White Hall Vineyards

The 2011 Chardonnay grapes were whole pressed into tank, cold settled overnight and then racked into 50% barrel and 50% stainless steel tank for fermentation. Fermentation takes place over 3 to 4 weeks and malo-lactic fermentation is not encouraged. Aging was done in stainless steel, neutral oak and new French oak. Wine is gently fined and filtered prior to bottling.

Aged on its lees in our premium French oak barrels for 10 months, this wine is a blend of the New and Old Blocks from White Hall and is 100% hand-picked estate fruit. The wine has delightful fruit on the palate, a crisp clean finish, and a touch of French oak flavors and aromas.

The 2011 Pinot Gris was harvested in several estate lots. The majority of these copper colored grapes were harvested then crushed and left on the skins for 4 hours to give it a portion of the richness the"gris " style calls for. They were then pressed off the skins and fermented entirely in neutral oak. Malolactic fermentation was inhibited and the wine was aged for 7 months.

Following harvest, our 2011 Gewürztraminer was de-stemmed and cold soaked for 6 hours and then pressed; the juice was added to barrels and steel tanks for fermentation. This vintage of our Gewürztraminer was also made in an Alsatian style, making this a delightful compliment to Asian dishes and spicier foods, as well as a pleasant wine to enjoy on its own.

Merlot and Chambourcin were harvested in early September before the heavy rains. Merlot was co-fermented with the Chambourcin for 10 days. Grapes were then pressed, the wine was cold settled and racked into used oak barrels for aging. Petit Verdot which was aged in new American oak was blended in. The wine was then lightly fined, and gently filtered prior to bottling

A popular Bordeaux varietal that has recently gained much recognition in Virginia, this is our fifth vintage of Petit Verdot, and has become one of our bestsellers! The grapes were fermented half in small bins and half with the French Delestage method, and the fruit was then aged in French and American oak. One of our deepest and most complex wines, the Petit Verdot shows great potential for long-term cellaring with its rich burgundy color, smooth tannic structure, and deep flavors of fruit and spice, enhanced by tobacco notes.

After fermentation the fruit underwent extended maceration, enhancing the color and body of the wine. The Cabernet was blended with Petit Verdot to develop the depth and intensity on the palate. The well-balanced acidity, tannins, and flavor profile of this wine make it an ideal pairing for food.

The Soliterre is made of mostly Petit Manseng. The Petit Manseng was frozen for 4 days and then pressed. The resulting juice was 40 Brix with a PH of 3.30. Fermentation was started and took almost 2 months at 50 F. Resulting sweet wine was blended with dry Riesling and dry Vidal Blanc which lowered the sugar to 10%. Wine was fined with Isinglass and sterile filtered prior to bottling.

Literally translated as "blend of the fields",this local favorite also shares the owners' last name. The Cuvee is our premium red wine, made from the best fruit and juice that each vintage has to offer. A classic Bordeaux blend, our 2009 vintage was aged for 24 months in our finest oak barrels.

This port-style dessert wine was named after Mrs. Edith Champ, a co-owner of White Hall Vineyards. A blend of Touriga (a Portuguese varietal) and Petit Verdot, this vintage shows intense spicy aromas and wonderfully full flavors. With residual sugar and alcohol levels that are slightly lower than typical ports, this is a fantastic dessert wine. Enjoy a glass with a piece of chocolate for an added treat!