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Fine Wines - Picnic Wines

Our wine grapes are carefully grown in our Richmond County Vineyards. After harvest we gently press the fruit and ferment the grapes into wine.  The fresh fruit flavors are preserved by chilling the wine and carefully controlling the fermentation process.  Some of our wines are aged in barrels to marry the complexities of the wine with the toasted French or American oak. 

Chardonnay in July

Chardonnay

Chardonnay cluster about 2 weeks from harvest

Chardonnay is a classic white wine grape grown all around the world but originally made famous in the Burgundy and Champagne regions of France.  Chardonnay takes oak well, and some of our Chardonnay is fermented and aged in oak.  The oak treatment helps express the vanilla overtones in its aromas and flavor. Chardonnay also ages well in the bottle, though it will not age as long as reds.

Our Chardonnay has a full-bodied, rich and creamy taste with a finish that is long on the palate.  Enjoy by itself or to accompany a special meal. Perfect for seafood, poultry or pork and sauces that are light or creamy.

Serve at a temperature of 40º-45º F
 


Barrel Aged for greater complexity - We are proud of the results

Cabernet
Franc

Harvest time is coming soon

Cabernet Franc, like Merlot, has traditionally been a part of the blend used to create Bordeaux red wines.  The climate in Virginia seems agreeable to this grape variety and many notable vintages have been produced.  The increasing popularity of this wine is helping to boost the reputation of premium wine producers in Virginia.  Recent DNA research had determined that Cabernet Franc (red) and Sauvignon Blanc (white) are the parents of the world renowned Cabernet Sauvignon.

As a separate varietal it is similar to Cabernet Sauvignon, but has less acidity and a lighter body.  The typical flavors found in our Cab Franc are blackberry, currant and spice with chocolate and leather notes.  It is highly structured with an intriguing complexity of taste sensations due to the tannins and overall balance.

Our Cab Franc has been barrel aged and can be cellared for extended aging or enjoyed today. This is a special wine to serve with grilled meats, beef, poultry, game, lamb, veal, pork, pasta with red sauces and hard and savory cheeses. 

Serving temperature: Serve at a temperature of 61º-68º F.


Merlot is difficult to grow, but worth the effort

Merlot

Merlot is enjoying a surge in popularity and additional acreage is being planted in many major producing regions.  It came to California in the mid-1860s and has become one of the most popular wines since its surge in United States' popularity in the 1990s.

The Merlot grape is a close cousin to Cabernet Sauvignon in many respects.  It is lower in tannins and makes wines that mature faster and are softer in texture.  Merlot is often blended with bold reds in order to soften the strong tannic acids and allow the wines to be consumed much earlier. Select Merlots can have long aging potential but most are ready to consume in 4 to 8 years. 

Our Merlot is well balanced with a rich, silky texture and a long, supple finish .  There are pronounced fruit flavors of blackberry and cherry with hints of blueberry.  Since it is a medium-bodied wine, it really expresses its flavors when paired with game birds, veal or pork.  It is great for just sipping, too.

Serving temperature: Serve at a temperature of 61º-68º F.

Our Picnic Wines


Lighthouse Rouge

History

42 Screwpile Lighthouses once stood in the Chesapeake Bay. Today only Thomas Point, in Annapolis Maryland, is still in operation.  Three others were moved to become part of maritime museums.

Baltimore Inner Harbor
St. Michaels
Solomons Island

Lighthouse Rouge is a sweet blush wine made from two of our French-American Hybrids - Vidal and Chambourcin.  Finished on the sweeter side it is similar to a White Zinfandel.  Perfect for casual occasions like picnics or serve with spicy meals such as Chinese or Mexican cuisine.

Serving temperature: Serve at a temperature of 40º-50º F.


Sweet Breeze

Sweet Breeze

History

Bugeye Sailboats
were once very popular for oystering on the Chesapeake Bay.  They could sail over the relatively shallow oyster beds and allowed dredging by wind power.  The design was developed in the 1880's and was eventually replaced by the ever popular Skipjack Sailboat.

 

Sweet Breeze has tropical fruit flavors with a subtle hint of honey making this sweetie a delight.  Serve with spicy foods or enjoy chilled on the patio.  Goes well with fruit and nuts.   It is made from Petite Manseng - widely popular for the tropical flavors and Traminette a spicy hybrid of the Gewürztraminer variety.

Serving temperature: Serve at a temperature of 40º-50º F.


Workboat
Red

History

As the official Virginia state boat  the Chesapeake Bay deadrise is dear to the hearts of local watermen.

 Like other Bay-built vessels the design originates from the log canoes of early Native Americans.  With a deep "V" bow the deadrise is suitable for the often choppy waters of the Chesapeake, while the near flat bottom and low sides of the stern made it ideal to work crabpots, gill nets, oyster tongs or dredges.

As powered boats displaced Skipjack sailboats the deadrise became a popular choice for working the waters of the Chesapeake.  More info?

A sweet red wine with an intriguing balance and refreshing taste. This wine is predominately Chambourcin with a selection of big reds for greater character. For casual occasions or perfect for picnics or meals with simple fare.

Serving temperature: 45º-55º F.

Secret Sangria Recipe (Easy Sangria)

Serves 10
2 bottles of Workboat Red
1 - 12 oz container of frozen pink or regular lemonade
1 - 12 oz can of Sprite
3 - Cups of ice or as needed

Pour ingredients over ice in a large container and garnish with citrus fruit for perfect party centerpiece.