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Lake Anna Winery& First Colony Winery

  

800.826.0534

www.vawineclub.cominfo@vawineclub.com

17435 Louisa RoadLouisa, VA 23093

In what may be an indicator of vitality of the Virginia wine industry, Lake Anna Winery is one of a growing number of second generation farm winery operations. Such long term ownership provides a fuller understanding of not only the vineyards and weather patterns but also a richer business perspective.

Th e story of Lake Anna Winery began on a business trip to France in the Spring of 1981. While traveling through the French countryside, Bill Heidig noticed that the climate and soil conditions of certain grape-growing regions were similar to those on his Spotsylvania farm, and an idea began to take root.

Fast forward twenty years to 2000 and upon the dawning of a new millennium, Bill, who ran the vineyard and had been sharing the winemaking duties with his wife Ann, decided it was time to turn back the chronological progression of the winery. He felt they could either scale back to just growing grapes and selling them primarily to other wineries as in the 80s, or see if any of the four children had any interest in taking over the business.

Two sons, Jeff and Eric, were thrilled with the idea. Th e brothers purchased the winery and for the last dozen years, Bill has managed the vineyard, with Jeff and Eric owning and operating the winery business.

Th e winery is housed in a converted (1940s era) dairy barn located on the Heidig farm. As a part of the aptly named ‘Heart of Virginia Wine Trail,’ Lake Anna celebrates its geographic location and the area’s rich history.

Spotsylvania County’s roots extend back to 1721, when the colony of Virginia created a vast new county that stretched past the Blue Ridge Mountains.  Th e region is probably best-known for the historic battles fought on its soil during the Civil War including Chancellorsville, the Wilderness, Fredericksburg and Spotsylvania Court House.

Working with veteran Virginia winemaker Graham Bell provides Lake Anna with an experienced palate and perspective. Bell said, “We all make wine pretty much the same way, but often it is just a matter of doing the right things at the right time, whether in the vineyard or the winery, recognizing the signs and knowing what they mean and where things are headed, and what to do about them. It may be very little, but very important.”

In May and June, Lake Anna Winery is home to the Virginia Renaissance Faire. Patrons are provided the opportunity to discover the magic in the age of chivalry and romance as the Renaissance comes to life once again in Virginia. Frolic among nobles and fools, merchants and peasants, minstrels and dancers. Artisans, craftspeople, and food merchants fi ll the property in a day overfl owing with fun and history.

Th rough hard work, determination and a touch of luck, the Heidig family has established Lake Anna Winery as one of the premier destination wineries in the state. With the second generation at the helm, the future is as bright as that 1981 Spring day in France that launched the dream.

Fast Facts:• Lake Anna Winery a great

destination winery • First Colony Winery, Chili and Wine

Feb 8th (see their website)• VA Wine Expo in February

Lake Anna WinerySpotsylvania Claret, NV

Located in history-rich Spotsylvania County, Lake Anna was a ready participant in the 150th commemoration of the Civil War.

Because of its strategic location between the Confederate and Union armies, several major battles were fought in the county; including ones at Chancellorsville, Fredericksburg the  Wilderness,  and  Spotsylvania Court House, one of the bloodiest battles of the war.  More than 100,000 troops from both sides died in the county.

Virginians are very respectful of both sides in the war and this Claret is a testimony to the bravery of all the men who fought in the “time of great unpleasantness.”

In the glass this wine features a deep red brick hue. Th e aromas include both licorice and plum notes.

Th e attack is relatively fi rm with plum and rose pedal infl uences. Th e wine really hits its stride on the midpalate with medium bodied tannins and elements of red cherry and black pepper. Th e fi nish lingers nicely with hints of leather, allspice and smoke.

Th is wine has enough strength to stand up to any braised beef or lamb but I chose to pair with spicy Italian dishes such as spaghetti with red peppers.

Drinking well now I do believe an additional six months of proper cellaring will expand the fi nish.

DRINK NOW through MARCH 2015

Lake Anna WineryTotally White Wine, NV

In the winter months many folks tend to shy away from white wines in favor of full bodies reds; what a shame. Th e refreshing nature of a well crafted white wine is better suited to welcoming the gang back from sledding than the tannins of a big chewy red wine.

Lake Anna’s Totally White Wine is a great example of a versatile and refreshing wine that is welcome in any season. A proprietary blend of Chardonnay, Vidal Blanc and Seyval Blanc, the label on this wine takes solid aim at wine writers stating, “No green apples. No ripe peaches. No tropical touches. No subtle hints.”

Ignoring the label description (and perhaps a thinly veiled insult) the wine presents a light straw, almost goldenrod, color. Th e nose is fi lled with butter, honeysuckle and a hint of lemon zest.

Th e attack is much more muted and round than anticipated with excellent balance. Th e midpalate expands to showcase white pear, fi g and ripe banana. Th e fi nish is clean and satisfying with vanilla bean undertones.

Winter pairings for this wine include grilled chicken and fi sh as well as vegetable lasagna. I chose to pair with stuff ed seafood ravioli in an Alfredo sauce.

Drinking exceedingly nicely now, I would hesitate from putting this too far back in the cellar.

DRINK NOW through NOVEMBER 2014

Chicken Cacciatore Pair with Spotsylvania Claret

INGREDIENTS:4 boneless skinless chicken breasts1/4 cup Gold Medal all-purpose fl our3 Tblsp. olive oil2 Tblsp. butter1 medium onion, chopped1 medium red bell pepper,

seeded, chopped1 clove garlic, fi nely chopped1 cup Claret wine1 can crushed tomatoes (28 oz.)1 cup chicken broth (from 32-oz carton)1 tsp. dried oregano leaves2 tsp. julienned fresh basil leavesSaltPepper

DIRECTIONS:1) Sprinkle salt and pepper over chicken breasts;

coat chicken with fl our. In Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from Dutch oven; place on plate. Set aside.

2) In same Dutch oven, melt butter over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes. Add red wine; cook until reduced in half.

3) Stir in tomatoes, broth and oregano. Place chicken over tomatoes. Heat to boiling. Reduce heat to medium-low; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).

4) Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.

Herbed Mushrooms with White Wine Pair with Totally White Wine

INGREDIENTS:1 tsp. olive oil1+1/2 lbs. fresh mushrooms1 tsp. Italian seasoning1/4 cup dry white wine2 cloves garlic, minced2 Tblsp. chopped fresh chivessalt and pepper to taste

DIRECTIONS:1) Heat the oil in a skillet over medium heat.

Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.

2) Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

Editor’s Note:by Neil Williamson

With the short days and long nights of January, work with the wines and the vines is a little short this time of year as well. Don’t think winery folks are slacking off . Th is is the time for scheduling festivals, fi lling out federal tax forms, planning events, testing bench blends and considering new labels and advertising options.

Many wine competitions take place in the midwinter. In February, the Virginia Wine Industry takes a pause to celebrate the prestigious Governors’ Cup in Richmond. Under Master of Wine Jay Youmans’ leadership this statewide competition has continued to grow in stature and import.

While I consider many wine competitions to be overzealous beauty contests, I fi nd the rigorous tasting regime, the quality of the judges and the transparency of the Governors’ Cup competition to be among the fi nest in the nation.

Some of Virginia’s wineries take January off but those that are open are eager to see visitors in the downtime. You are much more likely to meet an owner or winemaker in the tasting room in January and February than any other time of the year. As always, I strongly encourage you to call ahead because weather will close wineries MUCH faster than schools.

2014 looks to be another great year for the Virginia Wine Club. I look forward to the wines we will be tasting and sending to members. As always, thank you for allowing me to be a part of your Virginia Wine Journey.

Respectfully Submitted,

Neil Williamson

Editor, Virginia Wine JournalChairman, Virginia Wine Club Tasting Paneleditor@vawineclub.com

Cane Pruning:

Grapes bear fruit on the green shoots that arise from one-year-old canes. Pruning is based on producing fruit in the current season, and renewing young canes for the next year. Th e old canes that produced fruit this season will not produce again. Th ere are several methods used in pruning established grapevines.

Cane pruning is the usual system in climates like ours where heat units may not be high and vigorous vines can shade the fruit. In this system a permanent trunk is established, and every year new canes are selected from the head of the vine, where trunk and wire intersect. One or two canes on either side, each 8-10 buds long, are selected and tied to the wire, and all other canes cut out.

Source – Washington State University Extension (http://extension.wsu.edu/maritimefruit/Pages/GrapePruningBasics.aspx)

Vincabulary – (n.) Vin-kăb-yoo-lehr-ee

VIRGINIA WINE EXPO:February 18-23

Richmond Convention Center; over 350 wines from 60+ Virginia wineries.  Check out the web site for all the exciting events and tastings.www.virginiawineexpo.com

WineEventsFebruary

Next Ship Date: Monday, February 24, 2014If you’ll be out of town, please alert us to hold your wine until your return.

January Sweet Wine SelectionFirst Colony Winery

Sweet Shanando, NV – Vidal Blanc

Located just south of Charlottesville on Route 20, First Colony Winery is in the midst of a reimagining. With new ownership came new capital investment as well as a new can do spirit. By retaining the management and winemaking team, the new owners invested in significant institutional memory. No visit to Charlottesville would be complete without a stop in to see what’s new at First Colony.

With a residual sugar level of 3%, this semi-sweet Vidal Blanc blend is the color of golden honey in the glass. The nose is filled with tropical notes and honeysuckles; the attack is bright but round and bright with strong mango influences. The midpalate expands nicely to include pineapple, orange blossom, honey, and Golden Delicious apples. The finish lingers nicely with a touch of heat on the rear of the molars. This wine is named after the original colonial spelling of Shenandoah meaning “daughter of the stars.”

DRINK NOW