THE VIRGINIA
WINE
JOURNAL
February 2016
Volume 32, No. 1
First Colony Winery
Regular Journal readers know that all wine is living, evolving,
and directly impacted by time in barrel, security of closure, as
well as cellaring conditions. The same can be said for wineries.
When they first open, they have an almost puppy-like excitement, often followed by growth (and growing pains) which
leads to new challenges.
First Colony Winery was first established as Totier Creek in the
1990s. Located in the rich Monticello American Viticultural
Area, several ground breaking wineries surround the property.
In 2012, the ownership team of Bruceand Heather Spiess and
Jeff Miller, acquired First Colony Winery and set out in an
exciting, new quality wine centered direction.
Under the skilled hands of Vineyard Manager Austin Hamilton, the vineyard rebuilding began in earnest in 2013; First
Colony added 4.5 acres of Merlot and Cabernet Sauvignon to
its existing 6.5 acres of Chardonnay, Petit Verdot, Cabernet
Franc, and Traminette.
In 2014, the Traminette was replaced with Vidal Blanc to better meet market demands. The plan is to continue to expand
the vineyard annually until reaching a capacity of approximately 20-25 acres under vine.
Changes were made in the winery, as well as with the construction of a new state-of-the-art processing building, which
includes a new glycol system, Old World thatched roof, and
the addition of a covered crush pad. The production facility has
been fully revamped.
Winemaker Jason Hayman’s award winning wines tend to be
slightly fruit forward with soft tannins and round mouth feel.
His deft touch in the winery allows the estate fruit to express
its character without significant intervention.
First Colony’s wine centered quality focus extends beyond just
the vineyards and production facility into the tasting room and
event space. The space was opened up and natural light was
promoted. A generous tasting bar is along the rear wall with
an ample deck for sitting and enjoying the vintages amongst
the trees.
Revamped event space allows First Colony to be a popular location for weddings, rehearsal dinners, and cooking classes, as
well as corporate outings.
Weddings, receptions and larger events may be held in the
classic French country ambiance of the Chanticleer Loft with
exposed beams, vaulted ceiling, and views of the vineyard.
Planted in the Normandy-garden style, the Terrace Gardens
provides breathtaking sunset views.
In recent years, the new Sunday Sounds series has provided live
music in the tasting room on select Sundays.
Just as a wine can improve or degrade dependent upon its handling, First Colony Winery is experiencing a Renaissance, or
reawakening, thanks not only to the investment of the ownership team, but the passion in which they bring across the entire
enterprise.
From the extreme care the vines receive in the vineyards, to the
new glycol cooled tanks in the winery, to the warm welcome
guests receive in the tasting room, First Colony’s passionate
wine centered philosophy is paying dividends.
PROMO CODES
WINE25 for 25% off 3-5 bottles
WINE35 for 35% off of 6-11 bottles
WINE45 for 45% off of 12+ bottles
800.826.0534 www.vawineclub.com [email protected] 17435 Louisa Road Louisa, VA 23093
First Colony Winery
MERITAGE 2014
GRILLED BRINED PORK
CHOPS WITH ROASTED
GARLIC CREAM SAUCE
This recipe is from Chef Terre Sisson and
would be great with the 2014 Meritage.
4 center cut pork chops, 1"thick
To Brine:
Dissolve ¼ cup KOSHER salt (not regular table salt) and 3 tbl. sugar in a quart
of cold water. Put the chops, trimmed of
excess fat, and the brining solution in a
sealable gallon bag. Press out all the air,
seal. Refrigerate for 2 - 6 hours. Remove
chops from solution, dry, brush lightly
with olive oil, then salt and pepper to taste
(or use a dry rub).
To Grill: (on gas grill)
Turn all burners to high to heat. Turn off
all but one burner. Place chops over heat,
cover, cook until browned (3-4 min. per
side). Move chops to the cool side, cover
cook to temp of 140˚(7-10 min.) turning
once. Rest off the heat loosely covered with
foil for 5 min., temp will rise to 145˚.
Roasted Garlic Cream:
2 knobs garlic
1 cup heavy cream
1 t. fresh thyme, minced
salt
white pepper
Roast Garlic:
Cut the top off the garlic knob, keeping
knob intact. Place knob on a piece of foil
large enough for wrapping. Drizzle olive
oil over the knob. Wrap knob in this foil,
place in a pre-heated 350˚oven. Bake
about 30 minutes, until the package gives
to light pressure.
Cool garlic then press the cloves out of the
skin with your fingers. Mash the roasted
cloves with a knife or fork. Put the garlic,
cream, thyme, and salt in a small saucepan, heat over medium heat. Serve puddle
around pork chops.
How do you pronounce Meritage?
Properly pronounced, "Meritage" sounds
like "heritage". An invented word [See
Vincabulary] I often hear Meritage
mispronounced, by some folks who should
know better, as if it were of French origin.
The 2014 Meritage from First
Colony Winery is a unique blend of
46% Petit Verdot, 44% Merlot, 8%
Cabernet Franc, and 2% Malbec.
All the fruit in the blend is from the
Monticello American Viticultural Area.
The Petit Verdot was estate grown, while
the balance of the component wines were
grown and vinted at nearby Trump Winery.
Final blending was done at First Colony.
The resultant wine is a medium ruby in
the glass with an opulent nose of red cherry,
raspberry and roses. The balanced attack
is punctuated by bold licorice notes. The
midpalate opens nicely with blueberries,
raspberry, and strawberry preserves elements.
The smoky toffee and walnut accented finish
is memorable, but not as long nor as tannic
as anticipated. This is a result of both the type
of barrel aging (see below) and the Merlot.
Pairing opportunities include butterflied
leg of lamb, braised beef, mushrooms, or
hearty pasta dishes with tomato based sauces.
Aged in 30% new American oak,
(balance neutral oak) this wine is
drinking very nicely now. Please note:
patient Virginia Wine Club members
will be rewarded for proper cellaring.
I anticipate significant flavor integration
on the midpalate, as well as an even more
refined finish, with just six more months of
cellar aging.
HOLD OR DRINK NOW – FALL 2018
FirstColonyWinery
Chardonnay 2014
It is really a shame that American wine consumers often think of Chardonnay as a
default white wine, rather than the terroir expressive grape that covers the globe. The
Chardonnay grape itself also contributes to the wine's proclivity and popularity. In
addition to being the world’s favorite, it is also America’s number one grape varietal.
America’s number one varietal is green-skinned and fairly cold-hearty. Chardonnay is
a relatively “low-maintenance” vine that adapts well to a variety of climates, resulting
in fairly high yields worldwide.
First Colony Winery’s 2014 Chardonnay is 100% stainless steel fermented, creating
a fruit forward attack accompanied by a shorter than anticipated finish.
Presenting as light amber, almost straw-like in the glass, the color correctly foreshadows the flavor profile. The nose is filled with smoky nuttiness, honeysuckle, and an
undercurrent of fig. The aforementioned attack is sharp with a slightly acidic bite.
The mid-palate is dominated by green apple and lemon lime and highlighted with
bananas, all spice, figs, and under-ripe apricots. The short finish includes buttered
popcorn and light caramel, with green apple notes.
This wine demands to be served with slightly salty foods. Raw oysters on the half
shell and prosciutto ham come to mind.
Other options include guacamole, salads,
and grilled shrimp or even curry dishes.
One downside to stainless steel fermented
wines is the reduced aging potential. Properly cellared this wine will hold up well, but
not significantly improve over the next 12
months.
DRINK NOW – SPRING 2017
BBQ SALMON WITH
TOMATO CREME FRAICHE
This is my husband and business partner's, recipe which will pair beautifully
with our 2014 stainless steel Chardonnay.
2 lbs fresh Sockeye Salmon Filets
8 Roma tomatoes
¼ c. extra virgin olive oil
1 ½ c. creme fraiche
4 large shallots
4 large sprigs fresh basil, chopped
2 T. coarse sea salt
Sauce:
Bring 2 cups of water to a rolling boil.
Please each tomato into the boiling water,
four at a time. Leave in water until their
skins crack. Remove from heat and place
in 2-4 cups of ice water. Peel off skins,
cut in quarters and de-seed. Repeat with
remaining four tomatoes.
Remove shallot skins and finely chop.
Place⅛c. olive oil into large, deep skillet
or sauce pan. Saute shallots until soft.
Add tomatoes and reduce heat to barely
a simmer. Cook off all moisture until the
tomatoes form a paste. Salt to taste.
Once salmon is grilled, stir in creme
fraiche to tomato "paste". (This is the very
last step)
Grilling Salmon:
Rub salmon fillets with ⅛ cup olive oil.
Sprinkle with sea salt.
Spray grill with cooking spray so fillets do
not stick. Grill salmon to medium-rare
(or your preferred temperature), 3-4
minutes per side.
Place salmon fillets skin side down on a
shallow platter. Spread sauce over the fillets and cover with chopped basil leaves.
800.826.0534
www.vawineclub.com
[email protected]
Editor’s Note:
The New Year in Virginia Wine has started with a loud bang. The Governor’s Cup
Virginia Wine Competition is complete. Thirty-eight Virginia wines have been
awarded gold medals in the Virginia Wineries Association’s 2016 Governor’s Cup®
competition, which was held over a four week period during the months of January/early February.
The gold medalists from this year’s Governor’s Cup were selected from 432 entries
of both red and white wines, from 95 wineries. Thirty red wines and eight white
wines received the coveted gold medals. Eight wineries received more than one
gold medal:
Bluestone Vineyards (2)
Granite Heights Winery (3)
Keswick Vineyards (2)
Michael Shaps Vineyards (5)
Paradise Springs Winery (3) Pearmund Cellars (2)
Pollak Vineyards (2)
Sunset Hills Vineyards (2)
The fact that a high caliber judging panel found so many wines to be worthy of
gold medals speaks volumes to the quality of Virginia wine today.
Both Virginia Wine Club President, Stewart Reynolds and I will join Governor
Terry McAuliffe at the Virginia Wine Gala to see who will receive the Governor’s
Cup for 2016.
As always, whether I see you at a festival or at the Governor’s Cup event, thank you
for allowing me to be a part of your Virginia wine journey.
Respectfully Submitted,
Neil Williamson, VWJ Editor and VA Wine Club Tasting Panel Chairman, [email protected]
Vincabulary – (n.) Vin-kăb-yoo-lehr-ee
Meritage
In 1988, a group of American vintners
formed The Meritage Association (now
The Meritage Alliance) to identify and
promote handcrafted wines blended
from the traditional "noble" Bordeaux
varieties.
Historically, most New World wines
are labeled after the grape variety that
comprises at least 75% of that wine. A
label with "Cabernet Sauvignon," for
example, indicates that the wine is made
from a minimum of 75% Cabernet
Sauvignon grapes.
Many winemakers, however, believe the
varietal requirements do not necessarily
result in the highest quality wine. The
pioneers in this movement created
the term "Meritage" to identify wines
that represent the highest form of
the winemaker's art - blending - and
March Wine Events
distinguish these wines from the more
generic moniker, "red table wine."
"Meritage," pronounced like "heritage,"
was selected from more than 6,000
entries in an international contest to
name the new wine category. Meritage
is an invented word that combines
"merit" and "heritage" - reflecting the
quality of the grapes and the ancient art
of blending wine.
Over the years, the word "Meritage" has
been widely adopted into the English
lexicon.
Housing developments,
apartments, hotels, restaurants, financial
firms and even car washes use "Meritage"
in their names, and it is often used to
describe a mixture of several things or
something of unusually high quality.
Source: Meritage Alliance While there are no large wine festivals in March, many wineries host special events featuring new
releases and live music – visit your local winery this month!! February Sweet Wine Selection
First Colony Winery Totier Creek White
Located just outside of Bridgewater, Bluestone Vineyard is a true family operation complete with
Vineyard dog “Beau”. With First Colony Winery Totier Creek White
February is a month filled with Valentine’s sweets. This month’s selection is more flavorful than a
box full of chocolates. The Totier Creek White is a proprietary blend with 6% residual sugar. The
name is a deft tip of the hat to the tributary that runs nearby and the namesake of the first winery
on the property.
Lightly straw colored in the glass, the nose has elements of lemon, honey dew melon, and mangoes. The sharp attack continues
the citrus theme, including white grapefruit and apricots. The midpalate expands to include tropical notes and tart raspberry.
Suggested pairings include complementary desserts such as tarts or rich cheesecake, or contrasting main dishes such as spicy
Szechuan or chili. Built to be consumed young, this wine’s fresh fruity character will only diminish with additional bottle aging.
DRINK NOW
Shopping List for Wine of the Month Club Favorites:
Red
White
Sweet
Price
$ 16.99
$ 17.99
$ 17.99
$ 17.99
$ 14.99
$ 22.99
Winery/Vintage Selection
Rosemont Virginia Red
Burnley 2010 Cabernet Sauvignon **ONLY 7 LEFT**
James River Cabernet Franc 2013
Prince Michel Arete
Rockbridge Tuscarora Red
First Colony Meritage 2014
$
$
$
$
$
$
$
$
16.99
16.99
17.99
19.99
17.99
21.99
14.99
18.99
Virginia Wineworks 2013 Chardonnay **ONLY 5 LEFT**
Old House 2014 Clover Hill Vidal Blanc **ONLY 4 LEFT*
Cheasnut Oak Petit Manseng 2012
Naked Mountian Barrell Chardonnay 2013
James River Vidal Blanc 2014
Trump Blanc de Blanc 2009 **ONLY 11 LEFT**
Rockbridge Tuscarora White
First Colony Chardonnay 2014
$
$
$
$
16.99
16.99
14.99
16.99
Naked Mountian Skinny Dipper **ONLY 2 LEFT**
Bluestone Beau
Rochbridge Lexington & Concord
Totier Creek White
Wines Can be ordered from the website at www.vawineclub.com
Note:
Phone:
Fax:
Mailing:
800.826.0534
Email: [email protected]
540-967-1176
The Virginia Wine of the Month Club
17435 Louisa Road
Louisa VA 23093
CLUB10 for 10% off orders of 3-5 bottles
CLUB15 for 15% off orders of 6-11 bottles
CLUB20 for 20% off orders of 12 or more bottles
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