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Cabernet Franc is one of the five major grapes of the Bordeaux region in France. Cabernet Franc is actually one of the parents to Cabernet Sauvignon, along with Sauvigon Blanc. Cabernet Franc is fruitier, less acidic and less herbal in taste and hence a bit milder than Cabernet Sauvignon. It has black cherry flavors. The wine has aged in used French oak barrels and new Hungarian oak and American oak for 18 months. While this wine pairs well with red meats and pasta dishes, it also works well with most vegetables, especially with stronger tasting ones like zucchini. Hence, Cab Franc is a very popular wine for vegetarians. We have about 1.5 acres of Cab Franc growing in the field to the south of the tasting room toward Macedonia Road. Cabernet Franc is used also in blending of our “In a Heartbeat”

Chardonel is a hybrid white grape and was the result of a cross between Seyval and Chardonnay in 1953 in Geneva, NY. It is a late ripening grape and has a bit higher productivity and more cold hardiness than Chardonnay. We have about ½ acre of Chardonel planted west of the Hughes house and south of the West house. The wine is a blend of 75% Chardonel and 25% Chardonnay. This wine was produced in seasoned (used) oak barrels and recouped oak barrels and has a slightly buttery sensation. Only one other vineyard in North Carolina offers a varietal Chardonel wine.

There is a village called Chardonnay in the Maconnais in the southern portion of France’s burgundy region. Chardonnay most likely originated there and was spread throughout France by the monks. Earliest recorded reference to Chardonnay was 1330. Our Chardonnay grapes were acquired through leased grapes in several vineyards in the Yadkin Valley Appellation. From these grapes we developed our wine, which is 100% Chardonnay and is fermented in stainless steel only, with no oak. Wine produced is a light, crisp, slightly fruity finish which pairs well with salmon on the grille and chicken wrapped in bacon. The Chardonnay is also used in blending with the Chardonel and the blending of our Red Rita Rose.

In a Heartbeat is the name of one of the over 40 llama owned by the West family. Heart Beat was the third best female llama at Grand Nationals in 2006. This is a red wine blend of 2007 Cabernet Franc and 2007 Merlot. These wines have aged for 18 months in a combination of new American oak, new Hungarian oak and used French oak barrels from different forests in France and from different vintages. This is an off dry blend with 1% residual sugar added to produce an easy sipping wine that pairs well with meat loaf, beef stew, pasta dishes, and Italian foods, but is also excellent for just sipping on the porch.

The history of Merlot can be traced back to the first century in France. These grapes are large and thin skinned, which makes them vulnerable to birds. The history of Merlot is dotted with stories of crops being destroyed by flocks of hungry birds. The most famous home of Merlot is the Bordeaux region in France. Our Merlot was fermented for 18 months in a combination of various used French oak barrels, new American oak and new Hungarian oak barrels. The wine is made from 100% Merlot grapes and is also used in the “In a Heartbeat” red blend. It is a full bodied dry red with tastes of pepper and flavors of plum. Merlot pairs well with steaks, pasta dishes such as lasagna or stuffed shells and even chocolate.

Red Rita Rose is named for the llama herd matriarch. The rosé wine was produced by blending 90% of the 2008 Chardonnay and 10% of the 2008 Cabernet Franc. The blend has about 3% residual sugar, which enhances the fruitiness in the Franc, creates an aroma of strawberries and provides a light crisp wine which pairs well with desserts. The Chardonnay is finished in stainless steel and the Cabernet Franc is a combination of used French oak and new Hungarian oak, so there is a subtle effect of the oak on the palette.

Traminette is a hybrid white grape of more recent origin, which was released by Cornell University in 1996. It is a cross between Joannes Seyve and Gewürtraminer. The wine produced is distinctively spicy and fragrant with floral aromas and has some characteristics of German wines. We have approximately one acre planted in the field to the west of the tasting room. The wine is finished semi-dry, with about 2% residual sugar to balance the acid and flavor in the palette with the initial distinctive aromatic experience. The result is a crisp, balanced wine which pairs well with spicy foods such as Thai or other Asian dishes. The wine is fermented in stainless steel tanks with no oak.