Our dessert wine showcases the beauty of a late harvest Petit Manseng. Inspired by the sweet wines of Jurançon, we adapt to our Virginia climate and steep mountain elevation to produce a wine of concentration and finesse.

Named for Anna Rae (daughter of Ruth) and her husband Alpheus, the third generation of our family to farm this land. It is their youngest son, Jeff, who started and manages the vineyards.

Vineyard

Located on a plateau of a western slope of the Blue Ridge Mountains, at 1270 feet above sea level and growing in deep and well drained rocky soils, these vines (planted in 2008) consist of 1.5 acres at a planting density of 1361 vines per acre. The vines are cane pruned and trained to the Double Guyot system. Learn more about our vineyard →

Vintages

Season

2010 was an extraordinary winegrowing year in Virginia. High heat and extremely dry conditions prevailed throughout the growing season. Add in an early bud break and no season-ending tropical storms, we enjoyed a long growing season which in turn allowed our grapes time to attain ultimate and full ripeness.

Winemaking

The grape clusters were hand-harvested on September 5 and then chilled for 24 hours to help retain fresh acidity and delicate aromatics. To extract the juice, whole clusters were pressed with the first light press fraction or free run juice being separated from the later moderate press fraction or press juice. This press juice was later sold on the bulk market. The free run juice was cold settled for 24 hours and then racked and inoculated with yeast for fermentation, ⅓ in new 225L French oak barrel and ⅔ in stainless steel tank. Fermentation lasted about 30 days at around 55ºF. After completion of fermentation, the wine was blended into stainless steel barrels to aged on light yeast lees for 16 months and bottled in March 2012.

Varietal

100% Petit Manseng

Production

75 cases of 375 mL bottles

Aging Potential

2012-2030

no information currently available for this vintage

Season

2012 was an excellent year for growing grapes in Virginia. It was reminiscent of the stellar 2009 vintage. Bud break occurred very early, around the last couple days of March. Flowering was also early, at the end of May. Summer temperatures were normal, with some hot days and some cool ones. Rainfall was rather low for most of the summer, turning very dry in August just before harvest. A couple of minor rain events occurred in late August and early September but after these rains past, the rest of harvest was beautifully dry, sunny and warm during the days and very cool and crisp during the night time hours.

Winemaking

Hand-harvested on October 25, the grapes were then placed in our walk-in cooler/freezer for about 2 weeks until frozen. To extract the juice, whole clusters were pressed while slowly thawing. The first light press fraction or free run juice being separated from the later moderate press fraction or press juice. This press juice was later sold on the bulk market. The free run juice was cold settled for 24 hours and then racked and inoculated with yeast for fermentation, ⅔ into new 225L French oak barrel and ⅓ in stainless steel tank. Fermentation lasted about 30 days at around 55ºF. After completion of fermentation, the wine was blended into stainless steel barrels to aged on light yeast lees for 16 months and bottled in February 2014.

Varietal

100% Petit Manseng

Production

768 bottles (375mL)

Aging Potential

2014-2030

Season

2013 consisted of a troublesome growing season and a beautiful ripening and harvest season. The spring and early summer months were warm and wet resulting in the vines growing wildly and rapid. This, in turn, caused us to work long and rapidly just to keep up. But by mid-August and through October the rains ceased and the vines stopped growing and put their energies into ripening their fruit. There were no tropical systems in our area and we enjoyed many sunny and warm days and very cool crisp nights.

Winemaking

Hand harvested on 6 November, the grapes were then placed in our walk-in cooler/freezer for about two and a half weeks until frozen. To extract the juice, whole clusters were pressed while slowly thawing. The first light press fraction or free run juice being separated from the later moderate press fraction or press juice. This press juice was later sold on the bulk market. The free run juice was cold settled for 24 hours and then racked and inoculated with yeast for fermentation, ⅔ into new 225L French oak barrel and ⅓ in stainless steel tank. Fermentation lasted about 6 months at around 55ºF. After completion of fermentation, the wine was blended into stainless steel barrels to aged on light yeast lees for 9 months and bottled in February 2015.

Varietal

100% Petit Manseng

Production

1400 bottles (375mL)

Aging Potential

2015-2030


This list includes previous vintages up to the present. See which wines are currently available →