Tropical flavors on the front and melon on the finish. 

The 2017 vintage was crafted with all estate grown fruit, and it's two-thirds Chambourcin and one-third Cabernet Franc. Great, easy drinking wine that goes with just about anything.

Grown on one of the steepest vineyard slopes in the Commonwealth, this 100% Chambourcin blend is inky, dry, and fruit forward. The nose carries licorice, leather, and dried fruit through a finish of capsicum, hazelnut and nutmeg.

A densely concentrated wine with clean aromatics of black fruit, violet and nutmeg. The black fruit continues through to the finish with smoke and oak.

These particular grapes came from our first harvest from the newer vines on the property to the east. After fermentation, the wine stayed on the heavy lees (finished yeast) for 9 months, with monthly stirring of the barrels. This resulted in a wonderful, creamy Chardonnay. 

After being released three years ago it was decided that the high acid, high tannic wine needed more time to mellow. Cellared for few more years, we are finally re-releasing this Petit Verdot. Still more aggressive than the 2014, the vintage, with its jam-y fruit flavors, is a great one to age for a few more years, but can definitely be enjoyed now. 

 Orange blossom, honey and baking spices on the nose head to grilled pineapple and honeysuckle on the palate. 

Fermented mostly in acacia barrels which is less sweet than oak and helps lighten the weighty-ness of Viognier. This vintage is beautifully dense fruit flavors and finishes dry. one of our best wines to go with a meal. 

50 % Petit Manseng and 50% Viognier. Made in collaboration with Bridgewater College, this wine is a great party wine. Bring it as a gift for a BC grad. 

A sweet golden wine named for our sweet golden (retriever) dog. A Vidal Blanc-Traminette blend, it is sweetened to 3% residual sugar. 

Blue Ice wine is made from frozen Traminette grapes. This very sweet juice is stopped mid fermentation to produce a wine that reminds one of Germany’s famous “Eiswein”.

Named for the train that ran through the Bluestone Vineyard property in the early 1900’s, this wine is a sweet red blend that works well with grilled and spicy foods.

From one of the most vigorous vines on our property comes big flavors of peaches, honey, and sour apple. Sweet and lightly effervescent, we are one of the only wineries to make Moscato in the state! 

This unfiltered, medium-bodied wine starts off with big fruity (black cherry) notes on the nose and palate and ends dry. A great pairing for lamb and hearty pasta dishes.

Cabernet France is one of Virginia’s most popular red wines. Light in character and easy to drink.

In music, a cadenza is an improvised section usually towards the end of a larger piece. For us, we improvise this wine every year, blending some of the best reds we have to make something interesting and lasting. This is our Biggest and Boldest Cadenza yet. Made of 56% Cabernet Sauvignon and 44% Petit Verdot.

Our white wine made from red fruit, cool fermentations bring together this combination of Chambourcin and Bordeaux reds picked for freshness. 

This Gewurtztraminer hybrid retains the spicy character of its parent but also has a distinct floral nose. Traminette goes with most party foods and is a real surprise when served with curry dishes. This particular vintage is completely dry. 

Our 2016 Cabernet was blended with a small amount of Petit Verdot to give some additional structure. With less alcohol, less oak and more dark fruit intensity than in previous vintages this wine will drink better throughout the year and will pair well with a variety of foods. 

A port style wine made from 100% Norton grapes and fermented completely dry. Fortified to 16.4% alcohol and stored in whiskey barrels for 2 years.