News

What Is Sur Lie Aging? Understanding Wine on the Lees

From vineyard grapes to lees stirring and aging in barrel, sur lie winemaking builds richness, texture, and complexity in the final glass.

If you've ever noticed the words “sur lie” on a wine label and wondered what it means, you're not alone. This French term—translating to “on the lees”—refers to a winemaking technique that plays a powerful role in shaping a wine’s texture, flavor, and aging potential. In this post, we’ll explore what sur lie aging is, how it works, and which wines shine brightest with this process.

“Sur lie” means that the wine was aged on its lees—tiny, natural particles of dead yeast cells and grape solids left over after fermentation. Rather than filtering these out immediately, winemakers allow the wine to rest on them for an extended period, often weeks to several months, and sometimes longer.

This aging can occur in stainless steel tanks, neutral barrels, or even oak, and may involve periodic stirring of the lees (a technique called bâtonnage) to increase contact between the wine and these sediments.

Lees aging has a noticeable and desirable impact on both texture and flavor:

• Mouthfeel: Wines aged sur lie tend to feel richer and creamier. The breakdown of yeast cells releases compounds that create a rounder, silkier texture.
• Flavor: This process can introduce subtle notes of brioche, toasted nuts, yeasty richness, and sometimes a savory or smoky nuance. These flavors are especially welcome in wines that might otherwise lean sharp or acidic.
• Aging & Stability: Sur lie aging can also help stabilize a wine and extend its aging potential by protecting it from oxidation and allowing more complexity to develop over time.

This technique isn’t used for all wines, but for specific varietals and styles, it can be transformative. Some of the most commonly sur lie–aged wines include:

• White wines: Chardonnay, Muscadet, Chenin Blanc, Albariño, and Pinot Blanc are frequent candidates. The technique softens acidity and adds layers of flavor to crisp whites.
• Sparkling wines: Traditional-method sparkling wines (like Champagne or Crémant) are aged extensively on lees, often for years, contributing to their signature toasty, biscuit-like aromas.
• Occasional reds: Though less common, some red wines—especially Pinot Noir or select natural wines—may also spend time on lees to soften tannins and add body.

If you’re looking to explore sur lie–aged wines, start with these key regions and styles:

• Loire Valley, France – Especially Muscadet Sèvre et Maine, a classic sur lie white.
• Burgundy, France – Many high-quality Chardonnays undergo sur lie aging, particularly from Meursault and Puligny-Montrachet.
• Spain – Albariño from Rías Baixas is often aged on lees for texture and depth.
• Oregon and California – U.S. Chardonnays and some Chenin Blancs frequently use this method.
• South Africa & Australia – Innovative winemakers increasingly use lees contact for complexity in whites and sparklings.

It’s important to note that sur lie aging is a tool, not a magic fix. While it can enhance good wine—adding depth, softness, and character—it won’t repair flaws caused by poor vineyard practices or fermentation issues. If mismanaged, lees contact can create off-flavors or murkiness. Winemakers must monitor the process carefully to get the balance right.

Sur lie aging is a natural, time-tested technique that gives wines a richer texture and greater complexity. Whether it’s a creamy Chardonnay or a crisp Muscadet with a subtle yeasty note, wines aged on their lees offer an added dimension that can elevate your tasting experience. So next time you spot “sur lie” on a bottle—or notice those nutty, toasty flavors in your glass—you’ll know exactly why.

How Climate Shapes the Wines We Love: A Look at Four Unique Regions

If you’ve ever wondered why a Chardonnay from California tastes so different from one grown in Virginia or New York’s Finger Lakes, the answer often lies in one word: CLIMATE.

From the first bud break in spring to the final harvest in fall, a wine region's climate profoundly shapes the grapes it grows and the wine it ultimately produces. Understanding how climate influences wine is a fascinating way to deepen your appreciation for each glass.

• Warm climates promote faster ripening, leading to grapes with higher sugar content and lower acidity and typically more intense, full-bodied wines with higher alcohol and lush, ripe fruit flavors.
• Cool climates slow the ripening process, resulting in grapes with higher acidity and lower sugar and wines that are lighter, brighter, and often more nuanced.

But there’s more to climate than just temperature. Let’s explore some other key factors—and how they play out in a few distinct U.S. wine regions, including our home here in Virginia.

Sunlight is essential to photosynthesis and sugar development in grapes, but balance is key.

• Too little sun? Grapes may not fully ripen.
• Too much? Sunburned fruit and imbalanced wines.

Virginia's warm summer days and cool mountain nights give us the perfect mix, particularly atop the Catoctin Ridge where our vineyards are perched. That diurnal shift preserves acidity and builds complexity in grapes like Cabernet Franc and Albarino.

California, particularly in Napa or Paso Robles, experiences more intense, consistent heat and sun. This translates to wines with bolder body, ripe fruit flavors, and typically higher alcohol levels—think classic California Cabernet Sauvignon or Zinfandel.

Rain and humidity can make or break a vintage.

• Too much rainfall close to harvest? Grapes swell and lose concentration.
• High humidity increases disease risk, especially for tightly clustered grapes like Riesling or Chardonnay.

The Finger Lakes region in New York experiences a short growing season and cooler, often wetter conditions. But the lakes themselves help moderate the climate, making the area ideal for high-acid, aromatic whites like Riesling and Gewürztraminer.

New Mexico, where we’ve recently partnered for special tastings, is a high-elevation, semi-arid wine region. With ample sunshine and low humidity, grapes ripen well while maintaining freshness, particularly important for varietals like Syrah, Tempranillo, and sparkling wine grapes.

As global temperatures rise, winemakers around the world are being challenged to adapt:

• Earlier ripening can mean unbalanced sugar and acid levels.
• Shifts in suitability lead to new wine regions emerging, while traditional ones are being pushed to evolve.

At Willowcroft Farm Vineyards, we stay informed and nimble, choosing disease-resistant rootstocks, using canopy management to optimize sun exposure, and continually evaluating what grows best in our changing climate. Our recent addition of Albarino is one such adaptation—and it’s been a thrilling success.

From the rolling hills of Virginia to the dry elevations of New Mexico, the sun-soaked vineyards of California, and the cool, lake-influenced slopes of New York, climate gives every region its signature. For wine lovers, understanding these differences isn’t just educational—it’s delicious.

So next time you swirl a glass, consider the climate story behind it. It might just change the way you taste.

Bold Reds Meet Plant-Based Plates: Vegetarian & Vegan Pairings with Willowcroft Wines

 

 

When people think of bold red wines, they often imagine them alongside rich meats—steaks, burgers, lamb. But what if you’re living a vegetarian or vegan lifestyle? Great news: you don’t need meat to enjoy a bold red. At Willowcroft Farm Vineyards, we’ve found that our robust reds pair beautifully with creative plant-based dishes. With a bit of flavor strategy, these wines can shine alongside your favorite meatless meals.

Let’s start with a few of Willowcroft’s boldest red wines:

• Petit Verdot – Deep, dark, and structured, with notes of blackberry, violet, and spice.
• Cabernet Sauvignon – A full-bodied red with black fruit character, tannin, and hints of toasted oak.
• Cabernet Franc – Medium to full-bodied, with savory herbaceous notes, cherry, and soft pepper spice.
• Chambourcin – Lush and fruit-forward, with earthy undertones and a smooth, juicy finish.
• Merlot – Soft yet rich, offering plum, cherry, and a touch of chocolate.

1. Mushroom Wellington with Cabernet Franc
   The earthiness of mushrooms paired with flaky pastry makes this dish rich and savory. Cabernet Franc brings out the umami and adds a bit of lift with its natural acidity and herbal edge. For extra depth, include shallots and a red wine reduction in your filling.
2. Smoky Lentil & Walnut Bolognese with Petit Verdot
   This hearty, smoky vegan sauce doesn’t need meat to be bold. Lentils, tomatoes, and walnuts simmered with garlic and smoked paprika create a satisfying texture and depth that match Petit Verdot’s dark fruit and spice.
3. Eggplant Parmesan (Dairy-Free) with Cabernet Sauvignon
   Whether you go traditional or gluten-free, this veganized version of a classic Italian dish holds up to a structured Cab. The acidity of the tomato sauce balances the tannins, while the eggplant’s texture stands up to the wine’s boldness.
4. Vegan BBQ Jackfruit Sandwich with Chambourcin
   Chambourcin’s ripe fruit and slight earthiness complement the tangy, smoky BBQ flavor of jackfruit. Add a crunchy slaw and serve on a toasted bun for a laid-back but delicious pairing.
5. Grilled Portobello & Veggie Skewers with Merlot
   Grilling brings out the sweetness in vegetables like bell peppers, onions, and zucchini, while portobellos add chew and umami. Merlot’s round body and smooth tannins harmonize well, making for a balanced and flavorful meal.

Pairing bold reds with vegetarian and vegan dishes is all about focusing on depth of flavor, texture, and umami elements. Roasted, grilled, or smoked ingredients tend to perform best. With Willowcroft’s versatile selection of red wines, you’re never limited by your diet—only by your imagination.

Come visit us to taste these wines and discover even more plant-based pairings. Whether you’re a full-time vegan or just trying something new, a bold Willowcroft red is waiting for you.

🍷 Cheers to flavor without compromise!

The Truth About Corked Wine - Part III

Part 3: The Role of Air in Wine – Friend or Foe?

We’ve covered spotting a corked wine and what to do when it happens. Now, let’s explore the closely related topic of oxygen and wine. It can be both beneficial and harmful – depending on timing.

When Air Is a Good Thing

Pouring wine into a glass or decanter allows it to "breathe." This process lets aromas develop, and tannins soften. For younger, tightly structured wines, a little air exposure helps reveal more complexity and makes the wine more enjoyable.

When Air Is a Problem

Leave that same wine open for too long, and oxidation takes over. You’ll notice:

• Faded fruit flavors
• Flat, dull aromas
• A vinegar-like or sherry smell over time

This process can take hours or days, depending on the wine. After opening, proper storage (re-corking, vacuum pumps, refrigeration) is key.

Important Distinction: Cork Taint vs. Oxidation

If a wine smells like vinegar or cooked fruit, it’s likely oxidized – not corked. Corked wine smells musty and moldy, while oxidized wine smells flat or sour.

Final Tip: Decanting won’t fix a corked wine. If a musty smell lingers and fruit flavors are absent, it’s best to let that bottle go.

Stay tuned to Willowcroft for more wine education, pairing tips, and vineyard news. And if you ever get a corked wine here, let us know. We want every bottle you open to bring joy – not disappointment!

The Truth About Corked Wine - Part II

Part 2: Can Corked Wine Be Saved? And What Wines Are Most at Risk?

Once you’ve identified a corked wine, the next logical question is: Can it be fixed? Sadly, the answer is almost always no. TCA binds to the wine and can’t be removed through airing out, decanting, or filtering.

The "Saran Wrap Trick" – Myth or Magic?

There used to be a method involving plastic wrap to bind TCA and remove the musty smell. It worked with an older version of Saran Wrap, but today’s plastics don’t have the same chemistry, so the trick doesn’t really work anymore.

What to Do If You Get a Corked Bottle

If you’re at a tasting room or restaurant, let the staff know. Most places are happy to replace the bottle. If you purchased the wine retail, save the cork and receipt and contact the seller. Corked bottles aren’t your fault and are usually refunded or replaced.

Which Wines Are Most Susceptible?

Cork taint doesn’t discriminate by price or variety, but here are some factors:

• Natural cork closures are the primary risk factor. Screw caps and synthetic corks are much less likely to be affected.
• Delicate wines like light-bodied reds and whites may reveal cork taint more easily than bold, heavily oaked reds.
• Older wines can show cork taint more obviously as their fruit character fades, although age itself doesn’t cause cork taint.

Next Week's Topic: Part III - The role air plays in wine enjoyment and spoilage, from decanting benefits to when oxygen becomes the enemy.

The Truth About Corked Wine - Part I

Part 1: What Does It Mean When a Wine Is Corked?

Have you ever opened a bottle of wine, poured a glass, and thought something smelled off – like a damp basement or wet cardboard? If so, you likely encountered a “corked” wine. Don’t worry, you’re not alone. Corked wine is a common wine fault that even seasoned wine lovers run into occasionally.

Let’s start with the basics: a corked wine doesn’t have cork bits or a dry cork floating in it. Instead, it refers to a wine tainted by TCA (2,4,6-trichloroanisole), a compound that can form when natural fungi in cork come into contact with certain chlorine-based substances. TCA causes a musty, moldy smell that overwhelms the wine’s natural aromas.

How Common Is Corked Wine?

Today, cork taint affects an estimated 3–5% of wines sealed with natural cork. That means about 1 in 20 bottles might be corked. Thanks to modern cork processing improvements, rates have dropped from historical highs of 5–10%, but it still happens.

How to Recognize It

• Tell-tale signs of a corked wine include:
  • A musty, moldy smell (wet dog, cardboard, damp basement)
  • Muted or missing fruit aromas
  • Flat or dull taste that doesn’t improve with air

Some people are more sensitive to TCA than others, so if a wine tastes or smells lifeless and unpleasant to you, trust your instincts.

Coming Next Week: Part II - We’ll dive into whether corked wine can be saved, how to handle it when it happens, and why some wines are more at risk than others.

Wine Grapes vs. Table Grapes: What’s the Difference?

When you walk through the produce aisle, you’ll find plump, juicy grapes ready for snacking. But step into a vineyard, and the grapes look quite different—smaller, darker, and often less sweet. So, what sets wine grapes apart from table grapes (sometimes used for jelly and juice)? It all comes down to size, skin thickness, sugar levels, seeds, and purpose.

1. Size & Appearance

• Smaller and more compact in clusters.
• Thick skins and a higher ratio of skin to juice, contributing to deep color and tannins.
• Often darker and more intense in hue for reds; golden or green for whites.

• Larger, plumper, and juicier.
• Thinner skins for easy eating.
• Uniform in color, often bright green or deep red, bred for visual appeal.

2. Sugar & Acidity Levels

Wine grapes have higher sugar content (24-28% sugar, or 24-28° Brix) to allow for fermentation into alcohol.

• Table grapes contain less sugar (typically around 15-17° Brix) and more water, making them refreshing but unsuitable for winemaking.
• Wine grapes maintain higher acidity, which is crucial for balance in winemaking, while table grapes are milder in acidity, making them sweeter to eat.

3. Seeds vs. Seedless

• 🍷 Wine Grapes: Typically contain seeds, which contribute to tannins in the winemaking process. Some varieties (like Sémillon) can be nearly seedless but are rare.
• 🍇 Table Grapes: Usually seedless for convenience, thanks to selective breeding.

4. Purpose: Eating vs. Winemaking

• Table grapes are bred for fresh consumption, meaning they focus on crisp texture, juiciness, and mild sweetness.
• Wine grapes are grown to be fermented into wine, meaning they need higher sugar, acidity, tannins, and complex flavors to create a balanced final product.

5. Growing Conditions & Farming Practices

• Dry-farmed or minimally irrigated, allowing deep roots to pull minerals from the soil.
• Lower-yielding vines (grapes per vine) to concentrate flavors.
• Harvested once per season at peak ripeness, often by hand for premium wines.

• Heavily irrigated for plumpness.
• Grown for high yields, meaning more grapes per vine but with less concentrated flavors.
• Often harvested multiple times for consistent supply.

Technically, yes—but it won’t taste great. Because table grapes have lower sugar and acidity and higher water content, any wine made from them would be diluted, overly sweet, and lacking in depth. Table grape skins also contain fewer tannins, which means red wine made from them won’t have the structure or aging potential of true wine grapes.

While both table grapes and wine grapes come from the Vitis family, their differences make them suited for entirely different purposes. Table grapes are bred for fresh eating—crisp, juicy, and mild—while wine grapes are cultivated for complexity, sugar, acidity, and depth, all necessary for crafting fine wine.

Next time you enjoy a glass of Willowcroft wine, remember that these grapes weren’t meant for snacking—they were grown with intention, patience, and tradition to bring out the best flavors in every sip. 🍷

 

Beyond the Fruit: Exploring the Vegetal Notes in Your Favorite Wines

Have you ever sipped a glass of wine and detected a distinct green pepper aroma or flavor? This surprising characteristic is primarily attributed to methoxypyrazines—naturally occurring compounds in certain grape varieties. Understanding their role in wine can deepen your appreciation of different styles and help you recognize how viticulture and winemaking choices influence flavor.

Methoxypyrazines are highly aromatic compounds found in grape skins and stems. They contribute to "green" flavors in wine, often reminiscent of green bell peppers, grass, or even cherry stems. Even small concentrations can significantly impact a wine’s aroma and taste.

While present in many grape varieties, methoxypyrazines are most noticeable in certain Bordeaux varieties, particularly:

• Cabernet Sauvignon – Often exhibits green pepper notes when grown in cooler climates or harvested before full ripeness.
• Cabernet Franc – Known for its distinct vegetal characteristics, contributing to its unique flavor profile.
• Merlot – Typically fruit-forward, but it can display subtle green pepper nuances under certain conditions.

Historically, vegetal notes were characteristic of red Bordeaux wines. However, with the rise of New World wine regions like California, which produced Bordeaux varieties with little to no green flavors, consumer preferences began shifting toward riper fruit profiles. Even Bordeaux winemakers adapted their practices to reduce pyrazine levels and meet modern taste expectations.\

Grape growers have substantial control over methoxypyrazine levels through vineyard management techniques:

• Canopy Management – Removing leaves and lateral shoots early in the growing season enhances sunlight exposure, reducing pyrazine accumulation.
• Vine Vigor & Water Management – High vine vigor and excessive irrigation lead to dense canopies, increasing pyrazine levels. Controlling water supply ensures optimal ripening.
• Harvest Timing – Allowing grapes to ripen fully naturally decreases methoxypyrazine concentrations, leading to more fruit-forward flavors.

At Willowcroft Farm Vineyards, we take great care in our vineyard practices to ensure our grapes reach full ripeness, preventing overwhelming green pepper flavors. Our approach includes:

• Dry Farming – Relying solely on natural rainfall encourages deep root growth and balanced vine vigor, leading to optimal fruit ripeness.
• Site Selection – Our vineyards sit atop the Catoctin Ridge at elevations of 600 to 750 feet, where warm summer days and cool nights create ideal ripening conditions.
• Canopy Management – Timely leaf removal in the fruit zone enhances sunlight penetration and airflow, reducing disease risk and promoting even ripening.

We employ these strategies to produce wines with beautifully ripened fruit flavors, balanced acidity, and complexity—without dominant green pepper notes.

Not all drinkers perceive green pepper notes the same way—some enjoy the added complexity, while others find it distracting. Interestingly, methoxypyrazine-derived aromas evolve as wines age into subtler characteristics like menthol or tobacco, adding depth to the wine.

The presence of green pepper in wine is a fascinating example of how grape variety, vineyard management, and winemaking techniques shape a wine’s final profile. Understanding where these flavors come from and how they can be influenced allows for a deeper appreciation of wine’s complexity. At Willowcroft, we take pride in crafting wines highlighting rich, ripe fruit flavors while maintaining balance and elegance in every bottle.

Sip, Savor, Say 'I Do': A Guide to Choosing the Perfect Wedding Wines

As spring nears and love blooms, wedding season comes into full swing. Whether planning an intimate gathering or a grand celebration, selecting the right wines can enhance the joy of your special day. Here are a few tips to help you choose the perfect wines for your wedding reception.

Start with What You Love

A wedding celebrates love, and your wine choices should reflect your tastes as a couple. Begin by scheduling a wine tasting (or two) at your favorite local wineries. Sample a variety of options and get a consensus between you and your partner before making a final decision. Selecting wines you both enjoy will make the experience more personal and memorable.

Consider the Time of Year

Seasonality plays a big role in choosing the right wines. For spring and summer weddings, lighter, more refreshing wines are ideal to complement the Virginia heat. A crisp Seyval Blanc or Chardonnay makes an excellent springtime white, while Vidal Blanc and Riesling offer excellent choices for summer. Regarding reds, lighter-bodied options like Chambourcin, Pinot Noir, or a refreshing Rosé are great for warmer months. For fall and winter weddings, bolder wines like Cabernet Sauvignon and Petit Verdot may be more suitable.

Think About the Time of Day

The timing of your wedding can also influence your wine selection. Afternoon weddings typically call for lighter wines like Seyval Blanc or Pinot Noir to keep the mood bright and refreshing. When temperatures cool, evening receptions allow for fuller-bodied options, making a bold red like a rich Cabernet Sauvignon a great choice to pair with a hearty dinner.

Pair Wines with Your Menu

Food and wine pairings can elevate the dining experience at your wedding. While your caterer may have recommendations, here are some general guidelines to consider:

• Seyval Blanc: Pairs beautifully with oysters, seafood, and spicy dishes.
• Chardonnay: A versatile white that complements salmon, poultry, and scallops.
• Chambourcin: A great match for poultry, lamb, and pork.
• Cabernet Sauvignon: A bold red that pairs exceptionally well with steak and other red meats.

By taking into account your personal preferences, the season, and your menu, you can create a delightful wine experience for you and your guests. Cheers to love, laughter, and happily ever after!

Merlot Vs. Petit Verdot. How to choose...

Merlot and Petit Verdot are two prominent red grape varieties that have found a welcoming home in Virginia's vineyards, each offering distinct characteristics that appeal to wine enthusiasts.

Merlot originated in Bordeaux, France, and is celebrated for its approachability and versatility. Typically, Merlot is a dry, medium- to full-bodied wine with moderate acidity, moderate to high alcohol content, and soft but present tannins. Flavor profiles often include notes of black cherry and chocolate.

Petit Verdot, also hailing from Bordeaux, is traditionally used as a blending grape but has gained recognition as a varietal wine, especially in regions like Virginia. Known for its late ripening, Petit Verdot produces deeply colored, full-bodied wines with high tannin levels. Flavor profiles often include rich blue and black fruit flavors, dominated by blackberry, blueberry, black currant, and black cherry. The wines can also be quite spicy, displaying aromatic floral and herbal character—showcased by violet, lavender, and dried herbs—and sometimes meaty, gamey notes.

In Virginia, both Merlot and Petit Verdot have adapted well to the state's diverse terroir. Merlot thrives in Virginia's clay-rich soils, making it the second most planted grape in the state. Petit Verdot has become one of Virginia's signature grapes, valued for its high acidity, which it retains despite the state's hot summers, and its resilience to varying weather conditions.

At Willowcroft Farm Vineyards, nestled atop the Catoctin Ridge in Leesburg, Virginia, both Merlot and Petit Verdot grapes are cultivated to produce distinctive wines that reflect the unique terroir of the region. Their Merlot offers a harmonious balance of fruit and tannins, while their Petit Verdot showcases the grape's characteristic depth and complexity.

Choosing Between Merlot and Petit Verdot

When deciding between Merlot and Petit Verdot, consider your personal taste preferences and the occasion. Merlot's softer tannins and approachable fruit flavors make it a versatile choice suitable for various settings, from casual gatherings to formal dinners. It's an excellent option for those who appreciate a smooth, fruit-forward wine that pairs well with a wide range of dishes, including roasted meats, pasta, and mild cheeses.

On the other hand, Petit Verdot offers a more robust and intense experience. Its full body, higher tannin content, and complex flavor profile make it ideal for those who enjoy bold wines. Petit Verdot pairs exceptionally well with rich, hearty dishes such as grilled steaks, lamb, and strong cheeses, enhancing the dining experience with its depth and structure.

Ultimately, the choice between Merlot and Petit Verdot depends on your palate and the culinary context. Exploring both varietals, especially those produced by local wineries like Willowcroft Farm Vineyards, can provide a deeper appreciation for the diversity and quality of Virginia wines.