Friday, November 28, 2014

Virginia Goodness From Stinson Vineyards

Up there with my favorite rosés of the year.
This post first appeared on the daily wine blog Terroirist.

Stinson Vineyards is one of many small Virginia producers deserving some attention. For a handful of years now, Stinson has been putting out a bunch of exciting bottles that will challenge your conceptions about Virginia wine.

The wines are made by Rachel Stinson, who was interviewed here on Terroirist. “My ultimate goal is to make good, clean, commercially viable wine,” Rachel said. I think that’s a great way to describe them.

These wines were received as trade samples and tasted sighted.

SRP: $23
Exotic nose of white peach, guava, nectarine and lemon zest. On the palate, the acid is pronounced and very tangy, but there’s a slightly creamy mouthfeel that comes with the guava and grapefruit. Lots of cut to this wine, with a hint of grass and minerals that lingers onto the finish. A more bracing style, but so well-done. A very impressive Virginia Sauv Blanc.

Virginia, Central Region, Monticello
SRP: $17
Beautiful light strawberry color. Aromas of bananas, watermelon and strawberries, with a hint of sea salt and spicy oregano. Juicy and fresh on the palate with lots of watermelon, banana and ruby red grapefruit, gushing and delicious, backed up by notes of herbs, a kick of pepper and some sea salt notes. Dry and clean but a kick of red Jolly Rancher on the finish. Crisp, fruity, full of personality, easy to drink, what else do you need? I’d love to throw this into a blind tasting of Bandol rosés.

2011 Stinson Vineyards Tannat
Virginia, Central Region, Monticello
SRP: $32
Medium purple colored. Deep, rich and complex on the nose, with blackberries and blueberries along with tilled soil and graphite, some notes of anise and campfire wood. Firm tannins on the palate, the acid adds brightness. The tart blackberry and blueberry fruit is delicious, and it’s accented by notes of black licorice, black pepper, black licorice, dark chocolate shavings, soil and charred wood. Delicious, and it opens up nicely in the glass, but this has serious structure for aging. Tannat has been making waves in Virginia for a while, and this is one reason why. I’d love to try it again in four to six years. Aged 20 months in 50% new French oak.

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