Stunning example of how to handle Viognier in Virginia. Matthieu! Par excellence - the mouth… The balance between oak and acid was glorious! at just four years from vintage, amazing quality, and so beautiful with the food. — 2 months ago
Fourth of July wine. Medium-full bodied with well balanced tannins and acidity. Leather, blackberry, baking spices, vanilla, and apricot notes. Paired extremely well with smoked BBQ. — 10 months ago
Deep blue and black fruits, earth, and leather. Round, long finish. — 10 days ago
Even though 18 was a dramatically wet vintage, Michael knows how to coax enough tannin and acid from the rain logged clusters. Sorting must’ve been the real key here as the blend retained quite a bit of structure associated with other quality vintages. While a bit mellow and buttery, it was still very pleasant with the floral component. — 2 months ago
Lusciousness + minerals — 9 months ago
Citrus fruits, light and crisp. — 25 days ago
Really nice blend and in a good drinking window — a month ago
Decent as Virginia wine goes, but too acidic — 8 months ago
Drank it with a French guy who said it was great. Good enough for me! — a year ago
Matthew W.
Beast of the East vs. Best of the West….taste off
VA Monticello Petit Verdot against a Cali Napa Valley Cab.
Pairing: American Wagyu Strip, Home Fries, Mushroom Ron Zacapa 23 glaze.
As much as I love my Napa Cabs, the edge went to the PV. 93 - 92. — 17 days ago