Wines
 Bacon Hollow Revenuers' Select
Appellation: Virginia
Varietal Composition: 100% Rkatsiteli
Harvested: 2006
Fermentation: Stainless Steel Fermentation
Alcohol: 12.5 %
Acidity: 0.75 g/L
Residual Sugar: 5.0 %
pH: 3.4
Bottling Date: December 29, 2006
Production: 350
Our tribute to Moonshiners and the Revenue Agents
who pursued them. A sweet white wine. Easy to drink, especially on
a hot
summer afternoon!
Bright citrus nose with lemon and grapefruit tones. Pairs well with
spicy foods,
such as Thai or Szechuan.
 Cabernet Franc Reserve 2004
Appellation: Monticello
Varietal Composition: 100% Cabernet Franc
Harvested: 2004
Aging: French Oak barrels for 12 months.
Fermentation: Both stainless steel and barrel fermentation.
Alcohol: 12.5 %
Acidity: 6.3 g/L
Residual Sugar: 0.0 %
pH: 3.5
Bottling Date: April 4, 2006
Production: 363 cases
Virginia's premier red wine grape. Grown on one
of the higher vineyards on the property, the grapes enjoy sunny mornings
creating a wine with
a rich fruit-filled nose with plum, hints of blackberry and pipe
tobacco. Clean subdued fruit is integrated with oak, leading to a smooth
and
well-structured memorable finish.The mid-palate spiciness adds character
when paired
with
beef and lamb.
 Cabernet Sauvignon Reserve 2005
Appellation: Monticello
Varietal Composition: 100% Cabernet Sauvignon
Harvested: 2004
Aging: French Oak Barrel for 13 months
Fermentation: Barrel
Alcohol: 12.5 %
Acidity: 4.5 g/L
Residual Sugar: 0.0 %
pH: 3.8
Bottling Date: August 25, 2006
Production: 285 cases
Tight nose opens to feature hints of plum and other
dark stone fruits. Upon the palate, this wine widens to include blackberry
and raspberry
tones, leading to a hint of anise on the finish. Slightly lighter
body and delicate
tannins follow a more Italian winemaking tradition and are indicative
of the 2002 harvest. Enjoy with braised or grilled beef or lamb.
 Chardonnay
2006
Appellation:Monticello
Varietal Composition:100% Chardonnay
Harvested:September 2005
Aging:100% Stainless Steel
Fermentation:100% Stainless Steel
Alcohol:12.5 %
Acidity:8.7 g/L
Residual Sugar:0.09 %
pH:3.3
Bottling Date:December 27, 2006
Production: 437 cases
Luscious ripeness and crisp lingering finish, orange
blossom honey, perfectly ripe green apple, pineapple and other tropical
fruits dominate
the bouquet
 Chardonnay Reserve 2005
Appellation: Monticello
Varietal Composition: 100% Chardonnay
Harvested: August 2005
Aging: French Oak Barrels for nine months
Fermentation: French Oak Barrels
Alcohol: 12.5 %
Acidity: 6.9 g/L
Residual Sugar: 0.0 %
pH: 3.3
Bottling Date: June 1, 2006
Production: 189 cases
Grown at an altitude of 1700 feet, the 2004 Chardonnay
Reserve is a wonderful wine with a toasty vanilla nose, a delightfully
light
mid palate
filled
with citrus and apples and a subtle oak finish.
 Maquillage
Appellation: Virginia
Varietal Composition: Cabernet Sauvignon, Sangiovese and Cabernet Franc
Harvested: September 30, 2004
Aging: Stainless steel
Fermentation: Stainless Steel Fermentation
Alcohol: 12.5 %
Acidity: 5.2 g/L
Residual Sugar: 3.0 %
pH: 3.54
Bottling Date: March 23, 2006
Production: 412 cases
Virginia pink - an educated
white zin. Refreshing with lively fruit tones and a bright floral
nose. Outstanding
as an aperitif wine or with dishes with a hint of spice.
A nice accompaniment
to fresh
fruit and cheeses.
 Merlot 2005
Appellation: Monticello
Varietal Composition: 92% Merlot, 8% Malbec
Harvested: 2005
Aging: French Oak for seven months
Fermentation: Stainless Steel and French Oak
Alcohol: 12.5 %
Acidity: 5.2 g/L
Residual Sugar: 0.0 %
pH: 3.64
Bottling Date: March 27, 2006
Production: 283 cases
The 2004 Merlot features abundant black cherry and
other dark stone fruits on the nose. The black cherry carries
through the mid-palate leading to a soft and silky finish with
undertones of cocoa.
This
is truly
a
graceful Merlot. The firm structure of the wine enables
it
to pair well with beef,
as well as hearty pork, chicken and duck dishes.
 Petit Verdot 2005
Appellation: Monticello
Varietal Composition: 100% Petit Verdot
Harvested: September 30, 2004
Aging: First year French Oak nine months
Fermentation: Barrel Fermented
Alcohol: 12.5 %
Acidity: 7.8 g/L
Residual Sugar: 0.0 %
pH: 3.25
Bottling Date: August 25, 2006
Production: 145 cases
Historically used as a blending grape, the Petit
Verdot produces full-bodied wines with intense deep garnet color. One
is greeted by the distinctive
aromas of tobacco with a hint of plum. The tobacco
carries
through the mid-palate, enhanced by layers of raspberry
and mellow pepper
unfolding within the rich,
supple texture. Don't let historical precedence of
a bold blending wine.
The elegance of the mid-palate leads you to hints
of cherry and a gentle, pleasing tannic finish. Although it can be
cellared for five
to eight
years, this wine is definitely drinkable now
 Pinot Grigio
2006
Appellation:Monticello
Varietal Composition:90% Pinot Grigio, 10% Rkatsiteli
Harvested:2006
Aging:Stainless steel
Fermentation:Stainless steel
Alcohol:12.5 %
Acidity:6.6 g/L
Residual Sugar:0.0 %
pH:3.53
Bottling Date:December 28, 2006
Production:323 cases
Made using traditional Italian methods,
our Pinot Grigio has a golden straw hue and bright
and lively fruit
flavors with intense aromas of fresh figs, honeysuckle
and melon.
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