Virginia Wineries & Cideries You Don't Want To Miss At CHSWFF
Wine + food lovers flock to Charleston every year to discover new chefs, restaurants, wines, and more, and gather together to celebrate the culinary feats happening all around our country. The Virginia Wine Board is proud to participate in CHSWFF year after year and pour wines that represent our great state.
As the fifth largest wine producer in the US, comprised of more than 300 wineries and vineyards, CHSWFF is an incredible platform to showcase what we’ve been working on back home. We’ve selected a few of our fantastic producers to join us at CHSWFF and share a bit more of what they’re doing in Virginia wine country.
We can’t wait to toast the occasion with you at four great CHSWFF events. In anticipation, we rounded up some interesting tidbits from our winemakers and a preview of what they’ll be pouring during the festival.
Can’t miss VA Wine events:
Thursday, March 1, Shuck It: Oysters 101
Participating producers: Ingleside Vineyards , Thibaut-Janisson Winery, Boxwood Estate Winery, Veritas Vineyard & Winery
Friday, March 2, Kith & Kin
Participating producers: Williamsburg Winery, Ox-Eye Vineyards, Lovingston Winery, Boxwood Estate Winery
Saturday, March 3, How ‘Bout Them Apples?
Participating producers: Foggy Ridge Cider, Blue Bee Cider, Castle Hill Cider
Saturday, March 3, Shucked
Participating producers: Ingleside Vineyards , Thibaut-Janisson Winery, Williamsburg Winery, Ox-Eye Vineyards, Lovingston Winery, Boxwood Estate Winery, Blue Bee Cider, Veritas Vineyard & Winery
Meet our VA Wine producers:
Foggy Ridge Cider
Foggy Ridge Cider began in 1997 with a cider apple orchard in the Virginia Blue Ridge Mountains. Founder, Diane Flynt “grows ingredients”—bitter and acidic apples like Hewe’s Crab, Harrison, Tremlett’s Bitter, Ashmead’s Kernel and Dabinett, all full of complex flavor. For over a dozen years, our crew has crafted traditional cider apples into fine cider using all the skill and expertise of modern fermentation.
For CHSWFF, Foggy Ridge Cider is working with Husk Charleston, a longtime supporter of their orchard-focused ciders, to present a cider workshop for Festival goers. Husk restaurants in Charleston, Greenville, SC and Savannah, GA, all offer Foggy Ridge Cider blends on their bar and beverage lists. The How ‘Bout Them Apples workshop includes cider tasting from top tier cider producers across the US including Castle Hill Cider and Blue Bee Cider from VA, as well as New York ciders. A Library Cider from the Foggy Ridge Cider cellar is also part of this workshop for cider enthusiasts.
Ox-Eye’s vineyard site, in a high protected perched valley, offers cool climate varieties (i.e. Riesling, Lemberger and Gruner Veltliner) the chance to mature to full flavor and still maintain significant amounts of acidity. As a family operation, their efforts to craft fine wines through minimal intervention result in varietally correct vintages that respect the terroir and offer pleasing and unique wines to enjoy.
This week 30 years ago, Williamsburg Winery had their first wine sale, meaning they’ve officially been selling Virginia wine for 30 years! That in itself is very unique, making them the 8th oldest winery still operating in the Commonwealth.
Williamsburg Winery’s property, known as Wessex Hundred, is where some of the first grapes were grown in Colonial Virginia. It’s fair to say that the Virginia wine industry was born in Williamsburg. The Acte 12 of 1619 Chardonnay, pays homage to the early wine industry in Colonial AmericaIn addition to our winery and 40+ acres of vineyards, our 300-acre Wessex Hundred farm is home to two restaurants and a 28-room boutique hotel.
Boxwood Estate Winery
Boxwood is located and in the Middleburg Virginia AVA, created by Executive Vice President, Rachel Martin. A family owned and operated winery, Boxwood is run by the sister and brother team, Executive Vice President, Rachel Martin and Vice President, Sean Martin. Rachel oversees Boxwood Winery’s viticulture, winemaking and distribution. Sean manages the tasting room, wine club and two wine bars in the greater Washington, DC area: Reston, VA and National Harbor, MD. Staying within the Bordeaux-style, Boxwood Winery has added an estate-grown, Sauvignon Blanc to the repertoire of red Bordeaux-style blends. This wine is made to be paired with shellfish (most successfully with oysters)The Boxwood Reserve 2015, a Cabernet Franc, Merlot and Cabernet Sauvignon blend that was scored 93 points by James Suckling will be featured along with our dry and delicious Boxwood Rosé 2017.
Blue Bee Cider
Blue Bee Cider established the first urban cidery in the South in 2012. The vast majority of their cider is sold on site, at their historic stone stables complex.
The cider that our owner Courtney Mailey will be pouring is a single varietal called Harrison, a rare heirloom variety reclaimed from near extinction when Courtney was a cider-making apprentice. Harrison was the most prized cider apple in the British colonies at the end of the colonial era and during the transition into independence as the United States. As a cider apple without other redeeming qualities such as fresh eating, juice or vinegar making, Harrison fell out of production during the Prohibition Era. The last Harrison tree was discovered in 1976 (when Courtney was three years old!) and cuttings floated around fruit exploring networks until Tom Burford was able to positively identify it in Virginia in the late 1990s.
Lovingston Winery will be pouring the Pinotage 2014 just released the weekend of CHSWFF. Lovingston is one of only a handful of wineries producing Pinotage in the United States, with only 65-acres approximately in US soil. While Pinotage is a cross of Pinot Noir and Cinsault, the 2016 vintage shows the Pinot Noir side of its lineage more than ever before, thanks in large part to the vineyard practices and whole-berry ferment that our winemakers Riaan Rossouw and Stephanie Wright employ at Lovingston.
Founded in 1980, Ingleside Vineyards is one of Virginia’s oldest and largest wineries. Ingleside will be pouring their 2016 Albariño and 2014 Left Bank. Both wines were made from grapes grown on Ingleside’s 50 acres of vineyards.
Made from 100% Albariño, the crisp yet fruit-forward characteristics of this wine make it a perfect pairing with oysters. Ingleside’s 2016 Albariño received a Double Gold medal and the designation of “Best Albariño” at the 2017 San Francisco International Wine Competition.
The 2014 Left Bank is a Bordeaux-style red blend. It was inspired by the Cabernet Sauvignon-based wines from the left bank of the Gironde River in Bordeaux, France. Made from a blend of 50% Cabernet Sauvignon, 20% Cabernet Franc, 20% Petit Verdot and 10% Merlot, it was a Gold Medal winner in the 2018 Virginia Governor’s Cup Competition.