Glen Manor Vineyards

The following are descriptions of past Glen Manor releases.

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Rosé

2008 Rosé

Aromas: Cherry, strawberry, watermelon and stone

Palate: Full-bodied and dry, pretty intense with moderate tannins and acidity

Food Pairings: Grilled cuts of tuna steak, chicken or pork, crisp vegetable salads and mild cheese

Vineyard: Located on the west slope of the Blue Ridge Mountains, around 1,100 feet above sea level. This planting consists of 4.3 acres of 4 to 12 year old vines growing in deep and well drained soils, Myersville/Catocin. The vines are both cordon and cane pruned and trained to an open Lyre trellising system.

Vintage: 2008 can be classified as classic for the white wines and troublesome for the red wines. After a cool and wet early spring resulting in sluggish growth, we experienced a very hot and dry spell coinciding with flowering around the first of June. From mid June through mid July the cool wet weather was once again prevalent. Then starting in mid July the rains ceased for about a month and a half until the remnants of Hurricane Fay passed over us on August 28. A week later on September 6, Tropical Storm Hanna also passed over us. Luckily both of these systems tracked east of our location and left us with only moderate amounts of water. Once again we were very dry until September 26 when a nor’easter passed over leaving behind 3 inches of water. Thankfully this was the last rain we would see until after our last harvest day, October 24. During this time we had ideal red grape ripening conditions, with warm sunny days and cool crisp nights.

Winemaking: The blend is 58% Cabernet Franc, 29% Cabernet Sauvignon and 13% Merlot. We drained 10% to 15% of the juice immediately after filling the fermentation bins with destemmed whole berries. Fermentation occurred in older, (neutral) barrels and stainless steel drums and lasted about 30 days. Malolactic fermentation was avoided. Bottled on 5 February 2009. 55 cases produced. Drink now.

2008 Cabernet Franc

Aromas: Plums, black cherries and cedar resin

Palate: Medium-bodied, fresh with high notes of acidity, finishing dry with firm tannins

Food Pairings: Herb roasted chicken, grilled burgers, veggie or spicy sausage and pepper pizza

Vineyard: Located on the west slope of the Blue Ridge Mountains, around 1,100 feet above sea level. This planting consists of 1 acre of 12 year old vines growing in deep and well drained rocky soils, Myersville/Catocin. The vines are cane pruned and trained to an open Lyre trellising system.

Vintage: Except for being rather cool, 2008 was a normal year in Virginia with much varied weather throughout the growing season. After a cool and wet spring, we experienced very dry and hot weather during flowering and then wet again for late June through early July. Dry conditions returned for late July through August but with very cool and comfortable temperatures. A couple of hurricane remnants blew through late August and early September but only dropping a small amount of rain. Then in late September a nor’easter storm system left us 3 inches of rain. After this storm we were completely dry for the remaining 4 weeks of harvest. Watching the weather while tasting the developing grapes and harvesting around and in between these systems, helped salvage this troublesome vintage.

Winemaking: 100% Cabernet Franc, the grapes were hand picked and chilled over night. A double sorting, (pre and post destemming) was performed and the berries were destemmed without crushing. The whole berries filled small one ton fermenters and were cold soaked for 3 days. Moved into the fermentation room, the bins were warmed to 60 degrees Fahrenheit and inoculated with yeast. Fermentation lasted about 7 to 10 days with 2 cap punch downs each day. The wine was pressed off, allowed to settle overnight and racked into barrels the next morning. The barrels were inoculated with a malolactic culture and this fermentation lasted from 30 to 60 days. Once ML fermentation was complete the wine was racked out of the fermentation room back into our cellar and allowed to rest. During the summer of 2009, the wine was transferred from primarily new French oak barrels to older, neutral barrels for further aging. Unfined and Unfiltered, the wine was bottled in March 2010, 107 cases produced. Drink now through 2018.

2007 Hodder Hill

Aromas: Wild blackberries, dark currants and cedar

Palate: Full-bodied, concentrated, complex and layered with soft tannins and balanced acidity

Food Pairings: Grilled or braised full flavored meats with pungent herbs and spices

Vineyard: Located on the west slope of the Blue Ridge Mountains, around 1,100 feet above sea level. This planting consists of 4.3 acres of 4 to 12 year old vines growing in deep and well drained soils, Myersville/Catocin. The vines are both cordon and cane trained to an open Lyre trellising system.

Vintage: 2007 can be classified as extraordinary. After a mild winter, spring was cool with normal rainfall amounts. Beginning with flowering on May 30 and extending just past the last day of harvest on October 20, we experienced below normal rainfall and average to above average temperatures. It was especially warm and dry during the critical ripening months of August, September and October.

Winemaking: A blend of 63% Cabernet Sauvignon, 15% Merlot, 15% Petit Verdot and 7 % Cabernet Franc. The grapes were hand picked and chilled over night. A double sorting, (pre and post destemming) was performed and the berries were destemmed without crushing. The whole berries filled small one ton fermenters and were cold soaked for 3 days. Moved into the fermentation room, the bins were warmed to 60 degrees Fahrenheit and inoculated with yeast. Fermentation lasted about 7 to 10 days with 2 cap punch downs each day. The wine was pressed off, allowed to settle overnight and racked into barrels the next morning. The barrels were inoculated with a malolactic culture and this fermentation lasted from 30 to 60 days. Once ML fermentation was complete the wine was racked out of the fermentation room back into our cellar and allowed to rest. During the summer of 2008, the final blends were made and the wine was transferred from primarily new French oak barrels to older, neutral barrels for further aging. Unfined and unfiltered, it was bottled on 6 February 2009, 328 cases produced. Drink now through 2015.

2007 Cabernet Franc

Aromas: Dark cherry, red currants, menthol and cedar

Palate: Full-bodied, rich, concentrated with satiny and assertive tannins

Food Pairings: Grilled or roasted red meats, earthy herbed vegetables and winter risottos

Vineyard: Located on the west slope of the Blue Ridge Mountains, around 1,100 feet above sea level. This planting consists of 1 acre of 11 year old vines growing in deep and well drained soils, Myersville/Catocin. The vines are both cordon and cane pruned and trained to an open Lyre trellising system.

Winemaking: The grapes were hand picked and chilled over night. A double sorting, (pre and post destemming) was performed and the berries were destemmed without crushing. The whole berries filled small one ton fermenters and were cold soaked for 3 days. Moved into the fermentation room, the bins were warmed to 60 degrees Fahrenheit and inoculated with yeast. Fermentation lasted about 7 to 10 days with 2 cap punch downs each day. The wine was pressed off, allowed to settle overnight and racked into barrels the next morning. The barrels were inoculated with a malolactic culture and this fermentation lasted about 30 days. Once ML fermentation was complete the wine was racked out of the fermentation room back into our cellar and allowed to rest. In the summer of 2008, the wine was transferred from primarily new French oak barrels to old, neutral barrels for further aging. Unfined and unfiltered it was bottled on 6 February 2009, 183 cases produced. Drink now but best 2010 through 2015.

2007 Petit Verdot

Aromas: Black raspberry, black licorice, smoke and leather

Palate: Full bodied, deeply concentrated, juicy before dusty tannins with grip

Food Pairings: Well marbled steaks and triple cream blue chesses like Montagnolo

Vineyard: Located on the west slope of the Blue Ridge Mountains, around 1,100 feet above sea level. This planting consists of .6 acre of 10 year old vines and .5 acre of 3 year old vines growing in deep and well drained soils, (Myersville/Catocin). The vines are head trained and cane pruned to the Open or French Lyre trellising system.

Vintage: 2007 can be classified as extraordinary. After a mild winter, spring was cool with normal rainfall amounts. Beginning with flowering on May 30 and extending just past the last day of harvest on October 20, we experienced much below normal rainfall and average to above average temperatures. It was especially warm and dry during the critical ripening months of September and October.

Winemaking: 100% Petit Verdot, the grapes were hand picked and chilled over night. A double sorting, (pre and post destemming) was performed and the berries were destemmed without crushing. The whole berries filled one ton fermenter bins and were cold soaked for 3 days. Moved into the fermentation room, the bins were warmed to 60 degrees Fahrenheit and inoculated with yeast. Fermentation lasted about 7 to 10 days with 2 cap punch downs each day. The wine was pressed off, allowed to settle overnight and racked into barrels the next morning. The barrels were inoculated with a malolactic culture and this fermentation lasted from 30 to 60 days. Once ML fermentation was complete the wine was racked out of the fermentation room back into the barrel room and allowed to rest. In August of 2008, the wine was transferred from primarily new French oak barrels to older, neutral barrels for further aging. Unfined and unfiltered, it was bottled on 6 February 2009, 53 cases produced. Drink now through 2020.

2005 Petit Verdot

Aromas: Blackberry, smoke, toast and leather

Palate: Full bodied, rich and concentrated, lingering ripe tannins

Food Pairings: Robust cheeses, roast lamb or wild big game

Vineyard: Located on the west slope of the Blue Ridge Mountains, around 1,100 feet above sea level. This planting consists of .6 acre of 8 year old vines growing in deep and well drained soils, (Myersville/Catocin). The vines are cordon trained and spur pruned to the Geneva Double Curtain trellising system.

Vintage: This was a classic Virginia vintage with normal rainfall, sunshine and temperatures. Spring began cool which delayed bud break and summer also started rather cool but gradually warmed to normal Virginia summertime temperatures. Just in time for verasion and ripening, August was hot and dry, followed by a dry September and near dry October. In early October the remnants of hurricane Tammy left 4.5 inches of rain. After about two weeks, the vineyard dried, the grapes were harvested on October 21, 2005.

Winemaking: The grapes were hand picked and then double sorted, (pre-destemming and post-destemming), to remove unripe pink berries and stem fragments. Fermentation began naturally in small one ton bins and punch downs occurred one to two times per day. Pressing took place about 7 to 10 days later, before fermentation had finished. This wine aged in new and old French, Hungarian and Virginia oak barrels for 28 months. Unfined and unfiltered, it is 100% Petit Verdot. 73 cases produced. Best, 2010 through 2015.

2007 Sauvignon Blanc

Aromas: Wet stone, flint and grapefruit

Palate: Mineral and citrus notes with ample sap, weight and body, followed by a crisp lengthy finish

Food Pairings: Summer pasta salads with tart crisp tomatoes, sea-salted herb breads and shellfish

Vineyard: Located on the west slope of the Blue Ridge Mountains, around 1,100 feet above sea level. This planting consists of 1.2 acres of 12 year old vines and .5 acre of 5 year old vines, growing in deep and well drained soils, (Myersville/Catocin). The vines are cordon trained to the Open Lyre trellising system.

Vintage: 2007 can be classified as extraordinary. After a mild winter, spring was cool with normal rainfall amounts. Beginning with flowering on May 30 and extending just past the last day of harvest on October 22, we experienced below normal rainfall and average to above average temperatures. It was especially dry and warm during the critical ripening months of August, September and October. Harvest was September 5 and 8, 2007.

Winemaking: The grapes were hand picked, at night and in the early morning hours. The fruit was then chilled overnight to retain fresh acidity and delicate aromatics. To extract the juice, whole clusters were pressed with the first light press fraction or free run juice, being separated from the later moderate press fraction or press juice. Most of this press juice was sold on the bulk market but some was later blended with the free run, as it added some complexity and body. The juice was cold settled for 48 hours and then racked and inoculated with VL3 yeast for fermentation in stainless steel tank. Fermentation lasted about 30 days at around 55 degrees Fahrenheit. The wine aged on light yeast lees without going through malolactic fermentation and bottled on April 10, 2008. 430 cases produced. Drink now.

2008 Sauvignon Blanc

Aromas: Tropical and floral with white flowers, lime and grapefruit

Palate:   Mouthwateringly refreshing with pungent tropical and herbaceous flavors with a zingy acidity

Food Pairings: Shellfish, especially raw oysters and fresh spring goat cheeses

Vineyard: Located on the west slope of the Blue Ridge Mountains, around 1,100 feet above sea level. This planting consists of 1.2 acres of 13 year old vines and .5 acre of 6 year old vines, growing in deep and well drained soils, (Myersville/Catocin).   The vines are caned pruned to the Open Lyre trellising system.

Vintage: In a word, 2008 was a troublesome year. And in two words, the resulting 2008 wines are remarkably good. Early spring was cool and wet. Fortunately at flowering, conditions were extremely hot and dry. Early summer then turned wet again but by mid summer conditions once again warmed and we experienced a severe drought until late August. We harvested the west facing side of our Sauvignon Blanc vines on September 3rd and the east facing side of these vines on September 5th, both pickings during the cooler nighttime hours. 6.6 tons were harvested from 1.7 acres of vines.

Winemaking: After spending 24 hours in cold storage the grapes went across a sorting table very fast, as there was no rot and very little culling was needed. This quick speed in filling the presses meant the juice extracted was very cold and this helped to retain delicate aromas and flavors. Only free-run juice was used. Press juice was fermented separate and the wine later sold in bulk. The juice settled for 24 hours, then racked into a stainless-steel fermenter tank. Two yeast strains were used, X5 with the west lot and VL3 with the east lot. Fermentation lasted about 30 days at 55 degrees Fahrenheit. After completion of fermentation the two lots were blended and allowed to rest. Bottled in February 2009, 310 cases were produced both in 750ml and 375ml bottles. Drink now.

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