Tasting #5 Butterfly Kiss Moscato

Tasting #5 Butterfly Kiss Moscato

Name: Butterfly Kiss Moscato
Varietal: Moscato
Region: Chile
Year: 2012
Price: $13

Winery review: Aromas of honeydew and apricot, gently kissed by orange blossom, candied pineapple and a hint of lime zest.

Personal review: Four years old for a white wine is pushing it. To the eye one could see that it was beginning to yellow and it was taking on a thicker, almost syrupy consistency. This was cloyingly sweet with subtle hints of peach and apricot. The finish was very creamy and this would pair well with anything spicy, for example Thai food. This tasting was not served with food.

Tasting #4 Purple Paws Zinfandel 2012

Tasting #4 Purple Paws Zinfandel 2012

Name: Purple Paws Zinfandel 2012
Varietal: Zinfandel
Region: Lodi, California
Year: 2012
Price: $15

Winery review: It smells like ripe boysenberries and cherries, and tastes generous and broad without being too full bodied. It finishes with more fruit notes and those who love a little spice and smooth tannins will be happy.

Personal review: I have never had a Zinfandel before so I had no expectations when tasting this wine. Again for a red it was fairly light bodied and had a smooth finish to it. On the nose I got a chocolate/espresso aroma and on the palate I got a sour cherry note. It had a little more kick to it, with a hint of a pepper spice, but a fruit finish to it. This tasting was not served with food. I would pair this with a steak or a smoky cheese.

Tasting #3 Purple Paws Cabernet Sauvignon

Tasting #3 Purple Paws Cabernet Sauvignon

Name: Purple Paws Cabernet Sauvignon
Varietal: Cabernet Sauvignon
Region: Lodi, California
Year: Non Vintage
Price: $15

Winery review: If a Cabernet can be smooth and creamy, this one is. It offers plenty of fruit flavor, smooth tannins that coat the mouth in a good way, plus a plush texture that keeps it from being even a bit harsh. With light body, a soft mouthfeel and lingering finish, there’s much to like.

Personal review: I tend to lean towards Cabs, but to me this was fairly light bodied and the finish was not too dry, which is the opposite of what I expect from a Cab. On the nose I got a raisin and leathery bouquet. Although it seemed a bit fruity on the front, the finish was underwhelming. I do have to say the tannins were very balanced, but for a cab I expect a lingering tannin so that did disappoint me.  There was no food served with the tasting of this wine. I would typically pair a cab with a gamier meat, but since this was so light bodied I would lean towards pairing this with tuna or a pasta dish instead.

Tasting #2 Rosemount Chardonnay

Tasting #2 Rosemount Chardonnay

Name: Rosemount Chardonnay
Varietal: Chardonnay
Region: South Australia
Year: 2013
Price: $10

Winery review: This world-renowned wine shows peachy tropical fruit and melon characters on the nose, with a hint of citrus freshness and judicious use of oak. The palate is generous and soft with full, ripe tropical flavors folded into a creamy backdrop that is beautifully structured with a long satisfying finish.

Personal review: The American oak was prominent initially on the nose as there was a slight hint of a vanilla, toasted coconut aroma. When I think of chardonnay though, I expect butter and a strong oak finish and this to me had neither. It was fairly light and very fruit forward with notes of apricot and green apple. There was an apple, tart, creamy finish to it. This finish did linger with a burnt vanilla note. The tasting did not serve this wine with food, but I would pair this with a salad that has berries and grilled chicken.

Tasting #1 La Lejania Sauvignon Blanc

Tasting #1 La Lejania Sauvignon Blanc

Name: La Lejania Sauvignon Blanc
Varietal: Sauvignon Blanc
Region: Central Valley, Chile
Year: 2015
Price: $10

Winery review: Aromas of green apple and citrus are as classic as it gets for Chilean Sauvignon Blanc. This is straight forward but enjoyable, with modest minerality. Flavors of citrus and gooseberry carry over onto a refreshing finish.

Personal review: Modest is a very accurate way to describe this Sauvignon blanc. It was very light bodied with a green apple nose and a citrusy, but smooth finish. The stainless steel fermentation process was very apparent due to the light, smooth, crisp finish.  There was a slight hint of acidity, however it was not to overwhelming because of how light bodied it was. During the tasting, this wine was not paired with any food. I would pair this with grilled fish, shrimp, or calamari.

Hello fellow wine bloggers!

     My name is Arianna, but I prefer to go by Ari. My experience with wine, I would say, is pretty well cultivated for a 21 year old. I work as a pourer at a winery in Northern Virginia called the Winery at Bull Run. It's actually an amazing place to work because not only am I surrounded by history of the battlefields that our property is on, but I also get to taste our amazing wine!
     When I first started working at the winery, I did not know too much about wine, I just knew what I liked and didn't like. I didn't know a single thing about the process of wine making, the different varietals, nada. I was fortunate enough to have been able to shadow an employee who actually went to school in France for wine. She shared with me her knowledge and I find myself still continuing to learn new things every single day.
     My favorite white wine is our Petit manseng. I've really only seen this varietal throughout wineries here in Virginia, although I have to admit I don't look too hard in grocery stores for this wine. It is highly acidic, but still light bodied. Ours has a finish of grapefruit, but subtle tropical fruit notes in the front. It's actually a perfect summer wine, especially on a warm, summer day. For reds, I am very partial to a medium to full bodied, earthy Cabernet Sauvignon. I think this kind of differentiates my palate from other college students because i'd prefer a full bodied, high tannic red whereas my colleagues would much rather drink Moscato or Franzia.
     Although I do know a lot about the wines, varietals, and blends that we have at our winery, there is still so much more I am interested in learning. I want to know more about the process of making wine. How the different soils, pHs, weather, and more impact the vines. I want to learn more regions and new varietals that i've never heard of. I want to learn more about the different ways to age the wine, whether it be the newest process of using a cement egg or using steel tanks and throwing in some oak chips. The wine world is so amazing and it's growing more and more everyday and I can't wait to learn more about it!