The Shenandoah Valley is famous for its stunning mountain vistas, iconic scenic drives, underground cavern networks, and rich American Civil War history. Known as the Breadbasket of the Confederacy, the valley became known for famous generals on both sides, from Stonewall Jackson to Philip Sheridan. Tough men, tough times. Gorgeous country sides. But today, the Shenandoah is producing another kind of news. The wines of the Shenandoah was coming to the forefront.
Barren Ridge Vineyards is a small winery in Fishersville, in the heart of the beautiful Shenandoah Valley. An old apple packing barn, from 1890, on the property. was transformed it into a state-of-the-art winery, tasting room, and event facility. The operation was founded in 2004 and opened their doors to the public in 2008.
The wine was made by Jessi Gatewood there at Barren Ridge. According to the website, Jesse, "after earning a BA in biopsychology at Mary Baldwin College and a master’s degree at the University of Richmond, Jessi was pursuing her Ph.D. in Neuroscience and working as research faculty at the University of Virginia when she reached a turning point in her professional life." During this time she slowly fell in love with Virginia winemaking. She worked at a number of houses, before landing at Barren Ridge in 2014. She's been in Fishersville ever since.
Barren Ridge Petit Verdot 2021 was made using 100% Virginia fruit. Jessi's notes on the vintage and wine are extensive. "The summer was warm and relatively dry with rain at the end of the growing season, producing more typical vintage, not overly ripe , but no greenness. Resulting wines produced presented as lighter reds than the 2021 vintage, with softer acids," she wrote of the vintage.
"Grapes were de-stemmed with minimal crushing of berries,. The grapes were fermented in small lots with different yeast and oak treatments to maximize complexity. Each bin or tank was punched down twice daily and during the peak of fermentation. When fermentation was complete the free run was racked in barrels and the wine from the skins was gently pressed to barrels. Once the malolactic fermentation was completed, the wine was racked from lees and aged for 14 months in new and seasoned oak. We used 50% new French oak and 50% seasoned oak of medium toast levels and tight grain selection, which gave a bolder finish to the wines...Bottled Dec. 2023."
This wine starts with a big bowl of stewed park fruits - dark cherries, dark plums, dark raspberry, a hint of black currants. There are also nice note of prune butter and big dollops of vanilla. There's some nice acidity a dose of Irish Breakfast tea, and and lovely notes of white and black pepper. It ends with the fruit just lasting forever. An elegant and tasty wine from the Shenandoah Valley. I recently opened this bottle at a dinner party, and it became one of the instant favorites. And with good reason.
Great job Jessi and Barren Ridge!