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The Latest News & Events from Stinson Vineyards
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FALL 2016 NEWSLETTER


LATEST NEWS & EVENTS
LOCAL HAPPENINGS
Wine Garden at feast!
We're thrilled that Blenheim Vineyards opened their Pop-Up Rooftop Wine Garden in the "Tower at feast!" this past Friday! The wine garden will now be open every Friday 4-7pm and Saturday 1-6pm through October 22 with tastings, wines by the glass and bottle, live music, and food from feast! 
Habitat Block Party
Help Habitat for Humanity celebrate their 25th anniversary in Charlottesville! To celebrate they'll be hosting a Block Party at IX Art Park on October 1 from 12pm to 5pm

The family-friendly event will feature a Habitat build project, live music, food trucks and libations! Activities for the kids include a Lego build, bounce house, and facepainting. As well as an opportunity to learn more about Habitat's mission, projects that have been completed in the area, and one's they're planning for the future. 

Admission is free and reservations are not required. More information about the block party and Habitat's mission can be found here on their website. 
ZINC. Vintage Market
If you haven't made it to Central Virginia's self-proclaimed sweetest vintage market yet you'll have another chance when ZINC. Vintage Market returns to Misty Mountain Campground  this fall. The event runs September 30th and October 1st 9am to 6pm, and October 2nd 10am to 4pm. The market features unique finds of antiques, vintage jewelry, furniture, salvage , art and more! Also onsite will be live music, a kids zone, coffee, wine, beer and food trucks, so you can make a day of it! 
VINEYARD UPDATE
Harvest 2016
This is the time of year when all of our hard in the vineyard works pays off. By now, the vines have shut down and are producing very few shoots and leaves. All of their energy is going into ripening the fruit. The seeds are hardening, the pulp of the berries is softening and sweetening, and the skins are maturing and turning color; a dark purple for the
red wine grapes, and a golden green for the white wine grapes. We have harvested all of our Chardonnay and Sauvignon Blanc, and they are pressed and fermenting. Soon we will begin harvesting the red grapes. First will be Merlot, then Petit Verdot, Cabernet Franc, and Cabernet Sauvignon. Mother nature always seems to complicate things, and we are sure this year will be no different. At this stage, grapes do not like rain, so we are prepared to dodge rain storms and pick on a moment’s notice if we feel the fruit is ready. With careful planning and a forgiving mother nature, we will be harvesting beautiful ripe fruit. --Nathan
TASTING ROOM & EVENTS
Meet Jessica
If you've visited the winery over the summer then you've probably already met Jessica! She joined the Tasting Room team this past spring and has enjoyed getting to know all of the regulars and introducing new guests to the wines. Her favorite SV wines are the Chardonnay and Sugar Hollow White. When she's not pouring wine, she enjoys baking chocolate chip cookies and watching scary movies. 
 
Music at the Vineyard
In celebration of VA Wine Month, we'll be hosting live music on the patio, and under the tent, every Sunday in October from 2-5pm. Pack a picnic and come to sit back, enjoy a glass of wine, and listen to local musicians! The lineup includes:

Oct 2 - John Whitlow & Kenton Shelley
Oct 9 - Rob Cheatham 
Oct 16 - Burrito Riders League
Oct 23 - John Wyant Band
Oct 30 - Erin Lunsford

Check out our website and facebook page for more details and updates. 

 
FEATURED WINE
2013 Tannat
The 2013 Tannat is a rich, full bodied wine with vibrant, lively tannins. Floral and blueberries on the nose give way to toasty cedar and spicy white pepper. Tannat is a good candidate for aging due to it's structured tannins and high acid. If you can hold onto it, it should reward you!
Vineyards
The 2013 Tannat comes to us from Mount Juliet Vineyards at Grace Estate Winery, directly across from Stinson in White Hall, Virginia. This sweeping 50+ acre vineyard was planted in the late '90s and expresses older vine Virginia terroir. The 12% Merlot grapes are part of our very first estate fruit and contribute the purity and exuberance of young vines to the blend.
Winemaker's Notes
2013 was a rainy growing season in Virginia, but a few key weeks of sunny weather and perfect temperatures during harvest allowed grapes to ripen quickly. Tannat's thick skins and high acid levels give it an advantage over other varietals during wet and unpredictable harvest years.
Technical Notes
Harvest Dates: September 21, 2013 (Merlot), October 3, 2013 (Tannat) Varietal Content: 88% Tannat, 12% Merlot • AVA: Monticello • Aged 22 months in French oak, 50% new • End pH: 3.75 • Alch: 12.5% 

Bottled: August 22, 2015 • Cases: 100 • Released: September 1, 2016 • Price: $35.99 • Buy Online
FALL RECIPE
Alice Waters Ratatouille
We always turn to stews and soups for easy comfort food as the temperature cools down. Ratatouille is one of our favorite ways to use up the last of the the season's fresh produce. This Alice Waters recipe from The Art of Simple Food is an unfussy, quick cook version - if you have extra time you can let it simmer for several hours while the flavors meld. We love it paired with the acid and depth of the 2013 Tannat. Thanks to Food52.com for the photo and online recipe.
Ingredients:
1 to 2 small eggplant, diced
2 medium onions, diced
2 sweet peppers, diced
3 medium summer squash, diced
3 ripe medium tomatoes, diced
4 to 6 garlic cloves, chopped
1/2 bunch basil, tied in a bouquet with kitchen twine & 6 basil leaves, chopped
4 tablespoons olive oil
Pinch of dried chili flakes
Salt to taste
Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.

Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan and cook over medium heat, stirring frequently until golden. Remove when done and set aside.

In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook until soft and translucent, about 7 minutes. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt. 

Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes. 

Cook for 10 minutes longer, add eggplant and cook another 10 to 15 minutes until all vegetables are soft. Remove the bouquet of basil, pressing on it to extract flavors. Adjust seasoning with salt. 

Stir in the chopped basil leaves and more extra virgin olive oil, to taste. 

Serve with Stinson Vineyards 2013 Tannat and enjoy!

--SV
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Copyright ©2016 Stinson Vineyards, All rights reserved.

Tasting Room Hours:
Thursday through Sunday, 11am to 5pm
Mailing Address:
4744 Sugar Hollow Rd
Crozet, VA 22932

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