August Friday Night Flights

Join us at Red Pump Kitchen on Friday evenings this August to try six wines from our Wine Spectator-approved list! Each month, our wine team assembles a flight of wines for guests to compare and contrast, pitting different regions against each other. For the month of August, the artisan blends from local Virginia vineyards will be facing off against wines all the way from Greece. The Monticello Wine Trail, located in the heart of Virginia, contains many popular wineries, including our sister property Pippin Hill Farm & Vineyards.

Greece

Wine has been made in Greece for the last 6500 years. First made for homes and communities, it eventually led to a substantial wine trade. The spread of Greek civilization and the worship of Dionysus, God of wine, spread Dyonesean cults and wine across the Mediteranean. It brought vitis vinifera grapes to Italy, Sicily, Spain and France. 

Modern Greek wine production has had a checkered reputation, relying on Retsina, wines with pine resin added, and the historic reputation of Greek wines.  In the last three decades focus has been on improving fruit quality, modern winemaking techniques, and independent winemakers producing the best wines they can make. This has led to some vibrant wines with “new flavors” coming from ancient varietals.

Gai’a Notios White 2018

Notios White (AKA “The Southerner” in Greek) is produced from two pink-skin indigenous varietals: Moschofilero and Roditis. The Moschofilero is sourced from the Arcadian plateaus in the Mantinia region of Peloponnese, at an altitude of 1,500ft. In this cool climate, the pink-skinned Moschofilero thrives, developing intense, spicy and floral aromatics and crisp acidity. The Roditis comes from vineyards located on the Corinthian slopes; the ideal environment for producing grapes with elegance and a smooth, lemony character. 

GAI’A 14-18h Rose 2018

One of the pioneers of the modern Greek wine revolution, Gai’a Estate (pronounced Yay-ya) was established in 1994 by Leon Karatsalos and winemaker Yiannis Paraskevopoulos. Their mission was to capture the best that Greece’s indigenous grapes have to offer by merging traditional viticultural and production methods with innovative techniques. The estate is named after “Mother Earth,” in honor of the unique terroir that gives birth to these world-class wines.

Atlantis Red 2016 Estate Argyros

The estate vineyards are located primarily in Episkopi and Pyrgos, which are prime locations for Assyrtiko. The ungrafted vines range in age from 30 to over 150 years, and are trained into basket-shaped bowls, a traditional technique called “kouloura”. The inorganic soil of the island of Santorini is naturally immune to Phylloxera and many other vineyard pests, reducing the need for synthetic herbicides & pesticides. Estate Argyros practices sustainable viticulture, using composted grape must as fertilizer, and plowing the vineyards with mules.

 

Virginia

Pippin Hill Chardonnay 2017

From the Monticello AVA, Fermented in 94% neutral oak and 6% stainless. 100% Chardonnay.

Pippin Hill Rose 2018

Tank fermented and aged in neutral oak. 36.0% Cab Franc,30.0% Cab Sauv, 24.0% Cinsault, 8.0% Merlot, 1.0% Chambourcin.

Easton Blue 2016

From the Monticello AVA, blend:  34.9% Petit Verdot, 30% Merlot, 5.0% Cabernet Sauvignon, 30.1% Cabernet Franc. Aged in 25% neutral French oak, 30% 1-2 year old french oak, 5% new american old oak.

 

Come taste these international wines for yourself, and be sure to let us know which wine region you think “won!”