From the Virginia Wine Board Marketing Office: "Governor Terry McAuliffe awarded the 2014 Virginia Wineries Association's (VWA) Governor's Cup to The Williamsburg Winery's 2010 Adagio, a blended red wine. The Williamsburg Winery's Adagio is a blend of 42% Cabernet Franc, 30% Merlot and 28% Petit Verdot. Aged in French, American and Hungarian Oak, the ratio is 43% new oak, 14% one year old oak; 29% two year old oak; and 14% three year old oak. The winemaker's tasting notes are as follows: The 2010 Adagio is a very bold upfront wine with loads of jammy fruit. The blackberries and blueberry notes are accentuated with some elegant mature darker fruit such as figs, dates and prunes. There is a hint of spice (warm cinnamon) with molasses and soy. The earthy notes come across with a touch of nuttiness. The oak is very integrated into the weight of the wine and the tannins are smooth and graceful. The wine has a wonderful finish that lasts for quite awhile.
In addition to The Williamsburg Winery's 2010 Adagio, the other 11 wines in the Governor's Cup Case are:
For a complete list of previous Governor's Cup winners and information about the Virginia wine industry, please visit the Virginia Wine Marketing Office http://www.virginiawine.org/governors-cup/awards/
Pasture and Rappahannock both hosted post gala parties, complete with paired food and wine stations curated by Jason Alley and Dylan Fultineer, fire breathers, body contortionists, and lots of lovely folks.
We were also treated to a new jam by Jason Tesauro, rivaling his Elby prose
The Modern Gent Rap
Stinson 2012 Chardonnay, paired with Braised clams, tomato, preserved lemon, house-cured Tasso ham
Breaux 2012 Marquis de Lafayette, paired with Shredded duck/duck pastrami salad, winter greens, tangerine, tallegio
Gabriele Rausse 2011 Nebbiolo, paired with House-made sausage balls, pepper jelly
Potter's Craft Barrel Fermented Cider, paired with Roasted pumpkin rice grits, pecorino, pickled chard stems
Williamsburg Winery 2010 Adagio, paired with Braised beef shank with red wine jus, shaved collard slaw, and hickory king cornmeal porridge
Thibaut-Janisson Blanc de Chardonnay, paired with oysters on the 1/2 shell
Boxwood 2011 Trellis, paired with fried shad roe
Blue Bee Mill Race Bramble, paired with a VA cheese platter, pickles, jams, crackers
Barboursville 2007 Cabernet Franc Reserve, paired with Braised Barboursville goat, smoked faro, chimichurri
Blenheim 2012 Painted White, paired with Dulce de Leche crepe, VA pink lady apples