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A Savory and Affordable Virginian Wine


It has been some time since I last drank a wine from Virginia.  This first experience with Veritas Winery was a pleasant surprise.  Veritas Winery was founded by Andrew and Patricia Hodson one decade ago in 2002.  When their daughter Emily completed her Masters in Enology from Virginia Tech she became the estates winemaker.  The selection featured in today’s post is primarily Cabernet Franc sourced from vineyards planted in 2001.  Yields are below four tons per acre.  The vineyards are located at 800 feet on Edneytown soils.  This soil series is located on the ridges and side slopes of the Blue Ridge mountains.  They are granitic soils which are very deep and well-drained.  The vines are old UC Davis Clone 1 planted in rows oriented North-South at a density of 740 plants per acre using cordons with spur pruning.  Andrew commented that in the last five years other vineyards have been planted or replanted with new clones using cane pruning thought to be better adapted.  For comparison they recently planted an acre with three new ENTAV-INRA clones at ~1500 plants per acre.  These clones should bring floral, pepper, and spice components to the wine.   Andrew remarked that 2010 was a great vintage for Cabernet Franc.  They experienced an entire month of above 90 F temperatures resulting in tannic maturity, classic flavors, and splendid color.

Vineyard with Saddleback Mountain, Image from Veritas Winery

This bottle certainly reflects the warmth of the vintage.  While the nose was aromatic from the beginning the mouth really expanded after a few hours of air.  If you are new to Virginian wine or are looking for a daily drinker you will find this wine satisfying.  It delivers pleasure for the nose and mouth at a very attractive price.  Many thanks to Andrew Hodson for enthusiastically answering all of my questions.  This wine is available at MacArthur Beverages.

2010 Veritas, Cabernet Franc, Monticello – $14
This wine is a blend of 80% Cabernet Franc and 20% Merlot which was fermented in tank then aged for nine months in 90% French and 10% American oak.  The wine was a medium ruby with garnet highlights in the glass.  The medium strength nose was followed by a mouth of young blue and red fruit.  It rode an initial wave of toast flavors with underlying tart fruit.  With air this wine became a bit savory, mouthfilling, and showed ripe tannins.  While it does not require age, I would decant this for one to two hours before drinking. ** Now-2016.

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