#rdvvineyards | Explore Tumblr Posts and Blogs

itswinebyme · 8 years

Text

As 2016 Harvest Commences, RdV Vineyards Matures

The Virginia wine experience is most often filled with fun and frolic — as it should be. It’s a chance to flee the city into the rolling green hills that many Washingtonians easily forget exists (I know I nearly did). You can taste, enjoy beautiful views, have a picnic, share a bottle (or two, or three) and often listen to a live music performance. It's escapism at its finest (especially during an election year).

But nestled about an hour west of D.C., straight out I-66, is one winery that's operating a little differently. It’s not here to attract the throngs of day-trippers. Instead, it’s courting the serious wine drinker and producing wines to play on the national and international stage.

(RdV Vineyards in Delaplane, Va.| Photo by Jeff Mauritzen / Courtesy of RdV Vineyards)

RdV Vineyards is as much a part of Virginia wine as it’s not. With 16 acres of vines sitting above the frost line on a hill in Delaplane, Va., overlooking 100-acres of farmland, the winery takes a mostly hands-off approach to winemaking, letting the land speak for itself. Their finished bottles have been well integrated into the Washington region's dining scene. And just this past year, the White House served RdV's 2010 Rendezvous during the Nordic state dinner.

(RdV’s hospitality center only looks rustic from the outside. | Photo by me.)

But once you step inside RdV's white barn-like structure with towering silo, the interior suggests something more likely found in Napa or Europe. Its sleek minimal design elements, including Herman Miller Eames-style wooden chairs and leather couches adorning its tasting room, is almost reminiscent of a contemporary art gallery, leaving visitors with a sense of peace and calm. In the center of the building is a staircase leading down to the wine cellar, the caves, a large fermentation room filled with steel tanks, a glass-enclosed bottling room and a small laboratory used to determine the blends for each vintage.

(Fermenting tanks inside RdV Vineyards. | Photo by Gordon Beall/ Courtesy of RdV Vineyards)

When I visited the winery on a warm Wednesday morning in early September, all was quiet. The temperature was a few degrees cooler than when I left Washington, and blue skies intermingled with some clouds and a few droplets of rain. Just a few of the vineyard workers were tending to the vines – all lined in perfect rows covering the green hillside – patiently waiting for harvest, which RdV begins today (Sept. 15, 2016). They’ll begin picking Merlot, followed by several other Bordeaux varieties, and will end the harvest season with Cabernet.

For several years, RdV has been written up by local, national and international media. The initial excitement about the amount of effort and resources Rutger de Vink was pouring into his winery was something the Virginia wine industry needed to help bring more attention to the emerging region.

After the release of RdV’s first vintage, London-based wine writer Jancis Robinson came to visit and praised the winery: "I sincerely believe [Rutger de Vink's] considerable efforts stand a good chance of putting the state definitively on the world wine map," she wrote.

A bottle of the wine reached Eric Boissenot, the famed enologist and winemaker who has worked with many of Bordeaux's most respected wineries. After tasting it, he reached out to Rutger to volunteer his services for free. So once a year, in exchange for a plane ticket and a place to stay, he joins Rutger, Jarad Slipp, RdV's estate director,Josh Grainer, RdV's winemaker, and Jean-Philippe Roby, a consulting viticulturist also from Bordeaux, for several days of blending sessions to create the final wines. (Read more about the entire RdV team here.)

(Eric Boissenot during a blending session in 2014, while Jean-Philippe Roby, left, Rutger de Vink, right, and Jarad, seated in the back, look on. | Photo by Logan Mock / Courtesy of RdV Vineyards)

Now, about a handful of vintages later, the RdV story remains much the same, but the winery is beginning to show positive signs of maturity. Rutger and Jarad are excited about the upcoming release of their 2013 vintage. They say there's a much better understanding of the fruit each block of vines is producing. This will also be the first year they expand their offers to purchase beyond the winery’s “Ambassador” program to their mailing list subscribers.

The winery's caves are lined with filled French oak barrels, and racks of sleeping unlabeled bottles are stacked in cages at least six-feet high. A piece of land behind the vineyards where Rutger once lived in an Airstream is now the site of a still-under construction contemporary-style home he's building for his family.

(Caves at RdV Vineyards. Photo by Gordon Beall / Courtesy of RdV Vineyards).

RdV's wines include Lost Mountain, a Cabernet-dominated Bordeaux blend, and the Rendezvous, a Bordeaux blend that's dominated by Merlot. There is no recipe for how the wine is blended each year and what percentage of each grape are bottled. It's all decided by the artistry of tasting and influenced by the subtleties of the vintage. The Rendezvous is created as a lively and energetic fruit-forward wine that's meant to be drunk young, while the Lost Mountain is a bit more refined and structured with finesse that hints at its aging potential.

(RdV Vineyards wines include Rendezvous, left, and Lost Mountain, right. | Photo by Matthew Girard/Courtesy of RdV Vineyards)

RdV creates its wine by fermenting each vineyard block in its own tank. After the blends are decided, they are put together and poured into French oak barrels to rest for two years before being bottled where they are stored an additional year before release.

Deciding when to pick the grapes simply comes down to the taste of the grapes. On my tour of the vineyards, Jarad, who’s also a Master Sommelier, told me there's no measuring of brix or abiding by a particular formula. Standing about a third of the way up the hill that’s packed with sandy loam layered on top of granite, we sampled Cabernet and Merlot berries that we picked off the vines. He talked me through the state of the grapes by looking at the color of the seeds and accounting for the leathery feel of the skins. While the juices were sweet (the Merlot slightly sweeter with plumper berries than the Cabernet), the berries at that point were not quite ready.

(Cabernet grapes hang on the vines at RdV Vineyards on Sept. 7, 2016. | Photo by me.)

When Jarad and I returned from the tour of the property and winemaking facility, there were four bottles in paper bags lined up against the wall in the tasting room. Among the wines were the 2012 vintage of RdV's Lost Mountain and Rendezvous, a 2012 Plumpjack from Napa Valley and a 2012 Chateau Figeac from Bordeaux. We tasted blind, which served as an interesting exercise in understanding the winery's motto -- "Neither Bordeaux or Napa, but uniquely our own.” The quality across all four wines were about even and proof that RdV’s vision for their well-balanced wines to be on par with the world’s best is coming to fruition.

Rutger could have opened a winery and produced the same high quality wine he makes here in Virginia, in California, or France, or in any other established wine regions where growing conditions are easier. But instead, he's happy being able to bring something different to the table. Toward the end of my visit, Rutger, Jarad, Josh and I were discussing the wines. I casually asked if being an "outlier" in the wine world is where they like to be. Jarad and Rutger smiled: Outlier is the name they had chosen for a winery publication they’re putting together.

More about RdV Vineyards: The winery produces 2,000 cases a year mostly sold through its Ambasador program, to winery visitors and to D.C-area restaurants. The 2013 Lost Mountain will sell for $125 and the 2013 Rendezvous for $75.Tours are by appointment only Thursday through Sunday and cost $50 per person.

#wine #rdvvineyards #vawine #virginiawine #cabernet #bordeaux #merlot

1 note · View note