FEBRUARY NEWSLETTER 2018 |
IN THIS NEWSLETTER... VIP Pickup Party... at the ADC |
VIP PICKUP PARTY…
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Creative Mankind Painting and WineSaturday, February 10th Creative Mankind will be hosting a “paint and sip” event at Chrysalis Vineyards on Saturday, February 10th. (From their website: Creative Mankind is an art company that offers art classes and hosts parties and events for all ages. Our motto is “Everyone is a Creative Genius!” It's just a matter of people reconnecting with their creative self. Our mission is to enrich our community with art education and culture in a fun and accessible way.) So...spend a fun afternoon laughing, listening to music and creating your own masterpiece! This 3 hour event is just $40 and includes all art supplies, an awesome staff, and a lot of fun. No experience is necessary. This Paint & Sip Party will feature Mardi Gras themed prizes, grab bags, give-aways and more! Laissez les bon temps roulez, ya'll!! For additional information please contact Creative Mankind at 571-403-1912 or go to their website listed below. [Editor's Note: cut and paste this long link if it doesn't activate by clicking on it. Thanks.] https://sites.cimplebox.com/events/registration.aspx?s=5329&c=3146&eid=376787&r=0.0230578 |
Book Signing with Author Eric W. BucklandSaturday, February 17th Eric Buckland, the author of six books about some of the men who rode with Mosby’s Rangers during the Civil War, will once again be visiting The Ag District Center on February 17th from 10 am until 4 pm. Eric was recently featured on C-SPAN3’s American History TV Civil War Series with his presentation of “John S. Mosby: The Perfect Man in the Perfect Place”. His first book, “Mosby’s Keydet Rangers”, tells the stories of the 58 men who matriculated at the Virginia Military Institute (VMI) and rode with Mosby’s Rangers. His next five books, the “Mosby Men” series, collectively tell the stories of 120 more men who rode with Mosby. Eric Buckland retired from the United States Army in 1999 as a Lieutenant Colonel. The majority of his military career was spent in Special Forces. Some of his awards include the Special Forces and Ranger Tabs, Master Parachutist Badge, Special Operations Combat Diver Badge and the Expert and Combat Infantryman's Badges. Join us at The Ag District Center on July 8th and enjoy a lengthy and entertaining chat with Eric Buckland. History’s “Gray Ghost” and his men ride again! |
Valentine's Day Weekend Winery ToursSaturday, February 17th Escape the city for a relaxing winery tour at Chrysalis Vineyards on Saturday, Feb 17th. Join our seasoned tour guides as we dive into the heart of Virginia Wine Country. Go behind the scenes and follow the transformation from grapes to wine while enjoying a vertical tasting through some of our award winning library wines. Tours will be given at 1:30 and 3:00. We have limited availability and advance reservations are required, so don't wait -- make your reservation now! |
REPORT FROM THE TASTING ROOM This month I would like to introduce the newest member of our Chrysalis team, Morgan Stevens! |
REPORT FROM THE CELLARIt’s an exciting time in the cellar. The 2017 vintage of your perennial favorite, Mariposa, will be bottled in a few days. This year’s blend takes some of the best red grapes from our two vineyard sites - Tannat, Petit Verdot, Nebbiolo, and, of course, Norton - to create the bright strawberry-colored wine we have come to love. This year’s edition offers gobs of strawberry, watermelon and pink grapefruit aromas and flavors, with maybe a touch of clove from the Norton component. These grapes are picked slightly before they would be for normal red winemaking and whole-cluster pressed without destemming in order to limit the amount of tannins in the finished wine. Often this method would give a decidedly light peach-colored final product, but with the varieties we use - Petit Verdot, Tannat and Norton, in particular - yield a much deeper reddish hue. An even deeper hue could be attained using the saignée method, where the newly destemmed and crushed red grapes are allowed to macerate on the skins for a variable period of time and then a portion of the juice drained off to make rosé, while the rest continues on to make a true red wine, but with the notable tannins found in Tannat and Nebbiolo pressing without this step makes a better product, in my estimation. Look for it on the shelves of the Ag District in the coming months. Mark Patterson, Winemaker |
REPORT FROM THE VINEYARDWe experienced a couple of weeks of Canada-like weather in early January (No, I didn’t get homesick!), with some frosty temperatures and numb fingers and toes that resulted, but the lows were not enough to cause any winter Injury to our vines. The vines had almost ideal fall and early winter temperatures to properly acclimate to the cold and not be unduly stressed by the low temperature at night. Winter injury in grapevines, characterized by dead buds and canes, split trunks and cordons, is likely to occur if temperatures dip to about 4º F or less for a prolonged period, OR, and this is more likely in the Mid-Atlantic, when a sustained period of warmer weather is followed by a very rapid cooling off. The warmer temperatures trick the grapevines into thinking spring is on the way, so the internal processes that take place to acclimate the vine for cold weather begin to reverse. As a result, the vines are less able to defend against colder temperatures and internal damage will occur as the water that is in the vines freezes again. Not a good scenario, but one that is more common further north than we are. Mark Patterson, Winemaker |
REPORT FROM THE FARMAs we quickly approach the beginning of our milking operation in the dairy, many questions have been asked about how we’ll be milking the cows, how much milk the cows will produce, how we will transport the milk, what products we will produce, and on and on. One question that hasn’t really been asked is “why do we milk cows?”. Since all mammals produce milk to feed their young, just how exactly did mankind determine that cows would be the mammal of choice to provide the liquid that we use to supplement our nutrition, produce other food products, and wash down our cookies. While there is a smaller demand for the milk of other mammals such as goats, sheep, water buffalo, yak, camel, etc., cow’s milk is the hands down king of the milk world. |
Note from Jenni |
2018 has started off with a BANG, and that’s just what’s going on around here. Eric Hilgartner, our new Estate Manager, is getting everything whipped into shape, clearing out years of “stuff” and he and the guys got a jump on Spring Cleaning when it was nice outside for a few days earlier in January. He reports that the Milking Parlor is ready for action and just waiting on the completion of the creamery to start milking cows. (BTW, I apologize to anyone that came into the ADC on those days that the paint was fresh in the Creamery. It was smelly... but no one really complained about fresh paint smell when they heard it was the final touches being put on the Creamery!) We have a bunch of indoor fun things to do in February, so look over our February Special Events and pick one or two to attend… or heck, do ‘em all! Some of our customers, and even some of our newer VIP Club members, have never visited our winery facility on Champe Ford Road. This month is a good time to remedy that by coming out on Saturday the 17th with your Valentine. Or come out to just sit down, sip some wine and look out the ADC second floor windows at the Bull Run Mountains. Although we’re busy as all get out, as I’m sure most of you are, the vistas present a winter peacefulness and stillness that is captivatingly beautiful and relaxing. Take a little break and come experience it with us. Take care, stay warm, and drink wine!
Jennifer McCloud
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