Reds Flashcards
(7 cards)
2020 pepper
dry, spicy, light | 50% cabernet franc, 30% blaufränkisch, 20% chambourcin
Rich and ripe with soft tannins and those spicy pyrazine notes you would expect from a wine called “Pepper.” Aromas and flavors of black peppercorns, fresh black currant, blackberry, fire roasted poblano peppers; juicy plums, tart blueberries, violets, sage.
Rev, 8th edition
dry, fruity, smooth | 35% cabernet franc, 25% cabernet sauvignon, 25% chambourcin, 15% petit verdot
Our flagship red wine, a mind-blowing Maryland style Bordeaux blend. REV, formerly named Revelry, which means a lively party! Multi-vintage and multi-vineyard blend , aged in oak barrels for up to 36 months. Aromas and flavors of blackberry compote, toasted almond, mocha, lilac, chive root; fresh red cherry, charred wood, cocoa.
Tapestry, 6th edition
dry, earthy, balanced | 60% syrah, 15% cabernet franc, 15% cabernet sauvignon, 10%
petit verdot
A weaving together of varieties and flavors, a delicious medium bodied red. Multi- vintage and multi-vineyard blend, fermented and aged separately in oak barrels for 18-24 months. Aromas and Flavors of black peppercorn, leather, blueberry pie, Roasted mushroom, lavender, blackberry; green tobacco, raspberries, watermelon rind.
2020 Origins
uicy, peppery, balanced | 55% chambourcin, 25% cabernet sauvignon, 20% cabernet franc
Grown in the hills of Northern Maryland, rooted in our love for approachable and versatile red wines. Aged in neutral french oak barrels for 24 months. Aromas and flavors of ripe blackberries, mint, cocoa powder, pomegranate, black peppercorn; fresh raspberry, green peppercorns, juicy cranberrie
2019 Cabernet franc
Club only
dry, herbal, rich | 100% cabernet franc
One of two red varieties we grow at our home vineyard. Our Cabernet Franc from the 2019 harvest showed so well, we felt it deserved its own spotlight in a bottle. Fermented as a mix of whole cluster and whole berry in a foeder with native yeast. Drained to barrel and aged for 18 months. Aromas and Flavors of cherry compote, graphite, mushroom, dried herbs, crushed gravel; lemon peel, apricot, mirabelle plum.
Solera Batch 4
sweet, toffee, nutty | port-style dessert wine
Inspired by traditional port-style dessert wines, our solera system of aging was started in our very first harvest of 2011. We added estate spirits (our own distilled wine) to a few partially-filled barrels to begin their journey of oxidative aging; developing aromas of toffee, fig caramel and nuttiness. Each year, a small fraction of wine from our first barrels is replaced with wine from the subsequent years. The idea is to create a living wine that showcases our story through each year. Will last for 2+ months after opening. Aged in French oak for 10+ years. 18% ABV. Perfect with chocolate dessert, cigars and as a night cap.
Winemakers notes
Our red wines are made from hand harvested grapes that are fermented whole berry or whole cluster. The fresh grape juice ferments with native yeast for nearly two weeks followed by upto 36 months of aging in french oak barrels or ashwood foeders grown at Burnt Hill Farm. We bottle “unfined,” and “unfiltered”, which means you enjoy living wines that could possibly have cloudiness and sediment in your glass or bottle. This is a very natural and low intervention way to enjoy your wine. Just as we farm with a light hand – working in tandem with nature rather than against it, this technique adds texture and complexity that would otherwise be suppressed with intervention.
