White Hall Vineyards

The 2008 Vin Gris is our dry rose style wine. It is a lovely blend of four different red varietals, using grapes from White Hall's own vines. The juice was bled off the cool, freshly crushed grapes with limited skin contact allowed, and then processed like a white wine, resulting in a southern French and Mediterranean style dry rose with lush red fruit flavors that makes a wonderful aperitif wine.

This Chardonnay was fermented and aged on its lees half each in French and American oak barrels, and held in stainless steel tanks for ten months. Over the years, it has become known as "Charlottesville's Chardonnay," and was bottled this year with both screw cap and cork closures. Our largest production, this wine is fashioned with beautiful extraction of fruits, fresh and lively acidity, and subtle, well-integrated oak flavors.

Aged on its lees in our premium French oak barrels for ten months, this wine is a blend of the New and Old blocks from White Hall and is 100% hand-picked estate fruit. The wine has delightful fruit on the palate, a crisp clean finish, and a touch of French oak flavors and aromas. Much like a white Burgundy, our Chardonnay Reserve will benefit from some bottle age.

100% estate grown, our Pinot Gris fruit was crushed and cold soaked on the skins for four hours prior to pressing, adding to the body and richness. Neutral oak integration occurred during fermentation to give the juice more of a "Gris" style, before moving the collection into stainless steel tanks to complete the process.

Extremely ripe grapes were pressed after harvest, and the wine was then barrel-fermented at cool temperatures for richness, with malolactic fermentation inhibited to keep the acidity vibrant. The result is a brightly aromatic wine that is a beautiful example of Virginia’s best-known white wine, with vivid floral notes and weight typical of a Viognier. Our most popular wine next to our Chardonnay, the Viognier was aged 40% in neutral oak and 60% in stainless steel and bottled with both screw cap and cork closures.

Following harvest, our 2007 Gewurztraminer was cold soaked and pressed; the juice was then added to barrels and steel tanks for fermentation. This vintage of our Gewurztraminer was also made in an Alsatian style, but it is slightly sweeter than the 2006 vintage, making this a delightful compliment to Asian dishes and spicier foods, as well as a pleasant wine to enjoy on its own.

This is White Hall's fourth year producing a Petit Manseng, and the wine has quickly become a local favorite. A grape known primarily for blending, it is becoming more and more popular as a varietal. Our Petit Manseng grapes were harvested later than most fruit, providing beautifully ripe flavors. Expect a big, rich, aromatic, fruity, and floral white wine with just a bit of sweetness.

Named after the road in front of the winery (Sugar Ridge Road), this white wine is fruit forward and off dry. For our 2007 vintage, we reverted to the award winning 2005 style, and produced it with 100% Vidal Blanc, unlike our 2006 vintage, which was a blend of six different varietals. This vintage was also fermented entirely in stainless steel tanks and bottled with screw cap closures.

Named after the road in front of the winery, this NV Breakheart Red is an easy-drinking, fruit-forward blend of some of White Hall's best varietals. The juice was aged in a combination of French and American oak barrels, adding the perfect amount of body and depth to the wine, while retaining vibrant fresh fruit flavors. This is the perfect red for sipping on a hot summer day with a light meal. A local favorite, our winemakers change the blend of this wine with each vintage, allowing for experimentation.

Light and fruity, the 2007 Merlot was aged for eight months in both French and American oak barrels. It was fermented half in small bins and half in the French Delestage method. Blended with Petit Verdot and Chambourcin, our Merlot has a long and smooth finish.

The 2007 Cabernet Sauvignon was aged in French and American oak for 10 months. After harvest, the fruit underwent extended maceration, enhancing the color and body of the wine. The Cabernet was blended with Petit Verdot and Chambourcin to develop the depth and intensity of the palate. Somewhat less tannic than the typical California Cab, the well-balanced acidity, tannins, and flavor profile of this wine make it an ideal pairing for food.

The 2007 Syrah is our fourth vintage working with this varietal and, as with previous vintages, bright fruit aromas precede vibrant flavors and a lengthy finish. Similar to Australian Shiraz in many ways, the wine has become known for light, fruit forward tannins.

White Hall's fourth vintage of this Portuguese varietal, Touriga Nacional, was fermented both in small bins and with the French Delestage method. The fruit was then aged for ten months in French and American oak, resulting in a deeply colored, smooth, and rich wine with dark fruit flavors. Ready to drink now, the Touriga will continue to age well with a wonderful balance of tannin, fruit, and oak.

A popular Bordeaux varietal that has recently gained much recognition in Virginia, this is our fifth vintage of Petit Verdot, and has become one of our bestsellers! The grapes were fermented half in small bins and half with the French Delestage method, and the fruit was then aged in French and American oak. One of our deepest and most complex wines, the Petit Verdot shows great potential for long-term cellaring with its rich burgundy color, smooth tannic structure, and deep flavors of fruit and spice, enhanced by tobacco notes.

Literally translated as "blend of the fields," this local favorite also shares the owners' last name. The Cuvee is our premium red wine, made from the best fruit and juice that each vintage has to offer. A classic Bordeaux blend, our 2007 vintage is comprised of all five Bordeaux varietals and was aged for 20 months in our finest oak barrels.

The Soliterre, our version of a German Eiswein, is a sweet dessert wine. While the grapes are naturally frozen in Europe, we harvest our grapes in early September and mechanically freeze them for three months. The fruit is then pressed while partially frozen, and the resulting juice is concentrated and viscous, with residual sugar levels that are slightly higher than normal. The wine is aged entirely in stainless steel tanks for five months, resulting in a wonderful dessert wine with fabulous concentration and a beautiful balance of sweetness and acidity. Try it alongside your favorite berry or peach dessert!

This port-style dessert wine was named after Mrs. Edith Champ, a co-owner of White Hall Vineyards. A blend of Touriga (a Portuguese varietal) and Petit Verdot, the 2006 vintage shows intense spicy aromas and wonderfully full flavors. With residual sugar and alcohol levels that are slightly lower than typical ports, this is a fantastic dessert wine. Enjoy a glass with a piece of chocolate for an added treat!