Crushing it: Why this year’s harvest could put Virginia wine on the national map
C-VILLE Weekly Friday, October 27, 2017 at 8:30 a.m.
He pulls the golf cart onto the right side of the gravel path: “Let me show you some of this viognier.” Carrington King, vineyard manager at King Family Vineyards in Crozet, stops the driver of a Kawasaki golf cart heading in the opposite direction of the tasting room, toward the processing facility, loaded down with bright yellow crates called lugs, each filled with 25 pounds of grapes. The crates are marked with the name Roseland in black, the name of the farm and the name of a chardonnay/viognier/petit manseng blend the winery produces. King plucks a cluster of grapes and holds it up to the afternoon sunlight to show how these berries, part of a second harvest of viognier this season, are starting to raisin and dehydrate.
“See how it’s drying nicely, no rot? And that”—he points to a brown discoloration—“that’s a little sunburn, but it’s perfectly fine.”
He pops a few grapes in his mouth.
“Super, super sweet. A year like this you can do interesting projects like this.”
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