Many Virginia winemakers know winemaking in not only both an art and a science; it is also about the art of the possible. It is a matter of balancing what the fruit gives you and how you can balance that with what you (or ownership) perceive as the market demand.
That may be why the 2011 Boneyard Red is so refreshingly different. Unfiltered and unrefined, this wine does not try to be something it is not.
Deep dark garnet in the glass, the mysterious core only hints at the complexity contained within. The jammy nose is filled with strawberry, plum and licorice notes.
The subtle attack features sneakier than average tannins that continue into an expansive mid palate filled with blackberry and black currant. The tannins actually retract a touch in the finish opening up additional dark almost dried fruit tones of raisin and strawberry jam. The finish lingers nicely but does not extend as long as one might anticipate.
In pairing this proprietary red blend, I am drawn to meats such as marbleized steak or lamb chops. It will also pair well with marinated tofu kabobs with green peppers, mushrooms and onions.
I believe this wine is at the start of its journey. Additional bottle aging may extend the finish and soften the transition between attack and mid palate.
DRINK OR HOLD NOW – WINTER 2016