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Gray Ghost Vineyards

Gray Ghost Vineyards Located in picturesque Rappahannock County, Gray Ghost, a family owned and operated winery, is putting Virginia on the international wine map by producing internationally acclaimed wines from immaculate vineyards. All grapes are hand-picked and wine is aged in premium oak barrels. Full-bodied red are unfiltered and lighter-styled wines are fermented at lower temperatures to enhance fruit character. This emphasis on quality resulted in Gray Ghost being named "Best of the East" three consecutive years by Vineyard and Winery Management Magazine! A visit to Gray Ghost offers a knowledgeable staff, southern hospitality and beautiful picnic facilities. Ask about Gray Ghost's famous winery events, entertaining tours and the most popular volunteer harvest program in the state!

From Washington DC: West on I-66 to Gainesville Exit. South on Rt. 29 to Warrenton Exit (Rt. 29/211). West on Rt. 211, go 11.5 miles to Amissville. Gray Ghost Vineyards on left, across from The Amissville Volunteer Fire/ Rescue Company. From Richmond: I-95 North to 17 North (Exit 133) to 29 North. First Warrenton exit (29 business). West on Rt. 211, go 11.5 miles to Amissville. Gray Ghost is on left, across from The Amissville Volunteer Fire/ Rescue Company. From Charlottesville: North on 29. First Warrenton exit. (29 business). West on Rt. 211, go 11.5 miles. Amissville, winery on left. From Winchester: South on 522. Left turn on 211. Winery is 7 miles on the right

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Address Web Social
14706 Lee Highway, Amissville, VA, US, 20106-4226 Email:
Phone: 540-937-4869 Web:
Fax: 540-937-5091
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This late harvest Vidal Blanc is produced only in exceptional years. The near perfect growing season allowed for extended hanging of the fruit and thus produced some of the most flavorful and sweet grapes ever brought in from the vineyard. The residual sugar of 11.5% along with the rich Muscat and apricot aromas and flavors have made this a must for serving as an after dinner wine with or without a complementing dessert. Complementing desserts include cheesecake, fruit and lighter cheeses with French bread.
  Cabernet Franc
This 100% Cabernet Franc was fermented in small lots and aged in French oak for about seven months. It was then bottled as an unfiltered wine, thus preserving much of the cherry, raspberry and spicy characteristics of a classic Cabernet Franc. Complements pork, oriental dishes and pastas with tomato sauces.
  Cabernet Sauvignon
This Bordeaux-styled Cabernet was fermented in stainless steel and blended with small amounts of Merlot, Malbec and Cabernet Franc to add complexity. It was then aged for eighteen months in American oak before being bottled as an unfiltered wine. The result is a full-bodied Cabernet with cherry, currant and blackberry flavors as well as a hint of spice and smoky aromas. This is an outstanding complement to red meat dishes and stronger cheeses such as bleu and Stilton.
This Chardonnay, fermented and aged in French oak, has delightful aromas of tropical fruit with hints of vanilla. The soft oak character in the finish adds depth and body to this austere wine. For fruit and oak lovers alike, this is an excellent complement to poultry, seafood and pasta dishes.
This elegantly finished Merlot displays layers of berry, black cherry and vanilla flavors. The light oak shadings give this wine its richness, depth and complexity. Complements a wide range of cuisine such as beef, lamb and pasta dishes.
  Reserve Cabernet Sauvignon
Gray Ghost’s Reserve Cabernet Sauvignon is made from 100% estate-grown Cabernet Sauvignon grapes. After fermentation, the free run wine is siphoned into French oak barrels. The wine ages for two and a half years in the oak prior to bottling. The wine is then bottle aged for a minimum of six months prior to release. This wine displays the ultimate in delicate fruit and velvety tannins. Perfect complement to tenderloin, bison, and bleu cheeses. Gray Ghost produces a Reserve Cabernet only in exceptional years.
  Reserve Chardonnay
This full-bodied Chardonnay possesses rich toasty oak, ripe pear and vanilla flavors with hints of the buttery character that linger on the long and complex finish. Fermented and aged in new French oak barrels, this 100% Gray Ghost estate-grown Chardonnay is best served with the finest of poultry and seafood dishes such as smoked salmon, lobster, rich poultry and cream-sauced dishes.
  Seyval Blanc
Produced with 100% Seyval Blanc grapes this crisp, dry wine is fermented and aged in French oak. It has the classic grassy notes characteristic of the Seyval grape, with light lemon overtones and a soft oak finish. The wine was styled to complement lighter seafood and pasta dishes as well as lighter cheeses.
  Victorian Red
A light, semi-dry, soft red wine with bright fruit flavors that linger on the palate. A red wine for white wine drinkers! The Victorian Red is an excellent complement to pork, lamb, poultry, spicy food or picnic fare. Can be served at cellar temperature or chilled.
  Victorian White
This stainless steel Chardonnay was fermented to approximately 1.8% residual sugar. It was then blended with a small amount of Seyval Blanc resulting in a crisp, but fruity wine with lovely lemon overtones. The lighter style makes it a great wine for spicy food, summer picnics or for sipping with cheeses and light fare.
  Vidal Blanc
Fermented in stainless steel, this Vidal Blanc/Riesling blend has a floral aroma followed by a crisp and fruity palate with distinctive characteristics of honeydew melon. The exceptionally long finish makes this an excellent selection with poultry, seafood, and spicy cuisine as well as light, delicate cheeses.


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