Stinson Vineyards of Virginia’s Monticello AVA: New Releases from the 2023 Vintage

Nathan Vrooman and Rachel Stinson are the winemaking team at Stinson, sourcing fruit from the Stinson estate vineyard as well as other Virginia vineyards. The Stinson vineyard is an historic one by Virginia standards, having been first planted by Gabriele Rausse over 40 years ago.  Unfortunately, those old vines suffered from leafroll virus, so father Scott Stinson and daughter Rachel replanted the vineyard in 2010 with the advice of renowned viticulturist Lucie Morton. The 2023 vintage of Sauvignon Blanc and Rosé of Tannat are both sourced from the replanted estate vineyard.

The Wines  

Stinson Vineyards 2023 Sauvignon Blanc Monticello ($28) 91 Pale yellow straw. Showing scents of green apples and nettles, this Sauvignon Blanc is both flavorful and balanced on the palate with kiwi, lime and a hint of passion fruit. It finishes with good length. Very dry with firm acidity, this is an excellent wine to accompany fish and chips. Sourced from the estate vineyard. pH 3.41, 12.8{83994d7454f8ce68441ea8152244c292227c3db19076e7622c8f5ff92141c35a} alc.

Stinson Vineyards 2023 Rosé of Tannat Monticello ($25) 92 Medium copper salmon color. Bouquet of orange zest and stone fruit with savory notes. Full in the mouth with clean fruit flavors and juicy acidity. Refreshing and redolent of wet river stones on a long finish. An excellent rosé. Even better than the 2022 rosé, in our opinion, and we liked that wine a lot. pH 3.35, 13.5{83994d7454f8ce68441ea8152244c292227c3db19076e7622c8f5ff92141c35a} alc.

Stinson Vineyards 2023 Cabernet Franc Monticello ($33) 91 This is a red-fruited Cabernet Franc, very fresh and bright with red plum and cherry fruit. Similar to a youthful Cab Franc from the Loire, it has an expression all its own. There’s good depth of flavor and brisk acidity that leaves a lasting impression of fruity freshness in the mouth. It would pair well with chicken and pork dishes or even grilled salmon. Delicious and easy drinking wine, it would be a good bistro wine. Whole berry fermented and matured 6 months in 20{83994d7454f8ce68441ea8152244c292227c3db19076e7622c8f5ff92141c35a} new French oak. pH 3.76, 13.2{83994d7454f8ce68441ea8152244c292227c3db19076e7622c8f5ff92141c35a} alc.