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2008 Avenius Sauvignon Blanc

Aroma: pungent lime zest, dried peaches, dried herbs, citrus blossoms, kiwi, gooseberry, easter lilies, and petrichor/stone dust.

Flavors: refreshing white grapefruit. Lots of verve and nervosite`. A long, bright finish and a bit of spritz when young.

Food pairing: Fresh goat cheese, cold soups, fish and shellfish prepared in a light, fresh summery style.

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 northeast facing slope. Soils are well-drained rocky greenstone and shale. The vines were planted in 1996 and are trained on the French lyre trellising system. Yields in 2008 were 4 tons per acre or 60 hl/H.

Vintage: Summer was wetter than normal, but each month progressively became hotter and drier. Most of August was a drought, putting a much needed halt to vine vegetative growth. Very late August through most of September alternated between 2 or 3 days of rain and 4 or 5 days of sunny, warm conditions. In the vineyard, because of the wetter than normal conditions, canopy and cover crop management required much precision and labor. Leaf pulling severity was much more extreme than 2007. The rains of September caused some botrytis rot in the Sauvignon Blanc. Fortunately the rot was mostly of 'good quality' (very little sour rot), but sorting was a major task in 2008. Natural acidities were very high. Harvest was September 19 and September 24, 2008.

Winemaking The goal of winemaking with Sauvignon Blanc is to retain the fresh, wild, pungent character of the grape. The winemaking is very simple. The grapes are destemmed and lightly crushed and then the juice is allowed to settle overnight. VL3 and VIN13 yeast (two different lots) start fermentation immediately. The wine ferments for about 30 days at 60F in a stainless steel tank. One new French oak barrel was also included in the final blend. The wine is aged on its light lees in tank with occasional stirring. Bottled in February 2009. 270 cases produced (both 750 and 375ml bottles). The 2008 Avenius Sauvignon Blanc is a classic expression of its terroir and demonstrates what is possible when all the pieces of the puzzle start to come together. JL

2007 Boisseau Chardonnay

Aroma: very ripe pear, peach and melon with some white flower notes and nutmeg and vanilla oak spices.

Palate: Rubenesque weight and texture with a warm mid-palate richness.

Food pairing: white meats such as veal or chicken. mushrooms in cream based sauce.

Vineyard: Boisseau Vineyard is owned and operated by Richard Boisseau. It is located in Front Royal Virginia, in the Shenandoah Valley, about 5 miles west of Linden. The vineyard was planted in 2000. It is vertically shoot positioned. Dijon clones 96 and 76 are planted on a high bluff above the valley floor. Exposure is west. Soils are a deep clay/silt loam.

Vintage: The entire growing season, was very dry, with slightly above average temperatures. A two inch rain on the third week of August was beneficially refreshing. Harvest began about 10 days earlier than normal. Fruit maturity was very good, except for concerns about lower than normal acids. The resulting wines have good concentration and are more fruit driven than the mineral based 2004 and 2006 vintage. Harvest was September 6, 2007.

Winemaking: Chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak. No malolactic fermentation. Aged sur lie in barrel for 10 months. 99 cases produced. This wine will improve in the bottle for 2 to 4 years post bottling.

2007 Chardonnay

Aroma: Classic Linden apple/pear with some toasty, caramel oak influences, and a bit of hazelnut and cinnamon/nutmeg spice.

Palate: medium to full bodied with a creamy pastry roundness

Food pairing: grilled salmon, pasta with white sauce and mushrooms, and roasted chicken

Vineyards: 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 mineral soils give acidity and good structure. Vine ages from 14 to 23 years. VSP and French Lyre training systems.

Vintage 2007: The entire growing season, was very dry, with slightly above average temperatures. A two inch rain on the third week of August was beneficially refreshing. Harvest began about 10 days earlier than normal. Fruit maturity was very good, except for concerns about lower than normal acids. The resulting wines have good concentration and are more fruit driven than the mineral based 2004 and 2006 vintage. Harvest was September 10, 2007.

Winemaking: chilled grapes were sorted, pressed, juice settled and then barrel fermented in both new and older French oak. Partial malolactic fermentation. Aged sur lie in barrel for 10 months. This 2007 Linden Chardonnay is comprised of declassified Hardscrabble Chardonnay barrels. 89 cases produced. This wine will improve in the bottle for several years.

2007 Avenius Sauvignon Blanc

Aromas:: Yeasty, tropical fruits, slate and grapefruit zest.
Flavors:: Generous mid-palate weight, with subtle, mineral acidity.
Food Pairings:: Cold soups, fish and white meats prepared in a light, fresh summery style.
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 northeast facing slope. Soils are well-drained rocky greenstone and shale. The vines were planted in 1996 and are trained on the French lyre trellising system. Yields in 2007 were 3.5 tons per acre or 50 hl/H.
Vintage:: The entire growing season, was very dry, with slightly above average temperatures. A two inch rain on the third week of August was beneficially refreshing. Harvest began about 10 days earlier than normal. Fruit maturity was very good, except for concerns about lower than normal acids. The resulting wines have good concentration and are more fruit driven than the mineral based 2004 and 2006 vintage. Harvest was September 6, 2007.
Winemaking:: The goal of my winemaking with Sauvignon Blanc is to retain the fresh, wild, pungent character of the grape. The winemaking is very simple. The grapes are destemmed and lightly crushed and then the juice is allowed to settle overnight. VL3 yeast starts fermentation immediately. The wine ferments for about 30 days at 60F in a stainless steel tank. The wine is aged on its light lees in tank and bottled in the winter. 244 cases produced (both 750 and 375ml bottles).

2007 Vidal Riesling

Aromas:: Ripe tropical fruits, and fragrant flowers.
Flavors:: Papaya, guava, mango,with a subtle acidity and slight sweetness (1.5% residual sugar).
Food Pairings:: Asian cuisine, spicy appetizers, summer picnics, and anything with fresh ginger.
Vineyard:: Hardscrabble (Estate) Fauquier Co., on top of the Blue Ridge at an elevation of 1,100 to 1,300 feet on an eastern slope. Deep, well drained, volcanic-origin greenstone and granite soils. Double Guyot, Lyre and Geneva Double Curtain training. Vine age is 3 to 23 years.
Vintage:: The entire growing season, was very dry, with slightly above average temperatures. A two inch rain on the third week of August was beneficially refreshing to the Vidal and Riesling grapes. Harvest began about 10 days earlier than normal. Fruit maturity was good, except for concerns about lower than normal acids. The resulting wine has good concentration and is more fruit driven than the mineral based 2004 and 2006 vintage Vidal-Rieslings. Harvest was September 7 through 20, 2007.
Winemaking:: The goal is to retain the fresh fruit characteristics of each grape. Riesling contributes aroma, tropical fruit and acidity; Vidal gives spice, weight, and structure. The blend is cold fermented. Fermentation is stopped by chilling when the residual sweetness is in balance with the fruit and acidity. The wine is bottled in late winter and is immediately ready to drink. 74% Vidal, 26% Riesling. 696 cases produced.

2006 Avenius Sauvignon Blanc

Aromas:: Pungent gooseberry, kiwi, wet stone and lime zest.
Flavors:: Grapefruit zest, sassy and wild with lots of bracing, mineral acidity.
Food Pairings:: Simply prepared fish and shellfish. Fresh vegetables with lemon zest.
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 northeast facing slope. Soils are well- drained rocky greenstone and shale. The vines were planted in 1996 and are trained on the French lyre trellising system.
Vintage:: I would characterize the vintage as “classic“ in that the growing season was about as close to typical as is possible. There were substantial swings in temperature and rainfall during the summer, but in fact, this is normal for Virginia. A very dry August accelerated ripening. The 2006 Sauvignon Blanc is a mineral expression of the Avenius vineyard. Harvest was August 31 and September 11, 2006.
Winemaking:: The goal of my winemaking with Sauvignon Blanc is to retain the fresh, wild, pungent character of the grape. The winemaking is very simple. The grapes are destemmed and lightly crushed and then the juice is allowed to settle overnight. VL3 yeast starts fermentation immediately. The wine ferments for about 30 days at 60F in a stainless steel tank. The wine is aged on its light lees in tank and bottled in the late winter. 250 cases produced (both 750 and 375ml bottles). This wine is intended to be consumed within 2 or 3 years.

2006 Seyval

Aromas:: Punget aromas of lemon thyme, white grapefruit & fresh straw.
Flavors:: A dry, light to medium bodied wine with flavors of mineral & lemon zest; the fninsh is fresh & bracing.
Food Pairings:: Simply prepared seafood such as trout, chilled oysters, gravlox and capers, or light dishes seasoned with lemon such as tabouli.
Vineyard:: Hardscrabble Vineyard (2.0 acres of Seyval) on the Blue Ridge at an elevation of 1200 feet keeps temperatures cool and preserves crisp, clean fruit aromas. Well drained shale and silt clay loam. Vineyard trained to both Lyre and VSP. Yields were 3 tons per acre or 45 hl/H. Vine ages 17 and 22 years.
Vintage:: I would characterize the vintage as “classic“ in that the growing season was about as close to typical as is possible. There were substantial swings in temperature and rainfall during the summer, but in fact, this is normal for Virginia. A very dry August accelerated ripening. The 2006 Seyval shows the same minerality as the 2004. Harvest was August 29, 2006
Winemaking:: Grapes are hand sorted before crushing and pressing. Cold fermentation preserves the freshness of the grape. No oak is used. Seyval is bottled in the late winter and is ready to drink by summer. It is best when consumed within two to three years of bottling when it is fresh and lively. 451 cases produced.

2006 Vidal Riesling

Aromas:: Peaches, mango, spring flowers with some nutmeg spice.
Flavors:: Papaya, ripe melon, and candied orange with a crisp acidity and slight sweetness (1.5% residual sugar).
Food Pairings:: Asian cuisine, spicy sausage, summer picnics, and anything with fresh ginger.
Vineyard:: Hardscrabble (Estate) Fauquier Co., on top of the Blue Ridge at an elevation of 1,100 to 1,300 feet on an eastern slope. Deep, well drained, volcanic-origin greenstone and granite soils. Double Guyot, Lyre and Geneva Double Curtain training. Vine age is 3 to 21 years.
Vintage:: I would characterize the vintage as “classic“ in that the growing season was about as close to typical as is possible. There were substantial swings in temperature and rainfall during the summer, but in fact, this is normal for Virginia. The 2006 Vidal-Riesling shows the most minerality since 1999. A dry spring and summer reduced vine vigor. By late August we were in the unusual position of hoping for rain just before harvest, as young and swallow rooted vines were showing water stress. We got more than we had hoped for in the form of Ernesto and 4.5“ of rainfall. Very fortunately, there was no berry splitting or rot, but there was some dilution. I refer to September and October 2006 as the great obstacle course, with alternating sun and rain. Harvest was early for both the Vidal and Riesling.
Winemaking:: The goal is to retain the fresh fruit characteristics of each grape. Riesling contributes aroma, tropical fruit and acidity; Vidal gives spice, weight, and structure. The blend is cold fermented. Fermentation is stopped by chilling when the residual sweetness is in balance with the fruit and acidity. The wine is bottled in late winter and is immediately ready to drink. 77% Vidal, 23% Riesling. 1,037 cases produced.

2005 Hardscrabble Chardonnay

Aromas:: Ripe Golden Delicious apple, hazelnuts and wet straw.
Flavors:: Full bodied, yeasty, sappy concentration with moderate acidity and a slightly toasty finish.
Food Pairings:: Rich fish (salmon or swordfish), roasted chicken with lemon thyme, Mushroom dishes.
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. Chardonnay vines age from 12 to 21 years. Yields average 3 tons per acre (45 hl/H).
Vintage:: The vintage started very slowly with a very cool spring, delaying bud break several weeks past normal. Early summer was slightly dry and cool, but became progressively warmer. A welcomed hot August helped accelerate veraison and ripening. We were still a few days behind normal ripening as September gave us perfect warm days and cool nights. The Chardonnay grapes had wonderful concentration and aromatics. Acids were lower than normal. Little or no sorting was required. There was essentially no rain in September, which gave great concentration and sap to the wines. Harvest was October 3, 2005.
Winemaking:: Grapes were sorted and lightly crushed into the press. Only free run juice from two distinct vineyard blocks were used. All native yeast and spontaneous malolactic fermentation. Barrel fermented in one to four year old French oak barrels. Aged on lees for 10 months with minimal stirring. Bottled in August 2006. 378 cases produced.

2005 Avenius Chardonnay

Aromas:: Ripe pear, hazelnut, autuman leaves, baked apple & allspice.
Flavors:: Rich & viscous, mouth filling almond oil, buttered croissants.
Food Pairings:: Butter sauteed mushrooms, roast chicken or other white meats.
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 northeast facing slope. Soils are well- drained rocky greenstone and shale. The vines were planted in 1996 and are trained on the French lyre trellising system.
Vintage:: The vintage started very slowly with a very cool spring, delaying bud break several weeks past normal. Early summer was slightly dry and cool, but became progressively warmer. A welcomed hot August helped accelerate veraison and ripening. We were still a few days behind normal ripening as September gave us perfect warm days and cool nights. The Chardonnay grapes had wonderful concentration and aromatics. Acids were lower than normal. Little or no sorting was required. There was essentially no rain in September, which gave great concentration and sap to the wines. Harvest was September 23, 2005.
Winemaking:: The chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak. Alcoholic and malolactic fermentations were un-inoculated (native). Aged sur lie in barrel for 10 months. 144 cases produced. The 2005 vintage is showing well when young, however it may not age as long as the 1999, 2002 and 2006 vintages.

2005 Avenius Sauvignon Blanc

Aromas:: Pungent gooseberry, kiwi, wet stone and lime zest.
Flavors:: Sassy and wild with lots of bracing, mineral acidity.
Food Pairings:: Simply prepared fish and shellfish. Fresh vegetables with lemon zest.
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 northeast facing slope. Soils are well- drained rocky greenstone and shale. The vines were planted in 1996 and are trained on the French lyre trellising system.
Vintage:: The vintage started very slowly with a very cool spring, delaying bud break several weeks past normal. Early summer was slightly dry and cool became progressively warmer. A welcomed hot August helped accelerate veraison and ripening. We were still a few days behind normal ripening as September gave us perfect warm days and cool nights. The Sauvignon Blanc grapes had wonderful balance, good acidity and aromatics. Little or no sorting was required. There was essentially no rain in September, which gave great concentration and sap to the wines. Harvest was September 20, 2005.
Winemaking:: The goal of my winemaking with Sauvignon Blanc is to retain the fresh, wild, pungent character of the grape. The winemaking is very simple. The grapes are destemmed and lightly crushed, the juice is settled overnight. VL3 yeast starts fermentation immediately. The wine ferments for about 30 days at 60F in a stainless steel tank. The wine is aged on its light lees in tank and bottled in the late winter. 280 cases produced (both 750 and 375ml bottles).

2005 Boisseau Chardonnay

Aromas:: Candied apple, vanilla, butter, hazelnut, smoky butterscotch with a citrus lift.
Flavors:: A lush soft beginning, medium weight, flavors of apple cider & pastry filling.
Food Pairings:: Complements mushrooms, cream sauces, pork tenderloin stuffed with apples, cider braised chicken.

2005 Sauvignon Blanc

Aromas:: Lemon & lime, fresh tarragon, boxwood & pine forest.
Flavors:: Snow peas, grapefruit, Asian spices & cold ocean mist.
Food Pairings:: Fresh goat cheese, cold seafood, grilled fish & summer salads.

2005 Seyval

Aromas:: Lemon/lime zest, white grapefruit, thyme & kiwi.
Flavors:: Dry, medium bodied wine with flavors of mineral, lemon curd & fresh mown hay; the finish is fresh & bracing.
Food Pairings:: Pair with trout chilled oysters, gravlox & capers.
Vineyard:: Hardscrabble Vineyard (2.0 acres of Seyval) on the Blue Ridge at an elevation of 1200 feet keeps temperatures cool and preserves crisp, clean fruit aromas. Well drained shale and silt clay loam. Vineyard trained to both Lyre and VSP. Yields were 3 tons per acre or 40 hl/H. Vine ages 16 and 2 years.
Vintage:: 2005 was one of the best Seyval growing seasons I have experienced. Dry, cool conditions in late August and early September retained Seyval’s classic citrus aromas and finish, but also contributed to greater texture, concentration and fleshiness than is typical for this wine. Harvest was September 7, 2005.
Winemaking:: Grapes are hand sorted before crushing and pressing. Cold fermentation preserves the freshness of the grape. No oak is used. Seyval is bottled in the late winter and is ready to drink by summer. It is best when consumed within two to three years of bottling when it is fresh and lively. 454 cases produced. 96% Seyval 4% Sauvignon Blanc

2005 Vidal Riesling

Aromas:: Peaches, mango, spring flowers with some nutmeg spice.
Flavors:: Papaya, ripe melon, and candied orange with a crisp acidity and slight sweetness (1.5% residual sugar).
Food Pairings:: Asian cuisine, spicy sausage, summer picnics, and anything with fresh ginger.
Vineyard:: Hardscrabble (Estate) Fauquier Co., on top of the Blue Ridge at an elevation of 1,100 to 1,300 feet on an eastern slope. Deep, well drained, volcanic-origin greenstone and granite soils. Double Guyot, Lyre and Geneva Double Curtain training. Vine age is 3 to 21 years.
Vintage:: The vintage started very slowly with a very cool spring, delaying bud break several weeks past normal. Early summer was slightly dry and cool, but became progressively warmer. A welcomed hot August helped accelerate veraison and ripening. We were still a few days behind normal ripening as September gave us perfect warm days and cool nights. Both the Riesling and the Vidal grapes had wonderful balance, good acidity and aromatics. Little or no sorting was required. There was essentially no rain in September, which gave great concentration and sap to the wines. Harvest was September 24 through October 13, 2005.
Winemaking:: The goal is to retain the fresh fruit characteristics of each grape. Riesling contributes aroma, tropical fruit and acidity; Vidal gives spice, weight, and structure. The blend is cold fermented. Fermentation is stopped by chilling when the residual sweetness is in balance with the fruit and acidity. The wine is bottled in late winter and is immediately ready to drink. 77% Vidal, 23% Riesling. 881 cases produced.

2004 Avenius Blanc

Aromas:: Ripe melon, apricot, toast, mineral and fresh hay.
Flavors:: Round texture, green apples, with a bright, stony acidity.
Food Pairings:: Fresh shellfish or morels lightly sautéed in butter.
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 northeast facing slope. Soils are well- drained rocky greenstone and shale. The vines were planted in 1996 and are trained on the French lyre trellising system. Yields in 2004 were abnormally low due to poor growing conditions in 2003.
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 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. Very small yields of 10hl/H (less than 1 ton/acre) give the wine good concentration.
Winemaking:: Chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak. 69% Chardonnay and 31% Sauvignon Blanc. No malolactic fermentation. Aged sur lie in barrel for 10 months. This is a wine that expresses the Avenius terroir and minerality. We find that this site dictates its character much more than grape variety. 81 cases produced. This wine will improve in the bottle for 2 to 5 years post bottling.

2004 Boisseau Chardonnay

Aromas:: Caramelized green apple, lilac & hazelnut.
Flavors:: The palate is medium bodied with good flavor concentration & length; hints of lemon, nutmeg & melon sorbet.
Food Pairings:: Complements grilled salmon, rich fish & lemon thyme roasted chicken.
Vineyard:: Boisseau Vineyard is owned and operated by Richard Boisseau. It is located in Front Royal Virginia, in the Shenandoah Valley, about 5 miles west of Linden. The vineyard was planted in 2000. It is vertically shoot positioned. Dijon clones 96 and 76 are planted on a high bluff above the valley floor. Exposure is west. Soils are a deep clay/silt loam.
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 slightly higher than normal rainfall. Mid August through early September was a beautiful window of perfect ripening weather. Harvest was September 8, 2004.
Winemaking:: Chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak. No malolactic fermentation. Aged sur lie in barrel for 10 months.121 cases produced. This wine will improve in the bottle for 4 to 6 years post bottling.

2004 Chardonnay

Aromas:: Pungent pear, cinnamon apples, honeydew melon, almonds & toasty vanilla aromas.
Flavors:: Complements grilled salmon, rich fish & lemon thyme roasted chicken.
Food Pairings:: Complements grilled salmon, rich fish & lemon thyme roasted chicken.
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 mineral soils give acidity and good structure. Vine ages from 12 to 20 years. VSP and French Lyre training systems.
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 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. However unfortunate series of rains diluted the chardonnay grapes just before harvest. For this reason, the vineyard blocks that usually make up Hardscrabble Chardonnay were declassified into our regular bottling. Small yields of 25hl/H (two tons/acre) still gives the wine good concentration.
Winemaking:: Chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak. Malolactic fermentation completed. Aged sur lie in barrel for 10 months. 247 cases produced. This wine will improve in the bottle for 5 to 7 years.

2004 Late Harvest Petit Manseng

Aromas:: Asian spices (nutmeg and cinnamon), orange zest, pungent honeysuckle, poached apricots.
Flavors:: Summer thistle honey, crème brûlée, and fresh figs, with a long bracing finish.
Food Pairings:: Rich, decadent main courses such as foie gras or desserts that feature fruits -- especially apricots, peaches, pears or dried fruits. Very ripe triple cream cheeses and sheep cheeses from the Pyrenees.
Vineyard:: Hardscrabble Vineyard (100%), Fauquier County, on top of the Blue Ridge at an elevation of 1300 feet on a northeastern slope. Deep, well-drained granitic soils. This small Petit Manseng block was planted in 2002. This vintage was the first harvest.
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 slightly higher than normal rainfall. The harvest was quite good for regular harvest with the exception of heavy rains that fell in mid-September. October brought good sun and dry weather giving good concentration to the late harvest (November 8, 2004) of Petit Manseng.
Winemaking:: 100% Petit Manseng, the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine). The wine fermented slowly in French oak barrels and was stopped by chilling to retain fruit and sweetness. This wine should become more honeyed and spicier with age. Bottled in August 2005. 50 cases (375 ml).

2004 Sauvignon Blanc

Aromas:: Lime, kiwi, citrus butter & sweet hay.
Flavors:: Medium bodied. Tangy, zesty orange candy finishing with a bright acidity.
Food Pairings:: Enjoy with fresh goat cheese, cold seafood, grilled fish and vegetables, summer salads, and any dishes seasoned with lots of fresh herbs.
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 western slope of the Blue Ridge about 7 miles west of Linden Vineyards at an elevation of 1,100 ft. Soils are deep greenstone and well drained. Vines are 10 years old and trained on the French lyre trellising system.
Vintage:: The 2004 growing season was hot with average rainfall. Harvest was unusually early. The sauvignon blanc grapes were healthy with good "sauvy" typicality and slightly high acidity. Harvest was August 31, 2004.
Winemaking:: Only the free run juice was used from the hand sorted, lightly crushed grapes. The wine was cold fermented in tank at 50 F. Bottled February 2005. 205 cases produced.

2004 Seyval

Aromas:: Grapefruit zest, stone dust, fresh mown hay and gooseberry.
Flavors:: Lemon balm, green kiwi. Very dry, very crisp, bracing and bright.
Food Pairings:: Simply prepared seafood such as trout, chilled oysters, gravlox and capers, or light dishes seasoned with lemon such as tabouli.
Vineyard:: Hardscrabble Vineyard (2.0 acres of Seyval) on the Blue Ridge at an elevation of 1200 feet keeps temperatures cool and preserves crisp, clean fruit aromas. Well drained shale and silt clay loam. Vine ages 15 and 20 years.
Vintage:: 2004 was a fairly typical growing season with a drier than normal August. This ripened the Seyval quickly. August 24 and 31 were some of our earliest harvest dates.
Winemaking:: Grapes are sorted before pressing. Cold fermentation preserves the freshness of the grape. No oak is used. Seyval is bottled in the late winter and is ready to drink by summer. It is best when consumed within two to three years of bottling when it is fresh and lively. 390 cases produced. 90% Seyval 10% Sauvignon Blanc

2004 Vidal Riesling

Aromas:: Peaches, ripe pineapple, and spicy nutmeg.
Flavors:: Apricot and Mandarin orange, grapefruit zest and mango with a crisp acidity and slight sweetness (1% residual sugar).
Food Pairings:: Asian cuisine, spicy sausage, summer picnics, and anything with fresh ginger.
Vineyard:: Hardscrabble (Estate) Fauquier Co., on top of the Blue Ridge at an elevation of 1,200 to1,300 feet on an eastern slope. Deep, well drained, volcanic-origin greenstone and granite soils . Vine age is 3 to 20 years.
Vintage:: 2004 was a typical growing season except for the finish. Hurricanes marred the Riesling harvest resulting in lots of rot. Our vigorous sorting of poor fruit diminished the total yields to a fraction of normal. Harvest dates were: Riesling –September 17; Vidal - Oct. 10, 2004.
Winemaking:: The goal is to retain the fresh fruit characteristics of each grape. Riesling contributes aroma, tropical fruit and acidity; Vidal gives spice, weight, and structure. The blend is cold fermented. Fermentation is stopped by chilling when the residual sweetness is in balance with the fruit and acidity. The wine is bottled in late winter and is immediately ready to drink.82% Vidal, 18% Riesling. 363 cases produced.

2003 Chardonnay

Aromas:: Fresh figs, hazelnut, sweet cream & roasted almonds.
Flavors:: Red Delicious apple, nutmeg and wet stones with a clean lively finish.
Food Pairings:: Enjoy with roast chicken, salmon and summer vegetables.
Vineyard:: Glen Manor Vineyard (40%), 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.; 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. Vine ages from 11 to 19 years.; Boisseau Vineyard (27%), Warren Co., 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 are 4 years old and trained on cordon/VSP trellising.
Vintage:: A very difficult season with cool wet conditions persisting through to harvest. The yields were greatly reduced by judicious thinning as it became apparent that the crop would have difficulty ripening. The chardonnay was harvested between September 30 and October 20, 2003.
Winemaking:: Barrel fermented in older French oak. Malolactic fermentation completed. Aged sur lie in barrel for 10 months. 308 cases produced.

2003 Late Harvest

Aromas:: Pungent apricot, candied orange, sweet cinnamon & honey roasted almonds.
Flavors:: The palate is medium bodied with pear, nutmeg & cider apple flavors, finishing spicy and crisp (12% residual sugar).
Food Pairings:: Rich, decadent main courses such as foie gras or desserts that feature fruits -- especially apricots, peaches, pears or dried fruits. Very ripe triple cream cheeses.
Vineyard:: Hardscrabble Vineyard (100%) in Fauquier County, on top of the Blue Ridge at an elevation of 1300 feet on a northeastern slope. Deep, well-drained granitic soils . Own-rooted Vidal vines are 19 years old (planted in 1985). Yields of grapes were 2 tons/acre, ultimate juice yields were 8 hectolitres per hectare.
Vintage:: 2003 was a cool, wet growing season. The Vidal grapes handled the rain well and produced grapes with good aromatics and bright acidity. Harvest date was November 17, 2003.
Winemaking:: 100% Vidal. The grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine). The blend ferments slowly in French oak barrels and is stopped by chilling to retain fruit and sweetness. This wine becomes more honeyed and spicier with age. Bottled in August 2004. 196 cases (375 ml) produced.

2003 Riesling Vidal

Aromas:: Lots of peach and apricot. Some floral notes. Very pungent. Flinty when young.
Flavors:: Tangy tangerine, pineapple and mango with a crisp acidity and more sweetness (3% residual sugar) than previous vintages to balance out the high acidity of the 2003 growing season.
Food Pairings:: Asian cuisine, spicy sausage, late summer picnic foods and anything prepared with fresh ginger.
Vineyard:: Hardscrabble (Estate) Fauquier Co., on top of the Blue Ridge at an elevation of 1,200 to1,300 feet on an eastern slope. Deep, well drained, volcanic-origin greenstone and granite soils . Vine age is 7 to19 years.
Vintage:: 2003 was a challanging year with persistent cloud cover and rains through harvest. Sugars were low and acids high, but this gave the Riesling-Vidal pretty perfume and mineral notes on the finish. Harvest dates were: Riesling -October 7; Vidal - Oct. 25, 2003.
Winemaking:: The goal is to retain the fresh fruit characteristics of each grape. Riesling contributes aroma, tropical fruit and acidity; Vidal gives spice and structure. The blend is cold fermented. Fermentation is stopped by chilling when the residual sweetness is in balance with the fruit and acidity. Because of the natural high acidty and lower than normal sugars, the wine was left with higher residual sugar and lower alcohol (8.7%). The wine is bottled in late winter and is immediately ready to drink. 516 cases produced.

2002 Avenius Chardonnay

Aromas:: Pear, mown hay, almond, vanilla & gun flint.
Flavors:: Honey dew melon with a silky entry, then grassy & zesty finishing with mouthwatering acidity.
Food Pairings:: Rich, grilled fish and simply prepared shellfish.
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 northeast facing slope. Soils are well- drained rocky greenstone and shale. The vines were planted in 1996 and are trained on the French lyre trellising system.
Vintage:: A hot, very dry summer. The Chardonnay was harvested under ideal conditions, much like the 2001 vintage. The wines has wonderful mineral, fresh aromas and focused acidity. It should have a long life. Harvest date was September 17, 2002.
Winemaking:: The chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak. No malolactic. Aged sur lie in barrel for 10 months. 121 cases produced.

2002 Avenius Sauvignon Blanc

Aromas:: Pungent grapefruit zest, gooseberry, grass and spring flowers.
Flavors:: Fresh grapefruit, citrus zest, herbal flavors, very dry and mineral, with a bright acidity.
Food Pairings:: Spring vegetables, fresh goat cheese, fresh water fish, mussels, oysters, and any dishes prepared with fennel or fresh lemon.
Vineyard:: Avenius Vineyard is owned and operated by Shari Avenius who is also part of the Linden Vineyards staff. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep northeast facing slope. Soils are well drained rocky greenstone and shale. These 6 year old vines are trained on the French lyre trellising system.
Vintage:: The summer of 2002 was very hot and dry. The grapes were harvested under ideal conditions and picked according to soil differences. Harvest was September 10 and September 17.
Winemaking:: Only the free run juice was used from lightly crushed grapes. The wine was cold fermented at 50 F and tank aged. 212 cases were bottled on March 2, 2003. This wine was made to drink young.

2002 Chardonnay

Aromas:: Both tropical (pineapple and citrus) and tree fruits (pear and apple) along with lilac, toast and a flinty minerality.
Flavors:: Honeydew melon, green apple with a clean lively finish.
Food Pairings:: Roast chicken, salmon and summer vegetables.
Vineyard:: Hardscrabble Vineyard (45%), 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. Vine ages from 11 to 19 years. Glen Manor Vineyard (55%), 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 (5%), Warren Co. owned and operated by Shari Avenius who is also part of the Linden Vineyards staff. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep northeast facing slope. Soils are well drained rocky greenstone, granite, and shale. The first planting was in 1996. It is trained on the French lyre trellising system.
Vintage:: A hot dry summer continued through September. Harvest dates between September 10 through 24.
Winemaking:: Barrel fermented in mostly older french oak. Malolactic fermentation completed. Aged sur lie in barrel for 10 months. 885 cases produced.

2002 Glen Manor Sauvignon Blanc

Aromas:: Tropical fruits including grapefruit, kiwi, and pineapple. Also hints of fresh herbs, especially mint and lemon thyme.
Flavors:: Dry, medium-bodied, mouthfilling fruit, slightly herbal, grapefruit zest, with a clean, fresh, finish.
Food Pairings:: Fresh goat cheese, cold seafood, grilled fish and vegetables, summer salads, and any dishes seasoned with lots of fresh herbs.
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 . Soils are deep greenstone and well drained. Vines are 8 years old and trained on the French lyre trellising system.
Vintage:: 2002 was hot and dry. The sauvignon blanc grapes were healthy with great sauvignon typicality. The west canopy was harvested September 3, and the east side of the vines on September 10.
Winemaking:: Only the free run juice was used from the hand sorted, lightly crushed grapes. The wine was cold fermented in tank at 50 F. Bottled March 2003. 326 cases produced.

2002 Hardscrabble Chardonnay

Aromas:: Under ripe pear, stone dust, nutmeg, orange spice, and lemon zest.
Flavors:: Medium bodied, sappy concentration with a bright flinty acidity and good verve and a slightly drying toasty finish.
Food Pairings:: Rich fish (salmon or swordfish) roasted chicken with lemon thyme.
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 12 to 18 years.
Vintage:: An easy growing season: hot, sunny and dry. This gave us an extremely early harvest. Harvest date was September 15, 2002.
Winemaking:: Grapes were sorted and lightly crushed into the press. Only free run juice from two distinct vineyard blocks were used. Barrel fermented in one to four year old French oak barrels. Aged on lees for 10 months with minimal stirring. Bottled in August 2003. 124 cases produced.

2002 Late Harvest

Aromas:: Apricot, crème brûlée, spiced orange, sweet cream, toast, & vanilla.
Flavors:: Lush, textured, smokey and sweet maple syrup (12% residual sugar).
Food Pairings:: Rich, decadent main courses such as foie gras or desserts that feature fruits -- especially apricots, peaches, pears or dried fruits. Very ripe triple cream cheeses.
Vineyard:: Hardscrabble Vineyard (100%), Fauquier County, on top of the Blue Ridge at an elevation of 1300 feet on a northeastern slope. Deep, well-drained granitic soils . Own rooted Vidal vines are 18 years old (planted in 1985).
Vintage:: 2002 was a hot, dry growing season that gave way to cool rains in the second week of October. Grapes had lower acidity than normal with a slight sun burnt influence. Harvest date was November 24, 2002.
Winemaking:: 100% Vidal , the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine). The blend ferments slowly in French and Virginia oak barrels and is stopped by chilling to retain fruit and sweetness. This wine becomes more honeyed and spicier with age. Bottled in August 2003. 108 cases (375 ml) produced.

2002 Seyval

Aromas:: Lemon zest, flint and gooseberry.
Flavors:: Grapefruit and lemon. Very dry, crisp and bright.
Food Pairings:: Simply prepared seafood such as steamed lobster, trout, chilled oysters, gravlox and capers, or light dishes seasoned with lemon such as tabouli.
Vineyard:: Hardscrabble Vineyard (2.5 acres of Seyval) on the Blue Ridge at an elevation of 1200 feet keeps temperatures cool and preserves crisp, clean fruit aromas. Well drained shale and silt clay loam. Vine ages 13 and 19 years.
Vintage:: Hot and dry conditions prevailed through the Seyval harvest. It was the earliest harvest on record.
Winemaking:: Cold fermentation preserves the freshness of the grape. No oak is used. Seyval is bottled in the late winter and is ready to drink early. It is best when consumed within two to three years of bottling when it is fresh and lively. 558 cases produced. 87% Seyval 13% Sauvignon Blanc

2001 Avenius Blanc

Aromas:: Stony minerality; light, toasty hazelnut with green apple, some citrus/pineapple and sage notes.
Flavors:: Gooseberry and citrus zest; gun flint, very dry and bracing, with a bright acidity and grip; long finish.
Food Pairings:: Fresh goat cheese, white fish, mussels, oysters.
Vineyard:: Avenius Vineyard is owned and operated by Shari Avenius who is also part of the Linden Vineyards staff. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep northeast facing slope. Soils are well drained rocky greenstone and shale. These 5 year old vines are 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 September 30, 2001. Unfortunately, Avenius Vineyard suffered from poor fruit set and yields were under one half ton per acre.
Winemaking:: Whole cluster pressing. The wine was barrel fermented in neutral french oak at 55 F and aged sur lie. 33 cases were bottled in August, 2002.

2001 Chardonnay

Aromas:: Honeysuckle, ripe apple and hints of citrus and vanilla.
Flavors:: Generous, ripe melon flavors that end in a crisp toasty finish.
Food Pairings:: Complements a roast chicken or Cornish hen with almonds, also root vegetables baked in clay.
Vineyard:: Hardscrabble Vineyard (55%), 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. Vine ages from 10 to 17 years. Glen Manor Vineyard (45%), 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.
Vintage:: A hot dry summer gave way to cooler, but still dry conditions in September and October. Harvest dates between September 27 and October 1, 2001.
Winemaking:: Barrel fermented in mostly older french oak. Malolactic fermentation completed. Aged sur lie in barrel for 10 months. 178 cases produced.

2001 Glen Manor Chardonnay

Aromas:: Ripe, red delicious apple & butterscotch.
Flavors:: Round, chewy sweet cream, with hazelnut & hints of honeydew melon.
Food Pairings:: Roasted chicken, mushroom rissotto, white meats.
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 . Soils are deep and well drained. Vines are 5 and 7 years old and trained on the French lyre trellising system.
Vintage:: 2001 was cool and dry, producing wonderfully balaced wines with ripe flavors and good acidity. Harvest was September 27, 2001.
Winemaking:: 100% barrel fermented and aged in 2 to 5 year old French and Virginia oak for 11 months. Malolactic fermentation and aged sur lie. 169 cases produced.

2001 Glen Manor Sauvignon Blanc

Aromas:: Tropical fruits including lemon, kiwi, mango and pineapple. Also hints of fresh herbs, especially mint and lemon thyme.
Flavors:: Very dry, medium-bodied, slightly herbal, with a clean, fresh, tart finish.
Food Pairings:: Fresh goat cheese, cold seafood, grilled fish and vegetables, summer salads, and any dishes seasoned with lots of fresh herbs.
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. Soils are deep and well drained. Vines are 7 years old and trained on the French lyre trellising system.
Vintage:: The 2001 vintage was one of the best we have experienced. Summer temperatures and rainfall were average, which kept the vines healthy and productive. Fall was cool and dry. This retained good acidity in the grapes and allowed us to pick selectively making several passes in each block. Harvest was between September 10 and 17, 2001.
Winemaking:: Only the free run juice was used from the crushed grapes. The wine was cold fermented at 55 F, then racked at mid-fermentation into older French oak barrels, where it finished fermentation and aged sur lie until March. 290 cases were bottled in April , 2001. This wine was made to drink young, while fresh and vibrant.

2001 Hardscrabble Chardonnay

Aromas:: Granny Smith apple, honeysuckle, gunflint, and lemon balm.
Flavors:: Pear tart, dried leaves, cinnamon toast with a fresh citrus finish.
Food Pairings:: Rich fish (salmon), white meats, mushrooms, root vegetables.
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 dry summer gave way to much cooler, but still dry conditions in September and October. Harvest date was October 1, 2001.
Winemaking:: Grapes were lightly crushed into the press. Only free run juice from two distinct vineyard blocks were used. Barrel fermented in one to four year old french oak. Aged on lees for 10 months with occasional stirring. Bottled in August 2002. 336 cases produced.

2001 Late Harvest

Aromas:: Pear, sweet cream, toast and vanilla.
Flavors:: Lush, textured, tangy and very sweet (15% residual sugar).
Food Pairings:: Rich, decadent main courses, such as foie gras or desserts that feature fruits -- especially apricots, peaches, pears or dried fruits. Ripe triple cream cheeses.
Vineyard:: Hardscrabble Vineyard (100%), Fauquier County, on top of the Blue Ridge at an elevation of 1300 feet on a northeastern slope. Deep, well-drained granitic soils. Own rooted Vidal vines are 17 years old (planted in 1985).
Vintage:: The 2001 vintage was one of the best we have experienced. Summer temperatures and rainfall were average, which kept the vines healthy and productive. Fall was cool and dry. This retained good acidity in the grapes. Harvest date was November 19, 2001.
Winemaking:: 100% Vidal, the grapes are frozen and then pressed while frozen. Only the first thawed juice is used (AKA icewine). The blend ferments slowly in new Virginia oak barrels and is stopped by chilling to retain fruit and sweetness. This wine becomes more honeyed and spicier with age. Bottled in Augst 2002. 206 cases (375 ml) produced.

2000 Avenius Chardonnay

Aromas:: Yeast, wild mushrooms, freshly baked bread and almonds.
Flavors:: Cream and ripe melon with a silky texture.
Food Pairings:: Risotto and mushrooms, roasted chicken, winter vegetables.
Vineyard:: Avenius Vineyard is owned and operated by Shari Avenius who is also part of the Linden Vineyards staff. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep northeast facing slope. Soils are well drained rocky greenstone, granite, and shale. The first planting was in 1996. It is trained on the French lyre trellising system.
Vintage:: A cool, wet summer finally gave way to September sun. Harvest was October 3, 2000.
Winemaking:: Fermented and aged in older French oak sur lie for a total of 22 months. 142 cases produced.

2000 Chardonnay

Aromas:: Pear, tropical fruit and almond.
Flavors:: Apple, melon, toasty oak and vanilla with a creamy, citrus finish.
Food Pairings:: Rich fish such as salmon, or earthy foods like risotto with mushrooms and roast chicken with polenta.
Vineyard:: Hardscrabble Vineyard (78%), Fauquier County, on top of the Blue Ridge at an elevation of 1,300 feet on a south and east slope. Deep, well-drained, greenstone based soils of volcanic origin. Vine age is between 11 and 16 years. Contributes pear aromas and a crisp citrus finish. Glen Manor Vineyard (22%), Warren County, on the west side of the Blue Ridge at 1,100 feet. Soils are deep and well-drained giving the wine richness. Vines were 4 to 6 years old at harvest.
Winemaking:: 100% barrel fermented in 95% French oak and 5% American oak barrels using Burgundian yeasts. Partial malolactic fermentation. Aged on the lees in the barrel for 10 months. This wine will age wonderfully for many years. 224 cases produced.

2000 Glen Manor Chardonnay

Aromas:: Ripe peach and lilac.
Flavors:: Soft, rich and fleshy.
Food Pairings:: Perfect with salmon and grilled vegetables such as leeks and portabello 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 1,100 feet. Soils are deep and well drained. Vines are 4 and 6 years old and trained on the French lyre trellising system.
Winemaking:: 100% barrel fermented and aged in French oak for 11 months. Malolactic fermentation and aged sur lie. 377 cases produced.

2000 Hardscrabble Chardonnay

Aromas:: Ripe melon, honeysuckle, mineral, and vanilla.
Flavors:: Creamy apple, textured, with a long finish.
Food Pairings:: Rich fish like salmon, or earthy foods like risotto with mushrooms and roast chicken with polenta.
Vineyard:: Hardscrabble is Linden’s estate vineyard (100%), Fauquier County on top of the Blue Ridge at an elevation of 1,350 feet on a south and east slope. Deep, well drained, volcanic origin, greenstone based soils. Vine age is between 11 and 16 years.
Vintage:: Cool, wet summer. Fall finally gave way to abundant sun in the final weeks before harvest. The harvest was in early October 2000. Grapes were ripe to overripe with good botrytis influence.
Winemaking:: 100% barrel fermented in one to five year old French oak from small Burgundian coopers. Full malolactic fermentation. Aged on the lees in the barrel for seven months. Bottled August 2001. This Chardonnay will age wonderfully for three to six years. 345 cases produced.

2000 Late Harvest

Aromas:: Pear, sweet cream & vanilla.
Flavors:: Lush, tangy and very sweet (15% residual sugar).
Food Pairings:: Rich, decadent main courses, such as foie gras or desserts that feature fruits -- especially apricots, peaches, pears or dried fruits. Triple cream cheeses.
Vineyard:: Hardscrabble Vineyard (100%), Fauquier County, on top of the Blue Ridge at an elevation of 1300 feet on an eastern slope. Deep, well-drained volcanic origin soils. Vine age is 4 to 16 years. Harvest date was November 14, 2000.
Vintage:: Cool, wet summer. Fall finally gave way to sun 6 weeks before harvest.
Winemaking:: 100% Vidal, the grapes are frozen and then pressed. Only the first thawed juice is used (AKA icewine). The juice ferments slowly in new Virginia oak barrels and is stopped by chilling to retain fruit and sweetness. This wine becomes more honeyed and spicier with age. 311 cases (375 ml) produced.

2000 Sauvignon Blanc

Aromas:: Aromas of fresh herbs, especially mint and lemon thyme, grapefruit and green apples.
Flavors:: Very dry, light-bodied, slightly herbal, with a mineral, fresh, tart finish.
Food Pairings:: Fresh goat cheese, cold seafood, grilled fish and vegetables, summer salads and any dishes seasoned with lots of fresh herbs.
Vineyard:: Glen Manor Vineyard (48%), 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. Soils are deep and well drained. Vines are 6 years old and trained on the French lyre trellising system. Avenius Vineyard (52%) is owned and operated by Shari Avenius who is also part of the Linden Vineyards staff. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep northeast facing slope. Soils are well-drained rocky greenstone and shale. These 5 year old vines are trained on the French lyre trellising system.
Winemaking:: Only the free run juice was used from the crushed grapes. The wine was cold fermented at 55 degrees F, then racked at mid-fermentation into older French oak barrels, where it finished fermentation and aged sur lie until March. 320 cases were bottled on April 10, 2001. This wine was made to drink young, not to age.

1999 Avenius Chardonnay

Aromas:: Sweet melon and honeysuckle with a hint of flint.
Flavors:: Mouth-filling, with a round middle and a bright tartness on the finish.
Food Pairings:: Rich fish, risotto and mushrooms.
Vineyard:: Avenius Vineyard is owned and operated by Shari Avenius who is also part of the Linden Vineyards staff. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 ft. on a steep northeast slope. Soils are well drained rocky greenstone and shale. These 5 year old vines are trained on the French lyre trellising system.
Winemaking:: Using only free run juice, it was cool fermented initially and then barrel fermented and aged sur lie in older french oak. No malolactic fermentation was allowed in order to retain crisp acidity and minerality. Bottled in August 2000, this wine will age in the bottle for many years. 236 cases produced.

1999 Avenius Sauvignon Blanc

Aromas:: Grapefruit zest, gooseberry, musk, chalk, and freshly cut hay.
Flavors:: Very dry and mineral, with a bright acidity.
Food Pairings:: Fresh goat cheese, fresh water fish, mussels, oysters, and any dishes prepared with fennel or fresh lemon.
Vineyard:: Avenius Vineyards is owned and operated by Shari Avenius who is part of the Linden Vineyards staff. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep northeast facing slope. Soils are well drained, rocky greenstone and shale. These 4 year old vines are trained on the French lyre trellising system.
Winemaking:: Only free run juice was used from the crushed grapes. The wine was cold fermented at 55º F, then racked at mid-fermentation into older French oak barrels, where it finished fermentation and aged sur lie until March. 294 cases were bottled on April 6, 2000. This wine was made to drink young, but may age well.

1999 Glen Manor Chardonnay

Aromas:: Pear, pineapple, toasted almond and lilac.
Flavors:: Medium bodied with green apple and melon finishing fresh and crisp.
Food Pairings:: Scallops or oysters glazed in a beurre blanc, lobster or grilled winter vegetables.
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 Vineyard at an elevation of 1,100 ft. Soils are deep and well drained Chester/Myersville. Vines are 4 and 6 years old and trained on the French lyre trellising system.
Winemaking:: 100% barrel fermented and aged in older French oak for 11 months. No malolactic fermentation and aged sur lie. 316 cases produced.

1999 Glen Manor Sauvignon Blanc

Aromas:: Exotic tropical fruits including kiwi, mango and pineapple. Also hints of fresh herbs, especially mint and lemon thyme.
Flavors:: Very dry, medium-bodied, slightly herbal, with a clean, fresh, tart finish.
Food Pairings:: Fresh goat cheese, cold seafood, grilled fish and vegetables, summer salads, and any dishes seasoned with lots of fresh herbs.
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 and about 7 miles west of Linden Vineyards at an elevation of 1,100 feet. Soils are deep and well drained. Vines are 5 years old and trained on the French lyre trellising system.
Winemaking:: Only free run juice was used from crushed grapes. The wine was cold fermented at 55º F, then racked at mid-fermentation into older French oak barrels, where it finished fermentation and aged sur lie until March. 449 cases were bottled on April 6, 2000. This wine was made to drink young, not to age.

1999 Hardscrabble Chardonnay

Aromas:: Fresh Granny Smith apple, mineral, and vanilla.
Flavors:: Pineapple and grapefruit with a crisp long finish.
Food Pairings:: Rich fish like salmon, tuna or swordfish.
Vineyard:: Hardscrabble is Linden’s estate vineyard. It is located in Fauquier Co. on top of the Blue Ridge at an elevation of 1350 feet on a south and east slope. Deep, well drained, volcanic origin, granite and greenstone based soils. Vine age is between 11 and 16 years.
Vintage:: A hot dry summer with some rain in September. Harvest was September 14.
Winemaking:: 100% barrel fermented in 1 to 5 year old French oak from small Burgundian coopers. No malolactic fermentation. Aged on the lees in the barrel for 7 months. Bottled August 2000. This Chardonnay will age wonderfully for many years. 830 cases produced.

1999 Late Harvest

Aromas:: Pear, sweet cream, and vanilla.
Flavors:: Lush, tangy and very sweet (15% residual sugar).
Food Pairings:: Rich, decadent main courses such as foie gras or desserts that feature fruits--especially apricots, peaches, pears or dried fruits.
Vineyard:: Fiery Run Vineyards (100%), Fauquier County, on top of the Blue Ridge at an elevation of 1,300 feet on an eastern slope. Deep, well-drained volcanic origin soils. Vine age is 4 to 15 years. Harvest date was October 27, 1999.
Vintage:: A hot dry summer with some rain in September. Harvest was September 14.
Winemaking:: 65% Vidal and 35% Riesling, the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine). The blend ferments slowly in new Virginia oak barrels and is stopped by chilling to retain fruit and sweetness. This wine becomes more honeyed and spicier with age. 450 cases (375 ml) produced.

1998 Glen Manor Chardonnay

Aromas:: Melon, sweet corn, pear and butterscotch.
Flavors:: Creamy, silky and soft with a pineapple and toasty finish.
Food Pairings:: Butter and cream dishes like scallops or oysters glazed in a beurre blanc, lobster newberg, or scalloped potatoes baked in cream.
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. Soils are deep and well drained. Vines were 4 years old at harvest and trained on the French lyre trellising system.
Winemaking:: The wine was 100% barrel fermented and aged in French oak for 11 months. The wine underwent malolactic fermentation and was aged sur lie. 280 cases produced

1998 Hardscrabble Chardonnay

Aromas:: Pear, almond, melon and toasty oak.
Flavors:: Big and generous, lots of concentration.
Food Pairings:: Rich fish like salmon, or earthy foods such as risotto with mushrooms and roast chicken with polenta.
Vineyard:: Hardscrabble is Linden's estate vineyard (100%) in Fauquier county on top of the Blue Ridge at an elevation of 1350 feet on a south and east slope. Deep, well drained, volcanic origin, greenstone based soils. Vine age is between 10 and 15 years.
Winemaking:: 100% barrel fermented in one and two year year old French oak from small Burgundian coopers. Partial malolactic fermentation. Aged on the lees in the barrel for 7 months. Bottled August 20, 1999. This Chardonnay will age wonderfully for many years. 332 cases produced.

1997 Reserve Chardonnay

Aromas:: Pear, almond, and melon.
Flavors:: Apple, toasty oak, and vanilla with a concentrated finish.
Food Pairings:: Rich fish like salmon, or earthy foods like risotto with mushrooms and roast chicken with polenta
Vineyard:: Estate Vineyard (100%), Fauquier Co., on top of the Blue Ridge at an elevation of 1,350 feet on a south and east slope. Deep, well drained, volcanic origin, greenstone based soils. Vine age is between 10 and 15 years.
Vintage:: Dry and cool summer and fall. Harvest dates were September 23 & 24, 1997.
Winemaking:: Linden's first reserve wine after 11 vintages; a selection of 7 barrels from a total of 60. 100% barrel fermented in French oak from small Burgundian coopers. Partial malolactic fermentation. Aged on the lees in the barrel for 10 months. Bottled August 20, 1998. Our chardonnays age wonderfully for many years. Release date: late 1999. 168 cases produced.