Vin Rouge (French for “red wine”) is, by design, a less-structured simpler red blend. Reflective of the beautiful variety that we are given in each season’s weather, the Vin Rouge reflects its time and place purely. Best on the table with friends and simple foods.
Vineyards
Located on a western slope of the northern Blue Ridge Mountains, between 1000 and 1400 feet above sea level. These plantings consist of 12.2 acres under vine, growing in deep, steep and well drained rocky soils. The vines are cane pruned and trained to both the Open Lyre and 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 red grapes time to attain ultimate and full ripeness. These are hedonistic red wines.
Winemaking
The grapes were hand harvested 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 then cold soaked for 4 days. Moved into the fermentation room, the bins were warmed to 60ºF and inoculated with yeast. Fermentation lasted about 7-10 days with 2 cap punch downs each day. After about 2 weeks of additional maceration, the wine was pressed off, allowed to settle overnight and racked into barrels the next morning. The barrels were inoculated with a malolactic culture and this fermentation lasted from 30-60 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. Bottled unfiltered in March 2012.
Varietals
40% Cabernet Franc, 27% Cabernet Sauvignon, 27% Merlot, and 6% Petit Verdot
Production
75 cases
Season
2011 was a fine growing season but ended on a down note with a very challenging and wet harvest season. Bud break occurred normally, around mid-April and flowering too was normal, around the first of June. Summer temperatures were normal, with some hot days and some cool ones. Rainfall was normal for most of the summer, turning very dry in August just before harvest. On August 26th, 1.5 inches of rain fell from the remnants of hurricane Irene. Then on September 4, the onslaught of tropical storm Lee began, bringing 5 inches of rain, and the rains did not stop for another 30 days. We left our red grapes to hang through the rains and when it was all over they had gained ripeness but about 50% was lost. All of our red grapes required bleeding off juice soon after crushing to reduce the dilution effect from these rains.
Winemaking
The grapes were hand harvested and chilled overnight. A triple sorting, (at picking in the vineyard, and on the crush pad, pre and post destemming) was performed and the berries were destemmed without crushing. The whole berries filled small one-ton fermenters and then cold soaked for 4 days. Moved into the fermentation room, the bins were warmed to 60 degrees Fahrenheit and inoculated with yeast. Fermentation lasted about 7 to 10 days with 2 cap punch downs each day. After about 1 week of additional maceration, the wine was pressed off, allowed to settle overnight and racked 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 2012, the final blends were made. Bottled unfiltered in August 2012.
Varietals
50% Cabernet Sauvignon, 36% Petit Verdot, 14% Merlot
Production
300 cases
Aging Potential
2012-2016
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. Harvest began in late September and lasted through the middle of October.
Winemaking
The grapes were hand harvested and chilled overnight. A triple sorting, (at picking in the vineyard, and on the crush pad, pre- and post-destemming) was performed and the berries were destemmed without crushing. The whole berries filled small one-ton fermenters and then cold soaked for 4 days. Moved into the fermentation room, the bins were warmed to 60ºF and inoculated with yeast. Fermentation temperatures reached into the mid-80s and lasted about 7-10 days with 2 cap punch downs each day. ML fermentation began in the bins after primary fermentation was complete. After additional maceration time of from 2-3 weeks, the wine was pressed off, allowed to settle overnight and then racked into new and older French oak barrels where ML fermentation completed. The wines rested for five months before this blend was assembled during the summer of 2014. This wine was bottled unfiltered and unfined in February 2015.
Varietals
47% Cabernet Sauvignon, 35% Cabernet Franc, 12% Merlot, 6% Petit Verdot
Production
425 cases
Aging Potential
2015-2020
Season
Following an extremely cold winter, spring was wet and cool and the first half of summer was wet and hot. In August, the rains stopped and we enjoyed a relatively dry and warm harvest with no tropical storms moving through our area. Harvest began in late September and lasted through the middle of October.
Winemaking
The grapes were hand-harvested and chilled overnight. A triple sorting, (at picking in the vineyard, and on the crush pad, pre- and post-destemming) was performed and the berries were destemmed without crushing. The whole berries filled small one-ton fermenters and then cold soaked for 4 days. Moved into the fermentation room, the bins were warmed to 60ºF and inoculated with yeast. Fermentation temperatures reached into the mid-80ºs and lasted about 7 to 10 days with two cap punch downs each day. Malolactic fermentation began in the bins after primary fermentation was complete. After additional maceration time ranging two to three weeks, the wine was pressed off, allowed to settle overnight and then racked into new and older French oak barrels where malolactic fermentation completed. The wines rested for five months before this blend was assembled during the summer of 2015. This wine was bottled unfiltered and unfined in May 2016.
Varietals
62% Cabernet Sauvignon, 16% Cabernet Franc, 12% Merlot, 10% Petit Verdot
Production
450 cases
Aging Potential
2016-2025
Season
The weather of 2015 in Virginia was quite normal–or predictably quite unpredictable. A cold winter, hitting zero a few nights, followed by a cool dry spring with normal bud break around April 15. Early summer had increased frequency of rains but by the end of July the rains stopped and late summer into early autumn once again became very dry with beautiful fall ripening and harvest weather.
Winemaking
The grapes were hand harvested and chilled overnight. A triple sorting, (at picking in the vineyard, and on the crush pad, pre and post destemming) was performed and the berries were destemmed without crushing. The whole berries filled small one-ton fermenters and then cold soaked for 4 days. Moved into the fermentation room, the bins were warmed to 60ºF and inoculated with yeast. Fermentation temperatures reached into the mid-80ºs and lasted about 7-10 days with 2 cap punch downs each day. ML fermentation began in the bins after primary fermentation was complete. After additional maceration time of from 2-3 weeks, the wine was pressed off, allowed to settle overnight and then racked into new and older French oak barrels where ML fermentation completed. The wines rested for five months before this blend was assembled during the summer of 2016. This wine was bottled unfiltered and unfined in February 2017.
Varietals
62% Cabernet Sauvignon, 29% Cabernet Franc, 9% Merlot
Production
370 cases
Aging Potential
2017-2025
Season
A wet winter, including a 26 inch snow event in January, followed by a cold (18F) to hot (72F) April, followed by 19 days straight of rain in May started the vintage off bad. But August through early October was hot and dry making the vintage a great and memorable one. Wines are big, concentrated, and well-structured.
Winemaking
Fermented in small one-ton bins, 14 days of post fermentation maceration, gently pressed, then aged for 17 months in French oak barrels. Bottled unfiltered and unfined.
Varietals
68% Cabernet Sauvignon, 15% Cabernet Franc, 14% Merlot, 3% Petit Verdot
Aging Potential
2018-2025
Season
A benchmark Virginia vintage. Everything went right in 2017. Normal bud break, flowering, and fruit set. Ample sunshine and heat but not too hot. On the dry side but again not too dry. A very uneventful harvest, weather-wise, allowing decision making based solely on fruit flavor and aroma.
Winemaking
Fermented in small one-ton bins, 14 days of post fermentation maceration, gently pressed, then aged for 20 months in French oak barrels. Bottled unfiltered.
Varietals
68% Cabernet Sauvignon, 15% Cabernet Franc, 14% Merlot, 3% Petit Verdot
Aging Potential
2019-2030
This list includes previous vintages up to the present. See which wines are currently available →