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Horton Vineyards
800.826.0534
[email protected]
17435 Louisa RoadLouisa, VA 23093
In every industry, there are those who follow and those who take
chances and lead. When successful, such leaders are called
mavericks. Dennis Horton is a maverick in the Virginia Wine
Industry.
From his castle styled winery in Orange, Virginia, to his
expansive and eclectic range of wine choices, Horton’s unique
vision and competitive drive combine to create an iconoclastic
entrepreneur who has grown Horton Vineyards into one of the top
producers in the state.
Horton Vineyards history started in 1983 in Madison County,
Virginia, when Horton planted a small home vineyard. His success
with this start up vineyard let him to explore the world for
varieties that would succeed in Virginia’s humid growing
conditions. As high humidity often brings fungus between the
grapes, his rst search was for varieties with thicker skins and
loose hanging clusters.
Before he planted any additional grapes, Horton traveled to the
Rhone Valley in France. e Rhone Valley features similar growing
conditions and has been producing ne wines since Roman times.
At this point, only a few California vineyards were growing
Rhone varietals, including Viognier, those leaders that did were
dubbed the ‘Rhone Rangers.’ Horton made the decision to go big into
Viognier along with smaller amounts of other grape varieties.
In 1988 Dennis, and longtime business partner, Joan Bieda
acquired 55 acres for the beginning of Horton Vineyards.
e task of establishing the vineyard was given to Dennis’ wife
Sharon, a nurse by trade, whose meticulous nature was re ected in
the manicuring of the East Coast’s most unique vineyard.
Horton’s bet paid o . His Viognier hit the market just as
interest in the variety
was developing. If imitation is the sincerest form of attery,
Horton should be attered as Viognier is now the o cial wine grape
of Virginia.
Located directly on U.S. 33 in the northern portion of the
Monticello Wine Trail, Horton Vineyards tasting room features
vaulted ceilings and an assortment of fun wine related gear and
apparel. Walking up to the tasting bar, it is easy to be
overwhelmed by the number of tasting choices presented. e
unpretentious sta at Horton goes out of the way to help with
tasting decisions.
For the last ten years or so, winemaking at Horton has been
conducted under the gentle hand of Mike Heny. A complementary
personality to the outgoing Horton, Heny’s understated style allows
the true character of the grape to express itself in the wine.
As one of the original ‘Rhone Rangers,’ Horton Vineyards is one
of the “must see” wineries in Virginia. In all my years of visiting
I have never walked out of the tasting room without tasting
something new and di erent [and with wine].
Dennis Horton’s bold vision and persistence have established the
winery and the man as pillars in the Virginia wine industry.
Fast Facts:• WINE BLOWOUT STARTS THIS WEEK• New Varietals for
the Club• Member Discount at Vintage Virginia
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Horton Vineyards2009 Tannat
Obscure grapes can be the best discoveries.
Originating in Southwestern France and brought to Uruguay in the
1870s. Historically, Tannat has not been held in great esteem.
Higher than average tannin levels (from which it gets its name)
means that in the past it could usually be drunk only after
extensive aging or mixing with other, softer varietals.
Luckily winemaking techniques have advanced greatly in the last
ten years. e result is a new, ready to drink Tannat with great
aging potential.
Deep, dark violet in the glass this wine lls the glass from rim
to rim. e nose is lled with slightly smoky cherry, plum and
blueberry undertones.
e bright fruit forward cherry attack leads to an expansive
midpalate with cascading avors of strawberry, coca bean, plum and
spice.
e long lingering leathery nish features round tannins and notes
of milk chocolate and tobacco.
A variety of grilled poultry and even some hearty meats (steak
and lamb) make great pairings. Placed in the fridge for a few
minutes prior to serving, the tannins are reduced and Horton’s 2009
Tannat pairs well with spicy dishes, too.
is wine is drinking well now but will age very well with proper
cellaring.
Drink NOW through WINTER 2015
Horton Vineyards2008 Roussane Reserve
ere are times I have used words such as simple or complex to
describe a wine. Just as with people, it is important not to put
too much weight on your very rst impressions.
Upon opening the 2008 Roussanne Reserve, I found the citrus
notes in the wine to be overly dominant but after just three
minutes opening up in the glass the beautifully complex wine came
to life.
While there is some debate, it is likely the Rousanne grape
originated in Eastern France’s Rhône valley. Traditionally a
blending grape, the varietal takes its name from “roux,” the French
word for “russet”—an apt description of the grapes’ reddish gold
skins at harvest.
Roussanne is one of six white grape varietals permitted in
Châteauneuf-du-Pape.
A slightly pale honey color in the glass, this wine presents
with a nose lled sweet bakery notes and hints of lemongrass.
Granny Smith apple dominates the attack leading to a midpalate
that starts with apricot and oral notes transforming to a citrus
explosion of grapefruit, lemon and orange blossom. e pleasant nish
continues the citrus theme and adds an undercurrent of honey and
apricot.
is wine would pair exceedingly well with lobster risotto, Pad
ai or rosemary roasted chicken.
Drink NOW through WINTER 2013
2009 Horton TannatOriginally known for making big tannic wines
in the Madiran in southwest France, Horton’s Tannat produces this
rich, full bodied red wine, with a strong tannic backbone, leathery
fruit fl avors, and a long spicy fi nish.
Slow Cooker Barbecue BrisketPrep Time: 30 minutesCook Time: 10
hours
Total Time: 10 hours, 30 minutesYield: Serves 6 to 8
INGREDIENTS:
• 5 1/2 pounds beef brisket
• 1 3/4 cup barbecue sauce
• 2 tablespoons brown sugar
• 2 teaspoon Worcestershire sauce
• 2 teaspoon black pepper
• 1 teaspoons garlic salt
• 1 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry mustard
DIRECTIONS:
1) Combine all ingredients, coating the brisket well.
2) Marinate overnight.
3) Place brisket and marinade in a crock-pot on low for 9 to 10
hours.
4) Slice into thin strips, across the grain and serve on rolls
or buns with liquid from the slow cooker, or the barbecue sauce of
your choice.
Wine Sale Codes openWednesday, April 25, 8 am
WINE25 – 25% Off of anyorder of wine by the bottle
WINE35 – 35% Off of any wine by the bottle order over 6
bottles
WINE45 – 45% Off of any wine by the bottle order over 12
bottles
WineBlow-Out
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Editor’s Note: by Neil WilliamsonVintners have had a number of
sleepless nights recently. Our unusually warm winter caused bud
break (see vincabulary) to occur earlier than usual. While our days
have been warmer than average, the overnight lows have been near
(or below) freezing.
e real danger is cold air sitting on the vineyards so the winds
have actually been helpful (as have the wind machines).
As of this writing it is too early to tell if there has been any
damage to the vines. Times like these remind me how much of the
wine business is really farming. Spring frost is just one of the
many climactic challenges Virginia wine growers face.
On a much brighter note, I am happy to announce a special member
discount for Vintage Virginia Wine Festival. If you go to HYPERLINK
“http://www.vintagevir-ginia.com” www.vintagevirginia.com and use
the discount code VWC you’ll receive an additional $4 o per ticket
on top of the Early Bird discount.
If you want to have a new and di erent wine festival experience,
choose the TOP 5 tent option. I will again be hosting the TOP 5
tent. In the tent, guests are seated at tables and served the di
erent wines as I speak about the winery, the winemaker, the wine,
and whatever else crosses my mind. e VMC discount code works for
the TOP 5 tent as well (until May 15th).
Please keep the vines (and the guys and gals who tend them) in
your thoughts and prayers this early growing season.
As always, thank you for including me on your Virginia Wine
journey.
Respectfully Submitted,
Neil Williamson
Editor, Virginia Wine JournalChairman, Virginia Wine Club
Tasting [email protected]
Bud Swell and Bud Break:As the temperatures rise in the Spring,
the sap rises in grapevines causing the buds to swell. As they
swell their frost protection is diminished. ese buds contain the
leaves and fruit that will be the 2012 vintage.
If the weather continues to remain warm, as it did this year,
the buds will break open and the leaves will spread open to gather
the energy from the sun.
Vincabulary – (n.) Vin-kăb-yoo-lehr-ee
2008 Roussanne ReserveBeautiful aromas of peach blossoms,
apricot custard, and orange spice cake follow through on a soft
entry to a dry-yet-fruity medium body with tangy quince and lime
notes. Finishes with delicate, mineral and peach fl avors.
Lemon Trout AlmondinePrep Time: 15 minutesCook Time: 10
minutesTotal Time: 25 minutes
Yield: Serves 2
INGREDIENTS:
• 6 tablespoons fl our
• 4 trout fi lets
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon butter
• 6 tablespoons sliced almonds
• 1 tablespoon fresh lemon juice
DIRECTIONS:
1) Sprinkle trout with salt and pepper.
2) Dust the sh lets in the our.
3) Heat the olive oil and butter on medium high heat.
4) Add sh lets and cook until light brown on both sides.
5) Remove from pan and cover to keep warm.
6) Return pan to heat and add 1 T butter.
7) Add the almonds and saute, then add the fresh lemon
juice.
8) Heat it through, then spoon over the sh lets.
9) Serve with additional lemon wedges.
Wine EventsApril 27 & 28 Shenandoah Apple Blossom Festival
Info: 540-662-3863.April 28 & 29 Great Grapes Wine, Arts &
Food Festival - Reston Town Center (Northern VA) (12pm - 6pm) April
28 Danville Wine Festival - Danville, VA “Community Market”
(Southern VA) - Sat. 11am - 7pm. Info: 434-432-1063May 5 & 6
Montpelier Wine Festival - Orange, VA. Info: 540-672-5216. May 12
Spring Town Point Wine Festival - Town Point Park - Norfolk, VA.
Info: 757-441-2345 May 12 Festival of Spring Old Town Luray, VA.
Info: 540-743-7398. May 18, 19 & 20 Mount Vernon Spring Wine
Festival - Mount Vernon, VA. Tickets: 703-573-SEAT. May 19 Front
Royal Annual Wine & Craft Festival - Info: 540-635-3185.
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AprilSweet Wine Selection
Chestnut Oak Petit Manseng 2010
Blessed with a vineyard in the richest American Viticultural
Area in the state (Monticello), this Barboursville based producer
focuses on small batches of hand crafted wines. By utilizing
Michael Shaps’ Virginia Wineworks custom crush facility, Chest-nut
Oak has the luxury of focusing all of their direct energy in the
vineyards.
Chestnut Oak Vineyard’s tasting room is only open on the
weekends by appointment. For more information please call
434.964.1264 or visit their website:
www.chestnutoakvineyard.com
Petit Manseng grapes have been grown since the Middle Ages at
the foothills of the Pyrenes, in Jurancon, in the southwest of
France. According to legend, the wine of Jurancon was served at the
baptism of King Henry IV in the year 1553.
In the glass, this amber wine presents with a nose fi lled with
tropical tones. © e gentle attack includes pineapple and pear.
Midpalate is where this wine really shines with cascading island fl
avors including pineapple, apricot, pear and honeydew melon. © e
delightful fi nish lingers ever so softly on the rear of the palate
with hints of tropical notes.
Designed to be consumed now, I anticipate this wine will
actually lose some defi nition in the midpalate in about 12
months.
DRINK NOW – FEBRUARY 2013
Next Shipment: Monday, May 28, 2012
