Williamsburg Winery Wessex Hundred Vineyard Wiliamsburg, VA

Williamsburg Winery, Wessex Hundred Vineyards in Williamsburg, VA

Returning from OBX, the Outer Banks, the North Carolina Atlantic barrier islands, we passed through Williamsburg,Virginia and visited Williamsburg Winery, one of the largest wine producers in the State. 

Williamsburg have about 40 acres of vineyards, designated the Wessex Hundred Vineyards, on the 300 acre Estate just outside Williamsburg. 

They also source grapes from numerous vineyards around the state of Virginia, and source some juice from the Central Valley in California. 

Williamsburg produces about two dozen labels, a complete line-up from light whites to full bodied Chardonnay, to a flight of full bodied reds and several dessert and 'specialty' wines. 

On the Estate they grow Bordeaux varietals, Merlot, Cabernet Franc, Petit Verdot and Malbec as well as a selection of white grape varietals; Viognier, Traminette, Alborino, Vidal Blanc and Chardonnay. 

They are replanting older vines and increasing their vineyard plantings on the expansive property. The Williamsburg Estate vineyards layout and compositions are shown in the image graphic.

Williamsburg has an Estate Winery with tasting room, a Connoisseurs Club VIP center for Wine Club members, and an area for special events.

Also, on the property is the Gabriel Archer Tavern and Restaurant, named for Captain Gabriel Archer who commanded the

Susan Constant, Discovery, and Godspeed ships that landed on the shores of Virginia in In 1607. After exploring several sites along the mouth of the Chesapeake Bay, the colonists, fearing pirates and Spanish competition, decided to explore further inland and settled on the site where The Williamsburg Winery now stands.

There is also Cafe Provencal, (left) a fine dining bistro restaurant founded by Wessex Hundred Founder Patrick Duffeler, which brings the style and culture he experienced from extensive travels in the South of France, to showcase the output of Virginia farms, and those in surrounding states, and the fruits of the vines to create a true farm-to-farm dining experience.

The Williamsburg hospitality center has a tasting room that offers two tasting flights, a standard selection of five different wines, and a 'Reserve' flight offering one's choice of seven different wines.

We chose the 'Reserve' flight and selected the five 'big reds' along with one white, their Estate Grown Chardonnay, and one dessert wine, a White Muscato and Vidal Blanc blend.

All in all, the whole experience including the wines exceeded my expectations. This is a serious operation that sets high standards for fine wine and earnestly strives to produce a range from good value, high value QPR entry level every day wines, up to premium priced fine wines.

At the high end, they lack the fruit driven richness and fullness of California or Washington State or French wines, and frankly make the Washington Columbia Valley wines from our recent trip, our Seattle Culinary and Washington Wine Tour,  out there look really good, with great value. Never-the-less, this probably represents the best of Virginia wines, certainly from our limited exposure, and offers a wide range of options from the casual sipper to collector selections.

The servers in the tasting room were knowledgeable and could speak to each wine and its sources, compositions and style.

Our wine tasting flight:

Williamsburg Winery John Arundell American Cabernet Sauvignon 2015

Estate wines are those where at least 75% of the grapes in the bottle are grown on the property of the producer. They carry on the label the appellation or AVA, the American Viticultural Area in which the vineyards lie. Wines that are not appellation specific will carry the name of the larger designation region in which the grapes are grown. Wines that are a blend of grapes from a broader region will carry a broader designation accordingly. This is the first wine I have recall ever seeing that designates American as the designation of the source of the grapes. 

This is 100% Cabernet Sauvignon sourced from the Lodi AVA in the Central Valley of California about seventy miles east of Napa Valley. 

This is a simple easy drinking every day wine, garnet colored but light-medium bodied with black raspberry fruits accented by bright acidity, notes of mocha, earthy floral and hints of vanilla. Its not sophisticated or complex but then it is under $15 thereby a reasonable value QPR wine at this sub-$15 price point. 

RM 87 points.

https://www.cellartracker.com/wine.asp?iWine=2847202

Williamsburg Winery Barrel Aged Virginia Claret 2016

This is a blend of Bordeaux varietals: 37% Petit Verdot, 32% Cabernet Sauvignon, and 31% Cabernet Franc. 

Following the discussion above about specificity of the geography from which the grapes are sourced, this label is designated 'Virginia' Claret. It is a blend of Bordeaux varietals sourced from different sites across the State of Virginia. 

The notation on the promotions for the wine cite it is "Made from a combination of grapes sourced from Wessex Hundred and from our partner growers from around the commonwealth." We're told the Cabernet Sauvignon is grown in northern and central Virginia while  the other varietals, Petit Verdot and Cabernet Franc are sourced on the Estate.

This is a lighter more opaque ruby colored wine with raspberry, and cherry fruits with notes of black olives, soy, tea and hints of vanilla and  oak with moderate soft tannins on the lingering finish.

RM 88 points. 

https://www.cellartracker.com/wine.asp?iWine=2894113
 

Williamsburg Winery, Wessex Hundred Petit Verdot 2016

This is another Bordeaux varietal: 100% Petit Verdot, a vineyard designated label, Estate grown fruit from the property. 

Bordeaux producers use Petit Verdot to add structure and color to their wines and this certainly exhibits those qualities of the varietal. 

This is dark inky blackish purple garnet colored, full bodied, firm structured with bright expressive black berry and black raspberry tones accented by dark coffee, earth and hints of cocoa, cola, leather and fig with whisper of charcoal turning to pronounced cloying but approachable smooth tannins and tones of oak on the lingering finish. 

This could well be WW's best wine, or their best quality value wine. In any event, it is likely the best expression of the terrior or fruits produced on the estate. This was Linda's favorite of the flight of wines. 

RM 89 points.

https://www.cellartracker.com/wine.asp?iWine=2983972

 

Reserve Wine Flight 

Gabriel Archer Reserve Red Blend 2015 
 

This wine is named for the historic Founder of the property, and is only produced in the finest vintages. The Reserve wines represents the signature style of the Williamsburg winemaker. The Cabernet Sauvignon is sourced from the Crozet vineyards in the center of the state while the rest of the fruit is Estate grown on the property.

This is a blend of traditional Bordeaux varietals: 36% Cabernet Franc, 25% Merlot, 20% Cabernet Sauvignon, 12% Petit Verdot and 7% Malbec.

Dark garnet colored, medium full bodied, black berryand black cherry fruits are accented by notes of cassis, mushroom and hint of eucalyptus with earthy leather and herbs turning to hints of oak. 

RM 88 points;  90 points - Robert Parker's The Wine Advocate (August 2017)

https://www.cellartracker.com/wine.asp?iWine=2762087

​

Adagio Red Wine Blend 2015

This is the flagship wine of Williamsburg Winery, a blend of Petit Verdot (58%), Merlot (15%), Tannat (15%), and Cabernet Franc (12%). It is packaged in a large heavy oversize bottle with a very large bung, with painted labeling on the front, with a traditional paper label affixed to the rear. It is priced at a premium price-point of $75 per bottle.

This was dark garnet colored, medium full bodied, complex black berry fruits with notes of vegetable, wood and charcoal, tones of dark chocolate mocha and hints of menthol camphor and floral turning to cloying tannins on the lingering finish. 

RM 90 points. 90 + points - Robert Parker's The Wine Advocate (August 2017).

https://www.cellartracker.com/wine.asp?iWine=2805081
 

Williamsburg Winery Petite Fleur Muscato 2017

  

This is a blend of two white varietals: 56% Muscat Ottonel and 44% Vidal Blanc. The Muscat Ottonel is sourced from partner producer growers in Charlottesville, VA; the Vidal Blanc is sourced from the Wessex Hundred Vineyard on the Estate in Williamsburg, VA. This is another wine designated as a 'Virginia' wine.

This was an interesting, pleasant drinking wine, nicely balanced, straw colored, medium light bodied, white peach flavors with notes of apricot and pear accented by tropical fruits, with notes of vanilla on a nice acidic viscous finish. 

RM 89 points. 90 Point Rating – Robert Parker’s The Wine Advocate 

https://www.cellartracker.com/wine.asp?iWine=3102359

https://www.williamsburgwinery.com/ 

Le Yaca Restaurant Wine and Dine Experience

Le Yaca Restaurant Williamsburg Wine and Dine Experience

During our weekend getaway to historic Williamsburg, Virginia, we dined at Le Yaca fine dining French Restaurant.

The Le Yaca story dates back to 1964/65 in the little village of Le Praz in the French Alps.

In 1968, a second “Le Yaca” opened in the southern French coastal town of Saint-Tropez. In 1980, the third Le Yaca moved to the United States and opened in Williamsburg, VA.

Daniel Abid was one of the first chefs at the Williamsburg location who was instrumental in growing the popularity and reputation. Abid acquired Le Yaca in 2001. A fourth location opened on High Street in Williamsburg in 2014.

We dined at the High Street location.  I took advantage of the Chef's Five Course Tasting Menu and selected the chef's wine pairing with each course (shown below).

Linda chose the LE SAUMON D’ECOSSE, poached filet of fresh Scottish salmon. Her dessert selection was the LA VERSION FRANÇAISE DU TIRAMISU, Chef's version of tiramisu, served with Espresso ice cream (shown below).

For her wine accompaniment we ordered from the winelist Ramey Russian River Valley Chardonnay 2014.

The Chef's Tasting Menu and Wine Pairings:

Menu Dégustation

COQUILLE SAINT-JACQUES ET HOMARD
diver sea scallop
maine lobster tail
truffle vinaigrette
Nicolas Feuillatte Brut Réserve, Champagne, Non-Vintage

❖
LE CANARD ET FOIE GRAS
magret duck breast
seared foie gras
caramelized white peach
port reduction

Château Puy-Servain Haut-Montravel Terrement 2009

(Substituted for the Petit Guiraud Sauternes, Borde

aux, 2012)

 ❖
INTERMISO
Rosé sorbet granité

❖
DOVER SOLE
imported
classic brown butter sauce

Domaine des Gerbeaux Pouilly-Fuissé, Burgundy, 2015

 

 and ... 

La Fleur D;Or Sauterne 2013

And finally for the dessert course, this decadent, over-the-top ...

SYMPHONIE
Grand Marnier soufflé
citron
chocolat
café

Pineau des Charentes (Rosé)

http://www.leyacawilliamsburg.com/

Black Stallion Napa Cabernet - Pahlmeyer Jayson

I met up with dear friend Colonel Don Z for dinner at the Fat Canary Restaurant in the heart of historic Williamsburg, VA with colleague Danny A. When the ships sailed from the Old World to the New, they stopped in the Canary Islands for supplies. One of the important provisions brought aboard was wine, referred to as “Canary.” This fine dining restaurant is named after a reference in the Colonial Era playwright John Lyly's poem, "Oh for a Fat Canary - rich Palermo sherry ....".  A pleasant setting with great selection of starters, salads, supple soup, seafood and meat entrees with a carefully selected wine list of favorites and tempting offerings.

I saw Don's fast pace gait as he approach and soon learned he was excited and eager to meet and to share this wine discovery that he brought for our dinner - Black Stallion Napa Valley Cabernet Sauvignon. He had this recently up in Oregon and promptly ordered some to be shipped in for our dinner. It was a worthwhile effort as this wine was indeed a great discovery and highlight for a wonderful dinner. I ordered a bottle of a favorite - Pahlmeyer Jayson Red Wine to compare and complement the dinner tasting. These were great accompaniment and perfect pairing with the Foie Gras, Braised Ribs and Oyster starters, and then the Grilled Beef Tenderloin entrees. Don also brought along a Cakebread Napa Valley Chardonnay 2010 for the soup salad course and his entree.    

Black Stallion Winery Napa Valley Cabernet Sauvignon 2010

The Black Stallion continued our week long series of tastings of Cabernet Sauvignons from the Oak Knoll District, the wine grape growing Appellation in the southern end of the Napa Valley, following the Blackbird Vineyards Proprietary Red and then the Trefethen Cabernet from earlier in the week. Along with the Pahlmeyer Jayson, this continued in the style of Bordeaux style Cabernet and Merlot based blends. 

Founded in 2007 and located on the Silverdao Trail along the eastern Napa Valley floor on the grounds of a historic equestrian center, the suitably named Black Stallion Winery is another recent addition to the collection of wineries in the Oak Knoll District down at the bottom of Napa Valley. The old equestrian center's indoor track now houses the winemaking production facilities with remnants of the original 36 horse stalls still visible today.

The winery was purchased in May 2010 by the Indelicato Family, well known family-owned wine producers spanning three generations and more than 85 years of grape growing and wine making in the region. The family is now involved in all aspects of Black Stallion and their participation is evident both in the wines and the “family feel” of the winery.

Each of the varietals produced is handcrafted and blended from small vineyard lots. Each lot is fermented and aged separately until just prior to bottling when the lots are blended together to achieve wines of balance but layers of complex flavors. Black Stallion Winery strives for high quality wines that are elegant and distinctive yet approachable. This is a big league Napa Cab at an affordable price rendering a great QPR (quality price ratio).

The 2010 release is dark purple colored, full bodied with full forward aromas and flavors of  predominate cherry and black cherry fruits turning to blackberry and black raspberry with hints of cassis, mocha and spice followed by a mouth feel of fine grain tannins.
 The blend is 88% Cabernet Sauvignon, 5% Merlot, 5% Petite Sirah, and 2% Cabernet Franc.

Alcohol by volume: 14.5%

RM 90 points. 

https://www.cellartracker.com/wine.asp?iWine=1475557

http://blackstallionwinery.ewinerysolutions.com/

Pahlmeyer Jayson Red Wine 2009

This is one of my perennial favorites offering a consistently great value from top drawer Napa Valley producer Jayson Pahlmeyer's rendition of a Bordeaux blend offering.

Dark purple and garnet colored - full bodied - smooth and polished but dense tongue coating silky texture with full forward black currant and black berry fruit flavors highlighted by cassis and spicy oak with hints of cedar, tobacco, tea and leather turning to a long lingering silky smooth well integrated tannins.

Blend of 72% Cabernet Sauvignon, 20% Merlot, 4% Cabernet Franc, and 4% Malbec.

RM 91 points.


https://www.cellartracker.com/wine.asp?iWine=1346970

https://www.pahlmeyer.com/