Ten December Wines From Virginia, Texas And California

According to Wines Vines Analytics–California, Texas and Virginia rank 1st, 5th and 11th in red wine production volume in the U.S. and produce– respectively– 85%, 1%, and less than 1% of red wine yearly in the nation. Combined, the 3 states consist of some 5,625 wineries. Consider tasting the red wines listed below– noted in inverted percentage to the amount of red wines produced by these states.

VIRGINIA –

King Family Vineyards Mountain Plains Monticello Red Wine. 2017. 94 points.

From the eastern U.S. state of Virginia comes this 37/43/20 mix of Cabernet Franc/Merlot/Petit Verdot Only 3,000 bottles produced. An diverse and dynamic smash of scents: brilliant young red fruit, violets, lavender. In the mouth– juicy plums, apricots, cherries, black pepper and toast. Pair with veggie lasagna or cheese blintzes.

Breaux VineyardsNebbiolo 2016. 93 points.

From Virginia comes this 100% Nebbiolo with controlled scents of chestnuts and ferns. In the mouth this is a smooth charm. Flavors consist of blackberries, a little dosage of black licorice, and a hit of roasted chestnuts and treacle on the surface. This is a velvety and slightly complicated red wine, not a reproduction of Italian Nebbiolo however a brand-new world analysis that is remarkably friendly with its subtle level of acidity and non-obtrusive tannic foundation. Consider coupling with truffle risotto and even sole topped with baked almonds. Well done, Virginia.

Barboursville VineyardsOctagon 2016. 90 points.

Blend of Merlot, Cabernet Franc and Petit Verdot produced just throughout the very best vintages. Named after the shape of a dining-room created by Thomas Jefferson where convivial conferences occurred inVirginia Includes scents of a fresh Bordeaux mix, with some black pepper and a little cinnamon. Statured tannins in this robust and abundant red wine with tastes that consist of maple syrup, raspberries, Logan berries and treacle– a quixotic brand-new world forest of freshness.

Bluestone VineyardsPetit Manseng 2019. 93 points.

From Virginia wine maker Lee Hartman comes this unique 100%Petit Manseng Fresh and crisp scents of buttered toast, kiwi fruit and small lime. In the mouth this is an abundant, sweet burst of tangerines and grapefruit. A beautifully simple drinking red wine to set either with a seafood plate and even an appetiser of fruit salad and ham.

Michael Shaps WineryMeritage Virginia Red Wine 2015. 90 points.

Aromas of fresh, crisp red fruits along with gobs of vanilla, small mandarin, butterscotch and fudge. In the mouth– cranberries, tart gooseberries, raspberries, pails of sliced up cherries, aniseed and cocoa– tangy and fresh. Pronounced level of acidity and subtle tannins. Pair with a teriyaki beef stew or a sundae fudge dessert.

Trump ReserveBrut Sparkling Wine Monticello. 2014. 94 points.

From wine maker Jonathan Wheeler, this consists of scents of fresh bread crumbs, kiwis and lime from this estate Chardonnay that invests 5 years on lees. A fresh bubbly surprise with tastes of lime, tonic and brioche. Well well balanced, effervescent, dynamic and ebullient. Kiwis on attack, a lick of grapefruit and zested lime and moderate cherries mid taste buds and gin tonic with lemon on the surface. Pair with generally anything– consisting of oysters, mushroom omelet or Dover sole– or attempt as a standalone aperitif.

Barboursville VineyardsVirginia Paxxito 2015. 95 points.

In a slim bottle, this 13.5% alcohol gold colored juice is used the passito technique, where hand chosen grapes are air dried for as long as 120 days prior to pushing. Aged in little barriques for 24 months. Aromas as wonderful as a Sauternes– candied, acidic, fragrant oranges and rum. A buttery, fudge and rum mixture in the mouth– the deft hand of quality and perseverance apparent here.

R.A.H.Wine Company Series 1.Virginia White Wine 2017. 95-96 points.

This little bottle with an easy label and amber orange juice consists of perky scents– slightly oxidized– of heather, sultanas and honey. In the mouth this amber wave with 128 grams a liter of recurring sugar is a treasure– smooth, sexy, with tastes of peaches, white pears, oranges and buttered toast on the surface. Quite the Virginian surprise.

TEXAS –

Majek Vineyard & &Winery Cardinal’sKiss Black Spanish. Dry Ros éWine Texas. 2021. 90-91 points.

This 10% alcohol red wine from Moravia, Texas is orange colored, with scents of orange skin, sweet walking cane, salt, herbs and maraschino cherries. There is an oscillation in between dry and sweet here, and the red wine consists of a special, other worldly taste profile that starts with a sweet kick and changes to dryness as it has fun with taste. Visiting red wine author Sandra Crittenden from Houston, Texas, tasted the red wine and discussed that the upheaved and complicated limestone soils in much of Texas supply red wines from there with specific vintage scents– comparable to Tempranillo nation in Rioja inSpain She suggests pairing this red wine with tomatillo salsa, rhubarb or a meal seasoned with nopales (the edible pads of an irritable pear cactus).

CALIFORNIA –

Peter Michael Coeur àCoeur Knight’s Valley–Sonoma County 2018. 95 points.

Aromas of grapefruit, lime and salinity in this 50/50 Semillon/Sauvignon mix from the Knights Valley AVA of California’s Sonoma County; sealed by ProCork. Includes a crisp and gorgeous mouthfeel on the attack, followed by an acidic kick combined with small honey mid taste buds– rather surprising in the very best of methods. Fresh and classy, with a rather sweet/sour range of tastes. Pair with cashews prior to supper, or with blackened fish cleaned with Asian spices.