Virginia Dare Winery The Lost Colony 2013
Rich and full bodied with bold impressions of smoke and spices, The Lost Colony offers lush flavors of red and black berries, cherries, currants, and pomegranate along with fragrant notes of cloves and pepper, plus warm nuances of tobacco leaves, lavender, earthy minerals and toasted oak.
Blend: 47% Syrah, 42% Malbec, 10% Cabernet Franc, 1% Viognier
Virginia Dare was the first English child born in the New World to colonists in 1587. Virginia's fate became a mystery after her colony, now referred to as the Lost Colony, vanished from Roanoke Island in the late 1500s. Legend has it that she lived among the Native Americans and grew into a beautiful young woman trapped in the middle of a tragic love triangle when she was turned into a White Doe and ultimately killed. On the very spot where she bled and died, a grapevine sprouted with its fruit stained red. According to the legend, this is how the white wine of America became red wine. The grapevine is widely believed to be the 400-year old Mother Vine, reportedly the oldest cultivated grapevine in North America which still exists today -- a clipping of which will soon be planted in Virginia Dare Winery’s estate vineyard.
The story of the Virginia Dare Winery began with North Carolina's first commercial winery, Medoc Vineyard, which opened in 1835. Two businessmen, known as the Garrett brothers, purchased the property in 1865 calling it Garrett & Company. They began producing the Virginia Dare label which quickly became one of the nation's top selling wines. With the start of Prohibition in 1919, Garrett & Company was forced to move, first to Brooklyn, New York, and then to Cucamonga, California, where the business transformed into the Virginia Dare Winery. It was one of the first wineries to sell wine after the repeal of Prohibition in 1933 and was considered a booming business for much of the late 40s and 50s, but eventually saw turmoil and nearly faded into history.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.