maturelist

2007 Rosé

Aromas:: Pomegranate seeds, wild strawberry, white pepper, mint, and rhubarb.
Flavors:: Savory, dry, full bodied, juicy cherry fruit and cranberries, surprising concentration, ending with lingering tannins and bright acidity.
Food Pairings:: Barbecue, grilled vegetables, cold meats, and mild cheeses.
Vineyard:: Hardscrabble (80%), the estate vineyard, on the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well drained granite soils give cherry character and good structure. Vine ages from 3 to 23 years.; Avenius Vineyard (10%) is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep east facing slope. Soils are well drained, rocky, greenstone and granite.; Boisseau (10%): Western facing with loamy soils, it is in the Shenandoah Valley in the town of Front Royal, about 6 miles from Linden.
Vintage:: The entire growing season was very dry, with slightly above average temperatures. September and October were uncharacteristically warm and dry. Harvest for Rosé was from September 25 to October18, 2007.
Winemaking:: The blend is 75% Cabernet Franc, 15% Cabernet Sauvignon, 5% Merlot, and 5% Petit Verdot. The majority of this vintage’s Rosé came from Cabernet Franc grapes that were fermented on the skins for 3 days and then pressed while still fermenting. The saignée (bleeding) method was also used sparingly on other red grapes. In 2007 we only did saignée to less than 5% of the total volume given the intensity of the vintage. Only 95 cases were bottled on January 15, 2008.

2006 Rosé

Aromas:: Pungent raspberry, cranberry, rose petal, rhubarb and pink grapefruit.
Flavors:: The patate is medium bodied and dry with hints of lemon zest, strawberry and wet stone, finishing with a bright zippy effervescence.
Food Pairings:: Complements main course salads, spicy Chinese take out, cold meats and mild cheeses.

2005 Petit Verdot

Aromas:: Wild strawberries, new leather, bouquet garni. dusty Tuscan road.
Flavors:: Rich, ripe and gnarly. Ripe, dried fruit (prune Danish) middle with big gripping tannins.
Food Pairings:: Grilled lamb or beef.
Vineyard:: Hardscrabble Vineyard (62%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry and berry character and good structure. Vine ages from 9 to 21 years.; Avenius Vineyard (38%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vine age is 9 years.
Vintage:: Much of the growing season was cool, but a welcome hot August helped accelerate veraison and ripening, although we were still a few days behind normal as September approached. There was essentially no rain in September, but we were worried about drought stress in the later ripening reds. We were in that unusual situation where we were hoping for some rain during harvest to refresh the vines. We got more than we bargained for. Tammy dropped 4.5 inches of rain in a 24 hour period in early October. Picking stopped for 2 weeks as we waited for the soil, canopies and most importantly berries to dry out. Immediately after Tammy we had a very discouraging week of misty weather (NorEasterner) that did not add additional accumulation, but prevented things from drying out. The rest of Octber was mild and dry. Harvest was from October 21 to 30, 2007.
Winemaking:: We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally in small one ton fermentors. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually well before fermentations are complete. The wine was aged in new and old (neutral) oak barrels and puncheons (French and Hungarian) for 18 months. Unfined and unfiltered. 82% Petit Verdot, 12% Cabernet Franc, 6% Cabernet Sauvignon. 308 cases produced. Drink now through 2015.

2005 Avenius Red

Aromas:: Ripe red raspberries, forest floor, saddle, plum sauce, cedar.
Flavors:: Sour cherries, bramble fruits and currants; graphite, hung ham; mouth coating texture with assertive tannins and bright acidity.
Food Pairings:: Lamb, game, and stews with lots of rosemary.
Vineyard:: Avenius Vineyard is owned and operated by Shari Avenius who is also Linden Vineyard’s director. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep east f acing slope. Soils are well drained, rocky, greenstone and granite. These 9 year old vines are trained on the French lyre and Geneva double curtain trellising system.
Vintage:: Much of the growing season was cool, but a welcome hot August helped accelerate veraison and ripening, although we were still a few days behind normal as September approached. There was essentially no rain in September, but we were worried about drought stress in the later ripening reds. We were in that unusual situation where we were hoping for some rain during harvest to refresh the vines. We got more than we bargained for. Tammy dropped 4.5 inches of rain in a 24 hour period in early October. Picking stopped for 2 weeks as we waited for the soil, canopies and most importantly berries to dry out. The rest of October was mild and dry. Harvest was from October 20 to 28, 2005.
Winemaking:: 83% Cabernet Sauvignon, 17% Petit Verdot. Petit Verdot was destemmed and very lightly crushed. Cabernet was also destemmed and crushed to a greater degree in order to extract more tannins. Both cold soaked for several days before fermenting in one ton open top containers. The cap was punched down two times per day. Fermentation temperatures peaked at 90 F. The wines are pressed off of their skins just prior to dryness. Petit Verdot aged in Virginia oak for 14 months, Cabernet in French oak. Unfined and unfiltered. 47 cases bottled. Anticipated maturity 2009 to 2015.

2005 Boisseau Red

Aromas:: Wild blackberry, black currant, fresh herbs, anise & smoke.
Flavors:: Rich & ripe, flavors of dark chocolate ending with a cherry finish.
Food Pairings:: Grilled red meats always work well with Boisseau Red as do simple bistro dishes such as Cassoulet and duck confit.
Vineyard:: The eponymous Boisseau Vineyard is located on a bluff above Front Royal in the Shenandoah Valley at an elevation of 600 feet. The vineyard is west facing on light, deep, well drained loam soils. The vines were planted in 2000 and are trained on cordon/VSP trellising.
Vintage:: Much of the growing season was cool, but a welcome hot August helped accelerate veraison and ripening, although we were still a few days behind normal as September approached. There was essentially no rain in September, but we were worried about drought stress in the later ripening reds. We were in that unusual situation where we were hoping for some rain during harvest to refresh the vines. We got more than we bargained for. Tammy dropped 4.5 inches of rain in a 24 hour period in early October. Picking stopped for 2 weeks as we waited for the soil, canopies and most importantly berries to dry out. Immediately after Tammy we had a very discouraging week of misty weather (NorEasterner) that did not add additional accumulation, but prevented things from drying out.
Winemaking:: This single vineyard “Bordeaux“ blend is 44% Cabernet Franc, 35% Petit Verdot and 21% Merlot. It represents the best blend of the barrels produced of Boisseau Vineyard. This is the second single vineyard bottling of Richard Boisseau’s Vineyard. We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally in small one ton fermentors. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually before fermentations are complete. The wine was aged in new and old (neutral) oak barrels for 16 months. Unfined and unfiltered. 150 cases produced. Anticipated maturity 2009 to 2015.

2005 Cabernet Franc

Aromas:: Red raspberry, dried flowers, truffles & pipe tobacco.
Flavors:: Ripe, supple tannins coupled with flavors of cherry preserves grilled plumbs & fresh thyme.
Food Pairings:: Try with a roasted chicken, grilled Portobello mushrooms, or white sauce pasta.
Vineyard:: Glen Manor Vineyard (60%), Warren Co. is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile silt soils give roundness to the blend. The vines were planted in 1996 and trained on the French lyre system.; Hardscrabble Vineyard (30%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give acidity and good structure. Vines were planted in 1985, 1988 and 1991.; Boisseau Vineyard (10%) The eponymous Boisseau Vineyard is located on a bluff above Front Royal in the Shenandoah Valley at an elevation of 600 feet. The vineyard is west facing on light, deep, well drained loam soils. Boisseau gives perfume and fat to the blend. The vines were planted in 2000 and are trained on cordon/VSP trellising.
Vintage:: Much of the growing season was cool, but a welcome hot August helped accelerate veraison and ripening, although we were still a few days behind normal as September approached. There was essentially no rain in September, but we were worried about drought stress in the later ripening reds. We were in that unusual situation where we were hoping for some rain during harvest to refresh the vines. We got more than we bargained for. Tammy dropped 4.5 inches of rain in a 24 hour period in early October. Picking stopped for 2 weeks as we waited for the soil, canopies and most importantly berries to dry out. Immediately after Tammy we had a very discouraging week of misty weather (NorEasterner) that did not add additional accumulation, but prevented things from drying out. The rest of October was mild and dry. Harvest for Cabernet Franc was from October 5 to October 20, 2005.
Winemaking:: The more I work with Cabernet Franc I find that I am intrigued with its savory perfume and delicate, soft finish. My winemaking is more Burgundian than Bordelais with Franc. We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally, in small one ton fermenters. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually before fermentations are complete. The wine was aged in old (neutral) oak barrels for 9 months and bottled early to retain aromatics and finesse. 75% Cabernet Franc and 15% Petit Verdot, and 10% Cabernet Sauvignon. 500 cases produced. Drink now through 2010.

2005 Hardscrabble Red

Aromas:: Dark cherry, baked plum, stone dust, cedar, black currant jam, yeast.
Flavors:: Red plum, dried flowers, rosemary, graphite, elegant, long finish.
Food Pairings:: Standing rib roast, Kobe beef, duck breast.
Vineyard:: Hardscrabble Vineyard (100%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well drained rocky, mineral soils give depth, structure and length. Vine ages from 3 to 21 years.
Vintage:: Much of the growing season was cool, but a welcome hot August helped accelerate veraison and ripening, although we were still a few days behind normal as September approached. There was essentially no rain in September, but we were worried about drought stress in the later ripening reds. We were in that unusual situation where we were hoping for some rain during harvest to refresh the vines. We got more than we bargained for. Tammy dropped 4.5 inches of rain in a 24 hour period in early October. Picking stopped for 2 weeks as we waited for the soil, canopies and most importantly berries to dry out. Immediately after Tammy we had a very discouraging week of misty weather (NorEasterner) that did not add additional accumulation, but prevented things from drying out. The rest of October was mild and dry. Harvest was from October 21 to 30, 2007.
Winemaking:: This is a selection of the best vineyard blocks of Hardscrabble. We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally in small one ton fermentors. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually before or just after fermentations are complete. The wine was aged in new and slightly used oak barrels and puncheons (French and Hungarian) for 18 months. Unfined and unfiltered. 73% Cabernet Sauvignon, 15% Petit Verdot, 8% Merlot, 4% Cabernet Franc. 352 cases produced. Drink now through 2015.

2004 Avenius Red

Aromas:: Wild blackberry & boysenberry, dark chocolate, cedar & grilled meat.
Flavors:: Rich & savory, resin-like concentration with good sap, a brooding, long, chewy finish.
Winemaking:: 70% Petit Verdot & 30% Cabernet Sauvignon.

2004 Boisseau Red

Aromas:: Red raspberries, dried cherry, toast & dried Herbes de Provence.
Flavors:: Lush round & full with sweet easy tanins.
Food Pairings:: Grilled red meats always work well with Boisseau Red as do simple bistro dishes such as Cassoulet and duck confit.
Vineyard:: The eponymous Boisseau Vineyard is located on a bluff above Front Royal in the Shenandoah Valley at an elevation of 600 feet. The vineyard is west facing on light, deep, well drained loam soils. The vines were planted in 2000 and are trained on cordon/VSP trellising.
Vintage:: 2004 can best be categorized as a roller coaster vintage. The growing season was quite good, with a very early flowering due to a hot May, below normal summer temperatures, and a slightly higher than normal rainfall. Mid August through early September was a beautiful window of perfect ripening weather. Low crop levels combined with an early flowering resulted in a very early start of the harvest under ideal conditions. Mid-September was problematic with a series of rains from hurricanes that brought some dilution and berry splitting. Late September through mid October gave us beautiful sunny, dry weather. The reds were able to take advantage of this. There was much fruit desiccation because of splitting and botrytis from the hurricanes, but this seemed only to concentrate, in a good way, as there was no sour rot or off flavors. The vintage reminds us of 1999, which produced wines with silky tannins, generous fruit and medium body. Harvest for Boisseau red grapes was from September 27 to October 5, 2004.
Winemaking:: This single vineyard “Bordeaux“ blend is 77% Cabernet Franc, 20% Petit Verdot and 3% Merlot. It represents the best blend of the barrels produced of Boisseau Vineyard. This is the first single vineyard bottling of Richard Boisseau’s Vineyard. The more I work with Cabernet Franc I find that I am intrigued with its savory perfume and delicate, soft finish. My winemaking is more Burgundian than Bordelais with Franc. We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally in small one ton fermenters. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually before fermentations are complete. The wine was aged in old (neutral) oak barrels for 17 months. 150 cases produced.

2004 Cabernet Franc

Aromas:: Ripe Bing cherries and strawberries; leafy and herbaceous; rose petals.
Flavors:: Pinot Noir like texture, soft entry and fleshy; bramble fruit, cured tobacco, and eucalyptus.
Food Pairings:: Red meats always work well with Linden red wines, but we do find that our Cabernet Franc also pairs well with vegetable dishes such as mushrooms or sun dried tomatoes.
Vineyard:: Glen Manor Vineyard (67%), Warren Co. is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile silt soils give roundness. The vines were planted in 1996 and trained on the French lyre system.; Hardscrabble Vineyard (33%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give acidity and good structure. Vines were planted in 1985, 1988 and 1991.
Vintage:: 2004 can best be categorized as a roller coaster vintage. The growing season was quite good, with a very early flowering due to a hot May, below normal summer temperatures, and a slightly higher than normal rainfall. Mid August through early September was a beautiful window of perfect ripening weather. Low crop levels combined with an early flowering resulted in a very early start of the harvest under ideal conditions. Mid-September was problematic with a series of rains from hurricanes that brought some dilution and berry splitting. Late September through mid October gave us beautiful sunny, dry weather. The reds were able to take advantage of this. There was much fruit desiccation because of splitting and botrytis from the hurricanes, but this seemed only to concentrate, in a good way, as there was no sour rot or off flavors. The vintage reminds us of 1999, which produced wines with silky tannins, generous fruit and medium body. Harvest for Cabernet Franc was from October 7 to October 13, 2004.
Winemaking:: The more I work with Cabernet Franc I find that I am intrigued with its savory perfume and delicate, soft finish. My winemaking is more Burgundian than Bordelais with Franc. At the destemmer we hand sort before destemming and then again after destemming to remove pink berries and stem pieces. Fermentation is un-innoculated in small one ton fermenters. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually before fermentations are complete. The wine was aged in old (neutral) oak barrels for 9 months and bottled early to retain aromatics and finesse. 88% Cabernet Franc and 12% Petit Verdot. 295 cases produced.

2004 Claret

Aromas:: Resinous red raspberry. Dried herbs, cloves, cedar and clay dust.
Flavors:: Grilled damson plums, forest berries with a bright acidity and moderate tannins.
Food Pairings:: Coq au vin, simple steak on the grill, hamburgers.
Vineyard:: Hardscrabble Vineyard (59%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character and good structure. Vine ages from 12 to 19 years.; Glen Manor Vineyard (17%), Warren Co. is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile soils give roundness. The vines are 9 years old and trained on the French lyre system.; Avenius Vineyard (20%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vine age is 7 years.; Boisseau Vineyard (4%), Warren Co. is located on a bluff above Front Royal in the Shenandoah Valley at an elevation of 600 feet. The vineyard is west facing on light, deep, well drained loam soils. The vines were planted in 2000 and are trained on cordon/VSP trellising.
Vintage:: 2004 can best be categorized as a roller coaster vintage. The growing season was quite good, with a very early flowering due to a hot May, below normal summer temperatures, and a slightly higher than normal rainfall. Mid August through early September was a beautiful window of perfect ripening weather. Low crop levels combined with an early flowering resulted in a very early start of the harvest under ideal conditions. Mid-September was problematic with a series of rains from hurricanes that brought some dilution and berry splitting. Late September through mid October gave us beautiful sunny, dry weather. The reds were able to take advantage of this. There was much fruit desiccation because of splitting and botrytis from the hurricanes, but this seemed only to concentrate, in a good way, as there was no sour rot or off flavors. The vintage reminds us of 1999, which produced wines with silky tannins, generous fruit and medium body. Harvest for Claret was from October 7 to October 20, 2004.
Winemaking:: Double sorting, native yeast, warm fermentation and early pressing give the wine its pretty aromatics and supple texture. Aged in older French, American Hungarian oak for 22 months. 48% Cabernet Sauvignon, 35% Petit Verdot,13% Merlot, 4% Cabernet Franc. 655 cases produced. Drink now through 2010.

2004 Hardscrabble Red

Aromas:: Concentrated blackberry jam, roses, roasted meat, tar & sexy French oak.
Flavors:: Sweet fruit, dense & concentrated.
Winemaking:: 75% Petit Verdot & 25% Cabernet Sauvignon

2004 Red

Aromas:: Raspberry liquer, mint & lavender.
Flavors:: The palate is full & rich in texture, crème de cassis & ripe plum flavors.
Food Pairings:: Complements tomato-less pasta dishes, portobello mushrooms & grilled salmon.
Winemaking:: 56% Cabernet Sauvignon, 31% Petit Verdot, 7% Merlot & 6% Cabernet Franc.

2004 Rosé

Aromas:: Herbal strawberry, watermelon, lemon zest, and rubarb.
Flavors:: Savory, dry, medium bodied, juicy cherry fruit and cranberries, ending with delicate tannins and bright acidity.
Food Pairings:: Barbecue, grilled vegetables, cold meats, and mild cheeses.
Vineyard:: Hardscrabble (60%),the estate vineyard on the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well drained granite soils give cherry character and good structure. Vine ages from 3 to 20 years.; Glen Manor (30%) is owned and operated by Jeff White who is part of the Linden Vineyards staff. Glen Manor is on the west slope of the Blue Ridge about 7 miles west of Linden at an elevation of 1,100 ft . Soils are deep and well drained. Vines are 9 years old.; Boisseau (10%) is owned by Richard Boisseau. Western facing with loamy soils, it is in the Shenandoah Valley in the town of Front Royal, about 6 miles from Linden.
Vintage:: The summer of 2004 was a very typical growing season, however the skies opened up in September with rains. The harvest for Rosé was in mid to late October.
Winemaking:: The blend is 85% Cabernet Franc, 15% Cabernet Sauvignon. The saingee (bleeding) method was used to drain juice by taking 10% to 15% of red winegrape juice from the fermenters. Some of the Cabernet Franc was also fermented on the skins for 3 days and then pressed and blended. The blend was cold fermented and barrel aged. 163 cases were bottled on Feb. 16, 2005.

2003 Bittersweet

Aromas:: Roasted herbs, black currant, blueberries & toast.
Flavors:: Notes of mint, eucalyptus, sage & blackberries; focused and structured with bright acidity & good grip at the finish.
Food Pairings:: Robust meat dishes, stews or potatoes roasted with rosemary.
Vineyard:: Hardscrabble Vineyard (50%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character and good structure. Vine ages from 8 to13 years. Vines are trained to both Lyre and Geneva Double Curtain.; Avenius Vineyard (50%), Warren Co. is just 1 mile north of Hardscrabble Vineyard at 1,300 feet contributes good acidity and verve. Vine age is 7 years. Vines are trained to Geneva Double Curtain.
Vintage:: 2003 was a difficult vintage both in terms of yields and concentration for most of our harvest. The exception was Petit Verdot. As the growing season unfolded, it became evident that in order to ripen our red grapes we would have to greatly reduce yields. This is because of a cool, cloudy summer that slowed vine and fruit development. Severe cluster thinning began in July and continued into September. It was not until October that we experienced some good warm sunny weather. The Petit Verdot started to dry and shrivel on the vine. Their flavors and intensity reminded us of Italian Amarones. Harvest of the dried berries was from late October through early November 2003.
Winemaking:: 100% Petit Verdot. The grapes were double sorted (before and then after destemming). Native yeast and daily punch downs. Aged in 50% American oak and 50% French oak for 20 months.140 cases produced. This wine is made for long term bottle aging.

2003 Claret

Aromas:: Black raspberries and plums, aged balsamic, pipe tobacco and herbes de Provence.
Flavors:: Pine resins, candied blackberry, tapenade and cedar; full bright acidity & gripping tannins.
Food Pairings:: Robust meat dishes with reduction sauces.
Vineyard:: Hardscrabble Vineyard (65%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character and good structure. Vine ages from 12 to 19 years.; Glen Manor Vineyard (25%), Warren Co. is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile soils give roundness. The vines are 9 years old and trained on the French lyre system.; Avenius Vineyard (10%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vine age is 7 years.
Vintage:: 2003 was a difficult vintage both in terms of yields and concentration. As the growing season unfolded, it became evident that in order to ripen our red grapes we would have to greatly reduce yields. This is because of a cool, cloudy summer that slowed vine and fruit development. Severe cluster thinning began in July and continued into September. It was not until October that we experienced some good warm sunny weather. Harvest was from October 20 to November 10, 2003. No single vineyard wines were bottled in 2003. All our best vineyard sites were declassified into this Claret.
Winemaking:: Native yeast, warm fermentation and early pressing give the wine its pretty aromatics and supple texture. Aged in 50% American oak, 20% Hungarian puncheons, and 30% French oak for 19 months. 65% Cabernet Sauvignon, 23% Cabernet Franc, 12% Petit Verdot. 1,040 cases produced.

2002 Cabernet Franc

Aromas:: Raspberry, violet and fresh tobacco.
Flavors:: Pretty red fruit, fresh berry and pomegranate seed; medium bodied, very quaffable with a dry finish.
Food Pairings:: White sausages such a boudin, mild cheeses and coq au vin.
Vineyard:: Glen Manor Vineyard (63%), Warren County is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile soils give roundness. The vines are 7 years old and trained on the French Lyre system. Hardscrabble Vineyard (37%), Fauquier County on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Well-drained, granitic mineral soils give cherry and raspberry character and good structure. Vine ages from 12 to 19 years.
Vintage:: A hot, dry summer and early fall gave way to cool, rainy conditions in October. The red wine grapes had good ripeness, but lacked concentration because of the rain. Harvest was from October 14 to November 1, 2002.
Winemaking:: Grapes were double sorted before and then after destemming. Whole berry fermentation and early pressing gives the wine its pretty aromatics and supple texture. Aged in 60% French oak, 20% American oak, and 20% Hungarian oak for 14 months. 83% Cabernet Franc, 12% Petit Verdot, 5% Cabernet Sauvignon. 866 cases produced.

2002 Claret

Aromas:: Dried herbs, fall leaves, cranberry & eucalyptus.
Flavors:: Notes of sour cherry, sweet blackberry finishing with a bright acidity and sweet tannins with good grip.
Food Pairings:: Delicate meat dishes, stews or potatoes roasted with rosemary
Vineyard:: Hardscrabble Vineyard (56%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character and good structure. Vine ages from 11 to 18 years. Glen Manor Vineyard (23%), Warren Co. is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile soils give roundness. The vines are 8 years old and trained on the French lyre system. Avenius Vineyard (21%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vine age is 6 years.
Vintage:: A hot, dry summer and early fall gave way to cool, rainy conditions in October. The red wine grapes had good ripeness, but lacked concentration because of the rain. Harvest was from October 14 to November 1, 2002.
Winemaking:: Native yeast, warm fermentation and early pressing give the wine its pretty aromatics and supple texture. Aged in 60% American oak, 40% French oak for 10 months. 63% Cabernet Sauvignon, 37% Petit Verdot. 1,007 cases produced.

2002 Petit Verdot

Aromas:: Violets and rose petals, red currant, and red raspberry jam. Black licorice, bread dough, pungent fresh basil and pencil shavings.
Flavors:: Sweet red fruit and whole black peppers. Medium bodied. Finishes with bright acidity and sweet tannins.
Food Pairings:: Delicate meat dishes, stews or potatoes roasted with rosemary. Because of its acidity this Petit Verdot can pair well with Asian or South American seasonings.
Vineyard:: Glen Manor Vineyard (50%), Warren Co. is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile soils give roundness and soft texture. The vines are 8 years old and trained on the Geneva Double Curtain system.; Avenius Vineyard (50%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet on an eastern slope contributes pungent aromatics, good acidity and verve. Vine age is 6 years. Vines are trained on Geneva Double Curtain.
Vintage:: A hot, dry summer and early fall gave way to cool, rainy conditions in October. The red wine grapes had good ripeness, but lacks some concentration because of the rain. Harvest was October 15 and 17, 2002.
Winemaking:: Native yeast, warm fermentation and early pressing give the wine its pretty aromatics and supple texture. Aged in older American and French oak barrels for 22 months. 100% Petit Verdot. Unfined and unfiltered. 346 cases produced.

2001 Avenius Red

Aromas:: Cassis, plum, mineral and dark fruit.
Flavors:: Cherry, black currant; mouth coating texture with assertive tannins and acidity.
Food Pairings:: Lamb, game, and stews with lots of rosemary.
Vineyard:: Avenius Vineyard is owned and operated by Shari Avenius who is also Linden Vineyard’s director. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep east facing slope. Soils are well drained, rocky, greenstone and granite. These 5 year old vines are trained on the French lyre and Geneva double curtain trellising system.
Vintage:: The quality of the growing season was as close to perfect as we could ask for. A typical Virginia summer...enough rain when we needed it; hot, but cool at night. Fall was spectacular with almost no rain and warm sunny days and cool nights. Harvest October 10 and 31, 2001.
Winemaking:: 80% Petit Verdot and 20% Cabernet Sauvignon. Petit Verdot was destemmed and very lightly crushed. Cabernet was also destemmed and crushed to a greater degree in order to extract more tannins. Both cold soaked for several days before fermenting in one ton open top containers. The cap was punched down two times per day. Fermentation temperatures peaked at 90 F. The wines are pressed off of their skins just prior to dryness. Petit Verdot aged in Virginia oak for 14 months, Cabernet in French oak. Unfined and unfiltered. 114 cases bottled. Anticipated maturity 2006 to 2012.

2001 Cabernet Franc

Aromas:: Cherrywood, smoky cedar, red currant, cinnamon, and grilled portabella mushrooms.
Flavors:: Medium to full bodied with overtones of sweet ripe cherry and cassis ending quite lively with good acidity.
Food Pairings:: With food the wine takes on a round, chocolatey sweetness. It compliments herb roasted chicken, jazzy pizza, or a summer medley grill.
Vineyard:: Hardscrabble (66%), Fauquier County on top of the Blue Ridge at an elevation of 1,300 to 1,400 feet with an eastern to southern slope. Well drained, granitic mineral soils give cherry character and good structure. Vine ages from 11 to 18 years. Glen Manor Vineyard (34%), Warren County is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep fertile soils give roundness. The vines are 6 years old and trained of the French lyre system.
Vintage:: A cool and dry summer continued through the fall. Grapes were picked over a long period of time, block by block. Harvest was between October 17 and 31.
Winemaking:: Whole berry fermentation and early pressing gives the wine its pretty aromatics and supple texture. Aged in 50% American oak, 50% French oak for 14 months. 85% Cabernet Franc, 15% Cabernet Sauvignon. 279 cased produced.

2001 Claret

Aromas:: Cassis syrup, raspberry, plum & French herbs.
Flavors:: Notes of dark cherry, dried fruit & sage finishing with sweet, firm tannins.
Food Pairings:: Match with a red meat especially lamb, Daube, and rich cheeses.
Vineyard:: Hardscrabble Vineyard (85%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well drained mineral soils give cherry character and good structure. Vine ages from 10 to 17 years. Glen Manor Vineyard (10%), Warren Co. is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile soils give roundness. The vines are 7 years old and trained on the French lyre system. Avenius Vineyard (5%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vine age is 5 years.
Vintage:: A hot dry summer gave way to cooler, but still dry conditions in September and October. Harvest dates between October 10 and 31, 2001.
Winemaking:: Warm fermentation and early pressing gives the wine its pretty aromatics and supple texture. Aged in 70% American oak, 30% French oak for 17 months. 63% Cabernet Sauvignon, 37% Petit Verdot. 744 cases produced.

2001 Claret

Aromas:: Cassis syrup, raspberry, plum & French herbs.
Flavors:: Notes of dark cherry, dried fruit & sage finishing with sweet, firm tannins.
Food Pairings:: Match with a red meat especially lamb, Daube, and rich cheeses.
Vineyard:: Hardscrabble Vineyard (85%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well drained mineral soils give cherry character and good structure. Vine ages from 10 to 17 years. Glen Manor Vineyard (10%), Warren Co. is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile soils give roundness. The vines are 7 years old and trained on the French lyre system. Avenius Vineyard (5%), Warren Co. is just 1 mile north of Linden Vineyards at 1,300 feet contributes good acidity and verve. Vine age is 5 years.
Vintage:: A hot dry summer gave way to cooler, but still dry conditions in September and October. Harvest dates between October 10 and 31, 2001.
Winemaking:: Warm fermentation and early pressing gives the wine its pretty aromatics and supple texture. Aged in 70% American oak, 30% French oak for 17 months. 63% Cabernet Sauvignon, 37% Petit Verdot. 744 cases produced.

2001 Glen Manor Red

Aromas:: Smokey, toasty aromas with chocolate coated cherries.
Flavors:: Approachable, fresh raspberry, soft entry with a slight black pepper finish.
Food Pairings:: Grilled meats, winter stews, rich cheeses or portabella mushrooms.
Vineyard:: Glen Manor Vineyards is owned and operated by Jeff White who is also part of the Linden Vineyards staff. Glen Manor is on the west slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1100 ft. Vines were 6 years old at harvest and trained on the French lyre trellising system.
Vintage:: The quality of the growing season was as close to perfect as we could ask for. A typical Virginia summer ...enough rain when we needed it; hot, but cool at night. Fall was spectacular with almost no rain and warm sunny days and cool nights. Harvest October 10 through 31, 2001.
Winemaking:: A blend of 39% Cabernet Sauvignon, 38% Petit Verdot, 23% Cabernet Franc. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand two times a day. The wine was pressed off just prior to dryness and put immediately in primarily Virginia oak barrels. The wine was bottled after 13 months of oak aging. 303 cases produced.

2001 Hardscrabble Red

Aromas:: Ripe sweet cherries, rose petals, slight oak & rich compost.
Flavors:: A supple entry with sappy eucalyptus & mineral flavors, tightly wrapped structure with a long finish.
Food Pairings:: Grilled meats, Daube, and rich cheeses.
Vineyard:: Hardscrabble Vineyard (100%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well drained rocky, mineral soils give depth, structure and length. Vine ages from 11 to 17 years.
Vintage:: An ideal growing season: a hot dry summer gave way to much cooler, but still dry conditions in September and October. Harvest dates between October 17 and 31, 2001.
Winemaking:: Excellent cool, sunny ripening conditions, and older vineyard blocks. Minimal crushing; cold soak for several days before fermentation. Fermented warm (85 + degrees F) for 10 days. Pressed just before dryness. Only free run wine used. Aged in both new and old French and American oak for 19 months. Bottled unfined and unfiltered in November 2002. 61% Cabernet Sauvignon, 16% Merlot, 15% Petit Verdot, 8% Cabernet Franc. 165 cases produced.

2001 Reserve

Aromas:: Rose petal, cedar, rare roast beef, earthy tar, toast, smoke and fruits du bois.
Flavors:: Sweet black cherry jam, cassis syrup, layered, supple, with a bright acidity and long finish.
Food Pairings:: Red meats, Daube, and rich cheeses.
Vineyard:: Hardscrabble Vineyard (100%), Fauquier Co. on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well drained rocky, mineral soils give depth, structure and length. Vine ages from 11 to 17 years.
Vintage:: An ideal growing season: a hot dry summer gave way to much cooler, but still dry conditions in September and October. Harvest dates between October 17 and 31, 2001.
Winemaking:: This is the second reserve red from Linden Vineyards, the first being from the 1997 vintage. Excellent ripening conditions, small yields, special vineyard blocks and barrel lots all contribute to the evolution of a reserve wine at Linden. Minimal crushing; cold soak for several days before spontaneous (un-inoculated) fermentation. Fermented warm (85 + degrees F) for 10 days. Pressed just before dryness. Only free run wine used. Aged in both new and old French oak for 12 months. Bottled unfined and unfiltered in November 2002. 42% Cabernet Sauvignon, 30% Cabernet Franc, 25% Petit Verdot, 3% Merlot. 188 cases produced.

2000 Glen Manor Red

Aromas:: Dark fruit, earthy spice, and dried lavender.
Flavors:: Sweet cherries, raspberries, and cocoa.
Food Pairings:: Grilled meats or portabella mushrooms.
Vineyard:: Glen Manor Vineyards is owned and operated by Jeff White who is also part of the Linden Vineyards staff. Glen Manor is on the west slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1100 ft. Vines were 5 years old at harvest and trained on the French lyre trellising system.
Vintage:: 2000 was a cool, wet growing season until mid September when we were blessed with 6 weeks of Indian summer. The warm, dry sunny weather especially benefited the late ripening Petit Verdot and Cabernet Sauvignon.
Winemaking:: A blend of 50% Petit Verdot, 42% Cabernet Sauvignon, 8% Cabernet Franc. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand two times a day. The wine was pressed off just prior to dryness and put immediately in primarily Virginia oak barrels. The wine was bottled after 18 months of oak aging. 269 cases produced.

2000 Hardscrabble Red

Aromas:: Black currant syrup, sweet cherry and freshly baked pie crust.
Flavors:: Sour cherry and tightly structured black pepper with good acidity and ripe, lengthy tannins.
Food Pairings:: Red meats, portebello mushrooms and rich cheeses.
Vineyard:: Estate (100% Hardscrabble), on Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Well drained granitic soils give cherry character, deep color, and good structure. Vine ages from 10 to 16 years.
Vintage:: 2000 was a very challenging growing season with cool wet conditions up until mid-September. From the second week of September through November the weather was warm, dry and sunny giving us great ripening conditions for our later varieties. Harvest was October 12 to 30.
Winemaking:: A blend of 45% Cabernet Sauvignon, 45% Petit Verdot, 7% Cabernet Franc, and 3% Merlot. This amount of Petit Verdot is unusual, and the grape contributes to the zesty Syrah-like finish and the berry, black pepper nose. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand two times a day. The wine was pressed off just prior to dryness and put immediately in french and american barrels. The wine was bottled after 17 months of oak ageing. 419 cases produced.

2000 Red

Aromas:: Cherry, autumn leaves and smoke
Flavors:: Fresh and lively with a slightly toasty finish.
Food Pairings:: Great with pork, veal, lentils and dishes seasoned with thyme, rosemary or bay leaves. It also compliments herb roasted chicken, jazzy pizza, or a summer medley.
Vineyard:: Hardscrabble Vineyard (65%), Fauquier County on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character and good structure. Vine ages from 10 to 16 years. Glen Manor Vineyard (30%), Warren County is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile soils give roundness. The vines are 6 years old and trained on the French lyre trellising system. Avenius Vineyards (5%), Warren County, just one half mile north of Linden Vineyards, at 1,300 feet, contributes good acidity and verve. Vine age is 4 years.
Vintage:: A cool, wet summer finally gave way to sunny dry conditions in September and October. Harvest dates between October 17 and 29, 2000.
Winemaking:: Whole berry fermentation and early pressing gives the wine its pretty aromatics and supple texture. Aged in 90% American oak, 10% French oak for 9 months. 60% Cabernet Sauvignon, 37% Cabernet Franc and 3% Petit Verdot. 778 cases produced.

1999 Cabernet Franc

Aromas:: Cherry, blackberry, sage, and rosemary.
Flavors:: Currants and cocoa with a velvet texture
Food Pairings:: With food the wine takes on a round chocolatey sweetness. It complements herb-roasted chicken, jazzy pizza, or a summer medley grill.
Vineyard:: Fiery Run Vineyard (56%), Fauquier County, on top of the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character and good structure. Vine ages from 9 to 15 years. Glen Manor Vineyard (28%), Warren County is on the western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. The deep, fertile soils give roundness. The vines are 5 years old and trained on the French lyre system. Rush River Vineyard (16%), Rappahannock County is at 900 feet elevation at the base of the Shenandoah National Park near Washington, Virginia. Deep, well drained soils give fragrant aromas and firm tannins. Vine age is 12 years.
Winemaking:: Whole berry fermentation and early pressing gives the wine its pretty aromatics and supple texture. Ages in 90% American oak, 10% French oak for 9 months. 75% Cabernet Franc, 25% Cabernet Sauvignon. 750 cases produced.

1999 Glen Manor Red

Aromas:: French herbs, black raspberries and chocolate.
Flavors:: Full-bodied, forward, with soft tannins.
Food Pairings:: Does not need food with a lot of weight or assertiveness.
Vineyard:: Glen Manor Vineyards is owned and operated by Jeff White who is also part of the Linden Vineyards staff. Glen Manor is on the west slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. Vines were 4 years old at harvest and trained on the French lyre trellising system.
Vintage:: 1999 was a year of contrasts. A very dry summer produced small berries and early veraision (the beginning of ripening). In early September a series of rains delayed harvest. October finally gave us the ripening weather needed for our red grapes. Harvest dates: October 7 to 15, 1999.
Winemaking:: A blend of 50% Cabernet Sauvignon, 29% Petit Verdot and 21% Cabernet Franc. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand twice a day. The wine was pressed off just prior to dryness and put immediately in primarily Virginia oak barrels. The wine was bottled after 17 months of oak ageing. 328 cases produced.

1999 Hardscrabble Red

Aromas:: Bramble fruit, cherry and ripe plum.
Flavors:: Sweet and tightly structured black pepper with ripe, lengthy tannins.
Food Pairings:: Red meats and rich cheeses.
Vineyard:: Estate (100% Hardscrabble), Fauquier county, on the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well-drained mineral soils give cherry character, deep color and good structure. Vine ages at harvest from 9 to 15 years.
Winemaking:: A blend of 67% Cabernet Sauvignon, 25% Petit Verdot and 8% Merlot. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand twice a day. The wine was pressed off just prior to dryness and put immediately in French and American barrels. The wine was bottled after 17 months of oak ageing. 297 cases produced.

1998 Glen Manor Red

Aromas:: Dried herbs, smokiness, ripe plums.
Flavors:: Medium body and soft dusty tannins.
Food Pairings:: Duck, white meats with reduced sauces, and triple cream cheeses.
Vineyard:: Glen Manor Vineyards is owned and operated by Jeff White who is also part of the Linden Vineyards staff. Glen Manor is on the west slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 ft. Vines are 3 years old and trained on the French Lyre trellising system.
Winemaking:: A blend of 72% Cabernet Sauvignon, 21% Cabernet Franc and 7% Petit Verdot. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand two times a day. The wine was pressed off just prior to dryness and put immediately in primarily Virginia oak barrels. The wine was bottled after 21 months of oak aging. 222 cases produced. /dd>

1998 Hardscrabble Red

Aromas:: Cocoa and dried herbs, especially rosemary.
Flavors:: Flavors of dark cherry, cloves and black pepper with firm, yet fine grained tannins.
Food Pairings:: Red meats, rich cheeses, and dishes with olives or garlic.
Vineyard:: Estate (100% Hardscrabble Vineyard), on Blue Ridge at 1,300 to 1,400 ft. with an eastern to southern slope. Deep, well-drained mineral soils give cherry character, deep color, and good structure. Vine ages from 8 to 14 years.
Vintage:: 1998 was an unusually hot and dry year. A severe hail storm on June 15 reduced average yields to just 1.5 tons/acre (about 22 hectoliters per hectare). Harvest was September 22 through October 7.
Winemaking:: A blend of 65% Cabernet Sauvignon, 27% Cabernet Franc, 5% Petit Verdot and 3% Merlot. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand two times a day. The wine was pressed off just prior to dryness and put immediately in primarily one and two year old Virginia oak barrels. The wine was bottled after 21 months of oak ageing. 332 cases produced.

1998 Rush River Red

Aromas:: Roses, chocolate, black pepper, tea, black raspberry and dried herbs.
Flavors:: Bold, assertive with up front bursts of cloves, cherries and dried fruit and dusty, assertive tannins on the finish.
Food Pairings:: Red meats, strong cheeses, and dishes with olives or garlic.
Vineyard:: Owned by former Linden staff member Meredith Gorfein and her husband Henry, Rush River vineyards in Rappahannock Co. is at 900 ft. elevation at the base of the Shenandoah National Park near Washington, VA. Deep, well drained soils give fragrant rose aromas and firm tannins. Vine age is 11 years. Training system is French Lyre.
Winemaking:: A blend of 69% Cabernet Sauvignon and 31% Cabernet Franc. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand twice a day. The wine was pressed off just prior to dryness and put immediately in primarily Virginia oak barrels. The wine was bottled after 21 months of oak aging. 199 cases produced.

1997 Fiery Run Red

Aromas:: Bramble fruit, cedar, sage and mint.
Flavors:: Cherry, cloves and black pepper with firm tannins.
Food Pairings:: Red meats, rich cheeses, and dishes with olives or garlic.
Vineyard:: Estate (100% Fiery Run), on the Blue Ridge at 1,300 to 1,400 feet with an eastern to southern slope. Deep, well drained minerals soils give cherry character, deep color and good structure. Vine ages from 7 to 13 years.
Vintage:: Very cool and dry, late summer and fall. Harvest dates were October 10 through 30, 1997.
Winemaking:: A blend of 79% Cabernet Sauvignon, 15% Cabernet Franc, and 6% Petit Verdot. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand two times a day. The wine was pressed off just prior to dryness and put immediately in primarily Virginia oak barrels. The wine was bottled after 21 months of oak aging. 488 cases produced.

1997 Glen Manor Red

Aromas:: Dried herbs, smoky, ripe plums.
Flavors:: Medium body and soft tannins.
Food Pairings:: Does not need food with a lot of weight or assertiveness.
Vineyard:: Glen Manor Vineyards is owned and operated by Jeff White who is also part of the Linden Vineyards staff. Glen Manor is on the west slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 ft. Vines are 2 years old and trained on the French lyre trellising system.
Vintage:: Very cool and dry, late summer and fall. Harvest dates were October 10 through 30, 1997.
Winemaking:: A blend of 71% Cabernet Franc and 29% Cabernet Sauvignon. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand two times a day. The wine was pressed off just prior to dryness and put immediately in primarily Virginia oak barrels. The wine was bottled after 21 months of oak aging. 99 cases were produced.

1997 Reserve Red

Aromas:: Cherry, plum, chocolate and toast.
Flavors:: Lush red fruit and black pepper with supple tannins.
Food Pairings:: Red meats and rich cheeses.
Vineyard:: Estate (100% Hardscrabble Vineyard), on Blue Ridge at 1,300 to 1,400 ft. with an eastern to southern slope. Deep, well-drained mineral soils give cherry character, deep color and good structure. Vine ages from 7 to 13 years.
Winemaking:: A blend of 44% Cabernet Franc, 23% Cabernet Sauvignon, 22% Petit Verdot and 11% Merlot. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand two times a day. The wine was pressed off just prior to dryness and put immediately in primarily Virginia oak barrels. This wine is a selection of 9 barrels from an entire production of 42 barrels. The wine was bottled after 21 months of oak ageing. 220 cases produced.

1997 Rush River Red

Aromas:: Roses, currants, and dried herbs.
Flavors:: Cloves and black pepper with drying tannins.
Food Pairings:: Red meats, strong cheeses, and dishes with olives or garlic.
Vineyard:: Owned by Linden staff member Meredith Gorfein and her husband Henry. Rush River Vineyards in Rappahannock Co. is 900 feet of elevation at the base of the Shenandoah National Park near Washington, VA. Deep, well drained soils give fragrant rose aromas and firm tannins. Vine age is 10 years. Training system is French lyre.
Winemaking:: A blend of 59% Cabernet Sauvignon and 41% Cabernet Franc. Grapes were destemmed and lightly crushed and fermented warm in small open bins. The cap was punched down by hand two times a day. The wine was pressed off just prior to dryness and put immediately in primarily Virginia oak barrels. The wine was bottle after 21 months of oak aging. 238 cases produced.