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This easy-drinking wine is an earthy blend of Cabernet Franc, Syrah, and Chambourcin. Aged in a combination of French and American oak barrels, our 2006 Breakheart Red offers the complexity, spice and color from the 2006 Cabernet Franc, with bright, vibrant red-fruit flavors and aromas from the 2006 Syrah. A local favorite, our winemakers change the blend of this wine with each vintage, allowing for experimentation.

A varietal famous for producing quality fruit in Virginia, our 2007 Cabernet Franc was similar to the previous vintage, with small cluster size and early bud break and harvest. The fruit was then carefully handled and left on the skins for a period of two weeks before aging in a Burgundy style for ten months.

The 2006 Cabernet Sauvignon was aged in French and American oak for 10 months. After harvest, the fruit underwent extended maceration, enhancing the color and body of the wine. The Cabernet was blended with Petit Verdot to develop the depth and tannins of the palate.

This Chardonnay was fermented and aged on its lees half each in French and American oak barrels, and held in stainless steel tanks for ten months. Over the years, it has become known as "Charlottesville's Chardonnay," and was bottled this year with both screw cap and cork closures. Our largest production, this wine is fashioned with beautiful extraction of fruits, fresh and lively acidity, and subtle, well-integrated oak flavors.

Aged on its lees in our premium French oak barrels for ten months, this wine is a blend of the New and Old blocks from White Hall and is 100% hand-picked estate fruit. The wine has delightful fruit on the palate, a crisp clean finish, and a touch of French oak flavors and aromas. Much like a white Burgundy, our Chardonnay Reserve will benefit from some bottle age.

Literally translated as "blend of the fields," this local favorite also shares the owners' last name. The Cuvee is our premium red wine, made from the best fruit and juice that each vintage has to offer. A classic Bordeaux blend, our 2006 vintage is comprised of all five Bordeaux varietals and was aged for 18 months in our finest oak barrels..

This port-style dessert wine was named after Mrs. Edith Champ, a co-owner of White Hall Vineyards. A blend of Touriga (a Portuguese varietal) and Petit Verdot, the 2006 vintage shows intense spicy aromas and wonderfully full flavors. With residual sugar and alcohol levels that are slightly lower than typical ports, this is a fantastic dessert wine. Enjoy a glass with a piece of chocolate for an added treat!

Produced in a manner similar to our 2006 vintage, the 2007 Gewurztraminer was cold soaked and pressed. The juice was then added to barrels and steel tanks for fermentation. This vintage of our Gewurztraminer was also made in an Alsatian style, but is slightly sweeter than the 2006 vintage, making this a great food wine and a wonderful aperitif.

Light and fruity, the 2007 Merlot was aged for eight months in both French and American oak barrels. It was fermented half in small bins and half in the French Delestage method. Blended with Petit Verdot and Chambourcin, our Merlot has a long and smooth finish.

This is White Hall's fourth year producing a Petit Manseng, and the wine has quickly become a local favorite. A grape known primarily for blending, it is becoming more and more popular as a varietal. Our Petit Manseng grapes were harvested later than most fruit, providing beautifully ripe flavors. Expect a big, rich, aromatic, fruity, and floral white wine with just a bit of sweetness.

A popular Bordeaux varietal that has shown great potential in Virginia, this is our fourth vintage of Petit Verdot. The grapes were fermented half in small bins and half with the French Delestage method, and the fruit was then aged in French and American oak. Deep color, rich flavors of fruit and spice, and smooth tannic structure make this varietal one of our most popular.

100% estate grown, our Pinot Gris fruit was crushed and cold soaked on the skins for four hours prior to pressing, adding to the body and richness. Neutral oak integration occurred during fermentation to give the juice more of a "Gris" style, before moving the collection into stainless steel tanks to complete the process.

The Soliterre, our version of a German Eiswein, is a sweet dessert wine. In Europe, grapes are naturally frozen while here, grapes are harvested in early September and mechanically frozen for three months. The fruit is then pressed partially frozen and the resulting juice is concentrated and viscous. The residual sugar levels are also higher than normal, allowing us to partially ferment the wine, while leaving behind some sweet flavors. The wine is then aged entirely in stainless steel tanks for five months. The result is a wonderful dessert wine with fabulous concentration and a beautiful balance of sweetness and acidity. Try it alongside your favorite berry or peach dessert!

Named after the road in front of the winery (Sugar Ridge Road), this white wine is fruit forward and off dry. For our 2007 vintage, we reverted to the award winning 2005 style, and produced it with 100% Vidal Blanc, unlike our 2006 vintage, which was a blend of six different varietals. This vintage was also fermented entirely in stainless steel tanks and bottled with screw cap closures.

The 2007 Syrah is our fourth vintage working with this varietal and, as with previous vintages, bright fruit aromas precede vibrant flavors and a lengthy finish. Similar to Australian Shiraz in many ways, the wine has become known for light, fruit forward tannins.

White Hall's third vintage of this Portuguese varietal, Touriga Nacional, was fermented both in small bins and with the French Delestage method. The fruit was then aged for ten months in French and American oak, resulting in a deeply colored, smooth, and rich wine with dark fruit flavors. Ready to drink now, the Touriga will continue to age well with a wonderful balance of tannin, fruit, and oak.

The 2007 Vin Gris is our dry rose style wine. It is a lovely blend of five different red varietals, including Syrah from White Hall's own vines. The juice was bled off the cool, freshly crushed grapes with limited skin contact allowed, and then processed like a white wine, resulting in a southern French and Mediterranean style dry rose with lush red fruit flavors that makes a wonderful aperitif wine.

Extremely ripe grapes were pressed to produce juice typical of a Viognier. The wine was then barrel-fermented at cool temperatures for richness, and malolactic fermentation was inhibited to keep the acidity vibrant. Our most popular wine next to our Chardonnay, the Viognier was aged 40% in neutral oak and 60% in stainless steel, and was also bottled with screw cap closures.