Our Founding Fathers struck a bit of gold when they began planting the fields of Virginia, creating an agricultural community in a new land in America. Though whiskey was often the drink of choice back then, wine production has been a part of the culture in Virginia for generations. According to Virginia is for Lovers, the  first vineyards were planted as early as 1609. Today there are over 300 wineries spread out across eight AVAs within the state. The wineries produce traditional international varieties, like Chardonnay, Syrah, and Cabernet Sauvignon, as well as not-so-common options, like stellar Petit Manseng, Albarino, and Tannat. 

Bringing together the most common grape varieties in the Monticello AVA of Virginia, Veritas Winery and Vineyards blends barrel-fermented 53% Viognier, 31% Sauvignon Blanc, and 16% Petit Manseng for its Monticello White Blend. The winery began in 1999 when Andrew and Patricia Hodson took a chance on making wine in Virginia. Today, the production is under the direction of winemaker Emily Hodson, Andrew and Patricia’s daughter. The wine shows a wonderful balance of freshness with richness. There is a nice weight on the palate without feeling heavy. However, this texture and weight allows the wine to pair with richer foods, like a roasted whole chicken or turkey or butter poached shellfish. Zesty acidity cuts through some of this richness, keeping the wine bright. As the wine opens, aromas of white flowers, stone fruit, and citrus lead to layers of apricot, Meyer lemon, melon, and spicy ginger. The wine is a beautiful example of a well-made white wine from Virginia. 

Michael Shaps Wineworks began as a contract winery near Charlottesville, Virginia in 2007, growing to produce over 30,000 cases for its customers across the country. Of those 30,000 cases it also produces a small portion of wines under the Michael Shaps label, including its Chardonnay. From the Wild Meadow Vineyard in Purcellville, VA, the winery takes a Burgundian approach to the Chardonnay’s production, barrel fermenting the wine with wild yeast before aging in 50% new and 50% neutral French oak for 16 months. The resulting wine has richness, complexity, and well-balanced structure. The palate is round and creamy, while still showing the fresh natural acidity of the fruit. The wine has flavors of golden citrus, ripe apple and pear, and juicy melon that meld with fresh cream and honey. Though it is a delicious option to enjoy now, it can easily age for the next few years, continuing to develop in the bottle.