2010 Hodder Hill


Black licorice, black cherry, currant, violet, dried fig, cinnamon and orange peel


Fresh, bright and youthful, rich, refined and complex, a long exit after subtle, silky tannins

Food Pairings

Roasted duck, grilled juicy lamb burger, seared well-marbled rib eye, creamy mushroom risotto and warm roast beets with greens


Located on the west slope of the Blue Ridge Mountains, between 1,000 and 1,300 feet above sea level. This planting consists of 8.3 acres of 2- to 14-year-old vines growing in deep, steep and well drained rocky soils. The vines are cane pruned to an Open Lyre and Double Guyot trellising system.


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 red grapes time to attain ultimate and full ripeness. Very light leaf pulling was performed this vintage to slow down berry development and to protect the clusters from the blistering summer heat. These are hedonistic wines.


A blend of 69% Cabernet Sauvignon, 21% Merlot, and 10% Petit Verdot. The grapes were hand picked and chilled overnight. A double sorting, (pre and post destemming) was performed and the berries were destemmed without crushing. The whole berries filled small one-ton fermenters and were cold soaked for 4 days. Moved into the fermentation room, the bins were warmed to 60 degrees Fahrenheit and inoculated with yeast. Fermentation temperatures reached the low 80s and lasted from 7 to 10 days, with 2 cap punch downs performed each day. After about 2 weeks of maceration, the wine was pressed off, allowed to settle overnight and the transferred into barrels the next morning. The barrels were inoculated with a malolactic culture and this fermentation lasted from 30 to 60 days. Once ML fermentation was complete the wine was racked out of the fermentation room back into our cellar and allowed to rest. During the summer of 2011, the final blends were made and the wine was transferred from primarily new French oak barrels to older, neutral barrels for further aging. Unfined and unfiltered, it was bottled in August 2012.

350 cases produced. Hold 2 years and can age through 2028.


Sold out