50% Petit Manseng, 50% Chardonnay

“Green” is a co-fermented Petit Manseng and Chardonnay (1:1 ratio). The purpose of co-fermenting instead of fermenting in separate tanks and blending together later is two-fold:

(1.) The combined juice has a more favorable pH for a healthier fermentation which leads to better aromatics and complexity.

(2.) Combining the two varietals at the onset saves space (one less tank) and time (less winemaking consternation over the blend.) Time is a major factor as this wine is bottled about six weeks after the fruit is picked.

Clean apple and flower nose, with pome fruit and slight pineapple flavor tones. Strong mid-palate, and pleasantly tart finish.

Suggested pair: seafood, chicken, hard/sharp cheese.

After a very long absence, our steel fermented and aged Chardonnay is back! This vintage is Chablis-like: Firm acid and flinty mineral notes tie this clean and elegant steely wine together.

100% Chardonnay, aged in older French oak barrels for a modest amount of time, our Chardonnay returns after taking the 2018 vintage off. The wine is dry and complex, featuring flavors of citrus, quince, and baked apple, with an interesting grassy component and great acidity for a clean mouthfeel. Toasted oak and vanilla peak near the finish with a lingering minerality on the end.

Our winemaker's signature blend of Viognier and Chardonnay. The Viognier is barreled and the Chardonnay kept in steel to achieve length on the finish. Unlike past vintages, this Viognier was fermented on the skins (think orange wine), which has resulted in more depth and body. This one drinks well now, but will continue to develop and improve in the bottle!

100% Chardonnay, dry hopped post-fermentation

The idea for this wine was borne from conversations with brewers… sometimes it really does take a lot of beer to make good wine.

Over-the-top perfume and tropical flavors are featured in this steel fermented and aged Chardonnay. Hops are the culprit! Though the wines dry, it seems sweet from the healthy dollop of fruit on the fore-palate. The finish is lengthy but light.

Suggested pair: sushi, olives, nuts

This is the first straight Vidal Blanc bottled by Cardinal Point. The fruit comes from our friend, Jenny Rous’ vineyard, just south in Roseland, Virginia. Like all wines in our “Frai” series, this wine’s primary fermentation was stopped before all the sugar became alcohol. The idea is to bottle the freshness of a new wine. It’s semi-dry and features flavors of apple and pome fruit. The wine features complexity in mouthfeel and finish due to pre- and post-fermentation experimentation. It’s a little petulant, showing its youth. Definitely a drink for Summer evenings … and a cheese plate.

Here's a style of wine I've never released, a lower alcohol, barely sweet Riesling. This is clean and refreshing. The juice was worked prior to fermenting to increase aromatics, the nose is varietal and tropical. The slight hint of sweetness practically disappears by the finish. This will be an outstanding wine to pair with many foods, from creamy cheeses to spicy meats.

65% Riesling,16% Gewurtztraminer, 10% Traminette, 9% Viognier. Dense apple and pear flavors and, though sweet, complexity throughout. Still our most popular wine. Also great with soft cheese, but try with spicy and fried foods as well.,

100% Cabernet Franc rosé

As always, the vintage was produced employing a pre-fermentation technique called stabulation (St.= stabulation, not saint, but we say saint so you should, too.) Essentially the process delays the start of juice fermentation in order to wring out all the possible aromatics and flavors from the pressed grapes (i.e. the good stuff!) For fans of the ’20 St. Rosé: Sorry, no bubbles this year.

Strawberries and cream aroma contrast with sour cherry to near citrus flavors and complexity.

Suggested pair: grilled lamb, hammock

One of my favorite wines to produce each year! Why? It's fun, loaded with fruit, and it shows up (and off!) just in time for Thanksgiving. 100% carbonic maceration just like Beaujolais Nouveau, our Nouveau Red is made with equal parts Petit Verdot and Tannat. It's bottled for freshness. Serve a little chilled. Order for the holidays before its all gone.

62% Cabernet Franc, 30% Petit Verdot, 8% Tannat

As (almost) always, this is a young red wine, with minimal time spent in barrels. It’s light in color and body, but this one is pretty elegant.

Aromas of quince and red fruit lead to BIG fruit flavors (cherry/berry). Light bodied, youthful, there’s a decent tannic backbone in this wine. it will pair well all summer with grilled meats and vegetables. Drinking well now and will improve for next five years, at least.

Suggested pair: flank steak, a very good burger, mussels with red sauce over linguine.

Light color but it has a firm tannic backbone which will allow the wine to improve with time. This is a co-fermented wine of Cabernet Franc with a small amount of Viognier. The Viognier offers a surprising amount of structure while also subtly influencing the flavors. Aged in American and French oak for a year. Just bottled, I expect this wine to evolve a ton over the next few months.

As always, the fruit for this wine was grown by nearby Clay Hill Vineyard. This latest vintage, aslo just bottled, has the classic flavors and aromas of Cab Franc we expect for this wine like cherry, spice,  and cedar. It will definitely gain more richness with time in the bottle.

57% Petit Verdot, 36% Cabernet Franc, 7% Tannat. Dense dark red wine. Red fruit aroma, dark cherry, mulberry, licorice flavors. Complexity includes some leather and spicy clove notes. There's underlying base tannin from start to finish. This will age well.