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James River Cellars WineryAward Winning Wines
from the Heart of Virginia
800.826.0534
[email protected]
17435 Louisa RoadLouisa, VA 23093
Within a stone’s throw outside of our state capitol, near the
interlocking web of Route 1 off ramps sits an unassuming Tuscan
inspired house whose function belies its form for this is the home
to one of Virginia’s hidden winery treasures, James River Cellars
Winery.
Situated ten miles south of a diff erent kind of Virginia
amusement (Kings Dominion), James River Cellars provides a genteel
respite from Richmond’s swirling urban activity.
Th e winery was designed to take care of the wine and the wine
consumer from the ground up. Th e winery made several small but
important design decisions as they recently renovated the
property.
One such decision was choosing to build their brick patio around
an 80 year old oak tree, thus preserving the natural heritage and
cooling shade for visitors to their summer concert series.
Family owned and operated, James River Cellars Winery’ principle
owner Ray Lazarchic works with his daughter, Winery Manager Mitzi
Batterson, and her husband, Winemaker James Batterson.
Viticulturalist Sebastian Nagy rounds out the team of professionals
dedicated to leading the continued advancement of Virginia wine
from their Ashland County outpost.
Th e majority of James River Cellars Winery’s fruit is estate
grown on their twenty acres of vines in Montpelier. Th ey also have
several long term lease arrangements with growers throughout the
state. Th e Montpelier wine farm grows nine diff erent grapes. In
addition to the classic Vitis Vinifera grapes they also grow a
number of hybrids.
A member of the Heart of Virginia (HOVA) Wine Trail, James River
Cellars
Winery works cooperatively on many marketing initiatives with
three other wineries in the region. Such collaboration has resulted
in special wine tour weekends, festivals and even a special HOVA
tasting glass.
Next month, James River Cellars Winery will host the April’s
Fools Wine Festival (April 2-3). Fellow Heart of Virginia Wineries,
Cooper, Grayhaven and Lake Anna, all will be pouring at the event.
Music, craft vendors and festival fare will all be a part of the
event.
Music is a big part of the James River Cellars winery
experience, whether it’s Friday nights “On the Patio” that
highlights local musicians or “Sundays in the Shade” featuring more
relaxing acoustical acts, music always pairs well with wine.
Whether part of a Heart of Virginia Wine tour or a planned trip
to our State Capital, James River Winery Cellars is on your way. Th
e calm, refi ned nature of the tasting room and the fi fteen diff
erent wines to choose provides a welcome respite to any day in the
Richmond area.
Fast Facts• 2005 Governors Cup Winner• Family operation• Musical
events
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James River CellarsRad Red
When James River Cellars was still in the planning stages, a
dear family friend, Johnny Radebaugh died of cancer. During one of
his many hospital visits, owner Ray Lazarchic (a High School
classmate of Radenbaugh) told him of his vision for the winery. As
the story goes, Ray promised when they got the winery going he
would name a wine after him. “Rad Red” is the fi fth iteration of
that promise. A portion of the proceeds from this wine are
dedicated to local cancer research at VCU’s Massey Cancer
Center.
Rad Red is a non vintage wine freeing the winemaker to choose
the best wine available for the blend. Th is wine is a blend of 58%
Cabernet Franc and 42% Merlot (all 2009 fruit).
In the glass, the wine has a dark and mysterious core. Red
cherry and raspberry fi ll the nose while a strawberry undercurrent
is evident on the velvety smooth attack. Th e mid palate expands
nicely with violets and black cherry notes. An almost imperceptible
1% residual sugar softens the fi nish which has touches of dark
chocolate.
Th e strong contribution of Cabernet Franc makes this wine have
more body than the average pizza and spaghetti red. Stainless steel
fermentation promotes the bright fruit tones that pair well with
braised beef and hearty Italian fare.
Drinking very nicely now, this wine may increase slightly with
additional bottle aging.
DRINK NOW – SUMMER 2012
James River CellarsGewürztraminer 2009
Th e Village of Tramin in the German speaking region of the
Italian Alps is generally credited with the fi rst propagation of
this grape. Th e prefi x Gewürz “guh-VOORRTS” means spice or spicy
in German. Adding to its international pedigree the Alsace region
of France is one of the greatest producers of gewürztraminer.
Gewurztraminer is really how James River Winery got its start as
the fi rst vines planted in 1998.
Fermented in all stainless steel (classically Alsatian style),
Th e 2009 James River Gewürztraminer “guh-VOORRTS-truh-MEE-nur” has
a dark straw color in the glass. Its nose is full with pineapple,
honeysuckle, lemon zest and grapefruit. Th e attack features a nice
acidic balance leading to an expanding midpalate with a hint of
smokiness and undertones of light citrus. Th e delightfully dry fi
nish lingers ever so lightly on the rear palate with notes of pear,
honey, and green apple.
Th is is a most versatile wine suggested pairings run the gamut
from roast turkey to barbequed ribs to Curry beef with red chilies.
Th is Gewürztraminer would also pair well with smoked salmon or
grilled tilapia. Serve the wine chilled to allow the best of the
fruit character expression.
Drinking nicely now, this wine will not signifi cantly improve
with additional bottle aging.
DRINK NOW – WINTER 2011
Beef in Wine and Herb SauceServe with James River Cellars Rad
Red
Ingredients:
1/4 cup fl our1 lb. lean stew meat cut into bite size cubes1
onion, fi nely chopped2 cloves garlic, minced2 tbs. vegetable
oil
1. Add fl our and beef to plastic bag and shake. In a large fry
pan over medium heat, saute onion and garlic in oil, then add beef
and brown on all sides.
Ingredients:
1 16oz can beef broth1/2 tsp. thyme1/4 tsp. pepper1 tsp.
oregano1tsp. basil1 bay leaf
2. stir all ingredients into fry pan, loosening bits from bottom
of pan. Cover and simmer over low heat for a about an hour.
Ingredients:
1 cup sliced carrots1/4 cup chopped fresh parsley1/2 cup Rad Red
wine 2 cups cooked noodles
3. Add carrots to beef mixture and continue to cook for 30
minutes. At end of cooking time, stir parsley and wine into
mixture. Heat through for 5 minutes. Serve in au gratin dishes over
noodles
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Stainless Steel Fermentation
Both of this month’s selections are the result of stainless
steel fermentation and aging. If the tanks are “jacketed” with
cooling elements, the processing allows the wine-maker greater
control over the temperature of the fermentation. Such jacketing
also allows for the cold stabilization of the wine prior to
bottling reducing the instance of harmless (but unappealing)
potassium bitartrate crystals in the bottle.
Stainless steel wines tend to be fruit forward with a brighter
more aggressive attack and a lighter cleaner finish than wines done
in oak barrels.
Pork Loin Stuffed with Fuji ApplesServe with James River
Cellars
Gewürztraminer
Ingredients:
1/4 cup golden raisins3/4 cup Gewürztraminer (divided)1 1/2 Fuji
Apples, peeled, cored and cut
into 1/2 inch cubes; reserve the peel and core
2 lb center-cut boneless pork loin (ask butcher to make a 1-inch
incision in the center all the way through) Sea Salt Vegetable-oil
cooking spray
1 medium onion, diced large1 carrot, diced large1 celery stalk,
diced large4 stems of fresh rosemary1/2 cup balsamic vinegarPinch
of cinnamon
Instructions:1. Heat over to 375˚F. Soak raisins in 1/4 cup
of wine for 10 minutes. 2. Combine raisins (including wine
not
absorbed), apples and cinnamon in a bowl.3. Fill pork-loin
cavity with apple-raisin mixture.4. Season pork with sea salt and
pepper; set aside
15 minutes at room temperature. (if loin splits, tie with
kitchen twine.) Meanwhile, coat a roasting pan with cooking spray
and heat over medium-high heat.
5. Sear pork on all sides until golden brown, about 4 minutes
total, turning frequently so it doesn’t stick.
6. Place onion, carrot, celery, rosemary and apple peels and
cores in pan; place pork on top. Cook 35 minutes or until pork
reaches 150˚.
7. While meat cooks, reduce vinegar and remaining 1/2 cup wine
in a small saucepan 15 to 20 minutes on high heat until thick and
syrupy.
8. Remove pork from pan; let rest 10 minutes.9. While pork
rests, if the vegetables are too
firm, just saute in pan for a few extra minutes until soft.
Slice pork and divide among plates.
10. Drizzle reduction over pork.
Serves 4.
Editor’s Note: by Neil WilliamsonIt was so good to see so many
friends at the Virginia Wine Expo in Richmond last month. Prior to
the opening of the Expo, I had the opportunity to taste the gold
medal winning wines and was reminded how great and diverse Virginia
wine is.
I was also happy to be on hand Friday night when our friends
Gabriele Rausse and Dennis Horton each received awards their
significant contributions to Virginia Wine. It was a pleasure to
have Virginia’s First Lady Maureen McDonnell on hand to present the
Governor’s Cup to Fox Meadow winery.
In 1979, Virginia had 6 farm wineries, today Virginia boasts
over 190 farm wineries with more on the way.
With so many wineries, one of the best ways to discover new
wineries is through your Virginia Wine Club. Stewart Reynolds and I
tasted over seventy five different Virginia wines last month alone
(it’s tough work but someone has to do it). We are always looking
for new wineries (and wines) to feature. If you run into a great
wine – drop me a note, I promised we will follow up on it.
As always, thank you for allowing me to join you on your wine
journey.
Respectfully Submitted,
Neil Williamson
Editor, Virginia Wine Journal Chairman, Virginia Wine Club
Tasting Panel [email protected]
Vincabulary – (n.) Vin-kăb-yoo-lehr-ee
April Wine eventsApril 9 Clarksville Lake Country Wine
Festival
Clarksville, VA
April 16 Celebration of the Vine Wine Festival Chesterfield,
VA
April 15-16 The Bloomin’ Wine Festival Winchester, VA
April 16-17 Virginia Fly Fishing and Wine Festival Waynesboro,
VA
April 30 - May 1 Great Grapes! Festival Reston, VA
April 30 Blacksburg Fork & Cork: A Wine Food & Art
Festival Blacksburg, VA
May 7-8 Montpelier Wine Festival Orange, VA
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