauvignon, and 1% Malbec. The wine notes state this one is full-bodied but it hits my tongue more as a light-bodied wine. However, it does have lovely hints of pepper on the back end. Makes me want to be eating duck.
The 2014 Nebbiolo was aged for 24 months in new and used American and French oaks. I like how the vintner got those all in there. Breaux suggests pasta for this one and I would agree.
While a good chunk of Breaux Vineyards wines is in the $25-30 range, the Meritage (typically really across Virginia) and their Nebbiolo are pushing $50.
I had their large pretzel as a snack and while the pretzel was delicious, the mustard was just typical yellow mustard. Side note, I don’t think that mustard goes with wine at all. The vinegar overpowers. I just needed some carbs! Now, with beer though, that’s another story together…
The tasting on weekends requires reservations right now with COVID but it’s always a good idea to check their website ahead of time. You get a cute stemless glass with their logos, a rarity I feel lately. I remember when you used to ALWAYS get a glass -for free- when going to wineries, even in California where you think they that time had more visitors. Now you have to pay for them or they aren’t even a thing.
And if you go to as many wineries as I do, you don’t necessarily WANT that much glassware but it is nice when it has been a while.
They have everyday quantity discounts.
6-11 bottles get 10% off and 12+ get 15% off. Join the cellar club and that goes up by 5% apiece.
Location:
36888 Breaux Vineyards Lane, Purcellville, VA 20132
www.breauxvineyards.com
COVID Winery Visits – 868 Estate Vineyards
Apparently, I had a look in my eyes, seeable even through my plaid mask I’d received for Christmas, that I liked dry wines. So the staff at 868 Winery swapped out their sweet red for a Chardonel on the wine flight I decided on.
A nice crisp white with not too heavy a body.
The flight starts with a 100% Chambourcin which they suggest you pair with a tangy BBQ or roasted chicken. Both I could see working quite nicely with it. I wasn’t a huge fan of Chambourcin until I recently discovered more dry renditions. This one has a nice acidity to it.
Second, a 100% Cabernet Franc. Quickly becoming a popular wine in Virginia, it is one of my favorite varietals. One of the traditional Bordeaux blend grapes, here in Virginia, they do quite lovely on their own. They can stand on their own with hardy fall and winter dishes, but they are also a great glass to enjoy with some nice cheeses. I get more leather flavors from theirs that I normally do as well as a burst of raspberry. With a linger pinch of peppery goodness to finish it off.
I could definitely see myself sitting by a fire and enjoying it. Conveniently during the winter at 868 Winery – there are firepits! And a beautiful hillside to gaze upon.
Third, the NV Grandale. “NV” = “Non-vintage” meaning that it has grapes from several different vintages (growing years). A mixture of 56% Cabernet Sauvignon and finished out with Merlot, it would definitely go well with a nice juicy steak.
My missing (replaced) glass was the Canvas Red, a Chambourcin, Vidal Blanc, and Chardonel blend with 4% residual sugars.
868 Estate Vineyards is open Wednesday thru Sunday which live music in the summer and fall.
I look forward to the normal life of post-COVID shutdowns to be able to try their farm-to-table restaurant Grandale. The restaurant pre-dates the winery.
The Tasting Room, Grandale Restaurant, and circa 1840 Manor House are all available for private events. With the beautiful countryside on 120 acres, I can see them being filled often. They have space for up to 150 guests.
The 2020 Virginia Governor’s Cup was held here and they are the awardees of many medals over the years.
Dog-friendly – outside, Family-friendly, Large Parties and Restaurant onsite as well as snacks in the tasting room such as charcuterie and warm pretzels.
Location:
14001 Harpers Ferry Rd, Hillsboro, VA 20132
www.868estatevineyards.com