September Friday Night Flights!

Join us at Red Pump Kitchen on Friday evenings this September 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 September, the artisan blends from local Virginia vineyards will be facing off against wines all the way from the Sonoma Coast. The Monticello Wine Trail, located in the heart of Virginia, contains many popular wineries, including our sister property Pippin Hill Farm & Vineyards.


The Sonoma Coast

The Sonoma Coast may be Sonoma County’s most enigmatic wine region. From the wild, wind-swept northern coast to the gently rolling hills of the southern dairy land, it spans the county. Direct, daily influence from the Pacific Ocean defines the region. In the northern reach, vineyards are planted high on ridges just a few miles inland. Many lie above the fog that moves in to blanket lower elevations in the afternoon. 

The three Sonoma wines selected source grapes from vineyards throughout the region and blend them to show essence of the Sonoma Coast.

 

Angeline Reserve Sauvignon Blanc 2017  Sonoma County

Crafted from cool climate Sonoma County vineyards, our Sauvignon Blanc has notes of bright citrus zest, juicy green apple, and savory lemongrass.

Although Sonoma County appears as just a small puzzle piece in the northern reaches of the state, its unique geography, from its coastal mountain ranges and gaps, to its inland valleys makes for an incredibly diverse and dynamic growing region.

 

Sean Minor Chardonnay 2017  Sonoma Coast

This elegant chardonnay charms wine lovers with flavors of baked green apple, lemon curd, warm pineapple, finishing with a hint of cardamom and vanilla.  

Our Sonoma Coast Chardonnay is a light golden straw hue and displays aromas of apple, pear, tropical citrus and pineapple with subtle notes of cardamom cinnamon and vanilla spice. On the entry, crisp vibrant flavors of guava, pear and green apple integrate well with a touch of minerality and a medium body mouth feel which evolve into a full and lengthy finish.

 

Martin Ray Cabernet Sauvignon 2017  Sonoma County

100% Cabernet Sauvignon

A harmonious, plush Cabernet Sauvignon blended to exhibit great structure that is rich in fruit and mouthfeel. Wild Blackberry, spicy persimmon, mild, dry pepper and subtle caramel. Medium-bodied with structured tannins and clean fruit throughout the palate. 

From above the fog line on Sonoma Mountain, to sunny hillsides slopes of Dry Creek Valley and warm, sun-drenched vineyards in Alexander Valley. All areas prone to daytime highs and greater shifts in cooler temperatures at night. 

 

vs. Virginia

Pippin Hill Sauvignon Blanc 2018  Monticello Wine Trail

Blend:  88.4% Sauvignon Blanc, 4.1% Viognier, 3.5% Traminette, 2.0% Vidal Blanc, 2.0% Petit Manseng.  Tank Fermented and aged

Tasting Notes:  With its distinctive, vivid aromas and zesty acidity, our Sauvignon Blanc is easy to peg in a blind tasting of dry white wines. This Sauvignon Blanc shows its bright youthfulness with bright hints of honeysuckle, lemon verbena, and chervil on the nose, harboring flavors of clementine and grapefruit on the tongue and finishing with a strong duo of dry apricot and acidity.  Resting at the top of the hill on our estate, this wine is a beautiful expression of the Monticello AVA.

 

Pippin Hill Chardonnay Reserve 2017  Monticello Wine Trail

Tasting Notes:  We take our inspiration for our Chardonnay Reserve from Burgundy winemaking techniques.  Aged 11 months in oak, 25% of that being new French oak, has resulted in a wine with complex aromas of honeydew, lemongrass and fresh orange blossom. While there are fruit flavors of honeydew and apricot we also find a touch of banana and a comforting finish of freshly caramelized sugar.  The clean, lingering finish offers medium oak, and medium acidity. . . it is a perfect food pairing wine. Monticello AVA.

 Barrel fermented, aged on its lees and stirred through malolactic and barrel aged in 25% new French oak, 58% 1-2 year old oak, 17% neutral oak

 

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.

Tasting Notes: Our 2016 Easton Blue is our signature red blend. Rich upfront with bay leaf, red currant and traces of cedar, the body remains grippy which emphasizes the leathery notes with hints of lilac. The finesse of the finish highlights the acidity while lingering tobacco notes make this one of our best food wines. Let it breathe, and enjoy.

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

Easton Blue Wine Release
September Friday Night Flights!

Join us at Red Pump Kitchen on Friday evenings this September 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 September, the artisan blends from local Virginia vineyards will…

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