 The Rogue Goes Spelunking
The picturesque rolling hills of Virginia's Shenandoah Valley sets the scene for one of the area's younger wineries. Cave Ridge Vineyards is nestled between RT42 and RT11 on the idyllic Conicville Road just outside Mount Jackson. The vineyard takes it name from the fact that there really is a cave on the property.
Strangely, marine fossils can found throughout the winery, showing that there must have been a massive flood a long time ago. It is from these fossils that the Cave Ridge takes its' logo, a sizable nautilus that can be seen in the tasting room.
Cave Ridge Stands on 9 acres of limestone rich soil, and produces approximately 2500 cases of wine annually. At the helm of this vineyard is owner/winemaker Randle Phillips. Randle came to this area by way of a Florida citrus background, Montana cattle ranching, and almost a decade ago found that wine was his true passion.
We recently met with Randle on our latest tour. In his dark khaki shorts and shirt he resembled a man about to go on safari (on the hunt for fine wines). We began our time at Cave Ridge as all customers do with a "straight down the line" table testing. Each wine displays a character all it's own. Carefully crafted in small batches, Cave Ridge wines are distinct in nature and body. They are more French in the mouth than American, and Randle Phillips likes it that way. There was not a single wine in the collection that was not pleasing or enjoyable.
After that table testing we retired to the deck overlooking the vineyard where we were treated to a "yet to be released" Cabernet Franc. Randle informed us that it was a wine that took 2nd place in a competition last year, but he felt that it was a bit too young so he cellared the whole lot for another year. This Cabernet Franc was exceptional, and will be formidable when released to the public. During our time, he explained that his root stock came from California, and that at under 2500 cases Cave Ridge is considered a boutique winery. Randle uses "sustainable" growing practices, which means many things, among them no pesticides are used and his corks are real biodegradable cork. He believes that the clusters need to touched by hand eight times per year, and hand dips during the bottling process. Although some of these practices cut down on the amount of wine that can be released, Phillips believes that it is best for the overall product.
After our time on the deck Randle took us to the barrel room for one more surprise. There we barrel tasted some stellar Viognier which he's kept back for blending purposes, and a fabulous Chambourcin that has also yet to be released to the public. All of the Red Wines at Cave Ridge spend time in French and Pennsylvania Oak which Phillips views as the best for the job. He uses his barrels for two years only and then sells them.
All of this attention to detail really pays off. Randle Phillips and Cave Ridge are producing some top-notch wines that need to be experienced. I would be hard pressed to pick a favorite from the wines that I tasted, but I found his Cabernet Franc and Chambourcin to be quite choice. I think everyone should stop by Cave Ridge Vineyards the next time through Virginia's beautiful Shenandoah Valley. Tell Randle Phillips The Rogue Sommelier sent you.
|
