Where to find our wines

The following are descriptions of current Glen Manor releases.

Click here for our Past Releases

2009 Sauvignon Blanc

Aromas:  Mango, lime, apricot, dried hay and quarried limestone

Palate:  A balance of weight and refreshing acidity with mineral and more tropical fruits

Food Pairings:  Grilled shellfish, fresh crisp garden greens and tangy 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 14 year old vines and .5 acre of 8 year old vines, growing in deep and well drained soils, (Myersville/Catocin).  The vines are cordon trained to the Open Lyre trellising system.

Vintage:  2009 was a bit of a stressful and difficult year but in the end the fruit ripened beautifully and made very intense, structured and age worthy wines.  The beginning of the growing season was extremely wet, but from early July through mid October we were extremely dry and quite cool.  Because of this cool summer, harvest was delayed a bit but this actually worked to our advantage as grape flavor development kept pace with grape chemistry, i.e., sugars, pH and acids.  Significant rains held off just until the time of year when the vines no longer take up much water anyway, so the fruit still ripening were not compromised.  We did experience a partial frost on our lower blocks of red fruited vines but continued to hang the fruit and there was just enough movement of resources within the vines and sunlight from above to obtain full flavor maturity.  All in all it was a very good year to grow wine in Virginia.

Winemaking:  The grapes were hand picked in the early morning hours of September 7 and 11.  The fruit was then chilled to help 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.  This press juice was later sold on the bulk market.   The free run juice was cold settled for 48 hours and then racked and inoculated with VL3 and X5 yeast for fermentation in two separate stainless steel tanks.  Fermentation lasted about 30 days at around 55 degrees Fahrenheit.   After completion of fermentation the wine was blended back together and aged on light yeast lees without going through malolactic fermentation and bottled in March, 2010.  283 cases produced.  Drink now.  $22.00

2009 Cabernet Franc

Aromas:  Spiced warm fruit compote, Chambord liquor and a pine needled forest floor

Palate:  Medium-body and acidity, warm pepper and spice, dark red fruit finishing with supple tannins

Food Pairings:  Outdoor grilled chicken or big burgers with a strong melted blue

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 13 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:  2009 was a bit of a stressful and difficult year but in the end the fruit ripened beautifully and made very intense, structured and age worthy wines.  The beginning of the growing season was extremely wet, but from early July through mid October we were extremely dry and quite cool.  Because of this cool summer, harvest was delayed a bit but this actually worked to our advantage as grape flavor development kept pace with grape chemistry, i.e., sugars, pH and acids.  Significant rains held off just until the time of year when the vines no longer take up much water anyway, so the fruit still ripening was not compromised.  We did experience a partial frost on our lower blocks of red fruited vines but continued to hang the fruit and there was just enough movement of resources within the vines and sunlight from above to obtain full flavor maturity.  All in all it was a very good year to grow wine in Virginia.

2008 Hodder Hill

Aromas:  Blackberries and blueberries, coffee, tar, orange peel and pipe tobacco

Palate:  Full-bodied, concentrated, complex and layered flavors finishing long with fine tannins

Food Pairings:  Grilled or braised full flavored red 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 5 to 13 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:  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 each 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 5 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:  A blend of 46% Cabernet Sauvignon, 27% Merlot, 15% Petit Verdot and 12% 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 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 in June 2010.  220 cases produced.  Drink now through 2018.  $32.00

2008 Vin Rouge

Aromas:  Black raspberries and cherries, licorice and vanilla

Palate:  Full-bodied, dark and brooding with ample dry silty tannins

Food Pairings:  Grilled flatiron steak, lamb or savory ratatouille tossed with fresh peppery arugula

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 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 each 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 5 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:  A blend of 53% Cabernet Sauvignon, 33% Petit Verdot, 7% Merlot 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 2009, the final blend was assembled and the wine was transferred from primarily new French oak barrels to older, neutral barrels for further aging.   Unfiltered, it was bottled on 23 June 2010, 174 cases produced.  Drink now through 2020.

Price: $28.00

Where to find our wines