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Our 100% estate Cabernet Franc. Alouette has a big chocolate nose and then explodes with blackberry, black cherry, chocolate, and subtle spice hints. This is a fantastic steak wine but also works superbly with chocolate goodies. ** Silver Medal Winner, 2007 Vinifera Wine Growers Competition, Silver Medal Winner, Hilton Head Island International Wine Competition 2007 (Vintage 2005). **

Vidal is another variety native to France. It’s a “hybrid” which means it is a cross between a classic European “vinfera” wine grape (Ugni blanc in this case) and a non-vinifera species (Seibel in this case). The grapes for the 2006 Appassionata were grown in Warren County and also nearby in Rectortown (Fauquier County). Appassionata has a beautiful balance of acidity with citrus fruit tones. We do this in an “off-dry” style and our 2006 Appassionata has 2.0% sugar for a light, pleasing hint of sweetness which plays of the acidity. Overall, it is very reminiscent of an Alsatian-style Riesling. It’s great for sipping, with spicy foods, sea food and specially wonderful with Thai food!

Pinot Grigio is the same grape as the French call “pinot gris”. In Italy it is much produced in the north, in the Alto Adige, Trentino, and Friuli regions. Our estate grown Pinot Grigio done in the true Italian style. At crush we allow just a bit of skin contact which gives a slight hint of color and loads of lush flavors. Light and refreshing with hints of apricot, citrus, and raspberry. A great summer sipper but enjoyable year round. “Calabrese” (cah-lah-breh-see) means “someone from Calabria” which we thought would be a fun name and a tribute to all of our Calabrian friends.

Orange County, Virginia grown and then fermented and barrel aged off-site. Classico is indeed a “classic” Cabernet Franc with a beautiful, deep color and a pepper and caramel nose. The palate is black cherry, caramel, chocolate and and pepper notes with a long finish. Beautiful by itself or with any food.

A big wine with a black cherry, blackberry, toast, currant, and licorice notes. Loudon County grapes, processed off-site, stainless fermented and then barrel aged for over 18 months in French and American oak. Cigno (chee-nee-oh, the “swan”) is perfect for sipping, with red meats, or with a cigar.

Our estate grown, 100%, Sangiovese is aged in Hungarian oak puncheons. Signor has yeast, leather, berry and coffee nose, with a round supple mouth feel with cherry, red fruits, coffee and toast notes on the palate, and a smooth lingering finish. In short, Signor Sangiovese is a trip to Tuscany in a bottle. "Signor" (see-nee-or, "the lord") is meant for enjoyment on its own as well as for complimenting a great meal. Try it with lamb chops, a good Bolognese, or a steak Florentine.

Sangiovese is the king of red wine grapes in Tuscany, used for everything from Chianti to Brunello di Montalcino. Volpe (vohl-pay [“fox”]) is a “Super Tuscan” style blend (which means Sangiovese plus a Bordeaux varietal). We use our estate grown Sangiovese and estate Cabernet Franc, individually aged in American and Hungarion oak. The 2005 is 89% Sangiovese / 11% Cab Franc and the 2006 is 85% Sangiovese and 15% Cab Franc. Volpe Sangiovese has a typical Sangiovese nose (yeasty, leathery) and palate (lots of cherry, toast, coffee and spice notes) with a bit of chocolate from the Cab Franc. Volpe is a match made in heaven with pasta, risotto, pizza, poultry, seafood, pork or a nice steak but its soft and lush for just sipping. ** Silver Medal Winner, 2006 Vinifera Wine Growers Competition **

This is the principal white wine grape of the Rhone Valley (also home to Syrah for red wines). Estate grown and steel fermented and aged, La Boheme has pear, mango, and tropical fruit notes. Crisp and refreshing it’s wonderful with pates, smoked trout, or goat cheese. We’ve named this after the title character in Puccini’s opera “La Boheme”.

Beautiful grapes from Warren County, Virginia crushed and steel fermented and aged at Three Fox Vineyards. We decided not to oak this and the result is a crisp, clean chardonnay with pineapple, citrus, and melon notes with bright acidity. This is a refreshing all occasion wine to enjoy by itself or with a great al fresco lunch salad. Think of arugula with grilled chicken, shaved parmigiano, and a simple lemon and olive oil dressing! “La Giacosa” (lah-gee-a-cosa) is a play on the Italian words for playful and joyful, which is what this wine is.

Orange County, Virginia grown and then steel fermented and aged off-site so no oak gets in the way of the classic nose and tastes of Chardonnay. Pineapple and vanilla notes on the nose with added citrus tones on the palate and good, forward fruit. A crisp, refreshing sipper! Great with mild cheeses or sea food. “Leggero” (leh-jer-oh) means light, as in “not heavy”.

The princely grape of the Italian Piemonte, used for Barolo and Barbaresco, and estate grown at Three Fox Vineyards on the Virginia Piedmont. This is a beautiful, elegant wine with structure, black cherry and spice notes, good forward fruit and a symphony of flavors in the finish.