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TH
E V
IRG
INIA
WIN
E JO
UR
NA
L f
ebr
uar
y 20
07
V
olu
me
18, N
o. 7 # Horton Vineyard #
800.826.0534 434.985.2834Fax 434.985.8150
PO Box 250Stanardsville, VA 22973
Highlights First to plant Viognier in Virginia
Reputation for non-traditional varietals
Regional and international acclaim
www.hvwine.com
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Horton Vineyards, at 110 acres planted to vines, is best known for excellent wines produced from a nontraditional selection of varietals. From the beginning of their home winemaking hobby in the early 1980s, Dennis and Sharon Horton were aware that Virginia’s humid growing conditions needed grapes with thicker skins and looser clusters than the typical Vinifera choices. Dennis approached the prospect of moving from winemaking hobby to farm winery operation by surveying information about Vinifera grape varieties grown worldwide. He focused on those that could resist the problems that come with humidity and, most importantly, could produce fine wines. In France’s Rhone Valley he discovered Viognier and was the first in Virginia to plant this varietal. Along with the Viognier, he selected several other varieties not well known in the United States. One of these additional choices, Cabernet Franc, was not widely planted in Virginia at the time. By 1988, Dennis and his business partner Joan Bieda had purchased 55 acres in Orange County to begin Horton Vineyards. Sharon, as the vineyard manager, chose an open lyre trellis system for the new vines to compensate for the heat and humidity. The growing canes are spread over a four-foot wide support system, allowing air and light to reach the leaves and clusters. Her second major management decision for quality at Horton Vineyards was to install a drip irrigation system throughout the vineyard. Although growing season humidity levels can be high, the rainfall is not always generous. This irrigation system ensures consistent moisture from the roots to the vines. Their winery operation began in 1992 in a leased facility, moving in 1994 to their own building. They designed the Old English Tudor style building to fit the contour of the land. The energy-efficient underground area benefits from a constant temperature and
humidity level that is ideal for wine storage. The barrel capacity is around 1300 to 1500 barrels for aging wine, with 7500 square feet of case wine storage area. Regular tours of the winery, with its tower and stone underground cellars, also feature views of the Blue Ridge Mountains,and tastings in a beautiful vaulted ceiling sales room. The grape clusters on their varietal labels may look similar at first glance, but Dennis explained that the cluster on the label is an actual close-up photograph of the grape variety in the bottle. From their beginning as home winegrowers, Dennis and Sharon have guided their winery to prominence in Virginia and the United States as a source of wines that are attracting attention for their award-winning quality and for their unusual origins. Not only does Horton Vineyards offer several Rhone varietals, but their Spanish vines are maturing and they are the only vineyard in the United States to offer a native Russian varietal. As they continue to win national and international medals, wine writers note that this Orange County appellation is located on the east coast instead of the west coast - with a similar name and reputation for excellent quality wines.
Copyright, 2007 Sharon Bradshaw
2006 Viognier Viognier, fifteen years after Dennis and Sharon first planted it, has become Virginia’s premier white wine choice. Their research and pioneer efforts were obviously headed in the right direction. The 2006 growing season yielded an excellent harvest. It did not have ideal weather - a bit of rain in early September - but the Viognier hung on the vines for another couple of weeks and came in fully ripe and clean. The grapes were hand picked and then chilled overnight. They were whole cluster pressed with very gentle handling of the juice. 50% was barrel fermented in older, neutral French oak and the remaining 50% went into temperature controlled stainless steel tanks for a fresh, aromatic finish. To preserve the fruity characteristics of the varietal, there was no malolactic fermentation. This 100% Viognier vintage has just been released at the winery, and has already garnered high praise, although it has not yet been entered into competition. The varietal’s rich color and honeysuckle aroma suggest a sweet finish, but in the mouth, this is a dry, spicy wine with overtones of apricot and peach nectar. As with most white wines, this one should be enjoyed within the next two to three years. Plan to serve at cool room temperature (too cold and the alcohol will overpower the fruit flavors). Dennis suggests placing the bottle in the freezer for no more than three to four minutes to chill the bottle. Viognier is ideal as an aperitif or a dinner wine paired with fish, seafood or light meats.
1998 Dio Dio, Horton’s red wine named for Dionysus, the Greek god of wine, is produced in only the finest harvest seasons. The 1998 growing season was the finest in twenty years - a dry summer caused the flavors to be concentrated and the dry fall season permitted the completion of harvest before the inevitable rains arrived. This selection’s back label describes the similarities of the myth of the god and the fact of the grapes - with the perfect combination of heat and water. Well known in Portugal as a premier varietal for port, Touriga Nacional produces a deep dark red wine with intense layers of highly perfumed fruit. The aging potential of the fruit is ideally matched with the high extract and tannin prevelant in young Touriga Nacional wines. This variety is 95% of the blend. Tinta Cão, (pronounced tin-ta cow) is known in Douro, Portugal as their Pinot Noir, dating from the 16th century. It is a very fine and complex wine, but the grape varietal is almost extinct in Portugal. After harvest, each variety was processed separately, then allowed to age in new French Nevers barrels for 20 months. The wines completed malolactic fermentation to encourage greater complexity in the finish. They were blended after bench trials and just prior to bottling. This dry, elegant wine is at its peak and ready to enjoy now with red meat dishes or rich cheeses. Plan to serve at cool room temperature, around 55 to 60 degrees F.
Surfside Smoked Salmon Fettuccini1 onion, chopped Serves 66 cloves garlic, chopped2 tbsp olive oil2 tsp fresh tarragon, chopped8 oz sliced smoked salmon1 cup dry sherry2 tbsp flour1 1/2 cups light cream12 oz fettuccini, cooked and drained1 tbsp caviar, optional Cook onion and garlic in olive oil over low heat until soft, approximately 10 minutes. Stir in tarragon, salmon, and dry sherry; bring to a boil. Reduce heat; sim-mer until liquid is reduced in volume by half, appoximately five minutes. Mix flour and cream together; add to pan slowly; simmer over low heat until warm. Serve over warm fettuccini. For an elegant finish, sprinkle caviar over top. Enjoy with Horton’s 2006 Voignier.
Surry Brisket with Chive Sauce4-6 lbs beef brisket Serves 10 2 quarts water4 beef bouillon cubes2 onions, chopped5 large carrots, chopped4 ribs celery, chopped4 spring parsley4 bay leaves10 peppercorns6 whole allspice1 tsp salt4 links Surry Sausage ( or other smoked sausage)Chive Sauce:1 tbs butter1 tbs shallots, minced2 tbs flour2 cups beef broth from strained cooking broth4 tbsp cream4 tbsp fresh chives, minced Preheat oven to 500 degrees. Sear beef brisket in oven for 25 minutes in roasting pan, fat side up. Turn over and sear for an additional 10 minutes. Transfer brisket to Dutch oven. Mix pan drippings with 2 quarts hot water and mix in beef bouillon cubes; stir to dissolve . Pour liquid mixture over brisket. Stir in next 8 ingredients. Bring to a boil; reduce heat. Cover and simmer for two hours or until meat is tender. Continued on page 3.
Upcoming Virginia Wine EventsMarch 9 - 11: Washington DC International Wine and Food Festival, Ronald Reagan Building and International Trade Center; “Wine and Food Festival Week”, “Grand Cru Wine Lounge” event, “Grand Tasting.”www.dcwinefestival.com/dcconsumer800.343.1174
March 16-18: Vintner’s Culinary Weekend, Boar’s Head Inn, Charlottesville.www.boarsheadinn.com; scroll down to “Specials and Events” 800.476.1988
March 30-April 1: Vintner’s Culinary Weekend, Boar’s Head Inn, Charlottesville.www.boarsheadinn.com800.476.1988
March 31-April 1: Heart of Virginia April Fools Festival, James River Cellars, Glen Allen, 5 wineries.www.jamesrivercellars.com, click on “Events”804.550.7516
For information on this month’s individual winery events, check your own copy of the 2007 Virginia Wine Guide - included in this shipment box - visit your favorite winery’s web site, or www.virginiawines.org/events for special dates.
Our suggestion: call ahead before traveling long distances to attend an event - verify that the date and place are when and where you anticipate them to be.
Virginia Wine of the Month Club Membership
Virginia Wines!�e Perfect Gift
For Your “Impossible To Shop For”
Friend
1-800-826.0534
New Credit Card?Keep the Wine FlowingPhone: 1.800.826.0534
Fax 434.985.8392email: [email protected]
Surry Brisket with Chive Sauce, continued Stir in Surry sausage; simmer for an additional one to two hours. Remove beef and sausage; keep warm. Strain broth and discard solids; reserve broth. To Make Sauce: Melt butter; stir in shallots and cook until soft. Blend in flour. Slowly add beef broth from strained cooking broth. Simmer broth 10 minutes. Blend in cream and chives. Slice meats and pour sauce over meats. Enjoy with Horton’s 1998 Dio.
The recipes featured to accompany this month’s wine selections are adapted with permission from the Junior League of Norfolk-Virginia Beach, Inc’s Toast to Tide-water, Celebrating Virginia’s Finest Food & Beverages. Available at The Virginia Company, Charlottesville location.
1998 Vintage - From Virginia!?! When we revealed the label after tasting this Wine of the Month Club selection, we were in-credulous that this was an eight year old wine. Mike Heny, longtime winemaker at Horton Vineyard, described the 1998 vintage as one of the finest in Virginia’s winegrowing history. The fruit was extremely ripe and this selection was pro-duced with longevity in mind. Touriga Nacional’s typical strong tannins ben-efited by a full regimen of new French oak. The barrel aging and subsequent bottle aging have brought this vintage to the ideal point of enjoying with meals.
Calling all Virginia Wine Lovers
Wine festival season will be here soon and �e Virginia Wine of the Month Club will be participating in events across the
Commonwealth. �ose of you who enjoy talking about your favorite
Virginia wines and wineries are invited to share those experiences.
Be a part of the festival teamCall the club at 800.826.0534
New Credit Card?Keep the Wine FlowingPhone: 1.800.826.0534
Fax: 434.985.8150email: [email protected]
Shop
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Mon
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